肉制品专用复配防腐剂及其应用于火腿肠的加工方法

Special compound preservative for meat products and processing method of special compound preservative applied to ham sausages

Abstract

本发明涉及肉制品专用复配防腐剂及其应用于火腿肠的加工方法,包括下述按重量份的成分:柠檬酸钠65~80份、D-异抗坏血酸钠10~20份、柠檬酸5~10份、茶多酚3~5份、乳酸链球菌素1~3份。本发明的带冻斩拌型肉制品专用复配防腐剂,能够明显延长带冻原料加工而成的肉制品保质期。避免斩拌乳化型肉制品因使用带冻原料时,产生发粘、拉丝、涨袋等腐败现象。本发明的带冻斩拌型肉制品专用复配防腐剂,不但渗透性强,稳定性好,操作简单方便,并且安全可靠,能达到抑制微生物生长和延长产品保质期目的,还可用于其它加工工艺的肉制品防腐保鲜。
The invention relates to a special compound preservative for meat products and a processing method of the special compound preservative applied to ham sausages. The special compound preservative comprises the following components in parts by weight: 65-80 parts of sodium citrate, 10-20 parts of D-sodium erythorbate, 5-10 parts of citric acid, 3-5 parts of tea polyphenol and 1-3 parts of nisin. The special compound preservative for frozen and chopped meat products provided by the invention is capable of obviously prolonging the guarantee periods of the meat products which are processed from frozen raw materials; the corruption phenomena such as pastiness, wire drawing and sack expanding caused when the chopped emulsified meat products utilize the frozen raw materials are avoided; the special compound preservative for the frozen and chopped meat products provided by the invention is high in permeability, good in stability, simple and convenient to operate, safe and reliable, is capable of reaching the targets of inhibiting microbial growth and prolonging the guarantee periods of the products, and can also be applied to corrosion prevention and preservation of meat products in other processing technologies.

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