Fresh-keeping method for meat product

• Main Author: CAO SHUANGCHENG
• Format: Patent
• Language: Chinese; English
• Published: 10.11.2020
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a fresh-keeping method for a meat product. The fresh-keeping method comprises the following steps of: selecting fresh-keeping agent raw materials consisting of the following substances in parts by weight: 3-5 parts of dry yeast, 5-10 parts of white granulated sugar, 1-3 parts of glucose, 20-30 parts of amylum and 80-100 parts of water; preparing a fresh keeping agent; and carrying out mixed pickling on the fresh keeping agent and the meat product. Since each ingredient is added into the fresh keeping agent, the problem of nitrite residues in a traditional meat product can be solved, meanwhile, added dry yeast probiotics can properly ferment fresh meat to resist the breeding of harmful bacteria, an oxidation resistance function in a cooking process is increased, andthe color of a finished product is vivid. In addition, in a pickling process, the probiotics can increase the nutrients and the good taste of the finished product. 本发明公开了一种肉制品保鲜方法，包括选取保鲜剂原料，由以下重量份的物质组成：干酵母3-5份、白砂糖5-10份、葡萄糖1-3