http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103931741-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 |
| filingDate | 2014-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103931741-B |
| titleOfInvention | A kind of meat composite preservative and using method thereof |
| abstract | The invention belongs to food preservative technology field, particularly a kind of meat composite preservative and using method thereof.A kind of meat composite preservative, this antistaling agent comprises the following component with parts by weight: shitosan 2-5 part, Tea Polyphenols 1-2 part, green tea powder 1-2 part, pepper extract 8-15 part, bunge pricklyash leaf extract 5-10 part, bamboo vinegar 15-20 part, water 50-80 part; Described bamboo vinegar is that the vaporization liquid of bamboo wood high-temperature heating decomposition is through cooled product.Pepper extract in the present invention, bunge pricklyash leaf extract and bamboo vinegar can be buied by market, or are prepared according to prior art.Meat composite preservative of the present invention adopts pure natural plant ingredients, not containing antibiotic and conventional sterilization agent, component safety and environmental protection, after special proportioning, product of the present invention has broad-spectrum antimicrobial effect, restrained effectively the meat products microbial growth in Cord blood process as fresh pork etc., thus extend storage life and the shelf life of fresh meat. |
| priorityDate | 2014-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.