http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104798867-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 |
| filingDate | 2015-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104798867-B |
| titleOfInvention | A kind of meat preservative and preparation method thereof |
| abstract | The present invention discloses a kind of meat preservative and preparation method, the meat preservative is calculated by mass percentage, it is made of the distilled water or deionized water of 10% surfactant sorbitan monooleate polyoxyethylene ether, 7.5 10.5% cosurfactant ethyl alcohol, 2.5 3.5% cinnamon essential oils, 0.4% ε polylysines hydrochloride and surplus, wherein the mass ratio of cosurfactant and cinnamon essential oil is 3:1.Cinnamon essential oil is added in cosurfactant by preparation method, is stirred until homogeneous, surfactant is then added, continue to stir evenly to obtain oil-based system；ε polylysine hydrochlorides are added into distilled water or deionized water and stir evenly to obtain water phase；Then water phase is added drop-wise in oil-based system, is ultrasonically treated after dripping, balance is then stood in 25 DEG C of water-baths to get the meat preservative with good stability and fresh-keeping effect.Its preparation process is simple, easy to operate, is convenient for large-scale production. |
| priorityDate | 2015-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.