http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109699732-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_21e67f43ec9a6494f850f6591360c9ea http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-01 |
| filingDate | 2019-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e04ddd1fc4aebe8ee9e386463aef395 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a541b026063da4948aab7d820632e647 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5f06ff5905e8b04f88880d15e4e009ef http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2242421aea9f645200ba71e2f8b2d7d9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac09b235703e70fbdeb37bd0be4132bb |
| publicationDate | 2019-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109699732-A |
| titleOfInvention | A compound method for prolonging the shelf life of high-quality cooked meat |
| abstract | The invention discloses a composite method for prolonging the shelf life of high-quality cooked meat, belonging to the technical field of meat product processing. The processing procedure of the meat product: tumbling, marinating, rinsing, discharging and cooking, pouring and pressing, vacuum packaging, intermittent radio frequency treatment sterilization, and low temperature storage. Wherein, three components are added to the marinade before pressing: 1-3% transglutaminase, 3-5% gelatin and 0.1-1% nanoscale natural preservative. The invention increases the melting point of the frozen frozen and improves the texture of the frozen frozen through the addition of TG and gelatin and ultrasonic auxiliary treatment, which is beneficial to the quality maintenance in the secondary sterilization; the intermittent radio frequency sterilization treatment and the nano-level natural preservative are adopted. A synergistic combination of these two novel shelf-life extension technologies to replace the irradiation technology typically used in the processing of raw products. The combination of the two technologies can simultaneously reduce the initial colony count and inhibit the growth and reproduction of spoilage microorganisms, thereby effectively extending the shelf life of the product to 90 days. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022052228-A1 |
| priorityDate | 2019-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.