13results about "Meat/fish preservation by coating" patented technology

This invention discloses a method for preparing and applying a potassium ion-surface-engineered quercetin-hyaluronic acid complex, relating to the field of food processing technology. The preparation method includes the following steps: dissolving hyaluronic acid in water, adding quercetin, adjusting the pH of the solution to 10-12, stirring to dissolve, and then neutralizing the pH to 7 to obtain a quercetin-hyaluronic acid complex solution; adding potassium salt to the quercetin-hyaluronic acid complex solution, stirring evenly, and then dialyzing to obtain a potassium ion-surface-engineered quercetin-hyaluronic acid complex. This invention uses potassium ion surface engineering technology to densify and cross-link the surface of the quercetin-hyaluronic acid complex, effectively improving the quercetin loading and the stability of the complex. Using the prepared potassium ion-crosslinked quercetin-hyaluronic acid complex as a preservative can effectively improve the edible quality of fish during storage and extend its shelf life.

The application discloses a preparation process of crayfish fresh-keeping ingredient oil grafted with shrimp shell chitin, and relates to the technical field of food preservation.The method uses shrimp shell chitin with a deacetylation degree of greater than or equal to 90% as raw material, carries out quaternary ammonium modification and stearic acid hydrophobic modification, and then carries out grafting reaction with low erucic rapeseed oil in a vacuum environment to form a composite system through lipase catalysis, adds DHA oil for nutrition strengthening, adds gamma oryzanol and bamboo leaf flavonoids for compounding antioxidants for inhibiting oxidation, and finally carries out electrospinning encapsulation to obtain a finished product.The shrimp shell resource utilization realizes green and low-cost raw materials, the chitin multistage modification solves the compatibility problem with oil, the enzyme catalysis grafting, the synergistic antioxidant and the nanometer encapsulation technology can significantly improve the fresh-keeping effect of crayfish at room temperature, delay the oxidation and deterioration of the ingredient oil, and retain the nutritional value of the product.

The application discloses a long-acting preservation method and an intelligent control system for agricultural product meat based on a biological preservative, and belongs to the field of agricultural product meat preservation technology. The microorganism response triggering unit comprises a plurality of biological sensor arrays distributed in the interior or on the surface of the preservation material. The biological preservative loading unit comprises a porous biological-based high-molecular skeleton and a biological preservative compound. The intelligent control unit comprises a data acquisition module, a spoilage kinetics model module and an instruction output module. The application constructs a microorganism response triggering mechanism, so that the release of the preservative depends on the metabolic activity of spoilage bacteria. When the amount of microorganisms is low in the early stage of storage, the characteristic response layer is maintained intact to block the release. When the microorganisms proliferate rapidly in the middle and late stages of spoilage, the metabolic products secreted by the microorganisms specifically trigger the degradation of the response layer, enabling the on-demand release mode, and through the intelligent instruction, the application starts the intensified pulse release in the peak period of spoilage, so as to ensure that the concentration of the bacteriostatic component is matched with the spoilage intensity in real time, and the utilization efficiency of the preservative is improved.

A packaging material (2) according to the present disclosure comprises a first base material layer (3), a barrier layer (4), and a sealant layer (5) in the stated order, the packaging material (2) being characterized in that: the first base material layer (3) contains a polyester-based resin; the barrier layer (4) is a vapor-deposited film of a metal oxide; the sealant layer (5) contains a heat-sealable resin; in order that the color tone in a CIE 1976 color space, as calculated from a reflection spectrum measured in conformance with JIS Z 8722:2009 under a D65 light source and a viewing angle of 2°, is comparable to the color tone of a specific packaging film used in the prior art, the color difference ΔE*ab from the color tone of the specific prior-art film within a specific numeric range or the color difference ΔE*ab from the color tone of the D65 light source is 1.20-1.80; and the oxygen permeability measured in conformance with JIS K 7126-2:2006 is 1.5 mL / m2⋅day⋅MPa or lower.

The application discloses a kind of free slurry barb fish fillets and preparation method thereof, belong to quick-frozen meat product processing technical field, especially to a kind of free slurry barb fish fillets, including the following weight parts components: barb fillets 100 parts, egg albumin 0.8~1.2 parts, yam polysaccharide 1.0~2.0 parts, edible salt 1.2~1.5 parts, white sugar 0.8~1.0 parts, 0.3~0.5 parts of monosodium glutamate, yeast extract 0.2~0.5 parts, ginger powder 0.1~0.2 parts, ice water 15~20 parts.The application can realize the preparation of green water-retention, efficient fresh-keeping and safe residue-free free slurry barb fish fillets, by adjusting the water-retention component and controlling the temperature during preparation as well as quick-freezing processing mode, the quality of free slurry barb fish fillets is improved.

The invention provides a low-temperature preservation method for livestock and poultry aquatic products. The method comprises the following steps: firstly, cleaning, cutting, deodorizing and dewatering the livestock and poultry aquatic products; then argon is used as working gas, the meat surface is activated through low-temperature plasma equipment, light composite enzymolysis of the meat surface is completed within 30 s, and redundant enzyme liquid is removed through low-temperature flushing at the temperature of 0-2 DEG C; then dispersing the micro-nano PEG-CMC phase change material in a biological response type coating liquid, carrying out ultrasonic in-situ compounding, and then spraying to the surface of a food material to carry out load type coating treatment; immediately sending into partial freezing equipment, cooling at the initial cooling rate of 0.02-0.04 DEG C / min, and preserving at the constant temperature of-2 DEG C to-3 DEG C for 7-60 days; and unfreezing without damage after the preservation is finished, and removing the coating film through low-temperature and high-pressure spraying or wiping and washing. According to the method, mild enzymolysis is combined with response type phase change coating, meat is moderately tenderized, it is guaranteed that food materials retain water and lock freshness, the antibacterial effect is stable, the fresh-keeping period of livestock and poultry aquatic products is greatly prolonged, the coating is easy to clean and free of residues, and the fresh-keeping effect and food safety are both considered.

The present invention relates to a water-based composition comprising methylcellulose and an antimicrobial natural extract, which is useful and suitable for coating fruits and vegetables having an edible casing, to extend their shelf life and extend the time until perishing. The coating obtained by applying the water-based composition to fruits or vegetables, is edible and does not negatively affect the appearance, flavour and smell of said fruits or vegetables. The invention also refers to a method for obtaining the water-based composition, and the use of the water-based composition for coating fruits and vegetables.

This invention discloses a method for preparing and applying oxidase-like gold nanoparticles and antibacterial hydrogels. The oxidase-like gold nanoparticles are prepared by the following steps: HAuCl4 solution is added to a sulfated polysaccharide solution and stirred thoroughly. The molar ratio of sulfated polysaccharide to gold ions is 1:10-50. The pH of the solution is adjusted to 2-8, and the solution is heated in a water bath at 90℃-120℃ for 15-30 min. After cooling to room temperature, oxidase-like gold nanoparticles (Fuc-AuNPs) are obtained. This invention uses fucoidan as a stabilizer and reducing agent to synthesize gold nanoparticles in situ on fucoidan. The gold nanoparticles exhibit oxidase-like properties and can catalyze the dissolution of oxygen to generate singlet reactive oxygen species. Fucoidan serves as a template for synthesizing gold nanozymes, and the unique reducing properties of fucoidan are utilized in a one-pot method to prepare the gold nanozymes, avoiding the introduction of reducing agents with safety risks.

This application relates to the field of food processing technology, specifically disclosing a frozen roast duck product and its preparation method. A method for preparing a frozen roast duck product includes the following steps: S1. A cooked and sliced ​​roast duck is placed in a quick-freezing environment within 10 minutes; S2. The roast duck is quick-frozen under conditions of a temperature ≤-80℃ and a strong airflow with a wind speed ≥5m / s, controlling the center temperature of the roast duck to drop from the initial temperature to ≤-5℃ within 30 minutes; wherein the time the roast duck remains in the temperature range of -1℃ to -5℃ is controlled to be ≤3 minutes; S3. The roast duck treated in S2 is stored in an environment of ≤-18℃; Furthermore, the preparation method of this application has the advantage of improving the quality of frozen roast duck products, ensuring that the thawed roast duck maintains good taste, flavor, and texture.

The application relates to the technical field of shrimp processing, and discloses a production method of shrimp food, which comprises the following steps: rinsing a shrimp body with 10 DEG C or below clean water, removing shrimp whiskers and shrimp feet, then separating shrimp shells from shrimp meat by using a mechanical shelling machine to obtain shrimp meat, putting the shrimp meat into 0-4 DEG C ice water to soak for 5 min, removing surface mucus and blood dirt, taking out the shrimp meat, and draining surface water by using a centrifuge (rotating speed: 800 r / min, time: 2 min); putting the drained shrimp meat into a composite fresh-keeping solution, a material-to-liquid ratio being 1:2 (mass ratio), 0-4 DEG C low-temperature soaking for 18 min, stirring once every 6 min (rotating speed: 30 r / min) during the soaking; naturally draining the obtained shrimp meat for 8-10 min until no liquid drops on the surface, then uniformly laying the shrimp meat on a silica gel tray, then sending the shrimp meat into a -10 DEG C refrigerator to pre-freeze for 5 min, tunnel type quick freezing at -35 DEG C to -40 DEG C until the center temperature of the shrimp meat is less than or equal to -18 DEG C, vacuum sealing and packaging, and then storing in a -18 DEG C refrigerator; and the application has the effect of realizing resource utilization of shrimp by-products.

To provide a manufacturing method of foods with high conveyance tolerance that oil and fat inclusion adheres to outside surface of the food tightly and prevents movement or exfoliation (separation) of the oil and fat inclusion from the food during conveyance of the food.SOLUTION: A manufacturing method of foods with oil and fat inclusion adhering outside surface includes: applying the oil and fat inclusion with a specified viscosity to the outside surface of the food; and cooling to solidify the oil and fat inclusion adhered to the outside surface of the food.SELECTED DRAWING: None

The application relates to a normal-temperature instant crayfish meat and a processing method and application thereof, and the processing method comprises the following steps: non-contact thawing of frozen crayfish meat with removed shrimp yellow to obtain shrimp meat, wherein the elasticity parameter of the shrimp meat is 320g-500g; marinating the shrimp meat and then cooking to obtain cooked crayfish meat; and sterilizing the cooked crayfish meat after mixed packaging with oil sauce under a sterilization intensity with an F value of 4-10. The processing method provided by the application not only solves the browning problem of the normal-temperature instant crayfish meat in the processing and storage process under the premise of ensuring food safety, but also makes the shrimp meat soft and juicy in taste and rich in taste, and provides a normal-temperature storage-resistant high-quality instant product.