Preparation method of cooled meat plastic film mat

Abstract

The invention discloses a method for preparing a preservative film cushion of chilled meat, which is characterized in that low-density polyethylene is made into film by blow molding, puncturing is carried out on the film, the selected natural antistaling agent is dissolved in sterile distilled water to prepare solution that is sprayed on autoclaved absorbent paper, the paper is put in the film after being dried and shaped, and the preservative film cushion is prepared by sealing. The preparation method has simple technology and easy operation. The added natural antistaling agent used in the invention is safe and has good fresh-keeping effect. The prepared preservative film cushion is used for chilled meat with tray plastic package, thereby being capable of not only solving the influence on product quality caused by chilled meat juice dialysed in the processes of storage, transportation and selling, but also effectively controlling fat oxidation, color variation and microorganism propagation in the storage process of the chilled meat, obviously improving the product esthetic quality and prolonging the guarantee period, and developing a new way for meat fresh-keeping.

Description

technical field [0001] The invention relates to a fresh-keeping film pad, in particular to a method for preparing a fresh-keeping film pad for chilled meat. Background technique [0002] In recent years, with the improvement of people's living standards and the popularization of cold chains in large and medium-sized cities, chilled meat with good taste, high quality, hygiene and safety has become more and more popular among consumers (consumption of chilled meat in developed countries in Europe and the United States accounts for 1% of fresh meat consumption. more than 80% of the market). Chilled meat is a product that is sold through the cold chain after the slaughtered meat of animals that has undergone strict quarantine has completed the acid discharge and maturation process at a refrigeration temperature (0-4°C). Because it completes the process of stiffening, unstiffening and maturation in the process of cooling and deacidification, the tenderness of the meat is signifi...

AI Technical Summary

Problems solved by technology

However, during the storage and transportation of chilled meat, it is inevitable that juice will flow out. These outflowing juices not only affect the appearance and sensory of chilled meat products, but also may cause secondary pollution, seriously affecting the commercial value of chilled meat.

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