Preparation method of cooled meat plastic film mat

A technology for fresh-keeping film and cooling meat, which is applied in the field of preparation of fresh-keeping film pads for cooled meat, can solve the problems of affecting the appearance and senses of cooled meat products, affecting the commercial value of the cooled meat, and the outflow of juice, so as to improve the sensory quality of products and achieve good fresh-keeping effect. , Control the effect of fat oxidation

Inactive Publication Date: 2009-03-18
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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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 t

Method used

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  • Preparation method of cooled meat plastic film mat

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Embodiment Construction

[0007] Give an example below:

[0008] (1) Preparation of film:

[0009] Low-density polyethylene (LDPE) is blow-molded with a blow molding machine to make a film product, and then a small hole with a diameter of 0.5mm is pierced on the film with a punching machine, 6 holes / cm 2 .

[0010] (2) Preparation of sterile absorbent paper:

[0011] Autoclave plain absorbent paper.

[0012] (3) Preparation of antistaling agent: 9.7kg of nisin, 6.7kg of rosemary extract, 19.0kg of tea polyphenols, 18.0kg of carnosine, 16.6kg of natamycin, and 30.0kg of water-soluble propolis were compounded into 100kg Preservative, dissolved in 10000L sterile distilled water to become a preservative solution.

[0013] (4) Membrane pad preparation:

[0014] Spray the preservative solution evenly into the absorbent paper in the form of spray, the spray ratio is 6L preservative solution / m 3 Water-absorbing paper, then dry and reshape the water-absorbing paper and pack it into the film, and make a co...

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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...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B4/20A23B4/22
Inventor 靳烨李慧
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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