Purely natural edible multifunctional preservative film

A fresh-keeping film and multi-functional technology, which is applied in the direction of preserving meat/fish with chemicals, and preserving meat/fish with coating protection layer, etc. It can solve the problem of anti-oxidation and improving water retention, and cooling meat Oxidation does not have a good inhibitory effect, and it cannot effectively improve the comprehensive sensory quality of the product, so as to achieve the effects of economical reliability, environmental friendliness and high safety

Inactive Publication Date: 2010-01-20
QINGDAO AGRI UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent invented by Kong Baohua and Wang Jinzhi (application number: 200410043853.X; publication number: CN 1596671A) provides a natural fresh-keeping coating film for chilled meat, which inhibits spoilage in chilled meat by adding lactic acid, chitosan and other antibacterial substances The growth and reproduction of bacteria; although the spoilage bacteria in the chilled meat are effectively inhibited, it does not have a good inhibitory effect on the oxidation of the chilled meat, nor can it improve the water retention of the chilled meat, so it cannot effectively improve the comprehensiveness of the product. sensory quality
In addition, Chang Zhongyi, Zhao Ning and others disclosed a natural fresh-keepin

Method used

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Examples

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example 1

[0014] The preparation mass concentrations are: tea polyphenol 0.8%, grape seed extract 0.002%, rosemary extract 0.02%, sage extract 0.003%, chitosan 1.5%, acetic acid 1.0%, pure natural edible Functional plastic wrap. Evenly spread on the surface of chilled meat and other meat products, or soak chilled meat in the membrane solution for about one minute, which can play a role in keeping fresh and inhibiting bacteria. Cooling meat at 0~4℃ can extend its shelf life by 20 days.

example 2

[0016] The preparation mass concentrations are: tea polyphenol 0.6%, grape seed extract 0.003%, rosemary extract 0.03%, sage extract 0.004%, chitosan 1%, acetic acid 1.0%, pure natural edible Functional plastic wrap. Evenly spread on the surface of chilled meat and other meat products, or soak chilled meat in the membrane solution for about one minute, which can play a role in keeping fresh and inhibiting bacteria. Cooling meat at 0~4℃ can extend its shelf life by 20 days.

example 3

[0018] The preparation mass concentrations are as follows: tea polyphenol 1.0%, grape seed extract 0.001%, rosemary extract 0.01%, sage extract 0.002%, chitosan 1.5%, acetic acid 1.5%, pure natural edible Functional plastic wrap. Evenly spread on the surface of chilled meat and other meat products, or soak chilled meat in the membrane solution for about one minute, which can play a role in keeping fresh and inhibiting bacteria. Cooling meat at 0~4℃ can extend its shelf life by 20 days.

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PUM

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Abstract

The invention discloses a purely natural edible multifunctional preservative film having natural and edible characteristics. The preservative film is multifunctional because a chitosan serving as a water-retaining agent, a natural plant extract serving as a bacteriostatic agent and an antioxidant act synergistically. The purely natural edible multifunctional preservative film of the invention is mainly used for storing meat products, in particular to preserving fresh cooled meat and is economical and reliable, convenient in use, high in safety and environment-friendly.

Description

Technical field [0001] The invention belongs to the technical field of developing new products, and relates to a fresh-keeping technology for fresh chilled meat. The present invention relates to a pure natural edible multifunctional fresh-keeping film, specifically a kind of fresh chilled meat mainly used for fresh-keeping. A multifunctional membrane that can inhibit the growth of spoilage bacteria, enhance its antioxidant capacity and improve the water retention of chilled meat. Background technique [0002] At present, chilled meat has been sold in the market, but there are shortcomings such as small batches, short shelf life, and poor sensory quality. The preservation technology of chilled meat is also scattered in various literatures, but the effective and simple method for the preservation of chilled meat has not yet been discovered. Kong Baohua, Wang Jinzhi’s invention patent (application number: 200410043853.X; publication number: CN 1596671A) provides a natural preservat...

Claims

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Application Information

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IPC IPC(8): A23B4/10A23B4/20A23B4/18
Inventor 孙京新周光宏罗欣赵向进王文娟高科
Owner QINGDAO AGRI UNIV
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