Method for comprehensively packaging and refreshing chopped dry-cured ham in anti-oxidation mode

A fresh-keeping method and technology of dry-cured ham, which is applied in the field of diced ham anti-oxidation comprehensive packaging and fresh-keeping methods, can solve problems affecting food safety, etc., and achieve the effects of enhancing anti-oxidation effect, maintaining color, and lowering the degree of lipid oxidation

Active Publication Date: 2010-08-18
NANJING AGRICULTURAL UNIVERSITY +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Antioxidants are the preferred method of antioxidant treatment. The use of artificially synthesized antioxidants will affect food safety and has been banned or limited in many countries and regions. Natural antioxidants are increasingly used in food because of their safety and non-toxicity. Due to Influenced by the structure of antioxidant components and antioxidant mechanism, its antioxidant effect has certain limitations when used alone

Method used

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  • Method for comprehensively packaging and refreshing chopped dry-cured ham in anti-oxidation mode
  • Method for comprehensively packaging and refreshing chopped dry-cured ham in anti-oxidation mode
  • Method for comprehensively packaging and refreshing chopped dry-cured ham in anti-oxidation mode

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Embodiment

[0016] A kind of diced ham anti-oxidation comprehensive packaging fresh-keeping method of the present invention, anti-oxidation packaging method is as shown in Table 1:

[0017] Table 1 Cut ham anti-oxidation comprehensive package L 9 (3 3 ) Orthogonal Experiment Design Table

[0018]

[0019] The deoxidizer used in the fresh-keeping method of ham anti-oxidation comprehensive packaging is to reduce Fe powder and Na 2 S 2 o 4 Special deoxidizer for mixed ham as the main ingredient. Its preparation method is: the amount of 80-100 mesh reduced Fe powder is the main ingredient (Table 1), with 0.02g Na 2 S 2 o 4 0.3g of activated carbon, 0.5g of water and 0.5g of NaCl as additives are mixed and compounded to become a dedicated deoxidizer for ham, and packaged into a small bag of deoxidizer for ham with gas-permeable food packaging film polypropylene.

[0020] Rosemary is made into the required concentration of 0.05% (W / W) with absolute ethanol, and VE is made into the re...

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Abstract

The invention relates to a method for comprehensively packaging and refreshing chopped dry-cured ham in an anti-oxidation mode and belongs to the field of food packaging. The method comprises the following steps: uniformly spraying a composite antioxidant consisting of rosemary and VE on the surface of chopped ham; coating aqueous solution of chitosan glacial acetic acid on the chopped ham; drying the ham and forming a uniform and dense protective film on the surface of the ham; and putting the ham into a small mixed deoxidant bag special for the ham which is formed by mixing and compounding a main agent consisting of reduced Fe powder and Na2S2O4 and an assistant consisting of active carbon and NaCl, and packaging the ham in a vacuum state. When the chopped ham is stored at normal temperature for six months, the TBARs and peroxide values of chopped ham muscles and subcutaneous fat are obviously reduced, the colors of fresh chopped ham muscles and fat are well kept, the oxidation degree of ham fat is remarkably reduced, the requirements on the storage of vacuum packaged chopped ham and anti-oxidation refreshment in circulation are met, and the circulation storage and shelf life of the ham are effectively prolonged.

Description

1. Technical field: [0001] The invention relates to an anti-oxidation comprehensive packaging and fresh-keeping method for diced ham, which belongs to the field of food packaging, and is especially used for an anti-oxidation and fresh-keeping packaging method for cured meat products, specifically a method using natural antioxidants, edible antibacterial films and deoxidized Antioxidant comprehensive packaging and fresh-keeping method for diced dry-cured ham. 2. Background technology: [0002] Lipid oxidation has an important impact on the quality of ham, and excessive oxidation will lead to rancidity and affect food safety; taking antioxidant treatment to reduce lipid oxidation is the key to maintaining the normal color, aroma and taste of ham. Antioxidants are the preferred method of antioxidant treatment. The use of artificially synthesized antioxidants will affect food safety, and their use has been banned or limited in many countries and regions; natural antioxidants are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/16A23B4/20A23B4/24
Inventor 章建浩王佳媚周光宏
Owner NANJING AGRICULTURAL UNIVERSITY
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