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Coating agent for improving quality of refrigerated meat and application method thereof

A technology for coating film and freezing meat, which is applied in the direction of preserving meat/fish by coating a protective layer, which can solve the problems of poor moisture resistance, low film air permeability, and poor flexibility, and achieves increased moisture resistance and good gas barrier properties. , the effect of reducing contact

Inactive Publication Date: 2013-05-01
SHANDONG INST OF COMMERCE & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pullulan (Pullulan, also known as pullulan, pullulan, mycosaccharose, pullulan or pullulan) has good film-forming properties, and the formed film has low air permeability but poor moisture resistance , poor flexibility, in order to improve its film properties, oleic acid, glycerin, etc. are added to improve the moisture resistance and tensile strength of the film

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Weigh 50g of pullulan, 5g of oleic acid, 20g of trehalose, 1g of tea polyphenols, 10g of glycerin, and 2g of sucrose fatty acid ester. After mixing, add a small amount of water and stir until completely dissolved, then dilute to 1L with water.

[0011] For frozen meat coating treatment process: first cut the meat to be frozen into pieces of appropriate size, then evenly spray the film coating agent on the surface of the meat to be frozen, drain the water, pack and freeze.

Embodiment 2

[0013] Weigh 20g of pullulan, 3g of oleic acid, 30g of trehalose, 2g of tea polyphenols, 7g of glycerin, and 4g of sucrose fatty acid ester. After mixing, add a small amount of water and stir until completely dissolved, then dilute to 1L with water.

[0014] It is used for the coating treatment process of frozen meat: first cut the meat to be frozen into pieces of appropriate size, then dip the meat to be frozen in the coating agent for 30 seconds, drain the water, pack and freeze.

Embodiment 3

[0016] Weigh 60g of pullulan, 10g of oleic acid, 50g of trehalose, 1.5g of tea polyphenols, 20g of glycerin, and 5g of sucrose fatty acid ester, mix them, add a small amount of water and stir until completely dissolved, then dilute to 1L with water.

[0017] For frozen meat coating treatment process: first cut the meat to be frozen into pieces of appropriate size, then evenly spray the film coating agent on the surface of the meat to be frozen, drain the water, pack and freeze.

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PUM

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Abstract

The invention relates to the technical field of food preservation and specifically to a coating agent for improving the quality of refrigerated meat and an application method thereof. A technical scheme for the invention is as follows: the coating agent for improving the quality of refrigerated meat comprises pullulan, oleic acid, mycose, tea polyphenol, glycerin, sucrose fatty acid ester and water. The beneficial effects of the invention are as follows: a film formed by the coating agent has a good gas barrier property, which enables the contact between the surface of refrigerated meat and oxygen to be minimized and the effect of oxidation to be reduced; addition of the anti-oxidant tea polyphenol is favorable for preventing oxidation of fat; addition of the hydrophobic agent oleic acid enables a moisture barrier property to be improved, thereby preventing water and weight loss; mycose, as an anti-freeze and anti-dehydration component, can effectively reduce loss of juice during thawing of refrigerated meat.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a coating agent for improving the quality of frozen meat and an application method thereof. Background technique [0002] Frozen meat is cold processed to keep the center of the meat at -15~-23°C, which has the characteristics of high safety and convenient storage. However, the eating quality of meat products will gradually decline after long-term frozen storage. The main manifestations are: water loss caused by water evaporation; yellowing caused by fat oxidation; juice loss during thawing, and the water loss of frozen meat can reach 4-10%. Coating the meat before freezing can suppress the above-mentioned quality deterioration to a certain extent. [0003] The composite film coating agent with pullulan as the main component has not been reported for frozen meat. Pullulan (Pullulan, also known as pullulan, pullulan, mycosaccharose, pullulan or pullulan) has good film-...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/10
Inventor 孟一王琪张玉华张建喜毕然侯成杰张德生
Owner SHANDONG INST OF COMMERCE & TECH