Method for determining edible film formula and coating technology

A technique for determining methods and recipes, applied in the direction of preserving meat/fish with a coating protection layer, etc.

Inactive Publication Date: 2012-05-16
朱琼俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic reports on papain are mostly limited to the research on the effect of tenderizing meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] The technical features of the present invention will be further described below in conjunction with specific embodiments.

[0009] Embodiment, 1. after adopting the edible film of different formulations to bacon coating film, sampling is stored under low temperature (4 ℃) and room temperature (25 ℃) and high temperature (37 ℃) conditions respectively; 2. above three kinds of storage conditions Sensory observation (odor, taste, surface characteristics), physicochemical properties (pH value, volatile basic nitrogen, water activity, TBA value, acid value and peroxide value) and microbial indicators (total number of colonies ) to determine the best edible film formulation.

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PUM

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Abstract

The invention provides a method for determining an edible film formula and coating technology. The method comprises the following processes: (1) after coating preserved meat by adopting edible films with different formulas, sampling the coated preserved meat respectively, and storing the samples at low temperature of 4 DEG C, room temperature of 25 DEG C and high temperature of 37 DEG C; and (2) carrying out sensory observation (smell, taste and surface characteristics) on the samples in different storage periods under three storage conditions respectively, and determining the physicochemical properties (pH values, volatile basic nitrogen, water activity, TBA (thiobarbituric acid) values, acid values and peroxide values) and the microbiological indicator (total bacterial count) so as to determine the best edible film formula. The method is simple and practical and easy to operate.

Description

technical field [0001] The invention relates to a fresh-keeping technology of food, and specifically discloses a method for determining an edible film formula and smearing technology. Background technique [0002] Bacon is a unique traditional meat food in my country. It belongs to naturally fermented meat products. It has a production and processing history of thousands of years in my country. It is deeply loved by consumers because of its rich aroma, delicious taste and unique flavor. Suining sausage is one of the traditional famous foods in my country. It has been mostly produced in family workshops. The control of the processing process is mostly based on the experience accumulated by the ancestors for a long time. It is difficult to ensure that the quality of each batch of products is consistent and the quality is very high. It is difficult to ensure that each batch meets the requirements of the standard, making it difficult to control product quality. In addition, baco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10
Inventor 朱琼俊
Owner 朱琼俊
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