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Method for refreshing preserved pork by using edible composite antibacterial film

A composite antibacterial and bacon technology, applied in the direction of preserving meat/fish with a protective coating, can solve the problems of added amount hazards, loss of inhibition of microorganisms, etc., and achieve the effect of extending the shelf life and reducing the amount of chemical reagents

Inactive Publication Date: 2013-04-17
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, preservatives such as potassium sorbate will gradually lose their ability to inhibit microorganisms during storage, and excessive addition may cause certain harm to the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Mix 1kg of sodium carboxymethyl cellulose and 2kg of gelatin and dissolve in 300kg of water. After dissolving completely, add 0.6kg of glycerin and 1.5kg of sucrose ester, stir well, adjust the pH of the film-forming solution to 6 with hydrochloric acid, and add potassium sorbate 0.15kg, then stir for 30min to make a gelatinous film-forming solution, immerse 900kg of smoked and roasted bacon in the film-forming solution for 0.5min, drain off the water, and vacuum package.

Embodiment 2

[0012] Mix 1 kg of sodium carboxymethyl cellulose and 2 kg of gelatin and dissolve in 300 kg of water. After completely dissolving, add 2.4 kg of glycerin and 3 kg of sucrose ester, stir well, adjust the pH of the film-forming solution to 6 with hydrochloric acid, and add 0.24 of potassium sorbate. kg, then stir for 30min to make a gelatinous film-forming solution, soak 900kg of smoked and roasted bacon in the film-forming solution for 0.5min, drain off the water, and vacuum package.

Embodiment 3

[0014] Mix 1kg of sodium carboxymethyl cellulose and 2kg of gelatin and dissolve in 300kg of water. After completely dissolving, add 1.5kg of glycerin and 2.4kg of sucrose ester, stir well, adjust the pH of the film-forming solution to 6 with hydrochloric acid, and add potassium sorbate 0.18kg, then stirred for 30min to make a gelatinous film-forming solution, immerse 900kg of smoked and roasted bacon in the film-forming solution for 0.5min, drain off the water, and vacuum package.

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PUM

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Abstract

The invention relates to a method for refreshing preserved pork, in particular to a method for refreshing preserved pork by using an edible composite antibacterial film, and belongs to the technical field of food processing. The method comprises the following steps of: preparing filming solution by taking sodium carboxymethyl cellulose and gelatin as filming materials according to a proportion; adding glycerol as a plasticizer, sucrose ester as a water repellent agent and potassium sorbate as a preservative; and dipping the preserved pork in the filming solution, then fishing out, draining and packaging under vacuum. The edible antibacterial film in the method has the antibacterial property of the edible film, protects the appearance of food and has an insulation effect for external gas, moisture and microorganisms; in addition, the amount of added antibacterial agent can be reduced in a food processing production process; the amount of a chemical reagent in-taken by a consumer is greatly reduced; and due to slow release of the antibacterial agent, a durable antibacterial effect can be achieved for the food, and the shelf life of the preserved pork can be effectively prolonged.

Description

Technical field [0001] The invention relates to a method for preserving bacon, in particular to a method for preserving bacon by using an edible composite antibacterial film, and belongs to the technical field of food processing. Background technique [0002] Bacon is a traditional food in Hubei, Sichuan, Hunan, Jiangxi, Guizhou, Shaanxi and other places. It has a history of thousands of years. It has the characteristics of beautiful color, rich flavor, easy storage, and convenient eating. It has a wide range in China, especially in the south. Consumer market. Most of the traditional cured meat products in our country are developed for preservation purposes. Extensive use of salt and lowering the moisture content of the product are necessary measures to extend the preservation period of meat. Therefore, the salt content of traditional cured meat products in my country is generally high, which is generally several times the normal salt content of other foods. For example, the s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/10
Inventor 孙月娥王卫东秦卫东陈文华
Owner XUZHOU UNIV OF TECH