Method for preserving meat products
A fresh-keeping method and technology for meat products, which are applied in the direction of preserving meat/fish with a coating protective layer, can solve the problems of not mentioning preservatives, etc., and achieve the effect of good fresh-keeping effect, improving commercial value, and delaying fat oxidation.
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Embodiment 1
[0018] Embodiment 1: the fresh-keeping method of this meat product, concrete operations are as follows:
[0019] (1) dissolving chitosan with 1% acetic acid with a concentration of 1% by mass, the degree of deacetylation of chitosan is 85%, to obtain a chitosan solution with a concentration of 1% by mass;
[0020] (2) Use ultrasonic-hot water to extract Ruoye leaves, the ratio of solid to liquid is 1:20, ultrasonic frequency is 20kHz, ultrasonic is 20 minutes, and then extracted at 80°C for 2 hours to obtain Ruoye extract thing;
[0021] (3) Mix 900ml of chitosan solution with 100ml of Ruoye leaf extract, stir well, and make a chitosan composite solution containing 10% of Ruoye leaf extract;
[0022] (4) Soak 1 kg of meat products in the mixed solution of chitosan and Ruoye leaf extract, soak for 2 minutes, drain, and repeat the dipping 3 times to form a composite layer of chitosan and Ruoye leaf extract on the surface film, then packed with polyethylene film, and stored in ...
Embodiment 2
[0023] Embodiment 2: the fresh-keeping method of this meat product, concrete operations are as follows:
[0024] (1) dissolving chitosan with 1.5% acetic acid with a mass percentage concentration, the deacetylation degree of chitosan is 96%, and a chitosan solution with a mass percentage concentration of 2% is obtained;
[0025] (2) Use ultrasonic-hot water to extract Ruoye, the ratio of solid to liquid is 1:25, ultrasonic frequency is 20kHz, ultrasonic is 30 minutes, and then extracted at 60°C for 3 hours to obtain Ruoye Extract thing;
[0026] (3) Take 850ml of chitosan solution and 150ml of Ruoye leaf extract, mix them, and stir evenly to make a chitosan composite solution containing 15% of Ruoye leaf extract;
[0027] (4) Soak 1 kg of meat products in the mixed solution of chitosan and Ruoye leaf extract. After soaking for 5 minutes, drain and repeat the dipping twice to form a composite layer of chitosan and Ruoye leaf extract on the surface. film, then packed with poly...
Embodiment 3
[0028] Embodiment 3: the fresh-keeping method of this meat product, concrete operation is as follows:
[0029] (1) dissolving chitosan with acetic acid with a mass percentage concentration of 2%, the degree of deacetylation of chitosan is 90%, and a chitosan solution with a mass percentage concentration of 1.5% is obtained;
[0030] (2) Use ultrasonic-hot water to extract Ruoye leaves, the ratio of solid to liquid is 1:23, ultrasonic frequency is 20kHz, ultrasonic is 25 minutes, and then extracted at a temperature of 70°C for 2.5 hours to obtain Ruoye extract thing;
[0031] (3) Mix 880ml of chitosan solution with 120ml of Ruoye leaf extract, stir well, and make a chitosan composite solution containing 12% of Ruoye leaf extract;
[0032] (4) Soak 1 kg of meat products in the mixed solution of chitosan and Ruoye leaf extract, soak for 4 minutes, drain, and repeat the dipping once to form a composite layer of chitosan and Ruoye leaf extract on the surface film, then packed wit...
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