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.

Inactive Publication Date: 2012-06-27
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although many domestic scholars have introduced the method of using chitosan for meat preservation and some effects of the extract of Ruo Leaf and the deve

Method used

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  • Method for preserving meat products

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Effect test

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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Abstract

The invention discloses a method for preserving meat products, comprising the following steps: dissolving chitosan with acetic acid, then mixing a chitosan solution with an Indocalamus leaf extract product to obtain a mixed solution, soaking the meat products to be preserved in the mixed solution and draining to form a film on the meat surface, and then packaging with a polyethylene film and storing in a 4 DEG C refrigerator. The method has the advantages of simple process and easy operation. The selected materials are obtained by processing natural substances and can be directly used for food preservation and have edible safety and good fresh-keeping effect. The method can solve the problem that the juice seeping from the meat products in the processes of storage, transportation and saleinfluences the product quality, can effectively control meat fat oxidation, color variation and microbial proliferation in the storage period, obviously raises the product sensory quality and prolongthe shelf-life, and provides a novel approach for meat preservation.

Description

technical field [0001] The invention relates to a fresh-keeping method for meat products. Specifically, chitosan and rutabaga leaf extract are used for meat fresh-keeping, and a fresh-keeping film is formed outside the meat products, which belongs to a food fresh-keeping method. Background technique [0002] People are increasingly concerned about the harm of chemically synthesized preservatives to human health and the natural environment, so scientists have begun to study natural preservatives that are highly efficient, non-toxic, tasteless, and low in cost. Chitosan has good biocompatibility, biodegradability, film-forming properties, and antibacterial and antiseptic properties. Due to the above-mentioned excellent properties of chitosan, as a natural fresh-keeping agent, there have been many researches and applications on the packaging of various foods such as meat, fruits and vegetables, and it is also a hot spot in current research. [0003] Ruo leaf extract is a new t...

Claims

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Application Information

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IPC IPC(8): A23B4/10
Inventor 覃宇悦张智宏孙莎程春生侯玉艳
Owner KUNMING UNIV OF SCI & TECH
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