Preparation method of natural coating antistaling agent for fresh meat preservation

Abstract

The invention discloses a preparation method of a natural coating antistaling agent for fresh meat preservation. The preparation method comprises the following steps of: A1, preparation of antistaling components in edible fungi; A11, preparation of aromatic components of the edible fungi; A12, preparation of polysaccharide and polypeptide of the edible fungi; A2, preparation of casein hydrolysate; and A3, preparation of the antistaling agent. The coating antistaling agent comprises the following components in parts by weight: 10-15 parts of an antistaling material A, 30-40 parts of an antistaling material B, 10-20 parts of an antistaling material C, 5-10 parts of Nisin, 5-10 parts of citric acid, 5-10 parts of sodium erythorbate, and the balance of sterile water. The components are evenly mixed to obtain 100 parts of the coating antistaling agent for later use. The preparation method scientifically combines edible fungi protein, edible fungi aromatic substances, edible fungi polysaccharide and casein hydrolysate (rich in antibacterial peptide and antioxidant peptide) to obtain the natural fresh meat coating antistaling agent, and the shelf life of fresh meat is prolonged while the nutrient composition of the fresh meat is enriched.

Description

technical field [0001] The invention relates to a preparation method of a natural coating film preservative used for fresh meat preservation. Background technique [0002] Low-temperature meat products such as chilled meat and pre-conditioned chilled meat preserve the original nutrients and inherent flavor of meat to the greatest extent. The processing of low-temperature meat products such as chilled meat and pre-conditioned chilled meat is the development direction of my country's meat industry . However, low-temperature meat products such as chilled fresh meat and pre-conditioned chilled meat have defects such as short shelf life and small sales radius. Extending their shelf life is the key to expanding the sales radius, and it is also the transformation of some meat products with regional characteristics from the advantages of raw materials. An important way for product advantages. [0003] Coating with food additives such as preservatives and antioxidants, combined with...

AI Technical Summary

Problems solved by technology

[0004] Edible fungus polysaccharides have anti-oxidation, immunity-enhancing, anti-cancer, broad-spectrum antibacterial and other effects. Casein hydrolyzate contains broad-spectrum antibacterial peptides and antioxidant peptides and other active ingredients, but edible fungus protein and edible fungi aroma components However, there is almost no report on the efficacy of edible fungi, and there is no report on any related patents involving the combination of edible fungus protein, edible fungus aroma components, edible fungus polysaccharides and casein hydrolyzate for fresh meat preservation