Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of preparation method of natural coating preservative for fresh meat preservation

A coating preservative, a natural technology, applied in the direction of preserving meat/fish with chemicals, and preserving meat/fish with a coating protection layer, etc. It can solve the problems that the efficacy of edible fungus protein and the efficacy of edible fungus aroma components have not been reported, and achieve The effect of enriching nutrient composition and prolonging the fresh-keeping period

Inactive Publication Date: 2015-09-23
XIHUA UNIV
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] The present invention will be described in detail below in conjunction with specific embodiments.

[0022] 1. Preparation of fresh-keeping components in edible fungi

[0023] (1) Preparation of edible mushroom aroma components

[0024] Take 5 to 10 parts of shiitake mushrooms, 5 to 10 parts of Flammulina velutipes, and 5 to 10 parts of delicious boletus that have been naturally dried or hot air dried or freeze dried, and crush them with airflow crushing or mechanical crushing equipment and pass through a 20-mesh sieve. Add 75-90% (v / v) edible alcohol at 1:1 (g / L), reflux and extract at 70-90°C for 30-40 minutes, and filter to obtain edible mushroom alcohol extract.

[0025] Add β-cyclodextrin or porous starch to the alcohol extract of edible fungi according to the ratio of material to liquid 1:10-2:10, stir at room temperature for 1-2 hours at a stirring speed of 60-120r / h, and then filter. The obtained alcohol part is recycled after the concentration is adjusted, as ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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] The use of preservatives, antioxidants and other food additives, combined with re...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/10A23B4/20
Inventor 袁永俊邱鹏代斌张良
Owner XIHUA UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products