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A kind of chilled meat fresh-keeping film and its preparation and application method

A fresh-keeping method and technology for chilled meat, applied in transportation and packaging, flexible coverings, packaging, etc., can solve the problems of incomplete inhibition of growth and reproduction, browning of the surface of chilled meat, unfavorable long-distance transportation, etc., and achieve raw material prices Low cost, stable product performance and simple operation

Active Publication Date: 2018-04-24
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This shortage of supply is mainly due to the fact that chilled meat cannot completely inhibit the growth and reproduction of certain psychrophilic bacteria such as Staphylococcus aureus and coliform bacteria during storage, transportation and sales, and the browning of the surface of chilled meat and the loss of juice Serious, short shelf life, not conducive to long-distance transportation

Method used

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  • A kind of chilled meat fresh-keeping film and its preparation and application method
  • A kind of chilled meat fresh-keeping film and its preparation and application method
  • A kind of chilled meat fresh-keeping film and its preparation and application method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Preparation of plastic wrap: (1) Weigh 30 parts of food-grade polyvinyl alcohol into a flask, add distilled water, stir in a water bath at 90°C for 1 hour to dissolve completely, and set aside.

[0031] (2) Weigh 60 parts of glutinous rice flour, 10 parts of glycerin, 0.05 part of nisin, and 0.02 part of TBHQ, stir and mix for 5 minutes. Mix well and set aside.

[0032] (3) Add the sample mixed in (2) to (1), stir continuously in a constant temperature water bath at 70°C, and react for 1 hour. After cooling to 60-70°C, the film solution was obtained and set aside.

[0033] (4) Pour (3) medium film solution into a polyethylene tray with a thickness of 1mm, and dry it at 50°C to form a fresh-keeping film for chilled meat.

[0034] 2. How to use fresh-keeping film for chilled meat: (1) Cut the size of the plastic wrap according to the volume of chilled pork, beef, and mutton, and set aside. (2) Wrap the chilled meat skin-to-body with the plastic wrap in (1), place the...

Embodiment 2

[0043] 1. Preparation of plastic wrap: (1) Weigh 40 parts of food-grade polyvinyl alcohol into a flask, add distilled water, stir in a water bath at 80°C for 1 hour to dissolve completely, and set aside.

[0044] (2) Weigh 58 parts of glutinous rice flour, 2 parts of glycerin, 0.02 part of nisin, and 0.01 part of TBHQ, stir and mix for 6 minutes. Mix well and set aside.

[0045] (3) Add the sample mixed in (2) to (1), stir continuously in a constant temperature water bath at 75°C, and react for 1 hour. After cooling to 60-70°C, the film solution was obtained and set aside.

[0046] (4) Pour (3) medium film solution into a polyethylene tray with a thickness of 1.5mm, and dry it at 55°C to form a fresh-keeping film for chilled meat.

[0047] 2. How to use fresh-keeping film for chilled meat: (1) Cut the size of the plastic wrap according to the volume of chilled pork, beef, and mutton, and set aside. (2) Wrap the chilled meat skin-to-body with the plastic wrap in (1), place th...

Embodiment 3

[0050]1. Preparation of plastic wrap: (1) Weigh 50 parts of food-grade polyvinyl alcohol into a flask, add distilled water, stir in a water bath at 90°C for 0.5h to dissolve completely, and set aside.

[0051] (2) Weigh 46 parts of glutinous rice flour, 4 parts of glycerin, 0.01 part of nisin, and 0.02 part of TBHQ, stir and mix for 8 minutes. Mix well and set aside.

[0052] (3) Add the sample mixed in (2) to (1), stir continuously in a constant temperature water bath at 80°C, and react for 1 hour. After cooling to 60-70°C, the film solution was obtained and set aside.

[0053] (4) Pour (3) medium film solution into a polyethylene tray with a thickness of 1.5mm, and dry it at 50°C to form a fresh-keeping film for chilled meat. 2. How to use fresh-keeping film for chilled meat: (1) Cut the size of the plastic wrap according to the volume of chilled pork, beef, and mutton, and set aside. (2) Wrap the chilled meat skin-to-body with the plastic wrap in (1), place the transfer p...

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Abstract

The invention relates to a fresh-keeping film for chilled meat and its preparation and application method. The fresh-keeping film is made of raw materials comprising the following components in parts by weight: 30-50 parts of food-grade polyvinyl alcohol, 45-70 parts of glutinous rice flour, and 2-10 parts of glycerin. The fresh-keeping film can not only prolong the shelf life of chilled meat, but also predict the shelf life of chilled meat. The fresh-keeping film of the present invention is used for storing chilled pork, and the shelf life can reach 18 days, beef can reach 20 days, mutton can reach 19 days, chicken can reach 15 days, and duck meat can reach 14 days.

Description

technical field [0001] The invention belongs to the field of livestock and poultry meat processing and utilization, and in particular relates to a fresh-keeping film for chilled meat and a preparation and use method thereof. Background technique [0002] Chilled meat refers to the animal carcass that meets the requirements of the quarantine system and is quickly cooled and matured after slaughter, so that the temperature of the carcass (the inside of the rear leg is the measurement point) is reduced to 0-4°C within 24 hours, and it is processed in the subsequent processing, circulation and Fresh meat kept at 0-4°C during the retail process. At present, more than 90% of the consumption in the foreign fresh meat market is chilled meat. The consumption level of meat in our country is not only limited by the income level, but also limited by the supply. With the reform and opening up, my country's economy has developed rapidly, and people's living standards have continued to i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L3/02C08L29/04C08K5/053C08J5/18B65D65/38
Inventor 吴文锦汪兰熊光权程薇丁安子李新乔宇廖李王俊高虹廖涛史德芳
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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