A kind of cold fresh pork nano fresh-keeping agent and its preparation method and fresh-keeping method

Abstract

The present invention discloses a nano preservative of chilled fresh pork and a preservation method thereof. The preservative consists of raw materials in percentages in weight: 80-95% of sodium alginate and 5-20% of fucosan. A preparation method comprises the following steps: a compound polysaccharide aqueous solution is subjected to a high-pressure degradation for 10 min, so that the average particle size reaches 350 nm, and then the degraded compound polysaccharide aqueous solution is spray-dried to obtain the dried nano preservative powder. During the preservation, the dried powder is dissolved in deionized water, then the chopped chilled fresh pork is soaked in the preservative aqueous solution to be soaked for 1-5 min, or the preservative aqueous solution is evenly sprayed on the surface of the chilled fresh pork, then the soaked or sprayed chilled fresh pork is drained for 5-10 min, the drained chilled fresh pork is packaged, and the packaged chilled fresh pork is put in a cold storage at 0-4 DEG C to be cold stored. The raw materials are all derived from natural seaweed, green and safe, and environmentally friendly and highly efficient. The nano preservative can prolong the shelf life of the chilled fresh pork by 7-18 days. At the same time, the nano preservative also has the advantages of being simple in processing equipment and low in costs, and can meet the requirements of industrial production.

Description

technical field

[0001] The invention relates to the field of preparation technology of natural antistaling agents, in particular to a nano-antistaling agent for chilled fresh pork, a preparation method and a freshness preservation method thereof. Background technique

[0002] Studies have shown that chilled meat has the characteristics of delicious taste, tender taste and rich nutrition, which is the current development direction of fresh meat products. In developed countries such as Europe and the United States, the research and promotion of chilled meat began as early as the 1950s and 1960s. At present, almost all of the food supermarkets and stores in these developed countries sell chilled meat. However, the research and promotion of chilled meat in my country is relatively late, coupled with the lack of related technologies, currently, in cities such as Beijing and Shanghai, chilled meat accounts for less than 20% of fresh meat. The "Twelfth Five-Year Development Plan f...

Examples

Embodiment 1

[0021] A nano-preservative for cold fresh pork, comprising mixing sodium alginate dry powder and fucoidan dry powder at a ratio of 80% by mass of sodium alginate dry powder and 20% by mass of fucoidan dry powder; then adding deionized water, The final concentration of the composite polysaccharide aqueous solution is 1.0% by mass; the above-mentioned composite polysaccharide aqueous solution is degraded in a high-pressure steam cooker with a temperature of 121°C and a pressure of 102.9kPa for 10min, and after cooling to room temperature, the composite polysaccharide nano-liquid is obtained, and the Malvern nanoparticle size is used. Instrument analysis showed that the average particle diameter of the composite polysaccharide was 350nm; the composite polysaccharide nano-liquid was spray-dried to obtain the dry powder of the cold-fresh pork nano-preservative.

[0022] To use, follow the steps below:

[0023] Step 1: dissolving the dry powder of the above-mentioned nano-preservati...

Embodiment 2

[0027] A nano-preservative for cold fresh pork, comprising mixing sodium alginate dry powder and fucoidan dry powder at a ratio of 90% by mass of sodium alginate dry powder and 10% by mass of fucoidan dry powder; then adding deionized water, The final concentration of the composite polysaccharide aqueous solution is 1.0% by mass; the above-mentioned composite polysaccharide aqueous solution is degraded in a high-pressure steam cooker with a temperature of 121°C and a pressure of 102.9kPa for 10min, and after cooling to room temperature, the composite polysaccharide nano-liquid is obtained, and the Malvern nanoparticle size is used. Instrument analysis showed that the average particle diameter of the composite polysaccharide was 350nm; the composite polysaccharide nano-liquid was spray-dried to obtain the dry powder of the cold-fresh pork nano-preservative.

[0028] To use, follow the steps below:

[0029] Step 1: dissolving the dry powder of the above-mentioned nano-preservati...

Embodiment 3

[0033] A nano-preservative for cold fresh pork, comprising mixing sodium alginate dry powder and fucoidan dry powder at a ratio of 95% by mass of sodium alginate dry powder and 5% by mass of fucoidan dry powder; then adding deionized water, The final concentration of the composite polysaccharide aqueous solution is 1.0% by mass; the above-mentioned composite polysaccharide aqueous solution is degraded in a high-pressure steam cooker with a temperature of 121°C and a pressure of 102.9kPa for 10min, and after cooling to room temperature, the composite polysaccharide nano-liquid is obtained, and the Malvern nanoparticle size is used. Instrument analysis showed that the average particle diameter of the composite polysaccharide was 350nm; the composite polysaccharide nano-liquid was spray-dried to obtain the dry powder of the cold-fresh pork nano-preservative.

[0034] To use, follow the steps below:

[0035] Step 1: dissolving the dry powder of the above-mentioned nano-preservativ...

technical field

[0001] The invention relates to the field of preparation technology of natural antistaling agents, in particular to a nano-antistaling agent for chilled fresh pork, a preparation method and a freshness preservation method thereof. Background technique

[0002] Studies have shown that chilled meat has the characteristics of delicious taste, tender taste and rich nutrition, which is the current development direction of fresh meat products. In developed countries such as Europe and the United States, the research and promotion of chilled meat began as early as the 1950s and 1960s. At present, almost all of the food supermarkets and stores in these developed countries sell chilled meat. However, the research and promotion of chilled meat in my country is relatively late, coupled with the lack of related technologies, currently, in cities such as Beijing and Shanghai, chilled meat accounts for less than 20% of fresh meat. The "Twelfth Five-Year Development Plan f...

Examples

Embodiment 1

[0021] A nano-preservative for cold fresh pork, comprising mixing sodium alginate dry powder and fucoidan dry powder at a ratio of 80% by mass of sodium alginate dry powder and 20% by mass of fucoidan dry powder; then adding deionized water, The final concentration of the composite polysaccharide aqueous solution is 1.0% by mass; the above-mentioned composite polysaccharide aqueous solution is degraded in a high-pressure steam cooker with a temperature of 121°C and a pressure of 102.9kPa for 10min, and after cooling to room temperature, the composite polysaccharide nano-liquid is obtained, and the Malvern nanoparticle size is used. Instrument analysis showed that the average particle diameter of the composite polysaccharide was 350nm; the composite polysaccharide nano-liquid was spray-dried to obtain the dry powder of the cold-fresh pork nano-preservative.

[0022] To use, follow the steps below:

[0023] Step 1: dissolving the dry powder of the above-mentioned nano-preservati...

Embodiment 2

[0027] A nano-preservative for cold fresh pork, comprising mixing sodium alginate dry powder and fucoidan dry powder at a ratio of 90% by mass of sodium alginate dry powder and 10% by mass of fucoidan dry powder; then adding deionized water, The final concentration of the composite polysaccharide aqueous solution is 1.0% by mass; the above-mentioned composite polysaccharide aqueous solution is degraded in a high-pressure steam cooker with a temperature of 121°C and a pressure of 102.9kPa for 10min, and after cooling to room temperature, the composite polysaccharide nano-liquid is obtained, and the Malvern nanoparticle size is used. Instrument analysis showed that the average particle diameter of the composite polysaccharide was 350nm; the composite polysaccharide nano-liquid was spray-dried to obtain the dry powder of the cold-fresh pork nano-preservative.

[0028] To use, follow the steps below:

[0029] Step 1: dissolving the dry powder of the above-mentioned nano-preservati...

Embodiment 3

[0033] A nano-preservative for cold fresh pork, comprising mixing sodium alginate dry powder and fucoidan dry powder at a ratio of 95% by mass of sodium alginate dry powder and 5% by mass of fucoidan dry powder; then adding deionized water, The final concentration of the composite polysaccharide aqueous solution is 1.0% by mass; the above-mentioned composite polysaccharide aqueous solution is degraded in a high-pressure steam cooker with a temperature of 121°C and a pressure of 102.9kPa for 10min, and after cooling to room temperature, the composite polysaccharide nano-liquid is obtained, and the Malvern nanoparticle size is used. Instrument analysis showed that the average particle diameter of the composite polysaccharide was 350nm; the composite polysaccharide nano-liquid was spray-dried to obtain the dry powder of the cold-fresh pork nano-preservative.

[0034] To use, follow the steps below:

[0035] Step 1: dissolving the dry powder of the above-mentioned nano-preservativ...

Images