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A pickled bacon fresh-keeping method utilizing a natural coating liquid

A fresh-keeping method and a technology of cured meat, applied in the direction of preserving meat/fish by coating a protective layer, preserving meat/fish through freezing/cooling, etc., can solve the problems of no fresh-keeping instructions for cured meat, excessive coating material components, and handling Trouble and other problems, to achieve good results, simple operation, quality improvement

Inactive Publication Date: 2017-08-29
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no explanation for the preservation of cured meat products, and there are too many coating ingredients added to fresh meat
[0006] Chinese patent CN102578681A disclosed "a shellfish coating film preservative" on July 18, 2012, and disclosed the formula and preservation method of the shellfish coating film preservative. Troublesome, and it is for shellfish, there is no explanation for the preservation of cured bacon

Method used

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  • A pickled bacon fresh-keeping method utilizing a natural coating liquid
  • A pickled bacon fresh-keeping method utilizing a natural coating liquid
  • A pickled bacon fresh-keeping method utilizing a natural coating liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A fresh-keeping method of cured bacon coated with a film, comprising the steps of:

[0021] 1) Production of cured bacon: After the raw meat is cleaned, cut into pieces, pickled, cold-smoked, baked, and cooled according to conventional methods, the required cured bacon product is obtained.

[0022] 2) Preparation of coating solution: The sodium alginate solution was prepared by adding 4% sodium alginate and 4% glycerin, stirring continuously while heating until it was completely dissolved, and degassing by ultrasonication for 50 minutes for later use; The polysan solution was prepared by adding 3% chitosan. During chitosan treatment, 3% acetic acid solution was added, and the bubbles were degassed by ultrasonication for 50 min. The cooled sodium alginate and chitosan were evenly fused After that, add lysozyme at a ratio of 0.09%.

[0023] 3) Dipping: Put the sliced ​​cured meat into the natural coating solution for 0.5-5 minutes, so that the cured meat products are ful...

Embodiment 2

[0028] 1) Production of cured bacon: After the raw meat is cleaned, cut into pieces, pickled, cold-smoked, baked, and cooled according to conventional methods, the required cured bacon product is obtained.

[0029] 2) Preparation of coating solution: This new type of film was prepared by using sodium alginate as the main material of the film, chitosan as a stabilizer, and lysozyme as a natural antibacterial agent. Among them, the sodium alginate solution was prepared as follows: adding 2% sodium alginate and 3% glycerin, stirring continuously while heating until completely dissolved, and degassing by ultrasonication for 40 min for later use. The chitosan solution was prepared as follows: the amount of chitosan added was 2%, 1% acetic acid solution was added during the chitosan treatment process, and the bubbles were removed by ultrasonication for 40 min. After the cooled sodium alginate and chitosan are evenly fused, add 0.05% lysozyme.

[0030] 3) Dipping: Put the sliced ​​c...

Embodiment 3

[0035] 1) Production of cured bacon: After the raw meat is cleaned, cut into pieces, pickled, cold-smoked, baked, and cooled according to conventional methods, the required cured bacon product is obtained.

[0036] 2) Preparation of coating solution: This new type of film was prepared by using sodium alginate as the main material of the film, chitosan as a stabilizer, and lysozyme as a natural antibacterial agent. Among them, the sodium alginate solution was prepared as follows: adding 3% sodium alginate and 1.5% glycerin, stirring continuously while heating until completely dissolved, and degassing by ultrasonication for 30 min for later use. The preparation of chitosan solution is as follows: the amount of chitosan added is 1%, and 1.5% acetic acid solution needs to be added during the chitosan treatment process. After the chitosan solution is in the state of film-forming liquid, it is ultrasonicated for 30 min to remove air bubbles for later use. After the cooled sodium alg...

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Abstract

A pickled bacon fresh-keeping method utilizing a natural coating liquid is disclosed. The method includes a step of heating 1-10% of sodium alginate and 0.2-0.4% of glycerin under stirring until complete dissolution, performing ultrasonic treatment for 10-60 min to remove bubbles, and keeping the sodium alginate solution for later use; a step of adding 0.1-4% of an acetic acid solution in a chitosan treatment process with the adding amount of the chitosan being 1-8%, performing ultrasonic treatment for 10-60 min to remove bubbles, and keeping the chitosan solution for later use; a step of fully mixing the cooled sodium alginate solution and the chitosan solution, adding 0.01-0.20% of muramidase, and allowing the mixture to stand to obtain the natural coating liquid; and a step of adding preserved bacon slices into the natural coating liquid, soaking the slices for 0.5-5 min, draining the slices off, packaging the slices in vacuum, and preserving the slices at a low temperature, wherein the slices after being packaged in vacuum is preserved at a low temperature that is 8-16 DEG C. The method can achieve a deep-layer fresh-keeping effect, prolongs the shelf life of a pickled bacon product and improves quality of the pickled bacon product.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preserving the freshness of cured meat with a natural coating solution. Background technique [0002] Bacon is a traditional food in Hubei, Sichuan, Hunan, Jiangxi, Guizhou, Shaanxi and other places. It has a history of thousands of years. It has the characteristics of beautiful color, rich flavor, easy storage and convenient eating. It has a wide range of food in China, especially in the southern region. consumer market. Cured meat products are prone to microbial spoilage and fat oxidation during storage, resulting in a shortened shelf life. In order to reduce the spoilage of bacon caused by microorganisms, many technologies are currently applied to the processing and preservation of bacon, such as vacuum packaging, modified atmosphere packaging, irradiation, microwave sterilization technology, etc. [0003] Edible plastic wrap is a kind of e...

Claims

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Application Information

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IPC IPC(8): A23B4/10A23B4/06
CPCA23B4/10A23B4/06
Inventor 朱秋劲刘娜梁美莲徐鑫谭媛元
Owner GUIZHOU UNIV
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