Iced fresh meat fresh keeping agent as well as preparing and using method thereof

A technology of fresh-keeping film and chilled meat, applied in the direction of application, preservation of meat/fish with chemicals, food ingredients as anti-microbial preservation, etc., to achieve the effect of reducing water activity, good antibacterial and fresh-keeping performance, and good adhesion

Inactive Publication Date: 2018-11-16
绍兴虹宇环保科技有限公司
View PDF0 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of chilled meat fresh-keeping film and its preparation and use method, to solve the problems in the prior art proposed in the above-mentioned background technology

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 1

[0026] The invention provides a kind of preparation method of chilled meat fresh-keeping film shown, comprises the steps:

[0027] S1, dissolving chitosan in the acetic acid solution to form a chitosan solution, and adjusting the pH to 6, mixing the chitosan solution, sodium alginate and the remainder with distilled water into the reactor, then adding polylactic acid in Stir for 3 hours at 85°C and then cool naturally;

[0028] S2. Pre-homogenize the material obtained in S1 with a high-speed disperser for 2 minutes at a speed of 2000 rpm; then use a high-pressure micro-jet nano-homogenizer for secondary homogenization under the condition of 5000 psi and cycle once;

[0029] S3. When the temperature in the reaction kettle is cooled to 25°C, take a sample to check whether the emulsification reaction is sufficient. After passing the test, add sodium carboxymethylcellulose, glycerin and glutinous rice flour to the reaction kettle, heat to 80°C and stir for 15 minutes;

[0030] S4...

Embodiment 2

[0042] The invention provides a kind of preparation method of chilled meat fresh-keeping film shown, comprises the steps:

[0043] S1, dissolving chitosan in the acetic acid solution to form a chitosan solution, and adjusting the pH to 6, mixing the chitosan solution, sodium alginate and the remainder with distilled water into the reactor, then adding polylactic acid in Stir at 90°C for 3.5h and then cool naturally;

[0044] S2. Pre-homogenize the material obtained in S1 with a high-speed disperser for 3.5 minutes at a speed of 4000 rpm; then use a high-pressure micro-jet nano-homogenizer for secondary homogenization under the condition of 9000 psi and cycle 2 times;

[0045]S3. When the temperature in the reaction kettle is cooled to 30°C, take a sample to check whether the emulsification reaction is sufficient. After passing the test, add sodium carboxymethylcellulose, glycerin and glutinous rice flour to the reaction kettle, heat to 9°C and stir for 20 minutes;

[0046] S4...

Embodiment 3

[0058] The invention provides a kind of preparation method of chilled meat fresh-keeping film shown, comprises the steps:

[0059] S1, dissolving chitosan in the acetic acid solution to form a chitosan solution, and adjusting the pH to 6, mixing the chitosan solution, sodium alginate and the remainder with distilled water into the reactor, then adding polylactic acid in Stir at 95°C for 4 hours and then cool naturally;

[0060] S2. Pre-homogenize the material obtained in S1 with a high-speed disperser for 5 minutes at a speed of 6000 rpm; then use a high-pressure micro-jet nano-homogenizer for secondary homogenization under the condition of 12000 psi and cycle 3 times;

[0061] S3. When the temperature in the reaction kettle is cooled to 35°C, take a sample to check whether the emulsification reaction is sufficient. After passing the test, add sodium carboxymethylcellulose, glycerin and glutinous rice flour to the reaction kettle, heat to 100°C and stir for 25 minutes;

[006...

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 an iced fresh meat fresh keeping film. The iced fresh meat fresh keeping film is prepared by film preparing on a solution, and each litre of the solution consists of the following raw materials in parts by weight of 50-70 parts of chitosan, 1-3 parts of sodium alginate, 1-3 parts of sodium carboxymethyl cellulose, 15-35 parts of glycerine, 1-3 parts of glutinous rice flour,1-2 parts of ascorbic acid, 3-5 parts of gelatin, 10-14 parts of polylactic acid, 0.5-1 part of nisin, 1-1.5 parts of natamycin, 11-13 parts of honey, and 1-3 parts of walnut oil. The invention researches and develops a safe, non-toxic and economic product, and the storage shelf life of the iced fresh meat at 5-8 DEG C can be effectively prolonged. The stretching intensity, the breaking elongation rate, the friction coefficient and the transmittance of the iced fresh meat fresh keeping film conform to national standard, and besides, the iced fresh meat fresh keeping film also has favorable antibacterial fresh keeping performance. The fresh keeping film has water solubility, can be used for wrapping the fresh meat, and besides, can absorb part of moisture on the fresh meat, so that the fresh keeping film can be well jointed to the fresh meat. On one hand, the water activity of the fresh meat is reduced, and on the other hand, the storage stability of the fresh meat can be improved.

Description

technical field [0001] The invention belongs to the technical 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] The shelf life of chilled meat in the cold chain is usually 3-7 days. From the beginning of processing to the sales terminal, the remaining shelf life is usually 1-3 days. During the sales and storage process, its surface will inevitably come into contact with the chopping board and the air. Bacteria, which grow on the surface of chilled meat, catalyze the deterioration of meat. In order to extend the shelf life of chilled meat and facilitate storage, consumers of chilled meat that leave the cold chain usually wrap them in plastic wrap and put them in the refrigerator for refrigeration. The main function of using plastic wrap for chilled meat is to isolate the air and reduce impurities in the air. Bacteria to the ...

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 Applications(China)
IPC IPC(8): A23B4/20A23B4/22
CPCA23B4/20A23B4/22A23V2002/00A23V2200/10A23V2250/5026A23V2250/511A23V2250/51088A23V2250/5432A23V2250/708
Inventor 梁根娣
Owner 绍兴虹宇环保科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap