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Meat washing agent and preparation method thereof

A cleaning agent and meat technology, applied in the field of cleaning agents, can solve the problems of ineffective removal of grease, dirt, fishy smell, and inapplicability of fresh meat cleaning, so as to eliminate skin pigmentation, prevent skin pigmentation, The effect of improving performance

Inactive Publication Date: 2019-01-18
陈文革
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the scavenger prepared by this method is not suitable for cleaning fresh meat, and cannot effectively remove grease, dirt, fishy smell, etc. on the surface of fresh meat. Therefore, it is necessary to develop a safe and effective cleaning agent for fresh meat.

Method used

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  • Meat washing agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A meat cleaning agent is prepared from the following raw materials in parts by weight: 45 parts of flour, 6 parts of sweet orange flower extract, 6 parts of citric acid and 12 parts of common tap water.

[0026] Flour has large particles and has a certain adsorption force. It is easy to adhere to dirt and oil. It is a natural sorbent; sweet orange blossom has a light orange fragrance, which can absorb oil and can effectively soften the cutin of the skin and achieve the effect of deep cleansing. It can also remove fishy smell and inhibit bacteria at the same time; citric acid is the largest acid among organic acids. Due to its physical, chemical and derivative properties, it is the most important organic acid widely used in food, medicine, daily chemical and other industries acid. Esters of citric acid such as triethyl citrate can be used as non-toxic plasticizers to make plastic films for food packaging, sour agents and preservatives in the beverage and food industries....

Embodiment 2

[0035] A meat cleaning agent is prepared from the following raw materials in parts by weight: 52 parts of flour, 11 parts of sweet orange blossom extract, 8 parts of citric acid and 17 parts of common tap water.

[0036] A preparation method of meat cleaning agent, mixing flour and ordinary tap water, adding sweet orange flower extract, and then adding citric acid while stirring, to obtain meat cleaning agent; finally adding citric acid, one can eliminate Bubbles generated when the components are mixed improve the compatibility of the mixed components; secondly, the stability of the prepared cleaning agent can be improved to prevent deterioration and microbial contamination.

[0037] The above-mentioned flour is doped with 2 parts by weight of sodium propionate and 0.03 parts by weight of azodicarbonamide, sodium propionate and azodicarbonamide have a synergistic effect, can improve the dispersibility of flour in aqueous solution, and prevent its agglomeration. It is beneficia...

Embodiment 3

[0044] A meat cleaning agent is prepared from the following raw materials in parts by weight: 60 parts of flour, 12 parts of sweet orange blossom extract, 10 parts of citric acid and 20 parts of common tap water.

[0045] A preparation method of meat cleaning agent, mixing flour and ordinary tap water, adding sweet orange flower extract, and then adding citric acid while stirring, to obtain meat cleaning agent; finally adding citric acid, one can eliminate Bubbles generated when the components are mixed improve the compatibility of the mixed components; secondly, the stability of the prepared cleaning agent can be improved to prevent deterioration and microbial contamination.

[0046] The above-mentioned flour is doped with 3 parts by weight of sodium propionate and 0.06 parts by weight of azodicarbonamide. Sodium propionate and azodicarbonamide have a synergistic effect, can improve the dispersibility of flour in aqueous solution, and prevent it from agglomerating. It is bene...

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Abstract

The invention discloses a meat washing agent and a preparation method thereof. A preparation process comprises the following steps: uniformly stirring and mixing flour and common tap water; adding sweet orange flower extract; stirring and adding citric acid. A preparation method of the sweet orange flower extract comprises the following steps: after washing sweet orange flowers, grinding to obtainuniform pulp; then carrying out water extraction or alcohol extraction on the obtained uniform pulp; after removing dreg, obtaining the sweet orange flower extract. The sweet orange flower extract contains 1 to 5 percent of nerol, 0.0001 to 0.0003 percent of alpha-terpinene and 2 to 6 percent of hesperidin; a solvent for the water extraction or the alcohol extraction contains L-amino acid and menthol. The meat washing agent prepared by the invention has the beneficial effects that the flour has strong adsorption performance and the sweet orange flower extract has the effect of deeply removingdirt and grease; the citric acid has the effect of improving the stability of the washing agent and inhibiting and killing bacteria; the washing agent has the advantages of large specific surface area, high oil adsorption capability, capability of effectively removing blood smell, rapid washing speed, no residues and the like.

Description

technical field [0001] The invention relates to the technical field of cleaning agents, in particular to a meat cleaning agent and a preparation method thereof. technical background [0002] Because meat products contain a lot of fat and protein, they are greasy and easy to stick to dust. The greasy not only affects people's senses, but also is difficult to clean and remove. When cleaning meat, it is generally necessary to put it under the tap and use a lot of water. Flushing, a large amount of water is directly discharged from the drain pipe, which is undoubtedly a waste in today's increasingly scarce water resources. Or use meat cleaning agents, and the cleaning agents currently on the market are made of synthetic chemicals. If the cleaning time is not well controlled, some of the cleaning agents will enter the inner layer of the meat, affecting the taste of the meat, and it is not environmentally friendly. [0003] The prior art, such as the Chinese invention patent whos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11D7/60C11D7/44C11D7/26C11D7/24C11D11/00
CPCC11D7/248C11D7/262C11D7/265C11D7/268C11D7/44C11D2111/12
Inventor 陈文革
Owner 陈文革