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Method for preparing meat preservative film from shrimp and crab shells

A technology of shrimp and crab shells and fresh-keeping film, which is applied in the direction of preservation of meat/fish with chemicals, application, food ingredients as anti-microbial preservation, etc., which can solve the problems of unsatisfactory fresh-keeping effect

Active Publication Date: 2020-06-05
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the unsatisfactory fresh-keeping effect existing in the existing chitosan cling film, the purpose of the present invention is to provide a method for preparing meat cling film using shrimp and crab shells

Method used

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  • Method for preparing meat preservative film from shrimp and crab shells
  • Method for preparing meat preservative film from shrimp and crab shells

Examples

Experimental program
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Effect test

Embodiment 1

[0024] A kind of method that utilizes shrimp and crab shell to prepare meat preservation film, it goes through the following process steps:

[0025] (1) Raw material pretreatment

[0026] S1. Preparation of chitin nanoparticles: Weigh dried shrimp and crab shells, add distilled water, wherein the weight ratio of shrimp and crab shells to distilled water is 1:4, then put them into a muffle furnace at 180°C, and conduct constant temperature hydrothermal treatment for 12 hours. And the muffle furnace is provided with a nitrogen working environment by a nitrogen filling device. The conditions of the nitrogen working environment of the muffle furnace are: nitrogen pressure 5MPa, flow rate 12kg / h; Conditions: power 15KHz, nitrogen environment; after crushing, add polyphosphate, the amount of polyphosphate added is 2.5% of the total weight of shrimp and crab shells and distilled water, homogenize with a homogenizer for 12 minutes, let stand for 4 minutes, remove the precipitate, The...

Embodiment 2

[0032] A kind of method that utilizes shrimp and crab shell to prepare meat preservation film, it goes through the following process steps:

[0033] (1) Raw material pretreatment

[0034] S1. Preparation of chitin nanoparticles: Weigh dried shrimp and crab shells, add distilled water, wherein the weight ratio of shrimp and crab shells to distilled water is 1:3, then put them into a muffle furnace at 150°C, and conduct constant temperature hydrothermal treatment for 10 hours. And the muffle furnace is provided with a nitrogen working environment by a nitrogen filling device. The conditions of the nitrogen working environment of the muffle furnace are: nitrogen pressure 4MPa, flow rate 10kg / h; Treatment conditions: power 10KHz, nitrogen environment; add polyphosphate after crushing treatment, the amount of polyphosphate added is 1% of the total weight of shrimp and crab shells and distilled water, homogenize with a homogenizer for 10 minutes, let stand for 3 minutes, and remove ...

Embodiment 3

[0040] A kind of method that utilizes shrimp and crab shell to prepare meat preservation film, it goes through the following process steps:

[0041] (1) Raw material pretreatment

[0042]S1. Preparation of chitin nanoparticles: Weigh dried shrimp and crab shells, add distilled water, wherein the weight ratio of shrimp and crab shells to distilled water is 1:5, then put them in a muffle furnace at 200°C, and conduct constant temperature hydrothermal treatment for 15 hours. And the muffle furnace is provided with a nitrogen working environment by a nitrogen filling device. The conditions of the nitrogen working environment of the muffle furnace are: nitrogen pressure 6MPa, flow rate 13kg / h; Conditions: power 20KHz, nitrogen environment; after crushing, add polyphosphate, the amount of polyphosphate added is 3% of the total weight of shrimp and crab shells and distilled water, homogenize with a homogenizer for 15 minutes, let stand for 5 minutes, remove the precipitate, The rema...

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Abstract

The invention discloses a method for preparing a meat preservative film from shrimp and crab shells. The method provided by the invention solves the problem that a conventional chitosan preservative film is not ideal in the effect of preservation. The method comprises the following steps: (1) pretreatment of raw materials: S1, preparation of chitin nanoparticles; and S2, preparation of a fig emulsion; (2) mixing; (3) degassing; and (4) film preparation. Specifically, the method comprises the following steps: performing hydrothermal treatment on the shrimp and crab shells so as to modify chitinin the shrimp and crab shells and hydrothermally modify amino, stripping impurities outside the chitin by utilizing ultrasonic waves, carrying out crosslinking with polyphosphate so as to prepare chitin antibacterial nanometer ions, combining the fig emulsion, combining acetic acid and glycerol, carrying out a homogenization crosslinking reaction, preparing a film by utilizing a film blow moldingor film liquid tape casting technology, and carrying out drying so as to obtain a product. According to the invention, materials are all natural raw materials; the prepared meat preservative film issafe and green, has excellent packaging performance and good antibacterial property, and effectively guarantees the antibacterial effect and the shelf life.

Description

technical field [0001] The invention relates to the manufacture of films or sheets containing macromolecular substances, in particular to a method for preparing meat fresh-keeping film by utilizing shrimp and crab shells. Background technique [0002] With the improvement of people's quality of life, people's consumption concept has changed from focusing on quantity to new concepts such as quality, safety, greenness and health. Meat and its products are susceptible to microbial contamination and other environmental factors, causing spoilage. The safety of meat and its products has attracted widespread attention. Therefore, how to extend the shelf life of meat and its products is an urgent problem to be solved. question. [0003] At present, in order to achieve the purpose of extending the shelf life of food, plastic wrap has entered thousands of households and has become a must-have good product at home. Commercially available cling film products are all made of vinyl mast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24
CPCA23B4/20A23B4/24A23V2002/00A23V2200/10A23V2300/48A23V2250/6406A23V2250/1618Y02A40/90
Inventor 李钰金梁兴国赵元晖丁振中杨锡洪白帆吴浩浩王靖媛
Owner OCEAN UNIV OF CHINA
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