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High-efficiency thawing and tenderizing heat preservation and antibacterial packaging bag and preparation method thereof

A packaging bag and tenderization technology, which is applied in the field of fresh-keeping packaging, can solve the problems of inability to fuse and cut animal fiber tissues, and achieve the effects of accelerating thawing time, increasing hydration and water binding ability, and promoting fat mixing

Active Publication Date: 2022-04-15
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, plant-based protease is not easy to cut animal fiber tissue, resulting in an incompatible taste

Method used

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  • High-efficiency thawing and tenderizing heat preservation and antibacterial packaging bag and preparation method thereof
  • High-efficiency thawing and tenderizing heat preservation and antibacterial packaging bag and preparation method thereof
  • High-efficiency thawing and tenderizing heat preservation and antibacterial packaging bag and preparation method thereof

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Embodiment Construction

[0054] The present invention will be described in further detail below through specific examples, and the following examples are only descriptive, not limiting, and cannot limit the protection scope of the present invention with this.

[0055] A kind of high-efficiency thawing and tenderizing type thermal insulation and antibacterial packaging bag, such as figure 1 As shown, from the inside to the outside are the color-developing antibacterial layer 1, the thawing and tenderizing layer 2, the air buffer layer 3, the bionic air-absorbing layer 4 and the high-efficiency thermal insulation layer 5, and the high-efficiency thermal insulation layer and the bionic air-absorbing layer form an outer layer. Layer structure, the color-developing antibacterial layer and the thawing and tenderizing layer form an inner layer structure, and the inner layer structure is bonded with the outer layer structure to form a hollow air buffer layer, such as figure 2 As shown, several air buffer lay...

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Abstract

The invention relates to a high-efficiency thawing and tenderizing heat preservation and antibacterial packaging bag and a preparation method thereof. layer, the color-developing antibacterial layer and the thawing and tenderizing layer are blown to form the inner layer structure, and the bionic air-absorbing layer and the high-efficiency thermal insulation layer are blown to form the outer layer structure, and the inner layer structure and the outer layer structure are bonded to form a hollow air buffer layer , several air buffer layers are arranged between the inner layer structure and the outer layer structure. A preparation method of high-efficiency thawing and tenderizing thermal insulation and antibacterial packaging bags, which provides a preparation process for each layer, and is especially suitable for frozen foods, especially meat products. During transportation or storage, the thermal insulation performance of the packaging bag is increased to promote the tenderness of thawed meat It has a good thermal insulation effect for cold meat products and is suitable for a large number of popularization and application.

Description

technical field [0001] The invention belongs to the field of fresh-keeping packaging, and relates to antibacterial and fresh-keeping packaging bag technology, in particular to a high-efficiency thawing and tenderizing heat preservation and antibacterial packaging bag and a preparation method thereof. Background technique [0002] Quick-frozen packaging is easily affected by environmental changes, has poor thermal insulation performance, and is prone to temperature fluctuations during use, causing food thawing-refreezing phenomena that are difficult to detect, while freezing will cause problems such as long thawing time and stiff meat. [0003] Existing fresh-keeping packaging bags are mainly made of PE and PP, which have poor thermal insulation effect; frozen food needs to be stored at low temperature throughout the process, and if there is temperature fluctuation, it will have a great impact on the overall temperature of the food; Completely separated, no relative vacuum en...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B65D81/38B65D81/28B65D81/24B65D81/26C08J5/18C08J7/06C08L3/02C08L89/00C08L5/08C08K5/053C08K5/16C08L83/04C08L63/00C08K3/36C08J9/10B32B9/02B32B9/04B32B33/00B32B27/28B32B27/38B32B17/02B32B17/10
CPCB65D81/3897B65D81/28B65D81/24B65D81/266C08J5/18C08J7/065C08J9/107C08J9/0071B32B9/02B32B9/04B32B33/00B32B27/283B32B5/02B32B5/18B32B5/245C08J2303/02C08J2389/00C08J2305/08C08K5/053C08K5/16C08J2383/04C08J2363/00C08K2201/011C08K3/36C08J2203/04B32B2255/10B32B2255/205B32B2255/24B32B2307/304B32B2307/40B32B2307/7145B32B2439/70B32B2262/101B32B2266/0271Y02W90/10Y02A40/90
Inventor 刘霞王春雨张敬燕李爱光张高鹏汪轩羽
Owner TIANJIN UNIV OF SCI & TECH
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