Antibacterial water-absorbing liner for preserving tray-loaded chilled fresh meat and preparation method of antibacterial water-absorbing liner

Abstract

The invention relates to an antibacterial water-absorbing liner for preserving tray-loaded chilled fresh meat and a preparation method of the of antibacterial water-absorbing liner. The antibacterial water-absorbing liner for preserving the tray-loaded chilled fresh meat is an antibacterial water-absorbing bag body which is made of non-woven fabrics or Tyvek and is closed at the periphery, and the antibacterial water-absorbing bag body is divided into two connected independent bags which are arranged side by side; one independent bag is filled with a carbon dioxide releasing agent, the other independent bag is filled with a water absorbent after water absorption, and each gram of the water absorbent absorbs 15-25ml of water; and the antibacterial water-absorbing bag body and the chilled fresh meat are both placed on a tray, and the antibacterial water-absorbing bag body, the chilled fresh meat and the tray are wrapped by a sealing cover film or an air-permeable cover film. According to the antibacterial water-absorbing liner for preserving the tray-loaded chilled fresh meat and the preparation method of the of antibacterial water-absorbing liner, the carbon dioxide releasing agent is matched with super absorbent resin and combined with tray packaging or tray modified atmosphere packaging, so that the chilled fresh meat is in a closed packaging space, and the aims of prolonging the shelf life of the chilled fresh meat and improving the appearance of chilled fresh meat goods are achieved through an antibacterial humidifying atmosphere formed in the environment.

Description

1. Technical field: [0001] The invention relates to the technical field of food preservation, in particular to an antibacterial water-absorbing liner for keeping fresh meat in trays and a preparation method thereof. 2. Background technology: [0002] Compared with hot fresh meat and frozen meat, chilled meat has obvious advantages such as high nutritional value, high safety factor and high sensory comfort, so it occupies a large proportion in the meat market. During the production and sale of cold fresh meat, although the growth of most microorganisms is inhibited, some psychrophilic bacteria still grow and multiply in this environment, resulting in short shelf life of cold fresh meat, browning of the surface and loss of juice The phenomenon has seriously affected the appearance and sales of chilled meat. Most of the cold fresh meat currently produced in China is not packaged in the supermarket freezer. The fresh meat will obviously be affected by microorganisms in the surr...

AI Technical Summary

Problems solved by technology

Therefore, neither of them can be directly used for cold fresh meat preservation.

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