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Method for preserving quality of ham through ultrasonic combined essential oil coating treatment

A technology for film coating and ham, which is applied in the field of ham quality fidelity combined with ultrasonic and essential oil coating treatment, can solve problems such as affecting economic benefits, restricting the development of ham, and single processing technology, and achieves broad-spectrum bacteriostatic effect, good antibacterial Oxidative activity, the effect of reducing quality change

Pending Publication Date: 2022-06-07
YUNNAN AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing and production methods of dry-cured ham are relatively traditional, the processing technology is single, and the quality is unstable
Oxidation loss is very serious during the post-ripening process, the color tends to darken during the sales process, and the flavor is lost, which largely limits the development of ham and affects economic benefits

Method used

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  • Method for preserving quality of ham through ultrasonic combined essential oil coating treatment
  • Method for preserving quality of ham through ultrasonic combined essential oil coating treatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The ham aged for one year was selected, and 12 pieces of biceps femoris were taken as samples, which were directly vacuum-packed and stored directly after packaging.

Embodiment 2

[0026] S1. Select ham aged for one year, and take 12 biceps femoris as samples;

[0027] S2, prepare a composite coating of citronella essential oil, add chitosan in 1% (volume ratio) acetic acid, slowly dissolve in a water bath at 40°C, and prepare edible chitosan with 2% (weight ratio) Chitosan coating solution, after completely dissolved, add glycerin (1 ml glycerol per 100 ml of chitosan coating solution) as a plasticizer, and then add 0.5% citronella essential oil to prepare a citronella essential oil composite coating ;

[0028] S3. Spray the composite coating of citronella essential oil on the surface of the ham, vacuum-pack after film formation, and store directly after packaging.

Embodiment 3

[0030] S1. Select ham aged for one year, and take 12 biceps femoris as samples;

[0031] S2, prepare a composite coating of citronella essential oil, add chitosan in 1% (volume ratio) acetic acid, and slowly dissolve it in a water bath at 40° C. to prepare edible chitosan with 1.5% (weight ratio) Chitosan coating solution, after completely dissolved, add glycerin (0.8 ml glycerol per 100 ml of chitosan coating solution) as a plasticizer, and then add 0.4% citronella essential oil to prepare a citronella essential oil composite coating ;

[0032] S3, spray the composite coating of citronella essential oil on the surface of the ham, and carry out vacuum packaging after film formation;

[0033] S4. The strength of the vacuum-packed ham is 200W / m 2 ultrasonic treatment for 5 min, and then removed for storage after the treatment was completed.

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Abstract

The invention discloses a ham quality preserving method through ultrasonic combined essential oil coating treatment. The ham quality preserving method comprises the following steps: S1, selecting pickled ham; s2, preparing a lemongrass essential oil composite coating, wherein the lemongrass essential oil composite coating comprises 1% (volume ratio) of acetic acid, chitosan, a plasticizer and lemongrass essential oil; s3, spraying the lemongrass essential oil composite coating on the surface of the ham, and performing vacuum packaging after a film is formed; and S4, performing ultrasonic treatment on the ham subjected to vacuum packaging. By utilizing the treatment method disclosed by the invention, the oxidation loss in the after-ripening period of the dry-cured ham and the flavor quality change in the selling process can be reduced, the quality of the dry-cured ham is improved, and the stable development of the ham industry is promoted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for quality fidelity of ham which is processed by ultrasonic combined with essential oil coating film. Background technique [0002] With the development of the times and the improvement of consumption level, the development of ham industry has faced many new problems, especially the quality and safety control of ham. Due to some physical changes, chemical changes and biological changes in the long-term production process of ham, it may affect the flavor of ham. The production method of dry-cured ham is relatively traditional, the processing technology is single, and the quality is unstable. Oxidation loss is very serious during the post-ripening process, and the color is easily darkened and the flavor is lost during the sales process, which largely limits the development of ham and affects economic benefits. SUMMARY OF THE INVENTION [0003] In view of the a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/20A23B4/015
CPCA23B4/10A23B4/20A23B4/015A23V2002/00A23V2200/02A23V2200/10A23V2200/22A23V2250/022A23V2250/511A23V2250/6406A23V2250/21A23V2300/48Y02W90/10
Inventor 王桂瑛廖国周张丽红史巧李宏
Owner YUNNAN AGRICULTURAL UNIVERSITY