Natural fresh-keeping film-coating liquid for jelly salted pork

A technology of coating liquid and cooking meat, which is applied in the direction of preserving meat/fish with chemicals, and preserving meat/fish with a coating protective layer, which can solve the problems of being unable to apply, affecting the sensory quality and flavor of the product, and inhibiting growth And reproduction, good fresh-keeping effect, easy to use

Inactive Publication Date: 2006-07-26
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are almost no reports on the research of this technology abroad, and the relevant domestic research cannot be applied to actual production due to the problems affecting the sensory quality and flavor of the product. Therefore, it is necessary to study a natural, convenient antibacterial film that does not affect product quality Technology is of great significance to start the consumption of crystal meat in our country

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] 0.8g food-grade lactic acid, 0.8g chitosan, 0.008g nisin and 98.392g water are mixed and stirred evenly to form 100g natural fresh-keeping coating liquid for crystal meat. The coating solution is evenly spread or sprayed on the surface of crystal meat or other products, and a natural fresh-keeping film is formed on the surface of crystal meat after air drying. At 0~4 ℃, the fresh-keeping period of the crystal dish meat is extended for 15 days after the original fresh-keeping time.

Embodiment 2

[0014] Mix 1g of food-grade lactic acid, 1g of chitosan, 0.01g of Streptococcus lactis and 97.99g of water, stir evenly to form 100g of fresh-keeping coating liquid, and also apply or spray the fresh-keeping coating liquid evenly on the surface of crystal meat meat before packaging, After air-drying, a natural fresh-keeping film is formed, and the fresh-keeping period of crystal meat meat is extended by 15 days after the original fresh-keeping time.

Embodiment 3

[0016] 1.2g food-grade lactic acid, 1.2g chitosan, 0.012g lactis streptococcus and 97.588g water were mixed, and stirred evenly to form 100g natural fresh-keeping coating liquid for crystal meat. Spread or spray the mixed solution evenly on the surface of the crystal meat, and it will become a natural protective film after drying. At 0-4°C, the freshness period of the crystal meat can be extended by 15 days after the original fresh-keeping time.

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PUM

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Abstract

The invention provides a natural fresh-keeping film-coating liquid for jelly salted pork, which is prepared through mixing 0.8-1.2% of lactic acid, 0.8-1.2% of chitosan, 0.008-0.012% of lactic streptostacin and balancing water.

Description

technical field [0001] The invention relates to a fresh-keeping agent, in particular to a natural fresh-keeping coating liquid for crystal meat. Background technique [0002] Crystal Meat, also known as Crystal Meat Hoof, is a famous traditional dish in Zhenjiang. The skin of the meat dish is white, the jelly is transparent, smooth and crystal-like, so it gets its name. In daily life, people like to use pork-based crystal meat very much. [0003] Although the sales temperature of crystal meat is around 4°C, the growth and reproduction of microorganisms cannot be completely controlled at around 4°C. In addition, due to the high water content and rich nutrients of crystal meat, it is extremely difficult to store and sell. It is prone to corruption and has a short shelf life. Therefore, how to adopt various natural methods to further extend the shelf life of crystal meat and keep its good color and luster and appearance, so that crystal meat can be put on the table of common...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/20
Inventor 常忠义赵宁王春生
Owner NANJING YURUN FOOD
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