Method for forming preservative and fresh-keeping layer on surface of meat product

Abstract

The invention discloses a method for forming an anti-corrosion and fresh-keeping layer on the surface of a meat product, which comprises the following steps: conveying meat food into a box body of a first film making unit, and immersing the meat product in liquid in the box body; the meat product immersed in the liquid is conveyed out through a conveying belt, and the output meat product is rapidly cooled and stood; conveying the cooled meat product into a box body of a first film making unit, and enabling the meat product to be immersed in liquid in the box body; and the meat product immersed in the liquid is conveyed out through the conveying belt, and the output meat product is rapidly cooled and stood. According to the invention, a fresh-keeping layer capable of exerting synergistic antibacterial and antioxidant effects of the probiotics and the natural plant extract can be formed on the meat product, so that the preservative and fresh-keeping properties of food are improved, and the shelf life is prolonged.

Description

Technical Field

[0001] The invention relates to the preservation of meat products, in particular to a method for forming an antiseptic and fresh-keeping layer on the surface of meat products. Background Art

[0002] Industrial pre-prepared dishes have become one of the fastest growing food categories. The best way to preserve this type of product is to store it at low temperatures. The shelf life requirements for product circulation and marketing are that the refrigerated (2-4°C) products must be stored for more than 2 months, and the frozen (-16°C) products must be stored for more than 1 year. Since preservatives cannot be added to pre-prepared dishes, pre-prepared meat dishes, especially large pieces (slices) such as spicy beef, fragrant braised pork intestines, braised spareribs, braised chicken and duck, etc., cannot meet the shelf life requirements of more than 2 months for refrigerated products and more than 1 year for frozen products even at low temperatures. The key problem is the authenticity of the product flavor, especially the harmful bacteria remaining in the pre-prepared dishes, and the flavor deterioration and quality decline caused by natural oxidation.

[0003] Therefore, natural and harmless preservation methods combined with low-temperature storage are increasingly attracting the attention of enterprises. For example, the addition of probiotics (such as Lactobacillus, Pediococcus), or natural plant extracts (such as sweet tea polysaccharide extracts), can effectively inhibit the loss of flavor and quality caused by the growth of harmful bacteria and oxidation and rancidity under low-temperature storage conditions. Moreover, the combination of adding probiotics and using natural plant extracts can play an effective synergistic role, and its preservation effect is far greater than the accumulation of single effects. Research and application have shown that the key to the application effect is the way to add probiotics and use natural plants to synergize the effect on dishes. If they are mixed in dishes and pre-made, the activity of probiotics and extracts will be lost at higher temperatures. It is best to apply them evenly on the surface of the dishes after pre-making, because the residual harmful bacteria and oxidation occur mainly on the surface of the dishes. Summary of the invention

[0004] Therefore, in order to realize the formation of an antiseptic and fresh-keeping layer (a combination of probiotics and natural plant extracts) on the surface of meat products to achieve antiseptic and fresh-keeping, the present invention provides a method for forming an antiseptic and fresh-keeping layer on the surface of meat products; the method forms a fresh-keeping layer on the meat products that can enable probiotics and natural plant extracts to exert synergistic antibacterial and antioxidant effects, thereby improving the antiseptic and fresh-keeping properties of food and extending the shelf life.

[0005] Specifically, a method for forming an antiseptic and fresh-keeping layer on the surface of a meat product comprises:

[0006] The meat product is transported into the box of the first film-making unit so that the meat product is immersed in the liquid in the box;

[0007] The meat products immersed in the liquid are conveyed out by a conveyor belt, and the output meat products are quickly cooled and left to stand;

[0008] The cooled meat product is transported to the box of the first film-making unit so that the meat product is immersed in the liquid in the box;

[0009] The meat products immersed in the liquid are conveyed out by a conveyor belt, and the output meat products are quickly cooled and left to stand.

[0010] Optionally, the liquid in the first film-making unit is original juice glue liquid, and the liquid in the second film-making unit is antiseptic and fresh-keeping glue liquid;

[0011] The original juice glue solution is formed by the following method:

[0012] Use pig skin as raw material, wash it, put it into boiling water for 5-10 minutes, scrape off the residual hair and grease on the skin, wash it again, put it into a meat grinder and mince it, then put it into a cooking pot, add 50-55 times of clean water, and boil it until the skin glue is completely dissolved in the water;

[0013] Then inject fresh blood into the boiled gelatin solution and stir slowly until all impurities in the gelatin solution float up as the blood coagulates, and then filter out the impurities with a sieve.

[0014] Optionally, the method for forming the antiseptic and fresh-keeping glue solution is as follows:

[0015] Take the original juice glue, add an equal amount of boiling water, cool to 35-38℃, pour into a constant temperature fermentation tank with a stirrer, add probiotics and stir to mix, half of each of the two strains, and the glue contains 10 2 -10 3 / ml, ferment at 36-37℃ for 7-8 hours until the bacterial content of the gel is 10 5 -10 6 / ml, and then add 0.1-0.2g / ml of natural plant extract to form; the natural plant extract is sweet tea polysaccharide extract.

[0016] Optionally, a constant temperature bacterial enrichment incubator is provided on the housing of the first film-making unit, and bacterial liquid is sprayed into the housing of the first film-making unit by spraying; preferably, the bacterial liquid includes Staphylococcus aureus and Staphylococcus xylosus. Preferably, the temperature of the constant temperature bacterial enrichment incubator is maintained at 37-38°C.

[0017] A constant temperature bacterial enrichment incubator additional liquid storage tank is arranged on the box body of the first film-making unit, and the plant extract is added to the box body of the second film-making unit by spraying.

[0018] Optionally, longitudinal and horizontal air pipes are provided in the boxes of the first film-making unit and the second film-making unit to stir the liquid in the boxes in the form of bubbling.

[0019] Optionally, the meat product is cooled and allowed to react for 30 minutes after being conveyed out of the housing of the first film-making unit.

[0020] The present invention has the following advantages:

[0021] The present invention relates to a method for forming an antiseptic and fresh-keeping layer on the surface of a meat product. The first film-making unit and the second film-making unit can form a fresh-keeping layer on the outer surface of the meat product in the form of tumbling and immersion, and the layer can enable probiotics and natural plant extracts to play a synergistic antiseptic and antioxidant role. Rapid cooling is used to allow the film to be quickly formed, thereby achieving the antiseptic and fresh-keeping of the meat product and extending the shelf life of the meat product. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a schematic flow chart of the method for forming an antiseptic and fresh-keeping layer on the surface of a meat product according to the present invention;

[0023] Figure 2 It is a schematic diagram of the structure of the present invention;

[0024] Figure 3 It is a schematic diagram of a half-section state of the present invention;

[0025] Figure 4 It is a structural schematic diagram of the box body of the present invention;

[0026] Figure 5 It is a schematic diagram of the disassembled state of the liquid adding box of the present invention;

[0027] Figure 6 This is a schematic diagram of the liquid adding box of the present invention in a disassembled state from another viewing angle;

[0028] Figure 7 It is a schematic diagram of the connection between the two liquid nitrogen boxes and the liquid nitrogen storage container of the present invention;

[0029] Figure 8 It is a schematic diagram of the connection between the two liquid nitrogen boxes and the liquid nitrogen storage container according to the present invention from another perspective;

[0030] In the figure: 100, first film-making unit; 101, box body; 102, conveying device; 103, liquid adding box; 1031, cover plate; 1032, liquid inlet; 1033, nozzle; 104, liquid nitrogen box; 1041, liquid nitrogen nozzle; 105, longitudinal air pipe; 106, horizontal air pipe; 107, liquid nitrogen storage container; 108, pipeline; 200, second film-making unit; 300, feed hopper; 400, workbench. DETAILED DESCRIPTION

[0031] Embodiments of the present application are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present application, and should not be construed as limiting the present application.

[0032] In this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprises", or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article, or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article, or apparatus.

[0033] As described in the background technology, the natural and harmless antiseptic and fresh-keeping methods used in combination with low-temperature storage are increasingly attracting the attention of enterprises. For example, the addition of probiotics (such as lactobacillus, pediococcus), or natural plant extracts (such as sweet tea polysaccharide extracts) can effectively inhibit the loss of flavor and quality degradation caused by the growth of harmful bacteria and oxidative rancidity under low-temperature storage conditions. Moreover, the combination of adding probiotics and using natural plant extracts can play an effective synergistic role, and its antiseptic and fresh-keeping effect is far greater than the accumulation of a single effect. Research and application show that the key to the application effect is which addition method is used to synergize the probiotics and the use of natural plants on the dishes. If it is mixed in the dishes and prefabricated, the activity of the probiotics and the extract will lose activity at a higher temperature. It is best to be evenly coated on the surface of the dishes after prefabrication, because the residual harmful bacteria and the occurrence of oxidation are mainly on the surface of the dishes.

[0034] Based on the above reasons, in order to achieve the goal of forming an antiseptic and fresh-keeping layer on the surface of meat products to achieve antiseptic and fresh-keeping, this embodiment provides a method for forming an antiseptic and fresh-keeping layer on the surface of meat products, including the following steps:

[0035] Step S100, conveying the meat product into the box of the first film-making unit so that the meat product is immersed in the liquid in the box;

[0036] Step S200, conveying the meat product immersed in the liquid by means of a conveyor belt, and rapidly cooling and allowing the output meat product to stand; after being conveyed out of the box of the first film-making unit, the meat product is cooled and allowed to stand for reaction for 30 minutes.

[0037] Step S300, conveying the cooled meat product into the box of the first film-making unit so that the meat product is immersed in the liquid in the box;

[0038] Step S400: convey the meat product immersed in the liquid out through a conveyor belt, and quickly cool and let the output meat product stand.

[0039] Specifically, the liquid in the first film-making unit is the original juice glue liquid, and the liquid in the second film-making unit is the antiseptic glue liquid;

[0040] The original juice glue solution is formed by the following method:

[0041] Use pig skin as raw material, wash it, put it into boiling water for 5-10 minutes, scrape off the residual hair and grease on the skin, wash it again, put it into a meat grinder and mince it, then put it into a cooking pot, add 50-55 times of clean water, and boil it until the skin glue is completely dissolved in the water;

[0042] Then inject fresh blood into the boiled gelatin solution and stir slowly until all impurities in the gelatin solution float up as the blood coagulates, and then filter out the impurities with a sieve.

[0043] The formation method of the antiseptic and fresh-keeping glue solution is as follows:

[0044] Take the original juice glue, add an equal amount of boiling water, cool to 35-38℃, pour into a constant temperature fermentation tank with a stirrer, add probiotics and stir to mix, half of each of the two strains, and the glue contains 10 2 -10 3 / ml, ferment at 36-37℃ for 7-8 hours until the bacterial content of the gel is 10 5 -10 6 / ml, and then add 0.1-0.2g / ml of natural plant extract to form; the natural plant extract is sweet tea polysaccharide extract.

[0045] The above method forms an antiseptic and fresh-keeping layer on the surface of the meat product, covers the surface of the meat block with glue at different stages, and combines with liquid nitrogen rapid cooling technology, so that the probiotics that can effectively inhibit spoilage bacteria and pathogenic bacteria, and the plant-extracted antioxidants that can effectively inhibit the oxidation and rancidity of fat and protein form a double-layer protective film on the surface of the meat block, which plays an extremely efficient antibacterial and antioxidant role during the frozen storage and circulation of the dishes, so that the flavor and quality of the dishes can be maintained for a long time. The meat blocks pre-processed by the above method can have a shelf life of more than 80 days for refrigerated products and more than 25 months for frozen products during product circulation and marketing, while the shelf life of untreated products is only within 30 days for refrigerated products and within 6 months for frozen products.

[0046] In order to better replenish the substances in the box, in one embodiment, a constant temperature bacterial enrichment incubator is provided on the box of the first film-making unit, and bacterial liquid is sprayed into the box of the first film-making unit by spraying;

[0047] A constant temperature bacterial enrichment incubator additional liquid storage tank is provided on the box of the first film-making unit, and plant extracts are added to the box of the second film-making unit by spraying. Preferably, the bacterial liquid includes Staphylococcus aureus and Staphylococcus xylosus, and the temperature of the constant temperature bacterial enrichment incubator is maintained at 37-38°C.

[0048] In order to improve the tumbling performance of the liquid in the box and achieve stirring of the liquid, in one embodiment, longitudinal and horizontal air pipes are provided in the boxes of the first film-forming unit and the second film-forming unit to stir the liquid in the box in the form of bubbling.

[0049] In order to realize the method of forming an antiseptic and fresh-keeping layer on the surface of a meat product, in another embodiment, as Figure 2-Figure 8 As shown, a device for making a fresh-keeping layer for meat products is provided, comprising:

[0050] The first film forming unit 100 is used to form a raw juice gel layer on the outer surface of the meat product; and

[0051] The second film-forming unit 200 is connected to the first film-forming unit and is used to form an antiseptic and fresh-keeping glue layer on the outer surface of the meat product covered with the original juice glue layer;

[0052] The first film making unit 100 and the second film making unit 200 have the same structure and both include a box body 101. A mesh conveying device 102 is arranged inside the box body 101. The meat products are output from the conveying device of the first film making unit and enter the box body of the second film making unit. The meat products in the second film making unit are then transported out by the conveying device of the second film making unit. A workbench 400 is adapted to be provided at the output section of the conveying device of the second film making unit.

[0053] Furthermore, the output sections of the conveying devices of the first film-making unit and the second film-making unit are provided with a rapid cooling mechanism. Optionally, the cooling mechanism comprises a liquid nitrogen box 104, a liquid nitrogen nozzle 1041 acting on the output section of the conveying device is arranged below the liquid nitrogen box, and the two liquid nitrogen boxes share a liquid nitrogen storage container 107, and the liquid nitrogen storage container 107 is connected to the two liquid nitrogen boxes 104 through a pipeline 108.

[0054] A liquid adding box 103 is installed on the box of the first film forming unit and the box of the second film forming unit. A cover plate 1031 with a liquid inlet 1032 is provided on the upper part of the liquid adding box, and a nozzle 1033 acting on a film forming unit or a film forming unit box is provided on the lower part of the liquid adding box 103;

[0055] The liquid adding box 103 installed on the box of the first film forming unit is a constant temperature bacterial enrichment incubator, which sprays bacterial liquid into the box of the first film forming unit through a nozzle.

[0056] The liquid addition tank 103 installed on the tank body of the second film forming unit is an additive liquid storage tank, and the plant extract is added to the tank body of the second film forming unit through a nozzle.

[0057] A liquid stirring mechanism is provided in the box. Exemplarily, the liquid stirring mechanism is provided with a longitudinal air pipe 105 arranged longitudinally on the inner wall of the box, a horizontal air pipe 106 is arranged horizontally on the inner bottom, and several air holes are provided on the longitudinal air pipe and the horizontal leather tube, and the air pipe is connected to an external air pump. Through the horizontal and longitudinal air pipes, gas can be well transported into the box, thereby increasing the tumbling of the liquid, and then achieving the stirring of the liquid.

[0058] When in use, the food is placed in the box of the first film-making unit through an external conveyor belt or a feed hopper 300 installed on the box of the first film-making unit. The food is immersed in the liquid, and the outer surface is covered with the liquid in turn. It is then transported out through the conveying device. It is quickly cooled by liquid nitrogen in the output section of the conveying device to form a stable film on the surface of the food. The food then enters the second film-making unit. After rapid immersion and output, it is quickly cooled by liquid nitrogen again in the output section of the second conveying device, thereby forming a more stable fresh-keeping and anti-corrosion layer on the surface of the food.

[0059] During the implementation process, probiotics and culture liquid enter the liquid adding box through the inlet in advance, and culture at 37-38℃ to meet the bacterial count required for preservation. After the culture, the bacterial liquid is sprayed into the fresh-keeping preparation device through the bacterial liquid injection device and the nozzle. At the same time, the longitudinal air pipe and the horizontal air pipe pass air, slowly stir to make the bacterial liquid evenly distributed on the surface of the meat product, and then enter the box of the membrane unit through the conveying device (conveying chain).

[0060] The liquid nitrogen is stored in a liquid nitrogen storage container and passes through a pipeline (liquid nitrogen delivery pipe) to a liquid nitrogen box and a nozzle. When the meat product slowly passes through the conveyor chain into the second film-making unit, the liquid nitrogen is evenly sprayed on the surface of the meat through the nozzle. The low-temperature liquid nitrogen quickly cools the meat, and the bacterial liquid on the surface of the meat quickly solidifies into a film that firmly adheres to the surface of the meat.

[0061] The plant extract and diluent enter the liquid adding box through the inlet and are diluted to the concentration required for meat preservation. After the meat pieces cooled by liquid nitrogen enter the second film-making unit, the plant extract is evenly sprayed on the surface of the meat pieces from the nozzle of the liquid adding box. At the same time, the longitudinal air pipe and the horizontal air pipe pass air and slowly stir to evenly distribute the diluent on the surface of the dish.

[0062] When it is sent out from the second film-making unit and slowly passes through the conveying device, liquid nitrogen is evenly sprayed on the surface of the meat product from the nozzle of the liquid nitrogen box. The low-temperature liquid nitrogen quickly cools the meat again, and the plant extract liquid on the surface of the meat quickly solidifies into a film, firmly attached to the original bacterial liquid film of the meat, forming a second layer of protective film.

[0063] The meat products prepared with preservative liquid are finally sorted and packaged on the workbench, connected to other filling and sealing equipment, and quickly packaged before being put into freezer or cold storage.

[0064] The above-mentioned device and method realize the efficient, automatic, integrated and multifunctional antiseptic and fresh-keeping preparation of dishes. Probiotics and natural plant extracts are layered and coated to form a cold chain protective film, and their synergistic effect is maximized.

[0065] During use, the device and method of the present invention can be applied to block (slice) pre-prepared meat dishes such as Dongpo pork elbow, fragrant braised pork intestines, braised spareribs, braised chicken and duck, etc., and can be evenly coated on the surface of the meat block at different stages. In combination with liquid nitrogen rapid cooling technology, probiotics that can effectively inhibit spoilage bacteria and pathogenic bacteria, and plant-extracted antioxidants that can effectively inhibit the oxidation and rancidity of fat and protein can form a double-layer protective film on the surface of the meat block, respectively, and exert extremely efficient synergistic antibacterial and antioxidant effects during the frozen storage and circulation of the dishes, so that the flavor and quality of the dishes can be maintained for a long time.

[0066] When meat blocks are circulated and marketed after being treated by the above-mentioned device or method, the shelf life of refrigerated products can reach more than 80 days, and that of frozen products can reach more than 25 months, while the shelf life of untreated products is only less than 30 days in the refrigeration and less than 6 months in the frozen products.

[0067] Exemplarily, the effect of the method of forming an antiseptic and fresh-keeping layer on the surface of a meat product is verified:

[0068] (1)Product production

[0069] After the beef is sliced, add the spicy seasoning and place it in a tumbler for 4-5 hours at a low speed to evenly distribute the seasoning on the surface of the meat, and to blend it with flavor and mechanical tenderization. Then, according to the supply demand, vacuum or modified atmosphere packaging is carried out in soft bags or hard plastic bags, and refrigerated at 2-4℃ or frozen at -16℃.

[0070] (2) Anti-corrosion and preservation experiment

[0071] The above-mentioned products are not processed by this patent, are vacuum packed in soft bags, and are refrigerated at 2-4°C or frozen at -16°C.

[0072] The above-made product is subjected to the patented antiseptic and fresh-keeping preparation before packaging, and then is vacuum-packed in a soft bag and refrigerated at 2-4°C or frozen at -16°C.

[0073] At the same time, only probiotics or plant antioxidants are added, and then the products are vacuum packed in soft bags, refrigerated at 2-4°C or frozen at -16°C, and compared with the patented product.

[0074] (4) Detection indicators and methods

[0075] The preservation and freshness-keeping effects were evaluated by peroxide value, sensory properties, fatty acids (volatile fatty acids) and amino acids (volatile amino acids).

[0076] Peroxide value: GB 5009.227-2023 National Food Safety Standard Determination of Peroxide Value in Food. A peroxide value exceeding 2.00 mg / kg is considered significant oxidative rancidity.

[0077] Sensory evaluation: Sensory assessors use a scoring method (full score 100 points) to comprehensively evaluate the product's appearance, color, texture, smell, aroma, etc.

[0078] Ten people with experience in sensory evaluation were invited to conduct sensory evaluation on braised duck in four aspects: color, aroma, chewiness and taste. The excellent score ranged from 90 to 100 points, the good score ranged from 70 to 89 points, and the poor score ranged from 0 to 69 points. The sensory evaluation standards for braised duck are shown in the table below.

[0079] Table 1 Sensory evaluation criteria for spicy beef

[0080]

[0081] Volatile flavor substances in food: GB 5009.168-2016 National Food Safety Standard Determination of fatty acids in food; GB 5009.124-2016 National Food Safety Standard Determination of amino acids in food

[0082] (5) Results analysis and conclusion

[0083] The experimental results of spicy beef are shown in the table below.

[0084] The traditional spicy beef refrigerated product showed significant oxidative rancidity after one month, with a flavor decay rate of 25%; the frozen product showed significant oxidative rancidity after three months, with a flavor decay rate (volatile fatty acid and amino acid reduction rate) of 20%;

[0085] After the device of the present invention is used for preservation and freshness treatment, the refrigerated product shows no significant oxidative rancidity for 90 days, and the flavor decay rate is less than 3%; the frozen product shows no significant oxidative rancidity for 14 months, and the flavor decay rate (volatile fatty acid and amino acid reduction rate) is less than 4%.

[0086] The refrigerated products treated with only probiotics showed significant oxidative rancidity after 1.5 months, with a flavor decay rate (volatile fatty acids and amino acids reduction rate) of 15%; the frozen products showed significant oxidative rancidity after 5 months, with a flavor decay rate (volatile fatty acids and amino acids reduction rate) of 18%;

[0087] Products with only plant antioxidants added and treated with probiotics showed significant oxidative rancidity after 60 days of refrigerated products, with a flavor decay rate (reduction rate of volatile fatty acids and amino acids) of 22%; frozen products showed significant oxidative rancidity after 10 months, with a flavor decay rate (reduction rate of volatile fatty acids and amino acids) of 25%.

[0088] Refrigerated (2-4℃) spicy beef preservation experimental index determination table

[0089]

[0090] Table of test indexes for the preservation of frozen (-18℃) spicy beef

[0091]

[0092]

[0093]

[0094] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for forming an antiseptic and fresh-keeping layer on the surface of a meat product, characterized in that: include: The meat product is transported into the box of the first film-making unit so that the meat product is immersed in the liquid in the box; the meat product immersed in the liquid is transported out by a conveyor belt, and the output meat product is quickly cooled and left to stand; The cooled meat product is transported to the box of the first film-making unit so that the meat product is immersed in the liquid in the box; The meat products immersed in the liquid are conveyed out by a conveyor belt, and the output meat products are quickly cooled and left to stand.

2. The method for forming an antiseptic and fresh-keeping layer on the surface of a meat product according to claim 1, characterized in that: The liquid in the first film-making unit is original juice glue liquid, and the liquid in the second film-making unit is antiseptic and fresh-keeping glue liquid; The original juice glue solution is formed by the following method: Use pig skin as raw material, wash it, put it into boiling water for 5-10 minutes, scrape off the residual hair and grease on the skin, wash it again, put it into a meat grinder and mince it, then put it into a cooking pot, add 50-55 times of clean water, and boil it until the skin glue is completely dissolved in the water; Then inject fresh blood into the boiled gelatin solution and stir slowly until all impurities in the gelatin solution float up as the blood coagulates, and then filter out the impurities with a sieve.

3. The method for forming an antiseptic and fresh-keeping layer on the surface of a meat product according to claim 2, characterized in that: The formation method of the antiseptic and fresh-keeping glue solution is as follows: Take the original juice glue, add an equal amount of boiling water, cool to 35-38℃, pour into a constant temperature fermentation tank with a stirrer, add probiotics and stir to mix, half of each of the two strains, and the glue contains 10 2 -10 3 / ml, ferment at 36-37℃ for 7-8 hours until the bacterial content of the gel is 10 5 -10 6 / ml, then add natural plant extracts 0.1-0.2g / ml; the natural plant extract is sweet tea polysaccharide extract.

4. The method for forming an antiseptic and fresh-keeping layer on the surface of a meat product according to claim 3, characterized in that: A constant temperature bacterial enrichment incubator is arranged on the box of the first film-forming unit, and bacterial liquid is sprayed into the box of the first film-forming unit by spraying; A constant temperature bacterial enrichment incubator additional liquid storage tank is arranged on the box body of the first film-making unit, and the plant extract is added to the box body of the second film-making unit by spraying.

5. The method for forming an antiseptic and fresh-keeping layer on the surface of a meat product according to claim 4, characterized in that: The bacterial liquid includes Staphylococcus aureus and Staphylococcus xylosus.

6. The method for forming an antiseptic and fresh-keeping layer on the surface of a meat product according to claim 5, characterized in that: The temperature of the constant temperature bacterial enrichment incubator is maintained at 37-38°C.

7. The method for forming an antiseptic and fresh-keeping layer on the surface of a meat product according to claim 1, characterized in that: Longitudinal and horizontal air pipes are provided in the boxes of the first film-forming unit and the second film-forming unit to stir the liquid in the boxes in the form of bubbles.

8. The method for forming an antiseptic and fresh-keeping layer on the surface of a meat product according to claim 6, characterized in that: The meat product is cooled and allowed to react for 30 minutes after being conveyed out of the box of the first film-forming unit.

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