Prepared dish synergistic preservative and fresh-keeping glue solution film-forming material and application thereof

Abstract

The invention belongs to the technical field of food processing, and discloses a cooperative preservative and fresh-keeping glue solution film-forming material for pre-prepared dishes and application of the cooperative preservative and fresh-keeping glue solution film-forming material. The film-forming material is composed of a No.1 normal juice glue solution and a No.2 preservative and fresh-keeping glue solution, and the two glue solutions are faint yellow at normal temperature (25 DEG C), have good transparency and high gel strength, and can form a stable glue solution film which is tightly attached to the surface of the prefabricated dish. The film-forming material is applied to preservation and fresh keeping of the prepared dish, a second preservative and fresh-keeping glue solution is used for forming a glue solution film containing probiotics and natural plant extracts on the surface of the prepared dish, and then a first original juice glue solution is used for adhering a layer of glue solution film not containing the probiotics and the natural plant extracts. The double-layer glue solution film cooperates with the bacteriostatic and antioxidant effects of the probiotics and the natural plant extract, so that effective bacteriostatic and rancidity inhibiting effects can be achieved on the prepared dishes.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a prefabricated dish cooperative antiseptic and fresh-keeping glue liquid film-forming material and application thereof. Background Art

[0002] Pre-prepared dishes are pre-packaged dishes that are made from one or more edible agricultural products and their products, with or without seasonings and other auxiliary materials, and are made through industrial pre-processing, with or without seasoning packets, and meet the storage, transportation and sales conditions indicated on the product label. They can only be eaten after heating or cooking. In recent years, pre-prepared dishes have become one of the fastest growing food categories. The best preservation method for such products is low-temperature preservation. The product circulation and marketing have high requirements for their shelf life, requiring the shelf life of refrigerated (2-4℃) products to be more than 2 months, and the shelf life of frozen (<-16℃) products to be more than 1 year. However, preservatives cannot be added to pre-prepared dishes, and their flavor and quality will still deteriorate during low-temperature preservation due to the growth of harmful bacteria and natural oxidation. In particular, pre-prepared meat dishes with high fat content, such as fragrant braised pork intestines, spicy beef, braised spareribs, and braised chicken and duck, are difficult to meet the above-mentioned shelf life requirements of more than 2 months of refrigeration or more than 1 year of freezing.

[0003] Combining low-temperature preservation with other natural and harmless preservation methods, such as adding probiotics (Lactobacillus, Pediococcus, etc.) or natural plant extracts (tea polysaccharide extracts, etc.), can inhibit the loss of flavor and quality of pre-prepared dishes during low-temperature preservation. If probiotics and natural plant extracts are combined, the preservation effect will be more significant. However, probiotics and natural plant extracts are prone to reduce their activity or even lose their activity at high temperatures, so they cannot be added during the preparation of pre-prepared dishes, and the growth of harmful bacteria and oxidation and rancidity occur on the surface of pre-prepared dishes. Consider spraying probiotics and natural plant extracts on the surface of pre-prepared dishes, however, the surface of pre-prepared dishes contains ingredients such as oil, sugar, and salt, which makes it difficult for probiotics and natural plant extracts to stably adhere to their surface, and the preservation effect of pre-prepared dishes is still poor. Summary of the invention

[0004] Based on the above reasons, the purpose of the present invention is to provide a pre-prepared dish with a preservative glue film-forming material. The film-forming material is composed of No. 1 original juice glue and No. 2 preservative glue containing probiotics and natural plant extracts. When used in pre-prepared dishes, it can meet the shelf life requirements of more than 2.5 months for refrigerated products or more than 13 months for frozen products.

[0005] In order to achieve the above object, the first technical solution adopted by the present invention is: A prefabricated dish cooperative antiseptic and fresh-keeping glue liquid film-forming material, characterized in that the prefabricated dish cooperative antiseptic and fresh-keeping glue liquid film-forming material is composed of No. 1 original juice glue liquid and No. 2 antiseptic and fresh-keeping glue liquid, wherein: The preparation method of No. 1 original juice glue liquid comprises: mixing the minced pig skin with acid solution and placing the mixture under 30-35°C for stirring, then adding water to boil the mixture into glue liquid, then adding fresh livestock and poultry blood, stirring and boiling the mixture until the blood and impurities in the glue liquid coagulate and float, and filtering to obtain the clarified No. 1 original juice glue liquid; The preparation method of No. 2 antiseptic and fresh-keeping glue liquid comprises: taking No. 1 original juice glue liquid, adding an equal amount of boiling water, inoculating composite bacteria for fermentation after cooling, and adding natural plant extracts after the fermentation is completed and mixing evenly.

[0006] Furthermore, the acid solution is an aqueous solution of any one or more of citric acid, malic acid, lactic acid, and tartaric acid.

[0007] Furthermore, the amount of the acid solution used is 0.1%-0.15% of the mass of the minced pig skin.

[0008] Furthermore, the stirring treatment time is 25-35 min.

[0009] Furthermore, the amount of fresh livestock and poultry blood used is 3%-4% of the mass of the glue.

[0010] Furthermore, the composite bacteria are Staphylococcus aureus and Staphylococcus xylosus.

[0011] Furthermore, the natural plant extract is sweet tea polysaccharide extract.

[0012] The second technical solution adopted by the present invention is: The application of the above-mentioned pre-prepared dish synergistic antiseptic and fresh-keeping glue liquid film-forming material in pre-prepared dishes includes: after the pre-prepared dishes are cooled, they are immersed in No. 2 antiseptic and fresh-keeping glue liquid, taken out and drained, and then cooled to form a film, and then immersed in No. 1 original juice glue liquid, taken out and drained, and then cooled to form a film.

[0013] Furthermore, the temperature of the No. 1 original juice glue solution is 30-35°C.

[0014] Furthermore, the temperature of cooling the No. 2 antiseptic and fresh-keeping glue solution and the No. 1 original juice glue solution to form a film is 0-2°C, and the time is 25-30 minutes.

[0015] The beneficial effects of the present invention are: The No. 1 original juice glue and the No. 2 antiseptic glue of the prefabricated dish cooperative antiseptic glue film-forming material of the present invention are both light yellow at room temperature (25° C.) and have good transparency, high gel strength, can form a stable glue film and tightly adhere to the surface of the prefabricated dish.

[0016] The pre-prepared dish cooperative antiseptic and fresh-keeping glue film-forming material of the present invention is used for the antiseptic and fresh-keeping of pre-prepared dishes. First, No. 2 antiseptic and fresh-keeping glue is used to form a glue film containing probiotics and natural plant extracts on the surface of the pre-prepared dishes, and then No. 1 original juice glue is used to attach a layer of glue film without probiotics and natural plant extracts. The double-layer glue film cooperates with the antibacterial and antioxidant effects of the probiotics and natural plant extracts, and can have an effective antibacterial and anti-acidity effect on the pre-prepared dishes.

[0017] The prefabricated dish cooperative antiseptic and fresh-keeping glue film-forming material of the present invention is prepared with pig skin as the main raw material. The double-layer glue film formed on the surface of the prefabricated dish will melt during the heat processing of the prefabricated dish before consumption and dissolve into the prefabricated dish, without adversely affecting the flavor and quality of the prefabricated dish.

[0018] The prefabricated dish collaborative antiseptic and fresh-keeping glue liquid film-forming material of the present invention can be applied to various prefabricated dishes, even prefabricated meat dishes with high fat content such as fragrant braised pork intestines, spicy beef, braised spareribs, braised chicken and duck, etc. The shelf life of refrigerated products can reach more than 2.5 months, and the shelf life of frozen products can reach more than 13 months. DETAILED DESCRIPTION

[0019] In order to make the purpose, technical scheme and advantages of the present invention clearer, the scheme of the present invention is further described in detail below in conjunction with embodiment.It will be appreciated by those skilled in the art that the following examples are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, those not indicating specific conditions in the examples are carried out according to the conditions of normal conditions or manufacturer's recommendations.Reagents used or instruments not indicating manufacturers are conventional products that can be obtained by commercial purchase.

[0020] The first embodiment of the present invention provides a pre-prepared dish cooperative antiseptic and fresh-keeping glue liquid film-forming material, wherein the pre-prepared dish cooperative antiseptic and fresh-keeping glue liquid film-forming material is composed of No. 1 original juice glue liquid and No. 2 antiseptic and fresh-keeping glue liquid, wherein: The preparation method of No. 1 original juice glue liquid comprises: mixing the minced pig skin with acid solution and placing the mixture under 30-35°C for stirring, then adding water to boil the mixture into glue liquid, then adding fresh livestock and poultry blood, stirring and boiling the mixture until the blood and impurities in the glue liquid coagulate and float, and filtering to obtain the clarified No. 1 original juice glue liquid; The preparation method of No. 2 antiseptic and fresh-keeping glue liquid is as follows: take No. 1 original juice glue liquid, add an equal amount of boiling water, inoculate composite bacteria for fermentation after cooling, and add natural plant extracts after fermentation to mix evenly.

[0021] It should be noted that this embodiment is based on the problem that it is difficult for probiotics and natural plant extracts to stably adhere to the surface of prefabricated dishes. The No. 1 original juice glue prepared from pig skin is used as a medium, so that probiotics and natural plant extracts can be attached to the surface of prefabricated dishes, thereby playing a role in preserving and preserving the prefabricated dishes. However, the applicant found that the transparency of the glue film formed by the No. 2 antiseptic glue obtained by inoculating, fermenting and adding natural plant extracts to the clarified No. 1 original juice glue will be reduced, which will have a certain impact on the appearance color of the prefabricated dishes. Therefore, in this embodiment, the minced pig skin is mixed with acid solution and placed at 30-35°C for treatment and then boiled into glue, so that the transparency of the prepared No. 1 original juice glue and No. 2 antiseptic glue is improved, and the gel strength of the glue is also improved. The glue film formed is more stable, and the antiseptic and fresh-keeping effect on prefabricated dishes is better.

[0022] In this embodiment, the preparation method of the minced pig skin is as follows: the pig skin is cleaned, put into boiling water for preheating for 5-10 minutes, and then the residual hair and grease on the skin are scraped off, and then the pig skin is cleaned and put into a meat grinder to grind into the minced pig skin.

[0023] The preparation method of the acid solution is as follows: add 0.3%-0.6% of the weight of the acid substance into water and stir until it is completely dissolved; the acid substance is selected from one or more of citric acid, malic acid, lactic acid and tartaric acid. The amount of the acid solution is 0.1%-0.15% of the weight of the minced pig skin. The method of mixing the two is to spray the acid solution into the minced pig skin, and stir continuously during the spraying process. The acid solution cannot be added to the minced pig skin at one time, otherwise the effect of improving the transparency of the glue solution will be reduced.

[0024] After the pig skin mince is mixed with the acid solution, the stirring time is 25-35 minutes at 30-35 ℃. It should be noted that if the mixing temperature is lower than 30 ℃ or higher than 35 ℃, the transparency of the glue solution will be affected.

[0025] During the boiling process of the pig skin, the amount of water used is 50-55 times the mass of the pig skin. The purpose of adding fresh livestock and poultry blood after the pig skin is boiled into glue is to remove impurities and odors in the glue. The fresh livestock and poultry blood can be selected from one of the common livestock and poultry blood such as pig blood, chicken blood, duck blood, etc., and the amount added is 3%-4% of the mass of the glue. Stir and boil until all impurities and poultry blood in the glue are coagulated and floated, and then filter to obtain the clarified No. 1 original juice glue.

[0026] In the preparation process of No. 2 antiseptic glue solution, the No. 1 original juice glue solution is added with boiling water and cooled to 35-38°C, and then inoculated with composite bacteria for fermentation. The composite bacteria are Staphylococcus aureus and Staphylococcus xylosus, with a mass ratio of 1:1. The bacterial content of the glue fermentation system after inoculation of the composite bacteria is 10 2 -10 3 / mL.

[0027] It should be noted that the temperature and time of the fermentation of the glue solution can be adjusted by those skilled in the art according to experience, and the fermentation is carried out until the bacterial content of the glue solution fermentation system is 10 5 -10 6 / mL. For example, the fermentation temperature is 36-37 ℃ and the fermentation time is 7-8 h.

[0028] It should also be noted that the natural plant extract added after the fermentation is completed can be a common natural plant extract with good antiseptic and fresh-keeping effect, such as sweet tea polysaccharide extract. The amount of natural plant extract added is 10%-20% of the total mass of the glue and boiling water.

[0029] The prefabricated dish cooperative antiseptic and fresh-keeping glue film-forming material provided in this embodiment is light yellow at room temperature (25° C.) and has good transparency, high gel strength, can form a stable glue film and tightly adhere to the surface of the prefabricated dish.

[0030] The second embodiment of the present invention provides the application of the above-mentioned pre-prepared dish cooperative antiseptic and fresh-keeping glue liquid film-forming material in pre-prepared dishes, including: after the pre-prepared dishes are cooled, they are placed in No. 2 antiseptic and fresh-keeping glue liquid for immersion, taken out and drained, and then cooled to form a film, and then placed in No. 1 original juice glue liquid for immersion, taken out and drained, and then cooled to form a film.

[0031] It should be noted that the No. 1 original juice glue and the No. 2 antiseptic glue of this embodiment are both stored at room temperature (25°C) for later use. The pre-prepared dishes can be placed in the No. 2 antiseptic glue (25°C) after cooling to 35°C or below, and then taken out after immersion for 8s, drained and cooled to form a film. Since the glue only forms a very thin film on the surface of the pre-prepared dishes, if the temperature of the pre-prepared dishes is too high, it will not only reduce the activity of the probiotics and natural plant extracts in the No. 2 antiseptic glue, but also affect the stability of the glue film, thereby reducing the antiseptic effect.

[0032] After the No. 2 antiseptic glue film is formed on the surface of the pre-prepared dishes, it is then immersed in the No. 1 original juice glue at a temperature of 30-35 ℃ for 4 seconds, taken out to drain and cooled to form a film. The No. 1 original juice glue film can play a certain protective role on the probiotics and natural plant extracts in the No. 2 antiseptic glue film, and the order of using the two glues cannot be exchanged. It should also be noted that if the temperature of the No. 1 original juice glue is lower than 30 ℃, the bonding degree of the two layers of film will be reduced, thereby affecting the antiseptic and fresh-keeping effect of the pre-prepared dishes; if the temperature is higher than 35 ℃, it will affect the stability of the already formed very thin No. 2 antiseptic glue film, and will also affect the antiseptic and fresh-keeping effect.

[0033] After the prepared dishes are immersed in No. 1 original juice glue and No. 2 antiseptic glue, they are placed in a 0-2 ℃ cooling room for 25-30 minutes to form a glue film. After the processing, a very thin glue film containing probiotics and natural plant extracts is first tightly attached to the surface of the prepared dishes, and then a layer of original juice glue film is attached to the outside. After packaging, they are refrigerated (2-4 ℃) or frozen (<-16℃). The shelf life of refrigerated products can reach more than 2.5 months, and the shelf life of frozen products can reach more than 13 months.

[0034] Specific embodiments for implementing the present invention will be disclosed below, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present invention.

[0035] Example 1 Preparation of pre-prepared dishes synergistic antiseptic and fresh-keeping glue film-forming materials, including No. 1 original juice glue and No. 2 antiseptic and fresh-keeping glue: Clean the pig skin, put it into boiling water for 5 minutes, scrape off the residual hair and grease on the skin, then wash it clean, put it into a meat grinder and grind it into minced pig skin; Add 0.3% citric acid by weight to water and stir until completely dissolved to obtain acid solution; Spray 0.1% of the weight of the acid solution into the minced pig skin, stir continuously during the spraying process, then place it at 30 ℃ and stir for 25 min, add 50 times the weight of the minced pig skin water, boil it into a glue solution, then add 3% of the weight of the glue solution with fresh pig blood, stir and boil until all the impurities and poultry blood in the glue solution coagulate and float, then filter to obtain the clarified No. 1 original juice glue solution; Take the No. 1 original juice glue, add an equal amount of boiling water, cool to 35℃, and inoculate composite bacteria (Staphylococcus aureus and Staphylococcus xylosus, mass ratio 1:1) until the bacterial content of the glue fermentation system is 10 2 / mL, and fermented at 36 °C for 7 h until the bacterial content of the gelatin fermentation system reached 10 5 / mL, after the fermentation is completed, add No. 1 original juice glue and 10% of the total mass of sweet tea polysaccharide extract of boiling water, mix well to obtain No. 2 preservative glue.

[0036] Example 2 Preparation of pre-prepared dishes synergistic antiseptic and fresh-keeping glue film-forming materials, including No. 1 original juice glue and No. 2 antiseptic and fresh-keeping glue: Clean the pig skin, put it into boiling water for 8 minutes, scrape off the residual hair and grease on the skin, then wash it clean, put it into a meat grinder and grind it into minced pig skin; Add 0.45% citric acid by weight to water and stir until completely dissolved to obtain acid solution; Spray 0.12% of the weight of the acid solution into the minced pig skin, stir continuously during the spraying process, then place it at 32 ℃ and stir for 30 min, add 52 times of the weight of the minced pig skin into water, boil it into a glue solution, then add 3% of the weight of the glue solution into fresh chicken blood, stir and boil until all the impurities and poultry blood in the glue solution coagulate and float, then filter to obtain the clarified No. 1 original juice glue solution; Take No. 1 original juice glue, add an equal amount of boiling water, cool to 36℃, and inoculate composite bacteria (Staphylococcus aureus and Staphylococcus xylosus, mass ratio 1:1) until the bacterial content of the glue fermentation system is 10 2 / mL, and fermented at 36 °C for 7.5 h until the bacterial content of the gelatin fermentation system reached 10 5 / mL, after the fermentation is completed, add No. 1 original juice glue and 15% of the total mass of sweet tea polysaccharide extract of boiling water, mix well to obtain No. 2 preservative glue.

[0037] Example 3 Preparation of pre-prepared dishes synergistic antiseptic and fresh-keeping glue film-forming materials, including No. 1 original juice glue and No. 2 antiseptic and fresh-keeping glue: Clean the pig skin, put it in boiling water for 10 minutes, scrape off the residual hair and grease on the skin, then wash it clean, put it into a meat grinder and grind it into minced pig skin; Add 0.6% citric acid by weight to water and stir until completely dissolved to obtain acid solution; Spray 0.15% of the weight of the acid solution into the minced pig skin, stir continuously during the spraying process, then place it at 35 ℃ and stir for 35 min, add 55 times the weight of the minced pig skin into water, boil it into a glue solution, then add 4% of the weight of the glue solution into fresh duck blood, stir and boil until all the impurities and poultry blood in the glue solution coagulate and float, then filter to obtain the clarified No. 1 original juice glue solution; Take the No. 1 original juice glue, add an equal amount of boiling water, cool to 38°C, and inoculate composite bacteria (Staphylococcus aureus and Staphylococcus xylosus, mass ratio 1:1) until the bacterial content of the glue fermentation system is 10 3 / mL, and fermented at 37 °C for 8 h until the bacterial content of the gelatin fermentation system reached 10 6 / mL, after the fermentation is completed, add No. 1 original juice glue and 20% of the total mass of sweet tea polysaccharide extract of boiling water, mix well to obtain No. 2 preservative glue.

[0038] Example 4 The preparation method is the same as that in Example 1, except that the temperature of stirring the pigskin minced meat after spraying the acid solution is 30°C.

[0039] Comparative Example 1 The difference from Example 1 is that the use of acid solution is omitted, and the minced pig skin is directly placed at 30° C. and stirred for 25 minutes.

[0040] Comparative Example 2 The difference from Example 1 is that the acid solution is added to the minced pig skin at one time.

[0041] Comparative Example 3 The difference from Example 1 is that after the pigskin minced meat is sprayed with acid solution, it is not stirred but directly added with clean water for boiling.

[0042] Comparative Example 4 The difference from Example 1 is that the temperature of the stirring treatment after the pigskin minced meat is sprayed with acid is 27°C.

[0043] Comparative Example 5 The difference from Example 1 is that the temperature of the stirring treatment after the pigskin minced meat is sprayed with acid is 33°C.

[0044] Comparative Example 6 The difference from Example 1 is that the addition of fresh pig blood is eliminated.

[0045] The No. 1 glue solution obtained in this comparative example is turbid due to the presence of more impurities, and the impurities are obvious, so it is not suitable for further use in preparing No. 2 antiseptic and fresh-keeping glue solution, and forming a film on the surface of pre-prepared dishes.

[0046] Test Example 1 The gel strength and transmittance of the No. 1 original juice glue and the No. 2 antiseptic glue prepared in the embodiment and the comparative example were measured, wherein the higher the gel strength, the better the stability of the glue film formed by the glue of the present invention on the surface of the prefabricated dish; the higher the transmittance, the more transparent the glue. The specific measurement method is: Gel strength: TA-XT plus texture analyzer was used for determination. No. 1 original juice gel and No. 2 preservative gel were placed at 2°C for 16-17 hours until they were completely gelled. The gel strength of the colloid after refrigeration was determined using a P / 0.25 R probe. The probe test speed was 1 mm / s. The force applied when the probe was pressed down to 4 mm inside the colloid was defined as the gel strength of the colloid. Transmittance: Refer to A.5 Determination of transmittance in Appendix A of GB 6783-2013 "National Food Safety Standard Food Additive Gelatin" and use a spectrophotometer for measurement.

[0047] The gel strength and transmittance measurement results of No. 1 original juice glue (recorded as "No. 1" in the table) and No. 2 preservative glue (recorded as "No. 2" in the table) of each group of samples are shown in Table 1.

[0048] Table 1 Gel strength and transmittance test results of each group of samples .

[0049] As can be seen from the test results in Table 1, the No. 1 original juice glue and the No. 2 antiseptic glue prepared by the process of the present invention have high gel strength and transmittance, and can form a stable glue film with high transparency on the surface of the pre-prepared dishes for preservation. Compared with Example 1, the gel strength and transmittance of the two glues of Comparative Examples 1-5 are significantly reduced, and the stability and transparency of the film formed by the glue are reduced.

[0050] Test Example 2 This test example is used to illustrate the application of the pre-prepared dish cooperative antiseptic and fresh-keeping glue film-forming material of the present invention in the antiseptic and fresh-keeping of pre-prepared dishes.

[0051] According to the results of the above-mentioned test example 1, it can be known that the gel strength and transmittance of the No. 1 original juice glue and No. 2 antiseptic and fresh-keeping glue of comparative examples 1-5 are both poor. If used in the antiseptic and fresh-keeping of prefabricated dishes, the double-layer film formed on the surface of the prefabricated dishes not only has poor transparency, which will reduce the appearance quality of the product, but also has poor stability, and cannot make the prefabricated dishes meet the shelf life requirements of more than 2 months for refrigerated products or more than 1 year for frozen products. Therefore, this test example uses the prefabricated dish cooperative antiseptic and fresh-keeping glue film-forming material prepared in Example 1 to treat the prefabricated dishes with antiseptic and fresh-keeping glue, and the treatment method is: The prepared dishes were cooled to 35°C, immersed in No. 2 preservative glue solution (25°C) for 8 s, taken out and drained, and placed in a 2°C cooling room for 30 min. Thereafter, they were immersed in No. 1 original juice glue solution at 30°C for 4 s, taken out and drained, and placed in a 2°C cooling room for 30 min to obtain the preprepared dishes treated with preservatives.

[0052] The above treatment method is set as method 1, and the following methods and comparison methods are set on its basis to illustrate the influence of the application method on the antiseptic and fresh-keeping effect of the prefabricated dish synergistic antiseptic and fresh-keeping glue liquid film-forming material: Method 2: The temperature of No. 1 original juice glue is 35 ℃; Comparison method 1: swap the order of using No. 1 original juice glue and No. 2 preservative glue; Comparative method 2: pre-prepared dishes cooled to 38°C; Comparative method 3: The temperature of No. 1 original juice glue solution is 27 ℃; Comparative method 4: The temperature of No. 1 original juice glue solution is 38 ℃; Control method: The pre-prepared dishes were not treated with the pre-prepared dishes synergistic preservative glue film-forming material.

[0053] The above method was used to treat the braised pork intestines with high fat content for preservation. The braised pork intestines were packaged and refrigerated at 2-4°C for 90 days and frozen at -16°C for 14 months. Samples were taken every 15 days during the refrigerated storage period and every 2 months during the frozen storage period. The braised pork intestine samples were ripened and the peroxide value, fatty acid, amino acid content and sensory quality were measured to analyze the shelf life of the braised pork intestines under refrigeration and freezing. The determination methods of each index are as follows: Peroxide value: Refer to GB 5009.227-2023 "National Food Safety Standard Determination of Peroxide Value in Foods". If the peroxide value exceeds 2.00 mg / kg, the product is considered to be significantly oxidatively rancid; Fatty acids (volatile fatty acids): refer to GB 5009.168-2016 "National Food Safety Standard Determination of Fatty Acids in Foods"; Amino acids (volatile amino acids): refer to GB 5009.124-2016 "National Food Safety Standard Determination of Amino Acids in Foods"; Sensory quality measurement: 10 people with experience in sensory evaluation were invited to conduct sensory evaluation on the braised pork intestines from 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 specific sensory evaluation standards are shown in Table 2.

[0054] Table 2 Sensory evaluation criteria for braised pork intestines .

[0055] The results of the index determination of the fragrant braised pork intestines during the refrigerated storage are shown in Table 3. In the table, “-” means that the sample has been significantly rancid and no index detection is required.

[0056] Table 3 The results of index determination of braised pork intestines under different treatment methods during cold storage .

[0057] The results of the index determination of the fragrant braised pork intestines during the frozen storage are shown in Tables 4 and 5. In the table, "-" means that the sample has been significantly rancid and no index detection is required.

[0058] Table 4 Determination results of peroxide value and volatile fatty acids of braised pork intestines under different treatment methods during frozen storage .

[0059] Table 5 Results of volatile amino acids and sensory evaluation of braised pork intestines treated with different methods during frozen storage .

[0060] According to the results of the index determination in Tables 3-5, it can be seen that the fragrant braised pork intestines that have not been treated with the pre-prepared dish collaborative antiseptic and fresh-keeping glue liquid film-forming material of the present invention show obvious oxidative rancidity after refrigeration for 1 month and frozen storage for 3 months, and the flavor decay rate (volatile fatty acid and volatile amino acid reduction rate) is 18% or more, while the fragrant braised pork intestines treated with the pre-prepared dish collaborative antiseptic and fresh-keeping glue liquid film-forming material and the application method of the present invention do not show oxidative rancidity after refrigeration for more than 2.5 months, and the flavor decay rate is less than 3%. There is no significant oxidative rancidity after frozen storage for more than 13 months, and the flavor decay rate is less than 4%. This shows that the pre-prepared dish collaborative antiseptic and fresh-keeping glue liquid film-forming material of the present invention combined with its application method can effectively prevent the fragrant braised pork intestines from oxidative rancidity during low-temperature storage, and can ensure that its shelf life reaches more than 2.5 months when refrigerated and more than 13 months when frozen. By using the prefabricated dish collaborative antiseptic and fresh-keeping glue liquid film-forming material of the present invention, the fragrant braised pork intestines treated by comparison methods 1-4 show significant oxidative rancidity after refrigerated storage for less than 2 months and frozen storage for less than 12 months due to the reduced stability of the double-layer film formed. This shows that only using the prefabricated dish collaborative antiseptic and fresh-keeping glue liquid film-forming material of the present invention without using the application method of the present invention for treatment cannot enable the prefabricated dish collaborative antiseptic and fresh-keeping glue liquid film-forming material to exert its optimal antibacterial and anti-oxidation effects.

[0061] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A pre-prepared dish antiseptic and fresh-keeping glue film-forming material, characterized in that: The pre-prepared dishes cooperative antiseptic and fresh-keeping glue film-forming material is composed of No. 1 original juice glue and No. 2 antiseptic and fresh-keeping glue, wherein: The preparation method of No. 1 original juice glue liquid comprises: mixing the minced pig skin with acid solution and placing the mixture under 30-35°C for stirring, then adding water to boil the mixture into glue liquid, then adding fresh livestock and poultry blood, stirring and boiling the mixture until the blood and impurities in the glue liquid coagulate and float, and filtering to obtain the clarified No. 1 original juice glue liquid; The preparation method of No. 2 antiseptic and fresh-keeping glue liquid comprises: taking No. 1 original juice glue liquid, adding an equal amount of boiling water, inoculating composite bacteria for fermentation after cooling, and adding natural plant extracts after the fermentation is completed and mixing evenly.

2. The glue film-forming material according to claim 1, characterized in that: The acid solution is an aqueous solution of any one or more of citric acid, malic acid, lactic acid and tartaric acid.

3. The glue film-forming material according to claim 2, characterized in that: The amount of the acid solution used is 0.1%-0.15% of the mass of the minced pig skin.

4. The glue film-forming material according to claim 1, characterized in that: The stirring time is 25-35 min.

5. The glue film-forming material according to claim 1, characterized in that: The amount of the fresh livestock and poultry blood used is 3%-4% of the mass of the glue.

6. The glue film-forming material according to claim 1, characterized in that: The composite bacteria are Staphylococcus aureus and Staphylococcus xylosus.

7. The glue film-forming material according to claim 1, characterized in that: The natural plant extract is sweet tea polysaccharide extract.

8. The use of the pre-prepared dish cooperative antiseptic and fresh-keeping glue film-forming material according to any one of claims 1 to 7 in pre-prepared dishes, characterized in that: include: After the pre-prepared dishes have cooled, immerse them in No. 2 antiseptic glue solution, take them out, drain them, and cool them to form a film. Then immerse them in No. 1 original juice glue solution, take them out, drain them, and cool them to form a film.

9. The use according to claim 8, characterized in that The temperature of the No. 1 original juice glue solution is 30-35°C.

10. The use according to claim 8, characterized in that The cooling temperature for film formation of No. 2 antiseptic and fresh-keeping glue solution and No. 1 original juice glue solution is 0-2℃, and the time is 25-30 minutes.