Food fresh-keeping bag as well as preparation process and application thereof

Abstract

The invention belongs to the technical field of food fresh-keeping bags, and particularly relates to and discloses a food fresh-keeping bag as well as a preparation process and application thereof. The fresh-keeping bag comprises fresh-keeping including self-hydrogen-production composite particle fresh-keeping, and the fresh-keeping bag structurally comprises a hydrogen release layer and a contact layer; the method comprises the following steps: putting pretreated chilled fresh meat which is not packaged by a film and a pre-packaged fresh-keeping bag into an aluminum film packaging bag, vacuumizing, filling a small amount of hydrogen, sealing, refrigerating, storing and transporting. During storage, water is evaporated on the surface of the food, and water molecules are released to trigger the self-hydrogen-production composite particles to continuously release hydrogen, so that the freezing and fresh-keeping effects on the chilled meat are realized. According to the invention, the self-hydrogen-producing composite particles are used as a continuous hydrogen supply source and are well cooperated with the charged hydrogen, so that the system has high gas balance self-adjusting ability, and the dynamic stable hydrogen concentration in the package continuously promotes heat conduction, enhances oxidation resistance, reduces cold damage and reduces decay speed, and maintains the freshness steady state of chilled meat for a long time. The preservation method can be widely applied to various chilled fresh meat foods.

Description

Technical Field

[0001] This invention belongs to the field of food preservation packaging technology, and particularly relates to a food preservation packaging, its preparation process, and its application. Background Technology

[0002] Fresh chilled meat, with its high freshness and complete nutrient retention, has become an important category in the food market. However, during storage, transportation, and sales, it is susceptible to microbial growth, lipid oxidation, and moisture loss, leading to rapid quality deterioration. Current mainstream methods for preserving fresh chilled meat, such as refrigeration alone, ordinary vacuum packaging, or traditional modified atmosphere packaging, while able to delay the deterioration to some extent, have significant shortcomings: refrigeration only slows down the rate of microbial reproduction and cannot effectively prevent flavor deterioration and color darkening caused by lipid oxidation; traditional modified atmosphere packaging often uses a mixture of oxygen and carbon dioxide, and high concentrations of carbon dioxide can easily produce off-flavors in poultry and seafood chilled meat, and its effect on improving the key issue of biogenic amine accumulation, which affects food safety, is limited.

[0003] Current chilled meat preservation technologies face the dual challenges of safety and applicability. Some solutions rely on chemical preservatives, posing potential residue risks and failing to meet food-grade safety requirements. Some packaging materials either lack sufficient permeability to maintain a stable preservation environment or have poor barrier properties, unable to withstand the impact of external temperature fluctuations on meat quality. Especially in cross-temperature range storage and transportation scenarios, existing technologies struggle to cope with quality fluctuations caused by temperature changes, resulting in generally short shelf lives for chilled meat. This not only increases spoilage costs for businesses but also fails to meet consumers' long-term demand for high-quality chilled meat. Summary of the Invention

[0004] The purpose of this invention is to address the aforementioned technical problems by providing a food preservation package.

[0005] In view of this, the present invention provides a food preservation bag made of food-grade non-barrier packaging material; The packaging material contains hydrogen composite particles; Among them, hydrogen composite particles include one or more of the following: metal-based composite particles, metal hydride-based composite particles, sodium borohydride, and magnesium silicide composite materials. The material proportions for each type are as follows: in the metal-based composite particles, the weight percentage of active hydrogen-producing metal powder is 30-60%, the weight percentage of catalyst or stabilizer is 5-10%, and the remaining components are the matrix metal that serves as a structure, thermal conductor, or carrier. In the metal hydride-based composite particles, the weight percentage of hydride is 40-50%, the weight percentage of auxiliary metal is 45-50%, and the weight percentage of dispersant or structural agent such as silica and alumina is 10%. In the sodium borohydride composite material, the weight percentage of sodium borohydride is 5-15%, the weight percentage of sodium hydroxide stabilizer is 1-3%, and the weight percentage of other catalysts is 1%. In magnesium silicide composite materials, the weight percentage of magnesium silicide is 5-30%, the weight percentage of catalyst or stabilizer is 5-10%, and the remainder is magnesium metal.

[0006] Preferably, the packaging material is one or more of polypropylene nonwoven fabric, polyethylene nonwoven fabric, and expanded polytetrafluoroethylene food-grade material; The material proportions for each type are as follows: the raw material for polypropylene nonwoven fabric is 100% polypropylene or 70% polypropylene by weight and 30% polyethylene by weight; The raw materials for polyethylene nonwoven fabric are 100% polyethylene or polyethylene by weight percentage of 50-70% and polypropylene by weight percentage of 30-50%. The raw material for expanded polytetrafluoroethylene (ePTFE) food-grade material is 100% pure polytetrafluoroethylene.

[0007] Preferably, the metal-based composite particles are magnesium, aluminum, calcium, or their alloys. Its material composition is as follows: 60% by weight of active metal base, 30% by weight of carrier or inert additive, and 10% by weight of surface coating or stabilizer; The metal hydride-based composite particles use magnesium hydride and calcium hydride. The material ratio is 70% by weight of total active hydride and 30% by weight of other auxiliary materials. If the total active hydride consists of two hydrides, then magnesium hydride accounts for 80% by weight of the active part and calcium hydride accounts for 20% by weight of the active part.

[0008] Preferably, the food preservation bag is wrapped in a transparent or non-transparent food-grade aluminum foil packaging bag, and the bottom of the aluminum foil packaging bag is equipped with an automatically sealing vent.

[0009] A process for preparing a food preservation bag, wherein the food preservation bag structure comprises two layers: a hydrogen release layer and a contact layer; The method described includes the following steps: placing the self-generated hydrogen composite particles of the hydrogen-releasing layer into a food-grade non-woven bag of the contact layer, sealing the bag opening, and then placing the pre-treated but unwrapped chilled fresh meat and the pre-packaged self-generated hydrogen composite particles into an aluminum foil packaging bag. After being packaged in aluminum foil bags, the bags undergo vacuuming, a small amount of hydrogen filling, sealing, and refrigerated storage and transportation.

[0010] Preferably, the contact layer packaging material is a food-grade, breathable, unobstructed packaging material, which is one or more of the following: polypropylene nonwoven fabric, polyethylene nonwoven fabric, and expanded polytetrafluoroethylene food-grade materials. It is a material that allows water vapor or gas to pass through well and meets food safety standards.

[0011] Preferably, the hydrogen release layer of the self-generated hydrogen composite particle preservation pack is a metal-based composite particle, which is a magnesium, aluminum, calcium active metal or its alloy, or a metal hydride-based composite particle, which is one or more of magnesium hydride, calcium hydride, sodium borohydride, and magnesium silicide composite materials. By weight percentage, it includes: hydrogen-generating agent at 40-50%, skeleton forming agent such as silica or alumina at 20-30%, auxiliary metal at 5-15%, and stabilizer such as curved graphene at 5-15%.

[0012] An application of food preservation packaging includes aluminum foil packaging bags, pre-treated chilled meat, and food preservation packaging; The pre-treated chilled meat and food preservation package are both placed inside the aluminum film packaging bag, and the aluminum film packaging bag is in a state of vacuuming and hydrogen filling and sealing. The pre-treated chilled meat is chilled meat that is cut or uncut, prepared or unprepared and not wrapped in film, with a temperature of 0-5℃ and a weight of 200g-1000g. The food preservation package is made of food-grade breathable and barrier-free packaging material and is filled with self-generated hydrogen composite particles. After hydrogen filling, the ratio of hydrogen volume to chilled fresh meat mass in the aluminum foil packaging bag is 1:1-4:1 (mL / g), and the concentration of hydrogen released by the food preservation package in the sealed aluminum foil packaging bag is 3000-7000 ppb.

[0013] Preferably, the pre-treated chilled meat is selected from one or more of poultry chilled meat, livestock chilled meat, and aquatic chilled meat.

[0014] The beneficial effects of this invention are: This food preservation package utilizes an innovative hydrogen-based preservation mechanism to specifically address the core quality deterioration problem in the storage and transportation of chilled meat. Food-grade, breathable, and unobstructed packaging materials (such as polypropylene nonwoven fabric) allow water molecules evaporating from the surface of the chilled meat to enter and react with internal metal-based and metal hydride-based hydrogen composite particles (e.g., Mg + 2H₂O → Mg(OH)₂ + H₂↑), continuously releasing hydrogen gas at a concentration of 3000-7000 ppb. Combined with a 1:1-4:1 (mL / g) hydrogen filling ratio after vacuuming the aluminum foil packaging bag, a stable hydrogen environment is formed. This significantly inhibits moisture loss from the chilled meat to reduce juice loss, effectively slows lipid oxidation (reducing TBARS value increases), preventing flavor deterioration and dull color. Simultaneously, it inhibits microbial growth (reducing total bacterial count) and improves the problem of biogenic amine accumulation. Compared to traditional refrigeration, ordinary vacuum packaging, or high-carbon dioxide modified atmosphere packaging, it completely overcomes the shortcomings of short shelf life with single refrigeration and the tendency of traditional modified atmosphere packaging to produce off-odors.

[0015] Furthermore, this technology boasts both wide applicability and high safety: it is compatible with various types of chilled meat, including poultry, livestock, and aquatic products. Whether the meat is cut or uncut, prepared or unprepared, ranging from 200g to 1000g, it can function stably in storage and transportation scenarios across temperature ranges from -25℃ to 4℃, meeting the full cold chain requirements from frozen warehouses to refrigerated sales counters. Moreover, both the packaging materials and hydrogen composite particles comply with FDA and EU10 / 2011 food safety standards, eliminating the risk of chemical preservative residues. While significantly extending the shelf life of chilled meat and reducing enterprise losses, it also ensures food safety, achieving a synergistic improvement in preservation effect, practicality, and safety. Attached Figure Description

[0016] Figure 1 This is a comparison chart showing the loss rate of chilled fresh meat juice after 12 days of storage in the comparative example and various embodiments of the present invention. Figure 2 A comparison chart showing the pH values ​​of chilled fresh meat after 12 days of storage in the comparative example and various embodiments; Figure 3 A comparison chart showing the TVB-N values ​​of chilled fresh meat after 12 days of storage in the comparative example and each embodiment; Figure 4 A comparison chart of TBARS values ​​after 12 days of storage for the comparative example and each embodiment; Figure 5 For comparison of the total bacterial count of the comparative examples and each embodiment after 12 days of storage; Figure 6 This is a schematic diagram of the process of the present invention. Detailed Implementation

[0017] The technical solutions of the embodiments of this application will be clearly described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this application. All other embodiments obtained by those skilled in the art based on the embodiments of this application are within the scope of protection of this application.

[0018] It should be noted that all directional and positional terms used in this invention, such as "up," "down," "left," "right," "front," "back," "vertical," "horizontal," "inner," "outer," "top," "lower," "lateral," "longitudinal," and "center," are used only to explain the relative positional relationships and connections between components in a specific state (as shown in the accompanying drawings). They are merely for the convenience of describing the invention and do not require the invention to be constructed and operated in a specific orientation; therefore, they should not be construed as limitations on the invention. Furthermore, the use of "first" and "second" in this invention is for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated.

[0019] In the description of this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal communication between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0020] In the description of this specification, the references to "one embodiment," "some embodiments," "illustrative embodiment," "example," "specific example," or "some examples" refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0021] This preservation method can be used to preserve any chilled fresh meat. It can inhibit moisture loss, lipid oxidation, and biogenic amine accumulation during refrigeration and storage, thus maximizing the sustainability of maintaining the quality of various fresh meats.

[0022] To achieve the above-mentioned objectives, the technical solution adopted by the present invention is as follows: Pre-treated, unwrapped chilled meat and pre-packaged self-generated hydrogen composite particles were placed in an aluminum foil packaging bag. The aluminum foil packaging bag was then vacuum-sealed, partially filled with hydrogen, sealed, and refrigerated for storage and transportation. The pre-treated chilled meat, unwrapped chilled meat at 0-5℃, 200g~1000g, cut or uncut, prepared or unprepared, can be different types of fresh meat such as poultry, livestock, and aquatic products. The food preservation bag is a food-grade, breathable, barrier-free packaging material, which is one or more of the following: polypropylene nonwoven fabric, polyethylene nonwoven fabric, and expanded polytetrafluoroethylene food-grade materials. It is a material that allows water vapor or gas to pass through and meets food safety standards (such as FDA, EU10 / 2011). The self-generated hydrogen composite particles are of one or more types, such as metal-based composite particles (magnesium, aluminum, calcium, or their alloys), metal hydride-based composite particles (magnesium hydride, calcium hydride), sodium borohydride, and magnesium silicide composite materials; taking magnesium hydride-based composite particles as an example, the ratio of magnesium hydride to magnesium oxide is 8:2 or 9:1, the preservation bag is a square with a side length of 8cm to 10cm, and the mass of the magnesium hydride-based composite particles is 10g to 15g; In the food preservation bag, water molecules evaporated from the surface of fresh meat diffuse into the companion bag. The water molecules will react chemically with the self-generated hydrogen composite particles to release hydrogen gas. The principle is Mg + 2H2O → Mg(OH)2 + H2↑. The hydrogen release efficiency and rate of the food preservation package are characterized in that: the concentration of hydrogen released by each food preservation package in the sealed aluminum film packaging is 3,000~7,000 ppb, and the average hydrogen release rate is 4.5~6.8 mL / (g·h). The aforementioned small amount of hydrogen charging is set with a hydrogen gas volume ratio of 4:1 to 1:1 (mL / g) to the mass of chilled fresh food. The sealed packaging, wherein the sealed bag is a food-grade aluminum foil packaging bag, which can be transparent or non-transparent, and the bottom of the bag is equipped with an automatically sealing vent. The aforementioned cold storage and transportation refers to cross-temperature range freezing storage in an environment with a cold storage temperature of -25℃ to 4℃.

[0023] Example 1: (1) Pre-processing of chilled meat products: Select the edible parts of fresh livestock, then wash and drain the water on the surface of the fresh meat, and weigh it to ensure that the weight of the fresh meat in the package is 100g-200g.

[0024] (2) Food preservation bag: Food-grade polypropylene (PP) non-woven fabric is used as packaging material. Magnesium hydride-based composite particles are quantitatively filled and heat-sealed into bags to prepare food preservation bags (hydrogen release is 5,000-6,000 ppb). (3) Hydrogen treatment: The fresh meat treated in step (1) and the food preservation package prepared in step (2) are placed together in an aluminum foil bag, and the ratio of hydrogen gas introduced to the mass of chilled food is set to 2:1. (4) Hydrogen fumigation modified atmosphere packaging machine: Use the hydrogen fumigation modified atmosphere packaging machine to vacuum, fill with hydrogen and seal the aluminum film bag in step (3) to ensure that the hydrogen concentration inside the packaging is maintained at the set level. (5) Cold storage: The fresh meat sealed in step (4) is placed in a cold storage environment of 0℃~4℃ for preservation.

[0025] Example 2: Same as Example 1, except that the mass ratio of hydrogen to fresh meat in step (3) hydrogen treatment is set to 3:1; Example 3: Same as Example 1, except that the hydrogen release amount of the companion pack in step (2) is set to 6,000-7,000 ppb; Example 4: Same as Example 1, except that the storage temperature in step (5) is -25℃ to -18℃; Example 5: Same as Example 1, except that the fresh meat in step (1) is replaced with fresh poultry meat; Example 6: Same as Example 5, except that the mass ratio of hydrogen to fresh meat in step (3) hydrogen treatment is set to 3:1; Example 7: Same as Example 5, except that the hydrogen release amount of the companion pack in step (2) is set to 6,000-7,000 ppb; Example 8: Same as Example 1, except that the storage temperature in step (5) is -25℃ to -18℃; Example 9: Same as Example 1, except that the fresh livestock meat in step (1) is replaced with fresh aquatic meat; Example 10: Same as Example 9, except that the mass ratio of hydrogen to fresh meat in step (3) hydrogen treatment is set to 3:1; Example 11: Same as Example 9, except that the hydrogen release amount of the companion pack in step (2) is set to 6,000-7,000 ppb; Example 12: Same as Example 9, except that the storage temperature in step (5) is -25℃ to -18℃; Comparative Example 1: Fresh meat samples without any treatment, serving as a fresh control; Comparative Example 2: Directly packaged and stored without any treatment; Comparative Example 3: Food preservation bags were used only (hydrogen release of 5,000 - 6,000 ppb), and storage was carried out without hydrogen treatment; The specific processing methods for each example and comparative example are shown in Table 1; Table 1: Parameter ranges for each embodiment and processing schemes for each comparative example; ; To demonstrate the effectiveness of the invention, the applicant conducted comparative experiments on fresh samples without any treatment (Comparative Example 1), directly packaged and stored without any treatment (Comparative Example 2), and stored using only food preservation bags (hydrogen release of 5,000-6,000 ppb) without hydrogen treatment (Comparative Example 3). The juice loss rate, pH value, TVB-N value, TBARS value, and total bacterial count of the fresh meat were recorded during storage.

[0026] Figure 1-5 The comprehensive advantages of self-produced hydrogen composite particle companion packs in the fresh meat preservation process are clearly demonstrated.

[0027] from Figure 1 In terms of juice loss rate, Comparative Example 2 (directly packaged and stored without any treatment) showed a moisture loss of up to 13.5%, while the moisture loss of each example group remained stable in the range of 7.2-7.4%, which is similar to that of Comparative Example 3 (treated only with self-generated hydrogen composite pellet companion pack). This indicates that the self-generated hydrogen composite pellet companion pack, together with hydrogen treatment, effectively maintained the water retention of meat products.

[0028] Figure 2 The pH trend shows that Comparative Example 2's pH value rose significantly to 7.9 at the end of the shelf life, far exceeding the safety threshold, reflecting accelerated protein degradation; while the pH value of the Example group only rose slightly to 6.2-6.4, close to the initial freshness (Comparative Example 1, 5.8), avoiding meat spoilage.

[0029] Figure 3 The TVB-N index further confirms this, with Comparative Example 2 reaching nearly 29 mg / 100g, exceeding the food safety limit, while the self-produced hydrogen composite particle companion package treatment group remained stable in the range of 19-20 mg / 100g, below the deterioration threshold.

[0030] Figure 4 The TBARS value reflects the degree of lipid oxidation. The comparative example reached 1.75 mg / kg, while the average value of the example group was 1.09 mg / kg, a reduction of 37%, indicating that the treatment with the self-generated hydrogen complex particle companion package significantly inhibited the oxidation reaction.

[0031] In terms of microbial control, the total bacterial count in Comparative Example 2 reached as high as 7.1 logCFU / g, while the group treated with self-generated hydrogen composite particles maintained a stable count of 5.9-6.0 logCFU / g, comparable to the treatment using only the self-generated hydrogen composite particle companion package. Notably, despite different hydrogen ratios and temperature conditions used between the examples, the differences in various indicators were not significant, indicating that this technology has good process stability and adaptability, effectively extending the shelf life of meat products and maintaining their commercial value and food safety.

[0032] The embodiments of this application have been described above with reference to the accompanying drawings. Unless otherwise specified, the embodiments and features in the embodiments of this application can be combined with each other. This application is not limited to the specific embodiments described above. The specific embodiments described above are merely illustrative and not restrictive. Those skilled in the art can make many other forms under the guidance of this application without departing from the spirit and scope of the claims, and all of these forms are within the protection scope of this application.

Claims

1. A food preservation package characterized in that: The food preservation package uses food-grade non-barrier packaging material; The packaging material is wrapped with hydrogen composite particles; Among them, the types of hydrogen composite particles are one or more of metal-based composite particles, metal hydride-based composite particles, sodium borohydride, and magnesium silicide composite materials; The material ratio of each type is as follows: in the metal-based composite particles, the weight percentage of active hydrogen-producing metal powder is 30-60%, the weight percentage of catalyst or stabilizer additives is 5-10%, and the remaining components are base metals that serve as structure and heat conduction or carriers; In the metal hydride-based composite particles, the weight percentage of hydride is 40-50%, the weight percentage of auxiliary metal is 45-50%, and the weight percentage of dispersants or structural agents such as silicon dioxide and aluminum oxide is 10%; In the sodium borohydride composite material, the weight percentage of sodium borohydride is 5-15%, the weight percentage of sodium hydroxide stabilizer is 1-3%, and the weight percentage of the remaining catalyst is 1%; In the magnesium silicide composite material, the weight percentage of magnesium silicide is 5-30%, the weight percentage of catalyst or stabilizer is 5-10%, and the remaining component is magnesium metal.

2. The food preservation bag of claim 1, wherein: The packaging material is one or more of polypropylene non-woven fabric, polyethylene non-woven fabric, and expanded polytetrafluoroethylene food-grade material; The material ratio of each type is as follows: the raw material of polypropylene non-woven fabric is 100% polypropylene or the weight percentage of polypropylene is 70%, and the weight percentage of polyethylene is 30%; The raw material of polyethylene non-woven fabric is 100% polyethylene or the weight percentage of polyethylene is 50-70%, and the weight percentage of polypropylene is 30-50%; The raw material of expanded polytetrafluoroethylene food-grade material is 100% pure polytetrafluoroethylene.

3. The food preservation bag of claim 1, wherein: The metal-based composite particles are magnesium, aluminum, calcium active metals or their alloys; The material ratio is that the weight percentage of active metal base is 60%, the weight percentage of carrier or inert additive is 30%, and the weight percentage of surface coating or stabilizer is 10%; The metal hydride-based composite particles use magnesium hydride and calcium hydride. The material ratio is that the weight percentage of total active hydride is 70%, and the weight percentage of the remaining auxiliary material is 30%. If the total active hydride is two types of hydride, the weight percentage of magnesium hydride in the active part is 80%, and the weight percentage of calcium hydride in the active part is 20%.

4. The food preservation bag of claim 1, wherein: The food preservation package is wrapped with transparent or non-transparent food-grade aluminum foil packaging bag, and the lower part of the aluminum foil packaging bag is equipped with an automatic air closing vent.

5. A process for the preparation of a food preservation pack based on any one of claims 1 to 4, characterized in that: The food preservation package structure contains two layers: hydrogen release layer and contact layer; The method includes the following steps: placing the self-produced hydrogen composite particles of the hydrogen release layer into the contact layer food-grade non-woven fabric bag, sealing the bag opening, and then placing the pre-processed and non-film packaged chilled meat and the preservation package with pre-packaged self-produced hydrogen composite particles into an aluminum film packaging bag; The aluminum film packaging bag is then vacuumed, filled with a small amount of hydrogen, sealed, and refrigerated for storage and transportation.

6. The process for preparing a food preservation bag according to claim 5, characterized in that: The contact layer packaging material is a food-grade breathable and non-barrier packaging material, which is one or more of polypropylene non-woven fabric, polyethylene non-woven fabric, and expanded polytetrafluoroethylene food-grade material, and is a material that allows good water vapor or gas transmission, and meets food safety standards.

7. The process for preparing a food preservation bag according to claim 5, characterized in that: The hydrogen-releasing layer of the self-produced hydrogen composite particle preservation package includes metal-based composite particles, which are one or more of magnesium, aluminum, calcium active metals or their alloys, and metal hydride-based composite particles, which are one or more of magnesium hydride, calcium hydride, sodium borohydride, and magnesium silicide composite materials. The hydrogen-releasing layer includes, by weight: 40-50% hydrogen-producing agent, 20-30% framework forming agent such as silicon dioxide or aluminum oxide, 5-15% auxiliary metal, and 5-15% stabilizer such as curved graphene.

8. A food preservation bag application based on the food preservation bag of any one of claims 1-3, characterized by: The package includes an aluminum film packaging bag, pretreated chilled meat, and a food preservation package. The pretreated chilled meat and the food preservation package are both placed in the aluminum film packaging bag, and the aluminum film packaging bag is in a state of being sealed after being vacuumed and filled with hydrogen. The pretreated chilled meat is chilled meat that is not cut or is cut, is not processed or is processed, and is not packaged with a film, with a temperature of 0-5°C and a weight of 200g-1000g. The food preservation package is made of a food-grade breathable and non-barrier packaging material and is filled with self-produced hydrogen composite particles. After being filled with hydrogen, the ratio of the volume of hydrogen gas introduced into the aluminum film packaging bag to the mass of the chilled meat is 1:1-4:1 (mL / g), and the concentration of hydrogen gas released by the food preservation package in the sealed aluminum film packaging bag is 3000-7000ppb.

9. A food preservation bag application according to claim 8, characterized in that: The pretreated chilled meat is selected from one or more of poultry chilled meat, livestock chilled meat, and aquatic chilled meat.

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