The invention provides a meat preservation method with self-assembled nanoparticles cooperating with a three-layer
controlled release film. The method comprises the following steps: S1, selecting fresh meat, removing impurities, cleaning, detecting the
muscle fiber density and the total number of initial bacterial colonies, classifying the meat into I / II / III classes according to the standard, and pre-cooling and discharging acid for 18-24 hours under the conditions that the temperature is 0-2 DEG C, the air speed is 0.3-0.5 m / s and the
humidity is 85-90%; s2.2, graded loading of dormant-state self-assembled nanoparticles at the temperature of 2-4 DEG C, I-type
dip coating, II-type ultrasonic-assisted
dip coating, III-type high-pressure atomization spraying and
air drying in a blast environment after loading; s3, filling three
layers of
controlled release films, vacuumizing to-0.095 to-0.09 MPa, keeping for 20 seconds, filling customized
controlled atmosphere according to grades, and then performing heat sealing; and S4.0, refrigerating at 0-4 DEG C. By constructing a
synergistic mechanism that the self-assembled nano-
particle adsorption layer recognizes a decay
signal in a
close range and the three
layers of
controlled release films release drugs in a linkage mode and strengthen barrier, the limitation that traditional preservation is passively inhibited and active ingredients are lost quickly is broken through, and the technical problems that bacteriostasis is not lasting, the water-retaining property is poor and sensory quality is prone to deterioration are fundamentally solved; and the fresh-keeping efficiency and the meat quality are both improved.