CN105076348A - Coating preservation method for meat - Google Patents
Coating preservation method for meat Download PDFInfo
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- CN105076348A CN105076348A CN201510555178.7A CN201510555178A CN105076348A CN 105076348 A CN105076348 A CN 105076348A CN 201510555178 A CN201510555178 A CN 201510555178A CN 105076348 A CN105076348 A CN 105076348A
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Abstract
The invention discloses a coating preservation method for meat. The method includes the following steps: (1) adding distilled water to disperse protein uniformly, then adding chitosan with the same weight of protein, stirring, reacting at 75 DEG C for 60-80 minutes, adding glycerin with the weight being one-second of the weight of the protein, reacting at 60 DEG C for 15-30 minutes, cooling, adding phytic acid, and stirring to obtain the coating preservation solution; (2) placing the meat in the coating preservation solution for soaking, and carrying out vacuumizing and vacuum breaking intermittently during the soaking. By using the method provided by the invention, the shelf life of the iced fresh meat can reach 38 days or above, and that of the cold fresh meat can reach 22 days or above; in addition, the color of the meat is normal, the weight loss is smaller than 2%; chitosan is used for grafting the soybean protein, which improves the hydrophilicity of the soybean protein and the compatibility between the soybean protein and phytic acid and enables the film-forming property to be greatly increased and the fresh-keeping effect to be better; during the meat preservation coating process, the vacuum pulsation is used to intensify the mass transfer, which enables the meat to adsorb the coating preservation solution to a maximum extent and improves the firmness and reliability of the coating.
Description
Technical field
The present invention relates to a kind of method of meat coating-film fresh-keeping.
Background technology
Coating-film fresh-keeping be impregnated in by meat in coating liquid (shitosan, trehalose, phytic acid, Tea Polyphenols etc.), meat surface is made to form a skim, suppress growth of microorganism by the antibacterial substance changed in the gaseous environment of meat surface and coating liquid, reach fresh-keeping object.Smear meat with edible film-coating liquid, contribute to solving meat storage period juice loss problem, alleviate fat oxidation and go bad and the phenomenon of myoglobins brown stain, restriction meat volatile flavor substance distributes the immersion with external peculiar smell.
In prior art, the functional characteristic of Nisin and phytic acid soybean protein composite membrane, " Food Science " 2014 discloses a kind of meat preservation coating liquid, take 2g soybean isolate protein powder, add 80mL distilled water, after fully stirring, add 45%(w/w, glycerine/soybean protein isolate) plasticizer glycerine, in the water-bath of 70 DEG C, fully stir 20min, reaction terminate after, be cooled to 50 DEG C, add phytic acid, continue fully to stir 3min in the water-bath of 50 DEG C, after film forming liquid cooling but after fresh meat surface spraying or dipping drain natural air drying film forming.But in this technical scheme, destroy the network structure that protein cross is formed after adding phytic acid in soybean protein mixed liquor, cause the light transmission of protein film, oxygen permeability, poisture-penetrability to increase.
" Chinese food journal ", 2012,12(3), the natural compelx coating of shitosan phytic acid, to the research of fresh-cut lotus root fresh-keeping effect, discloses 1.0% fruits and vegetables (lotus rhizome) and soak 3min in 1.0% shitosan+1.0% phytic acid, takes out the coating-film fresh-keeping method that room temperature drains.But in this technical scheme, because the hygroscopicity of shitosan is strong, compare the fruit and vegetable surfaces being adapted at relatively dry and carry out film, the washy Meat Surface film of effects on surface is not suitable for.
" Jiangsu seasoning non-staple food ", the second phase in 2015, vacuum pre-cooling compound edible film-coating preservation technique, on the impact of fresh pork quality, discloses vacuum pre-cooling compound edible film-coating technology.This technical scheme is: coating antistaling agent contains 0.6% sodium alginate, 0.6% CMC, 2% soluble starch, 2% Tea Polyphenols; Fresh pork soaks 2 minutes in fresh-keeping liquid, then vacuum pre-cooling to 4 DEG C, then storage to refrigerated storage temperature (0 ± 2) DEG C, but its vacuum object falls meat gentleness to make film even, is not infiltrated to greatest extent in meat by preservation coating liquid.
Therefore, how to be infiltrated to greatest extent in meat by preservation coating liquid, improve the solid reliability of film, making coating-film fresh-keeping better effects if, is the technical barrier of coating-film fresh-keeping, is also the technical problem do not solved present stage.We need the new meat preservation coating liquid of exploitation and coating method thereof, to extend the shelf life of cold fresh meat, local flavor are not run off.
Summary of the invention
The technical problem to be solved in the present invention overcomes the deficiencies in the prior art exactly, with edible material such as soybean protein, shitosan and phytic acid for raw material, improves film forming, provides a kind of meat coating anti-staling solution of high-quality and the coating method of vacuum impulse thereof.
The present invention takes following technical scheme:
(1) preparation of meat preservation coating liquid: take a certain amount of soybean protein isolate, add 35-45 times of distilled water, a period of time is stirred at 25 DEG C of water bath with thermostatic control lower magnetic forces, albumen is uniformly dispersed, and rise to 75 DEG C of reaction temperatures, then the shitosan that the dissolving of protein ratio 1:1 is good is added, stirring reaction 60-80min, be cooled to film formation reaction temperature 60 C again, add the glycerine that albumen weighs 1/2 and make plasticiser, reaction 15-30min, adds phytic acid after being cooled to 25 DEG C, namely obtains meat preservation coating liquid after fully stirring.
(2) fresh-keeping film-coating of meat: meat is placed in the tank body filled in above-mentioned coating liquid and soaks, in immersion process, step vacuumizing and vacuum breaker is carried out to tank body, utilize vacuum impulse to make meat adsorb coating liquid to greatest extent and improve the solid reliability of conjunctiva.
Vacuum impulse makes meat adsorb coating liquid to greatest extent and the mechanism improving the solid reliability of conjunctiva is: when evacuated, and the micro-bubble in meat tissue gap and coating liquid is overflowed due to outer drops; When vacuum breaker, preservation coating liquid enters rapidly meat tissue gap because of the differential pressure action of moment, the alternately change of this meat tissue clearance pressure enhances the mass transfer of preservation coating liquid in meat tissue gap, meat is made to adsorb coating liquid to greatest extent, and film liquid is entered darker, improve the solid reliability of conjunctiva.
Utilize this method that chilled beef (at-1 DEG C) shelf-life can be made to reach more than 38 days, cold fresh beef (5 DEG C) shelf-life reaches more than 22 days, and product color and luster between the shelf-life is normal, and weightlessness is less than 2%.
Compared with prior art, beneficial effect of the present invention is also:
Soybean protein isolate is a kind of desirable filmogen, and gas permeability and the poisture-penetrability of soy protein isolate film are lower, and resistance ultraviolet performance is strong, has been applied in meat coating-film fresh-keeping.Phytic acid hydrophily is comparatively strong, has chelating, the effect such as anti-oxidant, antibacterial, because phytic acid and ferrous ion can form chelate and antioxidation own, salmon therefore can be made lasting.But compared with phytic acid, the hydrophobicity of soybean protein is comparatively strong, and the material that current and phytic acid forms composite membrane only has the hydroaropic substance such as starch, shitosan.
Therefore, the present invention is directed to the shortcoming of phytic acid and soybean protein poor compatibility, shitosan is utilized to carry out grafting to soybean protein, improve the hydrophily of soybean protein, enhance the compatibility of soybean protein and phytic acid, solve the consistency problem of soybean protein and phytic acid, the hydrophily of soybean protein film is strengthened, more easily infiltrates meat surface.Film forming is increased substantially, reach give full play to that phytic acid is anti-oxidant, the ability of protecting look and protein film resistance is wet, the object of resistance oxygen and the advantage such as resistance ultraviolet performance is strong, make fresh-keeping effect better.After the hydrophily raising of preservation coating liquid, can infiltrate on meat tissue surface, namely the spreadability of new coating liquid is higher.
The present invention is that meat is immersed in coating liquid, and immersion process applies vacuum impulse, both can discharge the micro-bubble in meat tissue gap and coating liquid, film is covered more fine and close solid, and coating liquid can enter into darker tissue space simultaneously, makes film more comprehensive; Utilize vacuum impulse to strengthen mass transfer and exhaust, make meat adsorb coating liquid to greatest extent and film is entered darker, improve the solid reliability of conjunctiva.
If the micro-bubble in meat tissue gap is not discharged, the microenvironment internal cause near this bubble will cannot coat film and cause spoilage organisms breeding; Micro-bubble in coating liquid is not discharged, then can have influence on the compactness of film, causes the corruption of meat at micro-bubble place because not having the inhibitory action of antibacterial substance in the isolation of film and film.
By improving hydrophily and the vacuum exhaust of coating liquid, the effect reached can make antibacterial film liquid cover meat tissue surface exactly on microcosmic.
Accompanying drawing explanation
Fig. 1 is preparation technology's flow chart of meat preservation coating liquid.
Detailed description of the invention
Now by reference to the accompanying drawings, the method for meat coating-film fresh-keeping is described in detail.
embodiment 1:
(1) preparation of meat preservation coating liquid: take a certain amount of soybean protein isolate, add 36 times of distilled water, stir a period of time at 25 DEG C of water bath with thermostatic control lower magnetic forces, albumen is uniformly dispersed, and rise to 75 DEG C of reaction temperatures, then add the shitosan that the dissolving of protein ratio 1:1 is good, stirring reaction 62min, then be cooled to film formation reaction temperature 60 C, add the glycerine that albumen weighs 1/2 and make plasticiser, reaction 27min, adds phytic acid after being cooled to 25 DEG C, namely obtains meat preservation coating liquid after fully stirring.
(2) fresh-keeping film-coating of meat: meat is placed in the tank body filled in above-mentioned coating liquid and soaks, in immersion process, step vacuumizing and vacuum breaker is carried out to tank body, utilize vacuum impulse to make meat adsorb coating liquid to greatest extent and improve the solid reliability of conjunctiva.
The coating liquid utilizing this method to obtain can make chilled beef (at-1 DEG C) shelf-life reach more than 38 days, and cold fresh beef (5 DEG C) shelf-life reaches more than 22 days, and product color and luster between the shelf-life is normal, and weightlessness is less than 2%.
embodiment 2:
(1) preparation of meat preservation coating liquid: take a certain amount of soybean protein isolate, add 43 times of distilled water, stir a period of time at 25 DEG C of water bath with thermostatic control lower magnetic forces, albumen is uniformly dispersed, and rise to 75 DEG C of reaction temperatures, then add the shitosan that the dissolving of protein ratio 1:1 is good, stirring reaction 78min, then be cooled to film formation reaction temperature 60 C, add the glycerine that albumen weighs 1/2 and make plasticiser, reaction 16min, adds phytic acid after being cooled to 25 DEG C, namely obtains meat preservation coating liquid after fully stirring.
(2) fresh-keeping film-coating of meat: meat is placed in the tank body filled in above-mentioned coating liquid and soaks, in immersion process, step vacuumizing and vacuum breaker is carried out to tank body, utilize vacuum impulse to make meat adsorb coating liquid to greatest extent and improve the solid reliability of conjunctiva.
The coating liquid utilizing this method to obtain can make chilled beef (at-1 DEG C) shelf-life reach more than 38 days, and cold fresh beef (5 DEG C) shelf-life reaches more than 22 days, and product color and luster between the shelf-life is normal, and weightlessness is less than 2%.
Above-mentioned just preferred embodiment of the present invention, not does any pro forma restriction to the present invention.Any those of ordinary skill in the art, when not departing from technical solution of the present invention scope, can utilize the technology contents of above-mentioned announcement to make many possible variations and modification to technical solution of the present invention, or being revised as the Equivalent embodiments of equivalent variations.Therefore, every content not departing from technical solution of the present invention, according to the technology of the present invention essence to any simple modification made for any of the above embodiments, equivalent variations and modification, all should drop in the scope of technical solution of the present invention protection.
Claims (1)
1. a method for meat coating-film fresh-keeping, is characterized in that comprising following step:
(1) preparation of meat preservation coating liquid: take a certain amount of soybean protein isolate, add 35-45 times of distilled water, a period of time is stirred at 25 DEG C of water bath with thermostatic control lower magnetic forces, albumen is uniformly dispersed, and rise to 75 DEG C of reaction temperatures, then the shitosan that the dissolving of protein ratio 1:1 is good is added, stirring reaction 60-80min, be cooled to film formation reaction temperature 60 C again, add the glycerine that albumen weighs 1/2 and make plasticiser, reaction 15-30min, adds phytic acid after being cooled to 25 DEG C, namely obtains meat preservation coating liquid after fully stirring;
(2) fresh-keeping film-coating of meat: meat is placed in the tank body filled in above-mentioned coating liquid and soaks, in immersion process, step vacuumizing and vacuum breaker is carried out to tank body, utilize vacuum impulse to make meat adsorb coating liquid to greatest extent and improve the solid reliability of conjunctiva.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035608A (en) * | 2016-05-31 | 2016-10-26 | 合肥工业大学 | Bamboo juice compound preservation liquid and preparation method thereof |
| CN107712022A (en) * | 2017-10-13 | 2018-02-23 | 浙江青莲食品股份有限公司 | The refrigeration transportation method of pork |
| CN107736436A (en) * | 2017-10-13 | 2018-02-27 | 浙江青莲食品股份有限公司 | The freezing method of pork |
| CN107751346A (en) * | 2017-10-13 | 2018-03-06 | 浙江青莲食品股份有限公司 | Keep the freezing method of pork freshness |
| CN109006992A (en) * | 2018-07-30 | 2018-12-18 | 胡江宇 | It is a kind of do not stick to one's teeth, the preparation method of crisp dried Chinese gooseberry |
| CN109123043A (en) * | 2018-08-30 | 2019-01-04 | 湘西老爹生物有限公司 | Preserved kiwi fruit and preparation method thereof |
| CN114680165A (en) * | 2022-04-22 | 2022-07-01 | 山东商都恒昌清真肉类有限公司 | Low-temperature quick micro-freezing preservation technology for slaughtered beef |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035608A (en) * | 2016-05-31 | 2016-10-26 | 合肥工业大学 | Bamboo juice compound preservation liquid and preparation method thereof |
| CN107712022A (en) * | 2017-10-13 | 2018-02-23 | 浙江青莲食品股份有限公司 | The refrigeration transportation method of pork |
| CN107736436A (en) * | 2017-10-13 | 2018-02-27 | 浙江青莲食品股份有限公司 | The freezing method of pork |
| CN107751346A (en) * | 2017-10-13 | 2018-03-06 | 浙江青莲食品股份有限公司 | Keep the freezing method of pork freshness |
| CN109006992A (en) * | 2018-07-30 | 2018-12-18 | 胡江宇 | It is a kind of do not stick to one's teeth, the preparation method of crisp dried Chinese gooseberry |
| CN109123043A (en) * | 2018-08-30 | 2019-01-04 | 湘西老爹生物有限公司 | Preserved kiwi fruit and preparation method thereof |
| CN114680165A (en) * | 2022-04-22 | 2022-07-01 | 山东商都恒昌清真肉类有限公司 | Low-temperature quick micro-freezing preservation technology for slaughtered beef |
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Application publication date: 20151125 |