Preparation method and fresh keeping method of coating film fresh keeping agent for chilled mutton

• Main Authors: LIU LILI, CHEN JUNLIANG, LI FANG, SHI SHENGJUAN, YANG XIELI, HAO WEIMING
• Format: Patent
• Language: Chinese; English
• Published: 27.03.2020
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides a preparation method of a coating film fresh keeping agent for chilled mutton. The preparation method comprises the following steps of step I, enabling soybean protein and glycerine to dissolve in a tea solution to prepare soybean isolated protein liquid; step II, adding chitosan, lysozyme, glycine and citric acid to the soybean isolated protein liquid, and performing stirring to obtain a dissolved state; step III, adding black bean flavone to the prepared solution, and performing uniform blending; and step V, adding composite plant essential oil mixed liquid to the prepared solution, and performing uniform blending to obtain the coating film fresh keeping agent. A fresh keeping method of the coating film fresh keeping agent comprises the following steps of (1) selecting fresh and healthy mutton, and performing cutting as needed; (2) uniformly applying the fresh keeping agent to the surface of the cut mutton, so that the surface of the mutton is coated with the fresh keeping agent; (3)