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Food fresh-keeping pad

A food preservation and flat technology, applied in the field of food preservation pads for meat preservation, can solve problems such as inconvenience, residue, and no preservation equipment, and achieve the effects of reducing power consumption and preventing pollution

Inactive Publication Date: 2008-04-09
周健 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the process of meat processing and sales, except for refrigeration and plastic film wrapping, there are basically no other fresh-keeping equipment or other fresh-keeping measures.
This is because the existing meat preservation technology is complex, fresh-keeping equipment is expensive and inconvenient to use, such as radiation treatment, vacuum packaging, etc. Some fresh-keeping technologies may even produce side effects or carcinogenic residues, such as pickling, smoking, adding antibiotics , add preservatives, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The method for preparing food preservation pads containing carbon dioxide gas generating agent 32 is as follows:

[0019] (1) Preparation of filler 330:

[0020] The polyglycol as hygroscopic agent is respectively mixed with tartaric acid, calcium carbonate, calcium bicarbonate as the raw material of carbon dioxide gas generating agent 32 according to the ratio of 1: 10 according to the mass ratio to form three kinds of mixtures, and then the three kinds of mixtures according to Mix evenly at a mass ratio of 5:4:5 to form a mixture of the hygroscopic agent and the carbon dioxide gas generator 32 .

[0021] The mixture is uniformly mixed with potassium chloride, short polyacrylonitrile fiber, calcium chloride, and iron powder as the fresh-keeping aid 31 to make the first filling 320 . Among them, potassium chloride, short polyacrylonitrile fiber and calcium chloride play the role of hygroscopic agent, and iron powder plays the role of oxygen absorbing agent. The weight...

Embodiment 2

[0034] Prepare the food preservation mat method that contains chlorine dioxide gas generating agent 33 as follows:

[0035] (1) Preparation of filler 330:

[0036] Polyglycol as hygroscopic agent is respectively mixed with sodium chlorite and sodium dichloroisocyanurate as raw material of chlorine dioxide gas generator 33 according to the mass ratio of 1: 3.8 to form two kinds of mixtures, and then the The two mixtures are uniformly mixed according to a mass ratio of 1:1 to form a mixture of the moisture absorbent and the chlorine dioxide gas generating agent 33 .

[0037] The mixture is uniformly mixed with potassium chloride, short polyacrylonitrile fibers, and calcium chloride as freshness-preserving aids 31 to make the second filling 330. The weight percent of each component when mixing is as follows:

[0038] Mixture 85%

[0039] Potassium chloride 2%

[0040] Calcium Chloride 8%

[0041] Short acrylic fibers 5%

[0042] (2) The preparation process of the flat bag 1...

Embodiment 3

[0047] The method for preparing the food preservation pad containing the carbon dioxide gas generating agent 32 and the chlorine dioxide gas generating agent 33 at the same time is as follows:

[0048] (1) Preparation of filler 330:

[0049] The first filling 320 and the second filling 330 were prepared according to the methods described in Example 1 and Example 2, respectively.

[0050] (2) The preparation process of the flat bag 10 is the same as that of Example 1.

[0051] (3) Preparation of food preservation mat:

[0052] Take 1.5 grams of the first filler 320 and put it into one side of the upper space 11;

[0053] Take 1 gram of the second filler 330 and put it into the other side of the upper space 11;

[0054] The surface layer 1 and the middle layer 2 are heat-sealed between the two sides to form an isolation film 5 that separates the first filler 320 from the second filler 330 as shown in FIG. 3 .

[0055] Take 0.5-1 gram of super absorbent polymer (SAP) as the l...

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Abstract

The invention provides a food fresh keeping pad which includes a flat bag formed by jointing and sealing the edges of a surface layer, a middle layer, and a bottom layer with each other; upper layer space enclosed by the surface layer and the middle layer; lower layer space enclosed by the middle layer and the bottom layer; fillings in the upper layer space; and liquid absorbing material in the lower layer space. The fillings is selected from at least one of first filling containing carbon dioxide gas generating agent and second filling containing the chlorine dioxide gas generating agent. The surface layer is plastic membrane, the middle layer is semi-transparent membrane possessing the water-proof and ventilative functions, and the bottom layer is plastic membrane or non-woven cloth with pores through which moisture can pass. The food fresh keeping pad can emit carbon dioxide and chlorine dioxide gases which possess the multi-functions of fresh-keeping, antisepsis, and deodorization, and the carbon dioxide and chlorine dioxide gases are innoxious. The food fresh keeping pad also includes liquid absorbing material for absorbing the liquid exuded from meat, and then performs the bacteria inhibiting and antisepticising functions.

Description

technical field [0001] The invention relates to a food fresh-keeping mat, and more specifically relates to a food fresh-keeping mat suitable for keeping meat fresh. Background technique [0002] The preservation period of fresh meat without fresh-keeping treatment is generally only half a day at room temperature, and refrigerated fresh meat can be extended to 2-3 days. At present, in the various links of meat processing and sales, except for refrigeration and plastic film wrapping, other fresh-keeping equipment or other fresh-keeping measures are basically not used. This is because the existing meat preservation technology is complex, fresh-keeping equipment is expensive and inconvenient to use, such as radiation treatment, vacuum packaging, etc. Some fresh-keeping technologies may even produce side effects or carcinogenic residues, such as pickling, smoking, adding antibiotics , Add preservatives, etc. Therefore, it is necessary to develop an easy-to-use, economical, safe...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/16A23B7/154A23B7/157
Inventor 周健管珺
Owner 周健
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