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Mixed type special deoxidizer for ham and preparation method

A deoxidizer and hybrid technology, which is applied to the preservation of meat/fish with chemicals, can solve the problems of insignificant deoxygenation effect, reduced oxygen absorption effect, and darker ham color, so as to improve the rapid anti-oxidation effect and improve Short-term rapid deoxidation speed, the effect of improving the anti-oxidation effect

Inactive Publication Date: 2012-05-30
南京扬乾生物科技有限公司
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  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, vacuum packaging is generally used for diced ham, but the residual oxygen in vacuum packaging is enough to cause lipid oxidation of the ham, and the meat color of the cut surface will change from pink to brown in a short time; changes, with the prolongation of storage time, the degree of oxidation increases, and the color of ham becomes darker
Deoxidation packaging is widely used in the active deoxidation packaging of various foods because of its safe and non-toxic deoxidizer, simple packaging process, economical and practical; The effective iron-based deoxidizer can exert a stable oxygen absorption effect for a long time, but the short-term deoxidation effect is not significant; The effect of oxygen is significantly reduced

Method used

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  • Mixed type special deoxidizer for ham and preparation method
  • Mixed type special deoxidizer for ham and preparation method

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Experimental program
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Effect test

Embodiment 1

[0016] Raw materials: reduced iron powder (specification: 80-100 mesh), Na 2 S 2 o 4 , NaCl, Ca(OH) 2 Analytical pure, H 2 O is distilled water, and activated carbon is analytically pure for experiments.

[0017] Component Ca(OH) 2 and NaCl according to the appropriate ratio of sulfur deoxidizer and iron deoxidizer respectively 30% (w / w Na2S2O4 ) and 6.25% (w / w Fe ) was added, and the orthogonal experiment was designed according to Table 1. At 15-25°C, each component is weighed in proportion and then added to the mixing container in sequence: iron powder, NaCl, NaCl 2 S 2 o 4 , activated carbon, Ca(OH) 2 , add H after mixing 2 O: Evenly distribute when adding water, stir the water immediately after adding to make the components mix evenly, use small bags made of microporous and breathable plastic film (PP / PE) to quickly pack into small packages of 3.0g, and then use large bags for vacuum packaging ready for use. When using, put the packaged small bag of deoxidizer...

Embodiment 2

[0028] The components of the deoxidizer were added to the mixing container in the following order: iron powder 2.42g, NaCl 6.25% (w / w Fe ), Na 2 S 2 o 4 0.073g, activated carbon 0.33g, Ca(OH) 2 30% (w / w Na2S2O4 ), add H after mixing 2 O 20% (w / w Fe ); evenly distribute when adding water, stir immediately after adding water to mix the components evenly, and quickly pack into small bags of 3.0g in small bags made of microporous and breathable plastic film (PP / PE), and then use large bags for vacuum packaging ready for use. When using, put the packaged air-permeable pouch deoxidizer directly into the ham packaging bag.

[0029] Put the deoxidizer packaging pouch directly into the diced dry-cured ham (250±10g) packaging bag for vacuum packaging, and the antioxidant effect after storage for 6 months: muscle peroxide value 0.027g / 100g (脂肪) , the peroxide value of subcutaneous fat is 0.16g / 100g (脂肪) , which is obviously less than the limit index 0.25g / 100g stipulated in the...

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Abstract

The invention relates to a mixed type special deoxidizer for a ham and a preparation method, belonging to the field of food packaging. The special deoxidizer is prepared by adopting fast acting chalcogenide deoxidizer and slow acting iron-based deoxidizer, and comprises the following components according to following proportioning 2.10-2.70 parts of Fe, 0.25-0.35 part of activated carbon, 0.06-0.08 part of Na2S2O4, 15-25 percent of H2O (w / wFe), 5-10 percent of NaCl and 25-35 percent of Ca (OH)2 (w / wNa2S2O4). The special deoxidizer for ham prepared by mixing can fast remove residual oxygen in vacuum package, can absorb penetrative oxygen of the package for a long time, efficiently prevent the fast oxidation and browning of section of the ham, continuously and stably absorb the oxygen within 12h, maintain certain oxygen absorption ability for a long time, satisfy the requirements of special antioxidation package of the prior cutout ham and prolong the storage period of the ham.

Description

1. Technical field: [0001] The invention relates to a special mixed deoxidizer for ham and a preparation method thereof, belonging to the technical field of food packaging, in particular to a deoxidizer packaging method for traditional special animal products, in particular to a slow-acting and quick-acting mixed-type special deoxidizer for ham and a preparation method. 2. Background technology: [0002] At present, vacuum packaging is generally used for diced ham, but the residual oxygen in vacuum packaging is enough to cause lipid oxidation of the ham, and the meat color of the cut surface will change from pink to brown in a short time; Changes occur, with the prolongation of storage time, the degree of oxidation increases, and the color of ham becomes darker. Deoxidation packaging is widely used in the active deoxidation packaging of various foods because of its safe and non-toxic deoxidizer, simple packaging process, economical and practical; The effective iron-based de...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/16
Inventor 章建浩王佳媚靳国锋
Owner 南京扬乾生物科技有限公司
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