Natural fresh-keeping film-coating liquid for jelly salted pork
A technology of coating liquid and cooking meat, which is applied in the direction of preserving meat/fish with chemicals, and preserving meat/fish with a coating protective layer, which can solve the problems of being unable to apply, affecting the sensory quality and flavor of the product, and inhibiting growth And reproduction, good fresh-keeping effect, easy to use
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Embodiment 1
[0012] 0.8g food-grade lactic acid, 0.8g chitosan, 0.008g nisin and 98.392g water are mixed and stirred evenly to form 100g natural fresh-keeping coating liquid for crystal meat. The coating solution is evenly spread or sprayed on the surface of crystal meat or other products, and a natural fresh-keeping film is formed on the surface of crystal meat after air drying. At 0~4 ℃, the fresh-keeping period of the crystal dish meat is extended for 15 days after the original fresh-keeping time.
Embodiment 2
[0014] Mix 1g of food-grade lactic acid, 1g of chitosan, 0.01g of Streptococcus lactis and 97.99g of water, stir evenly to form 100g of fresh-keeping coating liquid, and also apply or spray the fresh-keeping coating liquid evenly on the surface of crystal meat meat before packaging, After air-drying, a natural fresh-keeping film is formed, and the fresh-keeping period of crystal meat meat is extended by 15 days after the original fresh-keeping time.
Embodiment 3
[0016] 1.2g food-grade lactic acid, 1.2g chitosan, 0.012g lactis streptococcus and 97.588g water were mixed, and stirred evenly to form 100g natural fresh-keeping coating liquid for crystal meat. Spread or spray the mixed solution evenly on the surface of the crystal meat, and it will become a natural protective film after drying. At 0-4°C, the freshness period of the crystal meat can be extended by 15 days after the original fresh-keeping time.
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