Novel coating for canned luncheon meat inner wall and production method thereof

Abstract

The invention discloses a method for preparing coating material for luncheon meat cans inner wall. It comprises following steps: synthesing epoxy phenolic resin coatings A with high chemical resistant and mechanical property that meets food sanitary requirement; adding zinc oxide powder into A to mill for slurry B; immersing aluminum into solvent to form C; adding synthetic rap into A to form D after high- speed dispersion; putting A, B, C and D according to a certain proportion into reraction autoclave, stirring for 60 minutes and getting final product. The material A possesses sound chemical and mechanical resistant property, and strong adhesion and anti-impacting property with tinplate; the zinc oxide in B can react with sulfur released from meat, so the coating material can prevent the generation of ferrous sulfide and sulfue spot; the aluminum powder in C can cover the can and intensifies the compactness, and reduces corrison of sulfur to tinplate; the synthetic rap in D can increase the slippery of coating layer and demoulding effect, which enables smooth getting out for meat from can. The invention is characterized by simple and controllable process, lower cost and energy saving, and reduced waste discharge.

Description

Technical field: [0001] The invention relates to a food can inner wall coating and a preparation method thereof. Background technique: [0002] In recent years, with the development of industry and the continuous improvement of people's living standards, the export volume of canned luncheon meat and the demand in the domestic market are increasing day by day, but the removal of the contents of canned luncheon meat is a headache. In the past, some manufacturers used the method of spraying grease in the can before filling the can to prevent the meat from sticking to the can wall, but this brought tedious production technology and increased the content of the can The amount of fat in the food. Later, a layer of synthetic wax was applied to the special coating surface of luncheon meat cans, but the thickness and baking temperature of the synthetic wax were not easy to control, and the synthetic wax coating was easy to wear during the production of empty cans, which caused lunch...

AI Technical Summary

Problems solved by technology

[0002] In recent years, with the development of industry and the continuous improvement of people's living standards, the export volume of canned luncheon meat and the demand in the domestic market are increasing day by day, but the removal of the contents of canned luncheon meat is a headache. In the past, some manufacturers used the method of spraying grease in the can before filling the can to prevent the meat from sticking to the can wall, but this brought tedious production technology and increased the content of the can amount of fat

Later, a layer of synthetic wax was applied to the special coating surface of luncheon meat cans, but the thickness and baking temperature of the synthetic wax were not easy to control, and the synthetic wax coating was easy to wear during the production of empty cans, which caused luncheon meat to stick to the can. Occurs, which brings inconvenience to consumers and hinders the development of production