Method for retaining freshness of mutton through membrane coating

The invention discloses a method for retaining the freshness of mutton through membrane coating, which comprises the following steps: selecting a compound of corn stigma flavonoid and seabuckthorn polyphenol as a natural preservative, and selecting zein as a membrane-forming agent, wherein in the membrane-forming agent, the ratio of zein to ethanol (80%) is 1:9; then, adding 0.1% of corn stigma flavonoid and 0.2% of seabuckthorn polyphenol in the membrane-forming agent solution, and uniformly mixing to obtain a compound preservative membrane coating solution; rapidly cooling fresh mutton to 4DEG C, and removing tendons and fat of the mutton by using a disinfected cutter, then cutting the mutton into slices or small pieces with a weight of 200g; uniformly coating the prepared compound preservative membrane coating solution on the surface of the mutton, wherein the membrane-forming time is 5 minutes; then putting the membrane-coated mutton in a plastic bag, and placing the obtained product in a refrigerator to store at 4 DEG C. In the invention, because fresh mutton is stored at 4 DEG C, the length for preservation can reach 25 days, thereby achieving a good freshness-retaining effect.