CN101356935A - Atmosphere-controlling preservation method for meat - Google Patents
Atmosphere-controlling preservation method for meat Download PDFInfo
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- CN101356935A CN101356935A CNA2008101984464A CN200810198446A CN101356935A CN 101356935 A CN101356935 A CN 101356935A CN A2008101984464 A CNA2008101984464 A CN A2008101984464A CN 200810198446 A CN200810198446 A CN 200810198446A CN 101356935 A CN101356935 A CN 101356935A
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Abstract
The invention discloses an air-regulating preservation method of meat, which belongs to the technical field of meat preservation. The technical points of the method comprises the following steps that: (1) selected fresh meat materials are washed cleanly, cut well and put in a pot for cooking; (2) the cooked meat materials are packed in a vessel and covered, and then are sent to a clean-room; a vacuum cooling machine is used for reducing the surface temperature of the meat materials to 5 - 10 DEG C and the internal temperature to 8 - 12 DEG C; (3) the cooled meat materials in the clean-room are put in a food plastic box; which, after being vacuumized, is filled with the mixed gas of CO<2> and N<2> for fresh-keeping packaging; and (4) the packed meat materials are stored in an environment of 4 to 8 DEG C. The method has the advantages of good fresh-keeping effect and is used for keeping fresh the cooked meat food.
Description
Technical field
The present invention relates to the preservation method of meat preservation, more particularly, but it relates to a kind of atmosphere-controlling preservation method for meat that the long period keeps the color of cooking back meat.
Background technology
In present Chinese style catering industry, particularly the fast food industry adopts existing point now to do or now do the mode of now sending all, can not carry out suitability for industrialized production, can not store, want to eat appetizing meat, as chicken, duck, goose, pig, ox, rabbit, fishes etc. all must go to the restaurant, lose time, price is expensive again, and packing is returned, because cooked meat product, it is higher to contain protein, meat product at normal temperatures, protein mutability, and airborne bacterium humic is severe, so delicious food of influence cooking back meat product, after eating, severe patient can suffer from diarrhea, or food poisoning, influence healthy.
Summary of the invention
The objective of the invention is to carry forward Chinese cuisines, pay close attention to human health, bring delicious food, good to eat meat product for the people of the modern life, free from environmental pollution, when need not do yourself again, can stay at home, the local meat product of enjoying delicious food, health, nutrition extremely easily such as unit.
The present invention is achieved in that a kind of atmosphere-controlling preservation method for meat, in turn includes the following steps:
(1) the fresh meat material of select is cleaned, cut, and it is ripe to be placed on the interior cooking of pot;
(2) will cook ripe meat material and pack into and deliver in the Clean room after building in the container, and utilize the vacuum cooled machine that surface temperature is dropped to 5 ℃～10 ℃, internal temperature drops to 8～12 ℃;
(3) in Clean room, the meat material of cooling is put into the food plastic box, charge into CO after vacuumizing
2And N
2Mist carry out fresh-keeping packaging;
(4) meat material after will packing is stored under 4 ℃～8 ℃ environment.
In above-mentioned a kind of atmosphere-controlling preservation method for meat, the fresh meat material described in the step (1) comprises fresh chicken or duck or goose or pork or beef or the rabbit meat or the flesh of fish etc.
In above-mentioned a kind of atmosphere-controlling preservation method for meat, the cooking method described in the step (1) comprises fried or fries in shallow oil or burn or stewing or halogen or sauce etc.
Above-mentioned a kind of atmosphere-controlling preservation method for meat, wherein CO in the mist described in the step (3)
2Account for 30%, N
2Account for 70%.
Said method of the present invention, can very effectively solve meat product protein denaturation and further decomposition after the cooking, very effectively solve residual, the breeding problem of bacterium, thereby guarantee that cooked meat product is in the long storage time process, the nutrition that keeps meat product, mouthfeel is good, can allow more people enjoy delicious Chinese meal, can make Chinese meal go on standardization, suitability for industrialized production simultaneously.The present invention solves following five problems simultaneously: (1) solves taste and the hygienic issues of people to the meat product after cooking; (2) solve the problem that the Chinese food and beverage dispensing can't suitability for industrialized production; (3) meat product that solves after cooking can't be preserved the long period, and the problem of nutrition loss; (4) solve the problem of cooking the delicious meat product instant edible in back; (5) solve the influence problem of gastronomical process oil smoke to environment and human health.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail, but does not constitute any limitation of the invention.
Flow process of the present invention is: cooking → cooling → packing → storage now is elaborated with regard to each step:
The cooking: with the fresh meat food material of select, as chicken, duck, goose, pig, ox, rabbit, the flesh of fish etc., be placed on after cleaning, cutting in the pot fried or fry in shallow oil burn or stewing or halogen or sauce ripe;
Cooling: will cook ripe meat material and be placed on and deliver in the Clean room after building in the container, and utilize the vacuum cooled machine that surface temperature is dropped to 5 ℃～10 ℃, internal temperature drops to 8～12 ℃; The meat product that has just taken the dish out of the pot must be built with clean container, reduces bacterium and drops on the meat product; Vacuum cooled, solved after the firm cooking meat product at high temperature, protein denaturation and resolution problem, by vacuum cooled, allow the meat product of high temperature, fast temperature is reduced, prevent the further sex change and the decomposition of protein, reduce the loss of nutrition.
Packing: in Clean room, the meat of cooling is put into the food plastic box, charge into 30% CO after vacuumizing
2With 70% N
2Mist carry out fresh-keeping packaging; Charge into CO after vacuumizing
2And N
2Mist, charge into 30% CO
2The aerobic respiration of meat product can be effectively suppressed, the breeding and the activity of meat product surface bacteria can be suppressed simultaneously.The N of adding 70%
2Can allow meat product and oxygen isolated effectively, not have oxygen just oxidation can not take place, guarantee meat product taste and mouthfeel.
Store: the meat after will packing is stored under 4 ℃～8 ℃ environment, is stored under 4 ℃～10 ℃ environment, can prevent that meat product intramolecule structure from changing, and is difficult for spoiled.
Raw material: pork, beef, chicken, the flesh of fish, duck, goose, rabbit meat that market is bought;
The gas-control packing device of equipment: A, Shanghai City hard iron steel Harmann Berstorff, Maschinenbau GmbH;
The vacuum pre-cooling machine of B, Shanghai City hard iron steel Harmann Berstorff, Maschinenbau GmbH;
C, Suzhou City become the 10m of light cleaning equipment company
3The nitrogen making machine group;
The CO of 99.5% purity that D, Guangzhou food are used
2One bottle;
One of E, frying pan
Respectively one on F, clean stainless steel box and lid;
G, PP packing box, PP envelope film are small quantities of;
One of H, cold storage refrigerator;
One of the board micro-wave oven of I, 800W U.S.
J, other appurtenance.
Environment: static following ten thousand grades of GMP workshops; 22 ℃ of indoor temperatures.
Embodiment 1
The fresh pork of selecting, clean, cutting is stewing ripe in pot; Stewing pork after ripe built deliver in the Clean room, utilize the vacuum cooled machine that surface temperature is dropped to 5 ℃, internal temperature drops to 8 ℃; In Clean room, the meat of cooling is put into the food plastic box, charge into 30% CO after vacuumizing
2With 70% N
2Mist carry out fresh-keeping packaging; Meat after the packing is stored under 4 ℃ of environment.
Embodiment 2
In pot, burn the fresh rabbit meat of selecting, clean, cutting ripe; Build and deliver in the Clean room burning rabbit meat after ripe, utilize the vacuum cooled machine that surface temperature is dropped to 5 ℃, internal temperature drops to 8 ℃; In Clean room, the meat of cooling is put into the food plastic box, charge into 30% CO after vacuumizing
2With 70% N
2Mist carry out fresh-keeping packaging; Meat after the packing is stored under 4 ℃ of environment.
Embodiment 3
In pot, fry in shallow oil the fresh beef of selecting, clean, cutting ripe; Build and deliver in the Clean room frying in shallow oil beef after ripe, utilize the vacuum cooled machine that surface temperature is dropped to 6 ℃, internal temperature drops to 9 ℃; In Clean room, the meat of cooling is put into the food plastic box, charge into 30% CO after vacuumizing
2With 70% N
2Mist carry out fresh-keeping packaging; Meat after the packing is stored under 5 ℃ of environment.
Embodiment 4
New fresh chicken meat sauce in pot of selecting, clean, cutting is ripe; Chicken with sauce after ripe is built and is delivered in the Clean room, utilizes the vacuum cooled machine that surface temperature is dropped to 7 ℃, and internal temperature drops to 9 ℃; In Clean room, the meat of cooling is put into the food plastic box, charge into 30% CO after vacuumizing
2With 70% N
2Mist carry out fresh-keeping packaging; Meat after the packing is stored under 6 ℃ of environment.
Embodiment 5
The fresh flesh of fish of selecting, clean, cutting is fried ripe in pot; The fried flesh of fish after ripe built deliver in the Clean room, utilize the vacuum cooled machine that surface temperature is dropped to 8 ℃, internal temperature drops to 10 ℃; In Clean room, the meat of cooling is put into the food plastic box, charge into 30% CO after vacuumizing
2With 70% N
2Mist carry out fresh-keeping packaging; Meat after the packing is stored under 6 ℃ of environment.
Embodiment 6
The fresh duck of selecting, clean, cutting is stewing ripe in pot; Stewing duck after ripe built deliver in the Clean room, utilize the vacuum cooled machine that surface temperature is dropped to 9 ℃, internal temperature drops to 11 ℃; In Clean room, the meat of cooling is put into the food plastic box, charge into 30% CO after vacuumizing
2With 70% N
2Mist carry out fresh-keeping packaging; Meat after the packing is stored under 7 ℃ of environment.
Embodiment 7
Fresh goose halogen in pot of selecting, clean, cutting is ripe; Goose with halogen after ripe is built and is delivered in the Clean room, utilizes the vacuum cooled machine that surface temperature is dropped to 10 ℃, and internal temperature drops to 12 ℃; In Clean room, the meat of cooling is put into the food plastic box, charge into 30% CO after vacuumizing
2With 70% N
2Mist carry out fresh-keeping packaging; Meat after the packing is stored under 8 ℃ of environment.
Claims (4)
1. atmosphere-controlling preservation method for meat, it is characterized in that: this method in turn includes the following steps:
(1) the fresh meat material of select is cleaned, cut, and it is ripe to be placed on the interior cooking of pot;
(2) will cook ripe meat material and pack into and deliver in the Clean room after building in the container, and utilize the vacuum cooled machine that surface temperature is dropped to 5 ℃～10 ℃, internal temperature drops to 8～12 ℃;
(3) in Clean room, the meat material of cooling is put into the food plastic box, charge into CO after vacuumizing
2And N
2Mist carry out fresh-keeping packaging;
(4) meat material after will packing is stored under 4 ℃～8 ℃ environment.
2. a kind of atmosphere-controlling preservation method for meat according to claim 1 is characterized in that: the fresh meat material described in the step (1) comprises fresh chicken or duck or goose or pork or beef or the rabbit meat or the flesh of fish.
3. a kind of atmosphere-controlling preservation method for meat according to claim 1 is characterized in that: the cooking method described in the step (1) comprises fried or fries in shallow oil or burn or stewing or halogen or sauce.
4. a kind of atmosphere-controlling preservation method for meat according to claim 1 is characterized in that: CO in the mist described in the step (3)
2Account for 30%, N
2Account for 70%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101984464A CN101356935A (en) | 2008-09-10 | 2008-09-10 | Atmosphere-controlling preservation method for meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101984464A CN101356935A (en) | 2008-09-10 | 2008-09-10 | Atmosphere-controlling preservation method for meat |
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| Publication Number | Publication Date |
|---|---|
| CN101356935A true CN101356935A (en) | 2009-02-04 |
Family
ID=40329647
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008101984464A Pending CN101356935A (en) | 2008-09-10 | 2008-09-10 | Atmosphere-controlling preservation method for meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101356935A (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889601A (en) * | 2010-06-29 | 2010-11-24 | 新疆维吾尔自治区畜牧科学院畜牧科学研究所 | Modified atmosphere packaging low-temperature beef refreshing method |
| CN102028236A (en) * | 2010-11-05 | 2011-04-27 | 中国人民解放军海军医学研究所 | Gas conditioning method for chicken wings |
| CN102114923A (en) * | 2011-02-01 | 2011-07-06 | 辽宁尹家沟帮子熏鸡集团有限公司 | Packaging method for smoked chicken |
| CN102177951A (en) * | 2011-04-28 | 2011-09-14 | 安徽长风农牧科技有限公司 | Controlled-atmosphere freshness preservation method for cool fresh pork |
| CN101744028B (en) * | 2010-01-14 | 2012-07-04 | 上海海洋大学 | Method for keeping the freshness of belt fish by way that biological fresh-keeping agent is combined with gas-adjusting package |
| CN102628631A (en) * | 2011-02-03 | 2012-08-08 | Bsh博世和西门子家用电器有限公司 | Refrigerating apparatus with nitrogen atmosphere |
| CN102793210A (en) * | 2012-09-05 | 2012-11-28 | 天津商业大学 | Manufacturing method of sauce braised pork product |
| CN103371217A (en) * | 2012-04-24 | 2013-10-30 | 蔡福涛 | Processing technique of chilled fresh chicken |
| CN103828902A (en) * | 2012-11-23 | 2014-06-04 | 任发政 | Vacuum water cooling method of meat product |
| CN103843868A (en) * | 2014-01-24 | 2014-06-11 | 滑县道口八代中和义兴张烧鸡有限公司 | Processing and storage method for keeping traditional flavor of Daokou roasted chicken |
| CN104369981A (en) * | 2014-09-16 | 2015-02-25 | 湖南绝味食品股份有限公司 | Preservation method for sauce braised pork products |
| CN105231456A (en) * | 2015-11-26 | 2016-01-13 | 河南省淇县永达食业有限公司 | Instant food and manufacturing method thereof |
| CN108935632A (en) * | 2018-07-20 | 2018-12-07 | 华南理工大学 | A kind of controlled atmosphere method for preserving of Cantonese plain chicken |
| US10165784B2 (en) | 2015-10-12 | 2019-01-01 | Jiangnan University | Method for preserving and conditioning beef by combining composite essential oil and modified atmosphere packaging |
| WO2019169808A1 (en) * | 2018-03-05 | 2019-09-12 | 江南大学 | Method for lengthening shelf life of prepared fish head after pre-frying prepared fish head in central kitchen |
| CN111838293A (en) * | 2020-07-09 | 2020-10-30 | 石林杰 | Frog meat quality-guaranteeing and fresh-keeping processing method |
-
2008
- 2008-09-10 CN CNA2008101984464A patent/CN101356935A/en active Pending
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744028B (en) * | 2010-01-14 | 2012-07-04 | 上海海洋大学 | Method for keeping the freshness of belt fish by way that biological fresh-keeping agent is combined with gas-adjusting package |
| CN101889601A (en) * | 2010-06-29 | 2010-11-24 | 新疆维吾尔自治区畜牧科学院畜牧科学研究所 | Modified atmosphere packaging low-temperature beef refreshing method |
| CN102028236B (en) * | 2010-11-05 | 2013-03-27 | 中国人民解放军海军医学研究所 | Gas conditioning method for chicken wings |
| CN102028236A (en) * | 2010-11-05 | 2011-04-27 | 中国人民解放军海军医学研究所 | Gas conditioning method for chicken wings |
| CN102114923A (en) * | 2011-02-01 | 2011-07-06 | 辽宁尹家沟帮子熏鸡集团有限公司 | Packaging method for smoked chicken |
| CN102628631A (en) * | 2011-02-03 | 2012-08-08 | Bsh博世和西门子家用电器有限公司 | Refrigerating apparatus with nitrogen atmosphere |
| CN102177951B (en) * | 2011-04-28 | 2012-08-29 | 安徽长风农牧科技有限公司 | Controlled-atmosphere freshness preservation method for cool fresh pork |
| CN102177951A (en) * | 2011-04-28 | 2011-09-14 | 安徽长风农牧科技有限公司 | Controlled-atmosphere freshness preservation method for cool fresh pork |
| CN103371217A (en) * | 2012-04-24 | 2013-10-30 | 蔡福涛 | Processing technique of chilled fresh chicken |
| CN102793210A (en) * | 2012-09-05 | 2012-11-28 | 天津商业大学 | Manufacturing method of sauce braised pork product |
| CN103828902B (en) * | 2012-11-23 | 2016-04-13 | 中国农业大学 | A kind of vacuum water cooling method of meat products |
| CN103828902A (en) * | 2012-11-23 | 2014-06-04 | 任发政 | Vacuum water cooling method of meat product |
| CN103843868A (en) * | 2014-01-24 | 2014-06-11 | 滑县道口八代中和义兴张烧鸡有限公司 | Processing and storage method for keeping traditional flavor of Daokou roasted chicken |
| CN104369981A (en) * | 2014-09-16 | 2015-02-25 | 湖南绝味食品股份有限公司 | Preservation method for sauce braised pork products |
| US10165784B2 (en) | 2015-10-12 | 2019-01-01 | Jiangnan University | Method for preserving and conditioning beef by combining composite essential oil and modified atmosphere packaging |
| CN105231456A (en) * | 2015-11-26 | 2016-01-13 | 河南省淇县永达食业有限公司 | Instant food and manufacturing method thereof |
| WO2019169808A1 (en) * | 2018-03-05 | 2019-09-12 | 江南大学 | Method for lengthening shelf life of prepared fish head after pre-frying prepared fish head in central kitchen |
| CN108935632A (en) * | 2018-07-20 | 2018-12-07 | 华南理工大学 | A kind of controlled atmosphere method for preserving of Cantonese plain chicken |
| CN111838293A (en) * | 2020-07-09 | 2020-10-30 | 石林杰 | Frog meat quality-guaranteeing and fresh-keeping processing method |
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Application publication date: 20090204 |