CN102550644A - Method for keeping pork fresh by using galangal juice - Google Patents

Method for keeping pork fresh by using galangal juice Download PDF

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Publication number
CN102550644A
CN102550644A CN2012100460701A CN201210046070A CN102550644A CN 102550644 A CN102550644 A CN 102550644A CN 2012100460701 A CN2012100460701 A CN 2012100460701A CN 201210046070 A CN201210046070 A CN 201210046070A CN 102550644 A CN102550644 A CN 102550644A
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CN
China
Prior art keywords
pork
ginger juice
juice
fresh
galangal
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CN2012100460701A
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Chinese (zh)
Inventor
谢晶
王金锋
潘迎捷
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上海海洋大学
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Application filed by 上海海洋大学 filed Critical 上海海洋大学
Priority to CN2012100460701A priority Critical patent/CN102550644A/en
Publication of CN102550644A publication Critical patent/CN102550644A/en

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Abstract

The invention discloses a pork storage and fresh-keeping method which is an improved method for keeping frozen pork fresh and implemented by use of galangal juice. The method comprises the following steps: quickly-freezing fresh pork at -35 DEG C to -30 DEG C for 0.5-1 hour, freezing at -26 DEG C for 5-7 hours, and chopping to obtain pork pieces with the weight of 100-500 g; soaking pork pieces in a galangal juice preservative which is composed of fresh galangal juice and water and is obtained by squeezing galangal with a juicer and then filtering the galangal juice; taking out the pork pieces after soaking for 0.5-5 min and blow-drying with sterile air; and putting the pork pieces in PE storage bags and preserving at -2 DEG C to 6 DEG C. The content of galangal juice in the galangal juice preservative is 5-10wt%. The method is easy to operate and low in cost, can effectively inhibit growth of microorganisms in pork and retain nutrition and flavor of pork, and can increase the shelf life of frozen pork up to 20 days.

Description

A kind of method of ginger juice Ginger Juice Preservation of F resh Pork

Technical field:

The present invention relates to livestock products keeping-freshness storage field, relate in particular to a kind of fresh-keeping method for storing of pork.

Background technology:

Pork is as the main carnivorous source of China resident; Account for more than 60% of consumption of meat article; Because it is nutritious; Suitable growth of microorganism breeding, and in links such as its production, processing, transportation and sale, all be vulnerable to the microbial contamination in the environment, thus cause putrid and deteriorated, shelf life shortening; Therefore, the safety problem of pork product more and more receives consumer's concern.

The pork of selling on the market now mainly contains three kinds of hot fresh meats, chilled meat, cooling meat.Hot fresh meat is meant and butchers morning, the listing in early morning, and generally in room temperature to 40 ℃ (microbial reproduction preference temperature), there is the meat potential safety hazard in the meat temperature.Though chilled meat safe and sanitary, holding time are long, in course of defrosting, cause nutrition leak, local flavor to descend.And cooling meat all comes well at aspects such as local flavor, nutrition and mouthfeels than frozen meat, hot fresh meat, also meets the principle of health, safety, thereby receives consumer's welcome.

Cooling meat preservation technique mainly contains at present: add antistaling agent, freezing low-temperature preservation, HIGH PRESSURE TREATMENT, irradiation and bag accent etc.Wherein add antistaling agent and have characteristics such as effective, easy and simple to handle, that cost is low, so more commonly used in actual production.Antistaling agent can be divided into chemical preservative, bio-preservative and plant antistaling agent.Yet research shows that when using dosage exceeds certain limit, chemical preservative can exert an influence to the health of human body, and excessive edible meeting causes food poisoning like benzoate, and nitrous acid and nitrite can generate carcinogenic ammonium nilrite.The Chinese herbal medicine technology is the accumulation of China's invaluable experience, now various extracts of Chinese herbal medicine in the antistaling storing of fruits and vegetables, occurred and has carried out fresh-keeping method.Under the conventional refrigeration condition, the shelf life of pork is generally 5 days.Forefathers did following research to the shelf life that prolongs pork under the pork freezing and refrigeration condition:

Lucky big grade is in " food industry science and technology " " shitosan is to the research of pork fresh-keeping effect " (2000 of publishing an article; (3): 13~15); Chitosan-acetic acid solution with 2% (acetate concentration 2%) is to the fresh pork processing of filming; Can effectively suppress the growth of bacterium in the pork and the generation of VBN, make pork prolong 2 days respectively at 20 ℃, 4 ℃ holding conditions next stage freshness shelf lifes, 6 days.

" application of compound preservative in cooling meat preservation and freshness " (2008 of publishing an article at " food science and technology " such as Yue Xiqing; (3): 240~242.); The result who draws does; With the antistaling agent combined treatment pork of polylysine 0.01%, shitosan 0.80%, sodium Diacetate 0.30%, EDTA 0.01%, but preservation and freshness 16 days under 0~4 ℃ of condition.

Through consulting document, also do not see the research of adopting the ginger juice fresh-keeping liquid to prolong the shelf life of refrigeration pork at the pork fresh-keeping aspect, so the present invention has remedied ginger juice in the fresh-keeping Application for Field of refrigeration pork.

Summary of the invention:

It is to improve the keeping-freshness storage technology of chilled pork that the present invention wants the technical solution problem, prolongs the shelf life of pork.

Technical problem to be solved by this invention realizes through following technical measures:

A kind of method of pork keeping-freshness storage is characterized in that:

(1) with fresh pork-35~-30 ℃ of following quick-frozens 0.5~1 hour, then-2~6 ℃ of coolings 5~7 hours, it is block to cut into 100~500 grams at last;

(2) piecemeal pork is put into the ginger juice antistaling agent, this antistaling agent presses galangal juice by aquatic foods and water is formed, and filters after wherein galangal juice presses through juice extractor is bright to obtain, and the mass fraction that galangal juice accounts in antistaling agent is 5~10%;

(3) piecemeal pork soak time is 0.5~5 minute, takes out pork and uses aseptic wind to do;

(4) pork is wrapped with the PE freshness protection package put into-2~6 ℃ of down refrigerations.

In said method, fresh pork is the pork after healthy anosis live hog has just been butchered.

In said method, fresh pork-35~-30 ℃ of following quick-frozens 0.5~0.7 hour, then 0~4 ℃ of cooling 7~8 hours, is cut into 200~300 gram bulks at last.

In said method, the ginger juice antistaling agent presses galangal juice by aquatic foods and water is formed, and wherein the mass fraction that in antistaling agent, accounts for of galangal juice is 6~8%;

In said method, piecemeal pork soak time is 2~4 minutes, takes out pork and uses aseptic wind 5~10 minutes, and the temperature of aseptic wind is 0~4 ℃, and wind speed is 1~2m/s.

In said method, the pork after draining wrapped with the PE freshness protection package put into 0~4 ℃ of down refrigeration.

The preservation method advantage of a kind of meat products of the present invention is simple to operate, weak point consuming time, and cost is low; Simultaneously can suppress microbial growth in the pork effectively.Adopting this method that pork is carried out fresh-keeping shelf life than the pork under the conventional refrigeration reached about 20 days; And can keep the nutrition and the local flavor of pork effectively. preservation method of the present invention can be applied at pork point-of-sale terminals such as supermarket, sales fields easily; And because its production efficiency is high; Cost is low, and is safe, so the present invention has very strong practical value.

The specific embodiment

For operating process and the creation characteristic that the present invention is realized is easy to understand understanding,, further set forth the present invention below in conjunction with the specific embodiment.

Embodiment 1

Fresh pork-35 ℃ of following quick-frozens 1 hour, was cooled off 7 hours at 0 ℃ then, cut into the bulk of 250 grams after cleaning with clear water.

Piecemeal pork is put into bio-preservative, and this ginger juice antistaling agent presses galangal juice by aquatic foods and water is formed, and the mass fraction that wherein bright press for extracting juice ginger juice accounts in antistaling agent is 5%.

According to the mass ratio of pork and fresh-keeping liquid is to carry out the Preservation Treatment of pork at 1: 3; Piecemeal pork soaked in fresh-keeping liquid 3 minutes; Take out the back and use aseptic wind 4 minutes, the temperature of aseptic wind is 4 ℃, and wind speed is 1.5m/s; Wrap pork with the PE freshness protection package at last and put into 2 ℃ of stored under refrigeration, can make the shelf life of pork reach 20 days.

Claims (10)

1. the method for a ginger juice Ginger Juice Preservation of F resh Pork is characterized in that:
(1) with fresh pork-35~-30 ℃ of following quick-frozens 0.5~1 hour, then-2~6 ℃ of coolings 5~7 hours, it is block to cut into 100~500 grams at last;
(2) piecemeal pork is put into the ginger juice antistaling agent, this antistaling agent presses galangal juice by aquatic foods and water is formed, and filters after wherein galangal juice presses through juice extractor is bright to obtain, and the mass fraction that galangal juice accounts in antistaling agent is 5~10%;
(3) piecemeal pork soak time is 0.5~5 minute, takes out pork and uses aseptic wind to do;
(4) pork is wrapped with the PE freshness protection package put into-2~6 ℃ of down refrigerations.
2. the method for a kind of ginger juice Ginger Juice Preservation of F resh Pork according to claim 1 is characterized in that: fresh pork is the pork after healthy anosis live hog has just been butchered.
3. the method for a kind of ginger juice Ginger Juice Preservation of F resh Pork according to claim 1 is characterized in that: fresh pork-35~-30 ℃ of following quick-frozens 0.5~0.7 hour, then 0~4 ℃ of cooling 7~8 hours, is cut into 200~300 gram bulks at last.
4. the method for a kind of ginger juice Ginger Juice Preservation of F resh Pork according to claim 3 is characterized in that: fresh pork-35 ℃ of following quick-frozens 1 hour, then 0 ℃ of cooling 7 hours, is cut into 250 gram bulks at last.
5. the method for a kind of ginger juice Ginger Juice Preservation of F resh Pork according to claim 1 is characterized in that: wherein the mass fraction that in antistaling agent, accounts for of galangal juice is 6~8%.
6. the method for a kind of ginger juice Ginger Juice Preservation of F resh Pork according to claim 5 is characterized in that: wherein the mass fraction that in antistaling agent, accounts for of galangal juice is 7%.
7. the method for a kind of ginger juice Ginger Juice Preservation of F resh Pork according to claim 1 is characterized in that: piecemeal pork soak time is 2~4 minutes, takes out pork and uses aseptic wind 5~10 minutes, and the temperature of aseptic wind is 0~4 ℃, and wind speed is 1~2m/s.
8. the method for a kind of ginger juice Ginger Juice Preservation of F resh Pork according to claim 7; It is characterized in that: piecemeal pork soak time is 3 minutes, and the mass ratio of pork and fresh-keeping liquid is 1: 3, takes out pork and uses aseptic wind to do; The temperature of aseptic wind is 4 ℃, and wind speed is 1.5m/s.
9. the method for a kind of ginger juice Ginger Juice Preservation of F resh Pork according to claim 1 is characterized in that: the pork after will draining is wrapped with the PE freshness protection package and is put into 0~4 ℃ of refrigeration down.
10. the method for a kind of ginger juice Ginger Juice Preservation of F resh Pork according to claim 9 is characterized in that: the pork after will draining is wrapped with the PE freshness protection package and is put into 2 ℃ of refrigerations down.
CN2012100460701A 2012-02-27 2012-02-27 Method for keeping pork fresh by using galangal juice CN102550644A (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103392782A (en) * 2013-07-04 2013-11-20 南京大学 Agricultural technology physical combination fresh-keeping and storing method for juicy peaches
CN103548977A (en) * 2013-11-12 2014-02-05 镇江市源春肉制品有限公司 Fresh meat preservative
CN104273209A (en) * 2014-09-05 2015-01-14 佛山市新战略知识产权文化有限公司 Pork preservation method
CN104904841A (en) * 2015-06-24 2015-09-16 南京大地冷冻食品有限公司 Ginger juice and orange peel coating preservation solution
CN104920599A (en) * 2015-06-24 2015-09-23 南京大地冷冻食品有限公司 Ginger juice and goji berry coating preservation liquid
CN106857789A (en) * 2017-02-28 2017-06-20 浦北县龙腾食品有限公司 The preparation method of official's field grass carp piece
CN106942342A (en) * 2017-01-17 2017-07-14 广西神龙王农牧食品集团有限公司 A kind of preservation method of Luchuan pork

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103392782A (en) * 2013-07-04 2013-11-20 南京大学 Agricultural technology physical combination fresh-keeping and storing method for juicy peaches
CN103392782B (en) * 2013-07-04 2014-08-20 南京大学 Agricultural technology physical combination fresh-keeping and storing method for juicy peaches
CN103548977A (en) * 2013-11-12 2014-02-05 镇江市源春肉制品有限公司 Fresh meat preservative
CN104273209A (en) * 2014-09-05 2015-01-14 佛山市新战略知识产权文化有限公司 Pork preservation method
CN104904841A (en) * 2015-06-24 2015-09-16 南京大地冷冻食品有限公司 Ginger juice and orange peel coating preservation solution
CN104920599A (en) * 2015-06-24 2015-09-23 南京大地冷冻食品有限公司 Ginger juice and goji berry coating preservation liquid
CN106942342A (en) * 2017-01-17 2017-07-14 广西神龙王农牧食品集团有限公司 A kind of preservation method of Luchuan pork
CN106857789A (en) * 2017-02-28 2017-06-20 浦北县龙腾食品有限公司 The preparation method of official's field grass carp piece

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Application publication date: 20120711