CN102578203A - Pork refreshment method by garlic juice - Google Patents

Pork refreshment method by garlic juice Download PDF

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Publication number
CN102578203A
CN102578203A CN201210046081XA CN201210046081A CN102578203A CN 102578203 A CN102578203 A CN 102578203A CN 201210046081X A CN201210046081X A CN 201210046081XA CN 201210046081 A CN201210046081 A CN 201210046081A CN 102578203 A CN102578203 A CN 102578203A
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CN
China
Prior art keywords
pork
garlic juice
juice
preservation
garlic
Prior art date
Application number
CN201210046081XA
Other languages
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 CN201210046081XA priority Critical patent/CN102578203A/en
Publication of CN102578203A publication Critical patent/CN102578203A/en

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Abstract

The invention discloses a pork refreshment method by garlic juice, and is the improvement of the refreshment technology of cooled pork and is realized by providing garlic juice preservative. The pork refreshment method comprises the following simple steps: quickly freezing the fresh pork at minus 35- minus 30DEG C for 0.5-1 hour; cooling for 5-7 hours at the temperature of minus 2-6DEG C; finally, cutting into blocks of 100-500g; putting the pork blocks into the garlic juice preservative composed of fresh squeezed garlic juice an water, which the garlic juice is obtained by filtering after freshly squeezing by a juicer, and the garlic juice accounts for 5-10wt% of the preservative; dipping the pork blocks for 0.5-5 minutes; taking out the pork, and blowing to dry the pork with aseptic wind; and finally, packaging the pork with a PE (Poly Ethylene) preservative bag to refrigerate at the temperature of minus 2-6DEG C. The method is simple to operate and has low cost, microorganisms in the pork can be effectively prevented from growing, the nutrition and the flavor of the pork are kept, and the shelf life of common refrigerated pork can last for 20 days.

Description

A kind of method of garlic 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%, EDTA0.01%, but preservation and freshness 16 days under 0~4 ℃ of condition.

Through consulting document, also do not see the research of adopting garlic juice antistaling agent to prolong the shelf life of refrigeration pork at the pork fresh-keeping aspect, so the present invention has remedied garlic 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 garlic juice antistaling agent, this antistaling agent is made up of garlic juice and water, filters after wherein garlic juice presses through juice extractor is bright to obtain, and the mass fraction that garlic 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, garlic juice antistaling agent presses garlic juice by aquatic foods and water is formed, and the mass fraction that wherein bright press for extracting juice garlic juice accounts in antistaling agent 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 garlic juice antistaling agent presses garlic juice by aquatic foods and water is formed, and the mass fraction that wherein bright press for extracting juice garlic 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 garlic 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 garlic juice antistaling agent, this antistaling agent presses garlic juice by aquatic foods and water is formed, and filters after wherein garlic juice presses through juice extractor is bright to obtain, and the mass fraction that garlic 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 garlic 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 garlic 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 garlic 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 garlic 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 garlic juice is 6~8%.
6. the method for a kind of garlic 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 garlic juice is 7%.
7. the method for a kind of garlic 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 garlic 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 garlic 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 garlic 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.
CN201210046081XA 2012-02-27 2012-02-27 Pork refreshment method by garlic juice CN102578203A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103315045A (en) * 2013-06-08 2013-09-25 江苏大学 Composite antibacterial agent used for prolonging vacuum-package low-temperature meat product shelf life, and preparation method thereof
CN106900834A (en) * 2017-01-21 2017-06-30 广西神龙王农牧食品集团有限公司 A kind of preservation method of Luchuan pork
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

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1356052A (en) * 2001-12-07 2002-07-03 陈俊昌 Antistaling agent of plant juice and its preparing process
CN102113541A (en) * 2011-03-08 2011-07-06 山东大学威海分校 Miichthys miiuy preservative and using method thereof
CN102334725A (en) * 2011-08-09 2012-02-01 蒋文兰 Method for preparing alcohol-based garlic sterilizing refreshing liquid

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1356052A (en) * 2001-12-07 2002-07-03 陈俊昌 Antistaling agent of plant juice and its preparing process
CN102113541A (en) * 2011-03-08 2011-07-06 山东大学威海分校 Miichthys miiuy preservative and using method thereof
CN102334725A (en) * 2011-08-09 2012-02-01 蒋文兰 Method for preparing alcohol-based garlic sterilizing refreshing liquid

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
夏凡等: "冷却肉天然香辛料植物源保鲜剂应用及其安全性研究进展", 《肉类研究》 *
陈洪生等: "大蒜提取物与有氧气调包装复合对冷却肉的保鲜研究", 《食品与发酵工业》 *
陈洪生等: "大蒜提取物对冷却肉保鲜及抗氧化性的研究", 《食品工业科技》 *
陈洪生等: "大蒜提取物对冷却肉抑菌保鲜作用的研究进展", 《肉类研究》 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103315045A (en) * 2013-06-08 2013-09-25 江苏大学 Composite antibacterial agent used for prolonging vacuum-package low-temperature meat product shelf life, and preparation method thereof
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
CN106900834A (en) * 2017-01-21 2017-06-30 广西神龙王农牧食品集团有限公司 A kind of preservation method of Luchuan pork

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Application publication date: 20120718

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