CN102599228A - High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof - Google Patents
High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof Download PDFInfo
- Publication number
- CN102599228A CN102599228A CN2012100950081A CN201210095008A CN102599228A CN 102599228 A CN102599228 A CN 102599228A CN 2012100950081 A CN2012100950081 A CN 2012100950081A CN 201210095008 A CN201210095008 A CN 201210095008A CN 102599228 A CN102599228 A CN 102599228A
- Authority
- CN
- China
- Prior art keywords
- fresh
- poultry
- oxygen
- keeping
- ripe
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to high-oxygen modified atmosphere fresh-kept cooked poultry meat and a preparation method of the cooked poultry meat, belonging to the technical field of the fresh keeping of meat. The method comprises the following steps that fresh poultry meat is washed, cut, cooked and then placed in a food fresh-keeping box, 60-80% of oxygen and 40-20% of nitrogen are filled in the food fresh-keeping box after vacuumization of the box, the food fresh-keeping box is sealed with a packaging film which is the high-barrier composite film made from polyethylene terephthalate (PET)/casting polypropylene (CPP) and is 0.062mm in thickness, and then the food fresh-keeping box is kept at a temperature of 4-6 DEG C for high-oxygen modified atmosphere fresh-keeping preservation. The method achieves the aims that the fresh-keeping effect is good, the cost is low, and the fresh-keeping time is long.
Description
Technical field
The present invention relates to a kind of method of food fresh keeping, be specifically related to ripe poultry of a kind of hyperoxia controlled atmosphere and preparation method thereof, belong to the meat preservation technical field.
Background technology
The controlled atmospheric packing technology is to utilize gas-selectively permeable membrane that product is implemented packing; Through suitable gas composition; Gaseous environment in the replacement packing, the atmosphere in changing package are in the environment of gas with various composition meat, and regulate the gas composition in the packing box through the respiration of product self and the gas permeability of packing film; Thereby suppress microbial growth and breeding, prolong the shelf-life of product.Present productive consumption situation shows that traditional hypoxemia controlled atmosphere can not satisfy the pursuit of people to meat matter, and oxygen content is low excessively, can cause yellowish pink dimness, and its shelf life is shortened in a large amount of anaerobic bacterias breedings.There are some researches show that Pseudomonas fluorescens is at O
2And CO
2The gas volume mark reaches 80% and respectively at 20% o'clock, and its growth is suppressed.In the world the hyperoxia technical method has been adopted in the fresh-keeping research of cold fresh meat, studied the hyperoxia controlled atmosphere like Nortje and Show (1989).
Birds meat products is liked by people with outstanding advantage such as safety, nutrition, delicious food; But expanding appearred in the shelf-life in present vacuum-packed product regular meeting bag, produce putrid and deteriorated phenomenons such as mucus and sour flavor; Be difficult to for a long time solve, bring about great losses for the meat products industry.At present; Adopting suitable manner of packing is the fresh-keeping important means of meat products; Controlled atmospheric packing has been widely used in meat industry; But to be used for raw meat fresh-keeping more, and the application in cooked meat product is less relatively, and also little consistent to the result of study of cooked meat product shelf life influence: research such as Blickstadt and Molin (1983) and Ahvenainen (1989) shows that controlled atmospheric packing has obviously prolonged the shelf life of cooked meat product.Boerema etc. (1993) are but to using CO
2The shelf life that controlled atmospheric packing replaces present vacuum packaging to be used to prolong the boiling sliced ham is held differing views.
Summary of the invention
The objective of the invention is for overcoming the weak point of above-mentioned prior art, ripe birds meat products of a kind of hyperoxia controlled atmosphere and preparation method thereof is provided.This method adopts 60-80% oxygen and 40-20% nitrogen to carry out the ripe poultry of hyperoxia controlled atmospheric packing; Having overcome traditional controlled atmosphere causes harmful anaerobic condition that the goods anaerobic respiration is strengthened; Too much nutriment in the consumer; Influence the quality and the nutritive value of product, can also prevent the food-safety problem that the growth and breeding by anaerobe causes.
The present invention realizes with following technical scheme: the ripe poultry of a kind of hyperoxia controlled atmosphere; It is characterized in that: ripe poultry is put into food preserving box; After charging into 60-80% oxygen and 40-20% nitrogen after vacuumizing, adopting composite membrane PET (the PET)/polypropylene film (CPP) of high barrier is material, after thickness is the packaging film sealing of 0.062mm; Place and carry out the preservation of hyperoxia controlled atmosphere under 4-6 ℃, the oxygen permeating amount of described high barrier composite membrane is 85.5cm
3/ m
224hatm.
A kind of method for preparing the ripe poultry of the described hyperoxia controlled atmosphere of claim 1, it is characterized in that: this method comprises the steps:
(1) preparation of poultry: choose fresh poultry, clean, stripping and slicing, to boil, cool off the back subsequent use;
(2) controlled atmospheric packing: the ripe poultry of step (1) is put into food preserving box, after vacuumizing, charge into 80% oxygen+20% nitrogen mixture body;
(3) sealing: adopt composite membrane PET (PET)/polypropylene film (CPP) material of high barrier, thickness is that the packaging film of 62 μ m seals ripe poultry;
(4) store: the seal-packed ripe poultry of step (3) is placed carry out antistaling storing under 4-6 ℃.
Advantage of the present invention is: this method adopts 60-80% oxygen and 40-20% nitrogen to carry out the ripe poultry of hyperoxia controlled atmospheric packing; Having overcome traditional controlled atmosphere causes harmful anaerobic condition that the goods anaerobic respiration is strengthened; Too much nutriment in the consumer; Influence the quality and the nutritive value of product, can also prevent the food-safety problem that the growth and breeding by anaerobe causes.Adopting composite membrane PET (the PET)/polypropylene film (CPP) of high barrier is material, and thickness is that the packaging film of 0.062m seals, and its oxygen permeating amount is 85.5cm
3/ m
224hatm has the good mechanical performance, and folding resistance is good, and oil resistant, acid and alkali-resistance, high-low temperature resistant have good choke, water, oil and peculiar smell, and nontoxic, tasteless, the characteristics that wholesomeness is good.
The specific embodiment
Storage test:
The ripe poultry of handling well is placed in the food box, after vacuumizing, charges into 60,70,80% oxygen respectively; All the other are replenished by nitrogen; Adopting composite membrane PET (the PET)/polypropylene film (CPP) of high barrier is material, and thickness is that the packaging film of 0.062mm seals, and places 4-6 ℃ of storage down; To charge into air is contrast, is index with TBA value, total plate count.
The keeping-freshness storage test of the ripe poultry of table 1 60% oxygen treatments applied
The keeping-freshness storage test of the ripe poultry of table 2 70% oxygen treatments applied
The keeping-freshness storage test of the ripe poultry of table 3 80% oxygen treatments applied
Above experimental result shows that it is material that the hyperoxia controlled atmosphere combines the composite membrane polyethylene terephthalate/polypropylene film of packing high barrier, and thickness is after the packaging film of 0.06mm is packed, and has prolonged the shelf life of ripe poultry.
Embodiment 1,
Get new fresh poultry 10g, clean, put into food preserving box after boiling cooling; After vacuumizing; Charge into 60% oxygen and 40% nitrogen, adopting composite membrane PET (the PET)/polypropylene film (CPP) of high barrier is material, and thickness is that the packaging film of 0.062mm packs; Place 4 ℃ to preserve down, ripe birds meat products shelf life can reach 30 days.
Embodiment 2,
Get new fresh poultry 10g, clean, put into food preserving box after boiling cooling; After vacuumizing; Charge into 70% oxygen and 30% nitrogen, adopting composite membrane PET (the PET)/polypropylene film (CPP) of high barrier is material, and thickness is that the packaging film of 0.062mm packs; Place 5 ℃ to preserve down, ripe birds meat products shelf life can reach 30 days.
Embodiment 3,
Get new fresh poultry 10g, clean, put into food preserving box after boiling cooling; After vacuumizing; Charge into 80% oxygen and 20% nitrogen, adopting composite membrane PET (the PET)/polypropylene film (CPP) of high barrier is material, and thickness is that the packaging film of 0.062mm packs; Place 6 ℃ to preserve down, ripe birds meat products shelf life can reach 30 days.
Claims (2)
1. ripe poultry of hyperoxia controlled atmosphere; It is characterized in that: ripe poultry is put into food preserving box; After charging into 60-80% oxygen and 40-20% nitrogen after vacuumizing, adopting composite membrane PET (the PET)/polypropylene film (CPP) of high barrier is material, after thickness is the packaging film sealing of 0.062mm; Place and carry out the preservation of hyperoxia controlled atmosphere under 4-6 ℃, the oxygen permeating amount of described high barrier composite membrane is 85.5cm
3/ m
224hatm.
2. method for preparing the ripe poultry of the described hyperoxia controlled atmosphere of claim 1, it is characterized in that: this method comprises the steps:
(1) preparation of poultry: choose fresh poultry, clean, stripping and slicing, to boil, cool off the back subsequent use;
(2) controlled atmospheric packing: the ripe poultry of step (1) is put into food preserving box, after vacuumizing, charge into 80% oxygen+20% nitrogen mixture body;
(3) sealing: adopt composite membrane PET (PET)/polypropylene film (CPP) material of high barrier, thickness is that the packaging film of 62 μ m seals ripe poultry;
(4) store: the seal-packed ripe poultry of step (3) is placed carry out antistaling storing under 4-6 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210095008 CN102599228B (en) | 2012-03-31 | 2012-03-31 | High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210095008 CN102599228B (en) | 2012-03-31 | 2012-03-31 | High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102599228A true CN102599228A (en) | 2012-07-25 |
| CN102599228B CN102599228B (en) | 2013-06-26 |
Family
ID=46517306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210095008 Expired - Fee Related CN102599228B (en) | 2012-03-31 | 2012-03-31 | High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102599228B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636739A (en) * | 2013-12-24 | 2014-03-19 | 山东农业大学 | CO-containing modified atmosphere packaging freshness-keeping method for chilled fresh pork |
| CN104757096A (en) * | 2015-04-21 | 2015-07-08 | 徐州工程学院 | Multiple-factor fence preservation technology of cooked beef |
| CN106577959A (en) * | 2016-12-08 | 2017-04-26 | 中国农业科学院北京畜牧兽医研究所 | Method for reducing loss rate during cooling mature of carcass beef |
| CN106983085A (en) * | 2017-04-17 | 2017-07-28 | 甘肃农业大学 | A kind of oxidation reaction apparatus and operating procedure controlled for meat products quality |
| CN107683910A (en) * | 2017-07-28 | 2018-02-13 | 含山县长通食品制造有限公司 | A kind of processing method for improving lipid-antioxidant activity during peppery bar stores |
| CN107865047A (en) * | 2017-11-10 | 2018-04-03 | 徐州工程学院 | The preservation method of Chinese style stewed meat products |
| CN108200944A (en) * | 2016-12-19 | 2018-06-26 | 江苏久思乡食品科技有限公司 | A kind of duck neck air regulating fresh-keeping method |
| CN115003168A (en) * | 2020-01-28 | 2022-09-02 | 嘉吉公司 | Packaged pre-cut ready-to-eat meat product and method |
| CN115777763A (en) * | 2022-12-22 | 2023-03-14 | 重庆市畜牧科学院 | Preservation method for prefabricated selenium-rich pork |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1657366A (en) * | 2005-03-08 | 2005-08-24 | 南京农业大学 | High oxygen antistaling packaging technology for supermarket fresh meat |
| CN102302052A (en) * | 2011-09-23 | 2012-01-04 | 上海炬钢机械制造有限公司 | Ozone/vacuum precooling compound controlled atmosphere fresh-keeping method for meat products and fruit and vegetables |
-
2012
- 2012-03-31 CN CN 201210095008 patent/CN102599228B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1657366A (en) * | 2005-03-08 | 2005-08-24 | 南京农业大学 | High oxygen antistaling packaging technology for supermarket fresh meat |
| CN102302052A (en) * | 2011-09-23 | 2012-01-04 | 上海炬钢机械制造有限公司 | Ozone/vacuum precooling compound controlled atmosphere fresh-keeping method for meat products and fruit and vegetables |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636739A (en) * | 2013-12-24 | 2014-03-19 | 山东农业大学 | CO-containing modified atmosphere packaging freshness-keeping method for chilled fresh pork |
| CN104757096A (en) * | 2015-04-21 | 2015-07-08 | 徐州工程学院 | Multiple-factor fence preservation technology of cooked beef |
| CN106577959A (en) * | 2016-12-08 | 2017-04-26 | 中国农业科学院北京畜牧兽医研究所 | Method for reducing loss rate during cooling mature of carcass beef |
| CN108200944A (en) * | 2016-12-19 | 2018-06-26 | 江苏久思乡食品科技有限公司 | A kind of duck neck air regulating fresh-keeping method |
| CN106983085A (en) * | 2017-04-17 | 2017-07-28 | 甘肃农业大学 | A kind of oxidation reaction apparatus and operating procedure controlled for meat products quality |
| CN106983085B (en) * | 2017-04-17 | 2024-01-23 | 甘肃农业大学 | Oxidation reaction device for meat quality control and operation process |
| CN107683910A (en) * | 2017-07-28 | 2018-02-13 | 含山县长通食品制造有限公司 | A kind of processing method for improving lipid-antioxidant activity during peppery bar stores |
| CN107865047A (en) * | 2017-11-10 | 2018-04-03 | 徐州工程学院 | The preservation method of Chinese style stewed meat products |
| CN115003168A (en) * | 2020-01-28 | 2022-09-02 | 嘉吉公司 | Packaged pre-cut ready-to-eat meat product and method |
| CN115777763A (en) * | 2022-12-22 | 2023-03-14 | 重庆市畜牧科学院 | Preservation method for prefabricated selenium-rich pork |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102599228B (en) | 2013-06-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102599228B (en) | High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof | |
| CN102165968B (en) | Method for refreshing fruits and vegetables in ocean vessels | |
| CN103053679B (en) | Method for storing and preserving raspberry by combining ice temperature and modified atmosphere storage | |
| CN103004968A (en) | Modified atmosphere preservation method of fresh honey peaches | |
| CN102406219A (en) | Edible mushroom preservation method | |
| CN102302048B (en) | High-oxygen and high-carbon-dioxide air conditioned fresh-keeping method of broccoli | |
| CN102524904B (en) | Preservative and fresh-keeping method for improving refrigerating fresh-keeping effect of fresh shrimps | |
| CN103693295A (en) | Packaging method for prolonging expiration date of cooked marinated products | |
| CN101904543A (en) | Controlled-atmosphere ice-temperature fresh-preservation method for seawater shrimps | |
| CN104757096A (en) | Multiple-factor fence preservation technology of cooked beef | |
| CN102302052A (en) | Ozone/vacuum precooling compound controlled atmosphere fresh-keeping method for meat products and fruit and vegetables | |
| CN104366653B (en) | A kind of keeping storage method of fresh of matsutake | |
| CN103892404A (en) | Low-temperature preservation method of modified atmosphere packaged fresh salad | |
| CN107019032A (en) | A kind of air regulating fresh-keeping method of butter fruit | |
| CN103891879A (en) | Low-temperature preservation method of modified atmosphere packaging type peanut kernel | |
| CN203567986U (en) | Sealed food processing space | |
| CN103057812A (en) | Food wrapping bag | |
| CN2680614Y (en) | Special type fresh keeping transfer container | |
| JP3939245B2 (en) | Fish distribution method and package for live distribution | |
| CN102485608A (en) | Gas-filled packaging method for retaining freshness of cherries | |
| CN106697381A (en) | Nitrogen-charged packaging method | |
| CN102640744B (en) | Preservation method of honeysuckle | |
| CN103636739A (en) | CO-containing modified atmosphere packaging freshness-keeping method for chilled fresh pork | |
| CN103892405A (en) | Low-temperature preservation method of modified atmosphere packaged cooked wheaten food | |
| CN103749656A (en) | Processing process for freshly-cut apples by ozone treatment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130626 Termination date: 20140331 |