CN103535426A - Method for preserving meat - Google Patents
Method for preserving meat Download PDFInfo
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- CN103535426A CN103535426A CN201310558869.3A CN201310558869A CN103535426A CN 103535426 A CN103535426 A CN 103535426A CN 201310558869 A CN201310558869 A CN 201310558869A CN 103535426 A CN103535426 A CN 103535426A
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Abstract
The invention relates to a method for preserving meat. The method comprises the following steps: firstly, cooling justly slaughtered pork in an environment with a temperature of 0-4 DEG C for 12-48 hours to form chilled fresh pork; secondly, smearing the surface of the chilled fresh pork with a preservative solution; and thirdly, carrying out modified atmosphere packaging on the chilled fresh pork, wherein modified atmosphere shielding gases for the modified atmosphere packaging include 40-50 percent by volume of CO2, 1-11 percent by volume of CO and 59-39 percent by volume of N2. By using the new modified atmosphere shielding gases, no O2 exists in the modified atmosphere shielding gases, thus the meat has less possibility of propagating bacteria, is long in preservation time, and is always kept red in color under the action of CO.
Description
Technical field
The present invention relates to a kind of method of meat preservation, particularly a kind of fresh-keeping method of cold fresh meat, belongs to food preservative technology field.
Background technology
Meat is divided into hot fresh meat, cold fresh meat and chilled meat, and wherein hot fresh meat refers to the meat after just butchering, cold fresh meat refer to hot fresh meat through low temperature the meat after 0-4 ℃ of cooling a period of times, chilled meat refers to the meat through freeze preservation.
Nutritionist thinks that live pig slaughters and in rear body, have a kind of enzyme, and as edible immediately, its nutritive value is rear edible not as first cooling on the contrary, and the cooling enzyme that makes loses activity, and realizes the process of acid discharge, and the softness that pork quality becomes is savory, and mouthfeel is good, is conducive to absorption of human body.And chilled meat nutrition meeting in refrigerating process is run off, also be not as good as cold fresh meat.
The storage of cold fresh meat and fresh-keeping way have several fresh-keeping forms such as vacuum packaging, nitrogen-filled packaging and compound controlled atmospheric packing conventionally.Wherein vacuum and nitrogen-filled packaging all can make meat become lavender, and meat is not very fresh, and therefore, the fresh-keeping adopted of current cold fresh meat is all the way of compound controlled atmospheric packing.
At present, there is defect in the preservation method of the cold fresh meat of compound controlled atmospheric packing, and composite gas is by O2(oxygen) and CO2(carbon dioxide) and N2(nitrogen) form, owing to there being a large amount of O2, although make the hue preserving of meat scarlet, be very easy to breed bacteria, the holding time is shorter.
Summary of the invention
Goal of the invention: the object of this invention is to provide the store method of a kind of method of meat preservation, particularly a kind of cold fresh meat, can effectively avoid growing of bacterium, extend the fresh keeping time of meat, and keep the scarlet of meat.
Technical scheme: a kind of method of meat preservation, comprising:
The first step: the pork of just having butchered is placed on to cooling 12-48 hour in the environment of 0-4 ℃, forms cold fresh meat;
Second step: smear fresh-keeping liquid to described cold fresh meat surface;
The 3rd step: by described cold fresh meat controlled atmospheric packing, described controlled atmospheric packing controlled atmosphere protection used gas is that the CO2 of 40%-50% volume is, the N2 of the CO of 1%-11% volume and 59%-39% volume.
The described first step is in order to reduce the enzymatic activity in hot fresh meat, realizes the process of acid discharge, makes it to become cold fresh meat, described second step is that anti-bacteria grows in order to make the fresh keeping time of meat longer, and described fresh-keeping liquid can be common meat preservation liquid, honey for example, carbohydrate etc.
Preferably, in the described first step, be 24 hours cool time, and the fresh-keeping liquid using in described second step is that the shitosan of 0.25% volume is, the lactic acid of the sodium lactate of 1% volume, 1% volume and 250mg/kgNisin(nisin).
Can guarantee the acid discharge of meat and the optimum of nutritive value and cost the cool time of 24 hours, use above-mentioned fresh-keeping liquid fresh-keeping effect better.
Preferably, described controlled atmosphere protection gas is that the CO2 of 50% volume is, the N2 of the CO of 1% volume and 49% volume.
Beneficial effect:
By using new controlled atmosphere protective gas, there is not O2 in described controlled atmosphere protective gas in the present invention, so meat is not easy breed bacteria, fresh keeping time is longer, and under the effect of CO, it is scarlet that the color of meat still keeps.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment mono-
A method for meat preservation, comprising:
The first step: the pork of just having butchered is placed in the environment of 0 ℃ to cooling 12 hours, forms cold fresh meat;
Second step: smear fresh-keeping liquid to described cold fresh meat surface, described fresh-keeping liquid is honey;
The 3rd step: by described cold fresh meat controlled atmospheric packing, described controlled atmospheric packing controlled atmosphere protection used gas is that the CO2 of 40% volume is, the N2 of the CO of 1% volume and 59% volume.
Embodiment bis-
A method for meat preservation, comprising:
The first step: the pork of just having butchered is placed in the environment of 2 ℃ to cooling 24 hours, forms cold fresh meat;
Second step: smear fresh-keeping liquid to described cold fresh meat surface, described fresh-keeping liquid is that the shitosan of 0.25% volume is, lactic acid and the 250mg/kgNisin of the sodium lactate of 1% volume, 1% volume;
The 3rd step: by described cold fresh meat controlled atmospheric packing, described controlled atmospheric packing controlled atmosphere protection used gas is that the CO2 of 45% volume is, the N2 of the CO of 10% volume and 45% volume.
Embodiment tri-
A method for meat preservation, comprising:
The first step: the pork of just having butchered is placed in the environment of 4 ℃ to cooling 48 hours, forms cold fresh meat;
Second step: smear fresh-keeping liquid to described cold fresh meat surface, described fresh-keeping liquid is that the shitosan of 0.25% volume is, lactic acid and the 250mg/kgNisin of the sodium lactate of 1% volume, 1% volume;
The 3rd step: by described cold fresh meat controlled atmospheric packing, described controlled atmospheric packing controlled atmosphere protection used gas is that the CO2 of 50% volume is, the N2 of the CO of 1% volume and 49% volume.
In addition to the implementation, the present invention can also have other embodiments, and all employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop in the protection domain of requirement of the present invention.
Claims (3)
1. a method for meat preservation, comprising:
The first step: the pork of just having butchered is placed on to cooling 12-48 hour in the environment of 0-4 ℃, forms cold fresh meat;
Second step: smear fresh-keeping liquid to described cold fresh meat surface;
The 3rd step: by described cold fresh meat controlled atmospheric packing, described controlled atmospheric packing controlled atmosphere protection used gas is that the CO2 of 40%-50% volume is, the N2 of the CO of 1%-11% volume and 59%-39% volume.
2. the method for a kind of meat preservation as claimed in claim 1, it is characterized in that: in the described first step, be 24 hours cool time, the fresh-keeping liquid using in described second step is that the shitosan of 0.25% volume is, lactic acid and the 250mg/kgNisin of the sodium lactate of 1% volume, 1% volume.
3. the method for a kind of meat preservation as claimed in claim 1 or 2, is characterized in that: described controlled atmosphere protection gas is that the CO2 of 50% volume is, the N2 of the CO of 1% volume and 49% volume.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310558869.3A CN103535426A (en) | 2013-11-12 | 2013-11-12 | Method for preserving meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310558869.3A CN103535426A (en) | 2013-11-12 | 2013-11-12 | Method for preserving meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103535426A true CN103535426A (en) | 2014-01-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310558869.3A Pending CN103535426A (en) | 2013-11-12 | 2013-11-12 | Method for preserving meat |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719430A (en) * | 2013-12-23 | 2015-06-24 | 安徽宝迪肉类食品有限公司 | Pork product modified atmosphere packaging method |
| CN104920579A (en) * | 2015-05-25 | 2015-09-23 | 安徽省怀远县华夏药械有限责任公司 | Fresh keeping method for meat |
| CN105285059A (en) * | 2015-09-21 | 2016-02-03 | 中华人民共和国万州出入境检验检疫局 | Modified atmosphere package capable of delaying deterioration of livestock meat and detection method of deterioration of livestock meat |
| CN107094856A (en) * | 2017-04-20 | 2017-08-29 | 合肥岭牧农产品有限公司 | A kind of method of utilization irradiated targets pork |
| CN107114461A (en) * | 2017-07-04 | 2017-09-01 | 合肥仙之峰农业科技有限公司 | The cold fresh store method of one kind flesh of fish |
| CN107593872A (en) * | 2017-10-30 | 2018-01-19 | 广东集菜送食品科技有限公司 | Safety and environmental protection meat product Cold Chain Logistics preservation method |
| CN110024964A (en) * | 2019-05-21 | 2019-07-19 | 广东广垦畜牧工程研究院有限公司 | A kind of processing method improving pork freshness |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2013
- 2013-11-12 CN CN201310558869.3A patent/CN103535426A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 宋萌等: "Nisin复合防腐剂对冷却猪肉保质期及品质的影响", 《东北农业大学学报》, vol. 39, no. 10, 31 October 2008 (2008-10-31) * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719430A (en) * | 2013-12-23 | 2015-06-24 | 安徽宝迪肉类食品有限公司 | Pork product modified atmosphere packaging method |
| CN104920579A (en) * | 2015-05-25 | 2015-09-23 | 安徽省怀远县华夏药械有限责任公司 | Fresh keeping method for meat |
| CN105285059A (en) * | 2015-09-21 | 2016-02-03 | 中华人民共和国万州出入境检验检疫局 | Modified atmosphere package capable of delaying deterioration of livestock meat and detection method of deterioration of livestock meat |
| CN107094856A (en) * | 2017-04-20 | 2017-08-29 | 合肥岭牧农产品有限公司 | A kind of method of utilization irradiated targets pork |
| CN107114461A (en) * | 2017-07-04 | 2017-09-01 | 合肥仙之峰农业科技有限公司 | The cold fresh store method of one kind flesh of fish |
| CN107593872A (en) * | 2017-10-30 | 2018-01-19 | 广东集菜送食品科技有限公司 | Safety and environmental protection meat product Cold Chain Logistics preservation method |
| CN107593872B (en) * | 2017-10-30 | 2021-03-12 | 东莞市鸿骏膳食管理有限公司 | Safe and environment-friendly meat food cold-chain logistics fresh-keeping method |
| CN110024964A (en) * | 2019-05-21 | 2019-07-19 | 广东广垦畜牧工程研究院有限公司 | A kind of processing method improving pork freshness |
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Application publication date: 20140129 |