CN103892404A - Low-temperature preservation method of modified atmosphere packaged fresh salad - Google Patents
Low-temperature preservation method of modified atmosphere packaged fresh salad Download PDFInfo
- Publication number
- CN103892404A CN103892404A CN201210588972.8A CN201210588972A CN103892404A CN 103892404 A CN103892404 A CN 103892404A CN 201210588972 A CN201210588972 A CN 201210588972A CN 103892404 A CN103892404 A CN 103892404A
- Authority
- CN
- China
- Prior art keywords
- low
- fresh salad
- salad
- modified atmosphere
- packaging container
- 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.)
- Pending
Links
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 32
- 235000012045 salad Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000004321 preservation Methods 0.000 title abstract description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 18
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 9
- 229920001684 low density polyethylene Polymers 0.000 claims abstract description 8
- 239000004702 low-density polyethylene Substances 0.000 claims abstract description 8
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 7
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 7
- 239000001301 oxygen Substances 0.000 claims abstract description 7
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 6
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims description 31
- 239000003595 mist Substances 0.000 claims description 10
- 239000012982 microporous membrane Substances 0.000 claims description 3
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 abstract description 6
- 239000007789 gas Substances 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000004103 aerobic respiration Effects 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 3
- 230000002255 enzymatic effect Effects 0.000 abstract description 2
- 230000035699 permeability Effects 0.000 abstract description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 6
- 239000005026 oriented polypropylene Substances 0.000 abstract 2
- 241000208822 Lactuca Species 0.000 abstract 1
- 235000003228 Lactuca sativa Nutrition 0.000 abstract 1
- 230000003111 delayed effect Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 244000106835 Bindesalat Species 0.000 description 2
- 235000000318 Bindesalat Nutrition 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a low-temperature preservation method of modified atmosphere packaged fresh salad. The low-temperature preservation method of the modified atmosphere packaged fresh salad is characterized by comprising the following steps: putting the fresh salad into a packaging container; filling the packaging container with a mixed gas of oxygen, carbon dioxide and nitrogen, and sealing the packaging container; and putting the packaging container into an environment at 3-5 DEG C and storing. The low-temperature preservation method of the modified atmosphere packaged fresh salad, which is provided by the invention, has the beneficial effects that a proper gas ratio, especially the ratio of oxygen to carbon dioxide, is selected, and the proper gas amount is provided, so that fruits, vegetables and the like in fresh salad can quickly enable the interior of the packaging container to reach a modified atmosphere balanced state by respiration, which is beneficial to the fruit and vegetable preservation and weak aerobic respiration keeping, and enzymatic browning of lettuce vegetables is delayed compared with that in air. A microporous film or LDPE (low-density polyethylene)/OPP (oriented polypropylene) film is selected for the packaging container, so that appropriate permeability is realized, and the internal modified atmosphere balanced state is stabilized. The expiration time of the fresh salad can be prolonged by 6-8 days.
Description
Technical field
The invention belongs to fresh-keeping technical field, relate in particular to the fresh salad low-temp antistaling method of a kind of controlled atmospheric packing.
Background technology
Salad is one cold vegetable dish in sauce that has leaf romaine lettuce to make by green, is often added with radish, cucumber or tomato etc., and flavouring is edible.Salad is as the very heavy seasoning class point of a kind of foreign taste, and along with making the expanding day of raw material and the family oriented of preparation method, kind is more and more various.Fresh romaine lettuce, fruit, the vegetables of poach, fish, meat, can become the major ingredient of salad.The easy brown stain of fresh salad, when preservation, should be noted that fruits and vegetables fresh-keeping environments, keep its faint aerobic respiration, also to guarantee its color and luster and mouthfeel simultaneously.The present general low temperature method that adopts is preserved, and is positioned in refrigerator, but uses this store method, and along with the prolongation of holding time, its color and luster and mouthfeel change speed are fast, and nutrition also can be run off in a large number, and storage life is shorter, only has 2-4 days.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides the fresh salad low-temp antistaling method of controlled atmospheric packing that a kind of fresh keeping time is long, it is characterized in that comprising the following steps:
A. fresh salad is put into packing container;
B. the mist of oxygen, carbon dioxide and nitrogen is filled with in packing container to packing container sealing;
C. above-mentioned packing container is put in to the environment storage of 3-5 ℃.
The percentage by volume of the each component of described mist is oxygen 5%, carbon dioxide 5%-20%, nitrogen 75%-90%.
Mist described in fresh salad use 100-200ml described in every 100g.
Described packing container is microporous membrane or LDPE/OPP film.
Beneficial effect of the present invention is: select suitable gas ratio, especially the ratio of oxygen and carbon dioxide, and be equipped with suitable gas flow, make fruit, vegetables etc. in fresh salad can be quickly make to reach in packing container by respiration the controlled atmosphere poised state that is beneficial to preserving fruit and vegetable utilizing environment, keeps faint aerobic respiration; Make the enzymatic browning of salad vegetable than delaying in air.Packing container select microporous membrane or LDPE/OPP film (LDPE is low density polyethylene (LDPE), OPP be towards polypropylene), there is suitable permeability, guaranteed that its inner controlled atmosphere poised state remains stable.The shelf-life of fresh salad can extend to 6-8 days.
The specific embodiment
Embodiment mono-
A. fresh salad is put into packing container;
B. be 5% oxygen by percentage by volume, the mist 100ml of 5% carbon dioxide and 90% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 5 ℃.
Can extend to 7 days by the freshness date of the fresh salad of above-mentioned steps storage.
Embodiment bis-
A. fresh salad is put into packing container;
B. be 5% oxygen by percentage by volume, the mist 150ml of 10% carbon dioxide and 85% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 3.3 ℃.
Can extend to 8 days by the freshness date of the fresh salad of above-mentioned steps storage.
Embodiment tri-
A. fresh salad is put into packing container;
B. be 5% oxygen by percentage by volume, the mist 200ml of 20% carbon dioxide and 75% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 3 ℃.
Can extend to 6 days by the freshness date of the fresh salad of above-mentioned steps storage.
Illustrate and use the mist of properly mixed oxygen, carbon dioxide and nitrogen to substitute common air by above-mentioned three embodiment, and coordinate suitable consumption and temperature, make the freshness date of fresh salad extend to 6-8 days from 2-4 days.
Have been described in detail of the present invention by embodiment above, but described content is only preferred embodiment of the present invention, can not be considered to for limiting practical range of the present invention.All equalization variation and improvement etc. of doing according to the present patent application scope, within all should still belonging to patent covering scope of the present invention.
Claims (4)
1. the fresh salad low-temp antistaling method of controlled atmospheric packing, is characterized in that, comprises the following steps:
A. fresh salad is put into packing container;
B. the mist of oxygen, carbon dioxide and nitrogen is filled with in packing container to packing container sealing;
C. above-mentioned packing container is put in to the environment storage of 3-5 ℃.
2. the fresh salad low-temp antistaling method of a kind of controlled atmospheric packing as claimed in claim 1, is characterized in that, the percentage by volume of the each component of described mist is oxygen 5%, carbon dioxide 5%-20%, nitrogen 75%-90%.
3. the fresh salad low-temp antistaling method of a kind of controlled atmospheric packing as claimed in claim 1, is characterized in that, fresh salad uses mist described in 100-200ml described in every 100g.
4. the fresh salad low-temp antistaling method of a kind of controlled atmospheric packing as claimed in claim 1, is characterized in that, described packing container is microporous membrane or LDPE/OPP film.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210588972.8A CN103892404A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method of modified atmosphere packaged fresh salad |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210588972.8A CN103892404A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method of modified atmosphere packaged fresh salad |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892404A true CN103892404A (en) | 2014-07-02 |
Family
ID=50984232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210588972.8A Pending CN103892404A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method of modified atmosphere packaged fresh salad |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892404A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719446A (en) * | 2015-02-15 | 2015-06-24 | 宁夏杞泰农业科技有限公司 | Gas mixture for keeping freshness of fresh barbary wolfberry fruit and fresh keeping method of fresh barbary wolfberry fruit |
| CN107259295A (en) * | 2016-11-23 | 2017-10-20 | 青岛德信食品有限公司 | A kind of biophysics dual fresh-keeping hoarding method of salad |
| CN108142546A (en) * | 2018-03-14 | 2018-06-12 | 上海绿晟实业有限公司 | A kind of preservation method of broccoli and application |
| CN111631365A (en) * | 2019-03-01 | 2020-09-08 | 北京康一品农产品物流有限公司 | Vegetable salad and preparation method thereof |
| CN113581650A (en) * | 2021-07-01 | 2021-11-02 | 徐建军 | Transparent breathable film for agricultural product fresh-keeping packaging and manufacturing process thereof |
-
2012
- 2012-12-31 CN CN201210588972.8A patent/CN103892404A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719446A (en) * | 2015-02-15 | 2015-06-24 | 宁夏杞泰农业科技有限公司 | Gas mixture for keeping freshness of fresh barbary wolfberry fruit and fresh keeping method of fresh barbary wolfberry fruit |
| CN107259295A (en) * | 2016-11-23 | 2017-10-20 | 青岛德信食品有限公司 | A kind of biophysics dual fresh-keeping hoarding method of salad |
| CN107259295B (en) * | 2016-11-23 | 2021-01-01 | 青岛德信食品有限公司 | Biophysical double fresh-keeping storage method of salad |
| CN108142546A (en) * | 2018-03-14 | 2018-06-12 | 上海绿晟实业有限公司 | A kind of preservation method of broccoli and application |
| CN111631365A (en) * | 2019-03-01 | 2020-09-08 | 北京康一品农产品物流有限公司 | Vegetable salad and preparation method thereof |
| CN113581650A (en) * | 2021-07-01 | 2021-11-02 | 徐建军 | Transparent breathable film for agricultural product fresh-keeping packaging and manufacturing process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140702 |