CN104095024A - Chilled meat for prolonging life and manufacturing method thereof - Google Patents

Chilled meat for prolonging life and manufacturing method thereof Download PDF

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Publication number
CN104095024A
CN104095024A CN201410340794.6A CN201410340794A CN104095024A CN 104095024 A CN104095024 A CN 104095024A CN 201410340794 A CN201410340794 A CN 201410340794A CN 104095024 A CN104095024 A CN 104095024A
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CN
China
Prior art keywords
parts
pork
chilled meat
weight
fresh pork
Prior art date
Application number
CN201410340794.6A
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Chinese (zh)
Inventor
张妍珍
高权权
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安徽汇汇食品有限公司
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Application filed by 安徽汇汇食品有限公司 filed Critical 安徽汇汇食品有限公司
Priority to CN201410340794.6A priority Critical patent/CN104095024A/en
Publication of CN104095024A publication Critical patent/CN104095024A/en

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Abstract

The invention discloses chilled meat for prolonging life and a manufacturing method thereof. The chilled meat is prepared from the following raw materials in parts by weight: 150-180 parts of fresh pork, 3-5 parts of pilose antlers, 2.5-4 parts of poria cocos, 1-3 parts of heterophylly falsestarwort roots, 10-20 parts of red dates, 1.2-1.5 parts of phyllanthus emblica, 2-2.5 parts of Chinese caterpillar funguses, 3-5 parts of ligusticum wallichii, 4-6 parts of rhizoma polygonati, 15-20 parts of tomatoes, 10-12 parts of cucumbers, 0.03-0.05 part of propylgallate, 0.02-0.04 part of potassium sorbate, 0.001-0.003 part of sodium glutamate, 0.2-0.3 part of xylitol, 0.5-0.8 part of carrageenin, and 3-5 parts of Chinese wolfberry oil. According to the chilled meat disclosed by the invention, the fresh pork is processed, so that the refreshing time of the pork is prolonged, the quality of the chilled meat can be improved, the mouth feel is improved, the nutrition is enhanced, the operation is simple, and the effects are obvious. Health-care traditional Chinese medicines, such as the pilose antlers, the phyllanthus emblica and the rhizoma polygonati, are added into the pork, so that the chilled meat has the efficacies of nourishing the lungs and the kidney, replenishing the vital essence, enriching the marrow, strengthening bodies and prolonging the life. The chilled meat is used for health care for the middle-aged and old-aged people, and can resist ageing and prolong the life.

Description

A kind of have a cold fresh meat and preparation method thereof of promoting longevity

Technical field

The present invention relates to a kind of processing method of cold fresh meat, be specifically related to a kind of cold fresh meat and preparation method thereof of promoting longevity that has.

Background technology

Along with the requirement of people's quality of life is more and more higher, in the middle of life, requisite food pork also rises to the healthy and safe and higher cold fresh pork of nutritive value from general fresh pork, but current cold fresh meat cold storing and fresh-keeping technology storage life is short, and fresh-keeping quality is not obvious and equipment investment is large.

Summary of the invention

The object of the present invention is to provide a kind of cold fresh meat and preparation method thereof of promoting longevity that has.

The present invention adopts following technical scheme:

Have the cold fresh meat of promoting longevity, the weight portion of its constitutive material is: fresh pork 150-180, pilose antler 3-5, Poria cocos 2.5-4, radix pseudostellariae 1-3, red date 10-20, emblic 1.2-1.5, Cordyceps sinensis 2-2.5, Ligusticum wallichii 3-5, sealwort 4-6, tomato 15-20, cucumber 10-12, n-propyl gallate 0.03-0.05, potassium sorbate 0.02-0.04, sodium glutamate 0.001-0.003, xylitol 0.2-0.3, carragheen 0.5-0.8 and Boxthorn Seed Oil 3-5.

Have the cold fresh meat of promoting longevity, the weight portion of its constitutive material is: fresh pork 165, pilose antler 4, Poria cocos 3.5, radix pseudostellariae 2, red date 15, emblic 1.4, Cordyceps sinensis 2.2, Ligusticum wallichii 4, sealwort 5, tomato 18, cucumber 11, n-propyl gallate 0.04, potassium sorbate 0.03, sodium glutamate 0.002, xylitol 0.25, carragheen 0.6 and Boxthorn Seed Oil 4.

The preparation method with the cold fresh meat of promoting longevity, comprises the following steps:

(1) by the weight portion of constitutive material, take each raw material, first fresh pork is placed in the frozen water of 0-5 ℃ and cleans 10-15 minute, in described frozen water, add 0.5-0.8% sodium chloride and 1-1.5% natrium citricum; Then through ultrasonic wave, process, ultrasonic power is 1000-2000W, and ultrasonic time is 10-20min, takes out microwave sterilization, and temperature is at 70-90 ℃, and the time is about 3-5min;

(2) by weight pilose antler, Poria cocos, radix pseudostellariae, red date, emblic, Cordyceps sinensis, Ligusticum wallichii and sealwort are mixed, clean up, dry surface moisture, be cut into the thin slice of 0.1-0.3cm, boiling 30-40 minute, then the 50-60% ethanol water that adds 3-5 doubly to measure, extracts 1-2h at 30-40 ℃ of temperature, crosses leaching filtrate, filtrate homogeneous under 65-75 ℃, the pressure of 20-30MPa is processed 10-20min, homogeneous process after the granularity of material control as 30-50 μ m;

(3) take by weight tomato and cucumber, squeeze into juice, then in juice, add other auxiliary materials such as n-propyl gallate, potassium sorbate, sodium glutamate, xylitol, carragheen and Boxthorn Seed Oil, stir standby;

(4) standby material of step (3) is evenly sprayed to the fresh pork surface after processing, with have gentle hands, rub 10-20 minute, make juice be dissolved in fresh pork completely, and then the surface of the uniform particles of step (2) being sprayed to fresh pork, then put into autoclave, will in autoclave, pass into hydrogen, keep autoclave internal pressure 0.2-1.0MPa, regulate reaction temperature 60-80 ℃, mixing speed is 200-500r/min, processes after 30-40 minute and takes out.

Beneficial effect of the present invention:

The present invention is by the processing to fresh pork, increase the freshness date of pork, and can make cold fresh meat promote quality, improve mouthfeel, have additional nutrients and simple to operate, successful, the present invention has also added the health-care Chinese herbal medicinals such as pilose antler, emblic, sealwort in pork, has nourishing the lung and kidney, supplying vital essence and marrow, effect builds up one's health and prolong one's life; For health care for the middle and old aged, can be anti-ageing, promote longevity.

The specific embodiment

Embodiment 1: have the cold fresh meat of promoting longevity, the weight portion of its constitutive material (jin) is: fresh pork 165, pilose antler 4, Poria cocos 3.5, radix pseudostellariae 2, red date 15, emblic 1.4, Cordyceps sinensis 2.2, Ligusticum wallichii 4, sealwort 5, tomato 18, cucumber 11, n-propyl gallate 0.04, potassium sorbate 0.03, sodium glutamate 0.002, xylitol 0.25, carragheen 0.6 and Boxthorn Seed Oil 4.

The preparation method with the cold fresh meat of promoting longevity, comprises the following steps:

(1) by the weight portion of constitutive material, take each raw material, first fresh pork is placed in the frozen water of 0-5 ℃ and cleans 15 minutes, in described frozen water, add 0.6% sodium chloride and 1.2% natrium citricum; Then through ultrasonic wave, process, ultrasonic power is 1500W, and ultrasonic time is 15min, takes out microwave sterilization, and temperature is at 80 ℃, and the time is about 3-5min;

(2) by weight pilose antler, Poria cocos, radix pseudostellariae, red date, emblic, Cordyceps sinensis, Ligusticum wallichii and sealwort are mixed, clean up, dry surface moisture, be cut into the thin slice of 0.2cm, boiling 35 minutes, then 55% ethanol water that adds 5 times of amounts, extracts 1-2h at 35 ℃ of temperature, crosses leaching filtrate, filtrate homogeneous under 70 ℃, the pressure of 25MPa is processed 15min, homogeneous process after the granularity of material to control be 40 μ m;

(3) take by weight tomato and cucumber, squeeze into juice, then in juice, add other auxiliary materials such as n-propyl gallate, potassium sorbate, sodium glutamate, xylitol, carragheen and Boxthorn Seed Oil, stir standby;

(4) standby material of step (3) is evenly sprayed to the fresh pork surface after processing, with have gentle hands, rub 15 minutes, make juice be dissolved in fresh pork completely, and then the surface of the uniform particles of step (2) being sprayed to fresh pork, then put into autoclave, will in autoclave, pass into hydrogen, keep autoclave internal pressure 0.5MPa, regulate 70 ℃ of reaction temperatures, mixing speed is 350r/min, processes after 35 minutes and takes out.

Claims (3)

1. there is the cold fresh meat of promoting longevity, it is characterized in that the weight portion of its constitutive material is: fresh pork 150-180, pilose antler 3-5, Poria cocos 2.5-4, radix pseudostellariae 1-3, red date 10-20, emblic 1.2-1.5, Cordyceps sinensis 2-2.5, Ligusticum wallichii 3-5, sealwort 4-6, tomato 15-20, cucumber 10-12, n-propyl gallate 0.03-0.05, potassium sorbate 0.02-0.04, sodium glutamate 0.001-0.003, xylitol 0.2-0.3, carragheen 0.5-0.8 and Boxthorn Seed Oil 3-5.
2. according to claim 1 have a cold fresh meat of promoting longevity, and it is characterized in that the weight portion of its constitutive material is: fresh pork 165, pilose antler 4, Poria cocos 3.5, radix pseudostellariae 2, red date 15, emblic 1.4, Cordyceps sinensis 2.2, Ligusticum wallichii 4, sealwort 5, tomato 18, cucumber 11, n-propyl gallate 0.04, potassium sorbate 0.03, sodium glutamate 0.002, xylitol 0.25, carragheen 0.6 and Boxthorn Seed Oil 4.
3. a preparation method with the cold fresh meat of promoting longevity as claimed in claim 1, is characterized in that comprising the following steps:
(1) by the weight portion of constitutive material, take each raw material, first fresh pork is placed in the frozen water of 0-5 ℃ and cleans 10-15 minute, in described frozen water, add 0.5-0.8% sodium chloride and 1-1.5% natrium citricum; Then through ultrasonic wave, process, ultrasonic power is 1000-2000W, and ultrasonic time is 10-20min, takes out microwave sterilization, and temperature is at 70-90 ℃, and the time is about 3-5min;
(2) by weight pilose antler, Poria cocos, radix pseudostellariae, red date, emblic, Cordyceps sinensis, Ligusticum wallichii and sealwort are mixed, clean up, dry surface moisture, be cut into the thin slice of 0.1-0.3cm, boiling 30-40 minute, then the 50-60% ethanol water that adds 3-5 doubly to measure, extracts 1-2h at 30-40 ℃ of temperature, crosses leaching filtrate, filtrate homogeneous under 65-75 ℃, the pressure of 20-30MPa is processed 10-20min, homogeneous process after the granularity of material control as 30-50 μ m;
(3) take by weight tomato and cucumber, squeeze into juice, then in juice, add other auxiliary materials such as n-propyl gallate, potassium sorbate, sodium glutamate, xylitol, carragheen and Boxthorn Seed Oil, stir standby;
(4) standby material of step (3) is evenly sprayed to the fresh pork surface after processing, with have gentle hands, rub 10-20 minute, make juice be dissolved in fresh pork completely, and then the surface of the uniform particles of step (2) being sprayed to fresh pork, then put into autoclave, will in autoclave, pass into hydrogen, keep autoclave internal pressure 0.2-1.0MPa, regulate reaction temperature 60-80 ℃, mixing speed is 200-500r/min, processes after 30-40 minute and takes out.
CN201410340794.6A 2014-07-17 2014-07-17 Chilled meat for prolonging life and manufacturing method thereof CN104095024A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1561763A (en) * 2004-04-12 2005-01-12 湖南万利食品工业集团公司 Cooling meat processing method
CN1739367A (en) * 2005-10-08 2006-03-01 中国农业科学院农产品加工研究所 Method for prolonging the shelf life of cooled meat
CN1820659A (en) * 2006-03-24 2006-08-23 湖南农业大学 High efficiency pure natural composite meat and meat product freshness preserving agent
CN101518341A (en) * 2008-03-02 2009-09-02 宁小静 Health hamandegg or health western pork ham and preparation method thereof
CN102125080A (en) * 2010-12-31 2011-07-20 黄威龙 Method for refreshing and processing meat
CN102919337A (en) * 2012-10-29 2013-02-13 南京大地冷冻食品有限公司 Compound chilled meat preservative

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1561763A (en) * 2004-04-12 2005-01-12 湖南万利食品工业集团公司 Cooling meat processing method
CN1739367A (en) * 2005-10-08 2006-03-01 中国农业科学院农产品加工研究所 Method for prolonging the shelf life of cooled meat
CN1820659A (en) * 2006-03-24 2006-08-23 湖南农业大学 High efficiency pure natural composite meat and meat product freshness preserving agent
CN101518341A (en) * 2008-03-02 2009-09-02 宁小静 Health hamandegg or health western pork ham and preparation method thereof
CN102125080A (en) * 2010-12-31 2011-07-20 黄威龙 Method for refreshing and processing meat
CN102919337A (en) * 2012-10-29 2013-02-13 南京大地冷冻食品有限公司 Compound chilled meat preservative

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

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