CN104286137A - Preserved meat freshness keeping method - Google Patents
Preserved meat freshness keeping method Download PDFInfo
- Publication number
- CN104286137A CN104286137A CN201410450963.1A CN201410450963A CN104286137A CN 104286137 A CN104286137 A CN 104286137A CN 201410450963 A CN201410450963 A CN 201410450963A CN 104286137 A CN104286137 A CN 104286137A
- Authority
- CN
- China
- Prior art keywords
- meat
- butcher
- preserved meat
- vacuum bag
- salt
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 8
- 239000010410 layers Substances 0.000 claims abstract description 4
- 238000004321 preservation Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000013622 meat products Nutrition 0.000 abstract description 4
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013580 sausages Nutrition 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 230000000249 desinfective Effects 0.000 abstract 1
- 238000005265 energy consumption Methods 0.000 abstract 1
- 239000011901 water Substances 0.000 abstract 1
- 239000000796 flavoring agents Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000005516 engineering processes Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229940088594 Vitamin Drugs 0.000 description 1
- 230000001488 breeding Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000034 methods Methods 0.000 description 1
- 230000000813 microbial Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 239000000049 pigments Substances 0.000 description 1
- 230000001954 sterilising Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229930003231 vitamins Natural products 0.000 description 1
- 239000011782 vitamins Substances 0.000 description 1
Abstract
Description
Technical field
The present invention relates to meat products processing technology field, particularly relate to a kind of butcher's meat preservation method.
Background technology
Butcher's meat is the meat products of the atypical local flavor adopting the mode of fermentable to make, microbial growth breeding is suitable at high-temperature high humidity season, just there will be and go mouldy and acidification phenomenon, in order to make butcher's meat go mouldy and the problem such as acidifying is well solved, be necessary the preservation method that a kind of butcher's meat is provided.
Summary of the invention
The object of the invention is to propose a kind of butcher's meat preservation method, do not adopt the mode of high-temperature heat treatment, both can retain more nutritional labeling, and the original local flavor of food can be kept better.
For reaching this object, the present invention by the following technical solutions:
A kind of butcher's meat preservation method, comprises the following steps:
A. by butcher's meat together with salt after loading sealed vacuum bag, vacuumize;
B. the butcher's meat after vacuum packaging is put into pressure cooker and carry out poach;
C. under 5 atmospheric pressure, pressure release after 10-30 minute is continued.
Described step C repeats 1-2 time.
In steps A, salt uniform application is reinstalled sealed vacuum bag behind butcher's meat surface.
Described sealed vacuum bag is double-layer plastic sealing bag.
Processing ease of the present invention, sterilization effect are good, consume energy low feature, be a kind of live the efficient technical measures of matter, can be applicable to variously cover in dim meat product, as sausage, cured fish, ham etc.
Detailed description of the invention
Technical scheme of the present invention is further illustrated below by detailed description of the invention.
A kind of butcher's meat preservation method, comprises the following steps:
A. by butcher's meat together with salt after loading sealed vacuum bag, vacuumize;
B. the butcher's meat after vacuum packaging is put into pressure cooker and carry out poach;
C. under 5 atmospheric pressure, pressure release after 10-30 minute is continued.
Described step C repeats 1-2 time.
In steps A, salt uniform application is reinstalled sealed vacuum bag behind butcher's meat surface.
Described sealed vacuum bag is double-layer plastic sealing bag.
The mode of the hyperpressure that the present invention adopts is cold processing technique, on the not impact such as vitamin, pigment, flavor component, can not affect taste and the nutritional labeling of butcher's meat; And energy resource consumption is few, environmentally safe.
Below know-why of the present invention is described in conjunction with specific embodiments.These describe just in order to explain principle of the present invention, and can not be interpreted as limiting the scope of the invention by any way.Based on explanation herein, those skilled in the art does not need to pay performing creative labour can associate other detailed description of the invention of the present invention, and these modes all will fall within protection scope of the present invention.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410450963.1A CN104286137A (en) | 2014-09-05 | 2014-09-05 | Preserved meat freshness keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410450963.1A CN104286137A (en) | 2014-09-05 | 2014-09-05 | Preserved meat freshness keeping method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286137A true CN104286137A (en) | 2015-01-21 |
Family
ID=52306306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410450963.1A CN104286137A (en) | 2014-09-05 | 2014-09-05 | Preserved meat freshness keeping method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104286137A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1318305A (en) * | 2000-04-18 | 2001-10-24 | 叶成利 | Production of salted fish food |
| CN101156616A (en) * | 2007-09-30 | 2008-04-09 | 广东省食品工业研究所 | Fresh-keeping method for pickle cured meat product |
| CN101637274A (en) * | 2009-08-19 | 2010-02-03 | 沛县凯润食品有限公司 | Modern method for processing special poultry |
-
2014
- 2014-09-05 CN CN201410450963.1A patent/CN104286137A/en not_active Application Discontinuation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1318305A (en) * | 2000-04-18 | 2001-10-24 | 叶成利 | Production of salted fish food |
| CN101156616A (en) * | 2007-09-30 | 2008-04-09 | 广东省食品工业研究所 | Fresh-keeping method for pickle cured meat product |
| CN101637274A (en) * | 2009-08-19 | 2010-02-03 | 沛县凯润食品有限公司 | Modern method for processing special poultry |
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| PB01 | Publication | ||
| C06 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150121 |
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| WD01 | Invention patent application deemed withdrawn after publication |