CN104286137A - Preserved meat freshness keeping method - Google Patents

Preserved meat freshness keeping method Download PDF

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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
Application number
CN201410450963.1A
Other languages
Chinese (zh)
Inventor
岑永炽
张远强
Original Assignee
佛山市新战略知识产权文化有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 佛山市新战略知识产权文化有限公司 filed Critical 佛山市新战略知识产权文化有限公司
Priority to CN201410450963.1A priority Critical patent/CN104286137A/en
Publication of CN104286137A publication Critical patent/CN104286137A/en

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Abstract

A preserved meat freshness keeping method comprises the following steps: 1, filling preserved meat and salt into a seal vacuum bag, and evacuating; 2, boiling the vacuum packed preserved meat in water in a pressure cooker under a pressure of 5atm for 10-30min; and 3, releasing the pressure. Step 2 and step 3 are repeated 1-2 times. In step 1, salt is uniformly smeared on the surface of the preserved meat, and the smeared preserved meat is filled into the seal vacuum bag. The seal vacuum bag is a double-layer plastic seal bag. The method has the characteristics of easy operation, good disinfection effect and low energy consumption, is an efficient technological measure, and can be used in various preserved meat products, such as sausages, smoked fish and hams.

Description

A kind of butcher's meat preservation method

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)

1. a butcher's meat preservation method, is characterized in that: comprise 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.
2. butcher's meat preservation method according to claim 1, is characterized in that: described step C repeats 1-2 time.
3. butcher's meat preservation method according to claim 1, is characterized in that: in steps A, salt uniform application is reinstalled sealed vacuum bag behind butcher's meat surface.
4. butcher's meat preservation method according to claim 1, is characterized in that: described sealed vacuum bag is double-layer plastic sealing bag.
CN201410450963.1A 2014-09-05 2014-09-05 Preserved meat freshness keeping method CN104286137A (en)

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

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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)

* Cited by examiner, † Cited by third party
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
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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Application publication date: 20150121

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