CN104757096A - Multiple-factor fence preservation technology of cooked beef - Google Patents
Multiple-factor fence preservation technology of cooked beef Download PDFInfo
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- CN104757096A CN104757096A CN201510188220.6A CN201510188220A CN104757096A CN 104757096 A CN104757096 A CN 104757096A CN 201510188220 A CN201510188220 A CN 201510188220A CN 104757096 A CN104757096 A CN 104757096A
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Abstract
The invention relates to an ice temperature gas conditioning and coupling compound antioxidant multiple-factor fence preservation technology of cooked beef, belonging to the technical field of meat preservation. The method comprises the steps of soaking the beef into a mixed solution containing 0.25-0.75% of tert-butyl hydroquinone (TBHQ), 10.75-20.75mg/ L of tea polyphenol and a flavoring agent, cooking thoroughly, cooling and then putting the cooked beef into a food preservation box; vacuumizing, and charging 60-80% of oxygen, 10-30% of nitrogen and 10% of CO2; sealing the box by using a high-barrier compound packaging film which is made of polyethylene terephthalate (PET)/ chlorinated polypropylene (CPP) material and has the thickness of 0.062mm, and preserving at the temperature of 0-1 DEG C. Therefore, the aims of good preservation effect, low cost, good flavor and long preservation time are achieved.
Description
Technical field
The present invention relates to a kind of method of food preservation, be specifically related to a kind of cooked beef ice-temperature air adjusting coupling composite antioxidant multiple-factor fence preservation technology, belong to meat curing technical field.
Background technology
The multiple-microorganism growth arranged in food preservation or the obstruction factor of food apoilage, be called hurdle.Often increase a hurdle during food preservation, just can have preservation addition, the condition applying the multiple factor is all gentle than monofactor, and this preservation technology is called hurdle technology.
Controlled atmospheric packing technology utilizes gas-selectively permeable membrane to implement packaging to product, by suitable gas composition, replace the gaseous environment in packaging, interior atmosphere of changing package makes meat be in the environment of gas with various composition, and the gas composition come by the respiration of product self and the gas permeability of packing film in adjustment kit mounted box, thus suppress microbial growth and breeding, extend the shelf-life of product.Current productive consumption situation shows, traditional hypoxemia controlled atmosphere can not meet the pursuit of people to meat, and oxygen content is too low, can cause yellowish pink dim, and a large amount of anaerobic bacteria breeding, shortens its shelf life.There are some researches show, Pseudomonas fluorescens is at O
2and CO
2when gas volume fraction reaches 80% and 20% respectively, its growth is suppressed.Adopted hyperoxia technical method to the fresh-keeping research of cold fresh meat in the world, as Nortje and Show (1989), to have studied high oxygen modified atmosphere fresh-keeping.
Ice temperature refers to less than 0 DEG C, temperature province above freezing, its temperature between refrigeration and micro-freeze between, be generically and collectively referred to as medium temperature band fresh-keeping together with preservation by partial.Micro-concept of freezing is different from ice temperature, and micro-freezing refers to that freezing point arrives the temperature province of temperature between-5 DEG C, centered by-3 DEG C, and food products part freezes: and Icetemperature Storage temperature is above freezing, and the food in ice temperature area is in uncongealable fresh and alive state all the time.Therefore, ice Wen Yuwei freezes and compares with freeze preservation, and its outstanding advantage is that ice Wen Jike avoids a series of matter structure degradation phenomenas caused because freezing rain, can keep again the fresh and alive state of food.The development of modern ice-temperature technique starts from 1970, and the principle of food ice temperature fresh-keeping is mainly in the following aspects: first, and ice temperature effectively can suppress microbial growth; Secondly, ice temperature can suppress the effect because of microorganism and enzyme and the quality decline that causes effectively; Again, ice temperature can suppress the lipid oxidation of food product, the chemical reactions such as non-enzymatic browning.
Cooked beef goods are with the outstanding advantage such as safety, nutrition, delicious food by people are liked, but current vacuum-packed product, owing to adopting autoclave sterilization, very large change often can occur local flavor, is difficult to solution for a long time.At present, suitable preservation technology is adopted to be the important means of cooked beef preservation.
Summary of the invention
The object of the invention is for overcoming above-mentioned the deficiencies in the prior art part, a kind of cooked beef ice-temperature air adjusting coupling composite antioxidant multiple-factor fence preservation technology is provided.After the method adopts composite antioxidant, controlled atmospheric packing, the technology of preservation is carried out under being placed in ice temperature, overcome traditional controlled atmosphere and cause the food-safety problem caused by the growth and breeding of anaerobe, goods chemical reaction such as fat, the oxidation of protein and non-enzymatic browning between preservation term can also be prevented, affect quality and the nutritive value of product.
The present invention realizes with following technical scheme: 1. a cooked beef multiple-factor fence preservation technology, it is characterized in that: cooked beef ice-temperature air adjusting coupling composite antioxidant multiple-factor fence preservation technology, the mixed solution specifically beef being put into TBHQ 0.25-0.75%, Tea Polyphenols 10.75-20.75mg/L and flavor enhancement soaks, boil, cool and be placed on food preserving box, is filled with 60-80% oxygen, 10-30% nitrogen, 10%CO after vacuumizing
2after, composite membrane PET (the PET)/polypropylene film (CPP) adopting high barrier is material, and thickness is after the packaging film sealing of 0.062mm, carries out preservation at being placed in 0-1 DEG C.
2. prepare an ice-temperature air adjusting according to claim 1 coupling composite antioxidant multiple-factor fence preservation technology, it is characterized in that: the method comprises the steps:
(1) composite antioxidant process: beef is put in the mixed solution of TBHQ 0.25-0.75%, Tea Polyphenols 10.75-20.75mg/L and flavor enhancement and soak, boil, cool;
(2) controlled atmospheric packing: the cooked beef of step (1) is put into food preserving box, after vacuumizing, 60-80% oxygen, 10-30% nitrogen, 10%CO
2mist;
(3) seal: composite membrane PET (PET)/polypropylene film (CPP) material adopting high barrier, thickness is that the packaging film of 0.062mm seals ripe poultry;
(4) store: at step (3) seal-packed cooked beef is placed in 0-1 DEG C, carry out preservation.
Advantage of the present invention is: the method adopts 60-80% oxygen, 10-30% nitrogen, 10%CO
2cooked beef such as preservation such as packaging such as multiple-factor fence preservation technology such as mist coupling composite antioxidant, ice temperature etc., not only can avoid the boiling taste that secondary high-pressure sterilizing produces, and overcome traditional controlled atmosphere and cause the food-safety problem caused by the growth and breeding of anaerobe, goods chemical reaction such as fat, the oxidation of protein and non-enzymatic browning between preservation term can also be prevented, affect quality and the nutritive value of product.
Detailed description of the invention
Storage test:
Mixed solution beef being put into TBHQ 0.25-0.75%, Tea Polyphenols 10.75-20.75mg/L and flavor enhancement soaks, boil, cool and be placed on food preserving box, is filled with 60-80% oxygen, 10-30% nitrogen, 10%CO after vacuumizing
2after, composite membrane PET (the PET)/polypropylene film (CPP) adopting high barrier is material, and thickness is after the packaging film sealing of 0.062mm, carries out preservation at being placed in 0-1 DEG C, to be filled with air for contrast, with total carbonyl, acid value, total plate count for index.
Table 1 cooked beef ice-temperature air adjusting coupling composite antioxidant multiple-factor fence preservation test
Embodiment 1:
Get fresh beef 10g, clean, the mixed solution putting into TBHQ 0.25%, Tea Polyphenols 10.75mg/L and flavor enhancement soaks, boil, cool and be placed on food preserving box, after vacuumizing, be filled with 60% oxygen, 30% nitrogen, 10%CO
2after, composite membrane PET (the PET)/polypropylene film (CPP) adopting high barrier is material, and thickness is that after the packaging film sealing of 0.062mm, carry out preservation at being placed in 0-1 DEG C, shelf life can reach 30 days.
Embodiment 2:
Get new fresh poultry 10g, clean, mixed solution beef being put into TBHQ 0.50%, Tea Polyphenols 15.75mg/L and flavor enhancement soaks, boil, cool and be placed on food preserving box, after vacuumizing, be filled with 70% oxygen, 20% nitrogen, 10%CO
2after, composite membrane PET (the PET)/polypropylene film (CPP) adopting high barrier is material, and thickness is that after the packaging film sealing of 0.062mm, carry out preservation at being placed in 0-1 DEG C, shelf life can reach 30 days.
Embodiment 3:
Get new fresh poultry 10g, clean, mixed solution beef being put into TBHQ 0.75%, Tea Polyphenols 20.75mg/L and flavor enhancement soaks, boil, cool and be placed on food preserving box, after vacuumizing, be filled with 80% oxygen, 10% nitrogen, 10%CO
2after, composite membrane PET (the PET)/polypropylene film (CPP) adopting high barrier is material, and thickness is that after the packaging film sealing of 0.062mm, carry out preservation at being placed in 0-1 DEG C, shelf life can reach 30 days.
Claims (2)
1. a cooked beef multiple-factor fence preservation technology, it is characterized in that: cooked beef ice-temperature air adjusting coupling composite antioxidant multiple-factor fence preservation technology, the mixed solution specifically beef being put into TBHQ 0.25-0.75%, Tea Polyphenols 10.75-20.75mg/L and flavor enhancement soaks, boil, cool and be placed on food preserving box, is filled with 60-80% oxygen, 10-30% nitrogen, 10%CO after vacuumizing
2after, composite membrane PET (the PET)/polypropylene film (CPP) adopting high barrier is material, and thickness is after the packaging film sealing of 0.062mm, carries out preservation at being placed in 0-1 DEG C.
2. prepare an ice-temperature air adjusting according to claim 1 coupling composite antioxidant multiple-factor fence preservation technology, it is characterized in that: the method comprises the steps:
(1) composite antioxidant process: beef is put in the mixed solution of TBHQ 0.25-0.75%, Tea Polyphenols 10.75-20.75mg/L and flavor enhancement and soak, boil, cool;
(2) controlled atmospheric packing: the cooked beef of step (1) is put into food preserving box, after vacuumizing, 60-80% oxygen, 10-30% nitrogen, 10%CO
2mist;
(3) seal: composite membrane PET (PET)/polypropylene film (CPP) material adopting high barrier, thickness is that the packaging film of 0.062mm seals ripe poultry;
(4) store: at step (3) seal-packed cooked beef is placed in 0-1 DEG C, carry out preservation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510188220.6A CN104757096A (en) | 2015-04-21 | 2015-04-21 | Multiple-factor fence preservation technology of cooked beef |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510188220.6A CN104757096A (en) | 2015-04-21 | 2015-04-21 | Multiple-factor fence preservation technology of cooked beef |
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| CN201510188220.6A Pending CN104757096A (en) | 2015-04-21 | 2015-04-21 | Multiple-factor fence preservation technology of cooked beef |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106703A (en) * | 2016-06-23 | 2016-11-16 | 张云淞 | A kind of beef preservative specially |
| CN106983085A (en) * | 2017-04-17 | 2017-07-28 | 甘肃农业大学 | A kind of oxidation reaction apparatus and operating procedure controlled for meat products quality |
| CN107372782A (en) * | 2017-07-31 | 2017-11-24 | 湖北鸭酷科技有限公司 | A kind of antistaling and antiseptic agent of stew in soy sauce meat products and its method for preservation and antisepsis |
| CN107865047A (en) * | 2017-11-10 | 2018-04-03 | 徐州工程学院 | The preservation method of Chinese style stewed meat products |
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| CN101755892A (en) * | 2010-01-19 | 2010-06-30 | 湖北省农业科学院农产品加工与核农技术研究所 | Application of antioxidant tertiary butyl hydroquinone |
| CN101889601A (en) * | 2010-06-29 | 2010-11-24 | 新疆维吾尔自治区畜牧科学院畜牧科学研究所 | Modified atmosphere packaging low-temperature beef refreshing method |
| CN102599228A (en) * | 2012-03-31 | 2012-07-25 | 徐州工程学院 | High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof |
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2015
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Patent Citations (3)
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| CN101889601A (en) * | 2010-06-29 | 2010-11-24 | 新疆维吾尔自治区畜牧科学院畜牧科学研究所 | Modified atmosphere packaging low-temperature beef refreshing method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106106703A (en) * | 2016-06-23 | 2016-11-16 | 张云淞 | A kind of beef preservative specially |
| CN106983085A (en) * | 2017-04-17 | 2017-07-28 | 甘肃农业大学 | A kind of oxidation reaction apparatus and operating procedure controlled for meat products quality |
| CN106983085B (en) * | 2017-04-17 | 2024-01-23 | 甘肃农业大学 | Oxidation reaction device for meat quality control and operation process |
| CN107372782A (en) * | 2017-07-31 | 2017-11-24 | 湖北鸭酷科技有限公司 | A kind of antistaling and antiseptic agent of stew in soy sauce meat products and its method for preservation and antisepsis |
| CN107865047A (en) * | 2017-11-10 | 2018-04-03 | 徐州工程学院 | The preservation method of Chinese style stewed meat products |
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Inventor after: Ma Lihua Inventor after: Huang Xiangping Inventor after: Wang Weidong Inventor after: Song Hui Inventor before: Qin Weidong Inventor before: Ma Lihua Inventor before: Chen Xuehong |
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Application publication date: 20150708 |