CN105918425A - Irradiation freshness-keeping technology of raw and fresh animal source food - Google Patents
Irradiation freshness-keeping technology of raw and fresh animal source food Download PDFInfo
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- CN105918425A CN105918425A CN201610269758.4A CN201610269758A CN105918425A CN 105918425 A CN105918425 A CN 105918425A CN 201610269758 A CN201610269758 A CN 201610269758A CN 105918425 A CN105918425 A CN 105918425A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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Abstract
The present invention discloses an irradiation freshness-keeping technology of raw and fresh animal source food. The technology comprises the following steps: firstly, cold and fresh meat is taken, the taken meat is cut into several meat blocks with a thickness of 15-20 cm; secondly, the meat blocks are sub-bag packed; thirdly, the packed meat blocks are placed under the irradiation of an electron beam irradiation device in a manner of single layer under a irradiation dose of 1.4-2.2 kGy and a irradiation dose rate of 2200-2600 Gy/s; and fourthly, the irradiated meat blocks are subjected to a cold storage. By regulating the dose rate, the quality of the irradiated cold and fresh meat is greatly improved, the microorganisms can be killed quickly, the original texture, color, nutrition, flavor, etc. of the meat blocks can be better maintained, and the meat blocks have a long storage period. The technology is simple in operation and high-efficient, at the same time improves the function of the dose rate, reduces the irradiation damage, is green, safe and convenient, widely achieves the irradiation of agricultural products, keeps quality and freshness, and extends shelf life.
Description
Technical field
The present invention relates to the processing technique field of meat products.It is more particularly related to a kind of fresh animal sources based food
Irradiated targets technique.
Background technology
Irradiation is important cold sterilization technology, efficiently, green, safety, be successfully applied to agricultural products fresh-keeping, quality and
The fields such as security control.But, along with irradiation dose increases, bactericidal effect strengthens, but the face of fresh animal sources based food
Color, abnormal smells from the patient, quality, nutritional labeling can occur acute variation, and quality declines to a great extent, and consumer is difficult to accept.Sterilization is protected
Fresh with quality control fresh animal sources based food irradiation processing in be difficult to-this industry in bottleneck problem, all the time
Limit irradiation application in high added value fresh animal sources based food.Current existing international food Safety Irradiation technique
Standard, all based on irradiation dose, does not considers close rate changing factor.The adjustment of close rate can make fresh animal sources class eat
Product preserving and sterilizing reaches balance, it is provided that a kind of agricultural product quick sterilization keeps again the common processes of quality.Novel radiation method
Foundation and irradiation technique standard theoretical on original irradiation dose is produced subversiveness impact.The introducing of close rate, can be
Limits reduces irradiation damage, it is ensured that the quality of fresh animal sources based food, simultaneously before can not use irradiation technique sterilizing
Agricultural product also will suitably be able to be applied by the adjustment of this technique.Radiation sterilizing has the advantage of its uniqueness, but at irradiation
During can accelerate water radiolysis reaction, induced protein oxidation and hydrolysis, the quality of meat is brought impact.
Summary of the invention
It is an object of the invention to solve at least the above, and the advantage that at least will be described later is provided.
It is a still further object of the present invention to provide the irradiated targets technique of a kind of fresh animal sources based food, cold fresh meat be have passed through
Acid discharge, antioxidative pretreatment, as far as possible by the bloodstain in cold fresh meat and lactic acid, egg in cold fresh meat in reduction irradiation process
The oxidation of white matter, removes ammonia taste and irradiation smell, keeps the mouthfeel of cold fresh meat, simultaneously under the conditions of fixed dosage, passes through dosage
The adjustment of rate, the quality of cold fresh meat after drastically increasing irradiation, it is possible to quickly killing microorganisms, can preferably keep original
Quality, color, nutrition, local flavor etc., storage period length, simple to operate, efficiently, reduce irradiation damage, green, safety,
Convenient, achieve agricultural product irradiation technique, Keep the quality and freshness widely, prolong storage period.
In order to realize according to object of the present invention and further advantage, it is provided that the irradiation of a kind of fresh animal sources based food is protected
Fresh technique, comprises the following steps:
Step one, take cold fresh meat, be cut to the cube meat that several thickness are 15～20cm；
Step 2, by cube meat bag distribution packaging；
Step 3, will packaging after cube meat, monolayer is placed in irradiation under electron beam irradiation, and its irradiation dose is 1.4～2.2
KGy, radiation dose rate is 2200～2600Gy/s；
Step 4, irradiation is completed after cube meat carry out cold preservation, refrigerated storage temperature is 0～4 DEG C, and humidity is 70～85%.
Preferably, the irradiated targets technique of described fresh animal sources based food, the preparation method of described cold fresh meat is concrete
For:
A, choose through the qualified animal carcasses of quarantining, with the clear water flushing animal carcasses 1 of 2～6 DEG C～3 times, by animal trunk
Body put into temperature be 3～5 DEG C of mass concentrations be 3～6% saline solution in soak 1～5s, take out and be placed on 2～6 DEG C of low temperature
Indoor, with absorbent paper parcel animal carcasses water suction 10～20min, repeat to soak, absorb water 2～4 times, obtain pretreatment
Animal carcasses；
Wherein, there was added the antistaling agent that volume fraction is 3～5% in saline solution, the preparation method of described antistaling agent is: by weight
Amount number meter, takes the flower extracting solution of 4～8 weight portions, 3～7 Bamboo vinegar solution, 5～12 Radix Aristolochiaes of weight portion of weight portion
Obtain mixture after mixing with the peel residue of 0.1～0.5 weight portion, in described mixture, add the steaming of 30～40 weight portions
Distilled water, is heated to 50～60 DEG C, stirs 3～4h, adds the peel filtrate of 0.1～0.3 weight portion after naturally cooling to room temperature,
After stirring, filter to obtain described antistaling agent；
B, the animal carcasses of described pretreatment is proceeded to the first precooling room, ambient temperature be-10～-5 DEG C under the conditions of pre-cooling
3h, then sprays one layer of described antistaling agent to the animal carcasses outer surface of described pretreatment, is placed in temperature for-3～-1 DEG C, phase
To humidity be 80～85% the second precooling room in, pre-cooling 24h；Finally proceeding to temperature is 1～4 DEG C, relative humidity be 85～
In 3rd precooling room of 90%, pre-cooling 30h, takes out and i.e. obtains described cold fresh meat.
Preferably, the irradiated targets technique of described fresh animal sources based food, described cube meat passed through before packing
Pretreatment: cube meat is put into-60～the refrigerator-freezer of-50 DEG C in freezing 9～10h, take out freezing cube meat put into temperature be 3～
Defrosting 10～20min in the described saline solution of 5 DEG C, inhales half-dried with absorbent paper by the water on cube meat after defrosting, is placed in by towel
The distilled water of 3 DEG C soaks 10～20min, after wringing out, cube meat is encased, deposit in refrigerator；Take out after 30～40min
With absorbent paper, cube meat is blotted；To the aqueous agar solution that cube meat surface sprinkling temperature is 1～3 DEG C, wherein, the quality of agar
Mark is 0.5～1.5%, in described aqueous agar solution possibly together with the water-soluble vitamin c that mass fraction is 0.2%, 0.15%
Watermiscible vitamin E, the lysozyme of 0.01% and the lywallzyme of 0.02%.
Preferably, the irradiated targets technique of described fresh animal sources based food, the concrete operations of described step 2 are: will
Cube meat is put in packaging bag, is filled with nitrogen and carries out controlled atmospheric packing after evacuation；
Described packaging bag is double-decker, and it includes accommodating the mesh bag of cube meat and being set in the outer bag outside described mesh bag, described
The opening of mesh bag and described outer bag, towards same direction, fills multiple sealings in the space between described outer bag and described mesh bag
Pouch, in described pouch equipped with 0.1～0.5g antioxidant, described antioxidant include 3～4 weight portions Charantin,
The phragmites communis Jiang Su of 5～9 weight portions, 4～7 weight portion anthocyanidin and the pectin of 7～12 weight portions.
Preferably, the irradiated targets technique of described fresh animal sources based food, described peel residue, described peel filtrate and
The preparation method of described pectin is: count by weight, takes the Hylocereus undatus of 10～30 weight portions, 5～10 oranges of weight portion
Son, 2～8 weight portion Fructus Citri Limoniae and the Fructus Litchi of 1～3 weight portions, respectively epidermis is separated with sarcocarp, collects and merge epidermis
Add the distilled water of 30～40 weight portions, mixing making beating, be filtrated to get described peel residue and described peel filtrate；Collect also
Merge sarcocarp to be placed in beater process and 20～30s obtain fruit pulp, with the distilled water repeated washing 1 of 60～70 weight portions～3 times,
Merge cleaning mixture and with Fructus Citri Limoniae acid for adjusting pH value to 2～2.5, control temperature 90～95 DEG C, stir and extract 50～60min,
Proceed to tab (s) formula centrifugal separator separates remove solid impurity, obtain pectin extracting soln, pectin extracting soln is placed in vacuum drying
Being dried 2～4h in case, the vacuum controlling vacuum drying oven is-0.1MPa, and temperature is 30～40 DEG C, obtains described pectin.
Preferably, the irradiated targets technique of described fresh animal sources based food, described flower extracting solution be by Flos Jasmini Sambac,
The flower mixture of Spongilla, C.Nitidissma, Flos Rosae Rugosae, Flos Albiziae and Flos Sophorae composition extracts and obtains.
Preferably, the irradiated targets technique of described fresh animal sources based food, described pouch is NACF material.
The present invention at least includes following beneficial effect:
1, the present invention is under the conditions of fixed dosage, by the adjustment of close rate, it is possible to quickly kill the microorganism in cold fresh meat,
Can preferably keep original quality, color, nutrition, local flavor etc., storage period length, simple to operate, efficiently；Reduce irradiation to damage
Wound, green, achieve agricultural product irradiation technique, Keep the quality and freshness safely, conveniently, widely, prolong storage period；
2, animal carcasses is put into the repetitive operation that in saline solution, the short time soaks, absorbent paper quickly absorbs water, by animal carcasses
In bloodstain discharge, simultaneously by saline solution add antistaling agent, cold fresh meat is played sterilization, antibacterial effect, flower
Containing abundant flavone and flavones ingredient in extracting solution, its to proteus vulgaris, bacillus subtilis, escherichia coli,
The miscellaneous bacterias such as staphylococcus aureus have the strongest inhibitory action, possibly together with tannic acid in flower extracting solution, it is possible to isolation meat with
The oxygen of air contacts and has the effect of sterilization；Pathogenic bacterium are pressed down that to kill activity notable by Bamboo vinegar solution, expand antimicrobial spectrum, Radix Aristolochiae
Fragrance with peel residue can increase cold fresh meat, promotes the quality of cold fresh meat；
3, after acid discharge, the cube meat of cutting is put in refrigerator-freezer freezing, by the method for cold defrosting by within cold fresh meat
Bloodstain and lactic acid are discharged with water outward from interior, and the coldest fresh meat meat keeps " genuine " after thawing；Cold water thaws
During, due to the effect of temperature, cold fresh meat is quickly become an ice in cold water and sticks together and encased by cold fresh meat, on the one hand ensures
Blood and slime in cold fresh meat discharges at leisure；On the other hand ice sticks together the water segregation of outside, makes cold fresh meat be separated from water, anti-
The only soaked ageusia of cold fresh meat, the cold fresh meat " genuine " thawing out the most in this way；Due to the bloodstain in cold fresh meat
Acidic materials in cold fresh meat are drained by cold defrosting more up hill and dale, greatly facilitates the last stage absorbent paper
Thoroughly blot the bloodstain in cold fresh meat；
4, the cold fresh meat of radiation treatment can effectively kill some the fatal microorganisms in meat, corruptibility antibacterial, it is possible to control
The infection of parasite processed, improves the safe and sanitary quality of meat, but radiation treatment exists a large amount of lifes of free radical in induction meat
Become, accelerate autoxidation and the hydrolysis of protein, the final quality reducing cold fresh meat, therefore the present invention is outside packaging bag
Being provided with multiple pouch between bag and mesh bag, equipped with antioxidant in pouch, antioxidant can suppress the egg of the cold fresh meat of irradiation
The oxidation of white matter, promotes the quality of cold fresh meat；
5, containing substantial amounts of anthocyanidin in Hylocereus undatus, Fructus Citri junoris, Fructus Citri Limoniae and Fructus Litchi, anthocyanidin is hydroxyl donor, is also a kind of
Free radical scavenger, it is possible to protein bound, the oxidation of suppression protein.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part also will be by the present invention
Research and practice and be understood by the person skilled in the art.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, to make those skilled in the art with reference to description word
Can implement according to this.
Should be appreciated that used herein such as " have ", " comprising " and " including " term do not allot one or more its
Its element or the existence of a combination thereof or interpolation.
<embodiment 1>
The irradiated targets technique of a kind of fresh animal sources based food, comprises the following steps:
Step one, take cold fresh meat, be cut to the cube meat that several thickness are 15cm；
Step 2, by cube meat bag distribution packaging；
Step 3, will packaging after cube meat, monolayer is placed in irradiation under electron beam irradiation, and its irradiation dose is 1.4kGy,
Radiation dose rate is 2200Gy/s；
Step 4, irradiation is completed after cube meat carry out cold preservation, refrigerated storage temperature is 0 DEG C, and humidity is 70%.
<embodiment 2>
Step one, take cold fresh meat, be cut to the cube meat that several thickness are 20cm；
Step 2, by cube meat bag distribution packaging；
Step 3, will packaging after cube meat, monolayer is placed in irradiation under electron beam irradiation, and its irradiation dose is 2.2kGy,
Radiation dose rate is 2600Gy/s；
Step 4, irradiation is completed after cube meat carry out cold preservation, refrigerated storage temperature is 4 DEG C, and humidity is 85%.
<embodiment 3>
Step one, take cold fresh meat, be cut to the cube meat that several thickness are 18cm；
Step 2, by cube meat bag distribution packaging；
Step 3, will packaging after cube meat, monolayer is placed in irradiation under electron beam irradiation, and its irradiation dose is 1.8kGy,
Radiation dose rate is 2500Gy/s；
Step 4, irradiation is completed after cube meat carry out cold preservation, refrigerated storage temperature is 2 DEG C, and humidity is 78%.
<embodiment 4>
The irradiated targets technique of a kind of fresh animal sources based food, comprises the following steps:
Step one, choose through the qualified animal carcasses of quarantining, with the clear water flushing animal carcasses 1 time of 2 DEG C, by animal carcasses
Put into temperature be 3 DEG C of mass concentrations be 3% saline solution in soak 1s, take out and be placed in 2 DEG C of low temperature chambers, use absorbent paper
Parcel animal carcasses water suction 10min, repeats to soak, absorb water 2 times, obtains the animal carcasses of pretreatment；
Wherein, there was added the antistaling agent that volume fraction is 3% in saline solution, the preparation method of described antistaling agent is: by weight
Number meter, takes the flower extracting solution of 4 weight portions, the Bamboo vinegar solution of 3 weight portions, the Radix Aristolochiae of 5 weight portions and 0.1 weight portion
Peel residue mixing after obtain mixture, in described mixture, add the distilled water of 30 weight portions, be heated to 50 DEG C, stir
Mix 3h, after naturally cooling to room temperature, add the peel filtrate of 0.1 weight portion, after stirring, filter to obtain described antistaling agent；
Wherein, described flower extracting solution is made up of Flos Jasmini Sambac, Spongilla, C.Nitidissma, Flos Rosae Rugosae, Flos Albiziae and Flos Sophorae
Flower mixture extracts and obtains；
B, the animal carcasses of described pretreatment is proceeded to the first precooling room, pre-cooling 3h under the conditions of ambient temperature is-10 DEG C,
Then spraying one layer of described antistaling agent to the animal carcasses outer surface of described pretreatment, be placed in temperature and be-3 DEG C, relative humidity is
In second precooling room of 80%, pre-cooling 24h；Finally proceeding to temperature is 1 DEG C, and relative humidity is in the 3rd precooling room of 85%,
Pre-cooling 30h, takes out to obtain cold fresh meat；It is cut to the cube meat that several thickness are 15cm；Animal carcasses is put into Sal
The repetitive operation that in water, the short time soaks, absorbent paper quickly absorbs water, discharges the bloodstain in animal carcasses, simultaneously by food
Saline adds antistaling agent, cold fresh meat is played sterilization, antibacterial effect, containing abundant flavone and Huang in flower extracting solution
Ketones component, the miscellaneous bacterias such as proteus vulgaris, bacillus subtilis, escherichia coli, staphylococcus aureus are had the strongest by it
Inhibitory action, possibly together with tannic acid in flower extracting solution, it is possible to isolation meat contact with the oxygen of air and there is the work of sterilization
With；Pathogenic bacterium are pressed down that to kill activity notable by Bamboo vinegar solution, and expanding antimicrobial spectrum, Radix Aristolochiae and peel residue can increase the perfume (or spice) of cold fresh meat
Taste, promotes the quality of cold fresh meat；
Step 2, by cube meat bag distribution packaging；
Step 3, will packaging after cube meat, monolayer is placed in irradiation under electron beam irradiation, and its irradiation dose is 1.4kGy,
Radiation dose rate is 2200Gy/s；Under the conditions of fixed dosage, by the adjustment of close rate, it is possible to quickly kill cold fresh meat
In microorganism, can preferably keep original quality, color, nutrition, local flavor etc., storage period length, simple to operate, efficiently；
Reduce irradiation damage, green, achieve agricultural product irradiation technique, Keep the quality and freshness safely, conveniently, widely, extend fresh-keeping
Phase；
Step 4, irradiation is completed after cube meat carry out cold preservation, refrigerated storage temperature is 0 DEG C, and humidity is 70%.
In the irradiated targets technique of described fresh animal sources based food, described peel residue and described peel filtrate preparation method
For: count by weight, take the Hylocereus undatus of 10 weight portions, the Fructus Citri junoris of 5 weight portions, the Fructus Citri Limoniae of 2 weight portions and 1 weight portion
Fructus Litchi, respectively epidermis is separated with sarcocarp, collects and merge epidermis and add the distilled water of 30 weight portions, mixing making beating,
It is filtrated to get described peel residue and described peel filtrate.
<embodiment 5>
The irradiated targets technique of a kind of fresh animal sources based food, comprises the following steps:
Step one, choose through the qualified animal carcasses of quarantining, with the clear water flushing animal carcasses 3 times of 6 DEG C, by animal carcasses
Put into temperature be 5 DEG C of mass concentrations be 6% saline solution in soak 5s, take out and be placed in 6 DEG C of low temperature chambers, use absorbent paper
Parcel animal carcasses water suction 20min, repeats to soak, absorb water 4 times, obtains the animal carcasses of pretreatment；
Wherein, there was added the antistaling agent that volume fraction is 5% in saline solution, the preparation method of described antistaling agent is: by weight
Number meter, takes the flower extracting solution of 8 weight portions, the Bamboo vinegar solution of 7 weight portions, the Radix Aristolochiae of 12 weight portions and 0.5 weight portion
Peel residue mixing after obtain mixture, in described mixture, add the distilled water of 40 weight portions, be heated to 60 DEG C, stir
Mix 4h, after naturally cooling to room temperature, add the peel filtrate of 0.3 weight portion, after stirring, filter to obtain described antistaling agent；
Wherein, described flower extracting solution is made up of Flos Jasmini Sambac, Spongilla, C.Nitidissma, Flos Rosae Rugosae, Flos Albiziae and Flos Sophorae
Flower mixture extracts and obtains；
B, the animal carcasses of described pretreatment is proceeded to the first precooling room, pre-cooling 3h under the conditions of ambient temperature is-5 DEG C, so
Animal carcasses outer surface one layer of described antistaling agent of spray of backward described pretreatment, is placed in temperature and is-1 DEG C, and relative humidity is
In second precooling room of 85%, pre-cooling 24h；Finally proceeding to temperature is 4 DEG C, and relative humidity is in the 3rd precooling room of 90%,
Pre-cooling 30h, takes out to obtain cold fresh meat；It is cut to the cube meat that several thickness are 20cm；Animal carcasses is put into Sal
The repetitive operation that in water, the short time soaks, absorbent paper quickly absorbs water, discharges the bloodstain in animal carcasses, simultaneously by food
Saline adds antistaling agent, cold fresh meat is played sterilization, antibacterial effect, containing abundant flavone and Huang in flower extracting solution
Ketones component, the miscellaneous bacterias such as proteus vulgaris, bacillus subtilis, escherichia coli, staphylococcus aureus are had the strongest by it
Inhibitory action, possibly together with tannic acid in flower extracting solution, it is possible to isolation meat contact with the oxygen of air and there is the work of sterilization
With；Pathogenic bacterium are pressed down that to kill activity notable by Bamboo vinegar solution, and expanding antimicrobial spectrum, Radix Aristolochiae and peel residue can increase the perfume (or spice) of cold fresh meat
Taste, promotes the quality of cold fresh meat；
Step 2, by cube meat bag distribution packaging；
Step 3, will packaging after cube meat, monolayer is placed in irradiation under electron beam irradiation, and its irradiation dose is 2.2kGy,
Radiation dose rate is 2600Gy/s；Under the conditions of fixed dosage, by the adjustment of close rate, it is possible to quickly kill cold fresh meat
In microorganism, can preferably keep original quality, color, nutrition, local flavor etc., storage period length, simple to operate, efficiently；
Reduce irradiation damage, green, achieve agricultural product irradiation technique, Keep the quality and freshness safely, conveniently, widely, extend fresh-keeping
Phase；
Step 4, irradiation is completed after cube meat carry out cold preservation, refrigerated storage temperature is 4 DEG C, and humidity is 85%.
In the irradiated targets technique of described fresh animal sources based food, described peel residue and the preparation method of described peel filtrate
For: count by weight, take the Hylocereus undatus of 30 weight portions, the Fructus Citri junoris of 10 weight portions, the Fructus Citri Limoniae of 8 weight portions and 3 weight
Part Fructus Litchi, respectively epidermis is separated with sarcocarp, collects and merge epidermis and add the distilled water of 40 weight portions, mixing is pulled an oar,
It is filtrated to get described peel residue and described peel filtrate.
<embodiment 6>
The irradiated targets technique of a kind of fresh animal sources based food, comprises the following steps:
Step one, choose through the qualified animal carcasses of quarantining, with the clear water flushing animal carcasses 2 times of 4 DEG C, by animal carcasses
Put into temperature be 4 DEG C of mass concentrations be 5% saline solution in soak 3s, take out and be placed in 4 DEG C of low temperature chambers, use absorbent paper
Parcel animal carcasses water suction 15min, repeats to soak, absorb water 3 times, obtains the animal carcasses of pretreatment；
Wherein, there was added the antistaling agent that volume fraction is 4% in saline solution, the preparation method of described antistaling agent is: by weight
Number meter, takes the flower extracting solution of 6 weight portions, the Bamboo vinegar solution of 5 weight portions, the Radix Aristolochiae of 9 weight portions and 0.3 weight portion
Peel residue mixing after obtain mixture, in described mixture, add the distilled water of 35 weight portions, be heated to 55 DEG C, stir
Mix 3.5h, add the peel filtrate of 0.2 after naturally cooling to room temperature, after stirring, filter to obtain described antistaling agent；
Wherein, described flower extracting solution is made up of Flos Jasmini Sambac, Spongilla, C.Nitidissma, Flos Rosae Rugosae, Flos Albiziae and Flos Sophorae
Flower mixture extracts and obtains；
B, the animal carcasses of described pretreatment is proceeded to the first precooling room, pre-cooling 3h under the conditions of ambient temperature is-8 DEG C, so
Animal carcasses outer surface one layer of described antistaling agent of spray of backward described pretreatment, is placed in temperature and is-2 DEG C, and relative humidity is
In second precooling room of 83%, pre-cooling 24h；Finally proceeding to temperature is 3 DEG C, and relative humidity is in the 3rd precooling room of 88%,
Pre-cooling 30h, takes out to obtain cold fresh meat；It is cut to the cube meat that several thickness are 18cm；Animal carcasses is put into Sal
The repetitive operation that in water, the short time soaks, absorbent paper quickly absorbs water, discharges the bloodstain in animal carcasses, simultaneously by food
Saline adds antistaling agent, cold fresh meat is played sterilization, antibacterial effect, containing abundant flavone and Huang in flower extracting solution
Ketones component, the miscellaneous bacterias such as proteus vulgaris, bacillus subtilis, escherichia coli, staphylococcus aureus are had the strongest by it
Inhibitory action, possibly together with tannic acid in flower extracting solution, it is possible to isolation meat contact with the oxygen of air and there is the work of sterilization
With；Pathogenic bacterium are pressed down that to kill activity notable by Bamboo vinegar solution, and expanding antimicrobial spectrum, Radix Aristolochiae and peel residue can increase the perfume (or spice) of cold fresh meat
Taste, promotes the quality of cold fresh meat；
Step 2, by cube meat bag distribution packaging；
Step 3, will packaging after cube meat, monolayer is placed in irradiation under electron beam irradiation, and its irradiation dose is 1.8kGy,
Radiation dose rate is 2500Gy/s；Under the conditions of fixed dosage, by the adjustment of close rate, it is possible to quickly kill in cold fresh meat
Microorganism, can preferably keep original quality, color, nutrition, local flavor etc., storage period length, simple to operate, efficiently；
Reduce irradiation damage, green, achieve agricultural product irradiation technique, Keep the quality and freshness safely, conveniently, widely, extend fresh-keeping
Phase；
Step 4, irradiation is completed after cube meat carry out cold preservation, refrigerated storage temperature is 2 DEG C, and humidity is 78%.
In the irradiated targets technique of described fresh animal sources based food, described peel residue and the preparation method of described peel filtrate
For: count by weight, take the Hylocereus undatus of 20 weight portions, the Fructus Citri junoris of 8 weight portions, the Fructus Citri Limoniae of 5 weight portions and 2 weight portions
Fructus Litchi, respectively epidermis is separated with sarcocarp, collects and merge epidermis and add the distilled water of 35 weight portions, mixing making beating,
It is filtrated to get described peel residue and described peel filtrate.
<embodiment 7>
The irradiated targets technique of a kind of fresh animal sources based food, comprises the following steps:
Step one, choose through the qualified animal carcasses of quarantining, with the clear water flushing animal carcasses 1 time of 2 DEG C, by animal carcasses
Put into temperature be 3 DEG C of mass concentrations be 3% saline solution in soak 1s, take out and be placed in 2 DEG C of low temperature chambers, use absorbent paper
Parcel animal carcasses water suction 10min, repeats to soak, absorb water 2 times, obtains the animal carcasses of pretreatment；
Wherein, there was added the antistaling agent that volume fraction is 3% in saline solution, the preparation method of described antistaling agent is: by weight
Number meter, takes the flower extracting solution of 4 weight portions, the Bamboo vinegar solution of 3 weight portions, the Radix Aristolochiae of 5 weight portions and 0.1 weight portion
Peel residue mixing after obtain mixture, in described mixture, add the distilled water of 30 weight portions, be heated to 50 DEG C, stir
Mix 3h, after naturally cooling to room temperature, add the peel filtrate of 0.1 weight portion, after stirring, filter to obtain described antistaling agent；
Wherein, described flower extracting solution is made up of Flos Jasmini Sambac, Spongilla, C.Nitidissma, Flos Rosae Rugosae, Flos Albiziae and Flos Sophorae
Flower mixture extracts and obtains；
B, the animal carcasses of described pretreatment is proceeded to the first precooling room, pre-cooling 3h under the conditions of ambient temperature is-10 DEG C,
Then spraying one layer of described antistaling agent to the animal carcasses outer surface of described pretreatment, be placed in temperature and be-3 DEG C, relative humidity is
In second precooling room of 80%, pre-cooling 24h；Finally proceeding to temperature is 1 DEG C, and relative humidity is in the 3rd precooling room of 85%,
Pre-cooling 30h, takes out to obtain cold fresh meat；It is cut to the cube meat that several thickness are 15cm；Animal carcasses is put into Sal
The repetitive operation that in water, the short time soaks, absorbent paper quickly absorbs water, discharges the bloodstain in animal carcasses, simultaneously by food
Saline adds antistaling agent, cold fresh meat is played sterilization, antibacterial effect, containing abundant flavone and Huang in flower extracting solution
Ketones component, the miscellaneous bacterias such as proteus vulgaris, bacillus subtilis, escherichia coli, staphylococcus aureus are had the strongest by it
Inhibitory action, possibly together with tannic acid in flower extracting solution, it is possible to isolation meat contact with the oxygen of air and there is the work of sterilization
With；Pathogenic bacterium are pressed down that to kill activity notable by Bamboo vinegar solution, and expanding antimicrobial spectrum, Radix Aristolochiae and peel residue can increase the perfume (or spice) of cold fresh meat
Taste, promotes the quality of cold fresh meat；
Step 2, cube meat is carried out pretreatment: put into freezing 9h in the refrigerator-freezer of-60 DEG C, take out freezing cube meat and put into temperature
It is defrosting 10min in the described saline solution of 3 DEG C, with absorbent paper, the water on cube meat is inhaled half-dried after defrosting, towel is placed in 3 DEG C
Distilled water in soak 10min, after wringing out, cube meat is encased, deposits in refrigerator；After 30min, taking-up will with absorbent paper
Cube meat blots；After acid discharge, the cube meat of cutting is put in refrigerator-freezer freezing, by the method for cold defrosting by inside cold fresh meat
Bloodstain and lactic acid discharge with water outward from interior, the coldest fresh meat meat thaw after keep " genuine "；Cold water solution
During freezing, due to the effect of temperature, cold fresh meat is quickly become an ice in cold water and sticks together and encased by cold fresh meat, on the one hand protects
The blood and slime demonstrate,proved in cold fresh meat discharges at leisure；On the other hand ice sticks together the water segregation of outside, makes cold fresh meat be separated from water,
Prevent the soaked ageusia of cold fresh meat, the cold fresh meat " genuine " thawing out the most in this way；Due in cold fresh meat
Acidic materials in cold fresh meat are drained in cold defrosting by bloodstain more up hill and dale, greatly facilitate the last stage to inhale
Water paper thoroughly blots the bloodstain in cold fresh meat；To the aqueous agar solution that cube meat surface sprinkling temperature is 1 DEG C, obtain the meat of pretreatment
Block；The cube meat of pretreatment is put in packaging bag, is filled with nitrogen after evacuation and carries out controlled atmospheric packing；
Wherein, the mass fraction of agar is 0.5%, is the water solublity of 0.2% possibly together with mass fraction in described aqueous agar solution
Vitamin C, the watermiscible vitamin E of 0.15%, the lysozyme of 0.01% and the lywallzyme of 0.02%；The generation of irradiation smell with
Producing oxygen-derived free radicals in irradiated food relevant with peroxide, vitamin C and vitamin E are antioxidants, can protect meat
Block avoids the threat of free radical, thus reduces irradiation smell.Lysozyme is a kind of to hydrolyze the alkaline enzyme of mucopolysaccharide in pathogenic bacterium,
By destroying the β-Isosorbide-5-Nitrae glycosidic bond between-acetylmuramic acid and the NAG in cell wall, make cell wall not
Dissolubility mucopolysaccharide resolves into solubility glycopeptide, causes the effusion of cell wall rupture content to make bacterolysis.Lywallzyme can decompose
Fungal cell wall, it is thus possible to extend the shelf-life of cube meat.After aqueous agar solution solidification, can be by lysozyme, lywallzyme, dimension life
Element C and vitamin E are uniformly adhered on cube meat, form very thin one layer agar, and agar has the edible valency of uniqueness
Value, is dissolved in hot water, itself does not interferes with the quality of cube meat；
Wherein, described packaging bag is double-decker, and it includes accommodating the mesh bag of cube meat and being set in the outer bag outside described mesh bag,
The opening of described mesh bag and described outer bag, towards same direction, fills multiple envelopes in the space between described outer bag and described mesh bag
Mouthful the pouch of NACF material, the pouch of NACF material can adsorb irradiation abnormal flavour, in described pouch equipped with
The antioxidant of 0.1g, described antioxidant includes the Charantin of 3 weight portions, the phragmites communis Jiang Su of 5 weight portions, 4 weight portions
Anthocyanidin and the pectin of 7 weight portions；The cold fresh meat of radiation treatment can effectively kill some the fatal microorganisms in meat,
Corruptibility antibacterial, it is possible to control the infection of parasite, improves the safe and sanitary quality of meat, but radiation treatment exists induction
In meat, a large amount of generations of free radical, accelerate autoxidation and the hydrolysis of protein, finally reduce the quality of cold fresh meat, therefore
The present invention is provided with multiple pouch between the outer bag and mesh bag of packaging bag, and equipped with antioxidant in pouch, antioxidant can
The oxidation of the protein of the suppression cold fresh meat of irradiation, promotes the quality of cold fresh meat；
Step 3, will packaging after cube meat, monolayer is placed in irradiation under electron beam irradiation, and its irradiation dose is 1.4kGy,
Radiation dose rate is 2200Gy/s；Under the conditions of fixed dosage, by the adjustment of close rate, it is possible to quickly kill cold fresh meat
In microorganism, can preferably keep original quality, color, nutrition, local flavor etc., storage period length, simple to operate, efficiently；
Reduce irradiation damage, green, achieve agricultural product irradiation technique, Keep the quality and freshness safely, conveniently, widely, extend fresh-keeping
Phase；
Step 4, irradiation is completed after cube meat carry out cold preservation, refrigerated storage temperature is 0 DEG C, and humidity is 70%.
In the irradiated targets technique of described fresh animal sources based food, described peel residue, described peel filtrate and described pectin
Preparation method be: count by weight, take the Hylocereus undatus of 10 weight portions, the Fructus Citri junoris of 5 weight portions, the Fructus Citri Limoniae of 2 weight portions
With the Fructus Litchi of 1 weight portion, respectively epidermis is separated with sarcocarp, collects and merge epidermis and add the distilled water of 30 weight portions,
Mixing making beating, is filtrated to get described peel residue and described peel filtrate；Collect and merge sarcocarp and be placed in beater process 20s
Fruit pulp, with the distilled water repeated washing 1 time of 60 weight portions, merging cleaning mixture with Fructus Citri Limoniae acid for adjusting pH value to 2,
Controlling temperature 90 DEG C, 50min is extracted in stirring, proceeds to separate in tab (s) formula centrifugal separator remove solid impurity, obtains pectin and carry
Taking liquid, be placed in vacuum drying oven by pectin extracting soln and be dried 2h, the vacuum controlling vacuum drying oven is-0.1MPa, temperature
Degree is 30～40 DEG C, obtains described pectin.Containing substantial amounts of anthocyanidin in Hylocereus undatus, Fructus Citri junoris, Fructus Citri Limoniae and Fructus Litchi, anthocyanidin
It is hydroxyl donor, is also a kind of free radical scavenger, it is possible to protein bound, the oxidation of suppression protein.
<embodiment 8>
The irradiated targets technique of a kind of fresh animal sources based food, comprises the following steps:
Step one, choose through the qualified animal carcasses of quarantining, with the clear water flushing animal carcasses 3 times of 6 DEG C, by animal carcasses
Put into temperature be 5 DEG C of mass concentrations be 6% saline solution in soak 5s, take out and be placed in 6 DEG C of low temperature chambers, use absorbent paper
Parcel animal carcasses water suction 20min, repeats to soak, absorb water 4 times, obtains the animal carcasses of pretreatment；
Wherein, there was added the antistaling agent that volume fraction is 5% in saline solution, the preparation method of described antistaling agent is: by weight
Number meter, takes the flower extracting solution of 8 weight portions, the Bamboo vinegar solution of 7 weight portions, the Radix Aristolochiae of 12 weight portions and 0.5 weight portion
Peel residue mixing after obtain mixture, in described mixture, add the distilled water of 40 weight portions, be heated to 60 DEG C, stir
Mix 4h, after naturally cooling to room temperature, add the peel filtrate of 0.3 weight portion, after stirring, filter to obtain described antistaling agent；
Wherein, described flower extracting solution is made up of Flos Jasmini Sambac, Spongilla, C.Nitidissma, Flos Rosae Rugosae, Flos Albiziae and Flos Sophorae
Flower mixture extracts and obtains；
B, the animal carcasses of described pretreatment is proceeded to the first precooling room, pre-cooling 3h under the conditions of ambient temperature is-5 DEG C, so
Animal carcasses outer surface one layer of described antistaling agent of spray of backward described pretreatment, is placed in temperature and is-1 DEG C, and relative humidity is
In second precooling room of 85%, pre-cooling 24h；Finally proceeding to temperature is 4 DEG C, and relative humidity is in the 3rd precooling room of 90%,
Pre-cooling 30h, takes out to obtain cold fresh meat；It is cut to the cube meat that several thickness are 20cm；Animal carcasses is put into Sal
The repetitive operation that in water, the short time soaks, absorbent paper quickly absorbs water, discharges the bloodstain in animal carcasses, simultaneously by food
Saline adds antistaling agent, cold fresh meat is played sterilization, antibacterial effect, containing abundant flavone and Huang in flower extracting solution
Ketones component, the miscellaneous bacterias such as proteus vulgaris, bacillus subtilis, escherichia coli, staphylococcus aureus are had the strongest by it
Inhibitory action, possibly together with tannic acid in flower extracting solution, it is possible to isolation meat contact with the oxygen of air and there is the work of sterilization
With；Pathogenic bacterium are pressed down that to kill activity notable by Bamboo vinegar solution, and expanding antimicrobial spectrum, Radix Aristolochiae and peel residue can increase the perfume (or spice) of cold fresh meat
Taste, promotes the quality of cold fresh meat；
Step 2, cube meat is carried out pretreatment: put into freezing 10h in the refrigerator-freezer of-50 DEG C, take out freezing cube meat and put into temperature
It is defrosting 20min in the described saline solution of 5 DEG C, with absorbent paper, the water on cube meat is inhaled half-dried after defrosting, towel is placed in 3 DEG C
Distilled water in soak 20min, after wringing out, cube meat is encased, deposits in refrigerator；After 40min, taking-up will with absorbent paper
Cube meat blots；After acid discharge, the cube meat of cutting is put in refrigerator-freezer freezing, by the method for cold defrosting by inside cold fresh meat
Bloodstain and lactic acid discharge with water outward from interior, the coldest fresh meat meat thaw after keep " genuine "；Cold water solution
During freezing, due to the effect of temperature, cold fresh meat is quickly become an ice in cold water and sticks together and encased by cold fresh meat, on the one hand protects
The blood and slime demonstrate,proved in cold fresh meat discharges at leisure；On the other hand ice sticks together the water segregation of outside, makes cold fresh meat be separated from water,
Prevent the soaked ageusia of cold fresh meat, the cold fresh meat " genuine " thawing out the most in this way；Due in cold fresh meat
Acidic materials in cold fresh meat are drained in cold defrosting by bloodstain more up hill and dale, greatly facilitate the last stage to inhale
Water paper thoroughly blots the bloodstain in cold fresh meat；To the aqueous agar solution that cube meat surface sprinkling temperature is 3 DEG C, obtain the meat of pretreatment
Block；The cube meat of pretreatment is put in packaging bag, is filled with nitrogen after evacuation and carries out controlled atmospheric packing；
Wherein, the mass fraction of agar is 1.5%, is the water solublity of 0.2% possibly together with mass fraction in described aqueous agar solution
Vitamin C, the watermiscible vitamin E of 0.15%, the lysozyme of 0.01% and the lywallzyme of 0.02%；The generation of irradiation smell with
Producing oxygen-derived free radicals in irradiated food relevant with peroxide, vitamin C and vitamin E are antioxidants, can protect meat
Block avoids the threat of free radical, thus reduces irradiation smell.Lysozyme is a kind of to hydrolyze the alkaline enzyme of mucopolysaccharide in pathogenic bacterium,
By destroying the β-Isosorbide-5-Nitrae glycosidic bond between-acetylmuramic acid and the NAG in cell wall, make cell wall not
Dissolubility mucopolysaccharide resolves into solubility glycopeptide, causes the effusion of cell wall rupture content to make bacterolysis.Lywallzyme can decompose
Fungal cell wall, it is thus possible to extend the shelf-life of cube meat.After aqueous agar solution solidification, can be by lysozyme, lywallzyme, dimension life
Element C and vitamin E are uniformly adhered on cube meat, form very thin one layer agar, and agar has the edible valency of uniqueness
Value, is dissolved in hot water, itself does not interferes with the quality of cube meat；
Wherein, described packaging bag is double-decker, and it includes accommodating the mesh bag of cube meat and being set in the outer bag outside described mesh bag,
The opening of described mesh bag and described outer bag, towards same direction, fills multiple envelopes in the space between described outer bag and described mesh bag
The pouch of the NACF material of mouth, equipped with the antioxidant of 0.5g in described pouch, described antioxidant includes 4 weights
The amount Charantin of part, the phragmites communis Jiang Su of 9 weight portions, the anthocyanidin of 7 weight portions and the pectin of 12 weight portions；Radiation treatment is cold
Fresh meat can effectively kill some the fatal microorganisms in meat, corruptibility antibacterial, it is possible to controls the infection of parasite, carries
The safe and sanitary quality of high meat, but radiation treatment exists a large amount of generations of free radical in induction meat, accelerate protein from
Dynamic oxidation and hydrolysis, the final quality reducing cold fresh meat, therefore the present invention is provided with many between the outer bag and mesh bag of packaging bag
Individual pouch, the pouch of NACF material can adsorb irradiation abnormal flavour, equipped with antioxidant in pouch, antioxidant energy
Enough the oxidation of the protein of the suppression cold fresh meat of irradiation, promotes the quality of cold fresh meat；
Step 3, will packaging after cube meat, monolayer is placed in irradiation under electron beam irradiation, and its irradiation dose is 2.2kGy,
Radiation dose rate is 2600Gy/s；Under the conditions of fixed dosage, by the adjustment of close rate, it is possible to quickly kill cold fresh meat
In microorganism, can preferably keep original quality, color, nutrition, local flavor etc., storage period length, simple to operate, efficiently；
Reduce irradiation damage, green, achieve agricultural product irradiation technique, Keep the quality and freshness safely, conveniently, widely, extend fresh-keeping
Phase；
Step 4, irradiation is completed after cube meat carry out cold preservation, refrigerated storage temperature is 4 DEG C, and humidity is 85%.
In the irradiated targets technique of described fresh animal sources based food, described peel residue, described peel filtrate and described pectin
Preparation method be: count by weight, take the Hylocereus undatus of 30 weight portions, the Fructus Citri junoris of 10 weight portions, the lemon of 8 weight portions
Lemon and the Fructus Litchi of 3 weight portions, separate epidermis with sarcocarp respectively, collects and merges epidermis and adds the distilled water of 40 weight portions,
Mixing making beating, is filtrated to get described peel residue and described peel filtrate；Collect and merge sarcocarp and be placed in beater process 30s
Fruit pulp, with the distilled water repeated washing 3 times of 70 weight portions, merging cleaning mixture with Fructus Citri Limoniae acid for adjusting pH value to 2.5,
Controlling temperature 95 DEG C, 60min is extracted in stirring, proceeds to separate in tab (s) formula centrifugal separator remove solid impurity, obtains pectin and carry
Taking liquid, be placed in vacuum drying oven by pectin extracting soln and be dried 4h, the vacuum controlling vacuum drying oven is-0.1MPa, temperature
Degree is 40 DEG C, obtains described pectin.Containing substantial amounts of anthocyanidin in Hylocereus undatus, Fructus Citri junoris, Fructus Citri Limoniae and Fructus Litchi, anthocyanidin is
Hydroxyl donor, is also a kind of free radical scavenger, it is possible to protein bound, the oxidation of suppression protein.
<embodiment 9>
The irradiated targets technique of a kind of fresh animal sources based food, comprises the following steps:
Step one, choose through the qualified animal carcasses of quarantining, with the clear water flushing animal carcasses 2 times of 4 DEG C, by animal carcasses
Put into temperature be 4 DEG C of mass concentrations be 5% saline solution in soak 3s, take out and be placed in 4 DEG C of low temperature chambers, use absorbent paper
Parcel animal carcasses water suction 15min, repeats to soak, absorb water 3 times, obtains the animal carcasses of pretreatment；
Wherein, there was added the antistaling agent that volume fraction is 4% in saline solution, the preparation method of described antistaling agent is: by weight
Number meter, takes the flower extracting solution of 6 weight portions, the Bamboo vinegar solution of 5 weight portions, the Radix Aristolochiae of 9 weight portions and 0.3 weight portion
Peel residue mixing after obtain mixture, in described mixture, add the distilled water of 35 weight portions, be heated to 55 DEG C, stir
Mix 3.5h, add the peel filtrate of 0.2 after naturally cooling to room temperature, after stirring, filter to obtain described antistaling agent；
Wherein, described flower extracting solution is made up of Flos Jasmini Sambac, Spongilla, C.Nitidissma, Flos Rosae Rugosae, Flos Albiziae and Flos Sophorae
Flower mixture extracts and obtains；
B, the animal carcasses of described pretreatment is proceeded to the first precooling room, pre-cooling 3h under the conditions of ambient temperature is-8 DEG C, so
Animal carcasses outer surface one layer of described antistaling agent of spray of backward described pretreatment, is placed in temperature and is-2 DEG C, and relative humidity is
In second precooling room of 83%, pre-cooling 24h；Finally proceeding to temperature is 3 DEG C, and relative humidity is in the 3rd precooling room of 88%,
Pre-cooling 30h, takes out to obtain cold fresh meat；It is cut to the cube meat that several thickness are 18cm；Animal carcasses is put into Sal
The repetitive operation that in water, the short time soaks, absorbent paper quickly absorbs water, discharges the bloodstain in animal carcasses, simultaneously by food
Saline adds antistaling agent, cold fresh meat is played sterilization, antibacterial effect, containing abundant flavone and Huang in flower extracting solution
Ketones component, the miscellaneous bacterias such as proteus vulgaris, bacillus subtilis, escherichia coli, staphylococcus aureus are had the strongest by it
Inhibitory action, possibly together with tannic acid in flower extracting solution, it is possible to isolation meat contact with the oxygen of air and there is the work of sterilization
With；Pathogenic bacterium are pressed down that to kill activity notable by Bamboo vinegar solution, and expanding antimicrobial spectrum, Radix Aristolochiae and peel residue can increase the perfume (or spice) of cold fresh meat
Taste, promotes the quality of cold fresh meat；
Step 2, cube meat is carried out pretreatment: put into freezing 9.5h in the refrigerator-freezer of-55 DEG C, take out freezing cube meat and put into temperature
Degree is defrosting 15min in the described saline solution of 4 DEG C, inhales half-dried with absorbent paper by the water on cube meat, be placed in by towel after defrosting
The distilled water of 3 DEG C soaks 15min, after wringing out, cube meat is encased, deposit in refrigerator；Taking-up absorbent paper after 35min
Cube meat is blotted；After acid discharge, the cube meat of cutting is put in refrigerator-freezer freezing, by the method for cold defrosting by cold fresh meat
Bloodstain and the lactic acid in portion are discharged with water outward from interior, and the coldest fresh meat meat keeps " genuine " after thawing；Cold water
In course of defrosting, due to the effect of temperature, cold fresh meat is quickly become an ice in cold water and sticks together and encased, on the one hand by cold fresh meat
Ensure that the blood and slime in cold fresh meat discharges at leisure；On the other hand ice sticks together the water segregation of outside, makes cold fresh meat be separated from water,
Prevent the soaked ageusia of cold fresh meat, the cold fresh meat " genuine " thawing out the most in this way；Due in cold fresh meat
Acidic materials in cold fresh meat are drained in cold defrosting by bloodstain more up hill and dale, greatly facilitate the last stage to inhale
Water paper thoroughly blots the bloodstain in cold fresh meat；To the aqueous agar solution that cube meat surface sprinkling temperature is 2 DEG C, obtain the meat of pretreatment
Block；The cube meat of pretreatment is put in packaging bag, is filled with nitrogen after evacuation and carries out controlled atmospheric packing；
Wherein, the mass fraction of agar is 1.0%, is the water solublity of 0.2% possibly together with mass fraction in described aqueous agar solution
Vitamin C, the watermiscible vitamin E of 0.15%, the lysozyme of 0.01% and the lywallzyme of 0.02%；The generation of irradiation smell with
Producing oxygen-derived free radicals in irradiated food relevant with peroxide, vitamin C and vitamin E are antioxidants, can protect meat
Block avoids the threat of free radical, thus reduces irradiation smell.Lysozyme is a kind of to hydrolyze the alkaline enzyme of mucopolysaccharide in pathogenic bacterium,
By destroying the β-Isosorbide-5-Nitrae glycosidic bond between-acetylmuramic acid and the NAG in cell wall, make cell wall not
Dissolubility mucopolysaccharide resolves into solubility glycopeptide, causes the effusion of cell wall rupture content to make bacterolysis.Lywallzyme can decompose
Fungal cell wall, it is thus possible to extend the shelf-life of cube meat.After aqueous agar solution solidification, can be by lysozyme, lywallzyme, dimension life
Element C and vitamin E are uniformly adhered on cube meat, form very thin one layer agar, and agar has the edible valency of uniqueness
Value, is dissolved in hot water, itself does not interferes with the quality of cube meat；
Wherein, described packaging bag is double-decker, and it includes accommodating the mesh bag of cube meat and being set in the outer bag outside described mesh bag,
The opening of described mesh bag and described outer bag, towards same direction, fills multiple envelopes in the space between described outer bag and described mesh bag
The pouch of the NACF material of mouth, equipped with the antioxidant of 0.3g in described pouch, described antioxidant includes 3.5 weights
The amount Charantin of part, the phragmites communis Jiang Su of 7 weight portions, the anthocyanidin of 6 weight portions and the pectin of 10 weight portions；Radiation treatment is cold
Fresh meat can effectively kill some the fatal microorganisms in meat, corruptibility antibacterial, it is possible to controls the infection of parasite, carries
The safe and sanitary quality of high meat, but radiation treatment exists a large amount of generations of free radical in induction meat, accelerate protein from
Dynamic oxidation and hydrolysis, the final quality reducing cold fresh meat, therefore the present invention is provided with many between the outer bag and mesh bag of packaging bag
Individual pouch, the pouch of NACF material can adsorb irradiation abnormal flavour, equipped with antioxidant in pouch, antioxidant energy
Enough the oxidation of the protein of the suppression cold fresh meat of irradiation, promotes the quality of cold fresh meat；
Step 3, will packaging after cube meat, monolayer is placed in irradiation under electron beam irradiation, and its irradiation dose is 1.8kGy,
Radiation dose rate is 2500Gy/s；Under the conditions of fixed dosage, by the adjustment of close rate, it is possible to quickly kill in cold fresh meat
Microorganism, can preferably keep original quality, color, nutrition, local flavor etc., storage period length, simple to operate, efficiently；
Reduce irradiation damage, green, achieve agricultural product irradiation technique, Keep the quality and freshness safely, conveniently, widely, extend fresh-keeping
Phase；
Step 4, irradiation is completed after cube meat carry out cold preservation, refrigerated storage temperature is 2 DEG C, and humidity is 78%.
In the irradiated targets technique of described fresh animal sources based food, described peel residue, described peel filtrate and described pectin
Preparation method be: count by weight, take the Hylocereus undatus of 20 weight portions, the Fructus Citri junoris of 8 weight portions, the Fructus Citri Limoniae of 5 weight portions
With the Fructus Litchi of 2 weight portions, respectively epidermis is separated with sarcocarp, collects and merge epidermis and add the distilled water of 35 weight portions,
Mixing making beating, is filtrated to get described peel residue and described peel filtrate；Collect and merge sarcocarp and be placed in beater process 25s
Fruit pulp, with the distilled water repeated washing 2 times of 65 weight portions, merging cleaning mixture with Fructus Citri Limoniae acid for adjusting pH value to 2.3,
Controlling temperature 93 DEG C, 55min is extracted in stirring, proceeds to separate in tab (s) formula centrifugal separator remove solid impurity, obtains pectin and carry
Taking liquid, be placed in vacuum drying oven by pectin extracting soln and be dried 3h, the vacuum controlling vacuum drying oven is-0.1MPa, temperature
Degree is 35 DEG C, obtains described pectin.Containing substantial amounts of anthocyanidin in Hylocereus undatus, Fructus Citri junoris, Fructus Citri Limoniae and Fructus Litchi, anthocyanidin is
Hydroxyl donor, is also a kind of free radical scavenger, it is possible to protein bound, the oxidation of suppression protein.
<experimental example 1>
Choose beef as experiment with fresh animal sources based food, five parts of beef clods are carried out irradiated targets process, and numbering a,
B, c, d and e, wherein the irradiation dose of five parts of beef clods is different with radiation dose rate, and other processing methods and parameter are with this
Inventive embodiments 3, the measurement result after 20 days of the five parts of beef clods after process is shown in Table 1:
Table 1
As shown in Table 1, though changing merely irradiation dose can reduce total plate count, but the color of cube meat and local flavor the most significantly under
Fall, fixing irradiation dose, adjust radiation dose rate and the preserving and sterilizing of cube meat can be made to reach balance, reduce irradiation damage, extend
Freshness date, it is ensured that the quality of cube meat.
<experimental example 2>
As a example by beef, irradiation dose is as 1.8kGy, carries out irradiation, afterwards by after irradiation under different radiation dose rates
Cold fresh beef carries out cold preservation, and refrigerated storage temperature is 2 DEG C, and humidity is 78%.The beef choosing same quality carries out cold preservation, cold preservation temperature
Degree is 2 DEG C, and humidity is 78%, as a control group.Under the conditions of fixed dosage, by the adjustment of close rate, egg in cube meat
The oxidization condition of white matter, carbonyl, sulfydryl and the change of disulfide bond content in record cube meat, data are shown in Table 2 to table 4:
Table 2 sulfydryl value (nmol/mg)
Table 3 carbonyl bond (nmol/mg)
Table 4 disulfide bond (nmol/mg)
By table 2～table 4 it can be seen that under the conditions of fixed dosage, by the adjustment of close rate, sulfydryl value increases, two sulfur
Key reduces, and carbonyl value reduces, and is not significantly different from matched group, i.e. the present invention can suppress meat by regulator dose rate
The oxidation of protein in block, the quality of cold fresh meat after drastically increasing irradiation.
<experimental example 3>
Choosing 4 cattle trunks of same kind, wherein three respectively through the embodiment of the present invention 3, embodiment 6 and embodiment 9
Irradiated targets PROCESS FOR TREATMENT, the 4th directly carries out cold preservation, and temperature is 2 DEG C, and humidity is 78%, as blank, record
The measurement result of cube meat, is shown in Table 5:
Table 5 measurement result
As can be seen from Table 5, the embodiment of the present invention 3, embodiment 6 and embodiment 9 all have certain fresh-keeping compared with blank assay
Effect, the color of embodiment 6, local flavor are better than embodiment 3, and total plate count is lower, embodiment 3 and embodiment 6
Difference is, animal carcasses have passed through pretreatment, the bloodstain in animal carcasses and lactic acid is got rid of as far as possible, and adds
Antistaling agent, improves color and the local flavor of cube meat, and extends freshness date, and the best results of embodiment 9, with embodiment
The difference of 6 is, cube meat have passed through pretreatment when packing, and relate to double-deck packaging bag, gets rid of meat further
Bloodstain in block and lactic acid, be filled with antioxidant in packaging bag, promotes the quality of cube meat.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed fortune
With, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details.
Claims (7)
1. the irradiated targets technique of a fresh animal sources based food, it is characterised in that comprise the following steps:
Step one, take cold fresh meat, be cut to the cube meat that several thickness are 15～20cm；
Step 2, by cube meat bag distribution packaging；
Step 3, will packaging after cube meat, monolayer is placed in irradiation under electron beam irradiation, and its irradiation dose is 1.4～2.2
KGy, radiation dose rate is 2200～2600Gy/s；
Step 4, irradiation is completed after cube meat carry out cold preservation, refrigerated storage temperature is 0～4 DEG C, and humidity is 70～85%.
The irradiated targets technique of fresh animal sources based food the most as claimed in claim 1, it is characterised in that described is cold
The preparation method of fresh meat particularly as follows:
A, choose through the qualified animal carcasses of quarantining, with the clear water flushing animal carcasses 1 of 2～6 DEG C～3 times, by animal trunk
Body put into temperature be 3～5 DEG C of mass concentrations be 3～6% saline solution in soak 1～5s, take out and be placed on 2～6 DEG C of low temperature
Indoor, with absorbent paper parcel animal carcasses water suction 10～20min, repeat to soak, absorb water 2～4 times, obtain pretreatment
Animal carcasses；
Wherein, there was added the antistaling agent that volume fraction is 3～5% in saline solution, the preparation method of described antistaling agent is: by weight
Amount number meter, takes the flower extracting solution of 4～8 weight portions, 3～7 Bamboo vinegar solution, 5～12 Radix Aristolochiaes of weight portion of weight portion
Obtain mixture after mixing with the peel residue of 0.1～0.5 weight portion, in described mixture, add the steaming of 30～40 weight portions
Distilled water, is heated to 50～60 DEG C, stirs 3～4h, adds the peel filtrate of 0.1～0.3 weight portion after naturally cooling to room temperature,
After stirring, filter to obtain described antistaling agent；
B, the animal carcasses of described pretreatment is proceeded to the first precooling room, ambient temperature be-10～-5 DEG C under the conditions of pre-cooling 3h,
Then spray one layer of described antistaling agent to the animal carcasses outer surface of described pretreatment, be placed in temperature for-3～-1 DEG C, the wettest
Degree be 80～85% the second precooling room in, pre-cooling 24h；Finally proceeding to temperature is 1～4 DEG C, and relative humidity is 85～90%
The 3rd precooling room in, pre-cooling 30h, take out and i.e. obtain described cold fresh meat.
The irradiated targets technique of fresh animal sources based food the most as claimed in claim 2, it is characterised in that described cube meat
Before packing, have passed through pretreatment: cube meat is put into-60～the refrigerator-freezer of-50 DEG C in freezing 9～10h, take out freezing
Defrosting 10～20min in the described saline solution that temperature is 3～5 DEG C put into by cube meat, with absorbent paper by the water on cube meat after defrosting
Inhale half-dried, towel is placed in the distilled water of 3 DEG C immersion 10～20min, after wringing out, cube meat is encased, deposit in refrigerator
In；After 30～40min, cube meat is blotted by taking-up absorbent paper；To the aqueous agar solution that cube meat surface sprinkling temperature is 1～3 DEG C,
Wherein, the mass fraction of agar is 0.5～1.5%, is the water solublity of 0.2% possibly together with mass fraction in described aqueous agar solution
Vitamin C, the watermiscible vitamin E of 0.15%, the lysozyme of 0.01% and the lywallzyme of 0.02%.
The irradiated targets technique of fresh animal sources based food the most as claimed in claim 3, it is characterised in that described step
The concrete operations of two are: put into by cube meat in packaging bag, be filled with nitrogen and carry out controlled atmospheric packing after evacuation；
Described packaging bag is double-decker, and it includes accommodating the mesh bag of cube meat and being set in the outer bag outside described mesh bag, described
The opening of mesh bag and described outer bag, towards same direction, fills multiple sealings in the space between described outer bag and described mesh bag
Pouch, in described pouch equipped with 0.1～0.5g antioxidant, described antioxidant include 3～4 weight portions Charantin,
The phragmites communis Jiang Su of 5～9 weight portions, 4～7 weight portion anthocyanidin and the pectin of 7～12 weight portions.
The irradiated targets technique of fresh animal sources based food the most as claimed in claim 4, it is characterised in that described peel
The preparation method of slag, described peel filtrate and described pectin is: count by weight, take 10～30 weight portions Hylocereus undatus,
The Fructus Citri junoris of 5～10 weight portions, 2～8 weight portion Fructus Citri Limoniae and the Fructus Litchi of 1～3 weight portions, respectively epidermis is separated with sarcocarp,
Collect and merge epidermis and add the distilled water of 30～40 weight portions, mixing making beating, be filtrated to get described peel residue and described fruit
Skin filtrate；Collect and merge sarcocarp and be placed in beater process and 20～30s obtain fruit pulp, with the distilled water of 60～70 weight portions
Repeated washing 1～3 times, merge cleaning mixture and with Fructus Citri Limoniae acid for adjusting pH value to 2～2.5, control temperature 90～95 DEG C, stir
Extract 50～60min, proceed to tab (s) formula centrifugal separator separates remove solid impurity, obtain pectin extracting soln, pectin is carried
Taking liquid and be placed in vacuum drying oven dry 2～4h, the vacuum controlling vacuum drying oven is-0.1MPa, and temperature is 30～40 DEG C,
Obtain described pectin.
The irradiated targets technique of fresh animal sources based food the most as claimed in claim 5, it is characterised in that described flower
The flower mixture that extracting solution is made up of Flos Jasmini Sambac, Spongilla, C.Nitidissma, Flos Rosae Rugosae, Flos Albiziae and Flos Sophorae extracts
Arrive.
The irradiated targets technique of fresh animal sources based food the most as claimed in claim 6, it is characterised in that described pouch
For NACF material.
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| CN106359543A (en) * | 2016-09-29 | 2017-02-01 | 上海市农业科学院 | Fresh-keeping method for prolonging shelf life of aquatic products through combination of electron beam irradiation and modified atmosphere packaging technology |
| CN106901260A (en) * | 2017-03-21 | 2017-06-30 | 舟山出入境检验检疫局综合技术服务中心 | A kind of method for preventing from giving birth to shredded squid irradiation processing denaturation |
| CN106982914A (en) * | 2017-03-21 | 2017-07-28 | 舟山出入境检验检疫局综合技术服务中心 | A kind of irradiation fresh-keeping method for eating salmon piece raw |
| CN107028111A (en) * | 2017-03-21 | 2017-08-11 | 舟山出入境检验检疫局综合技术服务中心 | A kind of shredded squid irradiation fresh-keeping method |
| CN107094856A (en) * | 2017-04-20 | 2017-08-29 | 合肥岭牧农产品有限公司 | A kind of method of utilization irradiated targets pork |
| CN107361286A (en) * | 2017-07-17 | 2017-11-21 | 张道金 | A kind of processing technology of fresh-keeping worm |
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| CN111034778A (en) * | 2019-11-26 | 2020-04-21 | 浙江韩情生物科技有限公司 | Electron beam irradiation beef jerky preservation method |
| CN111387270A (en) * | 2020-04-29 | 2020-07-10 | 云南云牧食品有限公司 | Fresh meat product segmentation method |
| CN114073297A (en) * | 2020-08-10 | 2022-02-22 | 广州弘海材料科技有限公司 | Raw fresh food material reason package, preparation method and use method thereof |
| CN114468235A (en) * | 2020-10-26 | 2022-05-13 | 广州弘海材料科技有限公司 | Meat food material management bag and preparation method and application thereof |
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| CN106359543A (en) * | 2016-09-29 | 2017-02-01 | 上海市农业科学院 | Fresh-keeping method for prolonging shelf life of aquatic products through combination of electron beam irradiation and modified atmosphere packaging technology |
| CN106901260A (en) * | 2017-03-21 | 2017-06-30 | 舟山出入境检验检疫局综合技术服务中心 | A kind of method for preventing from giving birth to shredded squid irradiation processing denaturation |
| CN106982914A (en) * | 2017-03-21 | 2017-07-28 | 舟山出入境检验检疫局综合技术服务中心 | A kind of irradiation fresh-keeping method for eating salmon piece raw |
| CN107028111A (en) * | 2017-03-21 | 2017-08-11 | 舟山出入境检验检疫局综合技术服务中心 | A kind of shredded squid irradiation fresh-keeping method |
| CN107094856A (en) * | 2017-04-20 | 2017-08-29 | 合肥岭牧农产品有限公司 | A kind of method of utilization irradiated targets pork |
| CN107361286A (en) * | 2017-07-17 | 2017-11-21 | 张道金 | A kind of processing technology of fresh-keeping worm |
| CN107889876A (en) * | 2017-11-29 | 2018-04-10 | 陆滔 | A kind of anxious jelly method for keeping meat products nutrition |
| CN111034778A (en) * | 2019-11-26 | 2020-04-21 | 浙江韩情生物科技有限公司 | Electron beam irradiation beef jerky preservation method |
| CN111387270A (en) * | 2020-04-29 | 2020-07-10 | 云南云牧食品有限公司 | Fresh meat product segmentation method |
| CN114073297A (en) * | 2020-08-10 | 2022-02-22 | 广州弘海材料科技有限公司 | Raw fresh food material reason package, preparation method and use method thereof |
| CN114468235A (en) * | 2020-10-26 | 2022-05-13 | 广州弘海材料科技有限公司 | Meat food material management bag and preparation method and application thereof |
| CN115088758A (en) * | 2022-04-06 | 2022-09-23 | 山东商都恒昌清真肉类有限公司 | Beef disinfection and bacteriostasis method applied to slaughtering process |
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