CN106172692A - A kind of preservation method of fresh meat goods - Google Patents
A kind of preservation method of fresh meat goods Download PDFInfo
- Publication number
- CN106172692A CN106172692A CN201610594990.5A CN201610594990A CN106172692A CN 106172692 A CN106172692 A CN 106172692A CN 201610594990 A CN201610594990 A CN 201610594990A CN 106172692 A CN106172692 A CN 106172692A
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- CN
- China
- Prior art keywords
- chicken breast
- piecemeal
- polylysine
- fresh meat
- preservation method
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- 238000004321 preservation Methods 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 26
- 235000013372 meat Nutrition 0.000 title claims abstract description 22
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 40
- 241000287828 Gallus gallus Species 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 229920001661 Chitosan Polymers 0.000 claims abstract description 21
- 108010039918 Polylysine Proteins 0.000 claims abstract description 21
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 238000012856 packing Methods 0.000 claims abstract description 9
- 238000010894 electron beam technology Methods 0.000 claims abstract description 8
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 claims description 4
- 230000036541 health Effects 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000009920 food preservation Methods 0.000 abstract description 2
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 5
- 235000013622 meat product Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 210000000107 myocyte Anatomy 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to food preservation field, particularly relate to the preservation method of a kind of fresh meat goods, the particularly preservation method of chicken breast.The brief flow process of the present invention is: after live chickens are butchered, chicken breast is divided into 50g 500g be soaked in 0 ~ 10min in biological preservation liquid, this biological preservation liquid is ε polylysine, Herba Rosmarini Officinalis extract, carboxymethyl chitosan and water composition, wherein ε polylysine, Herba Rosmarini Officinalis extract, carboxymethyl chitosan are respectively as follows: 0.01 ~ 1% with the mass volume ratio of water, 0.1% ~ 10%, 1% ~ 20%；Drain 0 ~ 10min, after x-ray bombardment, high-power electron beam, PE freshness protection package controlled atmospheric packing, 2 DEG C ~ 4 DEG C storages.The invention has the advantages that safe efficient, shelf life is long, uses the method to carry out chicken breast fresh-keeping with Shelf-life to about 25d days, and can effectively keeping nutrition and the local flavor of Carnis Gallus domesticus.
Description
Technical field
The present invention relates to food preservation field, particularly relate to the preservation method of a kind of fresh meat goods, particularly pigeon chest
The preservation method of meat.
Background technology
The traditional Carnis Gallus domesticus transaction of China is based on the scattered transaction in live-bird market, and the dispersion of live-bird source, market location is concentrated
Live-bird in food markets at different levels is sold and is bought prefecture, although this kind helps to maintain the nutrition of meat products in the way of live-bird transaction
Local flavor, but cause the propagation on the way of fowl infection, not only cause huge economic loss, and injured the mankind's
Healthy.
At present, the Carnis Gallus domesticus productive consumption of China, based on fresh chicken, is broadly divided into hot fresh chicken meat, freezing Carnis Gallus domesticus, cooling
Carnis Gallus domesticus.Hot fresh chicken meat is live chickens i.e. to be sold after slaughtering etc. and processing on the market of farm produce and other places, and the meat temperature of hot fresh chicken meat is of a relatively high,
And change with variation of ambient temperature, sanitary condition is poor, easy microbial contamination.Cooling Carnis Gallus domesticus is at GMP
Under the conditions of good hygiene, process under conditions of not higher than 12 DEG C, and pre-cooled acid discharge forms to meat central temperature 0～4 DEG C
Carnis Gallus domesticus, its delicious food Fresh & Tender in Texture, mouthfeel be good and nutrition keeps good and liked by consumers in general, is to eat meat at present raw
In ideal kind, but owing to the temperature range at its place can not suppress most bacteria metabolism movable,
Therefore the shelf life of cold storing and fresh-keeping is shorter, typically at about 7d.Freezing Carnis Gallus domesticus because of preservation under the conditions of-18 DEG C, most of micro-lifes
Thing can be freezed to death, or its growth and breeding is suppressed, and only part cryophile becomes potential safety hazard, therefore long shelf-life,
And under freezing conditions, the cell membrane of myocyte is easily rupturable, easily causes under gravy and nutrition leak, freshness and tenderness during defrosting
Fall, and energy consumption is higher.
Can not effectively control in view of iced chicken meat is the most putrid and deteriorated, shelf life short, quality after freezing Carnis Gallus domesticus
The present situation such as destroying and power consumption is serious, current enterprise is badly in need of finding one investment, run and technology all has advantage and feasible, peace
Full preservation technique.People are growing to the demand of Carnis Gallus domesticus particularly chicken products at present, and this technology can not only extend product
Shelf-life, and to logistics transport technology and requirement decrease, greatly expanded the regional extent of logistics.Country and
Government supports to carry out the overall technology level of meat products processing and antistaling and quality and safety control the most energetically.Therefore, this patent is with chicken
Brisket is representative, for Fowl meat and the fresh-keeping offer technical support of goods thereof, will carry the fresh-keeping and consumption of Fowl meat and goods thereof
Carry out positive, significant impact.
The preservation method of fresh meat goods is studied as follows by forefathers:
Zhang Wei etc. publish an article in " Food Science " " natural antimicro-bialc ompound to cooling Carnis Gallus domesticus fresh-keeping effect " (2011,36
(6): 217-223.), the result drawn is, Carnis Gallus domesticus is through nisin 0.025%, tea polyphenols 0.05%, spice
4 DEG C of storages after the process of extract 2.0%, VC content 0.02%, shelf life is up to 21d.
Gao Lei etc. publish an article " the Different Package mode fresh-keeping effect to cold freshly-slaughtered poultry " at " food and fermentation industries "
(2016,39(3): 221 ~ 225), research finds that cold freshly-slaughtered poultry can preserve 11d at 4 DEG C after 70%CO2+30N2 controlled atmospheric packing.
Through consulting literatures, actual investigation, have no that ice temperature Carnis Gallus domesticus uses by epsilon-polylysine, Herba Rosmarini Officinalis extract, carboxymethyl
The biological preservation liquid of chitosan composition combines the fresh-keeping application of irradiation, and therefore the present invention compensate for it at fresh meat product fresh-keeping neck
Application in territory.
Summary of the invention
The present invention to solve technical problem is that the antistaling process improving a kind of fresh meat product, and provides it to implement, make
Use method.
The technical problem to be solved is realized by techniques below measure:
It is a feature of the present invention that concrete operation step:
(1), after live chickens are butchered at-2 DEG C ~ 4 DEG C, chicken breast is divided into 50g-500g；
(2), during piecemeal chicken breast is soaked in biological preservation liquid, this biological preservation liquid is epsilon-polylysine, Herba Rosmarini Officinalis extract, carboxylic
Methyl chitosan and water composition, wherein epsilon-polylysine, Herba Rosmarini Officinalis extract, carboxymethyl chitosan divide with the mass volume ratio of water
It is not: 0.01% ~ 1%, 0.1% ~ 10%, 1% ~ 20%；
(3) piecemeal chicken breast soak time is 0 ~ 10min, drains 0 ~ 10min after taking-up, and during draining, piecemeal chicken breast passes through
X-ray bombardment 0 ~ the 5min of 0 ~ 10MeV, the high-power electron beam 0 ~ 5min of 0 ~ 20MeV.
(4) chicken breast after draining uses PE freshness protection package controlled atmospheric packing, and gas ratio is: 30 ~ 90%CO2、10~70%N2,
Store under the conditions of-2 DEG C ~ 4 DEG C.
Select health, not damaged, great-hearted live chickens, after live chickens are butchered at-1 DEG C ~ 1 DEG C, chicken breast is divided into 150g-
300g。
Piecemeal chicken breast is soaked in biological preservation liquid, and this biological preservation liquid is epsilon-polylysine, Herba Rosmarini Officinalis extract, carboxylic
Methyl chitosan and water composition, wherein epsilon-polylysine, Herba Rosmarini Officinalis extract, carboxymethyl chitosan divide with the mass volume ratio of water
It is not: 0.1 ~ 0.8%, 1% ~ 5%, 2% ~ 6%.
Piecemeal chicken breast soak time is 2 ~ 7min, drains 3 ~ 7min after taking-up, and during draining, piecemeal chicken breast is through 3
X-ray bombardment 1 ~ the 3min of ~ 7MeV, the high-power electron beam 1 ~ 3min of 4 ~ 10MeV.
Chicken breast after draining uses PE freshness protection package controlled atmospheric packing, and gas ratio is: 50 ~ 80%CO2、20~50% N2,
Store under the conditions of-1 DEG C ~ 0 DEG C.
Select health, not damaged, great-hearted live chickens, after live chickens are butchered at 0 DEG C, chicken breast is divided into 200g.
Piecemeal chicken breast is soaked in biological preservation liquid, and this biological preservation liquid is epsilon-polylysine, Herba Rosmarini Officinalis extract, carboxylic
Methyl chitosan and water composition, wherein epsilon-polylysine, Herba Rosmarini Officinalis extract, carboxymethyl chitosan divide with the mass volume ratio of water
It is not: 0.4%, 2%, 3%.
Piecemeal chicken breast soak time is 6min, drains 5min after taking-up, and during draining, piecemeal chicken breast is through 4MeV
The high-power electron beam 2min of x-ray bombardment 2min, 7MeV.
Chicken breast after draining uses PE freshness protection package controlled atmospheric packing, and gas ratio is: 60%CO2、40%N2, at-0.5 DEG C
Under the conditions of store.
The preparation method of aforementioned biological fresh-keeping liquid:
4g epsilon-polylysine, 20g Herba Rosmarini Officinalis extract, 30g carboxymethyl chitosan is added, after being sufficiently stirred for 15min in 1L water
Obtain biological preservation liquid
The invention has the advantages that safe efficient, shelf life is long；The antimicrobial spectrum of epsilon-polylysine is very wide simultaneously, can effectively press down
The growth of microorganism in Carnis Sus domestica processed, and he can resolve in human body needed by human 8 in one of aminoacid lysine,
Being the antibacterial of a kind of auxotype, Herba Rosmarini Officinalis extract is in addition to having certain bacteriostasis, and also antioxidation, immunomodulating etc. are made
With, carboxymethyl chitosan has film property, can preferably keep the water-retaining property of meat products, and irradiation can effectively control and kill
Microorganism.The method is used to carry out chicken breast fresh-keeping with Shelf-life to about 25d days, and can effectively keeping chicken
The nutrition of meat and local flavor.
Detailed description of the invention
Operating process for making the present invention realize is easy to understand with creation characteristic, below in conjunction with detailed description of the invention,
The present invention is expanded on further.
After being butchered at 0 DEG C by live chickens healthy, lossless, great-hearted, chicken breast is divided into 200g,
Then piecemeal chicken breast is soaked in biological preservation liquid, this biological preservation liquid be epsilon-polylysine, Herba Rosmarini Officinalis extract,
Carboxymethyl chitosan and water composition, the wherein mass volume ratio of epsilon-polylysine, Herba Rosmarini Officinalis extract, carboxymethyl chitosan and water
It is respectively as follows: 0.4%, 2%, 3%, remaining is water.
Being 6min by piecemeal chicken breast soak time again, drain 5min after taking-up, during draining, piecemeal chicken breast passes through
The high-power electron beam 2min of x-ray bombardment 2min, 7MeV of 4MeV.
Chicken breast after finally draining uses PE freshness protection package controlled atmospheric packing, and gas ratio is: 60%CO2、40%N2,-
Store under the conditions of 0.5 DEG C.
The preparation method of aforementioned biological fresh-keeping liquid:
4g epsilon-polylysine, 20g Herba Rosmarini Officinalis extract, 30g carboxymethyl chitosan is added, after being sufficiently stirred for 15min in 1L water
Obtain biological preservation liquid.
Claims (10)
1. the preservation method of fresh meat goods, it is characterised in that: concrete operation step is as follows:
(1), after live chickens are butchered at-2 DEG C ~ 4 DEG C, chicken breast is divided into 50g-500g；
(2), during piecemeal chicken breast is soaked in biological preservation liquid, this biological preservation liquid is epsilon-polylysine, Herba Rosmarini Officinalis extract, carboxylic
Methyl chitosan and water composition, wherein epsilon-polylysine, Herba Rosmarini Officinalis extract, carboxymethyl chitosan divide with the mass volume ratio of water
It is not: 0.01% ~ 1%, 0.1% ~ 10%, 1% ~ 20%；
(3) piecemeal chicken breast soak time is 0 ~ 10min, drains 0 ~ 10min after taking-up, and during draining, piecemeal chicken breast passes through
X-ray bombardment 0 ~ the 5min of 0 ~ 10MeV, the high-power electron beam 0 ~ 5min of 0 ~ 20MeV；
(4) chicken breast after draining uses PE freshness protection package controlled atmospheric packing, and gas ratio is: 30 ~ 90%CO2、10~70%N2,-2
DEG C ~ 4 DEG C under the conditions of store.
The preservation method of a kind of fresh meat goods the most according to claim 1, it is characterised in that: select health, not damaged,
Great-hearted live chickens, after live chickens are butchered at-1 DEG C ~ 1 DEG C, are divided into 150g-300g by chicken breast.
The preservation method of a kind of fresh meat goods the most according to claim 1, it is characterised in that: piecemeal chicken breast is soaked in
In biological preservation liquid, this biological preservation liquid is epsilon-polylysine, Herba Rosmarini Officinalis extract, carboxymethyl chitosan and water composition, wherein
Epsilon-polylysine, Herba Rosmarini Officinalis extract, carboxymethyl chitosan are respectively as follows: 0.1 ~ 0.8% with the mass volume ratio of water, 1% ~ 5%, 2% ~
6%。
The preservation method of a kind of fresh meat goods the most according to claim 1, it is characterised in that: when piecemeal chicken breast soaks
Between be 2 ~ 7min, drain 3 ~ 7min after taking-up, during draining piecemeal chicken breast through 3 ~ 7MeV x-ray bombardment 1 ~ 3min, 4
High-power electron beam 1 ~ the 3min of ~ 10MeV.
The preservation method of a kind of fresh meat goods the most according to claim 1, it is characterised in that: the chicken breast after draining
Using PE freshness protection package controlled atmospheric packing, gas ratio is: 50 ~ 80%CO2、20~50%N2, store under the conditions of-1 DEG C ~ 0 DEG C.
The preservation method of a kind of fresh meat goods the most according to claim 1, it is characterised in that: after live chickens are butchered at 0 DEG C,
Chicken breast is divided into 200g.
The preservation method of a kind of fresh meat goods the most according to claim 1, it is characterised in that: piecemeal chicken breast is soaked in
In biological preservation liquid, this biological preservation liquid is epsilon-polylysine, Herba Rosmarini Officinalis extract, carboxymethyl chitosan and water composition, wherein
Epsilon-polylysine, Herba Rosmarini Officinalis extract, carboxymethyl chitosan are respectively as follows: 0.4% with the mass volume ratio of water, and 2%, 3%.
The preservation method of a kind of fresh meat goods the most according to claim 1, it is characterised in that: when piecemeal chicken breast soaks
Between be 6min, drain 5min after taking-up, during draining, piecemeal chicken breast is through the height of x-ray bombardment 2min, 7MeV of 4MeV
Can electron beam 2min.
The preservation method of a kind of fresh meat goods the most according to claim 1, it is characterised in that: the chicken breast after draining
Using PE freshness protection package controlled atmospheric packing, gas ratio is: 60%CO2、40%N2, store under the conditions of-0.5 DEG C.
The preservation method of a kind of fresh meat goods the most according to claim 1, it is characterised in that: in 1L water, add 4g
Epsilon-polylysine, 20g Herba Rosmarini Officinalis extract, 30g carboxymethyl chitosan, i.e. obtain biological preservation liquid after being sufficiently stirred for 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106509062A (en) * | 2016-12-30 | 2017-03-22 | 广东省农业科学院蚕业与农产品加工研究所 | Flammulina velutipes extractive formula with freshness retaining and color preventing effects on fresh chicken and preparation method and application thereof |
| CN107691970A (en) * | 2017-09-29 | 2018-02-16 | 芜湖绿而优农业科技有限公司 | A kind of formulated food antistaling agent and manufacture method and application |
| CN107853380A (en) * | 2017-10-28 | 2018-03-30 | 广东无尽食品有限公司 | A kind of low-temp antistaling method of birds meat products |
| CN108353997A (en) * | 2018-01-31 | 2018-08-03 | 河南科技学院 | A kind of method of the fresh-keeping chicken of ice temperature combination antistaling agent |
| CN110024842A (en) * | 2019-03-21 | 2019-07-19 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of chilled chicken preservation method and composite anti-corrosive liquid |
| CN111955529A (en) * | 2020-08-27 | 2020-11-20 | 四川中科高能科技发展有限责任公司 | Method for sterilizing pork by irradiation and application thereof |
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| CN102057978A (en) * | 2010-11-16 | 2011-05-18 | 河南工业大学 | Method for prolonging refreshing time of frozen and fresh chicken breast by skin vacuum packaging |
| CN102113539A (en) * | 2011-01-28 | 2011-07-06 | 上海海洋大学 | Method for keeping meat products fresh |
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| CN102057978A (en) * | 2010-11-16 | 2011-05-18 | 河南工业大学 | Method for prolonging refreshing time of frozen and fresh chicken breast by skin vacuum packaging |
| CN102113539A (en) * | 2011-01-28 | 2011-07-06 | 上海海洋大学 | Method for keeping meat products fresh |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509062A (en) * | 2016-12-30 | 2017-03-22 | 广东省农业科学院蚕业与农产品加工研究所 | Flammulina velutipes extractive formula with freshness retaining and color preventing effects on fresh chicken and preparation method and application thereof |
| CN107691970A (en) * | 2017-09-29 | 2018-02-16 | 芜湖绿而优农业科技有限公司 | A kind of formulated food antistaling agent and manufacture method and application |
| CN107853380A (en) * | 2017-10-28 | 2018-03-30 | 广东无尽食品有限公司 | A kind of low-temp antistaling method of birds meat products |
| CN108353997A (en) * | 2018-01-31 | 2018-08-03 | 河南科技学院 | A kind of method of the fresh-keeping chicken of ice temperature combination antistaling agent |
| CN110024842A (en) * | 2019-03-21 | 2019-07-19 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of chilled chicken preservation method and composite anti-corrosive liquid |
| CN111955529A (en) * | 2020-08-27 | 2020-11-20 | 四川中科高能科技发展有限责任公司 | Method for sterilizing pork by irradiation and application thereof |
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