CN106305965A - Partial freezing and controlled atmosphere preservation method for mutton - Google Patents
Partial freezing and controlled atmosphere preservation method for mutton Download PDFInfo
- Publication number
- CN106305965A CN106305965A CN201610675690.XA CN201610675690A CN106305965A CN 106305965 A CN106305965 A CN 106305965A CN 201610675690 A CN201610675690 A CN 201610675690A CN 106305965 A CN106305965 A CN 106305965A
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- China
- Prior art keywords
- caprae seu
- seu ovis
- carnis caprae
- mutton
- preservation
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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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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Abstract
The present invention discloses a partial freezing and controlled atmosphere preservation method for mutton, and belongs to the technical field of fresh meat preservation. The method comprises the following steps: mutton ultraviolet radiating (the ultraviolet radiation is a short-wave ultraviolet radiation at 254 nm, an ambient temperature during the radiation is 6-8 DEG C, a time is 20-50 min, and a distance is 9-30 cm), cutting, vacuum pre-cooling (a pressure of the vacuum pre-cooling is 1-2 kPa, a time is 10-30 min and a center temperature of the mutton is lowered to be 0-4 DEG C), atmosphere controlling and packaging, partial freezing storing, warehouse discharging, and marketing. The method aims at the defects of traditional mutton preservation methods that the shelf life is short and the quality is poor during the storage periods, and conducts optimization and improvement of the sheep slaughtering method and preservation method. The method can very control the total number of microbial colonies of the mutton and delays the increase of pH and protein degradation, and the preservation period of the mutton can reach 30 days or more. The method is simple in steps, highly efficient, safe and low in costs, can prolong the preservation period under the premise of maintaining the original sensory quality of the mutton, and has a very great practical significance for raising the economic value of the mutton.
Description
Technical field
The invention belongs to fresh meat technical field of preservation of fresh, be specifically related to that a kind of Carnis caprae seu ovis is micro-freezes air regulating fresh-keeping method.
Background technology
Carnis caprae seu ovis lovely luster, fine and tender taste, easily digest, there is the highest nutrition and economic worth.In recent years, along with city
The development in city, the production base of Carnis caprae seu ovis is often away from consumption market, the problem bringing Carnis caprae seu ovis transport and preservation and freshness.At present
Carnis caprae seu ovis storage mainly uses cold preservation (0～4 DEG C) and cold storage (less than-18 DEG C).The good refreshing effect of cold preservation Carnis caprae seu ovis but the shelf-life short,
Though cold storage long shelf-life, after thawing, juice loss rate is serious, and energy consumption is big.
Short wave ultraviolet is considered as a kind of physical treatment method without chemical contamination, because it will not to handled article
Cause secondary pollution, green safety, and low cost, high financial profit.There are some researches show, can reduce after ultraviolet irradiates
Fresh meat surface microorganism quantity, extends fresh keeping time.
Vacuum cooled is to be placed in vacuum environment by the food containing free water, utilizes the evaporation latent heat band forage of free water
The tradition cooling means such as the cooling means of product heat is compared, when the advantage that vacuum cooled is the most prominent is can be greatly shortened process
Between, and food product temperature is more uniformly distributed, it is possible to and more effectively control the breeding of microorganism, keep food quality.
Preservation by partial freezes and supercooling cold preservation also known as part, and its reserve temperature is typically the temperature of 1～2 DEG C below freezing
Scope carries out slight chilled storage.Meat product is carried out fresh-keeping, it is possible to avoid after freezing meat cell and group in this temperature band
The destruction knitted, in the case of ensureing that fresh meat quality is similar to traditional cold fresh meat quality, more effectively suppresses the growth of microorganism
Breeding, extends the fresh keeping time of meat, expands free air space and the time of meat, reduces the corrupt loss after meat is butchered, improves economy
Benefit.
Controlled atmospheric packing is to suppress growth of microorganism by the gas in regulation packaging bag and weaken food composition oxidation instead
A kind of packaged form answered, compared with vacuum packaging mode in actual production, can significantly extend the shelf life of product.Controlled atmospheric packing
The gas used is generally O2、CO2And N2, also there are numerous studies to find, in controlled atmospheric packing, CO can substitute O2Color fixative to Chilled Meats
Fresh-keeping effect, the different proportion between regulation gas can be with the fresh-keeping effect of appreciable impact fresh meat.CO2It is that controlled atmospheric packing makes
Use widest gas, microorganism is had good inhibitory action, but when concentration is higher than 40%, packaging can be inhaled by meat because of carbon dioxide
Receive and subside.O2Meat can be made to have charming shiny red, N2Can serve as filling gas, with carbon dioxide one
Rise and be filled with in controlled atmospheric packing, be so possible to prevent carbon dioxide to be absorbed by the product packaging afterwards and occur subsiding.The pass of controlled atmospheric packing
Key is the selection of gas in packaging, and rational controlled atmospheric packing is possible not only to ensure the hygienic quality of fresh meat, it is also possible to extend fresh
The fresh keeping time of fresh meat.
Development composite fresh preservation technology, can be effectively improved meat preservation effect, is the fresh-keeping developing direction of fresh meat.At present will be true
Empty pre-cooling, ultraviolet sterilization, controlled atmospheric packing combine micro-freeze storage and is applied to that Carnis caprae seu ovis is fresh-keeping also belongs to blank.
Summary of the invention
It is an object of the invention to: provide that a kind of Carnis caprae seu ovis is micro-freezes air regulating fresh-keeping method.
One Carnis caprae seu ovis of the present invention is micro-freezes air regulating fresh-keeping method, carries out as steps described below:
Step 1, will butcher after Carnis caprae seu ovis ultraviolet irradiate；Described ultraviolet irradiates for 254nm short-wave ultraviolet light irradiation, photograph
When penetrating, ambient temperature is 6～8 DEG C, and the time is 20～50min, and distance is 9～30cm；
Step 2, through step 1 ultraviolet irradiate after Carnis caprae seu ovis segmentation；
Step 3, through step 2 split after Carnis caprae seu ovis surface sprinkling, spray water final vacuum pre-cooling, vacuum pre-cooling pressure is 1～2kPa, time
Between be 10～30min, Carnis caprae seu ovis central temperature is down to 0～4 DEG C；
Step 4, Carnis caprae seu ovis after step 3 vacuum pre-cooling carry out controlled atmospheric packing；
Step 5, Carnis caprae seu ovis after step 4 controlled atmospheric packing is micro-freezes storage to outbound, listing, wherein Carnis caprae seu ovis micro-freeze reserve temperature for-
2.5～-4 DEG C.Preferably, described Carnis caprae seu ovis is micro-to be frozen in air regulating fresh-keeping method, step 1, described slaughter environment temperature be 6～
8℃。
Preferably, described Carnis caprae seu ovis is micro-to be frozen in air regulating fresh-keeping method, step 3, and the micro-air regulating fresh-keeping method that freezes of Carnis caprae seu ovis is described
Segmentation weight be 200～1000g.
Preferably, Carnis caprae seu ovis is micro-to be frozen in air regulating fresh-keeping method, step 5, and described controlled atmospheric packing gas is 60%～80%O2、
20%～40%CO2, 70%～80%N2, 1%～5%CO, select two kinds of gases of at least a part of which to carry out controlled atmospheric packing, the packaging of controlled atmospheric packing
Bag is polyethylene nylon combined package bag, a size of grows 400～800mm, and wide 300～600mm, thickness is 0.10mm, controlled atmosphere bag
Between dress, ambient temperature is 0～4 DEG C.
There is advantages that
The Carnis caprae seu ovis of the method preservation and freshness can reduce the deterioration of Carnis caprae seu ovis organoleptic quality, can more effectively delay Carnis caprae seu ovis to store
PH, TVB-N, the rising of microbe colony sum during Tibetan, storage period was up to more than 30 days, it is achieved the long-acting guarantor of fresh mutton
Fresh.The short wave ultraviolet used and controlled atmospheric packing are physical fresh-keeping method, meet food safety requirements, and reliability is high.We
It is fresh-keeping that method is also applied for the fresh meat such as Carnis Sus domestica, beef through parameter adjustment.
Detailed description of the invention
It is further elucidated with the present invention below by the detailed description of detailed description of the invention, but is not the limit to the present invention
System, only illustrates.
Embodiment 1:
(1) Carnis caprae seu ovis is butchered in the killing floor of 6～8 DEG C, butchers rear overhang and is hung on track；
(2) using short wave ultraviolet to sterilize online in orbit, during sterilization, ambient temperature is 6～8 DEG C, and the time is 20min, distance
For 9cm；
(3) after ultraviolet sterilization, Carnis caprae seu ovis is split, every piece of weight 800～820g；
(4) Carnis caprae seu ovis after segmentation being carried out vacuum pre-cooling, vacuum pre-cooling pressure is 1kPa, and the time is 30min, by Carnis caprae seu ovis center temperature
Degree is down to 4 DEG C；
(6) Carnis caprae seu ovis after ultraviolet irradiates carries out controlled atmospheric packing, and the packaging bag of controlled atmospheric packing is polyethylene nylon composite packaging
Bag, a size of 800 × 600 × 0.10mm, 20%CO2+80%N2, during controlled atmospheric packing, ambient temperature is 0～4 DEG C；
(7) Carnis caprae seu ovis after controlled atmospheric packing is preserved to outbound, listing under the conditions of-3 DEG C.
This time freshness date was up to 30 days.
Embodiment 2:
(1) Carnis caprae seu ovis is butchered in the killing floor of 6～8 DEG C, butchers rear overhang and is hung on track；
(2) sterilizing online with short wave ultraviolet in orbit, during sterilization, ambient temperature is 6～8 DEG C, and the time is 50min, and distance is
30cm；
(3) after ultraviolet sterilization, sheep lean pork taken under the spinal column of a hog is split, every piece of weight 200～220g；
(4) Carnis caprae seu ovis after segmentation being carried out vacuum pre-cooling, vacuum pre-cooling pressure is 2kPa, and the time is 15min, by Carnis caprae seu ovis center temperature
Degree is down to 0 DEG C；
(5) Carnis caprae seu ovis after ultraviolet irradiates carries out controlled atmospheric packing, and the packaging bag of controlled atmospheric packing is polyethylene nylon composite packaging
Bag, a size of 300 × 400 × 0.10mm, 80%O2+20%CO2, during controlled atmospheric packing, ambient temperature is 0～4 DEG C；
(6) Carnis caprae seu ovis after controlled atmospheric packing is preserved to outbound, listing in-3 DEG C.
This time freshness date was up to 35 days.
Embodiment 3:
(1) Carnis caprae seu ovis is butchered in the killing floor of 6～8 DEG C, butchers and is placed on conveyer belt；
(2) using short wave ultraviolet to sterilize online on a moving belt, during sterilization, ambient temperature is 6～8 DEG C, and the time is 20min, away from
From for 10cm；
(3) after ultraviolet sterilization, gigot meat is split, every piece of weight 500～520g；
(4) Carnis caprae seu ovis after segmentation being carried out vacuum pre-cooling, vacuum pre-cooling pressure is 1.5kPa, and the time is 25min, by Carnis caprae seu ovis center
Temperature is down to 0 DEG C；
(5) Carnis caprae seu ovis after ultraviolet irradiates carries out controlled atmospheric packing, and the packaging bag of controlled atmospheric packing is polyethylene nylon composite packaging
Bag, a size of 700 × 500 × 0.10mm, 1%CO+24%CO2+75N2, during controlled atmospheric packing, ambient temperature is 0～4 DEG C；
(6) Carnis caprae seu ovis after controlled atmospheric packing is preserved to outbound, listing in-4 DEG C.
This time freshness date was up to 40 days.
Claims (3)
1. a Carnis caprae seu ovis is micro-freezes air regulating fresh-keeping method, it is characterised in that carry out in accordance with the following steps:
Step 1: the Carnis caprae seu ovis ultraviolet after butchering irradiates；Described ultraviolet irradiates for 254nm short-wave ultraviolet light irradiation, photograph
When penetrating, ambient temperature is 6～8 DEG C, and the time is 20～50min, and distance is 9～30cm；
Step 2: the Carnis caprae seu ovis segmentation after step 1 ultraviolet irradiates；
Step 3: the Carnis caprae seu ovis surface sprinkling after step 2 is split, final vacuum pre-cooling of spraying water, vacuum pre-cooling pressure is 1～2kPa, time
Between be 10～30min, Carnis caprae seu ovis central temperature is down to 0～4 DEG C；
Step 4: the Carnis caprae seu ovis after step 3 vacuum pre-cooling carries out controlled atmospheric packing；
Step 5: Carnis caprae seu ovis after step 4 controlled atmospheric packing is micro-freezes storage to outbound, listing, wherein Carnis caprae seu ovis micro-freeze reserve temperature for-
2.5～-4 DEG C.
2. Carnis caprae seu ovis is micro-as claimed in claim 1 freezes air regulating fresh-keeping method, it is characterised in that: in step 3, described segmentation weight
It is 200～1000g.
3. Carnis caprae seu ovis is micro-as claimed in claim 1 freezes air regulating fresh-keeping method, it is characterised in that: in step 5, described controlled atmospheric packing gas
Body is 60%～80% O2, 20%～40% CO2, 70%～80% N2, 1%～5% CO, select two kinds of gases of at least a part of which to carry out controlled atmosphere
Packaging, the packaging bag of controlled atmospheric packing is polyethylene nylon combined package bag, a size of grows 400～800mm, wide 300～600mm,
Thickness is 0.10mm, and between controlled atmospheric packing, ambient temperature is 0～4 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610675690.XA CN106305965A (en) | 2016-08-17 | 2016-08-17 | Partial freezing and controlled atmosphere preservation method for mutton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610675690.XA CN106305965A (en) | 2016-08-17 | 2016-08-17 | Partial freezing and controlled atmosphere preservation method for mutton |
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| Publication Number | Publication Date |
|---|---|
| CN106305965A true CN106305965A (en) | 2017-01-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610675690.XA Pending CN106305965A (en) | 2016-08-17 | 2016-08-17 | Partial freezing and controlled atmosphere preservation method for mutton |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173424A (en) * | 2017-04-21 | 2017-09-19 | 中国农业科学院农产品加工研究所 | Ice temperature extends mutton color stability method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611843A (en) * | 2009-07-24 | 2009-12-30 | 狗不理集团股份有限公司 | The preparation method of biological preservative farci flour product |
| CN103238664A (en) * | 2013-05-06 | 2013-08-14 | 苏州农业职业技术学院 | Air-conditioned preservative production technology of wild chickweed tender tip |
| CN104522146A (en) * | 2014-12-24 | 2015-04-22 | 中国科学院昆明植物研究所 | Preservation method of tricholoma matsutake |
| CN104542930A (en) * | 2014-12-08 | 2015-04-29 | 云南省农业科学院生物技术与种质资源研究所 | Preservation method of boletus bainiugan dentinger |
-
2016
- 2016-08-17 CN CN201610675690.XA patent/CN106305965A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611843A (en) * | 2009-07-24 | 2009-12-30 | 狗不理集团股份有限公司 | The preparation method of biological preservative farci flour product |
| CN103238664A (en) * | 2013-05-06 | 2013-08-14 | 苏州农业职业技术学院 | Air-conditioned preservative production technology of wild chickweed tender tip |
| CN104542930A (en) * | 2014-12-08 | 2015-04-29 | 云南省农业科学院生物技术与种质资源研究所 | Preservation method of boletus bainiugan dentinger |
| CN104522146A (en) * | 2014-12-24 | 2015-04-22 | 中国科学院昆明植物研究所 | Preservation method of tricholoma matsutake |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173424A (en) * | 2017-04-21 | 2017-09-19 | 中国农业科学院农产品加工研究所 | Ice temperature extends mutton color stability method |
| CN107173424B (en) * | 2017-04-21 | 2019-07-30 | 中国农业科学院农产品加工研究所 | Ice temperature extends mutton color stability method |
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Application publication date: 20170111 |
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