CN107114465A - A kind of preconditioned method for preserving meat products - Google Patents
A kind of preconditioned method for preserving meat products Download PDFInfo
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- CN107114465A CN107114465A CN201710414815.8A CN201710414815A CN107114465A CN 107114465 A CN107114465 A CN 107114465A CN 201710414815 A CN201710414815 A CN 201710414815A CN 107114465 A CN107114465 A CN 107114465A
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- meat products
- preconditioned
- tea polyphenols
- beef
- eugenol
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 32
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 claims abstract description 114
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 64
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 64
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 claims abstract description 57
- 239000005770 Eugenol Substances 0.000 claims abstract description 57
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 claims abstract description 57
- 229960002217 eugenol Drugs 0.000 claims abstract description 57
- 239000000839 emulsion Substances 0.000 claims description 36
- 230000001954 sterilising effect Effects 0.000 claims description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000009920 food preservation Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 2
- 235000015278 beef Nutrition 0.000 description 66
- 235000013372 meat Nutrition 0.000 description 18
- 239000003205 fragrance Substances 0.000 description 11
- 238000004140 cleaning Methods 0.000 description 9
- 229910052736 halogen Inorganic materials 0.000 description 9
- 150000002367 halogens Chemical class 0.000 description 9
- 239000003755 preservative agent Substances 0.000 description 9
- 230000002335 preservative effect Effects 0.000 description 9
- 235000015067 sauces Nutrition 0.000 description 9
- 235000013555 soy sauce Nutrition 0.000 description 9
- 235000013547 stew Nutrition 0.000 description 9
- 230000000844 anti-bacterial effect Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 241000287828 Gallus gallus Species 0.000 description 7
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 6
- 244000223014 Syzygium aromaticum Species 0.000 description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 5
- 210000003746 feather Anatomy 0.000 description 5
- 230000003064 anti-oxidating effect Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000004904 shortening Methods 0.000 description 4
- 239000005711 Benzoic acid Substances 0.000 description 3
- 235000010233 benzoic acid Nutrition 0.000 description 3
- 230000000903 blocking effect Effects 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000010199 sorbic acid Nutrition 0.000 description 2
- 239000004334 sorbic acid Substances 0.000 description 2
- 229940075582 sorbic acid Drugs 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the preservation field of meat products, especially a kind of preservation method of preconditioned meat products.The present invention is handled preconditioned meat products using eugenol with method associated with Tea Polyphenols, significantly extend the shelf-life of preconditioned meat products, and the delicate flavour of preconditioned meat products is improved, has obtained a kind of can significantly extending the preconditioned food preservation phase and the preconditioned method for preserving meat products beneficial to health.
Description
Technical field
The present invention relates to Meat processing technical field, especially a kind of preconditioned method for preserving meat products.
Background technology
As people's rhythm of life is increasingly come, and the pursuit lived in life to smokeless, increasing consumer
Get used to buying the preconditioned meat products of shortening, be edible after slightly processing, be convenient for people to life.At present, commercially available preconditioned
Meat products mainly has in bulk and two kinds of forms of vacuum packaging.Bulk products, shelf life is short, easily putrid and deteriorated under room temperature condition,
Be not suitable for long-distance transport sale；Vacuum-packed preconditioned meat products, has longer shelf life, but be vacuum-packed at normal temperatures
Product easily there is browning phenomenon in storage, influence the desire to purchase of consumer.
To improve the shelf-life of shortening preconditioned meat products, brown stain is prevented, many producers are soaked and then wrapped using preservative
Dress directly adds preservative in shortening preconditioned meat products.Therefore, there are many consumers also to commercially available preconditioned meat system
The quality of product is worried, and the chemical substance such as preservative added in worry preconditioned meat products is healthy.Particularly with
For old man and children, so influence more serious.
The preservative overwhelming majority used in China, food production is artificial synthesized, conventional synthetic preservative
With sorbic acid and its salt, benzoic acid and its salt and parabens etc. for representative, improper use has certain side effect；Some
Preservative is even containing micro toxin, and long-term Excess free enthalpy can cause certain infringement to health.Widely used food
Exemplified by preservative benzoic acid, it is used for having dispute always in the world.Such as, because existing benzoic acid and sodium benzoate accumulates in product
The report of poison, protection of the child group of the European Community thinks that it should not be used in infant foods, and Japan is also made that sternly to its use
Lattice are limited.Even as one of safe preservative generally acknowledged in the world sorbic acid and potassium sorbate, Excess free enthalpy can also influence
The balance of human metabolism.
Eugenol, molecular formula is C10H12O2, is colourless or pale yellow liquid, there is strong cloves fragrance, water insoluble,
With good broad-spectrum antibacterial effect and safety non-toxic, it is the flavorant that China provides to allow to use, uses in meat
Measure as 40~2000mg/kg.It is now many using it with other combinations of perfumes as potpourri, such as CN101411538 discloses one
Plant a kind of spice composition for inhibiting food spoilage microorganisms and which use eugenol, mainly play the fragrance of eugenol and prevent
Corruption effect, but because eugenol fragrance is excessively strong, cause audience smaller, and can cover meat system for food preservation
Product itself local flavor.
Tea Polyphenols has stronger antioxidation, and its reproducibility is even up to 100 times of the different bad hematic acid of L-, also with suppression
Bacterium acts on, and such as has inhibitory action to staphylococcus, Escherichia coli, hay bacillus.Peculiar smell in the adsorbable food of Tea Polyphenols, because
This has certain deodorization.There is protective effect to the pigment in food, it can both play a part of natural pigment, again may be used
Prevent food from fading, Tea Polyphenols also has the formation and summation for suppressing nitrite.
Tea Polyphenols and eugenol are combined as natural antiseptic agent and come fresh-keeping to meat products progress, fourth can given full play to
The suction-operated of peculiar smell is relaxed by Tea Polyphenols on the basis of fragrant phenol broad-spectrum antibacterial effect and the local flavor effect of increase meat products
The strong cloves fragrance of eugenol, makes it more and happy, and Tea Polyphenols also has good antibacterial action and antioxidation.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of preconditioned food preservation side
Method, significantly extends the original local flavor for maintaining meat of the freshness date of preconditioned meat products, very limits, and to people
Body is harmless, and method for preserving meat products of the present invention comprises the following steps：
(1) its surface is smeared with 0.1%-0.8% eugenol emulsion after preconditioned meat products raw material is cleaned；
(2) preconditioned meat products raw material is sprayed with 1%-4% Tea Polyphenols solution, stands 15 minutes；
(3) preconditioned meat products raw material surface is smeared with 0.1%-0.8% eugenol emulsion again；
(4) preconditioned meat products raw material is sprayed with 1%-4% Tea Polyphenols solution again；
(5) raw material handled by eugenol emulsion and Tea Polyphenols solution is prepared according to common process and can directly eaten
With or again after heated curing eat preconditioned meat products；
(6) pack, produce after being sprayed with 1%-4% Tea Polyphenols solution to the preconditioned meat products prepared.
It is preferred that use eugenol emulsion concentration be 0.5%, eugenol has powerful broad-spectrum antimicrobial effect, eugenol
The concentration of emulsion can kill most of bacterium more than 0.1%, and sterilization speed can be accelerated by somewhat increasing concentration
And meat itself fragrance is excited, but should not be added excessively, the cloves fragrance of eugenol is strong, addition can excessively cause smell
Meat perfume is covered very much greatly and is difficult for most people receiving.
It is preferred that the Tea Polyphenols solution concentration that uses of step (2) and step (4) be 3%, Tea Polyphenols possesses broad-spectrum antiseptic effect
Fruit and inoxidizability, this programme are antibacterial by Tea Polyphenols and eugenol combination, and now the cost performance of 3% Tea Polyphenols antibacterial effect is most
Height, continues to increase Tea Polyphenols concentration antibacterial effect also without too big lifting, and is combined using Tea Polyphenols with eugenol, can be effective
The effect that Tea Polyphenols absorbs peculiar smell is played, the strong fragrance of eugenol is eliminated, propose fresh effect of the eugenol to meat is sent out
Wave, strong cloves fragrance will not be produced again.
It is preferred that the Tea Polyphenols solution concentration that uses of step (6) be 2%, now preconditioned meat products has completed,
New taste can be introduced by adding the Tea Polyphenols of high concentration, and antibacterial and antioxidation, this concentration are carried out using 2% Tea Polyphenols
New taste will not be not only introduced into preconditioned meat products, the fragrance of preconditioned meat products can also more protruded.
It is preferred that can also carry out vacuum sealed package and ultra-high pressure sterilization, vacuum sealing to the meat products made
Packaging can further lift the freshness date of preconditioned meat products, and visual concrete condition chooses whether to carry out the step；Super-pressure
Sterilizing can kill microorganism, the activity of inactive enzyme of wherein most or whole, so as to extend the fresh-keeping of preconditioned meat products
Phase, but preconditioned meat products mouthfeel can be caused to have and slightly declined, by the condition of ultra-high pressure sterilization control temperature be 24 DEG C~
50 DEG C, pressure is 400~600MPa, and sterilizing time is that 5~10min can minimize the loss of preconditioned meat products mouthfeel.
Compared with prior art, the technique effect of the invention is embodied in：
Preconditioned meat products is handled with method associated with Tea Polyphenols using eugenol, the wide of eugenol is given full play to
Bacteriostasis is composed, and adds the local flavor of preconditioned meat products；Absorb the effect of peculiar smell to relax eugenol by Tea Polyphenols
Strong fragrance, makes it easier to by big well-established；Pass through eugenol and the dual antibacterial action of Tea Polyphenols, and Tea Polyphenols
Antioxidation, preconditioned food preservation phase and safety non-toxic can significantly be extended, to health by having obtained one kind
Beneficial preconditioned method for preserving meat products.Solve existing preconditioned method for preserving meat products and use artificial preservative meeting
The problem of being caused damage to health and eugenol fragrance are excessively strong, the problem of applying limited in food antiseptic.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed
Scope is not only limited to made description.
Embodiment 1
A kind of fresh-preserving method for preparing of spiced beef, comprises the following steps：
(1) 30 kilograms of fresh beef are cut into 500g long block, its surface carried out with 0.5% eugenol emulsion after cleaning
Smear；
(2) beef after stripping and slicing is sprayed with 3% Tea Polyphenols solution, stands 15 minutes；
(3) the beef surface after stripping and slicing is smeared with 0.5% eugenol emulsion again；
(4) beef after stripping and slicing is sprayed with 3% Tea Polyphenols solution again；
(5) beef handled by eugenol emulsion and Tea Polyphenols solution is cooked, the sauce that 3% is then weighed with meat is carried out
Stew in soy sauce；
(6) sprayed with the 2% Tea Polyphenols solution beef good to halogen, then carried out vacuum sealed package；
(7) ultra-high pressure sterilization is carried out to packaged spiced beef, the temperature of ultra-high pressure sterilization is 35 DEG C, and pressure is
500MPa, sterilizing time is 5min.
Embodiment 2
A kind of fresh-preserving method for preparing of spiced beef, comprises the following steps：
(1) 30 kilograms of fresh beef are cut into 500g long block, its surface carried out with 0.8% eugenol emulsion after cleaning
Smear；
(2) beef after stripping and slicing is sprayed with 3% Tea Polyphenols solution, stands 15 minutes；
(3) the beef surface after stripping and slicing is smeared with 0.8% eugenol emulsion again；
(4) beef after stripping and slicing is sprayed with 3% Tea Polyphenols solution again；
(5) beef handled by eugenol emulsion and Tea Polyphenols solution is cooked, the sauce that 3% is then weighed with meat is carried out
Stew in soy sauce；
(6) sprayed with the 2% Tea Polyphenols solution beef good to halogen, then carried out vacuum sealed package；
(7) ultra-high pressure sterilization is carried out to packaged spiced beef, the temperature of ultra-high pressure sterilization is 35 DEG C, and pressure is
500MPa, sterilizing time is 5min.
Embodiment 3
A kind of fresh-preserving method for preparing of spiced beef, comprises the following steps：
(1) 30 kilograms of fresh beef are cut into 500g long block, its surface carried out with 0.1% eugenol emulsion after cleaning
Smear；
(2) beef after stripping and slicing is sprayed with 3% Tea Polyphenols solution, stands 15 minutes；
(3) the beef surface after stripping and slicing is smeared with 0.1% eugenol emulsion again；
(4) beef after stripping and slicing is sprayed with 3% Tea Polyphenols solution again；
(5) beef handled by eugenol emulsion and Tea Polyphenols solution is cooked, the sauce that 3% is then weighed with meat is carried out
Stew in soy sauce；
(6) sprayed with the 2% Tea Polyphenols solution beef good to halogen, then carried out vacuum sealed package；
(7) ultra-high pressure sterilization is carried out to packaged spiced beef, the temperature of ultra-high pressure sterilization is 35 DEG C, and pressure is
500MPa, sterilizing time is 5min.
Embodiment 4
A kind of fresh-preserving method for preparing of spiced beef, comprises the following steps：
(1) 30 kilograms of fresh beef are cut into 500g long block, its surface carried out with 0.5% eugenol emulsion after cleaning
Smear；
(2) beef after stripping and slicing is sprayed with 1% Tea Polyphenols solution, stands 15 minutes；
(3) the beef surface after stripping and slicing is smeared with 0.5% eugenol emulsion again；
(4) beef after stripping and slicing is sprayed with 1% Tea Polyphenols solution again；
(5) beef handled by eugenol emulsion and Tea Polyphenols solution is cooked, the sauce that 3% is then weighed with meat is carried out
Stew in soy sauce；
(6) sprayed with the 2% Tea Polyphenols solution beef good to halogen, then carried out vacuum sealed package；
(7) ultra-high pressure sterilization is carried out to packaged spiced beef, the temperature of ultra-high pressure sterilization is 35 DEG C, and pressure is
500MPa, sterilizing time is 5min.
Embodiment 5
A kind of fresh-preserving method for preparing of spiced beef, comprises the following steps：
(1) 30 kilograms of fresh beef are cut into 500g long block, its surface carried out with 0.5% eugenol emulsion after cleaning
Smear；
(2) beef after stripping and slicing is sprayed with 3% Tea Polyphenols solution, stands 15 minutes；
(3) the beef surface after stripping and slicing is smeared with 0.5% eugenol emulsion again；
(4) beef after stripping and slicing is sprayed with 3% Tea Polyphenols solution again；
(5) beef handled by eugenol emulsion and Tea Polyphenols solution is cooked, the sauce that 3% is then weighed with meat is carried out
Stew in soy sauce；
(6) sprayed with the 2% Tea Polyphenols solution beef good to halogen, then carried out vacuum sealed package.
The present embodiment is compared with embodiment 1 and does not use ultra-high pressure sterilization, and the spiced beef mouthfeel meat of acquisition more preferably, but is protected
The matter phase is slightly shorter.
Embodiment 6
A kind of fresh-preserving method for preparing of spiced beef, comprises the following steps：
(1) 30 kilograms of fresh beef are cut into 500g long block, its surface carried out with 0.5% eugenol emulsion after cleaning
Smear；
(2) beef after stripping and slicing is sprayed with 3% Tea Polyphenols solution, stands 15 minutes；
(3) the beef surface after stripping and slicing is smeared with 0.5% eugenol emulsion again；
(4) beef after stripping and slicing is sprayed with 3% Tea Polyphenols solution again；
(5) beef handled by eugenol emulsion and Tea Polyphenols solution is cooked, the sauce that 3% is then weighed with meat is carried out
Stew in soy sauce；
(6) sprayed, then directly pack it with the 2% Tea Polyphenols solution beef good to halogen.
The present embodiment is compared not using being vacuum-packed with embodiment 5, and the shelf-life can shorten, but cost of manufacture also phase
It should reduce.
Embodiment 7
A kind of fresh-preserving method for preparing of plain chicken, comprises the following steps：
(1) by cleaned chicken, killed or stripped feather off according to being cut after common process shortening, then with 0.5% eugenol emulsion to it
Smeared on surface；
(2) sprayed with the 3% Tea Polyphenols solution chicken, killed or stripped feather off blocking to cutting, stand 15 minutes；
(3) smeared again with the 0.5% eugenol emulsion chicken, killed or stripped feather off blocking to cutting；
(4) sprayed again with the 3% Tea Polyphenols solution chicken, killed or stripped feather off blocking to cutting；
(5) chicken, killed or stripped feather off that will be handled by eugenol emulsion and Tea Polyphenols solution smears assistant taste substance, assistant taste substance be by ginger it is fine and soft,
Garlic solvent, Bulbus Allii Fistulosi silk, refined salt add micro-boiling peanut oil；
(6) ready-made plain chicken is sprayed with 2% Tea Polyphenols solution, is then carried out vacuum sealed package.
Comparative example 1
A kind of fresh-preserving method for preparing of spiced beef, comprises the following steps：
(1) 30 kilograms of fresh beef are cut into 500g long block, its surface carried out with 0.5% eugenol emulsion after cleaning
Smear, stand 15 minutes；
(2) the beef surface after stripping and slicing is smeared with 0.5% eugenol emulsion again；
(5) beef handled by eugenol emulsion is cooked, the sauce that 3% is then weighed with meat carries out stew in soy sauce；
(6) the good beef of halogen is subjected to vacuum sealed package；
(7) ultra-high pressure sterilization is carried out to packaged spiced beef, the temperature of ultra-high pressure sterilization is 35 DEG C, and pressure is
500MPa, sterilizing time is 5min.
Comparative example 2
A kind of fresh-preserving method for preparing of spiced beef, comprises the following steps：
(1) 30 kilograms of fresh beef are cut into 500g long block, its surface applied with 1% eugenol emulsion after cleaning
Smear, stand 15 minutes；
(2) the beef surface after stripping and slicing is smeared with 1% eugenol emulsion again；
(5) beef handled by eugenol emulsion is cooked, the sauce that 3% is then weighed with meat carries out stew in soy sauce；
(6) the good beef of halogen is subjected to vacuum sealed package；
(7) ultra-high pressure sterilization is carried out to packaged spiced beef, the temperature of ultra-high pressure sterilization is 35 DEG C, and pressure is
500MPa, sterilizing time is 5min.
Comparative example 3
A kind of fresh-preserving method for preparing of spiced beef, comprises the following steps：
(1) 30 kilograms of fresh beef are cut into 500g long block, with 3% Tea Polyphenols solution to the beef after stripping and slicing after cleaning
Sprayed, stand 15 minutes；
(4) beef after stripping and slicing is sprayed with 3% Tea Polyphenols solution again；
(5) beef handled by Tea Polyphenols solution is cooked, the sauce that 3% is then weighed with meat carries out stew in soy sauce；
(6) sprayed with the 2% Tea Polyphenols solution beef good to halogen, then carried out vacuum sealed package；
(7) ultra-high pressure sterilization is carried out to packaged spiced beef, the temperature of ultra-high pressure sterilization is 35 DEG C, and pressure is
500MPa, sterilizing time is 5min.
Embodiment 1-4 is compared with comparative example 1-3：
Contrast understands that eugenol can effectively extend the shelf life with Tea Polyphenols combination, and it is strong to eliminate eugenol
Cloves smell, the natural antisepsis fresh-keeping agent extensive use in food fresh-keeping for enabling this green of eugenol harmless.
Finally it is pointed out that above example is only the more representational example of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, can also there is many deformations.One of ordinary skill in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (7)
1. a kind of preconditioned method for preserving meat products, it is characterised in that comprise the following steps：
(1) its surface is smeared with 0.1%-0.8% eugenol emulsion after preconditioned meat products raw material is cleaned；
(2) preconditioned meat products raw material is sprayed with 1%-4% Tea Polyphenols solution, stands 15 minutes；
(3) preconditioned meat products raw material surface is smeared with 0.1%-0.8% eugenol emulsion again；
(4) preconditioned meat products raw material is sprayed with 1%-4% Tea Polyphenols solution again；
(5) by the raw material handled by eugenol emulsion and Tea Polyphenols solution according to common process prepare it is direct-edible or
The preconditioned meat products eaten again after heated curing；
(6) pack, produce after being sprayed with 1%-4% Tea Polyphenols solution to the preconditioned meat products prepared.
2. preconditioned method for preserving meat products as claimed in claim 1, it is characterised in that：What step (1) and step (3) were used
Eugenol emulsion concentration is 0.5%.
3. preconditioned method for preserving meat products as claimed in claim 1, it is characterised in that：What step (2) and step (4) were used
Tea Polyphenols solution concentration is 3%.
4. preconditioned method for preserving meat products as claimed in claim 1, it is characterised in that：The Tea Polyphenols that step (6) is used is molten
Liquid concentration is 2%.
5. preconditioned method for preserving meat products as claimed in claim 1, it is characterised in that：Manner of packing in step (6) is
Vacuum sealed package.
6. preconditioned method for preserving meat products as claimed in claim 5, it is characterised in that：Good to vacuum sealed package is presetting
Manage meat products and carry out ultra-high pressure sterilization.
7. preconditioned method for preserving meat products as claimed in claim 6, it is characterised in that：The temperature of the ultra-high pressure sterilization is
24 DEG C~50 DEG C, pressure is 400~600MPa, and sterilizing time is 5~10min.
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