CN107173424A - Ice temperature extends mutton color stability method - Google Patents
Ice temperature extends mutton color stability method Download PDFInfo
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- CN107173424A CN107173424A CN201710266619.0A CN201710266619A CN107173424A CN 107173424 A CN107173424 A CN 107173424A CN 201710266619 A CN201710266619 A CN 201710266619A CN 107173424 A CN107173424 A CN 107173424A
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- 238000000034 method Methods 0.000 title claims abstract description 38
- 238000003860 storage Methods 0.000 claims abstract description 41
- 235000013372 meat Nutrition 0.000 claims abstract description 26
- 241001494479 Pecora Species 0.000 claims abstract description 23
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 241000283707 Capra Species 0.000 claims abstract description 11
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 21
- 229910052760 oxygen Inorganic materials 0.000 claims description 21
- 239000001301 oxygen Substances 0.000 claims description 21
- 230000005540 biological transmission Effects 0.000 claims description 12
- 210000004003 subcutaneous fat Anatomy 0.000 claims description 10
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000005022 packaging material Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 17
- 241000219307 Atriplex rosea Species 0.000 description 15
- 210000003205 muscle Anatomy 0.000 description 15
- 239000000463 material Substances 0.000 description 8
- 102000004316 Oxidoreductases Human genes 0.000 description 6
- 108090000854 Oxidoreductases Proteins 0.000 description 6
- 230000008859 change Effects 0.000 description 6
- 238000004040 coloring Methods 0.000 description 6
- 239000002932 luster Substances 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- 108010050846 oxymyoglobin Proteins 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000035699 permeability Effects 0.000 description 5
- 108010029165 Metmyoglobin Proteins 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000003307 slaughter Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 230000000284 resting effect Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 108010062374 Myoglobin Proteins 0.000 description 1
- 102000036675 Myoglobin Human genes 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization 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
- 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
-
- 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
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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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Extend mutton color stability method the invention discloses a kind of ice temperature, including：Step 1: sheep is rested before killing；Step 2: removing mutton from sheep and goat carcass after killing, and cooling processing is carried out to mutton；Preserved Step 3: mutton is placed under ice temperature environment, the storage time under ice temperature environment is not less than 2 days.Ice temperature extension mutton color stability method of the present invention is rested before sheep is slaughtered, cooling processing is carried out to mutton after government official, finally mutton is placed under ice temperature environment and preserved, and storage time of the mutton under ice temperature environment is determined to be not less than 2 days, so as to extend the color stability of mutton, the shelf life of mutton is extended, is that the production, transport, sale of mutton are provided convenience, significantly improves meat production, transport, sale enterprise economic benefit.
Description
Technical field
Processing technique field, more particularly to ice temperature extension mutton color stability method are butchered the invention belongs to fowl poultry kind.
Background technology
Color and luster of meat is that consumer judges fresh meat freshness and acceptable most important index, is to determine consumer's purchase
It is intended to most crucial factor.In storage, the color and luster change of cold fresh meat is the major reason of its reduced shelf-life, and consumer is often
Yellowish pink change and microorganism are grown to cause putrid and deteriorated to connect, stockpiling of unsold product is caused due to yellowish pink change, to meat
Product industry causes huge economic losses.
Color and luster of meat is mainly regulated and controled by two aspect factors, and one is the content and state of coloring matter in meat, and two be muscle groups
Knit configuration state.Myoglobins is the crucial coloring matter that yellowish pink is determined in muscle, and it has the different chemical shape of three kinds of colors
State：De-oxygenated myoglobin (kermesinus), oxymyoglobin (cerise), metmyoglobin (brown).Myoglobins is different
The content ratio of chemical state determines meat surface color.Under refrigerated condition, myoglobins is because occurring oxidation reaction generation high ferro
Myoglobins is the gradually brown stain of meat surface color；Under freezing conditions, the institutional framework of meat is destroyed because freezing, serious shadow
Ring the color and luster of solution frozen meat.
The content of the invention
For above-mentioned technical problem, the present invention has designed and developed a kind of ice temperature extension mutton color stability method, makes storage
Yellowish pink pool is more preferable during Tibetan, and storage period is longer.
The technical scheme that the present invention is provided is：
A kind of ice temperature extends mutton color stability method, including：
Step 1: sheep is rested before killing；
Step 2: removing mutton from sheep and goat carcass after killing, and cooling processing is carried out to mutton；
Preserved Step 3: mutton is placed under ice temperature environment, the storage time under ice temperature environment is not less than 2 days.
Preferably, in described ice temperature extension mutton color stability method, in the step 2, from sheep and goat carcass after government official
Mutton is removed, using vacuum packaging, cooling processing is carried out to mutton.
Preferably, in described ice temperature extension mutton color stability method, the oxygen transmission rate of the vacuum packaging material
For 40cm3/(m2·24h·atm)。
Preferably, in described ice temperature extension mutton color stability method, in the step 3, under ice temperature environment
In storage, oxygen transmission rate is used for 10600cm3/ (m224hatm), rate of perviousness is 68.5g/ (m2Packing timber 24h)
Material packaging.
Preferably, in described ice temperature extension mutton color stability method, in the step 2, the cooling processing
To be realized on ice by the way that mutton is placed in.
Preferably, in described ice temperature extension mutton color stability method, in the step 2, mutton is on ice
Temperature fall time is not less than 2h.
Preferably,, will in 2.5h after government official in the step 3 in described ice temperature extension mutton color stability method
Mutton is placed under ice temperature environment and preserved.
Preferably, in described ice temperature extension mutton color stability method, in the step 2, carried out to mutton
After cooling processing, the surface manadesma and subcutaneous fat of mutton are also rejected.
Preferably, in described ice temperature extension mutton color stability method, in the step 2, mutton is being rejected
After surface manadesma and subcutaneous fat, mutton is divided into cube meat.
Ice temperature extension mutton color stability method of the present invention is rested before sheep is slaughtered, to mutton after government official
Cooling processing is carried out, finally mutton is placed under ice temperature environment and preserved, and storage time of the mutton under ice temperature environment is determined
To be not less than 2 days, so as to extend mutton color stability, the shelf life of mutton is extended, is the production, transport, pin of mutton
Sell and provide convenience, significantly improve meat production, transport, sale enterprise economic benefit.
Brief description of the drawings
Fig. 1 is mutton pH changing trend diagrams in comparative example one and embodiment one；
Fig. 2 is mutton oxymyoglobin relative amount changing trend diagram in comparative example one and embodiment one；
Fig. 3 is mutton color stability value changes tendency chart in comparative example one and embodiment one；
Fig. 4 is mutton high ferro myohemoglobin reductase activity change tendency chart in comparative example one and embodiment one；
Fig. 5 is mutton red scale value comparing result figure in embodiment one and embodiment two；
Fig. 6 is mutton red scale value comparing result figure in embodiment one and embodiment three；
Fig. 7 is mutton red scale value comparing result figure in comparative example one and embodiment one；
Fig. 8 is mutton total plate count comparing result figure in comparative example one and embodiment one.
Embodiment
The present invention is described in further detail below in conjunction with the accompanying drawings, to make those skilled in the art with reference to specification text
Word can be implemented according to this.
The present invention provides a kind of ice temperature extension mutton color stability method, including：
Step 1: sheep is rested before killing；
Step 2: removing mutton from sheep and goat carcass after killing, and cooling processing is carried out to mutton；
Preserved Step 3: mutton is placed under ice temperature environment, the storage time under ice temperature environment is not less than 2 days.
Ice temperature refer to less than water chill point (0 DEG C) and higher than meat chill point temperature province.The ice of most of food
Temperature area is between -0.5 DEG C~-2.8 DEG C, and different food products are different with composition because of the species of its raw material, and freezing point temperature is different.Storage
Its physiological metabolism of food under the conditions of ice temperature can effectively slow down the bad quality caused by oxidation reaction in extremely low level
Become, extend fresh food storage period, while the nutrition leak for avoiding chilled storage from causing.
Specifically, the mode of resting can be for jejunitas, water supply, without mixed group, and the time of resting is 1h.Answering for sheep can be eliminated by resting
Swash reaction, play the purpose for improving color stability.
Cooling processing is to avoid mutton storage in being removed to from trunk into ice temperature environment from occurring oxygen in this period
Change, go bad, cause meat to be deteriorated, color stability reduction.
In a preferred embodiment, in described ice temperature extension mutton color stability method, in the step 2,
Mutton is removed from sheep and goat carcass after government official, using vacuum packaging, cooling processing is carried out to mutton.Vacuum packaging can reduce mutton surface
Coloring matter reacts with the oxygen in air, can further improve color stability.
In a preferred embodiment, in described ice temperature extension mutton color stability method, the vacuum packaging
The oxygen transmission rate of material is 40cm3/(m2·24h·atm).I.e. using the low vacuum packaging material of oxygen transmission rate, it is to avoid mutton surface colour
Plain material touches air, is reacted with the oxygen in air, influences color stability.
In a preferred embodiment, in described ice temperature extension mutton color stability method, in the step 3,
Under ice temperature environment in storage, oxygen transmission rate is used for 10600cm3/(m224hatm), rate of perviousness is 68.5g/ (m2·
Packaging material packaging 24h).The low packaging material of permeability rate i.e. using oxygen transmission rate height, under ice temperature environment, mutton surface colour
With oxygen appropriate oxidation reaction occurs for plain material, to generate appropriate myoglobins, so that yellowish pink is long under ice temperature environment
Time keeps scarlet color and luster.
In a preferred embodiment, in described ice temperature extension mutton color stability method, in the step 2,
The cooling is processed as realizing on ice by the way that mutton is placed in.Mutton is placed on ice, mutton fast cooling can be reached for
Purpose, further reduces mutton surface coloring matter and occurs oxidation reaction with oxygen.
In a preferred embodiment, in described ice temperature extension mutton color stability method, in the step 2,
Temperature fall time of the mutton on ice is not less than 2h, reaches the temperature requirement of Icetemperature Storage.
In a preferred embodiment, in described ice temperature extension mutton color stability method, in the step 3,
Mutton is placed under ice temperature environment in 2.5h after government official and preserved, meet Icetemperature Storage needs progress fast cooling to mutton before storage
It is required that, while preventing mutton surface coloring matter from occurring oxidation reaction, influence color stability and storage period with oxygen.
In a preferred embodiment, in described ice temperature extension mutton color stability method, in the step 2,
After cooling processing are carried out to mutton, the surface manadesma and subcutaneous fat of mutton are also rejected, musculature is fully contacted with oxygen,
Produce lasting fresh colour.
In a preferred embodiment, in described ice temperature extension mutton color stability method, in the step 2,
After the surface manadesma and subcutaneous fat of mutton is rejected, mutton is divided into cube meat.
Comparative example one presented below, embodiment one are to embodiment three, to enable those skilled in the art to understand the present invention
Technical scheme.
Comparative example one
1) sheep pre-slaughter rest 1h with eliminate stress, sheep and goat carcass both sides longissimus dorsi muscle is removed after government official in 0.5h, using vacuum packet
Dress is placed on ice；
2) surface manadesma and subcutaneous fat are rejected, 2cm chumps is divided into perpendicular to muscle fibre direction, uses oxygen transmission rate
The low material parcel cube meat of high, permeability rate；
3) cube meat is put under cold storage environment (4 DEG C) in 2.5h after killing and preserved, periodically sampling carries out index determining.
Embodiment one
1) sheep pre-slaughter rest 1h with eliminate stress, sheep and goat carcass both sides longissimus dorsi muscle is removed after government official in 0.5h, using vacuum packet
Dress is placed on ice；
2) surface manadesma and subcutaneous fat are rejected, 2cm chumps is divided into perpendicular to muscle fibre direction, uses oxygen transmission rate
The low material parcel cube meat of high, permeability rate；
3) in preserving cube meat for (- 1.3 ± 0.5 DEG C) in ice temperature environment in 2.5h after government official, periodically sampling carries out index determining.
Embodiment two
1) sheep pre-slaughter rest 1h with eliminate stress, remove sheep and goat carcass both sides longissimus dorsi muscle after government official in 0.5h, no packaging is exposed
It is placed on ice in air；
2) surface manadesma and subcutaneous fat are rejected, 2cm chumps is divided into perpendicular to muscle fibre direction, uses oxygen transmission rate
The low material parcel cube meat of high, permeability rate；
3) in preserving cube meat under ice temperature environment (- 1.3 DEG C ± 0.5) in 2.5h after government official, periodically sample and surveyed into row index
It is fixed.
Embodiment three
1) sheep pre-slaughter rest 1h with eliminate stress, sheep and goat carcass both sides longissimus dorsi muscle is removed after government official in 0.5h, using vacuum packet
Dress is placed on ice；
2) surface manadesma and subcutaneous fat are rejected, 2cm chumps are divided into perpendicular to muscle fibre direction, no packaging is exposed to
In air；
3) in preserving cube meat for (- 1.3 DEG C ± 0.5 DEG C) in ice temperature environment in 2.5h after government official, periodically sample and surveyed into row index
It is fixed.
PH value, oxymyoglobin relative amount, yellowish pink stabilization are carried out to the sample of above-mentioned comparative example one and embodiment one
Property value, high ferro myohemoglobin reductase activity measure.Yellowish pink redness is carried out to the sample of above-described embodiment one to embodiment three
The measure of value.Accompanying drawing 1 is into accompanying drawing 4, and same time point mark * represents result difference significantly (P between refrigeration and ice temperature group<
0.05).In accompanying drawing 5 and 6, same time point mark * represents red scale value significant difference (P between two embodiments<0.05).Accompanying drawing 7
In 8, same time point mark * represents result difference significantly (P between refrigeration and ice temperature group<0.05).
The pH of living animal is neutral (pH value is 7 or so), and because oxygen supply is interrupted after butchering, metabolism in vivo is changed to nothing
Oxygen glycolysis, product is lactic acid, makes the pH of muscle and gradually reduces, until the pH value that reaches capacity.High ph-values in certain scope after government official
Be conducive to color stability.PH value variation tendency is shown in accompanying drawing 1 during mutton storage in comparative example one and embodiment one, from Fig. 1
In as can be seen that the mutton of ice temperature storage is in the mutton for being significantly higher than refrigerated storage in comparative example one for 4-8 days in embodiment one.
Myoglobins is the crucial coloring matter that yellowish pink is determined in muscle, and it has the different chemical state of three kinds of colors,
Wherein oxymyoglobin is in cerise, and its content is the key factor for determining yellowish pink outward appearance.In comparative example one and embodiment one
Mutton oxymyoglobin changes of contents trend is shown in accompanying drawing 2, it can be seen that ice temperature stores the oxymyoglobin of mutton
Content is in the mutton for being significantly higher than refrigerated storage for 2-10 days.The color and luster of ice temperature storage mutton is notable at the 10th day in embodiment one
Better than refrigerated storage mutton in comparative example one.
Color stability value (R630/580) is ratio of the muscle in different wave length absorbance, is reaction color stability
Important indicator, its numerical value is higher to show that color stability is higher.The Color stability value of mutton in comparative example one and embodiment one
Variation tendency is shown in accompanying drawing 3, it can be seen that the Color stability value of ice temperature storage mutton be significantly higher than within 2-10 days the it is cold
Hide the mutton of storage.
A kind of chemical state of myoglobins is metmyoglobin, and brown is presented, and is yellowish pink deterioration in storage process
Main cause.There is high ferro myohemoglobin reductase in muscle, under certain condition can be by the metmyoglobin generated
Reduction, is conducive to maintaining color stability.High ferro myohemoglobin reductase activity is higher, and the color stability of muscle is higher.It is right
The high ferro myohemoglobin reductase activity change trend of mutton is shown in accompanying drawing 4 in ratio one and embodiment one, it can be seen that
The high ferro myohemoglobin reductase activity of ice temperature storage mutton is significantly higher than cold in comparative example one for 4-10 days the in embodiment one
Hide the mutton of storage.
Red scale value is to embody yellowish pink fine or not most important index, and it is fresh that red scale value high explanation meat shows that presentation consumer likes
It is red.With the extension of storage time, myoglobins oxidation generates the metmyoglobin of brown in meat, makes yellowish pink generation bad
Become, red scale value reduction.Mutton red scale value comparing result is shown in accompanying drawing 5 in embodiment one and embodiment two, it can be seen that real
Apply in example one before Icetemperature Storage and ice in embodiment two is significantly higher than for 2-10 days in storage the using vacuum-packed mutton red scale value
The red scale value of mutton in air is exposed to before temperature storage without packaging.
Mutton red scale value comparing result is shown in accompanying drawing 6 in embodiment one and embodiment three, it can be seen that embodiment one
Middle Icetemperature Storage process is significantly high in storage the 2-10 days using the red scale value for the material parcel mutton that oxygen transmission rate is high, permeability rate is low
Icetemperature Storage process is exposed to the red scale value of mutton in air without packaging in embodiment three.
Mutton red scale value comparing result is shown in accompanying drawing 7, the red degree of 20 days mutton of Icetemperature Storage in comparative example one and embodiment one
It is worth for 11.2, is approached with the mutton red scale value of refrigeration 10 days, in consumer's tolerance interval.
Mutton total plate count comparing result is shown in accompanying drawing 8 in comparative example one and embodiment one, it can be seen that, Icetemperature Storage 20 days
The total plate count of mutton is 5.4, meets fresh mutton quality requirements.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the legend with description.
Claims (9)
1. a kind of ice temperature extends mutton color stability method, it is characterised in that including：
Step 1: sheep is rested before killing；
Step 2: removing mutton from sheep and goat carcass after killing, and cooling processing is carried out to mutton；
Preserved Step 3: mutton is placed under ice temperature environment, the storage time under ice temperature environment is not less than 2 days.
2. ice temperature as claimed in claim 1 extends mutton color stability method, it is characterised in that in the step 2, kill
Mutton is removed from sheep and goat carcass afterwards, using vacuum packaging, cooling processing is carried out to mutton.
3. ice temperature as claimed in claim 2 extends mutton color stability method, it is characterised in that the vacuum packaging material
Oxygen transmission rate be 40cm3/(m2·24h·atm)。
4. ice temperature as claimed in claim 1 extends mutton color stability method, it is characterised in that in the step 3,
Under ice temperature environment in storage, oxygen transmission rate is used for 10600cm3/(m224hatm), rate of perviousness is 68.5g/ (m2·
Packaging material packaging 24h).
5. ice temperature as claimed in claim 1 extends mutton color stability method, it is characterised in that in the step 2, institute
Cooling is stated to be processed as realizing on ice by the way that mutton is placed in.
6. ice temperature as claimed in claim 5 extends mutton color stability method, it is characterised in that in the step 2, sheep
Temperature fall time of the meat on ice is not less than 2h.
7. ice temperature as claimed in claim 1 extends mutton color stability method, it is characterised in that in the step 3, kill
Mutton is placed under ice temperature environment in 2.5h afterwards and preserved.
8. ice temperature as claimed in claim 1 extends mutton color stability method, it is characterised in that in the step 2,
Mutton is carried out after cooling processing, the surface manadesma and subcutaneous fat of mutton is also rejected.
9. ice temperature as claimed in claim 1 extends mutton color stability method, it is characterised in that in the step 2,
After the surface manadesma and subcutaneous fat of rejecting mutton, mutton is divided into cube meat.
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|---|---|---|---|---|
| CN101658198A (en) * | 2009-09-11 | 2010-03-03 | 昆明高上高农业科技发展有限责任公司 | Method of air-conditioning color protection of meat color of chilled meat |
| CN102090442A (en) * | 2009-12-14 | 2011-06-15 | 李文忠 | Comprehensive preservation technology for mutton |
| CN102113536A (en) * | 2010-12-06 | 2011-07-06 | 湖南颐丰食品有限公司 | Method for processing iced fresh pork cuts |
| CN102870861A (en) * | 2011-07-11 | 2013-01-16 | 应关雄 | Air-regulating antistaling agent for packed sliced meat |
| CN104719428A (en) * | 2015-02-14 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Mutton maturation control technology |
| CN106305965A (en) * | 2016-08-17 | 2017-01-11 | 天津商业大学 | Partial freezing and controlled atmosphere preservation method for mutton |
-
2017
- 2017-04-21 CN CN201710266619.0A patent/CN107173424B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658198A (en) * | 2009-09-11 | 2010-03-03 | 昆明高上高农业科技发展有限责任公司 | Method of air-conditioning color protection of meat color of chilled meat |
| CN102090442A (en) * | 2009-12-14 | 2011-06-15 | 李文忠 | Comprehensive preservation technology for mutton |
| CN102113536A (en) * | 2010-12-06 | 2011-07-06 | 湖南颐丰食品有限公司 | Method for processing iced fresh pork cuts |
| CN102870861A (en) * | 2011-07-11 | 2013-01-16 | 应关雄 | Air-regulating antistaling agent for packed sliced meat |
| CN104719428A (en) * | 2015-02-14 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Mutton maturation control technology |
| CN106305965A (en) * | 2016-08-17 | 2017-01-11 | 天津商业大学 | Partial freezing and controlled atmosphere preservation method for mutton |
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