CN107212068A - It is a kind of to extend double cold controlled atmospheric packing preservation methods of pork fresh phase - Google Patents
It is a kind of to extend double cold controlled atmospheric packing preservation methods of pork fresh phase Download PDFInfo
- Publication number
- CN107212068A CN107212068A CN201710516818.2A CN201710516818A CN107212068A CN 107212068 A CN107212068 A CN 107212068A CN 201710516818 A CN201710516818 A CN 201710516818A CN 107212068 A CN107212068 A CN 107212068A
- Authority
- CN
- China
- Prior art keywords
- fresh
- extract
- pork
- keeping
- controlled atmospheric
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- 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
Landscapes
- 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)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Present invention offer is a kind of to extend double cold controlled atmospheric packing preservation methods of pork fresh phase, comprise the following steps that：S10, fresh meat stripping and slicing；S11, sprinkling are fresh-keeping；S12, freezing processing；S13, controlled atmospheric packing；S14, chilling treatment.Pork is carried out using the preservation method of the present invention fresh-keeping notable with fresh-keeping effect, it is more modern fresh-keeping theory, harmless, environment-friendly and green, cost is low, the advantages of pork fresh phase can be extended, after being handled using double cold controlled atmospheric packing preservation methods of the present invention fresh pork, can effectively suppress the growth of microorganism in pork, and nutrition and the local flavor of pork are kept, under refrigerated conditions being capable of the more untreated conventional refrigeration pork shelf life that extends 15 20 days or so.
Description
Technical field
The present invention relates to pork technical field of preservation of fresh, and in particular to a kind of double cold controlled atmospheric packings that can extend the pork fresh phase are protected
Fresh method.
Background technology
Pork also known as globefish meat, are one of major livestock, the meat of porcine animals hog.Its property sweet-salty is put down, containing abundant
The composition such as protein and fat, carbohydrate, calcium, iron, phosphorus.[1]Pork is the main non-staple food of daily life, with qi-restoratives
Salubrity, nourishing Yin and moistening dryness, the effect of riching and moisturizing skim.All weak after being ill, postpartum deficiency of blood, lean yellow face person, can all apply to use of nutrition taste
The product of benefit.Pork is one of animal food important on people's dining table.Because pork fiber is more soft, connective tissue compared with
It is few, more intramuscular fat is contained in musculature, therefore, meat flavour is especially delicious after cooking processing.
Refrigeration is current Ginger Juice Preservation of F resh Pork main method with the use of chemical bactericide at present.Low temperature can suppress some germs
Growth, reduces Some Disease, but the presence of some low temperature resistant cause maize ear rot bacterium such as brown rot germs can cause meat to rot, must
Chemical bactericide need to be used.However, being not only resulted in using chemical bactericide, pathogenic bacteria are developed immunity to drugs, environmental pollution etc. is asked
Topic, and its residual can seriously threaten the health of the mankind.The anti-corrosive fresh-keeping of meat is all the important topic of human research since ancient times,
With the change of modern life mode and rhythm, traditional meat preservation technology can not meet the demand of people, deeply grind
The antiseptic preservation technology for studying carefully meat is imperative.Domestic and foreign scholars are conducted extensive research to the fresh-keeping of meat.It is now recognized that appointing
A kind of what fresh-keeping measure has shortcoming, it is necessary to use synthetical preservation technology, plays the advantage of various method for preserving, reaches that advantage is mutual
The purpose that benefit, effect are multiplied.Therefore a kind of fresh-keeping effect is researched and developed significantly, it is more modern fresh-keeping theory, harmless,
Environment-friendly and green, cost is low, can extend the preservation method of pork fresh phase, is the research direction and focus of this area.
The content of the invention
The technical problems to be solved by the invention, which are to provide, a kind of can extend double cold fresh-keeping sides of controlled atmospheric packing of pork fresh phase
Method, using this preservation method pork is carried out it is fresh-keeping there is fresh-keeping effect significantly, it is more modern fresh-keeping theory, harmless,
Environment-friendly and green, cost is low, can extend the preservation method of pork fresh phase.
To achieve the above object, the present invention is adopted the following technical scheme that：A kind of double cold air that can extend the pork fresh phase are stealthily substituted
Preservation method is filled, is comprised the following steps that：
S10, fresh meat stripping and slicing：Big pork pig living is slaughtered, rinsed well, by the different price demand classifications of pork, by green meat
Class is cut into the bulk that weight is 100 g -150g, stand-by；
S11, sprinkling are fresh-keeping：Step S10 classification stripping and slicing fresh meats are uniformly sprayed on cube meat surface with antistaling agent, sprinkling antistaling agent
During will up and down stir cube meat, so that antistaling agent can uniformly be sprayed on cube meat surface；Described antistaling agent is to be a kind of with natural
The compounded antistaling agent of plant flowers, leaf, bark extract, including following raw material composition：It is the extract of natural plant flowers, natural
Extract, the extract of natural plants skin, chitosan, food grade glycerin and the distilled water of leaves of plants；
S12, freezing processing：The cube meat that step S11 Preservation Treatments are crossed is freezed 30-60 minutes at -18 DEG C to -12 DEG C；
S13, controlled atmospheric packing：Cube meat Jing Guo step S12 freezing processings is put into packaging bag, carried out with proportional gas mixer
Mixed gas, with gas-control packing device is evacuated, inflation and sealing carry out controlled atmospheric packing；
S14, chilling treatment：The good cube meat of controlled atmospheric packing is subjected to cold storing and fresh-keeping, refrigerated storage temperature is 1~5 DEG C.
Further, used antistaling agent is one kind natural plant flowers, leaf, skin extraction during step S11, sprinkling are fresh-keeping
The compounded antistaling agent of thing, the extract of described natural plant flowers includes one in chrysanthemum extract, Honegsukle flower P.E
Plant or any mixture than coordinating two kinds of extracts.
Further, used antistaling agent is one kind natural plant flowers, leaf, skin extraction during step S11, sprinkling are fresh-keeping
The compounded antistaling agent of thing, the extract of described natural plant leaves includes extract, the extract of green tea of bunge pricklyash leaf
With one kind in the extract of vine tea leaf or any mixture than coordinating two or three of extract.
Further, used antistaling agent is one kind natural plant flowers, leaf, skin extraction during step S11, sprinkling are fresh-keeping
The compounded antistaling agent of thing, the extract of described natural plants skin is included in the extract of shaddock ped, the extract of cassia
The mixture that arbitrarily matches of one or two kinds of mixtures.
Further, used antistaling agent is one kind natural plant flowers, leaf, skin extraction during step S11, sprinkling are fresh-keeping
The compounded antistaling agent of thing, described each raw material weight number is：10~20 parts of the extract of natural plant flowers, natural plant
6~12 parts of the extract of thing leaf, 1~3 part of 8~15 parts of extract, the chitosan of natural plants skin, food grade glycerin 0.5~
1 part, 50~80 parts of distilled water.
Further, used antistaling agent is one kind natural plant flowers, leaf, skin extraction during step S11, sprinkling are fresh-keeping
The compounded antistaling agent of thing, described each raw material weight number is：15 parts of the extracts of natural plant flowers, natural plant leaves
60 parts of 0.8 part of 2 parts of 12 parts of extract, chitosan, food grade glycerin, the distilled water of 9 parts of extract, natural plants skin.
Further, used antistaling agent is one kind natural plant flowers, leaf, skin extraction during step S11, sprinkling are fresh-keeping
The preparation method of the compounded antistaling agent of thing, it is characterised in that including following operating procedure：Natural plant is weighed by said ratio
Extract, the extract of natural plant leaves, the extract of natural plants skin, chitosan, food grade glycerin, the distilled water of thing flower are put
In blend tank, stir, compositing aluminium bag is packed or produced after canned a kind of required natural plant flowers, leaf, skin and extracts
The compounded antistaling agent of thing.
Further, the gas being filled with step S13 controlled atmospheric packings by volume ratio following material composition：Charge air conditioning by
50 ~ 80% CO2 and 20 ~ 50% N2 are mixed.
The extract of natural plant flowers includes chrysanthemum extract, Honegsukle flower P.E in the present invention；Wherein chrysanthemum extract
For chrysanthemum flavones, its abundant flavones and flavones ingredient, to proteus vulgaris, staphylococcus, bacillus subtilis, large intestine
The bacteriums such as bacillus have certain inhibitory action；Honegsukle flower P.E is chlorogenic acid, and it is a kind of effective phenolic antioxidant, its
Oxidation resistance is better than caffeic acid, to oxybenzene acid, forulic acid, syringic acid, butylated hydroxy anisole（BHA）And tocopherol.It is green
Ortho acid why Wheat Protein, be because it contain a certain amount of R-OH bases, can be formed have antioxidation hydrogen oneself
By base, to eliminate the activity of the free radicals such as hydroxyl radical free radical and superoxide anion, so that damage of the protective tissue from oxidation
Evil.
The extract of natural plant leaves includes the extract, the extract of green tea and vine tea leaf of bunge pricklyash leaf in the present invention
Extract；Wherein Chinese prickly ash is traditional Chinese medicine, mainly containing materials such as volatile oil, amide substance, alkaloid, Coumarinses, in
Doctor thinks that Chinese prickly ash has a warming spleen and stomach for dispelling cold, effect of antibacterial, dehumidifying, analgesia, desinsection etc..Bunge pricklyash leaf is the accessory substance of Chinese prickly ash plantation,
It is one of conventional Chinese medicine,《Compendium of Materia Medica》Record：Bunge pricklyash leaf can " desinsection, foot bath gas and dermatitis rhus.《Dictionary of medicinal plant》Record, flower
Green pepper leaf is pungent, heat, nontoxic, can control cold product, choleraic myospasm, tinea pedis, the rotten eye of wind string, dermatitis rhus, scabies, blood sore, venomous snake bite, cold-dampness pin
The disease such as swollen.Chinese prickly ash study on chemical compositions of leaves is approximate with pericarp, and Chinese prickly ash leaf extract master is containing volatile oil, alkaloid, flavones etc..Experiment card
Bright, Chinese prickly ash leaf extract has fungistatic effect to staphylococcus aureus, bacillus subtilis and Escherichia coli, especially to golden yellow
Color staphylococcus and bacillus subtilis effect are obvious；Tea extract：Main active in tea extract is more for tea
Phenol, with very strong biological activity, draws except with good fresh-keeping, inoxidizability, removing free radical and suppressing carcinogenic substance
The mutation risen, may also suppress cell propagation, inducing cell apoptosis and arresting cell cycle etc..The Antibacterial Mechanism of Tea Polyphenols mainly exists
Mycoprotein can be precipitated in polyphenols, mycoprotein is denatured and is inactivated.Current Tea Polyphenols has turned into medical, food new
Type additive, at present in addition to Tea Polyphenols tablet, capsule etc., as antioxidant and food additives in oil and foodstuffs, side
Just it is widely used in many based foods such as food, aquatic products, meat products, flavouring, candy, beverage.In addition, tealeaves is extracted
Thing is and most strong with the ability of aspergillus flavus of drawing up, mould to multiple-microorganism when drawing up.The extract of green tea is from green tea
The active component extracted in piece, mainly including Tea Polyphenols（Catechin）Deng.With effects such as anti-oxidant, removing free radicals；Vine tea
Extract：Ampelopsis grossedentata extrat：Main active in Ampelopsis grossedentata extrat is flavanone kind composition and flavone compound,
Wherein dihydromyricetin and myricetin are two main monomer components in extract.Dihydromyricetin have obvious anti-oxidant work
Property, the killing and inhibitory action to microorganisms such as bacterium and fungies are most strong.Microbial activities can so be suppressed, in order to avoid in storage
During heating, rotten or even mildew and rot.
Shaddock ped main component in the present invention in the extract of natural plants skin has naringin, neohesperidin etc., aurantiin
With anti-inflammatory and antalgic, effect that is antiviral, antibacterial and suppressing eye aldose reductase.But also as the high sugariness of synthesis, nontoxic, low energy
The novel sweetener dihydro naringin chalcone and the raw material of neohesperidin dihydrochalcone of amount.Aurantiin can also be answered in other fields
With.Naringin has the radical chain reaction for blocking mouse thymus cells, i.e. naringin has inoxidizability effect；Cassia bark is containing volatilization
Oily 1.98%-2.06%, its main component is cinnaldehydrum, and containing a small amount of acetic acid cassia bark ester, phenylpropyl acetate etc., still mucous, tan
Matter etc..Cassia oil has powerful bactericidal action, and the effect to Gram's staining is better than negative patient, there is obvious antifungal
Effect.
Chitosan in the present invention：Chitosan is a kind of natural coating antistaling agent, and it is fresh-keeping to be used for postharvest fruit and vegetable, can be in fruit
Vegetable surface forms layer of transparent film, plays a part of delaying to be metabolized and beautify commodity, and nontoxic, safety, edible, at present
It is of increased attention on agricultural products fresh-keeping.Coating-film fresh-keeping is carried out with chitosan, its film layer has permeability, blocked water
Property, various gas molecules can be increased with penetration resistance, a kind of micro- controlled atmosphere environment is formd, be the carbon dioxide in fruits and vegetables tissue
Content increase, oxygen content reduction, it is suppressed that the respiratory metabolism of fruits and vegetables and moisture loss, slows down fruits and vegetables tissue and structure aging,
So as to which effectively extension fruits and vegetables adopt the rear life-span.Chitosan is also used as meat product antioxidant, and this suppression oxidation is made
It is relevant with free iron ion in meat and chitosan with mechanism.When meat is in heat treatment process, free iron ion is just from meat
Discharged in hemoglobin, and chelate to form chelate with chitosan, so as to suppress the catalytic activity of iron ion.
Food grade glycerin in the present invention：The wherein optimum one kind-biology of food grade glycerine is refined glycerine, except containing the third three
The reduced sugar such as alcohol, also esters, glucose, belongs to polyalcohols glycerine；It is also living with height in addition to moisturizing, humectation function
Property, it is anti-oxidant, promote alcoholization etc. special efficacy.
Beneficial effects of the present invention：Present invention offer is a kind of to extend double cold controlled atmospheric packing preservation methods of pork fresh phase,
The present invention is with the extract of natural plant flowers, the extract of natural plant leaves, the extract of natural plants skin, chitosan, food
Level glycerine and distilled water be crude antistaling agent, with environmental protection, safety non-toxic, the advantages of broad-spectrum antibacterial, bactericidal property are good, energy
Delay the speed that food rots；Meanwhile, the pork surface after being handled through antistaling agent can form one layer of uniform film, nontoxic
Edible, can effectively extend shelf life.And in combination with freezing, refrigeration and controlled atmospheric packing method, further improve pork
Fresh keeping time and fresh-keeping effect.The simple and convenient processing method, equipment investment is few, and raw material sources are guaranteed, and safety is pure natural, production
Cost is low, and pork is preserved by above-mentioned preservation method, can be effective after being handled using the present invention fresh pork
Suppress the growth of microorganism in pork, and keep nutrition and the local flavor of pork, under refrigerated conditions being capable of more untreated routine
Refrigerate the shelf life that pork extends 15-20 days or so.
Embodiment
The present invention will be described in further detail with reference to the following examples, but the scope of protection of present invention is not
It is confined to the scope that embodiment is represented.
Embodiment 1
It is a kind of to extend double cold controlled atmospheric packing preservation methods of pork fresh phase, comprise the following steps that：
S10, fresh meat stripping and slicing：Big pork pig living is slaughtered, rinsed well, by the different price demand classifications of pork, by green meat
Class is cut into the bulk that weight is 100 g, stand-by；
S11, sprinkling are fresh-keeping：Step S10 classification stripping and slicing fresh meats are uniformly sprayed on cube meat surface with antistaling agent, sprinkling antistaling agent
During will up and down stir cube meat, so that antistaling agent can uniformly be sprayed on cube meat surface；Described antistaling agent is to be a kind of with natural
The compounded antistaling agent of plant flowers, leaf, bark extract, including following raw material composition：The extract 15 of natural plants chrysanthemum
Part, 9 parts of the extract of the extract of natural plant pepper leaf, 2 parts of 12 parts of extract, chitosan, the food of natural plants shaddock ped
0.8 part of glycerine of level, 60 parts of distilled water；
S12, freezing processing：The cube meat that step S11 Preservation Treatments are crossed is freezed 30 minutes at -18 DEG C；
S13, controlled atmospheric packing：Cube meat Jing Guo step S12 freezing processings is put into packaging bag, carried out with proportional gas mixer
Mixed gas, with gas-control packing device is evacuated, inflation and sealing carry out controlled atmospheric packing；
S14, chilling treatment：The good cube meat of controlled atmospheric packing is subjected to cold storing and fresh-keeping, refrigerated storage temperature is 1 DEG C.
Used antistaling agent, which is one kind natural plant flowers, during step S11, sprinkling are fresh-keeping, leaf, bark extract are compound makes
Into antistaling agent preparation method, it is characterised in that including following operating procedure：Carrying for natural plant flowers is weighed by said ratio
Thing, the extract of natural plant leaves, the extract of natural plants skin, chitosan, food grade glycerin, distilled water is taken to be placed in blend tank
In, stir, the compound system of a kind of required natural plant flowers, leaf, bark extract is packed or produced after canned to compositing aluminium bag
Into antistaling agent.
The gas being filled with step S13 controlled atmospheric packings by volume ratio following material composition：Charge air conditioning is by 60% CO2
Mixed with 40% N2.
Embodiment 2
It is a kind of to extend double cold controlled atmospheric packing preservation methods of pork fresh phase, comprise the following steps that：
S10, fresh meat stripping and slicing：Big pork pig living is slaughtered, rinsed well, by the different price demand classifications of pork, by green meat
Class is cut into the bulk that weight is 150g, stand-by；
S11, sprinkling are fresh-keeping：Step S10 classification stripping and slicing fresh meats are uniformly sprayed on cube meat surface with antistaling agent, sprinkling antistaling agent
During will up and down stir cube meat, so that antistaling agent can uniformly be sprayed on cube meat surface；Described antistaling agent is to be a kind of with natural
The compounded antistaling agent of plant flowers, leaf, bark extract, including following raw material composition：5 parts of natural plants chrysanthemum extract,
5 parts of Honegsukle flower P.E, the extract 3 of natural plant pepper leaf, 3 parts of the extract of green tea, natural plants cassia are carried
Take 8 parts of thing, 1 part of chitosan, 0.5 part of food grade glycerin, 50 parts of distilled water；
S12, freezing processing：The cube meat that step S11 Preservation Treatments are crossed is at -18 DEG C to lower freezing 30 minutes；
S13, controlled atmospheric packing：Cube meat Jing Guo step S12 freezing processings is put into packaging bag, carried out with proportional gas mixer
Mixed gas, with gas-control packing device is evacuated, inflation and sealing carry out controlled atmospheric packing；
S14, chilling treatment：The good cube meat of controlled atmospheric packing is subjected to cold storing and fresh-keeping, refrigerated storage temperature is 1 DEG C.
Used antistaling agent, which is one kind natural plant flowers, during step S11, sprinkling are fresh-keeping, leaf, bark extract are compound makes
Into antistaling agent preparation method, it is characterised in that including following operating procedure：Carrying for natural plant flowers is weighed by said ratio
Thing, the extract of natural plant leaves, the extract of natural plants skin, chitosan, food grade glycerin, distilled water is taken to be placed in blend tank
In, stir, the compound system of a kind of required natural plant flowers, leaf, bark extract is packed or produced after canned to compositing aluminium bag
Into antistaling agent.
The gas being filled with step S13 controlled atmospheric packings by volume ratio following material composition：Charge air conditioning is by 70% CO2
Mixed with 30% N2.
Embodiment 3
It is a kind of to extend double cold controlled atmospheric packing preservation methods of pork fresh phase, comprise the following steps that：
S10, fresh meat stripping and slicing：Big pork pig living is slaughtered, rinsed well, by the different price demand classifications of pork, by green meat
Class is cut into the bulk that weight is 150g, stand-by；
S11, sprinkling are fresh-keeping：Step S10 classification stripping and slicing fresh meats are uniformly sprayed on cube meat surface with antistaling agent, sprinkling antistaling agent
During will up and down stir cube meat, so that antistaling agent can uniformly be sprayed on cube meat surface；Described antistaling agent is to be a kind of with natural
The compounded antistaling agent of plant flowers, leaf, bark extract, including following raw material composition：10 parts of natural plants chrysanthemum extract,
10 parts of Honegsukle flower P.E, 3 parts of the extract of bunge pricklyash leaf, the extract 3 of green tea and 6 parts of the extract of vine tea leaf, naturally plant
6 parts of the extract of thing shaddock ped, 80 parts of 1 part of 3 parts of 9 parts of extract, chitosan, food grade glycerin, the distilled water of cassia；
S12, freezing processing：The cube meat that step S11 Preservation Treatments are crossed is freezed 60 minutes at -12 DEG C；
S13, controlled atmospheric packing：Cube meat Jing Guo step S12 freezing processings is put into packaging bag, carried out with proportional gas mixer
Mixed gas, with gas-control packing device is evacuated, inflation and sealing carry out controlled atmospheric packing；
S14, chilling treatment：The good cube meat of controlled atmospheric packing is subjected to cold storing and fresh-keeping, refrigerated storage temperature is 5 DEG C.
Used antistaling agent, which is one kind natural plant flowers, during step S11, sprinkling are fresh-keeping, leaf, bark extract are compound makes
Into antistaling agent preparation method, it is characterised in that including following operating procedure：Carrying for natural plant flowers is weighed by said ratio
Thing, the extract of natural plant leaves, the extract of natural plants skin, chitosan, food grade glycerin, distilled water is taken to be placed in blend tank
In, stir, the compound system of a kind of required natural plant flowers, leaf, bark extract is packed or produced after canned to compositing aluminium bag
Into antistaling agent.
The gas being filled with step S13 controlled atmospheric packings by volume ratio following material composition：Charge air conditioning is by 80% CO2
Mixed with 20% N2.
The present inventor is respectively A1 using 3 kinds of fresh-keeping porks of preservation method such as embodiment 1, embodiment 2, embodiments 3,
A2, A3；It is single that refrigeration pork B1 is carried out at -2 DEG C to 6 DEG C；The pork C1 of single use controlled atmospheric packing processing；Not by appointing
The equivalent weight Pork-pieces such as what treated pork D1 carry out contrast test, during preservation 1 day, 3 days, 5 days, 10 days, 15 days, 20 days
The sense organ fresh target change of pork, data are as shown in the table.
It is above-mentioned it is demonstrated experimentally that a kind of double cold controlled atmospheric packing preservation methods that can extend the pork fresh phase of the invention can substantially suppress
Bacterial growth and breeding, extend the shelf life of pork to 20 days or so, now can reach two grades of fresh meat standards, shelf life was to 15 days
One-level fresh meat standard is can reach during left and right；And conventional single cold preserving method pork and the pork of single use controlled atmospheric packing processing
Shelf life be generally 3-8 days or so；Pork shelf life not Jing Guo any processing is generally 1 day or so.
Embodiment described above is a kind of preferably scheme of the present invention, not makees any formal to the present invention
Limitation, also has other variants and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (8)
1. a kind of can extend double cold controlled atmospheric packing preservation methods of pork fresh phase, it is characterised in that comprise the following steps that：
S10, fresh meat stripping and slicing：Big pork pig living is slaughtered, rinsed well, by the different price demand classifications of pork, by green meat
Class is cut into the bulk that weight is 100 g -150g, stand-by；
S11, sprinkling are fresh-keeping：Step S10 classification stripping and slicing fresh meats are uniformly sprayed on cube meat surface with antistaling agent, sprinkling antistaling agent
During will up and down stir cube meat, so that antistaling agent can uniformly be sprayed on cube meat surface；Described antistaling agent is to be a kind of with natural
The compounded antistaling agent of plant flowers, leaf, bark extract, including following raw material composition：It is the extract of natural plant flowers, natural
Extract, the extract of natural plants skin, chitosan, food grade glycerin and the distilled water of leaves of plants；
S12, freezing processing：The cube meat that step S11 Preservation Treatments are crossed is freezed 30-60 minutes at -18 DEG C to -12 DEG C；
S13, controlled atmospheric packing：Cube meat Jing Guo step S12 freezing processings is put into packaging bag, carried out with proportional gas mixer
Mixed gas, with gas-control packing device is evacuated, inflation and sealing carry out controlled atmospheric packing；
S14, chilling treatment：The good cube meat of controlled atmospheric packing is subjected to cold storing and fresh-keeping, refrigerated storage temperature is 1~5 DEG C.
2. a kind of as described in claim 1 can extend double cold controlled atmospheric packing preservation methods of pork fresh phase, it is characterised in that
During step S11, sprinkling are fresh-keeping used antistaling agent be one kind natural plant flowers, leaf, bark extract it is compounded fresh-keeping
Agent, the extract of described natural plant flowers includes one kind or any than coordinating two in chrysanthemum extract, Honegsukle flower P.E
Plant the mixture of extract.
3. a kind of as described in claim 1 can extend double cold controlled atmospheric packing preservation methods of pork fresh phase, it is characterised in that
During step S11, sprinkling are fresh-keeping used antistaling agent be one kind natural plant flowers, leaf, bark extract it is compounded fresh-keeping
Agent, the extract of described natural plant leaves includes the extract of the extract, the extract of green tea and vine tea leaf of bunge pricklyash leaf
In one kind or any mixture than coordinating two or three of extract.
4. a kind of as described in claim 1 can extend double cold controlled atmospheric packing preservation methods of pork fresh phase, it is characterised in that
During step S11, sprinkling are fresh-keeping used antistaling agent be one kind natural plant flowers, leaf, bark extract it is compounded fresh-keeping
Agent, the extract of described natural plants skin includes the mixing of one or both of the extract of shaddock ped, extract of cassia
The mixture that thing is arbitrarily matched.
5. a kind of as described in claim 1 can extend double cold controlled atmospheric packing preservation methods of pork fresh phase, it is characterised in that
During step S11, sprinkling are fresh-keeping used antistaling agent be one kind natural plant flowers, leaf, bark extract it is compounded fresh-keeping
Agent, described each raw material weight number is：10~20 parts of the extract of natural plant flowers, the extract 6 of natural plant leaves~
12 parts, 0.5~1 part of 1~3 part of 8~15 parts of extract, chitosan, the food grade glycerin of natural plants skin, distilled water 50~
80 parts.
6. a kind of as described in claim 1 can extend double cold controlled atmospheric packing preservation methods of pork fresh phase, it is characterised in that
During step S11, sprinkling are fresh-keeping used antistaling agent be one kind natural plant flowers, leaf, bark extract it is compounded fresh-keeping
Agent, described each raw material weight number is：15 parts of the extract of natural plant flowers, 9 parts of the extract of natural plant leaves, natural plant
60 parts of 0.8 part of 2 parts of 12 parts of extract, chitosan, food grade glycerin, the distilled water of thing skin.
7. a kind of as described in claim 1 can extend double cold controlled atmospheric packing preservation methods of pork fresh phase, it is characterised in that
During step S11, sprinkling are fresh-keeping used antistaling agent be one kind natural plant flowers, leaf, bark extract it is compounded fresh-keeping
The preparation method of agent, it is characterised in that including following operating procedure：The extract, natural of natural plant flowers is weighed by said ratio
Extract, the extract of natural plants skin, chitosan, food grade glycerin, the distilled water of leaves of plants are placed in blend tank, and stirring is equal
It is even, compositing aluminium bag packaging or it is canned after produce needed for a kind of natural plant flowers, leaf, bark extract it is compounded fresh-keeping
Agent.
8. a kind of as described in claim 1 can extend double cold controlled atmospheric packing preservation methods of pork fresh phase, it is characterised in that
The gas being filled with step S13 controlled atmospheric packings by volume ratio following material composition：Charge air conditioning by 50 ~ 80% CO2 and 20 ~
50% N2 is mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710516818.2A CN107212068A (en) | 2017-06-29 | 2017-06-29 | It is a kind of to extend double cold controlled atmospheric packing preservation methods of pork fresh phase |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710516818.2A CN107212068A (en) | 2017-06-29 | 2017-06-29 | It is a kind of to extend double cold controlled atmospheric packing preservation methods of pork fresh phase |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107212068A true CN107212068A (en) | 2017-09-29 |
Family
ID=59950719
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710516818.2A Pending CN107212068A (en) | 2017-06-29 | 2017-06-29 | It is a kind of to extend double cold controlled atmospheric packing preservation methods of pork fresh phase |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107212068A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528268A (en) * | 2020-05-28 | 2020-08-14 | 蚌埠学院 | Meat preservation method based on gas protection |
| CN112956527A (en) * | 2021-03-13 | 2021-06-15 | 绵阳市米小福食品有限公司 | Plant antibacterial liquid and application thereof |
| CN115886060A (en) * | 2022-12-12 | 2023-04-04 | 重庆市畜牧科学院 | Pork product fresh-keeping method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101152017A (en) * | 2006-09-29 | 2008-04-02 | 杨福根 | Multi-layer combined multifunctional food antiseptic agent, antiseptic method and products thereof |
| CN102960423A (en) * | 2012-12-11 | 2013-03-13 | 浙江海洋学院 | Special compound preservative for fish |
| CN103931741A (en) * | 2014-05-09 | 2014-07-23 | 张进 | Composite preservative for meat and application method thereof |
-
2017
- 2017-06-29 CN CN201710516818.2A patent/CN107212068A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101152017A (en) * | 2006-09-29 | 2008-04-02 | 杨福根 | Multi-layer combined multifunctional food antiseptic agent, antiseptic method and products thereof |
| CN102960423A (en) * | 2012-12-11 | 2013-03-13 | 浙江海洋学院 | Special compound preservative for fish |
| CN103931741A (en) * | 2014-05-09 | 2014-07-23 | 张进 | Composite preservative for meat and application method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528268A (en) * | 2020-05-28 | 2020-08-14 | 蚌埠学院 | Meat preservation method based on gas protection |
| CN111528268B (en) * | 2020-05-28 | 2022-05-27 | 蚌埠学院 | Meat preservation method based on gas protection |
| CN112956527A (en) * | 2021-03-13 | 2021-06-15 | 绵阳市米小福食品有限公司 | Plant antibacterial liquid and application thereof |
| CN112956527B (en) * | 2021-03-13 | 2023-08-04 | 绵阳市米小福食品有限公司 | Plant antibacterial liquid and application thereof |
| CN115886060A (en) * | 2022-12-12 | 2023-04-04 | 重庆市畜牧科学院 | Pork product fresh-keeping method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Chamorro et al. | Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model | |
| Dwivedi et al. | A review on food preservation: methods, harmful effects and better alternatives | |
| Liu et al. | Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage | |
| Pil-Nam et al. | The impact of addition of shiitake on quality characteristics of frankfurter during refrigerated storage | |
| Kumar et al. | Aloe vera: A contemporary overview on scope and prospects in food preservation and packaging | |
| CN107410469B (en) | Extraction method of mango kernel essential oil and application of mango kernel essential oil in preservation of pitaya | |
| CN105557992A (en) | Mango preservative and preparation method | |
| Berizi et al. | Effects of methanolic pomegranate peel extract on the chemical, sensory, textural, and microbiological properties of gutted rainbow trout (Oncorhynchus mykiss) during frozen storage | |
| CN107173425A (en) | A kind of fresh fish fillet composite antistaling agent and application | |
| CN107212068A (en) | It is a kind of to extend double cold controlled atmospheric packing preservation methods of pork fresh phase | |
| CN107484816A (en) | A kind of Chinese toon storage fresh-keeping and processing method | |
| Artes et al. | Post-harvest technological treatments of pomegranate and preparation of derived products | |
| Rabiepour et al. | Preservation Techniques to Increase the Shelf Life of Seafood Products: An Overview | |
| KR20090075282A (en) | Cosmetic composition for the natural preservative from decay containing the extract of the chopi | |
| Asif et al. | Therapeutics characteristics and application of Aloe vera: a review | |
| CN107232477A (en) | The compounded antistaling agent of a kind of natural plant flowers, leaf, bark extract | |
| CN107637656A (en) | A kind of fruit preservation method and its application | |
| US20190069569A1 (en) | Compositions and methods for treating produce | |
| Mukhtar et al. | Synergistic effect of chitosan and clove oil on raw poultry meat | |
| RU2436419C2 (en) | Juices storage life extension method | |
| Supapvanich et al. | Effect of preharvest chitosan application on bioactive compounds of and sunflower sprouts during storage. | |
| Okwu et al. | Studies on the phytochemical composition and fermentation of the seeds of African oil bean tree (Pentaclethra macrophylla Benth) | |
| CN106615082A (en) | Method for preserving mulberry fruits with coating film prepared from essential oil of three types of ginger | |
| CN106857807A (en) | A kind of Yangshan honey peach preservative specially | |
| CN106900833A (en) | The compound of one Plant Extracts and its application in terms of antistaling agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170929 |
|
| WD01 | Invention patent application deemed withdrawn after publication |