CN107279671A - A kind of preservation method of curing food - Google Patents
A kind of preservation method of curing food Download PDFInfo
- Publication number
- CN107279671A CN107279671A CN201710581190.4A CN201710581190A CN107279671A CN 107279671 A CN107279671 A CN 107279671A CN 201710581190 A CN201710581190 A CN 201710581190A CN 107279671 A CN107279671 A CN 107279671A
- Authority
- CN
- China
- Prior art keywords
- parts
- vitamin
- fresh
- curing food
- keeping liquid
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a kind of preservation method of curing food, comprise the following steps：1) fresh-keeping liquid is sprayed on curing food surface, the fresh-keeping liquid by following parts by weight composition：10~20 parts of totally 3~6 parts of 2~5 parts of Tea Polyphenols, vitamin E and vitamin C, 1~4 part of ginger essential oil and citric acid；The weight ratio of both the vitamin E and vitamin C is (1~4):(1~4)；2) sprayed to smear in curing food outer surface after fresh-keeping liquid and be vacuum-packed after the thin bisque of last layer salt；3) by step 2) vacuum packaging be put into the liquid pressure medium in ultrahigh pressure vessel, be forced into 50MPa 800MPa and keep 2 seconds to 30 minutes.
Description
Technical field
The present invention relates to a kind of preservation method of curing food.
Background technology
With expanding economy, the progress of society and the quickening of rhythm of life, requirement of the consumer to food is not only
It is full abdomen, nutrition, but increasingly focuses on the taste and freshness date of food.Fresh-keeping general use of current curing food is vacuum-packed
It is fresh-keeping, it is difficult to meet the freshness date requirement of people.
The content of the invention
It is an object of the invention to the above-mentioned deficiency for prior art, there is provided a kind of fresh-keeping side of curing food with defect
Method, to solve the above problems.
Technical problem solved by the invention can be realized using following technical scheme：
A kind of preservation method of curing food, it is characterised in that comprise the following steps：
1) fresh-keeping liquid is sprayed on curing food surface, the fresh-keeping liquid by following parts by weight composition：Tea Polyphenols 2~5
10~20 parts of totally 3~6 parts of part, vitamin E and vitamin C, 1~4 part of ginger essential oil and citric acid；The vitamin E and Wei Sheng
Both plain C weight ratio is (1~4):(1~4)；
2) sprayed to smear in curing food outer surface after fresh-keeping liquid and be vacuum-packed after the thin bisque of last layer salt；
3) by step 2) vacuum packaging be put into the liquid pressure medium in ultrahigh pressure vessel, be forced into 50MPa-
800MPa is simultaneously kept for 2 seconds to 30 minutes.
In a preferred embodiment of the invention, the fresh-keeping liquid by following parts by weight composition：Tea Polyphenols 4
15 parts of totally 4 parts of part, vitamin E and vitamin C, 2 parts of ginger essential oil and citric acid；The weight of both the vitamin E and vitamin C
Amount is than being 2:2；
As a result of technical scheme as above, the present invention utilizes special preservation method, substantially prolongs curing food
Freshness date.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, enter below
One step illustrates the present invention.
Embodiment 1
A kind of preservation method of curing food, comprises the following steps：
1) fresh-keeping liquid is sprayed on curing food surface, fresh-keeping liquid by following parts by weight composition：2 parts of Tea Polyphenols, dimension life
10 parts of totally 3 parts of plain E and vitamin C, 1 part of ginger essential oil and citric acid；The weight ratio of both vitamin E and vitamin C is 1:1；
2) sprayed to smear in curing food outer surface after fresh-keeping liquid and be vacuum-packed after the thin bisque of last layer salt；
3) by step 2) vacuum packaging be put into the liquid pressure medium in ultrahigh pressure vessel, be forced into 50MPa-
800MPa is simultaneously kept for 2 seconds to 30 minutes.
Embodiment 2
A kind of preservation method of curing food, comprises the following steps：
1) fresh-keeping liquid is sprayed on curing food surface, fresh-keeping liquid by following parts by weight composition：4 parts of Tea Polyphenols, dimension life
15 parts of totally 4 parts of plain E and vitamin C, 2 parts of ginger essential oil and citric acid；The weight ratio of both vitamin E and vitamin C is 2:2；
2) sprayed to smear in curing food outer surface after fresh-keeping liquid and be vacuum-packed after the thin bisque of last layer salt；
3) by step 2) vacuum packaging be put into the liquid pressure medium in ultrahigh pressure vessel, be forced into 50MPa-
800MPa is simultaneously kept for 2 seconds to 30 minutes.
Embodiment 3
A kind of preservation method of curing food, comprises the following steps：
1) fresh-keeping liquid is sprayed on curing food surface, fresh-keeping liquid by following parts by weight composition：5 parts of Tea Polyphenols, dimension life
20 parts of totally 6 parts of plain E and vitamin C, 4 parts of ginger essential oil and citric acid；The weight ratio of both vitamin E and vitamin C is 4:4；
2) sprayed to smear in curing food outer surface after fresh-keeping liquid and be vacuum-packed after the thin bisque of last layer salt；
3) by step 2) vacuum packaging be put into the liquid pressure medium in ultrahigh pressure vessel, be forced into 50MPa-
800MPa is simultaneously kept for 2 seconds to 30 minutes.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (2)
1. a kind of preservation method of curing food, it is characterised in that comprise the following steps：
1) fresh-keeping liquid is sprayed on curing food surface, the fresh-keeping liquid by following parts by weight composition：2~5 parts of Tea Polyphenols, dimension
10~20 parts of raw totally 3~6 parts of element E and vitamin C, 1~4 part of ginger essential oil and citric acid；The vitamin E and vitamin C two
The weight ratio of person is (1~4):(1~4)；
2) sprayed to smear in curing food outer surface after fresh-keeping liquid and be vacuum-packed after the thin bisque of last layer salt；
3) by step 2) vacuum packaging be put into the liquid pressure medium in ultrahigh pressure vessel, be forced into 50MPa-800MPa simultaneously
Kept for 2 seconds to 30 minutes.
2. a kind of preservation method of curing food as claimed in claim 1, it is characterised in that the fresh-keeping liquid is by following parts by weight
Composition：15 parts of totally 4 parts of 4 parts of Tea Polyphenols, vitamin E and vitamin C, 2 parts of ginger essential oil and citric acid；The vitamin
Both E and vitamin C weight ratio are 2:2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581190.4A CN107279671A (en) | 2017-07-17 | 2017-07-17 | A kind of preservation method of curing food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710581190.4A CN107279671A (en) | 2017-07-17 | 2017-07-17 | A kind of preservation method of curing food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279671A true CN107279671A (en) | 2017-10-24 |
Family
ID=60100695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710581190.4A Pending CN107279671A (en) | 2017-07-17 | 2017-07-17 | A kind of preservation method of curing food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279671A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004949B (en) * | 2012-12-28 | 2014-02-19 | 中国肉类食品综合研究中心 | Fresh-keeping agent of smoke meat and fresh-keeping method |
| CN105433187A (en) * | 2015-12-08 | 2016-03-30 | 李尚锋 | Rapid preservation processing technology for agricultural products |
| CN105614640A (en) * | 2014-10-29 | 2016-06-01 | 程从丽 | Method for preserving freshness of pickled products |
| CN106720174A (en) * | 2016-12-08 | 2017-05-31 | 陈豪 | A kind of preservation method of pickle cured meat product |
-
2017
- 2017-07-17 CN CN201710581190.4A patent/CN107279671A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004949B (en) * | 2012-12-28 | 2014-02-19 | 中国肉类食品综合研究中心 | Fresh-keeping agent of smoke meat and fresh-keeping method |
| CN105614640A (en) * | 2014-10-29 | 2016-06-01 | 程从丽 | Method for preserving freshness of pickled products |
| CN105433187A (en) * | 2015-12-08 | 2016-03-30 | 李尚锋 | Rapid preservation processing technology for agricultural products |
| CN106720174A (en) * | 2016-12-08 | 2017-05-31 | 陈豪 | A kind of preservation method of pickle cured meat product |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171024 |
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| RJ01 | Rejection of invention patent application after publication |