CN107372775A - 一种生猪肉保鲜方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23B4/14—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
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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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)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种生猪肉保鲜方法,包括以下步骤:(1)把宰杀生猪后得到的生猪肉在‑1~0℃下冷却10~12小时进行排酸处理,均匀切割成块;(2)将切好后的生猪肉放入由大蒜提取物、乳酸链球菌素和水按体积百分比1:0.2:100配置的溶液中浸泡10~15分钟;取出生猪肉在无菌环境中吹干;(3)将吹干后的生猪肉利用保鲜袋密封包装,放入冰柜中冷藏,温度控制在‑6~‑3℃,湿度控制在85~95%。本发明的生猪肉保鲜方法,结合低温冷冻技术和大蒜提取物和乳酸链球菌素天然保鲜剂的综合保鲜作用,能有效地抑制猪肉细菌繁殖,减缓脂肪氧化,延长保鲜期,肉类的新鲜度、口感和营养价值基本不会改变,高效稳定,实用价值高。
Description
技术领域
本发明涉及家禽食品加工技术领域,特别涉及一种生猪肉保鲜方法。
背景技术
生猪屠宰所需的时间一般较长,在猪被屠宰一个多小时后才进行冷冻保鲜,从而会使生猪肉丧失鲜味。而且在速冻过程中,目前大多采用通道式速冻,这种方法不仅速冻效果差,还容易使猪肉产生大冰晶,影响猪肉的品质;抑或添加化学防腐剂,但这种长期食用会对人体产生危害。随着现代人生活方式和节奏的改变,传统的肉类保鲜技术已不能满足人们的需求,需要研制出对生猪肉以及一切肉类制品的高效稳定保鲜技术。
发明内容
本发明的目的在于克服现有技术的不足,提供一种生猪肉保鲜方法,冷冻效果好,保鲜期长,并能保持生猪肉的口感和营养价值。
本发明的技术方案为:一种生猪肉保鲜方法,包括以下步骤:
(1)把宰杀生猪后得到的生猪肉在-1~0℃下冷却10~12小时进行排酸处理,均匀切割成块;
(2)将切好后的生猪肉放入由大蒜提取物、乳酸链球菌素和水按体积百分比1:0.2:100配置的溶液中浸泡10~15分钟;取出生猪肉在无菌环境中吹干;
(3)将吹干后的生猪肉利用保鲜袋密封包装,放入冰柜中冷藏,温度控制在-6~-3℃,湿度控制在85~95%。
进一步地,往步骤(3)中通入气体调节,氧气、二氧化碳和氮气按体积百分比为70:20:10。
其中,大蒜提取物中含有的主要抗菌成分为大蒜辣素和大蒜新素。其中,大蒜辣素的抗菌效力是大蒜新素的一倍。大蒜辣素的抗菌机理可能是其分子中的氧原子能与细菌中半胱氨酸结合,使之不能转变为胱氨酸,从而影响细菌体内氧化还原反应的进行,进而抑制细菌。研究表明,大蒜对多种球菌,霉菌有明显的抑制和杀菌作用。
乳酸链球菌素,是由某些乳酸乳球菌在代谢过程中合成和分泌的具有很强杀菌作用的小肽。其使用剂量小,是一种高效、无毒的天然食品防腐剂。它的抑菌机理是由于乳链菌肽对细胞膜的吸附作用,然后在细胞膜上形成孔洞,从而引起细胞自溶。
本发明的有益效果是:本发明的生猪肉保鲜方法,结合低温冷冻技术和大蒜提取物和乳酸链球菌素天然保鲜剂的综合保鲜作用,能有效地抑制猪肉细菌繁殖,减缓脂肪氧化,延长保鲜期,肉类的新鲜度、口感和营养价值基本不会改变,高效稳定,实用价值高。
具体实施方式
实施例1
一种生猪肉保鲜方法,包括以下步骤:
1、把宰杀生猪后得到的生猪肉在-1~0℃下冷却10~12小时进行排酸处理,均匀切割成块;
2、将切好后的生猪肉放入由大蒜提取物、乳酸链球菌素和水按体积百分比1:0.2:100配置的溶液中浸泡10~15分钟;取出生猪肉在无菌环境中吹干;
3、将吹干后的生猪肉利用保鲜袋密封包装,放入冰柜中冷藏,温度控制在-6~-3℃,湿度控制在85~95%。
进一步地,往步骤3中通入气体调节,氧气、二氧化碳和氮气按体积百分比为70:20:10。
实施例2
一种生猪肉保鲜方法,包括以下步骤:
1、把宰杀生猪后得到的生猪肉在-0℃下冷却12小时进行排酸处理,均匀切割成块;
2、将切好后的生猪肉放入由大蒜提取物、乳酸链球菌素和水按体积百分比1:0.2:100配置的溶液中浸泡15分钟;取出生猪肉在无菌环境中吹干;
3、将吹干后的生猪肉利用保鲜袋密封包装,放入冰柜中冷藏,温度控制在-6~-4℃,湿度控制在85%。
进一步地,往步骤3中通入气体调节,氧气、二氧化碳和氮气按体积百分比为70:20:10。
实施例3
一种生猪肉保鲜方法,包括以下步骤:
1、把宰杀生猪后得到的生猪肉在-1℃下冷却10小时进行排酸处理,均匀切割成块;
2、将切好后的生猪肉放入由大蒜提取物、乳酸链球菌素和水按体积百分比1:0.2:100配置的溶液中浸泡10分钟;取出生猪肉在无菌环境中吹干;
3、将吹干后的生猪肉利用保鲜袋密封包装,放入冰柜中冷藏,温度控制在-5~-3℃,湿度控制在90%。
进一步地,往步骤3中通入气体调节,氧气、二氧化碳和氮气按体积百分比为70:20:10。
当保鲜到一定时间想食用生猪肉时,取出可放在10~15℃的室温中解冻,也可放在10℃左右的流水中慢慢解冻,还能放在室内通风处解冻,这样既能保持肉新鲜,又能使肉具有原有的色、香、味,营养成分也不会降低。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何不经过创造性劳动想到的变化或简单替换,都应该涵盖在本发明的保护范围之内。
Claims (2)
1.一种生猪肉保鲜方法,其特征在于,包括以下步骤:
(1)把宰杀生猪后得到的生猪肉在-1~0℃下冷却10~12小时进行排酸处理,均匀切割成块;
(2)将切好后的生猪肉放入由大蒜提取物、乳酸链球菌素和水按体积百分比1:0.2:100配置的溶液中浸泡10~15分钟;取出生猪肉在无菌环境中吹干;
(3)将吹干后的生猪肉利用保鲜袋密封包装,放入冰柜中冷藏,温度控制在-6~-3℃,湿度控制在85~95%。
2.根据权利要求1所述的生猪肉保鲜方法,其特征在于:往步骤(3)中通入气体调节,氧气、二氧化碳和氮气按体积百分比为70:20:10。
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CN108770916A (zh) * | 2018-03-23 | 2018-11-09 | 杭州谱乐天成科技有限公司 | 一种冷鲜肉的保鲜方法及用于保鲜生鲜肉的装置 |
CN110140887A (zh) * | 2019-06-12 | 2019-08-20 | 海南四达云通科技有限公司 | 一种五脚猪排的制作方法 |
CN110214807A (zh) * | 2019-06-06 | 2019-09-10 | 包永祥 | 一种便于携带的奶茶手把肉的制作方法 |
CN110403142A (zh) * | 2019-06-06 | 2019-11-05 | 包永祥 | 一种便于携带的奶茶手把肉 |
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李湘利: "肉类保鲜机理研究现状及发展趋势", 《肉类工业》 * |
Cited By (4)
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CN108770916A (zh) * | 2018-03-23 | 2018-11-09 | 杭州谱乐天成科技有限公司 | 一种冷鲜肉的保鲜方法及用于保鲜生鲜肉的装置 |
CN110214807A (zh) * | 2019-06-06 | 2019-09-10 | 包永祥 | 一种便于携带的奶茶手把肉的制作方法 |
CN110403142A (zh) * | 2019-06-06 | 2019-11-05 | 包永祥 | 一种便于携带的奶茶手把肉 |
CN110140887A (zh) * | 2019-06-12 | 2019-08-20 | 海南四达云通科技有限公司 | 一种五脚猪排的制作方法 |
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