CN109496964A - Promote the systems approach of cold fresh pork quality - Google Patents
Promote the systems approach of cold fresh pork quality Download PDFInfo
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- CN109496964A CN109496964A CN201710827952.4A CN201710827952A CN109496964A CN 109496964 A CN109496964 A CN 109496964A CN 201710827952 A CN201710827952 A CN 201710827952A CN 109496964 A CN109496964 A CN 109496964A
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- Prior art keywords
- pig
- fresh
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- meat
- pork
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- 235000015277 pork Nutrition 0.000 title claims abstract description 26
- 235000013372 meat Nutrition 0.000 claims abstract description 28
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 22
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 22
- MWUXSHHQAYIFBG-UHFFFAOYSA-N nitrogen oxide Inorganic materials O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 18
- 230000008569 process Effects 0.000 claims abstract description 17
- 239000007789 gas Substances 0.000 claims abstract description 16
- 208000002173 dizziness Diseases 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241001465754 Metazoa Species 0.000 claims abstract description 11
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 11
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 11
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000004321 preservation Methods 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims abstract description 6
- 238000012856 packing Methods 0.000 claims abstract description 6
- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 claims description 17
- 238000003307 slaughter Methods 0.000 claims description 11
- 206010042772 syncope Diseases 0.000 claims description 2
- 230000001737 promoting effect Effects 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000009395 breeding Methods 0.000 abstract description 2
- 230000001488 breeding effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New or modified breeds of animals
- A01K67/02—Breeding vertebrates
-
- 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
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Environmental Sciences (AREA)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the fresh-keeping technical fields of food cooling, especially promote the systems approach of cold fresh pork quality, comprise the steps of: 1, massage are enjoyed in breeding process, music protects the feed and water of location abundance, and life is comfortable, leisurely and carefree；2, first side pig carries out the shower of 40 degree water before butchering, then carries out comprehensive physical examination to pig by animal doctor, is first butchered with hitting after dizzy gunslinging is swooned after qualified；(3) the fresh-keeping step after butchering: a: after pig is massacred, by fresh pork, cooling acid discharge for 24 hours, makes the central temperature of fresh pork drop to 0-4 degree, is cut into the meat piece that weight is 100-102 grams；B: meat piece is put into plastic casing, and the mixed gas that 1%-nitrogen oxide, 50% carbon dioxide and 49% nitrogen are filled with after vacuumizing is packed；C: the cold fresh meat after packaging is placed in temperature as preservation under the conditions of 2-4 degree.Using the invention, it can adequately guarantee the health and quality of pig, controlled atmospheric packing is fresh-keeping to reduce watery blood exudation in cold fresh meat, extend preservation shelf life, up to 20 days.
Description
Technical field
The present invention relates to the fresh-keeping technical fields of food cooling, especially promote the systems approach of cold fresh pork quality.
Background technique
Pork accounts for the 65% of consumption of meat, is to be related to the important goods of the vegetable basket of people's basic living, but existing market
What upper common people ate is all the Fresh meat of morning slaughter, early morning listing, but according to experts' analysis, Fresh meat without any cooling at
Reason, although sanitary inspection is qualified after butchering processing for livestock, during from retail is worked into, Fresh meat is wanted unavoidably
By many-sided pollution such as air, insect, transport vehicle and packaging, and temperature of meat is higher during these, and bacterium is easy
A large amount of proliferation, not can guarantee the edible safety of meat.
Summary of the invention
In order to overcome the shortcomings of it is existing not can guarantee Fresh meat whole process overall safety, the present invention provides promoted it is cold
The systems approach of fresh pork quality.
The technical solution adopted by the present invention to solve the technical problems is: the systems approach of cold fresh pork quality is promoted,
Be characterized in that: it is made of following steps:
A, the treatment of pig during the feeding process
Treatment, refers to pig during the feeding process, has music enjoyment daily, is massaged daily to pig, guarantee sufficient water source and
Feed makes its life comfortable, and without fear in life, feeling of grief can freely express nature, can reduce pig in this way and massacre
Extensively stress sending out for life is answered in journey, proposes the quality of quotient's pork；
B, hog slaughtering mode
First side pig carries out the shower of 40 degree of water before butchering, then carries out comprehensive physical examination to pig by animal doctor, health after determining to animal doctor
Pig butchered, it is first dizzy with dizzy gunslinging is hit before butchering, forbid in slaughtering process it is rough treat, forbid the pig of hanging bloodletting,
Excessive external force mustn't be used to drive pig, forbid to draw sentient pig, forbidden the sensitive part for stimulating pig using object, hit after swooning
It is butchered；
C, the fresh-keeping step after massacre
(1) after pig is massacred, by fresh pork, cooling acid discharge for 24 hours, makes the central temperature of fresh pork drop to 0-4 degree, is cut into weight
For 100-102 grams of meat piece；
(2) meat piece is put into plastic casing by controlled atmospheric packing, and the mixing of nitric oxide, carbon dioxide and nitrogen is filled with after vacuumizing
Gas is packed；The inflation ratio of three kinds of gases of mixed gas is respectively nitric oxide 1%, carbon dioxide 50% and nitrogen
49%；
(3) the cold fresh meat after packaging is placed in temperature as preservation under the conditions of 2-4 degree.
The invention has the advantages that using the invention raise come pig, fully ensure that the health of pig, the pork after massacre
Due to being under low temperature control always, the growth and breeding of most of microbe is suppressed, and some pathogens decompose the speed of toxin
It substantially reduces.Cold fresh meat experienced more sufficient maturation, soft flexible, fresh and tender easily ripe, and juice loss
Few, in good taste, nutritional ingredient is more advantageous to absorption of human body.Guarantee allows common people that can have nutrition quality-assured meat true.
Specific embodiment
Embodiment 1:
A, the treatment of pig during the feeding process
Pig during the feeding process, enjoy 1 hour by every morning, music in afternoon, is massaged while enjoying music to pig, daily
Guarantee sufficient water source, matches food daily and give its enjoyment, make its life comfortable, do not manufacture fear, compassion to pig in life
Sentiment can allow it freely to express nature, and stress sending out of can reducing that pig generates during massacre in this way is answered, and improve pork
Quality；
B, hog slaughtering mode
First side pig carries out the shower of 40 degree of water before butchering, then carries out comprehensive physical examination to pig by animal doctor, after determining to animal doctor completely
The pig of health is butchered, first dizzy with dizzy gunslinging is hit before butchering, forbid in slaughtering process it is rough treat, forbid hanging bloodletting
Pig mustn't use excessive external force to drive pig, forbid to draw sentient pig, forbid the sensitive part for stimulating pig using object, hit
It is butchered after dizzy；
C, the fresh-keeping step after massacre
(1) after pig is massacred, by fresh pork, cooling acid discharge for 24 hours, makes the central temperature of fresh pork drop to 4 degree, being cut into weight is
100 grams of meat piece；
(2) meat piece is put into plastic casing by controlled atmospheric packing, and the mixing of nitric oxide, carbon dioxide and nitrogen is filled with after vacuumizing
Gas is packed；The inflation ratio of three kinds of gases of mixed gas is respectively nitric oxide 1%, carbon dioxide 50% and nitrogen
49%；
(3) the cold fresh meat after packaging is placed in preservation under the conditions of temperature is 2 degree.
Embodiment 2:
A, the treatment of pig during the feeding process
Pig during the feeding process, enjoy 1 hour by every morning, music in afternoon, is massaged while enjoying music to pig, daily
Guarantee sufficient water source, matches food daily and give its enjoyment, make its life comfortable, do not manufacture fear, compassion to pig in life
Sentiment can allow it freely to express nature, and stress sending out of can reducing that pig generates during massacre in this way is answered, and improve pork
Quality；
B, hog slaughtering mode
First side pig carries out the shower of 40 degree of water before butchering, then carries out comprehensive physical examination to pig by animal doctor, after determining to animal doctor completely
The pig of health is butchered, first dizzy with dizzy gunslinging is hit before butchering, forbid in slaughtering process it is rough treat, forbid hanging bloodletting
Pig mustn't use excessive external force to drive pig, forbid to draw sentient pig, forbid the sensitive part for stimulating pig using object, hit
It is butchered after dizzy；
C, the fresh-keeping step after massacre
(1) after pig is massacred, by fresh pork, cooling acid discharge for 24 hours, makes the central temperature of fresh pork drop to 2 degree, being cut into weight is
101 grams of meat piece；
(2) meat piece is put into plastic casing by controlled atmospheric packing, and the mixing of nitric oxide, carbon dioxide and nitrogen is filled with after vacuumizing
Gas is packed；The inflation ratio of three kinds of gases of mixed gas is respectively nitric oxide 1%, carbon dioxide 50% and nitrogen
49%；
(3) the cold fresh meat after packaging is placed in preservation under the conditions of temperature is 3 degree.
A, the treatment of pig during the feeding process
Pig during the feeding process, enjoy 1 hour by every morning, music in afternoon, is massaged while enjoying music to pig, daily
Guarantee sufficient water source, matches food daily and give its enjoyment, make its life comfortable, do not manufacture fear, compassion to pig in life
Sentiment can allow it freely to express nature, and stress sending out of can reducing that pig generates during massacre in this way is answered, and improve pork
Quality；
B, hog slaughtering mode
First side pig carries out the shower of 40 degree of water before butchering, then carries out comprehensive physical examination to pig by animal doctor, after determining to animal doctor completely
The pig of health is butchered, first dizzy with dizzy gunslinging is hit before butchering, forbid in slaughtering process it is rough treat, forbid hanging bloodletting
Pig mustn't use excessive external force to drive pig, forbid to draw sentient pig, forbid the sensitive part for stimulating pig using object, hit
It is butchered after dizzy；
C, the fresh-keeping step after massacre
(1) after pig is massacred, by fresh pork, cooling acid discharge for 24 hours, makes the central temperature of fresh pork drop to 0 degree, being cut into weight is
102 grams of meat piece；
(2) meat piece is put into plastic casing by controlled atmospheric packing, and the mixing of nitric oxide, carbon dioxide and nitrogen is filled with after vacuumizing
Gas is packed；The inflation ratio of three kinds of gases of mixed gas is respectively nitric oxide 1%, carbon dioxide 50% and nitrogen
49%；
(3) the cold fresh meat after packaging is placed in preservation under the conditions of temperature is 4 degree.
Claims (1)
1. promoting the systems approach of cold fresh pork quality, it is characterised in that: it is made of following steps:
A, the treatment treatment of pig during the feeding process, refers to pig during the feeding process, there is music enjoyment daily, carries out daily to pig
Massage guarantees sufficient water source and feed, makes its life comfortable, and without fear in life, feeling of grief can freely express nature,
Pig can be reduced in this way, and extensively stress sending out for life is answered during massacre, proposes the quality of quotient's pork；
B, hog slaughtering mode, first side pig carries out the shower of 40 degree of water before butchering, then carries out comprehensive physical examination to pig by animal doctor, right
Healthy pig is butchered after animal doctor determines, first dizzy gunslinging is dizzy with hitting before butchering, and forbids to forbid except treating cruelly in slaughtering process
The pig of bloodletting is hung, excessive external force mustn't be used to drive pig, forbid to draw sentient pig, forbids to stimulate the quick of pig using object
Feel position, hits after swooning and butchered；
C, the fresh-keeping step after massacre
(1) after pig is massacred, by fresh pork, cooling acid discharge for 24 hours, makes the central temperature of fresh pork drop to 0-4 degree, is cut into weight
For 100-102 grams of meat piece；
(2) meat piece is put into plastic casing by controlled atmospheric packing, and the mixing of nitric oxide, carbon dioxide and nitrogen is filled with after vacuumizing
Gas is packed；The inflation ratio of three kinds of gases of mixed gas is respectively nitric oxide 1%, carbon dioxide 50% and nitrogen
49%；
(3) the cold fresh meat after packaging is placed in temperature as preservation under the conditions of 2-4 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710827952.4A CN109496964A (en) | 2017-09-14 | 2017-09-14 | Promote the systems approach of cold fresh pork quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710827952.4A CN109496964A (en) | 2017-09-14 | 2017-09-14 | Promote the systems approach of cold fresh pork quality |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109496964A true CN109496964A (en) | 2019-03-22 |
Family
ID=65744522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710827952.4A Withdrawn CN109496964A (en) | 2017-09-14 | 2017-09-14 | Promote the systems approach of cold fresh pork quality |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109496964A (en) |
-
2017
- 2017-09-14 CN CN201710827952.4A patent/CN109496964A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190322 |