CN112042850A - Preservation method for prolonging preservation period of cooked food - Google Patents
Preservation method for prolonging preservation period of cooked food Download PDFInfo
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- CN112042850A CN112042850A CN202010955924.2A CN202010955924A CN112042850A CN 112042850 A CN112042850 A CN 112042850A CN 202010955924 A CN202010955924 A CN 202010955924A CN 112042850 A CN112042850 A CN 112042850A
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- cooked food
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- 235000013305 food Nutrition 0.000 title claims abstract description 56
- 238000004321 preservation Methods 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 26
- 230000001954 sterilising effect Effects 0.000 claims abstract description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 24
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000007710 freezing Methods 0.000 claims abstract description 19
- 230000008014 freezing Effects 0.000 claims abstract description 19
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 19
- 239000001301 oxygen Substances 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000011068 loading method Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 239000000049 pigment Substances 0.000 claims description 5
- 230000009467 reduction Effects 0.000 claims description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 235000018927 edible plant Nutrition 0.000 claims description 3
- 238000003754 machining Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 230000000844 anti-bacterial effect Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
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- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- 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
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- 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
- A23L3/3418—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 in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L3/3445—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 in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a preservation method for prolonging the preservation period of cooked food, and relates to the technical field of preservation. The method comprises the following steps: stirring and processing natural herbal sterilizing extract and cooked food; step two: loading the processed cooked food in a cleaned and sterilized container; step three: placing the container loaded with the cooked food into a cooling device, and rapidly cooling the temperature of the cooked food to a freezing point temperature; step four: sealing the container, and then placing the container in a storage box for constant-temperature storage, wherein the storage temperature is the freezing point temperature; step five: the oxygen concentration in the storage tank is reduced. According to the invention, the natural herbal sterilization extract is stirred with the food and then stored, so that the color and nutrition of the food can be ensured not to be lost in the preservation process, the sterilization effect is improved, the preservation period of the food is prolonged, and the preservation effect is improved by storing at the freezing point temperature.
Description
Technical Field
The invention belongs to the technical field of preservation, and particularly relates to a preservation method for prolonging the preservation period of cooked food.
Background
Most cooked food in the market is sold at normal temperature, and the cooked food which is not sold in time is directly put into a refrigerating chamber of a refrigerator for storage, so that a large amount of food microorganisms are propagated, and the color and luster of the food are lost due to dehydration.
The daily leftovers of the user are directly put into the refrigerating chamber of the refrigerator for storage, and the common refrigerator for storing cooked food has the following pain points: the air-cooled refrigerator is easy to dry, so that unpacked food is dehydrated, color and nutrition are lost, and the mouthfeel is influenced; if the cooked food is packaged by a packaging bag, condensed water is easily generated on the packaging bag, which is beneficial to the growth and the propagation of microorganisms and accelerates the food decay.
Disclosure of Invention
The invention aims to provide a preservation method for prolonging the preservation period of cooked food, which can ensure that the color and the nutrition of the food are not lost, improve the sterilization effect and prolong the preservation period of the food in the preservation process by adopting natural herbal sterilization extract to be stirred with the food and then preserving the food, and improve the preservation effect by preserving the food at the freezing point temperature.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the invention relates to a preservation method for prolonging the preservation period of cooked food, which comprises the following steps,
the method comprises the following steps: machining
Stirring and processing natural herbal sterilizing extract and cooked food;
step two: loading
Loading the processed cooked food in a cleaned and sterilized container;
step three: temperature reduction
Placing the container loaded with the cooked food into a cooling device, and rapidly cooling the temperature of the cooked food to a freezing point temperature;
step four: storing
Sealing the container, and then placing the container in a storage box for constant-temperature storage, wherein the storage temperature is the freezing point temperature;
step five: oxygen control
The oxygen concentration in the storage tank is reduced.
Further, the preparation process of the natural herbal sterilizing extracting solution in the step one is to carry out physical squeezing by adopting natural edible plants, and then carry out disinfection and pigment removal to prepare the natural herbal sterilizing extracting solution.
Further, the temperature condition of stirring the natural herbal sterilizing extract and the cooked food in the step one is below 25 ℃.
Further, the sterilization mode of the container in the second step includes one of high temperature sterilization, ultraviolet sterilization and ozone sterilization.
Further, the freezing point temperature range mentioned in the third step is 0 ℃ to-5 ℃.
Further, the freezing point temperature mentioned in the fourth step is ± 1 ℃.
Further, the oxygen control method in the fifth step comprises an oxygen component adjusting film, an oxygen absorption device and an air pressure reducing device.
The invention has the following beneficial effects:
according to the invention, the natural herbal sterilization extract is stirred with the food and then stored, so that the color and nutrition of the food can be ensured not to be lost in the preservation process, the sterilization effect is improved, the preservation period of the food is prolonged, and the preservation effect is improved by storing at the freezing point temperature.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a flow chart of a preservation method for prolonging the preservation period of cooked food.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it is to be understood that the terms "opening," "upper," "lower," "thickness," "top," "middle," "length," "inner," "peripheral," and the like are used in an orientation or positional relationship that is merely for convenience in describing and simplifying the description, and do not indicate or imply that the referenced component or element must have a particular orientation, be constructed and operated in a particular orientation, and thus should not be considered as limiting the present invention.
Referring to fig. 1, the present invention is a preservation method for prolonging the preservation period of cooked food, comprising the following steps,
the method comprises the following steps: machining
Stirring and processing natural herbal sterilizing extract and cooked food;
step two: loading
Loading the processed cooked food in a cleaned and sterilized container;
step three: temperature reduction
Placing the container loaded with the cooked food into a cooling device, and rapidly cooling the temperature of the cooked food to a freezing point temperature;
step four: storing
Sealing the container, and then placing the container in a storage box for constant-temperature storage, wherein the storage temperature is the freezing point temperature;
step five: oxygen control
The oxygen concentration in the storage tank is reduced.
Further, the preparation process of the natural herbal sterilizing extracting solution in the step one is to carry out physical squeezing by adopting natural edible plants, and then to carry out disinfection and pigment removal to prepare the natural herbal sterilizing extracting solution.
Further, the temperature condition of stirring the natural herbal sterilizing extract and the cooked food in the step one is below 25 ℃.
Further, the container sterilization mode in the second step comprises one of high-temperature sterilization, ultraviolet sterilization and ozone sterilization.
Further, the freezing point temperature mentioned in the third step is in the range of 0 ℃ to-5 ℃.
Further, the freezing point temperature mentioned in the fourth step is. + -. 1 ℃.
Further, the oxygen control method in the fifth step comprises an oxygen component adjusting film, an oxygen absorption device and an air pressure reducing device.
Example (b): when the cooked glutinous rice needs to be preserved, picking up fresh natural tea leaves, beating or grinding the tea leaves into fresh tea leaf juice, filtering pigments after disinfection, and fully stirring the pigment and the cooked glutinous rice; and then contained in a clean and sterile container, so that the contained container cannot be sealed in order to prevent dew from forming on the inner wall of the container. Quickly reducing the temperature of the food to the freezing point temperature, and then storing the food under the conditions of constant temperature and constant humidity. To prevent food from oxidizing during storage and affecting the quality of the food, it is necessary to reduce the oxygen content of the storage space.
In order to prevent the inactivation of the sterilization function of the tea juice under high temperature conditions, it is necessary to stir at 25 ℃ or lower. The constant temperature condition is controlled within the temperature fluctuation range of +/-1 ℃, and sealed storage is needed to prevent humidity loss after the freezing point temperature is reached. The oxygen content can be reduced by an air-adjusting film or an oxygen absorbent or a pressure reduction mode in the storage process, and the food preservation period is prolonged.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (7)
1. A fresh-keeping method for prolonging the fresh-keeping period of cooked food is characterized by comprising the following steps,
the method comprises the following steps: machining
Stirring and processing natural herbal sterilizing extract and cooked food;
step two: loading
Loading the processed cooked food in a cleaned and sterilized container;
step three: temperature reduction
Placing the container loaded with the cooked food into a cooling device, and rapidly cooling the temperature of the cooked food to a freezing point temperature;
step four: storing
Sealing the container, and then placing the container in a storage box for constant-temperature storage, wherein the storage temperature is the freezing point temperature;
step five: oxygen control
The oxygen concentration in the storage tank is reduced.
2. The preservation method for prolonging the preservation period of the cooked food as claimed in claim 1, wherein the preparation process of the natural herbal bactericidal extract in the first step is to use natural edible plants to perform physical squeezing, and then to perform disinfection and pigment removal.
3. The preservation method for prolonging the preservation period of the cooked food as claimed in claim 1, wherein the temperature condition for stirring the natural herbal sterilization extract and the cooked food in the first step is below 25 ℃.
4. The freshness maintaining method for prolonging the freshness retaining period of the cooked food as claimed in claim 1, wherein the sterilization manner of the container in the second step includes one of high temperature sterilization, ultraviolet sterilization and ozone sterilization.
5. The freshness retaining method for prolonging the freshness retaining period of cooked food according to claim 1, wherein the freezing point temperature mentioned in the third step is in the range of 0 ℃ to-5 ℃.
6. The method as claimed in claim 1, wherein the freezing point temperature in the fourth step is ± 1 ℃.
7. The preservation method for prolonging the preservation period of the cooked food as claimed in claim 1, wherein the oxygen control method in the fifth step comprises an oxygen component adjusting film, an oxygen absorption device and an air pressure reduction device.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010955924.2A CN112042850A (en) | 2020-09-11 | 2020-09-11 | Preservation method for prolonging preservation period of cooked food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010955924.2A CN112042850A (en) | 2020-09-11 | 2020-09-11 | Preservation method for prolonging preservation period of cooked food |
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| Publication Number | Publication Date |
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| CN112042850A true CN112042850A (en) | 2020-12-08 |
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| CN202010955924.2A Pending CN112042850A (en) | 2020-09-11 | 2020-09-11 | Preservation method for prolonging preservation period of cooked food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114424807A (en) * | 2022-01-21 | 2022-05-03 | 长虹美菱股份有限公司 | Method for controlling growth of food microorganisms and refrigerator special area thereof |
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| CN103651735A (en) * | 2013-12-04 | 2014-03-26 | 佛山市新战略知识产权文化有限公司 | Preservation method for salt baked meat products |
| CN107865047A (en) * | 2017-11-10 | 2018-04-03 | 徐州工程学院 | The preservation method of Chinese style stewed meat products |
| CN109730136A (en) * | 2019-02-26 | 2019-05-10 | 湖州周生记餐饮管理有限公司 | A kind of storage method of halogen meat prepared food |
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2020
- 2020-09-11 CN CN202010955924.2A patent/CN112042850A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651735A (en) * | 2013-12-04 | 2014-03-26 | 佛山市新战略知识产权文化有限公司 | Preservation method for salt baked meat products |
| CN107865047A (en) * | 2017-11-10 | 2018-04-03 | 徐州工程学院 | The preservation method of Chinese style stewed meat products |
| CN109730136A (en) * | 2019-02-26 | 2019-05-10 | 湖州周生记餐饮管理有限公司 | A kind of storage method of halogen meat prepared food |
Non-Patent Citations (1)
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| 吴晓丽等: "酱卤肉制品保鲜技术研究进展", 《肉类工业》 * |
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| CN114424807A (en) * | 2022-01-21 | 2022-05-03 | 长虹美菱股份有限公司 | Method for controlling growth of food microorganisms and refrigerator special area thereof |
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Application publication date: 20201208 |