CN113367182A - Method for preserving and preserving cold fresh meat - Google Patents
Method for preserving and preserving cold fresh meat Download PDFInfo
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- CN113367182A CN113367182A CN202110570958.4A CN202110570958A CN113367182A CN 113367182 A CN113367182 A CN 113367182A CN 202110570958 A CN202110570958 A CN 202110570958A CN 113367182 A CN113367182 A CN 113367182A
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Images
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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the technical field of storage and preservation, and particularly relates to a method for preserving and preserving cold fresh meat. The method comprises the following steps: preparing the pickling material into instant pickling tablets; preparing fresh-keeping liquid by using edible flowers as raw materials; processing the preservative solution by using a cold plasma technology to prepare a preservative solution; and performing pickling and film coating treatment on the cold fresh meat. The method for preserving and refreshing the cold fresh meat is applied to preserving and refreshing the fresh meat, improves the safety of the fresh meat, prolongs the shelf life of the fresh meat and increases the flavor of the cold fresh meat.
Description
Technical Field
The invention belongs to the technical field of storage and preservation, and particularly relates to a method for preserving and preserving cold fresh meat.
Background
The meat product has rich nutritive value, is rich in protein, fat, amino acid and carbohydrate, and is an essential food for people in life. But the rich nutrient substances cause the meat products to be easily polluted by microorganisms, so that the meat products are rotten and deteriorated, and the shelf life of the meat products is shortened. Compared with frozen meat, the chilled meat is safer and more sanitary, and the nutritive value and the flavor of the meat product are effectively reserved. With the improvement of the quality of the living standard of people, more and more consumers choose to buy the cold fresh meat. The chilled meat is easy to decay and deteriorate due to high water content and nutrient content, and the storage period is short.
The fresh-keeping technology of the chilled meat mainly comprises a packaging fresh-keeping technology, a microwave fresh-keeping technology, an ultrahigh pressure fresh-keeping technology, an edible film fresh-keeping technology and an added fresh-keeping agent. The added preservative can inhibit the growth and reproduction of microorganisms and the oxidation of nutrients such as fat, protein and the like, and prolong the shelf life of fresh meat. The antistaling agent comprises a natural antistaling agent and a chemical antistaling agent, the chemical antistaling agent is widely applied to the fresh keeping of the chilled meat, but the development of the chemical antistaling agent is limited due to the problems of safety, sanitation and the like. The plant source preservative has the advantages of wide source, low price, excellent preservation effect and the like, and is more in line with the requirements of industrial application. The meat curing usually needs to be carried out before cooking after being purchased by a consumer, so that a lot of time is consumed, and the cured meat products which can be directly cooked are more favored by the consumer.
The edible flowers are natural and healthy green food and have higher nutritive value. The rose, the chrysanthemum, the sweet osmanthus, the roselle and the honeysuckle belong to edible flowers which are both edible and are regulated by China, and contain abundant flavonoid, polyphenol, terpenoid and polysaccharide compounds. Has multiple effects of resisting oxidation, inhibiting bacteria, regulating immunity, etc. But different flower treatment modes are different, and the effect difference is obvious.
Disclosure of Invention
Based on the technical problems, the invention provides a pickling and fresh-keeping method for cold fresh meat. The method prepares the pickling material into instant pickling tablets for pickling fresh meat. Active ingredients in five kinds of edible flowers are extracted to prepare a fresh-keeping liquid, and a fresh-keeping coating is prepared by a cold plasma technology and a coating technology and is applied to fresh-keeping and pickling of cold fresh meat products, so that the flavor of the cold fresh meat is increased, the quality of the cold fresh meat is ensured, the safety of the fresh meat is improved, and the shelf life of the cold fresh meat is prolonged more effectively.
In order to achieve the above purpose, the specific technical scheme of the invention is as follows:
a pickling and fresh-keeping method of cold fresh meat comprises the following steps:
preparing the pickling material into instant pickling tablets;
preparing fresh-keeping liquid by using edible flowers as raw materials;
processing the preservative solution by using a cold plasma technology to prepare a preservative solution;
and performing pickling and film coating treatment on the cold fresh meat.
The pickling and fresh-keeping method of the chilled meat comprises the following specific steps:
1) treatment of raw materials: mixing flos Rosae Rugosae, flos Chrysanthemi, flos Osmanthi Fragrantis, flos Hibisci Sabdariffae, and flos Lonicerae dried flower at a certain proportion, and pulverizing to obtain dried flower powder;
2) preparing the preservative:
2.1) mixing the dried flower powder with an edible ethanol solution, then carrying out water bath extraction and suction filtration, taking an extracting solution, centrifuging and taking a supernatant for later use;
2.2) putting the supernatant into a rotary evaporator for rotary evaporation, and then carrying out vacuum reduced pressure concentration to obtain a concentrated solution for later use;
2.3) placing the concentrated solution into a vacuum freeze dryer, pre-freezing the concentrated solution, transferring the pre-frozen concentrated solution into the freeze dryer for drying, and crushing the pre-frozen concentrated solution after freeze drying to obtain a composite flower extract;
3) the preparation of the instant pickled tablet comprises adding microcrystalline cellulose into the pickled material, mixing, adding appropriate amount of ethanol for moistening, drying, pulverizing, adding magnesium stearate, mixing, standing, and tabletting to obtain instant pickled tablet;
4) preparation of composite fresh-keeping coating solution: adding distilled water into the prepared composite flower extract, uniformly mixing, and then using a DBD dielectric barrier discharge cold plasma generator to generate cold plasma to treat the mixed solution to obtain a composite fresh-keeping solution; dissolving chitosan in malic acid solution to obtain chitosan solution, dissolving gelatin in distilled water to obtain gelatin solution, mixing chitosan solution, gelatin solution and composite fresh-keeping solution in proportion, and performing ultrasonic treatment;
5) pickling and fresh-keeping treatment of the cold fresh meat: dissolving the instant pickling tablets in water to obtain a pickling solution, completely soaking fresh meat in the pickling solution after fascia and redundant fat are removed, and draining the surface water; soaking the pickled fresh meat in the composite fresh-keeping coating solution, then taking out the fresh meat, naturally drying the fresh meat to form a film, and finally storing the film in a fresh-keeping box at 4 ℃.
As a preferred embodiment in the present application, in step 1), the rose, the chrysanthemum, the sweet osmanthus flower, the roselle and the honeysuckle are all dry flowers, and the mass ratio of the dry flowers to the honeysuckle is 2:1:1:1: 2.
As a better implementation mode in the application, the mass concentration of the edible ethanol in the step 2.1) is 50-70%; the proportion relation between the mass g of the dried flower powder and the volume ml of the edible ethanol solution is 1: 30-50; the water bath condition is that the temperature is 40-60 ℃, and the water bath time is 2-3 h; the centrifugation condition of the extracting solution is that the extracting solution is centrifuged for 10-20min at 4000 r/min.
As a preferred embodiment of the present application, the rotary evaporation conditions in step 2.2) are vacuum of 0.7MPa and temperature of 40-50 ℃.
As a better embodiment in the application, the vacuum freeze drying conditions in 2.3) are that the concentrated solution is pre-frozen at-50 ℃ for 6-8h, and then transferred to a freeze dryer for drying for 48h, wherein the temperature of a cold trap is-50 ℃ and the vacuum degree is 20 Pa.
As a preferred embodiment in the present application, the pickling material in step 3) comprises, by weight, 3-6 parts of salt, 2-5 parts of pepper, 1-4 parts of pepper, 1-3 parts of white sugar, 2-4 parts of anise, 2-4 parts of cinnamon, 1-3 parts of myrcia, 2-5 parts of licorice, 1-3 parts of clove, and 1-3 parts of fennel; the pickling materials are crushed and sieved by a 60-mesh sieve; the addition amount of microcrystalline cellulose is 5% of the pickling material.
As a preferred embodiment in the present application, in step 3), after adding ethanol for wetting, drying at 50 ℃, crushing and sieving with a 20-mesh sieve, adding magnesium stearate, uniformly mixing, standing for 30min, and tabletting, wherein the addition amount of the magnesium stearate is 0.2% of the mass of the raw materials of the pickling material.
As a preferred embodiment in the present application, in the step 4), the ratio of the mass g of the composite flower extract to the volume ml of water is 1: 10-15; the cold plasma treatment conditions are that the discharge voltage is 5-7KV, the air flow is 1-2L/min, and the treatment time is 20-30 min.
As a better embodiment in the application, in the step 4), the mass ratio of the chitosan solution to the gelatin solution to the composite fresh-keeping solution is 2:1: 1; the ultrasonic treatment is carried out at 50 deg.C for 20-30 min.
As a preferred embodiment in the present application, in step 5), the mass ratio of the instant pickled tablets to water is 1:20-30 when preparing the pickling solution; the processing time of the fresh meat in the pickling liquid is 4-5 h; the soaking time in the composite fresh-keeping coating solution is 3-5 min.
The plant extract is a natural preservative and widely exists in each part of the plant, and a large amount of polyphenol and flavonoid compounds exist in the edible flowers selected in the application. Can effectively inhibit the growth of escherichia coli, staphylococcus aureus and most putrefying bacteria. The bacteria growth and reproduction are inhibited by changing the permeability of the cell membrane of the bacteria, destroying the functional structure of the cell membrane, influencing the expression of enzymes in the cells of the bacteria, destroying the cell wall of the bacteria and the like, and the bacteriostatic effect is achieved. The polyphenol has stronger oxidation resistance, the ortho-position phenolic hydroxyl in the phenolic hydroxyl structure of the polyphenol is easily oxidized into quinone structure, has strong capacity of capturing free radicals, and can consume oxygen in the environment through the modes.
According to the cold plasma technology selected in the application, the temperature of heavy particles is very low in the discharge process of the cold plasma, and the whole system is in a low-temperature state. Active substances such as ozone and nitric oxide, charged particles, ultraviolet rays and the like can be generated in the process of generating the cold plasma, and the active solution treated by the plasma has a good bacteriostatic effect.
Compared with the prior art, the positive effects of the invention are as follows:
the ethanol with proper concentration is adopted in the application to conveniently and effectively extract the active substances, and the concentration of the active substances in the extract can be effectively improved through rotary evaporation and vacuum freeze drying.
And (II) adding the plant extract to fully utilize the strong oxidation resistance and the capability of removing excessive free radicals. The edible coating preservation technology takes natural edible substances as raw materials, utilizes the natural antibacterial and antioxidant substances contained in the edible substances to isolate meat from air through a layer of film formed by attaching the edible substances to the surface of the meat, can effectively inhibit the activity of microorganisms, and prolongs the shelf life of the cold fresh meat.
And (III) the traditional curing material is prepared into the instant curing tablet, so that the instant curing tablet is good in instant property, the traditional curing ingredient procedure is simplified, and the curing efficiency of the cold fresh meat is improved.
And (IV) the stability of active substances in the plant extract can be improved through cold plasma treatment, and the treated fresh-keeping pickling liquid has good bacteriostatic effect and stability.
And (V) the chilled fresh meat is easily polluted by microorganisms due to rich nutrition and high water content, and the oxidative decomposition of nutrient substances such as protein, fat and the like is easily caused due to overlong storage time. After the preservative film is quickly cured, the growth and the propagation of microorganisms and the oxidative decomposition of nutrient substances can be effectively inhibited, so that the effect of prolonging the quality guarantee period of the cold fresh meat is achieved, and the quality guarantee period can reach 12 days at 4 ℃. The preserved and pickled fresh meat can be directly cooked for use, is more convenient and safer, and can be widely applied to the preservation and pickling of fresh meat such as pork, beef, mutton and the like.
Drawings
FIG. 1 is a graph showing the pH change of the untreated cold fresh pork and the cold fresh beef as the storage time increases in the beef samples and the pork samples obtained in examples 1 and 2
FIG. 2 is a graph showing the change in TVB-N values of the beef samples, the pork samples, the untreated cold fresh pork and the cold fresh beef obtained in examples 1 and 2 as the storage time increases
FIG. 3 is a graph showing the variation of TBARS values with increasing storage time for beef samples, pork samples, untreated cold fresh pork and cold fresh beef obtained in examples 1 and 2
Detailed Description
A pickling and fresh-keeping method of cold fresh meat comprises the following specific steps:
1. treatment of raw materials
Weighing and mixing rose, chrysanthemum, sweet osmanthus, roselle and dried honeysuckle according to the ratio of 2:1:1:1:2, and crushing the dried flowers by using a crusher to obtain dried flower powder for later use.
2. Preparation of antistaling agent
(1) Mixing the dried flower powder with 50% -70% edible ethanol solution according to a material-liquid ratio of 1:30-50, carrying out water bath at 40-60 deg.C for 2-3h, leaching, suction filtering, centrifuging the extractive solution at 4000r/min for 10-20min, and collecting the supernatant for use.
(2) Putting the supernatant into a rotary evaporator, performing rotary evaporation under the conditions of vacuum degree of 0.7MPa and temperature of 40-50 ℃, performing vacuum reduced pressure concentration, and taking the concentrated solution for later use.
(3) Placing the concentrated solution in a vacuum freeze dryer, pre-freezing the concentrated solution at-50 deg.C for 6-8 hr, and transferring to the freeze dryer for drying for 48 hr, wherein the temperature of the cold trap is-50 deg.C and the vacuum degree is 20 Pa. Freeze drying, pulverizing, and sieving with 60 mesh sieve to obtain composite flower extract.
3. Preparation of instant pickled tablet
Weighing 3-6 parts of salt, 2-5 parts of pepper, 1-4 parts of pepper, 1-3 parts of white sugar, 2-4 parts of aniseed, 2-4 parts of cassia bark, 1-3 parts of myrcia, 2-5 parts of liquorice, 1-3 parts of clove and 1-3 parts of fennel, mixing and crushing the materials, and sieving the mixture through a 60-mesh sieve. Adding 5% microcrystalline cellulose into the pickling material, mixing, adding appropriate amount of ethanol for moistening, drying at 50 deg.C, pulverizing, sieving with 20 mesh sieve, adding 0.2% magnesium stearate, mixing, standing for 30min, and tabletting to obtain instant pickled tablet.
4. Preparation of composite fresh-keeping coating solution
Adding distilled water into the composite flower extract according to the material-liquid ratio of 1:10-15, uniformly mixing, and treating the mixed solution by using a DBD dielectric barrier discharge cold plasma generator to generate cold plasma, wherein the discharge voltage is 5-7KV, the air flow is 1-2L/min, and the treatment time is 20-30min to obtain the composite fresh-keeping liquid. Dissolving chitosan in malic acid solution to obtain 2% chitosan solution, dissolving gelatin in distilled water at 60 deg.C to obtain 1% gelatin solution, mixing chitosan solution, gelatin solution, and composite fresh-keeping solution at a ratio of 2:1:1, and performing ultrasonic treatment at 50 deg.C for 20-30 min.
5. Pickling and fresh-keeping treatment of cold fresh meat
Dissolving the instant pickled tablets in water according to the ratio of 1:20-30 to obtain a pickling solution, removing fascia and redundant fat from fresh meat purchased in the market, completely soaking in the pickling solution for treatment for 4-5h, and draining off the water on the surface. Soaking the pickled fresh meat in the composite fresh-keeping coating solution for 3-5min, taking out, naturally drying to form a film, and storing in a fresh-keeping box at 4 ℃.
The present invention will be described in further detail with reference to specific embodiments for the purpose of making the objects, technical solutions and advantages of the present invention more apparent, but it should not be construed that the scope of the above-described subject matter of the present invention is limited to the following examples. Various substitutions and alterations can be made without departing from the technical idea of the invention as described above, according to the common technical knowledge and conventional means in the field, and the scope of the invention is covered.
In the following examples,% represents the mass% unless otherwise specified.
Example 1:
a pickling and fresh-keeping method of cold fresh meat comprises the following specific steps:
1. preparation of antistaling agent
Weighing and mixing rose, chrysanthemum, sweet osmanthus, roselle and dried honeysuckle in a mass ratio of 2:1:1:1:2, and crushing the dried flowers by using a crusher to obtain dried flower powder for later use. Mixing the dried flower powder with 50% (mass percentage concentration) edible ethanol solution according to the ratio of (g) solution (ml) to (1: 30), water-bathing at 40 deg.C for 2h, leaching, suction-filtering, centrifuging the extractive solution at 4000r/min for 15min, and collecting the supernatant. Putting the supernatant into a rotary evaporator, performing rotary evaporation under the conditions of vacuum degree of 0.7MPa and temperature of 40 ℃, performing vacuum reduced pressure concentration, and taking the concentrated solution for later use. Placing the concentrated solution in a vacuum freeze dryer, pre-freezing the concentrated solution at-50 deg.C for 6 hr, transferring to the freeze dryer, and drying for 48 hr at-50 deg.C and 20Pa vacuum degree. Freeze drying, pulverizing, and sieving with 60 mesh sieve to obtain composite flower extract.
2. Preparation of instant pickled tablet
Weighing 3 parts of table salt (by weight, the same below), 2 parts of pepper, 1 part of white sugar, 3 parts of aniseed, 3 parts of cassia bark, 1 part of myrcia, 2 parts of liquorice, 1 part of clove and 1 part of fennel, mixing, crushing and sieving with a 60-mesh sieve. Adding microcrystalline cellulose 5% (based on the total mass of the pickling material) into the pickling material, mixing, adding appropriate amount of ethanol for moistening, drying at 50 deg.C, pulverizing, sieving with 20 mesh sieve, adding 0.2% magnesium stearate, mixing, standing for 30min, collecting precipitate, and tabletting to obtain instant pickled tablet.
3. Preparation of composite fresh-keeping coating solution
Adding distilled water into the composite flower extract according to the ratio of (g) solution (ml) to (1: 10), uniformly mixing, and treating the mixed solution by using a DBD dielectric barrier discharge cold plasma generator to generate cold plasma, wherein the treatment conditions of the cold plasma are as follows: the discharge voltage is 5KV, the air flow is 2L/min, and the treatment time is 25min, so that the composite preservative solution is obtained. Dissolving chitosan in malic acid solution to prepare 2% chitosan solution, dissolving gelatin in distilled water at 60 ℃ to prepare 1% gelatin solution, uniformly mixing the chitosan solution, the gelatin solution and the composite fresh-keeping solution according to the mass ratio of 2:1:1, and performing ultrasonic treatment at 50 ℃ for 25min to uniformly mix for later use.
4. Pickling and fresh-keeping treatment of chilled beef
Dissolving the instant pickled tablets in water according to the mass ratio of 1:20 to obtain a pickling solution, removing fascia and redundant fat from fresh beef purchased in the market, completely soaking the beef in the pickling solution for treatment for 5 hours, and draining the water on the surface. And soaking the pickled fresh meat in the composite fresh-keeping coating solution for 4min, taking out, naturally drying to form a film, and storing in a fresh-keeping box at 4 ℃ to obtain a beef sample.
Example 2:
a pickling and fresh-keeping method of cold fresh meat comprises the following specific steps:
1. preparation of antistaling agent
Weighing and mixing rose, chrysanthemum, sweet osmanthus, roselle and dried honeysuckle according to the mass ratio of 2:1:1:1:2, and crushing the dried flowers by using a crusher to obtain dried flower powder for later use. Mixing the dried flower powder with 60% (mass percentage concentration) edible ethanol solution according to the material-liquid ratio of 1:40, carrying out water bath at 50 ℃ for 2h, leaching, carrying out suction filtration, taking the extract, centrifuging at 4000r/min for 20min, and taking the supernatant for later use. Putting the supernatant into a rotary evaporator, performing rotary evaporation under the conditions of a vacuum degree of 0.7MPa and a temperature of 50 ℃, performing vacuum reduced pressure concentration, and taking a concentrated solution for later use. Placing the concentrated solution in a vacuum freeze dryer, pre-freezing the concentrated solution at-50 deg.C for 8 hr, transferring to the freeze dryer, and drying for 48 hr at-50 deg.C and 20Pa vacuum degree. Freeze drying, pulverizing, and sieving with 60 mesh sieve to obtain composite flower extract.
2. Preparation of instant pickled tablet
Weighing 4 parts by weight of salt, 3 parts by weight of pepper, 2 parts by weight of white sugar, 2 parts by weight of anise, 2 parts by weight of cassia bark, 1 part by weight of myrcia, 3 parts by weight of liquorice, 2 parts by weight of clove and 2 parts by weight of fennel, mixing and crushing the materials, and sieving the mixture by a 60-mesh sieve. Adding 5% microcrystalline cellulose into the pickling material, mixing, adding appropriate amount of ethanol for moistening, drying at 50 deg.C, pulverizing, sieving with 20 mesh sieve, adding 0.2% magnesium stearate, mixing, standing for 30min, and tabletting to obtain instant pickled tablet.
3. Preparation of composite fresh-keeping coating solution
Adding distilled water into the composite flower extract according to the material-liquid ratio of 1:15, uniformly mixing, and treating the mixed solution by using a DBD dielectric barrier discharge cold plasma generator to generate cold plasma, wherein the discharge voltage is 7KV, the air flow is 1L/min, and the treatment time is 20min to obtain the composite fresh-keeping liquid. Dissolving chitosan in malic acid solution to prepare 2% chitosan solution, dissolving gelatin in distilled water at 60 ℃ to prepare 1% gelatin solution, uniformly mixing the chitosan solution, the gelatin solution and the composite fresh-keeping solution according to the mass ratio of 2:1:1, and performing ultrasonic treatment at 50 ℃ for 30min to uniformly mix for later use.
4. Fresh-keeping and pickling of cold fresh pork
Dissolving the instant pickling tablets in water according to the proportion of 1:30 to obtain a pickling solution, removing fascia and redundant fat from fresh pork purchased in the market, completely soaking the pork in the pickling solution for 4 hours, and draining the water on the surface. And soaking the pickled fresh meat in the composite fresh-keeping coating solution for 5min, taking out, naturally drying to form a film, and storing in a fresh-keeping box at 4 ℃ to obtain a pig head sample.
The chilled fresh meat obtained from the processing in the examples 1 to 2 is cooked with commercial chilled fresh meat products and then subjected to sensory index evaluation, and specific results are shown in the following table:
sensory evaluation table
Note: 1#And 3#The cold fresh beef and the cold fresh pork obtained by the method in the embodiment 1 and the embodiment 2 of the invention; the No. 2 and the No. 4 are cold fresh beef and cold fresh pork obtained by a traditional pickling and fresh-keeping method sold in the market.
As can be seen from the above table, 1 is used#、3#The cold fresh meat product obtained by the treatment method has better color, aroma, tissue state and taste than those of the cold fresh meat product obtained by the treatment method adopting 2#And 4#The processing method can obtain chilled fresh meat product. The quality problems of poor color and luster, poor flavor and the like of the cold fresh meat product are solved by the method disclosed by the invention, the sensory index of the cold fresh meat product is improved, the quality and the flavor of the cold fresh meat product obtained by the process are best, the method is more convenient and safer, and the method disclosed by the invention is feasible for pickling and preserving the cold fresh meat.
Comparing the physicochemical index evaluations of the chilled fresh meat (beef samples and pork samples) treated in examples 1 to 2 with those of the chilled fresh meat products that were not treated in the market, the specific results are shown in FIGS. 1 to 3 below,
from the analysis of the test results in FIGS. 1-3, the pH and TVB-N, TBARS values of the treated chilled fresh pork and chilled fresh beef were lower than those of the untreated samples and rose more slowly when the chilled fresh pork treated according to the present invention was compared to untreated commercial chilled fresh pork and chilled fresh beef stored at 4 ℃. The physical and chemical indexes of the untreated blank control group exceed the national standard within 6 to 8 days, and the physical and chemical indexes of the chilled meat treated by the method meet the national standard within 12 days. The curing and fresh-keeping method effectively inhibits the deterioration of the cold fresh meat and prolongs the shelf life of the cold fresh meat.
Experiment 1:
the instant pickled tablets prepared in the embodiment 1 of the invention are dissolved in water according to a proportion, and then the cold fresh beef and the cold fresh pork are put into the water for soaking for 5 hours. Compared with the traditional pickling method, the traditional pickling material particles which are not prepared into the instant pickling tablets are dissolved in water according to the same proportion, and the cold fresh beef and pork are soaked for 5 hours. The specific results are shown in the following table:
curing agent dissolution time
| Name (R) | Complete dissolution time(s) |
| Instant pickled tablet | 40 |
| Traditional pickling material particle | 120 |
Pickling effect of chilled meat products
Note: 1#And 3#The invention uses instant curing tablets to cure the obtained cold fresh beef and cold fresh pork; 2#And 4#The cold fresh beef and the cold fresh pork are obtained by using the traditional curing material particles for curing.
As can be seen from the table above, compared with the traditional curing material particles, the instant curing tablet has shorter complete dissolution time and faster dissolution rate, and can effectively improve the curing efficiency. Adopt 1#、3#The absorption rate and salt content of the cold fresh meat pickling liquid of the treatment method are higher than those of the method adopting 2#And 4#The penetration rate of the curing material of the cold fresh meat product of the processing method is higher. The method can effectively improve the pickling efficiency and improve the pickling quality, and the method is feasible for pickling the cold fresh meat.
The above examples are only preferred embodiments of the patent, but the scope of protection of the patent is not limited thereto. It should be noted that, for those skilled in the art, without departing from the principle of this patent, several improvements and modifications can be made according to the patent solution and its patent idea, and these improvements and modifications should also be regarded as the protection scope of this patent.
Claims (10)
1. A pickling and fresh-keeping method of cold fresh meat is characterized by comprising the following steps:
preparing the pickling material into instant pickling tablets;
preparing fresh-keeping liquid by using edible flowers as raw materials;
processing the preservative solution by using a cold plasma technology to prepare a preservative solution;
and performing pickling and film coating treatment on the cold fresh meat.
2. The method for preserving and preserving the chilled meat as claimed in claim 1, which comprises the following steps:
1) treatment of raw materials: mixing flos Rosae Rugosae, flos Chrysanthemi, flos Osmanthi Fragrantis, flos Hibisci Sabdariffae, and flos Lonicerae dried flower at a certain proportion, and pulverizing to obtain dried flower powder;
2) preparing the preservative:
2.1) mixing the dried flower powder with an edible ethanol solution, then carrying out water bath extraction and suction filtration, taking an extracting solution, centrifuging and taking a supernatant for later use;
2.2) putting the supernatant into a rotary evaporator for rotary evaporation, and then carrying out vacuum reduced pressure concentration to obtain a concentrated solution for later use;
2.3) placing the concentrated solution into a vacuum freeze dryer, pre-freezing the concentrated solution, transferring the pre-frozen concentrated solution into the freeze dryer for drying, and crushing the pre-frozen concentrated solution after freeze drying to obtain a composite flower extract;
3) the preparation of the instant pickled tablet comprises adding microcrystalline cellulose into the pickled material, mixing, adding appropriate amount of ethanol for moistening, drying, pulverizing, adding magnesium stearate, mixing, standing, and tabletting to obtain instant pickled tablet;
4) preparation of composite fresh-keeping coating solution: adding distilled water into the prepared composite flower extract, uniformly mixing, and then using a DBD dielectric barrier discharge cold plasma generator to generate cold plasma to treat the mixed solution to obtain a composite fresh-keeping solution; dissolving chitosan in malic acid solution to obtain chitosan solution, dissolving gelatin in distilled water to obtain gelatin solution, mixing chitosan solution, gelatin solution and composite fresh-keeping solution in proportion, and performing ultrasonic treatment;
5) pickling and fresh-keeping treatment of the cold fresh meat: dissolving the instant pickling tablets in water to obtain a pickling solution, completely soaking fresh meat in the pickling solution after fascia and redundant fat are removed, and draining the surface water; soaking the pickled fresh meat in the composite fresh-keeping coating solution, then taking out the fresh meat, naturally drying the fresh meat to form a film, and finally storing the film in a fresh-keeping box at 4 ℃.
3. The method for preserving and preserving cold fresh meat as claimed in claim 1, wherein: in the step 1), the rose, the chrysanthemum, the sweet osmanthus, the roselle and the honeysuckle are all dry flowers, and the mass ratio of the dry flowers to the honeysuckle is 2:1:1:1: 2.
4. The method for preserving and preserving cold fresh meat as claimed in claim 1, wherein: in the step 2.1), the mass concentration of the edible ethanol is 50-70%; the proportion relation between the mass g of the dried flower powder and the volume ml of the edible ethanol solution is 1: 30-50; the water bath condition is that the temperature is 40-60 ℃, and the water bath time is 2-3 h; the centrifugation condition of the extracting solution is that the extracting solution is centrifuged for 10-20min at 4000 r/min.
5. The method for preserving and preserving cold fresh meat as claimed in claim 1, wherein: the rotary evaporation conditions in the step 2.2) are that the vacuum degree is 0.7MPa and the temperature is 40-50 ℃; 2.3) the vacuum freeze drying condition is that the concentrated solution is pre-frozen for 6 to 8 hours at minus 50 ℃, and then transferred to a freeze drier for drying for 48 hours, the temperature of a cold trap is minus 50 ℃, and the vacuum degree is 20 Pa.
6. The method for preserving and preserving cold fresh meat as claimed in claim 1, wherein: the pickling material in the step 3) comprises the following substances, by weight, 3-6 parts of salt, 2-5 parts of pepper, 1-4 parts of pepper, 1-3 parts of white sugar, 2-4 parts of aniseed, 2-4 parts of cinnamon, 1-3 parts of myrcia, 2-5 parts of liquorice, 1-3 parts of clove and 1-3 parts of fennel; the pickling materials are crushed and sieved by a 60-mesh sieve; the addition amount of microcrystalline cellulose is 5% of the pickling material.
7. The method for preserving and preserving cold fresh meat as claimed in claim 1, wherein: and 3) adding ethanol for wetting, drying at 50 ℃, crushing, sieving by a 20-mesh sieve, adding magnesium stearate, uniformly mixing, standing for 30min, and tabletting, wherein the addition amount of the magnesium stearate is 0.2% of the mass of the raw materials of the pickling material.
8. The method for preserving and preserving cold fresh meat as claimed in claim 1, wherein: in the step 4), the proportion relation between the mass g of the composite flower extract and the volume ml of water is 1: 10-15; the cold plasma treatment conditions are that the discharge voltage is 5-7KV, the air flow is 1-2L/min, and the treatment time is 20-30 min.
9. The method for preserving and preserving cold fresh meat as claimed in claim 1, wherein: in the step 4), the mass ratio of the chitosan solution to the gelatin solution to the composite fresh-keeping solution is 2:1: 1; the ultrasonic treatment is carried out at 50 deg.C for 20-30 min.
10. The method for preserving and preserving cold fresh meat as claimed in claim 1, wherein: in the step 5), when the pickling liquid is prepared, the mass ratio of the instant pickling tablets to water is 1: 20-30; the processing time of the fresh meat in the pickling liquid is 4-5 h; the soaking time in the composite fresh-keeping coating solution is 3-5 min.
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| CN116210866A (en) * | 2023-04-10 | 2023-06-06 | 昆明理工大学 | Pickling method and device of low-salt ham |
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