CN113995006A - Processing and fresh-keeping method for clean vegetables with same package of vegetables, livestock and poultry meat - Google Patents
Processing and fresh-keeping method for clean vegetables with same package of vegetables, livestock and poultry meat Download PDFInfo
- Publication number
- CN113995006A CN113995006A CN202111191219.0A CN202111191219A CN113995006A CN 113995006 A CN113995006 A CN 113995006A CN 202111191219 A CN202111191219 A CN 202111191219A CN 113995006 A CN113995006 A CN 113995006A
- Authority
- CN
- China
- Prior art keywords
- vegetables
- livestock
- concentration
- meat
- low
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 91
- 244000144972 livestock Species 0.000 title claims abstract description 64
- 235000013594 poultry meat Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000012545 processing Methods 0.000 title claims abstract description 18
- 235000013372 meat Nutrition 0.000 claims abstract description 50
- 238000011282 treatment Methods 0.000 claims abstract description 30
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000004506 ultrasonic cleaning Methods 0.000 claims abstract description 22
- 238000004140 cleaning Methods 0.000 claims abstract description 19
- 238000005520 cutting process Methods 0.000 claims abstract description 17
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 13
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 13
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 13
- 239000001301 oxygen Substances 0.000 claims abstract description 13
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000003860 storage Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims description 54
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 238000009833 condensation Methods 0.000 claims description 6
- 230000006866 deterioration Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 241000366676 Justicia pectoralis Species 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 3
- 230000003111 delayed effect Effects 0.000 abstract description 2
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- 244000000626 Daucus carota Species 0.000 description 12
- 235000002767 Daucus carota Nutrition 0.000 description 12
- 235000015277 pork Nutrition 0.000 description 12
- 238000012360 testing method Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- 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
- 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
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 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
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 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
- 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
Abstract
The invention discloses a fresh-keeping method for processing vegetables and livestock and poultry meat in the same package, which comprises the following steps: s1, selecting: selecting vegetables and livestock meat which meet the standard; s2, cleaning: respectively placing the selected vegetables and livestock meat in an ultrasonic cleaning machine for ultrasonic cleaning; s3, cutting: cutting the cleaned vegetables and livestock meat; s4, low-temperature treatment: subpackaging the cut vegetables and livestock meat in a closed container, introducing high-concentration ozone, and performing low-temperature treatment; according to the invention, through the high-concentration oxygen and the low-concentration carbon dioxide, the respiration of vegetables can be inhibited, the deterioration speed of fresh-cut vegetables can be delayed, the deterioration of livestock meat can be inhibited, and the low-temperature storage environment is added, so that the aim of inhibiting the propagation of microorganisms can be achieved, the fresh-keeping effect on the vegetables and the livestock meat is achieved, the fresh-keeping effect on the vegetables and the livestock meat in the same inflatable package is further realized, the production efficiency is improved, and the use cost is reduced.
Description
Technical Field
The invention relates to the technical field of preservation, in particular to a method for processing and preserving clean vegetables with the same package of vegetables, livestock and poultry meat.
Background
Clean vegetables can be called lightly processed or minimum processed fresh vegetables, and refer to fresh vegetables and livestock meat which are subjected to a series of treatments such as selection, finishing, cleaning, cutting, packaging and the like to prepare fresh products which can be directly cooked or eaten. The clean vegetables have the characteristics of freshness, convenience, nutrition, sanitation and the like, the edible rate is close to 100%, and in recent years, the food industry is more and more inclined to buy fresh-cut clean vegetables due to the consideration of time saving, sanitation and safety; meanwhile, consumers increasingly enjoy convenient, instant, fresh and fresh cut clean vegetables without food additives, but at present, vegetables and livestock meat are different in storage environment during fresh keeping, so that the vegetables and the livestock meat are often packaged separately during preparation of the clean vegetables, so that the production cost is increased, and the production efficiency is reduced.
Disclosure of Invention
The invention aims to provide a method for processing and preserving clean vegetables with packaged vegetables, livestock and meat, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a vegetable processing and fresh-keeping method for packaging vegetables, livestock and poultry meat together comprises the following steps:
s1, selecting: selecting vegetables and livestock meat which meet the standard;
s2, cleaning: respectively placing the selected vegetables and livestock meat in an ultrasonic cleaning machine for ultrasonic cleaning;
s3, cutting: cutting the cleaned vegetables and livestock meat;
s4, low-temperature treatment: subpackaging the cut vegetables and livestock meat in a closed container, introducing high-concentration ozone, and performing low-temperature treatment;
s5, packaging: packaging the vegetables and the poultry meat treated in the step S4 in the same packaging bag;
s6, inflation: performing air extraction-inflation-air extraction-inflation treatment through an air inflation packaging machine, filling high-concentration oxygen, low-concentration carbon dioxide and nitrogen into a packaging bag, and sealing an anti-condensation high-concentration high-barrier film;
s7, storing and transporting the packaged vegetables and the livestock meat in the S6 in a low-temperature environment.
As a preferable scheme of the invention, the ultrasonic cleaning time in the step S2 is 5-10min, the ultrasonic frequency is 28-40khz, and the cleaning temperature is 10-20 ℃.
In a preferred embodiment of the present invention, in step S4, the concentration of the high-concentration ozone is 10 to 15uL/L, and the temperature of the low-temperature treatment is 4 to 8 ℃.
In a preferred embodiment of the present invention, the temperature of the packaging in step S5 is 5 to 9 ℃.
In a preferred embodiment of the present invention, in step S6, the concentration of the high-concentration oxygen is 75-90%, and the concentration of the low-concentration carbon dioxide is 3-5%.
In a preferred embodiment of the present invention, the temperature for storage and transportation in step S7 is 2 to 4 ℃.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, through the high-concentration oxygen and the low-concentration carbon dioxide, the respiration of vegetables can be inhibited, the deterioration speed of fresh-cut vegetables can be delayed, the deterioration of livestock meat can be inhibited, and the low-temperature storage environment is added, so that the aim of inhibiting the propagation of microorganisms can be achieved, the fresh-keeping effect on the vegetables and the livestock meat is achieved, the fresh-keeping effect on the vegetables and the livestock meat in the same inflatable package is further realized, the production efficiency is improved, and the use cost is reduced.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
The invention provides a technical scheme that: a vegetable processing and fresh-keeping method for packaging vegetables, livestock and poultry meat together comprises the following steps:
s1, selecting: selecting vegetables and livestock meat which meet the standard;
s2, cleaning: respectively placing the selected vegetables and livestock meat in an ultrasonic cleaning machine for ultrasonic cleaning;
s3, cutting: cutting the cleaned vegetables and livestock meat;
s4, low-temperature treatment: subpackaging the cut vegetables and livestock meat in a closed container, introducing high-concentration ozone, and performing low-temperature treatment;
s5, packaging: packaging the vegetables and the poultry meat treated in the step S4 in the same packaging bag;
s6, inflation: performing air extraction-inflation-air extraction-inflation treatment through an air inflation packaging machine, filling high-concentration oxygen, low-concentration carbon dioxide and nitrogen into a packaging bag, and sealing an anti-condensation high-concentration high-barrier film;
s7, storing and transporting the packaged vegetables and the livestock meat in the S6 in a low-temperature environment.
Furthermore, in the step S2, the ultrasonic cleaning time is 5-10min, the ultrasonic frequency is 28-40khz, the cleaning temperature is 10-20 ℃, the ultrasonic cleaning is cleaner than manual cleaning, and the vegetables and the livestock meat are not damaged.
Further, the concentration of the high-concentration ozone in the step S4 is 10-15uL/L, and the temperature of the low-temperature treatment is 4-8 ℃.
Furthermore, the temperature for packaging in the step S5 is 5-9 ℃, and the packaging is carried out at low temperature, so that the deterioration of vegetables and livestock meat in the packaging process can be avoided.
Furthermore, in the step S6, the concentration of the high-concentration oxygen is 75-90%, and the concentration of the low-concentration carbon dioxide is 3-5%, and the respiration of fruits and vegetables and the deterioration of livestock meat can be inhibited by adding the high-concentration oxygen and the low-concentration carbon dioxide.
Further, the temperature of the storage and transportation in the step S7 is 2-4 ℃.
Embodiment 1, a method for processing and preserving clean vegetables with packaged vegetables, livestock and poultry meat, comprising the following steps:
s1, selecting: selecting vegetables and livestock meat which meet the standard;
s2, cleaning: respectively placing the selected vegetables and livestock meat in an ultrasonic cleaning machine, controlling the ultrasonic frequency at 28khz and the cleaning temperature at 10 deg.C, and performing ultrasonic cleaning for 5 min;
s3, cutting: cutting the cleaned vegetables and livestock meat;
s4, low-temperature treatment: subpackaging the cut vegetables and livestock meat in a closed container, introducing high-concentration ozone with the concentration of 10uL/L, controlling the temperature to be 4 ℃, and carrying out low-temperature treatment;
s5, packaging: packaging the vegetables and the poultry meat processed in the S4 in the same packaging bag, wherein the temperature during packaging is controlled to be 5 ℃;
s6, inflation: performing air extraction-inflation-air extraction-inflation treatment through an air-inflation packaging machine, filling high-concentration oxygen with the concentration of 75%, low-concentration carbon dioxide with the concentration of 3% and nitrogen into a packaging bag, and sealing an anti-condensation high-concentration high-barrier film;
s7, storing and transporting the packaged vegetables and the livestock meat in the S6 at the temperature of 2 ℃.
Embodiment 2, a method for processing and preserving clean vegetables with packaged vegetables, livestock and meat, comprising the following steps:
s1, selecting: selecting vegetables and livestock meat which meet the standard;
s2, cleaning: respectively placing the selected vegetables and livestock meat in an ultrasonic cleaning machine, controlling the ultrasonic frequency to be 40khz, and carrying out ultrasonic cleaning for 10min at the cleaning temperature of 20 ℃;
s3, cutting: cutting the cleaned vegetables and livestock meat;
s4, low-temperature treatment: subpackaging the cut vegetables and livestock meat in a closed container, introducing high-concentration ozone with the concentration of 15uL/L, controlling the temperature to be 8 ℃, and carrying out low-temperature treatment;
s5, packaging: packaging the vegetables and the poultry meat processed in the S4 in the same packaging bag, wherein the temperature during packaging is controlled to be 9 ℃;
s6, inflation: performing air extraction-inflation-air extraction-inflation treatment through an air-inflation packaging machine, filling high-concentration oxygen with the concentration of 90%, low-concentration carbon dioxide with the concentration of 5% and nitrogen into a packaging bag, and sealing an anti-condensation high-concentration high-barrier film;
s7, storing and transporting the packaged vegetables and the livestock meat in the S6 at the temperature of 4 ℃.
Embodiment 3, a method for processing and preserving clean vegetables with packaged vegetables, livestock and meat, comprising the following steps:
s1, selecting: selecting vegetables and livestock meat which meet the standard;
s2, cleaning: respectively placing the selected vegetables and livestock meat in an ultrasonic cleaning machine, controlling the ultrasonic frequency to be 35khz, and carrying out ultrasonic cleaning for 8min at the cleaning temperature of 15 ℃;
s3, cutting: cutting the cleaned vegetables and livestock meat;
s4, low-temperature treatment: subpackaging the cut vegetables and livestock meat in a closed container, introducing high-concentration ozone with the concentration of 12uL/L, controlling the temperature to be 6 ℃, and carrying out low-temperature treatment;
s5, packaging: packaging the vegetables and the poultry meat processed in the S4 in the same packaging bag, wherein the temperature during packaging is controlled to be 7 ℃;
s6, inflation: performing air extraction-inflation-air extraction-inflation treatment through an air-inflation packaging machine, filling high-concentration oxygen with the concentration of 83%, low-concentration carbon dioxide with the concentration of 4% and nitrogen into a packaging bag, and sealing an anti-condensation high-concentration high-barrier film;
s7, storing and transporting the packaged vegetables and the livestock meat in the S6 at the temperature of 3 ℃.
Embodiment 4, a fresh vegetable processing and preservation method for packaging vegetables, livestock and poultry meat together comprises the following steps:
s1, selecting: selecting standard pork, agaric and carrot;
s2, cleaning: respectively placing the selected pork, agaric and carrot in an ultrasonic cleaning machine, controlling the ultrasonic frequency to be 30khz, and carrying out ultrasonic cleaning for 7min at the cleaning temperature of 12 ℃;
s3, cutting: shredding the cleaned pork, agaric and carrot;
s4, low-temperature treatment: feeding the cut pork, the agaric and the carrot into a low-temperature refrigerating chamber, introducing high-concentration ozone with the concentration of 13uL/L, controlling the temperature to be 5 ℃, and performing low-temperature treatment;
s5, packaging: placing the pork, the agaric and the carrot processed in the S4 into a packaging bag for packaging, wherein the packaging temperature is controlled to be 7 ℃;
s6, inflation: performing air extraction-inflation-air extraction-inflation treatment through an air-inflation packaging machine, filling high-concentration oxygen with the concentration of 75%, low-concentration carbon dioxide with the concentration of 5% and nitrogen into a packaging bag, and performing heat sealing by using an antifogging high-barrier film;
s7, placing the packaged pork, the agaric and the carrot in the S6 at the temperature of 3 ℃ for transportation and shelf sale.
Embodiment 5, a fresh-keeping method for processing vegetables and livestock meat in the same package, which comprises the following steps:
s1, selecting: selecting standard pork, agaric and carrot;
s2, cleaning: respectively placing the selected pork, agaric and carrot in an ultrasonic cleaning machine, controlling the ultrasonic frequency to be 30khz, and carrying out ultrasonic cleaning for 7min at the cleaning temperature of 12 ℃;
s3, cutting: shredding the cleaned pork, agaric and carrot;
s4, low-temperature treatment: feeding the cut pork, the agaric and the carrot into a low-temperature refrigerating chamber, introducing high-concentration ozone with the concentration of 13uL/L, controlling the temperature to be 5 ℃, and performing low-temperature treatment;
s5, packaging: placing the pork, the agaric and the carrot processed in the S4 into a packaging bag for packaging, wherein the packaging temperature is controlled to be 7 ℃;
s6, inflation: performing air extraction-inflation-air extraction-inflation treatment through an air inflation packaging machine, inflating air into a packaging bag, and performing heat sealing by using an antifogging high-barrier film;
s7, placing the packaged pork, the agaric and the carrot in the S6 at the temperature of 3 ℃ for transportation and shelf sale.
Performance testing
1. Test grouping
Test groups: clean vegetables for fresh keeping operation in example 4
Control group: clean dishes for the fresh keeping operation in example 5.
2. Test method
The clean vegetables in the test group and the control group are sold on a shelf with the preservation temperature of 2-4 ℃ for 5 days, and then are subjected to sensory evaluation and total bacterial count detection.
Detection basis and method: according to the GB4789.2-2016 (national food safety Standard) for testing the total number of colonies for food microbiology), the microorganisms exceed 5 multiplied by 10cfu/g (4.70 is calculated by 1 g).
3. Test results
The test results are shown in table 1:
TABLE 1 fresh-keeping effect of air-filled package on clean vegetables
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A vegetable processing and fresh-keeping method for packaging vegetables, livestock and poultry meat together is characterized by comprising the following steps:
s1, selecting: selecting vegetables and livestock meat which meet the standard;
s2, cleaning: respectively placing the selected vegetables and livestock meat in an ultrasonic cleaning machine for ultrasonic cleaning;
s3, cutting: cutting the cleaned vegetables and livestock meat;
s4, low-temperature treatment: subpackaging the cut vegetables and livestock meat in a closed container, introducing high-concentration ozone, and performing low-temperature treatment;
s5, packaging: packaging the vegetables and the poultry meat treated in the step S4 in the same packaging bag;
s6, inflation: performing air extraction-inflation-air extraction-inflation treatment through an air inflation packaging machine, filling high-concentration oxygen, low-concentration carbon dioxide and nitrogen into a packaging bag, and sealing an anti-condensation high-concentration high-barrier film;
s7, storing and transporting the packaged vegetables and the livestock meat in the S6 in a low-temperature environment.
2. The method for processing and preserving the clean vegetables and the livestock and poultry meat packaged together according to claim 1, which is characterized in that: the ultrasonic cleaning time in the step S2 is 5-10min, the ultrasonic frequency is 28-40khz, and the cleaning temperature is 10-20 ℃.
3. The method for processing and preserving the clean vegetables and the livestock and poultry meat packaged together according to claim 1, which is characterized in that: in the step S4, the concentration of the high-concentration ozone is 10-15uL/L, and the temperature of the low-temperature treatment is 4-8 ℃.
4. The method for processing and preserving the clean vegetables and the livestock and poultry meat packaged together according to claim 1, which is characterized in that: the temperature at the time of packaging in the step S5 is 5-9 ℃.
5. The method for processing and preserving the clean vegetables and the livestock and poultry meat packaged together according to claim 1, which is characterized in that: in the step S6, the concentration of the high-concentration oxygen is 75-90%, and the concentration of the low-concentration carbon dioxide is 3-5%.
6. The method for processing and preserving the clean vegetables and the livestock and poultry meat packaged together according to claim 1, which is characterized in that: the storage and transportation temperature in the step S7 is 2-4 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111191219.0A CN113995006A (en) | 2021-10-13 | 2021-10-13 | Processing and fresh-keeping method for clean vegetables with same package of vegetables, livestock and poultry meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111191219.0A CN113995006A (en) | 2021-10-13 | 2021-10-13 | Processing and fresh-keeping method for clean vegetables with same package of vegetables, livestock and poultry meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113995006A true CN113995006A (en) | 2022-02-01 |
Family
ID=79922719
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111191219.0A Pending CN113995006A (en) | 2021-10-13 | 2021-10-13 | Processing and fresh-keeping method for clean vegetables with same package of vegetables, livestock and poultry meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113995006A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152831A (en) * | 2022-07-12 | 2022-10-11 | 湖南应用技术学院 | Cold-chain logistics ecological preservation method for vegetables |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10174552A (en) * | 1996-12-17 | 1998-06-30 | Shokuhin Sangyo Kankyo Hozen Gijutsu Kenkyu Kumiai | Preservation of cut fruit and vegetables |
| CN1413473A (en) * | 2002-09-04 | 2003-04-30 | 浙江省农业科学院 | Processing and antistaling technology for vegetable |
| JP2004121160A (en) * | 2002-10-07 | 2004-04-22 | Okura Ind Co Ltd | Gas filling package for cut vegetable |
| CN103283808A (en) * | 2013-05-28 | 2013-09-11 | 安徽鑫河清真牛羊肉加工有限公司 | Long-time large-scale storage and preservation warehouse for beef and mutton and storage and preservation method thereof |
| CN104957244A (en) * | 2015-06-30 | 2015-10-07 | 通化师范学院 | Preservation method for fresh cut aralia elata seem through combination of high-concentration oxygen modified atmosphere packaging and low-temperature storage |
| CN105875812A (en) * | 2014-11-09 | 2016-08-24 | 重庆市涪陵区渝杨榨菜（集团）有限公司 | Processing and fresh-keeping technology of pre-packed clean vegetables |
| CN106387010A (en) * | 2016-09-19 | 2017-02-15 | 江苏三源生物科技有限公司 | Method for air-regulated packaging of fresh pork |
| CN107094856A (en) * | 2017-04-20 | 2017-08-29 | 合肥岭牧农产品有限公司 | A kind of method of utilization irradiated targets pork |
| CN210671926U (en) * | 2019-06-05 | 2020-06-05 | 拓米(成都)应用技术研究院有限公司 | Fresh-keeping system of fresh-cut vegetables |
| JP2021136902A (en) * | 2020-03-04 | 2021-09-16 | 住友ベークライト株式会社 | Method for maintaining freshness of cut vegetable |
-
2021
- 2021-10-13 CN CN202111191219.0A patent/CN113995006A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10174552A (en) * | 1996-12-17 | 1998-06-30 | Shokuhin Sangyo Kankyo Hozen Gijutsu Kenkyu Kumiai | Preservation of cut fruit and vegetables |
| CN1413473A (en) * | 2002-09-04 | 2003-04-30 | 浙江省农业科学院 | Processing and antistaling technology for vegetable |
| JP2004121160A (en) * | 2002-10-07 | 2004-04-22 | Okura Ind Co Ltd | Gas filling package for cut vegetable |
| CN103283808A (en) * | 2013-05-28 | 2013-09-11 | 安徽鑫河清真牛羊肉加工有限公司 | Long-time large-scale storage and preservation warehouse for beef and mutton and storage and preservation method thereof |
| CN105875812A (en) * | 2014-11-09 | 2016-08-24 | 重庆市涪陵区渝杨榨菜（集团）有限公司 | Processing and fresh-keeping technology of pre-packed clean vegetables |
| CN104957244A (en) * | 2015-06-30 | 2015-10-07 | 通化师范学院 | Preservation method for fresh cut aralia elata seem through combination of high-concentration oxygen modified atmosphere packaging and low-temperature storage |
| CN106387010A (en) * | 2016-09-19 | 2017-02-15 | 江苏三源生物科技有限公司 | Method for air-regulated packaging of fresh pork |
| CN107094856A (en) * | 2017-04-20 | 2017-08-29 | 合肥岭牧农产品有限公司 | A kind of method of utilization irradiated targets pork |
| CN210671926U (en) * | 2019-06-05 | 2020-06-05 | 拓米(成都)应用技术研究院有限公司 | Fresh-keeping system of fresh-cut vegetables |
| JP2021136902A (en) * | 2020-03-04 | 2021-09-16 | 住友ベークライト株式会社 | Method for maintaining freshness of cut vegetable |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152831A (en) * | 2022-07-12 | 2022-10-11 | 湖南应用技术学院 | Cold-chain logistics ecological preservation method for vegetables |
| CN115152831B (en) * | 2022-07-12 | 2023-09-05 | 湖南应用技术学院 | Vegetable cold-chain logistics ecological preservation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103734264B (en) | Fresh-cut Apples height oxygen method for preserving | |
| CN103564034B (en) | Fresh-cut vegetable processing method | |
| CN107114466B (en) | Lotus root storage method | |
| CN103636764B (en) | Cutting apple super-long-term air regulating fresh-keeping method | |
| CN113995006A (en) | Processing and fresh-keeping method for clean vegetables with same package of vegetables, livestock and poultry meat | |
| Bermudez-Aguirre | Disinfection of high-moisture food using cold plasma | |
| CN112385787A (en) | Novel duck meat product preparation method, pickling solution and special brine thereof | |
| Verlinden et al. | Fresh-cut fruits and vegetables | |
| CN1483363A (en) | Method for bamboo shoots preparation and freshness-retaining method | |
| Solomon et al. | Growth and toxin production by Clostridium botulinum on sliced raw potatoes in a modified atmosphere with and without sulfite | |
| CN107232295A (en) | A kind of fresh-cut Hangzhoupro Chinese cabbage preservation method | |
| CN107343632A (en) | A kind of processing method of fresh-cut selenium-rich Huang pears | |
| Erkmen | Modified‐Atmosphere Storage of Foods | |
| Guizani | Vegetable fermentation and pickling | |
| CN107467173B (en) | Fresh-keeping method for banana | |
| Perez-Diaz et al. | Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree | |
| Day | Modified atmosphere packaging (MAP) | |
| Ooraikul et al. | Introduction: Review of the development of modified atmosphere packaging | |
| Pal et al. | Strategies for Low-Temperature Storage of Vegetables | |
| CN113229465B (en) | Radiation peculiar smell removing and texture protecting method for cooked diced rabbit meat | |
| Gorris | Bacteriocins potential applications in food preservation | |
| Dhingra et al. | Fresh-cut fruits and vegetables-A review | |
| CN112167312A (en) | Salmon fresh-keeping method | |
| Mohan | Vacuum packaging & MAP | |
| Board | Modern Technology on Food Preservation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |