CN114468235A - Meat food material management bag and preparation method and application thereof - Google Patents

Meat food material management bag and preparation method and application thereof Download PDF

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Publication number
CN114468235A
CN114468235A CN202011154281.8A CN202011154281A CN114468235A CN 114468235 A CN114468235 A CN 114468235A CN 202011154281 A CN202011154281 A CN 202011154281A CN 114468235 A CN114468235 A CN 114468235A
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China
Prior art keywords
meat
packaging
temperature
sterilization
meat food
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CN202011154281.8A
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Inventor
李林明
李林昊
李杨扬
李玉坤
李颜龙
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Guangzhou Honghai Material Technology Co ltd
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Guangzhou Honghai Material Technology Co ltd
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Priority to CN202011154281.8A priority Critical patent/CN114468235A/en
Publication of CN114468235A publication Critical patent/CN114468235A/en
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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a meat material sorting bag, a preparation method and application thereof, wherein the meat material sorting bag is prepared by a meat material sorting bag preparation method, meat food materials in a packaging shell can be eaten without heating or after slight heating, and the preparation method of the meat material sorting bag comprises the following steps: A. pre-treating; B. arranging and cutting fresh meat food materials; C. metering and packaging; D. modified atmosphere processing, packaging and sealing; E. cooking and curing at low temperature; F. performing cold sterilization; G. transportation and storage: the transportation and storage of the food package after cold sterilization treatment are maintained at-25 to 35 ℃, and the temperature is preferably 0 to normal temperature. The meat food material management bag disclosed by the invention does not need to be cooked for a long time at a high temperature, so that the cooking time of consumers is saved, the freshness and the taste of meat are kept to the greatest extent due to low-temperature short-time cooking, the industrialization of kitchen cooking is realized, and great convenience is provided for people to have a meal.

Description

Meat food material management bag and preparation method and application thereof
Technical Field
The invention relates to the technical field of food, in particular to a meat food material management bag and a production technology and a cooking method thereof.
Background
When the meat food material is cooked, in the traditional process of cooking the meat food material, the meat food is emphasized and required to be completely cooked, and the required temperature is higher no matter the frying, steaming or frying mode is adopted, generally between 100 and 300 ℃, and sometimes is even higher. When the meat food material is in a high-temperature state, the meat food material is quickly over-cooked and aged, flavor substances are damaged, and meat protein is excessively denatured, protein is hardened and contracted, meat fiber elasticity is reduced, so that a large amount of water is lost, the meat is old and weak, and the taste is poor; meanwhile, the food material is denatured due to over-ripening, harmful components are greatly increased, for example, a large amount of acrylamide which is extremely harmful to human bodies is generated, and the health of people is seriously threatened.
At present, due to higher requirements of people on life, greater attention is paid to whether meat-based food materials have fresh and tender characteristics and have nutrition and health, and therefore a low-temperature cooking technology is developed in the cooking process, the cooking technology protects original nutrition and inherent flavor to the maximum extent, meat is fresh and tender and has a chewing feeling, but pathogenic bacteria cannot be effectively killed and remain in the low-temperature cooking process, and meanwhile, the cooking time is correspondingly longer.
In the past, many families cook for two hours and have ten minutes. For these ten minutes of food, it takes a significant amount of time to prepare and cook. The traditional eating habit is more and more abandoned by modern families. With the acceleration of the pace of life, the time spent by people in one meal is greatly reduced, and nearby meals or takeouts become a choice for many busy office workers. However, the cooking time is concentrated, the busyness of the chef is increased, and the technical and basic work of the chef are different, so that the uniform standard of the dish quality is difficult to ensure, and the quality of the cooked dish is difficult to ensure. Therefore, the traditional cooking food is difficult to meet the higher requirements of people after the living standard is improved.
Therefore, the food materials are not enough to be cooked at high temperature or low temperature, and the traditional cooking habit greatly hinders the healthy development of the dish industry.
Disclosure of Invention
Aiming at the defects of the conventional food materials in the conventional cooked food and the preparation method thereof, the invention aims to provide a novel preparation method of a meat food material cooking bag, and the prepared cooking bag has the advantages of short cooking time, low required temperature and the like.
In order to realize the purpose of the invention, the invention adopts the following technical scheme: a preparation method of a meat material bag sequentially comprises the following steps:
A. pretreatment: washing fresh meat food materials with clear water, taking out and draining;
B. arranging and cutting fresh meat food materials;
C. metering and packaging: measuring the raw and fresh meat food materials after being cut into pieces and putting the raw and fresh meat food materials into a packaging shell;
D. modified atmosphere processing, packaging and sealing;
E. cooking and curing at low temperature;
F. performing cold sterilization;
G. transportation and storage: the transportation and storage of the food package after cold sterilization treatment are maintained at-25 to 35 ℃, and the temperature is preferably 0 to normal temperature.
A second object of the present invention is to provide a meat food material preparation pack which has a short cooking time and requires a low temperature.
In order to realize the purpose, the invention adopts the following technical scheme:
a meat material reason package, said meat material reason package is prepared from the preparation method of the meat material reason package, the meat material in its packing casing does not need to heat or can eat after slightly heating,
the preparation method of the meat food material bag comprises the following steps:
A. pretreatment: washing fresh meat food materials with clear water, taking out and draining;
B. arranging and cutting fresh meat food materials;
C. metering and packaging: measuring the raw and fresh meat food materials after being cut into pieces and putting the raw and fresh meat food materials into a packaging shell;
D. modified atmosphere processing, packaging and sealing;
E. cooking and curing at low temperature;
F. performing cold sterilization;
G. transportation and storage: the transportation and storage of the food package after cold sterilization treatment are maintained at-25 to 35 ℃, and the temperature is preferably 0 to normal temperature.
Specifically, the slight heating is performed at a temperature of normal temperature to 99 ℃, preferably 40 to 80 ℃, and more preferably 40 to 60 ℃.
Preferably, the cold sterilization is radiation sterilization, and the radiation sterilization is a method of killing microorganisms by using ionizing radiation, and includes high-energy electron beam sterilization, gamma ray sterilization, X-ray sterilization, and sterilization selected from one or a mixture of two or more of them, and preferably high-energy electron beam sterilization.
More specifically, the radiation sterilization is carried out at a dose of 2 to 75kGy, preferably 3 to 25kGy, and more preferably 3 to 10 kGy.
Specifically, the low-temperature cooking is also called low-temperature slow cooking, and means that the food materials are cooked at a temperature of 50-99 ℃, preferably 50-80 ℃, and more preferably 60-70 ℃.
Specifically, the modified atmosphere packaging is also called displacement gas packaging, and is a packaging method for reducing the oxygen content in the contact gas around the food material, and comprises inflation packaging and vacuum packaging, and is selected from one of the gas packaging and the vacuum packaging.
More specifically, the air-filled package is sealed after the air in the package shell is replaced by nitrogen or carbon dioxide or a mixture of nitrogen and carbon dioxide under certain pressure before and during the sealed package.
More specifically, the vacuum packaging is also called as reduced pressure packaging, and refers to an operation process in which air in a packaging container is pumped out and then sealed, and the container has a certain vacuum degree after sealing.
The fresh food material is normal temperature fresh meat or cold fresh meat or frozen meat, including livestock and poultry meat, aquatic animal meat, and one or more of them.
Specifically, the normal-temperature fresh meat is meat which is directly sold on the market without cooling and processing carcasses of livestock, poultry and aquatic animals.
Particularly, the cold fresh meat is meat which is subjected to rapid cooling treatment after slaughtering of livestock and aquatic animals, so that the temperature of the carcass is reduced to 0-4 ℃, and the meat is always kept within the range of 0-4 ℃ in subsequent processing and circulation processes.
Specifically, the frozen meat is the meat of slaughtered livestock, poultry and aquatic livestock which is quickly frozen to ensure that the temperature of deep meat reaches below 0 ℃, preferably-25 to-18 ℃.
Optionally, the vegetable product is wrapped in the packaging shell of the meat food material management bag.
Optionally, the packaging shell of the meat food material management bag is also wrapped with seasoning condiment.
The packaging shell is a box or a bag which is made of materials containing plastics or paper pulp or aluminum films and has heat resistance and air sealing and isolating functions, or a basin which contains plastic films for packaging or a combination of the boxes or the bag.
The third purpose of the invention is to provide a method for eating meat food material.
In order to realize the purpose, the invention adopts the following technical scheme: a using method of a meat material sorting bag comprises the steps of removing a packaging shell of the meat material sorting bag, heating at normal temperature or normal temperature-99 ℃, preferably 40-80 ℃, more preferably 40-60 ℃ for 1-10 minutes, and then eating; or the meat food material is wrapped at normal temperature or at the temperature of between normal temperature and 99 ℃, preferably between 50 and 80 ℃, and more preferably between 40 and 60 ℃ and is heated for 1 to 10 minutes, and then the packaging shell is removed for eating.
The meat material management bag disclosed by the invention has the advantages of health and delicious taste, and can avoid the aging of food materials in high-temperature cooking and the damage of flavor substances, so that meat protein in the meat food materials is excessively denatured, the protein is hardened and contracted, the elasticity of meat fiber is reduced, a large amount of water is lost, the meat quality is old and soft, and the taste is poor. Meanwhile, the increase of harmful components caused by over-ripening, such as acrylamide which is extremely harmful to human bodies, is avoided, so that the health of people is seriously threatened. In order to ensure that the original nutrition and the inherent flavor are maintained to the maximum extent, the meat is firm, the chewing feeling is realized, the color, the aroma and the taste are kept delicious, and the low-temperature cooking processing method with the temperature lower than 100 ℃ is adopted for cooking. Because pathogenic bacteria in the food materials cannot be effectively killed in low-temperature cooking, the method adopts a cold sterilization mode to kill the pathogenic bacteria and nonpathogenic putrefying bacteria remained in the meat food materials in the low-temperature cooking, and prolongs the shelf life. In order to prevent the meat food material from being infected with bacteria again so as to isolate new external bacteria, sealed packaging is adopted. In addition, because the meat food material is subjected to cold sterilization irradiation treatment, unpleasant irradiation taste is brought, and the biggest cause of irradiation taste is oxidation of fat in the meat food material, oxygen in the packaging shell needs to be removed during sealed packaging. Thus, the flavor, the bacteria killing and the problem of radiation flavor can be perfectly solved. And because the meat food material is sterilized by irradiation and cold sterilization, the freezing treatment is not needed in the processes of storage, transportation and processing, thereby greatly reducing the cost. In summary, the meat material management bag prepared by the invention can effectively kill bacteria, fungi, parasites and the like in meat food materials through a series of means such as pretreatment, modified atmosphere treatment packaging, low-temperature cooking, cold sterilization and the like, and does not worry about the food material deterioration in normal-temperature transportation and storage. The meat food material treated by the preparation method reduces the hardness of the meat, and a consumer does not need to cook the food package at a high temperature for a long time, so that the cooking time of the consumer is saved, and the freshness and the taste of the meat are kept to the maximum extent due to the cooking at a low temperature for a short time. The invention realizes the industrialization of kitchen cooking, solves the problem that the color, the aroma and the taste of food are reserved to the maximum extent, and provides great convenience for people to eat.
Detailed Description
Example 1
This example is an example of a method for preparing a meat food material bun.
A preparation method of a meat material bag sequentially comprises the following steps:
A. pretreatment: washing fresh meat food materials with clear water, taking out and draining to obtain the pretreated meat.
The fresh meat food material is normal temperature fresh meat or cold fresh meat or frozen meat, including livestock and poultry meat, aquatic animal meat, and one or more of them.
Specifically, the normal-temperature fresh meat is the meat of livestock, poultry and aquatic animals which are directly sold on the market without cooling and processing the carcasses of the livestock, poultry and aquatic animals.
Particularly, the cold fresh meat is meat which is subjected to rapid cooling treatment after slaughtering of livestock and aquatic animals, so that the temperature of the carcass is reduced to 0-4 ℃, and the meat is always kept within the range of 0-4 ℃ in subsequent processing and circulation processes.
Specifically, the frozen meat refers to meat obtained by quickly freezing carcasses of livestock, poultry and aquatic animals to ensure that the temperature of deep meat reaches below 0 ℃, preferably-25 to-18 ℃.
Specifically, the livestock and poultry meat is muscle and viscera of livestock and poultry, and comprises pork, beef, mutton, rabbit meat, horse meat, mule meat, donkey meat, dog meat, deer meat, camel meat, chicken meat, duck meat, goose meat, turkey meat, quail meat, ostrich meat, pigeon meat and the like, and is one or more than two of the meat, preferably pork, beef, mutton, chicken meat, duck meat and goose meat.
Specifically, the aquatic animal meat is fresh water aquatic animal meat or salt water aquatic animal meat, including mandarin fish meat, Duobao fish meat, Japanese sea bass meat, Ting Gui fish meat, yellow cured meat, Carnis Rapanae Thomasianae, ornamental fish meat, Wuchang fish meat, silver carp meat, pincer (river ball) meat, spotted silver carp meat, black fish meat, crucian meat, grass carp meat, catfish meat, carp meat, tilapia meat, metapenaeus affinis meat, fresh prawn meat, freshwater shrimp meat, river shrimp meat, steamed crab meat, river crab meat, frog meat, grass turtle meat, mud fish meat, ricefielder eel meat, snail meat, red mouth snail meat, clam meat, freshwater mussel meat, belt meat, sea melon seed meat, yellow croaker meat, golden cudrania meat, bean curd meat, sea bass, mackerel meat, yellow river shrimp meat, sea cucumber meat, sea turtle meat, sea cucumber meat, or a mixture of more than two or more than two kinds of them, preferably grass carp meat, tilapia meat, Wuchang fish meat, prawn meat, Duobao fish meat, Tincaeus tinctorius meat and salmon meat.
The clean water is clean water at 0-35 ℃, and preferably clean water at 0-4 ℃.
Alternatively, in the pretreatment step, the raw and fresh food materials are washed clean with clear water, taken out and drained, and then the raw and fresh food materials are soaked in salt water containing ginger and shallot for a period of time, taken out and drained to obtain the pretreated meat without damaging the effect of the invention.
The ginger is used in an amount of 10.0-100.0% by mass of the salt.
The using amount of the scallion is 10.0-100.0% of the mass percent of the salt.
The salt solution is an aqueous solution with the salt mass concentration of 3-5% and the temperature of 0-35 ℃, and preferably an aqueous solution with the temperature of 0-4 ℃.
The period of time is 1-120 seconds, preferably 10-30 seconds.
B. Finishing and slitting: and D, cutting the pretreated meat obtained in the step A into proper shapes to obtain the finished meat.
The proper shape is a small block with the width of about 0.4-3.0 cm, the length of about 5-10 cm and the thickness of about 0.3-1.0 cm.
Alternatively, the meat slices cut into an appropriate shape may be subjected to seasoning treatment in the finishing and slitting step as necessary without impairing the effect of the present invention.
Specifically, the seasoning treatment is a method of adding a certain amount of seasoning or seasoning dipping solution to sliced meat and kneading the mixture for a certain time.
More specifically, the certain amount is 0.01-3.0% of the meat slices by mass percent, and preferably 0.01-0.5%.
More specifically, the seasoning is an auxiliary food which can increase the color, fragrance and taste of dishes, promote appetite and is beneficial to human health, and comprises salt, vegetable edible oil, wine, soy sauce, vinegar, tomato sauce, fish sauce, monosodium glutamate, chicken essence, shrimp, oyster sauce, shrimp sauce, fish sauce, sugar, honey, maltose, rock sugar, anise, pepper, cassia bark, hot pepper, ginger, sand ginger, amomum villosum, nutmeg, round cardamom, tsaoko, angelica dahurica, citronella, liquorice, costus root, angelica, codonopsis pilosula, shallot, garlic, dried orange peel, fennel, mustard, clove, cinnamon, spent grain, amomum villosum, sand ginger, rose, spice and the like, and is selected from one or more than two of the seasoning.
More specifically, the certain time is 3 to 15 minutes, preferably 3 to 5 minutes.
C. Metering and packaging: and D, putting the finished meat finished and cut in the step B into a packaging shell according to the specified amount.
The predetermined amount is 30 to 1000g, preferably 30 to 500g, more preferably 30 to 100g of the mass of the sliced meat.
Alternatively, the pre-finished and cut vegetable product can be placed into a packaging shell in a metering packaging step as required without damaging the effect of the invention.
D. Modified atmosphere treatment, packaging and sealing: and C, performing controlled atmosphere treatment on the packaging shell containing the meat slices in the step C, packaging and sealing to obtain the sealing material management bag.
The modified atmosphere packaging is also called displacement gas packaging, and is a packaging method for reducing the oxygen content in the gas contacting with the surrounding of the food material, and comprises inflation packaging and vacuum packaging, and is selected from one of the gas packaging and the vacuum packaging.
Specifically, the air-filled package is sealed after the air in the package shell is replaced by nitrogen or carbon dioxide or a mixed gas thereof under a certain pressure before and during the sealed package.
More specifically, the certain pressure refers to a relative gas pressure of more than 0.0MPa, preferably 0.01-0.15 MPa.
More specifically, the nitrogen gas is industrial nitrogen or pure nitrogen or high-purity nitrogen or a mixture thereof, and the industrial nitrogen is preferred.
More specifically, the carbon dioxide is industrial carbon dioxide or food carbon dioxide or high-purity carbon dioxide or a mixture thereof, and industrial carbon dioxide is preferred.
Specifically, the vacuum packaging is also called as reduced pressure packaging, and refers to an operation process in which air in a packaging container is pumped out and then sealed, and the container has a certain vacuum degree after sealing.
More specifically, the certain vacuum degree means that the relative pressure of the gas in the packaging container after sealing is less than 0.0MPa, preferably-0.05 to-0.10 MPa, and more preferably-0.08 to-0.10 MPa.
E. And D, cooking and curing at a low temperature, namely, arranging the sealed materials sealed in the step D into a bag, heating the bag in a heater, heating the center temperature of the food meat of the food materials in the bag to a certain temperature, and maintaining the temperature for a period of time to obtain the cured material arranged bag.
The heater is a device for directly or indirectly heating the food package, and comprises a microwave oven, an electromagnetic oven, an electric oven, a hot air oven, a steamer, a hot water bath kettle and the like, and is selected from one or more of the heaters, preferably the hot water bath kettle and the microwave oven.
The central temperature is the temperature of the center of the food meat particles.
The certain temperature is 50-99 ℃, preferably 50-80 ℃, and more preferably 60-70 ℃.
The period of time is 0.5 to 20.0 hours, preferably 0.5 to 3.0 hours, and more preferably 0.5 to 1.5 hours.
Alternatively, the low-temperature cooking and cooking step may be followed by freezing as necessary without impairing the effects of the present invention.
The freezing treatment is a process of freezing liquid water in the product into solid state by using a low temperature method, so that the temperature of the deep layer meat is below 0 ℃, preferably-25 ℃ to-18 ℃.
F. Radiation sterilization: and E, placing the cured food packet cooked and cured at the low temperature in the step E in front of a window of the ray generator device, and performing radiation sterilization treatment according to a certain dose to obtain the radiation material food packet.
The radiation sterilization refers to a method for killing microorganisms by using ionizing radiation, and includes high-energy electron beam sterilization, gamma ray sterilization, X-ray sterilization and the like, and is selected from one or a mixture of more than two of the high-energy electron beam sterilization, the gamma ray sterilization and the like, and the high-energy electron beam sterilization or the gamma ray sterilization is preferred.
The radiation generator is a device capable of generating radiation, and comprises an electron beam accelerator, a gamma ray source or an X-ray source and the like, and is selected from one or more of the electron beam accelerator, the gamma ray source or the X-ray source, and the electron beam accelerator or the gamma ray source is preferred.
Specifically, the electron beam accelerator is a high-energy electron beam accelerator, preferably a high-energy electron beam accelerator with output energy of 3-10 MeV, and comprises a high-voltage accelerator, an induction accelerator and a resonance accelerator.
In particular, the gamma ray source comprises cobalt-60 and cesium-137, preferably cobalt-60.
Specifically, the X-ray source is an X-ray machine.
The certain dosage is 2-75 kGy, preferably 3-25 kGy, and more preferably 3-10 kGy.
G. Transportation and storage: and F, transporting the radiation cooking bag subjected to radiation sterilization treatment in the step F to a storage or a selling point near a consumer through a common freight car or a refrigerator car under a certain temperature, and storing the radiation cooking bag under a certain temperature.
The certain temperature is-25-35 ℃, preferably 0-normal temperature, and more preferably 0-4 ℃.
Example 2
This example is an example of a method of using the meat material pack.
After the meat food material prepared in the example 1 is wrapped, the packaging shell is removed, and the meat food material is heated slightly by a heater for a certain time and then can be eaten; or slightly heating the food bag to a certain time by a heater, and removing the packaging shell to obtain the food; or according to the habit, the food package is not heated after being opened, and the food can be directly eaten by consumers.
The heater is a device for directly or indirectly heating the food package, and comprises a microwave oven, an electromagnetic oven, an electric oven, a steamer, a hot water bath and the like, and is a heater which is selected from one or more of the microwave oven, the electromagnetic oven, the electric oven, the steamer and the hot water bath and is preferably a microwave oven.
The slight heating is heating at normal temperature to 99 ℃, preferably 40 to 80 ℃, and more preferably 40 to 60 ℃.
The certain time is 1-10 minutes.
Comparative example 1
The braised chicken with sauce is prepared by the method in the embodiment 1, and the braised chicken with sauce can be eaten after being unpacked and heated for 4 minutes in a microwave oven.
When the traditional method is used for cooking the soy sauce chicken, the soy sauce chicken is cooked after the cooking time is about 30-35 minutes.
Comparative example 2
The dried bamboo shoot fried duck seasoning is prepared according to the method of the embodiment 1, and the dried bamboo shoot fried duck seasoning is unpacked and heated for 5 minutes in a microwave oven to be eaten.
When the duck is fried with bamboo shoots in a traditional cooking method, the cooking time is about 35-40 minutes, and the duck meat is completely cooked.
Comparative example 3
The bitter gourd fried beef is prepared according to the method of the embodiment 1, and the beef is unpacked and heated in a microwave oven for 3 minutes to be eaten.
When the beef is fried by bitter gourds in the traditional cooking process, the cooking time is about 10-20 minutes, and the beef is completely cooked.
Therefore, when the meat food material package is cooked, the cooking time is greatly shortened on the premise of ensuring the freshness, the tenderness, the palatability, the nutrition and the health of the meat food material, and the requirement of fast pace of people after the living standard is improved is met.

Claims (8)

1. A preparation method of a meat material bag is characterized by sequentially comprising the following steps:
A. pretreatment: washing fresh meat food materials with clear water, taking out and draining;
B. arranging and cutting fresh meat food materials;
C. metering and packaging: measuring the raw and fresh meat food materials after being cut into pieces and putting the raw and fresh meat food materials into a packaging shell;
D. modified atmosphere processing, packaging and sealing;
E. cooking and curing at low temperature;
F. performing cold sterilization;
G. transportation and storage: the transportation and storage of the food package after cold sterilization treatment are maintained at-25 to 35 ℃, and the temperature is preferably 0 to normal temperature.
2. A meat food material reason package which characterized in that: the meat material reason package is prepared by a meat material reason package preparation method, the meat food material in the packaging shell can be eaten without heating or after slight heating, and the preparation method of the meat material reason package comprises the following steps:
A. pretreatment: washing fresh meat food materials with clear water, taking out and draining;
B. arranging and cutting fresh meat food materials;
C. metering and packaging: measuring the raw and fresh meat food materials after being cut into pieces and putting the raw and fresh meat food materials into a packaging shell;
D. modified atmosphere processing, packaging and sealing;
E. cooking and curing at low temperature;
F. performing cold sterilization;
G. transportation and storage: the transportation and storage of the food package after cold sterilization treatment are maintained at-25 to 35 ℃, and the temperature is preferably 0 to normal temperature.
3. The meat food material management bag of claim 2, wherein: the slight heating is heating at normal temperature to 99 ℃, preferably 40 to 80 ℃, and more preferably 40 to 60 ℃.
4. The meat food material management bag of claim 2, wherein: the cold sterilization is radiation sterilization, and the radiation sterilization refers to a method for killing microorganisms by using ionizing radiation, and comprises high-energy electron beam sterilization, gamma ray sterilization and X-ray sterilization, wherein the sterilization is selected from one or more of the high-energy electron beam sterilization, the gamma ray sterilization and the X-ray sterilization, and the high-energy electron beam sterilization is preferred.
5. The meat food material management bag of claim 4, wherein: the dose for radiation sterilization is 2-75 kGy, preferably 3-25 kGy, and more preferably 3-10 kGy.
6. The meat food material management bag of claim 2, wherein: the low-temperature cooking is to cook the food material at a temperature of 50-99 ℃, preferably 50-80 ℃, and more preferably 60-70 ℃.
7. The meat food material management bag of claim 2, wherein: the modified atmosphere packaging is also called displacement gas packaging, and is a packaging method for reducing the oxygen content in the contact gas around the food material, and comprises inflation packaging and vacuum packaging, wherein the inflation packaging and the vacuum packaging are selected from one of the methods.
8. A use method of a meat food material bag is characterized in that: removing the packaging shell of the meat material pack according to any one of claims 2 to 7, and heating at room temperature or at a temperature of from room temperature to 99 ℃, preferably from 40 ℃ to 80 ℃, more preferably from 40 ℃ to 60 ℃ for 1 to 10 minutes for eating; or the meat food material is wrapped at normal temperature or at the temperature of between normal temperature and 99 ℃, preferably between 50 and 80 ℃, and more preferably between 40 and 60 ℃ and is heated for 1 to 10 minutes, and then the packaging shell is removed for eating.
CN202011154281.8A 2020-10-26 2020-10-26 Meat food material management bag and preparation method and application thereof Pending CN114468235A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105918425A (en) * 2016-04-27 2016-09-07 中国农业科学院农产品加工研究所 Irradiation freshness-keeping technology of raw and fresh animal source food

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105918425A (en) * 2016-04-27 2016-09-07 中国农业科学院农产品加工研究所 Irradiation freshness-keeping technology of raw and fresh animal source food

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
杨雍: "《论提高农产品国际竞争力》", vol. 1, 31 January 2003, 中国农业出版社, pages: 390 *

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