CN1209276A - Fresh preservation method for meat food - Google Patents
Fresh preservation method for meat food Download PDFInfo
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- CN1209276A CN1209276A CN 98112153 CN98112153A CN1209276A CN 1209276 A CN1209276 A CN 1209276A CN 98112153 CN98112153 CN 98112153 CN 98112153 A CN98112153 A CN 98112153A CN 1209276 A CN1209276 A CN 1209276A
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- preservation method
- meat product
- sterilization processing
- product according
- meat
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Abstract
The freshness-keeping method for meat ware includes the following three steps: 1. killing and viscera removal, measuring its water content below 8%, sealing and cutting; 2. packaging by using vacuum freshness-keeping coated bag, evacuating and making sterilization treatment; and 3. secondary packaging by using vacuum freshness-keeping coated bag, and storage at normal temp. Said method is low in cost, can keep freshness of meat ware and convenient for use, transportation and storage.
Description
What the present invention relates to is a kind of preservation method of food, particularly be a kind of preservation method of meat product.
The raw meat based food of Chu Shouing all is to adopt freezing method to carry out the stock in the market.The cost height, the specially fresh flavor of no meat, transportation, stock are inconvenient.The employing chemical method that has is carried out fresh-keeping, anticorrosion, harmful.
In view of above reason, the objective of the invention is in order to provide a kind of cost low, the delicate flavour, use, transportation, stock that can preserve meat be the preservation method of meat product easily all.
The object of the present invention is achieved like this:
The preservation method step of meat product of the present invention is as follows:
1, slaughter, go internal organ, survey its moisture and seal after below 8% and cut apart, moisture is controlled at below 8%, make its fresh keeping time long;
2, carry out sterilization processing after packing and take out whole air with vacuum freshness retaining plated film bag;
3, pack with vacuum freshness retaining plated film bag and place under the normal temperature second time.
Jejunitas its inner natural moisture that make of being to be slaughtered should being cut off the water supply such as pig, sheep, ox are reduced to below 8%, after slaughter again.
The above-mentioned sterilization processing time is 10～20 seconds, and can sterilization removing surface contaminant again can be fresh-keeping.
The above-mentioned sterilization processing time is 15 seconds, and sterilization, fresh-keeping effect are good.
Above-mentioned sterilization processing is to carry out in 100 ℃ of infrared ray high temperature cabinets.
Above-mentioned cutting apart is to cut apart with lower seal at 20 ℃.
The present invention adopts physical method to carry out fresh-keepingly to slaughtering thing, in preservation process inner natural moisture is removed a part, forms an aging confining bed on the surface, and the nature bacterium can not be entered, and reaches the purpose of keeping fresh at normal temperature.Do not use anticorrisive agent and antistaling agent, can keep the delicate flavour of meat product, fresh-keeping effect is good, and cost is low, and fresh products can be deposited more than 5 months at normal temperatures.Remove during use packing take out that fresh meat cleans can be required for different dish, use, stock, transportation all make things convenient for.This method is applicable to the fresh-keeping of pig, chicken, goose, duck, beef or mutton etc.
Introduce embodiments of the invention below:
Embodiment 1:
The preservation method of charcuterie is as follows:
1, live pig advances to cut off the water supply after the factory and reduced its inner natural moisture to 8% following (advancing factory's live pig moisture greatly about more than 10%) in jejunitas 30 hours;
2, slaughter, remove the peel, go internal organ, survey in its body natural moisture and cut apart entering the sealing workshop below 8%, the sealing workshop is carried out a dietary alkali sterilization every day and is cleaned, air filtration, temperature is being cut apart below 20 ℃, is divided into to be fit to the required weight (as 1kg, 2kg) in market;
3, carry out first time in the sealing workshop and pack: pack segmental pork and take out whole air with vacuum freshness retaining plated film bag, enter the sterilization in 15 second of 100 ℃ of infrared ray high temperature cabinets;
4, carry out packing the second time with fresh-keeping plated film bag, the carton of packing into enters the normal temperature storehouse and waits to dispatch from the factory.Storehouse and movement requirement are ventilated, heat insulation anti-rainwater, and product is prevented weight.
Production reaches in the journey can not advance some moisture, and producers enter the sealing workshop and should all carry out disinfection.
Embodiment 2:
The preservation method of chicken is basic and embodiment 1 is same, and not existing together is directly to slaughter directly to enter to seal the workshop after its inner natural moisture of internal organ relief is reduced to below 8%.
Claims (7)
1, the preservation method of meat product is characterized in that this method comprises the steps:
1), slaughters, goes internal organ, survey its moisture and seal after below 8% and cut apart;
2), carry out sterilization processing after packing and take out whole air with vacuum freshness retaining plated film bag;
3), pack with its empty fresh-keeping plated film bag and place under the normal temperature second time.
2, the preservation method of meat product according to claim 1 is characterized in that the spy is slaughtered being to cut off the water supply and jejunitasly slaughter after making its inner natural moisture be reduced to below 8% again.
3, the preservation method of meat product according to claim 1 is characterized in that the sterilization processing time is 10～20 seconds.
4, the preservation method of meat product according to claim 3 is characterized in that the sterilization processing time is 15 seconds.
5,, it is characterized in that sterilization processing is to carry out in 100 ℃ of infrared ray high temperature cabinets according to the preservation method of claim 1 or 2 or 3 or 4 described meat products.
6,, it is characterized in that cutting apart with lower seal at 20 ℃ according to the preservation method of claim 1 or 2 or 3 or 4 described meat products.
7, the preservation method of meat product according to claim 5 is characterized in that being segmented in 20 ℃ and cuts apart with lower seal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98112153 CN1209276A (en) | 1998-07-22 | 1998-07-22 | Fresh preservation method for meat food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98112153 CN1209276A (en) | 1998-07-22 | 1998-07-22 | Fresh preservation method for meat food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1209276A true CN1209276A (en) | 1999-03-03 |
Family
ID=5222031
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 98112153 Pending CN1209276A (en) | 1998-07-22 | 1998-07-22 | Fresh preservation method for meat food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1209276A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948771A (en) * | 2012-10-31 | 2013-03-06 | 内蒙古蒙伊萨金山食品有限公司 | Fresh-keeping shish kebab and preparation method thereof |
| CN104186636A (en) * | 2014-08-29 | 2014-12-10 | 周可幸 | Beef preservative |
| CN106742709A (en) * | 2016-12-29 | 2017-05-31 | 顺丰速运有限公司 | A kind of packaging bag and its application method |
-
1998
- 1998-07-22 CN CN 98112153 patent/CN1209276A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948771A (en) * | 2012-10-31 | 2013-03-06 | 内蒙古蒙伊萨金山食品有限公司 | Fresh-keeping shish kebab and preparation method thereof |
| CN102948771B (en) * | 2012-10-31 | 2014-12-17 | 内蒙古蒙伊萨金山食品有限公司 | Fresh-keeping shish kebab and preparation method thereof |
| CN104186636A (en) * | 2014-08-29 | 2014-12-10 | 周可幸 | Beef preservative |
| CN104186636B (en) * | 2014-08-29 | 2016-08-24 | 广西壮族自治区环境保护科学研究院 | A kind of beef antistaling agent |
| CN106742709A (en) * | 2016-12-29 | 2017-05-31 | 顺丰速运有限公司 | A kind of packaging bag and its application method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |