CN1973641B - Technique of prolonging the antistaling period of packed and cooled fresh meat - Google Patents
Technique of prolonging the antistaling period of packed and cooled fresh meat Download PDFInfo
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- CN1973641B CN1973641B CN200610134733XA CN200610134733A CN1973641B CN 1973641 B CN1973641 B CN 1973641B CN 200610134733X A CN200610134733X A CN 200610134733XA CN 200610134733 A CN200610134733 A CN 200610134733A CN 1973641 B CN1973641 B CN 1973641B
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Abstract
The technical process of prolonging the antistaling period of packed and cooled fresh beef includes the following steps: 1. butchering beef cattle after quarantining, and discharging acid from beef; 2, fast cutting and boning within 1 hr; 3. vacuum packing with polyamide/polyethylene composite material; and 4. warehousing and marketing. The present invention has strict operations in different steps, and the beef product may have preserving period as long as 90 days.
Description
Technical field
The present invention relates to a kind of preservation technique of cold fresh meat, particularly relate to a kind of method that prolongs antistaling period of packed and cooled fresh meat, belong to the meat product processing technique field.
Background technology
Traditional meat product has hot fresh meat and chilled meat: hot fresh meat is generally slaughters morning, and listing is early in the morning handled without any cooling.Though sanitary inspection is qualified after butchering processing, but from the process that is worked into retail, hot fresh meat will be subjected to many-sided pollution such as air, insect, transport vehicle and packing unavoidably, and the temperature of meat is higher in these processes, bacterium is a large amount of easily to be bred, and can't guarantee the edible safety of meat; Chilled meat be with the livestock and poultry meat after slaughtering through after the precooling in quick-frozen below-18 degrees centigrade, the deep layer temperature is reached below-6 degrees centigrade.Though the chilled meat bacterium is less, edible relatively safety needs to thaw before processing, can cause a large number of nutrients to run off.
Cold fresh meat is as a kind of high-quality meat and new consumption pattern, had the history of decades at western developed country, almost all consume cold fresh meat in more American-European developed countries, traditional hot fresh meat and chilled meat then be nobody shows any interest in substantially, reason be cold fresh meat safety and sanitation, meat tender delicious, be convenient to cut, advantage such as nutritive value height won the especially favor of booming income consumption strata of consumer.In recent years, cold bright beef big and medium-sized cities at home occurred and were that the consumer admits gradually.
Cold fresh meat claims to cool off meat, ice fresh meat again, be meant through the strict trunk of butchering passing inspection and quarantine, or partitioning products passes through processes such as Deep-fried dried pork, sub-cooled under given conditions, and from processing, storage, circulation, up to consumer's hand, the meat temperature remains at the fresh meat under the 0-4 ℃ of condition.Cold fresh meat is followed meat biochemistry basic law, under preference temperature, makes carcass finish cadaveric rigidity in order, separates deadlock, softens and ripe this process, muscle protein is normally degraded, the muscle acid discharge is softening, and tender degree obviously improves, and is very beneficial for digesting and assimilating of human body.And because of its without freezing, need not thaw before edible, can not produce nutrition leak.Yet, domestic existing cold fresh meat production technology is in the technological process of production aspect microbiological treatment index and packing method and the technical indicator, with external advanced person's cold fresh meat production technology a certain distance is arranged, cause current packaging method freshness date can only reach about 45 days.The domestic parameter value of pressing the cold fresh meat of the existing freezing beef cattle sanitary standard of national standard tissue production can not satisfy the cold fresh meat freshness date standard of outlet.For shelf life and the shelf-life that prolongs meat, guarantee product quality, the preservation technique of research raw meat and low-temperature meat product is the problem that presses for solution in the meat production.
For this reason, publication number is that the Chinese invention patent application of CN1593231 has provided " a kind of synthetical preservation technology that cools off dividing mutton ", it is characterized in that comprising the preservation technique of cooling dividing mutton and cooling dividing mutton: the cooling dividing mutton is made up of following operation: (1) waits to kill: after sheep is only transported factory, quarantine earlier and classification, qualified sheep is only caught up with into waiting to kill circle, stops eating to wait to enclose after 4 hours and butchers; (2) butcher: process shower cabinet shower before butchering, ight soil, foreign material, earth, part microorganism, bacterium, germ that sheep is gone up alone rinse out, after slaughtering bloodletting, deliver to the peeling machine peeling, wash cut open the chest internal organ, the hoof of decaptitating, after splitting half again with aseptic water washing, drain, send into and cool off acid discharge between acid discharge; (3) cool off acid discharge: sheep and goat carcass is sent between the cooling acid discharge cooled off acid discharge, make the sheep and goat carcass central temperature after slaughtering in 24 hours, be reduced to 0～4 ℃; (4) cut apart packing: the sheep and goat carcass central temperature drops to after 4 ℃, trunk sent into cut apart pick a bone workshop and packing shop and cut apart, pack, cut apart preceding dividing mutton is put in the special-purpose fresh-keeping liquid of chilled mutton of back packing and carry out Preservation Treatment, carry out gas flush packaging again; Cooling dividing mutton preservation technique (1) cooling acid discharge, cut apart pick a bone, must the employing disinfection by ultraviolet light before start is produced between packing, refrigerator car, total number of bacteria is controlled at below the 103cfu/cm2; (2) slaughter the back sheep and goat carcass and must use aseptic water washing, slaughter sheep and goat carcass after the bloodletting and must in 1 hour, send into and cool off the acid discharge workshop; (3) Cooling Mode is adopted in the cooling acid discharge, cooling acid discharge condition is a refrigeration fan evaporating temperature-10 ℃, wind speed 2-4m/s, refrigeration work consumption 250W/m3, room temperature 0-2 ℃, sheep and goat carcass is hung spacing 50cm, cooling air is to directly not blowing to sheep and goat carcass, eddy current wind slowly blows to sheep and goat carcass and makes the sheep and goat carcass uniform decrease in temperature, made the sheep and goat carcass central temperature drop to 7 ℃ in 12 hours through supercooling, dropped to 4 ℃ in 20 hours, sheep and goat carcass surface bacteria sum is dropped to below 103～104cfu/g, cooling acid discharge process sheep and goat carcass weight is hung the damage control below 2%; (4) cut apart when packing, room temperature will be controlled at 10～12 ℃, cuts apart the packing time to be no more than 1 hour, guarantees that the central temperature of chilled mutton is no more than 7 ℃; (5) cutting apart preceding dividing mutton is dropped in the special-purpose fresh-keeping liquid of back packing flooded 30 seconds, after taking-up drains, then pack, special-purpose fresh-keeping liquid formulation ratio is as follows: Nisin (nisin, also claim nisin): 0.4 ‰～0.5 ‰ (w/v) lysozyme: 0.4 ‰～0.5 ‰ (w/v) NaCl (salt): 15%～18% (w/v) glucose: 4%～5% (w/v) shitosan: 1%～1.5% (w/v) citric acid: the pH value to 4.5 (6) of adjusting fresh-keeping liquid adopts gas flush packaging, packaging material, charge air conditioning composition and proportioning are as follows, packaging material: NY/PE (nylon/polyethylene) mist is formed and proportioning is, O2:40%～50%CO2:10%～20%N2:30%～40% (7) refrigeration, transportation, the whole process temperature of selling is controlled in 0～4 ℃ of scope, must not be above 7 ℃.Publication number is that the Chinese invention patent application of CN1395873 has provided a kind of " method of antistaling beef in storage ", it is characterized in that: with bright beef through the low temperature acid discharge, cut apart, surface spraying water conservation antioxygen solution, the airtight composite wood pocket vacuum seal of packing into, with the low power microwave sterilization, 0-4 ℃ of condition storage.Though the meat product preservation technique that above technical scheme provides all has certain effect, freshness date obtains prolongation in various degree, all needs meat product is handled through special antioxidant fresh.
Summary of the invention
Purpose of the present invention just is to overcome the prior art above shortcomings, provide a kind of method that prolongs antistaling period of packed and cooled fresh meat, the characteristics of the method for this prolongation antistaling period of packed and cooled fresh meat are: to butchering, cut apart, packing, storage, selling the technical indicator of overall process improves, under the situation that antioxidant fresh that need not be special is handled, just can be with the freshness date of original like product by being no more than 45 days, brought up to freshness date 90 days, reached the freshness date of international like product, both make things convenient for products export transportation and dispensing to sell, be enterprise's sale of expanding export again, increase effectiveness of operation and created condition.
The technical solution that the present invention provides is: the method for this prolongation antistaling period of packed and cooled fresh meat includes following steps:
1. raw material is quarantined, is butchered, the beef cattle introduction hair ox that at first will quarantine qualified is butchered dirty district and butchers, and trunk cooled off acid discharge, and be sent to the operation of cutting apart, pick a bone again, it is aseptic workspace that described hair ox is butchered dirty district, butcher scene temperature and be controlled at 7-9 ℃, beef cattle temperature in the slaughtering process is controlled at 9-12 ℃, and the trunk central temperature during described trunk cooling acid discharge was reduced to 0～4 ℃ in 12 hours, the highlyest is no more than 7 ℃, temperature during the transportation of described trunk is 7 ℃, the highlyest is no more than 10 ℃;
2. fast coldly cut apart, pick a bone, to quarantine, butcher the trunk that operation transports from raw material cut apart fast, picks a bone in 1 hour, beef after will cutting apart, picking a bone was sent to packaging process in 0.5 hour, and the described district of cutting apart, pick a bone is for aseptic workspace, and its total number of bacteria is controlled at＜and 100
Cfu/ m
3, the scene temperature of cutting apart, pick a bone is controlled at 7 ℃, the beef temperature in the process of cutting apart, pick a bone is controlled at 7 ℃, the highlyest is no more than 10 ℃, in the described beef total number of bacteria be controlled at＜1 * 10
4Individual/g, the temperature during described beef transportation after cutting apart, picking a bone is 0 ℃, the highlyest is no more than 4 ℃;
3. pack, will from the operation of cutting apart, pick a bone transport cut apart, pick a bone after beef in 0.7 hour, under vacuum condition, pack and finish, packaging material adopt the polyamide/polyethylene composite, beef after will packing again was sent to the storehouse storage in 0.3 hour, described bagging area is aseptic workspace, its total number of bacteria is controlled at＜and 100
Cfu/ m
3, vacuum is 100%, the packing scene temperature is controlled at 7 ℃, the beef temperature in the packaging process is controlled at 4 ℃, the highlyest is no more than 7 ℃, in the described beef total number of bacteria be controlled at＜1 * 10
4Individual/g, the temperature the during transportation of beef after the described vacuum packaging is 0～1 ℃, the highlyest is no more than 4 ℃;
4. storage, sell, the beef warehouse-in storage after the packing that will transport from packaging process is sold, described storage scene temperature is controlled at-1～1 ℃, the highlyest is no more than 4 ℃, sells and adopts the refrigerator car transportation, temperature before making in Zhongdao consumer's hand is 4 ℃, the highlyest is no more than 7 ℃.
Equipment related in the cold bright beef process of the present invention can be purchased from the market for equipment commonly used.
Application of the present invention and protection domain only limit to the Islamic meat product, and the present invention not only can be used for prolonging the freshness date of the cold bright beef of packing, also can be used for prolonging the freshness date of packing cold fresh mutton.
Compared with prior art, beneficial effect of the present invention is:
1. the detoxicating bactericidal effect is good;
2. pack in the sealing place, prevented the secondary pollution of workshop condition microorganism, make the total power of bacterium colony be controlled at 10
6/ g, Escherichia coli are controlled at 1 * 10
4Below/the 100g, little anaerobic bacteria also is effectively controlled;
3. packaging efficiency has improved more than two times, and the packing external form is neatly unified, and its effect reached freshness date 90 days, has made things convenient for products export transportation and dispensing to sell.
The specific embodiment
Below in conjunction with embodiment concrete technical scheme of the present invention is described further:
Embodiment 1
At first, the aseptic hair ox of beef cattle introduction that quarantine is qualified is butchered dirty district and butchers, butchering scene temperature is 7 ℃, beef cattle temperature in the slaughtering process is 10 ℃, and trunk cooled off acid discharge, be sent to the operation of cutting apart, pick a bone again, the trunk central temperature during the cooling acid discharge was reduced to 4 ℃ in 12 hours, and the temperature during the trunk transportation is 7 ℃; Secondly, will quarantine, butcher the trunk that operation transports from raw material and cut apart fast, pick a bone in 0.2 hour, the beef after will cutting apart, picking a bone was sent to packaging process at 0.2 hour, and the district of cutting apart, pick a bone is aseptic workspace, and its total number of bacteria is controlled at＜and 100
Cfu/ m
3, the scene temperature of cutting apart, pick a bone is controlled to be 7 ℃, the beef temperature in the process of cutting apart, pick a bone is 7 ℃, in the beef total number of bacteria be controlled at＜1 * 10
4Individual/g, the temperature the when beef after cutting apart, picking a bone transports is 7 ℃; Then, will from the operation of cutting apart, pick a bone transport cut apart, pick a bone after beef in 0.2 hour, under vacuum condition, pack and finish, packaging material adopt the polyamide/polyethylene composite, beef after will packing again was sent to the storehouse storage at 0.2 hour, bagging area is aseptic workspace, its total number of bacteria is controlled at＜and 100
Cfu/ m
3, the vacuum of packing is 100%, the packing scene temperature be 7 ℃, the beef temperature in the packaging process is 7 ℃, in the beef total number of bacteria be controlled at＜1 * 10
4Individual/g, the temperature the when beef after the vacuum packaging transports is 7 ℃; At last, the beef warehouse-in storage after the packing that will transport from packaging process is sold, and the storage scene temperature be-1-1 ℃, sells and adopts the refrigerator car transportation, makes that preceding temperature is 4 ℃ in Zhongdao consumer's hand, the highlyest is no more than 7 ℃.
Embodiment 2
At first, the aseptic hair ox of beef cattle introduction that quarantine is qualified is butchered dirty district and butchers, butchering scene temperature is 8 ℃, beef cattle temperature in the slaughtering process is 9 ℃, and trunk cooled off acid discharge, be sent to the operation of cutting apart, pick a bone again, the trunk central temperature during the cooling acid discharge was reduced to 4 ℃ in 12 hours, and the temperature during the trunk transportation is 7 ℃; Secondly, will quarantine, butcher the trunk that operation transports from raw material and cut apart fast, pick a bone in 0.2 hour, the beef after will cutting apart, picking a bone was sent to packaging process at 0.2 hour, and the district of cutting apart, pick a bone is aseptic workspace, and its total number of bacteria is controlled at＜and 100
Cfu/ m
3, the scene temperature of cutting apart, pick a bone is controlled to be 7 ℃, the beef temperature in the process of cutting apart, pick a bone is 7 ℃, in the beef total number of bacteria be controlled at＜1 * 10
4Individual/g, the temperature the when beef after cutting apart, picking a bone transports is 7 ℃; Then, will from the operation of cutting apart, pick a bone transport cut apart, pick a bone after beef in 0.2 hour, under vacuum condition, pack and finish, packaging material adopt the polyamide/polyethylene composite, beef after will packing again was sent to the storehouse storage at 0.2 hour, bagging area is aseptic workspace, its total number of bacteria is controlled at＜and 100
Cfu/ m
3, the vacuum of packing is 100%, the packing scene temperature be 7 ℃, the beef temperature in the packaging process is 4 ℃, in the beef total number of bacteria be controlled at＜1 * 10
4Individual/g, the temperature the when beef after the vacuum packaging transports is 7 ℃; At last, the beef warehouse-in storage after the packing that will transport from packaging process is sold, and the storage scene temperature be-1-1 ℃, sells and adopts the refrigerator car transportation, makes that preceding temperature is 4 ℃ in Zhongdao consumer's hand, the highlyest is no more than 7 ℃.
Embodiment 3
At first, the aseptic hair ox of beef cattle introduction that quarantine is qualified is butchered dirty district and butchers, butchering scene temperature is 9 ℃, beef cattle temperature in the slaughtering process is 11 ℃, and trunk cooled off acid discharge, be sent to the operation of cutting apart, pick a bone again, the trunk central temperature during the cooling acid discharge was reduced to 4 ℃ in 12 hours, and the temperature during the trunk transportation is 7 ℃; Secondly, will quarantine, butcher the trunk that operation transports from raw material and cut apart fast, pick a bone in 0.2 hour, the beef after will cutting apart, picking a bone was sent to packaging process at 0.2 hour, and the district of cutting apart, pick a bone is aseptic workspace, and its total number of bacteria is controlled at＜and 100
Cfu/ m
3, the scene temperature of cutting apart, pick a bone is controlled to be 7 ℃, the beef temperature in the process of cutting apart, pick a bone is＜4 ℃, in the beef total number of bacteria be controlled at＜1 * 10
4Individual/g, the temperature the when beef after cutting apart, picking a bone transports is 7 ℃; Then, will from the operation of cutting apart, pick a bone transport cut apart, pick a bone after beef in 0.2 hour, under vacuum condition, pack and finish, packaging material adopt the polyamide/polyethylene composite, beef after will packing again was sent to the storehouse storage at 0.2 hour, bagging area is aseptic workspace, its total number of bacteria is controlled at＜and 100
Cfu/ m
3, the vacuum of packing is 100%, the packing scene temperature be 7 ℃, the beef temperature in the packaging process is＜4 ℃, in the beef total number of bacteria be controlled at＜1 * 10
3Individual/g, the temperature the when beef after the vacuum packaging transports is 7 ℃; At last, the beef warehouse-in storage after the packing that will transport from packaging process is sold, and the storage scene temperature be-1-1 ℃, sells and adopts the refrigerator car transportation, makes that preceding temperature is 4 ℃ in Zhongdao consumer's hand, the highlyest is no more than 7 ℃.
The present invention with the freshness date of original like product by being no more than 45 days, brought up to freshness date 90 days, reach the freshness date of international like product, both made things convenient for products export transportation and dispensing to sell, created condition for expand export sale, increase effectiveness of operation of enterprise again.
Claims (1)
1. method that prolongs antistaling period of packed and cooled fresh meat is characterized in that including following steps:
(1). raw material is quarantined, is butchered, the beef cattle introduction hair ox that at first will quarantine qualified is butchered dirty district and butchers, and trunk cooled off acid discharge, be sent to the operation of cutting apart, pick a bone again, it is aseptic workspace that described hair ox is butchered dirty district, butchers scene temperature and is controlled at 7-9 ℃, and the beef cattle temperature in the slaughtering process is controlled at 9-12 ℃, trunk central temperature when described trunk cools off acid discharge was reduced to 0～4 ℃ in 12 hours, the temperature when described trunk transports is 7 ℃;
(2). fast coldly cut apart, pick a bone, to quarantine, butcher the trunk that operation transports from raw material cut apart fast, picks a bone in 1 hour, beef after will cutting apart, picking a bone was sent to packaging process in 0.5 hour, and the described district of cutting apart, pick a bone is for aseptic workspace, and its total number of bacteria is controlled at＜and 100
Cfu/ m
3, the scene temperature of cutting apart, pick a bone is controlled at 7 ℃, the beef temperature in the process of cutting apart, pick a bone is controlled at 7 ℃, in the described beef total number of bacteria be controlled at＜1 * 10
4Individual/g, the temperature during described beef transportation after cutting apart, picking a bone is 0 ℃;
(3). packing, will from the operation of cutting apart, pick a bone transport cut apart, pick a bone after beef in 0.7 hour, under vacuum condition, pack and finish, packaging material adopt the polyamide/polyethylene composite, beef after will packing again was sent to the storehouse storage in 0.3 hour, described bagging area is aseptic workspace, its total number of bacteria is controlled at＜and 100
Cfu/ m
3, vacuum is 100%, the packing scene temperature be controlled at 7 ℃, the beef temperature in the packaging process is controlled at 4 ℃, in the described beef total number of bacteria be controlled at＜1 * 10
4Individual/g, the temperature the when beef after the described vacuum packaging transports is 0-1 ℃;
(4). storage, sell, the beef warehouse-in storage after the packing that will transport from packaging process is sold, and described storage scene temperature is controlled at-1～1 ℃, sells and adopts the refrigerator car transportation, and the temperature before making in Zhongdao consumer's hand is 4 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610134733XA CN1973641B (en) | 2006-12-13 | 2006-12-13 | Technique of prolonging the antistaling period of packed and cooled fresh meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610134733XA CN1973641B (en) | 2006-12-13 | 2006-12-13 | Technique of prolonging the antistaling period of packed and cooled fresh meat |
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| Publication Number | Publication Date |
|---|---|
| CN1973641A CN1973641A (en) | 2007-06-06 |
| CN1973641B true CN1973641B (en) | 2010-07-28 |
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| CN200610134733XA Expired - Fee Related CN1973641B (en) | 2006-12-13 | 2006-12-13 | Technique of prolonging the antistaling period of packed and cooled fresh meat |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496534B (en) * | 2008-01-29 | 2011-01-19 | 郑州轻工业学院 | Composite biological bacteriostatic agent and method for controlling decomposition of cooled meat thereby cooperated with ultra-high pressure |
| CN103181590A (en) * | 2011-12-30 | 2013-07-03 | 丘比株式会社 | Stuffing |
| CN103371217A (en) * | 2012-04-24 | 2013-10-30 | 蔡福涛 | Processing technique of chilled fresh chicken |
| CN102870860A (en) * | 2012-09-13 | 2013-01-16 | 南京雨润食品有限公司 | Method for prolonging shelf life of chilled fresh conditioned pork by vacuum skin packaging |
| CN103583667A (en) * | 2013-11-12 | 2014-02-19 | 镇江市源春肉制品有限公司 | Method for prolonging freshness period of raw material of salted pig trotter |
| CN104489054A (en) * | 2015-01-12 | 2015-04-08 | 马金海 | Vacuum refreshing method of beef and mutton |
| CN114424783A (en) * | 2022-02-12 | 2022-05-03 | 河北康远清真食品股份有限公司 | Meat lamb slaughtering and cutting process |
| CN114794212A (en) * | 2022-03-21 | 2022-07-29 | 立鲜保鲜科技(杭州)有限公司 | Soft freezing storage method for fresh meat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561763A (en) * | 2004-04-12 | 2005-01-12 | 湖南万利食品工业集团公司 | Cooling meat processing method |
| CN1682597A (en) * | 2004-04-16 | 2005-10-19 | 湖南谊信创汇农业实业有限公司 | Method for processing cooled meat |
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2006
- 2006-12-13 CN CN200610134733XA patent/CN1973641B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561763A (en) * | 2004-04-12 | 2005-01-12 | 湖南万利食品工业集团公司 | Cooling meat processing method |
| CN1682597A (en) * | 2004-04-16 | 2005-10-19 | 湖南谊信创汇农业实业有限公司 | Method for processing cooled meat |
Non-Patent Citations (2)
| Title |
|---|
| 陈克建.冷鲜肉加工与管理.肉类工业 7.2005,(7),11-15. |
| 陈克建.冷鲜肉加工与管理.肉类工业 7.2005,(7),11-15. * |
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