Air conditioned fresh-keeping method for cold fresh meat

Abstract

The invention discloses a modified atmosphere preservation method for chilled fresh meat. The process flow of the method includes: stabbing the livestock upside down, bloodletting, skinning, lymphatic removal, carcass trimming, and carcass inspection; Deboning, trimming and cutting out fresh meat; deacidification, spraying the surface of the meat with 3-5% lactic acid solution before deacidification; using modified atmosphere packaging, the gas volume ratio is 25% CO2, 50% O2, 25N2; hemp The freezing temperature should not be higher than -20°C, the minimum temperature should not be lower than -40°C, and the time should be 7-10 minutes; the irradiation time should not exceed 0, 8-1hr, 1 The volume of ×10-3~3×10-3m3 should be irradiated for no more than 1, 5-2hr; refrigerated. The method of the invention is simple, has good fresh-keeping effect, low cost, effectively reduces the damage of chemical preservatives to the human body, has a long fresh-keeping time, and does not affect the quality of fresh meat.

Description

Technical field [0001] The invention relates to a food preservation method, in particular to a modified atmosphere preservation method for chilled fresh meat. Background technique [0002] In order to prolong the shelf life of fresh meat, it is generally used to add various antiseptic preservatives to achieve a longer fresh-keeping effect and extend the shelf life. The preservatives used on fresh meat are basically various chemical preservatives. At present, the preservatives commonly used in the world include sorbic acid, potassium sorbate, benzoic acid, phytoncide, nitrate, nitrite, etc. Although the requirements for preservatives used in food are relatively strict, and most of them do not cause much harm to the human body, it is not advisable to consume chemical preservatives for a long time, because some preservatives are still harmful to the human body, and some preservatives will affect the human body. normal metabolic function, so it is recommended to minimize the us...

AI Technical Summary

Problems solved by technology

Although the requirements for preservatives used in food are relatively strict, and most of them do not cause much harm to the human body, it is not advisable to consume chemical preservatives for a long time, because some preservatives are still harmful to the human body, and some preservatives will affect the human body. normal metabolic function, so it is recommended to minimize the use of chemical preservatives

Moreover, chemical preservatives will affect the quality of fresh meat and destroy the original characteristics of meat.