Fresh-keeping method for pickle cured meat product

A fresh-keeping method and a technology for curing bacon, which are applied in the field of food preservation, can solve the problems of insufficient compactness and barrier properties of packaging bags, easy contamination of microorganisms, wear and tear of packaging bags, etc., and achieve good sterilization effect, less energy consumption, and change in chewiness. Effect

Inactive Publication Date: 2008-04-09
GUANGDONG FOOD IND INST +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tests have shown that vacuum-packed cured bacon products can be stored at room temperature for more than half a year without deterioration in seasons with low temperatures and when the packaging is intact, but in seasons with high temperature and high humidity, the ambient temperature of the products is very suitable for microbial growth. The growth and reproduction of cured meat products are easy to contaminate microorganisms during production and processing
In addition, the products are squeezed and collided to a certain extent during transportation and sales, and some packaging bags will be worn out. In addition, some packaging bags themselves are not dense enough, and the vacuum state of these products will be damaged. , gradually showing a "loose vacuum" state, and once a "loose vacuum" occurs, it will accelerate the mildew and rancidity of the product

Method used

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  • Fresh-keeping method for pickle cured meat product
  • Fresh-keeping method for pickle cured meat product
  • Fresh-keeping method for pickle cured meat product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preservation preparation method of Cantonese-style sausage:

[0029] Raw material ratio is: sodium nitrite 20mg / kg, 30% fat meat, 70% lean meat, 20% water, 3.5% salt, 13% sucrose, 4% koji wine. Mince the lean meat and cut the fatty meat into pieces, wash them with hot water at 60°C, mix the meat pieces evenly, add the seasoning prepared by the above formula, and mix well. Soak the casings with clean water, enema, exhaust the needles, tie the ropes in sections, wash them with warm water, hang them on bamboo poles, and bake them in a drying room at a temperature of 50-55°C. When baking, the head needs to be adjusted up and down. After three days of baking, take out the cooling scissors. Sausage, weighing, vacuum packing.

[0030] Put the vacuum-packed sausage into the liquid pressure medium in the ultra-high pressure container; at room temperature, pressurize the sausage to 300 MPa for the first time and keep the pressure for 30 minutes and release the pressure; at room ...

Embodiment 2

[0043] Fresh-keeping preparation method of Cantonese-style bacon:

[0044] Thaw the raw meat ——> season and marinate for 4.5 hours —> pour off the remaining seasoning —> dry the water —> add soy sauce —> string —> bake for 48 hours —> cool —> vacuum Package

[0045] Put the vacuum-packed bacon into the liquid pressure medium in the ultra-high pressure container; at a temperature of 40°C, pressurize the bacon to 300MPa for the first time and release the pressure after holding the pressure for 30 minutes; at a temperature of 40°C, put the bacon Pressurize to 400MPa for the second time and release the pressure after holding the pressure for 20 minutes; at a temperature of 40°C, pressurize the bacon for the third time to 700MPa and release the pressure after holding the pressure for 15 minutes.

[0046] The appearance, texture, smell and taste of the finished product were evaluated, and the sensory indicators were recorded at room temperature. The results are listed in Table 2. ...

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Abstract

The invention discloses a fresh keeping method for salted and preserved meat products. The fresh keeping method is realized by putting the vacuum-packed salted and preserved meat products in liquid pressure medium in the super-high pressure container under 20-60 DEG C for 1-3 times of cyclic processes of pressurizing, pressure keeping, and pressure discharging, the freshness date of the high-pressure processed salted and preserved meat products can be prolonged to one year in the normal temperature. The fresh keeping method for the salted and preserved meat products of the invention can effectively prolong the freshness date of the salted and preserved meat products, can be used in various salted and preserved meat products, such as sausage, preserved ham, preserved duck, and preserved beef.

Description

technical field [0001] The invention relates to a food preservation method, in particular to a preservation method for cured meat products. Background technique [0002] Most cured meat products are sold nearby, which is mainly affected by product shelf life and seasonal changes. In the season of high temperature and high humidity, the product may undergo qualitative changes such as mildew, rancidity, and bag swelling during sales and storage. Therefore, higher and newer requirements are put forward for the anti-corrosion and fresh-keeping of products and further prolonging the shelf life of products. At present, the packaging products of cured meat products are all packaged in vacuum composite film bags. Such a packaging form effectively prolongs the shelf life of the product, and to a certain extent inhibits the growth and reproduction of aerobic microorganisms and the oxidative discoloration and rancidity of the meat. But vacuum packaging is conducive to the growth of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00
Inventor 徐勇梁丽敏王三永李春荣王欣
Owner GUANGDONG FOOD IND INST
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