Stewed livestock and poultry meat heat-storing and fresh-keeping method and heat-storing and fresh-keeping cupboard

A fresh-keeping method and technology of stewed vegetables, which are applied in the direction of meat/fish preservation, food preservation, packaging items, etc., can solve the problems of hot storage and preservation technology for livestock and poultry meat stewed vegetables, so as to reduce the loss of flavor components and prolong the freshness The effect of little change in period and taste

Inactive Publication Date: 2008-12-17
徐少东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far there is no report on the hot storage and preservat

Method used

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  • Stewed livestock and poultry meat heat-storing and fresh-keeping method and heat-storing and fresh-keeping cupboard
  • Stewed livestock and poultry meat heat-storing and fresh-keeping method and heat-storing and fresh-keeping cupboard

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1: Hot storage and fresh-keeping method of braised beef

[0024] Put the marinated beef in the hot storage cabinet, add the original marinade when the beef is marinated, so that it is submerged in the marinade. The temperature of the hot storage cabinet is controlled within the range of 68℃, and the fresh-keeping period of the marinated beef reaches 7 days . The marinade for hot storage of braised beef must be heated to boiling for sterilization every 7 days, and then the temperature is reduced to 68°C before being reused for hot storage of braised beef.

Example Embodiment

[0025] Example 2: Method for hot storage and preservation of braised pig's trotters

[0026] Put the marinated pork knuckles in the hot storage cabinet, add the original marinade of the marinated pork knuckles, so that it is submerged in the marinade, and the temperature in the hot storage cabinet is controlled at 65 ℃, and the pork knuckles are marinated. The fat preservation period reaches 5 days. The marinade for hot storage and fresh-keeping of braised pig's trotters must be heated to boiling sterilization every 5 days, and then the temperature is lowered to 65 ℃, and then reused for hot storage and fresh-keeping of braised pig's trotters.

Example Embodiment

[0027] Example 3: Hot storage and fresh-keeping method of braised chicken feet

[0028] Put the marinated chicken feet in the hot storage cabinet, add the original marinade of the marinated chicken feet, so that it is submerged in the marinade. The temperature of the hot storage cabinet is controlled at 60℃, and the marinated chicken feet are kept fresh. Up to 3 days. The marinade for hot storage of braised chicken feet must be heated to boiling sterilization every 3 days, and then the temperature should be lowered by 60°C before being reused for hot storage of braised chicken feet.

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PUM

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Abstract

The invention discloses a heat preservation method and a heat preservation cabinet of halogen meat of livestock and poultry, the halogen meat of the livestock and the poultry is arranged in the heat preservation cabinet, original gravy when in preparation of halogen meat is added to immerse the halogen meat, the temperature of the heat preservation cabinet is controlled within the range of 60 to 68 DEG C, the shelf life can reach 3 to 7 days; the gravy needs to be heated till boiling for sterilization every 3 to 7 days, then the temperature is decreased to 60 to 68 DEG C, and the gravy can be repeatedly utilized; the heat preservation cabinet comprises a cabinet body (1), a cabinet base (7), partition boards (2) and storage boxes (3) of the halogen meat of the livestock and the poultry, the cabinet body (1) is divided into a plurality of independent storage cavities by the partition boards (2), the storage boxes (3) of the halogen meat of the livestock and the poultry are arranged in the storage cavities, and a plurality of round holes (4) are arranged at the bottom parts of the storage boxes (3); the use of the proposal has the advantages of maintaining the original gravy and the original taste of the halogen meat, maintaining the original texture and the shape, having safety, sanitation and longer shelf life and always being in a hot state on sale, etc.

Description

technical field [0001] The invention relates to a fresh-keeping technology of stewed vegetables of livestock and poultry meat, in particular to a method for keeping fresh of stewed vegetables of livestock and poultry meat by hot storage and a hot storage fresh-keeping cabinet for keeping fresh of stewed vegetables of livestock and poultry meat. Background technique [0002] As we all know, stewed vegetables with livestock and poultry meat are one of the convenient dishes on the traditional dining table in our country. For a long time, most of the production of livestock and poultry meat stewed vegetable cooked food has been directly sold naked after simple processing in family workshops. Because livestock and poultry meat stewed vegetables are exposed to the air naked without packaging, they are susceptible to various pollutions, and the bacterial indicators are easily exceeded. The Hangzhou Center for Disease Control and Prevention and the Sanitation Supervision Institute ...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B4/005B65D81/24B65D81/18
Inventor 徐少东
Owner 徐少东
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