Method for keeping meat products fresh

Abstract

The invention discloses a method for keeping meat products fresh by improving the processing technique of cooling meat, and providing a biological antistaling agent and a preparation method thereof. The simple process of the method is as follows: freezing fresh pork at the temperature of minus 25 DEG C-minus 15 DEG C for 0.5-1.5 hours, then refrigerating the fresh pork at the temperature of minus2 DEG C-6DEG C for 6-10 hours, and finally cutting the pork into pieces of 100-500g; putting the pieced pork in the biological antistaling agent which is prepared by Epsilon-polylysine and water, wherein the percent weight in volume of the Epsilon-polylysine in the biological antistaling agent is 0.05-0.30%, and the balance of water; soaking the pieced pork for 0.5-5minutes, taking out the piecedpork and draining the pieced pork for 2-6 minutes, and then blowing and drying the pieced pork by asepsis wind; and finally, packing the pieced pork by PE (Poly Ethylene) fresh-keeping bags, and refrigerating the pieced pork at the temperature of minus 2-6 DEG C. For the method, the operation is simple, the cost is low, the growth of microorganisms in the pork can be effectively inhibited, the nutrition and the flavor of the pork can be kept, and the shelf life of the normal refrigerated pork can be prolonged by about 6 days.

Description

Technical field: [0001] The invention relates to the field of storage and preservation of livestock products, in particular to a method for preservation of meat products. Background technique: [0002] As the main source of meat for Chinese residents, pork accounts for more than 60% of meat consumption products. Because of its rich nutrition, it is suitable for the growth and reproduction of microorganisms, and it is easily polluted by microorganisms in the environment during its production, processing, transportation and sales. Lead to spoilage and shortened shelf life; therefore, the safety of pork products is more and more concerned by consumers. [0003] There are three main types of pork sold in the market: hot fresh meat, frozen meat, and chilled meat. Hot fresh meat refers to slaughtering in the early morning and going on the market in the early morning. The meat temperature is generally between room temperature and 40°C (suitable temperature for microbial reproducti...

AI Technical Summary

Problems solved by technology

However, studies have shown that when the dosage exceeds a certain range, chemical preservatives will have an impact on human health. For example, excessive consumption of benzoate will cause food poisoning, and nitrous acid and nitrite will generate carcinogenic ammonium nitrite.