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Storage and refreshment method for pork

A technology for pork and preservatives, applied in the preservation of meat/fish, food preservation, preservation of meat/fish with chemicals, etc., can solve problems such as health effects, carcinogenicity, food poisoning, etc. The effect of high production efficiency

Inactive Publication Date: 2012-07-18
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The fresh pork was quick-frozen at -35°C for 1 hour, then cooled at 0°C for 7 hours, washed with clean water, and cut into 250-gram blocks.

[0024] Put the pieces of pork into the biological preservative, the Chinese herbal antistaling agent is composed of the extract of Speranthema impatiens, the extract of licorice, the extract of notopterygium and water, wherein the extract of Sperancus impatiens accounts for the mass of the preservative The fraction is 6%, the mass fraction of licorice extract in the preservative is 4%, and the mass fraction of notopterygium extract in the preservative is 5%.

[0025] Soak the pork pieces in preservative solution for 3 minutes (the mass ratio of pork and preservative solution is 1:3), take it out and blow it with sterile air for 4 minutes, the temperature of the sterile air is 4°C, and the wind speed is 1.5m / s. Finally, wrap the pork in a PE fresh-keeping bag and store it in a refrigerator at 2°C, so that the shelf life of the pork...

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Abstract

The invention discloses a storage and refreshment method for pork, and is the improvement of the refreshment technology of cooled pork. The storage and refreshment method for pork comprises the following steps: quickly freezing the fresh pork at minus 35-minus 30DEG C for 0.5-1 hour; cooling for 5-7 hours at the temperature of minus 2-6DEG C; finally, cutting into blocks of 100-500g; putting the pork blocks into Chinese herbal medicine preservative composed of an impatiens speranskia tuberculata extracting solution, liquorice extracting solution, notopterygium root extracting liquid and water; dipping the pork blocks for 0.5-5 minutes; taking out the pork, and blowing to dry the pork with aseptic wind; and finally, packaging the pork with a PE (Poly Ethylene) preservative bag to refrigerate at the temperature of minus2-6DEG C. The method is simple to operate and has low cost, microorganisms in the pork can be effectively prevented from growing, the nutrition and the flavor of the pork are kept, and the shelf life of common refrigerated pork can last for 21 days.

Description

Technical field: [0001] The invention relates to the field of storage and preservation of livestock products, in particular to a method for storage and preservation of pork. 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 reprodu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00A23B4/09A23B4/18
Inventor 谢晶王金锋潘迎捷
Owner SHANGHAI OCEAN UNIV
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