Modified atmosphere packaging method of chilled fresh pork

Abstract

The invention discloses a modified atmosphere packaging method of chilled fresh pork. The technological process of the method includes sequentially subjecting domestic animals to upside hanging, killing, bleeding, peeling, lymph removing, carcass finishing and weight checking; cleaning lumens, and performing bristle picking, cutting, deboning and fresh meat cutting; spraying a 3%-5% of a lactic acid solution on the surface of the meat and then discharging acid; performing packaging by using a modified atmosphere mode; and performing sesame freezing for 7-10 minutes, performing irradiating with 1.0myqd of Cc<60> and refrigerating, wherein the matching ratio of gas volume is 25% of CO2, 50% of O2 and 25% of N2, the temperature of sesame freezing is not higher than -40 DEG C and not lower than -20 DEG C, irradiation time of a packing size below 10<-3> m<-3> is not larger than 0.8-1 hour, and volume irradiation time of a packing size of 1*10<-3>-3*10<-3> m<3> is not larger than 1.5-2 hours. The method is simple, good in fresh preservation effect, low in cost, long in fresh preservation time, free from influencing qualities of meat and capable of effectively reducing damage of chemical preservative to human bodies.

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.