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A fresh-keeping method, pork technology, applied in the direction of using chemicals to preserve meat/fish, etc., can solve the problems of cooling pork spoilage, surface browning, etc., achieve important use value, maintain quality, and have good development prospects
Inactive Publication Date: 2013-07-24
JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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Problems solved by technology
[0005] The purpose of the embodiments of the present invention is to provide a comprehensive fresh-keeping method for chilled pork, which aims to solve the problem that the chilled pork cannot be prevented from spoilage and surface browning by single use of biological fresh-keeping or modified atmosphere fresh-keeping during the storage of chilled pork
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Embodiment 1
[0041] Chilled Pork Biological Preservative
[0042] Under aseptic conditions, dissolve 0.2g of nisin, 0.5g of bamboo leaf antioxidants, 5g of chitosan, and 25g of glacial acetic acid in 969.3g of sterile water, and stir well to make a fresh-keeping liquid for use.
[0043] Implementation steps:
[0044] Wipe the knives and chopping boards with 75% alcohol cotton balls, remove the fascia and excess fat from the freshly cooled pork hind legs purchased from the supermarket on the same day, and cut them into 30g square meat pieces for preparation In a good biological preservation solution (0.02% nisin, 0.05% bamboo leaf antioxidant, 0.5% chitosan, 2.5% glacial acetic acid), soak for 2 minutes, take it out and drain it, and put it in the packing box , using a modified atmosphere packaging machine for vacuuming, inflating and heat sealing, the gas volume ratio is 60% CO 2 , 25%N 2 , 15% O 2 , Store under refrigeration at 0-4°C.
Embodiment 2
[0046] Chilled Pork Biological Preservative
[0047] Under aseptic conditions, dissolve 0.4g of nisin, 0.3g of bamboo leaf antioxidants, 6g of chitosan, and 30g of glacial acetic acid in 963.3g of sterile water, and stir well to make a fresh-keeping liquid for use.
[0048] Implementation steps:
[0049] Wipe the knives and chopping boards with 75% alcohol cotton balls, remove the fascia and excess fat from the freshly cooled pork hind legs purchased from the supermarket on the same day, and cut them into 30g square meat pieces for preparation In a good biological preservation solution (0.04% nisin, 0.03% bamboo leaf antioxidant, 0.6% chitosan, 3.0% glacial acetic acid), soak for 2 minutes, take it out and drain, put it in the packing box , using a modified atmosphere packaging machine for vacuuming, inflating and heat sealing, the gas volume ratio is 65% CO 2 , 20%N 2 , 15% O 2 , Store under refrigeration at 0-4°C.
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Abstract
The invention discloses a comprehensive preservation method of cooled pork. According to the method, the cooled pork is preserved by using a biological fresh-keeping agent in combination with modified atmosphere packaging. The method comprises the following steps of: preparing a biological fresh-keeping agent; removing fascia and fat of the cooled pork, cutting the pork to be square pieces; immersing the cut pork pieces in the biological fresh-keeping agent and draining off; and packaging a modified atmosphere packaging box and storing the cooled pork. By fully utilizing the inoxidizability, the antibacterial activity, the film-forming property and the synergistic effect of natural substances and in combination with modified atmosphere packaging, the comprehensive preservation method of cooled pork with a remarkable preservation effect is obtained. The shelf life of a sample can be prolonged to be more than 19 days from 6 days for refrigeration preservation, and high quality of the cooled pork is kept. According to the method, the use value is high and the development prospect is bright.
Description
technical field [0001] The invention belongs to the technical field of fresh-keeping of chilled pork, and in particular relates to a comprehensive fresh-keeping method of chilled pork. Background technique [0002] my country is a large meat-producing country. In 2010, my country's total pork output reached 50.7 million tons, accounting for half of the world's total output, ranking first in the world. [0003] With the improvement of people's living standards, people's food consumption has transitioned from a price-sensitive period to a quality-sensitive period, and they pay more attention to food safety and nutrition. Therefore, the chilled pork with good taste, freshness, nutrition and hygiene will enter the meat consumption market in large quantities. However, because chilled meat is still contaminated with some psychrophilic bacteria, such as Listeria monocytogenes and Pseudomonas, they will still grow and multiply in large quantities under cold storage conditions, and ...
Claims
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Application Information
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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/16A23B4/22
Inventor 王正云唐劲松李志方瞿桂香祁兴普
Owner JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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