Antibacterial preservation technology for conventional pickled bacon products

Abstract

The invention discloses a preservation antibacterial technology for conventional pickled bacon products. The technology controls the growth of putrefying bacteria and pathogenic bacteria through using a biological coating preservation technology and an ultra-high pressure processing technology, and prolongs the shelf life through compound film packaging. In the technology, sodium alginate is taken as a coating material, tea polyphenol is added as a preservative, and an antibacterial film is prepared through a calcium salt cross-linking process, so as to take effects of the sterilizing and preventing the bacterium propagation; the technology can prevent the oxidation stain, and improves the shortcoming of a sodium alginate coating on the antioxidant performance; the ultra-high pressure technology not only can control the growth of the putrefying bacteria and the pathogenic bacteria, but also can improve the tenderness of meat and accelerate the salt penetration; and due to the application of a compound film, the technology has the characteristics of preserving moisture, preserving, keeping out of the sun, preventing the penetration and prolonging the shelf life.

Description

technical field [0001] The invention relates to a bacteriostatic and fresh-keeping technology for traditional cured meat products, in particular to a bacteriostatic and fresh-keeping technology for traditional cured meat products with a long fresh-keeping time. Background technique [0002] Chinese cured meat products are deeply loved by the public because of their long history and unique flavor. In recent years, the rapid development of my country's meat industry, especially the increasing output and variety of Western-style meat products, has ruthlessly impacted traditional Chinese flavors. In the market of cured meat products, compared with the development technology level of modern meat products and international advanced technology, there are still obvious deficiencies in the processing technology of traditional cured meat products in my country. Most of the manufacturers of traditional cured meat products are manual workshop models and craft The outdated equipment is sim...

AI Technical Summary

Problems solved by technology

[0002] Chinese cured meat products are deeply loved by the public because of their long history and unique flavor. In recent years, the rapid development of my country's meat industry, especially the increasing output and variety of Western-style meat products, has ruthlessly impacted traditional Chinese flavors. In the market of cured meat products, compared with the development technology level of modern meat products and international advanced technology, there are still obvious deficiencies in the processing technology of traditional cured meat products in my country. Most of the manufacturers of traditional cured meat products are manual workshop models and craft The outdated equipment is simple and the production cycle is long. The air-drying process in the production process is greatly affected by the natural climate. Even in the cold winter, if there is continuous rainy weather or the humidity in the air is too high, the moisture in the cured bacon products cannot be quickly On the contrary, due to the high salt content of the product, it absorbs moisture in the air, forms droplets on the surface of the bacon, and continuously drips salt water downwards. As a result, the salinity of the surface of the bacon continues to decrease, which provides conditions for the growth of spoilage microorganisms and intensifies the oxidation of fat , resulting in product deterioration