Packaging method for prolonging expiration date of cooked marinated products

Abstract

The invention discloses a packaging method for prolonging the expiration data of cooked marinated products, and relates to the technical field of food fresh keeping. The packaging method comprises the following steps of taking out raw materials and processing the raw materials into crude products; placing the crude products in brine to be marinated so as to obtain semi-finished cooked marinated products; placing the semi-finished cooked marinated products in an air-regulating packaging box after the semi-finished cooked marinated products are cooled down; and performing air-regulating packaging on the semi-finished cooked marinated products by using an air-regulating packaging machineso that the content of nitrogen in the air-regulating packaging box is 99%-100%. By using the packaging method, the expiration data of the cooked marinated products can be effectively prolonged, the nitrogen is inert gas, microorganisms in the packaging box is difficult to breed under the condition that the content of oxygen is lower than 1%, and growth of the microorganisms is effectively restrained; and after air-regulating packaging is performed on the cooked marinated products, the loss speed of flavor substances can be effectively reduced, and the cooked marinated products are clean and sanitary.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a packaging method for extending the shelf life of cooked stewed products. Background technique [0002] Cooked stewed products are traditional foods favored by Chinese consumers. Cooked stewed products are mainly sold in bulk. When sold, the bulk cooked stewed products are directly exposed to the air, and the flavor substances are easily lost, resulting in a decrease in the sensory quality of cooked stewed products. When the stewed products are in contact with the air, they are easily polluted by microorganisms in the air, resulting in spoilage of the cooked stewed products. [0003] The shelf life of existing bulk cooked stewed products at room temperature is usually 1 day. At this stage, in order to prolong the shelf life of bulk cooked stewed products, the following methods are mainly used for processing and preservation: (1) Vacuum packaging: After vacuum packaging...

AI Technical Summary

Problems solved by technology

[0005] (1) High-temperature sterilization after vacuum packaging will cause the loss of flavor substances with high-temperature cooking, resulting in the deterioration of the taste and flavor of vacuum-packed products; They will squeeze each other, which affects the appearance quality of the product; when the vacuum-packed product is stored, the oxygen in the air can penetrate into the vacuum bag and react with the product, affecting the taste of the product

[0006] (2) During the existing process of ozone sterilization, high temperature sterilization and cryopreservation, the protein structure of cooked brine products changes, which reduces the elasticity of meat fibers, makes the meat soft, and the tissue state is not good. Poor; Ozone sterilization and microwave sterilization process will cause harm to the body of the staff, which is more dangerous

[0007] (3) Existing preservatives include natural preservatives and chemical preservatives (pectin decomposition products, red capsaicin, lysozyme, aspergillus, chitosan, tea polyphenols, benzoic acid, sodium sorbate, propionic acid, water glacial acetic acid, p-hydroxybenzoic acid and its lipids), the cost of natural preservatives is relatively high; chemical preservatives are usually prepared by organic synthesis methods, and long-term intake of cooked stewed products with chemical preservatives will have harmful effects on the human body. damage to health