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Fresh-keeping method for pork products

A fresh-keeping method and product technology, applied in the direction of using chemicals to preserve meat/fish, etc., can solve problems affecting the quality and preservation period of low-temperature meat products, microbial contamination, etc., and achieve the effects of maintaining sensory quality, inhibiting bacteria, and maintaining water retention

Inactive Publication Date: 2014-09-10
HUBEI BAODI AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, low-temperature meat products are rich in nutrients and high in water activity, so they are susceptible to microbial contamination, which affects the quality and shelf life of low-temperature meat products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of fresh-keeping method of pork product, comprises the steps:

[0016] 1. Cool the selected fresh white strips for 24 hours, so that the central temperature of the fresh pork tenderloin drops to 0-4°C. Wipe the knives and chopping boards with 75% alcohol cotton balls in advance, and irradiate them with ultraviolet rays for 15 minutes. Aseptic operation, remove the surface layer of fresh pigs to reduce the initial bacterial count on the surface, remove fascia and excess fat, and cut into meat pieces weighing about 200g;

[0017] 2. Add 2g of tea polyphenols, 15g of sodium lactate, 1.5g of lactic acid and 0.3g of nisin into a beaker, dilute to 1L with sterile water, and prepare a preservative;

[0018] 3. Soak the cut meat in the preservative for 30 seconds, take it out and drain it for 5 minutes, put it into the packing box and use an inflatable packaging machine for inflatable packaging. The inflatable packaging time is 30 seconds, the inflation pr...

Embodiment 2

[0019] Embodiment 2: a kind of fresh-keeping method of pork product, comprises the steps:

[0020] 1. Cool the selected fresh white strips for 24 hours, so that the central temperature of the fresh pork tenderloin drops to 0-4°C. Wipe the knives and chopping boards with 75% alcohol cotton balls in advance, and irradiate them with ultraviolet rays for 15 minutes. Aseptic operation, remove the surface layer of fresh pigs to reduce the initial bacterial count on the surface, remove fascia and excess fat, and cut into meat pieces weighing about 200g;

[0021] 2. Add 3g of tea polyphenols, 20g of sodium lactate, 2g of lactic acid and 0.4g of nisin into a beaker, dilute to 1L with sterile water, and prepare a preservative;

[0022] 3. Soak the cut meat in the preservative for 30s, take it out and drain it for 5 minutes, put it into the packing box and use the inflatable packaging machine for inflatable packaging. The inflatable packaging time is 60s, the inflation pressure is 0.2Pa...

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PUM

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Abstract

The present invention relates to a fresh-keeping method for pork products. The method comprises the following steps of: 1. mixing 1 to 3 parts of tea polyphenol, 10 to 20 parts of sodium lactate, 1 to 2 parts of lactic acid and 0.2 to 0.4 part of Nisin, and carrying out constant-volume metering with sterile water to obtain a preservative; and 2. soaking the meat product with the preservative for 30 to 120 seconds, draining water, putting the meat product into a packaging box, and carrying out gas packaging with a gas packaging machine. The present invention has the following advantages and beneficial effects: 1. the preservative prepared in the present invention is capable of inhibiting bacteria, maintaining water-holding capacity, and maintaining sensory quality, and is non-toxic, low in cost, convenient in operation and uniform in effects; and 2. the method of packaging used in the present invention is convenient and capable of maintaining sensory quality.

Description

technical field [0001] The invention relates to the field of food, in particular to a fresh-keeping method for pork products. Background technique [0002] Chilled fresh meat refers to fresh meat whose carcass is rapidly cooled to 0-4°C within 24 hours after the slaughter of the livestock, and which is kept at a temperature range of 0-4°C during subsequent processing, distribution and sales. Also known as sour meat. Cold fresh meat has the advantages of being fresh and delicious, tender and juicy, nutritious, safe and hygienic. However, low-temperature meat products are rich in nutrients and high in water activity, so they are susceptible to microbial contamination, which affects the quality and shelf life of low-temperature meat products. [0003] Modified atmosphere fresh-keeping packaging is also called MAP or CAP in foreign countries, and it is called modified atmosphere packaging or displacement gas packaging and inflatable packaging in China. It uses packaging mater...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/16
Inventor 瞿圣李煜于福满姜无边
Owner HUBEI BAODI AGRI TECH
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