Preservation method for sauce braised pork products

A kind of technology of stewed meat products and fresh-keeping methods, which is applied in the direction of using chemicals to preserve meat/fish, flexible coverings, packaging objects under special gas conditions, etc., can solve the problems of ignoring modified atmosphere packaging materials, etc., and achieve easy consumption and portability, high safety, and extended shelf life

Inactive Publication Date: 2015-02-25
JUEWEI FOOD CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In addition, the existing modified atmosphere packaging of food mainly focuses on the atmosphere and convenience of eating, ignoring the influence of modified atmosphere packaging materials on food preservation (such as air permeability, anti-fog, etc.), and choosing suitable modified atmosphere packaging materials for sauce and stewed products It plays a vital role in the preservation of sauce and marinated products under modified atmosphere

Method used

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  • Preservation method for sauce braised pork products
  • Preservation method for sauce braised pork products
  • Preservation method for sauce braised pork products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Cool the marinated duck neck at 4°C, cut it into pieces, and pack it into modified atmosphere packaging boxes (220g / box), then turn on the modified atmosphere packaging machine to inflate the stewed sauce products, and set the environment for the inflated packaging Set to 80% nitrogen and 20% carbon dioxide, the inflation time is 4s, the gas pressure is 0.6MPa, and finally stored at 4°C, it is ready.

[0030] The modified atmosphere packaging box uses the cover film of Bimax Wonderful Packaging Co., Ltd., the cover film is made of KNY+ink+adhesive+PE material, and the tray box of Shanghai Fusen Food Technology Co., Ltd. is selected. The tray box is made of PP material production.

[0031] The modified atmosphere packaging machine is MAP-1Z550 automatic box-type modified atmosphere packaging machine, manufactured by Shanghai Jugang Machinery Manufacturing Co., Ltd.

[0032] The detection results of the total number of colonies of the fresh-keeping sauce stewed meat prod...

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Abstract

A preservation method for sauce braised pork products comprises the steps that marinated sauce braised pork products are spread and cooled under 0-4 DEG C, split and subpackaged in an modified atmosphere packaging box made of high-barrier materials with the oxygen permeation coefficient being not larger than 38.9 [ml.micron/(m2.24h.kPa)] at the temperature of 23 DEG C, then a modified atmosphere packaging machine is used for carrying out inflation packaging on the sauce braised pork products, and finally the sauce braised pork products are stored under 0-4 DEG C, wherein the inflation packaging environment contains 70-85% of nitrogen and 15-30% of carbon dioxide. By means of the method for preservation of the sauce braised pork products, the guarantee period is prolonged while the peculiar flavor of the sauce braised pork products is maintained.

Description

technical field [0001] The invention relates to a fresh-keeping method for stewed meat products with sauce. Background technique [0002] At present, in addition to bulk packaging, the products sold in the market are mainly portable packaging and vacuum packaging. Bulk and portable packaging can maintain the unique flavor of sauced meat products because the product has not been subjected to high-temperature sterilization, but it cannot meet the requirements of the existing market for product safety, freshness, ease of consumption and portability; vacuum packaging, its application is limited by packaging The internal residual oxygen level is difficult to control and cannot adapt to the limitations of different food preservation requirements. At the same time, some packaged products are subjected to high-temperature instantaneous sterilization, which loses part of the volatile odor in sauced meat products, which has a certain weakening effect on the sensory quality of the fini...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B65D65/38B65D81/20A23B4/16
Inventor 戴文军周宁刘伟王瑾
Owner JUEWEI FOOD CO LTD
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