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Vacuum refreshing method of beef and mutton

A technology for vacuum preservation of beef and mutton, which is applied in the field of vacuum preservation of beef and mutton, which can solve the problems of decreased taste, shrinkage and shriveling of fresh-keeping objects, and achieves the effects of prolonging the fresh-keeping period, good commodity value, and good heat-sealing performance

Inactive Publication Date: 2015-04-08
马金海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main disadvantages of using the above-mentioned fresh-keeping technology are: after a certain period of storage, the fresh-keeping objects will shrink and shrivel due to loss of moisture, and the taste will also be greatly reduced.

Method used

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  • Vacuum refreshing method of beef and mutton

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Embodiment Construction

[0024] The present invention will be further described below in conjunction with accompanying drawing and embodiment:

[0025] Such as figure 1 Shown, a kind of vacuum preservation method of beef and mutton, described vacuum preservation method comprises the steps:

[0026] 1) Quarantine of meat products;

[0027] 2) Perform acid discharge treatment on meat products;

[0028] 3) Sorting meat products that need to be kept fresh;

[0029] 4) Pre-cooling the sorted meat products;

[0030] 5) Sterilize the pre-cooled meat products;

[0031] 6) Put the meat products sterilized by deacidification in the packaging container, and press the vacuum into the packaging container to discharge the mixed gas of oxygen, carbon dioxide and nitrogen, so that the nitrogen concentration of the packaging container is 85-95%, Oxygen concentration is 1-8%, carbon dioxide concentration is 1-6%;

[0032] 7) Put the vacuum-packed meat products into the cold storage for refrigeration.

[0033] In...

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Abstract

The invention discloses a vacuum refreshing method of beef and mutton. The vacuum refreshing method comprises the following steps: 1) quarantining meat products; 2) discharging acid of the meat products; 3) sorting the meat products which are required to be refreshed; 4) precooling the sorted meat products; 5) sterilizing the precooled meat products; 6) putting the meat products after acid discharging and sterilization into a packaging container, and carrying out vacuum pressurization in the packaging container, so that the mixed gas of oxygen, carbon dioxide and nitrogen is discharged, the concentration of nitrogen in the packaging container is 85-95%, the concentration of oxygen is 1-8%, and the concentration of carbon dioxide is 1-6%; and 7) putting the meat products after vacuum packaging into a refrigerator for refrigeration. The vacuum refreshing method provided by the invention can be used for inhibiting in-vivo breathing of the meat products, and keeping the moisture of the meat products, so that the refreshing period is prolonged.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a vacuum preservation method for beef and mutton. Background technique [0002] Meat products are vulnerable to harmful microorganisms such as bacteria and molds, resulting in rot and deterioration during storage and transportation after slaughter. Therefore, effectively inhibiting the invasion and reproduction of pathogenic microorganisms on the surface of meat products and in the storage and transportation environment is an important technical means to maintain the fresh quality of meat products and prolong the storage and transportation period. In the prior art, the fresh-keeping technologies used for meat products are roughly divided into two types: 1. The low-temperature fresh-keeping technology is used to store meat products at a certain temperature (0-2°C) to keep fresh meat products. 2. Low-temperature and high-humidity preservation means to store m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/16A23B4/06
Inventor 马金海
Owner 马金海