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A fresh-keeping method and meat technology, which is applied in the directions of heating and preserving meat/fish, using chemicals to preserve meat/fish, and freezing/cooling to preserve meat/fish, etc. It can solve the problems of high transportation cost and decline in meat quality, and achieve The process is simple, the effect of controlling the oxidation of meat fat and improving the sensory quality of the product
Inactive Publication Date: 2015-09-23
安徽省怀远县华夏药械有限责任公司
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[0003] 1. Low-temperature preservation is a technical measure commonly adopted by people. The cold chain system is currently the most important means of meat preservation. Cold storage is the preservation of meat at a temperature slightly higher than its freezing point, usually between 2 and 4°C. Most of the pathogenic bacteria in the range stop multiplying, but the psychrophilic spoilage bacteria can still grow. Recently, it was found that Listeria monocytogenes and Yersinia enteritidis can also multiply, and the growth rate of bacteria in meat is quite fast. Under suitable conditions, the reproduction time of some bacteria is only 20 minutes or less. In fact, under normal circumstances, such a fast speed cannot be achieved, because it is impossible to meet all environmental conditions at the same time. The length of bacterial growth period Depending on the strains, nutrients, temperature, PH value and water activity, low-temperature preservation has the following disadvantages: 1. The freezing and thawing process will cause ice crystal formation and salting-out effects, which will reduce the quality of meat; 2. If the packaging is not good, The surface moisture will sublimate and cause "freezing and burning" phenomenon; 3. The transportation cost is high when it is frozen
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Embodiment 1
[0014] A method for keeping meat fresh, comprising the steps of:
[0015] a. Place the freshly slaughtered pork in a steam environment at 130°C for 10 minutes. Steaming is used to eliminate germs in the pork. After steaming, cool to room temperature and place it in an environment of -4°C for 2 hours. It can reduce the enzyme activity in hot fresh meat, realize the process of deacidification, and then thaw it at 3°C for 1 hour, and cut it into slices with a thickness of 1cm;
[0016] b. Evenly smear one layer of antistaling agent on the surface of the flaky meat and massage until fully absorbed. The antistaling agent consists of 40% edible glycerin, 5% honey, 20% onion juice, 2% lemon juice, 1% citral, 3% acetic acid, 1% acetic acid, 1% ascorbic acid, 2% lactobacillus, 1% chitin, 1% Gastrodia elata extract, the number of bacterial cells in the plant lactobacillus is 10 10 ;
[0017] c. Put the flaked meat into a fresh-keeping bag, and the fresh-keeping bag is filled wit...
Embodiment 2
[0020] A meat preservation method, characterized in that: it comprises the following steps:
[0021] a. Place the freshly slaughtered pork in a steam environment at 145°C for 5 minutes. Steaming is used to eliminate germs in the pork. After steaming, cool to room temperature and place it in an environment of -2°C for 2.5 hours. It can reduce the enzyme activity in hot fresh meat, realize the process of deacidification, and then thaw it at 0°C for 50 minutes, and cut it into slices with a thickness of 2cm;
[0022] B, evenly smear a layer of preservative to the surface of the flaky meat, massage until fully absorbed, the preservative consists of 45% edible glycerin, 8% honey, 25% onion juice, 3% lemon juice, 2% citral, 4% acetic acid, 2% acetic acid, 3% ascorbic acid, 4% lactobacillus, 2% chitin, 2% Gastrodia elata extract, the number of bacterial cells in the plant lactobacillus is 10 10 ;
[0023] c. Put the flaked meat into a fresh-keeping bag, and the fresh-keeping bag is...
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Abstract
The invention relates to a fresh keeping method for meat, in particular to a fresh keeping method for chilled meat, and belongs to the technical field of food fresh keeping. The fresh keeping method comprises the following steps: placing the meat of a pig which is just slaughtered under the steam environment, and steaming the placed meat; cooling the steamed meat, and cutting the cooled meat into pieces of which the thickness is 1cm-2cm; coating a layer of a fresh keeping agent on the surfaces of the meat pieces, putting the coated meat pieces into fresh keeping bags, and refrigerating the put meat pieces at the temperature of 2-3 DEG C. The preparation method disclosed by the invention is simple in technology and easy to operate; substances used by the fresh keeping agent are processed by natural substances, can be directly used for preserving food, are safe to eat, and have a certain antioxidation effect and a certain antibacterial effect, so that the meat is safe to eat, the fresh keeping effect is good, food pathogenic bacteria such as bacteria, mould and microzyme can be well restrained, putridness of meat products can be prevented in the storage period, the color of meat is prevented from becoming bad, and the quality guarantee period of the meat products is prolonged; according to the method disclosed by the invention, influence of exudative juice of the meat on the quality of the meat products in the processes of storage, transportation and sale can be avoided, the conditions that meat fat is oxidized, the color of the meat becomes bad and microorganisms are bred can also be effectively controlled in the storage period, the sensory quality of the products is obviously improved, and the quality guarantee period of the products is obviously prolonged.
Description
technical field [0001] The invention relates to a fresh-keeping method for meat, in particular to a fresh-keeping method for chilled meat, and belongs to the technical field of food fresh-keeping. Background technique [0002] The antiseptic preservation of meat has been an important issue in human research since ancient times. With the changes in the lifestyle and rhythm of modern people, the traditional meat preservation technology can no longer meet people's needs. It is imperative to study the antiseptic preservation technology of meat. Yes, scholars at home and abroad have conducted extensive research on meat preservation. At present, it is believed that any kind of preservation method has shortcomings, and comprehensive preservation technology must be adopted to give full play to the advantages of various preservation methods to achieve the purpose of complementary advantages and multiplied effects. , The spoilage of meat is mainly caused by three factors: 1. Microbial...
Claims
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Application Information
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