Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A method of antioxidative enzymes combined with gas pretreatment of fresh meat

An antioxidant and pretreatment technology, applied in the preservation of meat/fish with chemicals, etc., can solve the problem that the antioxidant effect of antioxidant enzymes is not very good, reduce labor output, improve the degree of industrialization, and ensure meat products. quality effect

Active Publication Date: 2019-03-08
ZHEJIANG UNIV OF TECH
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Studies have shown that various antioxidant enzymes have a mutual protective effect, and any single antioxidant enzyme will not have a good antioxidant effect

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A method of antioxidative enzymes combined with gas pretreatment of fresh meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Cutting: The beef that has been cooled and deacidified and divided automatically enters the cold air conveyor belt through the cold air conveyor device, and the meat pieces are placed flat into the slicer for cutting, and the meat pieces with a thickness of 2cm are automatically output. The operating environment temperature is 8°C.

[0027] (2) Placement: Place the cut pieces of meat flat on the grid layer of the coloring rack, keep the distance between the meat pieces at 3cm, and do not overlap. Arrange between the coloring racks after the meat pieces are placed The gap is 6cm to ensure even hair color. Place the hair color rack on a large conveyor belt and send it into the gas chamber. The gas chamber turns on the exhaust fan to extract the indoor air. The pressure vacuum gauge is -0.3hPa. The frame body of the hair color stand is mainly formed by erecting four vertical poles with rollers at the bottom to form a three-dimensional space with a length, width and hei...

Embodiment 2

[0042] (1) Cutting: The beef that has been cooled and deacidified and divided automatically enters the cold air conveyor belt through the cold air conveyor device, and the meat pieces are placed flat into the slicer for cutting, and the meat pieces with a thickness of 2cm are automatically output. The operating environment temperature is 8°C.

[0043] (2) Placement: Place the cut pieces of meat flat on the grid layer of the coloring rack, keep the distance between the meat pieces at 3cm, and do not overlap. Arrange between the coloring racks after the meat pieces are placed The gap is 6cm to ensure even hair color. Place the hair color rack on a large conveyor belt and send it into the gas chamber. The gas chamber turns on the exhaust fan to extract the indoor air. The pressure vacuum gauge is -0.3hPa. The frame body of the hair color stand is mainly formed by erecting four vertical poles with rollers at the bottom to form a three-dimensional space with a length, width and hei...

Embodiment 3

[0058] (1) Cutting: The beef that has been cooled and deacidified and divided automatically enters the cold air conveyor belt through the cold air conveyor device, and the meat pieces are placed flat into the slicer for cutting, and the meat pieces with a thickness of 2cm are automatically output. The operating environment temperature is 8°C.

[0059] (2) Placement: Place the cut pieces of meat flat on the grid layer of the coloring rack, keep the distance between the meat pieces at 3cm, and do not overlap. Arrange between the coloring racks after the meat pieces are placed The gap is 6cm to ensure even hair color. Place the hair color rack on a large conveyor belt and send it into the gas chamber. The gas chamber turns on the exhaust fan to extract the indoor air. The pressure vacuum gauge is -0.3hPa. The frame body of the hair color stand is mainly formed by erecting four vertical poles with rollers at the bottom to form a three-dimensional space with a length, width and hei...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a method for pretreating fresh livestock meat by adopting oxidation-resistant enzyme combined with carbon monoxide and ozone. The method comprises the following steps: cutting the livestock meat into flaky or blocky meat pieces, arranging the meat pieces on the grid layer of a hair-color frame, putting into a closed gas chamber, and treating for 45-90min by using the mixed gas of carbon monoxide and ozone at the 0-10 DEG C dark condition; soaking the meat pieces after the treatment of the mixed gas of carbon monoxide and ozone in an oxidation-resistant enzyme solution for 5-15min at the temperature of 4-10 DEG C; draining off after soaking, carrying out vacuum packaging and storing at the temperature of -2-8 DEG C. The color and quality of the livestock meat treated by adopting the method can be well maintained; after the livestock meat treated by adopting the method is stored for one month at 4 DEG C, the total bacterial count is below 10<6>, and TBARS is smaller than 1mg / 100g; mechanical automation is basically adopted in the implementation process, manpower output and pollution caused by human can be reduced, industrialization degree is further improved, and the meat quality is ensured.

Description

(1) Technical field [0001] The invention relates to a method for pretreating fresh livestock meat with antioxidant enzymes combined with carbon monoxide and ozone, through carbon monoxide and ozone mixed gas pretreatment technology, and using a mixed solution of antioxidant enzymes to perform secondary color protection and anti-oxidation on livestock meat The vacuum-packed fresh meat treated by this method has good red meat color, low fat oxidation rate, and the shelf life of the product is extended by 1 to 3 months compared with conventional meat products. (2) Background technology [0002] At present, in China, with the continuous improvement of people's living standards, the consumption of livestock meat is also increasing rapidly, and at the same time consumers have higher and higher requirements for meat quality. Studies have shown that in the purchase of beef, the bright redness of its color directly affects people's desire to buy. [0003] Because of the harmfulness ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/16A23B4/22
Inventor 丁玉庭吕飞沈珂晶
Owner ZHEJIANG UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com