Preservative method of andrias davidianus chilled fresh cut meat through ternary-mixed modified atmosphere

A technology of mixed gas and giant salamander, applied in the direction of preserving meat/fish with chemicals

Active Publication Date: 2015-12-09
胡云峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the research on the development of giant salamander resources mainly focuses on breeding, ecology, distribution, and protection, but there are few reports on the processing and utilization of giant salamanders, especially the preservation of cold-fresh giant salamander meat.

Method used

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  • Preservative method of andrias davidianus chilled fresh cut meat through ternary-mixed modified atmosphere
  • Preservative method of andrias davidianus chilled fresh cut meat through ternary-mixed modified atmosphere
  • Preservative method of andrias davidianus chilled fresh cut meat through ternary-mixed modified atmosphere

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Step 1. Rinse the giant salamander with tap water, slaughter and bled, remove the internal organs, peel the skin after the blood has drained, rinse the blood, and cut it into 3cm thick meat pieces for later use;

[0062] Step 2. Put the segmented giant salamander meat into 10 mg / L sterilizing solution and soak for 2 minutes;

[0063] Step 3. Take out the giant salamander meat processed in step 2, and put it in -12°C for 5 minutes;

[0064] Step 4. Put the giant salamander meat processed in step 2 into a plastic tray, and place a piece of absorbent sterilizing paper between the bottom of the tray and the meat slices;

[0065] Step 5. Carry out inflatable packaging (using commercially available inflatable equipment), the mass ratio of inflated volume to meat slices is 0.2:1 (V / W), and the gas ratio is 10%O 2 , 70%CO 2 , 20%N 2 .

[0066] Step 6. Store at 0-4°C.

[0067] In the fresh-keeping processing method of giant salamander meat of the present invention, the bact...

Embodiment 2

[0071] The fresh-keeping method of ternary mixed gas chilled cut giant salamander meat of the present invention comprises the following steps:

[0072] Step 1. Rinse the giant salamander with tap water, slaughter and bleed, remove the internal organs, peel the skin after the blood has drained, rinse the blood, and cut the ribs into 5cm long pieces for later use;

[0073] Step 2. Soak the cut giant salamander ribs in 70mg / L sterilizing disinfectant (sodium hypochlorite) solution for 15 minutes;

[0074] Step 3. Take out the giant salamander ribs processed in step 2, and put them in -12°C for 50 minutes;

[0075] Step 4. Put the giant salamander ribs processed in step 2 into a plastic tray, and put a piece of absorbent sterilizing paper between the bottom of the tray and the meat;

[0076] Step 5. Carry out air-inflated packaging, the mass ratio of inflated volume to meat slices is 10:1 (V / W), and the gas ratio is 10%O 2 , 80%CO 2 , 10%N 2 .

[0077] Step 6. Store at 0-4°C....

Embodiment 3

[0080] The fresh-keeping method of ternary mixed gas chilled cut giant salamander meat of the present invention comprises the following steps:

[0081] Step 1. Rinse the giant salamander with tap water, slaughter and bleed, remove the internal organs, peel the skin after the blood has flowed out, rinse the blood, and separate the claws for later use;

[0082] Step 2. Soak the divided giant salamander claws in a 50 mg / L sterilizing solution for 10 minutes;

[0083] Step 3. Take out the giant salamander meat processed in step 2, and put it into -8°C for 30 minutes;

[0084] Step 4. Put the giant salamander meat processed in step 2 into a plastic tray, and place a piece of absorbent sterilizing paper between the bottom of the tray and the meat slices;

[0085] Step 5. Carry out air-filled packaging, the mass ratio of the amount of air to the sliced ​​meat is 1:1 (V / W), and the gas ratio is 20%O 2 , 30%CO 2 , 50%N 2 .

[0086] Step 6. Store at 0-4°C to keep fresh for 20 days....

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Abstract

The invention discloses a preservative method of andrias davidianus chilled fresh cut meat through ternary-mixed modified atmosphere. The method includes following steps: 1) performing after treatment of the steps of washing andrias davidianus and the like, cutting meat, claw and ribs into pieces being 1-10 cm in size, and soaking the cut meat into a sterilizing and disinfecting agent being 5-70 mg / l in concentration for 2-30 min; 2) treating the cut meat at -5 - 12 DEG C for 5-40 min; 3) packaging the treated andrias davidianus cut meat into plastic boxes and bags with water-absorbing and anti-bacterial paper placed under the meat; 4) performing gas-filled packaging with the gas including 5-50% of O2, 10-90% of CO2 and 50-70% of N2, wherein the mass ratio of filling amount to the meat is 0.2:1-10:1 (V / W); and 5) storing and transporting the packaged andrias davidianus cut meat at 0-4 DEG C. A test result proves that the smell, color and appearance of the andrias davidianus cut meat after preservation for 20 days does not changed obviously, wherein the total microbial count is lower than 5*10<5> cfu / g.

Description

technical field [0001] The invention relates to the technical field of aquatic products and meat products processing, in particular to a method for keeping fresh cut meat of Chinese giant salamander with ternary mixed atmosphere. Background technique [0002] The giant salamander is the largest and most precious amphibian in existence in the world. Because its cry is very similar to the cry of a child, people also call it "baby fish". The giant salamander (Megalobatrachus davidianus) is a rare large amphibian unique to my country and is a second-class national protected animal. It is a key development variety for agricultural industrialization and characteristic agriculture, and a genetically protected variety for wild animals. The Chinese giant salamander is distributed in all provinces except Tibet, Inner Mongolia, and Taiwan, and it is mainly produced in the mountain streams of the Yangtze River, the Yellow River, and the upper and middle reaches of the Pearl River. Gia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/16
Inventor 胡云峰李云峰陈君然崔翰元
Owner 胡云峰
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