A method for keeping fresh cut meat of Chinese giant salamander with ternary mixed atmosphere

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

Active Publication Date: 2018-09-04
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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  • A method for keeping fresh cut meat of Chinese giant salamander with ternary mixed atmosphere
  • A method for keeping fresh cut meat of Chinese giant salamander with ternary mixed atmosphere
  • A method for keeping fresh cut meat of Chinese giant salamander with ternary mixed atmosphere

Examples

Experimental program
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Effect test

Embodiment 1

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

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

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

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

[0065] Step 5. Carry out inflatable packaging (using commercially available inflatable equipment), the ratio of the aeration amount to the mass of the 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 ℃.

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

Embodiment 2

[0071] The ternary mixed gas chilled fresh giant salamander meat segmentation method 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 is clean, rinse the blood, and divide the ribs into 5cm long pieces for later use;

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

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

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

[0076] Step 5. Carry out inflatable packaging, the ratio of the aeration amount to the mass of the 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...

Embodiment 3

[0080] The ternary mixed gas chilled fresh giant salamander meat segmentation method 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 is clean, rinse the blood, and divide the claws for later use;

[0082] Step 2. Put the divided giant salamander claws into 50mg / L sterilant solution and soak for 10 minutes;

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

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

[0085] Step 5. Carry out inflatable packaging, the ratio of aeration amount to the mass of the meat slices 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 ℃ to keep it 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 processing aquatic products and meat products, in particular to a method for preserving freshness by adopting ternary mixed air-conditioned giant salamander chilled freshly cut meat. Background technique [0002] The giant salamander is the largest and most precious amphibian in the world. The giant salamander (Megalobatrachus davidianus) is a rare and large amphibian unique to my country and is a national second-class protected animal. It is a key development variety for agricultural industrialization and characteristic agriculture, and a genetically protected species of wild animals. Except for Tibet, Inner Mongolia, and Taiwan, which have not been reported, the Chinese giant salamander is distributed in other provinces and regions. It is mainly produced in the mountains and streams of the Yangtze River, the Yellow River and the upper and middle tributaries of the Pearl River. Giant salamander meat is...

Claims

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Application Information

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Patent Type & Authority Patents(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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