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Partial freezing and controlled atmosphere preservation method for mutton

A technology of controlled atmosphere preservation and mutton, which is applied in the direction of preservation of meat/fish by chemicals, preservation of meat/fish by freezing/cooling, etc., to achieve high reliability and reduce the effect of deterioration speed

Inactive Publication Date: 2017-01-11
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, it is still blank to apply vacuum precooling, ultraviolet sterilization, modified atmosphere packaging and micro-frozen storage to mutton fresh-keeping

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Mutton is slaughtered in a slaughter room at 6-8°C, and hung on rails after slaughter;

[0022] (2) Use short-wave ultraviolet on-line sterilization on the track, the ambient temperature is 6-8°C, the time is 20 minutes, and the distance is 9cm;

[0023] (3) Divide the mutton after ultraviolet sterilization, each weighing 800-820g;

[0024] (4) Vacuum pre-cooling the divided mutton, the vacuum pre-cooling pressure is 1kPa, the time is 30min, and the temperature of the center of the mutton is reduced to 4°C;

[0025] (6) The mutton irradiated by ultraviolet rays is packaged in a modified atmosphere. The packaging bag of the modified atmosphere packaging is a polyethylene nylon composite packaging bag with a size of 800×600×0.10mm and 20% CO 2 +80%N 2 , the ambient temperature during modified atmosphere packaging is 0-4°C;

[0026] (7) Store the modified-atmosphere-packed mutton at -3°C until it is shipped out and put on the market.

[0027] The freshness period c...

Embodiment 2

[0029] (1) Mutton is slaughtered in a slaughter room at 6-8°C, and hung on rails after slaughter;

[0030] (2) Use short-wave ultraviolet rays to sterilize on-line on the track, the ambient temperature is 6-8°C, the time is 50min, and the distance is 30cm;

[0031] (3) Divide the lamb tenderloin after ultraviolet sterilization, each weighing 200-220g;

[0032] (4) Vacuum pre-cooling the divided mutton, the vacuum pre-cooling pressure is 2kPa, the time is 15min, and the temperature of the center of the mutton is reduced to 0°C;

[0033] (5) The mutton irradiated by ultraviolet rays is packaged in a modified atmosphere. The packaging bag of the modified atmosphere packaging is a polyethylene nylon composite packaging bag with a size of 300×400×0.10mm, 80% O 2 +20%CO 2 , the ambient temperature during modified atmosphere packaging is 0-4°C;

[0034] (6) Store the modified-atmosphere-packed mutton at -3°C until it is shipped out and put on the market.

[0035] The freshness pe...

Embodiment 3

[0037] (1) Mutton is slaughtered in a slaughter room at 6-8°C, and placed on a conveyor belt after slaughter;

[0038] (2) Use short-wave ultraviolet rays to sterilize on-line on the conveyor belt. The ambient temperature during sterilization is 6-8°C, the time is 20 minutes, and the distance is 10cm;

[0039] (3) Divide the lamb leg meat after ultraviolet sterilization, each weighing 500-520g;

[0040] (4) Vacuum pre-cooling the divided mutton, the vacuum pre-cooling pressure is 1.5kPa, the time is 25min, and the temperature of the center of the mutton is reduced to 0°C;

[0041] (5) The mutton irradiated by ultraviolet rays is packaged in a modified atmosphere. The packaging bag of the modified atmosphere packaging is a polyethylene nylon composite packaging bag with a size of 700×500×0.10mm, 1%CO+24%CO 2 +75N 2 , the ambient temperature during modified atmosphere packaging is 0-4°C;

[0042] (6) Store the modified-atmosphere-packed mutton at -4°C until it is shipped out ...

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Abstract

The present invention discloses a partial freezing and controlled atmosphere preservation method for mutton, and belongs to the technical field of fresh meat preservation. The method comprises the following steps: mutton ultraviolet radiating (the ultraviolet radiation is a short-wave ultraviolet radiation at 254 nm, an ambient temperature during the radiation is 6-8 DEG C, a time is 20-50 min, and a distance is 9-30 cm), cutting, vacuum pre-cooling (a pressure of the vacuum pre-cooling is 1-2 kPa, a time is 10-30 min and a center temperature of the mutton is lowered to be 0-4 DEG C), atmosphere controlling and packaging, partial freezing storing, warehouse discharging, and marketing. The method aims at the defects of traditional mutton preservation methods that the shelf life is short and the quality is poor during the storage periods, and conducts optimization and improvement of the sheep slaughtering method and preservation method. The method can very control the total number of microbial colonies of the mutton and delays the increase of pH and protein degradation, and the preservation period of the mutton can reach 30 days or more. The method is simple in steps, highly efficient, safe and low in costs, can prolong the preservation period under the premise of maintaining the original sensory quality of the mutton, and has a very great practical significance for raising the economic value of the mutton.

Description

technical field [0001] The invention belongs to the technical field of fresh meat preservation, and in particular relates to a slightly frozen mutton fresh-keeping method under controlled atmosphere. Background technique [0002] Mutton is bright in color, tender in texture, easy to digest, and has high nutritional and economic value. In recent years, with the development of urbanization, the production base of mutton is often far away from the consumer market, which brings problems of mutton transportation and storage. At present, mutton storage mainly adopts cold storage (0-4°C) and frozen storage (below -18°C). Frozen mutton has a good fresh-keeping effect but a short shelf life. Although frozen storage has a long shelf life, the juice loss rate after thawing is serious and consumes a lot of energy. [0003] Short-wave ultraviolet light is considered to be a physical treatment method without chemical pollution, because it will not cause secondary pollution to the treate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06A23B4/16
CPCA23B4/06A23B4/16
Inventor 关文强雷静许立兴刘斌刘兴华
Owner TIANJIN UNIV OF COMMERCE
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