Freshness preservation method of Luchuan pork

A fresh-keeping method, pork technology, applied in meat/fish preservation, food preservation, meat/fish preservation with chemicals, etc., can solve the problems of meat browning, bacteria breeding, etc., achieve strong penetration, and strengthen the inhibition of bacterial growth , Fresh-keeping effect and long-lasting effect

Inactive Publication Date: 2017-07-14
广西神龙王农牧食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a fresh-keeping method for Luchuan pork in view of problems such as bacteria breeding and meat browning in the existing pork fresh-keeping process

Method used

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  • Freshness preservation method of Luchuan pork
  • Freshness preservation method of Luchuan pork

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preservative, consisting of the following raw materials in parts by weight: 4 parts of Zanthoxylum bungeanum extract, 6 parts of Zanthoxylum bungeanum leaf extract, 6 parts of propolis, 4 parts of pomegranate peel, 4 parts of nisin, 4 parts of sodium lactate, and 4 parts of grape seed , 2 parts garlic, 4 parts cloves, 4 parts rosemary, 4 parts salt, 4 parts mature vinegar, 4 parts ginger, 2 parts yeast;

[0028] Among them, the preparation method of the Zanthoxylum bungeanum extract is as follows: use a crusher to crush the Zanthoxylum bungeanum into mixed particles with a particle size of less than 3 mm, then add cellulase aqueous solution and edible ethanol, so that the liquid soaks 1 cm on the surface of the mixed particles, stir well and then soak For 4 hours, add water 3 times the total weight of the mixed particles to reflux and extract twice, each extraction for 1 hour, combine the extracts and concentrate to room temperature to measure a solution with a relativ...

Embodiment 2

[0035]A preservative, consisting of the following raw materials in parts by weight: 6 parts of Zanthoxylum bungeanum extract, 10 parts of Zanthoxylum bungeanum leaf extract, 10 parts of propolis, 6 parts of pomegranate peel, 6 parts of nisin, 5 parts of sodium lactate, and 5 parts of grape seed , 3 parts garlic, 6 parts cloves, 6 parts rosemary, 7 parts salt, 8 parts mature vinegar, 8 parts ginger, 4 parts yeast;

[0036] Among them, the preparation method of the Zanthoxylum bungeanum extract is as follows: use a crusher to crush the Zanthoxylum bungeanum into mixed particles with a particle size of less than 3 mm, then add cellulase aqueous solution and edible ethanol, so that the liquid is immersed in the surface of the mixed particles for 1.5 cm, stir well and then soak After 4.5 hours, add water 4 times the total weight of the mixed particles to reflux and extract for 3 times, extract for 1.5 hours each time, combine the extracts and concentrate to room temperature to measu...

Embodiment 3

[0043] A preservative, consisting of the following raw materials in parts by weight: 8 parts of pepper extract, 14 parts of pepper leaf extract, 14 parts of propolis, 8 parts of pomegranate peel, 8 parts of nisin, 6 parts of sodium lactate, and 6 parts of grape seed , 4 parts of garlic, 8 parts of cloves, 8 parts of rosemary, 10 parts of table salt, 12 parts of mature vinegar, 12 parts of ginger, and 6 parts of yeast;

[0044] Among them, the preparation method of the Zanthoxylum bungeanum extract is as follows: use a crusher to crush the Zanthoxylum bungeanum into mixed particles with a particle size of less than 3 mm, then add cellulase aqueous solution and edible ethanol, so that the liquid soaks 2 cm on the surface of the mixed particles, stir well and then soak After 5 hours, add water 5 times the total weight of the mixed particles to reflux and extract for 3 times, extract for 2 hours each time, combine the extracts and concentrate to room temperature to measure a soluti...

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Abstract

The invention relates to the technical filed of food processing, and specifically relates to a freshness preservation method of Luchuan pork. The freshness preservation method of the Luchuan pork comprises the following steps: (1), carrying out pretreatment; (2), carrying out freezing; (3), carrying out marinating; (4), carrying out spraying; and (5), carrying out freshness preservation. According to the freshness preservation method of the Luchuan pork, the pork is marinated with preserving agents, and an edible fresh keeping film is sprayed onto the surface of the pork, so that the pork is under double freshness preservation effects; moreover, the preserving agents and the fresh keeping film are capable of sterilizing the pork so as to enhance the freshness preservation capacity of the pork. Thus, the pork has better freshness preservation effect, and is not liable to produce brown stains. The freshness preservation method of the Luchuan pork is suitable for promotion in the field.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a fresh-keeping method for Luchuan pork. [0003] 【Background technique】 [0004] Pork is the most consumed meat in the world, accounting for about 38% of the meat product market. Pork is flat in nature, sweet and salty, rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other ingredients. Pork is an essential ingredient in daily life. The main non-staple food has the functions of tonifying deficiency and strengthening the body, nourishing yin and moistening dryness, and enriching the skin. It can be used as a nourishing product for those who are weak after illness, postpartum blood deficiency, and yellow and thin. However, meat products have problems such as short fresh-keeping period and difficult storage. The usual fresh-keeping method is to store pork in a cold storage, which is the chilled meat we often see. Although chilled meat has been in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/06A23B4/10
CPCA23B4/068A23B4/10A23B4/20
Inventor 黄俊荣
Owner 广西神龙王农牧食品集团有限公司
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