Fresh-keeping method of pre-conditioning meat product

A fresh-keeping method and technology for meat products, which are applied in the fields of using chemicals to preserve meat/fish, food ingredients, food science, etc., can solve the problems of masking flavor and small audience, so as to increase flavor, prolong fresh-keeping period, and be beneficial to human health. Effect

Inactive Publication Date: 2017-09-01
广西山水牛畜牧业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is now combined with other spices as mixed spices, such as CN101411538 discloses a spice composition that inhibits food spoilage microorganisms, wherein eugenol is used, mainly to bring into play the fragrance and antiseptic effect of eugenol, but because the eugenol fragrance is too Intense, resulting in a smaller audience, and the use of meat products to keep fresh will cover up the flavor of meat products

Method used

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  • Fresh-keeping method of pre-conditioning meat product

Examples

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Comparison scheme
Effect test

Embodiment 1

[0023] A fresh-keeping preparation method of stewed beef in sauce, comprising the steps of:

[0024] (1) 30 kilograms of fresh beef are cut into long pieces of 500g, and after cleaning, smear its surface with 0.5% eugenol emulsion;

[0025] (2) Spray the diced beef with 3% tea polyphenol solution, and let it stand for 15 minutes;

[0026] (3) smear the diced beef surface with 0.5% eugenol emulsion again;

[0027] (4) Spray the diced beef again with 3% tea polyphenol solution;

[0028] (5) boil the beef processed through eugenol emulsion and tea polyphenol solution, and then marinate it with a sauce material with 3% meat weight;

[0029] (6) Spray the stewed beef with 2% tea polyphenol solution, and then vacuum-tightly pack it;

[0030] (7) Ultra-high pressure sterilization is carried out on the packaged stewed beef with sauce. The temperature of the ultra-high pressure sterilization is 35° C., the pressure is 500 MPa, and the sterilization time is 5 minutes.

Embodiment 2

[0032] A fresh-keeping preparation method of stewed beef in sauce, comprising the steps of:

[0033] (1) 30 kilograms of fresh beef are cut into long pieces of 500g, and after cleaning, smear its surface with 0.8% eugenol emulsion;

[0034] (2) Spray the diced beef with 3% tea polyphenol solution, and let it stand for 15 minutes;

[0035] (3) smear the diced beef surface with 0.8% eugenol emulsion again;

[0036] (4) Spray the diced beef again with 3% tea polyphenol solution;

[0037] (5) boil the beef processed through eugenol emulsion and tea polyphenol solution, and then marinate it with a sauce material with 3% meat weight;

[0038] (6) Spray the stewed beef with 2% tea polyphenol solution, and then vacuum-tightly pack it;

[0039] (7) Ultra-high pressure sterilization is carried out on the packaged stewed beef with sauce. The temperature of the ultra-high pressure sterilization is 35° C., the pressure is 500 MPa, and the sterilization time is 5 minutes.

Embodiment 3

[0041] A fresh-keeping preparation method of stewed beef in sauce, comprising the steps of:

[0042] (1) 30 kilograms of fresh beef are cut into long pieces of 500g, and after cleaning, smear its surface with 0.1% eugenol emulsion;

[0043] (2) Spray the diced beef with 3% tea polyphenol solution, and let it stand for 15 minutes;

[0044] (3) smear the diced beef surface with 0.1% eugenol emulsion again;

[0045] (4) Spray the diced beef again with 3% tea polyphenol solution;

[0046] (5) boil the beef processed through eugenol emulsion and tea polyphenol solution, and then marinate it with a sauce material with 3% meat weight;

[0047] (6) Spray the stewed beef with 2% tea polyphenol solution, and then vacuum-tightly pack it;

[0048] (7) Ultra-high pressure sterilization is carried out on the packaged stewed beef with sauce. The temperature of the ultra-high pressure sterilization is 35° C., the pressure is 500 MPa, and the sterilization time is 5 minutes.

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Abstract

The invention relates to the field of fresh keeping of meat products and in particular relates to a fresh-keeping method of a pre-conditioning meat product. The pre-conditioning meat product is treated through adopting a combination method of eugenol and tea polyphenol so that the quality guarantee period of the pre-conditioning meat product is remarkably prolonged and the umami of the pre-conditioning meat product is improved; the fresh-keeping method of the pre-conditioning meat product, which can be used for remarkably prolonging the fresh-keeping period of the pre-conditioning meat product and is beneficial for health of human bodies is obtained.

Description

technical field [0001] The invention relates to the technical field of meat food processing, in particular to a fresh-keeping method for pre-conditioned meat products. Background technique [0002] With the increasing rhythm of people's life and the pursuit of a smoke-free life in life, more and more consumers are accustomed to buying cooked pre-conditioned meat products, which can be eaten after a little processing, which is convenient for people's life. Currently, commercially available pre-conditioned meat products mainly come in two forms: bulk and vacuum-packed. Bulk products have a short shelf life and are prone to spoilage at room temperature, so they are not suitable for long-distance transportation and sales; vacuum-packed pre-conditioned meat products have a longer shelf life at room temperature, but vacuum-packed products are prone to browning during storage. Changes that affect consumers' desire to buy. [0003] In order to improve the shelf life of cooked pre-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2250/2132
Inventor 杨远澄周贵金谭春萍杨远广陆海龙
Owner 广西山水牛畜牧业有限责任公司
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