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Raw pork preservation method

A fresh-keeping method and technology for raw pork, applied in the preservation of food ingredients as antimicrobials, preservation of meat/fish with chemicals, preservation of meat/fish with a protective layer, etc. , poor quick-freezing effect and other problems, to achieve the effect of inhibiting the reproduction of pork bacteria, slowing down fat oxidation, and high practical value

Inactive Publication Date: 2017-11-24
百色金陵农牧有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The time required for the slaughter of live pigs is generally longer, and the pigs are frozen for more than an hour after they are slaughtered, which will cause the raw pork to lose its umami taste
Moreover, in the quick-freezing process, tunnel-type quick-freezing is mostly used at present. This method not only has poor quick-freezing effect, but also tends to produce large ice crystals in pork, which affects the quality of pork; or add chemical preservatives, but this long-term consumption will cause harm to the human body.
With the changes in the lifestyle and rhythm of modern people, the traditional meat preservation technology can no longer meet people's needs. It is necessary to develop an efficient and stable fresh-keeping technology for raw pork and all meat products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A fresh-keeping method for raw pork, comprising the steps of:

[0014] 1. Cool the raw pork obtained after slaughtering the pigs at -1-0°C for 10-12 hours for deacidification treatment, and cut them evenly into pieces;

[0015] 2. Soak the cut raw pork in a solution of garlic extract, nisin and water at a ratio of 1:0.2:100 by volume for 10 to 15 minutes; take out the raw pork and dry it in a sterile environment ;

[0016] 3. Pack the dried raw pork in a fresh-keeping bag and put it in the freezer for refrigeration. The temperature is controlled at -6-3°C and the humidity is controlled at 85-95%.

[0017] Further, the gas adjustment is introduced into step 3, and the volume percentage of oxygen, carbon dioxide and nitrogen is 70:20:10.

Embodiment 2

[0019] A fresh-keeping method for raw pork, comprising the steps of:

[0020] 1. Cool the raw pork obtained after slaughtering the pigs at -0°C for 12 hours for acid discharge treatment, and cut them into pieces evenly;

[0021] 2. Soak the cut raw pork in a solution of garlic extract, nisin and water at a ratio of 1:0.2:100 by volume for 15 minutes; take out the raw pork and dry it in a sterile environment;

[0022] 3. Pack the dried raw pork in a fresh-keeping bag and put it in the freezer for refrigeration. The temperature is controlled at -6~-4°C and the humidity is controlled at 85%.

[0023] Further, the gas adjustment is introduced into step 3, and the volume percentage of oxygen, carbon dioxide and nitrogen is 70:20:10.

Embodiment 3

[0025] A fresh-keeping method for raw pork, comprising the steps of:

[0026] 1. Cool the raw pork obtained after slaughtering the pigs at -1°C for 10 hours for acid discharge treatment, and cut them into pieces evenly;

[0027] 2. Soak the cut raw pork in a solution of garlic extract, nisin and water at a ratio of 1:0.2:100 by volume for 10 minutes; take out the raw pork and dry it in a sterile environment;

[0028] 3. Pack the dried raw pork in a fresh-keeping bag and put it in the freezer for refrigeration. The temperature is controlled at -5~-3°C and the humidity is controlled at 90%.

[0029] Further, the gas adjustment is introduced into step 3, and the volume percentage of oxygen, carbon dioxide and nitrogen is 70:20:10.

[0030] When fresh pork is preserved for a certain period of time and you want to eat raw pork, you can take it out and thaw it at a room temperature of 10-15°C, or slowly thaw it in running water at about 10°C, or put it in a ventilated place indoors...

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Abstract

The invention discloses a raw pork preservation method. The method comprises steps as follows: (1) raw pork obtained after a pig is slaughtered is cooled at the temperature ranging from subzero 1 DEG C to 0 DEG C for 10-12 h for acid discharging treatment and uniformly diced; (2) the diced raw pork is put into a solution prepared from a garlic extract, nisin and water in the volume percentage being 1:0.2:100 to be soaked for 10-15 min, and then the raw pork is taken out and blown dry in a sterile environment; (3) the raw pork which is blown dry is sealed, packaged with a preservative bag and put in a refrigerator to be refrigerated at the temperature of subzero 6-subzero 3 DEG C at the humidity of 85%-95%. According to the raw pork preservation method, bacterial reproduction of the pork can be effectively inhibited, fat oxidation is slowed down, the freshness time is prolonged, and the freshness, taste and nutritional value of meat basically remain unchanged through the comprehensive preservative function of the garlic extract and a natural preservative agent, namely, nisin with a low-temperature freezing technique, and the method is efficient, stable and high in practical value.

Description

technical field [0001] The invention relates to the technical field of poultry food processing, in particular to a fresh-keeping method for raw pork. Background technique [0002] The time required for the slaughter of live pigs is generally longer, and the pigs are frozen and kept fresh for more than an hour after the pigs are slaughtered, which will cause the raw pork to lose its umami taste. Moreover, in the quick-freezing process, tunnel-type quick-freezing is mostly used at present. This method not only has poor quick-freezing effect, but also tends to produce large ice crystals in pork, which affects the quality of pork; or add chemical preservatives, but this long-term consumption will cause harm to the human body. . With the changes in the lifestyle and rhythm of modern people, the traditional meat preservation technology can no longer meet people's needs. It is necessary to develop an efficient and stable fresh-keeping technology for raw pork and all meat products....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/22A23B4/20
CPCA23B4/10A23B4/20A23B4/22A23V2002/00A23V2400/231A23V2200/10A23V2250/212
Inventor 黄超曾庆德
Owner 百色金陵农牧有限公司
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