Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Normal temperature quality guaranteeing method of meat products

A meat product, room temperature technology, applied in the field of meat product quality preservation at room temperature, can solve problems such as loss of flavor of food, achieve unique flavor, improve the effect of sterilization, and reduce storage and transportation conditions.

Inactive Publication Date: 2018-02-02
YANGZHOU KOUYUAN FOOD
View PDF8 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are: simply using high temperature sterilization, although the spores can be eliminated, but the food is easy to lose its flavor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Box disinfection: put the packaging box under ultraviolet light for sterilization and disinfection, so that the packaging box is sterile and ready for use;

[0033] (2) Impurity removal: Cut the cooked goose meat into chunks according to the packaging requirements, soak the goose meat in an appropriate amount of brine, soak the goose meat in the brine for 1-2 hours, and then filter through a filter sieve to make Impurities such as broken bones and fine residues are completely filtered; the brine contains the following components by weight: 1.2 parts star anise, 0.3 parts pepper, 0.3 parts grass cardamom, 0.3 parts Angelica dahurica, 0.5 parts licorice, 0.6 parts grass fruit, 0.6 parts cinnamon, 0.5 part of plant active selenium, 0.5 part of rosemary extract.

[0034] (3) Packing: put the filtered goose meat in the packaging box, and add an appropriate amount of brine into the packaging box, so that the brine completely submerges the goose meat;

[0035] (4) Sterili...

Embodiment 2

[0037] (1) Box disinfection: put the packaging box under ultraviolet light for sterilization and disinfection, so that the packaging box is sterile and ready for use;

[0038] (2) Impurity removal: Cut the cooked beef into chunks according to the packaging requirements, soak the beef in an appropriate amount of brine, soak the beef in the brine for 1-2 hours, and then filter through a filter sieve to make the minced meat, Impurities such as fine slag are completely filtered; the brine contains the following components by weight: 2.4 parts of star anise, 0.9 part of pepper, 0.9 part of cardamom, 0.9 part of Angelica dahurica, 1.5 parts of licorice, 1.8 parts of grass fruit, 1.8 parts of cinnamon, plant active selenium 1.5 parts, rosemary extract 1.5 parts.

[0039] (3) Packing: put the filtered beef in the packaging box, and add an appropriate amount of brine into the packaging box, so that the brine completely submerges the beef;

[0040] (4) Sterilization: Add nano-chitosan ...

Embodiment 3

[0042] (1) Box disinfection: put the packaging box under ultraviolet light for sterilization and disinfection, so that the packaging box is sterile and ready for use;

[0043] (2) Impurity removal: Cut the cooked mutton into chunks according to the packaging requirements, soak the mutton in an appropriate amount of brine, soak the mutton in the brine for 1-2 hours, and then filter through a filter sieve to make the broken bones, Impurities such as fine slag are completely filtered; the brine contains the following components by weight: 1.8 parts of star anise, 0.6 parts of peppercorns, 0.6 parts of cardamom, 0.6 parts of Angelica dahurica, 1 part of licorice, 1.2 parts of grass fruit, 1.2 parts of cinnamon, plant active selenium 1 part, 1 part rosemary extract.

[0044] (3) Packing: put the filtered mutton in the packaging box, and add an appropriate amount of brine into the packaging box, so that the brine completely submerges the mutton;

[0045] (4) Sterilization: add nano...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a normal temperature quality guaranteeing method of meat products. The method belongs to the technical field of food processing, and solves the problems that in the prior art,the meat products are poor in sterilization effect, inconvenient to store, and poor in flavor keeping degree. The method comprises the following steps of disinfecting a box; removing impurities: cutting cooked meat products into blocks, soaking the blocks in brine for 1-2h, and performing filtering with a filter sieve; performing loading in the box: placing the filtered meat products in the packing box, and adding the brine; and performing sterilization: adding nanometer chitosan to the packing box, performing microwave sterilization, performing sealing, performing packing, and performing hightemperature sterilization to obtain finished products. Microwaves are used for sterilization, and besides, the nanometer chitosan granules are sufficiently mixed with the meat products, so that the sterilization effect is increased; and high temperature sterilization is used, so that the meat products can be deeply sterilized, and the sterilization effect can be further increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for keeping quality of meat products at room temperature. Background technique [0002] Both goose and beef are rich in protein and amino acids, which are modern healthy foods. Due to the short shelf life, most of them can only be sold as they are cooked. How to extend the shelf life of cooked meat products is the key. At present, the quality preservation technologies mainly include freezing, commercial sterilization, techniques such as autoclaving. [0003] Chinese patent application CN102630971B discloses a quick pickling method for flavor poultry eggs, the method is to boil poultry eggs first, then prepare a pickling solution, then place the poultry eggs in the pickling solution for constant temperature sterilization, and finally drain Moisture, storage. The weak point of its existence is: simply adopting high-temperature sterilization, though th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B4/00A23B4/005A23B4/015A23B4/10A23B4/20
CPCA23B4/00A23B4/005A23B4/015A23B4/10A23B4/20A23V2002/00A23V2200/10A23V2200/02A23V2200/22A23V2250/1626A23V2250/21A23V2250/511A23V2300/24
Inventor 韦金荣
Owner YANGZHOU KOUYUAN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com