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Method for keeping preserved meat sliced products fresh based on synergy of pulse glare and ultraviolet

A technology of pulsed strong light and fresh-keeping method, which is applied to the preservation of meat/fish through radiation/electrical treatment, etc., which can solve the problems of long ultraviolet irradiation time, radiation damage of bacon products, taste and taste of bacon that cannot be compared with bacon, and achieve sensory Evaluate the effect of improvement of relevant physical and chemical indicators, high safety and quality improvement

Pending Publication Date: 2018-08-14
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent No. CN101433341B discloses a method for increasing the flavor of cured poultry meat products by ultraviolet rays in air-drying and maturation. This method is mainly to improve the flavor of cured meat, but the ultraviolet irradiation time is too long, and the taste and mouthfeel of cured meat cannot be compared with traditional cured meat. On a par, it is even possible to cause radiation damage to bacon products

Method used

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  • Method for keeping preserved meat sliced products fresh based on synergy of pulse glare and ultraviolet
  • Method for keeping preserved meat sliced products fresh based on synergy of pulse glare and ultraviolet
  • Method for keeping preserved meat sliced products fresh based on synergy of pulse glare and ultraviolet

Examples

Experimental program
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Effect test

Embodiment 1

[0039] 1) Production of cured meat: After the raw meat is cleaned, cut into pieces, cured, cold-smoked, baked, and cooled, the required cured cured meat product is obtained.

[0040] 2) Slicing the bacon: Slicing the prepared bacon raw materials with a thickness of 2 mm.

[0041]3) Ultraviolet treatment assisted by pulsed strong light: put the sliced ​​bacon processed in steps 1 and 2 into a pulsed strong light instrument for pulsed strong light-ultraviolet light irradiation treatment. The method is to use a quartz glass tube-type pulsed xenon lamp as the pulse light source and The ultraviolet xenon lamp is an ultraviolet light source. The specifications of the pulse lamp are: length 100mm, diameter 5mm, the distance between the sliced ​​bacon and the pulse light source is 15cm, the pulse flash frequency is 3 times / s, the single pulse energy is 10J, and the pulse flash energy Strength is 10J / cm 2 . The distance between the sliced ​​bacon and the ultraviolet light source is: ...

Embodiment 2

[0045] 1) Production of cured meat: After the raw meat is cleaned, cut into pieces, cured, cold-smoked, baked, and cooled, the required cured cured meat product is obtained.

[0046] 2) Slicing the bacon: Slice the prepared bacon raw materials, and the thickness of the slices is 3 mm.

[0047] 3) Ultraviolet treatment assisted by pulsed strong light: put the sliced ​​bacon processed in steps 1 and 2 into a pulsed strong light instrument for pulsed strong light-ultraviolet light irradiation treatment. The method is to use a quartz glass tube-type pulsed xenon lamp as the pulse light source and The ultraviolet xenon lamp is an ultraviolet light source. The specifications of the pulse lamp are: length 500mm, diameter 20mm, the distance between the sliced ​​bacon and the pulse light source is 10cm, the pulse flash frequency is 8 times / s, the single pulse energy is 8J, and the pulse flash energy Strength is 8J / cm 2 . The distance between the sliced ​​bacon and the ultraviolet lig...

Embodiment 3

[0051] 1) Production of cured meat: After the raw meat is cleaned, cut into pieces, cured, cold-smoked, baked, and cooled, the required cured cured meat product is obtained.

[0052] 2) Slicing the bacon: Slicing the prepared bacon raw materials, the thickness of the slices is 4mm.

[0053] 3) Ultraviolet treatment assisted by pulsed strong light: put the sliced ​​bacon processed in steps 1 and 2 into a pulsed strong light instrument for pulsed strong light-ultraviolet light irradiation treatment. The method is to use a quartz glass tube-type pulsed xenon lamp as the pulse light source and The ultraviolet xenon lamp is an ultraviolet light source. The specifications of the pulse lamp tube are: 250mm in length and 15mm in diameter. The distance between the sliced ​​bacon and the pulse light source is 15cm. Strength is 5J / cm 2 . The distance between the sliced ​​bacon and the ultraviolet light source is: 10cm, the ultraviolet specification is 20w, the wavelength is 250nm, and ...

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Abstract

The invention provides a fresh keeping method for preserved meat sliced products based on synergy of pulse glare and ultraviolet irradiation. The fresh keeping method comprises the following steps ofplacing the preserved meat sliced products under pulse glare and ultraviolet rays for irradiation at the same time, and performing vacuum packing on the irradiated preserved meat sliced products, wherein the irradiation time of front sides and rear sides of the preserved meat sliced products is 1-30min, the flash irradiation frequency of pulse is 1-10 times / s, the single-time energy of the pulse is 5-20J, the intensity of the flash irradiation energy of the pulse is 5-20J / cm<2>, the energy of the ultraviolet rays is 15-25w, the wave length of the ultraviolet rays is 240-260nm, and the intensity of the ultraviolet rays is 80-120uw / cm<2>. The sterilizing rate of the fresh keeping method through pulse glare and ultraviolet synergy treatment is increased to 96.6% than that of a fresh keeping method through single use of ultraviolet sterilization, and the sterilizing rate of the fresh keeping method through pulse glare and ultraviolet synergy treatment is increased to 95.7% than that of fresh keeping method through single use of pulse glare treatment, so that the ultraviolet irradiation and the pulse glare are jointly used for sterilization to achieve strengthened effects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preserving sliced ​​cured meat products based on pulsed strong light and ultraviolet rays. Background technique [0002] Cured meat products refer to processed products made from cured meat and then roasted (or exposed to sunlight). Strong anti-corrosion ability, can prolong the storage time, and form a unique flavor. Traditional bacon is only processed in the twelfth lunar month when the climate is cold, so it is called bacon. It is mainly popular in Sichuan, Hunan and Guangdong. High-quality bacon has the characteristics of easy processing, unique flavor, convenient storage and transportation, rich nutrition, appetizing, dispelling cold, and digestion. Cured meat products have unique flavor and rich nutrition, but traditional extensive processing methods are susceptible to microbial contamination, and most of them are raw meat products, which ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015
CPCA23B4/015
Inventor 朱秋劲刘娜梁美莲谭媛元徐鑫
Owner GUIZHOU UNIV
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