Modified-atmosphere packaging technology of refrigerated fresh pork

A technology for modified atmosphere packaging and pork, applied in the field of live pig slaughtering, can solve the problems of non-passage, inability to ensure the safety of meat consumption, pollution of hot fresh meat, etc., and achieve the effect of prolonging the shelf life, maintaining the color and meat taste, and inhibiting bacteria.

Inactive Publication Date: 2018-12-18
ANHUI FURUN MEAT PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pork accounts for 65% of meat consumption, and it is an important commodity in the food basket related to people's basic life. However, at present, the common people in the market eat hot fresh meat that is slaughtered in the early morning and put on the market early in the morning. However, according to expert analysis, hot fresh meat does not go through For any cooling treatment, although the livestock has passed the hygienic inspection after slaughtering and processing, in the process from processing to retailing, hot fresh meat will inevitably be polluted by air, insects, transport vehicles and packaging, etc. The temperature is high, and the bacteria are easy to proliferate in large quantities, which cannot guarantee the safety of meat consumption. Therefore, we propose a modified atmosphere packaging technology for chilled fresh pork

Method used

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Comparison scheme
Effect test

Embodiment 1

[0012] The invention discloses a modified atmosphere packaging technology for chilled fresh pork. The specific technical method is as follows:

[0013] Step 1: Place the slaughtered pig carcass in the refrigerator, control the temperature in the refrigerator at 0°C, and pre-cool the pig carcass for 1 hour;

[0014] Step 2: Deacidify the pig carcass for 24 hours, so that the protein in the pork can be degraded normally, and the tenderness can be significantly improved;

[0015] Step 3: the pig carcass after pre-cooling and deacidification is cut into 500g weight;

[0016] Step 4: Put the cut pork pieces into a plastic box, vacuumize and fill with a mixed gas of 78% oxygen and 22% carbon dioxide for packaging;

[0017] Step 5: Put the packaged pork pieces into the freezer for transportation.

Embodiment 2

[0019] The invention discloses a modified atmosphere packaging technology for chilled fresh pork. The specific technical method is as follows:

[0020] Step 1: Place the slaughtered pig carcass in the refrigerator, control the temperature in the refrigerator at 4°C, and pre-cool the pig carcass for 2 hours;

[0021] Step 2: Deacidify the pig carcass for 24 hours, so that the protein in the pork can be degraded normally, and the tenderness can be significantly improved;

[0022] Step 3: the pig carcass after pre-cooling and deacidification is cut into 502g weight;

[0023] Step 4: Put the cut pork pieces into a plastic box, vacuumize and fill with a mixed gas of 80% oxygen and 20% carbon dioxide for packaging;

[0024] Step 5: Put the packaged pork pieces into the freezer for transportation.

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Abstract

The invention discloses a modified-atmosphere packaging technology of refrigerated fresh pork. A technical scheme of the modified-atmosphere packaging technology of the refrigerated fresh pork specifically comprises the following steps: step one, putting carcasses of slaughtered live pigs into a cold storage, and controlling temperature in the cold storage at 0-4 DEG C so as to perform pre-coolingtreatment on the pig carcasses for 1-2 hours; step two, performing acid removal treatment on the pre-cooled pig carcasses for 24 hours so as to allow proteins in the pork to be normally degraded, sothat tenderness of the pork can be obviously improved; step three, cutting the pre-cooled acid-removed pig carcasses into pieces of which the weight is 500-502 grams; step four, containing the cut pork pieces in plastic boxes, carrying out vacuuming, filling the boxes with mixed gases composed of 78-80% of oxygen and 20-22% of carbon dioxide, and carrying out packaging; and step five, putting thepacked pork pieces into refrigerators, and carrying out transportation. The modified-atmosphere packaging technology of the refrigerated fresh pork is simple in technological processes; moreover, therefrigerated fresh pork is cut and stored in modified-atmosphere packaging boxes, so that bacteria can be inhibited so as to prolong shelf life with color, luster and flavor of the pork preserved. Inaddition, secondary pollution can be avoided by the fully sealed packages during transporting and selling.

Description

technical field [0001] The invention relates to the technical field of pig slaughtering, in particular to a modified atmosphere packaging technology for chilled fresh pork. Background technique [0002] Pork accounts for 65% of meat consumption, and it is an important commodity in the food basket related to people's basic life. However, at present, the common people in the market eat hot fresh meat that is slaughtered in the early morning and put on the market early in the morning. However, according to expert analysis, hot fresh meat does not go through For any cooling treatment, although the livestock has passed the hygienic inspection after slaughtering and processing, in the process from processing to retailing, hot fresh meat will inevitably be polluted by air, insects, transport vehicles and packaging, etc. The temperature is high, the bacteria are easy to proliferate in large quantities, and the safety of meat cannot be guaranteed. Therefore, we propose a modified atm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06A23B4/16
CPCA23B4/06A23B4/16
Inventor 崔飞陈晓伟刘凯
Owner ANHUI FURUN MEAT PROCESSING
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