A fresh-keeping modified atmosphere packaging for braised meat products

Abstract

A fresh-preserving modified atmosphere packaging for braised meat products in sauce, which is used to maintain the freshness and taste of braised meat products such as braised pork with braised sauce, beef with braised sauce, duck with braised sauce, chicken with braised sauce, etc. For placing the braised meat products in sauce; the modified atmosphere packaging box is filled with a mixed gas of nitrogen and carbon dioxide to extend the shelf life of the braised meat products in sauce; the modified atmosphere packaging box is provided with a partition, which The modified atmosphere packaging box is divided into a first part and a second part which are in gas communication; the first part is placed in the braised meat product, the second part is provided with a super absorbent resin and a sealing water package, the sealing water The package is arranged above the superabsorbent resin, and the sealing water contained therein can enter the superabsorbent resin.

Description

technical field [0001] The invention relates to a special atmosphere protection package for food preservation, in particular to a fresh-keeping modified atmosphere package for marinated meat products. Background technique [0002] Sauce-braised meat products are a traditional type of meat products in my country. They refer to a type of cooked meat products made of meat cooked in water with salt or soy sauce and other seasonings and spices. Complete, popular among consumers. In recent years, some local special sauce and brine products have been produced on a large scale, such as Beijing Roast Duck, Hubei Zhouhei Duck, Nanjing Salted Duck, Beijing Tianfu's Sauce Elbow, Dezhou Braised Chicken, etc. [0003] Due to the rich content of nutrients such as fat and protein, and high water activity, the braised meat products are easily contaminated by microorganisms and cause spoilage during processing, storage, sales and transportation. At present, braised pork products in sauce hav...

AI Technical Summary

Problems solved by technology

[0009] In the modified atmosphere packaging of sauced pork products, CO2 is usually used as a bacterial inhibitor in the modified atmosphere packaging to inhibit the growth of aerobic microorganisms. However, carbon dioxide will be dissolved by the water and fat of the sauced pork in the packaging container, resulting in The air pressure in the packaging container is reduced, causing the concave phenomenon of the modified atmosphere packaging, and in severe cases, the pressure of the modified atmosphere packaging container will collapse.