Modified atmosphere packaging for fresh-keeping meat products with sauce

Abstract

The invention relates to a fresh-keeping modified atmosphere package for marinated meat products. The fresh-keeping modified atmosphere package is used for maintaining freshness and taste of the marinated meat products such as marinated pork, marinated beef, marinated duck and marinated chicken. The fresh-keeping modified atmosphere package comprises a modified atmosphere package box which is usedfor containing the marinated meat products, is filled with mixed gas of nitrogen and carbon dioxide, and is used for prolonging the expiration date of the marinated meat products; the modified atmosphere package box is provided with a partition portion which divides the modified atmosphere package box into a first portion and a second portion; and the marinated meat products are placed in the first portion, the second portion is provided with super absorbent resin and a sealed water package, the sealed water package is arranged above the super absorbent resin, sealing water can enter the position of the super absorbent resin, and whether leakage exists at fresh-keeping modified atmosphere of the marinated meat products or not can be determined according to the color of the super absorbentresin.

Description

technical field [0001] The invention relates to a special atmosphere-protected packaging for food preservation, in particular to a modified-atmosphere packaging for preservation of sauced and braised meat products. Background technique [0002] Stewed meat products in sauce are a kind of traditional meat products in our country. It refers to a kind of cooked meat products that are boiled in water with seasonings such as salt or soy sauce and spices. All kinds of products are well received by consumers. In recent years, some local specialty stewed sauce products have been produced on a large scale, such as Beijing Roast Duck, Hubei Zhouhei Duck, Nanjing Salted Duck, Beijing Tianfu Sauce Knuckle, Dezhou Braised Chicken, etc. [0003] Due to the rich content of nutrients such as fat and protein in sauced meat products, and high water activity, they are easily contaminated by microorganisms during processing, storage, sales, and transportation, causing spoilage and deterioratio...

AI Technical Summary

Problems solved by technology

[0010] 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.

If there is leakage in the modified atmosphere packaging container, the external air enters the modified atmosphere packaging. Even if the carbon dioxide is dissolved, the concave phenomenon of the modified atmosphere packaging will not appear, but the oxygen entering the modified atmosphere packaging will promote the growth of aerobic microorganisms. Lead to deterioration of braised pork in sauce