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Processing method for improving freshness of pork

A processing method and technology for pork, which are applied in the fields of using chemicals to preserve meat/fish, food ingredients containing natural extracts, and preserving meat/fish by radiation/electrical treatment, etc. The original characteristics of meat and other problems can improve the antioxidant effect, improve the taste, and be beneficial to absorption and digestion.

Inactive Publication Date: 2019-07-19
广东广垦畜牧工程研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although long-term consumption of pork containing chemical preservatives is non-toxic to the human body, chemical preservatives will affect the quality of fresh meat, destroy the original characteristics of meat, and have poor freshness preservation effect. Therefore, we have designed a method to improve the freshness of pork Processing methods to solve the above problems

Method used

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  • Processing method for improving freshness of pork
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  • Processing method for improving freshness of pork

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A processing method for improving the freshness of pork, comprising the following steps:

[0027] S1. Wash the slaughtered pork, control the water, cut into pieces, cool the cut pork to room temperature, put it in the freezer, and let the meat complete the ripening process at a temperature of 2°C until the pH of the pork drops to 5.4 , to obtain the pork after deacidification;

[0028] S2, taking the pork after deacidification to measure the freezing point temperature to confirm the freezing point temperature of the pork;

[0029] S3, mix TiO2 semiconductor, ginger extract and vitamin E, put it under ultraviolet radiation and carry out voltage treatment to TiO2 semiconductor to obtain mixture A, wherein the concentration of ginger extract is 98%, and the active ingredients in ginger extract include flavonoids , 6-gingerol, 8-gingerol, 10-gingerol and 6-gingerol, the volume ratio of ginger extract and vitamin E is 1:1.5, the wavelength of ultraviolet light is 340nm, and...

Embodiment 2

[0033] A processing method for improving the freshness of pork, comprising the following steps:

[0034] S1. Wash the slaughtered pork, control the water, cut into pieces, cool the cut pork to room temperature, put it in the freezer, and complete the ripening process at a temperature of 2.6°C until the pH of the pork drops to 5.5 , to obtain the pork after deacidification;

[0035] S2, taking the pork after deacidification to measure the freezing point temperature to confirm the freezing point temperature of the pork;

[0036] S3, mix TiO2 semiconductor, ginger extract and vitamin E, put it under ultraviolet radiation and carry out voltage treatment to TiO2 semiconductor to obtain mixture A, wherein the concentration of ginger extract is 98%, and the active ingredients in ginger extract include flavonoids , 6-gingerol, 8-gingerol, 10-gingerol and 6-gingerol, the volume ratio of ginger extract and vitamin E is 1:1.7, the wavelength of ultraviolet light is 350nm, and the voltag...

Embodiment 3

[0040] A processing method for improving the freshness of pork, comprising the following steps:

[0041] S1. Wash the slaughtered pork, control the water, cut into pieces, cool the cut pork to room temperature, put it in the freezer, and complete the ripening process at 2.8°C until the pH of the pork drops to 5.7 , to obtain the pork after deacidification;

[0042]S2, taking the pork after deacidification to measure the freezing point temperature to confirm the freezing point temperature of the pork;

[0043] S3, mix TiO2 semiconductor, ginger extract and vitamin E, put it under ultraviolet radiation and carry out voltage treatment to TiO2 semiconductor to obtain mixture A, wherein the concentration of ginger extract is 98%, and the active ingredients in ginger extract include flavonoids , 6-gingerol, 8-gingerol, 10-gingerol and 6-gingerol, the volume ratio of ginger extract and vitamin E is 1:2.0, the wavelength of ultraviolet light is 360nm, and the voltage is 0.75V;

[00...

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Abstract

The present invention discloses a processing method for improving freshness of pork. The food processing comprises the following steps: pork of slaughtered pigs is washed, water of the washed pork iscontrolled, the pork is cut into blocks, heat of the cut pork is dissipated to room temperature, the heat-dissipated pork is put in a freezing chamber, the pork is subjected to an aging process at a temperature of 2-3.5 DEG C until pH value of the pork is reduced to 5.4-5.8, a preservative is prepared, an ultrasonic treatment is conducted to enable the preservative to penetrate into the pork, thepork is subjected to a modified atmosphere packaging, and the packaged pork is put in the freezing chamber with a freezing point temperature to be stored. The preparation method can delay deterioration of the aged pork and maintain freshness, color and luster of the aged pork for a long time, the pork has functions of clearing heat, removing dampness, benefiting the spleen and caring health at thesame time, and the preparation method is also simple and easy to operate and suitable for mass production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for improving the freshness of pork. Background technique [0002] Pork, also known as porridge, is the meat of one of the main domestic animals, the pig family pig. Its nature and taste are sweet and flat, rich in protein and fat, carbohydrates, calcium, iron, phosphorus and other nutrients. Pork is the main non-staple food in daily life. It has the functions of tonifying deficiency and strengthening the body, nourishing yin and moistening dryness, and plumping the skin. Anyone who is weak after illness, postpartum blood deficiency, and yellow and thin, can be used as a nutritious product. my country is a big consumer of pork, and it is very important to develop fresh-keeping technology for meat products. Especially the advent of chilled meat in recent years has put forward higher requirements for pork fresh-keeping technology. However, the shelf l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23B4/18A23B4/20A23B4/16A23B4/015
CPCA23L13/10A23L13/76A23L13/72A23B4/18A23B4/20A23B4/16A23B4/015A23V2002/00A23V2200/10A23V2250/21A23V2250/712
Inventor 陈萍申远航王众钟日聪郑宁夏云
Owner 广东广垦畜牧工程研究院有限公司
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