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Pork preservative and pork fresh-keeping method

A preservative and pork technology, which is applied to the preservation of meat/fish with chemicals, and the preservation of meat/fish by freezing/cooling. The effect of reducing the generation of undesirable substances, shortening the processing time, and ensuring safety

Inactive Publication Date: 2019-08-09
HAINAN SIDAYUNTONG TECH LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in doing so, firstly, the production cost is high, the process is complicated and it is difficult to guarantee the stability of quality; secondly, high-end ingredients often only need the simplest cooking method to show their natural delicacy, and adding too many substances will affect the quality of pork. The taste of the row itself cannot highlight the ingredients themselves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of pork fresh-keeping method, comprises the following steps:

[0049] a. Select fresh pork chops, wash and drain;

[0050] b. At a low temperature of 2°C and a periodically variable low pressure in the range of 0.01-0.05Mpa, soak the washed pork ribs in running water for 30 minutes with sterile physiological saline;

[0051] c. At a low temperature of 2°C and a low pressure of 0.01~0.05MPa, use a preservative to soak the soaked pork chops for 60 minutes;

[0052] d. Vacuum packing and freezing.

[0053] The antistaling agent includes the following components by mass:

[0054] Trehalose 10wt%,

[0055] Tea extract 0.1wt%,

[0056] Rosemary extract 0.05wt%,

[0057] Perilla extract 0.05wt%,

[0058] Acetic acid 0.5wt%

[0059] Water balance, the sum of the mass percentages of each component is 100wt%.

[0060] The tea extract is the water-extracted alcohol-precipitated extract of white tea, which is obtained by low-pressure reflux extraction with water at 5...

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Abstract

The invention relates to a pork fresh-keeping method, and belongs to the technical field of food processing and manufacturing. The pork fresh-keeping method comprises the following steps that a, freshpork chops are selected, cleaned and then drained off; b, flowing water immersion cleaning is carried out on the cleaned pork chops with a sterile saline solution for 10 minutes under the conditionsof the low temperature of 2-6 DEG C and the cyclical variation low pressure ranging from 0.01 Mpa to 0.05 Mpa; c, a specially prepared preservative is used for soaking the pork chops after immersion cleaning for 10 minutes under the conditions of the lower temperature of 2-6 DEG C and the lower pressure of 0.01-0.05 MPa; d, vacuum packaging and freezing are carried out. The pork fresh-keeping method has the advantages that by adopting a low-temperature low-pressure preservative impregnation technology, the treatment time of the preservative is shortened significantly, thereby reducing the occurrence of undesirable substances such as nitrosamines, and prolonging the quality ensuring time, so that the safety of the product is ensured.

Description

technical field [0001] The invention relates to a fresh-keeping method for pork, belonging to the technical field of food processing and production. Background technique [0002] In the prior art, pork is made into various canned meat, ham, sausage, cured meat etc. in a large amount. In order to keep fresh, all kinds of processing will use preservatives. Vacuum packaging can be used without preservatives, but its shelf life is short. Therefore, how to extend the fresh-keeping period without using preservatives is a common problem in the food field. [0003] Authorized notification number is the Chinese invention patent of CN103519209B, discloses a kind of preparation method of instant pork cutlet. In this method, after blanching pork ribs, first add material A (cooking wine) to precook, then add material B (basil, hawthorn core, comfrey, honeysuckle extract, etc.) and stir for 10~15 minutes, then add material C (angelica, Sichuan pepper, fennel star anise, etc.) Stir for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/06A23B4/24
CPCA23B4/20A23B4/06A23B4/24
Inventor 张兴春
Owner HAINAN SIDAYUNTONG TECH LTD
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