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Method for keeping pork fresh through combination of acetic acid fresh keeping cards and modified atmosphere packaging

A combination of modified atmosphere packaging and card technology, which is applied in chemical preservation of meat/fish, food science, etc., can solve problems such as inappropriateness, and achieve the effects of extending shelf life, prolonging fresh-keeping time, and reducing loss rate

Pending Publication Date: 2019-10-15
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of method is the fresh-keeping method that proposes at blueberry, mainly is to utilize the chitosan coating film that contains blueberry leaf extract on blueberry surface to keep fresh, for pork, pork is soaked, then carry out modified atmosphere packaging, obviously is inappropriate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for fresh-keeping pork with acetic acid fresh-keeping card combined with modified atmosphere packaging, comprising the following steps:

[0036] Step S1: Slaughtering the pigs, bleeding them, removing their viscera, and after-cooking them, then cooling them down to lower the temperature of the pig carcass center below 4°C, and then splitting them;

[0037] Step S2: soak the blank fresh-keeping card in an ethanol solution containing 0.5% acetic acid for 24 h to prepare an acetic acid fresh-keeping card;

[0038] Step S3: Put 200 g of the divided pork into a modified atmosphere packaging box, and paste 2 pieces of acetic acid fresh-keeping cards on the inner wall of the modified atmosphere packaging box;

[0039] Step S4: Place the packaging box pasted with the card in a modified atmosphere packaging machine for modified atmosphere packaging with a gas ratio of O 2 Concentration is 70 %; CO 2 The concentration is 10%; N 2 The concentration was 20%, and it was ...

Embodiment 2

[0043] A method for fresh-keeping pork with acetic acid fresh-keeping card combined with modified atmosphere packaging, comprising the following steps:

[0044] Step S1: Slaughtering the pigs, bleeding them, removing their viscera, and after-cooking them, then cooling them down to lower the temperature of the pig carcass center below 4°C, and then splitting them;

[0045] Step S2: soak the blank fresh-keeping card in an ethanol solution containing 3.5% acetic acid for 14 h to prepare an acetic acid fresh-keeping card;

[0046] Step S3: Put 400 g of the divided pork into a modified atmosphere packaging box, and paste 8 pieces of acetic acid fresh-keeping cards on the inner wall of the modified atmosphere packaging box;

[0047] Step S4: Place the packaging box pasted with the fresh-keeping card in the modified atmosphere packaging machine for modified atmosphere packaging, and the gas ratio is O2 Concentration is 70 %; CO 2 The concentration is 20%; N 2 The concentration is 1...

Embodiment 3

[0051] A method for fresh-keeping pork with acetic acid fresh-keeping card combined with modified atmosphere packaging, comprising the following steps:

[0052] Step S1: Slaughtering the live pig, bleeding, removing the viscera and post-ripening treatment, and then performing cold treatment to reduce the central temperature of the pig carcass to below 4°C, and then performing segmentation treatment;

[0053] Step S2: soak the blank fresh-keeping card in an ethanol solution containing 7% acetic acid for 3h to prepare an acetic acid fresh-keeping card;

[0054] Step S3: Put 500 g of the divided pork into a modified atmosphere packaging box, and paste 20 pieces of acetic acid fresh-keeping cards on the inner wall of the modified atmosphere packaging box;

[0055] Step S4: Place the packaging box pasted with the card in a modified atmosphere packaging machine for modified atmosphere packaging with a gas ratio of O 2 The concentration is 80%; CO 2 The concentration is 20%, and it...

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PUM

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Abstract

The invention discloses a method for keeping pork fresh through combination of acetic acid fresh keeping cards and modified atmosphere packaging. The method mainly comprises the following steps of pretreating the pork, preparing the acetic acid fresh keeping cards, performing loading into boxes, performing modified atmosphere packaging and performing low temperature preservation, wherein in the process of preparing the acetic acid fresh keeping cards, blank fresh keeping cards are soaked in an ethanol solution of which the mass concentration of acetic acid is 0.5-7% for 3-24h, in the process of performing loading into boxes, the fresh keeping cards are stuck in modified atmosphere packaging boxes according to the usage quantity that 10-40 fresh keeping cards are used for every kilogram ofmeat, the fresh keeping cards are not in contact with the pork in the modified atmosphere packaging boxes, and the temperature during the low temperature preservation is 0-7 DEG C. Through the adoption of the method for keeping the pork fresh disclosed by the invention, the mouth feel of the pork can be maintained, the juice rate of the pork can be maintained, the method still has definite fresh keeping function when the modified atmosphere packaging is damaged, and in addition, the pork can also have definite fragrance during cooking.

Description

technical field [0001] The invention belongs to the technical field of pork fresh-keeping, and in particular relates to a method for fresh-keeping pork combined with an acetic acid fresh-keeping card and modified atmosphere packaging. Background technique [0002] At present, there are three main consumption methods of pork in the Chinese market: hot fresh meat, cold fresh meat, and frozen meat. [0003] Chilled fresh meat refers to the rapid cooling of the carcass after slaughter, so that the temperature of the carcass (the inside of the hind leg is the measurement point) drops to 0-4°C within 24 hours, and it is kept at 0-4°C during the subsequent processing, circulation and retail process. Fresh meat in the ℃ range generally has a shelf life of one week; hot fresh meat refers to fresh meat that goes on the market immediately after slaughter, its temperature is high, it is not suitable for packaging, and it is easy to be polluted, and the general shelf life is only 1-2 day...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/16A23B4/20
CPCA23B4/16A23B4/20A23V2002/00
Inventor 刘本国蒋兆景陈玉珍耿升康壮丽马汉军
Owner HENAN INST OF SCI & TECH
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