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Packaging method for improving fresh-keeping effect of mutton

A packaging method, the technology of mutton, applied in the direction of preservation of meat/fish with chemicals, food ingredients containing natural extracts, food ingredients as anti-microbial preservation, etc., can solve the problems of poor fresh-keeping effect, achieve strong fresh-keeping effect, Good flesh color and good texture properties

Pending Publication Date: 2020-04-10
GANSU AGRI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] The purpose of the present invention is to provide a packaging method for improving the fresh-keeping effect of mutton. By applying oregano essential oil on the surface of mutton and gently massaging the mutton to deeply absorb the oregano essential oil, and combining it with vacuum packaging, the existing problem is solved. The problem of poor fresh-keeping effect of mutton packaging method

Method used

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Embodiment Construction

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0022] The present invention is a kind of packing method that improves the fresh-keeping effect of mutton, comprises the following steps:

[0023] SS01 selection of mutton: After slaughtering the sheep, divide them into pieces according to the set weight, clean the mutton after the division is completed, and wait for packaging after cleaning;

[0024] SS02 Preparation of oregano essential oil: take out oregano essential oil and water, and prepare oregano essential oil with a concentration in the range of 25%-30% through a mixer;

[0025...

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Abstract

The invention discloses a packaging method for improving fresh-keeping effect of mutton, which relates to the technical field of mutton fresh keeping. The method comprises the following steps: SS01, selecting mutton: slaughtering sheep, blocking the slaughtered sheep according to a set weight, and cleaning the slaughtered sheep; SS02, preparing oregano essential oil: taking out the oregano essential oil and water to prepare the oregano essential oil with the concentration of 25%-30%; SS03, smearing the oregano essential oil: uniformly smearing the oregano essential oil on the mutton blocks inthe SS01, and performing mild massage; SS04, packaging: putting the mutton into an aluminum foil bag, and packaging by using a vacuum packaging machine; SS05, storing: storing the packaged beef in a refrigerator or a freezer, and setting the temperature of the refrigerator or the freezer in a range of 0-4 DEG C. The oregano essential oil is smeared on the surface of the mutton, the mutton can deeply absorb the oregano essential oil through slight massage, vacuum packaging is combined for treatment, and the problem that an existing mutton packaging method is poor in fresh-keeping effect is solved.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping mutton, and in particular relates to a packaging method for improving the fresh-keeping effect of mutton. Background technique [0002] Compared with thermal fresh-keeping technology, non-thermal fresh-keeping technology (preservative preservation, ionizing radiation, ultra-high pressure, vacuum packaging and modified atmosphere packaging, etc.) has the advantages of low sterilization temperature, keeping the original quality of meat, and not polluting the environment. A focus of the research field. [0003] Oregano essential oil is a light yellow volatile liquid extracted from the natural plant oregano. The main components are phenolic compounds and terpenoids. It has strong antibacterial and antioxidant activities. Its antibacterial effect is due to its lipophilic and Can penetrate the cell wall and cytoplasmic membrane due to the ability to destroy the cell structure, therefore, it can p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/16
CPCA23B4/20A23B4/16A23V2002/00A23V2250/21A23V2200/10
Inventor 刘婷吴建平雷赵民成述儒
Owner GANSU AGRI UNIV
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