Comprehensive fresh-keeping method for instant flavored meat products

A fresh-keeping method and technology for meat products, applied in food preservation, food ingredients as antimicrobial preservation, meat/fish preservation, etc., can solve problems such as lipid oxidation, molecular chain breakage, and poor taste, and achieve reduction Oxidation, reduce breakage, avoid odor effect

Pending Publication Date: 2020-05-19
SICHUAN INST OF ATOMIC ENERGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, irradiation treatment of meat products will change the position and number of carbonyl double bonds of oil molecules in the fat of meat products, or break the molecular chains, and this change or chain breaks will lead to the following problems: 1. The texture of meat products will change. 2. Oxidation of lipid substances, resulting in peculiar smell; 3. Deterioration of color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A comprehensive fresh-keeping method for ready-to-eat meat products, the steps are as follows:

[0025] (1) Fresh trotters, after cleaning, deboning, hair removal, cutting, and removing blood stains, are boiled with cooking wine, seasonings and spices, colored with soy sauce, and flavored, and removed after they are fully cooked for later use;

[0026] (2) Spray the food additives on the surface of the food and dry them for later use; the amount of food additives to be sprayed is (based on the weight of meat products) 0.05 g / kg of water-soluble chitosan oligosaccharide, 0.01 g / kg of β-carotene, and 0.18 g / kg of phytic acid. g / kg, theaflavin 0.02 g / kg, rosemary 0.002 g / kg;

[0027] (3) Use food-grade high-barrier high-temperature retort bags PA / PVDC / PE (nylon / polyvinylidene chloride / polyethylene) to vacuumize and pre-pack the product, and the vacuum degree is -0.08 MPa;

[0028] (4) Vacuum-packed products are rapidly frozen at -18°C for 1 hour, and then placed at -40°C ...

Embodiment 2

[0032] A comprehensive fresh-keeping method for ready-to-eat meat products, the steps are as follows:

[0033] (1) Wash fresh rabbit heads, marinate them with cooking wine, seasonings and salt, cook them in boiling water, and remove them; add seasonings and spices, boil them, increase their aroma, remove them and dry them for later use;

[0034] (2) Spray the food additives on the surface of the food and dry them for later use; the amount of food additives to be sprayed is (based on the weight of meat products) 0.1 g / kg of water-soluble chitosan oligosaccharide, 0.01 g / kg of β-carotene, and 0.05 g / kg of phytic acid. g / kg, theaflavin 0.05 g / kg, rosemary 0.15 g / kg;

[0035] (3) Use food-grade high-temperature retort bag PA / PE (nylon / polyethylene) to vacuumize and pre-pack the product, and the vacuum degree is -0.09 MPa;

[0036] (4) Vacuum-packed products are rapidly frozen at -20°C for 3 hours, and then placed at -35°C for 2 hours;

[0037] (5) The meat products frozen at -35...

Embodiment 3

[0040] A comprehensive fresh-keeping method for ready-to-eat meat products, the steps are as follows:

[0041] (1) Fresh pork knuckles and pigskin are dehaired, cut and blanched, then boiled with seasonings and spices, and then removed after they are fully cooked and ready for use;

[0042] (2) Spray the food additives on the surface of the food and dry them for later use; the amount of food additives to be sprayed is (based on the weight of meat products) 0.25 g / kg of water-soluble chitosan oligosaccharide, 0.015 g / kg of β-carotene, and 0.1 g / kg of phytic acid. g / kg, theaflavin 0.08 g / kg, rosemary 0.06 g / kg;

[0043] (3) Use food-grade high-barrier high-temperature retort bags PA / PVDC / PE (nylon / polyvinylidene chloride / polyethylene) to vacuumize and pre-pack the product, and the vacuum degree is -0.09 MPa;

[0044] (4) Vacuum-packed products are rapidly frozen at -20°C for 2 hours, and then placed at -38°C for 2 hours to complete the gradient cooling;

[0045] (5) The meat p...

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PUM

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Abstract

The invention relates to a comprehensive fresh-keeping method for instant flavored meat products. The method comprises the following steps: A, spraying a food additive on cooked meat products, and performing airing for later use, wherein the food additive comprises the following components: water-soluble chitosan oligosaccharide, beta-carotene, phytic acid, theaflavin and rosemary; B, carrying outvacuum pre-packaging on the meat products obtained in the step A by adopting a food-grade high-barrier high-temperature boiling bag; C, rapidly freezing the meat products subjected to vacuum packaging in the step B for 1-6 hours at a temperature of between -18 DEG C and -20 DEG C, and then performing freezing for 2-4 hours at a temperature of between -35 DEG C and -40 DEG C; and D, performing irradiation sterilization treatment on the meat products obtained in the step C by adopting gamma rays or electron beams. The method can reduce carbonyl fracture during irradiation treatment of the cooked meat products, so that oxidation of lipid is reduced, peculiar smell is reduced, texture and taste of products are ensured, color and luster are improved, and therefore, the shelf life of the instant meat products is prolonged. Meanwhile, transportation and storage cost of enterprises are reduced, and thus the enterprises obtain greater economic benefits.

Description

technical field [0001] The invention relates to the technical field of food preservation and preservation, in particular to a comprehensive preservation method for ready-to-eat meat products. Background technique [0002] Meat products are one of the most important animal foods on people's table at present. They can provide high-quality protein and essential fatty acids. Pig's trotters, elbow flowers, rabbit heads, chicken feet, chicken wings, chicken gizzards, duck feet, stewed chicken, stewed duck, Ready-to-eat meat products such as stewed rabbit are deeply loved by consumers because of their unique flavor and convenience. However, meat products are rich in nutrition, high in water activity, and spoilage microorganisms are easy to grow and multiply. In addition, the raw and auxiliary materials used in processing are of various types and complex sources. It is difficult to completely control source pollution and secondary pollution. For example, only using traditional high-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/06A23B4/015A23B4/005
CPCA23B4/10A23B4/06A23B4/0056A23B4/015A23V2002/00A23V2200/10A23V2250/511A23V2250/211A23V2250/2134A23V2250/21A23V2300/24
Inventor 高鹏黄敏陈谦陈浩杨敏
Owner SICHUAN INST OF ATOMIC ENERGY
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