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Processing and fresh-keeping method of venison

A fresh-keeping method, a venison technology, is applied in ultra-high pressure food processing, meat/fish preservation with chemicals, meat/fish preservation through radiation/electrical treatment, etc., which can solve the problems of poor fresh-keeping effect and improve fresh-keeping performance, Improve tenderness and good fresh-keeping effect

Pending Publication Date: 2022-03-22
上海联豪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the process of venison processing, one of the important steps is to keep it fresh, but for the existing fresh-keeping technology, there is a problem of poor fresh-keeping effect

Method used

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  • Processing and fresh-keeping method of venison
  • Processing and fresh-keeping method of venison

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The venison processing fresh-keeping method that the present invention proposes, method step is as follows:

[0022] S1: mix the venison with a preservative with 8% of the mass of the venison;

[0023] S2: Store the venison mixed in S1 under the condition of magnetic field, the magnetic flux density is a constant magnetic field of 0.5 Tesla, and the storage time is 6 hours;

[0024] S3: Add 3% fresh-keeping agent of venison quality to the venison processed in the described S2, carry out ultra-high pressure treatment after mixing, the condition of ultra-high pressure treatment is: pressure 300MPa, holding time 15min, boosting speed is The boost is completed within 20s.

[0025] The preservatives in S1 and S3 include the following raw materials in parts by weight: 10 parts of carboxymethyl chitosan, 3 parts of sodium alginate, 10 parts of Cordyceps militaris polysaccharide extract, 10 parts of garlic polysaccharide extract, 100 parts of deionized water .

[0026] Where...

Embodiment 2

[0029] The venison processing fresh-keeping method that the present invention proposes, method step is as follows:

[0030] S1: mix the venison with a preservative with 10% of the mass of the venison;

[0031] S2: Store the venison mixed in S1 under a magnetic field with a magnetic flux density of 0.7 Tesla and a storage time of 9 hours;

[0032] S3: Add 5% preservative of venison quality to the venison treated in S2, and carry out ultra-high pressure treatment after mixing. The conditions of ultra-high pressure treatment are: pressure 350MPa, pressure holding time 20min, boosting speed: The boost is completed within 25s.

[0033] The preservatives in S1 and S3 include the following raw materials in parts by weight: 15 parts of carboxymethyl chitosan, 5 parts of sodium alginate, 15 parts of Cordyceps militaris polysaccharide extract, 15 parts of garlic polysaccharide extract, 120 parts of deionized water .

[0034] Wherein the preparation method steps of antistaling agent a...

Embodiment 3

[0037] The venison processing fresh-keeping method that the present invention proposes, method step is as follows:

[0038] S1: mix the venison with a preservative with 5% of the mass of the venison;

[0039] S2: Store the venison mixed in S1 under the condition of magnetic field, the magnetic flux density is a constant magnetic field of 0.3 Tesla, and the storage time is 3 hours;

[0040] S3: Add venison mass 1% antistaling agent to the venison treated in the described S2, carry out ultra-high pressure treatment after mixing, the condition of ultra-high pressure treatment is: pressure 250MPa, holding time 10min, boosting speed is The boost is completed within 15s.

[0041] The preservatives in S1 and S3 include the following raw materials in parts by weight: 5 parts of carboxymethyl chitosan, 1 part of sodium alginate, 5 parts of Cordyceps militaris polysaccharide extract, 5 parts of garlic polysaccharide extract, 80 parts of deionized water .

[0042] Wherein the preparat...

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Abstract

The invention discloses a venison processing and fresh-keeping method. The method comprises the following steps: S1, uniformly mixing venison with a fresh-keeping agent; s2, preserving the venison which is uniformly mixed in the step S1 under a magnetic field condition; s3, adding a preservative into the venison treated in the S2, uniformly mixing, and performing ultrahigh pressure treatment; the addition amount of the preservative in the step S1 is 5-10% of the mass of the venison; the magnetic flux density of the magnetic field is a constant magnetic field with 0.3-0.7 Tesla, and the preservation time is 3-9 hours; the addition amount of the preservative in the step S3 is 1-5% of the mass of the venison; the conditions of the ultrahigh pressure treatment in the step S3 are as follows: the pressure intensity is 250-350 MPa, the pressure holding time is 10-20 minutes, and the pressure increasing speed is that the pressure is increased within 15-25 seconds; the fresh-keeping agent in the S1 and the S3 comprises the following raw materials in parts by weight: 5-15 parts of carboxymethyl chitosan, 1-5 parts of sodium alginate, 5-15 parts of a cordyceps militaris polysaccharide extract, 5-15 parts of a garlic polysaccharide extract and 80-120 parts of deionized water. The fresh-keeping method improves the fresh-keeping effect of the venison.

Description

technical field [0001] The invention relates to the technical field of meat preservation, in particular to a method for processing and preservation of venison. Background technique [0002] In the venison processing process, one of the important steps is to keep it fresh, but for the existing fresh-keeping technology, there is a problem of poor fresh-keeping effect. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a method for processing and preserving venison, which improves the fresh-keeping effect of venison. [0004] The venison processing fresh-keeping method that the present invention proposes, method step is as follows: [0005] S1: mix the venison with the preservative; [0006] S2: Store the venison mixed in S1 under magnetic field conditions; [0007] S3: Add a preservative to the venison treated in S2, mix well and perform ultra-high pressure treatment. [0008] Preferabl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015A23B4/20A23L33/125A23L13/40A23L13/70A23L5/30
CPCA23B4/015A23B4/20A23L33/125A23L13/426A23L13/42A23L13/70A23L13/72A23L5/30A23V2002/00A23V2300/46A23V2300/48A23V2250/5026A23V2250/51A23V2250/511A23V2200/30A23V2200/326
Inventor 唐元华彭思汉
Owner 上海联豪食品有限公司