Irradiation preservation technology of fresh animal source food

Abstract

The present invention discloses an irradiation freshness-keeping technology of raw and fresh animal source food. The technology comprises the following steps: firstly, cold and fresh meat is taken, the taken meat is cut into several meat blocks with a thickness of 15-20 cm; secondly, the meat blocks are sub-bag packed; thirdly, the packed meat blocks are placed under the irradiation of an electron beam irradiation device in a manner of single layer under a irradiation dose of 1.4-2.2 kGy and a irradiation dose rate of 2200-2600 Gy / s; and fourthly, the irradiated meat blocks are subjected to a cold storage. By regulating the dose rate, the quality of the irradiated cold and fresh meat is greatly improved, the microorganisms can be killed quickly, the original texture, color, nutrition, flavor, etc. of the meat blocks can be better maintained, and the meat blocks have a long storage period. The technology is simple in operation and high-efficient, at the same time improves the function of the dose rate, reduces the irradiation damage, is green, safe and convenient, widely achieves the irradiation of agricultural products, keeps quality and freshness, and extends shelf life.

Description

Technical field

[0001] The invention relates to the technical field of meat products processing. More specifically, the present invention relates to an irradiation preservation process for fresh animal-derived foods. Background technique

[0002] Irradiation is an important cold sterilization technology, which is efficient, green and safe, and has been successfully applied to the fields of agricultural products preservation, quality and safety control. However, as the radiation dose increases, the bactericidal effect increases, but the color, smell, texture, and nutritional components of fresh animal-derived foods will undergo drastic changes, and the quality will drop significantly, which is difficult for consumers to accept. Sterilization, preservation and quality control are difficult to achieve in the irradiation processing of fresh animal-derived foods-a bottleneck in this industry, which has always restricted the application of irradiation in high-value-added fresh animal-...

Examples

Embodiment 1

[0030] An irradiation preservation process for fresh animal-derived food includes the following steps:

[0031] Step 1: Take cold fresh meat and cut it into several pieces of meat with a thickness of 15 cm;

[0032] Step 2: Pack the meat pieces in bags;

[0033] Step 3. Place the packaged meat in a single layer under an electron beam irradiation device for irradiation, the irradiation dose is 1.4kGy, and the irradiation dose rate is 2200Gy / s;

[0034] Step 4. Refrigerate the irradiated meat at a temperature of 0°C and a humidity of 70%.

Embodiment 2

[0036] Step 1. Take cold fresh meat and cut it into several pieces of meat with a thickness of 20 cm;

[0037] Step 2: Pack the meat pieces in bags;

[0038] Step 3. Place the packaged meat in a single layer under an electron beam irradiation device for irradiation, the irradiation dose is 2.2kGy, and the irradiation dose rate is 2600Gy / s;

[0039] Step 4. Refrigerate the irradiated meat at a temperature of 4°C and a humidity of 85%.

Embodiment 3

[0041] Step 1: Take cold fresh meat and cut it into several pieces of meat with a thickness of 18 cm;

[0042] Step 2: Pack the meat pieces in bags;

[0043] Step 3. Place the packaged meat in a single layer under the electron beam irradiation device for irradiation, the irradiation dose is 1.8kGy, and the irradiation dose rate is 2500Gy / s;

[0044] Step 4. Refrigerate the irradiated meat at a temperature of 2°C and a humidity of 78%.

Technical field

[0001] The invention relates to the technical field of meat products processing. More specifically, the present invention relates to an irradiation preservation process for fresh animal-derived foods. Background technique

[0002] Irradiation is an important cold sterilization technology, which is efficient, green and safe, and has been successfully applied to the fields of agricultural products preservation, quality and safety control. However, as the radiation dose increases, the bactericidal effect increases, but the color, smell, texture, and nutritional components of fresh animal-derived foods will undergo drastic changes, and the quality will drop significantly, which is difficult for consumers to accept. Sterilization, preservation and quality control are difficult to achieve in the irradiation processing of fresh animal-derived foods-a bottleneck in this industry, which has always restricted the application of irradiation in high-value-added fresh animal-...

Examples

Embodiment 1

[0030] An irradiation preservation process for fresh animal-derived food includes the following steps:

[0031] Step 1: Take cold fresh meat and cut it into several pieces of meat with a thickness of 15 cm;

[0032] Step 2: Pack the meat pieces in bags;

[0033] Step 3. Place the packaged meat in a single layer under an electron beam irradiation device for irradiation, the irradiation dose is 1.4kGy, and the irradiation dose rate is 2200Gy / s;

[0034] Step 4. Refrigerate the irradiated meat at a temperature of 0°C and a humidity of 70%.

Embodiment 2

[0036] Step 1. Take cold fresh meat and cut it into several pieces of meat with a thickness of 20 cm;

[0037] Step 2: Pack the meat pieces in bags;

[0038] Step 3. Place the packaged meat in a single layer under an electron beam irradiation device for irradiation, the irradiation dose is 2.2kGy, and the irradiation dose rate is 2600Gy / s;

[0039] Step 4. Refrigerate the irradiated meat at a temperature of 4°C and a humidity of 85%.

Embodiment 3

[0041] Step 1: Take cold fresh meat and cut it into several pieces of meat with a thickness of 18 cm;

[0042] Step 2: Pack the meat pieces in bags;

[0043] Step 3. Place the packaged meat in a single layer under the electron beam irradiation device for irradiation, the irradiation dose is 1.8kGy, and the irradiation dose rate is 2500Gy / s;

[0044] Step 4. Refrigerate the irradiated meat at a temperature of 2°C and a humidity of 78%.

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