Pickled meat and preparation method thereof

Abstract

The invention discloses pickled meat and a preparation method thereof, the pickled meat comprises a rosa roxburghii tratt fruit extract, and the content of the rosa roxburghii tratt fruit extract is 0.25-0.6% of the total mass of the meat. The preparation method comprises the following steps: mixing the meat with the roxburgh rose extract, and performing ultrahigh pressure treatment to obtain the pickled meat. The rosa roxburghii tratt extract is rich in vitamin C, polyphenol, polysaccharide, superoxide dismutase (SOD), flavone, sterol and other antioxidant and bacteriostatic bioactive substances. Therefore, peculiar smell generated before storage and subsequent processing of the meat can be effectively reduced, the flavor of the meat is improved, and the quality guarantee period of the meat is prolonged.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to a method for quickly pickling meat by utilizing a roxburghii extract in combination with ultra-high pressure and low temperature. Background Art

[0002] All kinds of livestock and poultry meat have unique flavor and taste and are very popular among consumers. Meat has high nutritional value and is rich in protein, vitamins and minerals. It plays an important role in maintaining normal physiological functions of the human body and promoting growth and development.

[0003] Improper control of meat storage and processing conditions may cause the generation of special odors in meat. These odor components will cause the characteristic flavor of meat to deteriorate, resulting in the loss of meat flavor and nutritional quality. Existing technologies mostly use synthetic antioxidants, spice pickling, sealed or atmosphere-controlled packaging, low-temperature preservation and other means to improve the flavor of meat during storage and processing. At present, synthetic antioxidants have been widely used, but the potential toxicity of long-term consumption of synthetic antioxidants to the human body is not yet fully understood. Although spice pickling has a significant effect on flavor improvement, the spices themselves have a strong flavor and mask the odor of meat, and fail to fundamentally inhibit the generation of odor. Sealing, atmosphere-controlled packaging and low-temperature preservation are the most commercialized meat storage and processing flavor preservation technologies, but most of the chemical reactions of meat are still active in atmosphere-controlled and low-temperature conditions, the generation of odor sources is not completely cut off, and the storage time is relatively short, which cannot meet the needs of the industrial supply chain.

[0004] Seabuckthorn extract is rich in vitamin C, polyphenols, polysaccharides, superoxide dismutase (SOD), flavonoids, sterols and other bioactive substances. It has good antioxidant and antibacterial potential, and may be able to effectively delay the generation of fat and protein oxidation odor during food processing and storage, and inhibit the growth of corruptive microorganisms. It is very likely to show unique application potential in the field of meat preservation and processing.

[0005] High Pressure Processing (HPP) is a technology that processes materials under pressure of more than 100 MPa at room temperature or slightly above room temperature. HPP is a new non-thermal processing technology in food processing. It can effectively kill bacteria and inactivate enzymes during food processing, and maintain the original color, aroma, taste and nutrients of food to the greatest extent.

[0006] Therefore, choosing a reasonable meat processing method can reduce the generation of odor during storage and processing of meat, extend the shelf life of meat, and has important practical significance and economic value to the meat processing value chain. Summary of the invention

[0007] The present invention aims to solve at least one of the technical problems existing in the prior art to a certain extent. To this end, the present invention provides a pickled meat and a preparation method thereof. The present invention uses a roxburgh extract to pickle meat, which can effectively reduce the generation of odor in meat before storage and subsequent processing, improve the flavor of meat, and extend the shelf life of meat.

[0008] Therefore, in a first aspect of the present invention, the present invention provides a cured meat, wherein the cured meat includes a roxburgh roxburgh extract, and the content of the roxburgh roxburgh extract is 0.25-0.6% of the total weight of the meat.

[0009] Therefore, pickled meat containing sea buckthorn extract can effectively delay the oxidation and odor generation of fat and protein during meat processing and storage, and extend the shelf life of meat.

[0010] In some embodiments, the meat comprises pork.

[0011] In some embodiments, the meat is raw or cooked.

[0012] In some embodiments, the roxburghii extract is derived from natural roxburghii fruit.

[0013] In a second aspect of the present invention, the present invention provides a method for preparing pickled meat, comprising:

[0014] The meat is mixed with the roxburghii extract and subjected to ultra-high pressure treatment to obtain cured meat.

[0015] This can effectively delay the generation of odor in meat, extend the storage period of meat and maintain good flavor.

[0016] In some embodiments, the amount of the roxburghii extract added is 0.25-0.6% of the total weight of the meat.

[0017] In some embodiments, the ultra-high pressure treatment is performed under a pressure of 300 to 600 MPa and for a time of 3 to 10 min.

[0018] In some embodiments, the ultra-high pressure treatment further includes vacuum treatment, and the vacuum treatment includes: mixing the meat with the sea buckthorn extract and then vacuum packaging.

[0019] In some embodiments, before mixing the meat with the roxburghii extract, the method further includes: pre-processing the meat, wherein the pre-processing includes washing and cutting the meat.

[0020] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0022] Figure 1 It is a statistical diagram of the total number of bacterial colonies during storage of pork in Example 5 of the present invention and Comparative Example 1;

[0023] Figure 2 It is a sensory scoring diagram of braised dishes of Examples 1 to 5 of the present invention and Comparative Example 1;

[0024] Figure 3 This is a statistical chart of changes in TBA index, total bacterial count and juice loss rate of pork tenderloin of Comparative Example 2 of the present invention during storage. DETAILED DESCRIPTION

[0025] The embodiments of the present invention are described in detail below. The embodiments described below are exemplary and are only used to explain the present invention, and should not be understood as limiting the present invention.

[0026] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. Further, in the description of the present invention, unless otherwise specified, the meaning of "plurality" is two or more.

[0027] The endpoints and any values ​​of the ranges disclosed in this article are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0028] In this document, the terms “include” or “comprising” are open expressions, that is, including the contents specified in the present invention but not excluding other contents.

[0029] In a first aspect of an embodiment of the present invention, the present invention provides a cured meat, wherein the cured meat includes a roxburgh roxburgh extract, and the content of the roxburgh roxburgh extract is 0.25 to 0.6% of the total mass of the meat.

[0030] The inventors found that during the storage of meat, adding 0.25-0.6% of the total mass of the meat to the roxburghii extract can effectively inhibit the oxidation / degradation of nutrients or the effect of spoilage microorganisms during the storage and processing of meat, thereby reducing the generation of odors such as aldehydes and acids, and inhibiting the generation of nitrogen-containing odors related to carbonyl formation and sulfhydryl loss during protein degradation / denaturation by stabilizing the protein structure of meat. If the content of the roxburghii extract is too low, its antioxidant and antibacterial properties are relatively poor. If the content is too high, it may affect the flavor and taste of the meat. Therefore, the roxburghii extract, as a natural food preservative and antibacterial agent, can effectively inhibit the growth of spoilage microorganisms in meat products and delay the accumulation of odors caused by poor metabolism of fat and protein during meat processing and storage.

[0031] As an example, the content of the sea buckthorn extract is 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5%, 0.55%, 0.6%, etc., of the total mass of the meat.

[0032] In some embodiments of the invention, the meat comprises pork.

[0033] The meat of the present invention mainly includes animal meat suitable for human consumption such as pork. Thus, the generation of peculiar smell in the meat can be effectively delayed, and the shelf life of the meat can also be effectively prolonged.

[0034] In some embodiments of the present invention, the meat is raw meat or cooked meat.

[0035] In the present invention, the pickled raw meat can be used as chilled fresh meat, and the pickled cooked meat can be used as pre-prepared meat, thereby meeting the different needs of consumers and both having a long shelf life.

[0036] In some embodiments of the present invention, the roxburghii extract is derived from natural roxburghii fruit.

[0037] At present, roxburgh extract is mainly derived from natural roxburgh fruit. Roxburgh extract is rich in a variety of bioactive substances. Therefore, pickled meat containing roxburgh extract can effectively delay the accumulation of odor caused by poor metabolism of fat and protein during meat processing and storage, and extend the shelf life of meat.

[0038] In some embodiments of the present invention, the roxburghii extract comprises the following components: vitamin C, 39.08±1.08 mg / mL; polyphenols, (4.03±0.17)%; soluble sugars, 10.32±0.62 g / 100 g; superoxide dismutase (SOD), 13489.32±998.23 U / mL; flavonoids, (0.25-0.30)%; soluble solids, (21.82±0.52)%; total acid, 2.98±0.26 g / 100 mL; soluble protein, 2.58±0.39 mg / mL.

[0039] In some embodiments of the present invention, the preparation method of the roxburghii extract includes: using fresh roxburghii fruit as raw material, preparing juice / pulp by physical methods, and then removing a certain amount of water through a concentration process to prepare concentrated juice / pulp with the volume of the original juice reduced by more than 50%.

[0040] In a second aspect of the embodiments of the present invention, the present invention provides a method for preparing cured meat, comprising: mixing meat with a roxburghii extract and subjecting the mixture to ultra-high pressure treatment to obtain the cured meat.

[0041] The inventors found that meat is mixed with roxburghii extract for pickling, which can effectively inhibit the degradation of nutrients or the effect of corruption microorganisms during the storage and processing of meat, thereby reducing the generation of oxidative odors such as aldehydes and acids, and by stabilizing the protein structure of meat, inhibiting the formation of carbonyls and the loss of sulfhydryl groups during protein degradation oxidation / denaturation, significantly improving the sensory quality, nutritional value and safety of meat, and extending the shelf life. Non-thermal ultra-high pressure treatment is coordinated with it. On the one hand, the high-pressure environment is conducive to the penetration of roxburghii extract in meat tissue, and on the other hand, the adverse effects of corruption microorganisms on meat flavor can be reduced after ultra-high pressure treatment. In addition, high-pressure treatment is also conducive to activating functional active substances in roxburghii extract. Thus, the generation of odor in meat can be effectively delayed, the storage period of meat can be extended, and good flavor can be maintained.

[0042] In some embodiments of the present invention, the amount of the roxburghii extract added is 0.25-0.6% of the total weight of the meat.

[0043] This can effectively delay the generation of odor in meat and extend the shelf life of meat.

[0044] As an example, the content of the sea buckthorn extract is 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5%, 0.55%, 0.6%, etc., of the total mass of the meat.

[0045] In some embodiments of the present invention, the pressure of the ultra-high pressure treatment is 300-600 MPa and the time is 3-10 min.

[0046] Thereby, the penetration of the roxburghii extract into the meat tissue can be further promoted, delaying the generation of odor in the meat.

[0047] As an example, the pressure is 300 MPa, 350 MPa, 400 MPa, 450 MPa, 500 MPa, 550 MPa, 600 MPa, etc.

[0048] As an example, the times are 3 min, 4 min, 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, etc.

[0049] In some embodiments of the present invention, the ultra-high pressure treatment further includes vacuum treatment, and the vacuum treatment includes: mixing the meat with the roxburghii extract and then vacuum packaging.

[0050] According to the embodiments of the present invention, vacuum packaging helps to maintain the quality of food, and the tenderness and flavor of meat products can be improved after ultra-high pressure treatment, thereby improving the safety of food, extending the shelf life, and maintaining the flavor and nutrition of food.

[0051] In some embodiments of the present invention, before mixing the meat with the roxburghii extract, the meat is also pre-processed, and the pre-processing includes washing and cutting the meat.

[0052] In some embodiments of the present invention, the size of the cut pieces is (1-6) cm×(1-6) cm×(1-7) cm. Thus, the meat is cut into the shape required for later application, which is convenient for later application and further improves the contact and mixing effect between the meat and the roxburghii extract, promotes the penetration of the roxburghii extract in the meat tissue, and delays the generation of odor in the meat.

[0053] In some embodiments of the present invention, the cleaning further includes blanching, which turns the meat into cooked meat and can be made into pre-cooked meat.

[0054] The scheme of the present invention will be explained below in conjunction with the embodiments. It will be appreciated by those skilled in the art that the following embodiments are only used to illustrate the present invention and should not be considered as limiting the scope of the present invention. Where specific techniques or conditions are not indicated in the embodiments, the techniques or conditions described in the literature in this area or the product specifications are used. The reagents or instruments used are not indicated by the manufacturer and are all conventional products that can be obtained commercially.

[0055] Embodiment 1:

[0056] (1) Raw materials: Freshly slaughtered pork belly with alternating fat and lean parts, carefully trimmed into strips.

[0057] (2) Cleaning: Use running water to rinse the blood and foreign matter on the surface of the pork belly.

[0058] (3) Blanching: Put the cleaned pork belly into a pot, add cold water of 120% of the weight of the pork, make the water cover the surface of the pork belly, use an induction cooker with a power of 2200W to heat, and keep this heating state for 10 minutes.

[0059] (4) Cutting into cubes: trim the blanched pork belly, remove irregular parts, and cut it into cubes of 3×3×4 cm in size.

[0060] (5) Add marinade: accurately weigh braised pork seasoning according to 20% of the weight of pork, and then add the roxburghii extract. The amount of roxburghii extract added is 0.25% of the total weight of pork.

[0061] (6) Ultrahigh pressure pickling: The meat to which the sea buckthorn extract and braised pork seasoning have been added is first vacuum-packed and then ultrahigh pressure treated in an ultrahigh pressure device at a pressure of 400 MPa for 4 min.

[0062] Embodiment 2:

[0063] The difference between Example 2 and Example 1 is that the added amount of the roxburghii extract in Example 2 is 0.40%.

[0064] Embodiment 3:

[0065] The difference between Example 3 and Example 1 is that the amount of the roxburghii extract added in Example 3 is 0.6%.

[0066] Comparative Example 1:

[0067] The difference between Comparative Example 1 and Example 1 is that the amount of the roxburghii extract added in Comparative Example 1 is 0.

[0068] Comparative Example 2:

[0069] The difference between Comparative Example 2 and Example 1 is that the added amount of the roxburghii extract in Comparative Example 2 is 0.7%.

[0070] Comparative Example 3:

[0071] The difference between Comparative Example 3 and Example 1 is that the added amount of the roxburghii extract in Comparative Example 3 is 0.12%.

[0072] Comparative Example 4:

[0073] (1) Raw materials: Use fresh pork tenderloin and remove the fascia at the edges.

[0074] (2) Cleaning: Use running water to rinse the blood and foreign matter on the surface of the pork tenderloin.

[0075] (3) Cutting: Cut it into slices with a size of about 5 cm in length × 5 cm in width × 5 mm in thickness.

[0076] (4) Marinating: The meat slices were divided into five groups and treated as follows: Group 1: blank control; Group 2: adding 0.1% of the total mass of the meat slices with the roxburghii extract, mixing evenly and marinating; Group 3: 300 MPa ultrahigh pressure treatment for 10 min; Group 4: adding 0.1% of the total mass of the meat slices with the roxburghii extract, mixing evenly, vacuum packaging and then conducting 300 MPa ultrahigh pressure treatment for 10 min; Group 5: adding 0.1% of the total mass of the meat slices with the roxburghii extract, mixing evenly and marinating for about 3 h, vacuum packaging and then conducting 300 MPa ultrahigh pressure treatment for 10 min; After the five groups were treated, the sealed bags were placed in a refrigerator at 4°C for 6 days, and samples were taken every day to monitor the flavor and nutritional status of the meat.

[0077] Pork quality testing

[0078] 1. Test methods

[0079] (1) Oxidation index test:

[0080] The prepared pork was refrigerated for 7 days and then crushed to measure the oxidation indexes of the pork, including the thiobarbituric acid TBA value (GB 5009.181-2016), carbonyl value, and sulfhydryl value. Among them, thiobarbituric acid (TBA) is an indicator of the degree of fat oxidation in meat products. The higher the TBA, the higher the degree of fat oxidation; the carbonyl value and sulfhydryl value are indicators of the degree of protein oxidation; the trend of the carbonyl value and sulfhydryl value with the addition of the roxburghii extract was fitted, and the following was obtained:

[0081] Y (thiol value) = 8.15X (amount of roxburghii extract added / %) + 21.46, R 2 =0.8230

[0082] Y (carbonyl value) = -1.42X (amount of roxburghii extract added / %) + 4.68, R 2 =0.7702

[0083] (2) Texture analysis:

[0084] The prepared pork was refrigerated for 3 days and then cut into small pieces of 1cm×1cm×1cm. The texture of the fat and lean parts of the pork was analyzed using a texture analyzer.

[0085] (3) Analysis of volatile substances:

[0086] The volatile substances of the pork of Example 5 and Comparative Example 1 were analyzed by gas chromatography-mass spectrometry, and the key flavor substances of the pork during storage were identified by the odor activity value (OAV). OAV>1 indicates that people can smell the odor, and the larger the OAV value, the stronger the sensory perception of the odor.

[0087] (4) Colony count test:

[0088] The total colony count of the pork of Example 5 and Comparative Example 1 was determined, and a logarithmic relationship diagram between storage time (days) and total colony count (CFU / g) was drawn.

[0089] (5) Juice loss rate test:

[0090] Determine the total mass of the sealed bag and the sample therein, open the sealed bag and wipe it dry to determine the mass of the sealed bag, determine the mass of the meat block, and the juice loss rate can be calculated using the following formula:

[0091] Juice loss rate = [1-m3 / (m1-m2)] × 100%

[0092] In the formula, m1 is the total mass of the sealed bag and the sample therein, m2 is the mass of the sealed bag, and m3 is the mass of the meat slice.

[0093] (6) Flavor quality test:

[0094] After the prepared braised pork was refrigerated for 3 days, the effect of the present invention on the flavor quality of the braised pork was evaluated by sensory analysis. The braised pork was steamed for 10 minutes before tasting, kept warm, and tasted within 60 minutes. The evaluators scored based on aroma, mouthfeel, taste, and overall preference.

[0095] 2. Test results

[0096] After testing, the effects of different addition amounts of sea buckthorn extract on pork oxidation indicators are shown in Table 1.

[0097] Table 1 Effects of different addition amounts of roxburghii extract on pork oxidation indexes

[0098]

[0099] As can be seen from Table 1, compared with Comparative Example 1, Examples 1 to 3 can significantly inhibit pork fat oxidation due to the addition of Rosa roxburghii extract. Moreover, with the increase in the amount of Rosa roxburghii extract added (0-0.50%), the TBA value of pork showed a downward trend, the carbonyl value of pork showed a significant downward trend (p<0.05), and the sulfhydryl value showed a significant upward trend (p<0.05). In Comparative Example 2, due to the excessive addition of Rosa roxburghii extract, the test results were almost the same as those in Example 3, indicating that excessive addition would cause unnecessary waste of additives. In Comparative Example 3, due to the low addition of Rosa roxburghii extract, its effect of inhibiting pork fat oxidation was worse than that of the embodiment. Thus, it is shown that Rosa roxburghii extract can effectively inhibit pork protein oxidation.

[0100] After testing, the effects of different addition amounts of sea buckthorn extract on pork texture indicators are shown in Table 2.

[0101] Table 2 Effects of different addition amounts of roxburghii extract on pork texture

[0102]

[0103]

[0104] As can be seen from Table 2, compared with Comparative Example 1 without adding the roxburghii extract, the pork in Examples 1 to 3 has better texture characteristics such as hardness, chewiness, and resilience due to the addition of 0.25% to 0.60% roxburghii extract. In Comparative Example 2, too much roxburghii extract was added, but the test results were almost the same as those in Example 3, indicating that excessive addition would cause unnecessary waste of additives. In Comparative Example 3, due to the low addition of roxburghii extract, the effect of pork texture was worse than that of the embodiment. Therefore, it is shown that the roxburghii extract of the present invention will not have an adverse effect on the taste and quality of pork.

[0105] After testing, the odor activity values ​​of some characteristic flavor volatile substances of the pork of Example 3 and Comparative Example 1 during storage are shown in Table 3.

[0106] Table 3 Odor activity values ​​of some characteristic flavor volatile substances of Example 3 and Comparative Example 1 during storage

[0107]

[0108] As shown in Table 3, during storage, the pork flavor of Example 3 was significantly improved compared with that of Comparative Example 1, and the odor components were significantly reduced compared with Comparative Example 1. Therefore, it is shown that the method of the present invention for pickling meat using ultrahigh pressure combined with roxburghii extract can effectively improve the flavor of meat and reduce the generation of odor.

[0109] After testing, the total number of colonies in pork of Example 3 and Comparative Example 1 is compared as shown in the figure below. Figure 1 As shown. Figure 1 It can be seen that as the storage time increases, the total number of colonies in the pork samples of Example 3 and Comparative Example 1 gradually increases. 5 The pork of comparative example 1 had a shelf life of 6 days, while the pork of embodiment 3 of the present invention had a shelf life of 21 days. The storage period of the pickled pork of the present invention was extended by 15 days compared with the traditional pickled pork without adding sea buckthorn extract. Figure 1 Middle: C represents the pork of Comparative Example 1, and H represents the pork marinated with the roxburghii extract combined with non-thermal high pressure treatment.

[0110] After testing, the effects of different addition amounts of roxburghii extract on the flavor quality of braised pork were shown in Figure 2 .Depend on Figure 2 It can be seen that compared with Comparative Example 1, there is no significant difference in aroma, taste, flavor and overall preference of the pork of Examples 1 to 3, indicating that the addition of this dose of sea buckthorn extract does not affect the subsequent processing and cooking flavor experience of pork.

[0111] The test results of Comparative Example 4 are as follows Figure 3 As shown, the test found that as the storage time increased, the fourth group of ultra-high pressure assisted pickling and the fifth group of ultra-high pressure treatment after pickling had significantly higher oxidation inhibition and bacterial production inhibition effects than the second group of pickling with only roxburghii extract, the third group of ultra-high pressure treatment, and the first group of blank control. This shows that the pickling method of roxburghii extract combined with ultra-high pressure treatment is indispensable for improving the flavor of meat and extending the shelf life of meat. Combined with the loss rate of pork juice during storage, the loss rate of the fourth group of ultra-high pressure assisted pickling was much lower than that of the fifth group of ultra-high pressure treatment after pickling.

[0112] Therefore, it is shown that the meat pickling method using the roxburghii extract combined with ultra-high pressure treatment of the present invention can effectively improve the flavor of meat, delay the generation of odor in meat, and extend the shelf life of meat.

[0113] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0114] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A pickled meat, characterized in that: The pickled meat comprises a roxburgh roxburgh extract, and the content of the roxburgh roxburgh extract is 0.25-0.6% of the total weight of the meat.

2. The cured meat according to claim 1, characterized in that The meat includes pork.

3. The cured meat according to claim 1 or 2, characterized in that: The meat is raw meat or cooked meat.

4. The cured meat according to any one of claims 1 to 3, characterized in that The roxburgh roxburgh extract is derived from natural roxburgh ... fruit.

5. A method for preparing pickled meat, characterized in that: include: The meat is mixed with the roxburghii extract and subjected to ultra-high pressure treatment to obtain cured meat.

6. The method according to claim 5, characterized in that The added amount of the roxburghii extract is 0.25-0.6% of the total weight of the meat.

7. The method according to claim 5 or 6, characterized in that: The ultra-high pressure treatment is performed at a pressure of 300 to 600 MPa and lasts for 3 to 10 minutes.

8. The method according to any one of claims 5 to 7, characterized in that: The ultra-high pressure treatment also includes vacuum treatment, and the vacuum treatment includes: mixing the meat with the roxburghii extract and then vacuum packaging.

9. The method according to claim 5, characterized in that Before the meat is mixed with the roxburghii extract, the method further includes: pre-treating the meat, wherein the pre-treatment includes washing and cutting the meat.

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