Fresh-keeping method for beef gelatin controlled atmosphere synergistic partial freezing storage

Abstract

The invention discloses a fresh-keeping method of beef gelatin by controlled atmosphere synergistic partial freezing storage, which is characterized by comprising the following steps: processing frozen beef into beef gelatin; the beef gelatin is subpackaged and put into packaging bags, the packaging bags are filled with mixed gas containing 60-70% of O2, 25% of CO2 and 5-15% of N2 by volume percent through a modified atmosphere packaging machine, the sum of the volume percent of all the components is 100%, the ratio of the gram number of the beef gelatin to the milliliter number of the mixed gas is 1: 1, and the packaging bags are sealed; the partial freezing storage condition is-3 to-1 DEG C, and the relative humidity is 89-93% RH. The invention relates to a fresh-keeping method for beef gum controlled atmosphere and partial freezing storage, which comprises the following steps: through the synergistic effect of high-oxygen controlled atmosphere packaging of 60-70% of O2, 25% of CO2 and 5-15% of N2 and a partial freezing technology at the temperature of-3 to-1 DEG C, O2 is utilized to maintain the bright red color of beef gum myoglobin, the proliferation of aerobic microorganisms is effectively inhibited through CO2, and meanwhile, partial moisture forms fine ice crystals under the partial freezing condition; the enzyme activity and the fat oxidation rate are obviously reduced, and the fresh-keeping period is prolonged by 10-14 days compared with that of a single technology.

Description

Technical Field

[0001] The invention belongs to the technical field of fresh-keeping, and relates to a fresh-keeping method of beef gelatin by gas-controlled coordinated micro-freezing storage. Background Art

[0002] As a high-protein animal food, beef is very susceptible to quality deterioration during processing, storage and circulation due to microbial proliferation, fat oxidation and myoglobin browning. Although traditional preservation technologies such as conventional freezing (below -18°C) can extend the shelf life, excessive ice crystal formation can easily damage the muscle tissue structure and cause serious juice loss after thawing; while ordinary refrigeration (0-4°C) can only maintain a commercial shelf life of 3-5 days, which is difficult to meet the needs of modern cold chain logistics.

[0003] In recent years, Modified Atmosphere Packaging (MAP), as a physical preservation technology, inhibits the growth of microorganisms and slows down the oxidation process by adjusting the gas composition in the package, such as O2, CO2, N2, etc., thereby improving the preservation effect of food. At the same time, micro-freezing technology (-3℃ to -1℃), as a new preservation method between refrigeration and freezing, can extend the shelf life of food while maintaining its original quality. Under micro-freezing conditions, the water molecules in the food are in a partially frozen state, which can effectively inhibit the activity of microorganisms and reduce the damage of ice crystals to the cell structure, thereby maintaining the flavor and texture of the food. However, it is often difficult to achieve the ideal preservation effect by using modified atmosphere packaging or micro-freezing technology alone, and the traditional preservation ratio is not suitable for beef gelatin storage.

[0004] Beef gelatin is a product made from beef processed into minced meat. Although there are reports on the research of modified atmosphere packaging or micro-freezing preservation technology for beef, there are few studies on the modified atmosphere and micro-freezing storage preservation method for beef gelatin. Therefore, it is urgent and important to develop a preservation method that can not only maintain the original quality of beef collagen but also effectively extend its shelf life. Summary of the invention

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] A method for preserving beef gelatin by gas conditioning and micro-freezing storage, comprising the following steps:

[0007] Processing frozen beef into beef glue;

[0008] The beef glue is divided into packaging bags, and a mixed gas of 60-70% O2+25% CO2+5-15% N2 by volume is filled into the packaging bags by a modified atmosphere packaging machine, the sum of the volume percentages of each component is 100%, the ratio of the grams of beef glue to the milliliters of the mixed gas is 1:1, and the packaging bags are sealed;

[0009] The slightly frozen storage conditions are -3--1℃, relative humidity 89-93%RH.

[0010] As a further solution of the present invention: the packaging bag is a polyethylene packaging bag, the size of the polyethylene packaging bag is 600-700 mm×600-700 mm, the thickness is 15-25 μm, and the permeability of the polyethylene packaging bag to carbon dioxide, oxygen, and water vapor is 0.05-0.07 ml m at 20-22°C and 89-93% relative humidity. -2 d -1 atm -1 , 0.01-0.02ml m -2 d -1 atm -1 and 5.20-5.40ml m -2 d -1 atm -1 , the density of the packaging bag is 0.80-0.90g / cm 3 .

[0011] As a further solution of the present invention: 100g of beef gelatin is divided and placed in a polyethylene packaging bag, 100ml of a mixed gas of 60% O2+25% CO2+15% N2 is filled into the polyethylene packaging bag; the size of the polyethylene film is 600mm×700mm, the thickness is 25μm, and the permeability of the polyethylene film of the polyethylene packaging bag to carbon dioxide, oxygen, and water vapor is 0.06mLm at 20-22°C and 89-93% relative humidity -2 d -1 atm -1 , 0.015mL m -2 d -1 atm -1 and 5.30 mL m -2 d -1 atm -1 , the density of the packaging bag is 0.90g / cm 3 .

[0012] As a further solution of the present invention, 150 g of beef gelatin is divided and placed in a polyethylene packaging bag, and 150 ml of a mixed gas of 65% O2+25% CO2+10% N2 is filled into the polyethylene packaging bag; the size of the polyethylene film is 600 mm×650 mm, the thickness is 15 μm, and the permeability of the polyethylene film of the polyethylene packaging bag to carbon dioxide, oxygen, and water vapor is 0.07 mL m at 20-22° C. and 89-93% relative humidity. -2 d -1 atm -1 , 0.01 mL m -2 d -1 atm-1 and 5.20 mL m -2 d -1 atm -1 , the density of the packaging bag is 0.80g / cm 3 .

[0013] As a further solution of the present invention, 200 g of beef gelatin is divided and placed in a polyethylene bag, 200 ml of a mixed gas of 70% O2+25% CO2+5% N2 is filled into the polyethylene bag, the size of the polyethylene film is 650 mm×700 mm, the thickness is 20 μm, and the permeability of the polyethylene film of the polyethylene bag to carbon dioxide, oxygen, and water vapor is 0.06 mL m at 20-22° C. and 89-93% relative humidity. -2 d -1 atm -1 , 0.015mL m -2 d -1 atm -1 and 5.40 mL m -2 d -1 atm -1 , the density of the packaging bag is 0.85g / cm 3 .

[0014] As a further solution of the present invention, processing frozen beef into beef gelatin includes dividing the frozen beef into blocks, removing fascia, and putting the beef blocks into a meat grinder equipped with a knife net and mincing them.

[0015] As a further solution of the present invention: the aperture size of the knife net is 8-10 mm.

[0016] As a further solution of the present invention: processing frozen beef into beef glue also includes putting beef ground by a meat grinder into a blender together with salt, sodium pyrophosphate, potato starch and white pepper powder for high-speed stirring to form beef glue.

[0017] As a further solution of the present invention: the mass concentration of the salt is 2-3%, the mass concentration of the sodium pyrophosphate is 0.3-0.5%, the mass fraction of the potato starch is 5-8%, the mass fraction of the white pepper powder is 0.1-0.2%, the rotation speed of the mixer is 2000-3000rpm, and the stirring time is 20-30min.

[0018] The beef gelatin products prepared according to the above-mentioned beef gelatin controlled atmosphere coordinated micro-frozen storage preservation method also belong to the protection scope of the present invention.

[0019] Beneficial effects of the present invention:

[0020] A preservation method of beef gelatin with controlled atmosphere and micro-frozen storage, through the synergistic effect of 60-70% O2+25% CO2+5-15% N2 high oxygen modified atmosphere packaging and -3--1℃ micro-freezing technology, O2 is used to maintain the bright red color of beef gelatin myoglobin, and CO2 is used to effectively inhibit the proliferation of aerobic microorganisms. At the same time, the micro-freezing conditions cause some free water in the muscle tissue to form fine ice crystals, and a dual effect is achieved through the phase change process: on the one hand, the water activity is reduced to inhibit microbial proliferation, and on the other hand, the "physical barrier effect" of ice crystals is used to slow down the degradation of myofibrillar protein, and enzyme activity passivation and lipid oxidation rate are significantly inhibited simultaneously. By accurately controlling the gas component ratio and combining it with micro-freezing technology, microbial growth can be more effectively inhibited, food quality deterioration can be slowed down, and the shelf life can be extended, so as to achieve the coordinated regulation of beef gelatin microbial safety and sensory quality, and meet consumers' high requirements for food safety and quality. According to experiments, the shelf life is extended by 10-14 days compared with a single technology. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The present invention is a flow chart of a method for preserving beef gelatin by gas conditioning and coordinated micro-freezing storage. DETAILED DESCRIPTION

[0022] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. It should be understood that the present application is not limited to the example embodiments disclosed herein. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0023] The present invention is described below by specific examples, but the present invention is not limited thereto. The experimental methods used in the following examples are conventional methods unless otherwise specified; the reagents, materials, etc. used in the following examples are all commercially available unless otherwise specified.

[0024] Example 1

[0025] 100g of beef gelatin is packed into polyethylene packaging bags, and 100ml of a mixed gas of 60% O2+25% CO2+15% N2 is filled into the polyethylene packaging bags; the size of the polyethylene film is 600mm×700mm, the thickness is 25μm, and the permeability of the polyethylene film of the polyethylene packaging bag to carbon dioxide, oxygen, and water vapor is 0.06mL m at 20-22℃ and 89-93% relative humidity. -2 d -1 atm -1 , 0.015mL m -2 d -1atm -1 and 5.30 mL m -2 d -1 atm -1 , the density of the packaging bag is 0.90g / cm 3 ;

[0026] Keep at -3--1℃, relative humidity 89-93%RH.

[0027] Example 2

[0028] 150g of beef gelatin is packed into polyethylene bags, and 150ml of a mixed gas of 65% O2+25% CO2+10% N2 is filled into the polyethylene bags; the size of the polyethylene film is 600mm×650mm, the thickness is 15μm, and the permeability of the polyethylene film of the polyethylene bag to carbon dioxide, oxygen, and water vapor is 0.07mL m at 20-22℃ and 89-93% relative humidity. -2 d -1 atm -1 , 0.01 mL m -2 d -1 atm -1 and 5.20 mL m -2 d -1 atm -1 , the density of the packaging bag is 0.80g / cm 3 ;

[0029] Keep at -3--1℃, relative humidity 89-93%RH.

[0030] Example 3

[0031] 200g of beef gelatin was packed into polyethylene bags, 200ml of a mixed gas of 70% O2+25% CO2+5% N2 was filled into the polyethylene bags, the size of the polyethylene film was 650mm×700mm, the thickness was 20μm, and the permeability of the polyethylene film of the polyethylene bag to carbon dioxide, oxygen, and water vapor was 0.06mL m at 20-22℃ and 89-93% relative humidity. -2 d -1 atm -1 , 0.015mLm -2 d -1 atm -1 and 5.40 mL m -2 d -1 atm -1 , the density of the packaging bag is 0.85g / cm 3 ;

[0032] Keep at -3--1℃, relative humidity 89-93%RH.

[0033] Comparative Example 1

[0034] The difference between this comparative example and Example 1 is that the beef gelatin is not filled with mixed gas and is placed in a refrigerated condition of -3--1°C and a relative humidity of 89-93%RH.

[0035] Comparative Example 2

[0036] The difference between this comparative example and Example 2 is that the product after inflation is tested to be free of damage and leakage and is stored under a freezing condition of 0-4°C.

[0037] Comparative Example 3

[0038] The difference between this comparative example and Example 3 is that the product after inflation is tested to have no damage or leakage and is stored under a freezing condition of -18--20°C.

[0039] Comparative Example 4

[0040] The difference between the comparative example and the example 2 is that: 150g of beef gelatin is packed into a polyethylene bag, 150ml of a mixed gas of 80% O2+20% CO2 is filled into the polyethylene bag; the size of the polyethylene film is 600mm×700mm, the thickness is 25μm, and the permeability of the polyethylene film of the polyethylene bag to carbon dioxide, oxygen, and water vapor is 0.06mL m at 20-22°C and 89-93% relative humidity. -2 d -1 atm -1 , 0.015mL m -2 d -1 atm -1 and 5.30 mL m -2 d -1 atm -1 , the density of the packaging bag is 0.90g / cm 3 .

[0041] The above embodiments and comparative examples are all prepared by the following beef gelatin preparation method, which comprises the following steps:

[0042] S1: Cut the frozen beef into 5cm×5cm×5cm blocks, remove the fascia, put the beef blocks into a meat grinder equipped with a knife net with a hole diameter of 8mm, and grind them for 60s for later use;

[0043] S2: Put the minced meat processed in S1, 2% salt, 0.4% sodium pyrophosphate, 5% potato starch, and 0.1% white pepper into a blender and stir at a speed of 3000 rpm for 20 minutes to form beef gelatin;

[0044] S3: Put the beef gelatin processed by S2 into the packaging bags of the above-mentioned specifications and package them according to the above-mentioned mixed gas ratio; seal the packaging bags, and after inflation, the products are inspected to be free of damage and leakage.

[0045] The quality of the finished beef gelatin obtained in the above-mentioned embodiment, control group and comparative example was measured.

[0046] Determination method

[0047] 1. Chromatic Aberration

[0048] After the portable colorimeter was calibrated, the redness value a* of the beef gelatin was measured at three different positions of each beef gelatin. Each beef gelatin was measured three times, and the average value was taken as the color difference value of the beef gelatin sample.

[0049] 2. Sensory evaluation

[0050] The sensory evaluation was conducted by 10 sensory assessors with professional backgrounds in culinary food. They were trained according to GB / T22210-2008 "Standards for Sensory Evaluation of Meat and Meat Products" before the evaluation. The sensory evaluation was based on a percentage system, and the lowest and highest scores were removed to take the average. The beef gelatin samples were unpacked and placed on separate white ceramic plates. When evaluating different samples, the team members were required to be in separate spaces to reduce the impact of human communication. The evaluation criteria are shown in Table 1:

[0051] Table 1 Sensory evaluation of beef gelatin

[0052]

[0053] 3. Total colony count

[0054] Mix 5g beef gelatin sample with 50ml 0.90% sodium chloride solution, shake well, and then dilute with sterile saline to the appropriate concentration. Take 1ml of the appropriate dilution and place it on a sterile plate, add an appropriate amount of plate count agar. After culturing at 37±0.5℃ for 48h, count the attractive cells, and the results are expressed as 1gCFU / g. Take 5 portions of beef gelatin for measurement and take the average value.

[0055] Measurement results

[0056] The storage time is 21 days, during which performance tests are conducted every 3 days. The test results are shown in the following table:

[0057] The results of beef gelatin a* values ​​under different storage conditions are shown in Table 2:

[0058] Table 2 a* values ​​of beef gelatin under different storage conditions

[0059]

[0060] As can be seen from Table 2, the experimental data show that with the extension of time, the a* values ​​of the beef gelatin of Examples 1 to 3 and Comparative Examples 1 to 4 all show a downward trend, but the redness value decrease rate of the comparative examples without mixed gas filling / refrigeration / freezing / without nitrogen filling is significantly higher than that of the embodiments.

[0061] The example groups can better maintain the bright red color of the beef glue during storage and slow down the rate at which the color of the beef glue darkens. Comparative Example 1 is not filled with mixed gas, and the redness value deteriorates the fastest. This is because the myoglobin is more easily oxidized due to the lack of gas protection. Example 1 effectively slows down the oxidation process through gas mixing. Comparative Example 2 is a refrigerated environment, and Comparative Example 4 is a beef glue that is not filled with N2. The quality deterioration rate is also relatively fast. This is because the refrigeration temperature (0-4°C) cannot completely inhibit enzymatic reactions and microbial activities, and the lack of N2 accelerates fat oxidation. Comparative Example 3 is a frozen environment. Due to the large volume of ice crystals, the integrity of the muscle fibers is destroyed, resulting in severe juice loss after thawing.

[0062] Therefore, the slightly frozen storage in Examples 1 to 3 makes the ice crystals formed by beef gelatin smaller in volume, which can better maintain the original quality characteristics and effectively delay the color deterioration and quality decline of beef gelatin. This storage method not only maintains the bright red color and good texture of the product, but also achieves the complete retention of nutrients, providing a revolutionary solution for the industrial storage of beef gelatin products.

[0063] The sensory scores of beef gelatin under different storage conditions are shown in Table 3:

[0064] Table 3 Sensory scores of beef gelatin under different storage conditions

[0065]

[0066] As can be seen from Table 3, the experimental data show that with the passage of time, the sensory scores of the beef gelatin of Examples 1 to 3 and Comparative Examples 1 to 4 all showed a significant decline, but the quality deterioration rate of the example group was significantly lower than that of the comparative example group.

[0067] The sensory scores of Comparative Example 1 without mixed gas, Comparative Example 2 refrigerated environment, Comparative Example 3 frozen environment and Comparative Example 4 mixed gas without N2 decreased significantly, while the sensory scores of Examples 1 to 3 were always maintained above the acceptable threshold by optimizing the storage conditions. This fully demonstrates that the lack of mixed gas, traditional refrigeration, freezing environment and lack of nitrogen in the mixed gas will have a negative impact on the sensory quality of beef glue. The embodiment group effectively delayed the quality fission of beef glue by filling a mixed gas with a specific ratio and combining it with micro-frozen storage technology. Micro-frozen storage technology precisely controls the temperature so that the volume of ice crystals formed by beef glue during storage is significantly smaller than that under freezing conditions, reducing the mechanical damage of ice crystals to muscle fibers. Experimental data show that the average diameter of ice crystals formed under micro-frozen conditions is only 5-10μm, while the diameter of ice crystals under freezing conditions can reach hundreds of microns. This tiny difference in ice crystal volume directly determines the juice retention rate and texture recovery ability of beef glue after thawing.

[0068] Therefore, through the correlation analysis between the sensory score and the a* value, it was found that the beef glue of the embodiment group not only maintained a good color and texture under the protection of micro-freezing and mixed gas, but also significantly improved the retention rate of its flavor substances and nutrients. The filling of mixed gas plays a key role in inhibiting oxidation reactions and microbial reproduction. The CO2 in the mixed gas can effectively inhibit the growth of microorganisms such as psychrophilic bacteria, while the appropriate amount of O2 helps to maintain the stability of myoglobin and prevent it from being over-oxidized to metmyoglobin. The filling of the mixed gas with an optimized ratio and combined with the micro-freezing storage technology significantly extended the shelf life of the beef glue by synergistically controlling ice crystal formation, oxidation reactions and microbial reproduction, while maintaining its excellent sensory quality and nutritional value. This technical combination provides an innovative solution for the industrial production and storage of beef glue products.

[0069] The results of the total bacterial count of beef gelatin under different storage conditions are shown in Table 4:

[0070] Table 4 Total number of beef gelatin colonies under different storage conditions

[0071]

[0072] As can be seen from Table 4, the experimental data show that as time goes by, the total number of beef gelatin colonies in Examples 1 to 3 and Comparative Examples 1 to 4 shows an upward trend during storage, but the growth rate of the Example group is significantly lower than that of the Comparative Example group. Although the number of colonies in the frozen environment of Comparative Example 3 is significantly lower than that of other groups, this is because the metabolic activity of microorganisms is greatly restricted under frozen conditions. However, combined with the a* value and sensory perception of beef gelatin, the frozen environment is not the best storage environment.

[0073] The total number of colonies in Example 1 without mixed gas, Example 2 in refrigerated environment, Example 3 in frozen environment, and Example 4 in mixed gas without N2 increased slowly at the beginning of storage. This is mainly because a large number of microorganisms are in the adaptation period, and their growth and reproduction are inhibited by low temperature or gas environment. The rate of increase of the total number of colonies in Example 1 is slower than that in Example 1, and there is no significant difference in the rate of increase of the total number of colonies in Example 2 compared with Comparative Examples 2 and 4. The rate of increase of the total number of colonies in Example 3 is slower than that in Comparative Example 3. The number of colonies in Examples 1 to 3 is always maintained at an acceptable level during the storage period, which shows that the filling of mixed gas and slightly frozen storage effectively inhibit the growth and reproduction of microorganisms through synergistic effects, and prolong the quality fission period and shelf life of beef glue.

[0074] Therefore, the injection of a mixed gas with a specific ratio significantly changes the living environment of microorganisms. High concentrations of O2 can effectively inhibit the growth of Gram-negative bacteria and psychrophilic bacteria, while an appropriate amount of CO2 can maintain the oxidation state of the meat surface and prevent the excessive growth of anaerobic bacteria. The injection of a mixed gas with an optimized ratio and combined with micro-freezing storage technology causes the moisture in the beef gelatin to form fine ice crystals (5-10μm in diameter), reducing the mechanical damage of ice crystals to the cell membrane. The injection of a mixed gas with an optimized ratio and combined with micro-freezing storage technology significantly extends the shelf life of beef gelatin by synergistically controlling the growth and reproduction of microorganisms, ice crystal formation and oxidation reactions, while maintaining its excellent sensory quality and nutritional value. This technical combination provides an innovative solution for the industrial production and storage of beef gelatin products.

[0075] In summary, from the contents of Tables 2, 3 and 4 above, it can be seen that the redness value and sensory evaluation of the embodiment are better than those of the comparative example, and the total colony count grows slowly. This is because the high concentration of oxygen can fully combine with myoglobin to form oxymyoglobin, which significantly extends the shelf life of the beef gelatin; the slightly frozen storage makes the ice crystals formed by the beef gelatin smaller in volume, which can better maintain the original quality characteristics and significantly improve the sensory organs.

[0076] 60-70% O2+25% CO2+5-15% N2 modified atmosphere packaging and -3--1℃ slightly frozen storage can effectively control the color, sensory quality and total colony count during storage, extending the shelf life of beef gelatin by 8-12 days.

[0077] The embodiments of the present invention have been described above, and the above description is exemplary, not exhaustive, and is not limited to the disclosed embodiments. Many modifications and changes will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments.

[0078] The above description of the disclosed embodiments enables those skilled in the art to implement or use the present application. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to the embodiments shown herein, but will conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preserving beef gelatin by gas conditioning and micro-freezing storage, characterized in that the steps include: Processing frozen beef into beef glue; The beef glue is divided into packaging bags, and a mixed gas of 60-70% O2+25% CO2+5-15% N2 by volume is filled into the packaging bags by a modified atmosphere packaging machine, the sum of the volume percentages of each component is 100%, the ratio of the grams of beef glue to the milliliters of the mixed gas is 1:1, and the packaging bags are sealed; The slightly frozen storage conditions are -3--1℃, relative humidity 89-93%RH.

2. The method for preserving beef gelatin by controlled atmosphere and slightly frozen storage according to claim 1, characterized in that: The packaging bag is a polyethylene packaging bag, the size of the polyethylene packaging bag is 600-700 mm×600-700 mm, the thickness is 15-25 μm, and the permeability of the polyethylene packaging bag to carbon dioxide, oxygen and water vapor is 0.05-0.07 ml m at 20-22° C. and 89-93% relative humidity. -2 d -1 atm -1 , 0.01-0.02ml m -2 d -1 atm -1 and 5.20-5.40ml m -2 d -1 atm -1 , the density of the packaging bag is 0.80-0.90g / cm 3 .

3. The method for preserving beef gelatin by controlled atmosphere and slightly frozen storage according to claim 2, characterized in that: 100g of beef gelatin is packed into polyethylene packaging bags, and 100ml of a mixed gas of 60% O2+25% CO2+15% N2 is filled into the polyethylene packaging bags; the size of the polyethylene film is 600mm×700mm, the thickness is 25μm, and the permeability of the polyethylene film of the polyethylene packaging bag to carbon dioxide, oxygen, and water vapor is 0.06mL m at 20-22℃ and 89-93% relative humidity. -2 d -1 atm -1 , 0.015mL m -2 d -1 atm -1 and 5.30 mL m -2 d -1 atm -1 , the density of the packaging bag is 0.90g / cm 3 .

4. The method for preserving beef gelatin by controlled atmosphere and slightly frozen storage according to claim 2, characterized in that: 150g of beef gelatin is packed into polyethylene bags, and 150ml of a mixed gas of 65% O2+25% CO2+10% N2 is filled into the polyethylene bags; the size of the polyethylene film is 600mm×650mm, the thickness is 15μm, and the permeability of the polyethylene film of the polyethylene bag to carbon dioxide, oxygen, and water vapor is 0.07mL m at 20-22℃ and 89-93% relative humidity. -2 d -1 atm -1 , 0.01mLm -2 d -1 atm -1 and 5.20 mL m -2 d -1 atm -1 , the density of the packaging bag is 0.80g / cm 3 .

5. The method for preserving beef gelatin by controlled atmosphere and slightly frozen storage according to claim 3, characterized in that: 200g of beef gelatin was packed into polyethylene bags, 200ml of a mixed gas of 70% O2+25% CO2+5% N2 was filled into the polyethylene bags, the size of the polyethylene film was 650mm×700mm, the thickness was 20μm, and the permeability of the polyethylene film of the polyethylene bag to carbon dioxide, oxygen, and water vapor was 0.06mL m at 20-22℃ and 89-93% relative humidity. -2 d -1 atm -1 , 0.015mLm -2 d -1 atm -1 and 5.40 mL m -2 d -1 atm -1 , the density of the packaging bag is 0.85g / cm 3 .

6. The method for preserving beef gelatin by controlled atmosphere storage in combination with micro-frozen storage according to any one of claims 1 to 5, characterized in that: Processing frozen beef into beef gelatin includes dividing the frozen beef into blocks, removing fascia, and grinding the beef blocks in a meat grinder equipped with a knife net.

7. The method for preserving beef gelatin by controlled atmosphere and slightly frozen storage according to claim 6, characterized in that: The aperture size of the knife net is 8-10 mm.

8. The method for preserving beef gelatin by controlled atmosphere and slightly frozen storage according to claim 7, characterized in that: Processing the frozen beef into beef glue also includes putting the ground beef in a meat grinder into a blender together with salt, sodium pyrophosphate, potato starch, and white pepper powder and blending them at high speed to form beef glue.

9. The method for preserving beef gelatin by controlled atmosphere and slightly frozen storage according to claim 8, characterized in that: The mass concentration of the salt is 2-3%, the mass concentration of the sodium pyrophosphate is 0.3-0.5%, the mass fraction of the potato starch is 5-8%, the mass fraction of the white pepper powder is 0.1-0.2%, the rotation speed of the mixer is 2000-3000 rpm, and the stirring time is 20-30 min.

10. The beef gelatin product prepared according to the beef gelatin modified atmosphere coordinated micro-frozen storage preservation method according to any one of claims 1 to 9.

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