Storage fresh-keeping gas and fresh-keeping method for cooked food products

Abstract

The invention discloses cooked food product storage fresh-keeping gas which comprises inert gas and reducing gas, and the volume ratio of the inert gas to the reducing gas is 1: (1-9). The inert gas is one or more of N2, CO2, He, Ne and Ar; the reducing gas is one or more of CO, H2 and CH4. The invention also discloses a use method of the fresh-keeping gas. The fresh-keeping gas can greatly prolong the shelf life of food under the condition that the food quality is not changed, is suitable for storage and fresh-keeping in cooked food products, and greatly extends the transportation radius.

Description

Technical Field

[0001] The invention belongs to the technical field of food preservation, and in particular relates to a storage and preservation gas for cooked food products and a preservation method. Background Art

[0002] Cooked food products (such as Daokou roast chicken, cooked beef, cooked lamb) and pre-prepared foods are rich in protein and water, and are prone to problems such as microbial reproduction, oxidation and spoilage during storage, resulting in a short shelf life, waste of resources and food safety hazards. The current mainstream preservation technologies include modified atmosphere packaging (MAP), low-temperature refrigeration, and the addition of preservatives, but they still have defects such as high equipment costs and high energy consumption, and have significant limitations. The defects of existing controlled atmosphere preservation technologies are: 1. Oxygen residual problem: Conventional controlled atmosphere technology delays oxidation by reducing the oxygen content (usually controlled below 2%), but residual oxygen will still cause fat oxidation and the growth of aerobic bacteria, causing food discoloration, odor and corruption; 2. Anaerobic environment risks: Completely removing oxygen may promote the reproduction of anaerobic bacteria (such as Clostridium), increasing food safety risks; 3. Single gas component: Existing technologies mostly rely on a single inert gas (such as N 2 , CO 2 ) or simple mixed gases (such as CO 2 / O 2 ), the inhibitory effect on complex spoilage mechanisms is limited. For example, patent CN107372779A uses high concentration oxygen (50-70%), which inhibits anaerobic bacteria but accelerates fat oxidation, significantly weakening the preservation effect.

[0003] In comparison, although there are several reports on the technology of using reducing gas for storage and preservation, many of them remain in the laboratory stage, and there are few technologies that can be applied on a large scale. In the invention patent of a method for preserving toona sinensis sprouts (CN105767153A), a preservative liquid is sprayed on the toona sinensis sprouts, and then H 2 (Concentration 85-90%) for preservation. The invention can play the preservation function of the preservation liquid, using a light-proof preservation bag, and every 10 days to spray once and then seal, and H 2 It only provides an oxygen-deficient or oxygen-free environment for the preservation of Chinese toon sprouts, thereby reducing the microbial fermentation of Chinese toon sprouts. In the actual production process, the application scope is small, and the preservation bacterial liquid is used, which increases the difficulty of operation and the risk and hidden danger of introducing exogenous microorganisms. In addition, the storage process still needs to be replaced or / and supplemented, which is a cumbersome operation process and has harsh environmental conditions, which is not conducive to engineering application. A tofu preservation gas and its preparation method and preparation device (CN107261969A) invention patent, CO 2 , CH 4 , H 2O and CO are mixed in a volume ratio of 50000-150000:5-10:10-20:10-20, and N 2 (85-95%) is used as diluent gas to form fresh-keeping gas. In the specific implementation process, its CO 2 The actual concentration is about 5-15%, CH 4 The actual concentrations of CO and CO are 1.5-3ppm and 3-6ppm respectively. If the concentration is too low, the functional gas cannot play its due role and even has no inhibitory effect. At the same time, the concentration of gaseous water is also about 3-6ppm, which is a very dry value for the components. It is a very difficult operation to achieve even in a professional laboratory. The preparation cost is very high and cannot be implemented industrially. 2 The concentration is high, and it has a strong oxidizing effect, while CO and H 2 The concentration of CO is maintained at about 50-100 ppm, which is too low. This seriously weakens the inhibitory function of other functional gases on fresh meat and greatly weakens the fresh-keeping effect of fresh meat. 2 and N 2 It is a normal inert component, CO 2 The concentration is too high, and during the preservation of semi-dried yellow croaker, the corruption process will also produce a large amount of CO 2 , causing serious bulging and damage to the packaging, resulting in storage failure, and O 2 Higher concentrations will also have serious adverse effects on fresh-keeping products, greatly reducing the expected fresh-keeping effect; at the same time, the scope of use of this patent is relatively small, which is not conducive to the engineering of the technology.

[0004] With the rapid growth of the prepared food market, there is an urgent need for a low-cost, efficient and room temperature storage preservation method. Summary of the invention

[0005] The purpose of the present invention is to provide a fresh-keeping gas for storing cooked food products that can ensure food quality, and to provide a method for preserving food products using the fresh-keeping gas.

[0006] To achieve the above object, the present invention adopts the following technical solutions:

[0007] A fresh-keeping gas for storing cooked food products, comprising an inert gas and a reducing gas, wherein the volume ratio of the inert gas to the reducing gas is 1:(1-9);

[0008] The inert gas is N 2 , CO 2, one or more of He, Ne, Ar;

[0009] The reducing gas is CO, H 2 , CH 4 One or more of the .

[0010] In order to achieve a better preservation effect, preferably, the volume ratio of the inert gas to the reducing gas is 1:(1-4).

[0011] Furthermore, the volume ratio of the inert gas to the reducing gas is 1:(2-2.5).

[0012] Preferably, the inert gas is N 2 and CO 2 Composition, N 2 and CO 2 The volume ratio is (2-3):1.

[0013] Preferably, the reducing gas is CO, H 2 , CH 4 Composition, including CO, H 2 and CH 4 The volume ratio is (1.5-4):(1.5-4):1.

[0014] Preferably, the reducing gas is composed of CO, H2, and CH4, wherein CO, H2 and CH 4 The volume ratio is (2-3):(2-3):1.

[0015] To ensure safety, the inert gas and reducing gas are both medical grade or food grade gases.

[0016] The above-mentioned method for preserving cooked food products with gas comprises the following steps: 2 Under the condition that the volume percentage is less than 2%, the fresh-keeping gas of claims 1-7 can be filled and packaged, and the volume ratio of the fresh-keeping gas to the cooked food product is (0.5-2):1.

[0017] The inert gas in the present invention has very stable chemical properties and does not participate in the chemical reaction of the storage and preservation process. It mainly plays the function of the equilibrium component, while the reducing gas can play a certain reducing role in food preservation to ensure that the food is not oxidized. The combination of inert gas and reducing gas can improve the effect of food preservation. In addition, although the fresh-keeping gas of the present invention does not contain O 2 However, O will not be completely removed during production. 2 Exclusion is actually to exclude the system O 2 It is a very difficult operation to completely eliminate it or even reduce it to below 2%. The results of many experiments show that as long as O2 The volume percentage can be controlled below 2% to achieve the corresponding preservation effect, while reducing the investment in equipment for system storage and effectively reducing energy consumption in the production process; the fresh-keeping gas of the present invention can greatly extend the shelf life of food while ensuring the quality of food, is suitable for storage and preservation in cooked food products, and greatly extends the transportation radius. DETAILED DESCRIPTION

[0018] The present invention is further explained below in conjunction with embodiments, but the protection scope of the present invention is not limited thereto.

[0019] In the following embodiments, the inert gas and reducing gas are both medical-grade or food-grade gases; only pepper, star anise and salt are added to the cooked food products during marinating, and no other additives are added, and the weight of the cooked food products is 1-1.2 kg.

[0020] Example 1

[0021] A fresh-keeping gas for storing cooked food products, comprising an inert gas and a reducing gas, wherein the volume ratio of the inert gas to the reducing gas is 1:1; wherein the inert gas is N 2 ; The reducing gas is H 2 ;

[0022] The method for preserving freshness using the preserving gas comprises the following steps: exhausting the gas in the cooked food product packaging, 2 Under the condition that the volume percentage is less than 2%, fresh-keeping gas can be filled in and packaged, and the volume ratio of fresh-keeping gas to cooked food is 0.5:1; the cooked food is roast chicken.

[0023] Example 2

[0024] A fresh-keeping gas for storing cooked food products, comprising an inert gas and a reducing gas, wherein the volume ratio of the inert gas to the reducing gas is 1:9; wherein the inert gas is N 2 The reducing gas is composed of CO and H 2 Composition, CO and H 2 The volume ratio is 4:1;

[0025] The method for preserving freshness using the preserving gas comprises the following steps: exhausting the gas in the cooked food product packaging, 2 Under the condition that the volume percentage is less than 2%, fresh-keeping gas can be filled in and packaged, and the volume ratio of the fresh-keeping gas to the cooked food product is 1:1; the cooked food product is roast chicken.

[0026] Example 3

[0027] A fresh-keeping gas for storing cooked food products, comprising an inert gas and a reducing gas, wherein the volume ratio of the inert gas to the reducing gas is 1:7; wherein the inert gas is composed of N 2 , CO 2 , He and Ne; N 2 , CO 2 The volume ratio of He and Ne is 6:3:1:0.5; the reducing gas is H 2 and CH 4 Composition, of which H 2 and CH 4 The volume ratio is 5:1;

[0028] The method for preserving freshness using the preserving gas comprises the following steps: exhausting the gas in the cooked food product packaging, 2 Under the condition that the volume percentage is less than 2%, fresh-keeping gas can be filled in and packaged, and the volume ratio of fresh-keeping gas to cooked food is 1.5:1; the cooked food product is roast chicken.

[0029] Example 4

[0030] A fresh-keeping gas for storing cooked food products, comprising an inert gas and a reducing gas, wherein the volume ratio of the inert gas to the reducing gas is 1:2; wherein the inert gas is composed of N 2 and CO 2 Composition; N 2 and CO 2 The volume ratio of the reducing gas is 2:1; the reducing gas is CO, H 2 and CH 4 Composition: CO, H 2 and CH 4 The volume ratio is 1.5:4:1.

[0031] The method for preserving freshness using the preserving gas comprises the following steps: exhausting the gas in the cooked food product packaging, 2 Under the condition that the volume percentage is less than 2%, fresh-keeping gas can be filled in and packaged, and the volume ratio of fresh-keeping gas to cooked food is 1.5:1; the cooked food product is roast chicken.

[0032] Example 5

[0033] A fresh-keeping gas for storing cooked food products, comprising an inert gas and a reducing gas, wherein the volume ratio of the inert gas to the reducing gas is 1:4; wherein the inert gas is composed of N 2 and CO 2 Composition; N 2 and CO 2 The volume ratio of the reducing gas is 3:1; the reducing gas is CO, H 2 and CH4 Composition: CO, H 2 and CH 4 The volume ratio is 4:1.5:1.

[0034] The method for preserving freshness using the preserving gas comprises the following steps: exhausting the gas in the cooked food product packaging, 2 Under the condition that the volume percentage is less than 2%, fresh-keeping gas can be filled in and packaged, and the volume ratio of fresh-keeping gas to cooked food is 0.8:1; the cooked food is roast chicken.

[0035] Example 6

[0036] A fresh-keeping gas for storing cooked food products, comprising an inert gas and a reducing gas, wherein the volume ratio of the inert gas to the reducing gas is 1:3; wherein the inert gas is composed of N 2 and CO 2 Composition; N 2 and CO 2 The volume ratio of the reducing gas is 2:1; the reducing gas is CO, H 2 and CH 4 Composition: CO, H 2 and CH 4 The volume ratio is 2:3:1.

[0037] The method for preserving freshness using the preserving gas comprises the following steps: exhausting the gas in the cooked food product packaging, 2 Under the condition that the volume percentage is less than 2%, fresh-keeping gas can be filled in and packaged, and the volume ratio of fresh-keeping gas to cooked food is 1.3:1; the cooked food is roast chicken.

[0038] Example 7

[0039] A fresh-keeping gas for storing cooked food products, comprising an inert gas and a reducing gas, wherein the volume ratio of the inert gas to the reducing gas is 1:7; wherein the inert gas is composed of N 2 and CO 2 Composition; N 2 and CO 2 The volume ratio of the reducing gas is 2.5:1; the reducing gas is CO, H 2 and CH 4 Composition: CO, H 2 and CH 4 The volume ratio is 3:2:1.

[0040] The method for preserving freshness using the preserving gas comprises the following steps: exhausting the gas in the cooked food product packaging, 2When the volume percentage is less than 2%, fresh-keeping gas can be filled in and packaged, and the volume ratio of fresh-keeping gas to cooked food is 1.8:1; the cooked food is roast chicken.

[0041] Example 8

[0042] A fresh-keeping gas for storing cooked food products, comprising an inert gas and a reducing gas, wherein the volume ratio of the inert gas to the reducing gas is 1:2.5; wherein the inert gas is composed of N 2 and CO 2 Composition; N 2 and CO 2 The volume ratio of the reducing gas is 2.7:1; the reducing gas is CO, H 2 and CH 4 Composition: CO, H 2 and CH 4 The volume ratio is 3:3:1.

[0043] The method for preserving freshness using the preserving gas comprises the following steps: exhausting the gas in the cooked food product packaging, 2 Under the condition that the volume percentage is less than 2%, fresh-keeping gas can be filled in and packaged, and the volume ratio of the fresh-keeping gas to the cooked food product is 1:1; the cooked food product is roast chicken.

[0044] Example 9

[0045] A fresh-keeping gas for storing cooked food products, comprising an inert gas and a reducing gas, wherein the volume ratio of the inert gas to the reducing gas is 1:2.3; wherein the inert gas is composed of N 2 and CO 2 Composition; N 2 and CO 2 The volume ratio is 2.3:1; the reducing gas is CO, H 2 and CH 4 Composition: CO, H 2 and CH 4 The volume ratio is 2:2:1.

[0046] The method for preserving freshness using the preserving gas comprises the following steps: exhausting the gas in the cooked food product packaging, 2 Under the condition that the volume percentage is less than 2%, fresh-keeping gas can be filled in and packaged, and the volume ratio of fresh-keeping gas to cooked food is 1.4:1; the cooked food product is roast chicken.

[0047] Example 10

[0048] A fresh-keeping gas for storing cooked food products, comprising an inert gas and a reducing gas, wherein the volume ratio of the inert gas to the reducing gas is 1:3; wherein the inert gas is composed of N2 and CO 2 Composition; N 2 and CO 2 The volume ratio of the reducing gas is 2:1; the reducing gas is CO, H 2 and CH 4 Composition: CO, H 2 and CH 4 The volume ratio is 2.5:2.7:1.

[0049] The method for preserving freshness using the preserving gas comprises the following steps: exhausting the gas in the cooked food product packaging, 2 When the volume percentage is less than 2%, fresh-keeping gas can be filled in and packaged, and the volume ratio of fresh-keeping gas to cooked food is 1.6:1; the cooked food is roast chicken.

[0050] Embodiment 11

[0051] A fresh-keeping gas for storing cooked food products, comprising an inert gas and a reducing gas, wherein the volume ratio of the inert gas to the reducing gas is 1:2.2; wherein the inert gas is composed of N 2 and CO 2 Composition; N 2 and CO 2 The volume ratio of the reducing gas is 3:1; the reducing gas is CO, H 2 and CH 4 Composition: CO, H 2 and CH 4 The volume ratio is 2.5:2:1.

[0052] The method for preserving freshness using the preserving gas comprises the following steps: exhausting the gas in the cooked food product packaging, 2 Under the condition that the volume percentage is less than 2%, fresh-keeping gas can be filled in and packaged, and the volume ratio of the fresh-keeping gas to the cooked food product is 1:1; the cooked food product is roast chicken.

[0053] Example 12

[0054] A fresh-keeping gas for storing cooked food products, comprising an inert gas and a reducing gas, wherein the volume ratio of the inert gas to the reducing gas is 1:5; wherein the inert gas is composed of N 2 and CO 2 Composition; N 2 and CO 2 The volume ratio of the reducing gas is 2:1; the reducing gas is CO, H 2 and CH 4 Composition: CO, H 2 and CH 4 The volume ratio is 2:3.5:1.

[0055] The method for preserving freshness using the preserving gas comprises the following steps: exhausting the gas in the cooked food product packaging, 2 Under the condition that the volume percentage is less than 2%, fresh-keeping gas can be filled in and packaged, and the volume ratio of fresh-keeping gas to cooked food is 1.5:1; the cooked food product is roast chicken.

[0056] Comparative Example 1

[0057] A fresh-keeping gas for storing cooked food products, comprising a reducing gas, wherein the reducing gas is CO, H 2 and CH 4 Composition: CO, H 2 and CH 4 The volume ratio is 2:3.5:1

[0058] The method for preserving freshness using the preserving gas comprises the following steps: exhausting the gas in the cooked food product packaging, 2 Under the condition that the volume percentage is less than 2%, fresh-keeping gas can be filled in and packaged, and the volume ratio of fresh-keeping gas to cooked food is 1.5:1; the cooked food product is roast chicken.

[0059] Comparative Example 2

[0060] A fresh-keeping gas for storing cooked food products, comprising an inert gas, wherein the inert gas is composed of N 2 and CO 2 Composition; N 2 and CO 2 The volume ratio is 3:1.

[0061] The method for preserving freshness using the preserving gas comprises the following steps: exhausting the gas in the cooked food product packaging, 2 Under the condition that the volume percentage is less than 2%, fresh-keeping gas can be filled in and packaged, and the volume ratio of the fresh-keeping gas to the cooked food product is 1:1; the cooked food product is roast chicken.

[0062] Comparative Example 3

[0063] A fresh-keeping gas for storing cooked food products, comprising an inert gas and a reducing gas, wherein the volume ratio of the inert gas to the reducing gas is 90:1; wherein the inert gas is composed of N 2 and CO 2 Composition; N 2 and CO 2 The volume ratio of the reducing gas is 2:1; the reducing gas is CO, H 2 ; CO and H 2 The volume ratio is 2:1.

[0064] The method for preserving freshness using the preserving gas comprises the following steps: exhausting the gas in the cooked food product packaging, 2 Under the condition that the volume percentage is less than 2%, fresh-keeping gas can be filled in and packaged, and the volume ratio of fresh-keeping gas to cooked food is 1.5:1; the cooked food product is roast chicken.

[0065] Verification experiment

[0066] Experimental content: Examples 1-12, Comparative Examples 1-3, cooked food products, and vacuum-packed cooked food products were stored at 36°C, and their color, smell, taste, and edible effect were recorded and evaluated at 1 day, 3 days, 7 days, 10 days, 20 days, 30 days, 40 days, and 60 days. At the same time, the total number of bacterial counts was detected to be greater than 10 6 CFU / g; Is the value of TVB-N greater than 15mg / 100g? 6 CFU / g; TVB-N value greater than 15mg / 100g indicates that the food is spoiled and cannot be eaten (the detection of total colony count and TVB-N value in the present invention is a conventional method in the art); the results are as follows:

[0067] Table 1 is the experimental results of cooked food products

[0068]

[0069] Table 2 shows the experimental results of vacuum packed cooked food products

[0070]

[0071] Table 3 is the experimental results of cooked food products in Comparative Example 1

[0072]

[0073]

[0074] Table 4 is the experimental results of cooked food products in Comparative Example 2

[0075]

[0076] Table 5 is the experimental results of cooked food products in Comparative Example 3

[0077]

[0078] Table 6 is the experimental results of cooked food products in Example 1

[0079]

[0080]

[0081] Table 7 is the experimental results of cooked food products in Example 2

[0082]

[0083] Table 8 is the experimental results of cooked food products in Example 3

[0084]

[0085]

[0086] Table 9 is the experimental results of cooked food products in Example 4

[0087]

[0088] Table 10 is the experimental results of cooked food products in Example 5

[0089]

[0090] Table 11 is the experimental results of cooked food products in Example 6

[0091]

[0092]

[0093] Table 12 is the experimental results of cooked food products in Example 7

[0094]

[0095] Table 13 is the experimental results of cooked food products in Example 8

[0096]

[0097]

[0098] Table 14 is the experimental results of cooked food products in Example 9

[0099]

[0100]

[0101] Table 15 is the experimental results of cooked food products in Example 10

[0102]

[0103] Table 16 is the experimental results of cooked food products in Example 11

[0104]

[0105]

[0106] Table 17 is the experimental results of cooked food products in Example 12

[0107]

[0108] According to the results in Tables 1-17, the present invention achieves long-term preservation of additive-free cooked food products at room temperature or even high temperature by scientifically proportioning inert gas and reducing gas; wherein: inert gas (such as nitrogen, argon) maintains chemical inertness during the preservation process due to its stable chemical properties, and mainly plays the role of balancing the gas components in the package; reducing gas (such as carbon monoxide, hydrogen) effectively inhibits food oxidation reactions and delays quality deterioration by providing a reducing environment; the synergistic effect of the two can significantly improve the preservation effect, extending the shelf life by 3-5 times compared to single gas preservation. The present invention breaks through the bottleneck of traditional preservation technology, has the advantages of simple process, controllable cost, safety and environmental protection, and is particularly suitable for food processing fields with strict preservation requirements such as central kitchen pre-prepared dishes and airline catering.

Claims

1. A fresh-keeping gas for storing cooked food products, characterized in that: Comprising an inert gas and a reducing gas, wherein the volume ratio of the inert gas to the reducing gas is 1:(1-9); The inert gas is one or more of N2, CO2, He, Ne, and Ar; The reducing gas is one or more of CO, H2, and CH4.

2. A fresh-keeping gas for storing cooked food products according to claim 1, characterized in that: The volume ratio of the inert gas to the reducing gas is 1:(1-4).

3. The fresh-keeping gas for storing cooked food products according to claim 2, characterized in that: The volume ratio of the inert gas to the reducing gas is 1:(2-2.5).

4. A fresh-keeping gas for storing cooked food products according to claim 3, characterized in that: The inert gas consists of N2 and CO2, and the volume ratio of N2 to CO2 is (2-3):

1.

5. The fresh-keeping gas for storing cooked food products according to claim 4, characterized in that: The reducing gas is composed of CO, H2, and CH4, wherein the volume ratio of CO, H2, and CH4 is (1.5-4):(1.5-4):

1.

6. A fresh-keeping gas for storing cooked food products according to claim 5, characterized in that: The reducing gas is composed of CO, H2, and CH4, wherein the volume ratio of CO, H2, and CH4 is (2-3):(2-3):

1.

7. The fresh-keeping gas for storing cooked food products according to claim 1, characterized in that: The inert gas and reducing gas are both medical grade or food grade gases.

8. The method for preserving cooked food products using the preservative gas according to claims 1 to 7, characterized in that: The following steps are involved: Under the condition that the volume percentage of O2 in the cooked food packaging is less than 2%, the fresh-keeping gas of claims 1-7 can be filled and packaged, and the volume ratio of the fresh-keeping gas to the cooked food is (0.5-2):1.

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