Preservative and fresh-keeping device for meat products

Abstract

The utility model discloses a meat product preservative and fresh-keeping device which comprises a normal juice glue solution layer and a preservative and fresh-keeping glue solution layer, and the normal juice glue solution layer covers the outer surface of a meat product; the preservative and fresh-keeping glue solution layer covers the outer side of the original juice glue solution layer; according to the utility model, the surface of the meat product is sequentially covered with the normal juice glue solution layer and the preservative and fresh-keeping glue solution layer, the fresh-keeping effect of the meat product is improved and the quality guarantee period is prolonged through the synergistic effect of the contained probiotics and the natural plant extract, and meanwhile, a placing box is provided, so that the meat product can be conveniently placed in a classified manner.

Description

TECHNICAL FIELD

[0001] The utility model relates to a meat product fresh-keeping device, specifically a meat product antiseptic fresh-keeping device. BACKGROUND

[0002] Industrialized pre-prepared dishes become one of the fastest growing food categories, and the best antiseptic fresh-keeping way for such products is low-temperature storage. The requirement for the shelf life of the products circulating and marketing is that the refrigerated (2-4 DEG C) products are more than 2 months, and the frozen (minus 16 DEG C) products are more than 1 year. Since the pre-prepared dishes cannot add preservatives, the pre-prepared meat dishes, especially the large (piece) products such as spicy beef, spicy sausage, sauce stewed pork ribs, sauce stewed chicken and duck, cannot meet the requirements of more than 2 months of refrigeration and more than 1 year of frozen storage even at low temperature. The key problem is the flavor fidelity of the products, especially the harmful bacteria remaining in the pre-prepared dishes, and the flavor deterioration and quality decline caused by natural oxidation.

[0003] Therefore, the natural and harmless antiseptic fresh-keeping method combined with low-temperature storage is more and more concerned by enterprises, such as adding probiotics (such as lactobacillus and pediococcus) or natural plant extracts (such as sweet tea polysaccharide extract), which can effectively inhibit the flavor loss and quality decline caused by harmful bacteria growth and oxidation rancidity under low-temperature storage conditions. Moreover, the combination of adding probiotics and using natural plant extracts can play an effective synergistic effect, and the antiseptic fresh-keeping effect is much greater than the accumulation of single effect. Research and application show that the key to application effect is to use which adding method to synergize probiotics and natural plants on dishes. SUMMARY

[0004] Therefore, in order to solve the above problems, the utility model provides a meat product antiseptic fresh-keeping device. The fresh-keeping device is covered with a stock glue liquid layer and an antiseptic fresh-keeping glue liquid layer on the surface of the meat product. The synergistic effect of the probiotics and the natural plant extracts contained therein improves the fresh-keeping effect of the meat product and prolongs the shelf life.

[0005] Specifically, a meat product antiseptic fresh-keeping device comprises

[0006] a stock glue liquid layer covering the outer surface of the meat product; and

[0007] an antiseptic fresh-keeping glue liquid layer covering the outer side of the stock glue liquid layer.

[0008] Optionally, it further comprises a placing box, and the placing box is provided with a plurality of accommodating cavities.

[0009] Optionally, the bottom of the accommodating cavity is provided with air holes.

[0010] Optionally, the placing box is provided with a box cover covering the accommodating cavity.

[0011] Optionally, the plurality of accommodating cavities are arranged in multiple rows, each row comprising at least two of the accommodating cavities.

[0012] Optionally, the box cover comprises a plurality of unit covers, each row of accommodating cavities having one unit cover.

[0013] Optionally, the upper end of the unit cover is provided with a handle.

[0014] Optionally, the placing box has a plurality of lower convex accommodating blocks, the inner cavities of the accommodating blocks forming the accommodating cavities.

[0015] Optionally, each of the accommodating blocks has a supporting flange at the bottom, the height of the supporting flange allowing the air hole to have a gap with a base surface, the base surface being a placing surface on which the placing box is placed.

[0016] Optionally, the accommodating cavities are large at the top and small at the bottom.

[0017] The utility model has the following advantages:

[0018] The utility model discloses a fresh-keeping device for meat products, which sequentially covers a stock glue liquid layer and a preservative fresh-keeping glue liquid layer on the meat products, forms a prefabricated meat dish and a preservative fresh-keeping glue liquid film material through the stock glue liquid layer and the preservative fresh-keeping glue liquid layer, and is applied to meat products (for example, Dongpo elbow, spicy hopped sausages, sauced hopped spare ribs, sauced hopped chicken and duck, and other large (piece) shaped prefabricated meat dishes), which can effectively ensure the desired shelf life.

[0019] Meanwhile, the utility model discloses a placing box, which can realize batch placing or refrigeration of the meat products, arranges the placing cavities in the form of sub-rows or sub-rows, allows the placing box to form a plurality of unit rows or columns, covers the unit rows or columns by using one box cover, and is convenient to use. BRIEF DESCRIPTION OF DRAWINGS

[0020] Figure 1 It is a schematic view of the meat product wrapped with the stock glue liquid layer and the preservative fresh-keeping glue liquid layer according to the utility model.

[0021] Figure 2 It is a schematic view of the meat product wrapped with the stock glue liquid layer and the preservative fresh-keeping glue liquid layer being cut according to the utility model.

[0022] Figure 3 It is Figure 2 It is a partial enlarged schematic view of M in the figure.

[0023] Figure 4 It is a whole schematic view of the placing box according to the utility model.

[0024] Figure 5 It is another view schematic view of the whole placing box according to the utility model.

[0025] Figure 6 Figure 6 is a schematic view of the disassembled part of the placement box after the unit cover is removed according to the present application;

[0026] Figure 7 Figure 7 is a schematic view of the disassembled part of the placement box after the cover is removed according to the present application;

[0027] Figure 8 Figure 8 is a schematic view of the placement box according to the present application; Figure 5 Figure 9 is a partial enlarged view of A in Figure 8;

[0028] In the figure: 100, meat products; 200, preservative fresh-keeping glue layer; 300, original juice glue layer; 400, placement box; 401, containing cavity; 402, air hole; 403, containing block; 404, supporting flange; 405, unit cover; 406, notch. DETAILED DESCRIPTION

[0029] The embodiments of the present application are described in detail below with reference to the accompanying drawings. The embodiments described below are exemplary and are intended to explain the present application, and cannot be understood as a limitation of the present application.

[0030] In this document, relational terms such as first and second and the like can be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but can include other elements not expressly listed or inherent to such process, method, article, or apparatus.

[0031] As described in the background, therefore, the natural and harmless preservative fresh-keeping method combined with low-temperature preservation is increasingly concerned by enterprises, such as adding probiotics (e.g., lactobacillus, pediococcus) or natural plant extracts (e.g., sweet tea polysaccharide extract), which can effectively inhibit the loss of flavor and the decline of quality caused by the growth of harmful bacteria and oxidation rancidity under low-temperature storage conditions. Moreover, the combination of adding probiotics and using natural plant extracts can play an effective synergistic effect, and the preservative fresh-keeping effect is much greater than the sum of the single effect. Research and application show that the key to application effect is to use what kind of adding method to apply probiotics and natural plants synergistically to dishes.

[0032] Based on the above problems, as shown in Figures 1-3 The utility model provides a meat product preservative fresh-keeping device, including

[0033] Original juice gel layer 300, covering the outer surface of meat product 100; and

[0034] The preservative and freshness-preserving adhesive layer 200 covers the outside of the original juice adhesive layer 300.

[0035] Among the above-mentioned technical features, the original juice adhesive layer and the anti-corrosion and preservation adhesive layer can form a pre-prepared meat dish with anti-corrosion and preservation adhesive film, which can be applied to meat products (such as: Dongpo pork knuckle, braised pork intestines, braised pork ribs, braised chicken and duck, etc., large pieces (slices) of pre-prepared meat dishes), and can effectively ensure that they reach the expected shelf life.

[0036] For example, the method for forming the original juice adhesive layer is as follows:

[0037] Using pigskin, a byproduct of pig slaughtering and processing, as raw material, clean it thoroughly, pre-cook it in boiling water for 5-10 minutes, scrape off any remaining hair and grease, wash it clean again, grind it finely in a meat grinder, put it in a steamer, add 50-55 times the amount of water, and boil until the skin gelatin is completely dissolved in the water. Then, add fresh blood (pig, cow, or poultry blood can be used, added at 3-4% of the total amount of gelatin) to the boiled gelatin solution, and stir slowly until all impurities in the gelatin solution coagulate and float to the surface. Filter it through a sieve to obtain the final product.

[0038] For example, the method for forming the preservative and food-preserving adhesive layer is as follows:

[0039] Take half of the above-mentioned original juice liquid, add an equal amount of boiling water, cool to 35-38℃, pour into a constant temperature fermentation tank equipped with a stirrer, add probiotics (Staphylococcus vitulinus and Staphylococcus xylosus) and stir to mix, with each strain accounting for 1 / 2. The bacterial count of the liquid should be 102-103 / ml. Ferment at 36-37℃ for 7-8 hours until the bacterial count of the liquid reaches 105-106 / ml. Then add 0.1-0.2g / ml of natural plant extract (sweet tea polysaccharide extract) to form the final product.

[0040] To facilitate the placement of meat covered with a layer of original juice and a layer of preservative gelatin, such as Figures 4-7 As shown, in one embodiment, after the preservative and freshness-preserving adhesive film is formed on the meat product, the meat product preservation and freshness-preserving device further includes a placement box 400, the placement box is provided with a plurality of receiving cavities 401, the bottom of the receiving cavity has an air hole 402, and the placement box 400 is provided with a box cover covering the receiving cavity.

[0041] The meat products covered with the raw juice glue layer and the preservative fresh-keeping glue layer are placed by the above technical features, so as to be placed by the staff in rows, and the interference of other objects on the meat products can be reduced by the independent placing cavities; the air holes are arranged to improve the air permeability and facilitate the penetration of cold air, and to solve the problem of liquid accumulation in the containing cavities.

[0042] In order to classify and place the meat products, in an embodiment, a plurality of the containing cavities are arranged in rows, and each row includes at least two containing cavities; the box cover includes a plurality of unit covers 405, and each row of containing cavities has one unit cover 405; and the upper end of the unit cover is provided with a handle 406. The above technical features can realize the classified taking and placing of the meat products.

[0043] In order to reduce the entry of liquid from the air holes into the containing cavities below the placing box, in an embodiment, the placing box 400 has a plurality of containing blocks 403 protruding downward, and the inner cavities of the containing blocks form the containing cavities; the bottom of each containing block is provided with a supporting flange 404, and the height of the supporting flange makes the air holes have a gap with the base surface, which is the placing surface of the placing box. The supporting flange can make the air holes have a gap with the base surface, so as to reduce the risk of liquid accumulation from below into the containing cavities. Meanwhile, a notch 406 is arranged on the supporting flange, so as to facilitate air permeation.

[0044] In order to better accommodate the meat products in the containing cavities and reduce the shaking phenomenon, in an embodiment, the containing cavities are large at the top and small at the bottom, and the inverted conical structure can accommodate meat product blocks of different sizes, improves the stability of placement, and reduces the risk of shaking of the meat products.

[0045] The above description of the disclosed embodiments enables a person 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 can 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 meat product preservative freshness keeping device, characterized by: Comprising A raw juice glue layer, covering the outer surface of the meat product; And A preservative fresh-keeping glue layer, covering the outside of the raw juice glue layer.

2. The meat product preservative and freshness maintaining device as claimed in claim 1 wherein: Also comprising a placing box, which is provided with a plurality of accommodating cavities.

3. The meat product preservative and freshness maintaining device as claimed in claim 2, wherein: Each of the accommodating cavities has an air hole at the bottom.

4. The meat product preservative and freshness maintaining device as claimed in claim 2, wherein: The placing box is provided with a box cover covering the accommodating cavities.

5. The meat product preservative and freshness maintaining device as claimed in claim 4, wherein: The plurality of accommodating cavities are arranged in multiple rows, and each row comprises at least two accommodating cavities.

6. The meat product preservative and freshness maintaining device as claimed in claim 5 wherein: The box cover comprises a plurality of unit covers, and each row of accommodating cavities has one unit cover.

7. The meat product preservative and freshness maintaining device as claimed in claim 6 wherein: The upper end of the unit cover is provided with a handle.

8. The meat product preservative and freshness maintaining device as claimed in claim 3 wherein: The placing box has a plurality of lower convex accommodating blocks, and the inner cavities of the accommodating blocks form the accommodating cavities.

9. The meat product preservative and freshness maintaining device as claimed in claim 8, wherein: Each of the accommodating blocks has a supporting flange at the bottom, and the height of the supporting flange makes the air hole have a gap with a base surface, which is a placing surface for placing the placing box.

10. The meat product preservative and freshness maintaining device as claimed in claim 2 wherein: The accommodating cavities are large at the top and small at the bottom.

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