CN102524355A - Method for keeping pork fresh by combining Chinese herbal medicines with high oxygen - Google Patents
Method for keeping pork fresh by combining Chinese herbal medicines with high oxygen Download PDFInfo
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- CN102524355A CN102524355A CN2012100460491A CN201210046049A CN102524355A CN 102524355 A CN102524355 A CN 102524355A CN 2012100460491 A CN2012100460491 A CN 2012100460491A CN 201210046049 A CN201210046049 A CN 201210046049A CN 102524355 A CN102524355 A CN 102524355A
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Abstract
The invention discloses a method for keeping pork fresh by combining Chinese herbal medicines with high oxygen, and aims at improving the fresh-keeping technology of cooled pork. The method comprises the brief processes as follows: fresh pork is quick-frozen under the temperature ranging from minus 35 DEG C to minus 30 DEG C for 0.5 to 1 hour, then is cooled down under the temperature ranging from minus 2 DEG C to 6 DEG C for 5 to 7 hours, and is cut into blocks of 100 to 500 g finally; partitioned pork is put in Chinese herbal medicine antistaling agents comprising patchouli extracting solution, Sweet Wormwood Herb extracting solution, dark plum extracting solution and water; the soaking time of partitioned pork ranges from 0.5 to 5 minutes, and partitioned pork is taken out and is dried by using sterile wind; then pork is packed by using a high resistance polyvinylidene chloride vacuum packaging bag, and then the high resistance polyvinylidene chloride vacuum packaging bag is filled with CO2, O2 and N2; and finally, the high resistance polyvinylidene chloride vacuum packaging bag is refrigerated under the temperature ranging from minus 2 DEG C to 6 DEG C. The method is simple to operate, is low in cost, can effectively inhibit microbial growth in pork, can keep nutrition and flavor of pork, and can enable the shelf life of conventional frozen pork to reach 26 days.
Description
Technical field:
The present invention relates to livestock products keeping-freshness storage field, relate in particular to a kind of fresh-keeping method for storing of pork.
Background technology:
Pork is as the main carnivorous source of China resident; Account for more than 60% of consumption of meat article; Because it is nutritious; Suitable growth of microorganism breeding, and in links such as its production, processing, transportation and sale, all be vulnerable to the microbial contamination in the environment, thus cause putrid and deteriorated, shelf life shortening; Therefore, the safety problem of pork product more and more receives consumer's concern.
The pork of selling on the market now mainly contains three kinds of hot fresh meats, chilled meat, cooling meat.Hot fresh meat is meant and butchers morning, the listing in early morning, and generally in room temperature to 40 ℃ (microbial reproduction preference temperature), there is the meat potential safety hazard in the meat temperature.Though chilled meat safe and sanitary, holding time are long, in course of defrosting, cause nutrition leak, local flavor to descend.And cooling meat all comes well at aspects such as local flavor, nutrition and mouthfeels than frozen meat, hot fresh meat, also meets the principle of health, safety, thereby receives consumer's welcome.
Cooling meat preservation technique mainly contains at present: add antistaling agent, freezing low-temperature preservation, HIGH PRESSURE TREATMENT, irradiation and bag accent etc.Wherein add antistaling agent and have characteristics such as effective, easy and simple to handle, that cost is low, so more commonly used in actual production.Antistaling agent can be divided into chemical preservative, bio-preservative and plant antistaling agent.Yet research shows that when using dosage exceeds certain limit, chemical preservative can exert an influence to the health of human body, and excessive edible meeting causes food poisoning like benzoate, and nitrous acid and nitrite can generate carcinogenic ammonium nilrite.The Chinese herbal medicine technology is the accumulation of China's invaluable experience, now various extracts of Chinese herbal medicine in the antistaling storing of fruits and vegetables, occurred and has carried out fresh-keeping method.Under the conventional refrigeration condition, the shelf life of pork is generally 5 days.Forefathers did following research to the shelf life that prolongs pork under the pork freezing and refrigeration condition:
Lucky big grade is in " food industry science and technology " " shitosan is to the research of pork fresh-keeping effect " (2000 of publishing an article; (3): 13～15); Chitosan-acetic acid solution with 2% (acetate concentration 2%) is to the fresh pork processing of filming; Can effectively suppress the growth of bacterium in the pork and the generation of VBN, make pork prolong 2 days respectively at 20 ℃, 4 ℃ holding conditions next stage freshness shelf lifes, 6 days.
" application of compound preservative in cooling meat preservation and freshness " (2008 of publishing an article at " food science and technology " such as Yue Xiqing; (3): 240～242.); The result who draws does; With the antistaling agent combined treatment pork of polylysine 0.01%, shitosan 0.80%, sodium Diacetate 0.30%, EDTA0.01%, but preservation and freshness 16 days under 0～4 ℃ of condition.
Through consulting document, also do not see at the pork fresh-keeping aspect and to adopt extracts of Chinese herbal medicine to add the research that high oxygen is transferred the shelf life that prolongs refrigeration pork, so the present invention has remedied Chinese herbal medicine and adds high oxygen and transfer in the fresh-keeping Application for Field of refrigeration pork.
Summary of the invention:
It is to improve the keeping-freshness storage technology of chilled pork that the present invention wants the technical solution problem, prolongs the shelf life of pork.
Technical problem to be solved by this invention realizes through following technical measures:
A kind of method of pork keeping-freshness storage is characterized in that:
(1) with fresh pork-35～-30 ℃ of following quick-frozens 0.5～1 hour, then-2～6 ℃ of coolings 5～7 hours, it is block to cut into 100～500 grams at last;
(2) piecemeal pork is put into the Chinese herbal medicine antistaling agent; This Chinese herbal medicine antistaling agent is made up of Pogostemon cablin extract, sweet wormwood extract, dark plum extract and water; Wherein the mass fraction that in antistaling agent, accounts for of Pogostemon cablin extract is 5～10%; The mass fraction that the sweet wormwood extract accounts in antistaling agent is 3～7%, and the mass fraction that the dark plum extract accounts in antistaling agent is 4～9%;
(3) piecemeal pork soak time is 0.5～5 minute, takes out pork and uses aseptic wind to do, and wraps with high resistive Vingon vacuum packaging bag then;
(4) mix gas with proportional gas mixer, with gas-control packing device vacuumize, inflation and heat seal three steps carry out controlled atmospheric packing;
(5) pork after will packing is well put into-2～6 ℃ of refrigerations down.
In said method, fresh pork is the pork after healthy anosis live hog has just been butchered.
In said method, fresh pork-35～-30 ℃ of following quick-frozens 0.5～0.7 hour, then 0～4 ℃ of cooling 7～8 hours, is cut into 200～300 gram bulks at last.
In said method; The Chinese herbal medicine antistaling agent is made up of Pogostemon cablin extract, sweet wormwood extract, dark plum extract and water; Wherein the mass fraction that in antistaling agent, accounts for of Pogostemon cablin extract is 5～8%; The mass fraction that the sweet wormwood extract accounts in antistaling agent is 3～5%, and the mass fraction that the dark plum extract accounts in antistaling agent is 4～6%.
In said method, piecemeal pork soak time is 2～4 minutes, takes out pork and uses aseptic wind 5～10 minutes, and the temperature of aseptic wind is 0～4 ℃, and wind speed is 1～2m/s.
In said method, in said method, the gas that charges in the step (4) is by CO
2, O
2And N
2Three kinds of gas compositions, gas volume proportioning ratio is 10%CO
2, 80%O
2And 10%N
2
The preservation method advantage of a kind of meat products of the present invention is simple to operate, weak point consuming time, and cost is low; Simultaneously can suppress microbial growth in the pork effectively.Adopting this method that pork is carried out fresh-keeping shelf life than the pork under the conventional refrigeration reached about 20 days; And can keep the nutrition and the local flavor of pork effectively. preservation method of the present invention can be applied at pork point-of-sale terminals such as supermarket, sales fields easily; And because its production efficiency is high; Cost is low, and is safe, so the present invention has very strong practical value.
The specific embodiment
For operating process and the creation characteristic that the present invention is realized is easy to understand understanding,, further set forth the present invention below in conjunction with the specific embodiment.
Embodiment 1
Fresh pork-35 ℃ of following quick-frozens 1 hour, was cooled off 7 hours at 0 ℃ then, cut into the bulk of 250 grams after cleaning with clear water.
Piecemeal pork is put into bio-preservative; This Chinese herbal medicine antistaling agent is made up of Pogostemon cablin extract, sweet wormwood extract, dark plum extract and water; Wherein the mass fraction that in antistaling agent, accounts for of Pogostemon cablin extract is 6%; The mass fraction that the sweet wormwood extract accounts in antistaling agent is 4%, and the mass fraction that the dark plum extract accounts in antistaling agent is 5%.
Piecemeal pork soaks 3 minutes (mass ratio of pork and fresh-keeping liquid is 1: 3) in fresh-keeping liquid; Take out the back and use aseptic wind 4 minutes; The temperature of aseptic wind is 4 ℃, and wind speed is 1.5m/s, mixes gas with proportional gas mixer then; With gas-control packing device vacuumize, inflation and heat seal three steps carry out controlled atmospheric packing, wrap the gas that charges into to pork by CO with high resistive Vingon vacuum packaging bag
2, O
2And N
2Three kinds of gas compositions, gas volume proportioning ratio is 10%CO
2, 80%O
2And 10%N
2Put into 2 ℃ of stored under refrigeration at last, can make the shelf life of pork reach 26 days.
Claims (10)
1. a Chinese herbal medicine combines the method for hyperoxia Ginger Juice Preservation of F resh Pork, it is characterized in that:
(1) with fresh pork-35～-30 ℃ of following quick-frozens 0.5～1 hour, then-2～6 ℃ of coolings 5～7 hours, it is block to cut into 100～500 grams at last;
(2) piecemeal pork is put into the Chinese herbal medicine antistaling agent; This Chinese herbal medicine antistaling agent is made up of Pogostemon cablin extract, sweet wormwood extract, dark plum extract and water; Wherein the mass fraction that in antistaling agent, accounts for of Pogostemon cablin extract is 5～10%; The mass fraction that the sweet wormwood extract accounts in antistaling agent is 3～7%, and the mass fraction that the dark plum extract accounts in antistaling agent is 4～9%;
(3) piecemeal pork soak time is 0.5～5 minute, takes out pork and uses aseptic wind to do, and wraps with high resistive Vingon vacuum packaging bag then;
(4) mix gas with proportional gas mixer, with gas-control packing device vacuumize, inflation and heat seal three steps carry out controlled atmospheric packing;
(5) pork after will packing is well put into-2～6 ℃ of refrigerations down.
2. a kind of Chinese herbal medicine according to claim 1 combines the method for hyperoxia Ginger Juice Preservation of F resh Pork, it is characterized in that: fresh pork is the pork after healthy anosis live hog has just been butchered.
3. a kind of Chinese herbal medicine according to claim 1 combines the method for hyperoxia Ginger Juice Preservation of F resh Pork, it is characterized in that: fresh pork-35～-30 ℃ of following quick-frozens 0.5～0.7 hour, then 0～4 ℃ of cooling 7～8 hours, is cut into 200～300 gram bulks at last.
4. a kind of Chinese herbal medicine according to claim 3 combines the method for hyperoxia Ginger Juice Preservation of F resh Pork, it is characterized in that: fresh pork-35 ℃ of following quick-frozens 1 hour, then 0 ℃ of cooling 7 hours, is cut into 250 gram bulks at last.
5. a kind of Chinese herbal medicine according to claim 1 combines the method for hyperoxia Ginger Juice Preservation of F resh Pork; It is characterized in that: wherein the mass fraction that in antistaling agent, accounts for of Pogostemon cablin extract is 5～8%; The mass fraction that the sweet wormwood extract accounts in antistaling agent is 3～5%, and the mass fraction that the dark plum extract accounts in antistaling agent is 4～6%.
6. a kind of Chinese herbal medicine according to claim 5 combines the method for hyperoxia Ginger Juice Preservation of F resh Pork; It is characterized in that: wherein the mass fraction that in antistaling agent, accounts for of Pogostemon cablin extract is 6%; The mass fraction that the sweet wormwood extract accounts in antistaling agent is 4%, and the mass fraction that the dark plum extract accounts in antistaling agent is 5%.
7. a kind of Chinese herbal medicine according to claim 1 combines the method for hyperoxia Ginger Juice Preservation of F resh Pork, and it is characterized in that: piecemeal pork soak time is 2～4 minutes, takes out pork and uses aseptic wind 5～10 minutes, and the temperature of aseptic wind is 0～4 ℃, and wind speed is 1～2m/s.
8. a kind of Chinese herbal medicine according to claim 7 combines the method for hyperoxia Ginger Juice Preservation of F resh Pork; It is characterized in that: piecemeal pork soak time is 3 minutes, and the mass ratio of pork and fresh-keeping liquid is 1: 3, takes out pork and uses aseptic wind to do; The temperature of aseptic wind is 4 ℃, and wind speed is 1.5m/s.
9. the method for a kind of composite fresh-keeping pork according to claim 1 is characterized in that: the gas that charges in the step (4) is by CO
2, O
2And N
2Three kinds of gas compositions, gas volume proportioning ratio is 10%CO
2, 80%O
2And 10%N
2
10. a kind of Chinese herbal medicine according to claim 9 combines the method for hyperoxia Ginger Juice Preservation of F resh Pork, it is characterized in that: the pork after will draining is wrapped with the PE freshness protection package and is put into 2 ℃ of refrigerations down.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100460491A CN102524355A (en) | 2012-02-27 | 2012-02-27 | Method for keeping pork fresh by combining Chinese herbal medicines with high oxygen |
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| CN2012100460491A CN102524355A (en) | 2012-02-27 | 2012-02-27 | Method for keeping pork fresh by combining Chinese herbal medicines with high oxygen |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876775A (en) * | 2016-05-12 | 2016-08-24 | 重庆晶钭食品有限公司 | Preparation method of potato-mung bean vermicelli |
| CN106035609A (en) * | 2016-08-06 | 2016-10-26 | 尹浩 | Biogenic composite pork preservative |
Citations (5)
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|---|---|---|---|---|
| CN1255289A (en) * | 1999-12-18 | 2000-06-07 | 梅龙 | Air-conditioning antistaling method for fresh mushroom with isolative bags |
| CN101194646A (en) * | 2007-12-27 | 2008-06-11 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
| CN101773238A (en) * | 2010-02-02 | 2010-07-14 | 华南农业大学 | Artemisia apiacea extract and preparation method and application thereof |
| CN102150704A (en) * | 2011-01-05 | 2011-08-17 | 赵斌 | Fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN102334726A (en) * | 2011-08-09 | 2012-02-01 | *** | Method for producing alcoholic clove sterilization and preservation solution |
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2012
- 2012-02-27 CN CN2012100460491A patent/CN102524355A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1255289A (en) * | 1999-12-18 | 2000-06-07 | 梅龙 | Air-conditioning antistaling method for fresh mushroom with isolative bags |
| CN101194646A (en) * | 2007-12-27 | 2008-06-11 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
| CN101773238A (en) * | 2010-02-02 | 2010-07-14 | 华南农业大学 | Artemisia apiacea extract and preparation method and application thereof |
| CN102150704A (en) * | 2011-01-05 | 2011-08-17 | 赵斌 | Fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN102334726A (en) * | 2011-08-09 | 2012-02-01 | *** | Method for producing alcoholic clove sterilization and preservation solution |
Non-Patent Citations (2)
| Title |
|---|
| 曾荣等: "植物提取液对柑桔采后青霉、绿霉抑菌活性的研究", 《江西农业大学学报》 * |
| 陈洪生等: "大蒜提取物与有氧气调包装复合对冷却肉的保鲜研究", 《食品与发酵工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876775A (en) * | 2016-05-12 | 2016-08-24 | 重庆晶钭食品有限公司 | Preparation method of potato-mung bean vermicelli |
| CN106035609A (en) * | 2016-08-06 | 2016-10-26 | 尹浩 | Biogenic composite pork preservative |
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Application publication date: 20120704 |