CN105104496A - Method for pretreating fresh livestock meat by combining oxidation resistance enzymes with gas - Google Patents
Method for pretreating fresh livestock meat by combining oxidation resistance enzymes with gas Download PDFInfo
- Publication number
- CN105104496A CN105104496A CN201510563252.XA CN201510563252A CN105104496A CN 105104496 A CN105104496 A CN 105104496A CN 201510563252 A CN201510563252 A CN 201510563252A CN 105104496 A CN105104496 A CN 105104496A
- Authority
- CN
- China
- Prior art keywords
- enzyme
- ozone
- carbon monoxide
- concentration
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 94
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 94
- 235000013372 meat Nutrition 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 52
- 244000144972 livestock Species 0.000 title abstract description 7
- 230000003647 oxidation Effects 0.000 title abstract description 5
- 238000007254 oxidation reaction Methods 0.000 title abstract description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 48
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 claims abstract description 45
- 238000011161 development Methods 0.000 claims abstract description 45
- 229910002091 carbon monoxide Inorganic materials 0.000 claims abstract description 44
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 239000000243 solution Substances 0.000 claims description 53
- 239000003595 mist Substances 0.000 claims description 45
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- 235000013594 poultry meat Nutrition 0.000 claims description 23
- 101150066516 GST gene Proteins 0.000 claims description 18
- 101150084306 GstD1 gene Proteins 0.000 claims description 18
- 101150098299 gstA gene Proteins 0.000 claims description 18
- 102000016938 Catalase Human genes 0.000 claims description 13
- 108010053835 Catalase Proteins 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 12
- 229920002444 Exopolysaccharide Polymers 0.000 claims description 12
- 239000004310 lactic acid Substances 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 238000002791 soaking Methods 0.000 abstract description 5
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 239000007789 gas Substances 0.000 description 67
- 229940088598 enzyme Drugs 0.000 description 66
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 54
- 241000251468 Actinopterygii Species 0.000 description 18
- 235000015278 beef Nutrition 0.000 description 17
- 238000003860 storage Methods 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 102000019197 Superoxide Dismutase Human genes 0.000 description 10
- 108010012715 Superoxide dismutase Proteins 0.000 description 10
- 238000007789 sealing Methods 0.000 description 9
- 230000001954 sterilising effect Effects 0.000 description 8
- 238000004806 packaging method and process Methods 0.000 description 7
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000005484 gravity Effects 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 108010018251 carboxymyoglobin Proteins 0.000 description 5
- 230000006698 induction Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000002932 luster Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000004952 Polyamide Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000005253 cladding Methods 0.000 description 3
- 230000008602 contraction Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000008367 deionised water Substances 0.000 description 3
- 229910021641 deionized water Inorganic materials 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 238000009434 installation Methods 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 239000010813 municipal solid waste Substances 0.000 description 3
- 238000004172 nitrogen cycle Methods 0.000 description 3
- 229920002647 polyamide Polymers 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 2
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000006555 catalytic reaction Methods 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 229910001882 dioxygen Inorganic materials 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229940032362 superoxide dismutase Drugs 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108010084238 NAD+ peroxidase Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 210000004102 animal cell Anatomy 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical group [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 210000002472 endoplasmic reticulum Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000006897 homolysis reaction Methods 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- -1 lipid peroxides Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000003470 mitochondria Anatomy 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a method for pretreating fresh livestock meat by combining oxidation resistance enzymes with carbon monoxide and ozone, which comprises the following steps: cutting livestock meat into sheet or block meat blocks, placing on the color development frame grid layer, placing in a closed gas chamber, and treating with mixed gas of carbon monoxide and ozone for 45-90 min at 0-10 deg.C in a dark condition; then, soaking the meat blocks treated by the mixed gas of carbon monoxide and ozone in a solution of antioxidant enzymes at 4-10 ℃ for 5-15 min; draining after soaking, vacuum packaging and storing at-2-8 ℃; the color and the quality of the livestock meat treated by the method can be well maintained, the livestock meat treated by the method is stored at 4 ℃, and the total number of bacterial colonies is still 10 after one month6And the TBARS is less than 1mg/100g, the implementation process is basically mechanical and automatic, the manpower output and the pollution brought by human are reduced, the industrialization degree is further improved, and the meat quality is ensured.
Description
(1) technical field
The present invention relates to the method for a kind of non-oxidizability enzyme associating carbon monoxide and the fresh poultry meat of ozone pretreatment, by carbon monoxide and ozone mist preconditioning technique, and utilize non-oxidizability enzyme mixed solution that poultry meat is carried out to secondary and protects look anti-oxidant treatment, guarantee product safety, vacuum packaging through the method process fresh poultry meat has good red meat color and luster, fat oxidation rate is low, and the product shelf phase, more conventional poultry meat product extended 1 ~ 3 month.
(2) background technology
At present at home, along with improving constantly of people's living standard, poultry meat consumption figure is also in quick growth, and the meanwhile requirement of consumer to meat is also more and more higher.There are some researches show, in the buying of beef, the scarlet degree of its color directly has influence on the desire to purchase of people.
Because the harmfulness that nitrite chromogenic causes human body, make carbon monoxide become the main flow of meat color development, in CO and meat, myoglobins has extremely strong affinity ability, can prevent Fe in myoglobins
2+to Fe
3+transform, the carbonyl myoglobin stability formed is high, and beef can be made to form scarlet color and luster, and keeps the stable of color for a long time.In usual vacuum packaging, because serious anoxic, meat can present makes us unhappy puce, and adding of carbon monoxide just can change this inferior position.
With the prolongation of cold preservation time, there is a series of change in poultry meat protein structure etc., the adhesion of CO and Mb reduces, and downward trend appears in 5 ~ 7d, and carbonyl myoglobin content declines, and makes to raise yellowish pink pool and is deteriorated gradually.Because fresh poultry meat water activity is higher, it is caused very easily to occur in storage, processing, transport, sales process putrid and deteriorated.Microorganism causes fresh meat corrupt, thus the main factor that protein structure is changed.The sterilizing ability of ozone is very strong, can produce and react, thus produce irreversible change with the Multiple components in microbial cell.It is generally acknowledged, ozone first acts on the cell membrane of microorganism, and film constituent is sustained damage, and causes dysbolism and suppresses it to grow, and ozone continues seepage failure film inner tissue, until kill.The end product of ozone is oxygen, therefore nuisanceless, also can not have an impact to food, and ozone has bactericidal effect to whole space.
SOD (SuperoxideDismutase) is the metalloenzyme of a class catalysis superoxide radical generation disproportionated reaction Hydrogen Peroxide and molecular oxygen.Superoxide radical can be decomposed, the H of generation
2o
2degraded by NADH peroxidase and other reducing substances.Catalase (CAT) is present in most living organism, is mainly present in the chloroplaset of plant, mitochondria, endoplasmic reticulum, the liver of animal and red blood cell, impels H
2o
2be decomposed into molecular oxygen and water, the hydrogen peroxide in purged body, thus make cell avoid suffering H
2o
2murder by poisoning, be one of key enzyme of biophylaxis system.Often be used to remove the hydrogen peroxide in cheese or milk in food-grade industry.The Main Function of GSH-Px removes lipid peroxides.GSH-Px can decompose the corresponding alcohol of generation by catalysis LPO, prevents the chain type chain reaction of LPO homolysis and initiation lipid peroxidation, reduces the generation of LPO to protect body from infringement.
There are some researches show to have the effect given mutual protection between various antioxidase, the antioxidant effect of single any one antioxidase all can not be fine.SOD enzyme, catalase, gst enzyme combine by the present invention, utilize natural Exopolysaccharides Produced by Lactic Acid Bacteria as thickener, form natural anti-oxidation film on human body surface.At CO and O
3after the sterilization of mist color development, play maintenance carbonyl myoglobin and stablize, strengthen the oxidation resistant effect of yellowish pink raising product.
(3) summary of the invention
The invention provides the method for a kind of non-oxidizability enzyme associating carbon monoxide and the fresh poultry meat of ozone pretreatment, fresh poultry meat color development is made to produce carbonyl myoglobin by carbon monoxide and ozone mist preconditioning technique, reduce the spoilage organisms in poultry meat and pathogenic bacteria, and utilize non-oxidizability enzyme mixed solution that poultry meat is carried out to secondary and protects look anti-oxidant treatment, guarantee product safety, by making to produce carbonyl myoglobin in livestock meat, and increase its stability to keep the scarlet color and luster of livestock meat.
The present invention adopts following technical scheme:
A method for non-oxidizability enzyme associating carbon monoxide and the fresh poultry meat of ozone pretreatment, said method comprising the steps of:
Poultry meat is cut into the cube meat of sheet or bulk, be held on color development frame clathrum, be placed in airtight gas compartment, under 0 ~ 10 DEG C of lucifuge condition, use the mist process 45 ~ 90min of carbon monoxide and ozone simultaneously, in described mist, the volumetric concentration of ozone is 2% ~ 8%, and the volumetric concentration of carbon monoxide is 92% ~ 98%; Again at 4 ~ 10 DEG C, the cube meat of the mist process through carbon monoxide and ozone is immersed in 5 ~ 15min in the solution of non-oxidizability enzyme; Drain after immersion, vacuum packaging is also stored in-2 ~ 8 DEG C;
The solution of described non-oxidizability enzyme is the aqueous solution containing SOD enzyme, catalase, gst enzyme and natural Exopolysaccharides Produced by Lactic Acid Bacteria, wherein the concentration of SOD enzyme is 20 ~ 150ppm, catalatic concentration is 20 ~ 150ppm, the concentration of gst enzyme is 20 ~ 150ppm, the concentration of natural Exopolysaccharides Produced by Lactic Acid Bacteria is 20 ~ 150ppm, and described SOD enzyme, catalase, gst enzyme enzyme is separately lived and is greater than 300U/g.
In the method for the invention, usually will raise meat section or stripping and slicing by consumption demand, when cutting poultry meat, general operation environment temperature is 0 ~ 10 DEG C.
Concrete, the method be held on by cube meat on color development frame is: cube meat is smooth laid on color development frame clathrum one by one, distance between cube meat remains between 2 ~ 5cm, and cube meat is placed the gap arranged between complete color development frame and color development frame and is greater than 5cm (being generally 5 ~ 10cm); Described color development frame is made up of support body and clathrum, the vertical rod that described support body is provided with roller primarily of four root bottom parts is set up and forms the solid space that length is respectively 50 ~ 100cm, 50 ~ 80cm, 80 ~ 200cm, clathrum is set with the spacing of 20 ~ 50cm from bottom to top in this solid space inside, described clathrum is the fenestral fabric that the stainless steel strip being less than 0.5cm (being generally 0.2 ~ 0.5cm) by diameter weaves, and wherein per unit grid is area and is less than 4cm
2(be generally 1 ~ 4cm
2) square.
Concrete, the method of the mist process of described carbon monoxide and ozone is: first pass into carbon monoxide to gas mixer chamber, admission pressure controls at 0.1 ~ 1MPa, start ozone generator simultaneously, slow air inlet, controlling gas mixer chamber pressure vacuum meter reading is 0.038 ~ 0.042hPa, when ozone volumetric concentration in mist is 2% ~ 8%, when carbon monoxide volumetric concentration is 92% ~ 98%, mist in gas mixer chamber is directly passed into gas compartment, and controlling gas compartment pressure vacuum meter reading is 0.038 ~ 0.042hPa.
Recommend described through carbon monoxide and the cube meat of mist process of ozone and the solid-liquid mass ratio of the solution of non-oxidizability enzyme be 1:2 ~ 4.
Preferably, in the solution of described non-oxidizability enzyme, the concentration of SOD enzyme is 20 ~ 100ppm, catalatic concentration is 20 ~ 100ppm, the concentration of gst enzyme is 20 ~ 100ppm, the concentration of natural Exopolysaccharides Produced by Lactic Acid Bacteria is 20 ~ 100ppm, and the enzyme work separately of described SOD enzyme, catalase, gst enzyme is 400 ~ 600U/g.
More specifically, the method for non-oxidizability enzyme associating carbon monoxide of the present invention and the fresh poultry meat of ozone pretreatment comprises the steps:
A. operating environment temperature is at 0 ~ 10 DEG C, poultry meat is cut into the cube meat of sheet or bulk, is held on color development frame clathrum, is placed in airtight gas compartment;
B. carbon monoxide is passed into gas mixer chamber, admission pressure controls at 0.1 ~ 1MPa, start ozone generator simultaneously, slow air inlet, controlling gas mixer chamber pressure vacuum meter reading is 0.038 ~ 0.042hPa, when ozone volumetric concentration in mist is 2% ~ 8%, when carbon monoxide volumetric concentration is 92% ~ 98%, mist in gas mixer chamber is directly passed into the gas compartment being placed with color development frame, controlling gas compartment pressure vacuum meter reading is 0.038 ~ 0.042hPa; Under 0 ~ 10 DEG C of lucifuge condition, with the mist process 45 ~ 90min of carbon monoxide and ozone;
C., again at 4 ~ 10 DEG C, the cube meat of the mist process through carbon monoxide and ozone is immersed in 5 ~ 15min in the solution of non-oxidizability enzyme; Drain after immersion, finally by cube meat vacuum packaging, and store in-2 ~ 8 DEG C;
In the solution of described non-oxidizability enzyme, the concentration of SOD enzyme is 20 ~ 100ppm, catalatic concentration is 20 ~ 100ppm, the concentration of gst enzyme is 20 ~ 100ppm, the concentration of natural Exopolysaccharides Produced by Lactic Acid Bacteria is 20 ~ 100ppm; The enzyme work separately of described SOD enzyme, catalase, gst enzyme is 400 ~ 600U/g; Described through carbon monoxide and the cube meat of mist process of ozone and the solid-liquid mass ratio of the solution of non-oxidizability enzyme be 1:2 ~ 4.
Beneficial effect of the present invention is mainly reflected in: the yellowish pink pool of poultry of the method process and quality can better be safeguarded.And traditional C O protects look, though color and luster can keep the stable of a period of time, but fat oxidation, albuminous degeneration, total plate count may be above standard.With the poultry meat of the inventive method process at 4 DEG C of storages, after one month, total plate count is still 10
6below, TBARS is less than 1mg/100g, and implementation process adopts mechanical automation substantially, decrease manpower export and people be the pollution of bringing into, further increase industrialization degree, ensure that meat quality.
(4) accompanying drawing explanation
Fig. 1 is color development shelf structure schematic diagram, wherein, and 1-clathrum, the vertical rod of 2-support body, 3-roller.
(5) detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further, but protection scope of the present invention is not limited in this.
Embodiment 1
(1) cut: the beef also having carried out splitting after cooling acid discharge is entered cold wind conveyer belt automatically by cold wind conveyer, and cube meat keeps flat and enters slicer cutting, and automatically export the cube meat of 2cm thickness, operating environment temperature is 8 DEG C.
(2) place: be positioned over smooth for the cube meat of well cutting on color development frame clathrum, the distance between cube meat remains on 3cm, can not be overlapping, the gap arranged between complete color development frame and color development frame placed by cube meat is 6cm, to guarantee that color development is even.Be positioned over by color development frame on large-scale conveyer belt, send into gas compartment, gas compartment opens air exhauster, and extract indoor gas out, pressure vacuum meter is-0.3hPa.The support body of described color development frame is set up primarily of the vertical rod that four root bottom parts are provided with roller and is formed, form the solid space that length is respectively 80cm, 50cm, 100cm, 4 layers of clathrum are set with the spacing of 25cm from bottom to top in this solid space inside, described clathrum is the fenestral fabric that the stainless steel strip being 0.2cm by diameter weaves, and wherein per unit grid is area is 1cm
2square.
(3) mist preparation: open carbon monoxide intake valve, pass into carbon monoxide to gas mixer chamber, admission pressure controls at 1MPa.Start ozone generator, slow air inlet simultaneously.Start the ozone concentration monitor be connected with gas mixer chamber, when in mist, ozone volumetric concentration reaches 2%, when carbon monoxide volumetric concentration is 98%, gas and vapor permeation completes, and gas mixer chamber pressure vacuum meter is 0.038hPa.Mist is directly passed into gas compartment by lucifuge carrier pipe.
(4) gas treatment: in gas compartment, surrounding row has condenser pipe, and liquid nitrogen cycles through, and color development frame bearing bottom occupies trash ice (16cm).Temperature controls at 4 DEG C.To guarantee that meat sample myoglobins is stablized.Pass into mist, when pressure vacuum meter is 0.038hPa, close intake valve.The processing time of mist controls in 45min (lucifuge).After end, open air exhauster, extract indoor gas out, when pressure vacuum meter is-0.3hPa, start conveyer, export cube meat.
(5) solution of non-oxidizability enzyme is prepared: with the solution of sterilizing deionized water modulation non-oxidizability enzyme, NaOH solution tank NaOH (airtight) is directly passed into by water-supply-pipe, when the induction of NaOH solution tank NaOH base pressure induction installation reaches 14.7kPa, hydraulic pressure then closes water-delivery valve automatically, adds the natural Exopolysaccharides Produced by Lactic Acid Bacteria of 23.6g (concentration controls as 20ppm).Fluid temperature controls at 8 DEG C.Uniform stirring 5min.Add 23.6gSOD enzyme (concentration controls as 20ppm) subsequently, 23.6g catalase (concentration controls as 20ppm) and 23.6g gst enzyme (concentration controls as 20ppm), the enzyme of various enzyme is lived as 410U/g, uniform stirring 5min.Leave standstill 5min (8 DEG C).Bottom NaOH solution tank NaOH residing for the solution of non-oxidizability enzyme, condenser pipe is housed and with fan-shaped agitator to guarantee that solution mixes.With solution conveyor tube bottom flow container, and pressure sensitive and time-controlling arrangement, after solution preparation completes, namely reach the set time, directly open bottom valve, make solution rely on gravity and pressure effect automatically to flow in steeping tank.
(6) soak: the cube meat after the sterilization of mist color development is sent to steeping tank place through cold wind conveyer belt by elevator and cold wind conveyer, enter in tank by the ramp type conveyer belt of tank side, cube meat is by gravity and rely on the ramp type conveyer belt in tank to contact with the solution of non-oxidizability enzyme.Solid-liquid mass ratio controls at 1:2, and soak time is 10min, and soaking temperature is 4 DEG C.Steeping tank is built with large-scale filter screen height at steeping tank 4/5 place, and side is temperature control equipment.After the time arranged, at the bottom of tank, delivery outlet is opened, and part solution flows out, and solution height drops to below filter screen, and after cube meat leaves standstill and drains 10min, speed on conveyer belt of placing is that 0.1m/s outwards exports.
(7) Vacuum Heat shrink wrapping: the cube meat after draining enters packaging system conveyer belt, automatically the thermal contraction polyamide extrusion cladding bag being added with water suction fresh-keeping mat is fallen into, vacuum 0.5MPa time unloaded for vacuum modulation is carried out vacuum packaging, meat sample is set to 4cm with sealing space, sealing part outwards reserves 1cm length, heat shrink temperature is 85 DEG C, and the time is 5s.
(8) packaging checks: check whether sealing is smooth, and with or without gas leak phenomenon, whether vacuum bag fits tightly with or without too much bubble with beef.
(9) refrigerate: carry out after vacuum-packed beef carries out passed examination, putting into 8 DEG C of storages to this.
In table 18 DEG C storage, the beef a* value of non-oxidizability enzyme associating gas pretreated group and untreated fish group changes
1d | 7d | 14d | |
Untreated fish group | 12.81 | 2.12 | 0.81 |
Non-oxidizability enzyme associating gas pretreated group | 16.83 | 15.08 | 13.07 |
In table 28 DEG C storage, the beef total plate count (logCFU/g) of non-oxidizability enzyme associating gas pretreated group and untreated fish group changes
1d | 7d | 14d | |
Untreated fish group | 4.92 | 6.57 | 7.99 |
Non-oxidizability enzyme associating gas pretreated group | 3.26 | 4.05 | 6.02 |
In table 38 DEG C storage, the beef TBA (mg/100g) of non-oxidizability enzyme associating gas pretreated group and untreated fish group changes
1d | 7d | 14d | |
Untreated fish group | 0.32 | 1.23 | 2.30 |
Non-oxidizability enzyme associating gas pretreated group | 0.31 | 0.57 | 0.98 |
Embodiment 2
(1) cut: the beef also having carried out splitting after cooling acid discharge is entered cold wind conveyer belt automatically by cold wind conveyer, and cube meat keeps flat and enters slicer cutting, and automatically export the cube meat of 2cm thickness, operating environment temperature is 8 DEG C.
(2) place: be positioned over smooth for the cube meat of well cutting on color development frame clathrum, the distance between cube meat remains on 3cm, can not be overlapping, the gap arranged between complete color development frame and color development frame placed by cube meat is 6cm, to guarantee that color development is even.Be positioned over by color development frame on large-scale conveyer belt, send into gas compartment, gas compartment opens air exhauster, and extract indoor gas out, pressure vacuum meter is-0.3hPa.The support body of described color development frame is set up primarily of the vertical rod that four root bottom parts are provided with roller and is formed, form the solid space that length is respectively 80cm, 50cm, 100cm, 4 layers of clathrum are set with the spacing of 25cm from bottom to top in this solid space inside, described clathrum is the fenestral fabric that the stainless steel strip being 0.2cm by diameter weaves, and wherein per unit grid is area is 1cm
2square.
(3) mist preparation: open carbon monoxide intake valve, pass into carbon monoxide to gas mixer chamber, admission pressure controls at 0.9MPa.Start ozone generator, slow air inlet simultaneously.Start the ozone concentration monitor be connected with gas mixer chamber, when in mist, ozone volumetric concentration reaches 5%, when carbon monoxide volumetric concentration is 95%, gas and vapor permeation completes, and gas mixer chamber pressure vacuum meter is 0.038hPa.Mist is directly passed into gas compartment by lucifuge carrier pipe.
(4) gas treatment: in gas compartment, surrounding row has condenser pipe, and liquid nitrogen cycles through, and color development frame bearing bottom occupies trash ice (16cm).Temperature controls at 4 DEG C.To guarantee that meat sample myoglobins is stablized.Pass into mist, when pressure vacuum meter is 0.038hPa, close intake valve.The processing time of mist controls in 45min (lucifuge).After end, open air exhauster, extract indoor gas out, when pressure vacuum meter is-0.3hPa, start conveyer, export cube meat.
(5) solution of non-oxidizability enzyme is prepared: with the solution of sterilizing deionized water modulation non-oxidizability enzyme, NaOH solution tank NaOH (airtight) is directly passed into by water-supply-pipe, when NaOH solution tank NaOH base pressure induction installation induction hydraulic pressure reaches 14.7kPa, then automatically close water-delivery valve, add the natural Exopolysaccharides Produced by Lactic Acid Bacteria of 23.6g (concentration controls as 20ppm).Fluid temperature controls at 8 DEG C.Uniform stirring 5min.Add 47.2gSOD enzyme (concentration controls as 40ppm) subsequently, 35.4g catalase (concentration controls as 30ppm) and 47.2g gst enzyme (concentration controls as 40ppm), the enzyme of various enzyme is lived as 415U/g, uniform stirring 5min.Leave standstill 5min (8 DEG C).Bottom NaOH solution tank NaOH residing for the solution of non-oxidizability enzyme, condenser pipe is housed and with fan-shaped agitator to guarantee that solution mixes.With solution conveyor tube bottom flow container, and pressure sensitive and time-controlling arrangement, after solution preparation completes, namely reach the set time, directly open bottom valve, make solution rely on gravity and pressure effect automatically to flow in steeping tank.
(6) soak: the cube meat after the sterilization of mist color development is sent to steeping tank place through cold wind conveyer belt by elevator and cold wind conveyer, enter in tank by the ramp type conveyer belt of tank side, cube meat is by gravity and rely on the ramp type conveyer belt in tank to contact with the solution of non-oxidizability enzyme.Solid-liquid mass ratio controls at 1:2, and soak time is 10min, and soaking temperature is 4 DEG C.Steeping tank built with large-scale filter screen height at steeping tank 4/5 place, side is temperature control equipment.After the time arranged, at the bottom of tank, delivery outlet is opened, and part solution flows out, and solution height drops to below filter screen, and after cube meat leaves standstill and drains 10min, speed on conveyer belt placed by cube meat is that 0.1m/s outwards exports.
(7) Vacuum Heat shrink wrapping: the cube meat after draining enters packaging system conveyer belt, automatically the thermal contraction polyamide extrusion cladding bag being added with water suction fresh-keeping mat is fallen into, vacuum 0.5MPa time unloaded for vacuum modulation is carried out vacuum packaging, meat sample is set to 4cm with sealing space, sealing part outwards reserves 1cm length, heat shrink temperature is 85 DEG C, and the time is 5s.
(8) packaging checks: check whether sealing is smooth, and with or without gas leak phenomenon, whether vacuum bag fits tightly with or without too much bubble with beef.
(9) refrigerate: carry out after vacuum-packed beef carries out passed examination, putting into 4 DEG C of storages to this.
In table 14 DEG C storage, the beef a* value of non-oxidizability enzyme associating gas pretreated group and untreated fish group changes
1d | 14d | 28d | |
Untreated fish group | 12.81 | 2.02 | 0.23 |
Non-oxidizability enzyme associating gas pretreated group | 17.01 | 15.08 | 13.02 |
In table 28 DEG C storage, the beef total plate count (logCFU/g) of non-oxidizability enzyme associating gas pretreated group and untreated fish group changes
1d | 14d | 28d | |
Untreated fish group | 4.92 | 6.89 | 8.12 |
Non-oxidizability enzyme associating gas pretreated group | 3.06 | 4.29 | 5.81 |
In table 38 DEG C storage, the beef TBA (mg/100g) of non-oxidizability enzyme associating gas pretreated group and untreated fish group changes
1d | 14d | 28d | |
Untreated fish group | 0.30 | 1.25 | 2.41 |
Non-oxidizability enzyme associating gas pretreated group | 0.29 | 0.60 | 0.93 |
Embodiment 3
(1) cut: the beef also having carried out splitting after cooling acid discharge is entered cold wind conveyer belt automatically by cold wind conveyer, and cube meat keeps flat and enters slicer cutting, and automatically export the cube meat of 2cm thickness, operating environment temperature is 8 DEG C.
(2) place: be positioned over smooth for the cube meat of well cutting on color development frame clathrum, the distance between cube meat remains on 3cm, can not be overlapping, the gap arranged between complete color development frame and color development frame placed by cube meat is 6cm, to guarantee that color development is even.Be positioned over by color development frame on large-scale conveyer belt, send into gas compartment, gas compartment opens air exhauster, and extract indoor gas out, pressure vacuum meter is-0.3hPa.The support body of described color development frame is set up primarily of the vertical rod that four root bottom parts are provided with roller and is formed, form the solid space that length is respectively 80cm, 50cm, 100cm, 4 layers of clathrum are set with the spacing of 25cm from bottom to top in this solid space inside, described clathrum is the fenestral fabric that the stainless steel strip being 0.2cm by diameter weaves, and wherein per unit grid is area is 1cm
2square.
(3) mist preparation: open carbon monoxide intake valve, pass into carbon monoxide to gas mixer chamber, admission pressure controls at 0.9MPa.Start ozone generator, slow air inlet simultaneously.Start the ozone concentration monitor be connected with gas mixer chamber, when in mist, ozone volumetric concentration reaches 8%, when carbon monoxide volumetric concentration is 92%, gas and vapor permeation completes, and gas mixer chamber pressure vacuum meter is 0.038hPa.Mist is directly passed into gas compartment by lucifuge carrier pipe.
(4) gas treatment: in gas compartment, surrounding row has condenser pipe, and liquid nitrogen cycles through, and color development frame bearing bottom occupies trash ice (16cm).Temperature controls at 4 DEG C.To guarantee that meat sample myoglobins is stablized.Pass into mist, when pressure vacuum meter is 0.038hPa, close intake valve.The processing time of mist controls in 45min (lucifuge).After end, open air exhauster, extract indoor gas out, when pressure vacuum meter is-0.3hPa, start conveyer, export cube meat.
(5) solution of non-oxidizability enzyme is prepared: with the solution of sterilizing deionized water modulation non-oxidizability enzyme, NaOH solution tank NaOH (airtight) is directly passed into by water-supply-pipe, when NaOH solution tank NaOH base pressure induction installation senses that hydraulic pressure reaches 14.7kPa, then automatically close water-delivery valve, add the natural Exopolysaccharides Produced by Lactic Acid Bacteria of 23.6g (concentration controls as 20ppm).Fluid temperature controls at 8 DEG C.Uniform stirring 5min.Add 64.9gSOD enzyme (concentration controls as 55ppm) subsequently, 53.1g catalase (concentration controls as 45ppm) and 64.9g gst enzyme (concentration controls as 55ppm), the enzyme of various enzyme is lived as 415U/g, uniform stirring 5min.Leave standstill 5min (8 DEG C).Bottom NaOH solution tank NaOH residing for the solution of non-oxidizability enzyme, condenser pipe is housed and with fan-shaped agitator to guarantee that solution mixes.With solution conveyor tube bottom flow container, and pressure sensitive and time-controlling arrangement, after solution preparation completes, namely reach the set time, directly open bottom valve, make solution rely on gravity and pressure effect automatically to flow in steeping tank.
(6) soak: the cube meat after the sterilization of mist color development is sent to steeping tank place through cold wind conveyer belt by elevator and cold wind conveyer, enter in tank by the ramp type conveyer belt of tank side, cube meat is by gravity and rely on the ramp type conveyer belt in tank to contact with the solution of non-oxidizability enzyme.Solid-liquid mass ratio controls at 1:2, and soak time is 10min, and soaking temperature is 4 DEG C.Steeping tank is built with large-scale filter screen height at steeping tank 4/5 place, and side is temperature control equipment.After the time arranged, at the bottom of tank, delivery outlet is opened, and part solution flows out, and solution height drops to below filter screen, and after cube meat leaves standstill and drains 10min, speed on conveyer belt placed by cube meat is that 0.1m/s outwards exports.
(7) Vacuum Heat shrink wrapping: the cube meat after draining enters packaging system conveyer belt, automatically the thermal contraction polyamide extrusion cladding bag being added with water suction fresh-keeping mat is fallen into, vacuum 0.5MPa time unloaded for vacuum modulation is carried out vacuum packaging, meat sample is set to 4cm with sealing space, sealing part outwards reserves 1cm length, heat shrink temperature is 85 DEG C, and the time is 5s.
(8) packaging checks: check whether sealing is smooth, and with or without gas leak phenomenon, whether vacuum bag fits tightly with or without too much bubble with beef.
(9) refrigerate: carry out after vacuum-packed beef carries out passed examination, putting into 0 DEG C of storage to this.
In table 10 DEG C storage, the pork a* value of non-oxidizability enzyme associating gas pretreated group and untreated fish group changes
1d | 28d | 56d | |
Untreated fish group | 12.67 | 1.94 | 0.18 |
Non-oxidizability enzyme associating gas pretreated group | 17.02 | 14.05 | 12.17 |
In table 20 DEG C storage, the pork total plate count (logCFU/g) of non-oxidizability enzyme associating gas pretreated group and untreated fish group changes
1d | 28d | 56d | |
Untreated fish group | 4.70 | 6.99 | 8.26 |
Non-oxidizability enzyme associating gas pretreated group | 3.09 | 4.23 | 6.07 |
In table 30 DEG C storage, the pork TBA (mg/100g) of non-oxidizability enzyme associating gas pretreated group and untreated fish group changes
1d | 28d | 56d | |
Untreated fish group | 0.31 | 1.34 | 2.48 |
Non-oxidizability enzyme associating gas pretreated group | 0.29 | 0.57 | 1.14 |
Remarks:
In above-mentioned experimental technique,
A* value: adopt colour difference meter determination method to measure meat sample surface a* value, measure immediately after opening packaging with colour difference meter, each each process meat sample measures 5 times, averages.
Total plate count: according to the assay method of standard GB/T 4789.2-2010 food microbiological examination total plate count, measure.
TBA: directly adopt thiobarbituricacidα-method.
Claims (7)
1. a method for non-oxidizability enzyme associating carbon monoxide and the fresh poultry meat of ozone pretreatment, is characterized in that said method comprising the steps of:
Poultry meat is cut into the cube meat of sheet or bulk, be held on color development frame clathrum, be placed in airtight gas compartment, under 0 ~ 10 DEG C of lucifuge condition, use the mist process 45 ~ 90min of carbon monoxide and ozone simultaneously, in described mist, the volumetric concentration of ozone is 2% ~ 8%, and the volumetric concentration of carbon monoxide is 92% ~ 98%; Again at 4 ~ 10 DEG C, the cube meat of the mist process through carbon monoxide and ozone is immersed in 5 ~ 15min in the solution of non-oxidizability enzyme; Drain after immersion, vacuum packaging is also stored in-2 ~ 8 DEG C;
The solution of described non-oxidizability enzyme is the aqueous solution containing SOD enzyme, catalase, gst enzyme and natural Exopolysaccharides Produced by Lactic Acid Bacteria, wherein the concentration of SOD enzyme is 20 ~ 150ppm, catalatic concentration is 20 ~ 150ppm, the concentration of gst enzyme is 20 ~ 150ppm, the concentration of natural Exopolysaccharides Produced by Lactic Acid Bacteria is 20 ~ 150ppm, and described SOD enzyme, catalase, gst enzyme enzyme is separately lived and is greater than 300U/g.
2. the method for claim 1, when it is characterized in that cutting poultry meat, operating environment temperature is 0 ~ 10 DEG C.
3. the method for claim 1, it is characterized in that the method that described cube meat is held on color development frame is: cube meat is smooth laid on color development frame clathrum one by one, distance between cube meat remains between 2 ~ 5cm, and cube meat is placed the gap arranged between complete color development frame and color development frame and is greater than 5cm; Described color development frame is made up of support body and clathrum, the vertical rod that described support body is provided with roller primarily of four root bottom parts is set up and forms the solid space that length is respectively 50 ~ 100cm, 50 ~ 80cm, 80 ~ 200cm, clathrum is set with the spacing of 20 ~ 50cm from bottom to top in this solid space inside, described clathrum is the fenestral fabric that the stainless steel strip being less than 0.5cm by diameter weaves, and wherein per unit grid is area and is less than 4cm
2square.
4. the method for claim 1, it is characterized in that the method for the mist process of described carbon monoxide and ozone is: first pass into carbon monoxide to gas mixer chamber, admission pressure controls at 0.1 ~ 1MPa, start ozone generator simultaneously, slow air inlet, controlling gas mixer chamber pressure vacuum meter reading is 0.038 ~ 0.042hPa, when ozone volumetric concentration in mist is 2% ~ 8%, when carbon monoxide volumetric concentration is 92% ~ 98%, mist in gas mixer chamber is directly passed into gas compartment, controlling gas compartment pressure vacuum meter reading is 0.038 ~ 0.042hPa.
5. the method for claim 1, it is characterized in that described through carbon monoxide and the cube meat of mist process of ozone and the solid-liquid mass ratio of the solution of non-oxidizability enzyme be 1:2 ~ 4.
6. the method for claim 1, it is characterized in that in the solution of described non-oxidizability enzyme, the concentration of SOD enzyme is 20 ~ 100ppm, catalatic concentration is 20 ~ 100ppm, the concentration of gst enzyme is 20 ~ 100ppm, the concentration of natural Exopolysaccharides Produced by Lactic Acid Bacteria is 20 ~ 100ppm, and the enzyme work separately of described SOD enzyme, catalase, gst enzyme is 400 ~ 600U/g.
7. the method for claim 1, is characterized in that described method comprises the steps:
A. operating environment temperature is at 0 ~ 10 DEG C, poultry meat is cut into the cube meat of sheet or bulk, is held on color development frame clathrum, is placed in airtight gas compartment;
B. carbon monoxide is passed into gas mixer chamber, admission pressure controls at 0.1 ~ 1MPa, start ozone generator simultaneously, slow air inlet, controlling gas mixer chamber pressure vacuum meter reading is 0.038 ~ 0.042hPa, when ozone volumetric concentration in mist is 2% ~ 8%, when carbon monoxide volumetric concentration is 92% ~ 98%, mist in gas mixer chamber is directly passed into the gas compartment being placed with color development frame, controlling gas compartment pressure vacuum meter reading is 0.038 ~ 0.042hPa; Under 0 ~ 10 DEG C of lucifuge condition, with the mist process 45 ~ 90min of carbon monoxide and ozone;
C., again at 4 ~ 10 DEG C, the cube meat of the mist process through carbon monoxide and ozone is immersed in 5 ~ 15min in the solution of non-oxidizability enzyme; Drain after immersion, finally by cube meat vacuum packaging, and store in-2 ~ 8 DEG C;
In the solution of described non-oxidizability enzyme, the concentration of SOD enzyme is 20 ~ 100ppm, catalatic concentration is 20 ~ 100ppm, the concentration of gst enzyme is 20 ~ 100ppm, the concentration of natural Exopolysaccharides Produced by Lactic Acid Bacteria is 20 ~ 100ppm; The enzyme work separately of described SOD enzyme, catalase, gst enzyme is 400 ~ 600U/g; Described through carbon monoxide and the cube meat of mist process of ozone and the solid-liquid mass ratio of the solution of non-oxidizability enzyme be 1:2 ~ 4.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510563252.XA CN105104496B (en) | 2015-09-07 | 2015-09-07 | Method for pretreating fresh livestock meat by combining oxidation resistance enzymes with gas |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510563252.XA CN105104496B (en) | 2015-09-07 | 2015-09-07 | Method for pretreating fresh livestock meat by combining oxidation resistance enzymes with gas |
Publications (2)
Publication Number | Publication Date |
---|---|
CN105104496A true CN105104496A (en) | 2015-12-02 |
CN105104496B CN105104496B (en) | 2019-03-08 |
Family
ID=54652836
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510563252.XA Active CN105104496B (en) | 2015-09-07 | 2015-09-07 | Method for pretreating fresh livestock meat by combining oxidation resistance enzymes with gas |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105104496B (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112690327A (en) * | 2019-10-22 | 2021-04-23 | 华晶生物科技(济南)有限公司 | Pretreatment method for freezing and refreshing pork |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20040151812A1 (en) * | 2003-01-28 | 2004-08-05 | Chiquita Brands, Inc. | Method of preserving fresh perishables |
CN101081083A (en) * | 2006-05-30 | 2007-12-05 | 李柏兴 | Mehtod for processing the color and lustre of fish meat |
CN102007958A (en) * | 2010-10-29 | 2011-04-13 | 浙江工业大学 | Method for curing fishes through negative pressure and ozone cold sterilization |
CN103976005A (en) * | 2014-05-06 | 2014-08-13 | 浙江工商大学 | Composite fresh-keeping method for large yellow croaker |
-
2015
- 2015-09-07 CN CN201510563252.XA patent/CN105104496B/en active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20040151812A1 (en) * | 2003-01-28 | 2004-08-05 | Chiquita Brands, Inc. | Method of preserving fresh perishables |
CN101081083A (en) * | 2006-05-30 | 2007-12-05 | 李柏兴 | Mehtod for processing the color and lustre of fish meat |
CN102007958A (en) * | 2010-10-29 | 2011-04-13 | 浙江工业大学 | Method for curing fishes through negative pressure and ozone cold sterilization |
CN103976005A (en) * | 2014-05-06 | 2014-08-13 | 浙江工商大学 | Composite fresh-keeping method for large yellow croaker |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112690327A (en) * | 2019-10-22 | 2021-04-23 | 华晶生物科技(济南)有限公司 | Pretreatment method for freezing and refreshing pork |
Also Published As
Publication number | Publication date |
---|---|
CN105104496B (en) | 2019-03-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101167592B (en) | Ozone, ultraviolet and nano silver coating-film combined sterilizing method for freezing-dried food preserving | |
CN103815321B (en) | A kind of method reducing salted & preserved vegetable nitrite | |
CN102805144A (en) | Freshness retaining method of fresh-cut celery | |
CN101228893A (en) | Fresh-cut lotus root fresh-keeping method of modified atmosphere packing with high oxygen | |
Yilmaz et al. | Effect of different packaging methods and storage temperature on microbiological and physicochemical quality characteristics of meatball | |
CN107960459A (en) | A kind of new lichee epidermis anti-browning method | |
CN111011469A (en) | Preparation method of northeast sauerkraut | |
CN111084220A (en) | Ultrahigh-pressure fresh-keeping method for western smoked and cooked ham | |
CN103766473B (en) | A kind of control release type ethanol antistaling agent and its preparation method and application | |
CN103999930B (en) | The biological composite mildewproof antistaling agent of a kind of oranges and tangerines and preparation and application | |
CN105104496A (en) | Method for pretreating fresh livestock meat by combining oxidation resistance enzymes with gas | |
CN110214881B (en) | Method for prolonging preservation period of carrot juice based on ultrasonic wave combined with carvacrol treatment | |
CN104757096A (en) | Multiple-factor fence preservation technology of cooked beef | |
KR101166410B1 (en) | Method for Preserving Brined Baechu Cabbage | |
CN114903079B (en) | Fresh-keeping method for delaying color change and lignification of fresh velvet mushroom fruiting bodies | |
CN105248608B (en) | Fresh livestock meat mixed gas color development and bacteria reduction combined chlorine dioxide bacteria reduction pretreatment method | |
CN103070436A (en) | Peach juice and preparation method thereof | |
CN105104498B (en) | Method for pretreating fresh livestock meat by combining glutathione with carbon monoxide and ozone | |
JP2009077702A (en) | Method for sterilizing food by carbon dioxide microhyperbaric long period treatment | |
CN102488231A (en) | Sterilization method for manufacturing of marinated ducks | |
CN105124714A (en) | Preservation technology for prolonging normal-temperature shelf life of fresh noodles through low-temperature pre-refrigeration | |
CN207100434U (en) | A kind of pickled cabbage salting device | |
RU82090U1 (en) | DEVICE FOR INCREASING THE STORAGE TIME OF FOOD "AVERS-WAKU-FRESH" | |
CN109528779A (en) | A kind of simple process and ganoderma lucidum preservation method of good preservation effect | |
BASTON et al. | Calcium lactate influence on some non-pathogenic microorganisms |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |