CN105104496B - 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
- CN105104496B CN105104496B CN201510563252.XA CN201510563252A CN105104496B CN 105104496 B CN105104496 B CN 105104496B CN 201510563252 A CN201510563252 A CN 201510563252A CN 105104496 B CN105104496 B CN 105104496B
- Authority
- CN
- China
- Prior art keywords
- enzyme
- gas
- ozone
- concentration
- carbon monoxide
- 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.)
- Active
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 72
- 238000000034 method Methods 0.000 title claims abstract description 42
- 244000144972 livestock Species 0.000 title abstract description 7
- 230000003647 oxidation Effects 0.000 title abstract description 4
- 238000007254 oxidation reaction Methods 0.000 title abstract description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 47
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 claims abstract description 44
- 229910002091 carbon monoxide Inorganic materials 0.000 claims abstract description 44
- 238000011161 development Methods 0.000 claims abstract description 44
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 239000007789 gas Substances 0.000 claims description 125
- 239000000243 solution Substances 0.000 claims description 54
- 235000013594 poultry meat Nutrition 0.000 claims description 25
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 102000016938 Catalase Human genes 0.000 claims description 17
- 108010053835 Catalase Proteins 0.000 claims description 17
- 101150066516 GST gene Proteins 0.000 claims description 16
- 101150084306 GstD1 gene Proteins 0.000 claims description 16
- 101150098299 gstA gene Proteins 0.000 claims description 16
- 230000000694 effects Effects 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 11
- 239000004310 lactic acid Substances 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 229920002444 Exopolysaccharide Polymers 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 235000020991 processed meat Nutrition 0.000 claims description 6
- 238000009954 braiding Methods 0.000 claims description 5
- 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
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 239000001301 oxygen Substances 0.000 claims description 2
- 229910052760 oxygen Inorganic materials 0.000 claims description 2
- 229920001282 polysaccharide Polymers 0.000 claims description 2
- 239000005017 polysaccharide Substances 0.000 claims description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims 1
- 229960004424 carbon dioxide Drugs 0.000 claims 1
- 229910002090 carbon oxide Inorganic materials 0.000 claims 1
- 230000003111 delayed effect Effects 0.000 claims 1
- 239000001257 hydrogen Substances 0.000 claims 1
- 229910052739 hydrogen Inorganic materials 0.000 claims 1
- 238000002791 soaking Methods 0.000 abstract description 8
- 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
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 36
- 241000251468 Actinopterygii Species 0.000 description 18
- 235000015278 beef Nutrition 0.000 description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 102000019197 Superoxide Dismutase Human genes 0.000 description 12
- 108010012715 Superoxide dismutase Proteins 0.000 description 12
- 238000003860 storage Methods 0.000 description 10
- 230000005540 biological transmission Effects 0.000 description 9
- 230000014759 maintenance of location Effects 0.000 description 9
- 238000007789 sealing Methods 0.000 description 9
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 238000004806 packaging method and process Methods 0.000 description 7
- 239000000284 extract Substances 0.000 description 6
- 230000005484 gravity Effects 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 108010018251 carboxymyoglobin Proteins 0.000 description 4
- 238000006243 chemical reaction 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
- 238000012544 monitoring process Methods 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
- 210000004027 cell Anatomy 0.000 description 2
- 229910001882 dioxygen Inorganic materials 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006698 induction Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 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
- 108010062374 Myoglobin Proteins 0.000 description 1
- 102100030856 Myoglobin Human genes 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
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000006897 homolysis reaction Methods 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
- 210000005229 liver cell Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- CSJDCSCTVDEHRN-UHFFFAOYSA-N methane;molecular oxygen Chemical compound C.O=O CSJDCSCTVDEHRN-UHFFFAOYSA-N 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 210000003470 mitochondria Anatomy 0.000 description 1
- 238000006213 oxygenation reaction Methods 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 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
- 239000002562 thickening agent Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000009461 vacuum packaging Methods 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; after soaking, drainingPackaging in an empty state 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 methods that a kind of inoxidizability enzyme joint carbon monoxide and ozone pre-process fresh poultry meat, pass through
Carbon monoxide and ozone mixed gas preconditioning technique, and secondary color protection is carried out to poultry meat using inoxidizability enzyme mixed solution
Anti-oxidant treatment, it is ensured that product safety, the fresh poultry meat of vacuum packaging handled through this method have good red meat color, fat
Oxygenation efficiency is low, and the more conventional poultry meat product of shelf life extends 1~3 month.
(2) background technique
At present at home, with the continuous improvement of people's living standards, poultry meat consumption figure is also in rapid growth, at the same time
Requirement of the consumer to meat is also higher and higher.Some researches show that in the buying of beef, the scarlet degree of color is directly affected
To the desire to purchase of people.
Because of nitrite chromogenic harmfulness caused by human body, so that carbon monoxide becomes the mainstream of meat color development,
CO has extremely strong affinity ability with myoglobins in meat, can prevent Fe in myoglobins2+To Fe3+Conversion, is formed by carbon oxygen
Stability of Myoglobin is high, and beef can be made to form scarlet color, and keeps the stabilization of color for a long time.In usual vacuum packet
In dress, because of serious anoxic, unpleasant puce can be presented in meat, and it is bad that the addition of carbon monoxide just can change this
Gesture.
With the extension of cold preservation time, a series of changes of the generation such as poultry meat protein structure, the binding force reduction of CO and Mb, 5
There is downward trend, carbonyl myoglobin content decline, so that poultry meat color is gradually deteriorated in~7d.Since fresh poultry meat moisture is living
Property is higher, causes it easily to occur in storage, processing, transport, sales process putrid and deteriorated.Microorganism is to cause fresh meat rotten
It loses, thus the main factor for making protein structure change.The sterilizing ability of ozone is very strong, can in microbial cell
Multiple components generate reaction, to generate irreversible variation.It is generally believed that ozone first acts on the cell membrane of microorganism,
So that film constituent is damaged, lead to dysbolism and inhibit its growth, ozone continues seepage failure film inner tissue, directly
To kill.The final product of ozone is oxygen, therefore nuisanceless, will not be had an impact to food, and ozone is to entire space
There is bactericidal effect.
SOD (Superoxide Dismutase) is that disproportionated reaction generation hydrogen peroxide occurs for a kind of catalysis superoxide radical
With the metalloenzyme of molecular oxygen.Superoxide radical, the H of generation can be decomposed2O2It is dropped by NADH peroxidase and other reducing substances
Solution.Catalase (CAT) is present in most living organism, is primarily present in the chloroplaset, mitochondria, endoplasm of plant
Net, animal liver and red blood cell in, promote H2O2It is decomposed into molecular oxygen and water, removes intracorporal hydrogen peroxide, so that cell be made to exempt from
In by H2O2Murder by poisoning, be one of the key enzyme of biophylaxis system.It is commonly used for removing cheese or ox in food-grade industry
Hydrogen peroxide in milk.The main function of GSH-Px is to remove lipid peroxides.GSH-Px can be catalyzed LPO and decompose generation phase
The alcohol answered prevents LPO homolysis and causes the chain type chain reaction of lipid peroxidation, reduces the generation of LPO to protect body
From damage.
Some researches show that, have the function of giving mutual protection between various antioxidases, single any antioxidase
Antioxidant effect all will not be fine.The present invention combines SOD enzyme, catalase, gst enzyme, utilizes natural lactic acid
Bacterium exopolysaccharide forms natural anti-oxidation film as thickener, on human body surface.In CO and O3After the sterilization of mixed gas color development,
Play the role of that carbonyl myoglobin is maintained to stablize, it is oxidation resistant to enhance yellowish pink raising product.
(3) summary of the invention
The present invention provides the methods that a kind of inoxidizability enzyme joint carbon monoxide and ozone pre-process fresh poultry meat, lead to
Crossing carbon monoxide and ozone mixed gas preconditioning technique makes fresh poultry meat color development generate carbonyl myoglobin, reduces in poultry meat
Spoilage organisms and pathogenic bacteria, and secondary color protection anti-oxidant treatment is carried out to poultry meat using inoxidizability enzyme mixed solution, it is ensured that it produces
Product safety, generates carbonyl myoglobin by making, and increase its stability to keep the scarlet color of livestock meat in livestock meat.
The present invention adopts the following technical scheme:
The method that a kind of inoxidizability enzyme joint carbon monoxide and ozone pre-process fresh poultry meat, the method includes with
Lower step:
Poultry meat is cut into sheet or block-like meat piece, is held on color development frame clathrum, is placed in closed gas compartment,
Under the conditions of 0~10 DEG C is protected from light, while 45~90min is handled with the mixed gas of carbon monoxide and ozone, in the mixed gas,
The volumetric concentration of ozone is 2%~8%, and the volumetric concentration of carbon monoxide is 92%~98%；At 4~10 DEG C, it will pass through
The processed meat piece of the mixed gas of carbon monoxide and ozone is immersed in 5~15min in the solution of inoxidizability enzyme；After immersion
It drains, be vacuum-packed and stored in -2~8 DEG C；
The solution of the inoxidizability enzyme is to contain SOD enzyme, catalase, gst enzyme and natural lactic acid bacteria
The aqueous solution of exocellular polysaccharide, wherein the concentration of SOD enzyme is 20~150ppm, the concentration of catalase is 20~150ppm, paddy
The concentration of the sweet peptase of Guang is 20~150ppm, the concentration of natural Exopolysaccharides Produced by Lactic Acid Bacteria is 20~150ppm, the SOD enzyme, mistake
The respective enzyme activity of hydrogen oxide enzyme, gst enzyme is greater than 300U/g.
In the method for the invention, usually by consumption demand by poultry meat slice or stripping and slicing, when being cut to poultry meat, generally
Operating environment temperature is 0~10 DEG C.
Specifically, meat piece is held on the method on color development frame are as follows: be laid down into color development frame clathrum for meat piece is smooth one by one
On, the distance between meat piece is maintained between 2~5cm, and meat piece places the color development frame finished and the gap arranged between color development frame
Greater than 5cm (generally 5~10cm)；The color development frame is made of frame body and clathrum, and the frame body is mainly set by four root bottom parts
There is the upright bar of idler wheel to set up and forms the solid space that length is respectively 50~100cm, 50~80cm, 80~200cm,
Clathrum is arranged with the spacing of 20~50cm from bottom to top inside the solid space, the clathrum is to be less than 0.5cm by diameter
Fenestral fabric made of the stainless steel strip braiding of (generally 0.2~0.5cm), wherein per unit grid is that area is less than
4cm2(generally 1~4cm2) square.
Specifically, the method handled with the mixed gas of carbon monoxide and ozone are as follows: be first passed through to gas mixer chamber
Carbon monoxide, admission pressure is controlled in 0.1~1MPa, while starting ozone generator, slow air inlet, controls gas mixing chamber pressure
Power vacuum meter reading be 0.038~0.042hPa, when in mixed gas ozone volumetric concentration be 2%~8%, carbon monoxide volume
When concentration is 92%~98%, the mixed gas in gas mixer chamber is passed directly into gas compartment, controls gas compartment pressure vacuum
Meter reading is 0.038~0.042hPa.
Recommend the solution of the mixed gas by carbon monoxide and the ozone processed meat piece and inoxidizability enzyme
Solid-liquid mass ratio be 1:2~4.
Preferably, in the solution of the inoxidizability enzyme, the concentration of SOD enzyme is 20~100ppm, catalase
Concentration is 20~100ppm, the concentration of gst enzyme is 20~100ppm, the concentration of natural Exopolysaccharides Produced by Lactic Acid Bacteria be 20~
100ppm, the SOD enzyme, catalase, the respective enzyme activity of gst enzyme are 400~600U/g.
More specifically, inoxidizability enzyme joint carbon monoxide and ozone of the present invention pre-process the side of fresh poultry meat
Method includes the following steps:
A. operating environment temperature is that poultry meat is cut into sheet or block-like meat piece, is held on color development frame net at 0~10 DEG C
On compartment, it is placed in closed gas compartment；
B. it is passed through carbon monoxide to gas mixer chamber, admission pressure is controlled in 0.1~1MPa, while starting ozone
Device, slow air inlet, control gas mixer chamber pressure vacuum meter reading is 0.038~0.042hPa, when ozone body in mixed gas
Product concentration is 2%~8%, when carbon monoxide volumetric concentration is 92%~98%, the mixed gas in gas mixer chamber is direct
It is passed through the gas compartment for being placed with color development frame, control gas compartment pressure vacuum meter reading is 0.038~0.042hPa；At 0~10 DEG C
Under the conditions of being protected from light, 45~90min is handled with the mixed gas of carbon monoxide and ozone；
C. at 4~10 DEG C, antioxygen will be immersed in by the processed meat piece of mixed gas of carbon monoxide and ozone
5~15min in the solution of the property changed enzyme；It drains after immersion, finally meat piece is vacuum-packed, and stored in -2~8 DEG C；
In the solution of the inoxidizability enzyme, the concentration of SOD enzyme is 20~100ppm, the concentration of catalase is
20~100ppm, gst enzyme concentration be 20~100ppm, the concentration of natural Exopolysaccharides Produced by Lactic Acid Bacteria is 20~100ppm；
The SOD enzyme, catalase, the respective enzyme activity of gst enzyme are 400~600U/g；It is described to pass through carbon monoxide and ozone
The processed meat piece of mixed gas and inoxidizability enzyme solution solid-liquid mass ratio be 1:2~4.
The beneficial effects are mainly reflected as follows: the poultry meat color and quality of this method processing can be safeguarded preferably.And it passes
System CO color protection, though color can keep the stabilization of a period of time, fat oxidation, albuminous degeneration, total plate count may be more than
Standard.It is stored with the poultry meat that the method for the present invention is handled at 4 DEG C, total plate count is still 10 after one month6Hereinafter, TBARS is less than
1mg/100g, implementation process use mechanical automation substantially, and the pollution for reducing manpower output and artificially bringing into further increases
Industrialization degree, it is ensured that meat quality.
(4) Detailed description of the invention
Fig. 1 is color development frame structural schematic diagram, wherein 1-clathrum, 2-frame body upright bars, 3-idler wheels.
(5) specific embodiment
The present invention is described further combined with specific embodiments below, but protection scope of the present invention is not limited in
This.
Embodiment 1
(1) cut: by after cooling acid discharge and the beef that has been split by cold wind transmission device automatically into cold wind biography
Band is sent, meat piece lays flat into slicer and cut, and the automatic meat piece for exporting 2cm thickness, operating environment temperature is 8 DEG C.
(2) it places: being placed in the meat piece of well cutting is smooth on color development frame clathrum, the distance between meat piece is maintained at
3cm, non-overlapping, it is 6cm that meat piece, which places the color development frame finished and the gap arranged between color development frame, to ensure that color development is uniform.
Color development frame is placed on large-scale conveyer belt, gas compartment is sent into, gas chamber opening exhaust fan extracts indoor gas, pressure vacuum out
Table is -0.3hPa.The frame body of the color development frame is mainly set up by the upright bar that four root bottom parts are equipped with idler wheel, and length is formed
4 layers of net are arranged with the spacing of 25cm from bottom to top inside the solid space in the respectively solid space of 80cm, 50cm, 100cm
Compartment, the clathrum are the fenestral fabrics as made of the stainless steel strip braiding that diameter is 0.2cm, wherein per unit grid
Be area be 1cm2Square.
(3) mixed gas is prepared: being opened carbon monoxide intake valve, is passed through carbon monoxide, admission pressure to gas mixer chamber
Control is in 1MPa.Start ozone generator, slow air inlet simultaneously.Start the ozone concentration monitoring being connected with gas mixer chamber
Instrument, when ozone volumetric concentration reaches 2%, when carbon monoxide volumetric concentration is 98% in mixed gas, gas mixing is completed, gas
Mixing chamber pressure vacuum meter is 0.038hPa.Mixed gas is passed directly into gas compartment by being protected from light delivery pipe.
(4) gas treatment: surrounding row has condenser pipe in gas compartment, and liquid nitrogen cycles through, and color development frame bearing lower part occupies
Trash ice (16cm).Temperature is controlled at 4 DEG C.To ensure that meat sample myoglobins is stablized.It is passed through mixed gas, pressure vacuum meter is
When 0.038hPa, intake valve is closed.The processing time control of mixed gas (is protected from light) in 45min.After, exhaust fan is opened,
It extracts indoor gas out, when pressure vacuum meter is -0.3hPa, starts transmission device, export meat piece.
(5) it prepares the solution of inoxidizability enzyme: the solution of inoxidizability enzyme is modulated with sterile deionized water, by water delivery
Pipe is passed directly into NaOH solution tank NaOH (closed), and when the induction of NaOH solution tank NaOH base pressure sensing device reaches 14.7kPa, hydraulic pressure then closes automatically
It closes water-delivery valve, the natural Exopolysaccharides Produced by Lactic Acid Bacteria of 23.6g is added (concentration control is 20ppm).Fluid temperature is controlled at 8 DEG C.?
Even stirring 5min.23.6g SOD enzyme (concentration control is 20ppm) is then added, (concentration controls 23.6g catalase
20ppm) and 23.6g gst enzyme (concentration control be 20ppm), the enzyme activity of various enzymes are 410U/g, uniform stirring 5min.It is quiet
Set 5min (8 DEG C).Solution pot bottom locating for the solution of inoxidizability enzyme is equipped with condenser pipe and with fan-shaped blender to ensure
Solution is uniformly mixed.Flow container bottom is with solution conveyor tube and pressure sensitive and time-controlling arrangement, after the completion of solution is prepared
Reach the set time, directly opening bottom valve, automatically flows into solution in steeping tank by gravity and pressure effect.
(6) it impregnates: by the meat piece after the sterilization of mixed gas color development by cold wind conveyer belt and by elevator and cold
Wind transmission device is sent at steeping tank, is entered in tank by the ramp type conveyer belt of tank side, and meat piece passes through gravity and relies on
Ramp type conveyer belt in tank is contacted with the solution of inoxidizability enzyme.Solid-liquid mass ratio is controlled in 1:2, and soaking time is
10min, soaking temperature are 4 DEG C.Steeping tank is provided with large-scale strainer height at steeping tank 4/5, and side is temperature control equipment.
After the time of setting, tank bottom delivery outlet is opened, part solution outflow, and solution height drops to strainer hereinafter, meat piece is stood
Draining and placing speed on conveyer belt after 10min is that 0.1m/s is exported outward.
(7) vacuum heat shrinkable package: the meat piece after draining enters packaging system conveyer belt, automatically falls into fresh-keeping added with absorbing water
In the thermal contraction polyamide extrusion cladding bag of pad, vacuum degree 0.5MPa is vacuum-packed when vacuum degree is modulated unloaded, meat sample
It is set as 4cm with sealing gap, sealing part reserves 1cm length outward, and heat shrink temperature is 85 DEG C, time 5s.
(8) packaging checks: checking whether sealing is smooth, and whether there is or not gas leak phenomenon, whether vacuum bag is closely fitted with beef
Without excessive bubble.
(9) it refrigerates: after carrying out passed examination to the vacuum-packed beef of the carry out, being put into 8 DEG C and store.
The beef a* value of inoxidizability enzyme joint gas pretreated group and untreated fish group changes in 18 DEG C of storages of table
| 1d | 7d | 14d | |
| Untreated fish group | 12.81 | 2.12 | 0.81 |
| Inoxidizability enzyme combines gas pretreated group | 16.83 | 15.08 | 13.07 |
The beef total plate count of inoxidizability enzyme joint gas pretreated group and untreated fish group in 28 DEG C of storages of table
(log CFU/g) variation
| 1d | 7d | 14d | |
| Untreated fish group | 4.92 | 6.57 | 7.99 |
| Inoxidizability enzyme combines gas pretreated group | 3.26 | 4.05 | 6.02 |
Beef TBA (the mg/ of inoxidizability enzyme joint gas pretreated group and untreated fish group in 38 DEG C of storages of table
100g) change
| 1d | 7d | 14d | |
| Untreated fish group | 0.32 | 1.23 | 2.30 |
| Inoxidizability enzyme combines gas pretreated group | 0.31 | 0.57 | 0.98 |
Embodiment 2
(1) cut: by after cooling acid discharge and the beef that has been split by cold wind transmission device automatically into cold wind biography
Band is sent, meat piece lays flat into slicer and cut, and the automatic meat piece for exporting 2cm thickness, operating environment temperature is 8 DEG C.
(2) it places: being placed in the meat piece of well cutting is smooth on color development frame clathrum, the distance between meat piece is maintained at
3cm, non-overlapping, it is 6cm that meat piece, which places the color development frame finished and the gap arranged between color development frame, to ensure that color development is uniform.
Color development frame is placed on large-scale conveyer belt, gas compartment is sent into, gas chamber opening exhaust fan extracts indoor gas, pressure vacuum out
Table is -0.3hPa.The frame body of the color development frame is mainly set up by the upright bar that four root bottom parts are equipped with idler wheel, and length is formed
4 layers of net are arranged with the spacing of 25cm from bottom to top inside the solid space in the respectively solid space of 80cm, 50cm, 100cm
Compartment, the clathrum are the fenestral fabrics as made of the stainless steel strip braiding that diameter is 0.2cm, wherein per unit grid
Be area be 1cm2Square.
(3) mixed gas is prepared: being opened carbon monoxide intake valve, is passed through carbon monoxide, admission pressure to gas mixer chamber
Control is in 0.9MPa.Start ozone generator, slow air inlet simultaneously.Start the ozone concentration monitoring being connected with gas mixer chamber
Instrument, when ozone volumetric concentration reaches 5%, when carbon monoxide volumetric concentration is 95% in mixed gas, gas mixing is completed, gas
Mixing chamber pressure vacuum meter is 0.038hPa.Mixed gas is passed directly into gas compartment by being protected from light delivery pipe.
(4) gas treatment: surrounding row has condenser pipe in gas compartment, and liquid nitrogen cycles through, and color development frame bearing lower part occupies
Trash ice (16cm).Temperature is controlled at 4 DEG C.To ensure that meat sample myoglobins is stablized.It is passed through mixed gas, pressure vacuum meter is
When 0.038hPa, intake valve is closed.The processing time control of mixed gas (is protected from light) in 45min.After, exhaust fan is opened,
It extracts indoor gas out, when pressure vacuum meter is -0.3hPa, starts transmission device, export meat piece.
(5) it prepares the solution of inoxidizability enzyme: the solution of inoxidizability enzyme is modulated with sterile deionized water, by water delivery
Pipe is passed directly into NaOH solution tank NaOH (closed), when NaOH solution tank NaOH base pressure sensing device induction hydraulic pressure reaches 14.7kPa, then automatic to close
It closes water-delivery valve, the natural Exopolysaccharides Produced by Lactic Acid Bacteria of 23.6g is added (concentration control is 20ppm).Fluid temperature is controlled at 8 DEG C.?
Even stirring 5min.47.2gSOD enzyme (concentration control is 40ppm) is then added, (concentration controls 35.4g catalase
30ppm) and 47.2g gst enzyme (concentration control be 40ppm), the enzyme activity of various enzymes are 415U/g, uniform stirring 5min.It is quiet
Set 5min (8 DEG C).Solution pot bottom locating for the solution of inoxidizability enzyme is equipped with condenser pipe and with fan-shaped blender to ensure
Solution is uniformly mixed.Flow container bottom is with solution conveyor tube and pressure sensitive and time-controlling arrangement, after the completion of solution is prepared
Reach the set time, directly opening bottom valve, automatically flows into solution in steeping tank by gravity and pressure effect.
(6) it impregnates: by the meat piece after the sterilization of mixed gas color development by cold wind conveyer belt and by elevator and cold
Wind transmission device is sent at steeping tank, is entered in tank by the ramp type conveyer belt of tank side, and meat piece passes through gravity and relies on
Ramp type conveyer belt in tank is contacted with the solution of inoxidizability enzyme.Solid-liquid mass ratio is controlled in 1:2, and soaking time is
10min, soaking temperature are 4 DEG C.Steeping tank is provided with large-scale strainer height at steeping tank 4/5, side is temperature control dress
It sets.After the time of setting, tank bottom delivery outlet is opened, and part solution outflow, solution height drops to strainer hereinafter, meat piece is quiet
It sets after draining 10min, it is that 0.1m/s is exported outward that meat piece, which places speed on conveyer belt,.
(7) vacuum heat shrinkable package: the meat piece after draining enters packaging system conveyer belt, automatically falls into fresh-keeping added with absorbing water
In the thermal contraction polyamide extrusion cladding bag of pad, vacuum degree 0.5MPa is vacuum-packed when vacuum degree is modulated unloaded, meat sample
It is set as 4cm with sealing gap, sealing part reserves 1cm length outward, and heat shrink temperature is 85 DEG C, time 5s.
(8) packaging checks: checking whether sealing is smooth, and whether there is or not gas leak phenomenon, whether vacuum bag is closely fitted with beef
Without excessive bubble.
(9) it refrigerates: after carrying out passed examination to the vacuum-packed beef of the carry out, being put into 4 DEG C and store.
The beef a* value of inoxidizability enzyme joint gas pretreated group and untreated fish group changes in 14 DEG C of storages of table
| 1d | 14d | 28d | |
| Untreated fish group | 12.81 | 2.02 | 0.23 |
| Inoxidizability enzyme combines gas pretreated group | 17.01 | 15.08 | 13.02 |
The beef total plate count of inoxidizability enzyme joint gas pretreated group and untreated fish group in 28 DEG C of storages of table
(log CFU/g) variation
| 1d | 14d | 28d | |
| Untreated fish group | 4.92 | 6.89 | 8.12 |
| Inoxidizability enzyme combines gas pretreated group | 3.06 | 4.29 | 5.81 |
Beef TBA (the mg/ of inoxidizability enzyme joint gas pretreated group and untreated fish group in 38 DEG C of storages of table
100g) change
| 1d | 14d | 28d | |
| Untreated fish group | 0.30 | 1.25 | 2.41 |
| Inoxidizability enzyme combines gas pretreated group | 0.29 | 0.60 | 0.93 |
Embodiment 3
(1) cut: by after cooling acid discharge and the beef that has been split by cold wind transmission device automatically into cold wind biography
Band is sent, meat piece lays flat into slicer and cut, and the automatic meat piece for exporting 2cm thickness, operating environment temperature is 8 DEG C.
(2) it places: being placed in the meat piece of well cutting is smooth on color development frame clathrum, the distance between meat piece is maintained at
3cm, non-overlapping, it is 6cm that meat piece, which places the color development frame finished and the gap arranged between color development frame, to ensure that color development is uniform.
Color development frame is placed on large-scale conveyer belt, gas compartment is sent into, gas chamber opening exhaust fan extracts indoor gas, pressure vacuum out
Table is -0.3hPa.The frame body of the color development frame is mainly set up by the upright bar that four root bottom parts are equipped with idler wheel, and length is formed
4 layers of net are arranged with the spacing of 25cm from bottom to top inside the solid space in the respectively solid space of 80cm, 50cm, 100cm
Compartment, the clathrum are the fenestral fabrics as made of the stainless steel strip braiding that diameter is 0.2cm, wherein per unit grid
Be area be 1cm2Square.
(3) mixed gas is prepared: being opened carbon monoxide intake valve, is passed through carbon monoxide, admission pressure to gas mixer chamber
Control is in 0.9MPa.Start ozone generator, slow air inlet simultaneously.Start the ozone concentration monitoring being connected with gas mixer chamber
Instrument, when ozone volumetric concentration reaches 8%, when carbon monoxide volumetric concentration is 92% in mixed gas, gas mixing is completed, gas
Mixing chamber pressure vacuum meter is 0.038hPa.Mixed gas is passed directly into gas compartment by being protected from light delivery pipe.
(4) gas treatment: surrounding row has condenser pipe in gas compartment, and liquid nitrogen cycles through, and color development frame bearing lower part occupies
Trash ice (16cm).Temperature is controlled at 4 DEG C.To ensure that meat sample myoglobins is stablized.It is passed through mixed gas, pressure vacuum meter is
When 0.038hPa, intake valve is closed.The processing time control of mixed gas (is protected from light) in 45min.After, exhaust fan is opened,
It extracts indoor gas out, when pressure vacuum meter is -0.3hPa, starts transmission device, export meat piece.
(5) it prepares the solution of inoxidizability enzyme: the solution of inoxidizability enzyme is modulated with sterile deionized water, by water delivery
Pipe is passed directly into NaOH solution tank NaOH (closed), when NaOH solution tank NaOH base pressure sensing device senses that hydraulic pressure reaches 14.7kPa, then automatically
It closes water-delivery valve, the natural Exopolysaccharides Produced by Lactic Acid Bacteria of 23.6g is added (concentration control is 20ppm).Fluid temperature is controlled at 8 DEG C.
Uniform stirring 5min.64.9g SOD enzyme (concentration control is 55ppm) is then added, (concentration controls 53.1g catalase
45ppm) and 64.9g gst enzyme (concentration control be 55ppm), the enzyme activity of various enzymes are 415U/g, uniform stirring 5min.It is quiet
Set 5min (8 DEG C).Solution pot bottom locating for the solution of inoxidizability enzyme is equipped with condenser pipe and with fan-shaped blender to ensure
Solution is uniformly mixed.Flow container bottom is with solution conveyor tube and pressure sensitive and time-controlling arrangement, after the completion of solution is prepared
Reach the set time, directly opening bottom valve, automatically flows into solution in steeping tank by gravity and pressure effect.
(6) it impregnates: by the meat piece after the sterilization of mixed gas color development by cold wind conveyer belt and by elevator and cold
Wind transmission device is sent at steeping tank, is entered in tank by the ramp type conveyer belt of tank side, and meat piece passes through gravity and relies on
Ramp type conveyer belt in tank is contacted with the solution of inoxidizability enzyme.Solid-liquid mass ratio is controlled in 1:2, and soaking time is
10min, soaking temperature are 4 DEG C.Steeping tank is provided with large-scale strainer height at steeping tank 4/5, and side is temperature control equipment.
After the time of setting, tank bottom delivery outlet is opened, part solution outflow, and solution height drops to strainer hereinafter, meat piece is stood
After draining 10min, it is that 0.1m/s is exported outward that meat piece, which places speed on conveyer belt,.
(7) vacuum heat shrinkable package: the meat piece after draining enters packaging system conveyer belt, automatically falls into fresh-keeping added with absorbing water
In the thermal contraction polyamide extrusion cladding bag of pad, vacuum degree 0.5MPa is vacuum-packed when vacuum degree is modulated unloaded, meat sample
It is set as 4cm with sealing gap, sealing part reserves 1cm length outward, and heat shrink temperature is 85 DEG C, time 5s.
(8) packaging checks: checking whether sealing is smooth, and whether there is or not gas leak phenomenon, whether vacuum bag is closely fitted with beef
Without excessive bubble.
(9) it refrigerates: after carrying out passed examination to the vacuum-packed beef of the carry out, being put into 0 DEG C and store.
The pork a* value of inoxidizability enzyme joint gas pretreated group and untreated fish group changes in 10 DEG C of storages of table
| 1d | 28d | 56d | |
| Untreated fish group | 12.67 | 1.94 | 0.18 |
| Inoxidizability enzyme combines gas pretreated group | 17.02 | 14.05 | 12.17 |
The pork total plate count of inoxidizability enzyme joint gas pretreated group and untreated fish group in 20 DEG C of storages of table
(log CFU/g) variation
| 1d | 28d | 56d | |
| Untreated fish group | 4.70 | 6.99 | 8.26 |
| Inoxidizability enzyme combines gas pretreated group | 3.09 | 4.23 | 6.07 |
Pork TBA (the mg/ of inoxidizability enzyme joint gas pretreated group and untreated fish group in 30 DEG C of storages of table
100g) change
| 1d | 28d | 56d | |
| Untreated fish group | 0.31 | 1.34 | 2.48 |
| Inoxidizability enzyme combines gas pretreated group | 0.29 | 0.57 | 1.14 |
Remarks:
In above-mentioned experimental method,
A* value: measuring meat sample surface a* value using colour difference meter measuring method, be measured immediately with colour difference meter after opening packaging,
Each processing meat sample measures 5 times every time, is averaged.
Total plate count: according to the measurement side of standard GB/T 4789.2-2010 food microbiological examination total plate count
Method is measured.
TBA: thiobarbituricacidα- method is directlyed adopt.
Claims (7)
1. a kind of method that inoxidizability enzyme joint carbon monoxide and ozone pre-process fresh poultry meat, it is characterised in that the side
Method the following steps are included:
Poultry meat is cut into sheet or block-like meat piece, is held on color development frame clathrum, is placed in closed gas compartment, 0~
Under the conditions of 10 DEG C are protected from light, while 45~90min is handled with the mixed gas of carbon monoxide and ozone, it is smelly in the mixed gas
The volumetric concentration of oxygen is 2%~8%, and the volumetric concentration of carbon monoxide is 92%~98%；At 4~10 DEG C, one will be passed through
The processed meat piece of the mixed gas of carbonoxide and ozone is immersed in 5~15min in the solution of inoxidizability enzyme；It is dripped after immersion
It is dry, it is vacuum-packed and is stored in -2~8 DEG C；
The solution of the inoxidizability enzyme be containing SOD enzyme, catalase, gst enzyme and natural lactic acid mycetocyte outside
The aqueous solution of polysaccharide, wherein the concentration of SOD enzyme is 20~150ppm, the concentration of catalase is 20~150ppm, gluathione
The concentration of peptase is 20~150ppm, the concentration of natural Exopolysaccharides Produced by Lactic Acid Bacteria is 20~150ppm, the SOD enzyme, peroxidating
The respective enzyme activity of hydrogen enzyme, gst enzyme is greater than 300U/g.
2. the method as described in claim 1, it is characterised in that when cutting to poultry meat, operating environment temperature is 0~10 DEG C.
3. the method as described in claim 1, it is characterised in that the meat piece is held on the method on color development frame are as follows: by meat piece
Smooth one by one to be laid down on color development frame clathrum, the distance between meat piece is maintained between 2~5cm, and meat piece places the hair finished
The gap arranged between color frame and color development frame is greater than 5cm；The color development frame is made of frame body and clathrum, the frame body mainly by
It is respectively 50~100cm, 50~80cm, 80~200cm that the upright bar that four root bottom parts are equipped with idler wheel, which sets up and forms length,
Clathrum is arranged with the spacing of 20~50cm from bottom to top inside the solid space in solid space, and the clathrum is by straight
Fenestral fabric made of stainless steel strip braiding of the diameter less than 0.5cm, wherein per unit grid is that area is less than 4cm2's
Square.
4. the method as described in claim 1, it is characterised in that it is described with the mixed gas of carbon monoxide and ozone handle
Method are as follows: it first is passed through carbon monoxide to gas mixer chamber, admission pressure is controlled in 0.1~1MPa, while starting ozone generator,
Slow air inlet, control gas mixer chamber pressure vacuum meter reading is 0.038~0.042hPa, when ozone volume is dense in mixed gas
Degree is 2%~8%, and when carbon monoxide volumetric concentration is 92%~98%, the mixed gas in gas mixer chamber is passed directly into
Gas compartment, control gas compartment pressure vacuum meter reading are 0.038~0.042hPa.
5. the method as described in claim 1, it is characterised in that described processed by the mixed gas of carbon monoxide and ozone
Meat piece and inoxidizability enzyme solution solid-liquid mass ratio be 1:2~4.
6. the method as described in claim 1, it is characterised in that in the solution of the inoxidizability enzyme, the concentration of SOD enzyme
Concentration for 20~100ppm, catalase is 20~100ppm, the concentration of gst enzyme is 20~100ppm, genuine milk
The concentration of sour bacterium exopolysaccharide is 20~100ppm, and the SOD enzyme, catalase, the respective enzyme activity of gst enzyme are 400
~600U/g.
7. the method as described in claim 1, it is characterised in that described method includes following steps:
A. operating environment temperature is that poultry meat is cut into sheet or block-like meat piece, is held on color development frame clathrum at 0~10 DEG C
On, it is placed in closed gas compartment；
B. it is passed through carbon monoxide to gas mixer chamber, admission pressure is controlled in 0.1~1MPa, while starting ozone generator, is delayed
Slow-motion gas, control gas mixer chamber pressure vacuum meter reading is 0.038~0.042hPa, when ozone volumetric concentration in mixed gas
It is 2%~8%, when carbon monoxide volumetric concentration is 92%~98%, the mixed gas in gas mixer chamber is passed directly into and is put
It is equipped with the gas compartment of color development frame, control gas compartment pressure vacuum meter reading is 0.038~0.042hPa；Item is protected from light at 0~10 DEG C
Under part, 45~90min is handled with the mixed gas of carbon monoxide and ozone；
C. at 4~10 DEG C, inoxidizability will be immersed in by the processed meat piece of mixed gas of carbon monoxide and ozone
5~15min in the solution of enzyme；It drains after immersion, finally meat piece is vacuum-packed, and stored in -2~8 DEG C；
In the solution of the inoxidizability enzyme, the concentration of SOD enzyme is 20~100ppm, the concentration of catalase be 20~
100ppm, gst enzyme concentration be 20~100ppm, the concentration of natural Exopolysaccharides Produced by Lactic Acid Bacteria is 20~100ppm；It is described
The respective enzyme activity of SOD enzyme, catalase, gst enzyme is 400~600U/g；It is described by the mixed of carbon monoxide and ozone
The solid-liquid mass ratio for closing the solution of meat piece and inoxidizability enzyme that gas treatment is crossed is 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 CN105104496A (en) | 2015-12-02 |
| CN105104496B true 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) |
Families Citing this family (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 (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040151812A1 (en) * | 2003-01-28 | 2004-08-05 | Chiquita Brands, Inc. | Method of preserving fresh perishables |
-
2015
- 2015-09-07 CN CN201510563252.XA patent/CN105104496B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105104496A (en) | 2015-12-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Korkeala et al. | Microbiological spoilage and contamination of vacuum-packaged cooked sausages | |
| CN106720202A (en) | A kind of preservation method of edible mushroom | |
| 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 | |
| CN104798876B (en) | A kind of method of preservation edible mushroom | |
| CN107624859A (en) | A kind of cray composite preservative and cray fresh-keeping treating method | |
| CN111011469A (en) | Preparation method of northeast sauerkraut | |
| CN101653231B (en) | Beans Zhacai and its processing method | |
| CN108432867A (en) | A kind of method that ultrasound pretreatment collaboration controlled atmosphere extends leaf vegetables storage period | |
| CN105104496B (en) | Method for pretreating fresh livestock meat by combining oxidation resistance enzymes with gas | |
| CN109699741A (en) | The method that pressurized inert gas controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date | |
| CN103999930B (en) | The biological composite mildewproof antistaling agent of a kind of oranges and tangerines and preparation and application | |
| CN103070436B (en) | Peach juice and preparation method thereof | |
| KR101166410B1 (en) | Method for Preserving Brined Baechu Cabbage | |
| Simon et al. | Influence of washing and packaging on the sensory and microbiological quality of fresh peeled white asparagus | |
| CN105248608B (en) | Fresh livestock meat mixed gas color development and bacteria reduction combined chlorine dioxide bacteria reduction pretreatment method | |
| CN103766473A (en) | Controlled-release ethanol preservative as well as preparation method and application thereof | |
| JP2006204298A (en) | Method for prearranging and packaging fresh food with respiratory ability for preserving and steam cooking thereafter | |
| CN105104498B (en) | Method for pretreating fresh livestock meat by combining glutathione with carbon monoxide and ozone | |
| US20230059527A1 (en) | Packaging of cultured tissue | |
| CN114568489A (en) | Fresh-keeping method of fresh-cut lotus roots | |
| CN114711366A (en) | Plant and physical preservation combined multi-stage preservation method and application | |
| KR20190029645A (en) | Forced air ozone reactor for microbial reduction | |
| RU82090U1 (en) | DEVICE FOR INCREASING THE STORAGE TIME OF FOOD "AVERS-WAKU-FRESH" | |
| CN112970834B (en) | Ultraviolet combined fumigation treatment method for fresh-keeping of fresh-cut fruits and vegetables and device used for method |
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 |