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Fresh-keeping and quality-guaranteeing method of sauced pork treated by natural fresh-keeping agent together with vacuum cooling

A technology of vacuum cooling and preservative, which is applied in the fields of preservation of meat/fish by freezing/cooling, preservation of meat/fish with chemicals, preservation of food ingredients as antimicrobial agents, etc. The effect of reducing the total number of colonies, reducing costs, and improving the preservation effect

Active Publication Date: 2017-10-03
CHUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current vacuum cooling technology is mainly used in the cooling and preservation of vegetables and flowers, and there are very few applications in the field of Chinese meat products

Method used

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  • Fresh-keeping and quality-guaranteeing method of sauced pork treated by natural fresh-keeping agent together with vacuum cooling
  • Fresh-keeping and quality-guaranteeing method of sauced pork treated by natural fresh-keeping agent together with vacuum cooling
  • Fresh-keeping and quality-guaranteeing method of sauced pork treated by natural fresh-keeping agent together with vacuum cooling

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Such as figure 1 As shown, mix 5.5wt% of trehalose and 0.15wt% of sodium lactate and the prepared brine evenly, inject it into beef tendon meat, and cool it in vacuum after rolling, pickling, and boiling. Vacuum cooling under the condition of final temperature of 24°C and vacuum pressure of 2000Pa, after packaging, pasteurization and vacuum packaging, the finished product is obtained.

Embodiment 2

[0025] Such as figure 1 As shown, mix 5.5wt% of trehalose and 0.20wt% of sodium lactate and the prepared brine evenly, inject it into beef tendon meat, and cool it in vacuum after rolling, pickling, and boiling. Cool under the conditions of final temperature 28°C and vacuum pressure 3500Pa, then pack, pasteurize and vacuum pack to make finished product.

Embodiment 3

[0027] Such as figure 1 As shown, mix 5.5wt% of trehalose and 0.25wt% of sodium lactate and the prepared brine evenly, inject it into beef tendon meat, and cool it in vacuum after rolling, pickling, and boiling. Cool under the conditions of final temperature 32°C and vacuum pressure 5000Pa, then pack, pasteurize and vacuum pack to make finished product.

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Abstract

The invention discloses a fresh-keeping and quality-guaranteeing method of sauced pork treated by a natural fresh-keeping agent together with vacuum cooling. The fresh-keeping and quality-guaranteeing method of the sauced pork comprises the following steps: mixing and injecting the natural fresh-keeping agent and prepared brine to pretreated pork, carrying out vacuum cooling after knead-salting and boiling, and then carrying out packaging, pasteurization and vacuum packaging, thus obtaining a finished product. According to the fresh-keeping and quality-guaranteeing method disclosed by the invention, a synergistic method used by the invention is capable of remarkably reducing the level of the total number of bacterial colonies of a sauced pork product; the expiration date of the sauced pork is prolonged by 25 to 30 days under 4 DEG C; in addition, the fresh-keeping and quality-guaranteeing method is capable of enabling the sauced pork to be bright and rosy in color, small in hardness and enough in elasticity and be more easily loved by consumers.

Description

technical field [0001] The invention belongs to the technical field of freshness preservation and quality preservation of food, and in particular relates to a method for preservation and quality preservation of stewed meat with natural freshness preservation agent and vacuum cooling. Background technique [0002] Stewed meat products are traditional flavored meat products in my country. Because of their strong aroma, soft and chewy taste, they have been loved by consumers, and their consumption is increasing year by year. However, my country's traditional stewed meat products still have problems such as low production efficiency, unstable quality, and short shelf life, which are far behind the requirements of the modern food processing industry. Therefore how to prolong the shelf-life of braised meat products and improve the edible quality of products is a key problem to be solved urgently. [0003] In recent years, adding natural preservatives to meat products to prolong t...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/06A23B4/16
CPCA23B4/06A23B4/16A23B4/20A23V2002/00A23V2200/10A23V2250/636
Inventor 周頔肖梅蔡华珍韩青莉杜庆飞闻雯杨荣荣
Owner CHUZHOU UNIV
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