Fresh keeping method of raw fresh meat

Abstract

The invention provides a fresh keeping method of raw fresh meat. The fresh keeping method comprises the following steps of (1) spraying an edible medical fungus polysaccharide solution to the surface of raw fresh meat; (2) performing freezing treatment on the raw fresh meat treated in the step (1): putting the raw fresh meat into a freezing chamber, reducing the temperature for the first time at the speed of 0.5-1 DEG C / min until the temperature of the raw fresh meat is reduced to 0 DEG C to minus 5 DEG C from room temperature, performing heat preservation for 20-30min, starting a vacuum pump, performing vacuumizing, wherein the vacuum degree is 10-15Pa, reducing the temperature for the second time at the speed of 0.5-1 DEG C / min until the temperature of the raw fresh meat is reduced to minus 10 DEG C, performing heat preservation for 5-10min, then performing temperature rise at the speed of 0.2-0.6 DEG C / min until the temperature of the raw fresh meat rises to 2 DEG C to -minus 2 DEG C, and performing storage; (3) performing modified atmosphere packaging on the raw fresh meat after the freezing treatment at 2-minus 2 DEG C, wherein gas combination for the modified atmosphere packaging contains 60-75% of oxygen in volume ratio and 25-40% of nitrogen gas in volume ratio; and (4) performing cold sterilization treatment on the raw fresh meat after the modified atmosphere packaging. Through the adoption of the fresh keeping method, the fresh keeping time of the raw fresh meat can be prolonged, and the storage quality can be improved.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a fresh meat preservation method. Background technique [0002] At present, food-borne microbial contamination is the main problem facing food safety. Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus are important factors causing food-borne diseases in different foods. In the process of modern processing and logistics, inhibiting the infection and growth of pathogenic bacteria in food has become the key to ensuring food safety. [0003] my country is the world's largest producer and consumer of meat, and most of it is currently consumed in the traditional way of fresh pork. With the rapid development of my country's supermarket economy, the cold chain circulation of fresh pork in large and medium-sized cities has been basically established, and the scale of fresh meat entering supermarkets is increasing...

AI Technical Summary

Problems solved by technology

Among them, 4°C preservation and ice temperature preservation are currently the most commonly used freshness preservation methods for fresh meat. The former has a shorter storage time, and the storage loss and quality deterioration are more serious. Generally, the product quality begins to deteriorate within 3-7 days; the latter Although the storage time and quality of fresh meat have been improved, and the storage time can generally be extended to about 28 days, it has high requirements on the accuracy of the storage temperature, is difficult to control, and is difficult to realize industrial production.

Freezing at -18°C is mainly used in the storage of frozen meat. Although the storage time is prolonged, it consumes more energy, which is not conducive to the preservation of fresh meat on shelves. At the same time, after thawing, there is more juice loss, serious quality deterioration, and reduced economic benefits. Conducive to product marketing