Meat product fresh-keeping rod and use method thereof

Abstract

The invention discloses a method of a meat product fresh-keeping rod, and belongs to the technical field of fresh keeping. Innovative introduction of the fresh-keeping rod can be realized and the rodcan be inserted into a meat product; on one hand, moisture in the meat product is actively absorbed; on the other hand, migration of cold energy is used as a triggering condition; chlorine dioxide with a strong bactericidal effect is generated by utilizing the reaction between the acidic solution and the chlorate powder; chlorine dioxide is used as a green nontoxic gas bactericide and has the advantages of being high in diffusion speed and excellent in sterilization effect and can go deep into meat products for efficient sterilization by being matched with the inward-extending preservation needle on the preservation rod, and meanwhile, compared with one-time sterilization in the prior art, the fresh-keeping rod can be slowly released through the inward-extending preservation needle so thatthe sterilization and preservation period is prolonged, and the preservation quality of the meat products is greatly improved.

Description

technical field [0001] The invention relates to the technical field of freshness preservation, and more specifically relates to a freshness stick for meat products and a usage method thereof. Background technique [0002] Meat products refer to cooked meat products or semi-finished products that use livestock and poultry meat as the main raw material and are seasoned, such as sausages, ham, bacon, braised meat in sauce, barbecue meat, etc. That is to say, all meat products that use livestock and poultry meat as the main raw material and are added with seasonings are called meat products regardless of the processing technology, including: sausage, ham, bacon, braised pork in sauce, barbecue Meat, jerky, jerky, meatballs, prepared skewers, meatloaf, cured bacon, crystal meat, etc. [0003] Meat refrigeration technology is to store chilled food and frozen food at different temperatures in cold storage at different temperatures for short-term or long-term storage. It is mainly...

AI Technical Summary

Problems solved by technology

In addition, refrigerated food also requires the temperature in the warehouse to be relatively stable, and excessive temperature fluctuations will cause food spoilage

[0004] However, cold storage also has the characteristics of insufficient sterilization, especially antifreeze bacteria, which survive and reproduce more vigorously in low temperature environments, which can easily cause meat products to rot, while general preservatives or fungicides on the market have certain damage to the human body, and When spraying, they are all added in large doses, which makes the effect excessively concentrated in the early stage, and the effect is difficult to achieve lasting effect

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