CN105580880A - Chinese-herbal-medicine preservative for chilled fresh mutton as well as preparation method and application thereof - Google Patents
Chinese-herbal-medicine preservative for chilled fresh mutton as well as preparation method and application thereof Download PDFInfo
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- 241000411851 herbal medicine Species 0.000 claims abstract description 43
- 238000000034 method Methods 0.000 claims abstract description 41
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 28
- 238000004321 preservation Methods 0.000 claims abstract description 23
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Packages (AREA)
Abstract
The invention discloses a Chinese-herbal-medicine preservative for chilled fresh mutton as well as a preparation method and an application thereof. The preservative utilizes the Chinese herbal medicine as the raw material, wherein the raw material comprises compound of one or more Chinese herbal medicines selected from cloves, cinnamons, star anises, pomegranate peels, garden burnets, Chinese holly leaves, forsythia fruits and Radix Scutellariae. Combining the Chinese-herbal-medicine preservative for chilled fresh mutton with vacuum packing processing and ultrasonic treatment, the chilled fresh mutton is preserved by three physical preservation methods, so that the storage life of the chilled fresh mutton can be effectively prolonged; moreover, safety of the mutton is ensured without damaging quality of the mutton.
Description
Technical field
The invention belongs to food preservation process field, be specifically related to a kind of cold fresh mutton Chinese herbal medicine antistaling agent and preparation thereofMethods and applications.
Background technology
Fresh-keeping for cold fresh meat, the normal method adopting of China is processed mainly with anticorrisive agent, although chemical preservativeInterpolation can effectively extend the storage period of cold fresh meat, but its use has potential harm for health, for this reason, and thingManage antibacterial technology and become new research emphasis. At present, in the research field of the cold fresh meat preservation technique of China, except low temperature storageOutside Tibetan, crude antistaling agent, the physical methods such as vacuum packaging, ultrasonic wave are also conventional methods, are mostly to utilize in prior artSingle preservation method is processed, but due to the amount reproduction of cryophile in cold fresh meat, causes it easily putrid and deteriorated, singleOne the antibacterial technological means of physics can not effectively be dealt with problems.
Summary of the invention
For the problems referred to above, the present invention combines Chinese herbal medicine antistaling agent technology, vacuum packaging processing and ultrasonic wave processing,Different physical techniques is combined, bring into play their synergy, formed a kind of storage that can extend cold fresh meatPhase, can be applied to again the technical method in actual production.
The object of the invention is to be achieved through the following technical solutions:
A kind of cold fresh mutton Chinese herbal medicine antistaling agent, the raw material of described antistaling agent is cloves, Chinese cassia tree, anise, granatum, garden burnet, meritThe composition of one or more Chinese herbal medicines in Lao Ye, the capsule of weeping forsythia and the root of large-flowered skullcap.
Preferably, the raw material of described antistaling agent is the composition of cloves, Chinese cassia tree, anise.
Further, described cloves, Chinese cassia tree, anistree weight fraction ratio are:
Cloves 0.5-3
Chinese cassia tree 0.5-3
Anistree 0.5-3.
The preparation method of described cold fresh mutton Chinese herbal medicine antistaling agent, comprises the following steps:
Every kind of Chinese herbal medicine is rejected after impurity, through pulverization process, and cross 40 mesh sieves, for subsequent use after proportionally mixing after collection,Obtain described antistaling agent.
The application of described cold fresh mutton Chinese herbal medicine antistaling agent, described antistaling agent can be applied to the fresh-keeping place of cold fresh muttonIn reason.
Another object of the present invention is achieved through the following technical solutions:
A preservation method for integrated treatment cold fresh mutton, described preservation method has utilized above-mentioned cold fresh mutton Chinese herbal medicine fresh-keepingAgent.
Further, described preservation method has also utilized vacuum packaging processing and ultrasonic wave processing.
Described preservation method comprises the following steps:
1) take described cold fresh mutton Chinese herbal medicine antistaling agent, in the bag as for good permeability, obtain antistaling agent bag;
2) vacuum packaging: mutton and above-mentioned antistaling agent bag are together carried out to vacuum packaging;
3) ultrasonic wave processing: the mutton after the above-mentioned vacuum packaging of ultrasonic processing, drains the unnecessary water of surface of package, subsequently after taking-upBe placed in preservation at 4 DEG C.
Further, described step 2) in vacuumize condition and be set as pressure 0.08MPa, pumpdown time 50s.
Further, the ultrasonic wave of described step 3) is processed to reconcile and is: power is 150W-300W, processes 5-10min.
Brief description of the drawings
What Fig. 1 was integrated treatment on cold fresh mutton total plate count affects result figure;
What Fig. 2 was integrated treatment on cold fresh mutton pH value affects result figure;
What Fig. 3 was integrated treatment on cold fresh mutton juice loss rate affects result figure;
What Fig. 4 was integrated treatment on cold fresh mutton TVB-N value affects result figure
What Fig. 5 was integrated treatment on cold fresh mutton sensory evaluation affects result figure.
The present invention's beneficial effect is compared to existing technology:
1, the Chinese herbal medicine of selecting in cold fresh mutton Chinese herbal medicine antistaling agent of the present invention, all belong to " integration of drinking and medicinal herbs " character inHerbal medicine, uses the quality that can not affect meat as antistaling agent, ensured to be applied to the security of Preservation Treatment;
2, cold fresh mutton Chinese herbal medicine antistaling agent of the present invention, has utilized the bacteria resistance function of volatile materials in Chinese herbal medicine, instituteThe Chinese herbal medicine of selecting is remarkable for the inhibition of pseudomonad;
3, the preservation method of the integrated treatment cold fresh mutton described in the present invention, Chinese herbal medicine antistaling agent, vacuum packaging are processed andUltrasonic wave processing combines, and brings into play their synergy, has formed a kind of storage period that can extend cold fresh meat, can apply againTechnical method in actual production; Adopt after three kinds of method associated treatment, the storage period of cold fresh mutton is the longest, its indicesNumerical value also low than the numerical value of other groups, can extend 2-3d than single vacuum packages groups.
Detailed description of the invention
Embodiment 1
A kind of cold fresh mutton Chinese herbal medicine antistaling agent, the raw material of described antistaling agent is cloves, Chinese cassia tree, anise, granatum, garden burnet, meritThe composition of one or more Chinese herbal medicines in Lao Ye, the capsule of weeping forsythia and the root of large-flowered skullcap.
Preferably, the raw material of described antistaling agent is the composition of cloves, Chinese cassia tree, anise.
Further, described cloves, Chinese cassia tree, anistree weight fraction ratio are:
Cloves 0.5-3
Chinese cassia tree 0.5-3
Anistree 0.5-3.
The preparation method of described cold fresh mutton Chinese herbal medicine antistaling agent, comprises the following steps:
Every kind of Chinese herbal medicine is rejected after impurity, through pulverization process, and cross 40 mesh sieves, for subsequent use after proportionally mixing after collection,Obtain described antistaling agent.
The application of described cold fresh mutton Chinese herbal medicine antistaling agent, described antistaling agent can be applied to the fresh-keeping place of cold fresh muttonIn reason.
Embodiment 2
The present embodiment is choosing about Chinese herbal medicine in described Chinese herbal medicine antistaling agent:
First, Chinese herbal medicine is processed: Chinese herbal medicine that pharmacy is bought back is rejected after impurity through medicinal herb grinder pulverization process, mistake40 mesh sieves, are loaded in fresh-keeping valve bag for subsequent use after collection.
Screening volatile materials has the Chinese herbal medicine of fungistatic effect:
On nutrient agar, drip 0.1mL10 solidifying of having made5CFU/mL pseudomonad bacteria suspension, evenly after coatingLeave standstill 10min, after bacterium liquid is absorbed by culture medium, be inverted for subsequent use. In ware lid, put into respectively the confession examination Chinese herbal medicine of ultraviolet sterilizationPowder, every kind of medicine is set 5 quality, is 0.2,0.4,0.6,0.8,1.0g, after slightly rocking, medicinal powder is evenly distributed on flatIn ware lid, notice that medicinal powder does not contact with agar, after sealing, flat-plate inverted is placed in to 36 ± 1 DEG C of incubators and cultivates, every group of medicine is flatRow three times. Not add the flat board of Chinese medicine as control group, inquire into 15 kinds of Chinese herbal medicine volatile materials for pseudomonad bacterium colonyInhibitory action. Observe the growth scope of pseudomonad on culture medium, colony counting, bacteriostasis rate is calculated as follows.
Bacteriostasis rate (%)=(CK clump count-processing clump count)/CK clump count × 100%
Table 1 has shown that the volatile materials of 15 kinds of Chinese herbal medicines is for the inhibitory action result of pseudomonad, cloves, Chinese cassia tree, anise,The volatile materials of granatum, garden burnet, Chinese holly leaf, the capsule of weeping forsythia, the root of large-flowered skullcap has certain inhibitory action for pseudomonad, observes plateCan find, after dispenser medicine, on the band bacterium culture medium of its upper area, occur significantly not having pseudomonad to growRegion, in the plate of observing at these, the inhibitory action of Chinese cassia tree is the strongest, and the material that 0.2g medicinal powder gives out is just to false unit cellBacterium has produced inhibitory action. Along with the increase of Chinese cassia tree quality, the effect that it suppresses for pseudomonad is also become better and better, secondly effectFruit preferably Chinese medicine is cloves, when formulation rate is 0.4g, can in plate, observe the region that pseudomonad does not grow. AnistreeVolatile materials for the inhibition of pseudomonad not as Chinese cassia tree and cloves, there is certain pressing down but contrast other Chinese medicinesBacterium effect. Therefore, calculate under same experimental conditions, the cloves of different quality, Chinese cassia tree, anistree three kinds of Chinese herbal medicines are for pseudomonadBacteriostasis rate, conclusion is as follows:
As shown in table 2, under equal experiment condition, the fungistatic effect that uses the experimental group of 0.2g Chinese cassia tree to produce is best, plateThe most of region of interior discovery does not all have pseudomonad growth. After colony counting, calculate bacteriostasis rate and find, in same experimental conditionsUnder, the Chinese cassia tree of 0.2g can suppress 70.10% pseudomonad growth, in the time using Chinese cassia tree amount to reach 0.6g, in plate, does not seeExamine single bacterium colony of pseudomonad, calculate its bacteriostasis rate and reach 100%, and other two kinds of Chinese medicines, cloves and eight also angle makes respectivelyWith 0.4g and 0.6g time, pseudomonad is produced to certain inhibitory action, this inhibitory action is along with the increase of formulation rateStrengthen.
Consider rear discovery, no matter cloves, Chinese cassia tree, anistree three kinds of Chinese medicines, be ethanol extract, or volatile materialsAll pseudomonad is produced to inhibitory action, the ethanol extract of cloves, the volatile materials of Chinese cassia tree presses down for pseudomonadBacterium effect is best.
Embodiment 3
The present embodiment is selected cloves, Chinese cassia tree, anistree three kinds of Chinese herbal medicines, prepares cold fresh mutton Chinese herbal medicine antistaling agent, in proportion preparationBecome after the composite Chinese herbal antistaling agent of 0.2g, this antistaling agent is for the fungistatic effect of pseudomonad, and (method is with real to calculate bacteriostasis rateExecute example 2), experimental result is as shown in table 3 data:
Through the compound Chinese medicine of quality proportioning, its volatile materials can produce inhibition to pseudomonad equally, and thisSeveral different proportioning forms have all produced certain inhibitory action for pseudomonad. With the single Chinese cassia tree cartridge bag of 0.2g is only housedNo. 2 experimental group compare, the fungistatic effect of compound cartridge bag is comparatively close with it, even No. 7, No. 9 experimental group effect than No. 2 moreGood, owing to considering higher this realistic problem of cost of Chinese cassia tree, can reach a conclusion thus, in the acquisition of employing compound prescriptionMedicine can effectively suppress the growth of pseudomonad equally, can also reduce the use cost of experiment medicinal material simultaneously, and method is more excellentMore.
Embodiment 4(comprises comparative example)
The present embodiment provides a kind of preservation method of integrated treatment cold fresh mutton, and described preservation method comprises the following steps:
1) accurately take mass ratio mFourth:mMeat:mEightFor some parts of the compound cartridge bag of Chinese medicine of 2:2:1, weight is 1.0 ± 0.1g, as forIn the filter paper of good permeability, wrap, prevent from spilling, and sterilizing 1-2h, obtain antistaling agent bag, for subsequent use; Gigot meat is processed into weightThe cube meat that is 40 ± 0.1g size is some, for subsequent use;
Cube meat is divided into four groups, is respectively the 1st group: mutton is processed in vacuum packaging; The 2nd group: ultrasonic wave is in conjunction with vacuum packaging processingMutton; The 3rd group: mutton is processed in Chinese Medicine and Clavicular vacuum packaging; The 4th group: Chinese medicine, ultrasonic wave is in conjunction with vacuum packaging three associated treatmentMutton.
2) vacuum packaging: according to grouping, the 1st group will directly be carried out vacuum packaging processing with the 2nd group of cold fresh mutton sample, the3 groups are together carried out vacuum packaging with the 4th group of cold fresh mutton sample and compound Chinese medicine, and the condition of vacuumizing is set as pressure 0.08MPa,Pumpdown time 50s;
3) ultrasonic wave processing: after four groups of sample vacuum are sealed, the 2nd group and the 4th group is carried out ultrasonic processing, ultrasonic wave is processed and is reconciledFor: power is 200W, processes 5min, drains the unnecessary water of surface of package after taking-up, and with being placed on preservation at 4 DEG C, every 5d measuresIts quality changes, judges its fresh-keeping effect and storage period according to every quality changes numerical value of cold fresh mutton.
Detection index comprises: (according to GB/T9695.5-2008, " meat and meat products pH survey for microbe colony sum, pH valueSensory evaluation (according to GB/T22210-2008 " meat and meat products subjective appreciation specification ") calmly "),, juice loss rate and volatilityAlkali nitrogen (TVB-N value) (according to GB/T5009.44-2003 " analytical method of meat and meat products sanitary standard ").
The impact of 1-integrated treatment on cold fresh mutton total plate count
As can be seen from Figure 1, along with the continuous increase of storage time, the total plate count of 4 groups of experimental group samples all presents continuous increasingThe trend adding. Storage is when 1d, and because low temperature has effectively suppressed microbial growth, the clump count difference of 4 groups is little, from preserving the6d starts, and the total plate count of 4 experimental group is all in rising trend. Wherein, the total plate count of the 1st group of sample increases the fastest, and this saysBright compared with other three groups, the microbial reproduction in the 1st group of vacuum packaging experimental group is the fastest, causes it in the time of storage 16d, bacteriumThe total logarithm value that falls has reached 6.01, exceedes the evaluation criteria of the cold fresh meat of national regulation, and cold fresh meat is putrid and deteriorated. And theWhen 16d, although the clump count of its excess-three group has approached critical value, also do not exceed standard. Observe the 2nd group and the 3rd group of total plate countVariation tendency find, adopt ultrasonic wave in conjunction with vacuum packaging processing and compound Chinese medicine the sample in conjunction with vacuum packaging processing, itsTotal plate count has all been subject to inhibitory action to a certain degree, and the nominal growth trend of two groups is close, and in the time of storage 16d, bacterium colony is totalThe logarithm value of number reaches respectively 5.78 and 5.73, is still in the scope of time fresh meat. And the total plate count numerical value of the 4th group of sampleLow, in storage, when 16d, the logarithm value of total plate count reaches 5.61, is best one group of fresh-keeping effect in four experimental group. StorageWhile hiding 21d, again measure total plate count value and find, the total plate count of all samples exceeds standard, wherein the bacterium colony of No. 1 experimental groupThe logarithm value of sum is the highest, is that the numerical value of 6.44, No. 4 experimental group is minimum, is 6.13. Three kinds of physics bacteriostasis methods as can be seen hereIn conjunction with, its effect is than independent use vacuum packaging, or the method better effects if of combination between two. The method of integrated treatment can subtractDelay the growth of total plate count, extend the storage period 2-3d of cold fresh meat.
The impact of 2-integrated treatment on cold fresh mutton pH value
Different experiments group is significant for the impact of sample pH value value, it is reported, once after livestock and poultry are butchered, the oxygen supply in its bodySystem will be interrupted, and the glycogen in muscle carries out the process of anerobic glycolysis, then generates lactic acid through pyruvic acid, so can make trunkPH value decline, after this, through a series of degenerative processes, in myocyte, produce ammonia and organic base, can make again on pH value startsRise.
2 can find out from the graph, and the pH value of the 1st group is from preserving 1d to storage this 5 day time of 6d, and the rate of climb is non-Chang Pinghuan, is accompanied by the prolongation of storage period subsequently, and this rate of climb is constantly accelerated, and in the time of 16d, numerical value reaches 6.62,Approach the level of corrupt meat pH value, consider No. 1 vacuum packaging group mutton of thinking after the total plate count value of the 1st group at this timePutrid and deteriorated. And the pH value of observing three experimental group of residue changes and can observe, have in these three groups of pH values of storage initial stageThe process of a decline can be seen break in the time of storage 6d, subsequently just can be along with the prolongation of storage time starts to be risingTrend, and the rate of climb starts along with the prolongation of storage period to accelerate equally, at the pH of storage three groups of experimental group when 21dValue belongs in the critical field of time fresh meat, and wherein the numerical value of the 4th group is minimum, is 6.54, the 2 groups and is respectively with the numerical value of the 3rd group6.67 and 6.58. Can judge thus no matter be combination between two, or three kinds of method combinations are in cold fresh mutton, before storagePhase can effectively be suppressed the reproduction speed of microorganism.
The impact of 3-integrated treatment on cold fresh mutton juice loss rate
It is raw usually to there is the phenomenon of juice loss in the cold fresh meat of vacuum packaging, the outward appearance of sample, proterties, residing environment temperatureThe pressure change, sample surfaces being subject to all can affect. Due to flashy pressurization, make the albumen in meatThere is variation in matter structure, and this variation is with irreversibility, this just make to be originally present in meat in coagulation structureMoisture cannot keep and flow out outside tissue, so produced the phenomenon of juice loss. And due to cold fresh mutton always inUnder the subnormal ambient that vacuum packaging causes, along with storage time is longer, juice loss rate is just more, to the disorganization of meat justMore serious.
Juice loss rate refers to after one section of storage time, the juice loss amount of sample and the ratio of original weight:
W（%）=[(W2-W3)/(W1-W3)]×100
In formula: W1For the quality of packaging bag and sample meat, the g of unit; W2For the quality of juice and packaging bag, the g of unit; W3For packagingBag quality, the g of unit.
As seen from Figure 3, the juice loss rate of 4 experimental group, always in rising trend, whole along with the prolongation of storage timeThe growth trend of body is close. The storage starting stage, owing to adopting Chinese medicine and ultrasonic wave in conjunction with processing after cold fresh mutton, can be in early stageSuppress microbial growth breeding, so, juice loss rate increase not as the 1st group fast, but to the later stage, due to microorganismRaised growth breeding, and always under the environment in low pressure, caused rear three groups of juice loss rates also to raise rapidly, when 21dThe juice loss rate variance of three groups apart from and little, have certain minimizing compared with the numerical value of No. 1 experimental group. Three kinds of methods as can be seen hereCombine and act on cold fresh mutton, its fresh-keeping effect is mainly still embodied at the storage initial stage, can make juice loss rateBecome certain influence.
The impact of 4-integrated treatment on cold fresh mutton TVB-N value
The mensuration of VBN numerical value, is the important evidence of meat after reaction livestock and poultry kill, and this is because meat was being preservedCheng Zhong, bacterium and enzyme can be had an effect, and make the protein in meat decompose, and generate alkaline nitrogen substance, as ammonia or amine substance, oneIn dawn meat, bred a large amount of microorganisms, the nitrogen substance that they produce also will be more, so VBN numerical valueMeasuring is to judge one of important indicator that cold fresh mutton is putrid and deteriorated equally.
The VBN evaluation criteria of meat: one-level fresh meat, VBN numerical value≤15mg/100g; Secondary is freshMeat, VBN numerical value≤20mg/100g; Rotten meat, VBN numerical value > 20mg/100g is rotten meat.
The calculating of TVB-N content:
x=[(V1-V2)×c×14]/(m×20/100)×100
X is the content of sample TVB-N, mg/100g; V1For the volume of titration hydrochloric acid, mL; V2For the body of distilled water consumption hydrochloric acidLong-pending, mL; C is the concentration of hydrochloric acid solution, mo1/L; 14 is the quality of nitrogen, mg; M is sample quality, g, and 20 volumes for sampling, singlePosition mL.
Calculated the numerical value of VBN by formula according to the hydrochloric acid titer of different disposal group, as shown in Figure 4. FromFig. 4 can find, in duration of storage, the VBN numerical value of each experimental group all presents the trend of rising. The 1st groupAscendant trend be maximum, its degree of spoilage is also the fastest, storage 16d, the numerical value of its VBN exceedesThe limit value of rotten meat. At this moment, the numerical value of the 2nd group and the 3rd group has also approached the limit value of secondary fresh meat 20mg/100g. And combinationThe 4th group of VBN numerical value of three kinds of methods minimum, its VBN numerical value of storage 16d is 17.675mg/100g, is still in the scope of secondary fresh meat, and in the time of storage 21d, the VBN value of 4 experimental group has exceeded rottenThe boundary of meat, the 4th group of numerical value minimum has also reached 21.385mg/100g. This explanation, adopts three kinds of methods synergisticThe 4th group of fresh-keeping effect is best compared with other three groups, can pass through to reduce micro organism quantity, thereby controls VBN numberThe growth of value.
The impact of 5-integrated treatment on cold fresh mutton sensory evaluation
After inviting the index observings such as the color and luster of 10 people to sample, smell, elasticity, viscosity, give a mark. Concrete score value arranges as followsTable:
The total score of the sensory evaluation of 4 experimental group is the trend of continuous whereabouts in whole storage period, as seen from Figure 5, and when storage 1d,The sensory evaluation difference of 4 experimental group is very not large, and sample all can keep original cerise and high resilience, has arrived storage theWhen 6d, the quality of the 1st group starts to decline, and is a bit darkish in color, and surface has touched up mucus and produced. Other three experimental group due toSuppressed part microbial growth in storage early stage, quality decline do not have the 1st group fast. While having arrived storage 16d, the 1st group of meat sampleProduce dense stale flavor, and color sample is dark brown, also some greens slightly, putrid and deteriorated, other senses of three groupsIt is also very fast that official's quality declines, and ultrasonic wave processed group is for keeping the organoleptic properties of cold fresh mutton under vacuum packaging than Chinese medicineThe effect of volatile substance aspect sense organ slightly well. Observation overall condition is found, through vacuum packaging, ultrasonic wave processing and compoundThe 4th group of the processing of Chinese medicine synergy is still the best experimental group of sensory evaluation.
Each achievement data such as cold fresh mutton total plate count, pH value in comprehensive above-mentioned each processed group, employing vacuum packetDress, ultrasonic the 4th group of involving compound Chinese medicine grass three associated treatment, its comprehensive preservation effect than single vacuum pack, vacuumThe processing of package combination ultrasonic wave and vacuum packaging are better in conjunction with the fresh-keeping effect of the processed group of composite Chinese herbal bag. After treatmentSample, storage period can than single vacuum packages groups extend 2-3d.
Claims (10)
1. a cold fresh mutton Chinese herbal medicine antistaling agent, is characterized in that, the raw material of described antistaling agent is cloves, Chinese cassia tree, anise, stoneThe composition of one or more Chinese herbal medicines in pomegranate skin, garden burnet, Chinese holly leaf, the capsule of weeping forsythia and the root of large-flowered skullcap.
2. cold fresh mutton Chinese herbal medicine antistaling agent according to claim 1, is characterized in that, the raw material of described antistaling agent is fourthThe composition of perfume, Chinese cassia tree, anise.
3. cold fresh mutton Chinese herbal medicine antistaling agent according to claim 2, is characterized in that, described cloves, Chinese cassia tree, anistreeWeight fraction ratio is:
Cloves 0.5-3
Chinese cassia tree 0.5-3
Anistree 0.5-3.
4. a preparation method for the cold fresh mutton Chinese herbal medicine antistaling agent as described in claim 1-3, is characterized in that described systemPreparation Method comprises the following steps:
Every kind of Chinese herbal medicine is rejected after impurity, through pulverization process, and cross 40 mesh sieves, for subsequent use after proportionally mixing after collection,Obtain described antistaling agent.
5. an application for the cold fresh mutton Chinese herbal medicine antistaling agent as described in claim 1-3, is characterized in that described antistaling agentCan be applied in the Preservation Treatment of cold fresh mutton.
6. a preservation method for integrated treatment cold fresh mutton, is characterized in that, described preservation method has utilized as claimCold fresh mutton Chinese herbal medicine antistaling agent described in 1-3.
7. the preservation method of integrated treatment cold fresh mutton according to claim 6, is characterized in that, described preservation method alsoVacuum packaging processing and ultrasonic wave processing are utilized.
8. according to the preservation method of the integrated treatment cold fresh mutton described in claim 6 or 7, it is characterized in that described fresh-keeping sideMethod comprises the following steps:
1) take the cold fresh mutton Chinese herbal medicine antistaling agent as described in claim 1-3, in the bag as for good permeability, obtain fresh-keepingAgent bag;
2) vacuum packaging: mutton and above-mentioned antistaling agent bag are together carried out to vacuum packaging;
3) ultrasonic wave processing: the mutton after the above-mentioned vacuum packaging of ultrasonic processing, drains the unnecessary water of surface of package, subsequently after taking-upBe placed in preservation at 4 DEG C.
9. the preservation method of integrated treatment cold fresh mutton according to claim 8, is characterized in that, described step 2) in take outVacuum condition is set as pressure 0.08MPa, pumpdown time 50s.
10. the preservation method of integrated treatment cold fresh mutton according to claim 8, is characterized in that, described step 3)Ultrasonic wave is processed to reconcile: power is 150W-300W, processes 5-10min.
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Cited By (7)
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| CN106720192A (en) * | 2016-11-24 | 2017-05-31 | 安徽新梦想食品有限公司 | A kind of making for freezing mutton and eating method |
| CN109907106A (en) * | 2019-04-23 | 2019-06-21 | 河南城建学院 | Chilled meat biological preservative and preparation method and application thereof |
| CN114586832A (en) * | 2022-03-03 | 2022-06-07 | 云南农业大学 | A kind of ham quality fidelity method of ultrasonic combined with essential oil coating film treatment |
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