Method for preserving and conditioning beef by combining composite essential oil and modified atmosphere packaging

Patent metadata

Field	Value
Publication number	US-10165784-B2
Application number	US-201615089799-A
Country	US
Kind code	B2
Filing date	Apr 4, 2016
Priority date	Oct 12, 2015
Publication date	Jan 1, 2019
Grant date	Jan 1, 2019

Abstract

A method for preserving and conditioning beef comprises: cleaning and chopping picked fresh beef, dipping in composite essential oil prepared from clove essential oil, cinnamon essential oil and illicium verum essential oil for 30 s and taking out and draining slightly; placing the beef dipped into a modified atmosphere packaging box and fast precooling; inflating gas of mixed proportion into the cooled modified atmosphere packaging box with beef for preservation packaging and then storing at the low temperature of 0-4° C. The shelf life of the beef packaged by the method is up to 24 d. The aerobic bacterial count is not over 6.0 lgcfu/g. A total volatile basic nitrogen TVB-N value is not over 20 mg/100 g and belongs to the range of second freshness. The beef is stable in color, is cherry-red, has the advantage of good preservation effect and is used for cooking preserved cooked beef.

First claim

What is claimed is:

1. A method for preserving and conditioning beef by combining composite essential oil and modified atmosphere, comprising:
(1) cleaning and chopping picked fresh beef, dipping the fresh beef in a composite essential oil comprising a mass concentration of 0.8% clove essential oil, 0.8% cinnamon essential oil, and 0.8% illicium verum essential oil in 20% ethyl alcohol diluent for 30s and taking the beef out and draining slightly;
(2) placing the beef dipped in the step (1) into a modified atmosphere packaging box and fast precooling to reduce the internal temperature to 4-8° C.;
(3) vacuumizing the cooled modified atmosphere packaging box in the step (2), then inflating a mixed gas of O 2 , CO 2 and N 2 for modified atmosphere preservation with the inflating time of 3 s and pressure of 0.6 MPa;
(4) storing the beef subjected to the modified atmosphere packaging in the step (3) at 0-4° C.

2. The method according to claim 1 , wherein the mixed gas in the step (3) is gas with a mixed proportion of 20% 02, 50% CO 2 and 30% N 2 in volume ratio.

3. A method for preserving and conditioning beef by combining a composite essential oil and a modified atmosphere, comprising:
(1) cleaning and chopping picked fresh beef, dipping the fresh beef in a composite essential oil prepared from clove essential oil, cinnamon essential oil and illicium verum essential oil for 30s and taking the beef out and draining slightly;
(2) placing the beef dipped in the step (1) into a modified atmosphere packaging box and fast precooling to reduce the internal temperature to 4-8° C.;
(3) vacuumizing the cooled modified atmosphere packaging box in the step (2), then inflating a mixed gas comprising 20% 02, 50% CO 2 , and 30% N 2 for modified atmosphere preservation with the inflating time of 3 s and pressure of 0.6 MPa; and
(4) storing the beef subjected to the modified atmosphere packaging in the step (3) at 0-4° C.

Assignees

• Univ Jiangnan
• Nanjing Jianggao Drying Equipment Company Ltd

Inventors

• Zhang Min
• Feng Lei
• Xu Huiqun
• Zhang Weiming

Classifications

• A23B4/16

  in the form of gases, e.g. fumigation; Compositions or apparatus therefor · CPC title

• A23L13/43

  Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23B4/08 Primary

  with addition of chemicals {or treatment with chemicals} before or during cooling {, e.g. in the form of an ice coating or frozen block} · CPC title

• A23B4/20

  Organic compounds; Microorganisms; Enzymes · CPC title