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

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.

Claims

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.sub.2, CO.sub.2 and N.sub.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.sub.2 and 30% N.sub.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.sub.2, and 30% N.sub.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.

Description

DETAILED DESCRIPTION

Embodiment 1

(1) washing and cutting picked fresh beef, randomly dividing into four groups (about 300 g), dipping in composite essential oil for 30 s, wherein the four groups of essential oil respective comprise: 0.4% clove essential oil+0.4% cinnamon essential oil+0.4% illicium verum essential oil, 0.6% clove essential oil+0.6% cinnamon essential oil+0.6% illicium verum essential oil, 0.8% clove essential oil+0.8% cinnamon essential oil+0.8% illicium verum essential oil and 1.0% clove essential oil+1.0% cinnamon essential oil+1.0% illicium verum essential oil, taking out and slightly draining, placing in a modified atmosphere packaging box, fast precooling for 24 h in a refrigerator, wherein the internal temperature of the precooled beef is 4-8 C.; vacuumizing the cooled modified atmosphere packaging box with beef, then inflating mixed gas of 50% O.sub.2+20% CO.sub.2+30% N.sub.2 for preservation packaging, wherein the modified atmosphere packaging inflating time is 3 s and pressure is 0.6 MPa; and preserving the beef subjected to modified atmosphere packaging at 0-4 C. The result: the proportion of the composite essential oil is set to be 1.0% clove essential oil+1.0% cinnamon essential oil+1.0% illicium verum essential oil combined with 50% O.sub.2+20% CO.sub.2+30% N.sub.2 for performing modified atmosphere preservation on the beef.

(2) The result: according to the composite essential oil with the proportion of 1.0% clove essential oil+1.0% cinnamon essential oil+1.0% illicium verum essential oil combined with 50% O.sub.2+20% CO.sub.2+30% N.sub.2 for preservation, the aerobic bacterial count of the beef till 24 d 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 level freshness, the beef is stable in color and is cherry-red but the essential oil has obvious aromatic flavor.

Embodiment 2

(3) washing and cutting picked fresh beef, randomly dividing into four groups (about 300 g), dipping in composite essential oil for 30 s, wherein the four groups of essential oil respective comprise: 0.4% clove essential oil+0.4% cinnamon essential oil+0.4% illicium verum essential oil, 0.6% clove essential oil+0.6% cinnamon essential oil+0.6% illicium verum essential oil, 0.8% clove essential oil+0.8% cinnamon essential oil+0.8% illicium verum essential oil and 1.0% clove essential oil+1.0% cinnamon essential oil+1.0% illicium verum essential oil, taking out and slightly draining, placing in a modified atmosphere packaging box, fast precooling for 24 h in a refrigerator, wherein the internal temperature of the precooled beef is 4-8 C.; vacuumizing the cooled modified atmosphere packaging box with beef, then inflating mixed gas of 20% O.sub.2+50% CO.sub.2+30% N.sub.2 for preservation packaging, wherein the modified atmosphere packaging inflating time is 3 s and pressure is 0.6 MPa; and preserving the beef subjected to modified atmosphere packaging at 0-4 C.

(4) The result: according to the composite essential oil with the proportion of 0.8% clove essential oil+0.8% cinnamon essential oil+0.8% illicium verum essential oil as well as 1.0% clove essential oil+1.0% cinnamon essential oil+1.0% illicium verum essential oil combined with 20% O.sub.2+50% CO.sub.2+30% N.sub.2 for preservation, the aerobic bacterial count of the beef till 24 d 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 level freshness, the beef is stable in color, the higher the essential oil concentration, the better the antibacterial effect, but the beef processed by the 1.0% clove essential oil+1.0% cinnamon essential oil+1.0% illicium verum essential oil is obvious in essential oil aromatic flavor.

Embodiment 3

(5) washing and cutting picked fresh beef, randomly dividing into four groups (about 300 g), dipping in composite essential oil for 30 s, wherein the four groups of essential oil respective comprise: 0.4% clove essential oil+0.4% cinnamon essential oil+0.4% illicium verum essential oil, 0.6% clove essential oil+0.6% cinnamon essential oil+0.6% illicium verum essential oil, 0.8% clove essential oil+0.8% cinnamon essential oil+0.8% illicium verum essential oil and 1.0% clove essential oil+1.0% cinnamon essential oil+1.0% illicium verum essential oil, taking out and slightly draining, placing in a modified atmosphere packaging box, fast precooling for 24 h in a refrigerator, wherein the internal temperature of the precooled beef is 4-8 C.; vacuumizing the cooled modified atmosphere packaging box with beef, then inflating mixed gas of 70% CO.sub.2+30% N.sub.2 for preservation packaging, wherein the modified atmosphere packaging inflating time is 3 s and pressure is 0.6 MPa; and preserving the beef subjected to modified atmosphere packaging at 0-4 C.

(6) The result: according to the composite essential oil with the proportion of 0.8% clove essential oil+0.8% cinnamon essential oil+0.8% illicium verum essential oil as well as 1.0% clove essential oil+1.0% cinnamon essential oil+1.0% illicium verum essential oil combined with 70% CO.sub.2+30% N.sub.2 for preservation, the aerobic bacterial count of the beef till 24 d 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 level freshness, but the beef is darker in color and poor in sensory property.