Gentle type decontamination processing method for meat product

Abstract

The invention provides a gentle type decontamination processing method for a meat product. The gentle type decontamination processing method comprises the following flow: checking and accepting raw materials; putting into a storage and refrigerating and storing; delivering and checking; refrigerating and thawing; washing and disinfecting; refrigerating and pickling; blanching, disinfecting and baking or marinating; cooling at low temperature; metering and dividing; packaging in vacuum; sterilizing; cooling by cold flow water; airing outer water; and checking and storing. According to the gentle type decontamination processing method for the meat product, a series of decontamination measures are added in a raw material meat processing process; the bacteria carrying amount of the meat product packaged in vacuum is reduced and the sterilization strength in a terminal high-temperature sterilization process is reduced; the color, the aroma, the taste and the shape, and the nutritional ingredients of the meat product are kept unchanged to the greatest extent. Correspondingly, the gentle type decontamination processing method for the meat product provided by the invention is also applicable to processing vegetables with long shelf lives.

Description

technical field [0001] The invention belongs to the field of meat product processing, and mainly relates to a mild bacteria-reducing processing method for meat products. Background technique [0002] At present, with the continuous development of the meat processing industry, the meat products people eat are not limited to ready-to-eat products, and industrialized products have gradually become the mainstream of meat consumption. [0003] Usually, the processing process of meat products is as follows: raw material acceptance → refrigerated storage → out-of-warehouse inspection → thawing in running water → evisceration, gland removal (for poultry) → marinating → blanching → hanging color, air-drying → cooking → Air cooling→measurement and division→vacuum packaging→high temperature sterilization→cooling with cold running water→air drying with external water→inspection and storage. In the whole process, the meat products are usually vacuum-packed before high-temperature steril...

AI Technical Summary

Problems solved by technology

[0004] In the existing meat product processing process, the sterilization method adopted is to sterilize at a sterilization temperature of 121°C for 40-70 minutes (the F value is generally around 10). Although this method has a long shelf life, it is beneficial Long-distance transportation and storage, but due to the high temperature of heat sterilization, excessive sterilization intensity, excessive protein denaturation, and poor elasticity of meat fibers, the final meat products are soft and severely damaged, which seriously affects the taste of the product

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