Process and device for pretreating fresh-care cold fresh pork by combination of ozone water and alcohol

Abstract

The invention belongs to the field of foods, and particularly relates to a process and a device for pretreating and prolonging fresh-care cold fresh pork by the combination of ozone water and alcohol. The process comprises the steps: skinning and halving in the process of preparing the cold fresh pork, performing jet scrubbing by using ozone water and performing spray-disinfection by alcohol to ensure that the order of magnitudes of bacteria on the surface of pork carcass is controlled to be 10<3>-10<4>CFU / cm<2>, wherein the mass concentration of the alcohol is 75 percent, the concentration of the ozone water is 12ppm, the time spent on the scrubbing procedure is 30-50s, and the scrubbing pressure is 0.1-0.15Mpa. The cold fresh pork is pretreated by the combination of the ozone water and the alcohol, the number of original bacteria of the cold fresh pork can be effectively reduced, the increase speed of the total number of bacterial colonies and the TVB-N (total volatile basic-nitrogen) values in the storage period is reduced, and the reduction of the sensory quality is decreased. By using the process, the sensory quality in the storage period of the cold fresh pork is relatively good, the muscle water-holding capacity is relatively strong, the total number of the bacterial colonies is effectively reduced, and the storage shelf life of the fresh-care cold fresh pork can be prolonged for 7-13 days.

Description

technical field [0001] The invention belongs to the field of food, and relates to a slaughtering disinfection process and a device thereof, in particular to a process and a device for prolonging freshness preservation of chilled pork by combined pretreatment with ozone water and ethanol. Background technique [0002] Cold fresh meat, also known as cooling and deacidifying meat, refers to the strict implementation of the veterinary quarantine system, and the rapid cooling of the slaughtered animal carcasses, so that the temperature of the carcass (the center of the hind leg meat is the measurement point) is reduced to 0-4 within 24 hours. ℃, and kept at 0-4 ℃ during the subsequent processing, distribution and sales process. Because chilled meat is deacidified under low temperature conditions, it is safe, hygienic, delicious, tender and has high nutritional value. Developed countries began to promote chilled meat as early as the 1920s and 1930s. Currently, chilled meat accoun...

AI Technical Summary

Problems solved by technology

Under this process condition, there is no rinsing process after washing the pig, and the skin is directly peeled, which will not significantly reduce the number of original bacteria. When the head is removed and the skin is peeled, a large number of residual bacteria on the pig's skin will contaminate the meat. degrade meat quality

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