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Processing method of meat product

A processing method and technology for meat products, applied in the fields of food preservation, heating preservation of meat/fish, food science, etc., can solve the problems of poor product flavor and taste, incomplete product sterilization, short product shelf life, etc., and achieve long shelf life. , Comprehensive energy consumption and low production cost, the effect of complete sterilization

Inactive Publication Date: 2015-01-14
DOSHAN NEW STRATEGY INTPROP CULTURECO
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AI Technical Summary

Problems solved by technology

[0002] my country's meat product processing is still in its infancy. Although low-temperature processing and sterilization technology is adopted, there are problems such as incomplete product sterilization, short shelf life and poor safety. The main reason is microbial contamination.
High-temperature heat treatment is one of the safest and most reliable meat preservation methods. Heat treatment uses high temperature to kill microorganisms, but it has defects such as poor product flavor and taste, and serious nutritional loss.

Method used

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Embodiment Construction

[0013] The technical solutions of the present invention will be further described below through specific embodiments.

[0014] A method for processing meat products, the steps comprising:

[0015] A. Medium-temperature sterilization: heat the meat products under medium-temperature hot water at 104°C±1°C for 20-30 minutes;

[0016] B. Inducing spore germination at room temperature: placing the meat product in a clean room at room temperature at 20-30°C for 10-20 hours;

[0017] C. The meat products are treated with low-dose radiation, and the radiation wave is carried out at a temperature of 20-23° C. with a radiation dose of 5 kGy.

[0018] The meat products are seafood, frozen livestock or fish products.

[0019] The initial bacterial count of the meat product before step A is controlled within 10000 / g.

[0020] The processed and sterilized meat products of the present invention can not only maintain the advantages of low-temperature meat products such as suitable taste...

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Abstract

The invention discloses a processing method of a meat product. The processing method comprises the following steps: A. sterilizing at medium temperature: heating a meat product in hot water at medium temperature of 104+ / 1 DEG C for 20-30min; B. inducing germination of spore at normal temperature: keeping the meat product in a clean room at normal temperature of 20-30 DEG C for 10-20h; and C. carrying out low-dosage radiation treatment on the meat product, wherein the radiation dosage of radiation wave is 5kGy at 20-23 DEG C. The meat product is seafood, frozen animal meat or finish product. The processed and sterilized meat product disclosed by the invention not only can keep the advantages of proper taste, excellent flavor, good nutrition, etc. of a low-temperature meat product, but also can reserve the features of completeness in sterilization, good safety, long shelf life, etc. of a high-temperature meat product; and comprehensive energy consumption and production cost are relatively low.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing meat products. Background technique [0002] my country's meat product processing is still in its infancy. Although low-temperature processing and sterilization technology is adopted, there are problems such as incomplete product sterilization, short shelf life and poor safety. The main reason is microbial contamination. High-temperature heat treatment is one of the safest and most reliable meat preservation methods. Heat treatment uses high temperature to kill microorganisms, but it has defects such as poor product flavor and taste, and serious nutritional loss. [0003] Therefore, the development of scientific, nutritious, and high value-added meat product processing and sterilization technology has great practical significance for realizing the value-added transformation of meat resources and improving people's quality of life and health. Cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/005
CPCA23B4/005A23B4/01
Inventor 张远强刘向阳
Owner DOSHAN NEW STRATEGY INTPROP CULTURECO
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