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Precooling technological process for pork ready to enter market

A technical process and pork technology, applied in the direction of freezing/cooling to preserve meat/fish, etc., can solve the problems of affecting taste, affecting market sales, aging of pork meat, etc., to solve water loss, facilitate long-term storage, and improve storage time Effect

Inactive Publication Date: 2016-05-11
WUHE YONGMING FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pork is sweet and flat in nature and taste, rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other ingredients. Pork is the main non-staple food in daily life. Function, the hog slaughterhouse is a place where large-scale and efficient slaughtering of livestock is facilitated, centralized, fast and effective mass slaughter is relatively hygienic and safe. After hog slaughter, it may not be sold directly out of the warehouse immediately, so After slaughtering, the pork must be treated accordingly to avoid deterioration. The traditional way is to put it directly into the cold storage and store it at low temperature. However, due to the unqualified temperature and indoor processing of the cold storage, the meat quality of the pork will be aged, affecting the taste, and thus affecting the quality of the meat. marketing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) After the slaughtered pigs are divided into pieces, they are cleaned, and after sorting, the damaged pork is removed;

[0021] 2) Preliminarily pre-cool the sorted pork in time, and the pre-cooling method is to store all the pork in a cold storage at a temperature of 0° C. for 30 minutes.

[0022] 3) Take out the pre-cooled pork and sort again, take qualified pork, put it still in a container with a screen, and filter out the blood;

[0023] 4) Select a plastic bag to pack the sterilized pork into the bag, and vacuum it;

[0024] 5) Put the pork in the plastic bag into a moisture-permeable bag with a wall thickness of 0.015 mm and seal it after weighing;

[0025] 6) After the warehouse is sprayed and disinfected with 35% formalin solution, it is closed for 5 hours, and then opened for ventilation for 3 hours;

[0026] 7) Place the pork in the moisture-permeable bag in step 5 in the cold storage, and then close the cold storage;

[0027] 8) The oxygen content in th...

Embodiment 2

[0031] 1) After the slaughtered pigs are divided into pieces, they are cleaned, and after sorting, the damaged pork is removed;

[0032] 2) Preliminarily pre-cool the sorted pork in time, and the pre-cooling method is to store all the pork in a cold storage at a temperature of 0° C. for 40 minutes.

[0033] 3) Take out the pre-cooled pork and sort again, take qualified pork, put it still in a container with a screen, and filter out the blood;

[0034] 4) Select a plastic bag to pack the sterilized pork into the bag, and vacuum it;

[0035] 5) Put the pork in the plastic bag into a moisture-permeable bag with a wall thickness of 0.025 mm and seal it after weighing;

[0036] 6) After the warehouse is sprayed and disinfected with 40% formalin solution, it is closed for 5 hours, and then opened for ventilation for 3 hours;

[0037] 7) Place the pork in the moisture-permeable bag in step 5 in the cold storage, and then close the cold storage;

[0038] 8) adjust the oxygen conten...

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PUM

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Abstract

The invention discloses a precooling technological process for pork ready to enter the market, and relates to the technical field of pig slaughtering. The technological process is completed through the steps of selection, storeroom sterilization and disinfection, permeable bag packaging, temperature treatment and constant temperature storage. The precooling technological process for the pork ready to enter market has the advantages that suitable conditions facilitating storage of fresh pork are determined, reasonable temperature, humidity and gas components in a storeroom are guaranteed, the problems of water loss, aging and rapid rot in the storage process of the fresh pork are solved, the storage time of the fresh pork is prolonged, the pork quality can not be destroyed, and long-term storage of the fresh pork is facilitated.

Description

technical field [0001] The invention relates to the technical field of pig slaughtering, in particular to a pre-cooling process of pork before leaving the market. Background technique [0002] Pork is sweet and flat in nature and taste, rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other ingredients. Pork is the main non-staple food in daily life. Function, the hog slaughterhouse is a place where large-scale and efficient slaughtering of livestock is facilitated, centralized, fast and effective mass slaughter is relatively hygienic and safe. After hog slaughter, it may not be sold directly out of the warehouse immediately, so After slaughtering, the pork must be treated accordingly to avoid deterioration. The traditional way is to put it directly into the cold storage and store it at low temperature. However, due to the unqualified temperature and indoor processing of the cold storage, the meat quality of the pork will be aged, affecting the taste, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06
CPCA23B4/06
Inventor 张永敢
Owner WUHE YONGMING FOOD CO LTD
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