Processing method for chilled meat

Abstract

The invention discloses a processing method for chilled meat. Specifically, the method comprises the following steps: taking an appropriate amount of water to prepare a soaking liquid from chitosan and ascorbic acid oxidase, cutting meat into pieces, completely placing the meat pieces in the soaking liquid, performing soaking for 5 min, taking out the soaked meat pieces, and performing draining for 10 min under aseptic conditions; uniformly applying a food-grade thickener on the surface of the meat, performing cooling for 1-3 h at relative humidity of 90%-95%, a wind speed of 3-5 m / s, and a cooling temperature of -20 DEG C, and performing cooling for 24 h at 0-4 DEG C; taking out the meat, performing quick unfreezing under the condition of a temperature of 80-85 DEG C, performing cooling for 1-3 h at relative humidity of 90%-95%, a wind speed of 3-5 m / s, and a cooling temperature of -20 DEG C, and performing cooling for 24 h at 0-4 DEG C; and finally, performing ultra-high pressure treatment for 15 min under the condition of a temperature of 0-4 DEG C and pressure of 200 MPa for sterilization, and performing packaging. The meat preserved by the method has less loss of nutrients andflavor substances and long preservation time.

Description

technical field [0001] The invention relates to a method for preserving meat, in particular to a method for processing chilled fresh meat. Background technique [0002] Compared with frozen meat, chilled fresh meat is safer, more hygienic, and more convenient to use. With the growing maturity of the food supervision system and the rapid development of related inspection science and technology, people's requirements for meat food have not only stayed on the sensory quality, but also hoped Qualitative and quantitative understanding of meat product quality. The quality of chilled meat will be damaged by spontaneous changes or external factors during the storage period. In addition, chilled meat will inevitably be affected by factors such as light, catalysts, moisture, oxygen, rays, and temperature during production, transportation and storage, which will cause the fat oxidation reaction in the meat to proceed, resulting in rancidity of chilled meat, which in turn emits rotten ...

AI Technical Summary

Problems solved by technology

In addition, chilled meat will inevitably be affected by factors such as light, catalyst, moisture, oxygen, radiation, and temperature during production, transportation, and storage, which will cause the fat oxidation reaction in the meat to proceed, resulting in rancidity of chilled meat, and then emitting a rotten astringency. Taste, odor, while destroying the quality and nutritional value of meat, it will also cause browning on the surface of the meat, destroying the original flavor of the meat, shortening the shelf life of chilled fresh meat, and endangering human health