Antibacterial method for chilled meat

Abstract

The invention discloses an antibacterial method of chilled meat, and belongs to the field of food storage and fresh keeping. The chilled meat is placed in an antibacterial solution at 0-4 DEG C to besubjected to ultrasonic soaking for 3-5 h, the ultrasonic power is 400-800 W, the frequency is 50 KHZ, and pre-sterilized chilled meat is obtained; the pre-sterilized chilled meat is shaped to obtaina semi-finished product; and an antibacterial liquid is uniformly sprayed on the surface of the semi-finished product to obtain a finished product. The antibacterial powder specially prepared by the invention is used for carrying out antibacterial treatment on the chilled meat, so that the problem of insecurity caused by the traditional use of a chemical antibacterial agent is solved, the antibacterial powder is high in stability and wide in antibacterial spectrum, the components are natural, the original flavor of the chilled meat subjected to antibacterial treatment is not damaged, and the antibacterial powder has better adaptability to the original flavor of food; and the color and the quality of the chilled meat can be well maintained. The chilled meat treated by the method disclosed by the invention can be stored for 15 days at 4 DEG C, the TBA value fluctuation is small, the overall texture expression is outstanding, the pollution caused by manual output and manual introduction is reduced, the industrialization degree is further improved, and the meat quality is ensured.

Description

technical field [0001] The invention relates to a bacteriostatic method for cooling meat, in particular to a bacteriostatic method for preconditioning cooled meat products, and belongs to the field of food storage and preservation. Background technique [0002] Among the various factors of food spoilage, microbial contamination is the most active and common factor, playing a leading role. Microorganisms exist everywhere in the environment, and food is easily contaminated by microorganisms during production, processing, transportation, storage, and sales. As long as the temperature is right, microorganisms will grow and reproduce, breaking down the nutrients in the food to meet their own needs. At this time, the protein in the food is destroyed, the food will emit a foul smell and sour taste, lose its original toughness and elasticity, and the color will also change. [0003] At present, chemically synthesized preservatives such as potassium sorbate and natamycin are common...

AI Technical Summary

Problems solved by technology

[0003] At present, chemically synthesized preservatives such as potassium sorbate and natamycin are commonly used in meat products. Although preservatives are a kind of food additives, the safety of their ingredients has become the focus of attention; and chemical preservatives give The bad senses brought by food, such as astringent taste, make food often need to add more other additives, such as sugar, gum, vegetable fat, etc. to cover up and cover up the problem, and the odor residue of common plant-derived bacteriostatic agents will also affect The flavor of raw materials and the cost of antibacterial agents are too high to be applied on a large scale in industry

Although the "Hygienic Standards for the Use of Food Additives" in my country strictly stipulates the types, quality standards and additive dosage of preservatives, the shelf life of existing chemical preservatives is short (generally less than 12 months), and excessive intake of chemical preservatives will cause problem with side effects

However, after the pre-conditioned meat products are boiled, manual deboning is required, especially for boneless chicken feet and boneless trotters, which are difficult to debone by machines and can only be performed manually

In addition, there are a lot of colloid, lipid and water activity in chicken feet and trotters, which will easily lead to lipid peroxidation and microbial excess in the deboning process, which will affect product quality.

At the present stage, when the above-mentioned products are being processed in the bone removal process, in order to reduce the reproduction of microorganisms, the staff need to disinfect their hands every half an hour, which will not only affect the progress of product production, but also have a certain impact on the skin of the staff. , and the shelf life of refrigerated storage does not exceed one week at most, and the quality is unstable, and the colony index is prone to exceed the standard