Bacteria-reducing, fresh-keeping and consumption-lowering production technology method for cold fresh meat

A production process and chilled meat technology, applied in the preservation of meat/fish, meat/fish through freezing/cooling, food preservation, etc., can solve the problems of high energy consumption and short preservation period of chilled meat, and achieve Reduce energy consumption, plump and plump flesh color, and save production cost

Inactive Publication Date: 2008-09-10
WIHON
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention aims at the defects of high energy consumption and short fresh-keeping period of the existing chilled meat, and provides a production process method of chilled meat that reduces energy consumption and prolongs the fresh-keeping period

Method used

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Embodiment Construction

[0015] The present invention will be further described in detail below in conjunction with specific embodiments.

[0016] Firstly, the pigs to be slaughtered are rested for more than 12 hours and cleaned, and then stunned by four-point electric anesthesia on the feet, wherein the voltage of the electric anesthesia pigs is 70-75V.

[0017] The stunned pigs are bled for no more than 5 minutes, and then the pigs are scalded, skinned, and viscerated. At the same time, a constant temperature system is used to keep the temperature of the slaughterhouse at about 15°C.

[0018] Put the pork white strips obtained in the previous step into a pre-cooling room with a temperature of -28°C for the first rapid pre-cooling, and the pre-cooling time is about 45 minutes.

[0019] After the pork white strips obtained after the first pre-cooling are divided, they are placed in a pre-cooling room with a temperature of -20°C for the second pre-cooling. The pre-cooling time is 6 hours. At the same t...

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PUM

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Abstract

The invention discloses a production technique used for reducing bacteria, refreshing and saving the energy consumption for cold fresh meat. The invention provides a new production technique for the cold fresh meat aims at overcoming the existing shortcomings of high production energy consumption and short freshness storage life. The gist of the technique of the cold fresh meat is that: living pigs are butchered after being turned faint by electrical stunning the four feet of the living pigs; then the pork is pre-cooled by pre-cooling for two times; the cooling of the first time is fast pre-cooling of the carcasses of the pigs at the temperature of minus 28 DEG C for about 45min; the cooling of the second time is pre-cooling at the temperature of minus 20 DEG C for 6 hours after the carcasses are cut. The production technique of the invention greatly reduces the energy consumption and the costs of the production of the cold fresh meat and lengthens the fresh storage period.

Description

technical field [0001] The invention belongs to the technical field of meat food production technology, and in particular relates to a production technology method for reducing bacteria, keeping fresh and reducing consumption of chilled pork. Background technique [0002] At present, the pork consumed by urban and rural residents in my country is mainly hot fresh meat and frozen meat. Hot fresh meat refers to fresh meat that is sold directly on the market without any form of treatment after slaughtering pigs. It is also a traditional consumption form in my country for thousands of years. Because hot fresh meat is not temperature-controlled during production and sales, the meat is easily polluted by microorganisms in the air and deteriorates, so hot fresh meat is neither hygienic nor safe, and the quality and flavor of the meat are also seriously affected. Frozen meat is another form of meat consumption that emerged around the 1970s in my country. Although frozen meat has th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00A23B4/06
Inventor 王建伟刘冬明
Owner WIHON
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