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Cooling pork tenderizing processing method with two-step method

A processing method, two-step technology, applied in the direction of freezing/cooling preservation of meat/fish, meat/fish preservation, food preservation, etc., can solve problems such as not specifically considering the influence of cooling pork tenderness

Inactive Publication Date: 2009-05-13
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the general cooling pork processing enterprises adopt the "one-step" cooling process, which only pays attention to the rapid cooling of pork to ensure the freshness of pork, and does not specifically consider the impact of this process on the tenderness of cooled pork

Method used

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  • Cooling pork tenderizing processing method with two-step method

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Embodiment Construction

[0006] A two-step cooling pork tenderization processing method, the selection of the breed and the same feeding management, 16 hybrid pigs (Du Dian Kun) with a live weight of 95±5kg, after slaughtering according to the conventional process, the carcasses were split in half, and a total of 32 pigs were obtained Pork half carcass. The experimental design consisted of 4 experimental groups, 32 half-carcasses were randomly assigned to 4 groups, and each group had 8 experimental repetitions, that is, each group had 8 half-carcasses.

[0007] The cooling pork processing technology of the control group was as follows: the carcass 45 minutes after slaughter was cooled for 26 hours at 0-4°C, the relative humidity of the environment was 90%, and the wind speed was 2.5m / s.

[0008] Experimental group 1 was set to "high relative humidity" two-step cooling pork tenderization processing technology: the pig carcasses 45 minutes after slaughter were placed at -20°C, the relative humidity of t...

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Abstract

The invention discloses a two-steps cooled pig tenderization method, which can improve the tenderness quality of cooled pig, after repeat test, the cooling parameter is corrected and the two-steps different temperature, humidity cooling process is used: a first step: placing the pig carcass 45min after cooled in an environment at -20 degree with relative humidity of 92%-96% and wind speed of below 2.5m / s for 1h; a second step: placing the cooled pig carcass in another environment at 0-4degree, with relative humidity of 90% and wind speed of 2.5m / s for 24h and 15min. The tenderness quality of cooled pig is increased and the edible quality of cooled pig and the economic benefit of cooled pig are obviously increased.

Description

1. Technical field [0001] The invention relates to a processing technology of edible pork, in particular to a two-step cooling pork production and processing method for improving the tenderness quality of cooled pork. 2. Technical background [0002] The tenderness quality of chilled pork directly affects the taste of consumers and the further processing performance of chilled pork. It is one of the important edible quality and processing performance of chilled pork, and is the most important production performance index of chilled pork processing. Chilled pork with excellent tenderness and good taste can arouse consumers' continuous purchase desire and increase the economic benefits of enterprises. However, at present, the general cooling pork processing enterprises adopt the "one-step" cooling process, which only pays attention to the rapid cooling of the pork to ensure the freshness of the pork, and does not specifically consider the impact of this process on the tenderne...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00A23B4/06
Inventor 黄启超曹振辉葛长荣程志斌
Owner YUNNAN AGRICULTURAL UNIVERSITY