Ultrahigh-pressure low-temperature sterilization method for processed meat product and application thereof

Abstract

The invention discloses an ultrahigh-pressure low-temperature sterilization method for processed meat products and application thereof. The method is suitable for directly edible foods or foods which are edible after being heated and cooked and are made of edible livestock, aquatic products and aquatic byproducts serving as major raw materials. The defects of degraded eating quality, flavor and nutrition of the conventional high-temperature meat product are overcome, high eating quality of the processed meat products is kept well, the meat products has high elasticity and good chewing mouthfeel and are fresh, tender and juicy and the shelf life of the meat products is far longer than the processed meat products which are not sterilized under an ultrahigh pressure. The method can be applied to ultrahigh-pressure low-temperature sterilization of packaged processed meat products which are mainly made of livestock and aquatic raw materials and need heating and cooking before being eaten as well as cooked processed meat products which are mainly made of livestock and aquatic raw materials.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a technology for processing conditioned meat products and ultrahigh-pressure low-temperature sterilization. Background technique [0002] Prepared meat products refer to uncooked and convenient prepared products made from edible livestock and poultry, aquatic products and their by-products as the main raw materials, adding certain auxiliary materials and seasonings, and need to be further cooked before eating; Combination of one or several processes such as frying, steaming, frying, smoking, etc., and then sterilized to obtain meat products with certain characteristics and flavors, which can be eaten directly or after heating. [0003] According to the difference in heat sterilization temperature in the production of meat products, meat products can be divided into high-temperature meat products and low-temperature meat products. High-temperature meat products ge...

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Problems solved by technology

[0004] High-temperature meat products have a long shelf life, which is beneficial to long-distance transportation and preservation. However, due to high heating temperature, excessive protein denaturation, poor meat fiber elasticity, weak meat quality, and overcooked taste, it loses its inherent flavor and nutritional value; low-temperature meat products During the processing, the protein is moderately denatured, the meat is firm, elastic, chewy, tender and juicy, and the original nutrition and good flavor are maintained to the maximum extent, but the shelf life of low-temperature meat products is relatively short, which is not convenient for long-distance at room temperature transport and storage

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