Method for processing iced fresh pork cuts

A processing method, chilled technology, applied in meat processing equipment, processed meat, meat/fish preserved by freezing/cooling, etc., can solve the problems of freshness and short shelf life, unstable color, water loss, etc. Loss of water, ensure nutritional value, improve the effect of inner quality
CN102113536BActive Publication Date: 2012-07-11HUNANYIFENG FOOD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
HUNANYIFENG FOOD
Publication Date
2012-07-11
Patent Text Reader

Abstract

The invention relates to a method for processing iced fresh pork cuts, which comprises the following steps of: (1) raising quietly before slaughter; (2) rinsing before the slaughter; (3) stunning; (4) letting blood; (5) cleaning a pig body; (6) removing pigskin and scalding fur; (7) beating; (8) plucking the fur out; (9) hanging to wash; (10) viscerating; (11) contrasting and inspecting; (12) removing three glands; (13) removing pig heads and pettitoes; (14) removing pig kidney and lard; (15) finishing; (16) disintegrating the integral pig; (17) removing fat; (18) performing primary cooling; (19) performing secondary cooling; (20) cutting in sections; and (21) finishing and cutting. When the method is used, the problems of fur root residues and pigskin cracking are solved, the cooling speed is improved, the purge loss and energy consumption are reduced, the refreshing time is prolonged, the appearance and color and luster of iced fresh pork with the pigskin are the same as those of fresh pork, the quality of products is improved substantially, investment is small, and technology transfer is easy.
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Description

technical field

[0001] The invention relates to a processing method of edible meat, in particular to a production and processing method of chilled cut meat. Background technique

[0002] At present, the meat sold in the market is mainly hot fresh meat. Although there are also enterprises that process and sell chilled meat, due to the relatively backward level of meat processing, the chilled meat processed by known technology generally suffers from water loss and high juice flow rate— - Up to 5%, short freshness and shelf life - as short as 5 to 7 days, and the color is unstable, showing dark brown and other problems. Contents of the invention

[0003] The technical problem to be solved by the present invention is to propose a processing method for chilled cut pork in view of the defects in the prior art. The processed pork product has less juice, no hairy root, low dry consumption, long fresh-keeping period and good meat quality. .

[0004] The technical solution of the ...

Claims

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