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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

Active Publication Date: 2012-07-11
HUNANYIFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) The healthy pigs to be sent to slaughter were fasted for 18 hours before slaughter and deprived of water for 3 hours. During the fasting period, the pigs were allowed to rest quietly;

[0037] (2) The pigs to be slaughtered that have undergone resting treatment in step (1) are rushed to the shower bar in batches and showered for 4 minutes until the pigs are clean and pollution-free, and the stocking density of each batch is 2 heads / m 2 , water temperature 25~30℃;

[0038] (3), send the slaughtered pigs cleaned in step (2) into cages, 2 pigs per cage, and use a carbon dioxide stunning machine to release 30-70% concentration of carbon dioxide for 50-60 seconds in the cages for slaughtered pigs;

[0039] (4) Aim at the position 0.5-1 cm to the right of the throat center above the first rib of the stunned slaughtered pig obtained in step (3), and stab with a sharp knife towards the heart, cut off the carotid artery and let the blood flow to the end, every time a pig is ...

Embodiment 2

[0058] (1) The healthy pigs to be slaughtered should be fasted for 30 hours and deprived of water for 5 hours before slaughter. During the fasting period, the pigs should be allowed to rest quietly and not be treated roughly, let alone hurt their bodies;

[0059] (2) The pigs to be slaughtered that have undergone resting treatment in step (1) are rushed to the shower bar in batches for 6 minutes until the pigs are clean and free from contamination, and the stocking density of each batch is controlled at 3 pigs / m 2 , water temperature 25~30℃;

[0060] (3) Send the slaughtered pigs washed in step (2) into cages, 3 pigs per cage, and use an electric shock anesthesia device to shock the pigs in the cage for 1 to 2 seconds, with a working voltage of ≤85V and a current of ≤1.5 A;

[0061] (4) Aim at the position 0.5-1 cm to the right of the throat center above the first rib of the stunned slaughtered pig obtained in step (3), stab with a sharp knife towards the heart, cut off the c...

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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.

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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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22B7/00A22B5/08A22C17/00A23B4/06
Inventor 宋雪辉孙斌
Owner HUNANYIFENG FOOD
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