Processing technology for frozen fresh mature pork

Abstract

The invention provides a processing technology for frozen fresh mature pork. According to the invention, carcass of slaughtered pig is used as a raw material, and the frozen fresh mature pork is finally obtained after the steps of preliminary maturation, preliminary segmentation, slight freezing and moderate maturation, finishing and fine segmentation, vacuum packaging, quick freezing and storingand final maturation. The invention has the following beneficial effects: completely mature pork is provided to consumers, and the pork has better flavor and quality; vacuum packaging is utilized forthe pork, which enables oxidation of a variety of nutrient components in the pork during long-term storage of the pork to be effectively avoided, growth of bacteria to be inhibited, the preservation period and the shelf life of the pork to be prolonged and transport, storage, long distance transport and long distance selling of the pork to be convenient.

Description

technical field [0001] The invention belongs to the technical fields of food science and food processing, and relates to a processing technology of chilled mature pork. technical background [0002] Pork is the meat product with the largest consumption in my country and the largest proportion in the total per capita meat consumption. The number of pigs slaughtered in my country exceeds 600 million annually. The annual consumption of pork accounts for more than 65% of my country's per capita meat consumption. About 1.1 billion of the 1.3 billion people in the country use pork as their main source of meat. [0003] Mature meat means that after a period of time after the slaughter of livestock and poultry, rigor appears, and then gradually protein degradation occurs, the structure of myofibrils softens, and the muscles become tender, turning into mature meat. The tenderness, juiciness and flavor quality of mature meat products have been greatly improved. The maturation time...

AI Technical Summary

Problems solved by technology

[0005] The advantage of hot fresh meat sold in traditional farmer’s markets is that the meat is bright in color, but it is easily polluted, and the meat temperature is high, the bacterial pollution index is high, and the shelf life is short. It is suitable for being sold out on the same day after slaughtering. Poor flavor quality;

[0006] Chilled meat (cold fresh meat) overcomes the shortcomings of hot fresh meat that are easily polluted, the meat temperature is high, the bacterial pollution index is high, and the shelf life is short. The shelf life has been extended to 3-7 days. The requirements are strict, so the construction cost, operation cost and energy consumption of the whole process of cold fresh meat processing, transportation and storage are high. In addition, the shelf life of hot fresh meat is greatly extended, but the shelf life is still too short, and the product loss rate is very high. In addition, it cannot solve the problems related to long-distance transportation and long-term storage

[0007] Frozen white striped meat has a long shelf life, but it is easy to lose water, oil is easy to oxidize during storage, and the flavor quality is not good. And the cost and energy consumption in the preservation process, inhibit the growth of most microorganisms, relatively safe and hygienic

However, during the freezing process of meat products placed in an environment below -23°C, the volume of the meat will increase by about 9% and a large number of ice crystals will be formed, which will damage the cell membrane. When thawing, the juice in the tissue cells will precipitate, resulting in the loss of nutrients. Flavor will be significantly reduced