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Process for producing chilled meat

A production process and technology for cooling meat, which is applied in the field of production technology of pork cooling meat, can solve the problems that the growth and reproduction of psychrophilic microorganisms cannot be completely inhibited, the product quality cannot meet the requirements, and the processing level is uneven, so as to achieve the inhibition of bacteria. The effect of breeding, preventing spoilage and reducing quality loss

Inactive Publication Date: 2012-11-07
NINGDE NANYANG INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There is still a big gap between my country's chilled meat processing technology and the international leading level, and the processing level is uneven, the quantity and scale are small, and the quality of the product is not up to the requirements. Chilled meat is produced at 0-4 ℃, and sales cannot be completely Inhibit the growth and reproduction of some psychrophilic microorganisms, so the shelf life of chilled meat is short, and the surface browning and juice loss are still serious

Method used

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  • Process for producing chilled meat
  • Process for producing chilled meat

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Effect test

Embodiment 1

[0027] 1) Pre-cooling, there should be a 5cm gap between the pre-cooling and hanging carcasses, and they cannot be stacked on each other, so as to fully dissipate heat and cool down. The temperature in the pre-cooling room is kept at 0°C, the storage temperature should be stable, and the humidity should be kept at 85%. Pre-cooling to the center temperature of the pig carcass is 4°C.

[0028] 2) Using the cold cutting technology, the pre-cooled pig carcass is cut below 10°C, and cut into meat pieces of different sizes according to actual production needs.

[0029] 3) Three-stage cooling method is adopted, the first stage: vacuum cooling, the temperature of the cooling chamber is maintained at 0°C, the pressure is 1000Pa, and the cooling time is 20min; the second stage: spray cooling, intermittent spraying (every 15min 1 time, 1 time of spraying time for 1 min), the temperature of the spray liquid is 1°C, a total of 3 sprays, the spray liquid is 1.5% concentration of lactic acid...

Embodiment 2

[0032] 1) Pre-cooling, there must be a 6cm gap between the pre-cooling and hanging carcasses, and they cannot be stacked on each other, so as to fully dissipate heat and cool down. The temperature in the pre-cooling room is kept at 1°C, the storage temperature should be stable, and the humidity should be kept at 85%. Pre-cooling to the center temperature of the pig carcass is 4°C.

[0033] 2) Using the cold cutting technology, the pre-cooled pig carcass is cut below 10°C, and cut into meat pieces of different sizes according to actual production needs.

[0034] 3) Three-stage cooling method is adopted, the first stage: vacuum cooling, the temperature of the cooling chamber is maintained at 1°C, the pressure is 1100Pa, and the cooling time is 25min; the second stage: spray cooling, intermittent spraying (every 15min 1 time, 1 min spraying time), the temperature of the spray liquid is 2°C, and a total of 3 sprays, the spray liquid is 2% concentration of lactic acid solution, the...

Embodiment 3

[0037] 1) Pre-cooling, there should be a 7cm gap between the pre-cooling and hanging carcasses, and they cannot be stacked on each other, so as to fully dissipate heat and cool down. The temperature in the pre-cooling room is kept at 3°C, the storage temperature should be stable, and the humidity should be kept at 90%. Pre-cooling to the center temperature of the pig carcass at 4°C is sufficient.

[0038] 2) Using the cold cutting technology, the pre-cooled pig carcass is cut below 10°C, and cut into meat pieces of different sizes according to actual production needs.

[0039] 3) Three-stage cooling method is adopted, the first stage: vacuum cooling, the temperature of the cooling chamber is maintained at 2°C, the pressure is 1200Pa, and the cooling time is 25min; the second stage: spray cooling, intermittent spraying (every 15min 1 time, 1 min spraying time), the temperature of the spray liquid is 3°C, and a total of 4 sprays, the spray liquid is 2% concentration of lactic ac...

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Abstract

The invention discloses a process for producing chilled meat, comprising the following steps: precooling, cutting, cooling and carrying out modified atmosphere packaging. The chilled meat produced by adopting the process has good water retention capacity, good sensory quality, long shelf life or more than 15 days and high application and popularization value.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of chilled pork meat. Background technique [0002] In recent years, chilled meat has quietly appeared in the markets of some large and medium-sized cities, attracting the attention of relevant departments and the welcome of consumers. Chilled meat refers to the rapid cooling of carcasses slaughtered in strict compliance with the quarantine system, so that the temperature of the carcass can be reduced to 0-4°C within 24 hours, and it will always be kept within the range of 0-4°C during the subsequent processing, distribution and retail processes. pre-chilled processed meat. [0003] Compared with hot fresh meat, chilled meat is always in a cooling environment, the growth and reproduction of most microorganisms are inhibited, and pathogenic bacteria such as Clostridium botulinum and Staphylococcus aureus no longer secrete toxins, which can ensure th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00A23B4/06A23B4/18
Inventor 乐玉海
Owner NINGDE NANYANG INDAL