Microwave sterilization method for accumulation meat blocks having bones and large gap viscera material

Abstract

The present invention relates to a microwave sterilization method for accumulation meat blocks having bones and a large gap viscera material. The method comprises the following steps: (1) carrying out sterilization on a packaging bag, placing in a sterile environment to provide a spare use; (2) cooking accumulation meat blocks having bones or a large gap viscera material, and then carrying out dividing, weighing and packaging in a sterile environment; (3) placing the packaged material in a microwave sterilizing machine to carry out microwave sterilization; and (4) placing the microwave-sterilized material in a high temperature thermostatic water bath to carry out sterilization. According to the present invention, complete sterilization on the accumulation meat blocks having bones and the large gap viscera material is achieved, and nutrients and original flavors can be maintained well.

Description

technical field [0001] The invention relates to food fresh-keeping technology, a method for sterilizing meat and cooked meat, in particular to a microwave sterilizing method for bone-packed meat and visceral materials with large voids. Background technique [0002] At present, microwave sterilization technology has been widely used in the food industry, especially in developed countries and regions such as the United States, Japan, and Europe. Liquid products such as dairy products and condiments have been widely sterilized by microwave. Pasteurized liquid food can be weighed, filled, and sealed in a closed environment. The degree of microbial contamination is low, the base to be sterilized is small, and the liquid fills the packaging container. The microorganisms on the inner wall of the packaging are distributed in the liquid, and water molecules gather in the microwave field. High density, molecular friction and heat generation make the temperature of the material rise e...

AI Technical Summary

Problems solved by technology

[0003] Different from liquid bagged products, there are many gaps between solid materials and between the materials and the inner wall of the packaging material, and there is no water filling. The ambient temperature of some microorganisms is lower than the protein denaturation temperature, and the surface sterilization effect is reduced, resulting in incomplete sterilization.

Although CN101107942A discloses a method in which microwave sterilization can be used twice and inverted for the second time for the sterilization of canned fruits and vegetables and other foods, but because the meat with bones has the worst sterilization thoroughness, cortical bone has a certain degree of microwave sterilization. In addition, the moisture content is low, the ambient temperature of microorganisms in bone marrow and spongy bone is lower than the protein denaturation temperature, and the bactericidal effect is poor. This method is still not applicable to bone-in meat products

In addition, the tissue voids of cooked liver, lung and other materials are much larger than those of muscle tissue, so microorganisms in the surrounding environment are easily absorbed in the large voids during cutting, weighing, packaging, etc., causing serious secondary pollution, and there is no moisture in the voids Filling, the ambient temperature of microorganisms is lower than the protein denaturation temperature, and the surface sterilization effect is reduced

Therefore, the microwave sterilization technology for special-shaped piles of meat, ribs, and visceral materials with large gaps is still immature