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Cooling fresh-keeping processing method for pork

A processing method, pork technology, applied in the direction of freezing/cooling preservation of meat/fish, etc., can solve the problems of high initial bacterial count, severe, poor color, etc., achieve the effect of reducing drip loss, improving eating quality, and the method is simple and reasonable

Inactive Publication Date: 2014-07-02
LIANYUNGANG SHUANGYU MEAT PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the discontinuity of the cold chain, the temperature fluctuation of chilled meat during transportation, storage, and sales reaches ±8°C, making it difficult to effectively guarantee the quality of the meat. The incidence of PSE meat is about 18.6%, and the drip loss during cooling is generally 3.0%. about
The main reason is that the temperature control in the production process is not scientific and reasonable, the cold chain system is not perfect, and the whole process quality control system is not perfect, resulting in serious microbial contamination on the carcass surface, high initial bacterial count, and rapid microbial growth and reproduction in the production and sales process; Large drip loss and poor color of meat products affect the quality and safety of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1, a cooling and fresh-keeping processing method for pork. After the pig is slaughtered, the pork carcass is cleaned with hot water at 70-75°C. The cleaning time is 13-15 seconds, and then sprayed with hot water at 75-90°C. Spraying, the spraying time is 11-16 seconds, the spraying pressure is 1500-2000kPa, and then placed in the environment of 0-4°C for storage, transportation and sales, and the dripping loss rate of the pork carcass is controlled to 2-3% in the whole process.

Embodiment 2

[0011] Example 2, a cooling and fresh-keeping processing method for pork. After the pig is slaughtered, the pork carcass is cleaned with hot water at 72°C for 15 seconds, and then sprayed with hot water at 88°C for a time of 14 seconds, the spray pressure is 1800kPa, and then placed in the environment of 0-4 ℃ for storage, transportation and sales, the drip loss rate of pork carcass is controlled to 2.5% in the whole process.

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Abstract

The invention relates to a cooling fresh-keeping processing method for pork. The method comprises: slaughtering a pig, employing hot water with a temperature of 70-75 DEG C to clean pig carcass for 13-15 s, then spraying hot water with a temperature of 75-90 DEG C for 11-16 s under a pressure of 1500-2000 KPa, and storing, transporting and selling in an environment of 0-4 DEG C, and controlling the drip loss of the pig carcass at 2-3% during the whole process. The method is simple, reasonable and strong in operationality, and is capable of effectively reducing the drip loss of pork, substantially improving pork safety, improving edible quality of pork, and controlling the total carcass surface initial bacterial amount and the total colibacillus amount to be respectively reduced to 1*103-1*104 cfu / g and 1*104 MPN / 100g or below, so that safety and fresh-keeping of pork are realized.

Description

technical field [0001] The invention relates to a food cooling and fresh-keeping method, and a pork cooling and fresh-keeping processing method. Background technique [0002] At present, the sales form of fresh meat is basically selling hot fresh meat in the market trade retail market. Because the slaughter process is unhygienic, bacteria are easy to multiply, and because of poor transportation equipment and poor hygienic conditions in the market trade retail market, most fresh meat products Safety, quality and shelf life are not guaranteed. Chilled meat instead of hot fresh and frozen meat is a major trend in meat consumption. According to the spirit of the Central and Provincial Rural Work Conference in 2005, the Ministry of Agriculture's "Agricultural Product Processing Promotion Action Plan" [Agricultural Enterprise Development (2004-4)], "National Major Agricultural Product Processing Industry Development Plan", "Jiangsu Province Advantageous Agricultural Product Ind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06
Inventor 汪勤宇
Owner LIANYUNGANG SHUANGYU MEAT PROD
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