Processing method of chilled meat

Abstract

The invention relates to the technical field of a processing method of edible meat, in particular to a processing method of the chilled meat. The processing method specially comprises the following steps of quarantine inspection before slaughter, fasting before slaughter, drip washing, tingling through electricity for stunning, bloodletting, machine washing of a pig body, scalding for removing hair, peeling skins, dehairing, burning hair, cutting and repair, flushing before removing internal organs, disembowelling, cutting of around anus, removal of internal organs, numbering, taking out of a small meat block, removal of thyroid, adrenal and lymph node lesions, beheading, removal of feet, removal of oil and the kidney, trimming, cutting of the pig body into two parts, removal of prime condition, first-stage cooling, second-stage cooling and the like. According to the processing method, any additives are not added in the processing course, so that the edible safety of products is guaranteed; besides, the juice flowing rate is greatly reduced, and can be controlled to 1.8% or below; secondly, vacuum packing is adopted, so that the quality guarantee period can achieve 30 days or above, and the refreshing time can achieve 20 days or above; finally, quarantine inspection is performed before slaughter, and the second-stage cooling is performed, so that not only is the cooling rate effectively increased, the energy consumption is reduced, but also the product quality is greatly improved.

Description

technical field [0001] The invention relates to the technical field of edible meat processing methods, in particular to a processing method for chilled meat. Background technique [0002] At present, hot fresh meat is the main body of meat consumption in my country. Frozen meat is mainly used for export, adjusting market demand and military reserves, and the proportion is relatively small; while chilled meat is popular among consumers for its bright red color, pure taste, and long fresh-keeping period, and has a good development prospect. However, the prior art processed chilled meat generally has problems such as high juice flow rate, short fresh-keeping period, and unstable quality. Therefore, controlling the pollution of harmful factors such as microorganisms and improving the quality of products has become an urgent problem to be solved in the chilled meat processing industry. [0003] For example, the existing Chinese invention patent with application number 201210573...

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Problems solved by technology

[0003] For example, the existing Chinese invention patent with application number 201210573689.8 discloses 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, and the cleaning time is 13-15 seconds. , and then spray with 75-90°C hot water, the spray time is 11-16 seconds, the spray pressure is 1500-2000kPa, and then stored, transported and sold in an environment of 0-4°C; although the above processing method is simple , but its shelf life is short and its quality is unstable

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