Key technology of agricultural product safe fresh keeping

Abstract

The invention relates to the technical field of food production and processing, and particularly relates to a key technology of agricultural product safe fresh keeping. The technology comprises the following technological processes: material selecting, proportioning, rolling, subpackaging, boiling, sterilization, cooling, quick-freezing, packaging, and storage in warehouses. The technical indexes of the key technology are as below: a nutrient index: protein is 15 grams per 100 grams or above; microbe indexes: a total number of bacterial colonies is 70000 cfu (colony forming unit) per gram or less, and coliform groups is 110 MPN (most probable number) per 100 grams or less; physical and chemical indexes: lead is 0.45 milligram per kilogram or less, total mercury is 0.04 milligram per kilogram or less, and nitrite is 25 milligrams per kilogram or less; and safety: no preservative, no food additive, and shelf life of 60 days or above at the temperature of 0-4 DEG C. The technology of cooking at a proper temperature is stricter on the control of selected material quality, time and temperature so as to maintain the original taste and flavor of products. The products prepared by the technology are safe and nutritive, and the technology has excellent application prospects, social benefits and economic benefits.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a key technology for safe and fresh agricultural products. Background technique [0002] Braised meat products in sauce are precooked raw meat, then boiled with spices and seasonings. Traditional stewed pork products are operated by experience, that is, repeated use based on the old soup, without a definite formula, resulting in unstable product color, quality, taste, etc., and even the same pot, the same batch will have differences , the standardization is extremely poor. [0003] Molecular gastronomy is also called molecular gastronomy, artificial gastronomy. The so-called molecular gastronomy refers to the combination of edible chemical substances such as glucose, vitamin C, sodium citrate, and maltitol, changing the molecular structure of the ingredients, and recombining them to create a unique food. Different edible foods, for example, turning a soli...

AI Technical Summary

Problems solved by technology

Traditional stewed pork products are operated by experience, that is, repeated use based on the old soup, without a definite formula, resulting in unstable product color, quality, taste, etc., and even the same pot, the same batch will have differences , very poorly standardized