Production method of effectively controlling microbial indicators of soy sauce stewed meat product

Abstract

The invention discloses a production method of effectively controlling microbial indicators of a soy sauce stewed meat product. The production method can be smoothly realized through 13 steps, and theproduction method specially comprises the following steps of step I, adding ice, performing unfreezing, performing cleaning and performing sterilization; step II, performing bacterium reduction pretreatment with sourish electrolyzed water; step III, performing shape pretreatment; step IV, performing bacterium reduction treatment through blanching; step V, performing bacterium reduction treatmentthrough stir-frying spice; step VI, preparing marinating soup by a hot-cold alternative tasteful method; step VII, performing marinating treatment by the hot-cold alternative tasteful method; step VIII, performing sterilization with vacuum penetrating liquid; step IX, performing bacterium reduction treatment with a high voltage pulse electric field; step X, performing sorting and removing impurities; step XI, performing classified quick cold sterilization treatment; step XII, performing pretreatment with mixed gas stuffed in an air regulating packing machine; and step XIII, performing sterilization treatment through modified atmosphere packaging. Through the production method disclosed by the invention, the microbial indicator of soy sauce stewed meat products can be effectively controlled, and the complete rate and the meat yield of the soy sauce stewed meat product are increased.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a production method for effectively controlling microbial indicators of stewed meat products with sauce. 【Background technique】 [0002] Stewed pork with sauce is a traditional Chinese food with a history of thousands of years, and it is also a unique product processing form in China. The main steps of traditional stewed meat products processing are: pretreatment, stewing, cooling, cutting, packaging; since there is no follow-up sterilization process after the stewing process, microorganisms are particularly prone to exceed the standard in the process of cooling, cutting, and packaging The phenomenon, especially the traditional bulk packaging in China is more likely to lead to unqualified products. [0003] Two important indicators to measure whether the microorganisms of sauced meat products exceed the standard are the coliform group and the total number of colonies. According...

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