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Low-temperature green processing production method and braising method of sauce braised pork product

A technology for stewed meat products and production lines, which is applied in climate change adaptation, food science, etc., can solve the problems of increased initial bacteria of products to be sterilized, affecting the sterilization effect, and increased energy consumption, so as to save labor costs and site costs, Guaranteed nutritional value and quality, high production efficiency

Active Publication Date: 2019-01-11
CHUZHOU UNIV
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  • Summary
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AI Technical Summary

Problems solved by technology

During the cooling process, it is easy to cause a large number of microorganisms to multiply, resulting in a large increase in the initial bacteria of the product to be sterilized, which seriously affects the sterilization effect. In addition, high temperature and high pressure sterilization will make the taste of sauced meat products soft and powdery, and the nutrition will be damaged. Greatly reduced and increased energy consumption

Method used

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  • Low-temperature green processing production method and braising method of sauce braised pork product
  • Low-temperature green processing production method and braising method of sauce braised pork product

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Embodiment Construction

[0023] A specific embodiment of the present invention will be described in detail below in conjunction with the accompanying drawings, but it should be understood that the protection scope of the present invention is not limited by the specific embodiment.

[0024] The general idea of ​​the present invention is to use partial vacuum stewing to replace room temperature stewing, vacuum rapid cooling to replace normal temperature or ordinary cold storage to cool down, use a hundred-level laminar flow hood to create a sterile environment, and use vacuum packaging in a sterile environment to reduce product pollution as much as possible , and then use temperature-coordinated ultrasonic pasteurization to achieve the purpose of low-temperature sterilization, and then use a cold air dryer to cool the product and dry the outer packaging.

[0025] Such as figure 1 A low-temperature green processing line for stewed meat products with sauce shown, including a stewed curing unit, an aseptic...

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Abstract

The invention relates to a low-temperature green processing production method of a sauce braised pork product. The production line comprises a braising and curing unit, a sterile channel, a conveyingbelt, a quick cooling unit, a sterile packaging unit, a low-temperature sterilization unit and a cold air drying unit which are connected through the conveying belt to form the production line. All the units of the production line are integrally controlled by a PLC and can be controlled independently. The production line is scientific in design, all the units of the food production line are accurately controlled, precise control on braising, cooling, packaging, sterilization, cooling and drying can be realized, and the automation degree is higher. The novel processing production line of the sauce braised pork product is not reported on the market currently and has guide significance in industrial production of the sauce braised pork product.

Description

technical field [0001] The invention relates to a food low-temperature processing production line, in particular to a meat product processing production line, in particular to a low-temperature green processing production line and a marinating method for stewed meat products in sauce. Background technique [0002] In recent years, food quality and safety have received widespread attention. The industrial transformation of traditional food is underway. Food production is inseparable from food machinery. Industrial transformation is actually the transformation of food production lines with technology as a breakthrough. Stewed pork with sauce is a traditional food loved by the Chinese people. In the process of industrial transformation, it needs to be cooled, packaged and sterilized after stewing. The secondary sterilization is to ensure the shelf life of the product. At present, the production processes adopted by meat food processing plants are basically: natural cooling afte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70
CPCA23L13/70Y02A40/90
Inventor 蔡华珍杜庆飞孙艳辉蔡飞飞陈彦豪周頔刁海强李文超
Owner CHUZHOU UNIV
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