Production technology of small package of meat

Abstract

The invention discloses a production technology of small package of meat. The production technology of the small package of meat comprises the following steps of antemortem detection, slaughter process, transferring, packaging, transportation and storage. Through the special package technology, the package temperature is determined to 76.5 DEG C, and the meat is charged into a ventilation box sideby side after thermal shrinkage film and evacuating. Compared with the prior art, the production technology of the small package of meat has the following advantages that 1, the problem of excessiveamounts of bacterial colony is solved; 2, the shelf life is prolonged; 3, a good foundation is laid for domestic fresh being exported abroad; 4, secondary pollution of a transportation circulation link is solved; 5, unsafe incidents from a factory to a dining table are solved; 6, the problem of difficult traceability is solved, meanwhile, the difference between Chinese food and imported food is increased, even the Chinese food surpasses the imported food; and 7, through the analysis of the bacterial colony to obtain a restrain way and method to enable meat (raw) to maintain fresh for 180 dayswithout deterioration, and the longest to 200 days after experiment can be achieved.

Description

technical field [0001] The invention relates to the technical field of food, and more specifically relates to a production process of small packaged meat. Background technique [0002] With the improvement of people's living standards, people's needs for meat products are more and more diverse. People are no longer satisfied with simple ordinary quality meat products, and continue to develop a variety of high-quality meat products . Various vacuum-packed meat products are available in the prior art, such as sausages, canned food and the like. However, a common problem with this type of food is that the processing technology is either deep-fried, or a large number of additives are shelved. Relatively speaking, it is not a healthy food and has potential safety hazards. [0003] Now all meat (raw) on the market is mainly white strips and cuts. The shelf life of white strips is 3-5 days, and cut meat is 72 hours from the factory. Even if the airtight packaging is filled with n...

AI Technical Summary

Problems solved by technology

However, a common problem with this type of food is that the processing technology is either deep-fried, or a large number of additives are shelved. Relatively speaking, it is not a healthy food and has potential safety hazards.