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A method for controlling bacteria and preserving quality of cooked meat products

A technology for meat products and products, applied in the field of biological control of bacteria, can solve the problems of loss of flavor, short shelf life of products, and fewer varieties, and achieve the effect of improving quality

Active Publication Date: 2022-04-05
CHINESE ACAD OF INSPECTION & QUARANTINE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are few varieties of broth products sold on the market, and the shelf life of the products is short, and the flavor loss is serious

Method used

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  • A method for controlling bacteria and preserving quality of cooked meat products

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Embodiment Construction

[0020] The present invention will be further described below based on the examples, and the modes of the present invention include but are not limited to the following examples.

[0021] like figure 1 As shown, the present invention comprises the following steps:

[0022] The present invention includes the following steps:

[0023] A. Cooling after processing the segmented meat products;

[0024] B, the meat product is heated by microwave;

[0025] C, carry out surface spraying containing ozone solution on the surface of the microwave sterilized meat product;

[0026] D, emulsifying the processed meat product;

[0027] E. Seal up and enter the cold storage for low-temperature treatment such as packaging to prepare for cold chain transportation.

[0028] The preparation method of the ozone-containing solution comprises the steps of passing ozone through a 10% concentration acetic acid solution and a mixed solution of cetyl chloride, and the passing amount of the ozone is 1...

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Abstract

The invention discloses a method for controlling bacteria and preserving quality of cooked meat products. After surface spraying, the processed meat products are emulsified and stored in cold storage for cold chain transportation. The method adopts a flexible ultra-high temperature sterilization method, which can not only kill the microorganisms in cooked meat products, but also effectively retain the unique flavor of the meat, thereby improving the quality of the product.

Description

technical field [0001] The invention relates to the field of biological control of bacteria, in particular to a method for bacteria control and quality preservation of cooked meat products. Background technique [0002] At present, there are few varieties of broth products on the market, and the products have a short shelf life and a serious loss of flavor. After being cooked for a long time, meat products are highly susceptible to spoilage due to the influence of microorganisms because they contain a large amount of protein, calcium ions, unsaturated fatty acids, etc., among which the content of non-packaged and fatty acids is the largest. Therefore, there is a need for a method for controlling bacteria and ensuring quality of cooked meat products that can effectively solve the above problems. SUMMARY OF THE INVENTION [0003] The object of the present invention is to provide a method for controlling bacteria and quality of cooked meat products, [0004] For achieving t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/01A23B4/18A23L13/40
CPCA23B4/012A23B4/18A23L13/426A23L13/42A23V2002/00A23V2200/10A23V2200/222A23V2250/022A23V2250/5488A23V2250/1842A23V2300/24
Inventor 王铁龙李莉杨倩陶清泉侯阳段伟
Owner CHINESE ACAD OF INSPECTION & QUARANTINE