Meat product freezing and fresh-keeping method

Abstract

The invention relates to a meat product freezing and fresh-keeping method. The freezing and fresh-keeping method comprises the following steps: S1. conducting trimming: removing extravasated blood onthe meat product at a temperature of 4-8 DEG C; S2. conducting meat aging: standing the meat product after trimmed in the step S1 under a sterile and ventilated environment for 12-14 h; S3. conductingsoaking: firstly mixing a fresh-keeping agent with water to obtain a fresh-keeping agent solution, and then soaking the meat products that subjected to meat aging in the step S2 in the fresh-keepingagent solution for 20-30 min under a sterile environment, wherein the weight ratio of the fresh-keeping agent to the meat product is 1: (0.0345-0.0495); S4. conducting pre-cooling: standing the meat product after soaked in the step S3 at a temperature of 0-4 DEG C for 8-10 h; and S5. conducting freezing: conducting vacuum packaging on the meat product after pre-cooled in the step S4, and conducting freezing for 40-48h. According to the freezing and fresh-keeping method disclosed by the invention, the meat products can still keep relatively high quality after being transported and stored for arelatively long time, and the meat products are beautiful in color, good in preservation effect and safe to eat.

Description

technical field [0001] The present application relates to the technical field of fresh-keeping meat products, in particular to a freezing and fresh-keeping method for meat products. Background technique [0002] Meat products refer to finished or semi-finished products that use livestock and poultry meat as the main raw material and are processed through seasoning and other processing techniques, all of which are called meat products. Meat products contain more high-quality protein, amino acids, cellulose and other nutrient-rich ingredients, so they are now a product that people eat more on a daily basis. [0003] At present, meat products will experience a long delivery and storage time from the beginning of processing to the purchase of consumers. However, factors such as oxygen in the air and microorganisms in the environment will affect the quality of meat products and affect the freshness of meat products. As a result, the quality of meat products will decline, and eve...

AI Technical Summary

Problems solved by technology

[0003] At present, meat products will experience a long delivery and storage time from the beginning of processing to the purchase of consumers. However, factors such as oxygen in the air and microorganisms in the environment will affect the quality of meat products and affect the freshness of meat products. As a result, the quality of meat products will decline, and even meat products will be spoiled.