Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for degerming and decontaminating meat product processing raw materials

A technology for processing raw materials and meat products, which is applied in the preservation of meat/fish, food preservation, and dry preservation of meat/fish, etc. It can solve problems such as easily damaged food texture and sensory, poor bacterial spore removal effect, and hidden dangers to food health. , to reduce the requirements for bacteriostatic and fresh-keeping, ensure healthy production, and reduce the amount of additives

Pending Publication Date: 2022-07-22
CHENGDU YAMAYA NATURAL FOOD
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The technical purpose of the present invention is to, on the one hand, solve the problem that the antibacterial and antiseptic methods in the traditional meat product processing rely heavily on the use of additives and radiation sterilization, which brings hidden dangers to food health; The cleaning and decontamination method relies on high-temperature cooking methods, which is easy to damage the texture and sensory of food, and has poor removal effect on bacterial spores

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for degerming and decontaminating meat product processing raw materials
  • Method for degerming and decontaminating meat product processing raw materials
  • Method for degerming and decontaminating meat product processing raw materials

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1. Instruments and Reagents

[0041] Frozen chicken feet, salt, hypochlorous acid, sodium hypochlorite, and calcium chloride are all commercially available; food-grade citric acid, L-malic acid, and pH test paper are purchased from Yongsheng Food Ingredients Co., Ltd. in Kaifeng, Henan; automatic heating rotary washing machine, DHP-9082 electric heating constant temperature incubator was purchased from Shanghai Qixin Scientific Instrument Co., Ltd.; XK97-A colony counter was purchased from Xinkang Medical Instrument Co., Ltd.; TAXTplus texture analyzer was purchased from Beijing Chaoji Instrument Co., Ltd.

[0042] 2. Test method

[0043] (1) The traditional processing technology of soaked chicken feet is as follows:

[0044] Chicken feet raw material→cleaning→cutting→poaching→marinating→cooking→cooling→seasoning→inspection→vacuum packaging→sterilization→finished product

[0045] (2) processing technology of soaked chicken feet provided by the invention is as follows:...

experiment example 1

[0076] According to the processing method of the present invention, the meat products are prepared. According to statistics, the removal rate of dirt and microorganisms on chicken feet and duck feet can reach 95%-96%, and the removal rate of bacterial spores can reach more than 98%. . At the same time, the method of the invention can be well applied to the processing of layers of crispy (braised pig ears), sauce pig trotters, hot and sour tripe and other leisurely and easily activated conditioning products, and is suitable for the processing of the head, hoof, belly and other auxiliary products derived from livestock and poultry. The raw materials of the products can achieve a good effect of sterilization and decontamination, which can improve the hygienic quality of the raw materials, and does not affect the texture of the above-mentioned meat product raw materials and their by-products, which ensures the safety of the final product and greatly prolongs the time. shelf life o...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a method for degerming and decontaminating meat product processing raw materials, and belongs to the technical field of food sanitation and safety. The method provided by the invention comprises the following steps: (1) taking raw materials of meat products and byproducts thereof, and soaking and stirring the raw materials in a hypochlorous acid aqueous solution with the mass concentration of 0.5%; (2) adding a salt solution with the mass concentration of 0.5-0.6%, performing soaking treatment for 10-15 minutes, then heating the salt solution to 50-55 DEG C, and performing stirring treatment for 2-3 minutes while keeping the temperature; and (3) injecting clear water into the raw materials, adding citric acid and L-malic acid into the clear water to form a mixed acid with the mass ratio of 1: 2, adjusting the pH value to 3.8-4.0, performing soaking and stirring treatment, discharging liquid, and performing acid removal, thereby obtaining the product. The method disclosed by the invention achieves the purpose of efficiently degerming and decontaminating the meat product raw materials by combining physical and natural edible acid methods, the sensory quality of the raw materials is not influenced, and bacterial spores in the raw materials are effectively removed.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to hygienic quality control and safe production of leisure meat products, in particular to a method for sterilizing and decontamination of the processing raw materials of leisure meat products such as chicken feet and duck feet. Background technique [0002] Most of the existing prepared or casual instant meat products on the market are prepared from the by-products of slaughtered livestock and poultry, including chicken feet, duck feet, and heads, hooves, ears, and stomachs of livestock and poultry. These casual and convenient meat products and their by-products have complex sources of raw materials, uneven quality, poor sanitation during processing, and serious microbial contamination. [0003] Take chicken feet as an example. Chicken feet are the feet of chickens. In China's long-standing food culture, they are beautifully called chicken feet, which means the feet of the pr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/24A23B4/023A23B4/03A23B4/20
CPCA23B4/24A23B4/023A23B4/03A23B4/20A23V2002/00A23V2200/10A23V2250/032A23V2250/044
Inventor 靳松任春松王卫蒋世云张佳敏胡兵
Owner CHENGDU YAMAYA NATURAL FOOD