Method for processing cooled meat

A processing method and technology for cooling meat, which can be used in slaughtering accessories, slaughtering, slaughtering devices, etc., can solve the problems of short freshness and shelf life, high juicing rate of cooled meat, unstable color, etc., to ensure food safety and easy to popularize. , the effect of reducing energy consumption

Inactive Publication Date: 2005-10-19
YIXIN CHUANGHUI AGRI IND HUNNAN
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the meat sold in the market is mainly hot fresh meat. Although some companies have begun to process and sell chilled meat, due to the relatively backward level of meat processing, the chilled meat processed by existing technologies generally has a high juice flow rate, freshness and shelf life. Short, unstable color and other issues

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  • Method for processing cooled meat

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Embodiment 1

[0047] Embodiment 1: Select healthy pigs and slaughter them according to the technical requirements. The whole slaughtering process must not exceed 45 minutes. The carcasses that have been slaughtered and split in half are immediately subjected to the fat removal process, and the time is controlled within 10 minutes. The temperature is at -20°C. When the deep center temperature of the carcass reaches 18-20°C, it is transferred to the secondary cooling store and the temperature is kept at 1°C, so that the deep center temperature reaches 4°C. After 26 hours after slaughter, the pork slices are subjected to third-stage cooling. Segment the chainsaw, then enter the partition room. Complete the division within 30 minutes, keep the temperature in the division room at 11°C, then put it into the meat drying room, keep the temperature at 2°C, and let it dry until the temperature of the meat center reaches 4°C. Small tray packaging, vacuum packaging and modified atmosphere packaging can...

Embodiment 2

[0048] Embodiment 2: Select healthy pigs and slaughter them according to the technical requirements. The whole slaughtering process must not exceed 45 minutes. The carcasses that have been slaughtered and split in half are immediately subjected to a fat removal process. The time is controlled within 10 minutes, and then enters the primary cooling room for storage The storage temperature is -18°C. When the deep center temperature of the carcass reaches 18-20°C, it is transferred to the secondary cooling room and the temperature is kept at -2°C, so that the deep center temperature reaches 6°C. Make a three-section chainsaw, then enter the split room. Complete the division within 30 minutes, keep the temperature in the division room at 11°C, then enter the meat drying room, keep the temperature at 0°C, and let the meat dry until the temperature of the center of the meat reaches 3°C. Small tray packaging, vacuum packaging and modified atmosphere packaging can be carried out accord...

Embodiment 3

[0049]Embodiment 3: Select healthy pigs and slaughter them according to the process requirements. The whole slaughtering process must not exceed 45 minutes. The carcasses that have been slaughtered and split in half are immediately subjected to a fat removal process. The time is controlled within 10 minutes, and then enters the first-level cooling store The storage temperature is -15°C. When the deep center temperature of the carcass reaches 18-20°C, it is transferred to the secondary cooling room and the temperature is kept at 0°C, so that the deep center temperature reaches 4°C. The pork slices are refrigerated 28 hours after slaughter. Three-section chainsaw, then trimming and then entering the partition room. Complete the division within 30 minutes, keep the temperature in the division room at 11°C, then put it into the meat drying room, keep the temperature at 4°C, and let it dry until the temperature of the meat center reaches 4°C. Small tray packaging, vacuum packaging ...

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Abstract

The cooled pork producing process includes the steps of spray washing pig, electric shocking, killing and eliminating blood, washing, skinning or depilating, chest opening, eliminating internal organs, numbering and sampling, eliminating head and foot, eliminating oil, the first cooling, the second cooling, cutting, packing, etc. Said cooled pork producing process has less investment, high food safety, long preservation period and other advantages.

Description

technical field [0001] The invention relates to a processing method of edible meat, in particular to the processing and production of chilled meat. Background technique [0002] At present, the meat sold in the market is mainly hot fresh meat. Although some companies have begun to process and sell chilled meat, due to the relatively backward level of meat processing, the chilled meat processed by existing technologies generally has a high juice flow rate, freshness and shelf life. Short, unstable color and other problems. Due to the high quality of properly processed chilled meat, it is an inevitable trend to develop chilled meat processing from the perspective of the entire industry. Contents of the invention [0003] The technical problem to be solved by the present invention is to propose a processing method for chilled meat in view of the defects in the prior art, the processed meat has less juice, long fresh-keeping period and good meat quality. [0004] The technic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22B3/00A22B5/00A22B7/00
Inventor 尹忠平宋雪辉贾文清颜学祥李智峰
Owner YIXIN CHUANGHUI AGRI IND HUNNAN
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