62 results about "RAW MEAT INGESTION" patented technology

The utility model discloses a slicing machine for raw meat convenient to clean, which relates to the technical field of meat processing machinery and comprises a working box, a working table is arranged on one side of the working box, a feeding component is arranged at the top end of the working table, a receiving box is arranged at one end of the working table, and a first opening is formed in one side of the working box. A raw meat slicing assembly is arranged on one side in the working box, and a cleaning assembly is arranged at the bottom end in the working box. The raw meat slicing device is reasonable and reliable in structure and easy to operate, the raw meat slicing assembly can be collected into the working box under the action of the transverse moving frame and the cleaning assembly, protection treatment is achieved, blades can be cleaned under the action of a brush and a wiper, the cleanliness degree of the blades is guaranteed, and the working efficiency is improved. And the condition that the blades have peculiar smell or are abraded due to long-time accumulation is avoided, so that the purpose of improving the slicing effect is achieved.

The present application relates to the technical field of food intelligent processing, and provides a slitting method and system capable of realizing intelligent conversion of raw material meat strip shape, which is applied to a server and comprises the following steps: in response to a raw material meat slitting signal, obtaining slitting mode information of the raw material meat, and obtaining meat product multi-dimensional information of the raw material meat through a raw material meat multi-dimensional information sensing unit; based on the meat product multi-dimensional information, a raw material meat adjusting unit adjusts the relative position of the raw material meat in the transportation direction; based on the meat product multi-dimensional information, a raw material meat shaping unit shapes the external shape of the raw material meat after the relative position is adjusted; based on the slitting mode information, a meat product processing unit adjusts the slitting form of the raw material meat, and performs slitting on the raw material meat. The present application realizes intelligent conversion and rapid slitting of the raw material meat between strip cutting and dicing by obtaining multi-dimensional information of the raw material meat, formulating a slitting strategy, and realizes quantitative slicing, strip cutting and dicing, and provides technical support for machine human-simulated intelligent quantitative slitting and precise loss reduction.

The invention relates to the technical field of meat food processing, in particular to a preparation technology for improving tenderness of frozen beef and mutton through low-temperature vacuum pickling. The invention discloses a preparation process for improving tenderness of frozen beef and mutton through low-temperature vacuum pickling, the preparation process is a whole-process vacuum continuous process, and comprises the following steps: performing lossless grading on raw material meat based on a near infrared spectrum and a partial least square method model; the method comprises the following steps: performing synergistic tenderization treatment on graded raw material meat by adding synergistic liquid in stages, setting differentiated tumbling end point target values for the raw material meat at different grades, and finally performing liquid nitrogen quick freezing, frozen storage and high-humidity low-temperature unfreezing to obtain improved beef and mutton. The core of the method is that the problems of non-uniform tenderness, low efficiency, serious juice loss after frozen storage and the like in a traditional method are solved through multi-technology fusion of intelligent raw material grading, physical-chemical synergistic tenderization and intelligent process control, and the tenderness, the water-retaining property and the quality uniformity of the frozen beef and mutton are remarkably improved.

The present application belongs to the field of livestock slaughtering and raw meat processing, and provides a pork slaughtering production line CT detection device, which comprises a base, a driving assembly, a rotary support assembly, a rotating seat, a ray source assembly and a detector assembly. The rotating seat is rotatably arranged on the base through the rotary support assembly, and the driving assembly is used for driving the rotating seat to rotate. The detector assembly and the ray source assembly are arranged on the two sides of the rotating seat respectively, and the detector assembly is oppositely arranged with the ray source assembly. The device scans 360° to build a three-dimensional structure of a live pig carcass, accurately reflects the abnormal position of pork, analyzes the proportion of pork fat and lean meat according to the different densities, detects the moisture content of pork, can replace multiple detection links, and optimizes the pork production detection process. The pork detection and production are carried out synchronously, and the detection is nondestructive. The detection time of a single live pig is shortened to within 1 minute, the detection cycle is greatly reduced, and the detection efficiency is improved. The pork detection of the slaughtering production line is fully covered, and abnormal information is fed back in time.

The present invention relates to a method for preserving raw meat by impregnation in olive oil in which prickly pear flower powder has been macerated. Olive oil in which 10% prickly pear flowers have a preservative and flavoring effect when the oil is applied to raw meat.

The invention belongs to the technical field of food, and particularly relates to a making process of a low-salt nitrate-free shallow fermented sausage. The production process of the low-salt nitrate-free shallow fermented sausage comprises the following steps: (1) pretreatment of raw materials and auxiliary materials: raw material meat comprises fresh pig hind leg meat and pig back fat meat, the pig hind leg meat is shredded, the fat meat is cut into diced meat, and the diced meat is uniformly mixed for later use; the special auxiliary material for the shallow fermented sausage comprises the following raw materials: thick broad-bean sauce, fermented soya beans, fermented glutinous rice and fermented bean curd. (2) sausage filling: uniformly mixing the raw material meat and special auxiliary materials for shallow fermented sausages to obtain pickled stuffing; filling the pickled stuffing into casings to obtain the sausages of which the surfaces are dried by air; (3) performing fermentation: performing air-drying fermentation on the sausages of which the water vapor on the surfaces is air-dried; and then performing vacuum packaging, and performing maturing and storage to obtain the low-salt nitrate-free shallow fermented sausage. The sausage prepared by the method can balance the water activity, the pH value and TBA, and the quality of the product can be ensured while the flavor is ensured.

The invention discloses a non-phosphorus water-retaining agent for meat products as well as a preparation method and application of the non-phosphorus water-retaining agent, and belongs to the field of food processing. The non-phosphorus water-retaining agent comprises the following raw material components in percentage by weight of meat products: 0.3%-0.6% of konjac glucomannan, 0.3%-0.6% of fructus momordicae powder, 0.1%-0.3% of red beet root powder, 0.2%-0.6% of trehalose and 0.1%-0.4% of edible baking soda. The non-phosphorus water-retaining agent accounts for 1.5-2.0% of the total mass of the meat product. All the raw materials of the phosphorus-free water-retaining agent meet the requirements of national food safety and hygiene standards, and only need to be added to raw meat before rolling and kneading, so that the anti-freezing activity and the yield of meat products can be remarkably improved, the sensory characteristics can be improved, and the phosphorus-free water-retaining agent is convenient to operate, safe and efficient.

The application provides an ultrasonic-assisted intelligent quantitative cutting method and system for boneless raw meat, and relates to the technical field of meat food processing machinery. The visual parameters and ingredient parameters of the boneless raw meat are obtained, the boneless raw meat is first shaped, and the first shaping parameters are obtained. The three-dimensional profile information of the boneless raw meat after the first shaping is obtained, and the cutting path is planned based on the three-dimensional profile information. The pre-stored meat quality structure data and the first shaping parameters are input into the rebound prediction model to predict the profile rebound amount. The boneless raw meat is second shaped based on the second shaping control parameters, the visual parameters and ingredient parameters are input into the intelligent decision model, and the ultrasonic cutting parameters are output. The ultrasonic cutting parameters are used to drive the ultrasonic cutter, the ultrasonic cutter is controlled to intermittently feed along the cutting path, quantitative cutting is performed, high-precision and low-damage quantitative cutting of the boneless raw meat is realized, and the production efficiency and the standardization level are greatly improved.

The invention discloses a multiplex PCR (Polymerase Chain Reaction) system for identifying raw meat and cooked meat of livestock and poultry, which is used for simultaneously detecting target genes of sheep, goats, pigs, chickens and ducks as COX-2, NADH6, 16S rRNA, 16S rRNA and ATP6, and the lengths of PCR amplification fragments of the target genes are 306bp, 113bp, 173bp, 379bp and 240bp respectively. The method has the beneficial effects that meat sources of five common target species can be simultaneously identified, the adulteration conditions of sheep meat and goat meat can be rapidly detected, the types of common adulterated meat can be qualitatively identified, and the method is outstanding in sensitivity, specificity, repeatability and practicability and is more reliable and convenient.

1. Name of the product in this design: Feeding and fixing device suitable for meat cutting. 2. Purpose of this design: For conveying raw meat and for adsorbing and fixing the raw meat to facilitate cutting. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

The present invention discloses a batch-processed chicken pre-cooked dish and a processing method thereof, belonging to the field of food processing technology. The pre-cooked dish is made from chicken breast as the main raw material, and is prepared in combination with a composite brine, an impregnation seasoning liquid, a sour jujube kernel soup tonic seasoning liquid, and a specific smoking fuel. The composite brine contains ingredients such as 65-68 parts of water, 7-8 parts of salt, and 6-10 parts of white sugar; and the flavor contains ingredients such as 70-80 parts of water and 0.3-0.6 parts of natural spice extract. The processing method comprises: after the raw meat is quickly frozen, it is smoked and thawed with tea extraction waste residue, vacuum dynamic salting treatment, mixed adsorption of starch and activated carbon powder, apple wood-pine wood smoking, gradient heating and maturation, sour jujube kernel soup soaking, ultrasonic assisted seasoning, and finally CO2 / N2 mixed gas replacement packaging and high-voltage electrostatic field assisted quick freezing. The present invention optimizes the formula and process to make the product have excellent tenderness, flavor and shelf life, and is suitable for industrial production.

The utility model relates to a meat mincing machine which comprises a barrel-shaped machine shell with a feeding opening formed in the upper side, a discharging sieve plate detachably arranged at the bottom of the barrel-shaped machine shell, two sets of horizontally-arranged installation discs rotationally arranged on at least one end wall of the barrel-shaped machine shell, installation shafts detachably connected to the installation discs, mincing blades arranged on the two installation shafts in a staggered mode, and a feeding opening formed in the upper side of the barrel-shaped machine shell. Gears meshed with each other are arranged on the sides, away from the mincing blades, of the two sets of installation discs, rotating rings are further arranged on the two end walls of the cylindrical machine shell, two supporting rods are supported between the two rotating rings at intervals, and a material pressing piece matched with the discharging sieve plate and a material shoveling piece matched with the inner wall of the cylindrical machine shell are arranged on the two supporting rods correspondingly. Raw material meat is repeatedly ground through the material pressing piece so that meat particles with uniform thickness can be discharged from the discharging sieve plate, the material shoveling piece shovels up the unqualified meat particles from the bottom of the barrel-shaped machine shell, the meat particles fall down from the upper portion of the mincing blade along with rotation of the material shoveling piece and are repeatedly minced until the meat particles with the qualified size are obtained through mincing, and it is guaranteed that the raw material meat can be evenly minced.

The present invention involves immersing beef or pork in alkaline water, carbonated water, a sodium bicarbonate solution, or a sodium carbonate solution, and then removing it. This relates to a method for manufacturing a processed grilled meat product in which beef or pork is aged in pear juice and then baked in an oven, and the raw meat By improving pH, swelling degree, water retention, and tenderness during cooking, it has the greatest influence on the palatability of grilled meat products. By providing processed grilled meat products with improved texture, grilled meat products such as galbi and bulgogi are introduced to foreigners Overcoming the limitation that, despite its high popularity, it has not become mainstream because it is difficult for foreigners to cook it themselves outside of Korean restaurants New possibilities for Korean food franchises providing grilled meat products that are complex, fast, and standardized in taste and quality We can contribute to the globalization of Korean food by opening [it].

The application discloses a method for reducing the content of heterocyclic amines and advanced glycation end products in grilled meat products by using plasma-activated water pretreatment. The method mainly comprises the following steps: treating distilled water by using cold plasma to prepare plasma-activated water; soaking raw meat in the plasma-activated water for pretreatment; grinding the soaked raw meat into meat patties, and then performing high-temperature grilling to obtain grilled meat products. The raw meat is pretreated by using plasma-activated water, and then high-temperature grilling is performed, so that the content of heterocyclic amines and advanced glycation end products in the grilled meat products is reduced, the grilled meat products are safer to eat, the method is simple to operate and low in cost, the method can be integrated into common steps (such as cleaning and marinating) of meat product processing, and the method can be applied to factory production; meanwhile, the sensory quality of the grilled meat products is not affected; and the method completely conforms to the development trend of natural, green and healthy.

This invention relates to the field of intelligent food processing technology, and provides a cutting device capable of intelligently converting the shape of raw meat strips and cubes. The device includes: a cutting conveyor belt for conveying raw meat; a slicing mechanism disposed on the conveying path of the cutting conveyor belt, near the feed end of the belt, for cutting the raw meat into slices; and a strip-cutting and dicing mechanism disposed on the conveying path of the cutting conveyor belt, downstream of the slicing mechanism. The strip-cutting and dicing mechanism includes a strip-cutting working position and a dicing working position. The strip-cutting working position is used to cut the meat slices into strips, and the dicing working position is used to cut the meat strips into cubes. This invention, through the slicing and cutting mechanism and the strip-cutting and dicing mechanism, and by configuring the strip-cutting and dicing mechanism to include strip-cutting and dicing working positions, achieves intelligent shape conversion and rapid cutting of raw meat between strip-cutting and dicing, realizing quantitative slicing, strip-cutting, and dicing functions.

To provide a meat extract seasoning suppressed in generation of foreign taste and odor, reduced in odor peculiar to livestock, and excellent in flavor, and to provide a method for producing the meat extract seasoning.SOLUTION: The meat extract seasoning contains a raw material meat extract (beef extract, pork extract, chicken extract, etc.) and 0.5 to 5% by weight of a Maillard reaction product derived from 1, 5-D-anhydrofructose obtained by heating a sugar solution containing 1, 5-D-anhydrofructose at a temperature in the range of 60 °C to 150 °C for 30 seconds to 100 hours.SELECTED DRAWING: None

The invention discloses meat product slitting equipment for meat product production, and relates to the technical field of agricultural and sideline product processing, the meat product slitting equipment comprises a supporting frame, a platen is fixedly connected to the top of the supporting frame, a cutting groove is formed in the supporting frame, and a slitting mechanism is arranged at the top of the supporting frame. The rotating plate rotates to penetrate through a cutting groove formed in the table plate and rapidly cut the compacted raw meat on the table plate, so that rapid compacting and slitting work is completed, compared with a traditional mode that a worker holds a cutter by hand for cutting, the mode is more convenient and rapid, and by means of the mode that the rotating plate rotates for cutting, the side face of the raw meat can be in contact firstly, and then the raw meat can be rapidly compacted and cut. By means of the side faces, the contact area between the cutting face of the rotating plate and the raw meat is small, so that the problem that part of the raw meat is difficult to cut off due to the large contact area is solved, the raw meat can be completely cut off more easily, and the cutting efficiency is improved.

The utility model discloses meat sterile curing equipment which comprises a base, a support fixedly connected to the top end of the base, a fixing seat fixedly connected to the position, below the support, of the middle of the top end of the base, a first motor installed at the top end of the fixing seat, and a cylinder connected to the top end of the support. The output end of the first motor is located in the inner cavity of the barrel and connected with a lead screw, the outer surface of the lead screw is in threaded connection with a threaded barrel, the top end of the threaded barrel is rotationally connected with a connecting sleeve through a bearing, the top end of the connecting sleeve is fixedly connected with a first sleeve, and the outer surface of the first sleeve is rotationally connected with a cover plate through a bearing. According to the device, raw meat can be prevented from being in contact with the surface of the device to a certain extent when being placed, so that bacteria on the surface of the raw meat are prevented from breeding on the device, and the practicability is improved.

The invention provides a method for preparing frozen fried food capable of being reheated by microwaves. The method comprises the following steps: wrapping raw meat with water-blocking layer powder; then, the raw meat wrapped with the water-blocking layer powder is wrapped with hydrophobic skin paste; adhering bread crumbs to the outer paste to obtain a food to be fried; frying the food to be fried to obtain fried food; and freezing the fried food product; wherein the water-blocking layer powder comprises the following components in percentage by weight: 40-65% of sweet potato starch, 20-45% of sweet potato powder, 1-5% of cardalan gum and 10-15% of protein powder, and the percentage of each component is selected from the listed range to the total of 100%. The hydrophobic skin paste comprises low-gluten flour, glutinous rice flour, corn starch, whey protein, baking powder, modified starch and water according to a formula ratio of 23-27% by weight, 8-12% by weight, 5-10% by weight, 1-5% by weight, 1-5% by weight, 1-5% by weight, 1-5% by weight and 50-55% by weight, and the percentage of each component is selected from the listed range to the total of 100% by weight. The invention also provides a method for microwave reheating the frozen fried food.

This invention discloses a high-efficiency frying process for crispy, low-fat prepared chicken products. The invention relates to the field of chicken product processing technology. The process includes: raw meat processing, auxiliary ingredient preparation, low-temperature chopping, gradient vacuum intermittent tumbling, low-temperature settling, shaping, low-temperature pre-curing, two-stage differential temperature frying, gradient clean air cooling, ultra-low temperature quick-freezing, inspection, packaging, and low-temperature storage. This high-efficiency frying process for crispy, low-fat prepared chicken products effectively inhibits the temperature rise of the raw meat during processing by combining staged low-temperature controlled chopping with gradient vacuum intermittent tumbling. This maximizes the preservation of the natural characteristics of muscle proteins, promotes the full dissolution of myofibril proteins, and forms a dense, uniform, and highly stable gel network structure. This significantly improves the water retention and structural strength of the product, resulting in a delicate, juicy, and tender texture, while also laying a solid structural foundation for subsequent low-oil-absorption frying.

The invention relates to the technical field of food processing, and provides a preparation method of citrus fiber-containing luncheon meat with a cleaning label, and the citrus fiber-containing luncheon meat with the cleaning label comprises the following components in parts by weight: 70-85 parts of raw meat, 15-30 parts of drinking water, 1.5-2.2 parts of table salt, 1-5 parts of white granulated sugar, 0.4-1.0 part of spice, 2-5 parts of modified citrus fiber, 0-6 parts of starch, and 0.3-0.5 part of glutamine transaminase. In the modified citrus fiber, the mass content of pectin is 30%-50%; the esterification degree of the pectin is 10%-50%. According to the technical scheme, the problem that the addition amount of phosphate in luncheon meat in the related technology is too large is solved.

The application discloses a multi-stage flexible intelligent drying method and system for drying meat products, and belongs to the field of food drying processing. In order to solve the problem that the existing drying process cannot adapt to the difference in physical properties of raw meat and the instability of product quality, the application constructs a drying kinetics model with the variety, physical property parameters and drying target moisture content of raw meat as input, and with the adjustment of infrared wavelength and / or infrared power, infrared heating temperature, infrared radiation distance, hot air speed, drying time and dehumidification strategy parameters in the multi-stage infrared combined hot air drying program as output; through digital twin model pre-training, real test data transfer learning fine-tuning, an accurate model is obtained; the physical property parameters of the raw meat to be dried are collected, and the drying program output by the model is executed. The application can intelligently adapt to different raw meat to improve drying uniformity and nutrient retention rate, and is suitable for industrialized flexible drying of meat products.

The invention provides a meat product processing process control method and system, and belongs to the field of meat product processing.The method comprises the steps that firstly, raw meat surface image data is subjected to enhancement preprocessing, raw meat stable feature image data is obtained, raw meat texture enhancement image data is obtained based on the raw meat stable feature image data, and a raw meat component distribution boundary is determined; the method comprises the following steps: carrying out proportion extraction on a raw meat component distribution boundary, obtaining raw meat component proportion data, obtaining hypofascia position data based on the raw meat component proportion data, carrying out initial raw meat cutting path based on the hypofascia position data, obtaining an initial cutting path, executing a path adjustment strategy on the initial cutting path, and obtaining a final raw meat cutting path. A final cutting instruction is obtained based on the final cutting path of the raw meat, the cutting module is driven to conduct cutting operation according to the final cutting instruction, and according to the meat product processing control method, color recognition can be enhanced, and it is ensured that the raw meat can be accurately separated through the cutting technology based on color recognition.

To provide a meat cutter capable of uniformizing the thickness of a group of cut meat to be sliced from a lump of raw meat having an unstable shape, adjusting the weight of the group, and having versatility and usability.SOLUTION: The meat lump cutting device comprises an input part 7 for inputting scheduled cutting information, a weight measuring part 3, a meat lump shape measuring part 6, a cutting unit 2, and a meat lump conveying belt 20,30. The meat cutter 1 has a feed amount determining means 4 for determining the feed amount of a meat lump conveying belt by calculating a cut thickness for cutting meat for a predetermined purpose from meat lump outer shape information and meat lump layer weight information measured by a meat lump shape measuring part 6 comprising upper and lower sensors 6a and 6b.SELECTED DRAWING: Figure 1

The invention relates to the technical field of food detection, and provides application of a biomarker peptide in the aspect of judging the uncooked state of livestock meat. According to the method, peptidomics analysis is carried out on standard fresh livestock meat and a cooked meat zymolyte sample subjected to heat treatment through a liquid chromatography-tandem mass spectrometry technology, and peptide fragment expression data are comprehensively obtained. Mass peptide fragment data are compared and analyzed by utilizing a bioinformatics method, and the core is to screen out symbolic peptides capable of distinguishing raw meat and cooked meat, so that a group of biomarker peptides capable of accurately distinguishing the raw and cooked states of different livestock meat is obtained. According to the invention, the biomarker peptide for discriminating the cooked state of meat based on the combination of peptidomics and bioinformatics technologies is established, and the limitation caused by protein denaturation when the cooked meat product is discriminated and processed by proteomics is overcome.

The invention relates to the technical field of chilled fresh conditioned meat processing, in particular to a processing method of chilled fresh conditioned meat, and solves the problems that most existing chilled fresh conditioned meat products are short in shelf life, poor in water-retaining property and tenderness, reduced in quality and the like due to a backward process. The manufacturing process and the packaging process of the chilled fresh conditioned meat are covered. The preparation method comprises the following steps: pretreating raw meat, proportioning, pickling and the like. The method comprises the steps of packaging, sterilizing and the like. The compound additive is used for the chilled fresh conditioned meat and the chilled fresh conditioned meat is accurately pickled, so that the pickling effect can be effectively improved, and meanwhile, the chilled fresh conditioned meat is packaged and subjected to ultrahigh-pressure sterilization treatment, so that the storage safety and stability of the chilled fresh conditioned meat are kept.

The invention provides a production process of low-salt low-sugar sausages, and belongs to the technical field of sausage production, and the production process comprises the following steps: processing raw material meat, putting the processed raw material meat into a meat cutting mechanism of sausage production equipment, cutting the raw material meat into strip-shaped meat blocks, and conveying the strip-shaped meat blocks to a meat mincing mechanism to prepare meat paste; a low-salt and low-sugar pickling agent is weighed according to the mass percentage of the raw material meat, the low-salt and low-sugar pickling agent comprises 0.8%-1.2% of salt, 0.3%-0.5% of white granulated sugar, 1%-3% of compound spices, 0.5%-1% of plant extracts and the balance drinking water, the salt and the white granulated sugar are dissolved in the drinking water, then the compound spices and the plant extracts are added, and stirring is conducted to prepare the pickling agent; conveying the meat paste to a pickling mechanism, stirring into mixed meat paste, and pickling at low temperature to obtain pickled meat paste; filling the pickled meat paste into a casing to prepare a sausage blank; hanging the sausage blank in a smoking box, and smoking to prepare the low-salt low-sugar sausage; materials do not need to be transferred among different devices, interference of the external environment on quality is reduced, and the problem that manual material transferring in a traditional process is prone to being affected by the outside is solved.

This invention provides a meat-hanging compartment for a refrigerated truck, relating to the field of cold chain transportation technology. The meat-hanging compartment of the refrigerated truck includes a refrigerated compartment, an upper meat-hanging mechanism, and a lower meat-hanging mechanism. A refrigeration unit is fixedly connected to one end of the refrigerated compartment. A suspension rail is fixedly connected to the inner top wall of the refrigerated compartment. The upper meat-hanging mechanism includes a sliding frame, with sliding wheels rotatably connected to both ends of the sliding frame. One end of the sliding frame slides inside the suspension rail, and an upper hook is installed at one end of the sliding frame. A fixed slide rail is fixedly connected to the inner bottom wall of the refrigerated compartment, and a fixing hole is provided on the fixed slide rail. This meat-hanging compartment of the refrigerated truck suspends raw meat inside the refrigerated compartment through the upper and lower meat-hanging mechanisms. The bidirectional fixation of the raw meat improves stability during transportation, preventing the raw meat from swaying significantly due to inertia, and ensuring the overall stability of the refrigerated compartment's center of gravity during transportation.

An alternative sous-vide cooking method for mass-production of cooked meat and vegetables with improved nutritional quality is disclosed. The method includes the steps of (a) cutting raw meat and vegetables into uniform pieces; (b) marinating of meat slabs of step a) with a mix of spices and oil; (c) exposure of marinated meat and portioned vegetables to purified smoke concentrate (d) rapid thermal treatment at 220°C with sharp steam and purified smoke for safety and aesthetic appeal; (e) vacuum packaging of the semi-cooked product; (f) pasteurization at 65°C for 90 minutes; and (g) rapid cooling in ice water (0.5-2°C) for at least 20 minutes. This efficient process ensures food safety and nutrient retention, offering a scalable solution for the production of healthy, ready-to-eat meals with extended shelf-life.

To provide a method for processing raw meat by which the level of various germs in the raw meat is lowered to a safe level at which the raw meat can be eaten raw, the control of a processing process is simple, and the handling such as the temperature control of the raw meat is simple.SOLUTION: Using the high-pressure processing device 10, the raw meat was placed under a pressure in the range of 100MPa to 600MPa and a temperature in the range of room temperature to 60 °C for a predetermined time.SELECTED DRAWING: Figure 2