CN103385281A - Method for pig slaughtering and fresh meat cold storage - Google Patents
Method for pig slaughtering and fresh meat cold storage Download PDFInfo
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- CN103385281A CN103385281A CN2013103370896A CN201310337089A CN103385281A CN 103385281 A CN103385281 A CN 103385281A CN 2013103370896 A CN2013103370896 A CN 2013103370896A CN 201310337089 A CN201310337089 A CN 201310337089A CN 103385281 A CN103385281 A CN 103385281A
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Abstract
The invention discloses a method for pig slaughtering and fresh meat cold storage, mainly comprising the following steps of: instant electric shock, assassinating and bleeding, scalding, debristling, dicing, packaging, quick-freezing and cold storage, wherein the water temperature of the scalding tank in winter is 85-90 DEG C, the water temperature of the scalding tank in summer is 80-85 DEG C, the scalding time is 3-5minutes, debristling is performed by an electric debristling device, each part of a pig is diced, the overall dimension of meat dices is 30-45cm, the temperature of a quick-freezing room is not more than -28 DEG C, the quick-freezing time is not less than 15hours, and the temperature of a cold storage room is not more than -18 DEG C. According to the invention, the slaughtering time of each pig is shortened by more than 15minutes, thus further ensuring the freshness of meat, and being speedy in quick-freezing, good in meat preservation effect and long in cold storage time.
Description
Technical field
The invention belongs to the pork processing technique field, particularly the method for pig slaughtering processing refrigeration fresh meat.
Background technology
in the process of pig slaughtering processing refrigeration fresh meat, because general slaughtering process process is longer, just carry out freezing after pig is butchered more than one hour, result can make pork lose delicate flavour, in addition, in the quick-frozen process, mostly adopt the channel-type quick-frozen, this mode is quick-frozen weak effect and easily make cold pork produce large ice crystal not only, make pork delicate flavour quality impaired, for improving the quality of processing refrigeration fresh meat, at present, research to this technology is more, disclose a kind of cold fresh pork refrigeration processing method as CN102047936A, key step is: to the pork after butchering, through 40～60 minutes internal control solid carbon dioxides, divide excision forming, with far infrared device, pork was shone 20～30 minutes, adopt antistaling film with the pork vacuum packaging, vacuum-packed pork is immersed in-36 ℃～-40 ℃, and concentration is to soak 3～6 minutes in 14～18% salt solution, pork was freezed in 100～150 minutes, solidification point is-10 ℃～-18 ℃, deliver to freezer refrigeration, cold store temperature keeps-16 ℃～-22 ℃.Although this technology has technique effect preferably, this technical process and operation are comparatively complicated, and do not relate to slaughtering process long and cause pork to lose the technical problem of delicate flavour.
Summary of the invention
Have for solving prior art problems such as butchering time length, refrigerating process and complicated operation, the invention provides a kind of method of pig slaughtering processing refrigeration fresh meat.
Technical scheme of the present invention is as described below:
A kind of method of pig slaughtering processing refrigeration fresh meat, mainly comprise moment electric shock, assassination bloodletting, boiling hot hair, plane hair, cut open the chest, get the steps such as internal organ, stripping and slicing, check, packing, quick-frozen, refrigeration, it is characterized in that:
In described boiling hot hair step, scalding hair pond water temperature winter is 85 ℃-90 ℃, and scalding hair pond water temperature summer is 80 ℃-85 ℃, scalds hair time 3-5 minute;
In described plane hair step, adopt electronic plane hair device to dig hair;
In described stripping and slicing step, with each part branch stripping and slicing of pig health, cube meat appearance and size 30cm-45cm;
In described quick-frozen step, quick-frozen room temperature≤-28 ℃, quick-frozen time 〉=15 hour;
In described refrigeration step, temperature of refrigerating chamber≤-18 ℃.
In addition, in the present invention, use preservative film that cube meat is packed, can further improve the fresh-keeping effect of pork.
Advantage of the present invention and beneficial effect are:
1, under the prerequisite that does not scorch pigskin, to scald a mao pond water temperature brings up to more than 80 ℃, can pig is hot fast, and adopted electronic plane hair device to dig hair, cube meat size during stripping and slicing is large, realized that every shortening butchers the time more than 15 minutes, slaughtering process foreshortened in one hour, thereby had further guaranteed the delicate flavour of pork.
2, pigskin due in slaughtering process through Temperature Treatment more than 80 ℃, after refrigeration was thawed, cortex was comparatively soft, when edible, mouthfeel is better;
3, adopted quick-frozen chamber mode to carry out quick-frozen, speed is fast, and pork loses bright few; The pork cold preservation time is long;
4, method of the present invention is simple to operate.
The specific embodiment
Embodiment one
A kind of method of pig slaughtering processing refrigeration fresh meat, mainly comprise moment electric shock, assassination bloodletting, boiling hot hair, plane hair, cut open the chest, get the steps such as internal organ, stripping and slicing, check, packing, quick-frozen, refrigeration,
In described boiling hot mao of step, scalding a hair pond water temperature winter is 85 ℃, and scalding a hair pond water temperature summer is 80 ℃, can dig hair after the boiling hot 5 minutes time of hair;
In described plane hair step, adopt electronic plane hair device to dig hair, can raise the efficiency;
In described stripping and slicing step, with each part branch stripping and slicing of pig health, cube meat appearance and size 30cm-35cm;
In described quick-frozen step, quick-frozen room temperature≤-28 ℃, quick-frozen time 〉=15 hour;
In described refrigeration step, temperature of refrigerating chamber≤-18 ℃.
Adopt the method for the present embodiment, can shorten the approximately 15 minutes time of butchering, refrigerating effect is good, and pork cold preservation time 3 months still can keep the quality of pork preferably.
Embodiment two
A kind of method of pig slaughtering processing refrigeration fresh meat, mainly comprise moment electric shock, assassination bloodletting, boiling hot hair, plane hair, cut open the chest, get the steps such as internal organ, stripping and slicing, check, packing, quick-frozen, refrigeration,
In described boiling hot mao of step, scalding a hair pond water temperature winter is 90 ℃, and scalding a hair pond water temperature summer is 85 ℃, can dig hair after the boiling hot 3 minutes time of hair;
In described plane hair step, adopt electronic plane hair device to dig hair;
In described stripping and slicing step, with each part branch stripping and slicing of pig health, cube meat appearance and size is less than or equal to 40cm-45cm;
In described quick-frozen step, quick-frozen room temperature≤-28 ℃, quick-frozen time 〉=15 hour;
In described refrigeration step, temperature of refrigerating chamber≤-18 ℃.
Adopt the method for the present embodiment, can shorten the approximately 18 minutes time of butchering, and pork cold preservation time 4 months, still can keep preferably the quality of pork.
Embodiment three
A kind of method of pig slaughtering processing refrigeration fresh meat, mainly comprise moment electric shock, assassination bloodletting, boiling hot hair, plane hair, cut open the chest, get the steps such as internal organ, stripping and slicing, check, packing, quick-frozen, refrigeration,
In described boiling hot mao of step, scalding a hair pond water temperature winter is 88 ℃, and scalding a hair pond water temperature summer is 82 ℃, can dig hair after the boiling hot 4 minutes time of hair;
In described plane hair step, adopt electronic plane hair device to dig hair;
In described stripping and slicing step, with each part branch stripping and slicing of pig health, cube meat appearance and size 40cm;
In described quick-frozen step, the quick-frozen room temperature is-30 ℃, 20 hours quick-frozen time;
In described refrigeration step, temperature of refrigerating chamber≤-20 ℃.
Adopt the method for the present embodiment, can shorten the approximately 16 minutes time of butchering, pork cold preservation time 4 months, still can keep the quality of pork preferably.
At above-described embodiment,, at packaging step, use preservative film that cube meat is packed, can further promote the fresh-keeping effect of pork, and cold preservation time is extended.
Claims (3)
1. the method for a pig slaughtering processing refrigeration fresh meat, mainly comprise moment electric shock, assassination bloodletting, boiling hot hair, plane hair, cut open the chest, get the steps such as internal organ, stripping and slicing, check, packing, quick-frozen, refrigeration, it is characterized in that:
In described boiling hot hair step, scalding hair pond water temperature winter is 85 ℃-90 ℃, and scalding hair pond water temperature summer is 80 ℃-85 ℃, scalds hair time 3-5 minute;
In described plane hair step, adopt electronic plane hair device to dig hair;
In described stripping and slicing step, with each part branch stripping and slicing of pig health, cube meat appearance and size 30cm-45cm;
In described quick-frozen step, quick-frozen room temperature≤-28 ℃, quick-frozen time 〉=15 hour;
In described refrigeration step, temperature of refrigerating chamber≤-18 ℃.
2. the method for a kind of pig slaughtering processing refrigeration fresh meat according to claim 1, is characterized in that: in described packaging step, use preservative film that cube meat is packed.
3. a kind of pig slaughtering processing according to claim 1 and 2 refrigerates the method for fresh meat, it is characterized in that:
In described quick-frozen step, the quick-frozen room temperature is-30 ℃, 20 hours quick-frozen time;
In described refrigeration step, temperature of refrigerating chamber≤-20 ℃.
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| CN2013103370896A CN103385281A (en) | 2013-08-05 | 2013-08-05 | Method for pig slaughtering and fresh meat cold storage |
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| CN2013103370896A CN103385281A (en) | 2013-08-05 | 2013-08-05 | Method for pig slaughtering and fresh meat cold storage |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931729A (en) * | 2014-04-11 | 2014-07-23 | 广西华兴集团有限公司 | Method for keeping freshness of meat of slaughtered live duck |
| CN104472648A (en) * | 2014-11-11 | 2015-04-01 | 四川惠远农牧科技有限公司 | Slaughter and processing technology of special wild pigs |
| CN104522129A (en) * | 2014-12-20 | 2015-04-22 | 南安市绿野沼气技术开发研究所 | Pig slaughtering system |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1644061A (en) * | 2005-01-11 | 2005-07-27 | 中国科学院亚热带农业生态研究所 | Pork rapid-freezing preservation and apparatus thereof |
| CN102422866A (en) * | 2011-10-20 | 2012-04-25 | 湖南烟村生态农牧科技股份有限公司 | Processing technology for frozen fresh mature pork |
-
2013
- 2013-08-05 CN CN2013103370896A patent/CN103385281A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1644061A (en) * | 2005-01-11 | 2005-07-27 | 中国科学院亚热带农业生态研究所 | Pork rapid-freezing preservation and apparatus thereof |
| CN102422866A (en) * | 2011-10-20 | 2012-04-25 | 湖南烟村生态农牧科技股份有限公司 | Processing technology for frozen fresh mature pork |
Non-Patent Citations (1)
| Title |
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| 韩玲等: "《肉类贮藏加工技术》", 30 April 2008, 甘肃文化出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931729A (en) * | 2014-04-11 | 2014-07-23 | 广西华兴集团有限公司 | Method for keeping freshness of meat of slaughtered live duck |
| CN104472648A (en) * | 2014-11-11 | 2015-04-01 | 四川惠远农牧科技有限公司 | Slaughter and processing technology of special wild pigs |
| CN104472648B (en) * | 2014-11-11 | 2017-07-25 | 四川惠远农牧科技有限公司 | A kind of extraordinary mountain hog slaughtering processing technology |
| CN104522129A (en) * | 2014-12-20 | 2015-04-22 | 南安市绿野沼气技术开发研究所 | Pig slaughtering system |
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Application publication date: 20131113 |