CN105341123A - Processing method of chilled meat - Google Patents
Processing method of chilled meat Download PDFInfo
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- CN105341123A CN105341123A CN201510712138.9A CN201510712138A CN105341123A CN 105341123 A CN105341123 A CN 105341123A CN 201510712138 A CN201510712138 A CN 201510712138A CN 105341123 A CN105341123 A CN 105341123A
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B7/00—Slaughterhouse arrangements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of a processing method of edible meat, in particular to a processing method of the chilled meat. The processing method specially comprises the following steps of quarantine inspection before slaughter, fasting before slaughter, drip washing, tingling through electricity for stunning, bloodletting, machine washing of a pig body, scalding for removing hair, peeling skins, dehairing, burning hair, cutting and repair, flushing before removing internal organs, disembowelling, cutting of around anus, removal of internal organs, numbering, taking out of a small meat block, removal of thyroid, adrenal and lymph node lesions, beheading, removal of feet, removal of oil and the kidney, trimming, cutting of the pig body into two parts, removal of prime condition, first-stage cooling, second-stage cooling and the like. According to the processing method, any additives are not added in the processing course, so that the edible safety of products is guaranteed; besides, the juice flowing rate is greatly reduced, and can be controlled to 1.8% or below; secondly, vacuum packing is adopted, so that the quality guarantee period can achieve 30 days or above, and the refreshing time can achieve 20 days or above; finally, quarantine inspection is performed before slaughter, and the second-stage cooling is performed, so that not only is the cooling rate effectively increased, the energy consumption is reduced, but also the product quality is greatly improved.
Description
Technical field
The present invention relates to meat processing method technical field, be specifically related to a kind of processing method of Chilled Meats.
Background technology
At present, Fresh meat is the main body of the current consumption of meat of China.And chilled meat is mainly used in outlet, regulates the market demand and military supplies deposit, proportion is less; And Chilled Meats is scarlet with its color and luster, pure taste, freshness date are longer and deeply like by consumers in general, development prospect is better.But the problems such as prior art processing Chilled Meats ubiquity juice-flowing rate is high, freshness date is short, quality is unstable.Therefore, control the pollution of the injurious factors such as microorganism, the quality improving product has become Chilled Meats secondary industry problem demanding prompt solution.
Such as, existing Chinese invention patent, application number is that 201210573689.8 to disclose be a kind of cooled fresh-keeping processing method of pork, after being slaughtered by pig, use 70-75 DEG C of hot water to clean pork trunk, the time of cleaning is 13-15 second, then spray with 75-90 DEG C of hot water, spray time is 11-16 second, and spray pressure is 1500-2000kPa, is then placed in 0-4 DEG C of environment storage, transport and sells; Although above-mentioned processing method is simple, its freshness date is short, quality is unstable.
Summary of the invention
The object of this invention is to provide that a kind of juice-flowing rate is low, long fresh-keeping period, steady quality, effectively improve product quality, and easy to process, the processing method of Chilled Meats simple to operate.
In order to solve the problem existing for background technology, the present invention is by the following technical solutions: a kind of processing method of Chilled Meats, specifically comprises the following steps:
The first step, kill before quarantine, first carry out colony's inspection or individual inspection to the pig that will butcher, the slaughterhouse of being allowed for access of the health pig through quarantine, the qualified rear of quality restriction is butchered;
Fasting and drip washing before second step, government official, by first for above-mentioned health pig after the assay was approved fasting 15-20 hour; And then health pig is rushed to shower hurdle, shower time 4-6 minute, water temperature 25-30 DEG C, be washed till pig body clean;
3rd step, fiber crops are electroluminescent dizzy, and caught up with by pig good for above-mentioned shower in batches and carry out fiber crops electricity into numb radio station, operating voltage is 75-85V, and operating current is 1-1.5A, fiber crops electric time 1-3 second;
4th step, bloodletting, in numb electric latter 25 seconds, carry out assassination bloodletting to pig, namely cut off its vein by heart sheet, the bloodletting time is 15-20 minute;
5th step, machine washing pig body, employing is washed pig machine and is cleaned up the pig body after bloodletting;
6th step, boiling hot hair, peeling, put into boiling hot pig pond by the pig body after machine washing, and water temperature 60-80 DEG C is soaked peeling after 6-8 minute;
7th step, hacking, send into pig body in unhairing machine and dig hair, and continue in machine to spray warm water, water temperature remains on 25-30 DEG C;
8th step, burn hair, eliminate the residual hair of pig body with singeing machine;
9th step, to repair again, mowing arrangement is carried out to the residual hair of pig body, dirt, black skin;
Tenth step, draw dirty before rinse, spray clean pig surface float hair;
11 step, cut open the chest, carve circle, cut open by belly, removing anus;
12 step, draw dirty, draw out internal organ and send internal organ treatment process;
13 step, numbering get little meat, and every pig gets heavy 25-65 gram of diaphragm flesh one piece, by colour changeable pen and the same numbering of meat corpse;
14 step, pluck three glands, removing thyroid gland, adrenal gland, pathology lymph node;
15 step, decaptitate, remove pin, prescind pig's head, pig's feet;
16 step, go sheet oil, remove kidney;
17 step, finishing, cut trough, mowing neck, belly, mowing internal injury, blemish;
18 step, splitting half, is two halves along back center by pig body even partition;
19 step, remove show condition, remove large stretch of show condition, time controling is 8-10 minute;
20 step, one-level cool, and pork is put into-10---and the chilling room of-30 DEG C, carries out suspension type cooling to pork, adjacent two panels pork spacing 8-12cm, reaches-15 until sheet pork deep-center temperature---when-25 DEG C, proceed to secondary cooling;
21 step, secondary cool, the sheet pork reaching above-mentioned one-level cooling requirement is proceeded to-4---the secondary chilling room of 6 DEG C, suspension type cooling is carried out to pork, adjacent two panels pork spacing 8-12cm, when sheet pork deep-center temperature reaches 0-5 DEG C, send subsequent handling, and control at 16-25 hour from slaughtering the secondary cooling end time;
22 step, electric saw are split, and cooled pork is divided into bulk;
23 step, mowing, eliminate lymph node, broken bone, blood stains etc., cut off flank;
24 step, little block comminute, continue to be divided into fritter by the pork that mowing is good, and between segmentation, temperature controls at 6-10 DEG C;
25 step, Deep-fried dried pork, will the pork of fritter is divided into send between Deep-fried dried pork, between Deep-fried dried pork, temperature be-5-0 DEG C, when fritter pork central temperature reaches 0-3 DEG C, sends into make-up room;
26 step, vacuum packaging, adopt vacuum packing machine to pack pork, whole process is no more than 25 minutes.
The present invention has following beneficial effect: the processing method of a kind of Chilled Meats of the present invention, first in process, any additive is not added, ensure that the edible safety of product, considerably reduce juice-flowing rate simultaneously, juice-flowing rate can be controlled in less than 1.8%; Secondly vacuum packaging is adopted to make shelf-life and freshness date can reach more than 30 days and more than 20 days respectively; Quarantine finally by before government official, and secondary cooling, not only effectively improve cooling velocity, reduce energy consumption, and increase substantially product quality.In sum, the process steps of this Chilled Meats is simple, and easy to operate, cost is low.
Figure of description
Fig. 1 is flow chart of the present invention.
Detailed description of the invention
Embodiment one:
A processing method for Chilled Meats, specifically comprises the following steps:
The first step, kill before quarantine, first carry out colony's inspection or individual inspection to the pig that will butcher, the slaughterhouse of being allowed for access of the health pig through quarantine, the qualified rear of quality restriction is butchered;
Fasting and drip washing before second step, government official, by first for above-mentioned health pig after the assay was approved fasting 15 hours; And then health pig is rushed to shower hurdle, 4 minutes shower time, water temperature 25 DEG C, be washed till pig body clean;
3rd step, fiber crops are electroluminescent dizzy, and caught up with by pig good for above-mentioned shower in batches and carry out fiber crops electricity into numb radio station, operating voltage is 75V, and operating current is 1A, the fiber crops electric 1 second time;
4th step, bloodletting, in numb electric latter 25 seconds, carry out assassination bloodletting to pig, namely cut off its vein by heart sheet, the bloodletting time is 15 minutes;
5th step, machine washing pig body, employing is washed pig machine and is cleaned up the pig body after bloodletting;
6th step, boiling hot hair, peeling, the pig body after machine washing is put into boiling hot pig pond, and water temperature 60 DEG C soaks peeling after 6 minutes;
7th step, hacking, send into pig body in unhairing machine and dig hair, and continue in machine to spray warm water, water temperature remains on 25 DEG C;
8th step, burn hair, eliminate the residual hair of pig body with singeing machine;
9th step, to repair again, mowing arrangement is carried out to the residual hair of pig body, dirt, black skin;
Tenth step, draw dirty before rinse, spray clean pig surface float hair;
11 step, cut open the chest, carve circle, cut open by belly, removing anus;
12 step, draw dirty, draw out internal organ and send internal organ treatment process;
13 step, numbering get little meat, and every pig gets heavy 25 grams of diaphragm fleshes one piece, by colour changeable pen and the same numbering of meat corpse;
14 step, pluck three glands, removing thyroid gland, adrenal gland, pathology lymph node;
15 step, decaptitate, remove pin, prescind pig's head, pig's feet;
16 step, go sheet oil, remove kidney;
17 step, finishing, cut trough, mowing neck, belly, mowing internal injury, blemish;
18 step, splitting half, is two halves along back center by pig body even partition;
19 step, remove show condition, remove large stretch of show condition, time controling is 8 minutes;
20 step, one-level cool, and pork are put into the chilling room of-10 DEG C, carry out suspension type cooling to pork, adjacent two panels pork spacing 8cm, when sheet pork deep-center temperature reaches-15 DEG C, proceed to secondary cooling;
21 step, secondary cool, the sheet pork reaching above-mentioned one-level cooling requirement is proceeded to the secondary chilling room of-4 DEG C, suspension type cooling is carried out to pork, adjacent two panels pork spacing 8cm, when sheet pork deep-center temperature reaches 0 DEG C, send subsequent handling, and control at 16 hours from slaughtering the secondary cooling end time;
22 step, electric saw are split, and cooled pork is divided into bulk;
23 step, mowing, eliminate lymph node, broken bone, blood stains etc., cut off flank;
24 step, little block comminute, continue to be divided into fritter by the pork that mowing is good, and between segmentation, temperature controls at 6 DEG C;
25 step, Deep-fried dried pork, will the pork of fritter is divided into send between Deep-fried dried pork, between Deep-fried dried pork, temperature be-5 DEG C, when fritter pork central temperature reaches 0 DEG C, sends into make-up room;
26 step, vacuum packaging, adopt vacuum packing machine to pack pork, whole process is no more than 25 minutes.
Embodiment two:
A processing method for Chilled Meats, specifically comprises the following steps:
The first step, kill before quarantine, first carry out colony's inspection or individual inspection to the pig that will butcher, the slaughterhouse of being allowed for access of the health pig through quarantine, the qualified rear of quality restriction is butchered;
Fasting and drip washing before second step, government official, by first for above-mentioned health pig after the assay was approved fasting 18 hours; And then health pig is rushed to shower hurdle, 5 minutes shower time, water temperature 28 DEG C, be washed till pig body clean;
3rd step, fiber crops are electroluminescent dizzy, and caught up with by pig good for above-mentioned shower in batches and carry out fiber crops electricity into numb radio station, operating voltage is 80V, and operating current is 1.2A, the fiber crops electric 2 seconds time;
4th step, bloodletting, in numb electric latter 25 seconds, carry out assassination bloodletting to pig, namely cut off its vein by heart sheet, the bloodletting time is 18 minutes;
5th step, machine washing pig body, employing is washed pig machine and is cleaned up the pig body after bloodletting;
6th step, boiling hot hair, peeling, the pig body after machine washing is put into boiling hot pig pond, and water temperature 70 DEG C soaks peeling after 7 minutes;
7th step, hacking, send into pig body in unhairing machine and dig hair, and continue in machine to spray warm water, water temperature remains on 28 DEG C;
8th step, burn hair, eliminate the residual hair of pig body with singeing machine;
9th step, to repair again, mowing arrangement is carried out to the residual hair of pig body, dirt, black skin;
Tenth step, draw dirty before rinse, spray clean pig surface float hair;
11 step, cut open the chest, carve circle, cut open by belly, removing anus;
12 step, draw dirty, draw out internal organ and send internal organ treatment process;
13 step, numbering get little meat, and every pig gets heavy 45 grams of diaphragm fleshes one piece, by colour changeable pen and the same numbering of meat corpse;
14 step, pluck three glands, removing thyroid gland, adrenal gland, pathology lymph node;
15 step, decaptitate, remove pin, prescind pig's head, pig's feet;
16 step, go sheet oil, remove kidney;
17 step, finishing, cut trough, mowing neck, belly, mowing internal injury, blemish;
18 step, splitting half, is two halves along back center by pig body even partition;
19 step, remove show condition, remove large stretch of show condition, time controling is 9 minutes;
20 step, one-level cool, and pork are put into the chilling room of-20 DEG C, carry out suspension type cooling to pork, adjacent two panels pork spacing 10cm, when sheet pork deep-center temperature reaches-20 DEG C, proceed to secondary cooling;
21 step, secondary cool, the sheet pork reaching above-mentioned one-level cooling requirement is proceeded to the secondary chilling room of 1 DEG C, suspension type cooling is carried out to pork, adjacent two panels pork spacing 10cm, when sheet pork deep-center temperature reaches 1 DEG C, send subsequent handling, and control at 20 hours from slaughtering the secondary cooling end time;
22 step, electric saw are split, and cooled pork is divided into bulk;
23 step, mowing, eliminate lymph node, broken bone, blood stains etc., cut off flank;
24 step, little block comminute, continue to be divided into fritter by the pork that mowing is good, and between segmentation, temperature controls at 8 DEG C;
25 step, Deep-fried dried pork, will the pork of fritter is divided into send between Deep-fried dried pork, between Deep-fried dried pork, temperature be-3 DEG C, when fritter pork central temperature reaches 2 DEG C, sends into make-up room;
26 step, vacuum packaging, adopt vacuum packing machine to pack pork, whole process is no more than 25 minutes.
In the present embodiment, other is all identical with embodiment one.
Embodiment three:
A processing method for Chilled Meats, specifically comprises the following steps:
The first step, kill before quarantine, first carry out colony's inspection or individual inspection to the pig that will butcher, the slaughterhouse of being allowed for access of the health pig through quarantine, the qualified rear of quality restriction is butchered;
Fasting and drip washing before second step, government official, by first for above-mentioned health pig after the assay was approved fasting 20 hours; And then health pig is rushed to shower hurdle, 6 minutes shower time, water temperature 30 DEG C, be washed till pig body clean;
3rd step, fiber crops are electroluminescent dizzy, and caught up with by pig good for above-mentioned shower in batches and carry out fiber crops electricity into numb radio station, operating voltage is 85V, and operating current is 1.5A, the fiber crops electric 3 seconds time;
4th step, bloodletting, in numb electric latter 25 seconds, carry out assassination bloodletting to pig, namely cut off its vein by heart sheet, the bloodletting time is 20 minutes;
5th step, machine washing pig body, employing is washed pig machine and is cleaned up the pig body after bloodletting;
6th step, boiling hot hair, peeling, the pig body after machine washing is put into boiling hot pig pond, and water temperature 80 DEG C soaks peeling after 8 minutes;
7th step, hacking, send into pig body in unhairing machine and dig hair, and continue in machine to spray warm water, water temperature remains on 30 DEG C;
8th step, burn hair, eliminate the residual hair of pig body with singeing machine;
9th step, to repair again, mowing arrangement is carried out to the residual hair of pig body, dirt, black skin;
Tenth step, draw dirty before rinse, spray clean pig surface float hair;
11 step, cut open the chest, carve circle, cut open by belly, removing anus;
12 step, draw dirty, draw out internal organ and send internal organ treatment process;
13 step, numbering get little meat, and every pig gets heavy 65 grams of diaphragm fleshes one piece, by colour changeable pen and the same numbering of meat corpse;
14 step, pluck three glands, removing thyroid gland, adrenal gland, pathology lymph node;
15 step, decaptitate, remove pin, prescind pig's head, pig's feet;
16 step, go sheet oil, remove kidney;
17 step, finishing, cut trough, mowing neck, belly, mowing internal injury, blemish;
18 step, splitting half, is two halves along back center by pig body even partition;
19 step, remove show condition, remove large stretch of show condition, time controling is 10 minutes;
20 step, one-level cool, and pork are put into the chilling room of-30 DEG C, carry out suspension type cooling to pork, adjacent two panels pork spacing 12cm, when sheet pork deep-center temperature reaches-25 DEG C, proceed to secondary cooling;
21 step, secondary cool, the sheet pork reaching above-mentioned one-level cooling requirement is proceeded to the secondary chilling room of 6 DEG C, suspension type cooling is carried out to pork, adjacent two panels pork spacing 12cm, when sheet pork deep-center temperature reaches 5 DEG C, send subsequent handling, and control at 25 hours from slaughtering the secondary cooling end time;
22 step, electric saw are split, and cooled pork is divided into bulk;
23 step, mowing, eliminate lymph node, broken bone, blood stains etc., cut off flank;
24 step, little block comminute, continue to be divided into fritter by the pork that mowing is good, and between segmentation, temperature controls at 10 DEG C;
25 step, Deep-fried dried pork, will the pork of fritter is divided into send between Deep-fried dried pork, between Deep-fried dried pork, temperature be 0 DEG C, when fritter pork central temperature reaches 3 DEG C, sends into make-up room;
26 step, vacuum packaging, adopt vacuum packing machine to pack pork, whole process is no more than 25 minutes.
In the present embodiment, other is all identical with embodiment one.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, other amendments that those of ordinary skill in the art make technical scheme of the present invention or equivalently to replace, only otherwise depart from the spirit and scope of technical solution of the present invention, all should be encompassed in the middle of right of the present invention.
Claims (1)
1. a processing method for Chilled Meats, is characterized in that, specifically comprises the following steps:
The first step, kill before quarantine, first carry out colony's inspection or individual inspection to the pig that will butcher, the slaughterhouse of being allowed for access of the health pig through quarantine, the qualified rear of quality restriction is butchered;
Fasting and drip washing before second step, government official, by first for above-mentioned health pig after the assay was approved fasting 15-20 hour; And then health pig is rushed to shower hurdle, shower time 4-6 minute, water temperature 25-30 DEG C, be washed till pig body clean;
3rd step, fiber crops are electroluminescent dizzy, and caught up with by pig good for above-mentioned shower in batches and carry out fiber crops electricity into numb radio station, operating voltage is 75-85V, and operating current is 1-1.5A, fiber crops electric time 1-3 second;
4th step, bloodletting, in numb electric latter 25 seconds, carry out assassination bloodletting to pig, namely cut off its vein by heart sheet, the bloodletting time is 15-20 minute;
5th step, machine washing pig body, employing is washed pig machine and is cleaned up the pig body after bloodletting;
6th step, boiling hot hair, peeling, put into boiling hot pig pond by the pig body after machine washing, and water temperature 60-80 DEG C is soaked peeling after 6-8 minute;
7th step, hacking, send into pig body in unhairing machine and dig hair, and continue in machine to spray warm water, water temperature remains on 25-30 DEG C;
8th step, burn hair, eliminate the residual hair of pig body with singeing machine;
9th step, to repair again, mowing arrangement is carried out to the residual hair of pig body, dirt, black skin;
Tenth step, draw dirty before rinse, spray clean pig surface float hair;
11 step, cut open the chest, carve circle, cut open by belly, removing anus;
12 step, draw dirty, draw out internal organ and send internal organ treatment process;
13 step, numbering get little meat, and every pig gets heavy 25-65 gram of diaphragm flesh one piece, by colour changeable pen and the same numbering of meat corpse;
14 step, pluck three glands, removing thyroid gland, adrenal gland, pathology lymph node;
15 step, decaptitate, remove pin, prescind pig's head, pig's feet;
16 step, go sheet oil, remove kidney;
17 step, finishing, cut trough, mowing neck, belly, mowing internal injury, blemish;
18 step, splitting half, is two halves along back center by pig body even partition;
19 step, remove show condition, remove large stretch of show condition, time controling is 8-10 minute;
20 step, one-level cool, and pork is put into-10---and the chilling room of-30 DEG C, carries out suspension type cooling to pork, adjacent two panels pork spacing 8-12cm, reaches-15 until sheet pork deep-center temperature---when-25 DEG C, proceed to secondary cooling;
21 step, secondary cool, the sheet pork reaching above-mentioned one-level cooling requirement is proceeded to-4---the secondary chilling room of 6 DEG C, suspension type cooling is carried out to pork, adjacent two panels pork spacing 8-12cm, when sheet pork deep-center temperature reaches 0-5 DEG C, send subsequent handling, and control at 16-25 hour from slaughtering the secondary cooling end time;
22 step, electric saw are split, and cooled pork is divided into bulk;
23 step, mowing, eliminate lymph node, broken bone, blood stains etc., cut off flank;
24 step, little block comminute, continue to be divided into fritter by the pork that mowing is good, and between segmentation, temperature controls at 6-10 DEG C;
25 step, Deep-fried dried pork, will the pork of fritter is divided into send between Deep-fried dried pork, between Deep-fried dried pork, temperature be-5-0 DEG C, when fritter pork central temperature reaches 0-3 DEG C, sends into make-up room;
26 step, vacuum packaging, adopt vacuum packing machine to pack pork, whole process is no more than 25 minutes.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510712138.9A CN105341123A (en) | 2015-10-28 | 2015-10-28 | Processing method of chilled meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510712138.9A CN105341123A (en) | 2015-10-28 | 2015-10-28 | Processing method of chilled meat |
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| CN105341123A true CN105341123A (en) | 2016-02-24 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157821A (en) * | 2018-01-09 | 2018-06-15 | 河南科技学院 | A kind of processing maturation method of pork braised in brown sauce raw meat |
| CN108713578A (en) * | 2018-05-29 | 2018-10-30 | 重庆盛顺肉类加工有限责任公司 | A kind of pork butchers processing process |
| CN113796406A (en) * | 2021-08-16 | 2021-12-17 | 吉华盛(台州)供应链管理有限公司 | Processing method of frozen fresh cut pork |
-
2015
- 2015-10-28 CN CN201510712138.9A patent/CN105341123A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157821A (en) * | 2018-01-09 | 2018-06-15 | 河南科技学院 | A kind of processing maturation method of pork braised in brown sauce raw meat |
| CN108713578A (en) * | 2018-05-29 | 2018-10-30 | 重庆盛顺肉类加工有限责任公司 | A kind of pork butchers processing process |
| CN113796406A (en) * | 2021-08-16 | 2021-12-17 | 吉华盛(台州)供应链管理有限公司 | Processing method of frozen fresh cut pork |
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Application publication date: 20160224 |