CN106720185A - A kind of chilled meat processing method - Google Patents
A kind of chilled meat processing method Download PDFInfo
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- CN106720185A CN106720185A CN201710120667.9A CN201710120667A CN106720185A CN 106720185 A CN106720185 A CN 106720185A CN 201710120667 A CN201710120667 A CN 201710120667A CN 106720185 A CN106720185 A CN 106720185A
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- processing method
- acid discharge
- meat processing
- chilled meat
- meat
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- 235000013372 meat Nutrition 0.000 title claims abstract description 46
- 238000003672 processing method Methods 0.000 title claims abstract description 25
- 239000002253 acid Substances 0.000 claims abstract description 24
- 238000004806 packaging method and process Methods 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 17
- 230000011218 segmentation Effects 0.000 claims abstract description 17
- 238000003307 slaughter Methods 0.000 claims abstract description 16
- 238000012856 packing Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 230000005855 radiation Effects 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000007921 spray Substances 0.000 claims description 21
- 235000015277 pork Nutrition 0.000 claims description 18
- 239000007789 gas Substances 0.000 claims description 14
- 230000035939 shock Effects 0.000 claims description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 230000005611 electricity Effects 0.000 claims description 7
- 238000003973 irrigation Methods 0.000 claims description 6
- 230000002262 irrigation Effects 0.000 claims description 6
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 210000004907 gland Anatomy 0.000 claims description 5
- 238000000746 purification Methods 0.000 claims description 5
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 238000011010 flushing procedure Methods 0.000 claims 1
- 239000008246 gaseous mixture Substances 0.000 claims 1
- 239000002574 poison Substances 0.000 claims 1
- 231100000614 poison Toxicity 0.000 claims 1
- 210000001835 viscera Anatomy 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 238000004134 energy conservation Methods 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 229940062097 nitrogen 90 % Drugs 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B3/00—Slaughtering or stunning
- A22B3/06—Slaughtering or stunning by electric current
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/08—Cleaning, e.g. washing, meat or sausages
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The invention discloses a kind of chilled meat processing method of meat packing technical field, the chilled meat processing method comprises the following steps：S1：Selection, slaughter；S2：Treatment, finishing；S3：Bacteria reducing；S4：Cooling acid discharge：Using two sections rapidly cooling method carry out acid discharge；S5：Packaging：Carrying out after acid discharge is processed is picked a bone segmentation, and at 8~12 degrees Celsius, addition antistaling agent carries out controlled atmospheric packing to the temperature control of segmentation of picking a bone；S6：Sterilization processing：Radiation sterilizing is carried out to the kilorad of use 2500~5000 after packaging.A kind of chilled meat processing method that the invention is proposed, electric shock is employed before and after bloodletting is assassinated, and reduces the activated reactions for sending butcher pig, reduces the influence to meat.Cooling acid discharge is carried out, cooling is done step-by-step, while energy-conservation, influence of the quick refrigeration to meat is avoided again.Using two sections of acid discharge intermittent showers, make meat more preferably, and fresh keeping time is more long.
Description
Technical field
The present invention relates to meat packing technical field, specially a kind of chilled meat processing method.
Background technology
Chilled Meats refer to that the livestock and poultry ketoboidies after being butchered to strict implement quarantine system carries out rapidly cooling treatment, make ketoboidies temperature
Degree was reduced to 0~4 DEG C in 24 hours, and was remained in the range of 0~4 DEG C in follow-up processing, circulation and retail sales process
Fresh meat.Because Chilled Meats under cooling condition and experienced sufficient After-ripening all the time, with Fresh meat and chilled meat phase
Have that juice loss is few, soft texture is flexible than, Chilled Meats, flavour is delicious, the features such as being of high nutritive value, thus is extensively consumed
The welcome of person, due to being limited by preservation technique, at present, though in the market has Chilled Meats fresh meat to sell, deposits in process
Mouthfeel and a large amount of power consumption, the Chilled Meats shelf-life that meat can be destroyed are short, and drying loss is big, color and luster, the shortcomings of mouthfeel is not good enough, therefore, I
Propose a kind of chilled meat processing method.
The content of the invention
It is an object of the invention to provide a kind of chilled meat processing method, with the mesh for solving to be proposed in above-mentioned background technology
Before, though in the market has Chilled Meats fresh meat to sell, deposit the mouthfeel and a large amount of power consumptions, processing that can destroy meat in process
The meat products shelf-life for going out is short, and drying loss is big, color and luster, problem the shortcomings of taste is not good enough.
To achieve the above object, the present invention provides following technical scheme：A kind of chilled meat processing method, Chilled Meats processing
Method comprises the following steps：
S1：Selection, slaughter：Choose through the qualified live pig of veterinary inspector, fasting 0.3~0.7 day, freely drinks before slaughtering
Water, is rinsed well using shower water, and at 35~40 DEG C, electric shock stunning, assassinates bloodletting to shower water temperature control system for the first time, uses again
Electric shock, it is ensured that the tenderization of pork, is rinsed using high-pressure spraying method, obtains hog on hook；
S2：Treatment, finishing：Hog on hook resulting in step S1 is carried out into unhairing treatment, three glands, head, pin, interior are extractd
It is dirty, split half, dressing of carcass, then again using spray irrigation, last draining；
S3：Bacteria reducing：Hog on hook resulting in step S2 is sprayed using the aqueous sodium hypochlorite solution of 100~300ppm
3~7min of sterilization is drenched, is then cleaned with water purification, draining；
S4：Cooling acid discharge：Using two sections rapidly cooling method carry out acid discharge；
S5：Packaging：Carrying out after acid discharge is processed is picked a bone segmentation, and the temperature control of segmentation of picking a bone adds at 8~12 degrees Celsius
Controlled atmospheric packing is carried out with antistaling agent；
S6：Sterilization processing：Radiation sterilizing is carried out to the kilorad of use 2500~5000 after packaging.
Preferably, need to cut off the water supply 3 hours before slaughtering in the step S1.
Preferably, the shock voltage of the stunning that shocked by electricity for the first time in the step S1 be 40~42V, frequency be 900~
1000HZ, the shock voltage for using electric shock again be 200~500V, and frequency is 14.3HZ, pulse 10ms, and the time is 1.5-
2.5 minutes.
Preferably, the time in the step S2 to the spray irrigation of trunk is 25~35 seconds, spray hydraulic pressure is 10~
15KPa, the draining time is 6~8 minutes.
Preferably, in the step S4 two sections rapidly cooling acid discharge specific method be：First stage：It is -18 in temperature
Cooled down at~-20 DEG C, cool time 1h, air velocity is 2~4m/s；Second stage：It is 0~4 DEG C, air humidity 90 in temperature
~95%, air velocity is 0.2~1m/s, and pork central temperature was reduced to 0~4 DEG C in 10~14 hours, and period is with 0~4
DEG C clear water batch (-type) spray is carried out to pork.
Preferably, the specific method of controlled atmospheric packing is in the step S5：Pork after segmentation of picking a bone is placed in packaging bag
In, extract the air in packaging bag out, and mixed gas are inwardly charged into, each gas and its content of the mixed gas are respectively：
Nitrogen 85~95%, oxygen 1~8%, carbon dioxide 1~6%.
Compared with prior art, the beneficial effects of the invention are as follows：A kind of chilled meat processing method that the invention is proposed, in thorn
Kill and employ electric shock before and after bloodletting, reduce the activated reactions for sending butcher pig, influence of the reduction to meat.Cooling acid discharge is carried out,
Cooling is done step-by-step, while energy-conservation, influence of the quick refrigeration to meat is avoided again.Using two sections of acid discharge intermittent showers, make meat
More preferably, and fresh keeping time is more long for matter.
Brief description of the drawings
Fig. 1 is processing method flow chart of the present invention.
Specific embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.It is based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to the scope of protection of the invention.
Embodiment 1
Fig. 1 is referred to, a kind of chilled meat processing method, the chilled meat processing method comprises the following steps：
S1：Selection, slaughter：Choose through the qualified live pig of veterinary inspector, fasting 0.7 day, free water, adopt before slaughtering
Rinsed well with shower water, at 40 DEG C, shock by electricity shower water temperature control system stunning for the first time, and shock voltage is 42V, and frequency is
1000HZ, needs to cut off the water supply 3 hours before slaughtering, and assassinates bloodletting, and again using electric shock, shock voltage is 500V, frequency be 14.3HZ,
Pulse 10ms, the time is 2.5 minutes, it is ensured that the tenderization of pork, is rinsed using high-pressure spraying method, obtains hog on hook；
S2：Treatment, finishing：Hog on hook resulting in step S1 is carried out into unhairing treatment, three glands, head, pin, interior are extractd
It is dirty, half is split, then dressing of carcass uses and is sprayed again, and the time of spray irrigation is 35 seconds, and spray hydraulic pressure is 15KPa, finally
Draining, the draining time is 8 minutes；
S3：Bacteria reducing：Hog on hook resulting in step S2 is carried out into spray using the aqueous sodium hypochlorite solution of 300ppm to disappear
Malicious 7min, is then cleaned with water purification, draining；
S4：Cooling acid discharge：Using two sections rapidly cooling method carry out acid discharge, first stage：Cooled down at being -18 DEG C in temperature,
Cool time 1h, air velocity is 4m/s；Second stage：It it is 4 DEG C in temperature, air humidity 95%, air velocity is 1m/s, pig
Meat central temperature was reduced to 4 DEG C in 14 hours, and period carries out batch (-type) spray with 4 DEG C of clear water to pork；
S5：Packaging：Carrying out after acid discharge is processed is picked a bone segmentation, the temperature control of segmentation of picking a bone at 12 degrees Celsius, addition
Antistaling agent carries out controlled atmospheric packing, and the specific method of controlled atmospheric packing is：Pork after segmentation of picking a bone is placed in packaging bag, bag is extracted out
Air in pack, and mixed gas are inwardly charged into, each gas and its content of the mixed gas are respectively：Nitrogen 95%,
Oxygen 2%, carbon dioxide 3%；
S6：Sterilization processing：Radiation sterilizing is carried out to the kilorad of use 5000 after packaging.
Embodiment 2
Fig. 1 is referred to, a kind of chilled meat processing method, the chilled meat processing method comprises the following steps：
S1：Selection, slaughter：Choose through the qualified live pig of veterinary inspector, fasting 0.3 day, free water, adopt before slaughtering
Rinsed well with shower water, at 35 DEG C, shock by electricity shower water temperature control system stunning for the first time, and shock voltage is 40V, and frequency is 900HZ,
Need to cut off the water supply 3 hours before slaughtering, assassinate bloodletting, again using electric shock, shock voltage is 200V, and frequency is 14.3HZ, pulse
10ms, the time is 1.5 minutes, it is ensured that the tenderization of pork, is rinsed using high-pressure spraying method, obtains hog on hook；
S2：Treatment, finishing：Hog on hook resulting in step S1 is carried out into unhairing treatment, three glands, head, pin, interior are extractd
It is dirty, half is split, then dressing of carcass uses and is sprayed again, and the time of spray irrigation is 25 seconds, and spray hydraulic pressure is 10KPa, finally
Draining, the draining time is 6 minutes；
S3：Bacteria reducing：Hog on hook resulting in step S2 is carried out into spray using the aqueous sodium hypochlorite solution of 100ppm to disappear
Malicious 3min, is then cleaned with water purification, draining；
S4：Cooling acid discharge：Using two sections rapidly cooling method carry out acid discharge, first stage：Cooled down at being -20 DEG C in temperature,
Cool time 1h, air velocity is 2m/s；Second stage：It is 0 DEG C in temperature, air humidity 90%, air velocity is 0.2m/s,
Pork central temperature was reduced to 0 DEG C in 10 hours, and period carries out batch (-type) spray with 0 DEG C of clear water to pork；
S5：Packaging：Carrying out after acid discharge is processed is picked a bone segmentation, and the temperature control of segmentation of picking a bone at 8 degrees Celsius, protect by addition
Fresh dose carries out controlled atmospheric packing, and the specific method of controlled atmospheric packing is：Pork after segmentation of picking a bone is placed in packaging bag, packaging is extracted out
Air in bag, and mixed gas are inwardly charged into, each gas and its content of the mixed gas are respectively：Nitrogen 86%, oxygen
Gas 8%, carbon dioxide 6%；
S6：Sterilization processing：Radiation sterilizing is carried out to the kilorad of use 2500 after packaging.
Embodiment 3
Fig. 1 is referred to, a kind of chilled meat processing method, the chilled meat processing method comprises the following steps：
S1：Selection, slaughter：Choose through the qualified live pig of veterinary inspector, fasting 0.5 day, free water, adopt before slaughtering
Rinsed well with shower water, at 37 DEG C, shock by electricity shower water temperature control system stunning for the first time, and shock voltage is 41V, and frequency is 950HZ,
Need to cut off the water supply 3 hours before slaughtering, assassinate bloodletting, again using electric shock, shock voltage is 350V, and frequency is 14.3HZ, pulse
10ms, the time is 2 minutes, it is ensured that the tenderization of pork, is rinsed using high-pressure spraying method, obtains hog on hook；
S2：Treatment, finishing：Hog on hook resulting in step S1 is carried out into unhairing treatment, three glands, head, pin, interior are extractd
It is dirty, half is split, then dressing of carcass uses and is sprayed again, and the time of spray irrigation is 30 seconds, and spray hydraulic pressure is 13KPa, finally
Draining, the draining time is 7 minutes；
S3：Bacteria reducing：Hog on hook resulting in step S2 is carried out into spray using the aqueous sodium hypochlorite solution of 200ppm to disappear
Malicious 5min, is then cleaned with water purification, draining；
S4：Cooling acid discharge：Using two sections rapidly cooling method carry out acid discharge, first stage：Cooled down at being -19 DEG C in temperature,
Cool time 1h, air velocity is 3m/s；Second stage：It is 2 DEG C in temperature, air humidity 93%, air velocity is 0.6m/s,
Pork central temperature was reduced to 2 DEG C in 12 hours, and period carries out batch (-type) spray with 2 DEG C of clear water to pork；
S5：Packaging：Carrying out after acid discharge is processed is picked a bone segmentation, the temperature control of segmentation of picking a bone at 10 degrees Celsius, addition
Antistaling agent carries out controlled atmospheric packing, and the specific method of controlled atmospheric packing is：Pork after segmentation of picking a bone is placed in packaging bag, bag is extracted out
Air in pack, and mixed gas are inwardly charged into, each gas and its content of the mixed gas are respectively：Nitrogen 90%,
Oxygen 6%, carbon dioxide 4%；
S6：Sterilization processing：Radiation sterilizing is carried out to the kilorad of use 3750 after packaging.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding can carry out various changes, modification, replacement to these embodiments without departing from the principles and spirit of the present invention
And modification, the scope of the present invention be defined by the appended.
Claims (6)
1. a kind of chilled meat processing method, it is characterised in that：The chilled meat processing method comprises the following steps：
S1：Selection, slaughter：Choose through the qualified live pig of veterinary inspector, fasting 0.3~0.7 day before slaughtering, free water,
Rinsed well using shower water, at 35~40 DEG C, electric shock stunning, assassinates bloodletting, again using electricity to shower water temperature control system for the first time
Hit, it is ensured that the tenderization of pork, be rinsed using high-pressure spraying method, obtain hog on hook；
S2：Treatment, finishing：Hog on hook resulting in step S1 is carried out into unhairing treatment, three glands, head, pin, internal organ are extractd, split
Half, dressing of carcass, then again using spray irrigation, last draining；
S3：Bacteria reducing：Hog on hook resulting in step S2 is carried out into spray using the aqueous sodium hypochlorite solution of 100~300ppm to disappear
3~7min of poison, is then cleaned, draining with water purification；
S4：Cooling acid discharge：Using two sections rapidly cooling method carry out acid discharge；
S5：Packaging：Carrying out after acid discharge is processed is picked a bone segmentation, and the temperature control of segmentation of picking a bone at 8~12 degrees Celsius, protect by addition
Fresh dose carries out controlled atmospheric packing；
S6：Sterilization processing：Radiation sterilizing is carried out to the kilorad of use 2500~5000 after packaging.
2. a kind of chilled meat processing method according to claim 1, it is characterised in that：Needed before slaughtering in the step S1
Cut off the water supply 3 hours.
3. a kind of chilled meat processing method according to claim 1, it is characterised in that：Shocked by electricity for the first time in the step S1
The shock voltage of stunning is 40~42V, and frequency is 900~1000HZ, it is described use again the shock voltage for shocking by electricity for 200~
500V, frequency is 14.3HZ, pulse 10ms, and the time is 1.5-2.5 minutes.
4. a kind of chilled meat processing method according to claim 1, it is characterised in that：Spray in the step S2 to trunk
The time for drenching flushing is 25~35 seconds, and spray hydraulic pressure is 10~15KPa, and the draining time is 6~8 minutes.
5. a kind of chilled meat processing method according to claim 1, it is characterised in that：In the step S4 two sections it is rapidly cold
But the specific method of acid discharge is：First stage：Temperature be -18~-20 DEG C at cool down, cool time 1h, air velocity be 2~
4m/s；Second stage：It it is 0~4 DEG C in temperature, air humidity 90~95%, air velocity is 0.2~1m/s, pork center temperature
Degree was reduced to 0~4 DEG C in 10~14 hours, and period carries out batch (-type) spray with 0~4 DEG C of clear water to pork.
6. a kind of chilled meat processing method according to claim 1, it is characterised in that：Controlled atmospheric packing in the step S5
Specific method is：Pork after segmentation of picking a bone is placed in packaging bag, the air in packaging bag is extracted out, and be inwardly charged into gaseous mixture
Body, each gas and its content of the mixed gas are respectively：Nitrogen 85~95%, oxygen 1~8%, carbon dioxide 1~6%.
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107094856A (en) * | 2017-04-20 | 2017-08-29 | 合肥岭牧农产品有限公司 | A kind of method of utilization irradiated targets pork |
| CN107646964A (en) * | 2017-08-29 | 2018-02-02 | 北京古斯塔生态科技有限公司 | A kind of bacteria reducing solution and its Chilled Meats bacteria reducing processing method |
| CN107668151A (en) * | 2017-11-02 | 2018-02-09 | 成都春源食品有限公司 | One kind pig of feeling at ease butchers production technology |
| CN107927125A (en) * | 2017-11-16 | 2018-04-20 | 宁夏万升实业有限责任公司 | A kind of process for butchering fowl |
| CN108056151A (en) * | 2018-01-02 | 2018-05-22 | 海南罗牛山食品集团有限公司 | A kind of technology for improving chilled meat color and luster and juice loss |
| 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 |
| CN108522947A (en) * | 2018-01-03 | 2018-09-14 | 河南科技学院 | The processing method of crisp pork raw meat and the method for preparing crisp pork with raw meat |
| CN109965187A (en) * | 2017-12-28 | 2019-07-05 | 安徽省卓创信息科技服务有限公司 | A kind of sterile fine design platform of meat products |
| CN110178878A (en) * | 2019-05-14 | 2019-08-30 | 中国农业科学院农产品加工研究所 | Livestock body cooling means |
| CN110432314A (en) * | 2018-05-04 | 2019-11-12 | 海南罗牛山食品集团有限公司 | A technique for improving chilled meat water-retaining property |
| CN111227192A (en) * | 2020-02-21 | 2020-06-05 | 贵州医科大学 | High-pressure sterilization and preservation method for rabbit meat |
| CN111602763A (en) * | 2019-02-25 | 2020-09-01 | 辽宁昊福牛业有限责任公司 | Process for making fresh beef and mutton acid-removing food |
| CN111919870A (en) * | 2020-08-14 | 2020-11-13 | 衡东县吉平食品有限公司 | Two-stage rapid cooling method for live pigs after slaughtering |
| WO2021000822A1 (en) * | 2019-06-29 | 2021-01-07 | 浙江大学 | Fresh pork preservation method applicable to room temperature delivery |
| CN112655869A (en) * | 2020-12-16 | 2021-04-16 | 牧原肉食品有限公司 | Pig carcass acid-removing 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 |
| CN114431280A (en) * | 2021-12-29 | 2022-05-06 | 靖州玉华泉饮料有限公司 | Pickling and packaging process for fresh prepared meat |
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| CN110178878A (en) * | 2019-05-14 | 2019-08-30 | 中国农业科学院农产品加工研究所 | Livestock body cooling means |
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| CN112655869A (en) * | 2020-12-16 | 2021-04-16 | 牧原肉食品有限公司 | Pig carcass acid-removing process |
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