CN109533502A - A kind of production technology of inner wrapping meat - Google Patents
A kind of production technology of inner wrapping meat Download PDFInfo
- Publication number
- CN109533502A CN109533502A CN201710864288.0A CN201710864288A CN109533502A CN 109533502 A CN109533502 A CN 109533502A CN 201710864288 A CN201710864288 A CN 201710864288A CN 109533502 A CN109533502 A CN 109533502A
- Authority
- CN
- China
- Prior art keywords
- meat
- inner wrapping
- production technology
- days
- transport
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B53/00—Shrinking wrappers, containers, or container covers during or after packaging
- B65B53/02—Shrinking wrappers, containers, or container covers during or after packaging by heat
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/04—Blood-collecting apparatus; Blood-stirring devices
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/08—Scalding; Scraping; Dehairing; Singeing
-
- 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
- A22C17/0006—Cutting or shaping meat
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
- B65B25/067—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat combined with its conservation
Abstract
The invention discloses a kind of production technologies of inner wrapping meat, comprising the following steps: detection, slaughtering process, transmission, packaging, transport and storage before killing.For the present invention by special technology of the package, package temperature is determined as 76.5 DEG C, and heat shrinkage film, evacuation are discharged into ventilated box side by side afterwards；Compared with prior art, the present invention has the advantage that 1. solve the problems, such as that bacterium colony is exceeded；2. increasing the shelf-life；3. abroad carrying out basis for domestic fresh outlet；4. solving the secondary pollution of transport intermediate links；5. solving intermediate unsafe event on from factory to dining table；6. it is difficult to solve the problems, such as now to trace, while improving the gap of Chinese food and imported food, or even surmount imported food；7, we show that inhibition method and method can make meat (life) to keep never degenerating for fresh 180 days by the analysis of bacterium colony, most grow to 200 days by experiment.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of production technology of inner wrapping meat.
Background technique
With the increasing living standards of the people, people also increasingly show multifarious spy to the needs of meat products
Point, people no longer meet simple normal quality meat products, constantly develop various high quality meat products.Existing skill
Various vacuum-packed meat products are multifarious in art, such as sausage, can etc..But this based food generally existing one is asked
Topic is exactly processing technology or is frying or is to shelve a large amount of additive, comparatively not counting healthy food, and is deposited
In security risk.
Now all of meat (life) is on the market based on informal voucher, segmentation, and shelf-life informal voucher 3-5 days, segmentation meat is from out
Factory calculate 72 hours, even if toward the airproof packaging inflated with nitrogen longest shelf-life be 15 days within.
Therefore, how to provide a kind of has the characteristics that storage time length, good airproof performance, clean hygiene, inner wrapping in good taste
The problem of production technology of meat is those skilled in the art's urgent need to resolve.
Summary of the invention
In view of this, the present invention provides one kind to have the characteristics that storage time length, good airproof performance, clean hygiene, in good taste
Inner wrapping meat production technology.
To achieve the above object, the invention provides the following technical scheme:
A kind of production technology of inner wrapping meat, which is characterized in that concrete technology flow process includes: detection before (1) is killed: must be examined
It surveys pH value and medicine is residual, determine acidity/alkalinity (blood) C (H+) 8.0 or more, meat is 7.0 or more, and double surveys must be indispensable；(2)
Slaughtering process: temperature is 16 DEG C at bloodletting, and cooling needs 10 DEG C (can not rapid coolings through experiment) at bath, and 0-4 DEG C of segmentation portion is not
4 DEG C must be surpassed；(3) transmit: skin must not be touched, and cutter utensil must one time one disinfection, one section of scattered product conveyer belt plus sterilizer；(4)
Packaging: package temperature is determined as 76.5 DEG C, and heat shrinkage film, evacuation are discharged into ventilated box side by side afterwards；(5) transport: packaged meat needs
It is transported between -1 DEG C -1 DEG C to library；(6) store: floor array is placed higher than 25cm in library, is not higher than five layers (case height), case is most
A high position is set low in Air cooler 45cm hereinafter, final temperature control is at -1.5 DEG C -- and 1.0 DEG C.
Preferably, in a kind of above-mentioned production technology of inner wrapping meat, it is most that the tender ripe degree of the inner wrapping meat, which be 80 days,
It is good.
It can be seen via above technical scheme that compared with prior art, the present invention has the advantage that 1. solve bacterium colony
Exceeded problem；2. increasing the shelf-life；3. abroad carrying out basis for domestic fresh outlet；4. solving transport intermediate links
Secondary pollution；5. solving intermediate unsafe event on from factory to dining table；6. it is difficult to solve the problems, such as now to trace, mention simultaneously
The high gap of Chinese food and imported food, or even surmount imported food；7, we show that inhibition is done by the analysis of bacterium colony
Method and method can make meat (life) to keep never degenerating for fresh 180 days, most grow to 200 by experiment.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Has the characteristics that storage time length, good airproof performance, clean hygiene, in good taste small the embodiment of the invention discloses a kind of
Pack the production technology of meat.
A kind of production technology of inner wrapping meat disclosed by the invention is please referred to, concrete technology flow process includes:
(1) detection before killing: must detect pH value and medicine is residual, determine that acidity/alkalinity (blood) C (H+) 8.0 or more, meat are
7.0 or more, double surveys must be indispensable；(2) slaughtering process: temperature is 16 DEG C at bloodletting, and 10 DEG C of cooling need are (through testing at bath
Can not rapid cooling), 0-4 DEG C of segmentation portion must not surpass 4 DEG C；(3) transmit: skin must not be touched, one time one disinfection of palpus of cutter utensil,
Dissipate one section of product conveyer belt plus sterilizer；(4) pack: package temperature is determined as 76.5 DEG C, and heat shrinkage film, evacuation are discharged into logical side by side afterwards
Bellows；(5) transport: packaged meat need to be transported between -1 DEG C -1 DEG C to library；(6) store: floor array is higher than 25cm in library
Place, be not higher than five layers (case height), case extreme higher position is lower than Air cooler 45cm hereinafter, final temperature control is at -1.5 DEG C --
1.0℃。
The invention discloses a kind of production technologies of inner wrapping meat, comprising the following steps: detection, slaughtering process, biography before killing
It send, pack, transport and stores.The present invention is by special technology of the package, and package temperature is determined as 76.5 DEG C, heat shrinkage film, evacuation,
It is discharged into ventilated box side by side afterwards；Compared with prior art, the present invention has the advantage that 1. solve the problems, such as that bacterium colony is exceeded；2.
Increase the shelf-life；3. abroad carrying out basis for domestic fresh outlet；4. solving the secondary pollution of transport intermediate links；5.
Solves intermediate unsafe event on from factory to dining table；6. it is difficult to solve the problems, such as now to trace, while improving Chinese food
With the gap of imported food, or even surmount imported food；7, we show that inhibition method and method can make by the analysis of bacterium colony
Meat (life) keeps never degenerating for fresh 180 days, most grows to 200 days by experiment.
In order to further optimize the above technical scheme, the tender ripe degree of inner wrapping meat was best for 80 days.
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so being described relatively simple, related place is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (2)
1. a kind of production technology of inner wrapping meat, which is characterized in that concrete technology flow process includes: detection before (1) is killed: must be detected
PH value and medicine are residual, determine acidity/alkalinity (blood) C (H+) 8.0 or more, and meat is 7.0 or more, and double surveys must be indispensable；(2) it slaughters
Government official's process: temperature is 16 DEG C at bloodletting, and cooling needs 10 DEG C (can not rapid coolings through experiment) at bath, and 0-4 DEG C of segmentation portion must not
Surpass 4 DEG C；(3) transmit: skin must not be touched, and cutter utensil must one time one disinfection, one section of scattered product conveyer belt plus sterilizer；(4) it wraps
Dress: package temperature is determined as 76.5 DEG C, and heat shrinkage film, evacuation are discharged into ventilated box side by side afterwards；(5) transport: packaged meat needs
It is transported between -1 DEG C -1 DEG C to library；(6) store: floor array is placed higher than 25cm in library, is not higher than five layers (case height), case is most
A high position is set low in Air cooler 45cm hereinafter, final temperature control is at -1.5 DEG C -- and 1.0 DEG C.
2. a kind of production technology of inner wrapping meat according to claim 1, which is characterized in that the inner wrapping meat it is tender ripe
Degree was best for 80 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710864288.0A CN109533502A (en) | 2017-09-22 | 2017-09-22 | A kind of production technology of inner wrapping meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710864288.0A CN109533502A (en) | 2017-09-22 | 2017-09-22 | A kind of production technology of inner wrapping meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109533502A true CN109533502A (en) | 2019-03-29 |
Family
ID=65828495
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710864288.0A Pending CN109533502A (en) | 2017-09-22 | 2017-09-22 | A kind of production technology of inner wrapping meat |
Country Status (1)
| Country | Link |
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| CN (1) | CN109533502A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0016528A1 (en) * | 1979-02-16 | 1980-10-01 | John Brian Hennessy | Indicator to indicate the depth of the fat layer on an animal carcass |
| CN101584308A (en) * | 2009-06-18 | 2009-11-25 | 内蒙古东方万旗肉牛产业有限公司 | Production method for promoting quality of cooled fresh-keeping beef |
| CN102763709A (en) * | 2012-08-08 | 2012-11-07 | 宁德市南阳实业有限公司 | Process for producing chilled meat |
| 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 |
| CN104970078A (en) * | 2014-04-03 | 2015-10-14 | 徐加英 | Special process and method for prolonging shelf life of chilled fresh mutton |
-
2017
- 2017-09-22 CN CN201710864288.0A patent/CN109533502A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0016528A1 (en) * | 1979-02-16 | 1980-10-01 | John Brian Hennessy | Indicator to indicate the depth of the fat layer on an animal carcass |
| CN101584308A (en) * | 2009-06-18 | 2009-11-25 | 内蒙古东方万旗肉牛产业有限公司 | Production method for promoting quality of cooled fresh-keeping beef |
| CN102763709A (en) * | 2012-08-08 | 2012-11-07 | 宁德市南阳实业有限公司 | Process for producing chilled meat |
| CN104970078A (en) * | 2014-04-03 | 2015-10-14 | 徐加英 | Special process and method for prolonging shelf life of chilled fresh mutton |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 张文: "《这样就能办好家庭肉羊养殖场》", 31 May 2015 * |
| 邵建明: "《出口禽肉加工卫生指南》", 31 October 1997 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190329 |
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