CN117281155A - Microbial control process scheme for low-temperature meat product production process - Google Patents

Microbial control process scheme for low-temperature meat product production process Download PDF

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Publication number
CN117281155A
CN117281155A CN202311216716.0A CN202311216716A CN117281155A CN 117281155 A CN117281155 A CN 117281155A CN 202311216716 A CN202311216716 A CN 202311216716A CN 117281155 A CN117281155 A CN 117281155A
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meat
temperature
humidity
production
controlled
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李根锋
马新军
张彦伟
闫伟
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Henan Shangpin Food Co ltd
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Henan Shangpin Food Co ltd
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Priority to CN202311216716.0A priority Critical patent/CN117281155A/en
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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
    • A23B4/02—Preserving by means of inorganic salts
    • 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
    • A23B4/03—Drying; Subsequent reconstitution
    • 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
    • A23B4/044—Smoking; Smoking devices
    • 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
    • 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
    • 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
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a microbial control process scheme in the production process of low-temperature meat products, which comprises the following steps: sterilizing production workshops, equipment and tools, killing and preventing the growth of microorganisms from a production line, and ensuring that food-grade disinfectants suitable for meat product production are selected when the production workshops, the equipment and the tools are sterilized, so that the growth of microorganisms is killed and prevented while the pollution of meat raw materials is avoided; the meat raw materials are screened after the quality evaluation, so that the freshness and pollution free of the meat raw materials in the production process are ensured, the meat products are subjected to spot check inspection after the meat products are processed, pathogenic microorganisms are discharged, and the steps and the control parameters in the process scheme comprehensively consider a plurality of links such as disinfection, meat raw material selection, processing environment control, fumigation or baking treatment, packaging and storage conditions and the like, so that the microorganism control and the product quality guarantee in the production process of the low-temperature meat products are realized.

Description

Microbial control process scheme for low-temperature meat product production process
Technical Field
The invention relates to the technical field of microorganism control, in particular to a process scheme for controlling microorganisms in the production process of low-temperature meat products.
Background
Microbial contamination is one of the main causes of the presence of microorganisms such as bacteria, fungi, parasites, etc. in food products. Certain microorganisms (e.g., salmonella, escherichia coli, etc.) can cause food-borne diseases, resulting in gastrointestinal symptoms and even life-threatening health for the consumer. By controlling the growth and pollution of microorganisms, the food safety of the low-temperature meat product can be ensured, and the occurrence risk of food-borne diseases is reduced.
In the traditional large-scale production process, dirt and impurities attached to the surface of the meat raw material cannot be effectively removed, and the quality and taste of the product can be possibly affected; blood and other organic substances may nourish the growth of microorganisms, increasing the risk of microbial contamination; microorganisms such as bacteria and parasites may be present on the surface of unwashed meat materials, further increasing microbial contamination and food safety risks of the product, microorganisms such as bacteria, fungi and mold may be propagated on the surface and inside of meat products, causing food safety problems, while few microorganisms are always taken without proper control during processing, baking, drying and packaging, possibly resulting in loss of desirable quality of the product such as poor mouthfeel, color loss of appearance, etc.; failure to reasonably control storage conditions, such as temperature and humidity, can lead to microbial growth and proliferation, shortening the shelf life of the product and increasing the risk of food waste.
In summary, a process scheme for controlling microorganisms in the production process of low-temperature meat products is needed to solve the above problems.
Disclosure of Invention
The invention aims to provide a microbial control process scheme for the production process of low-temperature meat products, so as to solve the problems in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions:
a process scheme for microbial control in the production of low temperature meat products, comprising:
a) Sterilizing production workshops, equipment and tools, killing and preventing the growth of microorganisms from a production line, and ensuring that food-grade disinfectants suitable for meat product production are selected when the production workshops, the equipment and the tools are sterilized, so that the growth of microorganisms is killed and prevented while the pollution of meat raw materials is avoided;
b) Screening the meat raw materials after the quality evaluation to ensure that the meat raw materials in the production process are fresh and pollution-free, and performing spot check inspection on the meat products after the meat products are processed to discharge pathogenic microorganisms;
c) Primarily cleaning meat raw materials with clean tap water, washing away impurities and blood, removing bones at a proper temperature, and maintaining proper humidity;
d) Salting the meat product in the production flow, uniformly coating a proper amount of salt on the surface of the meat product in the production flow so as to inhibit the growth of microorganisms, curing the meat product in the production flow, adding spice into the meat product in the production flow, and further improving the inhibition effect on pathogenic microorganisms while adding the flavor of the meat product;
e) Controlling the temperature of the meat processing environment in a temperature and humidity range which effectively inhibits microorganisms, and controlling the temperature of the meat storage environment in a temperature range which completely inhibits microorganisms;
f) Baking meat to obtain smoked and baked product by low Wen Xun, controlling proper temperature and humidity, and quickly cooling;
g) Preparing meat into dried products by a drying device, controlling proper temperature, humidity and moisture content, and immediately and quickly cooling after the products are dried;
h) Vacuum or air packing meat product in aseptic or low bacteria environment to prolong shelf life and inhibit microorganism growth, and controlling environmental temperature and humidity during packing;
i) Storing meat product in freezing condition below-18deg.C, controlling proper humidity interval, storing meat product in refrigerating condition of 0-4deg.C, controlling proper humidity interval, and transporting.
As a preferable technical scheme of the invention:
wherein in step c) deboning is performed at a temperature of 10-12 ℃ and humidity is maintained between 75-80%.
As a preferable technical scheme of the invention:
wherein the salting of the meat product in step d) is performed using a salt including, but not limited to, table salt or nitrite, which aids in the inhibition of microorganisms including clostridium;
wherein, when the meat product is cured in the step d), the temperature of the curing process is controlled between 2 ℃ and 4 ℃ and the humidity is 80 to 85 percent, and the curing time is adjusted according to the size of the meat piece and the curing method.
As a preferable technical scheme of the invention:
wherein the temperature of the meat processing environment in the step e) is controlled to be 10-15 ℃ and the humidity is controlled to be 70-75%;
wherein the temperature of the storage environment of the meat product in the step e) is controlled between-18 ℃ and-25 ℃ and the humidity is 80-85%.
As a preferable technical scheme of the invention:
wherein the meat in the step f) is roasted into a fumigated and roasted product by low Wen Xun, the temperature is controlled to be 60-70 ℃, the humidity is controlled to be 70-75%, the cooling time is 1-2 hours, and the cooling temperature is 0-4 ℃;
wherein the step g) is to prepare a dried product by a drying device, the temperature is controlled at 75-90 ℃ and the humidity is controlled at 60-70% until the meat product reaches the expected moisture content, the cooling time is 1-2 hours, and the cooling temperature is 0-10 ℃.
As a preferable technical scheme of the invention:
wherein, when the air packing is carried out in the step h), the air packing is carried out by adopting nitrogen, and the ambient temperature is controlled between 10 ℃ and 15 ℃ and the humidity is 70 to 75 percent in the packing process.
As a preferable technical scheme of the invention:
wherein the meat product in step i) is stored under refrigeration conditions below-18 ℃ and the humidity range is controlled to be 80-85%, and the meat product is stored under refrigeration conditions between 0-4 ℃ and the humidity range is controlled to be 80-85%.
Compared with the prior art, the invention has the beneficial effects that:
the application provides a preliminary cleaning of meat material by using clean tap water to remove impurities and blood. Meanwhile, the bone removing process is carried out at proper temperature and humidity, the freshness of the meat raw material and proper processing conditions are kept, the meat raw material is evaluated and screened, the production of the fresh pollution-free meat raw material is ensured, meanwhile, spot check inspection is carried out after the meat product processing is finished, the existence of pathogenic microorganisms can be eliminated, and the safety of the product is further ensured;
according to the method, the meat product is subjected to the treatment of inhibiting the growth of microorganisms and improving the flavor through the salting and the salting process, and the salt or nitrite is used for salting, so that the growth of microorganisms can be inhibited, wherein the nitrite has an inhibition effect on the microorganisms such as clostridium, the temperature, the humidity and the time of the salting process are controlled, the method can adapt to the sizes and the salting methods of different meat pieces, the uniformity and the effect of the treatment are ensured, the temperature and the humidity of the meat processing environment are controlled, so that the growth of the microorganisms is effectively inhibited, and meanwhile, the storage environment temperature of the meat product is controlled in a temperature range in which the microorganisms are completely inhibited, so that the shelf life of the product can be prolonged and the propagation of the microorganisms can be avoided;
the steps and the control parameters in the technical scheme comprehensively consider a plurality of links such as sterilization, meat raw material selection, processing environment control, fumigation or baking treatment, packaging and storage conditions and the like, so as to realize microorganism control and product quality guarantee in the production process of low-temperature meat products.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The invention provides a technical scheme that:
a process scheme for microbial control in the production of low temperature meat products, comprising:
a) Sterilizing production workshops, equipment and tools, killing and preventing the growth of microorganisms from a production line, and ensuring that food-grade disinfectants suitable for meat product production are selected when the production workshops, the equipment and the tools are sterilized, so that the growth of microorganisms is killed and prevented while the pollution of meat raw materials is avoided;
b) Screening the meat raw materials after the quality evaluation to ensure that the meat raw materials in the production process are fresh and pollution-free, and performing spot check inspection on the meat products after the meat products are processed to discharge pathogenic microorganisms;
c) Primarily cleaning meat raw materials with clean tap water, washing away impurities and blood, removing bones at a proper temperature, and maintaining proper humidity;
d) Salting the meat product in the production flow, uniformly coating a proper amount of salt on the surface of the meat product in the production flow so as to inhibit the growth of microorganisms, curing the meat product in the production flow, adding spice into the meat product in the production flow, and further improving the inhibition effect on pathogenic microorganisms while adding the flavor of the meat product;
e) Controlling the temperature of the meat processing environment in a temperature and humidity range which effectively inhibits microorganisms, and controlling the temperature of the meat storage environment in a temperature range which completely inhibits microorganisms;
f) Baking meat to obtain smoked and baked product by low Wen Xun, controlling proper temperature and humidity, and quickly cooling;
g) Preparing meat into dried products by a drying device, controlling proper temperature, humidity and moisture content, and immediately and quickly cooling after the products are dried;
h) Vacuum or air packing meat product in aseptic or low bacteria environment to prolong shelf life and inhibit microorganism growth, and controlling environmental temperature and humidity during packing;
i) Storing meat product in freezing condition below-18deg.C, controlling proper humidity interval, storing meat product in refrigerating condition of 0-4deg.C, controlling proper humidity interval, and transporting.
Wherein in step c) deboning is performed at a temperature of 10-12 ℃ and humidity is maintained between 75-80%.
Wherein the salting of the meat product in step d) is performed using a salt including, but not limited to, table salt or nitrite, which aids in the inhibition of microorganisms including clostridium;
wherein, when the meat product is cured in the step d), the temperature of the curing process is controlled between 2 ℃ and 4 ℃ and the humidity is 80 to 85 percent, and the curing time is adjusted according to the size of the meat piece and the curing method.
Wherein the temperature of the meat processing environment in the step e) is controlled to be 10-15 ℃ and the humidity is controlled to be 70-75%;
wherein the temperature of the storage environment of the meat product in the step e) is controlled between-18 ℃ and-25 ℃ and the humidity is 80-85%.
Wherein the meat in the step f) is roasted into a fumigated and roasted product by low Wen Xun, the temperature is controlled to be 60-70 ℃, the humidity is controlled to be 70-75%, the cooling time is 1-2 hours, and the cooling temperature is 0-4 ℃;
wherein the step g) is to prepare a dried product by a drying device, the temperature is controlled at 75-90 ℃ and the humidity is controlled at 60-70% until the meat product reaches the expected moisture content, the cooling time is 1-2 hours, and the cooling temperature is 0-10 ℃.
Wherein, when the air packing is carried out in the step h), the air packing is carried out by adopting nitrogen, and the ambient temperature is controlled between 10 ℃ and 15 ℃ and the humidity is 70 to 75 percent in the packing process.
Wherein the meat product in step i) is stored under refrigeration conditions below-18 ℃ and the humidity range is controlled to be 80-85%, and the meat product is stored under refrigeration conditions between 0-4 ℃ and the humidity range is controlled to be 80-85%.
Example 1
A process scheme for microbial control in the production of low temperature meat products, comprising:
sterilizing production workshops, equipment and tools, killing and preventing the growth of microorganisms from a production line, and ensuring that food-grade disinfectants suitable for meat product production are selected when the production workshops, the equipment and the tools are sterilized, so that the growth of microorganisms is killed and prevented while the pollution of meat raw materials is avoided;
screening the meat raw materials after the quality evaluation to ensure that the meat raw materials in the production process are fresh and pollution-free, and performing spot check inspection on the meat products after the meat products are processed to discharge pathogenic microorganisms;
the meat raw material is subjected to preliminary washing of meat by clean tap water, impurities and blood are washed away, bone removal is performed at a proper temperature, and proper humidity is maintained, and as a specific embodiment, bone removal is performed at a temperature of 10 ℃, and the humidity is maintained at 75%;
salting the meat product in the production process, uniformly coating a proper amount of salt on the surface of the meat product in the production process so as to inhibit the growth of microorganisms, curing the meat product in the production process, adding spice into the meat product in the production process, adding the flavor of the meat product, and further improving the inhibition effect on pathogenic microorganisms, wherein in the salting of the meat product, salt or nitrite is adopted, but not limited to salt or nitrite is adopted to carry out salting on the meat product, nitrite is beneficial to the inhibition of microorganisms such as clostridium, and the temperature of the salting process is controlled at 2 ℃ and the humidity is 80%, and the salting time is adjusted according to the size of meat blocks and the salting method;
the temperature of the meat processing environment is controlled to be in a temperature and humidity range which effectively inhibits microorganisms, the temperature of the meat product storage environment is controlled to be in a temperature range which completely inhibits microorganisms, and as a specific implementation scheme, the temperature of the meat processing environment is controlled to be 10 ℃, the humidity is 70%, the temperature of the meat product storage environment is controlled to be-18 ℃, and the humidity is 80%;
vacuum or air packing meat product in aseptic or low bacteria environment to prolong shelf life and inhibit microbial growth, and controlling environment temperature and humidity during packing, wherein the air packing process includes nitrogen gas for air packing at 10 deg.c and humidity of 70%;
the meat product is stored under refrigeration conditions below-18 ℃ and controlled for a suitable humidity interval, the meat product is stored under refrigeration conditions between 0 ℃ and 4 ℃ and controlled for a suitable humidity interval and transported, as a specific embodiment, the meat product is stored under refrigeration conditions below-18 ℃ and controlled for a humidity interval of 85%, and the meat product is stored under refrigeration conditions at 4 ℃ and controlled for a humidity interval of 85%.
Example 2
A process scheme for microbial control in the production of low temperature meat products, comprising:
sterilizing production workshops, equipment and tools, killing and preventing the growth of microorganisms from a production line, and ensuring that food-grade disinfectants suitable for meat product production are selected when the production workshops, the equipment and the tools are sterilized, so that the growth of microorganisms is killed and prevented while the pollution of meat raw materials is avoided;
screening the meat raw materials after the quality evaluation to ensure that the meat raw materials in the production process are fresh and pollution-free, and performing spot check inspection on the meat products after the meat products are processed to discharge pathogenic microorganisms;
the meat raw material is subjected to preliminary washing of meat by clean tap water, impurities and blood are washed away, bone removal is performed at a proper temperature, and proper humidity is maintained, and as a specific embodiment, bone removal is performed at a temperature of 10 ℃, and the humidity is maintained at 75%;
the temperature of the meat processing environment is controlled to be in a temperature and humidity range which effectively inhibits microorganisms, the temperature of the meat product storage environment is controlled to be in a temperature range which completely inhibits microorganisms, and as a specific implementation scheme, the temperature of the meat processing environment is controlled to be 10 ℃, the humidity is 70%, the temperature of the meat product storage environment is controlled to be-18 ℃, and the humidity is 80%;
baking meat into a baked product by low Wen Xun, controlling proper temperature and humidity and time interval, immediately cooling quickly after the product is baked, and as a specific implementation scheme, baking meat into a baked product by low Wen Xun, controlling the temperature to be 60-70 ℃, the humidity to be 70-75%, and the cooling time to be 1-2 hours, wherein the cooling temperature is 0-4 ℃;
vacuum or air packing meat product in aseptic or low bacteria environment to prolong shelf life and inhibit microbial growth, and controlling environment temperature and humidity during packing, wherein the air packing process includes nitrogen gas for air packing at 10deg.C and humidity of 70%;
the meat product is stored under refrigeration conditions below-18 ℃ and controlled for a suitable humidity interval, the meat product is stored under refrigeration conditions at 0 ℃ and controlled for a suitable humidity interval and transported, as a specific embodiment, the meat product is stored under refrigeration conditions below-18 ℃ and controlled for a humidity interval of 80%, and the meat product is stored under refrigeration conditions at 0 ℃ and controlled for a humidity interval of 80%.
Example 3
A process scheme for microbial control in the production of low temperature meat products, comprising:
sterilizing production workshops, equipment and tools, killing and preventing the growth of microorganisms from a production line, and ensuring that food-grade disinfectants suitable for meat product production are selected when the production workshops, the equipment and the tools are sterilized, so that the growth of microorganisms is killed and prevented while the pollution of meat raw materials is avoided;
screening the meat raw materials after the quality evaluation to ensure that the meat raw materials in the production process are fresh and pollution-free, and performing spot check inspection on the meat products after the meat products are processed to discharge pathogenic microorganisms;
the meat raw material is subjected to preliminary washing of meat by clean tap water, impurities and blood are washed away, bone removal is performed at a proper temperature, and proper humidity is maintained, and as a specific embodiment, bone removal is performed at a temperature of 12 ℃, and the humidity is maintained at 80%;
the temperature of the meat processing environment is controlled to be in a temperature and humidity range which effectively inhibits microorganisms, the temperature of the meat product storage environment is controlled to be in a temperature range which completely inhibits microorganisms, and as a specific implementation scheme, the temperature of the meat processing environment is controlled to be 15 ℃, the humidity is 75%, the temperature of the meat product storage environment is controlled to be-18 ℃, and the humidity is 85%;
preparing meat into a dried product by a drying device, controlling proper temperature, humidity and moisture content, immediately and rapidly cooling after the product is dried, and as a specific implementation scheme, preparing the dried product by the drying device, controlling the temperature at 90 ℃ and the humidity at 70% until the meat product reaches the expected moisture content, wherein the cooling time is 2 hours, and the cooling temperature is 10 ℃;
vacuum or air packing meat product in aseptic or low bacteria environment to prolong shelf life and inhibit microbial growth, and controlling environment temperature and humidity during packing, wherein the air packing process includes nitrogen gas for air packing at 15 deg.c and humidity of 75%;
the meat product is stored under refrigeration conditions below-18 ℃ and controlled for a suitable humidity interval, the meat product is stored under refrigeration conditions at 4 ℃ and controlled for a suitable humidity interval and transported, as a specific embodiment, the meat product is stored under refrigeration conditions below-18 ℃ and controlled for a humidity interval of 85%, and the meat product is stored under refrigeration conditions at 4 ℃ and controlled for a humidity interval of 85%.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (7)

1. A process scheme for microbial control in the production of low temperature meat products, comprising:
a) Sterilizing production workshops, equipment and tools, killing and preventing the growth of microorganisms from a production line, and ensuring that food-grade disinfectants suitable for meat product production are selected when the production workshops, the equipment and the tools are sterilized, so that the growth of microorganisms is killed and prevented while the pollution of meat raw materials is avoided;
b) Screening the meat raw materials after the quality evaluation to ensure that the meat raw materials in the production process are fresh and pollution-free, and performing spot check inspection on the meat products after the meat products are processed to discharge pathogenic microorganisms;
c) Primarily cleaning meat raw materials with clean tap water, washing away impurities and blood, removing bones at a proper temperature, and maintaining proper humidity;
d) Salting the meat product in the production flow, uniformly coating a proper amount of salt on the surface of the meat product in the production flow so as to inhibit the growth of microorganisms, curing the meat product in the production flow, adding spice into the meat product in the production flow, and further improving the inhibition effect on pathogenic microorganisms while adding the flavor of the meat product;
e) Controlling the temperature of the meat processing environment in a temperature and humidity range which effectively inhibits microorganisms, and controlling the temperature of the meat storage environment in a temperature range which completely inhibits microorganisms;
f) Baking meat to obtain smoked and baked product by low Wen Xun, controlling proper temperature and humidity, and quickly cooling;
g) Preparing meat into dried products by a drying device, controlling proper temperature, humidity and moisture content, and immediately and quickly cooling after the products are dried;
h) Vacuum or air packing meat product in aseptic or low bacteria environment to prolong shelf life and inhibit microorganism growth, and controlling environmental temperature and humidity during packing;
i) Storing meat product in freezing condition below-18deg.C, controlling proper humidity interval, storing meat product in refrigerating condition of 0-4deg.C, controlling proper humidity interval, and transporting.
2. The process scheme for microbial control in the production of low temperature meat products according to claim 1, characterized in that:
wherein in step c) deboning is performed at a temperature of 10-12 ℃ and humidity is maintained between 75-80%.
3. The process scheme for microbial control in the production of low temperature meat products according to claim 2, characterized in that:
wherein the salting of the meat product in step d) is performed using a salt including, but not limited to, table salt or nitrite, which aids in the inhibition of microorganisms including clostridium;
wherein, when the meat product is cured in the step d), the temperature of the curing process is controlled to be 2-4 ℃ and the humidity is 80-85%, and the curing time is adjusted according to the size of the meat piece and the curing method.
4. A process for microbiological control of a cryogenic meat product production process according to claim 3, characterized in that:
wherein the temperature of the meat processing environment in the step e) is controlled to be 10-15 ℃ and the humidity is controlled to be 70-75%;
wherein the temperature of the storage environment of the meat product in the step e) is controlled between-18 ℃ and-25 ℃ and the humidity is 80-85%.
5. The process scheme for microbial control in the production of low temperature meat products according to claim 4, characterized in that:
wherein the meat in the step f) is roasted into a fumigated and roasted product by low Wen Xun, the temperature is controlled to be 60-70 ℃, the humidity is controlled to be 70-75%, the cooling time is 1-2 hours, and the cooling temperature is 0-4 ℃;
wherein the step g) is to prepare a dried product by a drying device, the temperature is controlled at 75-90 ℃ and the humidity is controlled at 60-70% until the meat product reaches the expected moisture content, the cooling time is 1-2 hours, and the cooling temperature is 0-10 ℃.
6. The process scheme for microbial control in the production of low temperature meat products according to claim 5, characterized in that:
wherein, when the air packing is carried out in the step h), the air packing is carried out by adopting nitrogen, and the ambient temperature is controlled between 10 ℃ and 15 ℃ and the humidity is 70 to 75 percent in the packing process.
7. The process scheme for microbial control in the production of low temperature meat products according to claim 6, characterized in that:
wherein the meat product in step i) is stored under refrigeration conditions below-18 ℃ and the humidity range is controlled to be 80-85%, and the meat product is stored under refrigeration conditions between 0-4 ℃ and the humidity range is controlled to be 80-85%.
CN202311216716.0A 2023-09-20 2023-09-20 Microbial control process scheme for low-temperature meat product production process Pending CN117281155A (en)

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