CN117481182A

CN117481182A - Ultrahigh pressure low temperature sterilization method and application of meat product

Info

Publication number: CN117481182A
Application number: CN202311480354.6A
Authority: CN
Inventors: 李根锋; 马新军; 张彦伟; 闫伟
Original assignee: Henan Shangpin Food Co ltd
Current assignee: Henan Shangpin Food Co ltd
Priority date: 2023-11-08
Filing date: 2023-11-08
Publication date: 2024-02-02

Abstract

The invention discloses a method for sterilizing meat products at ultrahigh pressure and low temperature and application thereof, belonging to the technical field of meat product processing, and comprising the following steps of refrigeration and thawing treatment: placing raw meat below 0 ℃ in a refrigerating chamber at 0-10 ℃ for thawing for 8-20 h; preparing and treating raw materials: the raw materials and the ingredients are put into boiling water to be heated for 2 to 4 hours, and the cooked food is prepared; directly adding ingredients into fresh raw materials for curing; and (3) raw material distribution treatment: dividing the prepared meat product into a plurality of parts according to the requirement; and (3) independent split charging treatment: the distributed refrigerated meat products are flatly laid in a packaging container, and vacuum sealing is carried out on the refrigerated meat products by a vacuum packaging machine. According to the scheme, the intermittent repeated pressurization treatment is adopted, so that the sterilization effect can be effectively improved, the reaction capacity of the cell wall, the cell membrane, the metabolic enzyme and the nucleic acid of the microorganism to the environmental conditions can be reduced through rapid pressure increasing and pressure reducing, and the accumulation is caused to the losses of the cell wall, the cell membrane, the metabolic enzyme and the nucleic acid, so that the adaptability of the microorganism is reduced, and the better sterilization effect is achieved.

Description

Ultrahigh pressure low temperature sterilization method and application of meat product

Technical Field

The invention relates to the technical field of meat product processing, in particular to an ultrahigh pressure low temperature sterilization method and application of meat products.

Background

The prepared meat product is an uncured convenient prepared product prepared by taking edible livestock, poultry, aquatic products and byproducts thereof as main raw materials and adding certain ingredients and seasonings, and needs further curing before eating; or one or a plurality of processes of cooking, stir-frying, steaming, frying, smoking and the like are combined, and then the meat product which has certain characteristics and certain flavor and can be directly eaten or eaten after being heated is obtained through sterilization treatment;

according to the difference of the heat sterilization temperature in the processing, meat products can be divided into two main types, namely high-temperature meat products and low-temperature meat products, wherein the high-temperature meat products are processed at high temperature and high pressure, the heat sterilization temperature is above 120 ℃, and the meat products can be stored for 3 to 6 months or longer at normal temperature, but because the sterilization temperature is high, part of protein is inevitably excessively denatured, the elasticity of meat fibers is poor, the meat quality is weak, the taste is poor, the nutrition loss of protein, vitamins and the like is large, the aspects of flavor and taste are changed, and the original characteristics of fresh meat are lost; the low-temperature meat products are steamed and roasted under normal pressure, the center temperature of the products is 70-80 ℃ during processing, and the transportation, storage and sales of the finished products are also required to be carried out at 0-4 ℃ in principle, in the processing process, the proteins are moderately denatured, the meat quality is firm, the meat is rich in elasticity, the meat is chewy, the slices are good, fresh and tender and succulent, the original nutritional value and the inherent flavor are maintained to the maximum extent, but the production environment is open, the sterilization temperature is low, part of heat-resistant microorganisms still remain, the shelf life of the products is short, the transportation and the storage are inconvenient, and the development of the low-temperature meat products is greatly limited.

In the prior art, the preservation method for meat products, such as chemical preservation effect, is good, but some chemical preservatives have teratogenicity and carcinogenicity, and can cause harm to human bodies after long-term use; physical preservation, such as modified atmosphere preservation, can effectively keep the freshness of meat products and has higher safety, but modified atmosphere packaging is easy to cross-pollute, and in the process of storage and transportation, the water lost by the meat products is retained in the packaging bags, so that the sensory value is reduced.

Therefore, an ultrahigh pressure low temperature sterilization method and application of the meat product are provided.

Disclosure of Invention

Aiming at the problems existing in the prior art, the invention aims to provide an ultrahigh pressure low temperature sterilization method for meat products and application thereof, which can effectively improve the sterilization effect by adopting intermittent repeated pressurization treatment, reduce the reaction capacity of cell walls, cell membranes, metabolic enzymes and nucleic acids of microorganisms to environmental conditions by rapid pressurization and depressurization, and accumulate the losses of the cell walls, the cell membranes, the metabolic enzymes and the nucleic acids, thereby reducing the adaptability of the microorganisms and achieving better sterilization effect.

In order to solve the problems, the invention adopts the following technical scheme.

An ultrahigh pressure low temperature sterilization method and application of meat products, comprising the following steps:

and (3) refrigerating and thawing treatment: placing raw meat below 0 ℃ in a refrigerating chamber at 0-10 ℃ for thawing for 8-20 h;

preparing and treating raw materials: the raw materials and the ingredients are put into boiling water to be heated for 2 to 4 hours, and the cooked food is prepared; directly adding ingredients into fresh raw materials for curing;

and (3) raw material distribution treatment: dividing the prepared meat product into a plurality of parts according to the requirement;

and (3) independent split charging treatment: flatly laying the distributed refrigerated meat products into a packaging container, and vacuum sealing the packaging container by a vacuum sealing machine, wherein the vacuum degree of the vacuum sealing machine is 55-70 KPa;

and (3) ultrahigh pressure sterilization treatment: placing the packaged vacuum-sealed meat product into ultrahigh pressure sterilization equipment for sterilization, wherein the ultrahigh pressure sterilization pressure is 100-400 MPa, the sterilization time is 5-10 min, the pressure is 250-550 MPa, and the sterilization time is 5-10 min as one cycle, and performing tertiary cycle treatment;

the ultrahigh pressure treatment causes the cell volume and length of microorganisms, intracellular vacuoles, cell walls, cell membranes and the like to change in shape to a certain extent, and the ultrahigh pressure treatment is applied to sterilization and processing of low-temperature meat products, so that the difficulty in the production of the low-temperature meat products at present can be solved, on one hand, the application of the ultrahigh pressure technology to the meat products is promoted, on the other hand, the market competitiveness of the low-temperature meat products is improved, and on the aspect of the storage and preservation of the low-temperature meat products, the ultrahigh pressure sterilization technology is combined with other storage and preservation technologies, the advantages of various technologies are brought into play, and the advantages are raised and the disadvantages are avoided;

and (3) packaging and air-drying meat products: air-drying the meat product subjected to ultrahigh pressure sterilization for 15-30 min;

and (3) low-temperature treatment: storing at a low temperature of 3-6 ℃.

As a further optimization scheme of the invention, the packaging container is made of Polyethylene (PE), polypropylene (PP), nylon (NY), polyester (PET) and other materials.

As a further optimization scheme of the invention, when the meat product is beef with sauce, the ultrahigh pressure sterilization treatment value is 400MPa, the time is 5min, the normal temperature is regulated to 550MPa, the time is 5min, the normal temperature is one cycle, three cycles are performed, and the beef is stored at the low temperature of 5 ℃.

As a further optimization scheme of the invention, when the meat product is smoked ham, the ultrahigh pressure sterilization treatment is carried out for 6min at the pressure of 250MPa, the normal temperature is regulated for 350MPa, the time is 5min, the normal temperature is one cycle, three cycles are carried out, and then the meat product is stored at the low temperature of 4 ℃.

As a further optimization scheme of the invention, when the meat product is fresh duck meat, the refrigerating time is that the ultrahigh pressure sterilization treatment value is 100MPa, the time is 6min, the temperature is 20 ℃, the pressure is regulated to 250MPa, the time is 6min, the temperature is 20 ℃ and is one cycle, three cycles are performed, and finally, the meat product is stored at the low temperature of 4 ℃.

As a further optimization scheme of the invention, when the meat product is a roasted suckling pig, the ultrahigh pressure sterilization treatment value is 250MPa, the time is 10min, the temperature is 20 ℃, the pressure is regulated to 400MPa again, the time is 10min, the temperature is 20 ℃ and is one cycle, three cycles are performed, and finally, the storage is performed at the low temperature of 4 ℃.

As a further refinement of the invention, the meat product, prior to its preparation, further comprises: the meat product and ingredients are mixed according to the mass ratio of 100: 8-12, and mixing.

As a further optimization scheme of the invention, after the meat product is mixed with ingredients, the meat product is rolled and cured for 15 to 25 minutes at the temperature of 13 to 24 ℃ to obtain cured meat.

Compared with the prior art, the invention has the beneficial effects that:

(1) According to the scheme, the meat product is sterilized by adopting an ultrahigh pressure sterilization mode, and the microbial ribosome conformation is changed by reducing the mobility of microbial cell membranes and increasing the permeability of the cell membranes, so that the sterilization effect is achieved, and the fresh-keeping period and the shelf life of the meat product are improved;

(2) The scheme adopts intermittent repeated pressurization treatment, can effectively improve the sterilization effect, can reduce the reaction capacity of cell walls, cell membranes, metabolic enzymes and nucleic acids of microorganisms to environmental conditions through rapid pressure increase and pressure reduction, and can accumulate the losses of the cell walls, the cell membranes, the metabolic enzymes and the nucleic acids, thereby reducing the adaptability of the microorganisms, achieving better sterilization effect and further improving the fresh-keeping period and the shelf life of meat products;

(3) According to the scheme, the meat product subjected to ultrahigh pressure sterilization treatment is stored in combination with low temperature, so that the storage period of the meat product can be further prolonged, and the color, the fragrance, the taste and the nutritional ingredients of the meat product can be better kept while the sterilization is achieved and the storage period of the meat product is prolonged.

Drawings

FIG. 1 is a flow chart of the ultra-high pressure sterilization treatment of the sauced beef of the invention;

FIG. 2 is a flowchart showing the process of the ultra-high pressure sterilization treatment of smoked ham according to the present invention;

fig. 3 is a process flow of the ultra-high pressure sterilization treatment of the fresh duck meat of the present invention;

fig. 4 is a flow chart of the ultrahigh pressure sterilization treatment of the roasted suckling pig of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention; it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments, and that all other embodiments obtained by persons of ordinary skill in the art without making creative efforts based on the embodiments in the present invention are within the protection scope of the present invention.

Example 1:

referring to the figure, the processing technology flow of the sauced beef product subjected to ultra-high pressure low-temperature sterilization is as follows:

(1) Marinating beef according to a conventional method, wherein the specific operation steps comprise:

main materials: niu Jianzi

And (3) batching: lemon, cinnamon, osmanthus, star anise, garlic and shallot

Seasoning: beer, soybean sauce, dark soy sauce, five-spice powder, peanut oil and salt

The method comprises the following steps:

a. niu Jianzi cleaning, soaking in clear water for 10 minutes to remove blood;

b. pouring out water, adding a little salt, five spice powder and two lemon slices into beef tendon, and grabbing and pickling for 15 minutes;

c. adding water into the pot, adding ginger slices, and scalding the pickled beef;

d. cooling with cold water, adding a little oil into the pan, adding rhizoma Zingiberis recens and Bulbus Allii, and parching to give fragrance;

e. adding two spoons of soybean paste, stir-frying, adding shallot knots, cinnamon, star anise and sweet osmanthus, stir-frying to obtain fragrance, adding two cans of beer, adding dark soy sauce and light soy sauce, adding blanched tendon meat, adding a piece of lemon and a piece of salt, boiling, and boiling with small fire for 45-60 minutes;

f. taking out beef after complete cooling, coating sesame oil on the surface, wrapping with a preservative film, refrigerating, slicing when eating, and then dividing into needed sizes and parts according to the needs;

(2) Loading the segmented sauced beef into a packaging container, and carrying out vacuum sealing treatment on the sauced beef by a vacuum sealing machine;

(3) Placing the packaged vacuum-sealed sauced beef into ultrahigh pressure sterilization equipment for sterilization, wherein the specific sterilization value is 400MPa, the time is 5min, the normal temperature is regulated to 550MPa, the time is 5min, the normal temperature is one cycle, and three cycles are performed;

(4) Placing the sauced beef subjected to the ultrahigh pressure sterilization treatment in an air dryer for quick air drying for 30min;

(5) And (5) storing the air-dried sauced beef at a low temperature of 5 ℃.

The sauced beef subjected to the ultrahigh pressure treatment can avoid the condition of fading, can effectively reduce the initial bacterial count of the sauced beef, inhibit the rapid propagation of microorganisms, reduce the spoilage during the storage period, and prolong the shelf life by more than 20 days.

Example 2:

referring to fig. 2, the processing technology flow of the smoked ham meat product subjected to ultra-high pressure low temperature sterilization treatment is as follows:

(1) The method for smoking the processed ham comprises the following specific operation steps:

a. selecting pork leg meat, wherein the color is bright, fat meat, tendons, tender bones and soft tissue parts are removed as much as possible, the raw material meat is sufficiently cooled, the pH value is 5.8-6.2, and the center temperature is 3-4 ℃;

b. dissolving all ingredients with clear water, filtering, injecting the ingredient solution into meat with a brine injection machine, and then sending into a cold storage at about 4 ℃ for pickling for 12-16 hours; the cured meat needs to be tenderized and rolled for 2-3 hours, and the rolling temperature is required to be below 8 ℃;

c. filling the meat material into a cellulose casing by using a vacuum air pressure sausage filler, and ligating and sealing;

d. smoking at 50deg.C for 30-60 min to make the outer surface of ham brown and have smoking flavor (wood or charcoal is usually used to produce smoking, and different woods can give ham different flavors such as cherry wood, apple wood, oak, etc.);

e. the cooling procedure has good effect in water, the water temperature is required to be 10-12 ℃, the central temperature of the product is 27 ℃ after cooling for 4 hours, then the product is sent to a refrigerating room for cooling for 12 hours at 2-4 ℃, and the product is obtained after the temperature of the product is reduced to 1-2 ℃ and is divided into a plurality of parts according to the requirement;

(2) Packaging the allocated smoked ham into a packaging container, and performing vacuum sealing treatment on the smoked ham by a vacuum sealing machine;

(3) Placing the packaged vacuum-sealed smoked ham into ultrahigh pressure sterilization equipment for sterilization, wherein the specific sterilization numerical value is that the pressure is 250MPa, the time is 6min, the normal temperature is regulated to 350MPa, the time is 5min, and the normal temperature is one cycle for three times;

(4) Placing the smoked ham subjected to the ultrahigh pressure sterilization treatment in an air dryer for rapid air drying for 20min;

(5) The air-dried smoked ham is stored at a low temperature of 4 ℃.

The smoked ham without the ultra-high pressure red dew can be spoiled after 2 weeks, and the bacterial colony count of the lactic acid bacteria is in a low level for a long time after the ultra-high pressure treatment, so that the shelf life of the smoked ham can be effectively prolonged.

Example 3:

referring to fig. 3, the processing technology flow of the fresh duck meat product subjected to ultrahigh pressure low temperature sterilization treatment comprises the following steps:

(1) Pickling fresh duck meat according to a conventional method, specifically, washing the duck meat, cutting the duck meat into blocks, putting the blocks into a big bowl, adding salt, pepper powder, water, dark soy sauce and cooking wine into the bowl for pickling together, grabbing the duck meat by hands and uniformly stirring the duck meat, ensuring that each duck meat is stained with a pickling material, pickling for more than two hours, and dividing the duck meat into a plurality of parts according to requirements;

(2) Loading the dispensed fresh duck meat into a packaging container, and carrying out vacuum sealing treatment on the fresh duck meat by a vacuum sealing machine;

(3) Placing the packaged vacuum-sealed fresh duck meat into ultrahigh pressure sterilization equipment for low-temperature sterilization, wherein the specific sterilization value is 100MPa, the time is 6min, the temperature is 20 ℃, the pressure is regulated to 250MPa, the time is 6min, and the temperature is 20 ℃ as one cycle, and three cycles are performed;

(4) Placing the fresh duck meat subjected to ultrahigh pressure sterilization treatment in an air dryer for quick air drying for 15min

(5) And (5) storing the fresh duck meat after air drying at a low temperature of 3 ℃.

In addition to escherichia coli, salmonella is also a common pathogenic microorganism in fresh meat products, and the fresh meat products can effectively reduce the amount of salmonella-free and even completely inactivate the salmonella-free fresh meat products under the low-temperature and ultrahigh-pressure treatment, so that the storage time of the fresh meat products can be remarkably prolonged.

Example 4:

referring to fig. 4, the processing technology of the roasted suckling pig meat product subjected to ultrahigh pressure low temperature sterilization comprises the following steps:

(1) The method comprises the following specific steps of: a. preparing food materials: porket, cinnamon, cardamom, vinegar, lemon juice, black pepper, table salt, bay leaves, fennel, apple, celery, peach, star anise, potato, carrot, farnesoid, purple cabbage, brandy, pork stuffing, bread crumbs, olive oil, butter, garlic, onion, orange; b. preparing a small suckling pig, cleaning, removing bones, taking out, pouring olive oil and butter, putting various spices into the pot, and frying to obtain fragrance; c. adding lemon juice after the spice is fried to have fragrance, uniformly stirring the minced meat, and then putting the processed seasonings into the bellies of the suckling pigs, and binding; d. preparing a baking tray, putting carrots, celery and onions, then adding wine, putting the suckling pigs when the suckers are roasted almost, adjusting the baking tray to 130 ℃ for roasting for about half an hour, and then continuously roasting the suckers at 230 ℃ until the skin of the suckers becomes crisp; afterwards, the roasted suckling pigs are divided into a plurality of parts according to the requirements;

(2) Filling the distributed roasted suckling pigs into a packaging container, and carrying out vacuum sealing treatment on the roasted suckling pigs by a vacuum sealing machine;

(3) Placing the packaged vacuum sealed roasted suckling pig into ultrahigh pressure sterilization equipment for low-temperature sterilization treatment, wherein the specific sterilization treatment value is that the pressure is 250MPa, the time is 10min, the temperature is 20 ℃, the pressure is 400MPa, the time is 10min, and the temperature is 20 ℃ as one cycle, and three cycles are performed;

(4) Placing the roasted suckling pigs subjected to the ultrahigh pressure sterilization treatment in an air dryer for quick air drying for 20min;

(5) And (5) placing the air-dried roasted suckling pigs at a low temperature of 4 ℃ for storage.

The total number of bacterial colonies in the roasted suckling pigs can be effectively inhibited under the low-temperature and ultrahigh-pressure treatment, the sterilization effect is achieved, the roasted suckling pigs are stored at normal temperature, the total number of bacterial colonies in the roasted suckling pigs exceeds the standard after 10 days, and the roasted suckling pigs are stored at 4 ℃ and the total number of bacterial colonies exceeds the standard after 15 days;

the results of the low-temperature ultrahigh-pressure treatment of the four embodiments can be seen; the meat product treated at the ultra-high temperature and the low temperature has remarkable effect of killing microorganisms in the meat product, and meanwhile, the meat product treated at the low temperature and the ultra-high temperature is stored in combination with the low temperature, so that the storage life of the meat product can be further prolonged; the method has the advantages that the method can achieve sterilization, prolong the storage period of the meat product, and simultaneously can better keep the color, the aroma, the taste and the nutrition components of the meat product, which exactly accords with the pursued consumption concepts of safety, green and nutrition of consumers, and can solve the difficulty in the production of the current low-temperature meat product by applying the method to the sterilization and the processing of the low-temperature meat product, so that the application of the ultra-high pressure technology to the meat product is promoted on one hand, and the market competitiveness of the low-temperature meat product is improved on the other hand;

ultrahigh pressure treated meat products are popular with more and more consumers because the meat products keep original fresh taste and good quality, at present, ultrahigh pressure is mainly used for inactivating various microorganisms in the meat products so as to prolong the shelf life and the shelf life of the products, ultrahigh pressure sterilization is realized by reducing the mobility of microbial cell membranes and increasing the permeability of the cell membranes to change the conformation of microbial ribosomes, and ultrahigh pressure treatment can also effectively inactivate endogenous enzymes in foods, activate inert food enzymes under normal pressure and improve the activity and the stability of the food enzymes in the food processing process;

the intermittent repeated pressurization treatment can effectively improve the sterilization effect, and the reaction capacity of the cell wall, the cell membrane, the metabolic enzyme and the nucleic acid of the microorganism to the environmental conditions can be reduced by rapid pressure increase and pressure decrease, and the losses of the microorganisms are accumulated, so that the adaptability of the microorganism is reduced, and the better sterilization effect is achieved;

the sealing packaging container is made of Polyethylene (PE), polypropylene (PP), nylon (NY), polyester (PET) and other materials, and has the following characteristics:

1. the moisture resistance is excellent, the sealing is easy, and the dryness of the inside of the package is kept;

2. good tear resistance, and is not easy to break;

3. good flexibility, easy unsealing and convenient use.

Wherein, the model of the vacuum sealing machine is HR-420 type, and the vacuum degree of the vacuum sealing machine is 55-70 KPa; part of air (oxygen) in the packaging container can be removed, food spoilage can be effectively prevented, packaging materials with excellent barrier property (air tightness) and strict sealing technology and requirements are adopted, exchange of packaging content materials can be effectively prevented, weight loss and smell loss of food can be avoided, and secondary pollution can be prevented; when the oxygen concentration in the packaging bag is less than or equal to 1%, the growth and propagation speed of microorganisms is drastically reduced, and when the oxygen concentration is less than or equal to 0.5%, most microorganisms are inhibited to stop propagation;

the model of the air dryer is LT-237 type machine, a large amount of residual water drops are packaged outside after sterilization, the air dryer effectively removes water drops on the surface of a material, the meat product subjected to dehydration packaging is continuously placed on a stainless steel mesh belt with adjustable speed, the meat product is sequentially fed into an air hood, high-pressure and low-temperature air flows generated by the air dryer are ejected from a nozzle up and down to force the water drops to be gasified instantly, the effects of dehydration, oil stain removal, scale removal and the like of a packaged product are achieved, the material enters a main machine body from a feeding end through the mesh belt and is subjected to repeated overturning, so that the uniformity of multi-surface air receiving and air receiving of the material is realized, the surface moisture of the flexible package is dried through high-pressure wind power of an eight-exhaust fan, the air nozzle is manufactured into an air knife shape, the air quantity pressure generated by the fan is effectively improved, the pressure effect of the air receiving of the material is better realized, the stored water on the surface of the material is evaporated in a short time, the drying time of the material is greatly shortened, and the working efficiency of the product is improved.

The above description is only of the preferred embodiments of the present invention; the scope of the invention is not limited in this respect. Any person skilled in the art, within the technical scope of the present disclosure, may apply to the present invention, and the technical solution and the improvement thereof are all covered by the protection scope of the present invention.

Claims

1. The ultrahigh pressure low temperature sterilization method and application of the meat product are characterized by comprising the following steps:

and (3) low-temperature treatment: storing at a low temperature of 3-6 ℃.

2. The ultrahigh pressure low temperature sterilization method and application of meat products according to claim 1, wherein the method is characterized in that: the packaging container is made of Polyethylene (PE), polypropylene (PP), nylon (NY), polyester (PET) and other materials.

3. The ultrahigh pressure low temperature sterilization method and application of meat products according to claim 2, wherein the method is characterized in that: when the meat product is beef with sauce, the ultrahigh pressure sterilization treatment value is 400MPa, the time is 5min, the normal temperature is regulated to 550MPa, the time is 5min, the normal temperature is one cycle, three cycles are performed, and then the beef is stored at the low temperature of 5 ℃.

4. The ultrahigh pressure low temperature sterilization method and application of meat products according to claim 3, wherein the method is characterized in that: when the meat product is smoked ham, the ultrahigh pressure sterilization treatment is carried out for 6min at the pressure of 250MPa, the normal temperature is regulated for 5min at the pressure of 350MPa, the normal temperature is one cycle, three times of cycles are carried out, and then the meat product is stored at the low temperature of 4 ℃.

5. The ultrahigh pressure low temperature sterilization method and application of meat products according to claim 4, wherein the method is characterized in that: when the meat product is fresh duck meat, the refrigerating time is that the ultrahigh pressure sterilization treatment value is 100MPa, the time is 6min, the temperature is 20 ℃, the pressure is regulated to 250MPa again, the time is 6min, the temperature is 20 ℃ and is one cycle, three cycles are performed, and finally, the meat product is stored at the low temperature of 4 ℃.

6. The ultrahigh pressure low temperature sterilization method and application of meat products according to claim 5, wherein the method is characterized in that: when the meat product is roasted suckling pigs, the ultrahigh pressure sterilization treatment value is 250MPa, the time is 10min, the temperature is 20 ℃, the pressure is regulated to 400MPa again, the time is 10min, the temperature is 20 ℃ as one cycle, three cycles are carried out, and finally, the storage is carried out at the low temperature of 4 ℃.

7. The ultrahigh pressure low temperature sterilization method and application of meat products according to claim 6, wherein the method is characterized in that: the meat product, prior to preparation, further comprises: the meat product and ingredients are mixed according to the mass ratio of 100: 8-12, and mixing.

8. The ultrahigh pressure low temperature sterilization method and application of meat products according to claim 7, wherein the method is characterized in that: and mixing the meat product with ingredients, and rolling and kneading at 13-24 ℃ for pickling for 15-25 min to obtain pickled meat.