English English
Meat food processing refers to various treatments of livestock and poultry meat to make food of different forms and flavors to meet the diverse needs of consumers and extend the shelf life of meat. The following is a detailed introduction for you:
Raw material selection and pretreatment: The first step in meat food processing is raw material selection. Fresh, disease-free, and hygienic livestock and poultry meat should be selected, such as pork, beef, mutton, chicken, etc. Then pretreatment is carried out, including cleaning to remove dirt, blood and other impurities on the surface of the meat; segmentation, cutting the meat into appropriate sizes and shapes according to different parts, such as segmenting the pig carcass into tenderloin, streaky pork, ribs, etc.
Common processing methods
Pickling: By adding salt, sugar, nitrates and other pickling agents, the meat undergoes a series of physical and chemical changes, which can not only inhibit the growth of microorganisms and extend the shelf life, but also improve the flavor and color of the meat. For example, when making bacon, a large amount of salt and a small amount of nitrate are added, and after a period of pickling, the meat has a unique flavor.
Smoking: The smoke produced by incomplete combustion of wood is used to smoke meat, giving the product a special smoky flavor. At the same time, the components in the smoke have certain antiseptic and antioxidant effects. Like smoked ham, after smoking, it not only has a unique flavor, but also has a longer shelf life.
Drying: Through natural drying or artificial drying, most of the moisture in the meat is removed, the water activity is reduced, and the growth and reproduction of microorganisms is inhibited. Beef jerky is a typical dried meat food. After drying or drying, the moisture content is greatly reduced, which is convenient for storage and carrying.
Cooking: The meat is heated by boiling, steaming, baking, frying and other methods to make the meat edible, while killing the microorganisms in the meat and improving safety. For example, grilled chicken wings taste delicious after baking, and are safer and more hygienic.
Fermentation: The metabolism of beneficial microorganisms is used to ferment meat, produce unique flavor and texture, and improve the nutritional value and digestibility of meat. Fermented sausages are made by fermenting microorganisms such as lactic acid bacteria, and have a unique flavor and taste.
News contentNews contentNews content
News contentNews content
