Study On The Improving And Optimization On Water Holding Capacity Of Chilled Meat

In recent years, with the change of people life concept of cooling and meat quality constantly understanding, greatly enhancing the cooling meat consumption of meat consumption structure in the proportion of, but also generated a large number of cooling meat production enterprise. But in practical production process, for cooling water caused by poor the meat of the quality problem and economic loss has been plagued by its production enterprise. In order to help enterprise to solve these problems, the ascension of the water cooling meat. This paper, from the enterprise the actual production of slaughter process, from meat rapidly cooling process, cooling eviscerate technology and improvement, worked out a suitable for enterprise actual production cooling meat processing technology. This paper mainly research results are as follows:1. The smoke of hunan village ecological animal husbandry Co., LTD production base of hunan samsung food Co., LTD the production practice research. Master at present the enterprise cooling the meat production process flow, and treat the improvement over the bar, at the same time, through the test will be set for120V electronarcosis voltage. In the key investigate production links, and on the basis of the survey extension other aspects of the enterprise, and the problem puts forward corresponding Suggestions for improvement.2. Rapid cooling process optimization. The fast cooling stage of the time and temperature of cooling the meat temperature, pH value, the influence of water, the comprehensive the results, with enterprise actual final fast cooling process for:the pig slaughter split, quickly into the cold storage (environment temperature, wind speed2℃-20m/s, air relative humidity90%-95%) fast cooling1.5h, again into the PaiSuan (between temperature0to4℃, wind speed of2m/s,90%relative humidity-95%) PaiSuan to24h.3. Optimization segmentation eviscerate process. Through the experiment study compared the hot eviscerate, cold eviscerate, rapid cooling and cold eviscerate combined with three eviscerate process and the staff of the technology of partition the influence of water cooling meat, combined with the enterprise actual, final eviscerate process for rapid cooling and cold eviscerate combine craft, and the results show that the new production process can make the storage loss of the meat reduced by1.74%.4.The new production process can make the cooling water loss meat dropped5.53%, and storage loss dropped2.02%...