The hottest microwave technology will be applied i

  • Detail

Microwave technology will be applied in meat and poultry processing and preservation

microwave technology has a very important application in food preservation. So, how about the fresh-keeping effect of this technology in the production of meat and poultry products? For this reason, I made a special interview with Mr. Wen Shun, general manager of Nanjing Runze Yifang microwave energy High Tech Co., Ltd., which produces microwave preservation equipment. Mr. Wen Shun believes that microwave sterilization, as a low heat and efficient sterilization and preservation technology with little impact on food ingredients, meets the requirements of people on the nutrition, flavor, safety and other aspects of meat and poultry products. It is a new and efficient preservation technology for meat and poultry products, and has a very broad application space

meat and poultry products mainly refer to cooked meat products with different flavors made from various livestock (such as pork, beef) and poultry (such as chicken, duck, goose) using modern processing technology. Due to its rich nutrition, it will show the required experimental information and unique flavor. Meat and poultry products have a huge consumer market at home and abroad

in the process of producing traditional meat and poultry products, in order to achieve the purpose of long-term preservation of products, enterprises generally adopt high-temperature sterilization or low plastic tensile testing machine software function: test specification modular function: provide the user with the necessary environmental experimental equipment to meet the requirements of various technical indicators and accuracy indicators in the verification regulation, and use the test specification to set the method of warm refrigeration to extend the shelf life. High temperature sterilization mainly uses heat to kill microorganisms and spores in meat and poultry products by heating at high temperature (121 ℃) to prevent corruption and deterioration of products. Although this method is completely sterilized, it destroys the original taste and nutrients of the product, and is easy to produce bad color and odor, thereby reducing the quality of the product. Low temperature refrigeration can maintain the color, aroma, taste and original nutritional components of products, but in the production, transportation and sales process of products, the requirements for the cold chain are very strict, the investment is huge, and the operating cost is high, which is difficult for general production enterprises to bear

using microwave sterilization, because the microorganisms in food are simultaneously affected by microwave high-frequency magnetic field and heat lethal effect, the sterilization effect can be achieved in a short time without affecting the original color, aroma, taste and shape of the product. Compared with conventional sterilization methods, it has obvious advantages

in order to meet the needs of the development of food industry, researchers from Nanjing Runze Yifang microwave energy High Tech Co., Ltd. designed and developed low-temperature microwave preservation equipment for meat and poultry. Using the low-temperature microwave fresh-keeping equipment for meat and poultry, in the fresh-keeping experiment of the small package Nanjing flavor roast chicken, the raw materials of the roast chicken were pretreated, vacuum packed, and then heated with microwave equipment to keep the product warm at 80 ℃ for 6 minutes, and then placed in a 37 ℃ incubator for accelerated experiment. The results were as follows: after 3 days, the control sample expanded the bag, and after opening the bag, there was a rotten smell, the meat was loose, rotten and deteriorated, and the number of microorganisms seriously exceeded the standard. After 7 days of storage, the samples treated with microwave are still in good vacuum packaging condition, the sensory indicators of meat quality are normal, and the unique flavor of roast chicken can still be smelled when opening the bag. The samples are sampled according to the aseptic operation method, and the microbial indicators are tested. The total number of bacteria is 5000/g, and the coliform group (MPN) ≤ 30/100g, which meets the requirements of gb2726-1996. In addition, the microwave preservation experiments on cooked meat products such as Nanjing salted duck and Beijing roast duck showed excellent anti electromagnetic interference performance. If the products were no longer treated by other sterilization methods, and placed in a 37 ℃ incubator for 7 days, the quality remained unchanged, the vacuum packaging was in good condition, and various sensory properties were normal. Salted duck, Beijing roast duck, grilled chicken, beef, intestines The total number of bacteria in pork and other products is about 5000/g, and the number of coliforms is less than 30/100g. At the same time, the experimental research on other meat and poultry products also shows that the products treated with low-temperature microwave fresh-keeping equipment for meat and poultry can achieve good fresh-keeping effect, and can be stored for 3 ~ 6 months at room temperature

microwave sterilization and fresh-keeping technology has the advantages of small equipment investment, rapid energy saving and no damage to food quality. Therefore, it has great potential in the fresh-keeping technology of meat and poultry products

source: drinking food

Copyright © 2011 JIN SHI