Meat contains a large amount of protein and trace elements needed by human beings, but due to the high moisture content, the shelf life of fresh meat is short. Therefore, people are increasingly concerned about the preservation technology of meat products during processing. When adding additives, natural green additives have also become the first choice. At present, the main technologies for extending the shelf life include irradiation treatment, fence technology, microwave treatment, modified atmosphere preservation treatment, biological preservatives, and food additives. This article mainly reviews the effect of some natural preservatives on the preservation of meat products. Commonly used chemical

1. Monomer Glue (+salt) The basic viscosity of the monomer colloids that can be gelled is not high, and most of the colloids are polyhydroxy polysaccharides (gelatin is protein glue). Therefore, the higher the molecular weight, the higher the viscosity, and generally the higher the strength. The water separation is more complicated, depending on the specific colloidal system. Generally, the production process and the ionic strength of the solution have a great influence (potassium, calcium, sodium, etc.). The following is my summary of some of the experiences, if I am wrong, please correct me. 2. Compound Glue Composite colloids are

Most meat products have to go through the process of marinating in the process of processing, which promotes the maturity of meat products, increases the flavor of meat products, and stabilizes the sensory state of the products. During the processing of meat products, due to the different marinating methods and time, as well as the influence of production technology, packaging, and other factors, a variety of products with unique flavors are formed. From the technical point of view, the quality of pickling will affect the next process, and can also determine a series of results such as the structure, flavor,

1. Ingredients and Seasoning Chicken 16kg, pig fat 2kg, chicken skin 2kg, salt 0.35kg, white sugar 0.3kg, meatball glue (plastic thickener) 200g, meatball improver (compound phosphate) 240g, ginger 600g, green onion 1.8kg, monosodium glutamate 200g, chicken essence 200g, white pepper powder 75g, ice egg liquid 3kg, corn starch 5kg, ice water 18-20kg 2. Process Flow Defrost Raw Meat → Pretreatment and Ingredients → Cutting (Beating) → Forming → Cooked (Fried or Boiled) → Cooling → Frozen → Quality Inspection and Packaging → Sanitary Inspection and Refrigeration 2.1. Processing of Raw Materials and Auxiliary Materials Choose high-quality fresh green onions, peel off the old

1. The unit of disinfection water concentration is PPM, which means one part per million or 1/1000000. 2. In the disinfection process of entering the workshop, the concentration of hand-washing disinfection 3. water is 50-100ppm, and the disinfection time is not less than 30 seconds. Employee cleaning and disinfection procedures: rinse with water → clean with detergent → brush nails with nail brush → rinsing with water → disinfection with disinfectant → rinsing with water → drying → foot disinfection → entering the workshop. 4. The upper limit of the speed of the clipper machine with a service life of 5-10

1. Hygienic Requirements for Casing Raw Materials Carcasses from healthy animals must be collected and processed immediately after opening to prevent autolysis or spoilage of the gut. The collected intestinal raw materials should be carefully inspected, and a complete set of intestinal tubes with malignant infectious diseases such as anthrax, rinderpest, enterotoxemia, or toxic diseases such as hydrochloric acid, organic phosphorus, and organic chlorine should be chemically processed or destroyed. . Intestinal tubes found to have combined lesions, swine fever lesions, and various enteritis changes should not be processed into casings. Appropriate harmless treatment can be carried out according to

In surimi preparation engineering, product quality is affected by many factors. Carrying out the adaptive processing of surimi products and products is of great significance to the deep processing of low-value freshwater fish. This paper summarizes the research progress of such products in order to provide a scientific basis for further research.  1. Research Progress on Processing and Preservation of Surimi Freshwater surimi has lower gelling properties. The compound processing of seawater surimi and low-value surimi is an important way to enrich the source of raw materials. The gel strength and salt-soluble protein of the mixed surimi prepared by adding tilapia

1. Packaging Purpose Packaging is mainly to ensure the integrity of the product and avoid physical, chemical and microbiological pollution or damage during transportation and sales; increase the beauty of meat products, easy to carry, and easily arouse consumers’ desire to buy; extend the storage period of food, use packaging means to prevent chemical changes and microbial contamination of products. 2. Influence of Environmental Factors on the Quality of Meat Products The quality of meat products includes the color, aroma, taste and nutritional value of meat products, the shape, weight and hygiene indicators that should be achieved. Meat products are

Vacuum tumbling is a physical process of energy conversion in meat pieces. It is an indispensable process in modern meat processing and an effective method to speed up the marinating speed. Meat pieces are mechanically processed by tumbling. The distribution of the liquid medium brine is facilitated, the tenderness of the meat is improved, and the extraction and movement of salt-soluble proteins to the surface of the meat piece is enhanced. As a result, the product yield and product quality have been greatly improved. 1. The Principle of Tumbling Put the meat injected with brine (including phosphates and other ingredients)

There are many packaging products of low-temperature meat products in the market. There are hams, sausages, roasted meats, and poultry products such as smoked barbecues. Low-temperature meat products are products whose sterilization temperature is within 100°C. The problem encountered by many manufacturers is: during the normal shelf life of packaged low-temperature meat products, a small amount of water begins to appear on the surface of the product, and then white mucus gradually appears. In the end, it will lead to gas production, rancidity, and deterioration of the product. Since the packaged products are in a vacuum state, the products are

Soybean is one of the main crops in China. Not only can it be used to extract edible oil, but its rich soybean protein is an important source of plant protein. There are many types of soy protein commonly used in food processing, such as soy protein isolate, soy protein concentrate, and soy protein. Among them, soybean protein isolate (SPI) is a kind of full-priced protein produced under low-temperature conditions with defatted soybean meal as raw material, with a protein content of more than 90%. SPI has the characteristics of no cholesterol, rich nutrition, low price, and easy availability, and