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Welcome to visit the PETZOO EURASIA. Helper Food Machinery is waiting for you. The booth number is 3G-08.

Than pork, beef is rich in protein, its amino acid composition is closer to the human body needs, can improve the body's disease-resistant ability and is especially suitable for people who are growing and developing and recuperating after surgery or illness in replenishing blood loss and repairing tissue. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. It enjoys the reputation of "pride in meat".   1. Acidification process of beef   After the animal is slaughtered, its muscle tissue undergoes certain changes to be transformed into edible meat, including rigor mortis, thawing and maturation. Acidification is a meat post-maturation process advocated by modern meat hygiene and nutrition. As early as the 1960s, developed countries began to study and promote the acidification of meat. Now, the market share of acidification meat in developed countries has almost reached 100%.   Acidification meat should be called "cooled acidification meat" to be precise. Compared with hot fresh meat slaughtered in the early morning and put on the market early in the morning, acidification meat is placed at a cooling temperature (0-4℃) for 12-24 hours, which can inhibit the growth and reproduction of most microorganisms. Clostridium botulinum and Staphylococcus aureus no longer secrete toxins, and the enzymes in the meat act to decompose part of the protein into amino acids, while emptying the blood and body fluids accounting for 18%-20% of body weight, thereby reducing the content of harmful substances and ensuring the safety and hygiene of meat. Compared with frozen meat, deacidified meat has undergone a more complete de-stiffening process, so its meat is soft and elastic, easy to cook and rot, delicate in taste, delicious, and has high nutritional value.   After the live cattle are slaughtered and naturally cooled to room temperature, the two carcasses are sent to the cooling room. Under a certain temperature, humidity and wind speed, the lactic acid components in the beef are decomposed into carbon dioxide, water and alcohol, and then volatilized. At the same time, the macromolecular adenosine triphosphate in the cells is decomposed into umami glycosides - IMP (the main component of MSG) under the action of enzymes. The pH of the beef after deacidification is changed, and the metabolic products are decomposed and discharged to the greatest extent, thus achieving harmlessness. At the same time, the molecular structure of the meat is changed, and the nutritional value is higher than that of ordinary beef, and the taste is greatly improved. It is soft and juicy, delicious, soft in color, easy to chew, and easy to digest. Even if it is eaten raw, its nutrient absorption and utilization rate is also high.   Deacidification is carried out in 3 stages. In the first stage, the freshly slaughtered carcass meat is placed in an acid-draining warehouse at 5-10℃ and blown directly by a fan for 8 hours to air-dry the meat surface; in the second stage, the air-dried beef is placed in an acid-draining warehouse at 3-5℃ for 8-10 hours; in the third stage, the beef that has undergone the acid-draining treatment in the second stage is placed in an acid-draining warehouse at -1-2℃ for 56 hours of post-acid-draining. The use of the staged acid-draining method to deacidify the beef can make the deacidification of the beef more thorough and effectively improve the color of the meat, thereby further improving the quality of the deacidified beef.   2. Quick-freezing process of beef   The quick-freezing process of beef is: raw material processing → packaging → quick freezing (or quick freezing first and then packaging) → storage and refrigeration.   2.1 Quality of raw materials   Select beef with fresh and shiny meat, uniform red color, firm texture, slightly dry appearance, non-sticky, no odor, and qualified quarantine.   2.2 Pre-treatment The temperature in the trimming room should be lower than 12 ℃. Clean the congestion, edema and abscess on the surface of the beef carcass, cut off the lymph nodes outside the incision, debone and decompose, divide the meat from different parts, and use a knife to gently trim the air-dried film, congestion, broken bones, fat, larger blood vessels, hair and other dirt on the surface of the meat, and trim the tendons other than those with special requirements. Roll the cut beef tightly with food-grade plastic, label it, the label should match the content, and the production date should be marked.   2.3 Quick freezing Quickly put the processed beef into the quick freezing warehouse for quick freezing. The temperature of the quick freezing warehouse is controlled at -40 to -28 ℃. The quick freezing is completed when the internal temperature of the beef reaches -18 ℃ within 48 hours, and the quick-frozen food is transported to the cold storage for storage. It should be noted that the internal temperature of the product should be measured 2.5 cm below the center of its maximum surface. When the thickness of one side of the product is less than 5.0 cm, the measuring point should be in the middle of this thickness.   2.4 Product packaging and transportation The storage of finished products requires a cold storage that is suitable for production capacity. The temperature in the cold storage should be maintained at -18 ℃ or lower, and the temperature fluctuation should be controlled within 2 ℃. Frozen beef shall not be mixed with harmful, toxic, odorous items or other sundries. The compartment of the transport vehicle for transporting products shall meet the relevant hygiene standards, and the temperature in the compartment must be maintained at -18 ℃ or lower. The compartment must be pre-cooled to 10 ℃ or lower before loading, and an instrument that can record the temperature of the product during transportation must be installed. The temperature is allowed to rise to -15 ℃ during transportation, but it should be reduced to -18 ℃ as soon as possible after delivery. The manufacturer should inform the sales unit that the product needs to be sold under frozen conditions, the temperature of the product in the low-temperature display cabinet shall not be higher than -15 ℃, and the storage and display of the product should be separated from unpackaged frozen products.

In principle, the transportation, storage and sales of low-temperature meat products are required to be carried out under low temperature (0-4°C) conditions. Common bacon, ham, low-temperature emulsified sausages, hot dog sausage products, etc. are all low-temperature meat products. During the processing of low-temperature meat products, the protein is moderately denatured, the meat is firm, elastic, chewy, tender, crisp, soft, and juicy, and the original nutrition and inherent flavor are retained to the maximum extent. The quality is obviously better than that of high-temperature meat products, and it can be convenient for long-distance transportation and storage by establishing a sound cold chain system and adopting appropriate preservation technology to extend its shelf life. Low-temperature meat products have become the main trend of future development of meat products in my country due to their advanced processing technology, high technological content, less nutritional loss, special product flavor, and bright color. The processing technology of low-temperature meat products mainly includes marinating, rolling, kneading, chopping, baking, steaming, cooling, and packaging. Among them, the chopping process has a great influence on the yield and quality of low-temperature meat products.   01 Mechanism of chopping and mixing   Actin and myosin in meat are filaments embedded in muscle cells. Muscle cells are wrapped by a layer of connective tissue. As long as this membrane remains intact, actin and myosin are still wrapped in the membrane. They can only combine with their own water, but not with fat or external water. Therefore, this membrane must be cut to facilitate the release of structural protein fragments, absorb the added ice water, and expand by absorbing water to form a protein gel network, thereby containing fat and preventing fat particles from gathering during heating. Therefore, the chopping and mixing process is not only a chopping process, but also a good mixing and emulsification process, that is, chopping and mixing can promote the formation of closed network structure inside low-temperature meat products and the precipitation of salt-soluble proteins.   According to experiments, the finer the lean meat is chopped, the easier it is to increase the contact surface between the salt solution and the myofibrillar protein, and the amount of salt-soluble protein extracted will also increase, which is more conducive to the formation of a closed network structure and the better the emulsification and water retention of meat products. As a process of emulsifying meat, chopping is crucial in the processing of low-temperature meat products. The quality of chopping emulsification directly affects the quality of the product. The various process parameters in this process are quite strict. If the chopping is not properly controlled in actual production, it will lead to excessive processing temperature or poor chopping of raw materials, resulting in problems such as oil separation, sticking skin, and bag bulging. Only by fully understanding the chopping mechanism, grasping the key points of chopping, and conscientiously implementing the various process parameters required in the chopping process can the above problems be controlled and stable quality low-temperature meat products can be produced.   02 Temperature of chopping-related links   The ambient temperature, raw material temperature, chopping temperature, sharpness of the chopping knife, and chopping time during chopping can affect the emulsification degree of the meat. In order to facilitate the control of the temperature of the entire chopping process, the temperature of the operating workshop should not be higher than 15℃ or lower. The temperature of raw meat is controlled at 0~4℃. The temperature of auxiliary materials mainly refers to the temperature of starch and other auxiliary materials. Before production, they should be placed in the cooling room for precooling for more than 24 hours to below 15℃. The chopping process requires the use of a vacuum chopper and is carried out under low temperature conditions. Related studies have shown that the optimal temperature for extracting salt-soluble protein from muscle is 0~4℃, and the optimal fat emulsification needs to be carried out at 8-12℃. Therefore, according to the processing characteristics and the different feeding time, the temperature control is mainly divided into three stages (4℃~8℃-12℃), that is, chopping lean meat at 0~4℃ to extract salt-soluble protein, and chopping at 8~12℃ to emulsify fat better. Therefore, in actual operation, in order to avoid the increase in meat temperature caused by the strong mechanical action during chopping, 7~10% ice chips from meat combs are often added to the meat during chopping, that is, ice is added in the early stage and ice water or ice salt water is added in the later stage to control the temperature. The amount of ice chips added should be included in the total amount of water added, which not only extracts salt-soluble protein well to enhance emulsification, but also makes fat emulsification better.   At the end of chopping, the temperature should be kept below 8~12℃ to ensure the chopping effect. If the chopping temperature is too high, it will affect the elasticity of the meat filling and reduce its oil and water holding properties, which will lead to the product's sensory dispersion, oil loss, and water leakage, ultimately affecting the product yield and shelf life.   03 Chopping sequence   (1) Full-mix chopping method Full-mix chopping means chopping all the raw materials in a chopper at the fastest speed. Add 1/3 to 1/2 of ice water at the beginning of chopping, and slowly add the remaining ice water when the temperature reaches about 10°C. Add starch and other auxiliary materials at the end of the chopping process. Adding certain auxiliary materials during chopping can not only improve the color, aroma and taste of the finished sausage, but also help improve the quality. Phosphates can improve the structure and consistency of the sausage filling and the color and taste of the finished product, so that the product does not leak water during steaming. Adding thickeners such as starch and soy protein can increase the yield and improve the slicing properties of the finished product. Citric acid can be added to some products at the end, but not together with mixed salt, otherwise it will not have the effect of coloring. Some products need to add fat. According to different varieties, the fat should be cut into fat blocks of different sizes and shapes. If the fat is cut into pieces manually, the fat pieces will be neat. If a machine is used, the fat must be cooled to 0°C to prevent the fat from breaking and melting. Generally, the fat content in sausage is more appropriate to be 15%.   (2) Staged chopping and mixing Staged chopping and mixing is the most commonly used method. The marinated lean meat is poured into the chopper and dry-chopping for 30 seconds at a low speed and then at a high speed. Then ice chips are added and chopped for 30 seconds. Then the auxiliary fat is added and chopped for 2 minutes at a low speed and then at a high speed. Finally, soy protein and starch are added and emulsified at a high speed for 2 minutes to chop into meat filling. Among them, the so-called dry chopping and mixing is to chop the marinated raw meat without adding water at the beginning of the chopping and mixing, cut all the muscle membranes, chop the free structural proteins, extract the salt-soluble proteins to the maximum extent, and then emulsify them evenly with water and fat. However, it is worth noting that the dry chopping time should not be too long and should be limited to within 30 seconds. Otherwise, due to the friction between the knife and the meat, the heat generated by the temperature rises and the meat protein denatures, affecting the taste and organizational structure of the product. Because the binding force between lean meat and fat is greater than the binding force between lean meat and fat after adding starch, the fat should be fully emulsified and combined with the meat filling before adding starch. Otherwise, the excessive free fat will penetrate into the meat filling after heating, which will reduce the binding force between the fat, starch and water in the meat filling, resulting in a loose organizational structure of the product and even oil precipitation. The chopped meat filling requires uniform, fine particles, relatively viscous and elastic, not watery, and uniform color.   04 Chopping degree and time   (1) Chopping degree It is very necessary to chop the connective tissue and fat tissue in the raw meat appropriately, so that the fat and salt-soluble protein in the minced meat are fully mixed, which is conducive to the closed network structure formed after heating to embed the free fat droplets and give the product a good chewing feel. If the initial chopping time or the total chopping time of lean meat is too short, too little salt-soluble protein will be released from the muscle cells or the fat will be unevenly distributed, resulting in insufficient chopping. Insufficient chopping will lead to poor product structure, uneven particles, and reduced water retention. However, it is not advisable to chop too finely, because excessive chopping will damage the texture of solid fat, promote fat free overflow, and require more closed mesh structures to embed it. When heated, it is easy to produce jelly and fat deposition, resulting in oily products.   (2) Chopping time The time of the entire chopping process is best controlled within 5-6 minutes, of which high-speed emulsification chopping is 3-4 minutes and low-speed chopping is 1-2 minutes. If the time is too short, the meat filling cannot be homogenized, the water content is low, and the meat filling is relatively rough. If the time is too long, the meat filling is too loose.   For beef, it is reported that the color, hardness, elasticity and cohesiveness of beef mince are best when it is chopped for 20 minutes. The sensory state of the minced meat after chopping should be: milky white and rose red color, with normal meat filling aroma, good oiliness, stable emulsification, certain viscosity and ductility, and no large white auxiliary material particles, fascia, etc.   05 Precautions for chopping   (1) Inspection before chopping Before starting work, the chopper, meat grinder and its blade used in production should be checked to see if they are operating normally, whether the parts are in place, whether the blade is absolutely sharp, whether the temperature detection equipment is in place, whether other machines and equipment are in good condition, and whether the entire chopper is guaranteed to operate in a hygienic state.   (2) The temperature of each link of chopping should not be too high or too low, otherwise it is easy for the staff to misjudge the degree of chopping. In addition, in controlling the chopping temperature, it is not advisable to simply add ice chips, ice water or ice salt water to cool it down, otherwise it is easy to cause excessive ice water, which will exceed the water holding capacity of lean meat, soy protein and starch, making the product soft and inelastic. Therefore, in actual operation, ice water must be added in batches and in several times. Do not add all the water to the stuffing at once or twice, especially when the stuffing is about to be chopped and mixed into shape. It is a taboo to add a large amount of water at once. At the same time, because the freezing point of salt water is low, it can not freeze at -3℃, so it can reduce the chopping temperature and prevent the chopping knife from being worn due to the hardness of ice chips. However, it should be noted that the total amount of salt in the salt water used should be equal to the amount of salt in the qualified product.   (3) pH value of meat The pH value of meat affects the water retention of muscle protein. When the pH value is close to the isoelectric point of actomyosin 5.4, that is, the positive charge in actin is neutralized by the negative charge generated by the muscle due to death and stiffness, and only the excess positive charge is used to retain water molecules. At this time, the water retention and swelling of the muscle are minimal. Choosing meat with a pH value less than 5.6 as raw material can affect the cohesiveness and water retention of the meat, which directly affects the chopping effect. Therefore, the pH value of the meat filling should be tested during the chopping process to evaluate the water retention of the meat filling.   (4) Timely transportation of minced meat after chopping When the temperature inside the minced meat rises to above 12°C, it is suitable for microbial reproduction, which not only makes it difficult to sterilize later, but also the remaining microorganisms proliferate rapidly under the high temperature and high humidity conditions after sale, decomposing starch, fat, protein, producing acid and gas, and finally swelling the bag and making the product lose its edible value. In summary, as low-temperature meat products become increasingly popular among the public, the chopping process has gradually gained the attention of technicians. Among them, the chopping temperature, time, order of adding raw materials and auxiliary materials, and the degree of chopping all have an important impact on the quality of meat products. With the advancement of science and technology, the intelligence of machinery and strict management of enterprises, scientific formulas plus reasonable chopping processes will surely produce low-temperature meat products that are suitable for various consumer groups.

Welcome to the 22nd China International Meat Industry Exhibition. Helper Machinery is waiting for you!

Since 1986, we’ve been a driving force in China’s food equipment scene, specializing in innovative machines for meat and pasta processing. Our solutions cover sausage, meat products, pet food, bakery, noodles, dairy, confectionery, and more.   We’re more than manufacturers; we’re solution providers. With a seasoned team and industry experience, we tailor comprehensive solutions to meet unique needs.   Our commitment to quality is reflected in our certifications: ISO9001:2008, CE, UL, and 20 national patents. But what truly sets us apart is our customer-centric approach. By understanding your needs and delivering quality and service, we’ve built a solid reputation at home and abroad.

Puffed pet food is a special pet food made by mixing many nutrient raw materials, then puffing or extruding, and then drying, dehydrating, seasoning and other processes. The application of puffing technology in pet food began in the 1950s. The United States first began to use the extrusion principle to produce pet food in order to improve the digestion and utilization rate of feed for dogs. Compared with traditional animal food, the biggest difference of the extrusion puffing process is that it breaks through the inherent general flat die or ring die extrusion process, and as a special pet food manufacturing method, it is designed into the manufacturing process of dog food, making it a pet food that can promote better absorption by pets, more scientific nutrition, and higher palatability. At present, the use of screw extrusion in the production of puffed pet food can be divided into two forms, one is the dry puffing method, and the second is the wet puffing method.   01 Dry puffing   Dry puffing: No water needs to be added to the raw materials during production and processing. The raw materials are not pre-conditioned before entering the puffing bin. All the heat generated during the puffing process is generated by the raw materials through the screw, shear plate and puffing chamber under the action of mechanical extrusion.   02 Wet puffing   Wet puffing: Pre-conditioning is required. The difference between wet puffing and dry puffing is that the raw materials are conditioned in advance before entering the puffing, and the temperature is increased by steam or water for pre-cooking.   Dry puffing uses the heat generated by friction as a heat source for ripening and dehydration of processed products; wet puffing feeds raw materials that are first pre-conditioned, and steam and water and other liquids are injected to preheat and ripen the materials. For most materials, wet puffing is more efficient than dry puffing, and more energy can be used to increase production, with high production, good product quality, and long service life of wearing parts. Relatively speaking, dry puffing is more suitable for small-volume processing.   03 Conditioning   "Conditioning" means that steam is used to produce heat and moisture on pet food raw materials, so that the starch in the raw materials is pre-gelatinized, the protein is denatured, and the raw material material is softened, which is beneficial to improve the puffing granulation effect and puffing quality of pet food. In the wet puffing process of pet food, pre-conditioning technology is of great significance: improving the ability of puffing granulation, pre-heating the raw materials through pre-conditioning, softening the raw materials, and being more conducive to molding, while reducing the wear of the raw materials on the machinery. Pre-conditioning technology is used to increase the bulk density of the particles, reduce the dust rate, reduce the loss during the processing, and maintain the sanitation of the production environment.   Promote starch gelatinization and protein denaturation, and improve the digestion and absorption of food by pets. According to data, when steam-conditioned, the gelatinization rate of starch can reach 35%~45%, while the gelatinization rate of starch without pre-conditioning is only 15%. More thoroughly kill harmful bacteria. During the pre-conditioning process, high-temperature steam can kill most E. coli and Salmonella, greatly improving the safety and sanitation of pet food. Liquid nutritional raw materials can be easily added to improve the nutritional value of pet food; at the same time, the wet puffing method also has the advantages of good puffing granulation effect and stable puffing rate, but compared with the dry puffing method, it has the disadvantages of expensive equipment, high equipment requirements and complicated operation.

Canned luncheon meat is a kind of canned compressed minced meat, usually made from pork or beef. Canned luncheon meat is an essential military supply in the army, so the production process is very different from other canned foods. Let's take a look at the production process of canned luncheon meat.   1. Marinating   This is the key to ensure the main flavor of luncheon meat. After the lean meat is pulled into strips, salt, nitrite and white sugar are added and then dry-marinated for 24-48 hours. The minced meat is directly added in proportion and marinated for the same time.   2. Mincing or chopping   After the meat marinating time is up, put the lean meat into the chopper first, add phosphate and part of the ice water to chop for 1 to 2 minutes, then add the lean minced meat, chop for about 1 minute, add other auxiliary materials, chop evenly for 1 minute, and when the meat particles are the size of soybeans, they can be taken out of the pot and put into the vacuum tumbling machine for vacuum tumbling for 30 minutes, and then the material is discharged and filled.   If there is no chopper, the lean minced meat, phosphate and part of the ice water can also be minced together with 6mm, added to the vacuum tumbling machine, and the remaining materials are added to the vacuum tumbling machine and vacuum tumbling for about 30 minutes, and then the material is discharged and filled. Use shrink film for filling, 250-300 grams per piece, and do not fill too tightly when filling the sausage, so as to facilitate the subsequent molding process.   3. Pressing mold   Press the filled luncheon meat into the mold and tighten it as much as possible. After one production unit is completed, send it into the sterilization tank for sterilization. The sterilization temperature is generally 121 degrees. When the water temperature cools to 37 degrees, it is taken out of the pot and continues to cool.   4. Wiping cans   During the sterilization process, the surface of the can is covered with water. Therefore, in order to ensure the dryness and cleanliness of the can surface, the sterilized cans need to pass through the can wiping machine to complete a series of rinsing, drying, wiping and other tasks.   5. Canned food inspection   Before the product is put into storage, the canned food must be inspected. The inspection content includes the inspection of sodium chloride content, vacuum degree, and the net weight of the canned food, the tightness of the meat, and the inspection of smell and taste. After the inspection is qualified, the inspector will issue a finished product inspection report to complete the scientific identification of the product.   6. Packaging and storage   Before packing, spray the luncheon meat cans with the corresponding production date, and check the integrity of the can surface again. When the spray code becomes slightly dry, it can be packed and sealed. After sealing, the cans are affixed with product certificates and stored in the warehouse. Canned luncheon meat is the most common of all canned foods. Whether it is used as breakfast or as a dish, it is a very good choice.

Helper Machinery is waiting for you in PET FAIR ASIA. The booth number is N6R31.

Beef ball formula and process (unit KG, production rate 255%) Essence beef 45 Broken beef 77 Kara Gel 0.6 Soybean separation protein 5 Soybean tissue protein 5 Starch 35 Cotana degeneration starch 10 Water 95 Salt 4.75 Compound phosphate 0.6 Sodium nitrite 0.005 Different VC sodium 0.15 I+G 0.02 Black pepper powder 0.15 Caramel color 0.12 MSG 0.8 Egg Tsui 5 Schipidium 0.5 Beef Cream 0.4   1. Towards the twen plates of the essence beef, add 10kg of ice water and 1/2 of the salt, nitrite, composite phosphate, and marinate the 0-4 degree constant temperature library for 12 to 16 hours. The fat and lean ratio of 3: 7 of the shattered beef 12 is twisted, and 10kg of ice water and the other half of salt, nitrite, and composite phosphoric acid are marinated for 12 to 16 hours.   2. Add the marinated beef to the chop mixer for 2 minutes at a high speed. When adding broken beef and part of the new fine water, pay attention to control the temperature. It is best to add less water when chopping the meat in the early stage.   3. Add soybean separation protein and tissue protein, kara gum, cut for 1 minute, add the remaining accessories and burdock cream and beef cream. Finally, add the starch height for 1 minute to produce, the temperature is controlled within 12 degrees   4. molding, cooking, cooling, preferably packaging

Rolling and kneading   The rolling and kneading machine uses the principle of physical impact to make the meat flip up and down in the drum, hit each other, and achieve massage and pickling effects.   Working principle of hydraulic rolling and kneading machine: The hydraulic rolling and kneading machine adopts variable frequency stepless speed regulation, with a speed range of 3-12 rpm (1-4 rpm low speed function can be selected).   Smooth start, reduce the impact when the machine starts, and extend the service life of the equipment. Specially configured auxiliary material vacuum suction tube. The total working time can be divided into up to six process cycles by (optional) PLC and touch screen control. Each process cycle is divided into two steps, and each step is set separately for time, speed, vacuum state, and direction.   Meet the processing requirements of diverse products. High-standard hygienic design. The whole machine is made of SUS304 high-quality stainless steel; the interior of the rolling and kneading barrel is finely polished, there is no hygienic dead corner, and the unloading position can be thoroughly drained. Optional "V-type" and "single-piece" paddles, different rolling and kneading strengths, adapt to different products.   Chopping and mixing   Equipment used to chop meat and auxiliary materials into meat filling or meat paste in a short time   The chopping and mixing machine achieves the best combination of knife speed, pot speed, and the gap between the chopping knife and the rotating pot, so that the chopped product has good fineness, low temperature rise, and short chopping and mixing time. In particular, due to the emulsification treatment, the fineness and elasticity of sausage products are greatly enhanced, which maximizes the emulsification effect, elasticity and fineness of meat products.   Marinating   Meat products pickled with salt can be divided into bone-in meat and boneless meat.   Bone-in meat can be divided into "continuous slices", "segments", "small pieces" and "salted legs" according to the different processing raw materials.   Salted meat is produced in various parts of my country, with a wide variety of varieties and different styles. Among them, Zhejiang salved meat, Rugao salved meat, Sichuan salved meat, Shanghai salved meat, etc. are more famous. The processing technology of salved meat is roughly the same, and its characteristic is that a large amount of salt is used.   Salted meat processing: process flow, salved meat is made from fresh meat   Process flow of processing salved meat: raw material selection → trimming → cutting door → pickling → finished product packaging.   Process flow of bacon processing: raw material selection → trimming → ingredients → pickling → baking or smoking → packaging → finished product. Guangdong bacon, Sichuan bacon.   Process flow of Nanjing pressed duck: raw material selection → slaughtering → scalding and hair removal → viscera sorting → pickling → hanging → finished product.   The processing process of Jinhua ham is: raw material selection → trimming leg blanks → pickling (salting 6 to 7 times) → washing and drying → shaping → fermentation → trimming → stacking → finished product preservation.   The processing process of Western ham is: material selection and trimming → brine preparation and injection → rolling and massaging → filling → steaming and cooling → finished product.

01 Basic formula of round pork cake   Raw material Pig hind leg meat, pig fat, konjac flour, wheat fiber, salt, white sugar, crystal sugar, monascus red, pork extract, sodium caseinate, natural spices.   Formula of round pork cake (Based on pork, other auxiliary materials are calculated by their mass proportions): pork 100%, sugar 18%, crystal sugar 10%, sodium caseinate 0.8%, salt 2%, monascus red 0.01%, fat 12%, konjac flour 1.2%, wheat fiber 2.5% and pork extract 0.5%.   equipment Meat grinder, mixing type sandwich pot, enema molding machine, mixer, infrared drying box, rapid moisture analyzer, metal detector, vacuum packaging machine, oven, sterilizer, blow dryer, cold storage, etc.   process flow Acceptance of frozen pig hind leg meat → thawing → segmentation → minced meat → marinating with various auxiliary materials → molding with upper mold → drying → metal detection → smoking (curing) → cooling → vacuum packaging → sterilization → drying → finished product.   02 Key points of operation   (1) Acceptance of raw materials The purchase of frozen pork for processing, each batch of raw materials must be quarantined before receiving. The sensory inspection items mainly include color, viscosity, elasticity and smell. For details, please refer to the relevant requirements in the Operating Rules for the Acquisition and Segmentation of Raw Meat.   (2) Thawing Remove the frozen pork from the carton and put it into the thawing room for thawing. The temperature of the thawing room shall be as follows. In winter (temperature < 20℃), it is thawed at room temperature, and the thawing time is controlled within 16 ~ 20h. Thawing in summer (air temperature ≥0℃) under the condition of air conditioning (below 18℃), the thawing time is controlled within 12 ~ 16h, and the thawing time is adjusted or shortened if necessary.   (3) segmentation When cutting, the broken bones, large oil tendons, membranes, etc. of the meat block are cut clean, and the meat block is cut into lkg size, which is beneficial for the meat grinder to grind the meat.   (4) ground meat Water must be drained before the raw meat is ground (to avoid affecting the weight fluctuation of each piece of meat after drying), and the meat is ground into uniform coarse particles by using a meat grinder with an aperture of 8mm for later use.   (5) mixing and pickling First, pour in 15kg of processed raw meat, add a small amount of corresponding ingredients evenly for many times, use a small amount of water to dissolve pigment and liquid ingredients (try to control the amount of water added, and add no more than 150g of water to each ingredient), and add evenly mixed powder when stirring, with a total stirring time of 12 ~ 15 min. After mixing, the temperature should be controlled below 15℃. After the mixed raw meat is put into a container, cover the plastic film and marinate it in a cold storage at 3-10℃ for 12-18h.   (6) upper die forming Pouring the pickled stuffing into an enema molding machine, and quantifying 40g／/tablet (actual weight is 40-45g/tablet); Fasten the quantitative stuffing on the plate (arranged regularly), and check whether the formed patty has curled edges, overlapping pieces or unformed pieces.   (7) drying The drying temperature is 55-60℃ and the drying time is 4-5h. After the first baking for 2 hours, the surface is dry and does not stick to the hands, and the flanging can be performed. After flanging, the position of the upper and lower parts of the frame is changed. The second drying time is 2 ~ 3h. During the drying process, the moisture content or the weight of the single piece is often detected, and it meets the requirements and is discharged from the furnace in batches for cooling. The moisture content of the dried meat pie should be within the standard range, 30-36g／/piece.   (8) metal detection The metal detector must be tested for efficiency before each use and once every hour when working. After drying and cooling, the products are detected by metal detectors, and then loaded and weighed for identification.   (9) Smoking (curing) Place the patties neatly on the stainless steel wire mesh, which should not overlap or be placed too closely to prevent inconsistent curing degree. Move the stainless steel wire mesh with good materials into the smoking furnace. Set the first step: the smoking temperature is 70℃ and the smoking time is 8min. Step 2: The cooking temperature is 100% and the cooking time is 8min. Step 3: Baking temperature is 120℃ and baking time is 1 5min. The surface of the cooked meat pie is oily and bright, and the color of both sides is the same. The moisture content after smoking and baking is 25% ~ 28%.   (1O) cooling Push the dried meat pie into a sterile cooling room for cooling.   (11) vacuum packaging Plastic in time after curing. Plastic requirements: no focus, no burnt edge and consistent color. After finishing, carry out vacuum packaging as required in time. The sealing line of vacuum sealing must be flat and free of wrinkles, pinholes and air leakage. The sealing strength should be checked frequently during the sealing process, and the unqualified products should be reworked in time.   (12) sterilization The qualified sealed products must be sterilized in lh. During sterilization, the water temperature is raised to 60℃, and a proper amount of patties (subject to easy turning) are poured into the jacketed pot, and the water temperature is raised to 85℃ in 5 minutes, and the temperature is kept at 85 ~ 90℃ for 30 minutes. When sterilizing, it must be turned up and down every 5 minutes, and the temperature should be detected and recorded.   (13) blow dry After sterilization, it is cooled in cooling water to below 40℃, and the unqualified products are removed, dried by a blow dryer, marked and handed over to the next working procedure after meeting the requirements.   (14) packaging In the workshop with good hygiene, the patties are packaged into large and small packages, the batches are distinguished, and there are clear identification cards. The small packaged products are packaged according to the required product specifications, the net content is satisfied, the seal is flat, and the date is clear and definite. After the packaging is completed, the quality control department conducts sampling inspection, and after passing the inspection, it is put into storage to form the finished product.    

A typical smoked meat production process usually includes most or all of the following process steps: conditioning, drying, smoking, color fixation, pre-cooking, and cooking. In actual applications, these six process steps can be combined in many forms, and specific steps are often added or deleted, but for smoked meat manufacturers, the basic functions of these process steps should be understood to optimize the production process. 01 Conditioning The purpose of conditioning is to form a uniform surface on all products in the oven before smoking and cooking. The most basic form of conditioning process is spraying, which can also be used to clean dirt on the surface of the product; another effective conditioning method is to use warm air and high relative humidity in the first step of entering the oven. This process step is also called flushing or heating. This warm air and high relative temperature will establish a thin layer of condensed water on the cooler surface of the product to complete the uniform product surface conditioning of the entire oven product, such as using a dry bulb temperature of 43°C and a wet bulb temperature of 37°C for ten minutes. 02 Drying The purpose of the drying step is to form a uniform dry product surface to ensure that the product surface has the desired moisture content during the smoking process, which will affect the product's absorption of smoke during the smoking process and form a uniform desired smoke color. During the smoking process, a moist product surface absorbs smoke better than a dry product surface. Therefore, if the product surface requires a dark color, the drying step should be shortened; if the product surface requires a lighter color, the drying step should be extended. Longer drying steps can also reduce color inconsistencies on the product surface, especially when the product is laid flat on the smoking cart for production (such as some fish products). The temperature setting of the drying step also varies with the type of product, and typical drying temperature settings are 48-71°C dry bulb temperature and 0 to 48°C wet bulb temperature. If the wet bulb temperature value is set in the drying step, the humidity control function (such as steam humidification) will be turned off, resulting in no steam or moisture entering the smoker. When the humidity control function is turned off, the smoker needs to adjust the fresh air and exhaust dampers to control the natural humidity of the product in the smoker in order to achieve the wet bulb temperature set point. Whether in daily production or in the presence of seasonal changes, natural drying (without humidification) will reduce moisture condensation on the product surface and can also ensure a stable wet bulb temperature. 03 Smoking The smoking step can be natural smoking or liquid smoking. Keeping the smoker hot and dry during natural smoking will cause the carbonyl compounds in the smoke to react with the amino compounds in the meat to undergo a Maillard reaction, which will form a tea-brown color on the product surface, but excessive surface drying will also reduce smoke absorption and extend the smoking time. Typical natural wood smoking temperatures are 48-73°C dry bulb temperature and 0-53°C wet bulb temperature. If the wet bulb temperature setting for smoking is higher than the setting of the previous drying step, moisture will condense on the surface of the product and re-wet the surface of the product at the beginning of the smoking step, so it is best to use the same wet bulb temperature setting to avoid this. When using liquid smoke in a batch smoker, the smoke liquid aqueous solution is sprayed into the smoker by atomization. The liquid smoking step usually includes an atomization stage and a condensation stage, and then the smoker proceeds to other steps. Regardless of how long the liquid smoke is, the liquid smoke condensation time is preferably no more than ten minutes. Using two shorter liquid smoke steps is more effective than one longer liquid smoke step, especially when the atomization time is the same, the intermediate drying process should be set to 0 wet bulb temperature so that the damper is open to create a dry environment to promote color development. For example, 15 minutes of liquid smoke, 15 minutes of drying, and 15 minutes of liquid smoke are more effective than a single 30-minute liquid smoke process. 04 Fixation The purpose of the color fixation process step is to generate and fix the smoke color on the product surface before the high humidity cooking process. During this step, the hot and dry environment in the smoke oven should be maintained to generate and stabilize the desired smoke color. Typical color adjustment temperature settings are 60-82℃ dry bulb temperature and 0-49℃ wet bulb temperature. If the process step includes liquid smoking, the color fixation step must be performed immediately after the liquid smoking step to generate and fix the smoke color. In order to generate a dry environment in the smoke oven, the damper needs to be opened and the wet bulb temperature can be set to 0. In natural smoking, if the color generation in the previous smoking step is already very good, then the color fixation step may not be necessary, but the same or slightly higher dry bulb temperature setting during the necessary exhaust process after smoking can also play a role in color fixation. If the color fixation step is used, it is best to set the same wet bulb temperature to prevent moisture condensation on the product surface. 05 Pre-cooking The pre-cooking step is used as a transition from the low humidity color fixation step to the high humidity cooking step. Typical temperature settings are 70-85℃ dry bulb temperature and 54-64℃ wet bulb temperature. Some products do not need this step and can be omitted. 06 Cooking During the cooking step, the product will be heated to the desired core temperature. In this step, the wet bulb temperature should be set to the desired core temperature or higher. For example, if the desired core temperature of the product is 71℃, then the wet bulb temperature should be set to 71℃ or higher, which will help reduce the cooking time, enhance the consistency of product temperature, and enhance the consistency of product weight loss. If the color has been generated and fixed in the previous step, cooking at a high wet bulb temperature will not affect the smoke color on the surface of the product. Typical temperature settings are: 76-90℃ dry bulb temperature and 68-77℃ wet bulb temperature. Summary In today's meat processing industry, thousands of different smoked meat products are produced every day using a combination of the above process steps. If everyone uses the same process steps, we cannot develop products and enrich the market variety through specificity. If the above is used to develop or optimize the cooking and smoking processes of a product, then a successful and more stable process should be achieved.

Meat products occupy an important position in the food market, but traditional pickling methods have limitations in terms of shelf life, taste and quality. Therefore, finding more advanced pickling technology is of great significance for meat processing. As an emerging processing technology, variable pressure tumbling pickling technology has shown great potential in promoting the penetration of pickling liquid, improving product taste and extending shelf life. This article will systematically explain the principles and applications of this technology. Through a comprehensive analysis and outlook of variable pressure tumbling pickling technology, it can provide useful references for practitioners in related fields and promote the widespread application of this technology in meat processing. 1 Overview of variable pressure rolling and kneading pickling technology 1.1 Definition and principle of variable pressure rolling and kneading pickling technology Variable pressure rolling and kneading pickling technology is mainly used in the processing of meat products. It promotes the uniform penetration and distribution of moisture, salt and other pickling ingredients in food by controlling and changing parameters such as pressure, rolling speed and pickling time, so as to improve the taste of food, extend the shelf life and improve product quality. Its basic principle is to use physical and chemical methods to make the pickling liquid evenly penetrate the inside of the food to achieve food pickling. 1.2 Development history of variable pressure rolling and kneading pickling technology The development of variable pressure rolling and kneading pickling technology has gone through several stages. Early pickling methods mainly relied on natural penetration, with unstable effects and low efficiency. With the development of science and technology, people began to try to use mechanical rolling and kneading to speed up the pickling process, but this can only solve part of the problem. Later, with the in-depth study of food processing technology, variable pressure rolling and kneading pickling technology gradually developed. It achieved a significant improvement in pickling effect by precisely controlling multiple parameters. 1.3 Current application status of variable pressure tumbling and kneading pickling technology in meat processing At present, variable pressure tumbling and kneading pickling technology has been widely used in meat processing. It can be seen in traditional products such as sausages and hams, as well as in modern processed meat products. The use of variable pressure tumbling and kneading pickling technology can not only greatly shorten the pickling time and improve production efficiency, but also significantly improve the taste and flavor of the product, extend the shelf life, and bring great convenience to the production and consumption of meat products. However, like all technologies, variable pressure tumbling and kneading pickling technology also has its limitations and challenges, such as how to more accurately control various parameters to achieve the best pickling effect, how to reduce the loss of food nutrition during the pickling process, etc. 2 The impact of variable pressure tumbling and marinating technology on meat product processing 2.1 Impact on meat quality and taste 2.1.1 Effect on meat quality The variable pressure rolling and kneading marinating technology can significantly improve the meat quality of meat products. In the traditional marinating process, because the marinating liquid cannot penetrate evenly into the meat, problems such as the surface of the meat being overly salty and the interior of the meat being insufficiently marinated are often caused. The pressure-variable rolling and kneading marinating technology accurately controls the pressure and rolling speed, so that the marinating liquid can evenly penetrate into all parts of the meat, thus achieving uniform marinating of the meat. It can not only avoid the problem of over-salty on the surface of the meat, but also It can also improve the overall quality of the meat. 2.1.2 Impact on taste Taste is one of the important indicators of the quality of meat products, and the variable pressure rolling and marinating technology has a significant impact on the taste of meat products. ①Through the uniform penetration of the pickling liquid, the muscle fibers of the meat are relaxed and softened, making the meat products more tender and delicious. ②The chemical reaction produced during the marinating process can enhance the aroma and flavor of the meat, making it more appetizing. For example, the salt in the pickling liquid can combine with the myoglobin in the meat, which not only improves the color of the meat, but also increases its flavor. 2.2 Impact on nutritional components 2.2.1 Preservation of nutrients Compared with traditional marinating methods, the variable pressure rolling and kneading marinating technology can more effectively preserve the nutrients in meat products. The uniform penetration of the pickling liquid into the meat makes the internal environment of the meat more stable, which is beneficial to reducing the oxidative loss and loss of nutrients. For example, vitamin C and some B vitamins are sensitive to oxygen and light. Traditional pickling methods may cause a large loss of these vitamins, while variable pressure rolling pickling technology can reduce this loss. 2.2.2 Effect of protein Protein is one of the most important nutrients in meat products. During the curing process, salt and other curing ingredients react with muscle protein, possibly leading to denaturation of the protein. However, the variable pressure rolling and kneading marinating technology achieves uniform penetration of the marinating liquid, and this denaturation reaction is more evenly distributed in the meat, reducing local excessive denaturation. 2.3 Impact on processing efficiency 2.3.1 Shorten the marinating time Traditional marinating methods rely on natural penetration, often requiring a long wait to ensure that the marinade can fully penetrate every part of the meat. This long-term pickling not only increases the production cycle, but also limits production efficiency to a certain extent. The introduction of pressure-variable rolling and kneading marinating technology has completely changed this situation. Through mechanical force and precise pressure regulation, this technology can quickly push the marinade deep into the meat. 2.3.2 Improve pickling uniformity The uniformity of marinating determines the texture and flavor of meat products. In traditional marinating methods, in order to achieve a uniform marinating effect, workers often need to manually turn and adjust the position of the meat products. This not only increases the complexity of the operation, but also makes it difficult to ensure that the effect of every flip can meet expectations. The variable pressure rolling and kneading marinating technology ensures that the marinating liquid can be evenly distributed inside the meat through its unique rolling and kneading action and precise pressure control. 3 Processing technology of variable pressure rolling and kneading marinating technology 3.1 Main process parameters and their control methods 3.1.1 Influence and control of rolling and kneading time Rolling and kneading is an important process in meat processing. It can make meat more tender and taste better through mechanical means. During the rolling and kneading process, the marinade will penetrate into the meat, making it more flavorful. However, if the rolling and kneading time is too long, the meat may be too loose and lose elasticity, which will affect the overall texture of the product. For different raw materials and product requirements, companies need to conduct in-depth research to find the best rolling and kneading time. Some products may require long rolling and kneading to achieve a specific taste, while some products may only require short rolling and kneading. 3.1.2 Influence and control of the pressure and vacuum of the rolling and kneading machine The pressure and vacuum of the rolling and kneading machine are two other key factors that affect the marinating effect. Increasing the pressure and vacuum can promote the penetration of the marinade and make the meat more flavorful in a short time. However, too high pressure may damage the meat, causing its shape to change or the surface to break. While pursuing efficient production, enterprises must also ensure the integrity and beauty of the products. 3.2 Matching of equipment and process 3.2.1 Equipment selection When selecting equipment, in addition to considering product characteristics and production scale, it is also necessary to consider the reliability, durability and maintenance cost of the equipment. For example, choosing a well-known brand and equipment manufacturer with a good reputation can reduce the equipment failure rate and reduce the frequency of repairs and replacement of parts. In addition, the degree of automation of the equipment is also a factor that needs to be considered. Highly automated equipment can reduce manual operations and improve production efficiency, but it also requires corresponding technical support and training. 3.3.2 Process parameter setting The composition and concentration of the marinade are one of the key factors affecting the marinating effect. Different types of meat products may require different marinade formulas. For example, some meat products require the addition of specific seasonings or preservatives. In addition, the concentration of the marinade also needs to be adjusted according to the characteristics of the product and the characteristics of the equipment. Too high a concentration may cause the product to taste too strong, while too low a concentration may affect the marinating effect. Therefore, when setting the process parameters, it is necessary to adjust and optimize according to the actual situation to achieve the best marinating effect. 4 Optimization of variable pressure rolling and kneading pickling technology 4.1 Process optimization and improvement direction 4.1.1 Optimization of pickling liquid formula In variable pressure rolling and kneading pickling technology, the formula of pickling liquid has a vital impact on product quality. The traditional pickling liquid formula may only contain basic salt, sugar and other ingredients, but in order to meet the diverse taste needs of today's consumers, it is necessary to conduct in-depth research and adjustment on the pickling liquid formula. For example, the effect of different types of salt (such as sea salt, rock salt, etc.) on product flavor can be studied. At the same time, the type and proportion of sugar can be adjusted to find the most suitable pickling liquid formula. 4.1.2 Improvement of pickling equipment With the development of science and technology, the improvement of pickling equipment has also provided the possibility for the optimization of variable pressure rolling and kneading pickling technology. Traditional pickling equipment may lead to unstable pickling effect due to complex operation and inaccurate parameter control. By improving and upgrading the equipment, the degree of automation of the equipment can be improved and manual operation errors can be reduced. At the same time, adding real-time monitoring and adjustment functions for parameters such as temperature and pressure can ensure that the pickling process is carried out under optimal conditions, thereby improving the stability and consistency of the pickling effect [5]. 5 Conclusion As an emerging technology in meat processing, variable pressure rolling and kneading pickling technology has a significant impact on product quality and processing efficiency. By optimizing the marinade formula, adjusting the rolling and kneading parameters, and improving the pickling equipment, the stability and consistency of the technology can be continuously improved, which can better meet consumers' needs for the taste, nutrition and quality of meat products. In the future, with the continuous development of science and technology, it is believed that variable pressure rolling and kneading pickling technology will play a more important role in meat production and bring greater development space and business opportunities to the industry. It is hoped that this article can provide certain guidance and inspiration for relevant practitioners and further promote the application and development of variable pressure rolling and kneading pickling technology in meat processing.

Prepared meat products are deeply loved by consumers because of their convenience, high added value, balanced nutrition, exquisite packaging and small capacity, and have become the main meat products consumed by urban people and developed countries in China. The purpose of this paper is to introduce the production technology of a quick-frozen chicken meatball for conditioning chicken products. 1 Examples of ingredients 16kg of chicken, 2kg of pork back fat, 2kg of chicken skin, 1.35kg of salt, 0.3kg of white sugar, 200g of meatball gum, 240g of quality improver, 600g of ginger, 1.8kg of green onion, 200g of monosodium glutamate, 200g of chicken essence, 75g of white pepper, 3kg of frozen egg liquid, 5kg of corn starch and a proper amount of ice chips. 2 production process flow Raw meat → pretreatment and batching → stuffing → molding → cooking → cooling → quick freezing → quality inspection and packaging → health inspection and refrigeration. 3 key points of processing technology 3.1 Selection of raw meat Fresh (frozen) chicken breast meat, chicken skin and appropriate pig fat from non-epidemic areas are selected as raw meat, and pig back fat is the best. Adding pig fat and chicken skin can improve the taste and tenderness of the product. 3.2 Ingredients and Seasoning According to the output, according to the requirements of ingredients, choose appropriate auxiliary materials. And accurately weigh for standby. 3.3 Treatment of raw and auxiliary materials Select fresh green onions with good quality, peel off old skins and withered leaves, peel off ginger, wash and roughly grind with a meat grinder for later use; The chicken breast, chicken skin and pig fat are slightly thawed, cut into strips and ground with a meat grinder. The raw materials are chopped and mixed immediately after being twisted. 3.4 Stuffing (beating) Accurately weigh the roughly ground meat according to the formula, pour it into the chopping machine, chop and mix it into mud, then add quality improver, salt, seasoning and meatball gum in sequence, chop and mix it into thick fine stuffing at high speed, and finally add starch and chop and mix it evenly. During the whole chopping process, the temperature of meat stuffing should always be controlled below 10℃. Generally, an appropriate amount of ice water is added in the chopping process to control the temperature. 3.5 molding Manually or with a meatball forming machine, adjust the speed of the meatball forming machine to make the meatballs full, and immediately put the formed chicken meatballs into a hot water tank at 80 ~ 85℃ for boiling and forming. You can also fry the shaped chicken balls to improve their appearance. Generally, the meatballs are taken out of the oil pan immediately after frying until the shell is even light brown or yellowish brown, and then they are properly cooled and cooked in a boiling water pot. 3.6 Cooked (fried or boiled) After molding, it can be boiled in hot water at 90 ~ 95℃ for 5 ~ 10 min. In order to avoid affecting the flavor and taste of meatballs, the cooking time should not be too long. In order to ensure the cooking and sterilization effect, the central temperature of chicken balls is usually 72℃ and maintained for more than 1min. 3.7 precooling The cooked meatballs are immediately precooled in a precooling chamber, and the precooling temperature is required to be 0 ~ 4℃, and cooled to below 8℃ of the central temperature of meatballs. It is required that the pre-cooling room is clean and hygienic, and the humidity is well drained. 3.8 quick freezing The cooled meatballs are transferred to a quick-freezing warehouse for freezing, and the temperature in the quick-freezing room is below -25℃ for 24h, so that the central temperature of the meatballs can be quickly reduced to below -18℃ and taken out of the quick-freezing warehouse. In the operation of cooling process, the control of sanitary conditions is very important. We should strictly control the hygiene of air, workshop, equipment and operators to prevent secondary pollution. 3.9 Quality Inspection and Packaging The weight, shape, color, taste and other indicators of meatballs are inspected. After passing the inspection, the qualified products are packaged in small film bags and then boxed. 3.10 Health inspection Health index requirements; The total number of bacteria is less than 5000/g; Escherichia coli, negative; No pathogenic bacteria. If necessary, other indicators such as heavy metals should be added. 3.11 Refrigeration Qualified products are refrigerated in the cold storage below -18℃, and the storage period is about 12 months.

Improper control of any link in the production, processing, storage, transportation and sales of low-temperature meat products may affect the quality of products and endanger the health of consumers. In the production process of low-temperature meat products, it is of great significance to adopt advanced quality and safety control technology and system to ensure product quality and safety. HACCP is hazard analysis and critical control point. Through preventive methods, the key points in the processing process are supervised and controlled, thus reducing the probability of hazards and ensuring safer food for consumers. 1. Overview of low-temperature meat products (1) Definition Low-temperature meat products are named after being classified according to different heating and sterilization temperatures in meat products processing in recent years. Compared with high-temperature meat products, low-temperature meat products can inhibit microbial growth in a lower temperature environment, that is, low-temperature processing: pickling (0 ~ 4℃), cooking (75 ~ 85℃), raising the meat center temperature to 68 ~ 72℃ for more than 30min, and transporting, storing and selling (0 ~ 4℃). In low-temperature processing, the protein of meat is moderately denatured, basically maintaining its original elasticity, and the meat is firm and chewy, which can maintain the original nutrition and flavor of meat to the greatest extent, but its shelf life is short, usually only about 30 days. (2) Product description Low-temperature meat products are mainly made of livestock and poultry meat; Commonly used auxiliary materials are salty, sweet, umami and other seasonings. In order to improve the quality of food, sometimes a certain amount of food additives such as antioxidants, colorants, chromogenic agents, water-retaining agents, emulsifiers and preservatives need to be added. The finished product should meet the sensory index, physical and chemical index and microbial index of low-temperature meat products. The casing is dry and complete, closely combined with meat stuffing, with solid and elastic contents, uniform thickness, pink or rose-red slices, solid, smooth and bright sections, uniform meat color, white fat, fresh and delicious, salty and light, delicious and delicious, and no peculiar smell. The packaging form is that the inner layer is natural casing, collagen casing, cellulose casing, cellophane casing, plastic casing, etc., and the outer layer is tightly packed, inflated and packed with deoxidizer. The eating method is to eat immediately after opening the bag or frying. The shelf life is 60 days at 0 ~ 4℃ and 180 days at -18℃. (3) Processing links The processing of low-temperature meat products generally includes the following steps: receiving raw materials (raw meat and auxiliary materials) → thawing raw meat → trimming → proportion of raw materials and auxiliary materials → making meat stuffing (twisting, pickling, chopping and rolling, etc.) → pouring → cooking → cooling → cutting (slicing) → metal detection → inspection (sensory, microbial, etc.) → packaging and warehousing. 2. Application of HACCP system in the processing of low-temperature meat products. (1) Hazard analysis in the processing of low-temperature meat products. Hazard analysis of low-temperature meat products generally includes the following aspects: receiving raw meat, receiving auxiliary materials, thawing, dividing, twisting (tender meat), chopping (rolling), pouring, smoking and cooking, cooling, slicing (cutting), metal detection, packaging and warehousing. As long as the biological hazards of these processes or control points are analyzed and effectively controlled, and a reasonable environment is formulated for each step to control the growth of microorganisms, the shelf life can be extended. (2) Determine the key control points HACCP system emphasizes critical point control, which is a point, a step or a procedure that can control and prevent, eliminate or reduce a factor endangering the safety of low-temperature meat products to an acceptable level. Therefore, the critical control point must be controllable, which emphasizes the control and monitoring of processing steps, and the control of this process has the best effect on ensuring food safety. CCP can be any step in the production process, which is determined by the specificity of the product/processing process. If there are changes in the processing process, instruments and equipment, hygiene control of ingredients suppliers, etc., CCP may change. It can be seen that the critical control points have the characteristics of change; It is worth noting that the introduction point of hazards in food is not necessarily the control point of hazards. (3) Determine the critical limit value The critical limit is an index to distinguish the acceptance level from the non-acceptance level, so as to ensure that each CCP is limited to a safe value. The critical limit is often some process parameters, such as temperature, time, moisture content, water activity, pH, etc., but it is not necessarily the same as the existing processing parameters. A good critical limit is intuitive and easy to detect. Determining the critical limit of low-temperature meat products is based on the laws, regulations and standards related to meat processing, and verified by a large number of experimental studies. (4) Determine the measures to monitor CCP. Monitoring is a planned and orderly observation or measurement to judge whether CCP is under control, with accurate records, which can be used for future evaluation. As far as possible, CCP should be continuously monitored by physical and chemical methods, and the trend that may deviate from the critical limit should be closely watched. If the critical limit cannot be continuously monitored, there should be enough intermittent frequency to observe and determine the change characteristics of CCP to ensure that CCP is under control. The contents of monitoring include four items, namely, monitoring objects (raw materials, cooking, metal foreign bodies), monitoring methods (online and offline), monitoring frequency (continuous monitoring, discontinuous monitoring) and monitoring personnel (on-site operators), and written documents are provided. (5) Establish corrective measures When the monitoring shows that it deviates from the critical limit or does not meet the critical limit, corrective measures should be taken. Every CCP should have appropriate corrective measures, so as to correct or restore the problems in case of deviation and ensure that CCP is under control again. Corrective measures are generally divided into two steps: the first step is to eliminate the causes of deviation and rework; The second step is to determine the products produced during the deviation period and decide how to deal with them. Rectification records include corrective measures and treatment. (6) Establish record-keeping procedures In the whole process of implementing HACCP system, there should be a large number of technical documents and daily monitoring records, which should be comprehensive and kept completely, including hazard analysis worksheet, HACCP plan sheet, monitoring, inspection and correction records, etc., and can be quickly queried once problems occur. The records and documents maintained confirm whether the methods, procedures and experiments adopted in the implementation process are consistent with the HACCP plan. (7) Establish verification procedures. HACCP motto is that verification is enough to believe. Verify the methods and procedures of application, as well as the scientificity and rationality of test, evaluation and monitoring, and review whether the critical limits can control hazards and ensure the normal implementation of HACCP plan. Validation is used to evaluate the effectiveness of HACCP system, such as using microbial test results to confirm whether the whole operation is under control. The containers, equipment, staff's hand samples and final products in the processing process were tested by microorganisms respectively, and all of them met the standards. This proves the effectiveness and compliance of HACCP system. 3. Conclusion Because there are many kinds of raw materials and low sterilization temperature in the production of low-temperature meat products, the probability of microbial contamination is greatly increased, so the selection of raw materials, cooking and metal detection are determined as key control points. HACCP system is not a zero-risk system, and it is impossible to achieve 100% safety in actual operation, but it is managed scientifically to minimize food safety hazards. In a word, HACCP is a preventive management system, the most effective management method to ensure food safety, which has been gradually pushed to the whole world and become a common food safety control system in the world. In the production of low-temperature meat products, as long as reasonable measures are taken to ensure the normal operation of HACCP plan, the safety of low-temperature meat products can be ensured to have the best effect.

01 selection of raw materials Raw meat is generally pork, beef and calf beef. Sheep meat is limited as a processing raw material because of its hard meat, unique smell and high price. The comparison between rabbit meat and chicken meat is also small. Choose the meat that has passed the veterinary hygiene inspection as raw material. It is best to choose leg meat and buttock meat, because these parts have more muscle tissue and less connective tissue, and the subcutaneous fat of the back is generally used for fat meat. The selected refined salt should be white in color, fine in grain and free of impurities; Liquor or cooking wine with 50% alcohol volume fraction is selected as the wine; Sugar. 02 dicing After deboning the raw meat, first separate the lean meat from the fat, and remove the tendons, blood vessels and lymph in the lean meat. Lean meat is separated from fat meat, and it is cut into small squares according to the processing requirements, which is beneficial to pickling. 03 curing Pickling is a method of processing meat with salt and nitrate. The purpose is to inhibit microbial reproduction, improve the water retention of meat and improve the flavor of meat by increasing the osmotic pressure of the product and reducing the water activity. The curing methods of meat can be divided into four types: wet curing, dry curing, dry-wet mixed curing and rapid curing. Dry salting method is to rub the salting agent on the surface of meat, and then stack it on a salting rack or put it in a salting container, and dissolve it by the extravasated juice of meat to form a high-concentration salt solution. This pickling method is simple in equipment and easy to operate, and it is often used in small-scale factories. Wet curing method is to dissolve the curing material in boiling water, cool it and pour it into a ceramic jar. The amount of curing liquid should not exceed the surface of the meat, usually 50% ~ 60% of the weight of the meat. The curing temperature is generally 3 ~ 5℃, and the curing completion time is different due to the influence of various factors such as pH value and meat size, for example, it takes about 5 ~ 7 days for 1 ″ meat. When pickled by wet method, the salting agent penetrates into muscle tissue evenly, but the color and flavor of its products are not as good as those of dry pickled products, and the protein loss is large. A curing method that combines dry curing and wet curing in mixed curing. Rub the meat surface with dry mixed curing agent, dry-cure, soak in a container and cure with curing liquid. Injection curing is often combined with dry curing or wet curing, which is also a mixed curing method, that is, salt solution is injected into fresh meat, and salt is rubbed layer by layer, but the concentration of salt water should be lower than that for injection, so that the meat can absorb water. Mixed salting can increase the stability of products during storage, prevent excessive dehydration of products and avoid excessive loss of nutrients. Commonly used in fish pickling, especially for fatty fish. The rapid curing method refers to the injection curing method or hot curing method adopted to speed up the curing speed. Injection method is a method of injecting curing liquid into artery or muscle tissue. Hot curing method can inject hot saline into artery or muscle tissue, or soak raw meat in curing liquid at 50℃. The advantage of this method is that it can promote the ripening of meat and accelerate the distribution of salt solution into meat tissues. The disadvantage is that if it is not properly managed, it will cause a lot of raw meat to deteriorate. 04 mince meat, chop and stir Mincing and chopping is an important process in the processing of enema products. This process is composed of two mechanisms with obviously different physical functions. One is that it has the function of chopping various raw materials; The other is the function of evenly mixing chopped meat with spices, seasonings, starch and other auxiliary materials. (1) ground meat Ground meat refers to chopping meat or fat with a meat grinder. The meat fiber is destroyed to some extent by the pressure of the meat grinder, which eliminates the unevenness of the meat quality and makes the meat tender. The minced meat can be mixed with the added auxiliary materials and additives, and naturally seasoned, and can be reconstituted into meat products with different shapes and components. Chop the meat properly before mincing, and control the temperature of the meat. In general, the meat temperature should not be higher than 10℃. The meat should be chopped properly, which can make the meat flow out of the sieve plate hole quickly. Sometimes there is meat jam on the sieve plate surface, which is caused by no chopping. If this happens, it is necessary to stop the meat grinding, remove the sieve plate, remove the blocked meat, and adjust the fit between the blade and the sieve plate. For meat grinder, the load of ground fat is greater than that of ground meat. Therefore, if the amount of fat input is equal to the amount of meat input, it will be difficult to rotate. Therefore, when you grind fat, you should invest less each time. It should be paid special attention to that once the meat grinder can't be twisted, the fat will melt and become grease, which will lead to fat separation. After the operation, clean the meat grinder. If the meat grinder is not cleaned cleanly, the meat pieces and fat will adhere to the screw, so bacteria are likely to be mixed into the meat. After the meat grinder is cleaned, wipe off the surface moisture, and properly keep the cutters in groups. In the meat grinding operation, lean meat and fat are generally treated separately. The minced meat should also be preserved as low as possible. If it takes some time before the chopping operation, the meat should be stored in the cold storage. Weigh seasonings and spices according to a certain formula, and mix them evenly for later use. According to the type of sausage, the type of raw meat and the state of meat, the amount of water added is also different. (2) Chopping and mixing Chopping plays an extremely important role in sausage manufacturing. The raw meat is chopped and emulsified by chopping machine, so that the raw meat can release the most meat protein to achieve the best cohesiveness. The chopping and mixing of raw meat directly determines the quality of products, so the chopping and mixing process is the most important in the manufacture of minced sausages. When chopping, first put the lean meat into the chopping machine, pay attention to the fact that the meat should not be concentrated in one place, but should be spread out in an all-round way, and then start the chopping machine. Due to different breeds or ages, the hardness of lean meat is different. So start with the hardest meat and put it in turn. This can improve the cohesiveness of meat. Then add water to facilitate chopping. After adding water, the meat will lose its viscosity at first and become dispersed fine particles. But soon the adhesion will continue to increase and eventually form a whole. Ice chips can also be added, because it can keep the low temperature in operation. Then add seasonings and spices as well as other incremental materials and binding materials. After the meat is evenly mixed with these additives, the adhesion of the meat is further strengthened. Finally add fat. When adding fat, add it bit by bit to make the fat evenly distributed. If large pieces are added, it is difficult to mix evenly and it takes a lot of time. During this period, the temperature of meat will rise, and sometimes even affect the quality of products, which must be paid attention to. After the meat and fat are mixed evenly, they should be taken out quickly. (3) stirring When processing sausages and some kinds of ham, it is generally necessary to stir them with a blender. This machine has no chopping function, but it can make up for the shortcomings of meat mixer and chopping machine. Carefully clean the blades and mixing tank before mixing operation. Weigh raw meat and fat according to the formula. The size of raw meat has a certain relationship with the operation time, and also has an impact on the quality of finished products. Therefore, attention should be paid to moderate pretreatment. When throwing meat, try to put in the hard meat first, then put it in turn according to the amount, and then add spices and seasonings. When adding, it should be sprinkled on the central part of the leaves, and the added spices and seasonings are evenly distributed by the rotation of the leaves from the inside to the outside. The use of meat can ensure the integrity of the meat. When the meat is evenly distributed in the meat block and produces adhesion, add fat. If the meat is not used, the surface of the meat will become incomplete, so the stirring time needs to be extended until the adhesive force is generated. The addition of fat should be put at the end, but it should be handled flexibly according to the nature of fat. If the fat is hard and the stirring time is too short, it will affect the adhesion of the meat, and the fat will fall off when slicing. Therefore, in the mixing operation, according to the nature of fat, it can sometimes be put together with raw meat. The stirring time varies according to the rotating speed and capacity of the mixer, the type of products and the presence or absence of additives. Generally speaking, it is more appropriate to stir for 5~10min. After stirring, the minced meat produces strong cohesiveness, turn off the power supply, turn over the stirring tank, take out the meat, and clean the meat attached to the leaves. Mixing sausage meat is slower than mixing ham, so as not to destroy the form of added materials. After the added materials are evenly mixed with the meat stuffing, the machine can stop running. After the operation, start cleaning the mixer. At this time, attention should be paid to the safety protection parts of the rotating shaft blades. This part of the meat is easy to attach, so pay attention to thoroughly remove it. 05 mixed stuffing The process of mixing minced or chopped meat with other auxiliary ingredients in the formula is called stuffing. This process is usually done by stirring with a blender. In the process of mixing, meat stuffing can produce necessary viscosity, improve water retention and promote water retention during cooking. The mixer has no chopping function to make up for the shortage of minced meat and chopping. 06 filling and ligation Filling, often called filling or enema, is to pour the mixed meat into the casing prepared in advance. The machine used for filling casings is called a filling machine. After the sausage is filled, it should be ligated or twisted in time. Ligation is to tie the two ends of sausage tightly to prevent the meat stuffing from leaking out of the casing, to prevent the external bacteria from entering, and to block the contact between air and meat. 07 fermentation Fermentation refers to the processing technology of making meat produce special flavor, color and texture under natural or artificial control conditions, and forming products with long shelf life. Bacteria used as starter cultures today can be divided into two generations: The first generation was obtained from plants, such as Lactobacillus plantarum and Pediococcus pentosaceus. The second generation is separated from meat products, which is more suitable for the production of fermented sausages, such as Lactobacillus sake and Lactobacillus curvatus, and is the main microorganism of the second generation starter. These two kinds of bacteria are highly competitive and can inhibit lactic acid bacteria in the natural environment and control the whole fermentation and drying process. The second-generation starter also has the following characteristics: it can produce enzymes that form color and aromatic substances. The flavor and sensory quality of fermented sausage are produced by the joint action of lactic acid bacteria, micrococcus and yeast in sausage. At present, β -galactose gene, catalase gene and bacteriocin gene in Lactobacillus have been cloned, which can improve the quality of the strain. The application of lactic acid bacteria that can produce bacteriocin in fermented sausage can improve the competitiveness of starter and inhibit the growth of pathogenic bacteria. Lactobacillus plantarum, Lactobacillus sake and Lactobacillus curvatus can all produce bacteriocin. The role of microorganisms in fermented meat products: lowering pH value, reducing corruption, improving texture and flavor; Promote hair color; Prevent oxidation discoloration; Reduce the formation of nitrosamines; Inhibit the growth of pathogenic microorganisms and produce toxins. Microbial species in fermented sausages include lactic acid bacteria, micrococcus, mold and yeast. They have played their own unique roles in the flavor formation and safety of fermented sausages. 08 smoking The purpose of smoking mainly includes the following five aspects: giving products a special smoky flavor and arousing people's appetite; Make the product moderately dry and shrink, and give the product a good texture; Promote that decomposition of microorganism or enzyme protein and fat, produce amino acids, peptide, carbonyl compounds, fatty acids, etc., and increase the good flavor of products; Accelerate the production reaction of nitric oxide myoglobin, and make muscle tissue appear attractive pink; The effective components in the smoke are adsorbed on the products, resulting in a unique smoke color, which improves the corrosion resistance and preservation. There are two kinds of smoking contact methods: direct smoking and indirect smoking. The so-called direct smoking is to smoke wood and sawdust with direct fire in the smoking room. The disadvantage of this method is that the density and temperature of smoke are unevenly distributed. Its advantages are simple equipment, small investment and large smoke output. The indirect smoking method is to use a smoke device to burn a certain uneven gas density and temperature, and the burning temperature can be controlled below 400℃, resulting in less harmful substances. The disadvantage is that the equipment is complicated and the investment is large. 09 cooking Cooking is the process of heating and cooking meat and its products. The purpose of cooking and heating of meat products is to make the meat protein coagulate and starch gelatinize, resulting in physical changes such as hardness, taste and elasticity different from those of raw meat, which are easy for human body to digest and absorb; So that the product has a unique fragrance; Promote the formation of NO- myoglobin and improve meat color; Kill microorganisms and parasites, destroy enzyme activity and prolong the storage period of products. Steamed meat products can be divided into two categories: one is heated products with low temperature of 72 ~ 84℃, such as ham and sausage; The other is heating products with higher temperature of 95 ~ 100℃, such as small belly, sauced meat, blood sausage, vermicelli sausage and so on. 10 drying The process of evaporating water under natural conditions or under artificial control during drying. The purpose of drying is to make products with good hobbies (such as air-dried sausages, etc.), which is convenient for storage. Sausages are generally dried by natural drying method, that is, under natural environmental conditions. It is a general term for sun drying, air drying and shade drying, and it is dried under natural conditions. The temperature of food is low during drying, and heat and ventilation are the most suitable climatic conditions for drying. This is an ancient and primitive drying method with simple equipment and low cost. However, due to natural conditions, it cannot be used in wet and rainy seasons. Traditionally, ham, air-dried sausage and dried meat are dried in the sun or in the shade by natural drying.

At present, bromelain, papain, trypsin and microbial protease are widely used in food processing industry, and protein's hydrolysis reaction, protein transfer reaction and cross-linking reaction are mainly used in the application process. Click to learn more. Enzymatic hydrolysis of meat products by protease will cause internal cross-linking reaction of protein, and produce special chemical groups, which will change the internal structure of protein and the chemical properties of protein in meat products, thus changing its functional characteristics such as water solubility, hydration and emulsification, thus improving the quality of meat products. 01. Application of protease in improving the tenderness of meat products Tenderness, as one of the important evaluation indexes of meat products quality, has become an important factor for consumers to evaluate the quality and palatability of meat products. The factors that determine the tenderness of meat are very complex and diverse, including fat bulk density and connective tissue solubility. In recent years, tender meat products are more popular with consumers, and how to improve the tenderness of meat products has become one of the key issues in the food processing industry. At present, internationally recognized safe proteases include papain, bromelain, subtilisin, fig protease, etc. These proteases can degrade muscle fibers and collagen to varying degrees, thus achieving meat tenderness. Using plant protease to tenderize meat products is not only low in cost, but also effective, and it also shows good tenderizing effect on aged poultry products. 02. Improve the flavor of meat products After heating, meat products can emit their own meat flavor, while cured meat products will produce unique bacon flavor during processing, especially fermented meat products, whose unique bacon flavor is deeply loved by consumers. However, it takes a long time to make wax meat products, and its production technology is difficult to control under natural conditions. Using protease can make meat products produce free amino acids and other precursors or intermediates that affect the flavor of meat products, which is conducive to accelerating the flavor of meat products and improving the flavor of meat products. Zhu Jianjun et al. added papain and neutral protease in the process of processing Guizhou bacon. The types and total amount of free amino acids in the sample with protease were higher than those without protease, and the types of flavor substances were also increased (except hydrocarbons and carbonyl compounds). He established the optimal enzymolysis conditions of Guizhou bacon: papain addition 0.001%, neutral protease addition 0.001%, salt addition 4%, and enzymolysis time 48 h. Luo Zan and other studies show that the addition of appropriate amount of trypsin can promote the degradation of protein in bacon, increase the production rate of flavor substances in bacon, promote the flavor formation of bacon, and help improve the flavor of meat products. Yang Shuang et al. detected the changes of meat flavor before and after chicken protease treatment by electronic nose and GC-MS, and the results showed that chicken protease could effectively enhance chicken flavor. Xiao Xia and other studies show that adding complex enzymes (papain and bromelain 1: 1) during curing can significantly improve the brightness of beef, improve the texture characteristics of beef, make beef have better water retention and color, and increase the contents of free amino acids, essential amino acids and flavor-related amino acids in beef. 03. Increase the value of meat by-products A large number of by-products or leftovers are usually produced in the processing of meat products, and protease can transform waste protein into protein concentrate for human consumption or feed. For example, using protease to produce beef juice, chicken juice and so on to improve the added value of products. Ding Weilu et al. used protease to hydrolyze the leftover of tuna dark meat processing, combined with spray drying process to prepare tuna hydrolyzed protein powder, and used trypsin as hydrolysis enzyme to prepare a powder with high protein and low fat and good solubility, which can be used as an efficient nutritional feed component for early growth of animals, as well as a condiment or protein nutrient, and has a broad application prospect. Li Yong's research shows that papain can achieve the best effect of enzymatic hydrolysis of beef, and the best conditions of enzymatic hydrolysis of beef juice are determined, and the beef juice products are rich in flavor. Yang Ergang and others compounded refined neutral protease and papain according to a certain proportion, and then hydrolyzed chicken under appropriate conditions, so as to obtain a chicken hydrolyzed protein solution with no bitterness, high degree of protein hydrolysis and strong chicken flavor, which solved the problem of more nutrient loss caused by debittering with activated carbon. 04. Summary As an efficient and healthy enzyme preparation, protease has been widely used in meat processing industry. The technology of tenderizing meat, improving taste and flavor of meat products by protease preparation is constantly updated, which has made great contributions to meat products processing. With the rapid development of enzyme technology, the application potential of protease will be further developed, and it will also make greater contributions to the development of meat processing industry and even food processing industry. Protease preparation has the advantages of low cost and high efficiency, but there are also some problems. How to develop more efficient protease preparation, further optimize the production process and reduce the cost is a problem that meat processing enterprises and relevant departments should pay attention to.

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Formed ham is the fastest developing meat product at home and abroad at present, which means that pork leg meat, shoulder meat and loin meat are added with other parts of meat or other livestock meat, poultry meat and fish meat, and after curing, auxiliary materials are added, which are put into packaging bags or containers for molding. After boiling, it is formed ham (also known as compressed ham). Formed ham includes salted ham, smoked ham and minced ham. Molded ham can be made into products with various flavors according to market demand. The products are tender and juicy, delicious in taste, high in yield, suitable for mechanized continuous production, standardized in products and convenient to eat. In recent years, they are very popular in the meat market at home and abroad. 01 Processing technology of salted ham 1. the process flow Selection of raw materials → saline injection → curing and rolling → filling and molding → cooking → shaping and cooling → demoulding and packaging → storage. 2. the choice of formula Based on 10kg of pork hind leg meat, the formula of pickling solution is: 500g of refined salt, 5kg of water, 1.5g of nitrite, 300g of monosodium glutamate, 300g of sugar, 10g of white pepper, 30g of compound phosphate, 5g of ginger powder, 3g of soda and 5g of nutmeg powder, which are dissolved, evenly mixed and filtered, and cooled to 2-3℃ for later use. Other ingredients: 0.5-0.8kg of starch and 50g of monosodium glutamate. 3. Key points of operation (1) Selection of raw materials Choose qualified pig hind leg meat or the longest muscle of back as raw material, trim all visible fat, connective tissue, blood vessels, lymph, tendons, etc. from the meat, then cut it into pieces with a thickness of not more than 10cm and a weight of about 300g, remove the skin and fat, and then remove the bones. (2) saline injection The prepared pickling solution is injected into the muscle by a saline injection machine according to 20% of the meat weight, so that the pickled leaves can penetrate into the muscle evenly. (3) curing and rolling The injected meat pieces are put into a vacuum tumbling machine, and the tumbling process is the pickling process. The meat temperature is controlled at 3-5℃ after tumbling for 20min per hour, 10min for forward rotation, 10min for reverse rotation, 40min for stopping, and 24-36h for pickling. (4) filling and molding Use stainless steel molds with different specifications, fill them with meat materials with corresponding specifications, and press them to form. The filling time and temperature should be controlled at 10-12℃, and the filling amount in each mold should be reserved during filling, so that it can be filled during weighing and inspection. When filling, wrap the fat outside to avoid affecting the quality of the finished product. (5) cooking The molds are stacked in layers and crossed in a flat-bottomed cooking pot, and clean water is put in, so that the water level is slightly higher than the top of the mold. After the water temperature is heated to 78-80℃, keep this temperature for about 3 hours until the product center temperature reaches 68℃. Heating time generally depends on cooking temperature and product quantity. Generally, cooking is 1h/kg. (6) shaping and cooling The purpose of shaping is to adjust the position of the gland of the mold to prevent the product from being weird in shape and affecting the appearance, and at the same time, add a little pressure to make the internal structure of the product more compact. (7) demoulding and packaging After shaping, the ham will be sent to the cold storage at 2-5℃ for continuous cooling for 12-15h, and then it can be demoulded and packaged until the central temperature of the product is balanced with the storage temperature, and then it will be refrigerated at 0-4℃. 4. Precautions (1) Meat with pH of 5.8-6.2 is generally used as raw material to produce salted ham, while PSE meat and DFD meat cannot be used as raw materials for ham processing. (2) Ensure sufficient rolling time. Ensure that the rolling temperature is 2-4℃, and add frozen water or ice cubes to cool down. The vacuum degree is 60-90kPa. (3) Mold filling is compact without bubbles. According to the size of the mold, the sterilization time and temperature are controlled to ensure that the meat center temperature is 68℃. 02 Processing of smoked ham Smoked ham is refined from high-quality pig hind leg meat by injection, tenderization, rolling and smoking. The product is packed with cellulose casing, which has attractive smoky appearance, good color rendering of cut surface, full and pure meat flavor and strong smoky flavor of fruit and wood. 1. the process flow Selection of raw materials → curing (saline injection) → rolling → enema → cooking → smoking → cooling → finished product. 2. the choice of formula 50kg lean meat, 1.1kg salt, 0.15kg phosphate, 0.1kg monosodium glutamate, 1kg mixed emulsifier, 30g pepper, 15g nutmeg powder, 25g sodium erythorbate, 10g cinnamon powder and 5g sodium nitrite. 3. Key points of operation (1) Selection of raw materials Choosing the right raw meat is the decisive factor to produce high-quality ham. Generally, the hind leg meat of pigs should be bright in color, and the fat, tendons, tender bones and soft tissues should be removed as much as possible. Raw meat should be fully cooled, with a pH of 5.8-6.2 and a central temperature of 3-4℃. (2) curing Dissolve all the auxiliary materials with clear water, filter, inject the auxiliary material solution into the meat with a saline injection machine, and then send it to the cold storage at about 4℃ for pickling for 12-16h. (3) Rolling and kneading The cured meat should be tenderized and rolled for 2-3h, and the rolling temperature should be below 8℃. (4) enema Pouring meat into cellulose casing with vacuum air pressure enema machine, and ligating and sealing. (5) cooking Boil at 75-80℃ for 1-2h, and when the central temperature reaches 68℃. (6) Smoking Smoked at 50℃ for 30-60min to make the outer surface of ham brown and smoky. (7) cooling The cooling process works well in water. The water temperature is required to be 10-12℃, the central temperature of the product is 27℃ after cooling for 4 hours, and then it is sent to a 2-4℃ cold storage room for cooling for 12 hours, and when the product temperature is reduced to 1-2℃, the finished product is obtained. Finally, packaging with biaxially stretched film. 4. Precautions (1) It is necessary to destroy the tissue structure of meat as little as possible, and strive to keep the original structure of meat in a block shape, so that more injected saline can be retained in the muscle. (2) The equipment used in ham production, such as curing containers, tumbling machines and molds, are often used repeatedly and alternately. If the dirt is not cleaned and disinfected in time after each use, a large number of microorganisms will accumulate and become one of the main pollution sources in ham production. (3) Strictly control the curing and smoking process conditions to ensure the quality of products.

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