04-02-2015 дата публикации
Номер: CN104322647A
Принадлежит:
The present invention relates to a method for prolonging a shelf life of a sauced meat product, and belongs to the technical field of microbiology. The present invention provides a method for prolonging the shelf life on the basis of maintaining of the original flavor of the sauced meat product. According to the method, a fresh sauced meat product is filled into a polypropylene package bag, sealing is performed under a vacuum degree of a pressure of 1.33-13.30 Kpa through a vacuum sealing machine, and a 3 kw, 60 DEG C, 5 min and 4.5 cm microwave treatment is performed, wherein the shelf life of the sauced meat product is 12 days. According to the present invention, the method is simple and practical, the shelf life is long, the method is completely suitable for the specialized production, the produced fresh sauced meat product maintains the original color, the original flavor and the original nutrients, and has the improved safety, and characteristics of high efficiency, energy saving and ...
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