Procedure for the preparation and Conservation of Long Duration without Cold Chain, meat products

摘要

Procedure for the preparation and maintenance of Long Duration without Cold Chain.Of meat products, which comprises the following steps: a) each piece of Meat is injected with a solution of brine containing at least CE concentration necessary for up to a maximum of 20% of the weight of the cut of meat injected; (b) to massage the meat injected by a time PO between 8 to 24 hours under Reduced Pressure between 10 and 15 "HG and reduced temperatures between 0sc 3SC and;(c) introducing each piece of meat in a Ziploc Bag closed, a Polymer WaterproofPut The meat in a batch cooking process in hot water to reach the center of the largest Piece size 70s to 85sc temperature for a period of 15 to 30 minutes in the bathroom; (d) withdraw The Game Cooking bags with Meat and proceed to remove the Meat from each Bull Sa cookingPerforming a Cooling process to reach in the geometric Center of the pieces of meat, a temperature of at least 26sc; e) after the stage of cooling, packing each piece of meat cooked in other pre bags suitable for Vacuum Packaging and pack the product; f Once packed the Meaty Parts.The Freeze up of the Environment - 14sc; (g) the pieces of meat and packaged are subjected to an irradiation process to accumulate a total of 15kgy minimum dose.