Vacuum Cooling of Cooked Meat
Although the vast majority of microorganisms in cooked meat are exterminated, leaving only a very small number of bacteria, considering the growth and reproduction of individual bacteria, it is asexual reproduction in the form of dichotomy. Under the right conditions, most bacteria multiply quickly, under the best conditions, the time required for the number of bacterial divisions to multiply is only 20-60 minutes, the bacteria have consumed and ingested considerable nutrients, and the taste of the food has deteriorated. Even if cooked meat products with long shelf life requirements need to be sterilized twice, due to the serious impact on the fresh taste, the actual competitiveness of the product is greatly reduced, and the taste is irretrievable.
Therefore, Cooked meat should get rapid cooling after cooked, so that it can quickly pass through the 25-55°C bacterial high-speed propagation belt to ensure that the number of bacteria in the product is low. At the same time, vacuum cooling can minimize the oxidation of the oil and fat generated by the food material at high temperatures to improve the taste of the back pot, and then enter the sterile pre-cooling room for packaging, finally put into the predetermined temperature environment for preservation. Due to protein of cooked meat has been denatured, will not be affected by the ice crystal belt like fresh meat, can be put into a lower temperature environment to slowly cool. The different from other cooling methods is that vacuum cooling can achieve uniform cooling of the food center and surface at the same time, Can ensuring the meat quality. As long as it is stored in a cold storage below 5°C in a suitable package after vacuum cooling, the shelf life of cooked meat products will be greatly extended.