阅读说明：本技术 休闲卤汁肉制品的生产工艺 (Production process of leisure marinated meat product ) 是由 张春晖 宋玉 李侠 黄峰 谢道文 陈旭华 于 2020-07-23 设计创作，主要内容包括：本发明公开了一种休闲卤汁肉制品的生产工艺,包括以下步骤：步骤一、将原料肉预处理,得到预处理畜禽肉；步骤二、将预处理畜禽肉使用巴氏杀菌机、蒸汽杀菌机处理,得到二次处理畜禽肉；步骤三、将二次处理畜禽肉依次经过降温、烘干处理,得到卤汁肉；步骤一中,将原料肉预处理的方法为：将原料肉先使用电解水消毒,并置于滚揉机中滚揉,然后将原料肉依次进行焯水、降温,并将原料肉卤煮、浸泡,即得到预处理畜禽肉,其中,使用电解水消毒时,二氧化氯的浓度设定为80-100ppm。本发明通过采用低温巴氏杀菌和高温瞬时蒸汽杀菌可避免产品因传统的高温长时杀菌而导致的出汤出油现象,改善卤汁肉的口感。(The invention discloses a production process of a leisure marinated meat product, which comprises the following steps: step one, pretreating raw meat to obtain pretreated livestock and poultry meat; step two, treating the pretreated livestock and poultry meat by using a pasteurization machine and a steam sterilization machine to obtain secondary treated livestock and poultry meat; step three, sequentially cooling and drying the secondarily processed livestock and poultry meat to obtain marinated meat; in the first step, the method for pretreating raw meat comprises the following steps: sterilizing raw meat with electrolytic water, placing the raw meat in a rolling and kneading machine for rolling and kneading, scalding the raw meat in water, cooling, stewing the raw meat, and soaking to obtain the pretreated livestock and poultry meat, wherein the concentration of chlorine dioxide is set to be 80-100ppm when the raw meat is sterilized with the electrolytic water. The invention can avoid the phenomenon of soup oil production caused by the traditional high-temperature long-term sterilization by adopting low-temperature pasteurization and high-temperature instantaneous steam sterilization, and improve the mouthfeel of the marinated meat.)

1. The production process of the leisure marinated meat product is characterized by comprising the following steps:

step one, pretreating raw meat to obtain pretreated livestock and poultry meat;

step two, treating the pretreated livestock and poultry meat by using a pasteurization machine and a steam sterilization machine to obtain secondary treated livestock and poultry meat;

and step three, sequentially cooling and drying the secondarily processed livestock and poultry meat to obtain the marinated meat.

2. The process for producing a leisure marinated meat product according to claim 1, wherein in step one, the raw meat is pretreated by: disinfecting raw meat by using electrolytic water, placing the raw meat into a rolling and kneading machine for rolling and kneading, scalding the raw meat in water, cooling, stewing the raw meat, and soaking to obtain the pretreated livestock and poultry meat, wherein when the raw meat is disinfected by using the electrolytic water, the concentration of chlorine dioxide is set to be 80-100ppm, and the parameters of the rolling and kneading machine are set as follows: the vacuum degree is 0.08Mpa, the rotation speed is 10r/min, the rolling and kneading time is 2-5h and the temperature is 0-4 ℃, the interval is 20-25min, and the time of rolling and kneading is 5min each time.

3. The process for producing the leisure marinated meat product according to claim 2, wherein phosphate and carrageenan are injected into the raw meat before the raw meat is put into the kneading machine for kneading, wherein the injection amount of the phosphate is 0.1-1.15% of the total mass of the raw meat, and the injection amount of the carrageenan is 1-2% of the total mass of the raw meat.

4. The process for producing the leisure marinated meat product according to claim 3, wherein the method for boiling and soaking the raw material meat marinated meat comprises the following steps: boiling at 90-100 deg.C for 45-60min, and soaking at 60-70 deg.C for 1.5-2 hr.

5. The process for producing a leisure marinated meat product according to claim 1, wherein the pasteurization temperature is 80-95 ℃ for 5-10 min.

6. The process for producing a leisure marinated meat product according to claim 5, wherein the steam sterilization temperature is 100-120 ℃ and the time is 10-30 s.

7. The process for producing the leisure marinated meat product as claimed in claim 1, wherein in the third step, the temperature of the secondarily treated livestock meat is reduced to 5-8 ℃.

8. The process for producing a leisure marinated meat product according to claim 1, wherein the method of treatment with a pasteurizer, steam pasteurizer is:

a1, placing the pretreated livestock and poultry meat in a pasteurization machine, setting the temperature to be 50 ℃, sterilizing for 5min, then placing the livestock and poultry meat in a preservative, soaking for 10min, and finally placing the soaked pretreated livestock and poultry meat in a steam sterilization machine for sterilizing for 10s, wherein the sterilization temperature is 100 ℃, so as to obtain the primarily sterilized livestock and poultry meat;

a2, placing the primarily sterilized livestock and poultry meat in a pasteurization machine, setting the temperature to be 70 ℃, sterilizing for 10min, then placing in a preservative, soaking for 10min, and finally placing the soaked primarily sterilized livestock and poultry meat in a steam sterilization machine for sterilizing for 10s, wherein the sterilization temperature is 120 ℃, so as to obtain secondarily sterilized livestock and poultry meat;

a3, placing the secondary sterilized livestock and poultry meat in a pasteurization machine, setting the temperature to be 80 ℃, sterilizing for 10min, then placing the secondary sterilized livestock and poultry meat in an antistaling agent for soaking for 10min, and finally placing the soaked secondary sterilized livestock and poultry meat in a steam sterilization machine for sterilizing for 10s, wherein the sterilization temperature is 120 ℃, so as to obtain tertiary sterilized livestock and poultry meat;

a4, placing the thrice sterilized livestock and poultry meat in a pasteurization machine at a set temperature of 95 ℃ for sterilization for 5min, then placing the livestock and poultry meat in a preservative for soaking for 10min, and finally placing the soaked thrice sterilized livestock and poultry meat in a steam sterilization machine for sterilization for 10s at a sterilization temperature of 130 ℃ to obtain the secondarily processed livestock and poultry meat.

9. The process for producing the leisure marinated meat product of claim 8, wherein the preservative comprises the following raw materials in parts by weight: 0.05 parts by weight of lysozyme, 0.05 parts by weight of calcium propionate, 0.1 parts by weight of disodium ethylene diamine tetraacetate, 0.1 parts by weight of sodium lactate, 1 part by weight of trehalose, 10 parts by weight of mixed extract and 70 parts by weight of distilled water, wherein the preparation method of the mixed extract comprises the following steps: pulping cabbage and carrot in a mass ratio of 1:1 to obtain a pulp, adding distilled water which is 20 times of the total mass of the cabbage into the pulp, heating the pulp at 98 ℃ for 5 hours, and filtering to remove filter residues to obtain a mixed extract.

Technical Field

The invention relates to the technical field of marinated meat processing production. More specifically, the invention relates to a production process of a leisure marinated meat product.

Background

The sauced meat product is a large type of Chinese meat product, is also the Chinese meat product with the fastest modern development, and is popular with consumers due to unique taste and flavor. In the traditional production of sauced meat, high-temperature sterilization is generally selected, but because the fat content of meat products is high, grease is condensed on the surface of the sauced meat after sterilization and cooling, and the appearance of the sauced meat is greatly influenced. Therefore, the improvement of the production and sterilization process of the sauced meat is urgent to solve the problem of serious oil production of the product.

Disclosure of Invention

An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.

Still another object of the present invention is to provide a process for producing a leisure marinated meat product, which can prevent the product from producing soup and oil due to conventional high-temperature long-term sterilization by using low-temperature pasteurization and high-temperature instantaneous steam sterilization, and improve the taste of the marinated meat.

To achieve these objects and other advantages in accordance with the purpose of the invention, there is provided a process for producing a leisure marinated meat product, comprising the steps of:

step one, pretreating raw meat to obtain pretreated livestock and poultry meat;

step two, treating the pretreated livestock and poultry meat by using a pasteurization machine and a steam sterilization machine to obtain secondary treated livestock and poultry meat;

and step three, sequentially cooling and drying the secondarily processed livestock and poultry meat to obtain the marinated meat.

Preferably, in the step one, the raw meat is pretreated by: disinfecting raw meat by using electrolytic water, placing the raw meat into a rolling and kneading machine for rolling and kneading, scalding the raw meat in water, cooling, stewing the raw meat, and soaking to obtain the pretreated livestock and poultry meat, wherein when the raw meat is disinfected by using the electrolytic water, the concentration of chlorine dioxide is set to be 80-100ppm, and the parameters of the rolling and kneading machine are set as follows: the vacuum degree is 0.08Mpa, the rotation speed is 10r/min, the rolling and kneading time is 2-5h and the temperature is 0-4 ℃, the interval is 20-25min, and the time of rolling and kneading is 5min each time.

Preferably, before the raw meat is placed in the kneading machine for kneading, phosphate and carrageenan are injected into the raw meat, wherein the injection amount of the phosphate is 0.1-1.15% of the total mass of the raw meat, and the injection amount of the carrageenan is 1-2% of the total mass of the raw meat.

Preferably, the method for boiling and soaking the raw material meat gravy comprises the following steps: boiling at 90-100 deg.C for 45-60min, and soaking at 60-70 deg.C for 1.5-2 hr.

Preferably, the pasteurization temperature is 80-95 deg.C and time is 5-10 min.

Preferably, the temperature of the steam sterilization is 100-120 ℃, and the time is 10-30 s.

Preferably, in the third step, the temperature of the livestock and poultry meat subjected to secondary treatment is reduced to 5-8 ℃.

Preferably, the method for processing by using the pasteurization machine and the steam sterilization machine comprises the following steps:

a1, placing the pretreated livestock and poultry meat in a pasteurization machine, setting the temperature to be 50 ℃, sterilizing for 5min, then placing the livestock and poultry meat in a preservative, soaking for 10min, and finally placing the soaked pretreated livestock and poultry meat in a steam sterilization machine for sterilizing for 10s, wherein the sterilization temperature is 100 ℃, so as to obtain the primarily sterilized livestock and poultry meat;

a2, placing the primarily sterilized livestock and poultry meat in a pasteurization machine, setting the temperature to be 70 ℃, sterilizing for 10min, then placing in a preservative, soaking for 10min, and finally placing the soaked primarily sterilized livestock and poultry meat in a steam sterilization machine for sterilizing for 10s, wherein the sterilization temperature is 120 ℃, so as to obtain secondarily sterilized livestock and poultry meat;

a3, placing the secondary sterilized livestock and poultry meat in a pasteurization machine, setting the temperature to be 80 ℃, sterilizing for 10min, then placing the secondary sterilized livestock and poultry meat in an antistaling agent for soaking for 10min, and finally placing the soaked secondary sterilized livestock and poultry meat in a steam sterilization machine for sterilizing for 10s, wherein the sterilization temperature is 120 ℃, so as to obtain tertiary sterilized livestock and poultry meat;

a4, placing the thrice sterilized livestock and poultry meat in a pasteurization machine at a set temperature of 95 ℃ for sterilization for 5min, then placing the livestock and poultry meat in a preservative for soaking for 10min, and finally placing the soaked thrice sterilized livestock and poultry meat in a steam sterilization machine for sterilization for 10s at a sterilization temperature of 130 ℃ to obtain the secondarily processed livestock and poultry meat.

Preferably, the preservative comprises the following raw materials in parts by weight: 0.05 parts by weight of lysozyme, 0.05 parts by weight of calcium propionate, 0.1 parts by weight of disodium ethylene diamine tetraacetate, 0.1 parts by weight of sodium lactate, 1 part by weight of trehalose, 10 parts by weight of mixed extract and 70 parts by weight of distilled water, wherein the preparation method of the mixed extract comprises the following steps: pulping cabbage and carrot in a mass ratio of 1:1 to obtain a pulp, adding distilled water which is 20 times of the total mass of the cabbage into the pulp, heating the pulp at 98 ℃ for 5 hours, and filtering to remove filter residues to obtain a mixed extract.

The invention at least comprises the following beneficial effects:

firstly, the invention adopts low-temperature pasteurization and high-temperature instantaneous steam sterilization, which not only can effectively kill microorganisms on the surface of the sauced and marinated meat, but also avoids the phenomenon of soup oil production caused by the traditional high-temperature long-term sterilization of the product, and prolongs the shelf life of the product.

Secondly, water and oil retention of meat can be effectively enhanced by injecting water-retaining agent phosphate and thickening agent carrageenan into livestock and poultry meat, the yield of products is improved, and the meat is rolled and kneaded after injection, so that salt-soluble protein in the product is denatured by heat and solidified, and the pickling liquid is fully absorbed by raw meat, thereby playing the role of preventing internal water and nutrient substances from losing, effectively ensuring stable product flavor and fixing nutrient components such as water, grease and the like of the meat.

Thirdly, the pasteurization machine and the steam sterilization machine are used for alternately processing, and the pasteurization machine and the steam sterilization machine are both carried out in a gradual heating mode, so that the sterilization efficiency of the marinated meat can be effectively improved, the preservative can be effectively improved to permeate into the marinated meat by soaking the marinated meat with the preservative before steam sterilization, and meanwhile, the processing method can effectively reduce the hardness of the marinated meat and improve the taste of the marinated meat.

Fourthly, the total number of bacterial colonies in the marinated meat can be effectively reduced by using the preservative with multiple components; by adding the mixed extract into the preservative, the rest components can be effectively permeated into the marinated meat, so that the taste of the marinated meat can be improved, and the total number of bacterial colonies in the marinated meat can be reduced.

Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.

Drawings

FIG. 1 shows a marinated meat obtained in example 3 of the present invention;

FIG. 2 shows a gravy meat obtained in comparative example 1.

Detailed Description

The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.

< example 1>

A production process of leisure marinated meat products comprises the following steps:

step one, pretreating raw meat to obtain pretreated livestock and poultry meat;

step two, treating the pretreated livestock and poultry meat by using a pasteurization machine and a steam sterilization machine to obtain secondary treated livestock and poultry meat;

and step three, sequentially cooling and drying the secondarily processed livestock and poultry meat to obtain the marinated meat.

In the first step, the method for pretreating raw meat comprises the following steps: disinfecting raw meat by using electrolytic water, placing the raw meat into a rolling and kneading machine for rolling and kneading, scalding the raw meat in water and cooling in sequence, stewing and soaking the raw meat to obtain pretreated livestock and poultry meat, wherein the concentration of chlorine dioxide is set to be 80ppm when the raw meat is disinfected by using the electrolytic water, and the parameters of the rolling and kneading machine are set as: the vacuum degree is 0.08Mpa, the rotation speed is 10r/min, the tumbling time is 2h and the temperature is 0 ℃, the interval is 20min, and the tumbling time is 5min per time.

Before raw meat is placed in a rolling machine for rolling, phosphate and carrageenan are injected into the raw meat, wherein the injection amount of the phosphate is 0.1% of the total mass of the raw meat, and the injection amount of the carrageenan is 1% of the total mass of the raw meat.

The method for boiling and soaking the raw material meat gravy comprises the following steps: stewing for 45min at 90 deg.C, and soaking at 60 deg.C for 1.5 h.

The pasteurization temperature is 80 deg.C, and the time is 5 min.

The steam sterilization temperature is 100 deg.C, and the time is 10 s.

In the third step, the temperature of the livestock and poultry meat after the secondary treatment is reduced to 5 ℃.

< example 2>

A production process of leisure marinated meat products comprises the following steps:

step one, pretreating raw meat to obtain pretreated livestock and poultry meat;

step two, treating the pretreated livestock and poultry meat by using a pasteurization machine and a steam sterilization machine to obtain secondary treated livestock and poultry meat;

and step three, sequentially cooling and drying the secondarily processed livestock and poultry meat to obtain the marinated meat.

In the first step, the method for pretreating raw meat comprises the following steps: disinfecting raw meat by using electrolytic water, placing the raw meat into a rolling and kneading machine for rolling and kneading, scalding the raw meat in water and cooling in sequence, stewing and soaking the raw meat to obtain pretreated livestock and poultry meat, wherein when the raw meat is disinfected by using the electrolytic water, the concentration of chlorine dioxide is set to be 90ppm, and the parameters of the rolling and kneading machine are set as follows: the vacuum degree is 0.08Mpa, the rotation speed is 10r/min, the tumbling time is 2.5h, the temperature is 2 ℃, the intermittence is 22min, and the tumbling time is 5min each time.

Before the raw meat is placed in a rolling and kneading machine for rolling and kneading, phosphate and carrageenan are injected into the raw meat, wherein the injection amount of the phosphate is 0.55 percent of the total mass of the raw meat, and the injection amount of the carrageenan is 1.5 percent of the total mass of the raw meat.

The method for boiling and soaking the raw material meat gravy comprises the following steps: stewing for 52min at 95 ℃, and then soaking for 1.7h at 65 ℃.

The pasteurization temperature is 90 deg.C, and the time is 7 min.

The steam sterilization temperature is 110 deg.C, and the time is 20 s.

In the third step, the temperature of the livestock and poultry meat after the secondary treatment is reduced to 6 ℃.

< example 3>

A production process of leisure marinated meat products comprises the following steps:

step one, pretreating raw meat to obtain pretreated livestock and poultry meat;

step two, treating the pretreated livestock and poultry meat by using a pasteurization machine and a steam sterilization machine to obtain secondary treated livestock and poultry meat;

and step three, sequentially cooling and drying the secondarily processed livestock and poultry meat to obtain the marinated meat.

In the first step, the method for pretreating raw meat comprises the following steps: disinfecting raw meat by using electrolytic water, placing the raw meat into a rolling and kneading machine for rolling and kneading, scalding the raw meat in water and cooling in sequence, stewing and soaking the raw meat to obtain pretreated livestock and poultry meat, wherein when the raw meat is disinfected by using the electrolytic water, the concentration of chlorine dioxide is set to be 100ppm, and the parameters of the rolling and kneading machine are set as follows: the vacuum degree is 0.08Mpa, the rotation speed is 10r/min, the tumbling time is 5h, the intermittence is 25min, and the temperature is 4 ℃.

Before raw meat is placed in a rolling machine for rolling, phosphate and carrageenan are injected into the raw meat, wherein the injection amount of the phosphate is 1.15% of the total mass of the raw meat, and the injection amount of the carrageenan is 2% of the total mass of the raw meat.

The method for boiling and soaking the raw material meat gravy comprises the following steps: stewing for 60min at 100 deg.C, and soaking at 70 deg.C for 2 h.

The pasteurization temperature is 95 deg.C, and the time is 10 min.

The steam sterilization temperature is 120 deg.C, and the time is 30 s.

In the third step, the temperature of the livestock and poultry meat after the secondary treatment is reduced to 8 ℃.

< example 4>

A production process of leisure marinated meat products comprises the following steps:

step one, pretreating raw meat to obtain pretreated livestock and poultry meat;

step two, treating the pretreated livestock and poultry meat by using a pasteurization machine and a steam sterilization machine to obtain secondary treated livestock and poultry meat;

and step three, sequentially cooling and drying the secondarily processed livestock and poultry meat to obtain the marinated meat.

In the first step, the method for pretreating raw meat comprises the following steps: disinfecting raw meat by using electrolytic water, placing the raw meat into a rolling and kneading machine for rolling and kneading, scalding the raw meat in water and cooling in sequence, stewing and soaking the raw meat to obtain pretreated livestock and poultry meat, wherein when the raw meat is disinfected by using the electrolytic water, the concentration of chlorine dioxide is set to be 100ppm, and the parameters of the rolling and kneading machine are set as follows: the vacuum degree is 0.08Mpa, the rotation speed is 10r/min, the tumbling time is 5h, the intermittence is 25min, and the temperature is 4 ℃.

Before raw meat is placed in a rolling machine for rolling, phosphate and carrageenan are injected into the raw meat, wherein the injection amount of the phosphate is 1.15% of the total mass of the raw meat, and the injection amount of the carrageenan is 2% of the total mass of the raw meat.

The method for boiling and soaking the raw material meat gravy comprises the following steps: stewing for 60min at 100 deg.C, and soaking at 70 deg.C for 2 h.

In the third step, the temperature of the livestock and poultry meat after the secondary treatment is reduced to 8 ℃.

The method for processing by using the pasteurization machine and the steam sterilization machine comprises the following steps:

a1, placing the pretreated livestock and poultry meat in a pasteurization machine, setting the temperature to be 50 ℃, sterilizing for 5min, then placing the livestock and poultry meat in a preservative, soaking for 10min, and finally placing the soaked pretreated livestock and poultry meat in a steam sterilization machine for sterilizing for 10s, wherein the sterilization temperature is 100 ℃, so as to obtain the primarily sterilized livestock and poultry meat;

a2, placing the primarily sterilized livestock and poultry meat in a pasteurization machine, setting the temperature to be 70 ℃, sterilizing for 10min, then placing in a preservative, soaking for 10min, and finally placing the soaked primarily sterilized livestock and poultry meat in a steam sterilization machine for sterilizing for 10s, wherein the sterilization temperature is 120 ℃, so as to obtain secondarily sterilized livestock and poultry meat;

a3, placing the secondary sterilized livestock and poultry meat in a pasteurization machine, setting the temperature to be 80 ℃, sterilizing for 10min, then placing the secondary sterilized livestock and poultry meat in an antistaling agent for soaking for 10min, and finally placing the soaked secondary sterilized livestock and poultry meat in a steam sterilization machine for sterilizing for 10s, wherein the sterilization temperature is 120 ℃, so as to obtain tertiary sterilized livestock and poultry meat;

a4, placing the thrice sterilized livestock and poultry meat in a pasteurization machine at a set temperature of 95 ℃ for sterilization for 5min, then placing the livestock and poultry meat in a preservative for soaking for 10min, and finally placing the soaked thrice sterilized livestock and poultry meat in a steam sterilization machine for sterilization for 10s at a sterilization temperature of 130 ℃ to obtain the secondarily processed livestock and poultry meat.

< example 5>

A production process of leisure marinated meat products comprises the following steps:

step one, pretreating raw meat to obtain pretreated livestock and poultry meat;

step two, treating the pretreated livestock and poultry meat by using a pasteurization machine and a steam sterilization machine to obtain secondary treated livestock and poultry meat;

and step three, sequentially cooling and drying the secondarily processed livestock and poultry meat to obtain the marinated meat.

In the first step, the method for pretreating raw meat comprises the following steps: disinfecting raw meat by using electrolytic water, placing the raw meat into a rolling and kneading machine for rolling and kneading, scalding the raw meat in water and cooling in sequence, stewing and soaking the raw meat to obtain pretreated livestock and poultry meat, wherein when the raw meat is disinfected by using the electrolytic water, the concentration of chlorine dioxide is set to be 100ppm, and the parameters of the rolling and kneading machine are set as follows: the vacuum degree is 0.08Mpa, the rotation speed is 10r/min, the tumbling time is 5h, the intermittence is 25min, and the temperature is 4 ℃.

Before raw meat is placed in a rolling machine for rolling, phosphate and carrageenan are injected into the raw meat, wherein the injection amount of the phosphate is 1.15% of the total mass of the raw meat, and the injection amount of the carrageenan is 2% of the total mass of the raw meat.

The method for boiling and soaking the raw material meat gravy comprises the following steps: stewing for 60min at 100 deg.C, and soaking at 70 deg.C for 2 h.

In the third step, the temperature of the livestock and poultry meat after the secondary treatment is reduced to 8 ℃.

The method for processing by using the pasteurization machine and the steam sterilization machine comprises the following steps:

a1, placing the pretreated livestock and poultry meat in a pasteurization machine, setting the temperature to be 50 ℃, sterilizing for 5min, then placing the livestock and poultry meat in a preservative, soaking for 10min, and finally placing the soaked pretreated livestock and poultry meat in a steam sterilization machine for sterilizing for 10s, wherein the sterilization temperature is 100 ℃, so as to obtain the primarily sterilized livestock and poultry meat;

a2, placing the primarily sterilized livestock and poultry meat in a pasteurization machine, setting the temperature to be 70 ℃, sterilizing for 10min, then placing in a preservative, soaking for 10min, and finally placing the soaked primarily sterilized livestock and poultry meat in a steam sterilization machine for sterilizing for 10s, wherein the sterilization temperature is 120 ℃, so as to obtain secondarily sterilized livestock and poultry meat;

a3, placing the secondary sterilized livestock and poultry meat in a pasteurization machine, setting the temperature to be 80 ℃, sterilizing for 10min, then placing the secondary sterilized livestock and poultry meat in an antistaling agent for soaking for 10min, and finally placing the soaked secondary sterilized livestock and poultry meat in a steam sterilization machine for sterilizing for 10s, wherein the sterilization temperature is 120 ℃, so as to obtain tertiary sterilized livestock and poultry meat;

a4, placing the thrice sterilized livestock and poultry meat in a pasteurization machine at a set temperature of 95 ℃ for sterilization for 5min, then placing the livestock and poultry meat in a preservative for soaking for 10min, and finally placing the soaked thrice sterilized livestock and poultry meat in a steam sterilization machine for sterilization for 10s at a sterilization temperature of 130 ℃ to obtain the secondarily processed livestock and poultry meat.

The preservative comprises the following raw materials in parts by weight: 0.05 parts by weight of lysozyme, 0.05 parts by weight of calcium propionate, 0.1 parts by weight of disodium ethylene diamine tetraacetate, 0.1 parts by weight of sodium lactate, 1 part by weight of trehalose, 10 parts by weight of mixed extract and 70 parts by weight of distilled water, wherein the preparation method of the mixed extract comprises the following steps: pulping cabbage and carrot in a mass ratio of 1:1 to obtain a pulp, adding distilled water which is 20 times of the total mass of the cabbage into the pulp, heating the pulp at 98 ℃ for 5 hours, and filtering to remove filter residues to obtain a mixed extract.