Optimization of low temperature preservation process for aseptic packaging Tan mutton cold dishes

Aseptic packaging cooked boiled mutton lamb, cold hand-grabbed lamb, salt and pepper lamb liver, sauce lamb and sauce head lamb in the aseptic vacuum packaging cabin, refrigeration at 0 ~ 5 ℃, through determining the total number of colonies, the results showed that the total number of colonies of boiled mutton lamb and cold hand-grabbed lamb reached4.45 lg CFU/g at 30 d, approximate to metamorphic critical value 4.47 lg CFU/g, the total number of colonies of salt and pepper lamb liver reached 4.47 lg CFU/g at 28 d, approximate to metamorphic critical value 4.47 lg CFU/g, the total number of colonies of sauce lamb and sauce head lamb reached 4.87 lg CFU/g at 35 d, approximate to metamorphic critical value 4.90 lg CFU/g.Combine the total number of colonies, the volatile base nitrogen ( TVB-N) , thiobarbituric acid ( TBA) , color, p H, low field NMR distribution and detection of pathogenic bacteria, then preliminary determination that the shelf life of this 5 cold dishes were 30, 30, 28, 35 and 35 days at 0 ⁵ ℃.It has been found that the use of this aseptic packaging method not only avoids the effect of secondary sterilization on quality, but also effectively prolongs the shelf life of low temperature meat products.