A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination. In an exemplary embodiment, the method includes: (a) providing a body of meat at a first temperature; (b) contacting the body of meat of step (a), in at least one treating vessel, with a brine solution at a second temperature, wherein the second temperature is greater than the first temperature, and wherein the brine solution comprises a vinegar-derived food additive and/or a reddening agent, wherein the reddening agent comprises nitrite; (c) agitating the body of meat at the second temperature for a time sufficient to distribute the solution throughout the body of meat; (d) cooling the body of meat in at least one cooling vessel to a third temperature, wherein the third temperature is less than the second temperature; (e) agitating the body of meat at the third temperature; (f) contacting the body of meat of step (e) with the brine solution at the third temperature and agitating the body of meat at the third temperature until the brine solution is substantially absorbed by the body of meat; and (g) recovering the body of meat in a dry state at the third temperature. In one embodiment, the aforementioned brine solution comprises a vinegar-variety food additive, such as a vinegar-derived acetate composition. In another embodiment, the reddening agent comprises nitrate derived from plant material comprising nitrate.

A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination. In an exemplary embodiment, the method includes: (a) providing a body of meat at a first temperature; (b) contacting the body of meat of step (a), in at least one treating vessel, with a brine solution at a second temperature, wherein the second temperature is greater than the first temperature, and wherein the brine solution comprises a vinegar-derived food additive and/or a reddening agent, wherein the reddening agent comprises nitrite; (c) agitating the body of meat at the second temperature for a time sufficient to distribute the solution throughout the body of meat; (d) cooling the body of meat in at least one cooling vessel to a third temperature, wherein the third temperature is less than the second temperature; (e) agitating the body of meat at the third temperature; (f) contacting the body of meat of step (e) with the brine solution at the third temperature and agitating the body of meat at the third temperature until the brine solution is substantially absorbed by the body of meat; and (g) recovering the body of meat in a dry state at the third temperature. In one embodiment, the aforementioned brine solution comprises a vinegar-variety food additive, such as a vinegar-derived acetate composition. In another embodiment, the reddening agent comprises nitrate derived from plant material comprising nitrate.

[Problem to be Solved] An object of the present invention is to provide a method for producing freeze-dried shrimp that, after cooking by hot water pouring, present a larger apparent size than conventional ones and present a plump, elastic texture. [Solution] Raw material shrimp are heated by dipping them in hot water at 65 to 75° C. until the shrimp have an internal temperature of 60 to 70° C., and then the shrimp are frozen and subsequently freeze-dried. With this method, it is possible to obtain freeze-dried shrimp that present a larger apparent size and plump, elastic texture after cooking by hot water pouring, as compared with conventional ones obtained by conventional methods for producing freeze-dried shrimp employing heating by boiling in boiling water.

[Problem to be Solved] An object of the present invention is to provide a method for producing freeze-dried shrimp that, after cooking by hot water pouring, present a larger apparent size than conventional ones and present a plump, elastic texture. [Solution] Raw material shrimp are heated by dipping them in hot water at 65 to 75° C. until the shrimp have an internal temperature of 60 to 70° C., and then the shrimp are frozen and subsequently freeze-dried. With this method, it is possible to obtain freeze-dried shrimp that present a larger apparent size and plump, elastic texture after cooking by hot water pouring, as compared with conventional ones obtained by conventional methods for producing freeze-dried shrimp employing heating by boiling in boiling water.

A system for preserving red meat by plasma active water (PAW) vacuum packaging includes a solution mixing tank, a plasma treatment chamber, an atomization spray module, a conveyor bell, a water circulation module, and a vacuum packaging module. The solution mixing tank, the plasma treatment chamber, the atomization spray module, and the water circulation module are sequentially connected through pipes. The atomization sprav module is configured to spray PAW onto the red meat on the conveyor belt, and the vacuum packaging module is configured to vacuum-package the red meat. Utilizing PAW improves the antibacterial ability of vacuum packaging while enhancing the color stability of red meat, greatly extending the shelf life of red meat, thereby preserving red meat in a green and economical way.

A system for preserving red meat by plasma active water (PAW) vacuum packaging includes a solution mixing tank, a plasma treatment chamber, an atomization spray module, a conveyor bell, a water circulation module, and a vacuum packaging module. The solution mixing tank, the plasma treatment chamber, the atomization spray module, and the water circulation module are sequentially connected through pipes. The atomization sprav module is configured to spray PAW onto the red meat on the conveyor belt, and the vacuum packaging module is configured to vacuum-package the red meat. Utilizing PAW improves the antibacterial ability of vacuum packaging while enhancing the color stability of red meat, greatly extending the shelf life of red meat, thereby preserving red meat in a green and economical way.

A method of producing raw, boneless and rindless cured meats with a short maturation is described, comprising a phase of receiving the raw material in the fresh state on the production line, a dry salting phase, a vacuum packing phase of the salted product, a resting phase of the vacuum-packed product in a salting cell, a filling phase of the anatomical piece in natural or artificial casing, after eliminating the vacuum bag, a cold resting phase of the bagged and tied product, a drying phase, a phase of seasoning of the product, a phase of washing the product from seasoning molds, peeling it and putting it into vacuum bags, and an optional aging phase; a bagged product, bresaola, made with this method and its plant is also described.

A method of producing raw, boneless and rindless cured meats with a short maturation is described, comprising a phase of receiving the raw material in the fresh state on the production line, a dry salting phase, a vacuum packing phase of the salted product, a resting phase of the vacuum-packed product in a salting cell, a filling phase of the anatomical piece in natural or artificial casing, after eliminating the vacuum bag, a cold resting phase of the bagged and tied product, a drying phase, a phase of seasoning of the product, a phase of washing the product from seasoning molds, peeling it and putting it into vacuum bags, and an optional aging phase; a bagged product, bresaola, made with this method and its plant is also described.

A first brine free of salt and phosphate for treating a food product by injection of the brine into the food product. The brine is formed from an emulsion consisting of water, saltless flavoring and protein. The protein is from the same type of food product as the food product being injected with the brine. A second brine especially for ham with the bine being similar to the first brine, but with a low sodium content of a maximum of 0.5% to 1.0% of the weight of the food product. A third brine for pork bellies without phosphate.

A method for combating bacteria and the further growth of bacteria in meat comprising: treating MSC, MDM, MSP, ground in poultry, turkey, beef, or pork with a granular additive, gel additive or paste additive,