Research and Exploration on Microwave Cooking Technology of Meat Products

< P > In the processing of meat products, when microwave action reaches a certain temperature, the meat products are ripened, which has the characteristics of low temperature, fast speed and uniformity. The interaction between microwave and material transforms high frequency electromagnetic wave into heat energy, which is the principle of microwave heating. According to the principle that microwave can heat materials, microwave technology can be extended to various fields, such as the heating of box meals, the thawing of aquatic products, the drying and sterilization of pills, the killing of green tea, the stereotyping and color fixing of flowers, etc. What are the advantages of microwave ripening of meat products?

P>1. Microwave ripening can increase meat yield

P>microwave-produced meat products with the same raw meat can increase the output of cooked products by about 20%. Boiled 1 kg raw chicken in water can be used as cooked chicken 7-8 pairs, and microwave can be used as about 9 pairs. It greatly reduces the loss of water in meat and increases the weight of cooked meat. Traditionally, soluble substances in meat are dissolved into water to reduce weight loss of nutrients. Microwave ripening can improve the nutritional value of

microwave ripening products. The content of muscle plasma and muscle fibers changed slightly. According to the conventional boiling method, the content of muscle fibers decreased significantly. On the contrary, microwave method has much less fat in meat than conventional method. Microwave reduced fat by 55% and conventional method by 44.4%. Eating microwave meat can reduce fat intake and help build up body. In practice, chicken oil seeps out of meat and can be recycled for other uses. Because of the low temperature and short time, microwave method can retain the nutrients in meat to the maximum extent. According to the US Food Container Research Institute commissioned by the US Army Command, microwave has no damage to protein in meat, only 5% of VC beta carotene and other water-soluble vitamins have been lost, and fat-soluble A.D.E.K has not been lost at all. Comparisons are the only way to distinguish. The nutrients such as vitamin and chlorophyll in sun-dried cabbage are only 3%, shade-dried energy is 17%, hot tablet can be retained 40%, freeze-dried can be retained 70%, and microwave drying can retain more than 97% of the original ingredients. It can be seen that microwave treatment of food retains the most nutrients. Microwave ripening can increase the use value of meat

< P> Because of microwave puffing, the skin of meat looks plump, and it tastes tender, crisp, crisp, soft, pure and edible. The volume ratio of raw meat to cooked meat is reduced, and the edible value of meat products is increased. Microwave ripening can save equipment and manpower

microwave cooking can improve meat production and taste without additional sterilization. It can save boilers, cooking equipment, sterilization pressure cooker and manpower. The ripening process is the sterilization process. In addition, microwave meat processing technology is advanced, easy to operate, temperature controllable, speed adjustable, easy to disassemble and maintain, low failure rate, labor saving, convenient for continuous and automated production, safe and harmless, no waste water, exhaust emissions, no dust pollution, clean and sanitary, high efficiency and energy saving, conducive to environmental protection.