#$%^&*AU2018200086A120180802.pdf#####ABSTRACT The present invention belongs to the field of meat product processing technologies, and provides a low frequency ultrasound assisted and high temperature and pressure combined sterilization method for prolonging the shelf life of red braised pork belly. In the present 5 invention, cooked red braised pork belly together with soup is first vacuum packaged by using a high temperature-resistant retort pouch, and then high temperature and pressure sterilization is performed. After the packaged red braised pork belly is quickly cooled down, low frequency ultrasound sterilization is performed for assistance. Compared with a conventional high temperature and pressure sterilization, the pork skin of the obtained 10 product in the present invention is more red and shiny, and the lean meat is strong brown and more lustrous. In addition, the product has the unique rich aroma of red braised pork belly without any retort smell, and tastes moderate. The lean meat is neither too mushy nor too dry, the fat meat is easily melted in the mouth, the pork skin is soft and glutinous, and the fat is far less oxidized, so that the product is not prone to be oxidized and go bad. 15 By means of the present invention, the problem that the sensory quality and the nutritional quality of a product are affected by using a conventional high temperature and pressure sterilization is resolved, and the problem that the sterilization strength is inadequate when only the ultrasound is used is resolved. In addition, compared with the product before the sterilization, the flavor maintaining rate of the red braised pork belly is more than 93% on 20 the premise that no preservative is added, so that the high-quality shelf life of the red braised pork belly at the room temperature reaches 12 months. 12
