Method for reducing color and luster changes of low-temperature cooked meat product during vacuum pre-cooling process

The present invention belongs to a low-temperature storage method of a low-temperature cooked meat product and relates to a method for reducing color and luster changes of the low-temperature cooked meat product during an ice-assist vacuum pre-cooling process. The method is as follows: metal ice uniformly covers a just steamed cooked low-temperature cooked meat product all around after a low-temperature sterilization treatment, then the materials are transferred together to a vacuum pre-cooling machine for pre-cooling, a refrigeration system of the vacuum pre-cooling machine is turned on, thena vacuum pump is turned on and a pressure dropping rate is controlled, so that the low-temperature cooked meat product is rapidly cooled in a vacuum environment, the metal ice can be recycled, and then after freezing, the metal ice can also be used next time to achieve recycling use. The method can enable the low-temperature cooked meat product to obtain a rapid cooling rate, at the same time canalso reduce water loss du