Pretreatment method for freezing freshness keeping of pork

A freezing preservation and pretreatment technology, which is applied in the direction of freezing/cooling preservation of meat/fish, etc., can solve the problems of protein loss, waste of national resources, deterioration, etc., achieve good taste, save acid discharge process, and reduce freezing costs Effect

Inactive Publication Date: 2013-09-18
谈永松 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conventional frozen pork needs at least 2 hours, or even 12 hours. Such a long freezing time will damage the cell membrane of frozen pork, cause serious protein loss after thawing, and require an acid discharge process before freezing, which seriously affects the freshness of pork. and nutrition
And conventional low-temperature freezing preservation can only be preserved for up to 3 months, otherwise it will deteriorate and cannot be eaten
Simultaneously conventional low-temperature freezing and fresh-keeping needs a large amount of cooling air, and cooling air needs a large amount of energy, will certainly also cause waste to national resources, it is really necessary to improve the low-temperature freezing and fresh-keeping technology of pork

Method used

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  • Pretreatment method for freezing freshness keeping of pork
  • Pretreatment method for freezing freshness keeping of pork
  • Pretreatment method for freezing freshness keeping of pork

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Cut 35 kg of freshly slaughtered pork into white strips of 350 g each with a thickness of 2.5 cm as the test group. From the WJZ-A200 micro-freezer of Shanghai Jiasheng Biological Products Co., Ltd., quickly freeze for 12 minutes. After freezing, the temperature of the pork center reaches -18°C, then soak in ice water, drain, and then store at -18°C. Store in the freezer for 180 days, then remove and thaw. At the same time, white strips of the same quantity, size and shape just after slaughter were used as a blank control group without being frozen in a micro-freezing liquid, and were directly placed in a -18°C freezer, frozen by cooling air conduction, stored for 180 days, and then taken out to thaw. Observe the color of pork with naked eyes, observe the state of cells with a microscope, and measure parameters such as shear force, water retention and intramuscular fat content of pork with conventional methods. And test pork taste with blind test method, the results ar...

Embodiment 2

[0018] In the meat processing HACCP workshop, the use of micro-freezing liquid to freeze pork and the I.Q.F freezing in the prior art, tunnel freezing and subsequent freezing and fresh-keeping pork are compared in terms of freezing time, electricity, output, labor, etc., as shown in Table 2 .

[0019] Table 2 Comparison of microfreezing liquid freezing with I.Q.F freezing and tunnel freezing

[0020]

[0021]

[0022] Conclusion: the pretreatment method of the micro-frozen pork of the present invention can shorten the freezing time, save energy by 40%, reduce labor force, and increase the daily production capacity by 3 times compared with conventional freezing.

Embodiment 3

[0024] Cut 35 kg of freshly slaughtered pork into white strips of 350 g each with a thickness of 2.5 cm, and place the central temperature at room temperature in a WJZ- In the A200 type micro-freezer, quickly freeze for 10 minutes. After freezing, the temperature of the pork center reaches -20°C, then soak in ice water, drain, and store in a -20°C freezer for 180 days, and then take it out and thaw it for consumption.

[0025] Conclusion: The color of the pork after being frozen and thawed with micro-freezing liquid is bright red, and it looks like it was just slaughtered; after tasting, it tastes delicious and has a complete color and fragrance.

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Abstract

The invention discloses a pretreatment method for freezing freshness keeping of pork. According to the method, the pork is put in pre-cooled partial freezing solution for partial freezing before freezing freshness keeping. By the partial freezing before the freezing freshness keeping, biological cell membranes of the pork are prevented from being damaged, and when the pork is de-frozen, no soluble proteins and cellular protoplasms are exosmotic, so that the nutritive materials are not lost, and the pork are kept fresh. In addition, by the partial freezing, lactic acids in the pork are converted into glycogens, so that the acid-removing process is eliminated when the pork is processed.

Description

technical field [0001] The invention belongs to the field of meat food, in particular to a pretreatment method before freezing and keeping fresh pork. Background technique [0002] Pork is the most important source of animal protein for the general public. According to statistics, more than 70% of the animal protein consumed in my country is pork and its products. The fluctuation of pork price is an important support point for leveraging CPI and is closely related to the lives of the people. . Our country has long formulated a mechanism to carry out strategic pork reserves when pork prices fluctuate, but in actual operation, various problems will be encountered. The biggest problem is that we dare not store too much pork in the national strategic reserve. Due to technical reasons, pork stored in cold storage for more than 3 months will deteriorate and cannot be eaten, so it must be processed in advance within 3 months , otherwise it can only be discarded completely, resulti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/09
Inventor 谈永松韩永苗
Owner 谈永松
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