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Pretreatment method for freezing and preserving poultry meat

A freezing preservation and pretreatment technology, applied in the direction of freezing/cooling preservation of meat/fish, etc., can solve the problems of slow cooling air heat conduction, cell membrane damage, and national resource concession fees, so as to reduce freezing costs, taste good, and discharge acid The effect of process saving

Inactive Publication Date: 2011-06-29
涂尾龙 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conventional frozen meat food needs at least 2 hours, even 12 hours. Such a long freezing time will damage the cell membrane of frozen meat food, and the protein loss will be serious after thawing, which will seriously affect the freshness and nutrition of meat food.
And conventional low-temperature freezing preservation can only be preserved for up to 3 months due to technical reasons, otherwise it will deteriorate and cannot be eaten
At the same time, conventional low-temperature freezing and fresh-keeping requires a large amount of cooling air, and the heat conduction of cooling air is slow, requiring a large amount of energy, which will inevitably cause a waste of national resources. It is indeed necessary to improve the low-temperature freezing and fresh-keeping technology.

Method used

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  • Pretreatment method for freezing and preserving poultry meat
  • Pretreatment method for freezing and preserving poultry meat
  • Pretreatment method for freezing and preserving poultry meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Several freshly slaughtered chickens were cut in half, as the test group, the center temperature reached room temperature, and placed in 1.2 tons of micro-freezing solution (-30°C, equivalent to air temperature -50°C) (purchased from Shanghai Jiasheng Biotechnology Co., Ltd. Products Co., Ltd.) WJZ-A200 micro-freezer, quick freezing for 10 minutes, the temperature of the center of the chicken meat reached -18°C after freezing, then soaked in ice water, drained, and then stored in a -18°C freezer for 180 days , then remove and thaw. At the same time, chickens of the same quantity and size just after slaughter were used as a blank control group without being frozen in a micro-freeze solution, and were directly placed in a -18°C freezer, frozen by cooling air conduction and stored for 180 days, then taken out and thawed. The color of the chicken was observed with the naked eye, the cell state was observed with a microscope, and the taste of the chicken was tested by a blin...

Embodiment 2

[0018] In the meat processing HACCP workshop, the use of micro-freezing liquid to freeze chicken and the I.Q.F freezing in the prior art, tunnel freezing and subsequent freezing and preservation of fresh chicken 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] Conclusion: the pretreatment method of micro-freezing liquid frozen chicken 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

[0023] A number of ducks just after slaughter were cut in half as the test group, and the center temperature reached room temperature, and placed in a WJZ-A200 micro-freezing liquid (purchased from Shanghai Jiasheng Biological Products Co., Ltd.) containing 1.2 tons. In the freezer, quickly freeze for 2 minutes. After freezing, the center temperature of the duck meat reaches -18°C, then soak it in ice water, drain it, and store it in a -18°C freezer for 180 days, then take it out and thaw it. At the same time, the same amount and size of duck meat just after slaughter was used as a blank control group without being frozen by micro-freezing liquid, and it was directly placed in a -18°C freezer, frozen by cooling air conduction and stored for 180 days, then taken out and thawed. Observe the color of duck meat with naked eyes, observe the cell state with a microscope, and test the taste of duck meat with a blind test method. The results are shown in Table 2.

[0024] Table 2 Comp...

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Abstract

The invention discloses a pretreatment method for freezing and preserving poultry meat. In the method, the poultry meat is put into micro-freezing liquid for micro-freezing before the poultry meat is frozen and preserved. The micro-freezing before the freezing can ensure that biological cell membranes of the poultry meat are prevented from being damaged, so no soluble protein and cellular plasm are exosmic during unfreezing, nutrient substances are not lost, and the normal fresh state is maintained. The micro-freezing can transform lactic acid in the poultry meat into a glycogen substance, sothat an acid drainage process in the process of processing the poultry meat can be eliminated.

Description

technical field [0001] The invention belongs to the field of poultry products, in particular to a pretreatment method for poultry meat before freezing and keeping fresh. Background technique [0002] Poultry meat is one of the important foods for human beings and is rich in nutritional value. The protein content of poultry meat is as high as about 20%, with sufficient essential amino acids, which are close to the needs of the human body in terms of types and proportions, and are conducive to digestion and absorption. It is an important source of high-quality protein for human beings. [0003] The preservation technology of poultry meat has always been the focus of research by experts and scholars. One of the most commonly used technologies is exactly low-temperature freezing and fresh-keeping technology. But due to the heat transfer problem of meat food, it is impossible for the cooling air to quickly freeze the meat product to a lower temperature. Conventional frozen mea...

Claims

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Application Information

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