Pretreatment method for freezing and fresh-keeping of meat of domestic animals

Abstract

The invention discloses a pretreatment method for freezing and fresh-keeping of meat of domestic animals. The method comprises the step of slightly freezing meat of domestic animals in precooled slight-freezing fluid before freezing and fresh-keeping. Since biological cell membranes of the meat of domestic animals are protected from being damaged through slight freezing before the meat is frozen, soluble protein and cellular plasm do not ooze when the meat is unfrozen, and nutrient substance does not run off, further, the meat keep a normal fresh state; and then, lactic acid in the meat of domestic animals is transformed into glycogen substance when the meat is slightly frozen, so that the process of discharging acid during the processing of the meat of domestic animals can be omitted.

Description

technical field [0001] The invention belongs to the field of livestock products, in particular to a pretreatment method for livestock meat before freezing and keeping fresh. Background technique [0002] Livestock meat is one of the important foods for human beings and is rich in nutrients. The protein content of livestock meat is as high as 10-20%, and the essential amino acids are sufficient. The types and proportions are close to the needs of the human body, which is beneficial to digestion and absorption. It is an important source of high-quality protein for human beings. [0003] The antisepsis and preservation technology of livestock 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 f...

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.

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