Making method of quick freezing meat of animals such as chicken and duck

A technology for meat products and quick-frozen chicken, which is applied to the preservation of meat/fish by freezing/cooling, food processing, etc., can solve the problems of large ice crystal formation, short storage time, and users cannot make annual long-term storage plans, etc. Energy saving effect

Inactive Publication Date: 2011-10-19
广州市宝能机电设备有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 2) Due to the short storage time of 4-5 months on average, users cannot make annual long-term storage plans
[0005] 3) The ice crystals are larger and the thawing time is longer

Method used

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  • Making method of quick freezing meat of animals such as chicken and duck
  • Making method of quick freezing meat of animals such as chicken and duck
  • Making method of quick freezing meat of animals such as chicken and duck

Examples

Experimental program
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Effect test

experiment example 1

[0043] Experimental example 1: Use a 1400g whole chicken to be vacuum-packed in a PEP nylon composite bag, carry cold (that is, low temperature) antifreeze at -35°C, and the curve of the chicken body cooling down to the central temperature of -18°C, as shown in figure 1, Time and temperature: 9°C (time 12:26.57) ~ -18°C (time 12:58.09), a total of 31 minutes. It takes about 5 minutes for the quick freezing of the chicken body to cool down to -1°C to -5°C, and the graph of the maximum ice crystal formation zone shows that it takes about 5 minutes.

experiment example 2

[0044] Experimental example 2: Use 1400g whole chicken in -53°C (super-strong air conduction cold storage for tuna), and the curve of the chicken body cooling down to the central temperature of -18°C, as shown in figure 2 , Time and temperature: 9°C (time 11:23.05) ~ -18°C (time 13:58.05). It took a total of 155 minutes. The graph of the maximum ice crystal formation zone for rapid freezing of chicken bodies at -1°C to -5°C shows that it takes about 55 minutes in total.

experiment example 3

[0045] Experimental Example 3: Using 2450g whole duck at -35°C low-temperature antifreeze, the curve of the duck body cooling down to the central temperature of -18°C, as shown in image 3 , Time and temperature: 16°C (time 12:24.05) ~ -18°C (time 13:17.53). It took a total of 53 minutes. It takes about 19 minutes in total for the curve of the maximum ice crystal formation zone for quick freezing of chicken bodies at -1°C to -5°C.

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PUM

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Abstract

The invention discloses a making method of quick freezing meat of animals such as chicken and duck. The method includes the following steps: 1) removing viscera and dirt of animals such as chicken and duck, and cleaning and packing the animals in vacuum; 2) sequentially arranging the vacuum-packaged animal meat products of chicken and duck on a conveying mechanism that loads the vacuum-packaged animal meat products of chicken and duck to a quick freezing groove, wherein low temperature nonfreezing solution is filled in the quick freezing groove and has the temperature between -25 DEG C and -45 DEG C, the freezing time is 40-70min, the low temperature nonfreezing solution realizes heat exchange in another groove by an evaporator to become cool, and then recycling equipment is used so that the nonfreezing solution circulates, thus achieving the circulating heat exchange of the nonfreezing solution; and 3) and storing the well-frozen vacuum-packaged animal meat products of chicken and duck in a freezer. The making method has the advantages of quick freezing speed, return to original shape when unfrozen after long time of storage, bright color, no loss of nutrition, unchanged quality and energy saving.

Description

technical field [0001] The invention relates to the technical field of quick-freezing animal meat products, in particular to a method for quick-freezing chicken and duck animal meat products. Background technique [0002] At present, domestic and foreign livestock slaughtering quick-freezing, all use civil construction freezers or combined freezers for centralized quick-freezing, and use air-conducting refrigeration and strong wind circulation to achieve quick-freezing effects. The average temperature is set at -35°C. Generally, each quick-freezing store is designed reasonably It is a frozen output of 8 tons. For example, the weight of chicken is about 1500g, and about 5230 chickens can be quick-frozen at one time; the weight of duck is about 2400g, and about 3600 chickens can be quick-frozen at one time. A 180hp bipolar compressor is used to cool the strong air-guided -35°C quick-freezer, and the chicken and duck meat core temperature is -18°C. It takes about 13 hours for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06
CPCY02P60/85
Inventor 尤仲景
Owner 广州市宝能机电设备有限公司
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