Cooling method capable of quickly reducing center temperature of postmortem pig carcass

A technology of central temperature and cooling method, which is applied in the direction of freezing/cooling preservation of meat/fish, food processing, etc., which can solve the problems of poor meat quality and rapid cooling method without considering vacuum cooling, etc.

Inactive Publication Date: 2012-01-11
QINGDAO AGRI UNIV +1
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Problems solved by technology

[0006] Based on the above studies, Zhao Yuchuan, Sun Jingxin, etc. adopted the two-stage rapid cooling method without considering the rapid cooling method of vacuum cooling, and Zhang Haifeng, Chen Jiao

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Embodiment Construction

[0014] 1. Put the half-carcass that has just been slaughtered and split in half and has been washed and reduced by ultrasonic waves in a large vacuum cooler, turn on the refrigeration system of the vacuum storehouse, and then turn on the vacuum pump, so that the pressure in the vacuum chamber drops rapidly. When the pressure drops to 610Pa, Open the supplementary air valve. After 20-30 minutes, the center temperature of the half-carcasses drops to about 20°C, turn off the vacuum pump, and use the conveyor belt to move this batch of goods into the ordinary air-cooled storage, and the next batch of half-carcasses into the vacuum storage, and the cycle repeats.

[0015] 2. Removed from the vacuum storage, the semi-carcasses entering the air-cooled storage are cooled for 12-16 hours under the conditions of high storage temperature [(0-4) ℃] and low wind speed (0.5-1m / s), and subsequent follow-up after taking out Segmentation of half carcasses.

[0016] Compared with the reported ...

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Abstract

The invention relates to a new method capable of quickly reducing center temperature of postmortem pig carcass through two-stage cooling. The method comprises the following steps of: in the first stage, placing a pig half carcass, which is slaughtered, cut into a half and washed ultrasonically to reduce bacteria, into a large-scale vacuum cooling machine; starting a refrigerating system and a vacuum pump of the vacuum cooling machine; performing vacuum cooling for 20 to 30 minutes under the vacuum degree of more than 610 Pa, so that the center temperature of the half carcass is reduced to about 20 DEG C quickly; taking out from the vacuum cooling machine; and entering the second stage to perform conventional air cooling, namely cooling in an air cooling storage for 2 to 16 hours under the conditions of temperature of between 0 and 4 DEG C, air speed of about 0.5 to 1 m/s to reduce the center temperature of the half carcass to 0 to 4 DEG C, wherein water supplementation (spraying 1 to 3 percent of cold tap water at the temperature of between 0 and 4 DEG C) is necessary before and after vacuum cooling and in the vacuum cooling process so as to make up for water loss of the pig half carcass in the vacuum cooling process. In the treatment method, the vacuum cooling method adopted in the first stage has the effects of effectively reducing cooling time, saving energy consumption, reducing occurrence rate of pale, soft and exudative (PSE) pork, improving processing efficiency and reducing microbial pollution, so the method is safe, sanitary and environment-friendly.

Description

technical field [0001] The invention relates to a method for lowering the center temperature of a post-mortem pig carcass, belongs to the field of processing technology, relates to a two-stage cooling rapid temperature reduction technology for hot fresh meat, and in particular relates to a method for rapidly reducing the temperature of a pig carcass by using a vacuum cooling technology. Background technique [0002] Chilled meat has gradually become the mainstream of raw meat consumption in the market. Rapid cooling of freshly slaughtered pig carcasses is a necessary condition to ensure the quality of pig chilled meat. But at present, the processing of chilled meat is generally to carry out air cooling in the cooling room of -5 ~ 0 ℃ for the half carcass, and cool the temperature of the meat center to about 8 ℃, which generally takes more than ten hours, and the cooling speed is low, while 20 ~40°C is exactly the temperature zone where food is most suitable for bacteria to m...

Claims

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Application Information

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IPC IPC(8): A23B4/06
CPCY02P60/85
Inventor 孙京新黄明周光宏徐幸莲罗欣
Owner QINGDAO AGRI UNIV
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