Novel thawing method for frozen beef and mutton

Abstract

The invention discloses a novel thawing method for frozen beef and mutton. The method repeatedly warms and cools the frozen beef and mutton at the thawing temperature of 2-8 DEG C on the condition that the relative humidity RH is more than 90% to thaw in a frequency conversion manner till thawing completion. The optimized frequency conversion condition is as follows: the initial temperature is 2 DEG C; the temperature is regulated to be 8 DEG C after 4 hours; the temperature is regulated to be 2 DEG C after 4 hours and the like. Compared with the traditional natural thawing at a room temperature, the loss rate of the beaf and mutton juice, protein content in the juice and cooking loss in the thawed beef and mutton are reduced notably; the muscle protein oxidization degree is reduced; the physical properties of the thawed meat such as color, hardness, elasticity and tenderness are improved notably; after thawed, the space and connective tissue between muscle bundles of the thawed meat are complete. It is shown that the low-temperature high-humidity frequency thawing method has notable effect for reducing the thawing loss by the test effect on the production condition; the method is convenient to operate, can maintain meat quality in a maximum manner and has notable economic benefit.

Description

technical field [0001] The invention relates to a novel thawing method for frozen beef and mutton. Background technique [0002] my country is the country with the largest meat production and sales volume in the world. According to the figures released by the International Meat Organization, China's livestock and poultry meat production reached more than 79 million tons in 2011, accounting for about 27% of the world's total production. In the composition of my country's meat production, pork accounts for 47%, mutton, poultry and beef account for 26%, 17% and 9% respectively. Frozen storage is the most important storage and transportation method for meat. Frozen livestock and poultry meat is the most important product form in meat production, transportation and import and export trade circulation, accounting for about 50% of the annual output. Frozen meat needs to be thawed before being used as raw material for meat processing, but conventional thawing will cause serious tha...

AI Technical Summary

Problems solved by technology

At present, the thawing loss rate of frozen livestock and poultry meat in my country is about 5%-8%, which causes a lot of production loss every year due to thawing.

Images