Thawing method of livestock and poultry carcasses

Abstract

The invention relates to a method for thawing livestock and poultry carcasses, which is realized by intelligently adjusting and controlling the parameters of temperature, humidity and wind speed in a thawing store. The thawing loss of livestock and poultry carcasses thawed according to the parameters in the present invention is significantly lower than that of natural thawing, and the thawing time is controllable, which not only reduces the thawing loss of livestock and poultry carcasses, retains the nutrients in the muscles, and significantly increases the economic benefits of the enterprise. It is flexible and adjustable in time, conforms to the actual situation of livestock and poultry meat processing and production, and is easy to operate. After adopting the method of the invention to thaw, the livestock and poultry meat has stable color and moderate tenderness, and is very popular among consumers.

Description

technical field [0001] The invention relates to a method for thawing livestock and poultry carcasses, belonging to the technical field of food processing. Background technique [0002] my country is a big meat production and consumption country, and its production and sales rank first in the world. The main storage and transportation method of meat in my country is freezing. Frozen meat accounts for about 50% of meat production. In recent years, more and more beef and mutton have been imported. More and more are imported in frozen state. In the production process of meat products, thawing raw meat is the first step in production, but the existing thawing method has serious juice loss, a lot of water-soluble protein loss after thawing, rough muscle tissue, and large cooking loss, especially in the industrialization of meat products During the production process, the loss caused by thawing is huge. Therefore, a practical thawing method is urgently needed. [0003] At present...

AI Technical Summary

Problems solved by technology

The water thawing method is faster than the air thawing method, but it is easy to cause the loss of nutrients and make the meat gray.

The heating and thawing method can greatly shorten the thawing time, but it increases the cost of thawing, and the juice loss and protein oxidation are serious during the thawing process.

The low-frequency electrothawing method has low equipment cost and low power consumption, but it can only thaw chunks of frozen meat with a smooth surface, and the inside of the meat chunks is not thawed uniformly

The advantage of the microwave method is that it is fast and efficient, but due to the difference in the penetration and absorption of microwaves to water and ice, it is easy to cause uneven thawing and local overheating.

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