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Method for fresh-keeping storage and unfreezing of frozen meat product

A meat product and frozen meat technology, applied in the field of frozen meat preservation, can solve the problems of flavor substances and protein damage, high number of surface microorganisms, and decreased water retention, and achieve the effects of slowing down spoilage, reducing chemical additives, and improving safety and quality

Inactive Publication Date: 2015-01-28
余群力
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention is a fresh-keeping storage and thawing method for frozen meat products, aiming to solve the problem of excessive microbial quantity on the surface of frozen meat during storage and transportation and the loss of juice, decreased water retention, fat oxidation, flavor substances and protein damage during the sales process of frozen meat products problems, thereby improving the quality of frozen meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, a fresh-keeping storage and thawing method of frozen meat products, the frozen meat mainly refers to beef. The steps are as follows:

[0027] A. Frozen Meat Pretreatment

[0028] Soak fresh beef cubes with a length of 20 cm, a width of 15 cm, and a thickness of 10 cm stored in the acid discharge warehouse at -4 °C for 90 to 120 seconds in a NaCl solution with a mass fraction of 3.0% to 6.0% and a temperature of 30 to 60 °C for 90 to 120 seconds. , wrapped in wet gauze, placed in a refrigerator at 4°C, and left to thaw for 12 to 16 hours to make the internal and surface temperatures of the meat uniform, and then set aside.

[0029] B. Preparation of acidic electrolyzed water

[0030] Configure NaCl solution with a mass fraction of 0.15% to 6%, infiltrate into a one-chamber electrolytic cell without a diaphragm between the anode and the cathode, and prepare acidic electrolyzed water by adjusting the voltage and current in the electrolytic cell. The vol...

Embodiment 2

[0037] Embodiment 2, a fresh-keeping storage and thawing method of frozen meat products, the frozen meat mainly refers to pork. The steps are as follows:

[0038] A. Frozen Pork Pretreatment

[0039] Soak fresh pork pieces with a length of 20 cm, a width of 15 cm, and a thickness of 10 cm stored in the acid discharge warehouse at -4 °C in a NaCl solution with a mass fraction of 3.0% to 6.0% and a temperature of 30 to 60 °C for 90 to 120 seconds, then take it out , wrapped in wet gauze, placed in a refrigerator at 4°C, and left to thaw for 12 to 16 hours to make the internal and surface temperatures of the meat uniform, and then set aside.

[0040] B. Preparation of acidic electrolyzed water

[0041]Configure NaCl solution with a mass fraction of 0.15% to 6%, infiltrate into a one-chamber electrolytic cell without a diaphragm between the anode and the cathode, and prepare acidic electrolyzed water by adjusting the voltage and current in the electrolytic cell. The voltage ...

Embodiment 3

[0048] Embodiment 3, a fresh-keeping storage and thawing method of frozen meat products, the frozen meat mainly refers to mutton. The steps are as follows:

[0049] B. Frozen Mutton Pretreatment

[0050] Soak fresh mutton pieces with a length of 20 cm, a width of 15 cm, and a thickness of 10 cm stored in the acid discharge warehouse at -4 °C for 90 to 120 seconds in a NaCl solution with a mass fraction of 3.0% to 6.0% and a temperature of 30 to 60 °C for 90 to 120 seconds. , wrapped in wet gauze, placed in a refrigerator at 4°C, and left to thaw for 12 to 16 hours to make the internal and surface temperatures of the meat uniform, and then set aside.

[0051] B. Preparation of acidic electrolyzed water

[0052] Configure NaCl solution with a mass fraction of 0.15% to 6%, infiltrate into a one-chamber electrolytic cell without a diaphragm between the anode and the cathode, and prepare acidic electrolyzed water by adjusting the voltage and current in the electrolytic cell. ...

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Abstract

The invention discloses a method for fresh-keeping storage and unfreezing of a frozen meat product. The method comprises the following steps: unfreezing the frozen meat product, then plating an ice glaze on the meat product by virtue of acidic electrolyzed water, freezing the meat product, and unfreezing the frozen meat product by virtue of ultrasonic waves for later use. By adopting the method disclosed by the invention, the storage quality of frozen meat is improved, and the method is safe and environment-friendly, can slow down decomposition of the frozen meat, is beneficial for enterprises to reduce chemical additives as much as possible during processing production so as to improve storage safety and quality of the frozen meat, so that the acceptability of the frozen meat to consumers is improved, and the processing way of the frozen meat is expanded.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping frozen meat, in particular to a method for fresh-keeping storage and thawing of frozen meat products. Background technique [0002] One of the mainstreams of raw meat consumption is frozen meat, which mainly includes frozen beef, frozen pork and frozen mutton, which are rich in nutrients, but are easily contaminated by microorganisms during processing, storage, transportation and sales, resulting in spoilage . The main factors causing meat spoilage are microbial contamination, fat oxidation rancidity and enzyme activity. However, while people's living standards are improving day by day, more attention is paid to the safety and quality stability of chilled meat. At present, most fresh meat in China is stored, transported and sold in a naked state, which will seriously affect the sensory and nutritional value of the product, and at the same time cause the loss of product juice, water...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06A23B4/07
Inventor 余群力韩玲孙志昶金现龙马君义
Owner 余群力
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