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A kind of fresh meat sub-supercooling preservation method

A fresh-keeping method and technology for fresh meat, applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve the problems of high accuracy requirements of storage temperature, high energy consumption, loss of juice, etc., so as to improve the fresh-keeping effect and ensure Economic benefits, the effect of preventing juice loss

Active Publication Date: 2017-10-31
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, 4°C preservation and ice temperature preservation are currently the most commonly used freshness preservation methods for fresh meat. The former has a shorter storage time, and the storage loss and quality deterioration are more serious. Generally, the product quality begins to deteriorate within 3-7 days; the latter Although the storage time and quality of fresh meat have been improved, and the storage time can generally be extended to about 28 days, it has high requirements on the accuracy of the storage temperature, is difficult to control, and is difficult to realize industrial production.
Freezing at -18°C is mainly used in the storage of frozen meat. Although the storage time is prolonged, it consumes more energy, which is not conducive to the preservation of fresh meat on shelves. At the same time, after thawing, there is more juice loss, serious quality deterioration, and reduced economic benefits. Conducive to product marketing

Method used

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  • A kind of fresh meat sub-supercooling preservation method
  • A kind of fresh meat sub-supercooling preservation method
  • A kind of fresh meat sub-supercooling preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A sub-supercooled preservation method for fresh meat, comprising the following steps:

[0037] Step 1. Select three parts of fresh beef tenderloin from non-epidemic areas and meet the hygienic requirements as raw materials, each weighing about 1kg, and use polyvinyl chloride plastic wrap for single-layer wrapping.

[0038] Step 2: Put the first portion of wrapped fresh meat into a fresh-keeping store at -3 to -7°C, with a relative humidity of 80%, and place it crosswise without stacking for storage.

[0039] Step 3: Adjust the temperature in the warehouse to -5.5~-7°C, and maintain it for 11 hours. At this time, the free water in the fresh meat freezes rapidly, and the weight of the meat sample basically remains unchanged.

[0040] Step 4. Adjust the temperature in the warehouse to -3~-5.5°C. At this time, the fresh meat is in a shallow freezing state where the free water is completely frozen, and the water that is not easy to flow and the bound water are not frozen. s...

Embodiment 2

[0047] A sub-supercooled preservation method for fresh meat, the steps of which are the same as Steps 1, 2, 3 and 4 of Embodiment 1, only the fresh beef tenderloin is replaced with lamb tenderloin and lamb hind leg. The results show that, compared with the traditional fresh-keeping at 4°C and ice temperature preservation, the sub-supercooled fresh-keeping method for fresh meat of the present invention can reduce the content of volatile basic nitrogen in lamb tenderloin samples and lamb hind leg meat samples, and inhibit microorganisms. growth, thereby increasing the storage time; at the same time, the shallow freezing state can reduce the loss of water, reduce the loss of juice, and improve economic benefits.

[0048] The traditional 4°C fresh-keeping method not only shortens the storage time, but also causes serious storage loss and quality deterioration; although ice-temperature storage improves the storage time and quality of fresh meat, it requires high accuracy of storage ...

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Abstract

The invention discloses a sub-supercooled preservation method for fresh meat, which uses -5.5°C as the supercooling point, and pre-cools the fresh meat with a supercooling temperature of -5.5--7°C, so that the fresh meat The free water in the free water freezes quickly at this supercooling temperature, reducing oxidation and microbial growth, and improving the freshness preservation effect; after pre-cooling, use a sub-supercooling temperature below the freezing point and above the supercooling point -3 ~ -5.5°C. Long-term storage can not only keep the free water in the fresh meat completely frozen, but also avoid the freezing of non-flowing water and bound water, so that the fresh meat is in a shallow freezing state, which can not only significantly prolong the storage time of fresh meat, but also can Preventing the juice loss of fresh meat during storage can basically keep fresh meat at the standard of first-class fresh meat within 28 days.

Description

technical field [0001] The invention relates to the technical field of meat preservation, in particular to a sub-supercooling preservation method for fresh meat. Background technique [0002] At present, the methods for fresh meat preservation mainly include 4°C preservation, ice temperature preservation above freezing point below 0°C, and freezing preservation. Among them, 4°C preservation and ice temperature preservation are currently the most commonly used freshness preservation methods for fresh meat. The former has a shorter storage time, and the storage loss and quality deterioration are more serious. Generally, the product quality begins to deteriorate within 3-7 days; the latter Although the person has improved the storage time and quality of fresh meat, generally the storage time can be extended to about 28 days, but it has higher requirements on the accuracy of the storage temperature, is difficult to control, and is difficult to realize suitability for industriali...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/06
Inventor 张春晖李侠谢小雷孙圳魏秀丽白跃宇莫海珍
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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