Frozen pork unfreezing technology

Abstract

The invention relates to a frozen pork unfreezing technology. The frozen pork unfreezing technology includes the steps that an unfreezing solution is prepared, wherein chitosan or carboxymethyl chitosan is dissolved in water to obtain the unfreezing solution; unfreezing is conducted, wherein frozen pork is placed in the unfreezing solution to be unfrozen. According to the frozen pork unfreezing technology, the frozen pork is placed in the unfreezing solution prepared from chitosan / carboxymethyl chitosan in the unfreezing process, bacterial reproduction in the unfreezing process is effectively reduced under the unfreezing condition near normal temperature, the whole technology is environmentally friendly and natural, the operation process is simple and convenient, unfreezing time is greatly shortened, and the technology is very suitable for unfreezing the unfrozen pork in industrial food processing.

Description

technical field [0001] The invention belongs to the field of frozen meat processing, and in particular relates to a process for thawing frozen pork. Background technique [0002] As the social division of labor becomes more detailed, poultry and livestock breeding and slaughtering become more concentrated, and various meat products derived from it become more diverse, which increases market circulation and requires higher quality meat products. Variation. Freezing is becoming more and more important as a means of preservation of meat and meat products, because frozen storage can better maintain the fresh quality of meat, especially some meat products need to import meat from foreign sources or domestic meat products need to be exported to foreign countries. In use, due to the long transportation cycle and large changes in the middle of transportation, in addition, the national reserve and regulation of the meat food market are also the freezing methods used. This also pose...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the temperature for long-term freezing of meat is usually around -20°C. The bacteria and other microorganisms in the meat are not killed by high temperature, and some bacteria can survive and reproduce normally under low temperature conditions, and the meat is thawed from -20°C The process to normal temperature usually takes a long time, so the bacteria multiply during the thawing process of frozen meat is easy to cause spoilage, which will cause quality degradation and affect subsequent processed products