Freezing method of Luchuan pork

A freezing method, pork technology, applied in the direction of preservation of meat/fish by freezing/cooling, preservation of meat/fish by coating protective layer, preservation of meat/fish by radiation/electrical treatment, etc. The mechanical damage of fiber cells and the easy enlargement of ice crystals can promote the formation of a rigid network structure, prevent the loss of pork nutrients, and increase flexibility and wrapping properties.

Inactive Publication Date: 2017-06-23
广西神龙王农牧食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The disadvantage of the traditional freezing process is that the freezing time is too long, and a series of changes will significantly affect the quality of food
The freezing time of some fresh meat in the existing technology even exceeds 70 hours, resulting in low freezing efficiency and high energy consumption
And if the freezing time is too long, the ice crystals in the frozen product will easily become larger. Large ice crystals will squeeze the cell membrane and cause mechanical damage and rupture of musc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0038] Example 1:

[0039] 1. Preliminary preparations:

[0040] The preparation of cinnamon essential oil: After drying the cinnamon, it is pulverized with a pulverizer. After passing through a 60-mesh sample sieve to remove impurities, the temperature is 40℃, the extraction pressure is 25MPa and CO 2 Ultrasonic enhancement of supercritical CO under the condition of a flow rate of 130L / h 2 After 4 hours of extraction, the ultrasonic power density was 60W / L.

[0041] The above-mentioned material prepared in the early stage was used in the following method for freezing Luchuan pork.

[0042] 2. A freezing method of Luchuan pork, including the following steps:

[0043] (1) Preparation of coating agent: In parts by weight, 10 parts of pullulan, 6 parts of tapioca starch, 4 parts of carrot slurry, 2 parts of gelatin, 8 parts of collagen, 10 parts of beeswax, 13 parts of seaweed Sugar, 4 parts glycerin, 3 parts olive oil and 100 parts sterile water are mixed evenly. Stir at a speed of 100r / ...

Example Embodiment

[0047] Example 2:

[0048] 1. Preliminary preparations:

[0049] The preparation of cinnamon essential oil: After drying the cinnamon, it is pulverized with a pulverizer. After passing through a 60-mesh sample to remove impurities, the temperature is 42℃, the extraction pressure is 27MPa and CO 2 Ultrasonic enhancement of supercritical CO under the condition of flow rate of 135L / h 2 The extraction was performed for 4.5 hours, and the ultrasonic power density was 66W / L.

[0050] The above-mentioned material prepared in the early stage was used in the following method for freezing Luchuan pork.

[0051] 2. A freezing method of Luchuan pork, including the following steps:

[0052] (1) Preparation of coating agent: In parts by weight, mix 12 parts of pullulan, 7 parts of tapioca starch, 6 parts of carrot slurry, 3 parts of gelatin, 9.5 parts of collagen, 13 parts of beeswax, 15 parts of seaweed Mix sugar, 4 parts glycerin, 3.5 parts olive oil and 105 parts sterile water. Stir at a speed of...

Example Embodiment

[0056] Example 3:

[0057] 1. Preliminary preparations:

[0058] The preparation of cinnamon essential oil: After drying the cinnamon, pulverize it with a pulverizer. After passing through a 60-mesh sample to remove impurities, the temperature is 44℃, the extraction pressure is 28MPa and CO 2 Ultrasonic enhancement of supercritical CO under the condition of a flow rate of 140L / h 2 After 6 hours of extraction, the ultrasonic power density was 69W / L.

[0059] The above-mentioned material prepared in the early stage was used in the following method for freezing Luchuan pork.

[0060] 2. A freezing method of Luchuan pork, including the following steps:

[0061] (1) Preparation of coating agent: According to parts by weight, 16 parts of pullulan, 8 parts of tapioca starch, 7 parts of carrot slurry, 2 parts of gelatin, 10 parts of collagen, 15 parts of beeswax, 14 parts of seaweed Sugar, 5 parts glycerin, 4.5 parts olive oil and 105 parts sterile water are mixed uniformly, stirred at a tempe...

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PUM

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Abstract

The invention belongs to the field of fresh keeping of foods, and particularly relates to a freezing method of Luchuan pork. The freezing method comprises the following steps of (1) preparing a film coating agent; (2) performing micro-freezing treatment on pork; (3) performing film coating packaging treatment on the micro-frozen pork; and (4) performing ultrasonic assisted freezing preservation on the packaged pork: conveying the packaged pork into a freezing room, performing freezing until the temperature of the central layer of the pork is reduced to 2-4 DEG C, performing ultrasonic-assisted freezing for 3-6h, when the temperature of the central layer of the pork is reduced to minus 6 to minus 8 DEG C, stopping performing ultrasonic-assisted freezing, and continuing freezing the pork to minus 18 to minus 23 DEG C so as to obtain the frozen pork. The freezing method disclosed by the invention is simple to operate and stable in technology conditions, ice crystals generated during freezing of the pork can be reduced, the pork freezing speed can also be increased, the preservative effect is achieved, bacteria are restrained, the freezing storage time of the pork can be prolonged, the cell activity of frozen fresh meat can be guaranteed, and the phenomenon that juice flows outwards after the frozen pork is unfrozen is reduced.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of meat food processing, in particular to a method for freezing Luchuan pork. [0003] 【Background technique】 [0004] Pork is the main source of animal protein absorbed by the human body, and pork and its products have become the main source of meat for the broad masses of the people. "Luchuan pig" is famous in China for being rich in whole protein. The meat has high nutritional value and high quality, and is rich in protein, sugar, vitamins and inorganic salts and other nutrients. [0005] In order to preserve the fresh meat of Luchuan pig for a long time and ensure its nutritional quality is not affected, the meat must be frozen. Food cryopreservation technology is the process of using low-temperature preservation of food, by lowering the temperature to maintain a low temperature level and a frozen state, to prevent food from rotting, reducing bacterial growth, and reducing the speed of biochemic...

Claims

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Application Information

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IPC IPC(8): A23B4/06A23B4/09A23B4/10A23B4/015
CPCA23B4/015A23B4/06A23B4/09A23B4/10A23V2002/00A23V2200/10A23V2250/1876A23V2250/211A23V2250/511A23V2250/5076A23V2250/5118A23V2250/022A23V2250/5422A23V2250/636A23V2250/18A23V2300/48
Inventor 黄俊荣
Owner 广西神龙王农牧食品集团有限公司
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