Freezing method of Luchuan pork

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...

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 muscle fiber cells, resulting in a decrease in the nutritional content of pork.

It will cause mechanical damage and rupture of muscle fiber cells, resulting in a decrease in the nutritional content of pork, and at the same time causing a large amount of juice to flow out during thawing, and some juice loss rates are even as high as 5% to 10%.

Many water-soluble substances and vitamins will be lost as a result, and the nutritional content will also decrease, which will affect the value of the food and even make it inedible