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Thawing method for rapidly thawing kebab meat

A meat and fast technology, applied in the thawing field of fast thawing skewered meat, can solve the problems of reduced meat quality and slow thawing, and achieve the effects of improving taste and taste, speeding up thawing, and optimizing quality and taste.

Inactive Publication Date: 2017-10-27
德阳市东泽食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that the quality of the existing skewered meat is reduced after thawing, and the thawing is slow. The problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of thawing method of fast thawing skewered meat of the present invention comprises the following steps:

[0023] (1) Soak the skewers in the thawing liquid, and carry out vacuum thawing at 40-45°C. The thawing liquid is composed of the following components in parts by weight: 42 parts of sodium chloride, 31 parts of honeysuckle extract, 14 parts of cassia bark parts, 7 parts of onion extract, 29 parts of distilled water;

[0024] (2) Place the skewers in the thawing chamber, spray the thawing liquid spray, and thaw at 28-35°C for 20-28 minutes;

[0025] (3) Spray the thawing solution continuously, and thaw at 18-25°C for 30-45 minutes.

[0026] The thawing liquid in the step (2) and the step (3) is steam. The step (1) soaks the skewers in the thawing solution, and thaws them under vacuum at 43°C. The step (2) was thawed at 32° C. for 25 minutes. The step (3) was thawed at 21° C. for 41 minutes.

Embodiment 2

[0028] A kind of thawing method of fast thawing skewered meat of the present invention comprises the following steps:

[0029] (1) Soak the skewers in the thawing liquid, and carry out vacuum thawing at 40-45°C. The thawing liquid is composed of the following components in parts by weight: 21 parts of sodium chloride, 17 parts of honeysuckle extract, 2 parts of cassia bark 3 parts, 3 parts of onion extract, 14 parts of distilled water;

[0030] (2) Place the skewers in the thawing chamber, spray the thawing liquid spray, and thaw at 28-35°C for 20-28 minutes;

[0031] (3) Spray the thawing solution continuously, and thaw at 18-25°C for 30-45 minutes.

[0032] The thawing liquid in the step (2) and the step (3) is steam. The step (1) soaks the skewers in the thawing solution, and thaws them under vacuum at 43°C. The step (2) was thawed at 32° C. for 25 minutes. The step (3) was thawed at 21° C. for 41 minutes.

Embodiment 3

[0034] (1) Soak the skewers in the thawing liquid, and carry out vacuum thawing at 40-45°C. The thawing liquid is composed of the following components in parts by weight: 55 parts of sodium chloride, 43 parts of honeysuckle extract, 37 parts of cassia bark parts, 13 parts of onion extract, 48 parts of distilled water.

[0035] (2) Place the skewers in the thawing chamber, spray the thawing liquid spray, and thaw at 28-35°C for 20-28 minutes;

[0036] (3) Spray the thawing solution continuously, and thaw at 18-25°C for 30-45 minutes.

[0037] The thawing liquid in the step (2) and the step (3) is steam. The step (1) soaks the skewers in the thawing solution, and thaws them under vacuum at 43°C. The step (2) was thawed at 32° C. for 25 minutes. The step (3) was thawed at 21° C. for 41 minutes.

[0038] According to Examples 1 to 3, when thawing the same amount of skewered meat frozen under the same environment, the thawing time of Example 1 is the shortest, and is 18 minutes...

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PUM

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Abstract

The invention discloses a thawing method for rapidly thawing kebab meat. The thawing method comprises the following steps: soaking kebab meat into a thawing liquid, and thawing at 40-45 DEG C in vacuum, wherein the thawing liquid consists of the following components in parts by weight: 31-45 parts of sodium chloride, 26-35 parts of a honeysuckle extract, 11-19 parts of cassia barks, 6-9 parts of an onion extract and 27-32 parts of distilled water; putting the kebab meat into a thawing chamber, spraying thawing liquid mist, and thawing for 20-28 minutes at 28-35 DEG C; and continuously spraying the thawing liquid, and thawing for 30-45 minutes at 18-25 DEG C.

Description

technical field [0001] The invention relates to the field of production and manufacturing, in particular to a method for quickly thawing skewered meat. Background technique [0002] 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 abroad or domestic meat products need to be exported to foreign countries for use . However, when thawing meat, it generally relies on steam flow and direct heating. These two methods not only consume a lot of energy, but also cause a large amount of blood to flow out of the frozen meat during the thawing process, resulting in protein in the frozen meat. A large amount of nutrients are lost, and the outflow of blood will affect the sanitation of the thawing warehouse, resulting in increased cleaning costs and serious pollution to the environment. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): A23B4/07A23B4/20
CPCA23B4/07A23B4/20A23V2002/00A23V2200/10A23V2250/21
Inventor 朱青
Owner 德阳市东泽食品有限公司
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