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Unfreezing method of frozen meat

A frozen meat and standing technology, applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve the problems of loss of protein nutrients in frozen meat, easy biological contamination of meat surface, long thawing time of frozen meat, etc. Fat activity, increase electrolysis efficiency, prevent loss effect

Inactive Publication Date: 2018-01-26
薛银福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to solve the problem that the current frozen meat takes a long time to thaw, the surface of the meat is easily contaminated by organisms, and a large amount of blood will flow out during the thawing process, resulting in a large loss of nutrients such as protein in the frozen meat, resulting in a decline in meat quality , the invention provides a method for thawing frozen meat

Method used

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  • Unfreezing method of frozen meat

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preparation example Construction

[0019] The preparation method of soaking liquid is:

[0020] A. Put the cactus and ethanol solution into the mill at a mass ratio of 1:3, mill at 800r / min for 30-40min, and collect the milled material;

[0021] B. Put the ground material into a supercritical carbon dioxide extraction device for extraction, collect the extract, filter it, collect the filtrate, distill the filtrate to recover ethanol, and collect the distillation residue to obtain the soaking solution.

[0022] The mass ratio of pre-thawed frozen meat to ammonium nitrate solution is 1:2-4. The thawing method of frozen meat includes the following steps:

[0023] (1) Put the frozen meat in an environment of 0-2°C for 1-2 hours, and use a spray gun to evenly spray calcium oxide on the surface of the frozen meat after standing. 80g, continue to stand still for 30-40min;

[0024] (2) After the above-mentioned standing is over, put the frozen meat after standing in the soaking liquid, make the soaking liquid submerg...

example 1

[0028] The preparation method of soaking liquid is:

[0029] A. Put the cactus and ethanol solution into the mill at a mass ratio of 1:3, mill at 800r / min for 35min, and collect the milled material;

[0030] B. Put the ground material into a supercritical carbon dioxide extraction device for extraction, collect the extract, filter it, collect the filtrate, distill the filtrate to recover ethanol, and collect the distillation residue to obtain the soaking solution.

[0031] The mass ratio of the pre-thawed frozen meat to the ammonium nitrate solution is 1:3. The thawing method of the frozen meat comprises the following steps:

[0032] (1) Put the frozen meat at 1°C for 1.5 hours, use a spray gun to evenly spray calcium oxide on the surface of the frozen meat after standing, the amount of calcium oxide sprayed is 70g per kilogram of frozen meat, and continue to stand 35min;

[0033] (2) After the above-mentioned standing is over, put the frozen meat after standing in the soaki...

example 2

[0037] The preparation method of soaking liquid is:

[0038] A. Put the cactus and ethanol solution into the mill at a mass ratio of 1:3, mill at 800r / min for 40min, and collect the milled material;

[0039] B. Put the ground material into a supercritical carbon dioxide extraction device for extraction, collect the extract, filter it, collect the filtrate, distill the filtrate to recover ethanol, and collect the distillation residue to obtain the soaking solution.

[0040] The mass ratio of the pre-thawed frozen meat to the ammonium nitrate solution is 1:4. The thawing method of the frozen meat comprises the following steps:

[0041] (1) Put the frozen meat at 2°C for 2 hours, use a spray gun to evenly spray calcium oxide on the surface of the frozen meat after standing, the amount of calcium oxide sprayed is 80g per kilogram of frozen meat, and continue to stand for 40 minutes ;

[0042] (2) After the above-mentioned standing is over, put the frozen meat after standing in t...

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Abstract

The invention belongs to the technical field of unfreezing of meat products, and particularly relates to an unfreezing method of frozen meat. According to the unfreezing method disclosed by the invention, cactuses are subjected to extraction so that a soaking solution is obtained, the frozen meat is protected with the soaking solution, the fat activity is restrained, and running off is avoided; inaddition, an antibacterial film is formed on the surface of the frozen meat to protect the frozen meat, so that bacterium resistance is improved, and infection is avoided; in addition, calcium oxideis made into calcium hydroxide for heat release, so that the frozen meat is preliminarily unfrozen, then an acid is used, calcium chloride is formed, and calcium ions are increased and are adhered onto protein to protect the protein; in addition, electrolytic efficiency is improved through adhered calcium ions; and finally, ammonium nitrate is added for electrolysis and heat release, further through the effects of heat release and electricity, crystal water in the frozen meat is destroyed, besides, nutrient substances are protected through ascorbic acid, running off is avoided, and unfreezingis effectively performed.

Description

technical field [0001] The invention belongs to the technical field of thawing meat products, and in particular relates to a method for thawing frozen meat. Background technique [0002] my country is the country with the largest amount of meat production and sales in the world, and pork accounts for 47% of my country's meat production. Frozen meat is the most important product form in meat production, transportation, and import and export trade circulation. Frozen meat is used as one of the important means for national meat reserves, regulation of meat market, and meat import and export trade. And meat processing occupies a very important position. One of the mainstreams of raw meat consumption is frozen meat, which mainly includes frozen beef, frozen pork and frozen mutton, which are rich in nutrients, but are easily contaminated by microorganisms during processing, storage, transportation and sales, resulting in spoilage . The main factors causing meat spoilage are mic...

Claims

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Application Information

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IPC IPC(8): A23B4/07
Inventor 薛银福刘芳刘沁
Owner 薛银福
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