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Quick freezing method capable of maintaining nutrition of meat products

A technology of meat products and nutrition, which is applied in food freezing, meat/fish preservation through freezing/cooling, meat/fish preservation through radiation/electrical treatment, etc. Reputation and other issues, to achieve the effect of reducing fat oxidation and protein damage, maintaining taste and nutritional value, and reducing the time required for quick freezing

Inactive Publication Date: 2018-04-10
陆滔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current common cold storage methods for meat products cannot effectively reduce the initial bacterial count of meat products, the storage time is not long enough, and the quality of meat products after storage is not ideal
The decline in the quality of frozen meat products not only affects the production efficiency of meat production enterprises, but also affects the reputation of enterprises, and ultimately affects the health of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A quick-freezing method capable of maintaining the nutrition of meat products, the process of which is:

[0018] 1) Clean the meat products that need to be frozen, drain them, and then place them in a sodium citrate solution at a temperature of 35°C, soak them for 60 seconds, and take them out;

[0019] 2) Place the meat product treated in step 1) in a refrigerator at 1°C, take it out after pre-refrigerating for 10 minutes, and then irradiate it with a certain dose of gamma rays for 30 seconds;

[0020] 3) Put the meat products processed in step 2) into the pressure cooling equipment, cool to -18°C within 5 minutes, and then quickly reduce the pressure of the pressure cooling equipment to normal pressure;

[0021] 4) Vacuum-pack the meat products treated in step 3) in a sterile environment, and store them at -5°C to complete the quick freezing of the meat products.

[0022] In the above scheme, further, the concentration of the sodium citrate solution described in step...

Embodiment 2

[0027] A quick-freezing method capable of maintaining the nutrition of meat products, the process of which is:

[0028] 1) Clean the meat products that need to be frozen, drain them, and then place them in a sodium citrate solution at a temperature of 55°C, soak them for 90 seconds, and take them out;

[0029] 2) Place the meat product treated in step 1) in a refrigerator at 4°C, take it out after pre-refrigerating for 30 minutes, and then irradiate it with a certain dose of gamma rays for 50 seconds;

[0030] 3) Put the meat products treated in step 2) into the pressure cooling equipment, cool to -25°C within 10 minutes, and then rapidly reduce the pressure of the pressure cooling equipment to normal pressure;

[0031] 4) Vacuum-pack the meat products treated in step 3) in a sterile environment, and store them at -10°C to complete the quick freezing of the meat products.

[0032] In the above scheme, further, the concentration of the sodium citrate solution described in step...

Embodiment 3

[0037] A quick-freezing method capable of maintaining the nutrition of meat products, the process of which is:

[0038] 1) Clean the meat products that need to be frozen, drain them, and then place them in a sodium citrate solution at a temperature of 45°C, soak them for 80 seconds, and take them out;

[0039] 2) Place the meat product treated in step 1) in a 3°C refrigerator, take it out after pre-refrigerating for 20 minutes, and then irradiate it with a certain dose of gamma rays for 35 seconds;

[0040] 3) Put the meat product processed in step 2) into the pressure cooling equipment, cool to -20°C within 8 minutes, and then quickly reduce the pressure of the pressure cooling equipment to normal pressure;

[0041] 4) Vacuum-pack the meat products treated in step 3) in a sterile environment, and store them at -8°C to complete the quick freezing of the meat products.

[0042] In the above scheme, further, the concentration of the sodium citrate solution described in step 1) ...

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PUM

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Abstract

The invention discloses a quick freezing method capable of maintaining the nutrition of meat products. The method comprises washing a meat product to be frozen, putting the meat product into a sodiumcitrate solution at 35-55 DEG C, carrying out soaking for 60-90 seconds, putting the product into a refrigerating chamber at 1-4 DEG C, carrying out pre-refrigerating for 10-30min, carrying out irradiation under a certain dosage of gamma rays for 30-50s, putting the product into a pressure cooling device, carrying out cooling to -18 to -25 DEG C in 5-10min, fast reducing the pressure in the pressure cooling device to the normal pressure, carrying out vacuum packaging in a sterile environment and storing the product at -5 to -10 DEG C. The method can fast freeze a meat product and fine and uniform ice crystals on the surface and in the meat product are formed so that quick-freezing time is greatly reduced, the meat product juice loss is effectively reduced, fat oxidation and protein damageare reduced and the taste and nutritional value of meat products are effectively kept.

Description

technical field [0001] The invention relates to the technical field of food industry, in particular to a quick-freezing method capable of maintaining the nutrition of meat products. Background technique [0002] Frozen meat products play an important role in the modern meat product processing industry, and are an important means for the country to reserve and regulate the meat product market. Frozen meat products are also one of the mainstreams of raw meat consumption. Meat products are rich in nutrients, but they are easily contaminated by microorganisms during processing, storage, transportation and sales, resulting in spoilage. The main factors causing meat spoilage are microbial contamination, fat oxidation rancidity and enzyme activity. With the improvement of people's living standards, people pay more attention to the safety, quality stability and taste of frozen meat products. The freezing of most existing meat products requires a long freezing process. If the freez...

Claims

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Application Information

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IPC IPC(8): A23B4/06A23B4/015
CPCA23B4/015A23B4/06A23V2002/00A23V2300/20
Inventor 陆滔
Owner 陆滔