Superhigh pressure color protection fresh keeping unfreezing method of frozen livestock meat

Abstract

The invention discloses a superhigh pressure color protection fresh keeping unfreezing method of frozen livestock meat. The unfreezing method comprises the following steps of cutting the frozen livestock meat sold in the market into blocks, immersing the blocks in a 2%-5% calcium lactate solution for 1-10s, taking out the immersed blocks, and performing vacuum packing; putting the frozen livestockmeat after vacuum packing in a superhigh pressure container, enabling warm water of 30-60 DEG C, of which the mass is 2-10 times of that of the frozen meat, to into the container, performing superhigh pressure treatment under the pressure of 100-300MPa for 15-60min, performing unfreezing, and then placing the unfrozen livestock meat in a place of 0-4 DEG C for refrigeration and sales. The color and the quality of the livestock meat obtained by a color protection fresh keeping technique are both close to those of fresh livestock meat, unfrozen livestock meat is free from a recrystallization phenomenon, the unfreezing time is shortened, besides, the supply chain of domestic and foreign superior livestock meat is extended, and the production benefits are increased.

Description

technical field [0001] The invention relates to the technical field of food engineering, and relates to a color-preserving and thawing method for frozen meat, in particular to a thawing method for using ultra-high pressure technology to preserve the color and refresh the frozen meat. Background technique [0002] Livestock meat, especially beef, is the second largest meat consumption food in my country. It has high protein content, low fat content and delicious taste, and is deeply loved by consumers. Freezing storage is one of the simplest and most effective methods to ensure the transportation and storage of livestock meat. At present, the preservation process of livestock meat is generally slaughtered and divided into large pieces of crude products (usually a livestock is divided into half or 4-6 sections), pre-cooled after removing the internal organs, and then stored at a temperature below -18°C. High-quality meat is generally stored Snap freeze at -28°C to -40°C. Fro...

AI Technical Summary

Problems solved by technology

[0007] The present invention aims to provide a method for ultra-high pressure thawing frozen livestock meat to solve the problems of discoloration and recrystallization during the thawing process of frozen livestock meat, so as to ensure that the quality of thawed livestock meat is always close to that of fresh livestock meat during the shelf life