Method for realizing supercooled storage and preservation of meat by using high voltage electrostatic field
A high-voltage electrostatic field, storage and preservation technology, applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve problems such as unreported, and achieve the effects of expanding the scope of application, improving the quality of meat, and inhibiting the degree of protein decomposition
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Embodiment 1
[0028] Using a high-voltage electrostatic field to realize the supercooled storage and preservation of pork tenderloin, the specific steps are as follows:
[0029] (1) Cut the pork tenderloin into 10±0.05g, wrap the meat with plastic wrap, and place it in a 4°C refrigerator for later use;
[0030] (2) Place the pork tenderloin obtained in step (1) figure 1 In the electric field of the cold storage, the temperature of the cold storage is -3°C, 200kV / m, 350kV / m direct current is applied, and 6 samples are placed on the test bench each time. The pork tenderloin is stored in the electric field environment for 12 days, and the temperature of the meat center drops to 0. ℃;
[0031] As for the status of the pig tenderloin obtained in the identification step (2), it was found that there was no freezing phenomenon, the color was normal, and the tissue shape was good. For details, see figure 2 -a, where the left picture is 200kV / m DC treatment, and the right picture is 350kV / m DC tre...
Embodiment 2
[0033] Using a high-voltage electrostatic field to realize the supercooled storage and preservation of pork tenderloin, the specific steps are as follows:
[0034] (1) Cut the pork tenderloin into 8g, wrap the meat with plastic wrap, and place it in a 4°C refrigerator for later use;
[0035] (2) the pork tenderloin obtained in the step (1) is placed in figure 1 In the electric field of the cold storage, the temperature of the cold storage is -2°C, 300kV / m DC is applied, and 6 samples are placed on the test bench each time. The pork tenderloin is stored in the electric field environment for 24 hours, and the temperature of the meat center drops to 0°C;
[0036] As for the state of pork tenderloin meat obtained in the identification step (2), it was found that there was no freezing phenomenon, the color was normal, and the tissue was in good condition. For details, see figure 2 -b.
Embodiment 3
[0038] Using a high-voltage electrostatic field to realize supercooled storage and preservation of chicken breast meat, the specific steps are as follows:
[0039] (1) Cut the chicken breast meat into 5g pieces, wrap the meat pieces with plastic wrap, and place them in a 4°C refrigerator for later use;
[0040] (2) Place the chicken breast obtained in the step (1) figure 1 In the electric field of the cold storage, the temperature of the cold storage is -3°C, 200kV / m or 350kV / m direct current is applied, 6 samples are placed on the test bench each time, the chicken breast is stored in the electric field environment for 12 days, and the temperature of the center of the meat is reduced to 0°C;
[0041] The status of the chicken breast meat obtained in step (2) was identified, and it was found that there was no freezing phenomenon, the color was normal, and the tissue status was good.
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