Method for improving color and luster changes of low-temperature cooked meat product during vacuum pre-cooling process
A vacuum, low-temperature technology, applied in food ingredients as color, food science, etc., can solve the problems of increasing L* value and decreasing a* value of samples, reducing water loss, reducing water loss, and inhibiting water vapor from flowing out. Evaporation effect
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[0025] Example 1
[0026] (1) Steam and cook Western-style ham so that its center temperature is 72℃. Take out and remove its packaging materials to obtain Western-style ham (cylindrical). The porosity of Western-style ham is 0.38%, the diameter is 95mm, and the height is 500mm. After sterilization, Two layers of wet gauze wrapped Western-style ham (in contrast to patent CN106942341A).
[0027] (2) The auxiliary cooling medium is prepared with a prepared sodium alginate solution, calcium lactate solution and spherical ice particles (the data of specific example 1 is as follows: the mass fraction of sodium alginate solution is 2%, and the mass fraction of calcium lactate solution is 0.67% , The weight ratio of the cooling medium to the Western-style ham is 2.5:1. The operating conditions of "cooling medium-assisted vacuum pre-cooling" in Examples 2 and 3 are the same as those of "cooling medium-assisted vacuum pre-cooling" in Example 1) .
[0028] (3) Add the processed auxiliary coo...
Example Embodiment
[0039] Example 2
[0040] Steam the prepared ham sausage (with a porosity of 0.86%, a diameter of 55mm, and a height of 500mm) to a core temperature of 72°C, take out and remove its packaging materials, and then wrap the Western-style ham with two layers of sterilized wet gauze. Other operation modes are as in Example 1. The results are shown in Table 3 and Table 4 below.
[0041] Table 3 The results of different pre-cooling methods on the pre-cooling time and water loss of ham sausage
[0042]
[0043] It is not difficult to find that the results presented in Table 3 are similar to the results of Table 1 in Example 1. The cooling medium-assisted vacuum pre-cooling can obtain a lower ideal pre-cooling time and moisture loss rate.
[0044] Table 4 The effect of different pre-cooling methods on the color of ham sausage
[0045]
[0046] Remarks: L*: means black and white, the larger the value, the whiter the color; a*: means red-green, + means reddish,-means greenish; b*: yellow-blue, +...
Example Embodiment
[0049] Example 3
[0050] Example 3 is similar to Example 1, but the difference is the amount of cooling medium added. In order to compare and determine the best ratio, we chose the weight ratio of cooling medium to Western-style ham to be 1:1 and 4:1 respectively. Compare. The results are shown in Table 5. Although the addition of the cooling medium can effectively improve the water loss and reduce the pre-cooling time, it is not as much as possible. When the increase reaches 4:1, the ideal water loss value is obtained. And the pre-cooling time value, but the color value L* increases, the a* value decreases, and the color brightness L* of Western-style ham increases but the red value a* value decreases, which is obviously different from the normal Western-style ham color. At the same time, the increase of the cooling medium will increase the cost accordingly. The above results indicate that the specific weight ratio of edible water polo and Western-style ham selected in the sc...
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