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Modified low-temperature cooked meat product vacuum pre-cooling treatment method

A processing method and cooked meat technology, applied in the direction of food ingredients as color, food science, etc., can solve the problems such as the decrease of a* value and the increase of sample L* value, and achieve the improvement of pre-cooling effect, reduction of water loss, and convenient operation Effect

Active Publication Date: 2019-03-01
SHAOGUAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above two methods have achieved good results in the pre-cooling rate and water loss method, the sample is always immersed in the "film" formed by ice-water (ice melts into water), which will still affect the color of the sample surface. Cause certain effects, especially lead to increase of L* value (brightness value) and decrease of a* value (red value) of the sample

Method used

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  • Modified low-temperature cooked meat product vacuum pre-cooling treatment method
  • Modified low-temperature cooked meat product vacuum pre-cooling treatment method
  • Modified low-temperature cooked meat product vacuum pre-cooling treatment method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The auxiliary device group 7 involved in the present invention is used together with the vacuum precooling combination for the precooling of Western-style ham. Among them, the vacuum pre-cooler includes a condensation system, a vacuum system, a data collection system, and a data processing and operating system, which are connected in sequence, including a refrigeration unit 4, a condenser 18, a cryogenic liquid circulation pump 5, a branch pipeline I22, and an electric valve 13 , flow meter 15, branch pipe II 23, electric valve 14, flow meter 16 and hose 14, vacuum box 1, vacuum pump 2, pneumatic valve 3, exhaust valve 6, drain valve 17, weight sensor 8, pressure sensor 9 and temperature sensor 10. Data processor 19 and computer 20; the condensation system is composed of refrigeration unit 4, cryogenic liquid circulation pump 5, branch pipeline cooling capacity ①, branch pipeline cooling capacity ②; branch pipeline cooling capacity ① consists of condenser 18, branch pipe...

Embodiment 2

[0042] (1) Cook the Western-style ham so that its central temperature is 72°C, take out and remove its packaging material to obtain Western-style ham (cylindrical), the porosity of the Western-style ham is 0.38%, the diameter is 95mm, and the length is 500mm. Wrap the Western-style ham in two layers of damp gauze.

[0043] (2) Auxiliary device group 7 is first cleaned with tap water, then sterilized with 75% low-temperature alcohol, rinsed with tap water at 4±1°C for 2 minutes, and then connected to branch pipeline II23.

[0044] (3) Before vacuum precooling, turn on the refrigeration unit 4, the cryogenic liquid circulation pump 5 and the electric valves 13 and 14, and lower the temperature of the auxiliary device group 7 and the condenser 18 to the set temperature -10 through the heat exchanger 21 ±2°C.

[0045] (4) When the temperature of the auxiliary device group 7 and the condenser 18 drops to the set temperature of -10±2° C., wrap the cooked Western-style ham with ster...

Embodiment 3

[0062]Cook the prepared ham sausage (porosity 0.86%, diameter 55mm, height 500mm) to make its center temperature 72°C, take out and remove its packaging material, and then wrap the Western-style ham with two layers of sterilized wet gauze. Other modes of operation are as in Example 1. The device parameters designed in embodiment 3 are as follows: the device parameters designed in embodiment 3 are as follows: Western-style ham diameter is 55mm, height 500mm; The diameter of hollow cylinder 30 is 60mm, the height of hollow cylinder is 500mm; Hollow cuboid 26 The height is 90mm, the width is 500mm, and the length is 540mm (6 Western-style hams are placed); the height of the built-in small cuboid groove 27 is 15mm, the width is 3mm, and the length is 500mm; the distance between the hollow cylinders 30 on the hollow cuboid is 30mm , and the upper and lower planes of the hollow cuboid 26 are respectively 15 mm apart. The control of the flow rate of the branch pipes I22, II23 is imp...

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Abstract

The present invention belongs to the field of low-temperature cooked meat product processing and relates to a modified low-temperature cooked meat product vacuum pre-cooling treatment method. Before avacuum pre-cooling of a low-temperature cooked meat product, a refrigeration unit (4), a low temperature liquid circulation pump (5) and electric valves (13, 14) are turned on, a heat exchanger (21)is used to lower temperatures of an auxiliary device unit (7) and a condenser (18) to a preset temperature; then after the cooking, the low-temperature cooked meat product is placed in the auxiliary device unit (7), at the same time, a vacuum pump (2) is turned on, at the same time, a pressure intensity lowering rate is controlled, according to different temperature segments of the low-temperaturecooked meat product, and opening of the electric valves (13, 14) is adjusted to control flow rates of corresponding branch pipeline I and II, so that temperature controls of the auxiliary device unit(7) and the condenser (18) are realized. The modified low-temperature cooked meat product vacuum pre-cooling treatment method can enable the low-temperature cooked meat product to obtain high coolingrate and low water loss, at the same time also maintains color, luster and quality of the low-temperature cooked meat product, and is also simple to operate and low in energy consumption.

Description

Technical field: [0001] The invention belongs to the field of food processing and relates to an improved vacuum precooling method for low-temperature cooked meat products. Background technique: [0002] Vacuum precooling is mainly to cause the evaporation of free water in the material by reducing the pressure of the material environment, and the huge latent heat required for water evaporation comes from the material itself, so that the material can be cooled rapidly. It is not difficult to find that the material has a certain pore structure and free water content is the key to ensure that it can be vacuum precooled. On the contrary, this pre-cooling method of cooling through water evaporation will inevitably lead to the loss of material moisture, and the loss of moisture will often reduce the market value of commodities (commodities are mostly calculated by weight). [0003] At present, methods for improving water loss during vacuum precooling of low-temperature cooked meat...

Claims

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Application Information

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IPC IPC(8): A23L5/30A23L13/00A23L13/70
CPCA23L5/30A23L13/00A23L13/70A23V2002/00A23V2200/04
Inventor 廖彩虎
Owner SHAOGUAN COLLEGE
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