An improved vacuum precooling method for low-temperature cooked meat products

A technology of cooked meat and low temperature, which is applied in the field of vacuum pre-cooling treatment of improved low-temperature cooked meat products, which can solve the problems such as the decrease of a* value and the increase of sample L* value, so as to reduce the loss of water, reduce the loss of water and suppress water vapor Evaporation effect

Active Publication Date: 2022-03-15
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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  • An improved vacuum precooling method for low-temperature cooked meat products
  • An improved vacuum precooling method for low-temperature cooked meat products
  • An improved vacuum precooling method for low-temperature cooked meat products

Examples

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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 11, 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) so that the center temperature is 72°C, take out and remove the 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: Western-style ham has a diameter of 55mm and a height of 500mm; the diameter of the hollow cylinder 30 is 60mm, and the height of the hollow cylinder is 500mm; the height of the hollow cuboid 26 is 90mm, the width is 500mm, and the length is 540mm (Place 6 Western-style hams); 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 distance between the upper and lower planes of the hollow cuboid 26 is 15mm respectively . Among them, the flow diversion control of the branch pipelines I22 and II23 is imple...

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Abstract

The invention belongs to the field of processing low-temperature cooked meat products, and relates to an improved vacuum precooling treatment method for low-temperature cooked meat products. Before the vacuum precooling of low-temperature cooked meat products, the refrigeration unit (4), the low-temperature liquid circulation pump (5) and the electric valve (13, 14) are turned on, and the auxiliary device group (7) and the condenser are connected through the heat exchanger (21). The temperature of (18) drops to the set temperature; put the cooked low-temperature cooked meat products into the auxiliary device group (7) at the same time, turn on the vacuum pump (2) and control the pressure drop rate, according to the position of the low-temperature cooked meat products In different temperature sections, adjust the opening of the electric valves (13, 14) to control the flow of the corresponding branch pipelines I and II, so that the temperature control of the auxiliary device group (7) and the condenser (18) can be realized. The invention can not only obtain high cooling rate and low water loss for low-temperature cooked meat products, but also maintain high color and luster quality of low-temperature cooked meat products, and has simple operation and low 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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/30A23L13/00A23L13/70
CPCA23L5/30A23L13/00A23L13/70A23V2002/00A23V2200/04
Inventor 廖彩虎
Owner SHAOGUAN COLLEGE
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