Three-stage unfreezing method for frozen beef

A frozen beef, three-stage technology, applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve the problems of decreased meat quality, unfavorable microbial reproduction, and no mention of the humidity setting during the thawing process. The effect of rising too fast

Inactive Publication Date: 2019-11-22
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent does not mention the humidity setting during the thawing process, and the thawing humidity is also an important technical parameter that affects the thawing efficiency and the quality of the thawed meat; in addition, the temperature settings of the three stages in the patent are all above 14°C, The thawing process will cause the surface temperature of the meat to be high, which is not conducive to the control of microbial reproduction on the surface of the meat, and will easily lead to a decline in the quality of the meat

Method used

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  • Three-stage unfreezing method for frozen beef
  • Three-stage unfreezing method for frozen beef
  • Three-stage unfreezing method for frozen beef

Examples

Experimental program
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Effect test

Embodiment 1

[0033] Beef frozen processing method: Remove surface fat, fascia and separable connective tissue from fresh whole Niu Lin, cut into meat pieces with similar quality and shape (800±20g, 15cm×10cm×8cm), group them randomly, and use Pack it with polyethylene film and freeze it quickly at -40°C. After it is completely frozen, transfer it to a refrigerator at -18°C for 7 days.

Embodiment 2

[0035] A three-stage method for thawing beef with variable temperature and humidity, specifically comprising the following steps:

[0036] S1, set the relative humidity in the thawing store to 75%, and adjust the temperature to 20°C. After reaching the preset temperature and humidity, place the beef sample frozen according to the method in Example 1 in the thawing store to start thawing, wherein the frozen meat is below the surface Temperature sensors are inserted at the position at 0.5 cm and at the geometric center respectively.

[0037] S2, when it is detected that the surface temperature of the frozen meat reaches 0°C, the temperature in the thawing storage is adjusted to 8°C, the humidity is adjusted to 95%, and then the thawing continues.

[0038] S3, when it is detected that the temperature of the center of the frozen meat reaches -1°C, the temperature in the thawing store is adjusted to 5°C, the humidity is adjusted to 98%, and the thawing is continued until the center t...

Embodiment 3

[0040] A three-stage method for thawing beef with variable temperature and humidity, the specific steps are the same as those in Example 2, the only difference being:

[0041] S2, when it is detected that the surface temperature of the frozen meat reaches 0°C, the temperature in the thawing storage is adjusted to 5°C, and the humidity is adjusted to 95%.

[0042] S3, when it is detected that the temperature of the center of the frozen meat reaches -1°C, the temperature in the thawing store is adjusted to 2°C, and the humidity is adjusted to 98%.

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Abstract

The invention relates to a three-stage unfreezing method for frozen beef, wherein the method includes the following steps: step 1) unfreezing the frozen beef in an unfreezing warehouse with preset temperature and humidity, wherein the humidity in the unfreezing warehouse is 60-90%, and the temperature is 15-25 DEG C; step 2) when the surface temperature of the frozen beef is detected to be -3 to 1DEG C, adjusting the temperature in the unfreezing warehouse to 5-15 DEG C, adjusting the humidity to be 75-95%, and unfreezing; and step 3) when the center temperature of the frozen beef is detectedto be -2.5 to -0.5 DEG C, adjusting the temperature in the unfreezing warehouse to be 0-10 DEG C, adjusting the humidity to be 80-100%, and unfreezing until the unfreezing is completed. The unfreezing method of the frozen beef can effectively improve the unfreezing efficiency of the frozen beef, maintains the quality after the unfreezing of the beef, and has a good application prospect.

Description

technical field [0001] The invention relates to the technical field of thawing frozen meat, in particular to a three-stage thawing method for frozen beef. Background technique [0002] Frozen storage is currently the most widely used method of meat storage and preservation. Frozen meat is the main form of raw meat in import and export trade and inter-regional circulation. During the thawing process of frozen meat, there are generally quality deteriorations such as juice loss, color deterioration, flavor loss and structural texture change, which not only bring serious economic losses to the production enterprises, but also cause the quality of the meat to decline, and to the consumers. Health brings hidden dangers. The quality deterioration process includes complex physical damage, protein oxidative denaturation, lipid oxidation, and microbial reproduction. Many scholars have found that appropriate freezing and thawing schemes can greatly reduce the quality deterioration of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/07
CPCA23B4/07
Inventor 乔晓玲潘晓倩张顺亮陈文华曲超李素周慧敏赵冰吴倩蓉朱宁
Owner CHINA MEAT RES CENT
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