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Poultry freezing and fresh-keeping method

A technology of freezing preservation and cryoprotective liquid, which is applied in food freezing, meat/fish preservation through freezing/cooling, meat/fish preservation with chemicals, etc. It can solve the problems of loose poultry meat tissue, loss of nutritional components, and reduction of freshness, etc. problem, achieve the effects of reducing the loss rate of juice, preventing growth and swelling, and inhibiting lipid oxidation

Active Publication Date: 2020-06-02
安徽鲜森绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, poultry is generally frozen at a temperature of -40 to -18°C. During the freezing process, the growth of ice crystals will destroy the cell membrane, causing irreversible mechanical damage, and lipid oxidation will be caused during storage. After thawing, Loosened poultry tissue, loss of juice, loss of nutrients, loss of freshness

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0024] A method for freezing and keeping poultry fresh, comprising the following steps:

[0025] S1: Low-temperature deacidification: Wash the slaughtered chickens, remove the bones, cut them into meat pieces with a size of 4.5 cm×4 cm, and cool them for 1 hour at a temperature of 8°C and a relative humidity of 85%. The temperature is lowered to 2°C at a rate of h, and the acid is discharged at a constant temperature for 12 hours;

[0026] S2: Pre-soaking in cryoprotectant solution: place the meat pieces after deacidification in cryoprotectant solution, and ultrasonically immerse at 2°C for 1.5h; the ultrasonic power is 300W, and the frequency is 25KHz;

[0027] The cryoprotectant solution is composed of the following raw materials in parts by mass: 1 part of egg white protein peptide, 0.01 part of antifreeze protein, 0.5 part of tea polyphenol, 4 parts of sodium alginate, 0.5 part of lysozyme, citric acid fatty acid glycerin with an HLB value of 5 0.2 parts of ester, 100 par...

Embodiment 2

[0031] A method for freezing and keeping poultry fresh, comprising the following steps:

[0032] S1: Low-temperature deacidification: Wash the slaughtered chickens, remove the bones, cut them into meat pieces with a size of 4.5 cm×4 cm, and cool them for 1.5 hours at a temperature of 10°C and a relative humidity of 90%. Cool down to 1°C at a rate of / h, and discharge acid at constant temperature for 18 hours;

[0033] S2: Pre-soaking in cryoprotectant solution: place the meat pieces after deacidification in cryoprotectant solution, and ultrasonically immerse at 1°C for 2 hours; the ultrasonic power is 350W, and the frequency is 30KHz;

[0034] The cryoprotectant solution is composed of the following raw materials in parts by mass: 1.2 parts of egg white protein peptide, 0.02 part of antifreeze protein, 0.8 part of tea polyphenol, 5 parts of sodium alginate, 0.8 part of lysozyme, citric acid fatty acid glycerin with an HLB value of 5 0.3 parts of ester, 100 parts of water;

...

Embodiment 3

[0038] A method for freezing and keeping poultry fresh, comprising the following steps:

[0039] S1: Low-temperature deacidification: Wash the slaughtered duck, remove the bones, cut it into meat pieces with a size of 5cm×4.5cm, and cool it for 2 hours at a temperature of 8°C and a relative humidity of 85%. h The temperature is lowered to 0°C, and the acid is discharged at a constant temperature for 18 hours;

[0040] S2: Pre-soaking in cryoprotectant solution: place the meat pieces after deacidification in cryoprotectant solution, and ultrasonically immerse at 0°C for 2 hours; the ultrasonic power is 400W, and the frequency is 35KHz;

[0041] The cryoprotectant solution is composed of the following raw materials in parts by mass: 1.5 parts of egg white protein peptide, 0.03 part of antifreeze protein, 1 part of tea polyphenol, 6 parts of sodium alginate, 1 part of lysozyme, citric acid fatty acid glycerin with an HLB value of 5 0.4 parts of ester, 100 parts of water;

[004...

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Abstract

The invention discloses a poultry freezing and fresh-keeping method. The method comprises the following steps: S1, acid discharging at low temperature; S2, pre-impregnation: putting meat blocks into afreezing protection solution, and performing ultrasonic impregnation at 0-2 DEG C for 1.5-3h, wherein the freezing protection solution comprises the following raw materials in parts by mass: 1 to 1.5parts of egg white protein peptide, 0.01 to 0.03 part of antifreeze protein, 0.5 to 1 part of tea polyphenol, 4 to 6 parts of sodium alginate, 0.5 to 1 part of lysozyme, 0.2 to 0.4 part of CITREM and100 parts of water; S3, magnetic field-assisted freezing: in a magnetic field environment with the magnetic induction intensity of 10-30Gs and the frequency of 50-1000Hz, continuously soaking the meat blocks into the freezing protection solution for pre-freezing for 25-50min at -3 to 0 DEG C, taking out the meat blocks, and performing freezing at -35 to -28 DEG C until the central temperature ofthe meat blocks is lower than -20 DEG C; and S4, cold storage. According to the invention, a protection liquid impregnation way and a magnetic field-assisted technology are adopted to perform synergetic quick-freezing on poultry, so that the poultry is kept in a supercooled state, phase change is controlled, ice crystal growth and recrystallization are effectively inhibited, the integrity of cellsand tissues is kept, spoilage bacteria are killed or inhibited, and lipid oxidation is prevented.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping meat products, and in particular relates to a method for freezing and keeping poultry fresh. Background technique [0002] Poultry meat is the main source of animal protein. It is also rich in various nutrients such as fat, amino acid, minerals and vitamins. It is one of the important foods for human beings. Frozen poultry meat is one of the important means for the country to regulate the meat product market. It is the main product form of meat products in the import and export trade and domestic circulation, and it is also the main raw material for various meat processing enterprises. [0003] In the prior art, poultry is generally frozen at a temperature of -40 to -18°C. During the freezing process, the growth of ice crystals will destroy the cell membrane, causing irreversible mechanical damage, and lipid oxidation during storage. After thawing, Poultry has loose tissue, loss of juice, l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22A23B4/09A23B4/015
CPCA23B4/20A23B4/22A23B4/09A23B4/015A23V2002/00A23V2300/20A23V2300/48A23V2200/10A23V2200/02A23V2250/5026A23V2250/55A23V2250/214A23V2250/2132
Inventor 陈冰锦
Owner 安徽鲜森绿色食品有限公司
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