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Two-section type rapid cooling method after live pig slaughtering

A rapid cooling, two-stage technology, applied in the direction of carcass cooling, preservation of meat/fish by freezing/cooling, slaughtering, etc. Simple, reduce dry consumption and improve product quality

Inactive Publication Date: 2020-11-13
衡东县吉平食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the post-mortem cooling process, the traditional one-stage cooling process, the temperature and humidity are not able to maintain the moisture of the post-mortem chilled meat well, causing a large amount of moisture loss in the meat, reducing the quality of the meat crystals, and affecting the quality of the meat. succulent taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Pre-treatment: the fresh meat of pigs after slaughter is sprayed with water and cooled to 8°C;

[0018] (2) One-stage cooling: Put the pre-treated fresh meat into the one-stage cold zone for low-temperature rapid cooling. The temperature in the cooling zone is set at -30°C, the one-stage cooling time is 2 hours, the air-cooling wind speed is 3m / s, and the humidity in the cold zone is 90~ 95%;

[0019] (3) Second-stage cooling: After the first-stage cooling, the fresh meat is transferred to the second-stage cooling zone for temperature balance. The cooling temperature is set at -18°C, and the second-stage cooling time is 15 hours until the carcass center temperature drops to -7 during the process. Below ℃;

[0020] (4) Storage: Fresh meat that has undergone secondary cooling should be stored in a freezer below -7°C.

Embodiment 2

[0022] (1) Pre-treatment: the fresh meat of pigs after slaughter is sprayed with water and cooled to 6°C;

[0023] (2) One-stage cooling: Put the pre-treated fresh meat into the one-stage cold zone for low-temperature rapid cooling. The temperature in the cooling zone is set at -28°C, the one-stage cooling time is 1.5 hours, the air-cooling wind speed is 3m / s, and the humidity in the cold zone is 90-95%;

[0024] (3) Second-stage cooling: After the first-stage cooling, the fresh meat is transferred to the second-stage cooling zone for temperature balance. The cooling temperature is set at -20°C, and the second-stage cooling time is 12 hours until the carcass center temperature drops to - during the process. Below 7°C;

[0025] (4) Storage: Fresh meat that has undergone secondary cooling should be stored in a freezer below -7°C.

Embodiment 3

[0027] (1) Pretreatment: After spraying with water, cool down to 6°C;

[0028] (2) One-stage cooling: Put the pre-treated fresh meat into the one-stage cold zone for low-temperature rapid cooling. The temperature in the cooling zone is set at -25°C, the one-stage cooling time is 1 hour, the air-cooling wind speed is 3m / s, and the humidity in the cold zone is 90 ~95%;

[0029] (3) Second-stage cooling: After the first-stage cooling, the fresh meat is transferred to the second-stage cooling zone for temperature balance. The cooling temperature is set at -22°C and the cooling time is 10 hours;

[0030] (4) Storage: Fresh meat that has undergone secondary cooling should be stored in a freezer below -7°C.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and discloses a two-section type rapid cooling method for slaughtered live pigs. The method comprises the following specific steps: (1)pretreatment; (2) primary cooling; (3) second-section cooling; (4) storing. The cooling method has the beneficial effects that the dry consumption of the fresh meat of the live pigs produced by the processing method in the cooling stage can be reduced, the product quality of the cooled meat is improved, and the cooling method is relatively simple in process, can be conveniently adopted in daily life, is low in cost and is a relatively recommended post-slaughter cooling process.

Description

technical field [0001] The invention belongs to the field of food production and discloses a two-stage rapid cooling method for pigs after slaughter. Background technique [0002] In the post-mortem cooling process, the traditional one-stage cooling process, the temperature and humidity are not able to maintain the moisture of post-mortem chilled meat well, causing a large loss of moisture in the meat, reducing the quality of the meat crystals, and affecting meaty taste. The two-stage rapid cooling process can better lock the moisture of post-mortem chilled fresh meat and achieve the purpose of post-mortem meat preservation. Contents of the invention [0003] The object of the present invention can be achieved through the following specific solutions, which may include the following steps: [0004] (1) Pre-treatment: the fresh meat of pigs after slaughter is cleaned, cooled and divided; [0005] (2) One-stage cooling: Put the pre-treated fresh meat into the one-stage co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22B5/00A23B4/06
CPCA22B5/0076A22B5/0082A23B4/06
Inventor 周参参
Owner 衡东县吉平食品有限公司
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