Poultry meat thawing method
A technology for poultry meat and frozen storage is applied in the field of thawing of livestock meat, which can solve the problems of complicated thawing process and decreased protein hydration force, and achieve the effects of avoiding juice outflow, reducing damage, and avoiding aggregation and denaturation.
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[0031] Example 1
[0032] A kind of thawing method of animal meat
[0033] (1) Preparation of soaking solution: mix modified starch, macroalgae extract, thorn cactus stem extract and sodium polyglutamate in a mass ratio of 4:0.6:1.5:0.02 to obtain a composite powder; Add 11 times, 52 ℃ warm water for magnetic stirring for 12 hours, and get the soaking liquid for use;
[0034] (2) Preparation of pretreated rabbit meat: change the rabbit meat into a block of 3 × 3 × 3 cm, and add 3.5 times the amount of soaking solution for ultrasonic soaking for 50 minutes, treatment for 5 minutes, intermittent for 1 minute, and cycle to the end of ultrasonic treatment. Ultrasonic frequency is 15kHz, intensity is 20W / cm²;
[0035] (3) Frozen storage treatment: place the pretreated rabbit meat in an electrostatic field with an output voltage of 2000V, a current of 0.3 mA, and a freezing temperature of -32°C for 7 days to obtain frozen rabbit meat;
[0036] (4) Low temperature vacuum storage: ...
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[0038] Example 2
[0039] A kind of thawing method of animal meat
[0040] (1) Preparation of soaking liquid: Mix modified starch, macroalgae extract, thorn cactus stem extract and sodium polyglutamate in a mass ratio of 3.5:0.5:1.3:0.001 to obtain a composite powder; Add 7 times of warm water at 46°C for magnetic stirring for 12h, and get the soaking solution for later use;
[0041] (2) Preparation of pretreated rabbit meat: change the rabbit meat into a block of 3×3×3 cm, add 3 times the amount of soaking solution and ultrasonically soak it for 45 minutes, treat for 5 minutes, and pause for 1 minute, and cycle until the end of ultrasonic treatment. Ultrasonic frequency is 12kHz, intensity is 19W / cm²;
[0042] (3) Frozen storage treatment: place the pretreated rabbit meat in an electrostatic field with an output voltage of 1800V, a current of 0.25mA, and a freezing temperature of -28°C for 6 days to obtain frozen rabbit meat;
[0043] (4) Low temperature vacuum storage: va...
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[0045] Example 3
[0046] A kind of thawing method of animal meat
[0047] (1) Preparation of soaking solution: Mix modified starch, macroalgae extract, thorn thorn cactus stem extract and sodium polyglutamate in a mass ratio of 4.5:0.8:1.7:0.004 to obtain a composite powder; Add 12 times of warm water at 54°C for magnetic stirring for 12h, and get the soaking solution for later use;
[0048] (2) Preparation of pretreated rabbit meat: The rabbit meat was changed into a block of 3 × 3 × 3 cm, and 4 times the amount of soaking solution was added for ultrasonic soaking for 55 min, treatment for 5 min, intermittent for 1 min, and the cycle to the end of ultrasonic treatment. The ultrasonic frequency is 18kHz and the intensity is 21W / cm²;
[0049] (3) Frozen storage treatment: place the pretreated rabbit meat in an electrostatic field with an output voltage of 2200V, a current of 0.35mA, and a freezing temperature of -36°C for 8 days to obtain frozen rabbit meat;
[0050] (4) Lo...
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