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.
Pending Publication Date: 2021-03-16
宜昌顶好奇食品科技有限公司
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Abstract
The invention discloses a thawing method of livestock meat. According to the poultry meat thawing device, comprises the following steps: preparing a soaking solution from modified starch, a macrocystis pyrifera extract, an opuntia streptacantha stem extract and sodium polyglutamate, carrying out ultrasonic soaking pretreatment on the soaking solution before the livestock meat is frozen, carrying out electric field freezing treatment on the obtained pretreated rabbit meat, and carrying out vacuum low-temperature storage during the period; and performing thawing by adopting electric field thawing. Protein renaturation phenomenon occurs in he thawed livestock meat prepared by the method in the thawing process, so that the speed and degree of dripping water formed by water which is not easy toflow among muscles can seep from a meat product along with protein degradation can be reduced. The phenomenon shows that the protein degradation rate can be effectively retarded after rabbit meat issubjected to soaking solution treatment, electric field freezing treatment and electric field thawing treatment, so that the purpose of improving the water-retaining property of the thawed rabbit meatis achieved, and the quality of the rabbit meat is guaranteed.
Application Domain
Meat/fish preservation by freezing/coolingMeat/fish preservation using chemicals +1
Technology Topic
Macrocystis pyrifera extractProtein protein +10
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Classification and recommendation of technical efficacy words
- Avoid aggregate denaturation
- reduce damage
Preparation method of anti-freeze agent for marine products
InactiveCN107361122AAvoid aggregate denaturationInhibition of denaturation
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