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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AI-Extracted Technical Summary

Problems solved by technology

[0005] The thawing process is more complicated than the heating process

Based on this, the present invention proposes a novel thawing method for the thawing of rabbit meat, so as to ensure that the non-flowing water distributed in the musc...

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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Examples

Experimental program(3)
Comparison scheme(9)
Effect test(1)

Example Embodiment

[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: vacuum storage under low temperature conditions, the vacuum degree is 95kPa;

[0037] (5) Thawing: Place the frozen rabbit meat in an electrostatic field with a voltage of 200V and thaw it at 1°C for 20h.

Example Embodiment

[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: vacuum storage under low temperature conditions, the vacuum degree is 90kPa;

[0044] (5) Thawing: Put the frozen rabbit meat in an electrostatic field voltage of 180V, and thaw it at 0°C for 18 hours.

Example Embodiment

[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) Low temperature vacuum storage: vacuum storage under low temperature conditions, the vacuum degree is 95kPa;

[0051] (5) Thawing: Place the frozen rabbit meat in an electrostatic field voltage of 220V, and thaw it at 3°C for 24h.

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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

Owner:江苏华友装饰工程有限公司

Poultry meat thawing method

AI-Extracted Technical Summary

Problems solved by technology

Abstract

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Description & Claims & Application Information

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