Method for improving quality of freeze-stored meat
A meat quality and meat product technology, applied in the direction of freezing/cooling preservation of meat/fish, processed meat, food freezing, etc., can solve problems such as independent research, to prevent juice loss, ensure nutrient content and hardness, and prevent nutrient loss Effect
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Embodiment 1
[0032] Frozen meat quality improvement method, including the following steps:
[0033] Meat pretreatment
[0034] (1) Trimming: At a temperature of 5 ° C, the congestion on the meat products is removed;
[0035] (2) Raw acid: The trimmed meat product, in a sterile, ventilated environment, stands for 12h;
[0036] 2. Preparation of preservative: sodium acetate, phosphate, D-Di-namstone is mixed with water, and water is mixed with a ratio of 1: 3: 11: 500, pre-cooling to 1 ° C.
[0037] 3. Low-voltage co-free freezing freezing
[0038] (1) Shui liquid sprayed cooling: spray the fresh-keeping liquid on the pre-treated meat, the environment temperature is 2 ° C, until the center temperature of the meat is reduced to 3 ° C, stop spraying, then the meat is vacuum package;
[0039] (2) Non-frozen liquid treatment: prepared food grade ethanol (95%), mixture of propylene glycol, sodium chloride and water into a non-frozen solution, and pre-cooling the no-frozen liquid is a non-frozen solut...
Embodiment 2
[0047] Meat pretreatment
[0048] (1) Trimming: At 8 ° C temperature, the congestion on the meat products is removed;
[0049] (2) Lamp: Triming meat products, in a sterile, ventilated environment, standing 14h;
[0050] 2. Preparation of preservative: sodium acetate, phosphate, D-Di-namstone is mixed with water, and water is mixed in a ratio of 2: 5: 12: 550, pre-cooling to 3 ° C.
[0051] 3. Low-voltage co-free freezing freezing
[0052] (1) Shui liquid sprayed: spray the fresh-keeping liquid on the pre-treated meat, the control ambient temperature is 4 ° C, until the center temperature of the meat is reduced to 4 ° C, stop spraying, then the meat is vacuum package;
[0053] (2) Nonfront treatment: prepared food grade ethanol (95%), mixture of propylene glycol, sodium chloride and water into a non-frozen solution, and pre-cooling the noepoofroof liquid is a non-frozen solution of -8 ° C, respectively. 22 ° C no frozen liquid II;
[0054] (3) Pre-cooling: Pre-cooling the meat usi...
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