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

Pending Publication Date: 2021-06-18
绵阳市米小福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of freezing, there are mainly studies on using preservatives to keep fresh and improving freezing conditions. In terms of thawing, there are mainly methods such as vacuum thawing, microwave thawing, and high-pressure thawing. However, these methods often separate freezing and thawing for separate research. There is currently no good way to combine freezing and thawing for research

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a method for improving quality of freeze-stored meat. The method comprises the following steps: performing pretreatment on meat; preparing fresh-keeping liquid; carrying out low-voltage electricity-assisted non-freezing liquid freezing; and then, carrying out two-stage low-temperature and high-humidity unfreezing. Being used for treating freeze-stored meat, the method can effectively solve the problems of large ice crystal generation during freezing as well as protein oxidation and crosslinking during unfreezing; and thus, juice loss rate and cooking loss rate of the freeze-stored meat after unfreezing are reduced so as to have water-retaining property of the freeze-stored meat improved to achieve a relatively good quality maintaining effect.

Description

Technical field [0001] The present invention relates to a method of improving the quality of frozen meat belongs to the field of food processing. Background technique [0002] my country is a high meat production and consumption, in the storage of meat products, frozen is the most economical and ideal way to store raw materials meat and meat products. But at the same time, frozen and frozen hides will adversely affect meat quality. At present, there is a tenderness, color failure, thawing liquid loss, etc. in China, the quality of color, the quality of the product is not optimistic, which seriously affects the economic benefits of food companies, and has become an important issue that I have given me meat industry development. . [0003] On the problem of quality improvement in meat, there are currently many expert scholars, mainly focusing on two aspects of frozen and thawing meat. In terms of refrigeration, there is mainly used in fresh preservation, improved freeze conditions,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06A23B4/015A23B4/20A23B4/24A23L5/20A22C17/00A22C17/08
CPCA23B4/06A23B4/20A23B4/24A23B4/015A23L5/20A22C17/00A22C17/08A23V2002/00A23V2300/12A23V2300/20
Inventor 邓霜陈二豪严文勇王德智
Owner 绵阳市米小福食品有限公司
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