Pretreatment method for freezing and fresh-keeping of meat products

A kind of meat and pretreatment technology, applied in the direction of preserving meat/fish by coating protective layer, preserving meat/fish by radiation/electrical treatment, preserving meat/fish by freezing/cooling, etc., it can solve the problem of cell membrane and organelle damage, Meat loses umami taste and nutrition, electrolyte concentration rises and other problems, to achieve the effect of stabilizing protein structure, maintaining freshness and promoting penetration

Pending Publication Date: 2021-08-17
ZHEJIANG UNIV OF TECH
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because in the case of low temperature freezing, the water in the medium around the outside of the cells freezes first, so that the electrolyte concentration in the unfrozen solution increases, causing cell death. At the same time, as the

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Pretreatment method for freezing and fresh-keeping of meat products
  • Pretreatment method for freezing and fresh-keeping of meat products
  • Pretreatment method for freezing and fresh-keeping of meat products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A pretreatment method for freezing and fresh-keeping of bighead carp meat, the method steps are as follows: bighead carp is decomposed, skinned and boned, cleaned, treated by a low-voltage electric field, dipped in antifreeze and frozen, and protected by a composite coating agent. The specific steps are as follows:

[0025] 1) Pretreatment of bighead carp: decompose the freshly caught bighead carp, remove the skin and bones, and wash with clean water.

[0026] 2) Low-voltage electric field treatment: place the cleaned bighead carp meat in a low-voltage electric field generator. The output voltage of the electrostatic field generator is 2500V, the current is 0.2mA, the treatment temperature is -4~0℃, and the treatment time is 1h. While improving the quality of bighead carp, the meat of bighead carp is pre-cooled.

[0027] 3) Antifreeze immersion freezing treatment: immerse bighead carp meat in food-grade antifreeze at -52°C (antifreeze quality consists of: 20% ethanol, 2...

Embodiment 2

[0048] A pretreatment method for freezing and fresh-keeping silver carp meat, the method steps are as follows: silver carp is decomposed, peeled and boned, cleaned, treated by a low-voltage electric field, dipped and frozen in antifreeze, and protected by a composite coating agent. The specific steps are as follows:

[0049] 1) Silver carp pretreatment: decompose the freshly caught silver carp, remove the skin and bones, and then wash with clean water.

[0050] 2) Low-voltage electric field treatment: place the cleaned silver carp meat in a low-voltage electric field generator. The output voltage of the electrostatic field generator is 2000V, the current is 0.2mA, the treatment temperature is -4°C, and the treatment time is 1h. Carry out pre-cooling treatment to silver carp meat while improving sex and muscle quality.

[0051] 3) antifreeze immersion freezing treatment: immerse silver carp meat in food-grade antifreeze of -52°C (antifreeze consists of: 20% ethanol, 21% ethylen...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a pretreatment method for freezing and fresh-keeping of meat products. The method comprises the steps of low-voltage electric field treatment, non-freezing liquid dipping and freezing and composite coating agent coating protection treatment. The freezing preservation pretreatment method disclosed by the invention is simple to operate and easy to realize; by using a low-voltage electric field, the meat state can be remarkably improved before coating, and the combination efficiency of the composite coating agent is improved; the anti-freezing agent and the antioxidant are used, so that ice crystal growth can be effectively prevented in the meat freezing storage process, and protein condensation and denaturation are effectively prevented; the coating agent is used for forming a coating on the surface of the meat, so that the meat is effectively prevented from being dried, and the freezing quality of the meat is guaranteed. The meat product treated by the composite meat product coating agent treated by utilizing an oligosaccharide low-temperature protection mechanism and a coating protection effect is not easy to dry and brown in a freezing storage process, and the frozen product is good in quality and good in unfreezing quality.

Description

technical field [0001] The invention relates to a pretreatment method for frozen and fresh-keeping meat products. Background technique [0002] The endogenous protease of fresh meat is active, and the muscle tissue is relatively fragile, resulting in accelerated autolysis. At the same time, fresh meat is prone to spoilage under the action of microorganisms, which produces an unpleasant smell and loses its edible value. At present, the method of low-temperature freezing is mainly adopted for the transportation and storage of meat products at home and abroad. Its main purpose is to control the living environment of microorganisms parasitic on meat products through low-temperature means, and prevent meat products from rotting and deteriorating due to the existence of parasitic microorganisms. . [0003] Because in the case of low temperature freezing, the water in the medium around the outside of the cells freezes first, so that the electrolyte concentration in the unfrozen s...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23B4/09A23B4/10A23B4/015A23L13/70
CPCA23B4/09A23B4/10A23B4/015A23L13/76A23V2002/00A23V2200/02A23V2200/10A23V2300/12A23V2300/48A23V2250/082A23V2250/08A23V2250/6406A23V2250/636A23V2250/5432A23V2250/511A23V2250/1842A23V2250/032A23V2250/55A23V2250/21
Inventor 柏怡文俞杰航陈修彪柯志刚
Owner ZHEJIANG UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap