Breathing type pressure-assisted shallow freezing and unfreezing integrated equipment and application method thereof

Abstract

According to the breathing type pressure-assisted shallow freezing and unfreezing integrated equipment and the application method thereof, the shallow freezing temperature is set to be-9 DEG C to-12 DEG C, chilled fresh meat is pre-cooled at the temperature lower than the shallow freezing temperature and subjected to humidification treatment, a freezing protection layer is rapidly formed on the surface, microbial growth can be effectively inhibited, oxidation can be delayed, the temperature is adjusted to the shallow freezing temperature after pre-cooling, and the temperature of the chilled fresh meat is adjusted to the temperature lower than the shallow freezing temperature. The high pressure of 50-60 kPa is kept for 5-7 min, the normal pressure is kept for 25-30 min, the breathing type pressure increasing and decreasing treatment accelerates the mass transfer efficiency and increases the cooling speed, pressurization is stopped when the center temperature reaches the shallow freezing temperature, shallow freezing preservation is conducted under the normal pressure, at the moment, shallow freezing ice crystals are few, the extrusion force on muscular tissue is small, tissue fluid is not prone to loss, and the storage time can be remarkably prolonged; unfreezing by using a breathing type pressure-assisted unfreezing method by using the same set of equipment after storage; when the method is used for preserving and unfreezing the chilled fresh meat, the chilled fresh meat can still reach the first-grade fresh meat standard after 60 days, and the loss rate can be controlled to be 2% or below.

Description

technical field [0001] The invention relates to the technical field of meat preservation and thawing, in particular to a breathing pressure-assisted shallow freezing and thawing integrated device and an application method thereof. Background technique [0002] At present, the fresh-keeping methods used for meat mainly include fresh-keeping at 0-4°C, ice-temperature preservation above freezing point (-3°C) and deep-freezing preservation at -18°C. Among them, 0-4°C preservation and ice temperature preservation are the mainstream preservation methods for chilled fresh meat. The former has a short storage time, large storage losses, and rapid quality deterioration. Generally, the quality begins to deteriorate within 7 days, and it has not reached the first-class fresh meat. Standard; although chilled storage improves the storage time and quality, and can be stored for 4 weeks under good control conditions, it requires high accuracy of storage temperature and is difficult to cont...

AI Technical Summary

Problems solved by technology

Among them, 0-4°C fresh-keeping and ice-temperature fresh-keeping are the mainstream fresh-keeping methods for cold fresh meat. The former has a short storage time, large storage losses, and rapid quality deterioration. Generally, the quality begins to deteriorate within 7 days, and it has not reached the first-class fresh meat. Standard; although chilled storage improves the storage time and quality, it can be stored for 4 weeks under good control conditions, but it requires high accuracy of storage temperature and is difficult to control

-18°C deep freezing is mainly used for deep freezing storage. At present, a large amount of meat reserves in the country use this method. Although the shelf life is long, its disadvantages are long pre-cooling time, high energy consumption, obvious drying consumption, large thawing loss, and quality deterioration. Serious, lower economic benefits; currently commonly used thawing methods include cold water thawing, electrostatic, microwave-assisted thawing, natural thawing at room temperature, etc. Cold water thawing is fast, but the loss of thawing has reached 6-8%, and nutrients such as protein are seriously lost. The color is off-white, and the sensory quality and edible quality are reduced to varying degrees; although electrostatic and microwave-assisted thawing are fast, they also accelerate the oxidation of fatty acids, and the quality deteriorates seriously; although thawing at room temperature alleviates the loss of nutrients to a certain extent, Time-consuming, not conducive to industrial continuous processing

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