Pork rapid-freezing preservation and apparatus thereof

A fresh-keeping method, pork technology, applied in the direction of meat/fish preservation, food preservation, meat/fish preservation through freezing/cooling, etc., can solve the problems of large loss of nutrients, decline in meat quality, long freezing time, etc., to achieve The effect of less refrigerant material consumption, keeping the quality of fresh meat unchanged, and low energy consumption in operation

Inactive Publication Date: 2005-07-27
INST OF SUBTROPICAL AGRI CHINESE ACAD OF SCI
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Problems solved by technology

These methods are not very ideal, mainly because of high power consumption and high cost; secondly, the freezing time is long, and the ice crystals in the frozen product tend to become larger, and during the freezing process, there is a temperature difference and humidity between the surface layer of the meat and the air medium Poor, the water evaporates from the surface of the meat, forming dry consumption, which will reduce the quality of the meat and cause a large loss of nutrients

Method used

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  • Pork rapid-freezing preservation and apparatus thereof

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Embodiment Construction

[0012] A method for fresh pork quick freezing, it comprises the following steps:

[0013] A. Shaping: Drain the surface moisture and shape the fresh meat of Huanjiang Xiang pig (full type or cut) after slaughtering in about 60 minutes;

[0014] B. Packaging: For fresh meat after shaping, use plastic film as a single vacuum packaging;

[0015] C. Place the salt water tank 1: immerse the packaged fresh pork in cold salt water with a temperature of minus 35-38 ° C; the specific implementation steps are:

[0016] (a) The compressor unit 5 is connected with the evaporator 4 for circulating refrigeration;

[0017] (b) (carry out simultaneously with step A) in brine tank 1, inject concentration and be 28% calcium chloride (CaCl 2 ) brine, the brine cools down through the evaporator 4 through the circulation pipe 7, then passes through the control valve 6 and the circulation pipe 7, flows through the circulation pump 8 to increase the speed, and is divided into two pipes and sprayed...

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Abstract

A quick freezing method for antistaling pork includes such steps as killing pig, shaping pork, packing, immersing in saline bath, quick freezing and cold storing. It apparatus is composed of saline bath, compressor set, evaporator, circulating pump, valve and pipelines.

Description

technical field [0001] The invention relates to the field of food refrigeration, more specifically to a quick-freezing and fresh-keeping method for fresh pork, and also to a quick-freezing device. Background technique [0002] Huanjiang Fragrant Pig is a high-quality local pig breed in Guangxi. It is small and exquisite, with black and shiny coat. The two-month-old weaned pig weighs 6-8 kg. The skin is thin and the bones are thin, not fishy or greasy, not slippery and not smelly, fresh and fragrant; according to the analysis of the nutritional components of Huanjiangxiang pork by Jinan University, its meat is high in protein, low in fat, complete in various amino acids, and high in content. The content of glutamic acid is as high as 25.4mg / g. [0003] To preserve the fresh meat of Huanjiang Fragrant Pig for a longer period of time and keep its quality (including nutrition, flavor, and color) unchanged, the meat must be frozen quickly and then stored in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/023A23B4/06
CPCY02A40/90
Inventor 曾馥平王克林蒙桂定覃练久谭勇韦少标
Owner INST OF SUBTROPICAL AGRI CHINESE ACAD OF SCI
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