A multi-dimensional synergistic freshness-locking method for conditioning meat products

Abstract

This invention belongs to the field of food preservation technology, and more specifically, relates to a multi-dimensional synergistic freshness-locking method for prepared meat products. The method includes the following steps: Step S1, placing fresh meat and a marinating solution containing sodium chloride at 0℃~4℃ into a vacuum mixing tank and vacuum mixing for 1 hour; Step S2, removing the marinated prepared meat from the vacuum tank, treating it in a 4℃ refrigerator, and packing it into a packaging bag; Step S3, freezing the packaged meat in a multi-element impregnation freezing solution at -30℃±2℃ for 12 hours±10 minutes; Step S4, storing the frozen meat in a freezer at -18℃±2℃.

Description

Technical Field

[0001] This invention belongs to the field of food preservation technology, and more specifically, relates to a multi-dimensional synergistic freshness-locking method for conditioning meat products. Background Technology

[0002] To address the issues of color loss, textural degradation, and poor water retention in prepared pork chops caused by freezing and frozen storage, this invention develops a multi-dimensional synergistic freshness-locking technology for prepared meat products. From the dual perspectives of anti-oxidation and anti-recrystallization, the effects of this multi-dimensional synergistic freshness-locking technology involving tea polyphenols, immersion-type rapid freezing, and ice structural proteins on the storage quality of prepared pork chops are investigated in depth, providing a certain data foundation for the industrial freezing and storage of prepared pork chops.

[0003] Tea polyphenols are the main active components of tea, primarily containing epicatechin, epicatechin gallate, epicatechin gallate, and epicatechin gallate. Due to their excellent biological activities, such as antioxidant, antibacterial, antithrombotic, and anti-inflammatory activities, they are widely used in the food industry. Tea polyphenols not only exhibit bioactive effects that protect human health but also demonstrate a significant ability to improve food quality, such as color, texture, flavor, and other physicochemical properties. Tea polyphenols are effective, inexpensive, and have potential application value as food additives to improve food quality during the freezing process.

[0004] Currently, the preservation effects of conventional air convection freezing and low-temperature liquid nitrogen quick-freezing are not ideal: air freezing is slow, produces large ice crystals, and causes significant damage to the product's structure; while liquid nitrogen freezing is fast, it removes a large amount of moisture from the surface of aquatic products, causing surface cracking and affecting consumer acceptance. Therefore, there is an urgent need for new freezing technologies in the processing of prepared meat products to achieve efficient and high-quality preservation. Immersion freezing, a freezing technology using liquid coolant as the heat transfer medium, has attracted considerable attention from food researchers in recent years due to its high freezing rate. Immersion freezing is a novel, fast, efficient, and safe quick-freezing method that has been widely applied to aquatic products and fresh fruits and vegetables (lychees, cherries, etc.). The advantages of immersion freezing are its rapid cooling or freezing rate, short processing time, and high efficiency. In other words, food rapidly cools down after direct or indirect contact with the refrigerant during the freezing process, making it a novel and ideal freezing processing technology. Among them, Wang Xiaofan et al. have screened and optimized the optimal composition of the refrigerant that can be used in the low-temperature immersion rapid freezing process at -30℃: a multi-component freezing liquid system consisting of 28% ethanol, 10% betaine, 8% propylene glycol, 4% sodium chloride and water. At this time, the ratio of the absolute value of the freezing point to the viscosity reaches 0.88, the freezing liquid is very stable and the freezing effect is good.

[0005] During long-term frozen storage, the growth of numerous irregular ice crystals affects the binding state between protein molecules and bound water, and the key reason for protein denaturation in meat products lies in the state of water. Ice structural proteins are a class of thermally active proteins that can non-compliantly bind to the surface of ice crystals by lowering the freezing point of the solution without changing the melting point. Their effective modification of ice crystals helps enhance cell integrity, reduce tissue damage, and limit water transfer and distribution. Ice structural proteins may protect proteins from denaturation according to the Kelvin effect, thereby lowering the freezing point, inhibiting the growth of muscle ice crystals, and making the ice crystals finer and more uniform. Therefore, ice structural proteins are widely used as cryoprotectants, helping to delay recrystallization during frozen storage. Summary of the Invention

[0006] Therefore, there is a need to provide a multi-dimensional synergistic preservation technology for processed meat products, its preparation method, and its application. This invention uses a multi-dimensional synergistic preservation technology combining tea polyphenols with immersion freezing and ice structural proteins to improve the quality of processed pork chops during frozen storage. The effects of different combinations on the color, texture, water retention, total protein thiol content, thiobarbituric acid content, ice crystal morphology, and low-field nuclear magnetic resonance imaging of processed pork chops during frozen storage are studied.

[0007] To achieve the above objectives, the present invention adopts the following technical solution:

[0008] A multi-dimensional synergistic freshness-locking method for conditioning meat products includes the following steps:

[0009] Step S1: Place the fresh meat and the marinade containing sodium chloride at 0℃~4℃ into a vacuum mixing tank and vacuum mix for 1 hour.

[0010] Step S2: Remove the marinated meat from the vacuum container, process it in a 4°C refrigerator, and pack it into a packaging bag;

[0011] Step S3: Place the packaged meat in a multi-component immersion freezing solution at -30℃±2℃ and freeze for 12h±10min;

[0012] Step S4: Place the frozen meat in a freezer at -18℃±2℃ for freezing.

[0013] In a further optimization of this technical solution, the pickling solution contains 20g / kg±0.01g / kg sodium chloride.

[0014] This technical solution is further optimized, and the pickling liquid also contains 0.29g / kg±0.01g / kg tea polyphenols.

[0015] This technical solution is further optimized, with the concentration of tea polyphenols being 0.029% ± 0.001%.

[0016] In a further optimization of this technical solution, the pickling liquid also contains 2g / kg±0.01g / kg of ice structural protein.

[0017] This technical solution is further optimized, with the concentration of the ice structural protein being 0.2% ± 0.001%.

[0018] In a further optimization of this technical solution, the multi-component impregnation freezing solution comprises 28% ethanol, 10% betaine, 8% propylene glycol, 4% sodium chloride, and water.

[0019] Unlike existing technologies, the above technical solution has the following beneficial effects:

[0020] 1. Compared with ordinary air freezing, freezing in the impregnation freezing solution and the addition of tea polyphenols and ice structural proteins reduce lipid oxidation, protein oxidation, ice crystal growth, color deterioration, texture deterioration and thawing loss during the frozen storage of prepared pork chops.

[0021] 2. Compared with freezing in immersion freezing solution alone, immersion freezing combined with the addition of tea polyphenols and ice structural proteins reduces lipid oxidation, protein oxidation, ice crystal growth, texture deterioration and thawing loss during the frozen storage of prepared pork chops.

[0022] 3. Compared with immersion freezing and adding only tea polyphenols, immersion freezing combined with the addition of tea polyphenols and ice structural proteins reduces ice crystal growth, texture deterioration and thawing loss during the frozen storage of prepared pork chops.

[0023] 4. It has a wide range of applications and can be used to preserve most processed meat products.

[0024] The purpose of this invention is to overcome the shortcomings of existing frozen storage methods for meat products and to provide a multi-dimensional synergistic freshness-locking method for prepared meat products. Attached Figure Description

[0025] Figure 1 A roadmap for a multidimensional synergistic freshness-locking method for conditioning meat products;

[0026] Figure 2 The effect of different freezing methods on the L* of frozen prepared pork chops;

[0027] Figure 3 The effect of different freezing methods on the a* of frozen and stored prepared pork chops;

[0028] Figure 4 The effect of different freezing methods on the b* of frozen and stored prepared pork chops;

[0029] Figure 5 The effect of different freezing methods on the firmness of frozen prepared pork chops;

[0030] Figure 6The effect of different freezing methods on the cohesiveness of frozen prepared pork chops;

[0031] Figure 7 The effect of different freezing methods on the elasticity of frozen and stored prepared pork chops;

[0032] Figure 8 The effect of different freezing methods on the dry loss rate of frozen prepared pork chops;

[0033] Figure 9 The effect of different freezing methods on the thawing loss rate of frozen prepared pork chops;

[0034] Figure 10 The effect of different freezing methods on the TBARS of frozen prepared pork chops;

[0035] Figure 11 The effect of different freezing methods on the total sulfhydryl content of frozen prepared pork chops;

[0036] Figure 12 The effects of different freezing methods on the low-field nuclear magnetic resonance imaging of frozen and stored prepared pork chops;

[0037] Figure 13 To investigate the effects of different freezing methods on the ice crystal morphology of frozen and stored prepared pork chops. Detailed Implementation

[0038] To explain in detail the technical content, structural features, objectives, and effects of the technical solution, the following description is provided in conjunction with specific embodiments and accompanying drawings.

[0039] This invention proposes a multi-dimensional synergistic freshness-locking method for processed meat products, which includes the following steps:

[0040] Step S1: Place the fresh meat and the marinade containing 20g / kg±0.01g / kg sodium chloride, 0.29g / kg±0.01g / kg tea polyphenols and 2g / kg±0.01g / kg ice structural protein at 0℃~4℃ into a vacuum mixing tank and vacuum mix for 1 hour.

[0041] Step S2: Remove the marinated meat from the vacuum container, process it in a 4°C refrigerator, and pack it into a packaging bag;

[0042] Step S3: Place the packaged meat in a multi-component immersion freezing solution at -30℃±2℃ and freeze for 12h±10min;

[0043] Step S4: Place the frozen meat in a freezer at -18℃±2℃ for freezing.

[0044] Please see Figure 1The diagram shows a roadmap for a multi-dimensional synergistic freshness-locking method for processed meat products. The formulations of the marinating solution and the multi-component immersion freezing solution in this embodiment of the multi-dimensional synergistic freshness-locking method for processed meat products are as follows:

[0045] A solution containing 20 g / kg ± 0.01 g / kg sodium chloride, 0.3 g / kg ± 0.01 g / kg tea polyphenols, and 2 g / kg ± 0.01 g / kg ice structural protein was prepared using sodium chloride, tea polyphenols, and ice structural protein.

[0046] A multi-component impregnation freezing solution was prepared using 28% ethanol, 10% betaine, 8% propylene glycol, 4% sodium chloride, and water, based on the total mass fraction of the freezing solution.

[0047] Multidimensional synergistic freshness-locking technology is an application of food preservatives, specifically in meat products.

[0048] Example 1:

[0049] Preparation method of seasoned pork chops using a marinade containing only sodium chloride and air freezing:

[0050] Step S1: Prepare a sodium chloride control group pickling solution containing 20 g / kg of sodium chloride.

[0051] Step S2: Place the fresh pork back and the sodium chloride marinade at 0℃~4℃ into a vacuum mixing tank and vacuum mix for 1 hour.

[0052] Step S4: Remove the marinated pork chops from the vacuum container, process them in a 4°C refrigerator, and pack them into a packaging bag.

[0053] Step S5: Place the packaged pork chops into a -30℃ freezer and air freeze for 12 hours.

[0054] Step S6: Place the frozen pork chops into a -18℃ freezer for storage.

[0055] Example 2:

[0056] Preparation method of seasoned pork chops using sodium chloride marinade and multi-component soaking and freezing solution:

[0057] Step S1: Prepare a sodium chloride control group pickling solution containing 20 g / kg of sodium chloride.

[0058] Step S2: Prepare a multi-component impregnation freezing solution using 28% ethanol, 10% betaine, 8% propylene glycol, 4% sodium chloride, and water, based on the total mass fraction of the freezing solution.

[0059] Step S3: Place the fresh pork back and the marinade containing sodium chloride at 0℃~4℃ into a vacuum mixing tank and vacuum mix for 1 hour.

[0060] Step S4: Remove the marinated pork chops from the vacuum container, process them in a 4°C refrigerator, and pack them into a packaging bag.

[0061] Step S5: Place the packaged pork chops into a multi-component impregnation freezing solution at -30°C and freeze for 12 hours.

[0062] Step S6: Place the frozen pork chops into a -18℃ freezer for storage.

[0063] Example 3:

[0064] Preparation method of seasoned pork chops using tea polyphenol marinade and multi-component soaking and freezing solution:

[0065] Step S1: Prepare a tea polyphenol pickling solution containing 20g / kg sodium chloride and 0.3g / kg tea polyphenols using sodium chloride and tea polyphenols.

[0066] Step S2: Prepare a multi-component impregnation freezing solution using 28% ethanol, 10% betaine, 8% propylene glycol, 4% sodium chloride, and water, based on the total mass fraction of the freezing solution.

[0067] Step S3: Place the fresh pork back and the marinade containing sodium chloride at 0℃~4℃ into a vacuum mixing tank and vacuum mix for 1 hour.

[0068] Step S4: Remove the marinated pork chops from the vacuum container, process them in a 4°C refrigerator, and pack them into a packaging bag.

[0069] Step S5: Place the packaged pork chops into a multi-component impregnation freezing solution at -30°C and freeze for 12 hours.

[0070] Step S6: Place the frozen pork chops into a -18℃ freezer for storage.

[0071] Example 4:

[0072] Preparation method of seasoned pork chops using marinade with tea polyphenols and ice structural proteins and multi-component soaking and freezing solution:

[0073] Step S1: Prepare a solution containing 20 g / kg sodium chloride, 0.3 g / kg tea polyphenols and 2 g / kg ice structural protein using sodium chloride, tea polyphenols and ice structural protein to obtain a tea polyphenol and ice structural protein pickling solution;

[0074] Step S2: Prepare a multi-component impregnation freezing solution using 28% ethanol, 10% betaine, 8% propylene glycol, 4% sodium chloride, and water, based on the total mass fraction of the freezing solution.

[0075] Step S3: Place the fresh pork back and the marinade containing sodium chloride at 0℃~4℃ into a vacuum mixing tank and vacuum mix for 1 hour.

[0076] Step S4: Remove the marinated pork chops from the vacuum container, process them in a 4°C refrigerator, and pack them into a packaging bag.

[0077] Step S5: Place the packaged pork chops into a multi-component impregnation freezing solution at -30°C and freeze for 12 hours.

[0078] Step S6: Place the frozen pork chops into a -18℃ freezer for storage.

[0079] Equipment name and model used:

[0080] Equipment Name 1: 3nh Colorimeter;

[0081] Equipment Name 2: Texture Analyzer; Model: TA-Xtplus

[0082] Equipment Name 3: Nuclear Magnetic Resonance Imaging Analyzer; Model: MesoMR23-060H-I

[0083] Equipment Name 4: Optical Microscope;

[0084] In the figure below, AF, IF, TP+IF, and TP+ISP+IF represent Example 1, Example 2, Example 3, and Example 4, respectively.

[0085] The sample prepared in step S6 was tested for color using a colorimeter in device 1 to adjust the brightness, redness, and yellowness of the pork chops. For example... Figure 2 The image shows the brightness of prepared pork chops processed with different methods. After 12 hours of freezing, compared to 50.65 (Example 1), the brightness of prepared pork chops processed with other methods was 50.54 (Example 2), 46.35 (Example 3), and 47.63 (Example 4), respectively. On day 180, compared to 44.44 (Example 1), the brightness of prepared pork chops processed with other methods was 46.94 (Example 2), 43.21 (Example 3), and 44.02 (Example 4), respectively. After 6 months of frozen storage, the brightness of Example 2 was 5.33% higher than that of Example 1.

[0086] like Figure 3 As shown, the redness of the prepared pork chops under different treatment methods is as follows: After 12 hours of freezing, compared with 1.1533 (Example 1), the redness of the prepared pork chops under other treatment methods is 1.3733 (Example 2), 2.3733 (Example 3), and 1.0133 (Example 4), respectively; On day 180, compared with -0.5633 (Example 1), the redness of the prepared pork chops under other treatment methods is -0.44 (Example 2), 0.9667 (Example 3), and -0.1633 (Example 4), respectively.

[0087] like Figure 4The image shows the yellowness of pork chops processed using different methods. After 12 hours of freezing, compared to Example 1 (5.4833), the yellowness of pork chops processed using other methods was 5.62 (Example 2), 6.8 (Example 3), and 6.8167 (Example 4), respectively. On day 180, compared to Example 1 (7.7367), the yellowness of pork chops processed using other methods was 7.74333 (Example 2), 8.4667 (Example 3), and 8.7 (Example 4), respectively. After 6 months of frozen storage, the yellowness of Example 4 was 11.08% higher than that of Example 1.

[0088] The samples prepared in step S6 were subjected to compression tests using the texture analyzer in device 2 to adjust the hardness, cohesion, and elasticity of the pork chops. The samples were thawed at 4°C and then cut into cubes (10mm × 10mm × 10mm) for total texture analysis (TPA). All TPA tests used a cylindrical probe P50. The sample was placed under the probe with the following parameters set: the probe moved downwards at a constant speed of 1mm / s, compressing the sample twice to 50% of its original thickness; the trigger force was set to 10g; the time interval between compressions was 5.0s; and each sample was repeated at least 8 times. Figure 5 The figure shows the hardness of prepared pork chops processed using different methods. After 12 hours of freezing, compared to 2115g (Example 1), the hardness of prepared pork chops processed using other methods were 2432g (Example 2), 2481g (Example 3), and 3040g (Example 4), respectively. On day 180, compared to 1416g (Example 1), the hardness of prepared pork chops processed using other methods were 1872g (Example 2), 1943g (Example 3), and 2154g (Example 4), respectively. After 6 months of frozen storage, the hardness of Example 4 was 34.26% higher than that of Example 1.

[0089] like Figure 6 The figure shows the cohesiveness of prepared pork chops treated with different methods. After 12 hours of freezing, compared to 56.14% (Example 1), the cohesiveness of prepared pork chops treated with other methods was 61.10% (Example 2), 61.19% (Example 3), and 64.21% (Example 4), respectively. On day 180, compared to 42.38% (Example 1), the cohesiveness of prepared pork chops treated with other methods was 51.56% (Example 2), 52.54% (Example 3), and 58.46% (Example 4), respectively. After 6 months of frozen storage, the cohesiveness of Example 4 was 34.26% higher than that of Example 1.

[0090] like Figure 7The figure shows the elasticity of prepared pork chops treated with different methods. After 12 hours of freezing, compared to 61.11% (Example 1), the elasticity of prepared pork chops treated with other methods was 67.11% (Example 2), 72.33% (Example 3), and 90.07% (Example 4). On day 180, compared to 48.99% (Example 1), the elasticity of prepared pork chops treated with other methods was 52.58% (Example 2), 63.19% (Example 3), and 82.92% (Example 4). After 6 months of frozen storage, the elasticity of Example 4 was 40.91% higher than that of Example 1.

[0091] The thawing loss of each group of frozen samples was calculated as the difference between the sample weight before freezing (m1) and the sample weight before thawing (m2), expressed as a percentage of m1: Thawing loss = (m1 - m2) / m1 × 100%. Figure 9 The figure shows the dry loss rate of prepared pork chops under different treatment methods. After 12 hours of freezing, compared with 2.36% (Example 1), the dry loss rates of prepared pork chops under other treatment methods were 2.21% (Example 2), 2.11% (Example 3), and 2.12% (Example 4), respectively. On day 180, compared with 4.15% (Example 1), the dry loss rates of prepared pork chops under other treatment methods were 3.92% (Example 2), 4.09% (Example 3), and 4.19% (Example 4), respectively.

[0092] The thawing loss of each group of frozen samples was calculated as the difference between the sample weight before thawing (m2) and the sample weight after thawing (m3), expressed as a percentage of m1: Thawing loss = (m2 - m3) / m2 × 100%. Figure 8 The figure shows the thawing loss rate of prepared pork chops treated with different methods. After 12 hours of freezing, compared with 4.02% (Example 1), the thawing loss rates of prepared pork chops treated with other methods were 3.7% (Example 2), 3.67% (Example 3), and 3.61% (Example 4), respectively. On day 180, compared with 7.37% (Example 1), the thawing loss rates of prepared pork chops treated with other methods were 6.28% (Example 2), 5.88% (Example 3), and 4.92% (Example 4), respectively. After 6 months of frozen storage, the thawing loss of Example 4 was reduced by 33.24% compared with that of Example 1.

[0093] like Figure 10The figure shows the thiobarbituric acid reactive substances (TBARS) of prepared pork chops treated with different methods. After 12 hours of freezing, compared with 0.3614 mg MDA / kg meat (Example 1), the TBARS of prepared pork chops treated with other methods were 0.3033 mg MDA / kg meat (Example 2), 0.0659 mg MDA / kg meat (Example 3), and 0.061% (Example 4). On day 180, compared with 1.0712 mg MDA / kg meat (Example 1), the TBARS of prepared pork chops treated with other methods were 0.5941 mg MDA / kg meat (Example 2), 0.1346 mg MDA / kg meat (Example 3), and 0.0986 mg MDA / kg meat (Example 4). After 6 months of frozen storage, the TBARS of Example 4 was reduced by 90.79% compared with that of Example 1.

[0094] like Figure 11 The figure shows the total sulfhydryl content of prepared pork chops treated with different methods. After 12 hours of freezing, compared with 2.4532 μmol / g (Example 1), the total sulfhydryl content of prepared pork chops treated with other methods was 3.8095 μmol / g (Example 2), 3.1266 μmol / g (Example 3), and 3.0052 μmol / g (Example 4). On day 180, compared with 1.968 μmol / g (Example 1), the total sulfhydryl content of prepared pork chops treated with other methods was 2.3679 μmol / g (Example 2), 2.6087 μmol / g (Example 3), and 2.6703 μmol / g (Example 4). After 6 months of frozen storage, the total sulfhydryl content of Example 4 was 26.30% higher than that of Example 1.

[0095] like Figure 12 The image shows low-field NMR images of pork chops processed using different methods. Thawed samples were cut into 15mm × 25mm × 10mm pieces and proton density images were acquired using a MesoMR23-060H-I medium-sized NMR imaging analyzer with the following parameters: SF = 21MHz, O1 = 232368Hz, RFA90° = 2.6, RFA180° = 3.7, TR = 1000ms, TE = 18.125ms, Slice width (mm) = 25, Slices = 1, Average = 6, Read Size = 256, Phase Size = 192. Figure 8The image shows scanning electron microscope (SEM) images of pork chops treated with different methods. AF, IF, TP+IF, and TP+ISP+IF represent Examples 1, 2, 3, and 4, respectively. Low-field nuclear magnetic resonance imaging (MRI) was used to observe the H-proton density images of water, fat, and other components in the muscle. The image shows the distribution and migration of water in the thawed muscle of different samples. The red areas indicate higher H-proton densities, indicating higher water content, while the blue areas indicate lower H-proton densities. The results show that the meat treated with Examples 2, 3, and 4 has better water retention than the meat treated with Example 1, which is consistent with the thawing loss rate diagram.

[0096] like Figure 13 The image shows the ice crystal morphology of pork chops processed using different methods. The frozen samples were cut into 10mm × 10mm × 10mm pieces along the muscle fiber direction and immediately fixed in 3% glutaraldehyde solution for 24 to 48 hours. After fixation, the samples were immersed in ethanol of different concentrations (70%-100%, v / v) for 30 minutes to dehydrate. After dehydration, the samples were placed in a fume hood for 1 hour to remove the ethanol, then embedded in paraffin, sectioned, stained, and finally observed under an optical microscope at 200x magnification. Figure 13 The image presents cross-sectional micrographs of frozen, seasoned pork chops after different treatments, with cell nuclei stained red, cytoplasm stained blue, and white areas representing the overall distribution of ice crystals. Figure 13 As shown, after 12 hours of freezing, many large and uneven ice crystals were produced in the AF sample (Example 1), while smaller and more uniform ice crystals were observed in the IF+ISP+TP sample (Example 4); on day 180, the IF+ISP+TP sample (Example 4) showed smaller ice crystal size compared to the other three groups.

[0097] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or terminal device that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or terminal device. Unless otherwise specified, an element defined by the phrase "comprising..." or "including..." does not exclude the presence of additional elements in the process, method, article, or terminal device that includes said element. Additionally, in this document, "greater than," "less than," "exceeding," etc., are understood to exclude the stated number; "above," "below," "within," etc., are understood to include the stated number.

[0098] Although the above embodiments have been described, those skilled in the art, once they understand the basic inventive concept, can make other changes and modifications to these embodiments. Therefore, the above descriptions are merely embodiments of the present invention and do not limit the scope of patent protection of the present invention. Any equivalent structural or procedural transformations made using the content of the present invention's specification and drawings, or direct or indirect applications in other related technical fields, are similarly included within the scope of patent protection of the present invention.

Claims

1. A multi-dimensional synergistic freshness-locking method for conditioning meat products, characterized in that, Includes the following steps, Step S1: Place the fresh meat and the marinade containing sodium chloride at 0℃~4℃ into a vacuum mixing tank and vacuum mix for 1 hour. Step S2: Remove the marinated meat from the vacuum container, process it in a 4°C refrigerator, and pack it into a packaging bag; Step S3: Place the packaged meat in a multi-component immersion freezing solution at -30℃±2℃ and freeze for 12h±10min; Step S4: Place the frozen meat in a freezer at -18℃±2℃ for freezing. The pickling solution also contains 0.29 g / kg ± 0.01 g / kg tea polyphenols and 2 g / kg ± 0.01 g / kg ice structural protein. The multi-component impregnation and freezing solution includes 28% ethanol, 10% betaine, 8% propylene glycol, 4% sodium chloride, and water.

2. The multi-dimensional synergistic freshness-locking method for processed meat products as described in claim 1, characterized in that, The pickling solution contains 20 g / kg ± 0.01 g / kg sodium chloride.

3. The multi-dimensional synergistic freshness-locking method for processed meat products as described in claim 1, characterized in that, The concentration of the tea polyphenols is 0.029% ± 0.001%.

4. The multi-dimensional synergistic freshness-locking method for processed meat products as described in claim 1, characterized in that, The concentration of the ice structural protein was 0.2% ± 0.001%.

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