一种预制牛排冷冻 / 解冻品质劣变的复合控制方法

CN118340244BActive Publication Date: 2026-07-17BRILLIANCE BIO TECH CO LTD +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
BRILLIANCE BIO TECH CO LTD
Filing Date
2024-03-19
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

Existing frozen prepared steaks suffer from problems such as low marinating efficiency, poor flavor integration, and quality degradation during freezing and thawing, and the existing technology is also expensive.

Method used

The method employs ultrasonic-pulse vacuum-assisted marinating combined with spice essential oil microcapsules, pulsed electric field combined with static magnetic field quick freezing, and microwave combined with infrared thawing. The specific steps include marinating, microcapsule coating, vacuum packaging, quick freezing, and thawing.

Benefits of technology

It significantly shortens marinating time, improves marinade absorption and tenderness, retains unique flavor, reduces freezing loss, enhances thawing efficiency and sterilizes, making it suitable for industrial production.

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Abstract

本发明公开了一种预制牛排冷冻 / 解冻品质劣变的复合控制方法，属于食品加工技术领域。本发明将原料牛排进行超声波‑脉冲真空辅助腌制处理，在腌制完成后的牛排表面均匀涂抹精油微胶囊，真空包装后采用高压脉冲电场联合静磁场辅助速冻，微波红外联合解冻的方式，赋予了冷冻调理牛排独特风味并提高了食用品质，减少了冷冻调理牛排生产以及储藏期间内时的品质劣变。相较于与未采用本方法改良的冷冻调理牛排，感官评分提升了33％～36％，嫩度提升了29％～34％，有效实现了提升冷冻调理牛排食用品质的目标。
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