Unfreezing method for frozen conditioned beef
By selecting appropriate thawing methods according to needs and controlling the thawing process of frozen beef, the cell damage and nutrient loss caused by ice crystals are solved, and the thawing quality of beef is significantly improved, including water retention, texture characteristics and nutritional quality.
Patent Information
- Application Number
- CN202411414812.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-11
- Publication Date
- 2025-01-03
AI Technical Summary
During the thawing process, frozen beef leads to cell structure destruction and nutrient loss due to uneven distribution of ice crystals, which affects the quality of meat. The existing technology is difficult to effectively solve this problem.
Provide a different thawing method to choose according to user needs, including hydrostatic thawing, microwave thawing, low temperature thawing and room temperature thawing. The thawing process of beef is controlled through different temperatures and treatment methods, ensuring that the thawing end point is between 3.5-4.5℃ to reduce juice Loss and improves meat quality properties.
Different thawing methods have significantly improved the water retention, pH, texture characteristics and nutritional quality of beef, which has improved the thawing quality of frozen and conditioned beef. Hydrostatic thawing is better than water retention and pH, and microwave thawing is better than pH. Value, low-temperature thawing is better than texture characteristics and flesh color, and room-temperature thawing is better than nutritional quality.
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Figure CN119234870A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a method for thawing frozen conditioned beef. Background Art
[0002] Meat contains many nutrients that microorganisms need to survive, including a large amount of water, which makes it very easy to rot. If there is enough air, bacteria will grow on the meat without good handling and preservation, causing mold and stickiness; if there is not enough air, the meat will also become sour and rot without protection and handling. Therefore, it is necessary for us to use the right way to preserve meat. The quality of meat preservation is an important factor in determining the economy of meat production and processing. Different preservation methods will lead to different quality and period. Low temperature preservation is the most important method for preserving raw meat today, and it has a history of several decades. With the continuous development of social economy, low temperature preservation technology plays an important role in inhibiting the growth of most microorganisms and extending the shelf life. Frozen meat products are relatively safe, hygienic and have a long shelf life. With the development of the food industry, frozen meat preservation is one of the most convenient, simple and effective methods. With the popularization of refrigerators, frozen meat and frozen meat products have been accepted by many consumers.
[0003] However, studies have shown that during the freezing process, ice crystals of varying sizes appear inside the meat due to the limitations of freezing conditions. The formation of ice crystals will destroy cell membranes and other cell tissue structures, causing the denaturation of nutrients such as protein. At the same time, as the storage temperature changes, a large amount of water is released during thawing due to the uneven size and distribution of ice crystals. Freezing and thawing are prerequisites for the production and processing of frozen meat. During the thawing process, the size and distribution of ice crystals and the loss of juice caused by different methods directly affect the quality of the meat.
[0004] In order for frozen beef to meet the requirements for further processing in the food factory, it must be thawed to the appropriate temperature. It is very important to use safe and effective methods to thaw frozen meat products, because the thawing process has a greater impact on product quality than freezing or refrigeration time. Improper thawing methods can lead to excessive loss of meat juice, loss of nutrients in the meat, and microbial growth, thereby reducing the quality of thawed meat. In short, the thawing method and technology of frozen beef is an important part of production. If the appropriate thawing method and process are selected before processing and consumption, the quality of frozen food will be relatively high. Summary of the invention
[0005] In order to solve the above problems in the prior art, the present invention provides a method for thawing frozen prepared beef, which can improve the quality of the frozen prepared beef after thawing.
[0006] In order to achieve the above object, the technical solution adopted by the present invention is:
[0007] In a first aspect, the present invention provides a method for thawing frozen conditioned beef, comprising the following steps:
[0008] S1. Obtain frozen beef samples, determine whether there is a demand for thawing beef, if not, perform step S2, otherwise obtain the demand for thawing beef, if the demand for thawing beef is beef water retention, perform step S2, if the demand for thawing beef is beef pH value, perform step S2 or step S3, if the demand for thawing beef is beef texture characteristics, perform step S2 or step S4 or step S5, if the demand for thawing beef is beef color, perform step S4, if the demand for thawing beef is beef nutritional quality, perform steps S2 and S5;
[0009] S2, taking the frozen beef sample out of the refrigerator, tightly packing it in a polyethylene sealed bag, and completely immersing it in a water bath at a temperature of 14.5-15.5° C., and the thawing end point is when the center temperature of the frozen beef sample reaches 3.5-4.5° C.;
[0010] S3, taking the frozen beef sample out of the refrigerator, putting it into a microwave oven, taking it out and turning it over every 5 seconds, and the thawing end point is when the center temperature of the frozen beef sample reaches 3.5-4.5° C.;
[0011] S4, taking the frozen beef sample out of the refrigerator and placing it in a refrigerator with a temperature of 3-5°C, and the thawing end point is when the center temperature of the frozen beef sample reaches 3.5-4.5°C;
[0012] S5. Take the frozen beef sample out of the refrigerator, pack it tightly with a polyethylene sealed bag, and place it in a 24-26°C constant temperature oven for thawing. The thawing end point is when the center temperature of the frozen beef sample reaches 3.5-4.5°C.
[0013] The beneficial effects of the present invention are: different thawing methods are selected according to the user's demand for thawing beef, among which static water thawing has good performance on beef water retention, beef pH value, beef texture characteristics and beef nutritional quality, microwave thawing has good performance on beef pH value, low-temperature thawing has good performance on beef texture characteristics and beef color, and room temperature thawing has good performance on beef texture characteristics and beef nutritional quality, thereby improving the quality of frozen conditioned beef after thawing.
[0014] Optionally, the water retention of beef includes thawing juice loss rate and cooking juice loss rate.
[0015] Optionally, the texture characteristics of beef include elasticity, hardness, chewiness and stickiness of beef meat.
[0016] Optionally, if the texture characteristic of the beef is the elasticity of the beef meat, execute step S2 or step S4; if the texture characteristic of the beef is hardness, execute step S4; if the texture characteristic of the beef is the chewiness of the beef meat, execute step S2 or step S5; if the texture characteristic of the beef is the stickiness of the beef meat, execute step S5.
[0017] Optionally, the nutritional qualities of beef include moisture and protein.
[0018] Optionally, if the nutritional quality of beef is the moisture content of beef, step S5 is performed; if the nutritional quality of beef is the protein content of beef, step S2 is performed. BRIEF DESCRIPTION OF THE DRAWINGS
[0019] Figure 1 A schematic diagram of a process for thawing frozen conditioned beef according to an embodiment of the present invention;
[0020] Figure 2 This is a data diagram showing the effect of different thawing methods on the loss rate of beef thawing juice in an embodiment of the present invention;
[0021] Figure 3 This is a data diagram showing the effect of different thawing methods on the loss rate of beef cooking juice in an embodiment of the present invention;
[0022] Figure 4 This is a data diagram showing the effects of different thawing methods on the pH value of beef in an embodiment of the present invention;
[0023] Figure 5 This is a data diagram showing the effects of different thawing methods on the elasticity of beef in an embodiment of the present invention;
[0024] Figure 6 This is a data diagram showing the effects of different thawing methods on beef hardness in an embodiment of the present invention;
[0025] Figure 7 This is a data diagram showing the effects of different thawing methods on the chewiness of beef in the embodiments of the present invention;
[0026] Figure 8 This is a data diagram showing the effects of different thawing methods on the adhesiveness of beef in the embodiments of the present invention;
[0027] Fig. 9 This is a data graph showing the effects of different thawing methods on beef color in an embodiment of the present invention. DETAILED DESCRIPTION
[0028] In order to better understand the above technical solution, exemplary embodiments of the present invention will be described in more detail below with reference to the accompanying drawings. Although exemplary embodiments of the present invention are shown in the accompanying drawings, it should be understood that the present invention can be implemented in various forms and should not be limited by the embodiments described herein. On the contrary, these embodiments are provided to enable a clearer and more thorough understanding of the present invention and to fully convey the scope of the present invention to those skilled in the art.
[0029] Embodiment 1
[0030] Please refer to Figure 1 A method for thawing frozen conditioned beef comprises the following steps:
[0031] S1. Obtain frozen beef samples and determine whether there is a demand for thawing beef. If not, execute step S2. Otherwise, obtain the demand for thawing beef. If the demand for thawing beef is beef water retention, execute step S2. If the demand for thawing beef is beef pH value, execute step S2 or step S3. If the demand for thawing beef is beef texture characteristics, execute step S2 or step S4 or step S5. If the demand for thawing beef is beef color, execute step S4. If the demand for thawing beef is beef nutritional quality, execute steps S2 and S5.
[0032] Among them, beef water retention includes thawing juice loss rate and cooking juice loss rate.
[0033] The texture characteristics of beef include the elasticity, hardness, chewiness and adhesiveness of beef. At this time, if the texture characteristic of beef is the elasticity of beef, step S2 or step S4 is performed; if the texture characteristic of beef is the hardness, step S4 is performed; if the texture characteristic of beef is the chewiness of beef, step S2 or step S5 is performed; if the texture characteristic of beef is the adhesiveness of beef, step S5 is performed.
[0034] The nutritional quality of beef includes water content and protein. At this time, if the nutritional quality of beef is the water content of beef, then step S5 is performed; if the nutritional quality of beef is the protein content of beef, then step S2 is performed.
[0035] S2. Take the frozen beef sample out of the refrigerator, pack it tightly with a polyethylene sealed bag, and completely immerse it in a water bath at a temperature of 14.5-15.5°C. The thawing end point is when the center temperature of the frozen beef sample reaches 3.5-4.5°C;
[0036] S3, take the frozen beef sample out of the refrigerator, put it into the microwave oven, take it out and turn it over every 5 seconds, and the thawing end point is when the center temperature of the frozen beef sample reaches 3.5-4.5°C;
[0037] S4, take the frozen beef sample out of the refrigerator and put it into a refrigerator with a temperature of 3-5°C. The thawing end point is when the center temperature of the frozen beef sample reaches 3.5-4.5°C;
[0038] S5. Take the frozen beef sample out of the refrigerator, pack it tightly with a polyethylene sealed bag, and place it in a constant temperature oven at 24-26℃ for thawing. The thawing end point is when the center temperature of the frozen beef sample reaches 3.5-4.5℃.
[0039] In order to illustrate the effects of the above-mentioned different beef thawing treatment methods on quality, this example provides the following experimental process:
[0040] 1. Experimental materials: frozen beef.
[0041] 2. Experimental reagents and experimental instruments are shown in Tables 1 and 2 below.
[0042] Table 1. Experimental reagents
[0043] Reagent name purity factory 1 / 2 sulfuric acid standard titration solution Analytical grade Guangzhou Hewei Pharmaceutical Technology Co., Ltd. Copper(II) sulfate pentahydrate Analytical grade Sinopharm Chemical Reagent Co., Ltd. Concentrated sulfuric acid Analytical grade Sinopharm Chemical Reagent Co., Ltd. Potassium sulfate Analytical grade Sinopharm Chemical Reagent Co., Ltd. Sodium hydroxide Analytical grade Shanghai MacLean Biochemical Technology Co., Ltd. Boric acid Analytical grade Tianjin Yongda Chemical Reagent Co., Ltd. Ethanol (absolute ethanol) Analytical grade Sinopharm Chemical Reagent Co., Ltd. Methyl red Analytical grade Sinopharm Chemical Reagent Co., Ltd.
[0044] Table 2. Experimental instruments
[0045]
[0046] 3. Experimental Methods
[0047] 3.1 Raw meat pretreatment
[0048] Cut the frozen beef into cubes of approximately 3cm×3cm×3cm, seal them in plastic bags and store them in a freezer at -18℃. Take them out and thaw them when needed.
[0049] 3.2 Thawing method
[0050] Thawing in static water: Take the frozen beef samples out of the refrigerator, pack them tightly in polyethylene sealed bags, and completely immerse them in a 15±0.5℃ water bath. The thawing endpoint is when the center temperature of the beef samples reaches 4±0.5℃. Repeat this procedure in 3 parallel groups.
[0051] Low-temperature thawing: Take out the frozen meat and put it in a refrigerator at 4°C. The thawing end point is when the center temperature of the beef sample reaches 4±0.5°C. Repeat for 3 groups.
[0052] Thawing at room temperature: After the frozen meat samples are taken out of the refrigerator, they are placed in sealed bags and placed in a 25°C constant temperature oven for thawing. The thawing endpoint is when the center temperature of the beef sample reaches 4±0.5°C. Three parallel groups are used.
[0053] Microwave thawing: Take the frozen meat sample out of the refrigerator, put it into the microwave, select the "intelligent thawing" function, take it out and turn it over every 5 seconds, and the thawing end point is when the center temperature of the beef sample reaches 4±0.5℃, and repeat for 3 groups.
[0054] 4. Index determination method
[0055] 4.1 Edible quality determination
[0056] 4.1.1 Determination of thawing juice loss rate
[0057] First weigh the weight of the beef before thawing (m1 / g). After thawing, use absorbent paper to absorb the moisture on the surface of the beef, and then weigh the weight of the beef (m2 / g). The thawing juice loss rate is calculated according to the following formula:
[0058]
[0059] Where: m1 is the weight of beef before thawing; m2 is the weight of beef after thawing. Repeat 3 times and take the average value.
[0060] 4.1.2 Determination of cooking juice loss rate
[0061] Take approximately 5±0.5g of the thawed sample (m3 / g) and place it in a beaker. Heat it in a water bath at 80℃ for 30min and then take it out. Cool the beef sample to room temperature and weigh it. After cooking, use absorbent paper to absorb the moisture on the surface of the beef and then weigh the mass of the beef (m4 / g). The thawing juice loss rate is calculated according to the formula:
[0062]
[0063] Where: m3 is the weight of beef before cooking; m4 is the weight of beef after cooking. Repeat 3 times and take the average value.
[0064] 4.1.3 pH determination
[0065] Take three different positions on the thawed meat sample as measuring points, insert the pH meter into the meat sample, make the electrode of the pH meter fully contact with the beef tissue, and record the data after the value on the pH meter display screen stabilizes. Repeat the measurement three times and take the average value.
[0066] 4.1.4 Texture determination
[0067] The texture analyzer was used to measure the elasticity, hardness, chewiness and stickiness of beef samples after four thawing methods. The test conditions were as follows: a P / 50 flat-bottom cylindrical probe was used, a trigger force of 5g, a compression degree of 50%, a speed of 1mm / s before the test, a speed of 5mm / s during and after the test, and a 5s interval between two compressions. Three parallel values were measured for each group of samples.
[0068] 4.1.5 Chromaticity value determination
[0069] After the meat samples were processed by the four thawing methods, the residual water on the surface of the meat samples was wiped with absorbent paper. Three different positions on the thawed meat samples were taken as measurement points. The colorimeter test surface was fully in contact with the surface of the beef samples to measure the meat color L * 、a * , b * The value was repeated 3 times and the average value was taken.
[0070] 4.2 Nutritional quality determination
[0071] 4.2.1 Determination of moisture content
[0072] The moisture content refers to the first method direct drying method of GB / T5009.3-2016 "National Food Safety Standard Determination of Moisture in Food";
[0073] 4.2.2 Protein content determination
[0074] The protein content refers to the first method of Kjeldahl nitrogen determination in GB5009.5-2016 "National Food Safety Standard Determination of Protein in Food";
[0075] 5. Results and Analysis
[0076] in, Figures 2 to 9 The lowercase letters a, b, and c in the figure represent different groups. Different lowercase letters between groups indicate significant differences (P>0.05), and lowercase letters between the same group indicate no significant differences (P<0.05).
[0077] 5.1 Effects of different thawing methods on the water retention of beef
[0078] The water retention of beef can be measured by determining the thawing juice loss rate and the cooking juice loss rate. It is one of the important indicators to measure the edible quality of beef, and can intuitively reflect the impact of different thawing methods on the quality of frozen beef.
[0079] like Figure 2 As shown in the figure, the beef juice loss rate after static water thawing is the smallest, and there is no significant difference with low-temperature thawing and room-temperature thawing (P < 0.05), but the juice loss rate after these three thawing treatments is lower than 12.42% of microwave thawing; the reasons for this result may be: for microwave thawing, the frequency of household microwave ovens is too high, reaching 2450MHz; because the water in the frozen food is not all in a solid state of ice, there is still a small amount of water in a liquid state, and this liquid water accounts for about 5% to 10%; when the microwave frequency increases, the liquid water has a stronger ability to absorb microwaves, so during the thawing process, the frozen water is still in a solid state and the local part containing liquid water will be heated too much, resulting in uneven thawing of the beef sample, local overheating and serious loss of thawing juice.
[0080] like Figure 3 As shown, there are significant differences between static water thawing and the three thawing methods of low-temperature thawing, room temperature thawing and microwave thawing, but there is no significant difference between room temperature thawing and microwave thawing. The loss rate of cooking juice after low-temperature thawing is significantly higher than that of static water thawing (P < 0.05). The cooking loss rate of beef after static water thawing is the lowest at 21.31%, and the cooking loss rate of low-temperature thawing is the highest at 33.59%. The reasons for this result may be: for low-temperature thawing, thawing at 4°C requires at least 12 hours. Due to the long thawing time, the beef slowly passes through the maximum ice crystal formation zone of water (-1°C to 5°C), the muscle tissue is damaged, and serious water loss occurs; for room temperature thawing, thawing is carried out at 25°C. In this process, good growth and reproduction conditions are provided for microorganisms, which will lead to reduced quality of beef.
[0081] Therefore, Figure 2 , Figure 3 Analysis shows that compared with the other three thawing methods, static water thawing has a positive effect on the water retention of frozen beef after thawing. The thawing juice loss rate is 7.07% and the cooking juice loss rate is 21.06%.
[0082] 5.2 Effects of different thawing methods on pH value of beef
[0083] Depend on Figure 4 It can be seen that the pH values of beef after thawing by the four thawing methods are all between 6.0 and 7.0, which is consistent with the conclusion of the study that "the pH value of fresh animal muscle tissue after slaughter is maintained below 7.0". The change in pH value can, to a certain extent, reflect the change in the water holding capacity of animal tissue after slaughter, that is, the net charge effect of protein; the pH value of raw animal meat is maintained at a relatively high level, and the protein molecules are negatively charged. Due to the electrostatic repulsion, the protein molecules will not aggregate and cross-link, but will interact with the water molecules in the meat to form a network structure, thereby improving water retention; the muscle glycogen in the beef after slaughter undergoes anaerobically glycolysis in the absence of oxygen supply, and a large amount of lactic acid accumulates in the muscle tissue, causing the pH to drop; due to the isoelectric point of protein pI (5.0 to 5.4), when the pH When the value drops to near the isoelectric point of protein, the charge of protein molecules gradually decreases, and the repulsion between molecules also decreases, which causes the protein molecules to aggregate with each other, thereby weakening the interaction between them and water molecules, reducing the water retention of protein gels, and the water retention of muscles will gradually deteriorate; during the thawing process, the ice contained in the beef turns into water molecules and continuously migrates to the surface of the meat, causing the beef itself to become a natural microbial culture medium, reducing the freshness of the meat; small molecular proteins flow out with water, changing the ionization balance of the muscle, thereby changing the pH value of the meat; under normal circumstances, it is believed that the best water retention is around pH 6.0. Figure 4We can find that after four thawing methods, there is no significant difference between static water thawing and microwave thawing, and both have good effects. Among them, the pH value after static water thawing is the smallest at 5.98 and closest to 6, while the pH value after room temperature thawing is the largest at 6.85, indicating that the water holding capacity of beef tissues after static water thawing is the best among the four thawing methods.
[0084] 5.3 Effects of different thawing methods on the texture characteristics of beef
[0085] Texture characteristics can be used as one of the important indicators for evaluating the edible quality of beef, including the elasticity, hardness, chewiness, and stickiness of the meat. These indicators can have a direct impact on the tenderness and taste of beef. Elasticity is used to measure the degree to which the beef can recover its original properties after the external pressure is removed; the hardness of the meat is the energy required during chewing, and the chewiness is the energy consumed in the process from chewing to swallowing. Therefore, the change trends of these two indicators should be relatively consistent, but Figure 6 and Figure 7 The results show that the hardness and chewiness of beef after low-temperature thawing in this experiment are not positively correlated. The possible reason for this phenomenon is that low-temperature thawing takes the longest time. During the thawing process, the terminal groups between muscle protein molecules combine and cross-link under oxidation, which increases the energy consumed and the chewiness increases. Figure 5 , Figure 6 , Figure 7 , Figure 8 It can be seen that after four different thawing methods, compared with the other thawing methods, the hardness, chewiness and stickiness of beef after microwave thawing are high and significantly higher than the other three thawing methods (P < 0.05), and the elasticity is the lowest. The possible reason for this situation is that the thawing frequency of household microwave ovens is too high, the heating is uneven, resulting in local excessive heating, which destroys the tissue fibers of the beef, and causes changes in physical properties such as shrinkage and fracture, resulting in a decrease in the elasticity of the beef; the elasticity is the highest and the hardness is the lowest after low-temperature thawing, but the chewiness and stickiness are higher at low temperature, and the hardness, chewiness and stickiness of static water thawing and room temperature thawing are relatively low and there is no significant difference (P < 0.05); based on the above analysis, among the four methods, using static water thawing, low-temperature thawing and room temperature thawing beef has relatively little effect on its texture characteristics, and a more suitable thawing method can be selected according to the specific texture characteristics of the beef. Microwave thawing has a greater impact on the texture characteristics among the four methods and is not recommended.
[0086] 5.4 Effects of different thawing methods on beef color
[0087] Meat color is the most intuitive factor for people to judge meat quality. Under normal circumstances, people will choose meat with normal and bright red color. Meat color is related to various economic indicators of the meat industry. Instability will cause the meat industry to suffer huge losses in production and processing. * "Indicates the brightness of the object, 0-100 represents from black to white; "a * " represents the red and green color of the object, positive value represents red, negative value represents green; "b * " indicates the yellow-blue color of the object, positive values indicate yellow, and negative values indicate blue; Fig. 9 It can be seen that the L * There was no significant difference in the values (P<0.05). * The value is the largest, indicating that low-temperature thawing treatment has a positive effect on maintaining the brightness of meat color; * The value is slightly higher than that of microwave thawing, but significantly higher than that of static water thawing and room temperature thawing beef. * The value (P<0.05) showed that low temperature thawing treatment had a good effect on the redness of beef meat compared with the other three thawing treatments. * The value is slightly higher than that of microwave thawing, but significantly higher than that of static water thawing and room temperature thawing beef. * value (P<0.05). * 、a * , b * All three values are relatively poor among the four thawing treatment methods, and the effect of maintaining the meat color is not good. Based on the above analysis, low-temperature thawing treatment of beef has the best stability of its meat color among the four methods.
[0088] 5.5 Effects of different thawing methods on the nutritional quality of beef
[0089] As shown in Table 3, after the frozen beef was thawed by the four methods, the water content of the low-temperature thawing and room-temperature thawing beef was higher than that of the static water thawing and microwave thawing. There was no significant difference in the water content of the beef after low-temperature thawing and room-temperature thawing (P < 0.05); there was no significant difference in the water content of the beef after static water thawing and microwave thawing (P < 0.05); and there was a significant difference between the above two groups of thawing methods (P < 0.05). The water content of the beef after room-temperature thawing was the highest, and the water content of the beef after microwave thawing was the lowest. The reason for the above results may be that the loss rate of thawing juice of beef after microwave thawing is the largest among the four thawing methods. Microwave thawing heats the beef locally, and the ice crystals in the muscle tissue melt into water. The water quickly migrates from the inside of the meat to the surface of the beef, and the water content decreases. Under normal circumstances, the higher the microwave frequency used for microwave thawing, the faster the object is heated, but the wave's ability to penetrate the object to reach the inside is worse. The frequency of household microwave ovens is 2450MHz. It has been reported that the juice loss rate of meat samples after thawing with 2450MHZ microwaves is as high as 17%. The protein content of beef after hydrostatic thawing is up to 22.00%, which is significantly higher than low-temperature thawing, room-temperature thawing and microwave thawing (P < 0.05). The protein content of beef samples after low-temperature treatment is the lowest. The reason for the above results may be that low-temperature thawing takes the longest time and has the highest juice loss rate after thawing. The soluble protein contained in the beef dissolves in the water melted by the ice crystals, so the protein content of the beef after thawing using this method is the lowest; after static water thawing, the beef juice loss rate is the lowest among the four thawing methods, because there is less water loss, so the loss of soluble protein is less, and the protein content of the beef is the highest after thawing; based on the above analysis, static water thawing and room temperature thawing have good effects on the nutrient content of frozen beef.
[0090] Table 3 Effects of different thawing methods on the nutritional quality of beef
[0091]
[0092] In summary, this embodiment selects different thawing methods according to the user's demand for thawing beef, thereby improving the quality of frozen processed beef after thawing.
[0093] In the description of the present invention, it should be understood that the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of the present invention, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.
[0094] In the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium; it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.
[0095] In the present invention, unless otherwise clearly specified and limited, when a first feature is “on” or “below” a second feature, it may be that the first and second features are in direct contact, or that the first and second features are in indirect contact through an intermediate medium. Moreover, when a first feature is “above”, “above” or “above” a second feature, it may be that the first feature is directly above or obliquely above the second feature, or it may simply mean that the first feature is higher in level than the second feature. When a first feature is “below”, “below” or “below” a second feature, it may be that the first feature is directly below or obliquely below the second feature, or it may simply mean that the first feature is lower in level than the second feature.
[0096] In the description of this specification, the description of the terms "one embodiment", "some embodiments", "embodiment", "example", "specific example" or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, unless they are contradictory.
[0097] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may alter, modify, replace and modify the above embodiments within the scope of the present invention.
Claims
1. A method for thawing frozen conditioned beef, characterized in that: The following steps are involved: S1. Obtain frozen beef samples, determine whether there is a demand for thawing beef, if not, perform step S2, otherwise obtain the demand for thawing beef, if the demand for thawing beef is beef water retention, perform step S2, if the demand for thawing beef is beef pH value, perform step S2 or step S3, if the demand for thawing beef is beef texture characteristics, perform step S2 or step S4 or step S5, if the demand for thawing beef is beef color, perform step S4, if the demand for thawing beef is beef nutritional quality, perform steps S2 and S5; S2. Take the frozen beef sample out of the refrigerator, tightly pack it in a polyethylene sealed bag, and completely immerse it in a water bath at a temperature of 14.5-15.5° C. The thawing end point is when the center temperature of the frozen beef sample reaches 3.5-4.5° C.; S3, taking the frozen beef sample out of the refrigerator, putting it into a microwave oven, taking it out and turning it over every 5 seconds, and the thawing end point is when the center temperature of the frozen beef sample reaches 3.5-4.5° C.; S4, taking the frozen beef sample out of the refrigerator and placing it in a refrigerator with a temperature of 3-5°C, and the thawing end point is when the center temperature of the frozen beef sample reaches 3.5-4.5°C; S5. Take the frozen beef sample out of the refrigerator, pack it tightly with a polyethylene sealed bag, and place it in a 24-26°C constant temperature oven for thawing. The thawing end point is when the center temperature of the frozen beef sample reaches 3.5-4.5°C.
2. A method for thawing frozen conditioned beef according to claim 1, characterized in that: The water retention of beef includes thawing juice loss rate and cooking juice loss rate.
3. A method for thawing frozen conditioned beef according to claim 1, characterized in that: The beef texture characteristics include the elasticity, hardness, chewiness and stickiness of beef meat.
4. A method for thawing frozen conditioned beef according to claim 3, characterized in that: If the texture characteristic of the beef is the elasticity of the beef meat, execute step S2 or step S4; if the texture characteristic of the beef is the hardness, execute step S4; if the texture characteristic of the beef is the chewiness of the beef meat, execute step S2 or step S5; if the texture characteristic of the beef is the stickiness of the beef meat, execute step S5.
5. A method for thawing frozen conditioned beef according to claim 1, characterized in that: The nutritional qualities of beef include moisture and protein.
6. A method for thawing frozen conditioned beef according to claim 5, characterized in that: If the nutritional quality of beef is the moisture content of beef, then execute step S5; if the nutritional quality of beef is the protein content of beef, then execute step S2.