Fluidized bed ultra-fast freezing method and meat product

Abstract

The invention relates to a processing method of high-quality frozen chafing dish beef slices, in particular to a processing method of the high-quality frozen chafing dish beef slices, which comprises the following steps: by taking beef cattle acid-discharge-free cut meat as a raw material, firstly decocting a fishy smell removing liquid by adopting black tea powder and the like, blanching to remove fishy smell, rinsing, then carrying out ice-water bath rapid pre-cooling, fluidized bed liquid nitrogen freezing and the like, and finally preparing the high-quality frozen chafing dish beef slices. The high-quality frozen beef slice overcomes the quality defects of fat and protein oxidation, juice loss and the like of the traditional frozen beef slice, and can be used for hot food consumption at any time on a hot pot dining table according to the consumption demand of catering hot pot.

Description

Technical Field

[0001] The present invention relates to the field of meat processing, and more particularly to a fluidized bed ultra-rapid freezing method and a meat product. Background Art

[0002] In the field of meat processing and storage, meat products need to be frozen after the preliminary processing to achieve long-term storage and transportation needs. However, when meat products are frozen, the water in the meat products will condense into ice crystals, which will cause squeezing and damage to muscle tissue, and there will also be the harm of ion concentration, resulting in serious loss of juice during thawing, resulting in a reduction in the quality of beef such as color, aroma, and shape.

[0003] By increasing the freezing speed, the size of ice crystals can be reduced, thereby improving the taste after thawing. However, the current method has a slow freezing speed, which not only causes the above-mentioned problems of muscle tissue destruction and ion concentration, but also causes beef protein to be hydrolyzed before freezing, resulting in greater juice loss and nutrient loss during thawing, and the actual tenderizing effect is not reflected. During the frozen storage process, the sublimation of beef ice crystals aggravates the oxidation of meat tissue. The current market urgently needs a new process for ultra-fast freezing of beef, while at the same time reducing the harm caused by ice crystals generated by freezing. Summary of the invention

[0004] The present invention overcomes the disadvantage of slow freezing speed in the prior art, and provides a fluidized bed ultra-fast freezing method and meat products, so as to solve the problems existing in the prior art.

[0005] In order to solve the above technical problems, one aspect of the present invention provides a fluidized bed ultra-fast freezing method:

[0006] A fluidized bed ultra-fast freezing method comprises the following steps:

[0007] Placing the cut meat slices on a fluidized bed freezing tray, wherein the bottom of the fluidized bed freezing tray is provided with uniform mesh holes;

[0008] The fluidized bed freezing tray with the meat slices is placed in a liquid nitrogen freezing device;

[0009] Introduce low-temperature nitrogen into the liquid nitrogen freezing device, and blow the low-temperature nitrogen into the fluidized bed freezing plate from the bottom opening;

[0010] After the meat slices are fluidized and frozen, they are frozen at below -20°C.

[0011] Compared with existing air freezing, the ultra-fast freezing speed of fluidized bed liquid nitrogen is twice that of liquid nitrogen freezing and more than 30 times that of traditional air freezing. It can quickly freeze the meat slices and reduce the size of ice crystals in the frozen meat slices, thereby improving the taste after thawing.

[0012] A further technical solution is that the above-mentioned is placed on a fluidized bed freezing plate, specifically:

[0013] Place 1-2 layers of meat slices on fluid bed freezer tray;

[0014] The meat slices are staggered to ensure that at least one side faces the bottom opening of the fluidized bed freezing tray.

[0015] By stacking the meat slices in an offset manner, the number of meat slices placed on each plate can be increased while ensuring the freezing effect, thereby improving freezing efficiency.

[0016] A further technical solution is to package the frozen meat slices in nitrogen-filled plastic bags before freezing at below -20°C.

[0017] The recovered nitrogen is frozen with liquid nitrogen, and the meat slices are packed in nitrogen-filled plastic bags and frozen at below -20°C for later use. This can further reduce the oxidation of the meat slices and improve the freshness of the meat slices.

[0018] A further technical solution is that the bottom of the fluidized bed freezing plate is provided with uniform mesh holes, specifically, the opening area of ​​the bottom of the aluminum plate is 55-70%, and the mesh hole diameter is 5mm;

[0019] The fluidization height of the meat slices is 6-8 cm;

[0020] The specific parameters of introducing low-temperature nitrogen into the liquid nitrogen freezing device are: low-temperature nitrogen flow rate is 2-4m / s, liquid nitrogen freezing temperature is -90 to -110°C, and freezing time is 5 to 10min.

[0021] Under this parameter, a stable fluidized freezing state can be formed. Through the coordinated design of the meat slice size, opening rate, mesh size, and nitrogen wind speed, it not only solves the problem of insufficient wind force in the fluidized bed freezing mesh, causing the meat slices to sink to the bed board, but also solves the problem of uneven fluidization of the meat slices or flying too high.

[0022] A further technical solution is to perform the following operations after the meat slices are cut and before they are placed in the fluidized bed freezing tray:

[0023] The slaughtered beef is divided into regular tenderloins, sliced, and the sliced ​​meat is blanched to remove the fishy smell;

[0024] The meat slices that have been blanched and deodorized are quickly pre-cooled in ice water.

[0025] A further technical solution is that the slices are specifically:

[0026] Cut the meat into slices 3-4 cm long, 2-3 cm wide and 3-5 mm thick.

[0027] At this size, each piece of meat weighs 4-6g. This size, thickness and weight of meat slices are conducive to the subsequent fluidized bed liquid nitrogen freezing to achieve stable fluidization, and are also convenient for hot pot restaurants to eat hot food.

[0028] A further technical solution is that the blanching and deodorizing method comprises:

[0029] Based on the weight of pure water, add 0.2-0.4% black tea powder and 0.3-0.5% dried green pepper leaf powder, wrap them with nylon cloth respectively, boil them in boiling water for 1-3 minutes, and prepare a solution for blanching and removing fishy smell of meat slices;

[0030] Mix the blanching deodorizing solution with the meat slices in a weight ratio of 2:1-4:1, put the meat slices into a special stainless steel mesh fence, and blanch them in a sandwich pot at 80-90℃ for 2-4 minutes.

[0031] Blanching removes 20-25% of the blood in the beef slices, reducing the moisture content in the beef slices from 70-75% to 55-60%, which not only improves the flavor of the beef, but also significantly reduces the harm of ice crystals in the subsequent freezing process.

[0032] A further technical solution is that the ice water rapid precooling specifically comprises the following steps:

[0033] Add purified water and hot soup slices into a stainless steel water tank, add room temperature purified water and hot soup slices in a weight ratio of 1:1-3:1, and stir continuously;

[0034] After this step, the temperature of the meat slices drops to about 50°C, and at the same time, the effect of further rinsing and removing the fishy smell is achieved.

[0035] The water-to-meat ratio is 0.5:1-2:1, and the amount of crushed ice added is 1.0-1.5 times the amount of water. Gradually add ice water to the water tank, stir appropriately to promote partial melting and cooling of the crushed ice, and then pour in the meat slices;

[0036] Traditional air precooling takes 2-4 hours, while ice water precooling time is significantly shortened. For beef of the same thickness, it is less than 10% of the traditional precooling time, achieving ultra-fast precooling of blanched meat slices.

[0037] Put the meat slices into a nylon bag and put them into a centrifuge to remove moisture from the surface of the meat slices and prevent moisture or ice crystals from sticking together between the meat slices.

[0038] The benefit of removing moisture from the surface of the meat slices is that it reduces the adhesion between the meat slices due to moisture, making it easier for low-temperature nitrogen to form fluidization. At the same time, it also prevents ice crystals from sticking together when the moisture on the surface of the meat slices freezes, which is beneficial to promoting the freezing of liquid nitrogen in the fluidized bed to form fluidization.

[0039] The present invention also provides a meat product, which is prepared by the above-mentioned meat slice ultra-fast freezing method.

[0040] Compared with the prior art, the present invention has at least the following beneficial effects: the present invention freezes the meat slices ultra-fast through fluidized bed liquid nitrogen, so that the freezing speed of the meat slices far exceeds the existing liquid nitrogen freezing or traditional air freezing speed, and by adding steps such as water bath blanching to remove fishy smell and dehydration, ice water cooling, and further centrifugal dehydration before freezing the meat slices, the content of fishy smell substances and water in the meat slices is further reduced, which not only improves the taste of the meat slices after thawing, but also improves quality indicators such as volatile basic nitrogen, acid value, peroxide value, TBA value, thiol, carbonyl, etc., and the microbial corruption index, fat oxidation index, and protein oxidation index are also significantly reduced, and its quality has significant superiority. DETAILED DESCRIPTION

[0041] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0042] Embodiment 1

[0043] A fluidized bed ultra-fast freezing method comprises the following steps:

[0044] S1: blanching and washing the cut meat slices, and draining them after washing;

[0045] In this embodiment, taking beef processing as an example, a freshly slaughtered 3-year-old beef cattle carcass is selected, and after being rinsed with 50-60° C. hot water, the cattle quarters are immediately cut into regular tenderloins.

[0046] The beef back tenderloin is relatively regular, and is cut into slices of 3-4cm in length, 2-3cm in width, and 3-5mm in thickness using a fresh meat slicer, with each slice weighing 4-6g. This size, thickness, and weight of the slices are conducive to subsequent processing and are also convenient for hot pot restaurants to eat.

[0047] Based on the weight of pure water, add 0.2-0.4% black tea powder and 0.3-0.5% dried green pepper leaf powder, wrap them with nylon cloth respectively, boil them in boiling water for 1-3 minutes, and prepare a solution for blanching and removing fishy smell of meat slices;

[0048] The meat slices are blanched with a deodorizing solution and the meat slices in a weight ratio of 2:1-4:1. In this embodiment, a 3:1 ratio is used. The meat slices are placed in a special stainless steel mesh fence and blanched in a sandwich pot at 80-90°C for 2-4 minutes.

[0049] S2: Rapidly pre-cool the meat slices after blanching and removing the fishy smell with ice water.

[0050] The ice water rapid precooling specifically comprises the following steps:

[0051] Add purified water and hot soup slices into a stainless steel water tank, add room temperature purified water and hot soup slices in a weight ratio of 1:1-3:1, and stir continuously;

[0052] The water-to-meat ratio is 0.5:1-2:1. In this embodiment, the ratio is 1:1. The amount of crushed ice added is 1.0-1.5 times the amount of water. Ice water is gradually added to the water tank, stirred appropriately to promote partial melting and cooling of the crushed ice, and then poured into the meat slices;

[0053] After 0.2-0.3h, the temperature of the beef slices dropped from the initial temperature of about 50℃ to below 5℃, achieving ultra-fast pre-cooling of the blanched meat slices.

[0054] The meat slices are put into a nylon bag and placed in a centrifuge. In this embodiment, the specific parameters are: centrifugal water removal at 5000v / m for 2-4min to remove moisture from the surface of the meat slices.

[0055] S3: placing the pre-cooled meat slices on a fluidized bed freezing tray, wherein the bottom of the fluidized bed freezing tray is provided with uniform meshes, which can not only carry the beef slices but also allow low-temperature nitrogen to pass through the meshes to form fluidized freezing of the meat slices.

[0056] In this embodiment, placing on a fluidized bed freezing plate specifically means placing 1-2 layers of meat slices on the fluidized bed freezing plate;

[0057] The bottom of the fluidized bed freezing plate is provided with uniform mesh holes, specifically, the opening area of ​​the bottom of the aluminum plate is 55-70%, and the mesh hole diameter is 5mm;

[0058] The fluidization height of the meat slices is 6-8 cm;

[0059] Under this parameter, a stable fluidized freezing state can be formed. Through the coordinated design of the meat slice size, opening rate, mesh size, and nitrogen wind speed, it not only solves the problem of insufficient wind force in the fluidized bed freezing mesh and the meat slices sinking to the bed board, but also solves the problem of uneven fluidization of the meat slices or flying too high.

[0060] The meat slices are staggered to ensure that at least one side faces the bottom opening of the fluidized bed freezing tray.

[0061] S4: placing the fluidized bed freezing tray with the meat slices in a liquid nitrogen freezing device;

[0062] In this embodiment, a cabinet-type liquid nitrogen freezing device is used, and a special frozen meat tray made of an innovative fluidized bed aluminum material is used to facilitate the formation of a fluidized freezing state.

[0063] S5: introducing low-temperature nitrogen into the liquid nitrogen freezing device, and blowing the low-temperature nitrogen into the fluidized bed freezing plate from the bottom opening;

[0064] The specific parameters of introducing low-temperature nitrogen into the liquid nitrogen freezing device are: low-temperature nitrogen flow rate is 2-4m / s, liquid nitrogen freezing temperature is -90 to -110°C, and freezing time is 5 to 10min.

[0065] Using liquid nitrogen freezing temperature of -90 ~ -110 ℃, controlling the low-temperature nitrogen flow rate at 2-4m / s, the meat slices will become a stable fluidized state. After 5-10 minutes of freezing, the center temperature of the meat slices can reach about -20 ℃, realizing ultra-fast freezing of fluidized bed liquid nitrogen, which is twice the speed of liquid nitrogen freezing and more than 30 times that of traditional air freezing.

[0066] S6: After the meat slices are fluidized and frozen, the frozen meat slices are packaged in nitrogen-filled plastic bags and frozen at below -20°C after packaging.

[0067] The nitrogen filled nitrogen uses liquid nitrogen to freeze the recovered nitrogen.

[0068] In this embodiment, the nitrogen-filled packaged beef slices are sent to a deep freezer at -20℃±1℃ for storage. The freezer adopts an intelligent temperature control mode, and is equipped with an automatic temperature recorder and a temperature alarm device to form a traceable beef frozen storage management mode. The hot pot restaurant's distribution and consumption are completed within 3-6 months. The cold chain logistics monitoring solution used by high-quality frozen beef slices automatically records the temperature changes in the cargo compartment throughout the process. When the cold chain temperature of the frozen beef slices exceeds the preset upper limit, an automatic alarm is issued. The recorded temperature data cannot be modified, which can provide strong investigation evidence and claim evidence for related disputes. The beef slices are of guaranteed quality, allowing hot pot restaurants to consume with confidence.

[0069] When in use, according to the consumption needs of hot pot restaurants, -15℃ frozen trucks are used for cold chain distribution of hot pot restaurants. Hot pot restaurants defrost in an environment of 4-15℃ according to the demand of the day, and the thawing can be completed after 0.5-1h. At the same time, during the thawing process, the loss of product juice is very small, which is 47.7% of liquid nitrogen freezing and 8.8% of traditional air freezing. It also improves quality indicators such as volatile basic nitrogen, acid value, peroxide value, TBA value, thiol, carbonyl, etc., and the microbial corruption index, fat oxidation index, and protein oxidation index are also significantly reduced, and its quality is significantly superior.

[0070] Embodiment 2

[0071] A meat product is prepared by the above-mentioned ultra-fast freezing method for meat slices.

[0072] Although the present invention is described herein with reference to the illustrative embodiments of the present invention, it should be understood that those skilled in the art can design many other modifications and implementations, which will fall within the scope and spirit of the principles disclosed in the present application. More specifically, within the scope disclosed in the present application, multiple variations and improvements can be made to the components and / or layout of the subject combination layout. In addition to the variations and improvements made to the components and / or layout, other uses will also be apparent to those skilled in the art.

Claims

1. A fluidized bed ultra-rapid freezing method, characterized in that: The following steps are involved: Placing the cut meat slices on a fluidized bed freezing tray, wherein the bottom of the fluidized bed freezing tray is provided with uniform mesh holes; The fluidized bed freezing tray with the meat slices is placed in a liquid nitrogen freezing device; Introduce low-temperature nitrogen into the liquid nitrogen freezing device, and blow the low-temperature nitrogen into the fluidized bed freezing plate from the bottom opening; After the meat slices are fluidized and frozen, they are frozen at below -20°C.

2. A fluidized bed ultra-fast freezing method as claimed in claim 1, characterized in that: The method is placed on a fluidized bed freezing plate, specifically: Place 1-2 layers of meat slices on the fluid bed freezer tray; The meat slices are staggered to ensure that at least one side faces the bottom opening of the fluidized bed freezing tray.

3. A fluidized bed ultra-fast freezing method as claimed in claim 1, characterized in that: Before freezing at -20°C, the frozen meat slices are packaged in nitrogen-filled plastic bags.

4. A fluidized bed ultra-fast freezing method as claimed in claim 1, characterized in that: The bottom of the fluidized bed freezing plate is provided with uniform mesh holes, specifically, the opening area of ​​the bottom of the aluminum plate is 55-70%, and the mesh hole diameter is 5mm; The fluidization height of the meat slices is 6-8 cm; The specific parameters of introducing low-temperature nitrogen into the liquid nitrogen freezing device are: low-temperature nitrogen flow rate is 2-4m / s, liquid nitrogen freezing temperature is -90 to -110°C, and freezing time is 5 to 10min.

5. A fluidized bed ultra-rapid freezing method according to any one of claims 1 to 4, characterized in that: After the meat is cut and before it is placed in the fluid bed freezer, do the following: The slaughtered beef is divided into regular tenderloins, which are sliced, and the sliced ​​meat is blanched to remove the fishy smell; The meat slices that have been blanched and deodorized are quickly pre-cooled in ice water.

6. A fluidized bed ultra-rapid freezing method as claimed in claim 5, characterized in that: The slices are specifically: Cut the meat into slices 3-4 cm long, 2-3 cm wide and 3-5 mm thick.

7. A fluidized bed ultra-rapid freezing method as claimed in claim 5, characterized in that: The blanching and deodorizing method specifically comprises: Based on the weight of pure water, add 0.2-0.4% black tea powder and 0.3-0.5% dried green pepper leaf powder, wrap them with nylon cloth respectively, boil them in boiling water for 1-3 minutes, and prepare a solution for blanching and removing fishy smell of meat slices; Mix the blanching and deodorizing solution with the meat slices in a weight ratio of 2:1-4:1, put the meat slices into a special stainless steel mesh fence, and blanch them in a sandwich pot at 80-90℃ for 2-4 minutes.

8. A fluidized bed ultra-rapid freezing method as claimed in claim 5, characterized in that: The ice water rapid precooling specifically comprises the following steps: Add purified water and hot soup slices into a stainless steel water tank, add room temperature purified water and hot soup slices in a weight ratio of 1:1-3:1, and stir continuously; The water-to-meat ratio is 0.5:1-2:1, and the amount of crushed ice added is 1.0-1.5 times the amount of water. Gradually add ice water to the water tank, stir appropriately to promote partial melting and cooling of the crushed ice, and then pour in the meat slices; Put the meat slices into a nylon bag and put them into a centrifuge to remove moisture from the surface of the meat slices.

9. A meat product, characterized in that: The meat slices are prepared by the ultra-fast freezing method of any one of claims 1 to 7.