Rapid thawing and sterilizing method for meat products

Abstract

The invention discloses a quick thawing and sterilizing method for meat products, which comprises the following steps: spraying a small amount of white vinegar on the surface of a piece of frozen meat, massaging with hands, coating, preparing low-temperature saline water with the concentration of 4-8% at 0-4 DEG C, feeding the low-temperature saline water into a thawing tank of ultrasonic-assisted thawing equipment to submerge the frozen meat, the ultrasonic frequency is controlled to be 10-30 kHz, the power is controlled to be 100-200 W, the pulse duration time is 15-20 s, and the interval time is 10-15 s until unfreezing is completed. The unfreezing speed is higher, the local overheating or supercooling phenomenon is not obvious, and unfrozen meat products have no obvious difference from fresh meat in color, luster and taste.

Description

Technical Field

[0001] The present invention relates to the technical field of thawing, and in particular to a method for quickly thawing and sterilizing meat products. Background Art

[0002] Ultrasonic thawing utilizes the cavitation, mechanical, and thermal effects of ultrasound within frozen meat to defrost meat products. This method offers advantages such as high thawing rates and excellent preservation of nutritional value and taste. However, existing ultrasonic thawing methods are prone to localized overheating, particularly when used to thaw larger pieces of meat. This localized overheating can affect the quality and safety of the thawed meat. Summary of the Invention

[0003] In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a method for rapid thawing and sterilization of meat products.

[0004] To achieve the above object, the technical solution adopted by the present invention is as follows: A method for rapid thawing and sterilization of meat products, characterized by being achieved through the following steps: Step 1) Place the frozen meat in an aluminum basin, then spray a small amount of white vinegar on the surface of each piece of frozen meat, massage the surface of each piece of frozen meat with your hands for 1-3 minutes, then wrap it with plastic wrap and let it stand; Step 2) preparing an ultrasonic assisted thawing device, wherein the ultrasonic generator used in the ultrasonic assisted thawing device is a pulse ultrasonic generator, and placing a rack in the thawing tank of the ultrasonic assisted thawing device, and stacking the frozen meat processed in step 1) on the rack. Before stacking, the frozen meat membrane processed in step 1) is pricked with a toothpick with multiple small holes; Step 3) Prepare low-temperature brine at 0-4°C with a concentration of 4%-8%, and send the low-temperature brine into the thawing tank of the ultrasonic assisted thawing equipment to cover the frozen meat. Then turn on the pulse ultrasonic generator, control the ultrasonic frequency to 10-30kHz, the power to 100-200W, the pulse duration to 15-20s, and the interval time to 10-15s until thawing is complete.

[0005] Preferably, the concentration of white vinegar in step 1) is 4%-6%, and the amount used is 0.3%-1% of the total weight of the frozen meat.

[0006] Preferably, the storage rack in step 2) comprises a mesh base and a cubical frame. Multiple rows of insert tubes are evenly spaced within the mesh base and within the cubical frame. Each row of insert tubes is composed of multiple insert tubes, and the spacing between adjacent insert tubes, as well as the spacing between corresponding insert tubes on corresponding sides of the cubical frame, is less than the minimum size of the frozen meat. A water spray pipe is vertically inserted within each insert tube. Each row of insert tubes and the corresponding water spray pipe form a grid to partition the frozen meat. Each row of water spray pipes has multiple water spray holes on both sides of the partitioning direction. A common water supply pipe is fixedly connected to the top of each row of water spray pipes. Each water supply pipe has one closed end and the other end connected to a water supply pipe fixed to a corresponding position in the cubical frame. The water supply pipe is ultimately detachably connected to a water pump and valve via a flexible hose. The water pump can be fixed to the top of the inner wall of the thawing tank as needed.

[0007] Preferably, in the above step 2), the area of the small hole on each piece of frozen meat membrane is 1 / 10-1 / 8 of the surface area of the frozen meat membrane.

[0008] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention uses pulsed ultrasound and low-temperature salt water to thaw in a coordinated manner. Compared with pulsed ultrasound thawing alone or ultrasound combined with room-temperature water thawing, the thawing rate is faster, and local overheating or overcooling is less obvious. After thawing, the meat has no significant difference in color and taste from fresh meat. 2. Before the ultrasonic wave and low-temperature brine are coordinated to thaw, the present invention sprays white vinegar to soften the surface of the frozen meat to facilitate stacking and play a certain role in preserving the taste; 3. The present invention wraps the frozen meat with plastic wrap and pokes some small holes before thawing with ultrasonic wave and low-temperature brine. Compared with directly exposing the frozen meat to low-temperature brine, the color of the meat can be well preserved. 4. The present invention maintains low temperature while thawing with pulsed ultrasonic waves, effectively reducing the loss of meat juice and effectively inhibiting microbial contamination. BRIEF DESCRIPTION OF THE DRAWINGS

[0009] Figure 1 This is a schematic side structural diagram of the storage rack of the present invention; Figure 2 This is a schematic top view of the structure of the storage rack of the present invention; Figure 3 Schematic diagram of the distribution of multiple rows of water spray pipes of the present invention. DETAILED DESCRIPTION

[0010] The present invention will now be further described with reference to specific embodiments and accompanying drawings. Any portions not described in detail below are based on prior art techniques in the art. Any equivalent or similar solutions that do not depart from the scope of the present invention shall fall within the scope of protection of the present invention.

[0011] Example 1 Step 1: Place the frozen meat in an aluminum basin, then spray a small amount of white vinegar on the surface of each piece of frozen meat. The concentration of white vinegar is 4%, and the amount is 1% of the total weight of the frozen meat. Massage the surface of each piece of frozen meat with your hands for 3 minutes, then wrap it with plastic wrap and let it stand for 5 minutes. Step 2: Prepare an ultrasonic assisted thawing device. The ultrasonic generator used in the ultrasonic assisted thawing device is a pulse ultrasonic generator. The pulse ultrasonic generator is connected to an ultrasonic transducer via a cable. The ultrasonic transducer is connected to an ultrasonic vibrator via a cable. The ultrasonic vibrators are set up around the thawing tank, and a storage rack is placed in the thawing tank of the ultrasonic assisted thawing device. The storage rack includes a mesh bottom plate 1 and a cubic frame 2. The bottom of the cubic frame 2 is fixedly connected to the mesh bottom plate 1. The four corners of the top of the cubic frame 2 are each fixedly connected to a hanging ring 9. Four rows of insertion tubes 3 are evenly spaced on the mesh bottom plate 1 and located inside the cubic frame 2. Each row of insertion tubes 3 is composed of multiple insertion tubes 3, and the distance between adjacent two insertion tubes 3, and the distance between the front and rear sides of the cubic frame 2 and the corresponding insertion tubes 3 are all smaller than the minimum size of the frozen meat block. A water spray pipe 4 is vertically inserted into each insertion tube 3. The four rows of insertion tubes 3 and the corresponding water spray pipes 4 form a grid to place the inserted tubes 3. The shelf is divided into five side-by-side placement areas 5. The thickness direction of the frozen meat is placed along the thickness direction of the placement area 5 (the thickness direction of the placement area 5 is based on the size of the placement area 5 to stack up two pieces of frozen meat at most) so that each placement area 5 can accommodate the largest amount of meat. Each row of water spray pipes 4 has multiple water spray holes on both sides of the partition direction. The top of each row of water spray pipes 4 is fixedly connected to the same water pipe 6. One end of each water pipe 6 is closed and the other end is connected to the water supply pipe 7. The water supply pipe 7 is fixed to the corresponding position of the cubic frame 2. The water supply pipe 7 is finally detachably connected to the water pump 8 and the valve through a hose. The water pump 8 can be fixed to the top of the inner wall of the thawing tank according to the situation. The water inlet of the water pump 8 is at the water spray pipe, and the water outlet of the water pump 8 is at the top of the thawing tank. Before placing the frozen meat on the shelf, multiple small holes need to be poke in the membrane with a toothpick. The area of the small holes on the membrane of each piece of frozen meat is 1 / 8 of the surface area of the membrane. Step 3: Prepare 0-4°C cold brine with a concentration of 4%. Pour the cold brine into the thawing tank of the ultrasonic-assisted thawing device until the frozen meat is covered. Then, activate the pulsed ultrasonic generator and control the ultrasonic frequency to 10kHz, power to 100W, pulse duration to 20s, and interval time to 15s until thawing is complete. Compared to thawing with pulsed ultrasonic waves and room-temperature water (other conditions consistent with Example 1), this method can shorten thawing time by 10-20 minutes.

[0012] Example 2 Step 1: Place the frozen meat in an aluminum basin, then spray a small amount of white vinegar on the surface of each piece of frozen meat. The concentration of white vinegar is 6%, and the amount used is 0.3% of the total weight of the frozen meat. Massage the surface of each piece of frozen meat with your hands for 1 minute, then wrap it with plastic wrap and let it stand for 5 minutes. Step 2: Prepare ultrasonic assisted thawing equipment. The ultrasonic generator used in the ultrasonic assisted thawing equipment is a pulse ultrasonic generator. The pulse ultrasonic generator is connected to an ultrasonic transducer via a cable. The ultrasonic transducer is connected to an ultrasonic vibrator via a cable. The ultrasonic vibrators are arranged on all sides of the thawing tank, and a storage rack is placed in the thawing tank of the ultrasonic assisted thawing equipment. The storage rack includes a mesh bottom plate 1 and a cubic frame 2. The bottom of the cubic frame 2 is fixedly connected to the mesh bottom plate 1. Four rows of insertion tubes 3 are arranged at equal intervals on the mesh bottom plate 1 and inside the cubic frame 2. Each row of insertion tubes 3 is composed of multiple insertion tubes 3, and the distance between two adjacent insertion tubes 3 and the distance between the front and rear sides of the cubic frame 2 and the corresponding insertion tubes 3 are all smaller than the minimum size of the frozen meat block. A water spray pipe 4 is vertically inserted into each insertion tube 3. The four rows of insertion tubes 3 and the corresponding water spray pipes 4 form a grid to divide the storage rack into five side-by-side storage racks. In area 5, the thickness direction of the frozen meat is placed along the thickness direction of the placement area 5 (the thickness direction of the placement area 5 is based on the size of the placement area 5 to stack up two pieces of frozen meat at most), so that each placement area 5 can accommodate the largest amount of frozen meat; each row of water spray pipes 4 has multiple water spray holes on both sides of the partition direction; the top of each row of water spray pipes 4 is fixedly connected to the same water pipe 6, one end of each water pipe 6 is closed, and the other end is connected to the water supply pipe 7, which is fixed to the corresponding position of the cubic frame 2. The water supply pipe 7 is finally detachably connected to the water pump 8 and the valve through a hose. The water pump 8 can be fixed to the top of the inner wall of the thawing tank according to the situation. The water inlet of the water pump 8 is at the water spray pipe, and the water outlet of the water pump 8 is at the top of the thawing tank; before placing the frozen meat on the shelf, multiple small holes need to be poke in the membrane with a toothpick. The area of the small holes on the membrane of each piece of frozen meat is 1 / 10-1 / 8 of the surface area of the frozen meat membrane; Step 3: Prepare 8% cold brine at 0-4°C and place it into the thawing tank of the ultrasonic-assisted thawing device, covering the frozen meat. Then, activate the pulsed ultrasonic generator, controlling the ultrasonic frequency to 30kHz, the power to 200W, the pulse duration to 15 seconds, and the interval to 10 seconds, until thawing is complete. Compared to thawing with pulsed ultrasonic waves and room-temperature brine (other conditions consistent with Example 2), the time difference is within 5 minutes, but the meat's color and texture are superior in Example 2.

Claims

1. A method for rapid thawing and sterilization of meat products, characterized in that: This is achieved by the following steps: Step 1) Place the frozen meat in an aluminum basin, then spray a small amount of white vinegar on the surface of each piece of frozen meat, massage with your hands for 3-8 minutes, then wrap it with plastic wrap and let it stand; Step 2) preparing an ultrasonic assisted thawing device, wherein the ultrasonic generator used in the ultrasonic assisted thawing device is a pulse ultrasonic generator, and placing a rack in the thawing tank of the ultrasonic assisted thawing device, and stacking the frozen meat processed in step 1) on the rack. Before stacking, the frozen meat membrane processed in step 1) is pricked with a toothpick with multiple small holes; Step 3) Prepare low-temperature brine at 0-4°C with a concentration of 4%-8%, and send the low-temperature brine into the thawing tank of the ultrasonic assisted thawing equipment to cover the frozen meat. Then turn on the pulse ultrasonic generator, control the ultrasonic frequency to 10-30kHz, the power to 100-200W, the pulse duration to 15-20s, and the interval time to 10-15s until thawing is complete.

2. The method for rapid thawing and sterilization of meat products according to claim 1, characterized in that: The concentration of white vinegar in step 1) is 4%-6%, and the amount used is 0.3%-1% of the total weight of the frozen meat.

3. The method for rapid thawing and sterilization of meat products according to claim 1 or 2, characterized in that: The storage rack in step 2) above comprises a mesh base and a cubical frame. Multiple rows of insert tubes are evenly spaced within the mesh base and within the cubical frame. Each row of insert tubes is composed of multiple insert tubes, and the spacing between adjacent insert tubes and the spacing between corresponding insert tubes on corresponding sides of the cubical frame are both smaller than the minimum size of the frozen meat. Water spray pipes are vertically inserted within each insert tube. Each row of insert tubes and the corresponding water spray pipes form a grid to partition the frozen meat. Each row of water spray pipes has multiple water spray holes on both sides of the partitioning direction. A common water supply pipe is fixedly connected to the top of each row of water spray pipes. Each water supply pipe has one closed end and the other end connected to a water supply pipe fixed to a corresponding position in the cubical frame. The water supply pipe is ultimately detachably connected to a water pump and valve via a flexible hose. The water pump can be fixed to the top of the inner wall of the thawing tank as needed.

4. The method for rapid thawing and sterilization of meat products according to claim 3, characterized in that: The area of the small hole on each piece of frozen meat membrane in the above step 2) is 1 / 10-1 / 8 of the surface area of the frozen meat membrane.

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