Processing method for cooperatively improving quality of prefabricated meat by low-temperature slow cooking and quick freezing
Through the processing method of low-temperature slow cooking and quick freezing, the meat quality problems caused by high-temperature cooking and ordinary quick freezing are solved, and the meat is tender and juicy and has a prolonged shelf life, ensuring food safety.
Patent Information
- Application Number
- CN202510785651.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-12
- Publication Date
- 2025-09-05
AI Technical Summary
Traditional high-temperature cooking methods lead to dry meat, large amounts of water loss, poor taste, and ordinary quick-freezing methods lead to ice crystals puncture cells and juice loss, affecting meat quality.
The processing methods of low-temperature slow cooking and quick freezing are adopted, including pretreatment of raw meat, marinating, vacuum packaging, low-temperature slow cooking and quick freezing treatment. By controlling the temperature and time, the tenderness and water retention rate of the meat are improved, oxidation and microbial growth are inhibited, and food safety is ensured.
It improves the tender and juicy texture of the meat, maintains moisture, extends the shelf life, ensures the stable quality of the meat during processing and storage, and improves the overall quality of pre-made meat.
Smart Images
Figure CN120585046A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of meat processing, and more particularly to a processing method for synergistically improving the quality of pre-prepared meat by slow cooking at low temperatures and quick freezing. Background Art
[0002] With the accelerating pace of life, prepared meat products are increasingly popular among consumers due to their convenience and speed. However, many problems still exist in the processing of prepared meat, which affect the quality of the product. Traditional high-temperature cooking methods cause a large amount of moisture loss in the meat, resulting in a dry and tough texture, a poor taste, and a significant loss of nutrients. Conventional quick-freezing methods, due to the slow cooling rate, form large ice crystals inside the meat. These ice crystals easily puncture cells during thawing, causing juice loss and further affecting the taste and flavor of the meat. In view of this, we propose a processing method that synergizes low-temperature slow cooking and quick freezing to improve the quality of prepared meat. Summary of the Invention
[0003] The purpose of the present invention is to provide a processing method for synergistically improving the quality of pre-prepared meat by slow cooking at low temperature and quick freezing, aiming to solve the problem that traditional high-temperature cooking methods cause a large amount of water loss in the meat, resulting in dry meat and poor taste.
[0004] To solve the above technical problems, the present invention provides the following technical solution: a processing method for improving the quality of pre-prepared meat by synergistically combining low-temperature slow cooking and quick freezing, the method comprising the following steps:
[0005] S1. Pre-processing of raw meat: Select fresh and non-deteriorated raw meat, remove fascia, fat and impurities on the surface of the meat, wash it clean and drain the water;
[0006] S2. Marinate the meat by adding a marinade to the processed raw meat. The marinade comprises, per 1000 g of raw meat, 15-20 g of salt, 10-15 g of sugar, 20-30 g of soy sauce, 10-15 g of cooking wine, 2-3 g of pepper, 0.3-0.5 g of a composite phosphate, and 3-5 g of spices. The marinade is carried out for 2-4 hours at a temperature of 4-6° C. The composite phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate in a mass ratio of 2:2:1.
[0007] S3. Vacuum packaging: put the marinated meat into vacuum packaging bags, use a vacuum packaging machine to create a vacuum, and control the vacuum degree at -0.08 to -0.09 MPa;
[0008] S4, low temperature slow cooking, placing the vacuum-packed meat into a constant temperature water bath, setting different temperatures and times according to the type and part of the meat;
[0009] S5. After quick freezing and low-temperature slow cooking, quickly place the meat into the quick freezing equipment. The quick freezing temperature is controlled at -35 to -40°C. The quick freezing time depends on the size and shape of the meat. Ensure that the core temperature of the meat drops below -18°C within 30-60 minutes.
[0010] Preferably, in the above step S2, the raw meat is placed in the marinade at a certain temperature and time, and the formula is used:
[0011]
[0012] Calculate the water retention rate, where is the water retention rate, For the quality of meat before curing, For the quality of the meat after pickling, is the salt concentration in the pickling solution (g / L), The concentration of composite phosphates in the marinade (g / L) is used to control the water retention rate, thereby improving the moisture retention capacity of the raw meat in subsequent processing steps, in line with the overall processing flow to improve the quality of pre-cooked meat.
[0013] Preferably, in the above step S4, the protein inside the raw meat is slowly denatured according to the temperature and time set for different types and parts of raw meat. At this time, the tenderness improvement rate of the meat can be expressed by the formula:
[0014]
[0015] Calculated, where For tenderness improvement rate, The shear force of the meat before slow cooking. The shear force of meat after slow cooking at low temperature, is the low temperature slow cooking temperature (℃), The low-temperature slow cooking time (minutes) is used to effectively improve the texture of the meat by controlling the tenderness improvement rate.
[0016] Preferably, in the above step S1, when the raw meat is frozen meat, it is first placed in an environment of 0-4°C for slow thawing. The thawing time is controlled within 8-24 hours according to the size of the meat and the degree of freezing. Subsequent processing is carried out after the center temperature of the meat reaches about 0°C to reduce juice loss and improve the quality of the final pre-processed meat.
[0017] Preferably, in the above step S2, 0.1-0.2 g / kg of glutamine transaminase is additionally added to the marinade, stirred evenly after addition, and the marinating time is extended by 30-60 minutes to promote cross-linking of meat proteins and enhance the water retention and texture of the meat.
[0018] Preferably, in the above step S3, an appropriate amount of nitrogen is filled into the packaging bag before vacuum packaging, and the nitrogen filling amount is 20%-30% of the volume of the packaging bag. Then, a vacuum operation is performed, and the vacuum degree is still controlled at -0.08 to -0.09 MPa to delay the oxidation of the meat and ensure that the quality of the meat is not affected by oxidation in subsequent processing links.
[0019] Preferably, in the above step S2, rosemary or tea polyphenols are added to the raw meat in an amount of 0.1%-0.3% by weight of the raw meat to inhibit oxidation and microbial growth of the pre-prepared meat during processing and storage, thereby extending the shelf life.
[0020] Preferably, the method further includes sampling and testing the meat products after the above steps S1, S2, S4 and S5 are completed to ensure food safety.
[0021] Compared with the prior art, the present invention has the following beneficial effects:
[0022] 1. The present invention adopts a low-temperature slow cooking process, accurately sets the temperature and time according to the type and part of the meat, and promotes the slow denaturation of the protein inside the raw meat by calculating the tenderness improvement rate, reduces the shear force of the meat, and makes the meat more tender and juicy, thereby improving the problems of dry meat and poor taste caused by traditional high-temperature cooking. In the pickling step, by calculating the water retention rate and accurately controlling the pickling conditions, the water retention capacity of the raw meat in subsequent processing is improved, thereby avoiding a large amount of water loss, maintaining the moistness and elasticity of the meat, and improving the quality.
[0023] 2. The present invention fills 20%-30% of the volume of the packaging bag with nitrogen before vacuum packaging, combined with vacuum packaging at -0.08 to -0.09 MPa, to effectively delay the oxidation of meat; adding 0.1%-0.3% of the weight of the raw meat in rosemary or tea polyphenols to the marinade to inhibit the oxidation and microbial growth of pre-processed meat during processing and storage, reduce the risk of deterioration, extend the shelf life of the product, and ensure the stable quality of meat throughout its life cycle.
[0024] 3. The present invention adopts a slow thawing method of 0-4℃ for frozen meat raw materials, and reasonably controls the thawing time of 8-24 hours according to the size of the meat and the degree of freezing, thereby reducing juice loss and improving the quality of the final pre-processed meat; sampling and testing are carried out after each key step of raw meat pretreatment, pickling, low-temperature slow cooking, and quick freezing is completed to ensure food safety. BRIEF DESCRIPTION OF THE DRAWINGS
[0025] Figure 1 It is a schematic flow chart of the processing method of the present invention. DETAILED DESCRIPTION
[0026] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.
[0027] Example 1
[0028] Select fresh, unspoiled chicken breast, remove the surface fascia, fat, and impurities, wash it clean, and drain the water. If it is frozen chicken breast, slowly thaw it in a 0-4℃ environment for 8-12 hours, and wait until the core temperature reaches about 0℃ before further processing.
[0029] Prepare a marinade for every 1000g of chicken breast, which contains 18g of salt, 12g of sugar, 25g of soy sauce, 12g of cooking wine, 2.5g of pepper, 0.4g of compound phosphate, and 4g of spices. In addition, add 0.15g / kg of glutamine transaminase, where the compound phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate in a mass ratio of 2:2:1. After stirring evenly, put the chicken breast into the marinade and marinate at 4-6°C for 3 hours. Then, use the formula: Calculate the water retention rate, where is the water retention rate, For the quality of meat before curing, For the quality of the meat after pickling, is the salt concentration in the pickling solution (g / L), The concentration of compound phosphate in the curing liquid (g / L) is used to control the water retention rate, thereby improving the water retention capacity of the raw meat in subsequent processing steps, which is consistent with the overall processing process to improve the quality of pre-cooked meat;
[0030] Put the marinated chicken breast into a vacuum packaging bag, fill the bag with nitrogen that accounts for 25% of the bag's volume, and then use a vacuum packaging machine to evacuate the bag, with the vacuum degree controlled at -0.08 to -0.09 MPa;
[0031] Place the vacuum-packed chicken breast into a constant temperature water bath, set the temperature to 62°C, and keep it for 40 minutes. The tenderness improvement rate is calculated as follows: For tenderness improvement rate, The shear force of the meat before slow cooking. The shear force of meat after slow cooking at low temperature, is the low temperature slow cooking temperature (℃), The slow cooking time (minutes) at low temperature is used to effectively improve the texture of the meat by controlling the tenderness increase rate;
[0032] After slow cooking, quickly place the chicken breast into the quick-freezing equipment, and control the quick-freezing temperature at -38°C, ensuring that the core temperature of the chicken breast drops below -18°C within 40 minutes;
[0033] After the raw meat is pre-processed, pickled, slow-cooked and quick-frozen, the meat is sampled and tested to ensure food safety.
[0034] Example 2
[0035] This embodiment is basically the same as the first embodiment, except that:
[0036] Choose fresh, unspoiled pork tenderloin, remove the fascia, fat, and impurities, and wash and drain. If it is frozen meat, slowly thaw it at 0-4°C for 12-18 hours until the core temperature reaches around 0°C.
[0037] For every 1000g of pork tenderloin, the marinade contains 16g of salt, 13g of sugar, 22g of soy sauce, 13g of cooking wine, 2.2g of pepper, 0.35g of complex phosphate, and 3.5g of spices. Add 0.12g / kg of glutamine transaminase, stir well, and marinate at 4-6°C for 3.5 hours.
[0038] Put it into a vacuum packaging bag, fill it with nitrogen to 20% of the volume of the bag, and evacuate it to -0.08 to -0.09 MPa;
[0039] Place the meat in a constant temperature water bath at 60°C for 50 minutes, and control the tenderness of the meat using the tenderness improvement rate formula.
[0040] After slow cooking, put it into the quick-freezing equipment and freeze it at -36℃. The core temperature will drop to below -18℃ within 50 minutes.
[0041] Example 3
[0042] This embodiment is basically the same as the first embodiment, except that:
[0043] Select fresh, unspoiled beef chunks, remove fascia and impurities, wash and drain, and slowly thaw frozen beef chunks at 0-4°C for 18-24 hours until the core temperature is around 0°C.
[0044] The marinade for every 1000g of beef chunks contains 17g salt, 14g sugar, 28g soy sauce, 14g cooking wine, 2.8g pepper, 0.45g complex phosphate, and 4.5g spices. Add 0.18g / kg transglutaminase, stir well, and marinate at 4-6°C for 3 hours.
[0045] Put it into a vacuum bag, fill it with nitrogen to 30% of the bag volume, and evacuate it to -0.08 to -0.09 MPa;
[0046] Place in a constant temperature water bath at 65°C for 60 minutes, and adjust the tenderness of the meat according to the tenderness improvement rate formula;
[0047] After slow cooking, put the beef into the quick-freezing equipment and freeze it at -40℃. The core temperature of the beef chunks will drop to below -18℃ within 30 minutes.
[0048] The embodiments disclosed in the present invention are preferred embodiments, but are not limited to them. Ordinary technicians in this field can easily understand the spirit of the present invention based on the above embodiments and make different extensions and changes. As long as they do not deviate from the spirit of the present invention, they are all within the scope of protection of the present invention.
Claims
1. A processing method for improving the quality of pre-cooked meat by slow cooking at low temperature and quick freezing, characterized in that: The method comprises the following steps: S1. Pre-processing of raw meat: Select fresh and non-deteriorated raw meat, remove fascia, fat and impurities on the surface of the meat, wash it clean and drain the water; S2. Marinate the meat by adding a marinade to the processed raw meat. The marinade comprises, per 1000 g of raw meat, 15-20 g of salt, 10-15 g of sugar, 20-30 g of soy sauce, 10-15 g of cooking wine, 2-3 g of pepper, 0.3-0.5 g of a composite phosphate, and 3-5 g of spices. The marinade is carried out for 2-4 hours at a temperature of 4-6° C. The composite phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate in a mass ratio of 2:2:
1. S3. Vacuum packaging: put the marinated meat into vacuum packaging bags, use a vacuum packaging machine to create a vacuum, and control the vacuum degree at -0.08 to -0.09 MPa; S4, low temperature slow cooking, placing the vacuum-packed meat into a constant temperature water bath, setting different temperatures and times according to the type and part of the meat; S5. After quick freezing and low-temperature slow cooking, quickly place the meat into the quick freezing equipment. The quick freezing temperature is controlled at -35 to -40°C. The quick freezing time depends on the size and shape of the meat. Ensure that the core temperature of the meat drops below -18°C within 30-60 minutes.
2. The method for improving the quality of pre-cooked meat by slow cooking and quick freezing according to claim 1, characterized in that: In the above step S2, the raw meat is placed in the pickling liquid at a certain temperature and time, and the formula is used: Calculate the water retention rate, where is the water retention rate, For the quality of meat before curing, For the quality of the meat after pickling, is the salt concentration in the pickling solution (g / L), The concentration of composite phosphates in the marinade (g / L) is used to control the water retention rate, thereby improving the moisture retention capacity of the raw meat in subsequent processing steps, in line with the overall processing flow to improve the quality of pre-cooked meat.
3. The method for improving the quality of pre-cooked meat by slow cooking and quick freezing according to claim 1, characterized in that: In step S4, the protein inside the raw meat is slowly denatured according to the temperature and time set for different types and parts of raw meat. At this time, the tenderness improvement rate of the meat can be expressed as follows: Calculated, where For tenderness improvement rate, The shear force of the meat before slow cooking. The shear force of meat after slow cooking at low temperature, is the low temperature slow cooking temperature (℃), The low-temperature slow cooking time (minutes) is used to effectively improve the texture of the meat by controlling the tenderness improvement rate.
4. The method of claim 1 for improving the quality of pre-cooked meat by slow cooking and quick freezing, characterized in that: In the above step S1, when the raw meat is frozen meat, it is first placed in an environment of 0-4°C for slow thawing. The thawing time is controlled within 8-24 hours according to the size of the meat and the degree of freezing. Subsequent processing is carried out after the center temperature of the meat reaches about 0°C to reduce juice loss and improve the quality of the final pre-processed meat.
5. The method of claim 1 for improving the quality of pre-cooked meat by slow cooking and quick freezing, characterized in that: In the above step S2, 0.1-0.2 g / kg of glutamine transaminase is additionally added to the marinade, stirred evenly after addition, and the marinating time is extended by 30-60 minutes to promote cross-linking of meat proteins and enhance the water retention and texture of the meat.
6. The method of claim 1 for improving the quality of pre-cooked meat by slow cooking and quick freezing, characterized in that: In the above step S3, before vacuum packaging, an appropriate amount of nitrogen is filled into the packaging bag, and the nitrogen filling amount is 20%-30% of the volume of the packaging bag. Then, a vacuum operation is performed, and the vacuum degree is still controlled at -0.08 to -0.09 MPa to delay the oxidation of the meat and ensure that the quality of the meat is not affected by oxidation in subsequent processing links.
7. The method of claim 1 for improving the quality of pre-cooked meat by slow cooking and quick freezing, characterized in that: In the above step S2, rosemary or tea polyphenols is added to the raw meat in an amount of 0.1%-0.3% of the weight of the raw meat to inhibit oxidation and microbial growth of the pre-processed meat during processing and storage, thereby extending the shelf life.
8. The method of claim 1 for improving the quality of pre-cooked meat by slow cooking and quick freezing, characterized in that: The method further includes sampling and testing the meat products after the above steps S1, S2, S4 and S5 are completed to ensure food safety.