Processing method of meat food

Abstract

The invention provides a meat food processing method, and belongs to the technical field of meat food processing. The processing method of the meat food comprises the following steps: performing combined operation of ozone gradient treatment and micro-nano bubble dual-mode cleaning, performing cooperative control of segmented heating thawing and anti-freezing protection, performing gradient heating thawing at three stages of 0 DEG C, 2 DEG C and 4 DEG C, and performing freeze-drying to obtain the meat food. The method comprises the following steps: simultaneously adding 0.2-0.4% of yeast extract and 0.003-0.007% of papain into blanching liquid at 60-65 DEG C, carrying out deodorization treatment for 2-4 minutes, carrying out liquid nitrogen quick-freezing at a quick-freezing speed of more than or equal to 100 DEG C / quick-freezing speed for 3-5 minutes, and filling modified atmosphere packaging gas containing 30 + / -2% and 70 + / -2% after freezing for 3-5 minutes. The meat quality can be guaranteed when the meat is unfrozen, meanwhile, the meat is prevented from being polluted when the meat is unfrozen, the oxidation state of myoglobin in the meat can be locked by adopting liquid nitrogen quick freezing, and the shelf life of the product is prolonged by linkage of modified atmosphere packaging and a quick freezing process.

Description

Technical Field

[0001] This invention relates to the field of meat processing technology, and more specifically, to a method for processing meat products. Background Technology

[0002] Frozen meat refers to meat products that have undergone pre-cooling and aging after slaughter, followed by flash freezing and storage at temperatures below -18°C, with the deep meat temperature reaching below -6°C. High-quality frozen meat is generally flash-frozen at temperatures between -28°C and -40°C, and its texture and aroma are not significantly different from fresh or chilled meat. Freezing utilizes the low-temperature environment to slow down the growth of bacteria and microorganisms, thereby extending the shelf life of food. For meat, freezing not only effectively prevents spoilage but also locks in nutrients and moisture.

[0003] However, in the existing technology for thawing meat products, the commonly used thawing methods include air thawing, water thawing, microwave thawing, and heat thawing. These thawing methods have their own drawbacks to varying degrees. For example, air thawing and water thawing take too long, the surface of the meat is easily contaminated by organisms, and a large amount of blood will flow out during the thawing process, causing a large loss of nutrients such as protein in the frozen meat, resulting in a decline in meat quality. Summary of the Invention

[0004] To overcome the above deficiencies, the present invention provides a method for processing meat products that overcomes or at least partially solves the above technical problems.

[0005] This invention is implemented as follows: This invention provides a method for processing meat products, comprising the following steps: S1: Pretreatment stage: A combined ozone gradient treatment and micro-nano bubble dual-mode cleaning operation is adopted, implementing ozone concentration gradient treatment: first at 8-10 Spray ozone water for 30 seconds, then let it stand for 3-5 minutes. Ozone undergoes a secondary atomization treatment for 2 minutes; micro-nano bubble dual-mode cleaning is performed: at 0.4-0.6... After cavitation impact cleaning for 5 minutes at pressure and water temperature of 40-45℃, switch to -0.1~-0.2. Negative pressure mode adsorbs residual pollutants; S2: Thawing Stage: A staged thawing process combined with antifreeze protection is employed. Thawing is carried out in three stages: 0℃ → 2℃ → 4℃, with a total duration of 105-150 minutes. 0.03-0.07% trehalose is added to the thawing solution, and microbubbles with a diameter of 1-3 mm are simultaneously injected, maintaining a bubble density of 200,000-300,000 per bubble. ; S3: Compound deodorizing and blanching stage: Add 0.2-0.4% yeast extract and 0.003-0.007% papain to the blanching solution at 60-65℃ and treat for 2-4 minutes. S4: Freshness-locking packaging stage: using ≥100℃ / The liquid nitrogen was used for rapid freezing at a high rate, and after freezing for 3-5 minutes, it was filled with a solution containing 30±2% liquid nitrogen. With 70±2% Modified atmosphere packaging gas.

[0006] In a preferred embodiment, the ozone water in S1 Adjust the value to the range of 6.5-7.0, and add 0.008-0.012% food-grade citric acid to the micro-nano bubble cleaning water.

[0007] In a preferred embodiment, the circulation velocity of the microbubbles in the thawing tank during step S2 is controlled to be 0.15-0.25. The temperature fluctuation of the thawing solution is ≤ ±0.5℃.

[0008] In a preferred embodiment, the rinsing water in step S3 has a conductivity of <100. The softened water is used, and the blanching process employs a rolling conveyor to maintain a material movement speed of 0.5-1.2 km / h. .

[0009] In a preferred embodiment, the liquid nitrogen quick-freezing process in step S4 involves pre-cooling for 8-12 minutes at -25 to -35°C, with the wind speed inside the quick-freezing tunnel controlled at 12-18 mph. .

[0010] In a preferred embodiment, an intermediate quality inspection node is set between S1 and S2, and the detection index includes: ozone residue ≤ 0.1. Total number of colonies on the surface of the material ≤ .

[0011] In a preferred embodiment, the temperature control of the segmented thawing in S2 is achieved by a PID temperature control module, the water level is monitored by an ultrasonic sensor, the center temperature deviation is ≤±1℃ when thawing is completed, and the juice loss rate is ≤6%.

[0012] In a preferred embodiment, when the product after modified atmosphere packaging in step S4 is stored at temperatures below -18°C, the total bacterial count is ≤ Furthermore, its water-holding capacity is ≥93%.

[0013] The present invention provides a method for processing meat products, the beneficial effects of which include: 1. By employing a combined ozone gradient treatment and micro-nano bubble dual-mode cleaning operation, using 8-10 The initial spraying of high-concentration ozone water and 3-5 The gradient treatment using low-concentration ozone secondary atomization can rapidly kill surface microorganisms within 30 seconds. Furthermore, through static penetration and secondary atomization, ozone effectively penetrates into the fiber gaps, significantly improving the oxidation efficiency of odor components such as sulfides. The micro-nano bubble system, with a density of 0.4-0.6... High-pressure cavitation impact and -0.1~-0.2 The dual-mode switching of negative pressure adsorption forms a dynamic cleaning network at the optimal temperature of 40-45℃, which not only efficiently removes surface blood stains, but also directionally adsorbs deep pollutants. Combined with the slightly acidic environment formed by the addition of 0.01% citric acid, it simultaneously inhibits the formation of scale and decomposes fat-soluble odor substances. Moreover, during negative pressure adsorption, it can use the negative pressure generated by the rupture of bubbles to draw out residual blood water from the gaps between fibers.

[0014] 2. By employing a segmented heating and thawing process combined with antifreeze protection, and using a three-stage gradient heating mode of 0℃→2℃→4℃, the secondary growth of ice crystals is effectively inhibited through precise temperature progression. Texture analysis shows that the muscle fiber damage rate after thawing is reduced to 1 / 3 of that achieved with traditional methods. The addition of 0.03-0.07% trehalose forms a molecular protective layer, which, combined with the cavitation effect generated by 1-3 mm diameter microbubbles, constructs a dynamic heat exchange network in the thawing solution, improving thawing uniformity by 40% and simultaneously reducing juice loss. Furthermore, the microbubble circulation rate is 0.15-0.25. The physical disturbance and the biological antifreeze properties of trehalose work synergistically to improve the water retention of myofibrils and increase thawing efficiency, thus preserving more complete nutritional components and sensory quality for subsequent processing. Detailed Implementation

[0015] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0016] This invention provides a technical solution: a method for processing meat products, comprising the following steps: S1: Pretreatment stage: A combined ozone gradient treatment and micro-nano bubble dual-mode cleaning operation is adopted, implementing ozone concentration gradient treatment: first at 8-10 Spray ozone water for 30 seconds, then let it stand for 3-5 minutes. Ozone undergoes a secondary atomization treatment for 2 minutes, followed by micro-nano bubble dual-mode cleaning: at 0.4-0.6... After cavitation impact cleaning for 5 minutes at pressure and water temperature of 40-45℃, switch to -0.1~-0.2. Negative pressure mode adsorbs residual pollutants; S2: Thawing Stage: A staged thawing process combined with antifreeze protection is employed. Thawing is carried out in three stages: 0℃ → 2℃ → 4℃, with a total duration of 105-150 minutes. 0.03-0.07% trehalose is added to the thawing solution, and microbubbles with a diameter of 1-3 mm are simultaneously injected, maintaining a bubble density of 200,000-300,000 per bubble. ; S3: Compound deodorizing and blanching stage: Add 0.2-0.4% yeast extract and 0.003-0.007% papain to the blanching solution at 60-65℃ and treat for 2-4 minutes. S4: Freshness-locking packaging stage: using ≥100 The liquid nitrogen was used for rapid freezing at a high rate, and after freezing for 3-5 minutes, it was filled with a solution containing 30±2% liquid nitrogen. With 70±2% Modified atmosphere packaging gas.

[0017] The ozone water described in S1 Adjust the value to the range of 6.5-7.0, and add 0.008-0.012% food-grade citric acid to the micro-nano bubble cleaning water.

[0018] In S2, the circulation velocity of the microbubbles in the thawing tank is controlled to be 0.15-0.25. The temperature fluctuation of the thawing solution is ≤ ±0.5℃.

[0019] The rinsing water mentioned in S3 has a conductivity of <100. The softened water is used, and the blanching process employs a rolling conveyor to maintain a material movement speed of 0.5-1.2 km / h. .

[0020] Pre-cooling treatment is performed before liquid nitrogen quick-freezing in S4, with pre-cooling at -25~-35℃ for 8-12 minutes, and the wind speed inside the quick-freezing tunnel is controlled at 12-18. .

[0021] An intermediate quality inspection node is set between S1 and S2, and the detection index includes: ozone residue ≤ 0.1. Total number of colonies on the surface of the material ≤ .

[0022] The temperature control of the segmented thawing described in S2 is achieved through a PID temperature control module. The water level is monitored by an ultrasonic sensor. When thawing is complete, the center temperature deviation is ≤ ±1℃ and the juice loss rate is ≤ 6%.

[0023] When the product is stored below -18°C after modified atmosphere packaging in S4, the total bacterial count is ≤ Furthermore, its water-holding capacity is ≥93%.

[0024] When processing meat products, the meat must first undergo pretreatment, initially at 8-10... Spray ozone water for 30 seconds to clean the surface of the meat and allow the ozone water to penetrate. Then, use 3-5... The meat undergoes a secondary atomization treatment with ozone for 2 minutes, followed by exposure to 0.4-0.6... A cavitation impact cleaning process is performed for 5 minutes under pressure and at a water temperature of 40-45℃. This allows the warm water to not only rinse the surface of the meat but also penetrate into it. The pressure is then switched to -0.1~-0.2. The negative pressure mode adsorbs residual contaminants in the meat, using the negative pressure generated by the bursting of bubbles to draw out residual blood from the gaps between the meat fibers. This process takes 8-10 seconds. The initial spraying of high-concentration ozone water and 3-5 The gradient treatment using low-concentration ozone secondary atomization can rapidly kill surface microorganisms within 30 seconds. Furthermore, through static penetration and secondary atomization, ozone effectively penetrates into the fiber gaps, significantly improving the oxidation efficiency of odor components such as sulfides. The micro-nano bubble system, with a density of 0.4-0.6... High-pressure cavitation impact and -0.1~-0.2 The dual-mode switching of negative pressure adsorption forms a dynamic cleaning network at the optimal temperature of 40-45℃, which not only efficiently removes surface bloodstains but also directionally adsorbs deep-seated contaminants. When the value is adjusted to the range of 6.5-7.0, the addition of 0.008-0.012% food-grade citric acid to the micro-nano bubble cleaning water creates a slightly acidic environment, which simultaneously inhibits the formation of scale and decomposes fat-soluble odor substances. Moreover, during negative pressure adsorption, the negative pressure generated by the bursting of bubbles can be used to draw out residual blood water from the gaps between fibers.

[0025] Secondly, when thawing meat at a constant temperature, add 0.03-0.07% trehalose to the thawing solution and simultaneously inject microbubbles with a diameter of 1-3 mm, maintaining a bubble density of 200,000-300,000. The circulation rate of microbubbles within the thawing tank is controlled to be 0.15-0.25. The thawing solution temperature fluctuation was ≤±0.5℃, and thawing was performed using a three-stage gradient of 0℃→2℃→4℃, with a total thawing time of 105-150 minutes. Adding 0.03-0.07% trehalose effectively inhibited ice crystal remodeling by binding water molecules through hydrogen bonds, reducing ice crystal size to 1 / 4 of that achieved with traditional methods. Furthermore, experimental data showed a reduction in myofibril breakage rate to 5.8%, while significantly reducing protein denaturation. Additionally, the ice crystals were 1-3mm in diameter and 200,000-300,000 in density. Microbubbles construct a dynamic heat exchange network in the thawing solution, improving thawing uniformity by 40% while simultaneously reducing juice loss. This is achieved when the microbubbles are at a density of 0.15-0.25. The turbulent effect created by the high flow rate synergizes with the physical disturbance and the biological antifreeze properties of trehalose. Combined with a three-stage gradient heating from 0℃ to 2℃ to 4℃, the heat transfer efficiency is increased by 35%, and the thawing uniformity reaches ±0.3℃. This ensures that the center temperature deviation is ≤±0.5℃ when thawing is completed within 105-150 minutes. It can also improve the water retention of myofibrils and increase thawing efficiency, thus preserving more complete nutritional components and sensory quality for subsequent processing.

[0026] Secondly, during the deodorizing and blanching process, at a critical temperature of 60-65℃, 0.2-0.4% yeast extract efficiently decomposes the precursor substances of the fishy odor, combined with 0.003-0.007% papain precisely cleaving the hydrophobic groups of myofibril proteins, reducing the volatile basic nitrogen content to [a specific value]. The removal rate of key odor substances reached 92.5%, using materials with an electrical conductivity of <100. The softened water eliminates protein cross-linking caused by calcium and magnesium ions, improving meat tenderness, and the rolling conveyor maintains a speed of 0.5-1.2. Movement speed, combined with temperature field simulation optimization, achieves heat penetration uniformity of ±0.8℃, avoiding myoglobin denaturation caused by localized overheating. The complex system of yeast extract and papain increases the bacterial biofilm disruption rate, and the total bacterial count after blanching is ≤ And there are no chemical preservative residues.

[0027] Finally, when performing freshness-locking packaging, a temperature of ≥100℃ should be used. Ultra-high-rate liquid nitrogen flash freezing, combined with pre-cooling treatment at -25~-35℃, controls the ice crystal diameter to within 10 mm. Below, the muscle cell damage rate is ≤2%, water retention is ≥93%, and the quick-freezing tunnel is 12-18 Wind speed creates a turbulent field, ensuring uniform freezing and preventing texture degradation caused by ice crystal recombination, 30±2%. +70±2% Modified atmosphere packaging gas combinations extend the aerobic bacteria growth delay period to 14 days while inhibiting lipid oxidation; quick-freezing process ensures total bacterial count ≤ 14 days. Compared to conventional freezing processes, this method reduces freezing time by 1.2 logarithmic cycles, locks in the oxidized state of myoglobin during ultra-fast freezing, maintains a meat color value of 12.8±0.6 after thawing, and minimizes juice loss to ≤3.5%. Modified atmosphere packaging inhibits protease activity; volatile basic nitrogen content ≤ 0.5% after 7 days of storage. To achieve the first-class freshness standard, the total freezing time is shortened to 8-17 minutes, which can reduce energy consumption by 40%. The linkage between modified atmosphere packaging and quick-freezing process extends the product's shelf life.

[0028] Table 1 shows the synergistic effect mechanism of the process in this invention: Table 1 Table 2 shows the operation table of this invention using quick-frozen chicken breast as an example: Table 2.

Claims

1. A method for processing meat products, characterized in that; Includes the following steps: S1: Pretreatment stage: A combined ozone gradient treatment and micro-nano bubble dual-mode cleaning operation is adopted, implementing ozone concentration gradient treatment: first at 8-10 Spray ozone water for 30 seconds, then let it stand for 3-5 minutes. Ozone undergoes a secondary atomization treatment for 2 minutes; micro-nano bubble dual-mode cleaning is performed: at 0.4-0.6... After cavitation impact cleaning for 5 minutes at pressure and water temperature of 40-45℃, switch to -0.1~-0.

2. Negative pressure mode adsorbs residual pollutants; S2: Thawing Stage: A staged thawing process combined with antifreeze protection is employed. Thawing is carried out in three stages: 0℃ → 2℃ → 4℃, with a total duration of 105-150 minutes. 0.03-0.07% trehalose is added to the thawing solution, and microbubbles with a diameter of 1-3 mm are simultaneously injected, maintaining a bubble density of 200,000-300,000 per bubble. ; S3: Compound deodorizing and blanching stage: Add 0.2-0.4% yeast extract and 0.003-0.007% papain to the blanching solution at 60-65℃ and treat for 2-4 minutes. S4: Freshness-locking packaging stage: using ≥100℃ / The freezing process involves rapid freezing in liquid nitrogen for 3-5 minutes, followed by filling with a solution containing 30±2% liquid nitrogen. With 70±2% Modified atmosphere packaging gas.

2. The processing method for a meat product according to claim 1, characterized in that, The ozone water in S1 Adjust the value to the range of 6.5-7.0, and add 0.008-0.012% food-grade citric acid to the micro-nano bubble cleaning water.

3. The processing method for a meat product according to claim 1, characterized in that, In step S2, the circulation velocity of the microbubbles in the thawing tank is controlled to be 0.15-0.

25. The temperature fluctuation of the thawing solution is ≤ ±0.5℃.

4. The processing method for a meat product according to claim 1, characterized in that, The rinsing water in S3 has a conductivity of <100. The softened water is used, and the blanching process employs a rolling conveyor to maintain a material movement speed of 0.5-1.2 km / h. .

5. A method for processing meat products according to claim 1, characterized in that, In step S4, a pre-cooling treatment is performed before liquid nitrogen quick-freezing, which involves pre-cooling at -25~-35℃ for 8-12 minutes, with the wind speed inside the quick-freezing tunnel controlled at 12-18. .

6. A method for processing meat products according to claim 1, characterized in that, An intermediate quality inspection node is set between S1 and S2, and the detection index includes: ozone residue ≤ 0.

1. Total number of colonies on the surface of the material ≤ .

7. A method for processing meat products according to claim 1, characterized in that, The temperature control of the segmented thawing in S2 is achieved through a PID temperature control module, and the water level is monitored by an ultrasonic sensor. When thawing is complete, the center temperature deviation is ≤±1℃ and the juice loss rate is ≤6%.

8. A method for processing meat products according to claim 1, characterized in that, When the modified atmosphere packaged product in S4 is stored below -18°C, the total bacterial count is ≤ Furthermore, its water-holding capacity is ≥93%.

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