Pretreatment method for freezing freshness keeping of pork

A freezing preservation and pretreatment technology, applied in the direction of preservation of meat/fish through freezing/cooling, etc., can solve the problems of protein loss, inedible, and national resource allowances, etc., to reduce freezing costs, taste good, and save acid discharge process. Effect

Inactive Publication Date: 2011-06-29
谈永松 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conventional frozen pork needs at least 2 hours, or even 12 hours. Such a long freezing time will damage the cell membrane of frozen pork, cause serious protein loss after thawing, and require an acid discharge process before freezing, which seriously affects the freshness of pork. and nutrition
And conventional low-temperature freezing preservation can only be preserved for up to 3 months, otherwise it will deteriorate and cannot be eaten
Simultaneously conventional low-temperature freezing and fresh-keeping needs a large amount of cooling air, and cooling air needs a large amount of energy, will certainly also cause waste to national resources, it is really necessary to improve the low-temperature freezing and fresh-keeping technology of pork

Method used

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  • Pretreatment method for freezing freshness keeping of pork
  • Pretreatment method for freezing freshness keeping of pork
  • Pretreatment method for freezing freshness keeping of pork

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Cut 35kg of freshly slaughtered pork into 350g white strips with a thickness of 2.5cm as the test group. The core temperature reached room temperature and placed in 1.2 tons of micro-freezing liquid (-30°C, equivalent to air temperature-50°C) (purchase In the WJZ-A200 type micro-freezer from Shanghai Jiasheng Biological Products Co., Ltd., freeze quickly for 12 minutes. After freezing, the core temperature of the pork reaches -18℃, then it is soaked in ice water, drained, and then placed at -18℃ Store in the cold storage for 180 days, then remove and thaw. At the same time, white strips of the same number, size and shape just after slaughter were not frozen in micro-freezing liquid as a blank control group, and they were directly placed in a -18°C freezer and frozen and stored by cooling air conduction for 180 days before being taken out and thawed. Observe the color of the pork with naked eyes, observe the cell status under a microscope, and use conventional methods to ...

Embodiment 2

[0018] In the meat processing HACCP workshop, the freezing of pork with micro-freezing liquid is compared with the prior art IQF freezing, tunnel freezing and subsequent freezing of fresh pork to compare freezing time, power, output, labor, etc., as shown in Table 2. .

[0019] Table 2 Comparison of micro-freezing liquid freezing and I.Q.F freezing and tunnel freezing

[0020]

[0021]

[0022] Conclusion: The pretreatment method for freezing pork with micro-freezing liquid of the present invention can shorten the freezing time, save energy by 40%, reduce labor, and increase 3 times the daily production volume of conventional freezing.

Embodiment 3

[0024] Cut 35kg of freshly slaughtered pork into white strips of 350g each with a thickness of 2.5cm, with the core temperature reaching room temperature, and place it in WJZ- containing 1.2 tons of -35℃ micro-freezing liquid (purchased from Shanghai Jiasheng Biological Products Co., Ltd.) In the A200 micro-freezer, quickly freeze for 10 minutes. After freezing, the core temperature of the pork reaches -20°C, then it is soaked in ice water, drained, and stored in a -20°C freezer for 180 days, and then taken out and thawed for consumption.

[0025] Conclusion: The pork after being slightly frozen and thawed in micro-freezing liquid is bright red and looks like it was just slaughtered; the taste is delicious, the color and fragrance are complete.

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Abstract

The invention discloses a pretreatment method for freezing freshness keeping of pork. According to the method, the pork is put in pre-cooled partial freezing solution for partial freezing before freezing freshness keeping. By the partial freezing before the freezing freshness keeping, biological cell membranes of the pork are prevented from being damaged, and when the pork is de-frozen, no soluble proteins and cellular protoplasms are exosmotic, so that the nutritive materials are not lost, and the pork are kept fresh. In addition, by the partial freezing, lactic acids in the pork are converted into glycogens, so that the acid-removing process is eliminated when the pork is processed.

Description

Technical field [0001] The invention belongs to the field of meat foods, in particular to a pretreatment method for pork before freezing and keeping fresh. Background technique [0002] Pork is the most important source of animal protein for the broad masses of people. According to statistics, more than 70% of the animal protein consumed in my country is pork and its products. The fluctuation of pork prices is an important support point for leveraging CPI and is closely related to the lives of the people. . my country has long established a mechanism to carry out strategic pork reserves when pork prices fluctuate, but in actual operations it will encounter such and other problems. The biggest problem is that we dare not store too much pork in the national strategic reserve. Due to technical reasons, pork stored in the cold storage for more than 3 months will deteriorate and cannot be eaten, so it must be processed in advance within 3 months. , Otherwise it can only be completely...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09
Inventor 谈永松韩永苗
Owner 谈永松
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