Pretreatment method for freezing and fresh-keeping of meat of domestic animals

A freezing preservation and pretreatment technology, applied in the direction of freezing/cooling preservation of meat/fish, etc., can solve the problems of slow cooling air heat conduction, cell membrane damage, protein loss, etc., achieve acid discharge process savings, good taste, and reduce freezing costs Effect

Inactive Publication Date: 2013-12-25
韩永苗 +2
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conventional frozen meat food needs at least 2 hours, even 12 hours. Such a long freezing time will damage the cell membrane of frozen meat food, and the protein loss will be serious after thawing, which will seriously affect the freshness and nutrition of meat food.
And conventional low-temperature freezing preservation can only be preserved for up to 3 months due to technical reasons, otherwise it will deteriorate and cannot be eaten
At the same time, conventional low-temperature freezing and fresh-keeping requires a large amount of cooling air, and the heat conduction of cooling air is slow, requiring a large amount of energy, which will inevitably cause a waste of national resources. It is indeed necessary to improve the low-temperature freezing and fresh-keeping technology.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Pretreatment method for freezing and fresh-keeping of meat of domestic animals
  • Pretreatment method for freezing and fresh-keeping of meat of domestic animals
  • Pretreatment method for freezing and fresh-keeping of meat of domestic animals

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Cut 35 kg of freshly slaughtered pork into white strips of 350 g each with a thickness of 2.5 cm as the test group. From the WJZ-A200 micro-freezer of Shanghai Jiasheng Biological Products Co., Ltd., quickly freeze for 12 minutes. After freezing, the temperature of the pork center reaches -18°C, then soak in ice water, drain, and then store at -18°C. Store in the freezer for 180 days, then remove and thaw. At the same time, white strips of the same quantity, size and shape just after slaughter were used as a blank control group without being frozen in a micro-freezing liquid, and were directly placed in a -18°C freezer, frozen by cooling air conduction, stored for 180 days, and then taken out to thaw. Observe the color of pork with naked eyes, observe the state of cells with a microscope, and measure parameters such as shear force, water retention and intramuscular fat content of pork with conventional methods. And test pork taste with blind test method, the results ar...

Embodiment 2

[0020] In the meat processing HACCP workshop, the use of micro-freezing liquid to freeze pork and the I.Q.F freezing in the prior art, tunnel freezing and subsequent freezing and fresh-keeping pork are compared in terms of freezing time, electricity, output, labor, etc., as shown in Table 2 .

[0021] Table 2 Comparison of microfreezing liquid freezing with I.Q.F freezing and tunnel freezing

[0022]

[0023] Conclusion: the pretreatment method of the micro-frozen pork of the present invention can shorten the freezing time, save energy by 40%, reduce labor force, and increase the daily production capacity by 3 times compared with conventional freezing.

Embodiment 3

[0025] The mutton 35kg just after slaughtering is cut into the mutton of every 350g thickness 2.5cm as test group, and center temperature reaches room temperature, is placed in containing 1.2 tons-40 ℃ microfreeze liquid (containing 10% sodium chloride, 2% ethanol, 1.5 % chitin and 86.5% water) in the WJZ-A200 type micro-freezer, quickly freeze for 8 minutes, and the temperature of the center of the mutton after freezing reaches -18°C, then soak in ice water, drain, and then put it in a -18°C freezer Store in a refrigerator for 180 days, then remove and thaw. At the same time, mutton of the same quantity, size and shape just after slaughter was used as a blank control group without micro-freezing liquid treatment, and was directly placed in a -18°C freezer, cooled by cooling air conduction, stored for 180 days, and then taken out to thaw. The color of the mutton was observed with the naked eye, the state of the cells was observed with a microscope, and the taste of the mutton ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a pretreatment method for freezing and fresh-keeping of meat of domestic animals. The method comprises the step of slightly freezing meat of domestic animals in precooled slight-freezing fluid before freezing and fresh-keeping. Since biological cell membranes of the meat of domestic animals are protected from being damaged through slight freezing before the meat is frozen, soluble protein and cellular plasm do not ooze when the meat is unfrozen, and nutrient substance does not run off, further, the meat keep a normal fresh state; and then, lactic acid in the meat of domestic animals is transformed into glycogen substance when the meat is slightly frozen, so that the process of discharging acid during the processing of the meat of domestic animals can be omitted.

Description

technical field [0001] The invention belongs to the field of livestock products, in particular to a pretreatment method for livestock meat before freezing and keeping fresh. Background technique [0002] Livestock meat is one of the important foods for human beings and is rich in nutrients. The protein content of livestock meat is as high as 10-20%, and the essential amino acids are sufficient. The types and proportions are close to the needs of the human body, which is beneficial to digestion and absorption. It is an important source of high-quality protein for human beings. [0003] The antisepsis and preservation technology of livestock meat has always been the focus of research by experts and scholars. One of the most commonly used technologies is exactly low-temperature freezing and fresh-keeping technology. But due to the heat transfer problem of meat food, it is impossible for the cooling air to quickly freeze the meat product to a lower temperature. Conventional f...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/09
Inventor 谈永松韩永苗
Owner 韩永苗
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap