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Anti-freezing method for quick-frozen fresh processed meat products

A meat product, quick-frozen raw technology, applied in food preparation, application, food science and other directions, can solve the problems of nutrient loss, poor meat quality, poor product appearance and image, and achieve the effect of less water loss, bright appearance and delicious flavor

Inactive Publication Date: 2011-10-05
HENAN ZHONGPIN FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, its processing technology usually adopts "pre-treatment→adding seasonings and spices→vacuum tumbling→quick freezing→packing process', but the products produced have serious water leakage after thawing, poor appearance and image, poor meat quality and serious nutrient loss, which are urgently needed. To improve the existing process

Method used

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  • Anti-freezing method for quick-frozen fresh processed meat products

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Embodiment Construction

[0008] In order to better illustrate the present invention, give examples as follows:

[0009] Pre-treatment of fresh conditioned meat products, adding a certain proportion of seasonings and spices, mixing with fresh conditioned meat, adding compound additives to the rolling powder, the compound additives are: antifreeze protein, xanthan gum, white sugar and trehalose, its addition amount is antifreeze protein 0.15~0.2‰, xanthan gum: 0.3~0.5‰, white granulated sugar: 0.3~0.5%, trehalose: 0.5~1%. Amount by weight percentage. Then vacuum tumbling, after the tumbling powder is evenly wrapped on the surface of the fresh prepared meat, it is quick-frozen and packaged. Feedback from consumers after use: After thawing, the product has less water loss, high nutritional content, bright appearance and no deformation, and has a unique and delicious flavor. Antifreeze protein is commercially available

[0010] The product of the present invention is compared with the existing products ...

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Abstract

The invention discloses a processing method of meat products. Belonging to the technical field of meat processing, the invention relates to an anti-freezing method for quick-frozen fresh processed meat products. The method improves the existing technologies by adding a composite additive in the rolling and rubbing process. The composite additive comprises: based on the total amount of rolling and rubbing powder, 0.15-0.2 weight per thousand of antifreeze protein, 0.3-0.5 weight per thousand of xanthan gum, 0.3-0.5 weight percent of white sugar and 0.5-1 weight percent of mycose. After thawing, the fresh processed meat products have little loss of moisture, high content of nutritional components, bright appearance, as well as unique and delicious flavor, thus being popular with consumers.

Description

technical field [0001] The invention relates to a method for processing meat products, in particular to an antifreeze method for quick-frozen fresh and prepared meat products, and belongs to the technical field of meat product processing. Background technique [0002] Conditioned meat is different from raw meat. Generally, the processing factory performs standardized injection, rolling and marinating on the raw meat. Consumers only need to buy it and cook it, fry it, grill it, or microwave it. It does not require a lot of investment. Time to prepare, no washing, no conditioning, easy to use, hygienic and safe, long shelf life, expanding the sales channel of raw meat. It is deeply loved and welcomed by consumers and manufacturers. Conditioned meat is generally transported and stored in the form of frozen small packages, and sold after freezing or thawing. At present, its processing technology usually adopts "pre-treatment→adding seasonings and spices→vacuum tumbling→quick f...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L13/40
Inventor 常广双张建林张清峰
Owner HENAN ZHONGPIN FOOD IND
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