An air-conditioning pressure cabinet for adjusting the freezing point of chilled meat and its application

Abstract

The invention relates to a controlled atmosphere pressure tank for regulating the freezing point of chilled meat and an application of the controlled atmosphere pressure tank. The controlled atmosphere pressure tank for regulating the freezing point of chilled meat comprises a pressure gage, an air inlet valve, an air outlet valve, an air pressure cavity, a stopper cover, and an air mixing adapter which can be connected with the air pressure cavity and separated from the air pressure cavity. The invention also comprises the application of the controlled atmosphere pressure tank for regulating the freezing point of chilled meat. The controlled atmosphere pressure tank disclosed by the invention is used, so that the freezing point of the chilled meat can be reduced, the ice temperature range of the chilled meat can be enlarged, the ice temperature effect can be improved, the technical requirements for ice temperature equipment are reduced, and importantly, any freezing point adjusting agents are not added. Controlled atmosphere air is convenient to take, the cost is low, and the controlled atmosphere pressure tank is safe and reliable, free from influence on the organoleptic quality of the chilled meat, and is high in food safety.

Description

technical field [0001] The invention relates to an air-regulated pressure cabinet for adjusting the freezing point of chilled meat and a method for using the same, belonging to the technical field of agricultural products and food preservation. Background technique [0002] With the improvement of people's living standards, consumers are more and more fond of chilled meat, because the safety and nutrition of chilled meat are better than frozen meat and hot fresh meat. However, the consumption of chilled meat in our country is not large. The high-quality chilled meat in developed countries in Europe and the United States accounts for more than 90% of the fresh meat consumed. Breakthrough, so how to break through the key technology of chilled meat preservation and improve the shelf life of chilled meat in our country is a problem that we need to solve urgently at present. In recent years, my country has tried to apply ice temperature storage and preservation technology to the...

AI Technical Summary

Problems solved by technology

Even so, since the ice temperature storage and fresh-keeping temperature range of chilled meat products is generally -2.0°C to -0.5°C, the temperature range is very narrow, which requires very high low-temperature storage and fresh-keeping equipment. Due to the difficulty of temperature control and high equipment costs, therefore However, the ice-temperature storage and fresh-keeping technology of chilled meat products is still difficult to be widely promoted

[0003] In order to effectively reduce the freezing point of chilled meat and expand the temperature range of ice temperature storage and preservation, some researchers have used a compound freezing point regulator to reduce the freezing point of chicken breast from -0.5°C to -2.4°C (see CN104621232), although it has no obvious effect on the taste of meat. effect, but the effect of this freezing point regulator on lowering the freezing point is general

Although there are also patents CN102972505, CN101911962, CN103518824, CN102972502 and other reports that freezing point regulators are applied to aquatic product preservation, composite freezing point regulators, as an auxiliary material, still have an impact on the safety of meat, and more or less affect the senses of meat quality

Based on this, the use of physical methods to lower the freezing point of food is a development trend of food preservation in the future, but there are very few research reports in this area

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