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Method for improving color and luster changes of low-temperature cooked meat product during vacuum pre-cooling process

A vacuum, low-temperature technology, applied in food ingredients as color, food science, etc., can solve the problems of increasing L* value and decreasing a* value of samples, reducing water loss, reducing water loss, and inhibiting water vapor from flowing out. Evaporation effect

Active Publication Date: 2019-03-01
SHAOGUAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above two methods have achieved good results in terms of pre-cooling rate and moisture loss, the sample is always immersed in the "film" formed by ice-water (ice melts into water), which will still affect the color of the sample surface. Cause certain effects, especially lead to increase of L* value and decrease of a* value of the sample

Method used

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  • Method for improving color and luster changes of low-temperature cooked meat product during vacuum pre-cooling process
  • Method for improving color and luster changes of low-temperature cooked meat product during vacuum pre-cooling process
  • Method for improving color and luster changes of low-temperature cooked meat product during vacuum pre-cooling process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Cook the Western-style ham so that the center temperature is 72°C, take out and remove the packaging material to obtain Western-style ham (cylindrical), the porosity of the Western-style ham is 0.38%, the diameter is 95mm, and the height is 500mm. Two layers of wet gauze wrapped Western-style ham (in contrast to patent CN106942341A).

[0027] (2) The auxiliary cooling medium is made from the configured sodium alginate solution, calcium lactate solution and spherical ice particles (the data of specific example 1 are as follows: the mass fraction of sodium alginate solution is 2%, and the mass fraction of calcium lactate solution is 0.67% , the weight ratio of the cooling medium to the Western-style ham is 2.5:1, and the operating conditions of the "cooling medium assisted vacuum precooling" in Examples 2 and 3 are the same as the "cooling medium assisted vacuum precooling" in Example 1) .

[0028] (3) Add the processed auxiliary cooling medium to the Western-style h...

Embodiment 2

[0040] Cook the prepared ham sausage (porosity 0.86%, diameter 55mm, height 500mm) so that the center temperature is 72°C, take out and remove the packaging material, and then wrap the Western-style ham with two layers of sterilized wet gauze. Other modes of operation are as in Example 1. The results are shown in Table 3 and Table 4 below.

[0041] Table 3 The results of different pre-cooling methods on the pre-cooling time and water loss of ham sausage

[0042]

[0043] It is not difficult to find that the results presented in Table 3 are similar to the results in Table 1 in Example 1, and the cooling medium-assisted vacuum pre-cooling can obtain lower ideal pre-cooling time and moisture loss rate.

[0044] Table 4 Effects of different precooling methods on the color of ham sausage after precooling

[0045]

[0046] Remarks: L*: means black and white, the larger the value is, the whiter the color; a*: means red-green, + means reddish, - means greenish; b*: means yello...

Embodiment 3

[0050] Embodiment 3 is similar to Embodiment 1, the difference is the amount of cooling medium added, in order to form a comparison and determine the best ratio, we have selected the weight ratio of cooling medium and Western-style ham to be 1:1 and 4:1 respectively to do Compare. The results are shown in Table 5. Although the addition of the cooling medium can effectively improve the water loss and reduce the pre-cooling time, the more the better, when the increase reaches 4:1, although the ideal water loss value is obtained And the pre-cooling time value, but the color value L* increases, the a* value decreases, the color brightness L* of Western-style ham increases, but the red value a* value decreases, which is significantly different from the color of normal Western-style ham. At the same time, the increase of the cooling medium will increase the cost accordingly. The above results show that the specific weight ratio of edible water polo and Western-style ham selected in...

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Abstract

The present invention belongs to a low-temperature storage method of a low-temperature cooked meat product and relates to a method for improving color and luster changes of the low-temperature cookedmeat product during an ice-assist vacuum pre-cooling process. An assist cooling medium uniformly covers a just steamed cooked low-temperature cooked meat product all around, then the materials are transferred together to a vacuum pre-cooling machine for pre-cooling and a pressure dropping rate is controlled, so that the low-temperature cooked meat product is rapidly cooled in a vacuum environment,the assist cooling medium can be recycled after the pre-cooling, and then after freezing, the assist cooling medium can also be used next time to achieve recycling use. The method can enable the low-temperature cooked meat product to obtain a rapid cooling rate, at the same time can also reduce water loss during the vacuum pre-cooling process, and also maintains relatively high color and luster quality of the low-temperature cooked meat product. Finally, after the pre-cooling is finished, the assist cooling medium can also be recycled for use, thereby effectively reducing operating costs.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a method for improving the color change of low-temperature cooked meat products during ice-assisted vacuum precooling. Background technique [0002] Vacuum precooling is mainly to cause the evaporation of free water in the material by reducing the pressure of the material environment, and the huge latent heat required for water evaporation comes from the material itself, so that the material can be cooled rapidly. It is not difficult to find that the material has a certain pore structure and free water content is the key to ensure that it can be vacuum precooled. On the contrary, this pre-cooling method of cooling through water evaporation will inevitably lead to the loss of material moisture, and the loss of moisture will often reduce the market value of commodities (commodities are mostly calculated by weight). [0003] At present, methods for improving water loss during vacuum pre...

Claims

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Application Information

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IPC IPC(8): A23L5/30A23L13/00A23L13/70
CPCA23L5/30A23L13/00A23L13/70A23V2002/00A23V2200/04
Inventor 廖彩虎
Owner SHAOGUAN COLLEGE
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