Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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

A low-temperature, cooked meat technology, applied in the direction of food ingredients as color, food science, etc., can solve the problems of sample L* value increase, a* value decrease, etc., to achieve the effect of reducing water loss, reducing water loss, and reducing time

Inactive Publication Date: 2019-03-01
SHAOGUAN COLLEGE
View PDF2 Cites 0 Cited by
  • 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 precooling 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 (brightness value) and decrease of a* value (red value) of the sample

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The vacuum pre-cooler used in the present invention is KM-100 equipment (experimental small-scale vacuum pre-cooler). The vacuum pre-cooler mainly includes a vacuum box, a condenser, a vacuum pump, and an operation interface, among which the operation interface can control the opening of the pipeline valve. Size, vacuum pump on and off, condenser on and off, drain valve on and off.

[0029] The pressure drop rate coefficient used in the present invention is by formula Sure. in, P is the Jedi pressure in the vacuum chamber of the vacuum pre-cooler during operation, in mbar; P i is the local atmospheric pressure, the unit is mbar; t is the pumping time of the vacuum box, the unit is min; Y is the rate of pressure drop, in min -1 ; Calculate the pressure drop rate by taking the time t it takes for the local atmospheric pressure to drop from 1000 mbar to the Jedi pressure of 6.5 mbar Y value. Pressure drop rate coefficient Y Indicates the speed of the pressure drop...

Embodiment 2

[0046] Cook the prepared ham sausage (porosity 0.86%, diameter 55mm, height 500mm) to make its center temperature 72°C, take out and remove its packaging material, and then wrap the ham sausage with two layers of sterilized wet gauze. Other modes of operation are the same as in Example 1. The results are shown in Table 3 and Table 4 below.

[0047] Table 3 The results of different pre-cooling methods on the pre-cooling time and water loss of ham sausage

[0048]

[0049] 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 metal ice-assisted vacuum precooling can obtain lower precooling time and moisture loss rate.

[0050] Table 4 Effects of different precooling methods on the color of ham sausage after precooling

[0051]

[0052] 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 yellow-blue, + mea...

Embodiment 3

[0056] The operation method of embodiment 3 is the same as that of embodiment 1, the difference is the amount of metal ice added, in order to form a comparison and determine the best ratio, we have chosen the ratio of metal ice to Western-style ham to be 1:1 and 4:1 respectively. For comparison, the results are shown in Table 5: Although the addition of metal ice can effectively reduce the water loss rate and reduce the pre-cooling time, the more the better, when the increase reaches 4:1, it is the same as the specific implementation of this patent Example (2.5:1) obtained similar results. Of course, it is well known that the increase of metal ice will also increase the corresponding cost. The above results show that the specific weight ratio of metal ice and Western-style ham selected in the patent scope can effectively reduce the moisture loss rate, pre-cooling time and color effect of Western-style ham.

[0057] Table 5 Effects of different metal ice additions on moisture ...

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 present invention belongs to a low-temperature storage method of a low-temperature cooked meat product and relates to a method for reducing color and luster changes of the low-temperature cooked meat product during an ice-assist vacuum pre-cooling process. The method is as follows: metal ice uniformly covers a just steamed cooked low-temperature cooked meat product all around after a low-temperature sterilization treatment, then the materials are transferred together to a vacuum pre-cooling machine for pre-cooling, a refrigeration system of the vacuum pre-cooling machine is turned on, thena vacuum pump is turned on and a pressure dropping rate is controlled, so that the low-temperature cooked meat product is rapidly cooled in a vacuum environment, the metal ice can be recycled, and then after freezing, the metal ice 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 canalso reduce water loss during the vacuum pre-cooling process, and also maintains high color and luster quality of the low-temperature cooked meat product. Finally, after the pre-cooling is finished,the metal ice can also be recycled for use indefinitely, thereby effectively reducing operating costs.

Description

technical field [0001] The invention relates to a method for reducing the color change in the ice-assisted vacuum precooling process of low-temperature cooked meat products. 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 reducing water loss during vacuum precooling of low-temperature cooked meat...

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 Applications(China)
IPC IPC(8): A23L5/30A23L13/00A23L13/70
CPCA23V2002/00A23L5/30A23L13/00A23L13/70A23V2200/04
Inventor 廖彩虎
Owner SHAOGUAN COLLEGE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com