Low-temperature quick micro-freezing fresh-keeping technology for slaughtered horse meat

Abstract

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of slaughtered horse meat. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the slaughtered horse meat frozen for fresh keeping, an innovative freezing curve is applied, and the slaughtered horse meat is directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the slaughtered horse meat is completed in 6-15 minutes or 15-30 minutes, which is presentedin the respects that cell membranes of the slaughtered horse meat after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the slaughtered horse meat after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the slaughtered horse meat are kept not cracked, and the transformation of polysaccharides substances in the slaughtered horse meat is improved; and when freezing fresh-keeping is performed on the fresh slaughtered horse meat in the shortest time according to the freezing curve, after the fresh slaughtered horse meat is stored under the refrigerating condition for within 12 months, the fresh quality of the fresh slaughtered horse meat is still maintained.

Description

technical field [0001] The invention relates to the technical field of low-temperature fresh-keeping of horse meat after slaughter, and proposes a technology for keeping fresh of horse meat at low temperature, rapid micro-freezing and fresh-keeping after slaughter. Background technique [0002] We have found that in nature, the somatic cells of hibernating animals have a natural antifreeze mechanism, such as frogs, loach, crucian carp, and other animals and aquatic animals that live in subtropical and frigid regions. The polysaccharide antifreeze substances of somatic cells have a sharp increase in the number of double bonds of fatty acid molecules in their subcellular membranes. The antifreeze is studied from the perspective of cell dynamics, so that the somatic cells are not frozen due to the drop in external temperature. Crystal frost heaves and ruptures; organisms preserve their living bodies by keeping their body cells in a slightly frozen state, and recover and revive ...

AI Technical Summary

Problems solved by technology

In the process of freezing and refrigerating industrialized horse meat after slaughter, when the temperature of the freezing equipment is lowered, ice crystals are first produced between the cells of the slaughtered horse meat, and as the temperature gradually decreases, ice crystals are produced in the cells , which leads to an imbalance of pressure inside and outside the cell, thereby destroying the protoplasm and cell membrane, leading to cell lysis and death

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