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Poultry meat thawing method

A technology for poultry meat and frozen storage is applied in the field of thawing of livestock meat, which can solve the problems of complicated thawing process and decreased protein hydration force, and achieve the effects of avoiding juice outflow, reducing damage, and avoiding aggregation and denaturation.

Pending Publication Date: 2021-03-16
宜昌顶好奇食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The thawing process is more complicated than the heating process
Based on this, the present invention proposes a novel thawing method for the thawing of rabbit meat, so as to ensure that the non-flowing water distributed in the muscle fiber network during the thawing process of rabbit meat can reduce the damage to the protein colloid and avoid the molecules getting closer to each other. Aggregation and denaturation occur, resulting in a decrease in protein hydration

Method used

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  • Poultry meat thawing method

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Effect test

Embodiment 1

[0032] A kind of thawing method of livestock meat

[0033] (1) Preparation of soaking solution: Mix modified starch, macroalgae extract, cactus stem extract and sodium polyglutamate in a mass ratio of 4:0.6:1.5:0.02 to obtain a composite powder; Add 11 times warm water at 52°C for magnetic stirring for 12 hours to obtain the soaking solution for later use;

[0034] (2) Prepare pretreated rabbit meat: change the rabbit meat to a block of 3×3×3cm, add 3.5 times the amount of soaking solution and ultrasonically soak for 50 minutes, treat for 5 minutes, and rest for 1 minute, and cycle until the end of ultrasonic treatment. The ultrasonic frequency is 15kHz and the intensity is 20W / cm²;

[0035] (3) Frozen storage treatment: put the pretreated rabbit meat in an electrostatic field with an output voltage of 2000V, a current of 0.3mA, and a freezing temperature of -32°C for 7 days to obtain frozen rabbit meat;

[0036] (4) Low temperature vacuum storage: vacuum storage under low t...

Embodiment 2

[0039] A kind of thawing method of livestock meat

[0040] (1) Preparation of soaking solution: Mix modified starch, macroalgae extract, cactus stem extract and sodium polyglutamate in a mass ratio of 3.5:0.5:1.3:0.001 to obtain a composite powder; Add 7 times, 46 ℃ warm water and magnetically stir for 12 hours to obtain the soaking solution for later use;

[0041] (2) Prepare pretreated rabbit meat: cut the rabbit meat into a block of 3×3×3cm, add 3 times the amount of soaking solution and ultrasonically soak for 45 minutes, treat for 5 minutes, rest for 1 minute, and cycle until the end of the ultrasonic treatment. The ultrasonic frequency is 12kHz and the intensity is 19W / cm²;

[0042] (3) Frozen storage treatment: put the pretreated rabbit meat in an electrostatic field with an output voltage of 1800V, a current of 0.25mA, and a freezing temperature of -28°C for 6 days to obtain frozen rabbit meat;

[0043] (4) Low temperature vacuum storage: vacuum storage under low tem...

Embodiment 3

[0046] A kind of thawing method of livestock meat

[0047] (1) Preparation of soaking solution: Mix modified starch, macroalgae extract, cactus stem extract and sodium polyglutamate in a mass ratio of 4.5:0.8:1.7:0.004 to obtain a composite powder; Add 12 times, 54 ℃ warm water and magnetically stir for 12 hours to obtain the soaking solution for later use;

[0048] (2) Prepare pretreated rabbit meat: cut the rabbit meat into a block of 3×3×3cm, add 4 times the amount of soaking solution and ultrasonically soak for 55 minutes, treat for 5 minutes, rest for 1 minute, and cycle until the end of ultrasonic treatment. The ultrasonic frequency is 18kHz and the intensity is 21W / cm²;

[0049] (3) Frozen storage treatment: put the pretreated rabbit meat in an electrostatic field with an output voltage of 2200V, a current of 0.35mA, and a freezing temperature of -36°C for 8 days to obtain frozen rabbit meat;

[0050] (4) Low temperature vacuum storage: vacuum storage under low temper...

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Abstract

The invention discloses a thawing method of livestock meat. According to the poultry meat thawing device, comprises the following steps: preparing a soaking solution from modified starch, a macrocystis pyrifera extract, an opuntia streptacantha stem extract and sodium polyglutamate, carrying out ultrasonic soaking pretreatment on the soaking solution before the livestock meat is frozen, carrying out electric field freezing treatment on the obtained pretreated rabbit meat, and carrying out vacuum low-temperature storage during the period; and performing thawing by adopting electric field thawing. Protein renaturation phenomenon occurs in he thawed livestock meat prepared by the method in the thawing process, so that the speed and degree of dripping water formed by water which is not easy toflow among muscles can seep from a meat product along with protein degradation can be reduced. The phenomenon shows that the protein degradation rate can be effectively retarded after rabbit meat issubjected to soaking solution treatment, electric field freezing treatment and electric field thawing treatment, so that the purpose of improving the water-retaining property of the thawed rabbit meatis achieved, and the quality of the rabbit meat is guaranteed.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for thawing livestock meat. Background technique [0002] Food freezing means that within a certain period of time, through various technical processes, the temperature of the food is lowered than its freezing point, so that most of the water in the food is frozen to form ice crystals to inhibit the reproduction of microorganisms and slow down biochemical reactions, further extending the shelf life of food or purpose of shelf life. In order to ensure the safety and economy of large-scale production of meat products in the industry, frozen storage is still the most commonly used preservation method in domestic and foreign meat product enterprises. During the freezing process, the formation and growth of ice crystals lead to the destruction of the ultrastructure of muscle tissue, the increase of dry matter concentration, the intensification of chemical reactions, ...

Claims

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Application Information

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IPC IPC(8): A23B4/07A23B4/015A23B4/06A23B4/18A23B4/20
CPCA23B4/07A23B4/015A23B4/06A23B4/18A23B4/20A23V2002/00
Inventor 彭强
Owner 宜昌顶好奇食品科技有限公司
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