Pretreatment method for freezing and fresh-keeping of meat products

Abstract

The invention relates to a pretreatment method for freezing and fresh-keeping of meat products. The method comprises the steps of low-voltage electric field treatment, non-freezing liquid dipping and freezing and composite coating agent coating protection treatment. The freezing preservation pretreatment method disclosed by the invention is simple to operate and easy to realize; by using a low-voltage electric field, the meat state can be remarkably improved before coating, and the combination efficiency of the composite coating agent is improved; the anti-freezing agent and the antioxidant are used, so that ice crystal growth can be effectively prevented in the meat freezing storage process, and protein condensation and denaturation are effectively prevented; the coating agent is used for forming a coating on the surface of the meat, so that the meat is effectively prevented from being dried, and the freezing quality of the meat is guaranteed. The meat product treated by the composite meat product coating agent treated by utilizing an oligosaccharide low-temperature protection mechanism and a coating protection effect is not easy to dry and brown in a freezing storage process, and the frozen product is good in quality and good in unfreezing quality.

Description

technical field [0001] The invention relates to a pretreatment method for frozen and fresh-keeping meat products. Background technique [0002] The endogenous protease of fresh meat is active, and the muscle tissue is relatively fragile, resulting in accelerated autolysis. At the same time, fresh meat is prone to spoilage under the action of microorganisms, which produces an unpleasant smell and loses its edible value. At present, the method of low-temperature freezing is mainly adopted for the transportation and storage of meat products at home and abroad. Its main purpose is to control the living environment of microorganisms parasitic on meat products through low-temperature means, and prevent meat products from rotting and deteriorating due to the existence of parasitic microorganisms. . [0003] Because in the case of low temperature freezing, the water in the medium around the outside of the cells freezes first, so that the electrolyte concentration in the unfrozen s...

AI Technical Summary

Problems solved by technology

[0003] Because in the case of low temperature freezing, the water in the medium around the outside of the cells freezes first, so that the electrolyte concentration in the unfrozen solution increases, causing cell death. At the same time, as the temperature decreases, the water in the cells will freeze and die Ice crystals are formed, which leads to the destruction of cell membranes and organelles, the outflow of cytoplasm, and the loss of original flavor and nutrition of meat products

Images