AU2020102047A4 - A Thawing method of frozen beef - Google Patents
A Thawing method of frozen beef Download PDFInfo
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- AU2020102047A4 AU2020102047A4 AU2020102047A AU2020102047A AU2020102047A4 AU 2020102047 A4 AU2020102047 A4 AU 2020102047A4 AU 2020102047 A AU2020102047 A AU 2020102047A AU 2020102047 A AU2020102047 A AU 2020102047A AU 2020102047 A4 AU2020102047 A4 AU 2020102047A4
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- Prior art keywords
- thawing
- temperature
- beef
- air
- until
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a thawing method of frozen beef, which adopts the thawing
temperature of 14-21°C, and the beef is thawed by air with three-stage variable temperature
until the thawing is completed. The optimum conditions are as follows: Setting the
temperature in the thawing room at 14-16°C until the central temperature of beef reaches
5°C; Adjusting the temperature of thawing room to 19-21°C until the central temperature of
beef reaches -1C; Adjusting the temperature in the thawing room to 14-16°C until the central
temperature of beef reaches 2°C, and the thawing is finished. Compared with consistent
temperature (14-16°C) thawing method, the loss rate of fluids, loss rate of cooking and the
total number of colonies are obviously reduced, and the colour of the meat is obviously
improved, which indicates that air thawing with three-stage variable temperature is beneficial
to improving thawing efficiency and maintaining beef quality at the same time.
Description
PATENTS ACT 1990
A Thawing method of frozen beef
The invention is described in the following statement:-
A Thawing method of frozen beef
The invention belongs to the field of food and relates to a meat thawing technology, in
particular to a thawing method of frozen beef.
Before the consumption, frozen beef must be properly thawed to meet the temperature
requirements of further processing. Inappropriate thawing methods will cause excessive
fluids loss, nutrients loss and microbial reproduction, which will cause the quality of
thawed meat deteriorating. Therefore, it is necessary to use safe and efficient methods to
thaw beef. Thawing techniques of frozen meat products mainly include air thawing, water
thawing, microwave thawing, radio frequency thawing, ohmic thawing, high voltage
electric field thawing, etc. At present, the common method used by enterprises to unfreeze
meat products is air thawing, which is generally controlled at 10-15°C and 95-98% relative
humidity and carried out in a special thawing room. By controlling the temperature,
humidity, flow rate and wind direction of air, different requirements of thawing are
achieved. Air thawing is simple and economical, and has a wide range of applications.
However, it takes a long time to thaw, which leads to lower water holding capacity of beef,
higher liquids loss rate and higher volatile basic nitrogen value. When beef is exposed to
air for a long time, it is easy to cause microbial contamination and surface discoloration,
which affects meat quality and food safety.
In view of the above technical problems in the prior art, the present invention provides a
method for thawing frozen beef, which aims to solve the technical problems in the prior
art that it takes a long time to thaw beef with air, the water holding capacity of beef is
reduced, and the liquids loss rate is high, which affects meat quality and food safety. The
invention provides a method for thawing frozen beef, which adopts the thawing
temperature of 14-21 °C, and the beef is thawed by air with three-stage variable
temperature until the thawing is completed. Further, the thawing method of frozen beef
comprises the following steps:
1) Turning on air cooler and heater cyclically to make the temperature of the thawing room
reach 14-16°C, maintaining this temperature until the central temperature of the unfrozen
beef reaches -5°C
2) Turning on air heater to make the temperature of the unfrozen room reach 19-21°C, and
starting air cooler and air heater cyclically to maintain the temperature until the central
temperature of the unfrozen beef reaches-I°C;
3) Turning on the air cooler to make the temperature of the thawing room reach 14-16°C,
starting the air cooler and the air heater cyclically, and maintain the temperature until the
central temperature of the thawed beef reaches 2°C, and the thawing is finished.The liquids
loss rate, cooking loss rate and total number of colonies of beef thawed with variable
temperature air were significantly reduced, and the color and luster were obviously
improved, which indicated that air with three-stage variable temperature air thawing
method is beneficial to improve thawing efficiency and maintain beef quality.
Compared with the prior art, the technical progress of the invention is remarkable.
According to the invention, a method for thawing frozen beef is established, the beef
quality is improved in the process, the efficiency is improved, the time is shortened, the
operation is simple and convenient, and enterprises can reduce the production cost.
The method of the present invention will be explained by specific examples. The
experimental methods described below are all conventional ones unless otherwise
specified; Unless otherwise specified, the reagents and materials can be obtained from
commercial sources.
Example 1:
Weigh two frozen boneless beef core with a mass of about 500g, place one in a thawing
room at 14-16°C to thaw with variable temperature air, starting the air cooler and air
heater cyclically, and maintain the ambient temperature until the central temperature of
beef reaches -5°C; Turn on the hot air blower to make the temperature in the thawing
room reach 19-21°C, and start the cold and hot air blowers cyclically to maintain the
ambient temperature until the central temperature of beef reaches -l°C; Turn on the air
cooler to make the temperature in the thawing room reach 14-16°C, start the air cooler
and the air heater cyclically, and maintain the ambient temperature until the central
temperature of beef reaches 2°C, and the thawing is finished. The other one is placed in a
thawing room at 14-16°C for constant temperature air thawing, and the cold and hot fans
are started circularly to maintain the ambient temperature until the central temperature of beef reaches 2°C, and the thawing is finished. The loss rate of fluids, cooking loss rate, volatile basic nitrogen value, pH value, color difference and total number of colonies were measured for two thawed beef. The results of thawing with variable temperature air and thawing with constant temperature air in this example are listed in Table 1.
Table 1 Effect of thawing methods on beef quality
Thawing method
Determination index Thawing at variable temperature Constant temperature thawing
Thawing time(min) 404 514
Loss rate of fluids(%) 5.91 7.65
Loss rate of cooking(%) 31.60 34.20
Volatile base 10.08 9.52 nitrogen(mg/lOOg)
pH 5.71 5.68
L* 37.94 38.16
a* 18.52 15.62
b* 10.25 12.20
The Total number of 6.50x102 1.02x10 3 colonies(cfu/g)
It can be seen from the data in Table 1 that the thawing with variable temperature air is
10mmin shorter than that with constant temperature air, which significantly saves time and improves the production efficiency. The water retention of muscle is reflected by thawing liquids loss and cooking loss. Compared with constant temperature air thawing, variable temperature air thawing reduces the liquids loss rate and cooking loss rate of beef, which is more beneficial to the water retention of beef. L* value represents brightness of beef.
The larger the value in a certain range, the better the gloss of meat. While a* value
represents redness value of beef: the higher the value, the fresher the meat sample. While
b* value represents yellowness value of beef sample, the higher the value is, the fresher the
meat is. Thawing will reduce the freshness of beef colour, however, beef thawed with
variable temperature air has higher a* value and lower b* value, which is obviously better
than beef thawed at constant temperature. The total number of colonies can characterize
the microbial content in beef. It can be seen from Table 1 that thawing with variable
temperature air reduces the total number of colonies in beef and limits the growth of
microorganisms. There was no significant difference in volatile base nitrogen and pH value
between beef thawed with variable temperature air and beef thawed with constant
temperature air.
The above is only the preferred embodiment of the present invention, and it should be
pointed out that for ordinary people in the technical field, without departing from the
principle of the present invention, several improvements and embellishments can be made,
and these improvements and embellishments should also be regarded as the protection
scope of the present invention.
Claims (2)
1. A thawing method of frozen beef, which is characterized in adopting a thawing
temperature of 14-21°C, and changing the air temperature on three stages until the
thawing is completed.
2. The thawing method of frozen beef according to claim 1, which is characterized in
the following steps: 1) Turning on air cooler and heater cyclically to make the
temperature of the thawing room reach 14-16°C, maintaining this temperature until
the central temperature of the unfrozen beef reaches -5°C; 2) Turning on air heater
to make the temperature of the unfrozen room reach 19-21°C, and starting air cooler
and air heater cyclically to maintain the temperature until the central temperature
of the unfrozen beef reaches -1C; 3) Turning on the air cooler to make the
temperature of the thawing room reach 14-16°C, starting the air cooler and the air
heater cyclically, and maintain the temperature until the central temperature of the
thawed beef reaches 2°C, and the thawing is finished
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020102047A AU2020102047A4 (en) | 2020-08-28 | 2020-08-28 | A Thawing method of frozen beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020102047A AU2020102047A4 (en) | 2020-08-28 | 2020-08-28 | A Thawing method of frozen beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2020102047A4 true AU2020102047A4 (en) | 2020-10-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2020102047A Ceased AU2020102047A4 (en) | 2020-08-28 | 2020-08-28 | A Thawing method of frozen beef |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2020102047A4 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114027457A (en) * | 2021-11-16 | 2022-02-11 | 中国肉类食品综合研究中心 | Mutton grabbed by hands and preparation method thereof |
| CN114835667A (en) * | 2022-04-20 | 2022-08-02 | 浙江蓝美生物技术有限公司 | Method for cleanly producing high-content anthocyanin powder by taking blueberry frozen fruits as raw materials |
| CN115299488A (en) * | 2022-07-06 | 2022-11-08 | 浙江海洋大学 | Graphene-assisted radio frequency thawing technology for improving fish meat thawing quality |
-
2020
- 2020-08-28 AU AU2020102047A patent/AU2020102047A4/en not_active Ceased
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114027457A (en) * | 2021-11-16 | 2022-02-11 | 中国肉类食品综合研究中心 | Mutton grabbed by hands and preparation method thereof |
| CN114027457B (en) * | 2021-11-16 | 2024-01-12 | 中国肉类食品综合研究中心 | Hand-held mutton and preparation method thereof |
| CN114835667A (en) * | 2022-04-20 | 2022-08-02 | 浙江蓝美生物技术有限公司 | Method for cleanly producing high-content anthocyanin powder by taking blueberry frozen fruits as raw materials |
| CN114835667B (en) * | 2022-04-20 | 2024-03-22 | 浙江蓝美生物技术有限公司 | Method for cleanly producing high-content anthocyanin powder by taking frozen blueberry fruits as raw materials |
| CN115299488A (en) * | 2022-07-06 | 2022-11-08 | 浙江海洋大学 | Graphene-assisted radio frequency thawing technology for improving fish meat thawing quality |
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| FGI | Letters patent sealed or granted (innovation patent) | ||
| DA2 | Applications for amendment section 104 |
Free format text: THE NATURE OF THE AMENDMENT IS: AMEND THE NAME TO READ SHANGHAI INSTITUTE OF TECHNOLOGY AND SHANGHAI LIANHAO FOOD LIMITED COMPANY |
|
| HB | Alteration of name in register |
Owner name: SHANGHAI INSTITUTE OF TECHNOLOGY Free format text: FORMER NAME(S): SHANG HAI APPLICABLE TECHNOLOGY UNIVERSITY Owner name: SHANGHAI LIANHAO FOOD LIMITED COMPANY Free format text: FORMER NAME(S): SHANG HAI APPLICABLE TECHNOLOGY UNIVERSITY |
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| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |