CN102106370B - Pretreatment method for freezing and fresh-keeping of meat of domestic animals - Google Patents
Pretreatment method for freezing and fresh-keeping of meat of domestic animals Download PDFInfo
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- CN102106370B CN102106370B CN 200910200703 CN200910200703A CN102106370B CN 102106370 B CN102106370 B CN 102106370B CN 200910200703 CN200910200703 CN 200910200703 CN 200910200703 A CN200910200703 A CN 200910200703A CN 102106370 B CN102106370 B CN 102106370B
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Abstract
The invention discloses a pretreatment method for freezing and fresh-keeping of meat of domestic animals. The method comprises the step of slightly freezing meat of domestic animals in precooled slight-freezing fluid before freezing and fresh-keeping. Since biological cell membranes of the meat of domestic animals are protected from being damaged through slight freezing before the meat is frozen, soluble protein and cellular plasm do not ooze when the meat is unfrozen, and nutrient substance does not run off, further, the meat keep a normal fresh state; and then, lactic acid in the meat of domestic animals is transformed into glycogen substance when the meat is slightly frozen, so that the process of discharging acid during the processing of the meat of domestic animals can be omitted.
Description
Technical field
The invention belongs to the domestic animal product scope, the preprocess method before espespecially a kind of livestock meat freeze preservation.
Background technology
Livestock meat is one of important foodstuffs of the mankind, contains abundant nutrition.The protein content of livestock meat is up to 10～20%, and the essential amino acid abundance approaches the human body needs on kind and ratio, is beneficial to and digests and assimilates, and is the important high-quality protein sources of the mankind.
The antiseptic preservation technology of livestock meat is the emphasis that experts and scholars study always.One of the most frequently used technology is exactly the cryogenic freezing preservation technique.But, due to the heat transfer problem of meat product, cooling-air can not be by the meat product quick freezing to lower temperature.Conventional frozen meat based food needs 2 hours at least, and even 12 hours, so very long freeze-off time will make by the cell membrane of frozen meat food and wreck, and the rear protein that thaws runs off serious, has a strong impact on freshness and the nutrition of meat product.And conventional cryogenic freezing fresh-keeping due to technical reason is general maximum can only preservation 3 months, otherwise can occur rotten and can not eat.The conventional a large amount of cooling-air of the fresh-keeping needs of cryogenic freezing simultaneously, and the conduction of the heat of cooling-air is slow, needs a large amount of energy, certainly will also cause the expense that allows to national resources, necessaryly improved it to the cryogenic freezing preservation technique.
Summary of the invention
Purpose of the present invention in prior art during the livestock meat freeze preservation cooling-air longer to the freeze-off time of livestock meat, the meat cell membrane subjects to destroy, the rear nutrition leak that thaws is serious, affects the technical problem of freshness, and a kind of preprocess method of livestock meat freeze preservation is provided.
The preprocess method of livestock meat freeze preservation of the present invention is before freeze preservation, and the microrefrigerating fluid of livestock meat being put into to precooling carries out micro-freezing.
Microrefrigerating fluid of the present invention can be purchased from Shanghai Jiasheng Biological Product Co. Ltd.; The Microrefrigerating fluid for fresh live aquatic product that also can disclose according to ZL03114741.0 configures voluntarily, and this microrefrigerating fluid contains 8～15% sodium chloride, 1～5% ethanol, 1～3% chitin and the water of surplus.
Wherein, the temperature of the microrefrigerating fluid of described precooling is preferably-25 ℃～-40 ℃, and better is-30 ℃～-35 ℃; Micro-time of freezing is preferably 8～20 minutes, is more preferably 10～15 minutes.
Described livestock meat is put into frozen water through microrefrigerating fluid is micro-after freezing and is embathed and drain, and then puts into the freezer freeze preservation.
Described livestock meat can be pork, mutton, beef, donkey meat etc.
Experiment confirms, microrefrigerating fluid is freezed to-25 ℃～-40 ℃, it is quick freezing that livestock meat is directly put into to micro-the freezing that microrefrigerating fluid carries out several minutes, the central temperature of livestock meat can reach-16 ℃～-24 ℃, the cell of livestock meat reaches the ice crystal state fast, be in the micro-state that freezes of organism, then will be carried out freeze preservation by micro-livestock meat frozen.After measured, quick freezing can make the biological cell membrane of livestock meat avoid wrecking, and while thawing, without soluble protein and cellular plasm, exosmoses, and nutriment does not run off, and keeps the fresh normal state.Secondly quick freezing can be so that the lactic acid in livestock meat changes into the glycogen material, thereby can deduct the acid discharge technique in processing livestock meat process.
Positive progressive effect of the present invention is: the preprocess method of livestock meat freeze preservation of the present invention can be so that the freshness of livestock meat while still as just having butchered after freeze preservation, and nutrition is not run off, mouthfeel is good; And the method can be removed the acid discharge technique in the livestock meat process from and be saved the energy, reduces freezing cost.
The accompanying drawing explanation
Fig. 1 utilizes microrefrigerating fluid to freeze and the pork of the freeze preservation microphotograph after thawing.
The specific embodiment
Embodiment 1
Pork 35kg after just butchering is cut into the informal voucher meat of every 350g thickness 2.5cm as test group, central temperature reaches room temperature, be positioned over and contain (30 ℃ of 1.2 tons of microrefrigerating fluids, be equivalent to air themperature-50 ℃) micro-the freezing in machine of WJZ-A200 type of (purchased from Shanghai Jiasheng Biological Product Co. Ltd.), quick freezing 12min, freeze rear pork central temperature and reach-18 ℃, then puts into frozen water and embathe, drain, be placed in again-18 ℃ of freezers and deposit 180 days, take out and thaw afterwards.And using the same quantity after just butchering, the informal voucher meat of size and shape simultaneously and freeze as the blank group without microrefrigerating fluid, directly be positioned in-18 ℃ of freezers to be freezed to deposit by the cooling-air conduction and take out and thaw afterwards in 180 days.Visually observe pork colour, microscope observing cell state and with conventional method measure pork shearing force, be the parameters such as waterpower and intramuscular fat content.And survey the pork mouthfeel by the blind test method, result is as shown in table 1.
Table 1 microrefrigerating fluid freezes the comparison with each parameter of pork of freezing without microrefrigerating fluid
Conclusion: through microrefrigerating fluid is micro-freeze after the pork colour of freeze preservation scarlet, be the freshness while just butchering, when freezing because cell liquid exists with micro-form of freezing, cell is preserved complete intact, and cell liquid and content do not flow out, as shown in Figure 1, the shearing force relevant with tender degree is lower, be that waterpower is higher, because cell membrane does not break, intramuscular fat can be along with watery blood outflows.Through tasting, the color, smell and taste of pork are complete to the greatest extent.
Embodiment 2
In meat packing HACCP workshop, adopt the comparison that microrefrigerating fluid freezes pork and I.Q.F of the prior art freezes, tunnel type freezes and freeze preservation pork carries out the aspects such as freeze-off time, electric weight, output, labour subsequently, as shown in table 2.
Table 2 microrefrigerating fluid freezes the comparison of freezing with I.Q.F, tunnel type freezes
Conclusion: the preprocess method that microrefrigerating fluid of the present invention freezes pork can make freeze-off time shorten, energy-conservation 40%, reduces the labour, and the day output of freezing than routine increases by 3 times.
Embodiment 3
Mutton 35kg after just butchering is cut into the mutton of every 350g thickness 2.5cm as test group, central temperature reaches room temperature, be positioned over micro-the freezing in machine of WJZ-A200 type that contains 1.2 tons of-40 ℃ of microrefrigerating fluids (containing 10% sodium chloride, 2% ethanol, 1.5% chitin and 86.5% water), quick freezing 8min, freeze rear mutton central temperature and reach-18 ℃, then put into frozen water and embathe, drain, then be placed in-18 ℃ of freezers and deposit 180 days, take out and thaw afterwards.And using the same quantity after just butchering, the mutton of size and shape simultaneously and process as the blank group without microrefrigerating fluid, directly being positioned in-18 ℃ of freezers and depositing and take out and thaw afterwards in 180 days by cooling-air conduction cooling.Visually observe mutton color, microscope observing cell state, also by the blind test method, survey the mutton mouthfeel, result is as shown in table 3.
Table 3 microrefrigerating fluid freezes the comparison with each parameter of mutton of freezing without microrefrigerating fluid
Conclusion: through microrefrigerating fluid is micro-freeze after the cell of mutton of freeze preservation intact complete, cell liquid and content do not flow out, the color, smell and taste of mutton are complete to the greatest extent.
Embodiment 4
Beef 35kg after just butchering is cut into the beef of every 350g thickness 2.5cm as test group, central temperature reaches room temperature, be positioned over micro-the freezing in machine of WJZ-A200 type that contains 1.2 tons of-25 ℃ of microrefrigerating fluids (containing the water of 10% sodium chloride, 2% ethanol, 1.5% chitin and 86.5%), quick freezing 20min, freeze rear beef central temperature and reach-16 ℃, then put into frozen water and embathe, drain, then be placed in-16 ℃ of freezers and deposit 180 days, take out and thaw afterwards.And using the same quantity after just butchering, the beef of size and shape simultaneously and process as the blank group without microrefrigerating fluid, directly being positioned in-16 ℃ of freezers and depositing and take out and thaw afterwards in 180 days by cooling-air conduction cooling.Visually observe beef color, microscope observing cell state, also by the blind test method, survey the beef mouthfeel, result is as shown in table 4.
Table 4 microrefrigerating fluid freezes the comparison with each parameter of beef of freezing without microrefrigerating fluid
Conclusion: after microrefrigerating fluid freezes, the cell of the beef of freeze preservation is intact complete, and cell liquid and content do not flow out, and the color, smell and taste of beef are also complete to the greatest extent.
Embodiment 5
Pork 35kg after just butchering is cut into to the informal voucher meat of every 350g thickness 2.5cm, central temperature reaches room temperature, be positioned over micro-the freezing in machine of WJZ-A200 type of the microrefrigerating fluid (containing 10% sodium chloride, 2% ethanol, 1.5% chitin and 86.5% water) that contains 1.2 tons-35 ℃, quick freezing 15min, freeze rear pork central temperature and reach-18 ℃, then put into frozen water and embathe, drain, then be placed in-18 ℃ of freezers and deposit 180 days, take out afterwards thaw edible.
Conclusion: through microrefrigerating fluid micro-freeze freeze preservation and thaw after pork colour scarlet, be the appearance while just butchering; Through tasting delicious flavour, color, smell and taste are complete to the greatest extent.
Claims (4)
1. the preprocess method of a livestock meat freeze preservation, it is characterized in that: before freeze preservation, the microrefrigerating fluid of livestock meat being put into to precooling carries out micro-freezing, and wherein said microrefrigerating fluid contains 8～15% sodium chloride, 1～5% ethanol, 1～3% chitin and the water of surplus; The temperature of the microrefrigerating fluid of described precooling is-25 ℃～-40 ℃, and micro-time of freezing is 8～20 minutes.
2. preprocess method as claimed in claim 1, it is characterized in that: the temperature of the microrefrigerating fluid of described precooling is-30 ℃～-35 ℃, micro-time of freezing is 10～15 minutes.
3. preprocess method as claimed in claim 1, it is characterized in that: described livestock meat is mutton, beef or donkey meat.
4. preprocess method as claimed in claim 1 is characterized in that: the water that described microrefrigerating fluid contains 10% sodium chloride, 2% ethanol, 1.5% chitin and 86.5%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 200910200703 CN102106370B (en) | 2009-12-24 | 2009-12-24 | Pretreatment method for freezing and fresh-keeping of meat of domestic animals |
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| CN 200910200703 CN102106370B (en) | 2009-12-24 | 2009-12-24 | Pretreatment method for freezing and fresh-keeping of meat of domestic animals |
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| CN102106370A CN102106370A (en) | 2011-06-29 |
| CN102106370B true CN102106370B (en) | 2013-12-25 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544143A (en) * | 2014-12-26 | 2015-04-29 | 安徽立泰食品科技有限公司 | Method of utilizing biotechnology to enable beef to quickly discharge acid |
| CN105831228A (en) * | 2016-03-23 | 2016-08-10 | 合肥工业大学 | Poultry frozen-fresh meat low-temperature fresh-keeping partial freezing liquid having anti-oxidizing and anti-bacterial effects |
| CN107455443A (en) * | 2017-09-26 | 2017-12-12 | 明洋 | A kind of quick-frozen liquid of food fresh keeping and preparation method thereof and application method |
| CN109090205A (en) * | 2018-08-08 | 2018-12-28 | 贵州宏伟富康牧业养殖有限责任公司 | A kind of donkey meat is fresh-keeping and refrigeration transportation method |
| CN108870829A (en) * | 2018-08-20 | 2018-11-23 | 长虹美菱股份有限公司 | A kind of freeze preservation device and control method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0480553B1 (en) * | 1990-09-10 | 1995-11-08 | Technican Company Ltd | Method for freezing foods and freezer thereof |
| CN1515188A (en) * | 2003-01-06 | 2004-07-28 | 上海嘉生生物制品有限公司 | Microrefrigerating fluid for fresh live aquatic product |
| CN1636469A (en) * | 2004-01-09 | 2005-07-13 | 鲜冻科技有限公司 | Quick-freezing method and device for food with liquid surface contact |
| CN1644061A (en) * | 2005-01-11 | 2005-07-27 | 中国科学院亚热带农业生态研究所 | Pork rapid-freezing preservation and apparatus thereof |
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2009
- 2009-12-24 CN CN 200910200703 patent/CN102106370B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0480553B1 (en) * | 1990-09-10 | 1995-11-08 | Technican Company Ltd | Method for freezing foods and freezer thereof |
| CN1515188A (en) * | 2003-01-06 | 2004-07-28 | 上海嘉生生物制品有限公司 | Microrefrigerating fluid for fresh live aquatic product |
| CN1636469A (en) * | 2004-01-09 | 2005-07-13 | 鲜冻科技有限公司 | Quick-freezing method and device for food with liquid surface contact |
| CN1644061A (en) * | 2005-01-11 | 2005-07-27 | 中国科学院亚热带农业生态研究所 | Pork rapid-freezing preservation and apparatus thereof |
Non-Patent Citations (2)
| Title |
|---|
| 林婉玲等.直接浸渍冷冻在食品加工中的应用现状与前景.《食品工业科技》.2008,第29卷(第7期),第256-260页. |
| 直接浸渍冷冻在食品加工中的应用现状与前景;林婉玲等;《食品工业科技》;20080725;第29卷(第7期);第256-260页 * |
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Owner name: TAN YONGSONG TU WEILONG Free format text: FORMER OWNER: SHANGHAI CO-ELITE AGRICULTURAL SCI-TECH (GROUP) CO., LTD. SHANGHAI ZHENGMING TECHNOLOGY BROKERAGE CO., LTD. Effective date: 20120525 Owner name: HAN YONGMIAO Free format text: FORMER OWNER: SHANGHAI ACADEMY OF AGRICULTURAL SCIENCES Effective date: 20120525 |
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Effective date of registration: 20120525 Address after: 316100, room 1, building 166, 202 Si Wan Road, Shenjiamen street, Zhoushan, Zhejiang, Putuo District Applicant after: Han Yongmiao Co-applicant after: Tan Yongsong Co-applicant after: Tu Weilong Address before: 201106 No. 2901 Zhai Road, Shanghai Applicant before: Shanghai Academy of Agricultural Sciences Co-applicant before: Shanghai Kelite Agricultural Science (Group) Co., Ltd. Co-applicant before: Shanghai Lvjian Agriculture Technology Co., Ltd. |
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