CN105707200A - Novel cold fresh meat and preparation method thereof - Google Patents
Novel cold fresh meat and preparation method thereof Download PDFInfo
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- CN105707200A CN105707200A CN201610081808.6A CN201610081808A CN105707200A CN 105707200 A CN105707200 A CN 105707200A CN 201610081808 A CN201610081808 A CN 201610081808A CN 105707200 A CN105707200 A CN 105707200A
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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
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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
- A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
-
- 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
- A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/064—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
-
- 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
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
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Abstract
The invention provides a preparation method of novel cold fresh meat.The method comprises the following steps that cold fresh meat is subjected to dipping freezing and electrostatic unfreezing to obtain novel cold fresh meat.The novel cold fresh meat obtained through the prepared method combining dipping freezing and electrostatic unfreezing contains no additive, has the long shelf time, is good in quality and has the good elasticity, hardnes, nutrition, flavor and meat color; Results show that the shelf time of the obtained novel cold fresh meat is 45-70 days, and the elasticity, hardness, nutrition, flavor and color of the meat are similar to those of cold fresh meat.
Description
Technical field
The invention belongs to livestock products technical field, be specifically related to a kind of Novel cold fresh meat and preparation method thereof.
Background technology
Cold fresh meat, it is again Chilled Meats, acid discharge meat, chilled meat, through strict implement quarantine and examination program, the trunk butchering processing, under 0-4 DEG C of condition, through the ripe tenderization process of 24-72 hour, Myofibril Fragmentation can be made, protein structure relaxes, the tender succulence of meat, good ripe easily rotten, and the distinctive fragrance of meat can be strengthened, it is easy to human consumption absorbs.It addition, cut through mowing, vacuum packaging, hot dipping, merceration operation, it is possible to make the shelf-life of cold fresh meat significantly improve.But cold fresh meat needs to sell in 45 days within its shelf-life, after exceeding the shelf-life, then can affect the quality of meat.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is in that to provide a kind of Novel cold fresh meat and preparation method thereof, and Novel cold fresh meat provided by the invention thaws at any time within the preservation time of 18 months and sells, and quality is good.
The preparation method that the invention provides a kind of Novel cold fresh meat, comprises the following steps:
Freeze to thaw with electrostatic through dipping by cold fresh meat, obtain Novel cold fresh meat.
Preferably, the temperature that described dipping freezes is-35 DEG C～-40 DEG C, and the time that described dipping freezes is 50min～70min.
Preferably, the temperature that described electrostatic thaws is 1 DEG C～3 DEG C, and the time that described electrostatic thaws is 20h～25h.
Preferably, between described dipping freezes and electrostatic thaws, storage is also included.
Preferably, the temperature of described storage is-18 DEG C～-23 DEG C, the time < of described storage 18 months.
Preferably, described cold fresh meat is selected from beef or Carnis caprae seu ovis.
Present invention also offers a kind of Novel cold fresh meat adopting above-mentioned preparation method to prepare.
Preferably, described Novel cold fresh meat is selected from beef or Carnis caprae seu ovis.
Preferably, the shelf-life of described Novel cold fresh meat is 45～70 days.
Compared with prior art, the preparation method that the invention provides a kind of Novel cold fresh meat, comprise the following steps: freeze to thaw with electrostatic through dipping by cold fresh meat, obtain Novel cold fresh meat.The Novel cold fresh meat that the present invention is prepared by the preparation method that dipping freezes combine with electrostatic defrosting, wherein without any additive, make meat have longer shelf lives, and meat quality is good, there is the color of good elasticity, hardness, nutrition, local flavor and meat.
It is shown that shelf-life of Novel cold fresh meat that the present invention prepares is 45～70 days, and can thaw at any time in 18 months of storage life and sell, and the color of the elasticity of meat, hardness, nutrition, local flavor and meat is close with the quality of cold fresh meat.
Accompanying drawing explanation
Fig. 1 is the process chart of the preparation method of Novel cold fresh meat provided by the invention.
Detailed description of the invention
The preparation method that the invention provides a kind of Novel cold fresh meat, comprises the following steps:
Freeze to thaw with electrostatic through dipping by cold fresh meat, obtain Novel cold fresh meat.
The present invention carries out the preparation of Novel cold fresh meat with cold fresh meat for raw material, and wherein, the preparation method of described cold fresh meat is not had particular restriction, the preparation method of cold fresh meat as well known to those skilled in the art by the present invention.In the present invention, described cold fresh meat is preferably prepared as follows:
By through strict implement quarantine and examination program, the poultry trunk butchering processing, under 0～4 DEG C of condition, after the ripe tenderization of 24～72 hours, cut then through finishing, vacuum packaging, hot dipping and merceration, obtain cold fresh meat.
In the present invention, the kind of described cold fresh meat do not had particular restriction, it is preferred to beef or Carnis caprae seu ovis.
After obtaining cold fresh meat, described cold fresh meat is carried out dipping and freezes.In the present invention, the refrigerating medium that described dipping freezes to be to utilize low temperature directly contacts with material to be machined, immerses moment crust freezing after liquid at material to be machined, frozen materials with refrigerating medium heat exchange after, lower the temperature rapidly and freeze, thus realizing quick freezing.
Concrete, it is immersed in refrigerating medium by cold fresh meat to carry out dipping and freezes.Wherein, the temperature that described dipping freezes is-35 DEG C～-40 DEG C, in some embodiments of the invention, the temperature that described dipping freezes is-35 DEG C, in other embodiments of the present invention, the temperature that described dipping freezes is-38 DEG C, and in other embodiments of the present invention, the temperature that described dipping freezes is-40 DEG C；The time that described dipping freezes is 50min～70min, in some embodiments of the invention, the time that described dipping freezes is 50min, in other embodiments of the present invention, the time that described dipping freezes is 60min, in other embodiments of the present invention, the time that described dipping freezes is 70min.
In the present invention, it is being immersed in refrigerating medium by cold fresh meat to carry out before dipping freezes, it is preferable that described cold fresh meat carrying out finishing cutting and packs, described packaged form is not had particular restriction by the present invention, cold fresh meat and described refrigerating medium can be isolated, it is preferred to vacuum packaging.The kind of described refrigerating medium is not had particular restriction by the present invention, it is adaptable to the refrigerating medium of food product refrigeration.Present invention preferably employs ethanol water, the concentration of described ethanol water preferably 50%.
By described cold fresh meat after dipping freezes, the cold fresh meat freezed by described dipping carries out electrostatic defrosting, obtains Novel cold fresh meat.
In the present invention, described electrostatic thaws and can accelerate the defrosting of ice, and micro-energy that high-voltage electrostatic field produces can accelerate the fracture of hydrogen bond in ice sheet structure, makes ice exist with the form of little ice crystal, is more progressively transitioned into the liquid condition of micromolecular water.Such that it is able to realize the internal homogeneous defrosting of meat, in course of defrosting, meat each spot temperature difference is little, and thawing rate is fast, reduces drying loss and the juice loss rate of meat in course of defrosting, it is possible to suppress microbial growth.
In the present invention, the temperature that described electrostatic thaws is for being preferably 1 DEG C～3 DEG C, in some specific embodiments of the present invention, the temperature that described electrostatic thaws is 1 DEG C, in other specific embodiments of the present invention, the temperature that described electrostatic thaws is 2 DEG C, and in other embodiments of the present invention, the temperature that described electrostatic thaws is 3 DEG C；The time that described electrostatic thaws is 20h～25h, and in some embodiments of the invention, the time that described electrostatic thaws is 20h, in other embodiments of the present invention, the time that described electrostatic thaws is 22h, and in other embodiments of the present invention, the time that described electrostatic thaws is 25h.
In the present invention, the step of storage can also be included between described dipping freezes and electrostatic thaws.So the cold fresh meat freezed through dipping temporarily can be stored up, when needs thaw, then meat be carried out electrostatic defrosting.In the present invention, in order to ensure the quality of meat, the temperature of described storage is preferably-18 DEG C～-23 DEG C, the time < of described storage 18 months.In the present invention, as long as storage temperature is between-18 DEG C～-23 DEG C, the time of described storage can change as required at any time, thaws, thus ensure meat quality at the same time it can also be realize sell motility.
The kind carrying out the cold fresh meat of raw material that Novel cold fresh meat is prepared is not had particular restriction by the present invention, it is preferred to beef or Carnis caprae seu ovis, more preferably beef.
Process chart referring to the preparation method that Fig. 1, Fig. 1 are Novel cold fresh meat provided by the invention.Concrete, trunk acid discharge, finishing cutting, then vacuum packaging, hot dipping and merceration will be raiseeed, then sequentially pass through dipping and freeze, store and after electrostatic defrosting, obtain Novel cold fresh meat, then described Novel cold fresh meat labeling is packed, obtain finished product.Wherein it is possible to choose whether to carry out the step of described storage as required.
Present invention also offers a kind of Novel cold fresh meat adopting above-mentioned preparation method to prepare, the kind of described Novel cold fresh meat is preferably beef or Carnis caprae seu ovis, more preferably beef.The shelf-life of described Novel cold fresh meat is preferably 45～70 days.
The Novel cold fresh meat that the present invention is prepared by the preparation method that dipping freezes combine with electrostatic defrosting, wherein without any additive, make meat have longer shelf lives, and meat quality is good, there is the color of good elasticity, hardness, nutrition, local flavor and meat.
It is shown that shelf-life of Novel cold fresh meat that the present invention prepares is 45～70 days, and can thaw at any time in 18 months of storage life and sell, and the color of the elasticity of meat, hardness, nutrition, local flavor and meat is close with the quality of cold fresh meat.
In order to be further appreciated by the present invention, below in conjunction with embodiment, Novel cold fresh meat provided by the invention and preparation method thereof being illustrated, protection scope of the present invention is not limited by the following examples.
Embodiment 1
By through strict implement quarantine and examination program, the sheep and goat carcass butchering processing, under 0～4 DEG C of condition, through the ripe tenderization process of 24 hours, and cut through finishing, vacuum packaging, hot dipping, merceration operation, obtain cold fresh mutton.
Described cold fresh mutton being repaired cutting packaging be placed on and carry out dipping in the refrigerating medium of dipping freezing equipment and freeze, wherein, the temperature that described dipping freezes be-38 DEG C, and impregnating the time freezed is 60min.Refrigerating medium in described dipping freezing equipment is volume fraction is the ethanol water of 50%.
After dipping freezes, by described meat storage 8 months when-18 DEG C.
Then, meat carrying out electrostatic defrosting, the temperature that described electrostatic thaws is 2 DEG C, and the time that described electrostatic thaws is 22h, obtains Novel cold fresh meat.
The cold fresh meat obtained is carried out performance Indexs measure, and result is in Table 1, and table 1 is the performance indications testing result of the Novel cold fresh meat of embodiment 1～4 preparation.
The performance indications testing result of the Novel cold fresh meat of table 1 embodiment 1～4 preparation
Wherein, sensory evaluation scores carries out as follows:
Choosing 30 experienced research staff and form subjective appreciation group, the meat prepared is carried out subjective appreciation, makes even and divide equally, evaluation criteria is in Table 2, and table 2 is sensory evaluation scores table.
Table 2 sensory evaluation scores table
Note: elasticity number is the reinstatement time after pressing, wherein color, abnormal smells from the patient, elasticity, viscosity full marks be 25 points.
Embodiment 2
By through strict implement quarantine and examination program, the cattle trunk butchering processing, under 0～4 DEG C of condition, through the ripe tenderization process of 48 hours, and cut through finishing, vacuum packaging, hot dipping, merceration operation, obtain cold fresh beef.
Described cold fresh beef being repaired cutting packaging be placed on and carry out dipping in the refrigerating medium of dipping freezing equipment and freeze, wherein, the temperature that described dipping freezes be-40 DEG C, and impregnating the time freezed is 50min.Refrigerating medium in described dipping freezing equipment is volume fraction is the ethanol water of 50%.
After dipping freezes, by described meat storage 12 months when-18 DEG C.
Then, meat carrying out electrostatic defrosting, the temperature that described electrostatic thaws is 1 DEG C, and the time that described electrostatic thaws is 25h, obtains Novel cold fresh meat.
The cold fresh meat obtained is carried out performance Indexs measure, and result is in Table 1, and table 1 is the performance indications testing result of the Novel cold fresh meat of embodiment 1～4 preparation.
Embodiment 3
By through strict implement quarantine and examination program, the cattle trunk butchering processing, under 0～4 DEG C of condition, through the ripe tenderization process of 48 hours, and cut through finishing, vacuum packaging, hot dipping, merceration operation, obtain cold fresh beef.
Described cold fresh beef being repaired cutting packaging be placed on and carry out dipping in the refrigerating medium of dipping freezing equipment and freeze, wherein, the temperature that described dipping freezes be-38 DEG C, and impregnating the time freezed is 60min.Refrigerating medium in described dipping freezing equipment is volume fraction is the ethanol water of 50%.
After dipping freezes, by described meat storage 10 months when-18 DEG C.
Then, meat carrying out electrostatic defrosting, the temperature that described electrostatic thaws is 2 DEG C, and the time that described electrostatic thaws is 22h, obtains Novel cold fresh meat.
The cold fresh meat obtained is carried out performance Indexs measure, and result is in Table 1, and table 1 is the performance indications testing result of the Novel cold fresh meat of embodiment 1～4 preparation.
Novel cold fresh meat embodiment 3 prepared carries out the detection of shelf-life, divide by the chunk of Novel cold fresh meat, abdomen meat, Niu Lin and upper brain and place the different time when 0～4 DEG C, carrying out the mensuration of total plate count and total volatile basic nitrogen respectively, result is respectively in Table 3 and table 4.
Table 3 total plate count detection table
Note: cold fresh meat total plate count standard≤1 × 106cfu/mg
Table 4 total volatile basic nitrogen detection table
Note: cold fresh meat total volatile basic nitrogen standard≤15mg/100g
Embodiment 4
By through strict implement quarantine and examination program, the cattle trunk butchering processing, under 0～4 DEG C of condition, through the ripe tenderization process of 48 hours, and cut through finishing, vacuum packaging, hot dipping, merceration operation, obtain cold fresh beef.
Described cold fresh beef being repaired cutting packaging be placed on and carry out dipping in the refrigerating medium of dipping freezing equipment and freeze, wherein, the temperature that described dipping freezes be-35 DEG C, and impregnating the time freezed is 70min.Refrigerating medium in described dipping freezing equipment is volume fraction is the ethanol water of 50%.
After dipping freezes, by described meat storage 18 months when-18 DEG C.
Then, meat carrying out electrostatic defrosting, the temperature that described electrostatic thaws is 3 DEG C, and the time that described electrostatic thaws is 20h, obtains Novel cold fresh meat.
The cold fresh meat obtained is carried out performance Indexs measure, and result is in Table 1, and table 1 is the performance indications testing result of the Novel cold fresh meat of embodiment 1～4 preparation.
Comparative example 1
By through strict implement quarantine and examination program, the cattle trunk butchering processing, under 0～4 DEG C of condition, through the ripe tenderization process of 48 hours, and cut through finishing, vacuum packaging, hot dipping, merceration operation, obtain cold fresh beef.
Comparative example 2
By through strict implement quarantine and examination program, the cattle trunk butchering processing, under 0～4 DEG C of condition, through the ripe tenderization process of 48 hours, and cut through finishing, vacuum packaging, hot dipping, merceration operation, obtain cold fresh beef.
-33 DEG C of quick-freezings after described cold fresh beef being repaired cutting and packaging, the quick-freezing time is 48 hours, and during outbound, product center temperature have to be lower than less than-18 DEG C, then product is sent into-18 DEG C of storehouses and stores 10 months；Freezing beef is thawed in atmosphere, thaw point 0-4 DEG C, thawing time 5 days (120h), obtain meat.
Comparative example 3
By through strict implement quarantine and examination program, the cattle trunk butchering processing, under 0～4 DEG C of condition, through the ripe tenderization process of 48 hours, and cut through finishing, vacuum packaging, hot dipping, merceration operation, obtain cold fresh beef.
Described cold fresh beef being repaired cutting packaging be placed on and carry out dipping in the refrigerating medium of dipping freezing equipment and freeze, wherein, the temperature that described dipping freezes be-38 DEG C, and impregnating the time freezed is 60min.Refrigerating medium in described dipping freezing equipment is volume fraction is the ethanol water of 50%.
The meat freezed by dipping is stored 10 months in-18 DEG C of storehouses；Then, meat is thawed in atmosphere, thaw point 0-4 DEG C, thawing time 5 days (120h), obtain meat.
Comparative example 4
By through strict implement quarantine and examination program, the cattle trunk butchering processing, under 0～4 DEG C of condition, through the ripe tenderization process of 48 hours, and cut through finishing, vacuum packaging, hot dipping, merceration operation, obtain cold fresh beef.
After described cold fresh beef being repaired cutting and packaging ,-33 DEG C of quick-freezings, the quick-freezing time is 48 hours, and during outbound, product center temperature have to be lower than less than-18 DEG C；The meat of quick-freezing is stored 10 months in-18 DEG C of storehouses；Then, freezing meat carrying out electrostatic defrosting, the temperature that described electrostatic thaws is 2 DEG C, and the time that described electrostatic thaws is 22h, obtains meat.
Embodiment 5
1, physical and chemical index detection
The meat that embodiment 3, comparative example 1, comparative example 2, comparative example 3, comparative example 4 prepare is carried out physical and chemical index detection, and result is in Table 5.
Table 5 product performance index measures table
2, texture testing
It is placed in thermostat water bath by the meat sample that embodiment 3, comparative example 1, comparative example 2, comparative example 3, comparative example 4 prepare 80 DEG C of heating, meat sample central temperature is measured with thermocouple temperature measurer, when meat sample central temperature reaches 70 DEG C, meat sample is taken out and is cooled to room temperature, meat sample is cut into the specification of 20mm × 20mm × 20mm, surveys its matter structure.The muscle physiological feature of different cultivars different parts has difference, the sirloin position of the beef that test and Selection embodiment 3, comparative example 1, comparative example 2, comparative example 3, comparative example 4 prepare.
Texture instrument model: CT3 Texture instrument, Brookfield.
Texture profile analysis process parameter: probe diameter 50mm, precompression 0.07N, can recovery time 6s, speed 4mm/s, compressed shape variable 5mm.Experimental result is in Table 6.
Table 6 products'texture performance measurement
Wherein: sample, by simulating twice masticatory movement of human mouth, is being performed twice in compression process by TPA matter structure profile analysis method, the texture index that hardness, elasticity etc. are basic or derive is recorded.
(1) hardness: test condition is compression verification or TPA test；
Sense organ defines: be used between tooth oppressing maximum, force needed for sample；
Mathematical definition: obtain power necessary to the deformation quantity specified.
(2) work done during compression: test condition is compression verification or TPA test；
Sense organ defines: overcome the merit needed for food product structure strength；
Mathematical definition: obtain the energy specified required for deformation.
(3) deformation can be recovered: test condition is TPA test or compression verification (test speed is equal with return speed)；
Sense organ defines: after cancelling pressure, the height that food recovers；
Mathematical definition: drop to the distance of zero load from target (load or distance).
(4) merit can be recovered: test condition is TPA test or tests the compression verification identical with return speed；
Sense organ defines: when pressure is cancelled, food renitency work done；
Mathematical definition: under load-distance Curve, drops to, from targeted loads, the area that zero load is interval.
(5) elastic force: test condition is TPA test or tests the compression verification identical with return speed；
Sense organ defines: food is how from the measurement about recovering deformation with speed and pressure；
Mathematical definition: the first circulation can recover merit/the first and circulate work done during compression, obtains a value between zero and one.
(6) elastic: test condition is TPA test；
Sense organ definition: when removing external force, the speed for original state replied by sample, the height that food recovers within the time that first time bites latter stage broken and bites beginning broken for the second time；
Mathematical definition: from the target deformation of the first circulation to the distance of the trigger point of the second circulation.
3. determined amino acid
The meat that embodiment 3, comparative example 1, comparative example 2, comparative example 3, comparative example 4 prepare is carried out physical and chemical index detection, and result is in Table 7
Table 7 physical and chemical index testing result
The above is only the preferred embodiment of the present invention; it should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention; can also making some improvements and modifications, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (9)
1. the preparation method of a Novel cold fresh meat, it is characterised in that comprise the following steps:
Freeze to thaw with electrostatic through dipping by cold fresh meat, obtain Novel cold fresh meat.
2. preparation method according to claim 1, it is characterised in that the temperature that described dipping freezes is-35 DEG C～-40 DEG C, the time that described dipping freezes is 50min～70min.
3. preparation method according to claim 1, it is characterised in that the temperature that described electrostatic thaws is 1 DEG C～3 DEG C, the time that described electrostatic thaws is 20h～25h.
4. preparation method according to claim 1, it is characterised in that also include storage between described dipping freezes and electrostatic thaws.
5. preparation method according to claim 4, it is characterised in that the temperature of described storage is-18 DEG C～-23 DEG C, the time < of described storage 18 months.
6. preparation method according to claim 1, it is characterised in that described cold fresh meat is selected from beef or Carnis caprae seu ovis.
7. the Novel cold fresh meat that the preparation method as described in claim 1～6 any one claim prepares.
8. Novel cold fresh meat according to claim 7, it is characterised in that described Novel cold fresh meat is selected from beef or Carnis caprae seu ovis.
9. Novel cold fresh meat according to claim 7, it is characterised in that the shelf-life of described Novel cold fresh meat is 45～70 days.
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Cited By (1)
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|---|---|---|---|---|
| CN108835196A (en) * | 2018-04-27 | 2018-11-20 | 上海康识食品科技有限公司 | A kind of processing method of meat |
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Application publication date: 20160629 |