CN106305966A - Process for freezing and refreshing pork - Google Patents
Process for freezing and refreshing pork Download PDFInfo
- Publication number
- CN106305966A CN106305966A CN201610715188.7A CN201610715188A CN106305966A CN 106305966 A CN106305966 A CN 106305966A CN 201610715188 A CN201610715188 A CN 201610715188A CN 106305966 A CN106305966 A CN 106305966A
- Authority
- CN
- China
- Prior art keywords
- freezing
- sus domestica
- carnis sus
- carboxymethyl chitosan
- pork
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000007710 freezing Methods 0.000 title claims abstract description 67
- 230000008014 freezing Effects 0.000 title claims abstract description 67
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000015277 pork Nutrition 0.000 title abstract description 24
- 229920001661 Chitosan Polymers 0.000 claims abstract description 44
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims abstract description 43
- 239000007864 aqueous solution Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 57
- 238000004321 preservation Methods 0.000 claims description 24
- 238000006467 substitution reaction Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 241000186562 Clostridium carnis Species 0.000 claims 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 6
- 239000000243 solution Substances 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 11
- 235000013622 meat product Nutrition 0.000 description 5
- 238000010257 thawing Methods 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000004992 fission Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
Classifications
-
- 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
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a process for freezing and refreshing pork. The invention relates to a process for freezing and refreshing pork. The process for freezing and refreshing pork comprises the following steps of: primarily freezing: freezing the pork for 3-5min at the temperature 15-20 degrees centigrade; coating: soaking the pork primarily frozen into carboxymethyl chitosan aqueous solution for 30-50s; secondarily freezing: freezing the coated pork for 20-24h at the temperature of 30-35 degrees centigrade. The process for freezing and refreshing pork is characterized in that viscosity of the carboxymethyl chitosan water solution is directly attached on the pork surface for freezing so that fresh keeping performance of the frozen pork can be sustainable for a long time and the decaying time of the frozen pork in unfreezing is prolonged due to bactericidal activity of carboxymethyl chitosan.
Description
Technical field
The invention belongs to frozen meat manufacture field, be specifically related to a kind of Carnis Sus domestica freezing preservation technique.
Background technology
Along with the division of labor in society is more careful, poultry and livestock cultivate and butcher more to be concentrated, its all kinds of meat derived
Product is the most varied, this allow for market circulation link increase, the highest more diversified to the quality requirements of meat products.And
The freezing preservation means as meat and meat product day by day seem important, because chilled storage can preferably keep meat
Fresh quality, especially some meat products need to need to be exported to abroad use from external import meat source or domestic meat products,
Owing to the haul-cycle time is long, the change of transport midway is big, additionally, official reserves and regulation meat product market also with freezing hands
Section.This it is also proposed challenge to general Refrigeration Technique: both needs to keep the quality of meat, needs again to promote the quality of meat.
In prior art, during chilled storage, meat protein is susceptible to freeze denaturation, cause tenderness, hold
Aqueous, gelling and nutritive value etc. all can produce fission, and the microorganism such as antibacterial of meat is also killed without high temperature in addition, some
Antibacterial under cryogenic can normal Survival Reproduction, so frozen meat easily occurs corruption in course of defrosting, this is all to cause product
The problem that matter declines and affects follow-up converted products.
Summary of the invention
For defect of the prior art, the present invention provides a kind of Carnis Sus domestica freezing of a kind of quality that can improve cold pork to protect
Fresh technique.
For achieving the above object, the technical solution used in the present invention is: a kind of Carnis Sus domestica freezing preservation technique includes step:
The most freezing: by Carnis Sus domestica freezing 3～5min under the conditions of-15～-20 DEG C；
B. film: the Carnis Sus domestica after once freezing is soaked in carboxymethyl chitosan sugar aqueous solution 30～50s；
C. two freezings: by the freezing 20～24h under the conditions of-30～-35 DEG C of the Carnis Sus domestica after film.
By carboxymethyl chitosan sugar aqueous solution, Carnis Sus domestica is carried out film freezing and can increase the fresh-keeping duration of Carnis Sus domestica, and adopt
Carboxymethyl chitosan glycan molecule can be made can be uniformly attached to Carnis Sus domestica without additives such as any cross-linking agent by above-mentioned technique
Surface, play a part preserving and sterilizing.Carboxymethyl chitosan itself belongs to the health product that can drop three-hypers simultaneously, has human body
Health-care effect, has residual also will not work the mischief health even if adding in defrosting man-hour, therefore above-mentioned technique belongs to green cold
Freeze technique.
Preferably, described in above-mentioned Carnis Sus domestica freezing preservation technique, in step B, the concentration of carboxymethyl chitosan sugar aqueous solution is matter
Amount mark 2～6%.This is the preferred concentration of amount of the carboxymethyl chitosan that can play the most fresh-keeping and bactericidal action.
Preferably, described in above-mentioned Carnis Sus domestica freezing preservation technique, in step B, the concentration of carboxymethyl chitosan sugar aqueous solution is matter
Amount mark 4%.
Preferably, described in above-mentioned Carnis Sus domestica freezing preservation technique in step B the temperature of carboxymethyl chitosan sugar aqueous solution be 0～
5℃。
Preferably, described in above-mentioned Carnis Sus domestica freezing preservation technique, in step B, the temperature of carboxymethyl chitosan sugar aqueous solution is 2
℃。
Preferably, Carnis Sus domestica described in above-mentioned Carnis Sus domestica freezing preservation technique after step B film-15～-20 DEG C of conditions
Under again to carry out the secondary described in step C again after freezing 5-10min freezing.This is to make chitosan more to control crystalline rate
It is attached to well Carnis Sus domestica surface, plays fresh-keeping and bactericidal action.
Preferably, Carnis Sus domestica described in above-mentioned Carnis Sus domestica freezing preservation technique after step B film-15～-20 DEG C of conditions
Under again to carry out the secondary described in step C again after freezing 8min freezing.
Preferably, described in above-mentioned Carnis Sus domestica freezing preservation technique, the substitution value of carboxymethyl chitosan is 40～50%, viscous equal
Molecular weight is 50000～100000.
Preferably, described in above-mentioned Carnis Sus domestica freezing preservation technique, the substitution value of carboxymethyl chitosan is 45%, viscous equal molecule
Amount is 60000～80000.
Preferably, described in above-mentioned Carnis Sus domestica freezing preservation technique, carboxymethyl chitosan sugar aqueous solution collocation method is: by carboxylic first
Base enclosure polysaccharide is dissolved in stirring and dissolving in normal-temperature water, and after then carboxymethyl chitosan sugar aqueous solution being stood 0.5-1h, cooling uses.Also
That is carboxymethyl chitosan sugar aqueous solution the most directly configures, but lower the temperature after standing 0.5-1h at normal temperatures after stirring and dissolving again
Use, so can improve the bridging property of carboxymethyl chitosan itself, make the viscosity of carboxymethyl chitosan sugar aqueous solution more simultaneously
It is suitable for being attached to Carnis Sus domestica surface.
In sum, the Carnis Sus domestica freezing preservation technique that the present invention provides is by directly utilizing carboxymethyl chitosan sugar aqueous solution originally
The adhesive attachment of body carries out freezing on Carnis Sus domestica surface so that the freshness of cold pork can continue more for a long time, simultaneously because carboxymethyl
The bactericidal properties of chitosan so that corruption time lengthening when cold pork thaws itself.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.The described embodiment only present invention is preferable to carry out
Example, is not limited to the present invention, and for a person skilled in the art, the present invention can have various change and change
Change.All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in the present invention
Protection domain within.
Embodiment one
In advance Carnis Sus domestica is cut to wide 10-15cm, the bulk of long 40-50cm, is temporarily stored in 3-5 DEG C, by substitution value is
50%, viscosity-average molecular weight be 80000 carboxymethyl chitosan be dissolved in stirring and dissolving in normal-temperature water to be formulated as mass fraction being 6%
Carboxymethyl chitosan sugar aqueous solution, is then stood 1h stand-by, and cooling uses.By Carnis Sus domestica freezing 3min under the conditions of-15 DEG C；Will
Carnis Sus domestica after freezing is soaked in 50s in prepared carboxymethyl chitosan sugar aqueous solution, and the Carnis Sus domestica after film is cold under the conditions of-30 DEG C
Freeze 24h and obtain cold pork finished product.
Embodiment two
In advance Carnis Sus domestica is cut to wide 10-15cm, the bulk of long 40-50cm, is temporarily stored in 3-5 DEG C, by substitution value is
40%, viscosity-average molecular weight be 60000 carboxymethyl chitosan be dissolved in stirring and dissolving in normal-temperature water to be formulated as mass fraction being 2%
Carboxymethyl chitosan sugar aqueous solution, is then stood 0.5h stand-by, and cooling uses.By Carnis Sus domestica freezing 5min under the conditions of-20 DEG C；
Carnis Sus domestica after freezing is soaked in 30s in prepared carboxymethyl chitosan sugar aqueous solution, and the Carnis Sus domestica after film is under the conditions of-35 DEG C
Freezing 22h obtains cold pork finished product.
Embodiment three
In advance Carnis Sus domestica is cut to wide 10-15cm, the bulk of long 40-50cm, is temporarily stored in 3-5 DEG C, by substitution value is
45%, viscosity-average molecular weight be 100000 carboxymethyl chitosan be dissolved in stirring and dissolving in normal-temperature water and be formulated as mass fraction and be
The carboxymethyl chitosan sugar aqueous solution of 0.5%, is then stood 0.5h stand-by, and cooling uses.By Carnis Sus domestica under the conditions of-18 DEG C cold
Freeze 4min；Carnis Sus domestica after freezing is soaked in 40s in prepared carboxymethyl chitosan sugar aqueous solution, and the Carnis Sus domestica after film is-35
Under the conditions of DEG C, freezing 20h obtains cold pork finished product.
Embodiment four
In advance Carnis Sus domestica is cut to wide 10-15cm, the bulk of long 40-50cm, is temporarily stored in 3-5 DEG C, by substitution value is
45%, viscosity-average molecular weight be 50000 carboxymethyl chitosan be dissolved in stirring and dissolving in normal-temperature water to be formulated as mass fraction being 0.5%
Carboxymethyl chitosan sugar aqueous solution, then stood 0.5h stand-by, cooling use.By Carnis Sus domestica freezing under the conditions of-18 DEG C
3min；Carnis Sus domestica after freezing is soaked in 30s in prepared carboxymethyl chitosan sugar aqueous solution, and the Carnis Sus domestica after film is at-15 DEG C
Under the conditions of freezing 15min again, then under the conditions of-35 DEG C, freezing 20h obtains cold pork finished product.
Cold pork stored frozen prepared by the cold pork prepared by embodiment one to four and prior art is after one month, through same
The thawing technique of sample thaws, and tenderness and juice loss rate when thawing of cold pork prepared by embodiment is prepared compared with prior art
Cold pork all improves a lot, after the Carnis Sus domestica after defrosting gives the person of foretasting edible after same cooking methods is cooked, and 76%
The person of foretasting have selected cold pork prepared by embodiment with the delicate flavour of meat mouthfeel and meat for par standard, the person of foretasting of 13% thinks
Both no significant differences, the person of foretasting of only 11% have selected cold pork prepared by prior art, reflects that its fresh-keeping effect is obvious.
Claims (10)
1. a Carnis Sus domestica freezing preservation technique, it is characterised in that: include step:
The most freezing: by Carnis Sus domestica freezing 3～5min under the conditions of-15～-20 DEG C；
B. film: the Carnis Sus domestica after once freezing is soaked in carboxymethyl chitosan sugar aqueous solution 30～50s；
C. two freezings: by the freezing 20～24h under the conditions of-30～-35 DEG C of the Carnis Sus domestica after film.
Carnis Sus domestica freezing preservation technique the most according to claim 1, it is characterised in that: carboxymethyl chitosan in described step B
The concentration of aqueous solution is mass fraction 2～6%.
Carnis Sus domestica freezing preservation technique the most according to claim 1, it is characterised in that: carboxymethyl chitosan in described step B
The concentration of aqueous solution is mass fraction 4%.
Carnis Sus domestica freezing preservation technique the most according to claim 1, it is characterised in that: carboxymethyl chitosan in described step B
The temperature of aqueous solution is 0～5 DEG C.
Carnis Sus domestica freezing preservation technique the most according to claim 1, it is characterised in that: carboxymethyl chitosan in described step B
The temperature of aqueous solution is 2 DEG C.
Carnis Sus domestica freezing preservation technique the most according to claim 1, it is characterised in that: described Carnis Sus domestica is after step B film
Again the secondary described in step C is carried out again after freezing 5～10min freezing under the conditions of-15～-20 DEG C.
Carnis Sus domestica freezing preservation technique the most according to claim 6, it is characterised in that: described Carnis Sus domestica is after step B film
Again the secondary described in step C is carried out again after freezing 8min freezing under the conditions of-15～-20 DEG C.
Carnis Sus domestica freezing preservation technique the most according to claim 1, it is characterised in that: the substitution value of described carboxymethyl chitosan
Being 40～50%, substitution value viscosity-average molecular weight is 50000～100000.
Carnis Sus domestica freezing preservation technique the most according to claim 1, it is characterised in that: the substitution value of described carboxymethyl chitosan
Being 45%, viscosity-average molecular weight is 60000～80000.
Carnis Sus domestica freezing preservation technique the most as claimed in any of claims 1 to 9, it is characterised in that: described carboxymethyl
Chitosan aqueous solution collocation method is: carboxymethyl chitosan is dissolved in stirring and dissolving in normal-temperature water, then by carboxymethyl chitosan
After aqueous solution stands 0.5～1h, cooling uses.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610715188.7A CN106305966A (en) | 2016-08-24 | 2016-08-24 | Process for freezing and refreshing pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610715188.7A CN106305966A (en) | 2016-08-24 | 2016-08-24 | Process for freezing and refreshing pork |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106305966A true CN106305966A (en) | 2017-01-11 |
Family
ID=57790496
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610715188.7A Pending CN106305966A (en) | 2016-08-24 | 2016-08-24 | Process for freezing and refreshing pork |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106305966A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712022A (en) * | 2017-10-13 | 2018-02-23 | 浙江青莲食品股份有限公司 | The refrigeration transportation method of pork |
| CN107736436A (en) * | 2017-10-13 | 2018-02-27 | 浙江青莲食品股份有限公司 | The freezing method of pork |
| CN107751346A (en) * | 2017-10-13 | 2018-03-06 | 浙江青莲食品股份有限公司 | Keep the freezing method of pork freshness |
-
2016
- 2016-08-24 CN CN201610715188.7A patent/CN106305966A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 姜云北等: "响应面法优化软冷冻肉复合保鲜剂的研究", 《食品与发酵科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712022A (en) * | 2017-10-13 | 2018-02-23 | 浙江青莲食品股份有限公司 | The refrigeration transportation method of pork |
| CN107736436A (en) * | 2017-10-13 | 2018-02-27 | 浙江青莲食品股份有限公司 | The freezing method of pork |
| CN107751346A (en) * | 2017-10-13 | 2018-03-06 | 浙江青莲食品股份有限公司 | Keep the freezing method of pork freshness |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |