CN106332950A - Frozen pork fresh-keeping technology - Google Patents
Frozen pork fresh-keeping technology Download PDFInfo
- Publication number
- CN106332950A CN106332950A CN201610717349.6A CN201610717349A CN106332950A CN 106332950 A CN106332950 A CN 106332950A CN 201610717349 A CN201610717349 A CN 201610717349A CN 106332950 A CN106332950 A CN 106332950A
- Authority
- CN
- China
- Prior art keywords
- aqueous solution
- cold pork
- sus domestica
- antistaling process
- carnis sus
- 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
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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
- 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
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a frozen pork fresh-keeping technology. The frozen pork fresh-keeping technology comprises the following steps: 1) primary refrigeration: refrigerating the pork at the temperature of 15-20 DEG C for 3-5 min; 2) coating: immersing the refrigerated pork in a chitosan aqueous solution for 30-50 s; and 3) secondary refrigeration: refrigerating the coated pork for 20-24 h at the temperature of 30-35 DEG C. According to the fresh-keeping technology, the viscosity of the chitosan aqueous solution is directly used for attaching on the surface of the pork for refrigeration, the fresh-keeping performance of the frozen pork can continue, due to the sterilization performance of the chitosan, the corruption time of the frozen pork while unfreezing is prolonged.
Description
Technical field
The invention belongs to frozen meat manufacture field is and in particular to a kind of cold pork antistaling process.
Background technology
More careful with the division of labor in society, poultry and livestock cultivation and butcher and more concentrate, its all kinds of meat deriving
Product is also more varied, this allow for market circulation link increase, higher more diversified to the quality requirements of meat productss.And
Freezing day by day seems important as the preservation means of meat and meat product, because chilled storage can preferably keep meat
Fresh quality, especially some meat productss need to need to be exported to from external import meat source or domestic meat productss and abroad be used,
Because the haul-cycle time is long, transport midway change big, additionally, official reserves and adjust meat product market also with freezing handss
Section.This it is also proposed challenge to general Refrigeration Technique: had both needed to keep the quality of meat, and had needed to lift the quality of meat again.
In prior art, during chilled storage, meat protein is susceptible to freeze denaturation, lead to tenderness, hold
Aqueouss, gelling and nutritive value etc. all can produce fission, and the microorganism such as antibacterial of meat in addition is also killed without high temperature, some
Antibacterial under cryogenic can normal Survival Reproduction, so frozen meat easily occurs corrupt in course of defrosting, this is all to cause product
Matter declines and affects the problem of follow-up converted productss.
Content of the invention
For defect of the prior art, the present invention provides a kind of a kind of cold pork of the quality that can improve cold pork fresh-keeping
Technique.
For achieving the above object, the technical solution used in the present invention is: a kind of cold pork antistaling process includes step:
A. once freeze: Carnis Sus domestica is freezed under the conditions of -15～-20 DEG C 3～5min；
B. film: the Carnis Sus domestica after once freezing is soaked in 30～50s in chitosan aqueous solution；
C. two freezings: the Carnis Sus domestica after film is freezed under the conditions of -30～-35 DEG C 20～24h.
By chitosan aqueous solution, Carnis Sus domestica being carried out with film freezing can increase the fresh-keeping duration of Carnis Sus domestica, and using above-mentioned
Technique can enable chitosan molecule to be uniformly attached to the surface of Carnis Sus domestica without additives such as any cross-linking agent, plays guarantor
The effect of fresh sterilization.Shitosan belongs to the health product of energy three high drop in itself simultaneously, has health-care effect to human body, even if thawing
There is residual also health will not be worked the mischief during processing, therefore above-mentioned technique belongs to green refrigerating process.
Preferably, in step b described in above-mentioned cold pork antistaling process, the concentration of chitosan aqueous solution is mass fraction 0.5
～2%.This is the preferred concentration of the amount of shitosan that can play preferably fresh-keeping and bactericidal action.
Preferably, in step b described in above-mentioned cold pork antistaling process, the concentration of chitosan aqueous solution is mass fraction
1%.
Preferably, in step b described in above-mentioned cold pork antistaling process, the temperature of chitosan aqueous solution is 0～5 DEG C.
Preferably, in step b described in above-mentioned cold pork antistaling process, the temperature of chitosan aqueous solution is 2 DEG C.
Preferably, Carnis Sus domestica described in above-mentioned cold pork antistaling process after step b film under the conditions of -15～-20 DEG C
Carry out the secondary freezing described in step c again again after freezing 10-18min.This is to control crystalline rate to make shitosan more
It is attached to well Carnis Sus domestica surface, play fresh-keeping and bactericidal action.
Preferably, Carnis Sus domestica described in above-mentioned cold pork antistaling process after step b film under the conditions of -15～-20 DEG C
Carry out the secondary freezing described in step c again again after freezing 15min.
Preferably, the deacetylation of shitosan described in above-mentioned cold pork antistaling process is 45～55%, viscosity-average molecular weight
For 50000～100000.
Preferably, the deacetylation of shitosan described in above-mentioned cold pork antistaling process is 50%, and viscosity-average molecular weight is
60000～80000.
Preferably, described in above-mentioned cold pork antistaling process, chitosan aqueous solution collocation method is: shitosan is dissolved in often
Then chitosan aqueous solution is stood after 0.5-1h, cooling uses by stirring and dissolving in warm water.That is chitosan aqueous solution is simultaneously
Non-immediate configuration, but after standing 0.5-1h at normal temperatures after stirring and dissolving again, cooling uses, and so can improve shitosan
Bridging property, makes the viscosity of chitosan aqueous solution be more suitable for being attached to Carnis Sus domestica surface simultaneously.
In sum, the cold pork antistaling process that the present invention provides passes through directly to utilize the viscosity of chitosan aqueous solution itself
Be attached to Carnis Sus domestica surface freezed so that cold pork freshness can continue more long, simultaneously because the killing of shitosan itself
Bacterium property is so that cold pork corrupt time lengthening when thawing.
Specific embodiment
With reference to specific embodiment, the present invention will be further described.Described embodiment is only being preferable to carry out of the present invention
Example, is not limited to the present invention, and for a person skilled in the art, the present invention can have various changes and become
Change.All any modification, equivalent substitution and improvement within the spirit and principles in the present invention, made etc., 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, deacetylation is
50%, viscosity-average molecular weight is that 80000 shitosan is dissolved in stirring and dissolving in normal-temperature water and is formulated as the shitosan that mass fraction is 1%
Aqueous solution, it is stand-by then to be stood 1h, and cooling uses.Carnis Sus domestica is freezed under the conditions of -15 DEG C 3min；By the Carnis Sus domestica after freezing
It is soaked in 50s in prepared chitosan aqueous solution, the Carnis Sus domestica after film freezes 24h under the conditions of -30 DEG C and obtains 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, deacetylation is
45%, viscosity-average molecular weight is that 60000 shitosan is dissolved in stirring and dissolving in normal-temperature water and is formulated as the shitosan that mass fraction is 2%
Aqueous solution, it is stand-by then to be stood 0.5h, and cooling uses.Carnis Sus domestica is freezed under the conditions of -20 DEG C 5min；By the pig after freezing
Meat is soaked in 30s in prepared chitosan aqueous solution, and the Carnis Sus domestica after film freezes 22h under the conditions of -35 DEG C and obtains cold pork
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, deacetylation is
55%, viscosity-average molecular weight is that 100000 shitosan is dissolved in stirring and dissolving in normal-temperature water and is formulated as the shell that mass fraction is 0.5%
Water solution, it is stand-by then to be stood 0.5h, and cooling uses.Carnis Sus domestica is freezed under the conditions of -18 DEG C 4min；After freezing
Carnis Sus domestica be soaked in 40s in prepared chitosan aqueous solution, the Carnis Sus domestica after film freezes 20h under the conditions of -35 DEG C and must freeze pig
Meat finished product.
Example IV
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, deacetylation is
55%, viscosity-average molecular weight is that 50000 shitosan is dissolved in stirring and dissolving in normal-temperature water and is formulated as shell that mass fraction is 0.5% and gathers
Sugar aqueous solution, it is stand-by then to be stood 0.5h, and cooling uses.Carnis Sus domestica is freezed under the conditions of -18 DEG C 3min；After freezing
Carnis Sus domestica is soaked in 30s in prepared chitosan aqueous solution, and the Carnis Sus domestica after film freezes 15min under the conditions of -15 DEG C again, so
Under the conditions of -35 DEG C, freezing 20h obtains cold pork finished product afterwards.
, after one month, warp is same for the cold pork stored frozen that cold pork prepared by embodiment one to four is prepared with prior art
The thawing technique of sample thaws, and during the tenderness and defrosting of the cold pork of embodiment preparation, juice loss rate is prepared compared with prior art
Cold pork all improves a lot, after the Carnis Sus domestica after defrosting eats to the person of foretasting after being cooked through same cooking methods, 76%
The person of foretasting have selected the cold pork of embodiment preparation with the delicate flavour of meat mouthfeel and meat for par standard, 16% person of foretasting thinks
Both no significant differences, only 8% person of foretasting have selected the cold pork of prior art preparation, reflects that its fresh-keeping effect is obvious.
Claims (10)
1. a kind of cold pork antistaling process it is characterised in that: include step:
A. once freeze: Carnis Sus domestica is freezed under the conditions of -15～-20 DEG C 3～5min；
B. film: the Carnis Sus domestica after once freezing is soaked in 30～50s in chitosan aqueous solution；
C. two freezings: the Carnis Sus domestica after film is freezed under the conditions of -30～-35 DEG C 20～24h.
2. cold pork antistaling process according to claim 1 it is characterised in that: chitosan aqueous solution in described step b
Concentration is mass fraction 0.5～2%.
3. cold pork antistaling process according to claim 1 it is characterised in that: chitosan aqueous solution in described step b
Concentration is mass fraction 1%.
4. cold pork antistaling process according to claim 1 it is characterised in that: chitosan aqueous solution in described step b
Temperature is 0～5 DEG C.
5. cold pork antistaling process according to claim 1 it is characterised in that: chitosan aqueous solution in described step b
Temperature is 2 DEG C.
6. cold pork antistaling process according to claim 1 it is characterised in that: described Carnis Sus domestica after step b film-
Carry out the secondary freezing described in step c again after freezing 10～18min under the conditions of 15～-20 DEG C again.
7. cold pork antistaling process according to claim 6 it is characterised in that: described Carnis Sus domestica after step b film-
Carry out the secondary freezing described in step c again after freezing 15min under the conditions of 15～-20 DEG C again.
8. cold pork antistaling process according to claim 1 it is characterised in that: the deacetylation of described shitosan be 45～
55%, viscosity-average molecular weight is 50000～100000.
9. cold pork antistaling process according to claim 1 it is characterised in that: the deacetylation of described shitosan is
50%, viscosity-average molecular weight is 60000～80000.
10. cold pork antistaling process as claimed in any of claims 1 to 9 it is characterised in that: described shitosan water
Solution allocation method is: shitosan is dissolved in stirring and dissolving in normal-temperature water, then chitosan aqueous solution stood after 0.5～1h,
Cooling uses.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610717349.6A CN106332950A (en) | 2016-08-24 | 2016-08-24 | Frozen pork fresh-keeping technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610717349.6A CN106332950A (en) | 2016-08-24 | 2016-08-24 | Frozen pork fresh-keeping technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106332950A true CN106332950A (en) | 2017-01-18 |
Family
ID=57824852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610717349.6A Pending CN106332950A (en) | 2016-08-24 | 2016-08-24 | Frozen pork fresh-keeping technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106332950A (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 CN201610717349.6A patent/CN106332950A/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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Application publication date: 20170118 |