CN106577977A - Rapid production method of cooled meat - Google Patents
Rapid production method of cooled meat Download PDFInfo
- Publication number
- CN106577977A CN106577977A CN201611100859.5A CN201611100859A CN106577977A CN 106577977 A CN106577977 A CN 106577977A CN 201611100859 A CN201611100859 A CN 201611100859A CN 106577977 A CN106577977 A CN 106577977A
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- China
- Prior art keywords
- meat
- cooled
- cold
- production method
- fresh
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- 235000013372 meat Nutrition 0.000 title claims abstract description 56
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000004321 preservation Methods 0.000 claims abstract description 5
- 241001465754 Metazoa Species 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000003307 slaughter Methods 0.000 claims description 2
- 239000002253 acid Substances 0.000 abstract description 24
- 238000001816 cooling Methods 0.000 abstract description 13
- 238000001035 drying Methods 0.000 abstract description 5
- 244000144972 livestock Species 0.000 abstract description 3
- 230000005070 ripening Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 238000012545 processing Methods 0.000 description 3
- 230000011218 segmentation Effects 0.000 description 3
- 241000282894 Sus scrofa domesticus Species 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 210000001087 myotubule Anatomy 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 102000007469 Actins Human genes 0.000 description 1
- 108010085238 Actins Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- 241000283898 Ovis Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 108091000080 Phosphotransferase Proteins 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000011169 microbiological contamination Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 102000020233 phosphotransferase Human genes 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000012360 testing method Methods 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
Abstract
The present invention discloses a rapid production method of cooled meat. Hot and fresh carcasses of slaughtered livestock or segmented meat is vacuum soft-packaged, then the vacuum soft-packaged meat is placed at a pressure of 100-400 MPa to be subjected to ultrahigh pressure treatment for 2-50 min, then the treated meat with the vacuum packages are soaked into cold water to be cooled to 10 DEG or below, the cooled meat is cold stored at 0-4 DEG C, and the cold stored meat is for sale. The obtained cooled meat by the technological method is not subjected to traditional processes of rigor, rigor relieving, and ripening, free of cold shrinkage and air-cooling drying consumption, fresher, tender and juicier than traditional cooled acid discharged meat, and fast in production processes, saves cold storage spaces, and is extended in a preservation period.
Description
First, technical field
The present invention relates to a kind of Quick production method of Chilled Meats, using new group technology replace tradition cooling acid discharge into
The Chilled Meats production method of ripe technique, belongs to meat production processing technique field.
2nd, background technology
Chilled Meats (also known as cold fresh meat) are a kind of new meats gradually popularized at home.It accounts for meat in European and American developed countries
More than the 60% of class total output.But sales volume increasess slowly at home, restrict its development will be because including：1. its people like edible icepro
Morning butchers, the Fresh meat of morning sale, and Chilled Meats are longer from the time interval that lists is butchered to；2. Chilled Meats production cost compared with
Height, price mutually should be higher than that Fresh meat.
Chilled Meats why long the production cycle and high cost, are to be limited by its production technology.
There is stiff phenomenon after slaughtering animal, stiff meat is hard dull, low quality.Traditional Chilled Meats production be by
Butcher rear livestock ketone body and certain hour is hung in freezer, while the glycogen allowed in meat is converted into lactic acid, promotes tenderization, while allowing trunk
Slowly solve stiff to ripe, this process is referred to as " cooling acid discharge ".Cooling acid discharge increases meat soft and succulency, local flavor, but
Bring some problems：
1st, the acid discharge time is long, and the acid discharge of Carnis Sus domestica trunk needs cooling to hang 24～36h, when beef and mutton acid discharge needs longer
Between；
2nd, freezer space requirement is larger, and during acid discharge, the suspension of livestock meat carcass, movement, need larger space；
3rd, acid discharge process needs strict temperature control and humidity, spends more；
4th, air-cooled drying loss, poultry meat meeting dehydration during air-cooled acid discharge cause yield rate to reduce by 3%～5%.
CN 105725087A, CN 103141856A and CN 102232562A are proposed for traditional acid discharge process
Substitute acid discharge technique, although shorten the acid discharge time to varying degrees, but be all using segmentation acid discharge method (acid discharge → segmentation →
Acid discharge), technique is cumbersome, and required time remains unchanged longer.The acid discharge time is foreshortened to 5～8h by CN 104544142A, but is adopted
Taking technique needs to soak in the liquid added with Sal and sodium bicarbonate, is unfavorable for keeping the original quality of Chilled Meats.
Existing numerous studies show that ultra high pressure treatment can improve the tenderness of poultry meat.The mechanism of supertension tenderization：One is machine
The effect of tool power makes the combination of actin and myosin in muscle muscle fiber dissociate, and the disintegrate of Z lines and muscle fiber panelization are caused
Muscle shearing force declines；Two is the activity increase that pressure treatment makes endogenous proteinase (such as calcium kinases) etc. in muscle, accelerates flesh
Meat albumen is hydrolyzed, and accelerates muscle ripe caused.
Traditional cooling acid discharge is all that using air-cooled, it allows trunk surface to form dry film, suppresses growth of microorganism, but cools down
Slowly, easily cause drying loss；If using direct water-cooling instead, cooling rate and efficiency can all be improved, and drying loss can also be avoided, but exposed trunk
The easy microbiological contamination of body is corrupt.
Therefore, try to replace traditional acid discharge process, make the quick tenderization of trunk, cooling, reduce freezer and take, lift Chilled Meats
Quality, is the problem for intending to solve of the invention.
3rd, the content of the invention
The present invention is intended to provide a kind of Quick production method of Chilled Meats, using ultra high pressure treatment and low temperature water-cooled combination work
Skill substitutes traditional air-cooled acid discharge technique, ensure the fresh and tender succulence of meat, it is best in quality on the premise of, it is energy-saving, shorten production
In the cycle, extend the cold storing and fresh-keeping phase.
The Quick production method of Chilled Meats of the present invention：
It is the hot fresh trunk of domestic animal or the soft vacuum package that cuts meat after butchering, is subsequently placed in 100～400MPa pressure
2～50min of lower ultra high pressure treatment, is subsequently dipped in cold water, is cooled to after less than 10 DEG C (meat above freezing) then at 0～4 DEG C
Lower cold preservation sale.
The trunk or cut meat is referred to is butchered domestic animal by national standard (GB/T 17237), and adopts hot division processing
Trunk dyad, fritter trunk obtained by technique or retail are with cutting meat.
In the present invention, the fresh trunk of domestic animal after butchering heat or cut meat, should (within an hour) soft vacuum package in time,
In case oxidation and pollution, are easy to ultra high pressure treatment and water-cooled.
Result of the test shows, the trunk fresh to heat or cuts meat and carries out ultra high pressure treatment, than processing cold trunk or segmentation
Meat, with more preferably sterilization and tenderizing effect.
The pressure of ultra high pressure treatment is preferably 150～350MPa.
The cold water refers to 0～4 DEG C of water.
The present invention is by the domestic animal of Jing soft vacuum packages heat fresh trunk or cuts meat and carries out ultra high pressure treatment, and combines quick
Water-cooled, can replace traditional acid discharge technique, and products obtained therefrom is Fresh ＆ Tender in Texture, soft and succulency, be both capable of achieving quick listing, can also increase cold
Hide freshness date.
Beneficial effects of the present invention：
1st, to hot fresh trunk or cut meat and carry out ultra high pressure treatment, sterilization and tenderizing effect, the freshness date of product can be increased
More than 14d can be extended to from 3～5d.
2nd, the trunk after ultra high pressure treatment or the company's of cutting meat packaging are directly immersed in cold water and are cooled down, replace tradition air-cooled,
Rate of cooling is accelerated, air-cooled drying loss is reduced, relatively conventional technique can increase by about 3% yield rate.
3rd, using hot fresh trunk or the clustered operation of cut meat timely soft vacuum package, ultra high pressure treatment and water-cooled cooling,
The production cycle is effectively shortened, the fast person of products obtained therefrom can be listed in 2h.
4th, the meat obtained by this PROCESS FOR TREATMENT of Jing, does not experience traditional stiff maturation process of stiff-solution, and meat is than tradition cooling
Acid discharge meat is fresher and tenderer, succulence, and local flavor is rather good.
5th, for beef and mutton, this technique can also avoid cold events, be conducive to quick circulation and remote sale.
6th, this technique does not hinder to cool down acid discharge.
4th, specific embodiment
Non-limiting examples are described below：
Embodiment 1：
Hot fresh hog on hook or the soft vacuum package that cuts meat after butchering, is subsequently placed under 300MPa pressure and processes
10min, is cooled to less than 10 DEG C in connecting vacuum packaging 0～4 DEG C of cold water of immersion, then at cold preservation at 0～4 DEG C after taking-up.Gained is cold
But Carnis Sus domestica does not experience the stiff process of stiff-solution, and fresh and tender succulence, quality are extended to better than tradition cooling acid discharge meat, and cold storing and fresh-keeping phase
More than 14d.
Embodiment 2：
Hot fresh sheep and goat carcass or the soft vacuum package that cuts meat after butchering, is subsequently placed under 250MPa pressure and processes
15min, is cooled to less than 10 DEG C in connecting vacuum packaging 0～4 DEG C of cold water of immersion, then at cold preservation at 0～4 DEG C after taking-up.Gained is cold
But without cold events, fresh and tender succulence, cold storing and fresh-keeping phase are 14d to Carnis caprae seu ovis.
Claims (4)
1. a kind of Quick production method of Chilled Meats, it is characterised in that：
The hot fresh trunk of domestic animal or the soft vacuum package that cuts meat after butchering, is subsequently placed in superelevation under 100～400MPa pressure
Pressure processes 2～50min, subsequently connects in vacuum packaging immersion cold water, sells then at cold preservation at 0～4 DEG C after being cooled to less than 10 DEG C.
2. the Quick production method of Chilled Meats according to claim 1, it is characterised in that：
The pressure of ultra high pressure treatment is 150～350MPa.
3. the Quick production method of Chilled Meats according to claim 1, it is characterised in that：
The cold water refers to 0～4 DEG C of water.
4. the Quick production method of Chilled Meats according to claim 1, it is characterised in that：
After slaughtering animal, by the fresh trunk of heat or the soft vacuum package in 1 hour that cuts meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611100859.5A CN106577977A (en) | 2016-12-05 | 2016-12-05 | Rapid production method of cooled meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611100859.5A CN106577977A (en) | 2016-12-05 | 2016-12-05 | Rapid production method of cooled meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106577977A true CN106577977A (en) | 2017-04-26 |
Family
ID=58595691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611100859.5A Pending CN106577977A (en) | 2016-12-05 | 2016-12-05 | Rapid production method of cooled meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106577977A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107333867A (en) * | 2017-08-07 | 2017-11-10 | 合肥合丰牧业有限公司 | A kind of fresh-keeping method of mutton piecemeal |
| CN109527064A (en) * | 2018-12-24 | 2019-03-29 | 湖南唐人神肉制品有限公司 | A kind of preparation method of cold fresh meat |
| CN109990542A (en) * | 2019-03-19 | 2019-07-09 | 中国科学院广州能源研究所 | A kind of cold fresh system of processing of poultry and method of super ice temperature |
| CN111280239A (en) * | 2020-04-02 | 2020-06-16 | 中国农业科学院农产品加工研究所 | Ultra-fast cooling method for keeping quality of hot fresh meat and product |
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| CN101623023A (en) * | 2009-08-05 | 2010-01-13 | 长子县恒绿农产科技开发有限公司 | Bath chap ultrahigh-pressure cold-sterilization and preservation technology |
| CN104905379A (en) * | 2014-03-12 | 2015-09-16 | 上海梅林正广和股份有限公司 | Ultrahigh pressure synergic sterilization technology for aquatic product soft cans |
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-
2016
- 2016-12-05 CN CN201611100859.5A patent/CN106577977A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623023A (en) * | 2009-08-05 | 2010-01-13 | 长子县恒绿农产科技开发有限公司 | Bath chap ultrahigh-pressure cold-sterilization and preservation technology |
| CN104905379A (en) * | 2014-03-12 | 2015-09-16 | 上海梅林正广和股份有限公司 | Ultrahigh pressure synergic sterilization technology for aquatic product soft cans |
| CN105961568A (en) * | 2016-05-11 | 2016-09-28 | 上海海洋大学 | Method for preserving stromateidaes by utilizing ultrahigh-pressure technology |
| CN106071914A (en) * | 2016-06-29 | 2016-11-09 | 青海省畜牧兽医科学院 | A kind of processing method of lyophilizing Carnis Bovis grunniens |
Non-Patent Citations (3)
| Title |
|---|
| 刘建学等: "《食品保藏原理》", 31 December 2006, 东南大学出版社 * |
| 李勇等: "肉类超高压处理的研究进展", 《肉类研究》 * |
| 黄现青: "《肉制品加工增值技术》", 30 October 2009, 河南科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107333867A (en) * | 2017-08-07 | 2017-11-10 | 合肥合丰牧业有限公司 | A kind of fresh-keeping method of mutton piecemeal |
| CN109527064A (en) * | 2018-12-24 | 2019-03-29 | 湖南唐人神肉制品有限公司 | A kind of preparation method of cold fresh meat |
| CN109990542A (en) * | 2019-03-19 | 2019-07-09 | 中国科学院广州能源研究所 | A kind of cold fresh system of processing of poultry and method of super ice temperature |
| CN111280239A (en) * | 2020-04-02 | 2020-06-16 | 中国农业科学院农产品加工研究所 | Ultra-fast cooling method for keeping quality of hot fresh meat and product |
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Application publication date: 20170426 |