CN106879713B - Ultrasonic-assisted ice-soaking vacuum precooling method for cooked meat product - Google Patents
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 149
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000002791 soaking Methods 0.000 title claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 70
- 239000002245 particle Substances 0.000 claims abstract description 63
- 230000008569 process Effects 0.000 claims abstract description 13
- 238000007598 dipping method Methods 0.000 claims 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 118
- 230000008901 benefit Effects 0.000 abstract description 4
- 238000007654 immersion Methods 0.000 description 26
- 230000000694 effects Effects 0.000 description 13
- 238000001704 evaporation Methods 0.000 description 8
- 230000008020 evaporation Effects 0.000 description 7
- 239000011148 porous material Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 230000008859 change Effects 0.000 description 4
- 239000002131 composite material Substances 0.000 description 4
- 230000001276 controlling effect Effects 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 239000005022 packaging material Substances 0.000 description 4
- 238000005086 pumping Methods 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 230000017525 heat dissipation Effects 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 230000010355 oscillation Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- 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
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Abstract
The invention relates to an ultrasonic-assisted ice-soaking vacuum precooling method for cooked meat products, which comprises the steps of placing the cooked meat products in an ultrasonic oscillator, covering the periphery of the cooked meat products with ice particles, then transferring the cooked meat products into a vacuum box of a vacuum precooler, starting a vacuum pump to pump air, starting a condenser and the ultrasonic oscillator, and reducing the temperature of the condenser and the ultrasonic oscillator to a set temperature. The method has simple operation and obvious benefit, can effectively reduce the water loss in the process of precooling the low-temperature cooked meat product, and can also accelerate the cooling rate of the low-temperature cooked meat product.
Description
Technical Field
The invention relates to a vacuum cooling method, in particular to an ultrasonic-assisted ice-soaking vacuum precooling method for cooked meat products.
Background
At present, the method for improving the water loss in the vacuum precooling process of the cooked meat products mainly focuses on the following two aspects: one is water soaking vacuum pre-cooling, namely soaking the cooked meat product in water or soup and then transferring the cooked meat product into a vacuum box for vacuum pre-cooling so as to achieve the effect of improving water loss; and secondly, a composite precooling mode is adopted, and the common composite precooling mode is a combination of vacuum precooling and air cooling, air cooling and vacuum precooling, vacuum precooling and water immersion, and vacuum precooling and water immersion.
Vacuum pre-cooling is primarily by reducing the pressure of the cooked meat product environment to cause evaporation of free water from the material by two heat transfers, i.e., evaporation of water within the internal pores of the cooked meat product and diffusion of water vapor from the interior of the cooked meat product to the external environment. Therefore, the structure of the internal pores of the cooked meat product, the size, shape, spatial interval, distribution, etc. of the pores are decisive factors in influencing the water evaporation rate and the cooling rate. The structure of the cooked meat product is generally described by the porosity, and the porosity of the cooked meat product is directly related to the vacuum cooling rate thereof, namely, the porosity is small, the vacuum cooling rate is slow, the porosity is large, and the vacuum cooling rate is fast.
Although the water immersion vacuum precooling method can compensate the water loss of the cooked meat product, the precooling speed is greatly reduced because the porosity of the cooked meat product is reduced by immersing the cooked meat product in liquid, and the appearance of the cooked meat product is influenced because the color of the cooked meat product is whitened by the water immersion vacuum precooling; although the composite pre-cooling mode can compensate the water loss of some cooked meat products, the composite pre-cooling mode still causes larger water loss compared with the traditional pre-cooling mode, and simultaneously reduces the pre-cooling rate compared with the vacuum pre-cooling mode. And for the cooked meat product with compact structure tissue, the cooling speed is slow in the vacuum precooling process due to the small porosity, and the cooling time is long.
Disclosure of Invention
Based on the above, the invention aims to provide an ultrasonic-assisted ice-soaking vacuum precooling method for cooked meat products, which is simple to operate and remarkable in benefit, can effectively reduce the water loss in the precooling process of low-temperature cooked meat products, and can also accelerate the cooling rate of the low-temperature cooked meat products.
The invention relates to an ultrasonic-assisted ice-soaking vacuum precooling method for cooked meat products, which comprises the following steps: putting the cooked meat product in an ultrasonic oscillator, covering the periphery of the cooked meat product with ice particles, then transferring the cooked meat product into a vacuum box of a vacuum precooler, starting a vacuum pump to exhaust air, starting a condenser and the ultrasonic oscillator, and reducing the temperature of the cooked meat product to a set temperature.
According to the invention, the cooked meat product is covered by the ice particles, and the pore structure after the ice particles are stacked and the ice particles have moisture retention and low temperature, so that the precooling time required by the cooked meat product is greatly reduced, and the water loss of the cooked meat product in the precooling process is reduced; in the vacuum cooling process, the effect of mass and heat transfer is enhanced by matching with ultrasonic oscillation, so that the water in the cooked meat product is converted from liquid to gas, the heat transfer efficiency is improved, the heat dissipation is accelerated, and the vacuum precooling result of the cooked meat product is improved.
Further, the porosity of the cooked meat product is 0.1% -1%.
Further, the pressure drop rate is 0.2min during the vacuumizing cooling process-1～0.3min-1. Greater porosity and faster pumping rates will reduce the pre-cool time, however, greater porosity and faster pumping rates will also result in more water loss. When the porosity of the cooked meat product is low, the water evaporation is slow, the water loss is low, and at the moment, the heat consumed by evaporating water in unit mass is increased by accelerating the pressure reduction rate, reducing the pressure and reducing the boiling point of the water, so that the aim of quick precooling can be fulfilled; when cooked meat is preparedWhen the porosity of the product is 0.1-1%, the pressure drop rate is adjusted to be 0.2min-1～0.3min-1The desired pre-cooling effect is best.
Further, the ultrasonic intensity of the ultrasonic vibrator is 6W/cm2～10W/cm2. The effect of mass and heat transfer of the cooked meat product can be enhanced by utilizing ultrasonic oscillation, heat dissipation is accelerated, but the meat texture of the cooked meat product is damaged due to too high ultrasonic intensity, and the burden of a vacuum pre-cooler is increased; the ultrasonic intensity is 6W/cm2～10W/cm2When in use, the pre-cooling effect on the cooked meat product is optimal.
Further, the ice particles are spherical structures. Spherical ice particles are used as an auxiliary precooling medium, the spherical ice particles are accumulated with each other, and a certain gap is formed between the ice particles, so that water is easy to evaporate, and a more ideal precooling effect can be obtained.
Furthermore, the diameter of the ice particles is 1-1.5 cm. The diameter of the ice particles is closely related to the result of vacuum precooling, the diameter of the ice particles is too small, and pores formed after stacking are too small to facilitate evaporation of water; the diameter of the ice particles is too large, the pores formed after stacking are too large, the water evaporation is too fast, and the water loss is serious; in addition, the diameter of the ice particles is too large to reduce the contact area between the ice particles and the cooked meat product, and the moisture retention and low temperature properties of the ice particles cannot be fully utilized to reduce the water loss of the cooked meat product and accelerate the cooling rate of the cooked meat product. In order to achieve a good precooling effect, the diameter of the ice particles is preferably 1-1.5 cm.
Further, the covering thickness of the ice particles is 3-5 cm. The covering thickness of the ice particles is also a parameter which influences the water loss and the precooling time of the cooked meat product through the porosity, and the covering thickness of the ice particles is too thick, so that the evaporation of water can be hindered, and the precooling speed is influenced; the coating thickness of the ice particles is too thin, the water evaporates too quickly and the water loss is severe. When the covering thickness of the ice particles is 3-5 cm, the pre-cooling requirement of the cooked meat product can be met.
Further, the diameter of the ice particles is 1cm, and the covering thickness of the ice particles is 4 cm.
Further, the cooked meat product is uniformly covered by the ice particles, and the coverage rate of the ice particles is 60-75%.
Further, the cooked meat product is wrapped with sterilized wet gauze before covering the cooked meat product with ice particles. The cooked meat product is wrapped by the wet gauze, so that the cooked meat product is prevented from directly contacting with the ice particles, and the color and taste of the cooked meat product are kept.
Drawings
Fig. 1 is a cooling curve for precooling cooked meat products in different precooling modes.
Detailed Description
The present invention is further illustrated by the following examples.
The following examples and comparative examples used a KM-50 apparatus as a vacuum precooler, which mainly comprises a vacuum tank, a condenser, a vacuum pump, an operation interface, and the like, wherein the operation interface can control the opening of a pipeline valve, the opening and closing of the vacuum pump, the opening and closing of the condenser, and the opening and closing of a drain valve.
The pressure drop rate coefficient used in the present invention is determined by the following formula:
P＝Pie-Yt
wherein P is the absolute pressure in the vacuum box body of the vacuum precooler in the operation process and the unit is mbar; piIs local atmospheric pressure in mbar; t is the air pumping time of the vacuum box, and the unit is min; y is the pressure drop rate in min-1(ii) a The value of the pressure drop rate Y is calculated as the time t taken for the local atmospheric pressure to drop to 1000mbar to 6.5mbar absolute. The pressure drop rate coefficient Y represents the speed of the pressure drop rate, and the larger the pressure drop rate coefficient is, the faster the pressure drop rate is represented, and the shorter the time is. Conversely, the slower the rate of pressure drop, the longer the time taken. For example, if the time taken for the pressure to drop from 1000mbar to 6.5mbar is 8min, the pressure drop rate coefficient is 0.629min-1. Whereas if the time taken for the pressure to drop from 1000mbar to 6.5mbar is 16min, the pressure drop rate coefficient is 0.315min-1。
Example (A)
Example 1
(1) And (3) cooking the meat product to make the central temperature of the meat product be 72 ℃, taking out and removing the packaging material of the meat product to obtain a cooked meat product, wherein the cooked meat product is of a cylindrical structure, the porosity of the cooked meat product is 0.38%, the diameter of the cooked meat product is 9.5cm, and the height of the cooked meat product is 14.5cm, and then the cooked meat product is wrapped by two layers of sterilized wet gauzes.
(2) Putting the cooked meat product wrapped with the two layers of wet gauzes into an ultrasonic oscillator, and covering the cooked meat product with spherical ice particles with the diameter of 1cm, wherein the thickness covered by the ice particles is 4cm, the coverage rate of the ice particles is 70%, and the coverage rate of the ice particles is the ratio of the actual volume of the ice particles to the stacking volume of the whole ice layer.
(3) Placing the ultrasonic oscillator containing cooked meat product covered with ice particles into vacuum box of vacuum precooler, inserting temperature probe into geometric center of cooked meat product, closing vacuum box door of vacuum precooler, starting vacuum pump, and regulating pressure intensity decrease rate coefficient of vacuum pump to 0.21min-1Starting the condenser and the ultrasonic oscillator after 30s, setting the condensing temperature to-5 ℃ and the intensity of the ultrasonic wave to 6W/cm2And controlling the pressure value to be not lower than 6.5 mbar.
(4) And observing the temperature change through the operation interface, closing the vacuum pump when the temperature of the cooked meat product is reduced to 4 ℃, opening the exhaust valve, and taking out the cooled cooked meat product after the pressure is restored to normal pressure.
Example 2
(1) And (3) cooking the meat product to make the central temperature of the meat product be 72 ℃, taking out and removing the packaging material of the meat product to obtain a cooked meat product, wherein the cooked meat product is of a cylindrical structure, the porosity of the cooked meat product is 0.38%, the diameter of the cooked meat product is 9.5cm, and the height of the cooked meat product is 14.5cm, and then the cooked meat product is wrapped by two layers of sterilized wet gauzes.
(2) Putting the cooked meat product wrapped with the two layers of wet gauzes into an ultrasonic oscillator, and covering the cooked meat product with spherical ice particles with the diameter of 1cm, wherein the thickness covered by the ice particles is 4cm, the coverage rate of the ice particles is 70%, and the coverage rate of the ice particles is the ratio of the actual volume of the ice particles to the stacking volume of the whole ice layer.
(3) The container is covered with ice particlesPlacing the ultrasonic oscillator of the meat product into the vacuum box of the vacuum precooler, inserting the temperature probe into the geometric center of the cooked meat product, closing the vacuum box door of the vacuum precooler, starting the vacuum pump, and adjusting the pressure intensity reduction rate coefficient of the vacuum pump to 0.21min-1Starting the condenser and the ultrasonic oscillator after 30s, setting the condensing temperature to-5 deg.C and the intensity of the ultrasonic wave to 10W/cm2And controlling the pressure value to be not lower than 6.5 mbar.
(4) And observing the temperature change through the operation interface, closing the vacuum pump when the temperature of the cooked meat product is reduced to 4 ℃, opening the exhaust valve, and taking out the cooled cooked meat product after the pressure is restored to normal pressure.
Comparative example
Comparative example 1
(1) And (3) cooking the meat product to make the central temperature of the meat product be 72 ℃, taking out and removing the packaging material of the meat product to obtain a cooked meat product, wherein the cooked meat product is of a cylindrical structure, the porosity of the cooked meat product is 0.38%, the diameter of the cooked meat product is 9.5cm, and the height of the cooked meat product is 14.5cm, and then the cooked meat product is wrapped by two layers of sterilized wet gauzes.
(2) Putting the cooked meat product wrapped with the two layers of wet gauzes into an ultrasonic oscillator, and covering the cooked meat product with spherical ice particles with the diameter of 1cm, wherein the thickness covered by the ice particles is 4cm, the coverage rate of the ice particles is 70%, and the coverage rate of the ice particles is the ratio of the actual volume of the ice particles to the stacking volume of the whole ice layer.
(3) Placing the ultrasonic oscillator containing cooked meat product covered with ice particles into vacuum box of vacuum precooler, inserting temperature probe into geometric center of cooked meat product, closing vacuum box door of vacuum precooler, starting vacuum pump, and regulating pressure intensity decrease rate coefficient of vacuum pump to 0.21min-1Starting the condenser and the ultrasonic oscillator after 30s, setting the condensing temperature to-5 deg.C and the intensity of the ultrasonic wave to 2W/cm2And controlling the pressure value to be not lower than 6.5 mbar.
(4) And observing the temperature change through the operation interface, closing the vacuum pump when the temperature of the cooked meat product is reduced to 4 ℃, opening the exhaust valve, and taking out the cooled cooked meat product after the pressure is restored to normal pressure.
Comparative example 2
(1) And (3) cooking the meat product to make the central temperature of the meat product be 72 ℃, taking out and removing the packaging material of the meat product to obtain a cooked meat product, wherein the cooked meat product is of a cylindrical structure, the porosity of the cooked meat product is 0.38%, the diameter of the cooked meat product is 9.5cm, and the height of the cooked meat product is 14.5cm, and then the cooked meat product is wrapped by two layers of sterilized wet gauzes.
(2) Putting the cooked meat product wrapped with two layers of wet gauzes into a container with holes, and uniformly covering the cooked meat product with spherical ice particles with the diameter of 1cm, wherein the thickness covered by the ice particles is 4cm, the coverage rate of the ice particles is 70%, and the coverage rate of the ice particles is the ratio of the actual volume of the ice particles to the stacking volume of the whole ice layer.
(3) Placing the container containing cooked meat product covered with ice particles into vacuum box of vacuum precooler, inserting temperature probe into geometric center of cooked meat product, closing vacuum box door of vacuum precooler, starting vacuum pump, and regulating pressure intensity decrease rate coefficient of vacuum pump to 0.21min-1And starting the condenser after 30s, and simultaneously setting the condensing temperature to be-5 ℃ and controlling the pressure value to be not lower than 6.5 mbar.
(4) And observing the temperature change through the operation interface, closing the vacuum pump when the temperature of the cooked meat product is reduced to 4 ℃, opening the exhaust valve, and taking out the cooled cooked meat product after the pressure is restored to normal pressure.
Comparative analysis of example and control
The precooling time and the moisture loss rate of the ice-immersion vacuum precooling methods of examples 1 and 2 and comparative examples 1 and 2 are shown in table 1.
TABLE 1 results of ultrasonic wave intensity for different ultrasonic wave-assisted ice-immersion vacuum pre-cooling on pre-cooling time and moisture loss of cooked meat products
As can be seen from Table 1, when the ultrasonic auxiliary intensity was 2W/cm2When the difference between the precooling time and the water loss rate is not large compared with the time without ultrasonic assistance, the ultrasonic assistance strength is 2W/cm2Time pairThe effect of increasing the cooling rate is not significant. Then, with the increase of the auxiliary intensity of the ultrasonic wave, the precooling time and the water loss rate are reduced. But when the ultrasonic auxiliary intensity is 10W/cm2Then, it was found that the intensity was 6W/cm2The results of the pre-cooling time and the water loss rate were similar. Therefore, the ultrasonic wave auxiliary intensity adopted by the invention is 6 to 10W/cm from the viewpoints of energy, operability and the like2。
(IV) precooling effect comparison of different precooling modes
Air cooling, vacuum precooling and water immersion vacuum precooling are respectively adopted to precool a cooked meat product with porosity of 0.38%, diameter of 9.5cm and height of 14.5cm, so that the central temperature of the cooked meat product is reduced from 72 ℃ to 4 ℃, the precooling time of each method is recorded and the water loss in the precooling process of the cooked meat product is calculated.
The air cooling is to cool an object needing cooling by using air as a medium, and take away the heat of the object by accelerating the speed of the air flowing through the object in unit time; vacuum precooling, namely placing an object to be cooled in a vacuum box of a vacuum precooler, and then quickly pumping out air to quickly evaporate water and take away heat; and (3) water soaking and vacuum pre-cooling, namely soaking the object to be cooled in water or soup, and then moving the object to a vacuum box for vacuum pre-cooling.
The results of comparing the air cooling, vacuum pre-cooling, and water immersion vacuum pre-cooling methods with the ultrasonic-assisted ice immersion vacuum pre-cooling method used in example 1 and the non-ultrasonic-assisted ice immersion vacuum pre-cooling method used in comparative example 2 on the pre-cooling effect of the cooked meat products are shown in fig. 1 and table 2.
TABLE 2 precooling time and moisture loss for precooling cooked meat products with a porosity of 0.38% using different precooling methods
As can be seen from fig. 1, different pre-cooling methods have different cooling curves for cooked meat products. Vacuum precooling, water immersion vacuum precooling, ultrasonic-assisted-free ice immersion vacuum precooling and ultrasonic-assisted ice immersion vacuum precooling are all faster than the precooling rate of air cooling; the cooling process of vacuum precooling, water immersion vacuum precooling and non-ultrasonic-assisted ice immersion vacuum precooling in the former stage is similar, and the non-ultrasonic-assisted ice immersion vacuum precooling rate in the later stage is obviously higher than that of vacuum precooling and water immersion vacuum precooling; ultrasonic-assisted and non-ultrasonic-assisted ice-immersion vacuum pre-cooling have similar drop profiles, however, the cooling rate of ultrasonic-assisted ice-immersion vacuum pre-cooling is faster.
As can be seen from table 2, the time for ultrasonic-assisted ice-immersion vacuum pre-cooling was 116.5min, while the time for non-ultrasonic-assisted ice-immersion vacuum pre-cooling, water-immersion vacuum pre-cooling, vacuum pre-cooling and air-cooling were 135.5min, 187.5min, 205.5min and 330.5min, respectively. Meanwhile, compared with the water loss rate of 8.66% in vacuum precooling, the water loss of the low-temperature cooked meat product is much smaller in air cooling, water immersion vacuum precooling, ultrasonic-assisted-ice-immersion vacuum precooling and ultrasonic-assisted-ice-immersion vacuum precooling, and especially the precooling water loss rate is only 1.53% in ultrasonic-assisted-ice-immersion vacuum precooling. It can be seen that the addition of ultrasonic-assisted vacuum pre-cooling of ice-impregnation is superior to that without ultrasonic-assistance, both in terms of moisture loss and pre-cooling rate.
The results show that the ultrasonic-assisted ice-soaking vacuum precooling method is adopted to precool the cooked meat product, so that the extremely fast precooling rate can be obtained, the extremely low water loss can be obtained, and the effect is very obvious.
Compared with the prior art, the ultrasonic-assisted ice-soaking vacuum pre-cooling method for the cooked meat product, disclosed by the invention, has the advantages that the cooked meat product is covered by the ice particles, the pore structure of the stacked ice particles and the moisture retention and low temperature of the ice particles are adopted, the pre-cooling time required by the cooked meat product is greatly reduced, and meanwhile, the water loss of the cooked meat product in the pre-cooling process is reduced; in the vacuum cooling process, the effect of mass and heat transfer is enhanced by matching with the ultrasonic oscillation, the heat dissipation of the cooked meat product is accelerated, and the vacuum precooling result of the cooked meat product is improved; by adjusting the pressure intensity reduction rate to match with the porosity, the precooling time and the water loss of the vacuum cooling of the cooked meat product are reduced, and the precooling effect is optimized. The invention greatly reduces the precooling time required for cooling the cooked meat product from the central temperature of 72 ℃ to 4 ℃, the required precooling time is only 116.5min, and simultaneously reduces the water loss of the cooked meat product in the precooling process, so that the water loss is controlled within 2 percent, and the benefit is remarkable.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (8)
1. An ultrasonic-assisted ice-soaking vacuum precooling method for cooked meat products is characterized in that: placing the cooked meat product in an ultrasonic oscillator, covering the periphery of the cooked meat product with ice particles, then transferring the cooked meat product into a vacuum box of a vacuum precooler, starting a vacuum pump to pump air, starting a condenser and the ultrasonic oscillator, and reducing the temperature of the cooked meat product to a set temperature; the porosity of the cooked meat product is 0.1-1%; during the vacuumizing and cooling process, the pressure drop rate is 0.2min-1～0.3min-1。
2. The ultrasonic-assisted ice-dipping vacuum pre-cooling method of cooked meat products of claim 1, wherein: the ultrasonic intensity of the ultrasonic vibrator is 6W/cm2～10W/cm2。
3. The ultrasonic-assisted ice-dipping vacuum pre-cooling method of cooked meat products according to claim 1 or 2, characterized in that: the ice particles are spherical structures.
4. The ultrasonic-assisted ice-dipping vacuum pre-cooling method of cooked meat products of claim 3, wherein: the diameter of the ice particles is 1-1.5 cm.
5. The ultrasonic-assisted ice-dipping vacuum pre-cooling method of cooked meat products of claim 3, wherein: the covering thickness of the ice particles is 3-5 cm.
6. The ultrasonic-assisted ice-dipping vacuum pre-cooling method of cooked meat products of claim 3, wherein: the diameter of the ice particles is 1cm, and the covering thickness of the ice particles is 4 cm.
7. The ultrasonic-assisted ice-dipping vacuum pre-cooling method of cooked meat products according to claim 1 or 2, characterized in that: the ice particles uniformly cover the cooked meat product, and the coverage rate of the ice particles is 60-75%.
8. The ultrasonic-assisted ice-dipping vacuum pre-cooling method of cooked meat products according to claim 1 or 2, characterized in that: before covering the cooked meat product with ice particles, the cooked meat product is wrapped with sterilized wet gauze.
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