CN106942341A - A kind of ice dipping vacuum pre-cooling method of cooked meat product - Google Patents
A kind of ice dipping vacuum pre-cooling method of cooked meat product Download PDFInfo
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- CN106942341A CN106942341A CN201710150328.5A CN201710150328A CN106942341A CN 106942341 A CN106942341 A CN 106942341A CN 201710150328 A CN201710150328 A CN 201710150328A CN 106942341 A CN106942341 A CN 106942341A
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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
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
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Abstract
Vacuum pre-cooling method is impregnated the present invention relates to a kind of ice of cooked meat product, including the cooked meat product after being covered using ice pellets is placed in progress in the vacuum tank of vacuum precooling machine and vacuumizes cooling.The ice dipping vacuum pre-cooling method of cooked meat product of the present invention greatly reduces the pre-coo time that cooked meat product is down to needed for 4 DEG C from 72 DEG C of central temperature, moisture loss of the cooked meat product in precooling process is also reduced simultaneously, make moisture loss control within 2%, remarkable benefit.
Description
Technical field
The present invention relates to vacuum cooled method, the ice dipping vacuum pre-cooling method of more particularly to a kind of cooked meat product.
Background technology
At present, the improved method for moisture loss during cooked meat product vacuum pre-cooling is concentrated mainly on following two
Aspect：One is cooked meat product, i.e., be immersed in water or then move into vacuum in the lump in soup by water retting vacuum pre-cooling
Vacuum pre-cooling is carried out in case, being reached with this improves the effect of moisture loss；The second is by the way of compound precooling, common answers
Closing Pre-cooling Mode has air-cooled, first water retting vacuum pre-cooling, Xian Shui after air-cooled rear vacuum pre-cooling, first vacuum pre-cooling after first vacuum pre-cooling
Vacuum pre-cooling after vacuum pre-cooling is impregnated to combine.
Vacuum pre-cooling mainly by reducing the pressure of material environment to cause the evaporation of Free water in material, and water evaporation
Required huge latent heat comes from material in itself so that material fast cooling.It is seen that material has certain hole
Structure and free water content are to ensure that it can be by the key of vacuum pre-cooling.
Although water retting vacuum pre-cooling method mentioned above can make up the loss of material moisture, because material is immersed
Bubble reduces its porosity so as to greatly reduce the speed of its precooling in a liquid, and water retting vacuum pre-cooling is easily caused in addition
Cooked meat product color and luster bleaches and influences its outward appearance；Pre-cooling Mode is combined although the loss of some material moistures can be made up, but
Larger moisture loss is still resulted in for more traditional Pre-cooling Mode, while compared with reducing cooling rate for vacuum pre-cooling.
The content of the invention
Based on this, it is an object of the present invention to provide a kind of ice dipping vacuum pre-cooling method of cooked meat product, the present invention is big
It is big to reduce the pre-coo time that cooked meat product is down to needed for 4 DEG C from 72 DEG C of central temperature, while also reducing cooked meat product in precooling
During moisture loss, make moisture loss control within 2%, remarkable benefit.
The ice dipping vacuum pre-cooling method of cooked meat product of the present invention, including：Cooked meat product is covered with ice pellets, will be used
Cooked meat product after ice pellets covering, which is placed in the vacuum tank of vacuum precooling machine, to carry out vacuumizing cooling.
The present invention covers cooked meat product, the guarantor that the pore structure and ice pellets of ice pellets heap poststack possess in itself using ice pellets
Moist and low temperature properties, greatly reduce the pre-coo time needed for cooked meat product, while reducing cooked meat product in precooling process
Moisture loss.
Further, in progress vacuumizes cooling procedure, drop of pressure speed is 0.15min-1~0.3min-1.It is bigger
Porosity and faster drop of pressure speed can reduce pre-coo time, however, bigger porosity and faster drop of pressure
Speed also results in more moisture losses；The drop of pressure speed that the present invention is used is 0.15min-1~0.3min-1, not only
The pre-coo time of cooked meat product is shortened, the moisture loss in precooling process is decreased.
Further, when the porosity of cooked meat product is 0.1%~1%, drop of pressure speed is 0.20min-1~
0.3min-1；When the porosity of cooked meat product is 1%~2%, drop of pressure speed is 0.15min-1~0.20min-1。
Porosity and drop of pressure speed have with vacuum cooled effect directly to be contacted, when cooked meat product porosity compared with
When small, moisture evaporation is slower, and vacuum cooled speed is slow, on the contrary, when porosity is larger, moisture easily evaporates, vacuum
Cooldown rate is fast.And pressure is smaller, the boiling point of water is lower, and the heat that the water of evaporation unit quality is consumed is bigger；When cold cuts system
When the porosity of product, moisture evaporation is slower, now, by the fall off rate for accelerating pressure so that evaporation unit matter
The heat increase that the water of amount is consumed, can reach the purpose of fast precooling；And when porosity is larger, moisture easily steams
Hair, if now the speed of pressure is excessive, moisture can substantial amounts of evaporation, although can rapidly precooling, but cold cuts system can be caused
The moisture loss of product is serious；The present invention is matched by adjusting drop of pressure speed with porosity, reduces cooked meat product vacuum cold
But moisture loss and pre-coo time, optimize precooling effect.
Further, the ice pellets is spherical structure.With spherical ice pellets as pre- cold medium is aided in, spherical ice pellets mutually tires out
A fixed gap is formed between product, ice pellets so that the water capacity is easily evaporated, and can obtain more preferable precooling effect.
Further, a diameter of 1~1.5cm of the ice pellets.The diameter of ice pellets and the result of vacuum pre-cooling are close
Correlation, the diameter of ice pellets is too small, and the hole that its heap poststack is formed is too small, is unfavorable for the evaporation of moisture；And the diameter mistake of ice pellets
Greatly, the hole that its heap poststack is formed is excessive, and moisture evaporation is too fast, and moisture loss is serious；In addition, the diameter of ice pellets is excessive, subtract
The small contact area of ice pellets and cooked meat product, it is impossible to make full use of the moisture retention and low temperature properties of ice pellets to reduce cooked meat product
Moisture loss and quickening cooked meat product cooldown rate.Carrying out covering to cooked meat product using a diameter of 1~1.5cm ice pellets can
Efficiently reduce moisture loss and the pre-coo time of cooked meat product.
Further, the cladding thickness of the ice pellets is 3~5cm.The cladding thickness of ice pellets is also one by porosity
Size influence the parameter of cooked meat product pre-coo time and moisture loss, the cladding thickness of ice pellets is blocked up, the evaporation meeting of moisture
It is hindered, influence cooling rate；The cladding thickness of ice pellets is excessively thin, and moisture evaporation is too fast, and moisture loss is serious；The covering of ice pellets
When thickness is 3~5cm, the precooling demand of cooked meat product disclosure satisfy that.
Further, a diameter of 1cm of the ice pellets, the cladding thickness of the ice pellets is 4cm.
Further, the ice pellets uniform fold cooked meat product, the coverage rate of the ice pellets is 60~75%.
Further, before cooked meat product is covered with ice pellets, cooked meat product is wrapped up with the wet gauze after sterilization.With
Wet gauze wraps up cooked meat product, it is to avoid cooked meat product is directly contacted with ice pellets, keeps the color and luster and taste of cooked meat product.
Further, the wet gauze of parcel cooked meat product is two layers.
Brief description of the drawings
Fig. 1 is the temperature lowering curve for carrying out precooling to cooked meat product using different Pre-cooling Modes.
Embodiment
The invention will be further described by the following examples.
Vacuum precooling machine used in following examples and reference examples is KM-50 equipment, and vacuum precooling machine mainly has vacuum
Case, condenser, vavuum pump and operation interface etc., wherein operation interface can be with the size of control piper valve opening, vavuum pumps
Open and close, condenser is opened and closed, the unlatching and closing of draining valve.
Drop of pressure velocity coefficient used by the present invention is determined by equation below：
P=Pie-Yt
Wherein, P is danger spot pressure in vacuum precooling machine vacuum chamber in running, and unit is mbar；PiIt is big for locality
Air pressure, unit is mbar；T is vacuum tank pumpdown time, and unit is min；Y is then drop of pressure speed, and unit is min-1；To work as
Ground atmospheric pressure 1000mbar is down to time t used by danger spot pressure 6.5mbar to calculate drop of pressure speed Y value.Drop of pressure speed
Rate coefficient Y represents the speed of drop of pressure speed, and drop of pressure velocity coefficient is bigger, represents that the speed of drop of pressure is faster, institute
It is also shorter with the time.Conversely, then the speed of drop of pressure is slower, the time used is also longer.If for example, pressure is from 1000mbar
It is 8min to drop to the time used by 6.5mbar, then drop of pressure velocity coefficient is 0.629min-1.And if pressure from
The time that 1000mbar drops to used by 6.5mbar is 16min, then drop of pressure velocity coefficient is 0.315min-1。
(1) embodiment
Embodiment 1
(1) boiling is carried out to meat products, it is 72 DEG C to make its central temperature, takes out and removes its packaging material and obtains cold cuts system
Product, cooked meat product is cylindrical structural, and the porosity of cooked meat product is 0.38%, diameter 9.5cm, height 14.5cm, Ran Houyong
Two layers of wet gauze parcel cooked meat product after sterilization.
(2) cooked meat product for wrapping up two layers of wet gauze is put into container with holes, and with a diameter of 1cm spherical ice pellets
Cooked meat product described in uniform fold, the thickness of ice pellets covering is 4cm, and the coverage rate of ice pellets is 70%, and the coverage rate of ice pellets is ice
Grain actual volume accounts for the ratio of whole ice sheet stacking volume.
(3) container equipped with the cooked meat product covered with ice pellets is put into the vacuum tank of vacuum precooling machine, temperature is visited
Head is inserted into the geometric center of cooked meat product, closes vacuum precooling machine vacuum chamber door, vavuum pump is opened, under the pressure of vavuum pump
Reduction of speed rate coefficient is adjusted to 0.21min-1, start condenser after 30s, while condensation temperature is set as -5 DEG C, control pressure is not
Less than 6.5mbar.
(4) change of temperature is observed by operation interface, when the temperature of cooked meat product is down to 4 DEG C, vavuum pump is closed, opens
Air bleeding valve is opened, is recovered after pressure to normal pressure, the cooked meat product cooled down is taken out.
Embodiment 2
(1) boiling is carried out to meat products, it is 72 DEG C to make its central temperature, takes out and removes its packaging material and obtains cold cuts system
Product, cooked meat product is cylindrical structural, and the porosity of cooked meat product is 2%, diameter 9.5cm, height 14.5cm, then with sterilization
Two layers of wet gauze parcel cooked meat product afterwards.
(2) cooked meat product for wrapping up two layers of wet gauze is put into container with holes, and with a diameter of 1cm spherical ice pellets
Cooked meat product described in uniform fold, the thickness of ice pellets covering is 4cm, and the coverage rate of ice pellets is 70%, and the coverage rate of ice pellets is ice
Grain actual volume accounts for the ratio of whole ice sheet stacking volume.
(3) container equipped with the cooked meat product covered with ice pellets is put into the vacuum tank of vacuum precooling machine, temperature is visited
Head is inserted into the geometric center of cooked meat product, closes vacuum precooling machine vacuum chamber door, vavuum pump is opened, under the pressure of vavuum pump
Reduction of speed rate coefficient is adjusted to 0.18min-1, start condenser after 30s, while condensation temperature is set as -5 DEG C, control pressure is not
Less than 6.5mbar.
(4) change of temperature is observed by operation interface, when the temperature of cooked meat product is down to 4 DEG C, vavuum pump is closed, opens
Air bleeding valve is opened, is recovered after pressure to normal pressure, the cooked meat product cooled down is taken out.
(2) reference examples
Reference examples 1
(1) boiling is carried out to meat products, it is 72 DEG C to make its central temperature, takes out and removes its packaging material and obtains cold cuts system
Product, cooked meat product is cylindrical structural, and the porosity of cooked meat product is 0.38%, diameter 9.5cm, height 14.5cm, Ran Houyong
Two layers of wet gauze parcel cooked meat product after sterilization.
(2) cooked meat product for wrapping up two layers of wet gauze is put into container with holes, and with a diameter of 1cm spherical ice pellets
Cooked meat product described in uniform fold, the thickness of ice pellets covering is 4cm, and the coverage rate of ice pellets is 70%, and the coverage rate of ice pellets is ice
Grain actual volume accounts for the ratio of whole ice sheet stacking volume.
(3) container equipped with the cooked meat product covered with ice pellets is put into the vacuum tank of vacuum precooling machine, temperature is visited
Head is inserted into the geometric center of cooked meat product, closes vacuum precooling machine vacuum chamber door, vavuum pump is opened, under the pressure of vavuum pump
Reduction of speed rate coefficient is adjusted to 0.18min-1, start condenser after 30s, while condensation temperature is set as -5 DEG C, control pressure is not
Less than 6.5mbar.
(4) change of temperature is observed by operation interface, when the temperature of cooked meat product is down to 4 DEG C, vavuum pump is closed, opens
Air bleeding valve is opened, is recovered after pressure to normal pressure, the cooked meat product cooled down is taken out.
Reference examples 2
(1) boiling is carried out to meat products, it is 72 DEG C to make its central temperature, takes out and removes its packaging material and obtains cold cuts system
Product, cooked meat product is cylindrical structural, and the porosity of cooked meat product is 2%, diameter 9.5cm, height 14.5cm, then with sterilization
Two layers of wet gauze parcel cooked meat product afterwards.
(2) cooked meat product for wrapping up two layers of wet gauze is put into container with holes, and with a diameter of 1cm spherical ice pellets
Cooked meat product described in uniform fold, the thickness of ice pellets covering is 4cm, and the coverage rate of ice pellets is 70%, and the coverage rate of ice pellets is ice
Grain actual volume accounts for the ratio of whole ice sheet stacking volume.
(3) container equipped with the cooked meat product covered with ice pellets is put into the vacuum tank of vacuum precooling machine, temperature is visited
Head is inserted into the geometric center of cooked meat product, closes vacuum precooling machine vacuum chamber door, vavuum pump is opened, under the pressure of vavuum pump
Reduction of speed rate coefficient is adjusted to 0.21min-1, start condenser after 30s, while condensation temperature is set as -5 DEG C, control pressure is not
Less than 6.5mbar.
(4) change of temperature is observed by operation interface, when the temperature of cooked meat product is down to 4 DEG C, vavuum pump is closed, opens
Air bleeding valve is opened, is recovered after pressure to normal pressure, the cooked meat product cooled down is taken out.
Reference examples 3
(1) boiling is carried out to meat products, it is 72 DEG C to make its central temperature, takes out and removes its packaging material and obtains cold cuts system
Product, cooked meat product is cylindrical structural, and the porosity of cooked meat product is 0.38%, diameter 9.5cm, height 14.5cm, Ran Houyong
Two layers of wet gauze parcel cooked meat product after sterilization.
(2) cooked meat product for wrapping up two layers of wet gauze is put into container with holes, and with a diameter of 0.5cm spherical ice
Cooked meat product described in grain uniform fold, the thickness of ice pellets covering is 4cm, and the coverage rate of ice pellets is 70%, and the coverage rate of ice pellets is
Ice pellets actual volume accounts for the ratio of whole ice sheet stacking volume.
(3) container equipped with the cooked meat product covered with ice pellets is put into the vacuum tank of vacuum precooling machine, temperature is visited
Head is inserted into the geometric center of cooked meat product, closes vacuum precooling machine vacuum chamber door, vavuum pump is opened, under the pressure of vavuum pump
Reduction of speed rate coefficient is adjusted to 0.21min-1, start condenser after 30s, while condensation temperature is set as -5 DEG C, control pressure is not
Less than 6.5mbar.
(4) change of temperature is observed by operation interface, when the temperature of cooked meat product is down to 4 DEG C, vavuum pump is closed, opens
Air bleeding valve is opened, is recovered after pressure to normal pressure, the cooked meat product cooled down is taken out.
Reference examples 4
(1) boiling is carried out to meat products, it is 72 DEG C to make its central temperature, takes out and removes its packaging material and obtains cold cuts system
Product, cooked meat product is cylindrical structural, and the porosity of cooked meat product is 0.38%, diameter 9.5cm, height 14.5cm, Ran Houyong
Two layers of wet gauze parcel cooked meat product after sterilization.
(2) cooked meat product for wrapping up two layers of wet gauze is put into container with holes, and with a diameter of 2cm spherical ice pellets
Cooked meat product described in uniform fold, the thickness of ice pellets covering is 4cm, and the coverage rate of ice pellets is 70%, and the coverage rate of ice pellets is ice
Grain actual volume accounts for the ratio of whole ice sheet stacking volume.
(3) container equipped with the cooked meat product covered with ice pellets is put into the vacuum tank of vacuum precooling machine, temperature is visited
Head is inserted into the geometric center of cooked meat product, closes vacuum precooling machine vacuum chamber door, vavuum pump is opened, under the pressure of vavuum pump
Reduction of speed rate coefficient is adjusted to 0.21min-1, start condenser after 30s, while condensation temperature is set as -5 DEG C, pressure end value
It is not less than 6.5mbar.
(4) change of temperature is observed by operation interface, when the temperature of cooked meat product is down to 4 DEG C, vavuum pump is closed, opens
Air bleeding valve is opened, is recovered after pressure to normal pressure, the cooked meat product cooled down is taken out.
(3) embodiment and reference examples comparative analysis
1st, precooling result of the ice dipping vacuum pre-cooling method that embodiment 1,2 is used with reference examples 1,2 to cooked meat product
As shown in table 1.
Pre-coo time of the cooked meat product of the different porosities of table 1 in the ice dipping vacuum pre-cooling of different drop of pressure speed
With precooling water reduction rate
As shown in table 1, the cooked meat product of different porosities, during the different speed of exhaust is to cooked meat product vacuum pre-cooling
Moisture loss and pre-coo time have the influence of highly significant.Found from table 1, for small porosity, relative to difference
Little moisture loss, speed of exhaust coefficient is 0.21min-1When, faster pre-coo time can be obtained；For larger hole
Rate, relative to the cooling rate being more or less the same, smaller speed of exhaust coefficient 0.18min-1Moisture loss then will be low it is many.
In the present invention, when the porosity of cooked meat product is 0.1%~1%, drop of pressure speed is 0.20min-1~
0.3min-1；When the porosity of cooked meat product is 1%~2%, drop of pressure speed is 0.15min-1~0.20min-1
2nd, the ice dipping vacuum pre-cooling method that embodiment 1 is used with reference examples 3,4 carries out vacuum pre-cooling to cooked meat product
Pre-coo time and water reduction rate it is as shown in table 2.
The different ice pellets diameters of table 2 are to the pre-coo time of cooked meat product and the influence of moisture loss
From table 2 it is seen that, ice pellets diameter is had a certain impact to pre-coo time, and a diameter of 1cm of ice pellets ice pellets is obtained
Obtain faster cooling rate.Compared to the moisture loss caused by the spherical ice pellets of 1cm diameters, other diameter ice pellets will be more
Greatly.The currently preferred a diameter of 1~1.5cm of ice pellets.
(4) precooling effect of different Pre-cooling Modes compares
It is 0.38%, diameter 9.5cm, height to porosity that air-cooled, vacuum pre-cooling, water retting vacuum pre-cooling method, which is respectively adopted,
The cooked meat product for spending 14.5cm carries out precooling, the central temperature of cooked meat product is down to 4 DEG C from 72 DEG C, records the pre- of every kind of method
Moisture loss in cool time and calculating cooked meat product precooling process.
Wherein, it is air-cooled to cool down the object for needing to cool down as medium with air, by accelerating air stream in the unit interval
The speed of object is crossed to take away the heat of object；Vacuum pre-cooling is the vacuum tank for the object for needing to cool down being placed on vacuum precooling machine
In, then air is quickly drawn out so that water rapid evaporation and taking away heat；Water retting vacuum pre-cooling will need the object of cooling
It is immersed in water or is then moved into the lump in soup and vacuum pre-cooling is carried out in vacuum tank.
Compare the ice dipping vacuum pre-cooling side that above-mentioned air-cooled, vacuum pre-cooling, water retting vacuum pre-cooling and embodiment 1 are used
As a result method is shown in Fig. 1 and table 3 to the precooling effect of cooked meat product.
Table 3 uses different Pre-cooling Modes to pre-coo time and moisture of the porosity for 0.38% cooked meat product progress precooling
The result of loss
From figure 1 it appears that different Pre-cooling Modes has difference to the temperature lowering curve of cooked meat product.Vacuum is pre-
Cold, water retting vacuum pre-cooling and ice dipping vacuum pre-cooling are all faster than air-cooled cooling rate；Vacuum pre-cooling, water retting vacuum are pre-
It is cold similar in last stage temperature-fall period with ice dipping vacuum pre-cooling, and to be significantly faster than that in rear stage ice dipping vacuum pre-cooling speed
Vacuum pre-cooling and water retting vacuum pre-cooling；As can be seen here, the speed of ice dipping vacuum pre-cooling is most fast.
It can know from table 3, the time of ice dipping vacuum pre-cooling is 135.5min, and water retting vacuum pre-cooling, vacuum are pre-
The cold and air-cooled time is respectively 187.5min, 205.5min and 330.5min.Meanwhile, after the vacuum pre-cooling that compares up to
8.66% water reduction rate, air-cooled, water retting vacuum pre-cooling and ice impregnate vacuum pre-cooling to low temperature cooked meat product moisture loss
It is then small many, especially ice dipping vacuum pre-cooling, its precooling water reduction rate is only 1.83%.
The above results show that ice dipping vacuum pre-cooling can not only obtain the cooling rate being exceedingly fast, and have also obtained extremely low
Water reduction rate, effect highly significant.
Compared with prior art, a kind of ice dipping vacuum pre-cooling method of cooked meat product of the present invention, is covered using ice pellets
Lid cooked meat product, moisture retention and low temperature properties that the pore structure and ice pellets of ice pellets heap poststack possess in itself, reduces cold cuts
Pre-coo time needed for product, while reducing moisture loss of the cooked meat product in precooling process；Meanwhile, by adjusting pressure
Fall off rate is matched with porosity, further reduces moisture loss and the pre-coo time of cooked meat product vacuum cooled；In addition, logical
Size, thickness and the coverage rate of optimization ice pellets are crossed, the effect of vacuum pre-cooling is optimized.The present invention greatly reduce cooked meat product from
The pre-coo time that 72 DEG C of central temperature is down to needed for 4 DEG C, required pre-coo time is 135.5min, while also reducing cooked meat product
Moisture loss in precooling process, makes moisture loss control within 2%, remarkable benefit.
Embodiment described above only expresses the several embodiments of the present invention, and it describes more specific and detailed, but simultaneously
Can not therefore it be construed as limiting the scope of the patent.It should be pointed out that coming for one of ordinary skill in the art
Say, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the protection of the present invention
Scope.
Claims (10)
1. a kind of ice dipping vacuum pre-cooling method of cooked meat product, it is characterised in that：Cooked meat product is covered with ice pellets, ice pellets will be used
Cooked meat product after covering, which is placed in the vacuum tank of vacuum precooling machine, to carry out vacuumizing cooling.
2. the ice dipping vacuum pre-cooling method of cooked meat product according to claim 1, it is characterised in that：Vacuumized
In cooling procedure, drop of pressure speed is 0.15min-1~0.3min-1。
3. the ice dipping vacuum pre-cooling method of cooked meat product according to claim 2, it is characterised in that：When cooked meat product
When porosity is 0.1%~1%, drop of pressure speed is 0.20min-1~0.3min-1；When the porosity of cooked meat product is 1%
~2%, drop of pressure speed is 0.15min-1~0.20min-1。
4. the ice dipping vacuum pre-cooling method of the cooked meat product according to any one of claims 1 to 3, it is characterised in that：Institute
Ice pellets is stated for spherical structure.
5. the ice dipping vacuum pre-cooling method of cooked meat product according to claim 4, it is characterised in that：The ice pellets it is straight
Footpath is 1~1.5cm.
6. the ice dipping vacuum pre-cooling method of cooked meat product according to claim 4, it is characterised in that：The ice pellets covers
Lid thickness is 3~5cm.
7. the ice dipping vacuum pre-cooling method of cooked meat product according to claim 4, it is characterised in that：The ice pellets it is straight
Footpath is 1cm, and the cladding thickness of the ice pellets is 4cm.
8. the ice dipping vacuum pre-cooling method of the cooked meat product according to any one of claims 1 to 3, it is characterised in that：Institute
Ice pellets uniform fold cooked meat product is stated, the coverage rate of the ice pellets is 60~75%.
9. the ice dipping vacuum pre-cooling method of the cooked meat product according to any one of claims 1 to 3, it is characterised in that：
Before ice pellets covering cooked meat product, first cooked meat product is wrapped up with the wet gauze after sterilization.
10. the ice dipping vacuum pre-cooling method of cooked meat product according to claim 9, it is characterised in that：The cold cuts system of parcel
The wet gauze of product is two layers.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109393301A (en) * | 2018-12-17 | 2019-03-01 | 韶关学院 | A method of color changes during improving low temperature cooked meat product vacuum pre-cooling |
| CN109393011A (en) * | 2018-12-17 | 2019-03-01 | 韶关学院 | A method of cooling rate is slow during improving red bayberry vacuum pre-cooling |
| CN109393304A (en) * | 2018-12-17 | 2019-03-01 | 韶关学院 | A kind of improvement low temperature cooked meat product vacuum pre-cooling processing method |
| CN109393009A (en) * | 2018-12-17 | 2019-03-01 | 韶关学院 | A method of accelerating cooling rate during red bayberry vacuum pre-cooling |
| CN109393303A (en) * | 2018-12-17 | 2019-03-01 | 韶关学院 | A method of color changes during reducing low temperature cooked meat product vacuum pre-cooling |
| CN109463429A (en) * | 2018-12-17 | 2019-03-15 | 韶关学院 | A kind of improvement red bayberry vacuum pre-cooling processing method |
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| CN109393301A (en) * | 2018-12-17 | 2019-03-01 | 韶关学院 | A method of color changes during improving low temperature cooked meat product vacuum pre-cooling |
| CN109393011A (en) * | 2018-12-17 | 2019-03-01 | 韶关学院 | A method of cooling rate is slow during improving red bayberry vacuum pre-cooling |
| CN109393304A (en) * | 2018-12-17 | 2019-03-01 | 韶关学院 | A kind of improvement low temperature cooked meat product vacuum pre-cooling processing method |
| CN109393009A (en) * | 2018-12-17 | 2019-03-01 | 韶关学院 | A method of accelerating cooling rate during red bayberry vacuum pre-cooling |
| CN109393303A (en) * | 2018-12-17 | 2019-03-01 | 韶关学院 | A method of color changes during reducing low temperature cooked meat product vacuum pre-cooling |
| CN109463429A (en) * | 2018-12-17 | 2019-03-15 | 韶关学院 | A kind of improvement red bayberry vacuum pre-cooling processing method |
| CN109463429B (en) * | 2018-12-17 | 2022-03-15 | 韶关学院 | Improved waxberry vacuum precooling treatment method |
| CN109393301B (en) * | 2018-12-17 | 2022-03-15 | 韶关学院 | Method for improving color change of low-temperature cooked meat product in vacuum precooling process |
| CN109393009B (en) * | 2018-12-17 | 2022-03-15 | 韶关学院 | Method for accelerating precooling rate in waxberry vacuum precooling process |
| CN109393304B (en) * | 2018-12-17 | 2022-03-15 | 韶关学院 | Improved low-temperature cooked meat product vacuum pre-cooling treatment method |
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