CN107212072A - For meat freezing preservation method - Google Patents
For meat freezing preservation method Download PDFInfo
- Publication number
- CN107212072A CN107212072A CN201710580490.0A CN201710580490A CN107212072A CN 107212072 A CN107212072 A CN 107212072A CN 201710580490 A CN201710580490 A CN 201710580490A CN 107212072 A CN107212072 A CN 107212072A
- Authority
- CN
- China
- Prior art keywords
- parts
- meat
- freezing
- freezed
- preservation method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 51
- 238000007710 freezing Methods 0.000 title claims abstract description 39
- 230000008014 freezing Effects 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000004321 preservation Methods 0.000 title claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 10
- 229920002101 Chitin Polymers 0.000 claims abstract description 6
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000007598 dipping method Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 241000522254 Cassia Species 0.000 claims description 5
- 241000723353 Chrysanthemum Species 0.000 claims description 5
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 4
- 240000000171 Crataegus monogyna Species 0.000 claims description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 2
- KZBUYRJDOAKODT-UHFFFAOYSA-N Chlorine Chemical compound ClCl KZBUYRJDOAKODT-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004992 fission Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000010257 thawing 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
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses for meat freezing preservation method, meat is put into freezing liquid and freezed, wherein freezing liquid is made up of the component of following parts by weight：10~18 parts of sodium chloride, 5~8 parts of ethanol, 2~6 parts of chitin, the cryogenic temperature of the freezing liquid is subzero 25~32 DEG C, and cooling time is 6~10 minutes；Chilled meat is put into cleaning and dipping 30 minutes in cold water；Chilled meat is taken out, chilled meat is immersed in fresh-keeping liquid after draining, 1~1.3h is then freezed at subzero 10~20 DEG C；Freezed at subzero 25~35 DEG C after 2~3.5h, 3~4h is freezed at subzero 35~45 DEG C.
Description
Technical field
The present invention relates to freezing field, and in particular to for meat freezing preservation method.
Background technology
Freezing increasingly seems important as the preservation means of meat and meat product, because chilled storage can be preferably
The fresh quality of meat is kept, especially some meat products need to need to be exported to foreign countries and enter from external import meat source or domestic meat products
Exercise and use, because the haul-cycle time is long, transport midway changes big, in addition, official reserves and regulation meat product market also with
Freezing means.This it is also proposed challenge to general Refrigeration Technique：Both the quality of holding meat is needed, needs to lift the product of meat again
Matter.
In the prior art, freeze denaturation easily occurs for meat protein during chilled storage, cause it is tenderness, hold
Aqueous, gelling and nutritive value etc. can produce fission, and the microorganism such as bacterium of meat also kills without high temperature in addition, some
Bacterium under cryogenic can normal Survival Reproduction, so corruption easily occurs in course of defrosting for frozen meat, this is all to cause product
The problem of matter declines and influences follow-up converted products.
The content of the invention
The technical problems to be solved by the invention are that existing meat refrigeration fresh-keeping technique can not effectively ensure meat
Quality and quality, it is therefore intended that provide for meat freezing preservation method, solve the problem of meat preservation is freezed.
The present invention is achieved through the following technical solutions：
For meat freezing preservation method, comprise the following steps：
(1) meat is put into freezing liquid and freezed, wherein freezing liquid is made up of the component of following parts by weight：Sodium chloride
10~18 parts, 5~8 parts of ethanol, 2~6 parts of chitin, the cryogenic temperature of the freezing liquid is subzero 25~32 DEG C, cooling time
For 6~10 minutes；
(2) chilled meat in step (1) is put into cleaning and dipping 30 minutes in cold water；
(3) take out the chilled meat in step (2), chilled meat be immersed in fresh-keeping liquid after draining, then subzero 10~
1~1.3h is freezed at 20 DEG C；
(4) freezed at subzero 25~35 DEG C after 2~3.5h, 3~4h is freezed at subzero 35~45 DEG C.
For meat freezing preservation method, the fresh-keeping liquid includes the component of following parts by weight：8~19 parts of Chinese cassia tree,
11~18 parts of hawthorn, 7~13 parts of chrysanthemum, 5~9 parts of cassia bark.
For meat freezing preservation method, the fresh-keeping liquid includes the component of following parts by weight：17 parts of Chinese cassia tree, hawthorn
16 parts, 11 parts of chrysanthemum, 7 parts of cassia bark.
For meat freezing preservation method, freezing liquid is made up of the component of following parts by weight in the step (1)：Chlorine
Change 15 parts of sodium, 7 parts of ethanol, 3 parts of chitin.
For meat freezing preservation method, chilled meat soaks 50 seconds in fresh-keeping liquid in the step (3).
The present invention compared with prior art, has the following advantages and advantages：
1st, the present invention is used for meat freezing preservation method, and preparation method of the invention is easy, and by fresh-keeping liquid and
The use of freezing liquid, and the freezing mode of segmented can effectively improve the quality and mouthfeel of meat；
2nd, the present invention is used for meat freezing preservation method, and freeze preservation method of the invention is not easy breed bacteria, entered
One step ensures the quality of meat.
Embodiment
For the object, technical solutions and advantages of the present invention are more clearly understood, with reference to embodiment, to present invention work
Further to describe in detail, exemplary embodiment and its explanation of the invention is only used for explaining the present invention, is not intended as to this
The restriction of invention.
Embodiment
The present invention is used for meat freezing preservation method, comprises the following steps：
(1) meat is put into freezing liquid and freezed, wherein freezing liquid is made up of the component of following parts by weight：Sodium chloride
15 parts, 7 parts of ethanol, 3 parts of chitin, the cryogenic temperature of the freezing liquid is subzero 25~32 DEG C, and cooling time is 6~10 points
Clock；
(2) chilled meat in step (1) is put into cleaning and dipping 30 minutes in cold water；
(3) take out the chilled meat in step (2), chilled meat be immersed in fresh-keeping liquid after draining, then subzero 10~
1~1.3h is freezed at 20 DEG C；
(4) freezed at subzero 25~35 DEG C after 2~3.5h, 3~4h is freezed at subzero 35~45 DEG C.
Described is used for meat freezing preservation method, and fresh-keeping liquid includes the component of following parts by weight：17 parts of Chinese cassia tree, mountain
16 parts of short, bristly hair or beard, 11 parts of chrysanthemum, 7 parts of cassia bark.
The described chilled meat in meat freezing preservation method, step (3) that is used for soaks 50 seconds in fresh-keeping liquid.
Above-described embodiment, has been carried out further to the purpose of the present invention, technical scheme and beneficial effect
Describe in detail, should be understood that the embodiment that the foregoing is only the present invention, be not intended to limit the present invention
Protection domain, within the spirit and principles of the invention, any modification, equivalent substitution and improvements done etc. all should be included
Within protection scope of the present invention.
Claims (5)
1. for meat freezing preservation method, it is characterised in that comprise the following steps：
(1) meat is put into freezing liquid and freezed, wherein freezing liquid is made up of the component of following parts by weight：Sodium chloride 10~
18 parts, 5~8 parts of ethanol, 2~6 parts of chitin, the cryogenic temperature of the freezing liquid is subzero 25~32 DEG C, cooling time is 6~
10 minutes；
(2) chilled meat in step (1) is put into cleaning and dipping 30 minutes in cold water；
(3) chilled meat in step (2) is taken out, chilled meat is immersed in fresh-keeping liquid after draining, then at subzero 10~20 DEG C
1~1.3h of lower freezing；
(4) freezed at subzero 25~35 DEG C after 2~3.5h, 3~4h is freezed at subzero 35~45 DEG C.
2. according to claim 1 be used for meat freezing preservation method, it is characterised in that the fresh-keeping liquid includes following
The component of parts by weight：8~19 parts of Chinese cassia tree, 11~18 parts of hawthorn, 7~13 parts of chrysanthemum, 5~9 parts of cassia bark.
3. according to claim 2 be used for meat freezing preservation method, it is characterised in that the fresh-keeping liquid includes following
The component of parts by weight：17 parts of Chinese cassia tree, 16 parts of hawthorn, 11 parts of chrysanthemum, 7 parts of cassia bark.
4. according to claim 1 be used for meat freezing preservation method, it is characterised in that is freezed in the step (1)
Liquid is made up of the component of following parts by weight：15 parts of sodium chloride, 7 parts of ethanol, 3 parts of chitin.
5. according to claim 1 be used for meat freezing preservation method, it is characterised in that is freezed in the step (3)
Meat soaks 50 seconds in fresh-keeping liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710580490.0A CN107212072A (en) | 2017-07-17 | 2017-07-17 | For meat freezing preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710580490.0A CN107212072A (en) | 2017-07-17 | 2017-07-17 | For meat freezing preservation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107212072A true CN107212072A (en) | 2017-09-29 |
Family
ID=59952906
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710580490.0A Pending CN107212072A (en) | 2017-07-17 | 2017-07-17 | For meat freezing preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107212072A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034929A (en) * | 2019-12-25 | 2020-04-21 | 武汉良之隆食材股份有限公司 | Method for making fishy smell-removed and water-retention frozen pig kidney flower slices |
| CN112293471A (en) * | 2020-11-16 | 2021-02-02 | 泰克尼康科技有限公司 | Quick-freezing meat-sleeping method based on temperature and flow velocity curve |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048646A (en) * | 1989-07-11 | 1991-01-23 | 日清品尝家牛肉株式会社 | Meat and marine products meat method of freezing |
| CN106615035A (en) * | 2015-11-04 | 2017-05-10 | 重庆鸿谦农业开发有限责任公司 | Frozen fresh keeping fluid having good effects |
| CN106720191A (en) * | 2016-11-24 | 2017-05-31 | 安徽新梦想食品有限公司 | A kind of preparation method of fresh-keeping freezing beef |
-
2017
- 2017-07-17 CN CN201710580490.0A patent/CN107212072A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048646A (en) * | 1989-07-11 | 1991-01-23 | 日清品尝家牛肉株式会社 | Meat and marine products meat method of freezing |
| CN106615035A (en) * | 2015-11-04 | 2017-05-10 | 重庆鸿谦农业开发有限责任公司 | Frozen fresh keeping fluid having good effects |
| CN106720191A (en) * | 2016-11-24 | 2017-05-31 | 安徽新梦想食品有限公司 | A kind of preparation method of fresh-keeping freezing beef |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034929A (en) * | 2019-12-25 | 2020-04-21 | 武汉良之隆食材股份有限公司 | Method for making fishy smell-removed and water-retention frozen pig kidney flower slices |
| CN112293471A (en) * | 2020-11-16 | 2021-02-02 | 泰克尼康科技有限公司 | Quick-freezing meat-sleeping method based on temperature and flow velocity curve |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170929 |
|
| RJ01 | Rejection of invention patent application after publication |