CN107212289A - Food-processing method - Google Patents
Food-processing method Download PDFInfo
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- CN107212289A CN107212289A CN201710409119.8A CN201710409119A CN107212289A CN 107212289 A CN107212289 A CN 107212289A CN 201710409119 A CN201710409119 A CN 201710409119A CN 107212289 A CN107212289 A CN 107212289A
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- Prior art keywords
- food material
- food
- processing method
- vacuum
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Classifications
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of food-processing method, including：Step one：If raw material are cut into dry plate by cutting kind equipment, food material A is obtained；Step 2：The food material A seasonings are pickled, food material B is obtained；Step 3：The food material B is put into quick freezing repository, it is quick-frozen to the food material B under conditions of 45 degree~30 degree, obtain food material C；Step 4：Judge whether the food material C freezes completion；Step 5：The food material C freezings are completed, and the food material C goes out the quick freezing repository, and the food material C is vacuum-packed.The food-processing method of the present invention, makes taste on raw material band, user's solution frozen meat is more convenient for eating by pickling raw material, and nutrient loss can be reduced, lock nutrition, moreover it is possible to strengthen the shelf-life of meat, in addition, the method for freezing of the present invention ensure that the fresh foster amount of food.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of food-processing method.
Background technology
One of main flow of raw meat consumption is chilled meat, wherein main include freezing beef, Frozen Pork and freezing mutton, is contained
There is abundant nutritional ingredient, but but easily caused it by the pollution of microorganism in processing, storage, transport, sales process
It is putrid and deteriorated.Causing the principal element of meat corruption has the pollution of microorganism, fat oxidation to become sour the active function with enzyme.But
Living standards of the people are increasingly improved simultaneously, more focus on the security and quality stability of Chilled Meats.Current most domestic life
Fresh meat is to be stored, transported and sold under naked state, and the sense organ and nutritive value of product can be influenceed by serious,
Juice loss, water-retaining property decline, fat oxidation, flavor substance and Protein Damage of product etc. are caused simultaneously, production is had a strong impact on
The quality of product.With the popularization and popularization of cold chain, chilled meat turns into main consumption of meat species.
At present, due to the quickening of society and people's rhythm of life, the diet style of people is also towards fast pace and fashion-orientation
Development.Due to widely using for micro-wave oven, the chilled meat that can be heated using microwave, but existing freezing are occurred in that in the market
Meat is directly to obtain raw meat freezing, and not only poor taste, and the meat sector of breakdown nutrition leak in refrigerating process causes meat fresh
Amount is supported poor, in addition, the shelf-life of meat is also short.
The content of the invention
The present invention provides a kind of food-processing method, can allow the extended shelf-life of chilled meat, and ensures that the fresh of meat is supported
Amount.
The embodiment of the present invention provides a kind of food-processing method, including：
Step one：If raw material are cut into dry plate by cutting kind equipment, food material A is obtained；
Step 2：The food material A seasonings are pickled, food material B is obtained；
Step 3：The food material B is put into quick freezing repository, to the food material under conditions of the degree of -45 degree~-30
Expect that B is quick-frozen, obtain food material C；
Step 4：Judge whether the food material C freezes completion；
Step 5：The food material C freezings are completed, and the food material C goes out the quick freezing repository, and to the food material
Expect C vacuum packagings.
Preferably, including before the step one：The raw material are taken out from warehouse, the warehouse is freezer.
Preferably, the raw material are at least one of pork, beef, chicken, duck or flesh of fish.
Preferably, including between the step one and the step 2：The food material A is thawed.
Preferably, the step 2 specifically includes step：
It is put into after flavoring is mixed up in curing equipment, the flavoring includes salt；
Food material B is immersed in the pickling liquid in the curing equipment；
The vacuum for controlling curing equipment is 0.05~0.2MPa, and pressure value is 0.15~0.35MPa, vacuum and pressure
Time ratio is 1~4 ︰ 1, is less than 6 hours the total time that alternating is pickled.
Preferably, the mass ratio that feeds intake of the food material B and pickling liquid is 1 ︰ 1~3.
Preferably, described：In pickling liquid before immersion saliferous mass percent is 6~8%, and fresh meat and pickling liquid feed intake
Mass ratio is 1 ︰ 1.5~4.
Preferably, the step 4 by judge the food material C temperature be all reach subzero 35 degree it is described to judge
Whether food material C freezes completion.
Preferably, the step 5 is specifically included：
After the completion of food material C freezings, the food material C is removed from the quick freezing repository；
The food material C is put into sterilizing chamber sterilization；
By the food material C vacuum packagings after sterilization.
Preferably, the sterilization conditions of the sterilizing chamber are 112 ± 2 DEG C, 30 ± 5 minutes time, back-pressure to 0.1~
After 0.15MPa, less than 37 DEG C are cooled to.
The food-processing method of the present invention, makes taste on raw material band, user's solution frozen meat is more convenient for by pickling raw material
It is edible, and nutrient loss can be reduced, nutrition is locked, moreover it is possible to strengthen the shelf-life of meat, in addition, the quick-frozen side of the present invention
Method ensure that the fresh foster amount of food.
Embodiment
The feature and exemplary embodiment of various aspects of the invention is described more fully below, in order that the mesh of the present invention
, technical scheme and advantage be more clearly understood, the present invention is explained in further detail following examples.It should be understood that this
The specific embodiment of place description is only configured to explain the present invention, and is not adapted to limit the present invention.For this area skill
For art personnel, the present invention can be implemented in the case of some details in not needing these details.Below to implementing
The description of example is used for the purpose of by showing that the example of the present invention is better understood to provide to the present invention.
It should be noted that herein, term " comprising ", "comprising" or its any other variant are intended to non-row
His property is included, so that process, method, article or equipment including a series of key elements not only include those key elements, and
And also including other key elements being not expressly set out, or also include for this process, method, article or equipment institute inherently
Key element.In the absence of more restrictions, the key element limited by sentence " including ... ", it is not excluded that including it is described will
Also there is other identical element in process, method, article or the equipment of element.
Food-processing method according to embodiments of the present invention is described below in detail, including：
Step one：If raw material are cut into dry plate by cutting kind equipment, food material A is obtained, it is described in the present embodiment
Raw material are at least one of pork, beef, chicken, duck or flesh of fish；
Step 2：The food material A seasonings are pickled, food material B is obtained；
Step 3：The food material B is put into quick freezing repository, to the food material under conditions of the degree of -45 degree~-30
Expect that B is quick-frozen, obtain food material C；
Step 4：Judge whether the food material C freezes completion；
Step 5：The food material C freezings are completed, and the food material C goes out the quick freezing repository, and to the food material
Expect C vacuum packagings.
In the present embodiment, include before the step one：The raw material are taken out from warehouse, the warehouse is cold
Storehouse.
In the present embodiment, include between the step one and the step 2：The food material A is thawed.
In the present embodiment, the step 2 specifically includes step：
It is put into after flavoring is mixed up in curing equipment, the flavoring includes salt；
Food material B is immersed in the pickling liquid in the curing equipment；
The vacuum for controlling curing equipment is 0.05~0.2MPa, and pressure value is 0.15~0.35MPa, vacuum and pressure
Time ratio is 1~4 ︰ 1, is less than 6 hours the total time that alternating is pickled.
In the present embodiment, the mass ratio that feeds intake of the food material B and pickling liquid is 1 ︰ 1~3.
It is described in the present embodiment：Saliferous mass percent is 6~8% in pickling liquid before immersion, fresh meat and pickling liquid
The mass ratio that feeds intake for 1 ︰ 1.5~4.
In the present embodiment, the step 4 is by judging that the food material C temperature is all to reach subzero 35 degree to sentence
Whether the food material C that breaks freezes completion.
In the present embodiment, the step 5 is specifically included：
After the completion of food material C freezings, the food material C is removed from the quick freezing repository；
The food material C is put into sterilizing chamber sterilization；
By the food material C vacuum packagings after sterilization.
In the present embodiment, the sterilization conditions of the sterilizing chamber are 112 ± 2 DEG C, 30 ± 5 minutes time, back-pressure to 0.1~
After 0.15MPa, less than 37 DEG C are cooled to.
The food-processing method of the present invention, makes taste on raw material band, user's solution frozen meat is more convenient for by pickling raw material
It is edible, and nutrient loss can be reduced, nutrition is locked, moreover it is possible to strengthen the shelf-life of meat, in addition, the quick-frozen side of the present invention
Method ensure that the fresh foster amount of food.
It should be clear that, the invention is not limited in particular configuration as described above and processing.For brevity,
It is omitted here the detailed description to known method.Those skilled in the art can make after the spirit of the present invention is understood
Various changes, modification and addition, or change the order between step, these modifications or substitutions should all cover the guarantor in the present invention
Within the scope of shield.
It should also be noted that, the exemplary embodiment referred in the present invention, is retouched based on a series of step or device
State certain methods or system.But, the present invention is not limited to the order of above-mentioned steps, that is to say, that can be according in embodiment
The order referred to performs step, may also be distinct from that the order in embodiment, or some steps are performed simultaneously.
The foregoing is only a specific embodiment of the invention, it is apparent to those skilled in the art that,
For convenience of description and succinctly, the specific work process of foregoing description, may be referred to the correspondence in preceding method embodiment
Process, will not be repeated here.It should be understood that protection scope of the present invention is not limited thereto, any skill for being familiar with the art
Art personnel the invention discloses technical scope in, various equivalent modifications or substitutions, these modifications or substitutions can be readily occurred in
It should all be included within the scope of the present invention.
Claims (10)
1. a kind of food-processing method, it is characterised in that including：
Step one：If raw material are cut into dry plate by cutting kind equipment, food material A is obtained；
Step 2：The food material A seasonings are pickled, food material B is obtained；
Step 3：The food material B is put into quick freezing repository, to the food material B under conditions of the degree of -45 degree~-30
It is quick-frozen, obtain food material C；
Step 4：Judge whether the food material C freezes completion；
Step 5：The food material C freezings are completed, and the food material C goes out the quick freezing repository, and to the food material C
Vacuum packaging.
2. food-processing method according to claim 1, it is characterised in that include before the step one：By the original
Material takes out from warehouse, and the warehouse is freezer.
3. food-processing method according to claim 1, it is characterised in that the raw material be pork, beef, chicken,
At least one of duck or the flesh of fish.
4. food-processing method according to claim 1, it is characterised in that wrapped between the step one and the step 2
Include：The food material A is thawed.
5. food-processing method according to claim 1, it is characterised in that the step 2 specifically includes step：
It is put into after flavoring is mixed up in curing equipment, the flavoring includes salt；
Food material B is immersed in the pickling liquid in the curing equipment；
The vacuum for controlling curing equipment is 0.05~0.2MPa, and pressure value is 0.15~0.35MPa, vacuum and pressure time
Than for 1~4 ︰ 1, being less than 6 hours the total time that alternating is pickled.
6. food-processing method according to claim 5, it is characterised in that the food material B's and pickling liquid feeds intake
Mass ratio is 1 ︰ 1~3.
7. food-processing method according to claim 5, it is characterised in that described：Saliferous matter in pickling liquid before immersion
It is 6~8% to measure percentage, and the mass ratio that feeds intake of fresh meat and pickling liquid is 1 ︰ 1.5~4.
8. food-processing method according to claim 1, it is characterised in that the step 4 is by judging the food material
Expect that C temperature is all to reach subzero 35 degree to judge whether the food material C freezes completion.
9. food-processing method according to claim 1, it is characterised in that the step 5 is specifically included：
After the completion of food material C freezings, the food material C is removed from the quick freezing repository；
The food material C is put into sterilizing chamber sterilization；
By the food material C vacuum packagings after sterilization.
10. food-processing method according to claim 9, it is characterised in that the sterilization conditions of the sterilizing chamber are 112 ±
2 DEG C, 30 ± 5 minutes time, after back-pressure to 0.1~0.15MPa, it is cooled to less than 37 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710409119.8A CN107212289A (en) | 2017-06-02 | 2017-06-02 | Food-processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710409119.8A CN107212289A (en) | 2017-06-02 | 2017-06-02 | Food-processing method |
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| Publication Number | Publication Date |
|---|---|
| CN107212289A true CN107212289A (en) | 2017-09-29 |
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ID=59947383
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710409119.8A Pending CN107212289A (en) | 2017-06-02 | 2017-06-02 | Food-processing method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704778A (en) * | 2013-12-11 | 2014-04-09 | 荣成冠辰水产有限公司 | Preparation method for vinegared pneumatophorus japonicus fish fillet food |
| CN103766930A (en) * | 2013-12-31 | 2014-05-07 | 江苏省农业科学院 | Method for accelerating meat curing by alternating vacuum and pressurization |
| CN104187772A (en) * | 2014-08-27 | 2014-12-10 | 安徽刘郎食品有限公司 | Steak processing method |
| CN105285754A (en) * | 2015-09-16 | 2016-02-03 | 上海珍馨化工科技有限公司 | Making method of red wine beef steaks |
| CN105707820A (en) * | 2016-03-31 | 2016-06-29 | 福建省亚明食品有限公司 | Beef seasoning and production method of seasoned beef |
-
2017
- 2017-06-02 CN CN201710409119.8A patent/CN107212289A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704778A (en) * | 2013-12-11 | 2014-04-09 | 荣成冠辰水产有限公司 | Preparation method for vinegared pneumatophorus japonicus fish fillet food |
| CN103766930A (en) * | 2013-12-31 | 2014-05-07 | 江苏省农业科学院 | Method for accelerating meat curing by alternating vacuum and pressurization |
| CN104187772A (en) * | 2014-08-27 | 2014-12-10 | 安徽刘郎食品有限公司 | Steak processing method |
| CN105285754A (en) * | 2015-09-16 | 2016-02-03 | 上海珍馨化工科技有限公司 | Making method of red wine beef steaks |
| CN105707820A (en) * | 2016-03-31 | 2016-06-29 | 福建省亚明食品有限公司 | Beef seasoning and production method of seasoned beef |
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Application publication date: 20170929 |