CN107296090A - A kind of defreezing method of quick-thawing string label meat - Google Patents
A kind of defreezing method of quick-thawing string label meat Download PDFInfo
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- CN107296090A CN107296090A CN201710580888.4A CN201710580888A CN107296090A CN 107296090 A CN107296090 A CN 107296090A CN 201710580888 A CN201710580888 A CN 201710580888A CN 107296090 A CN107296090 A CN 107296090A
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- thawing
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- string label
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- quick
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- 238000010257 thawing Methods 0.000 title claims abstract description 89
- 235000013372 meat Nutrition 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 14
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 241000628997 Flos Species 0.000 claims abstract description 8
- 239000012153 distilled water Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 238000005507 spraying Methods 0.000 claims abstract description 6
- 241000234282 Allium Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000019082 Osmanthus Nutrition 0.000 description 6
- 241000333181 Osmanthus Species 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 241000522254 Cassia Species 0.000 description 2
- 241000723347 Cinnamomum Species 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 206010003011 Appendicitis Diseases 0.000 description 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 244000281594 Cassia siamea Species 0.000 description 1
- KZBUYRJDOAKODT-UHFFFAOYSA-N Chlorine Chemical compound ClCl KZBUYRJDOAKODT-UHFFFAOYSA-N 0.000 description 1
- 241000252804 Cinnamomum insularimontanum Species 0.000 description 1
- 206010012374 Depressed mood Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 201000000297 Erysipelas Diseases 0.000 description 1
- 206010017553 Furuncle Diseases 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
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000218195 Lauraceae Species 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 201000009906 Meningitis Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- 206010040047 Sepsis Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 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
- 235000013409 condiments Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 206010014599 encephalitis Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 208000003512 furunculosis Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 208000004396 mastitis Diseases 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003681 parotid gland Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 208000013223 septicemia Diseases 0.000 description 1
- 206010040872 skin infection Diseases 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 206010044008 tonsillitis Diseases 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 231100000397 ulcer Toxicity 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
- A23B4/07—Thawing subsequent to freezing
-
- 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
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
Abstract
The invention discloses a kind of defreezing method of quick-thawing string label meat, string label are immersed in thawing solution, vacuum thawing are carried out at 40~45 DEG C, the thawing solution is made up of the component of following parts by weight：31~45 parts of sodium chloride, 26~35 parts of Flos Lonicerae extractive solution, 11~19 parts of cassia bark, 6~9 parts of onions extracting liquid, 27~32 parts of distilled water；String label are placed in defrosting room, sprinkling thawing solution spraying, are thawed 20~28 minutes at 28~35 DEG C；Thawing solution is persistently sprayed, is thawed 30~45 minutes at 18~25 DEG C.
Description
Technical field
The present invention relates to the field of manufacturing, and in particular to a kind of defreezing method of quick-thawing string label meat.
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.But when solving frozen meat, commonly rely on steam stream and directly heat both approaches, both approaches not only can
Source consumption is larger, and chilled meat can be caused to flow out substantial amounts of watery blood in course of defrosting, causes protein etc. in chilled meat to seek
Form point it is a large amount of be lost in, and the watery blood flowed out influences whether the sanitary conditions in defrosting storehouse, and the cost that causes to keep a public place clean increases, also simultaneously
The severe contamination to environment can be caused.
The content of the invention
The technical problems to be solved by the invention are the quality reductions of existing string label meat meat after thawing, and are solved
Freeze slower, it is therefore intended that a kind of defreezing method of quick-thawing string label meat is provided, solve to thaw the problem of passing label meat.
The present invention is achieved through the following technical solutions：
A kind of defreezing method of quick-thawing string label meat, comprises the following steps：
(1) string label are immersed in thawing solution, vacuum thawing are carried out at 40~45 DEG C, the thawing solution is by following weight
The component composition of number：31~45 parts of sodium chloride, 26~35 parts of Flos Lonicerae extractive solution, 11~19 parts of cassia bark, onions extracting liquid 6~
9 parts, 27~32 parts of distilled water；
(2) string label are placed in defrosting room, sprinkling thawing solution spraying, are thawed 20~28 minutes at 28~35 DEG C；
(3) thawing solution is persistently sprayed, is thawed 30~45 minutes at 18~25 DEG C.
A kind of defreezing method of quick-thawing string label meat, the thawing solution is made up of the component of following parts by weight：Chlorine
Change 42 parts of sodium, 31 parts of Flos Lonicerae extractive solution, 14 parts of cassia bark, 7 parts of onions extracting liquid, 29 parts of distilled water.
A kind of thawing solution in defreezing method of quick-thawing string label meat, the step (2) and step (3) is steam.
String label are immersed in thawing solution by a kind of defreezing method of quick-thawing string label meat, the step (1), at 43 DEG C
Lower carry out vacuum thawing.
A kind of defreezing method of quick-thawing string label meat, the step (2) is thawed 25 minutes at 32 DEG C.
A kind of defreezing method of quick-thawing string label meat, the step (3) is thawed 41 minutes at 21 DEG C.
Wherein, honeysuckle has the effect of sterilization, also, has effects that clearing heat and detoxicating, anti-inflammatory, qi-restoratives treat wind, cures mainly
Disease, warm disease heating under turgor, the disease such as heat toxin large carbuncle and tumour.It is for dizzy dizziness, thirst, hidrosis unhappiness, enteritis, bacterium
Dysentery, measles, pneumonia, encephalitis, epidemic meningitis, acute mastitis, septicemia, appendicitis, skin infection, ulcer furunculosis, erysipelas, the parotid gland
The illnesss such as inflammation, suppurative tonsillitis have certain curative effect.
Cassia bark：Scientific name bavin osmanthus, also known as Chinese cassia tree, official osmanthus or fragrant osmanthus, are Lauraceae, cinnamon cinnamomum japonicum, burmannii, spire perfume
The common name of the barks such as osmanthus, Chinese cassia tree or river osmanthus, is one of spices for being used earliest by the mankind.This product is conventional Chinese medicine, is food again
Spices or condiment for cooking, the former plant of commodity cassia bark are more complicated, there are about more than ten kinds, are Lauraceae cinnamon, and various regions are commonly used
Have 8 kinds, wherein mainly there is other species such as cassia tree, cinnamomum obtusifoliumNees, burmannii and south China osmanthus to be generally regional medication, each kind is in west
Ancient times are used as in spices, Chinese meal with it to fricassee seasoning, are one of compositions of five-spice powder.
The present invention compared with prior art, has the following advantages and advantages：
1st, a kind of defreezing method of quick-thawing string label meat of the invention, thawing solution of the invention can not only accelerate string label meat
The thawing time of string, and can effectively suppress the growth of bacterium when thawing so that the mouthfeel and quality of meat are all optimal；
2nd, the mutually auxiliary phase of component in the defreezing method of a kind of quick-thawing string label meat of the invention, thawing solution of the invention
Into not only quickening thaws, suppresses bacterium, through many experiments, the mouthfeel and taste of the component of the invention meat thawed with being formulated
Road is obtained for great lifting；
3rd, the defreezing method of a kind of quick-thawing string label meat of the invention, in the defreezing method of the present invention, employs three
Individual temperature section thaws to meat, and thawing solution is changed into steam condition from liquid, the quality of the meat obtained by the present invention
Further optimized with mouthfeel.
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 1
A kind of defreezing method of quick-thawing string label meat of the present invention, comprises the following steps：
(1) string label are immersed in thawing solution, vacuum thawing are carried out at 40~45 DEG C, the thawing solution is by following weight
The component composition of number：42 parts of sodium chloride, 31 parts of Flos Lonicerae extractive solution, 14 parts of cassia bark, 7 parts of onions extracting liquid, 29 parts of distilled water；
(2) string label are placed in defrosting room, sprinkling thawing solution spraying, are thawed 20~28 minutes at 28~35 DEG C；
(3) thawing solution is persistently sprayed, is thawed 30~45 minutes at 18~25 DEG C.
Thawing solution in the step (2) and step (3) is steam.String label are immersed in thawing solution by the step (1),
Vacuum thawing is carried out at 43 DEG C.The step (2) is thawed 25 minutes at 32 DEG C.The step (3) thaws 41 at 21 DEG C
Minute.
Embodiment 2
A kind of defreezing method of quick-thawing string label meat of the present invention, comprises the following steps：
(1) string label are immersed in thawing solution, vacuum thawing are carried out at 40~45 DEG C, the thawing solution is by following weight
The component composition of number：21 parts of sodium chloride, 17 parts of Flos Lonicerae extractive solution, 2 parts of cassia bark, 3 parts of onions extracting liquid, 14 parts of distilled water；
(2) string label are placed in defrosting room, sprinkling thawing solution spraying, are thawed 20~28 minutes at 28~35 DEG C；
(3) thawing solution is persistently sprayed, is thawed 30~45 minutes at 18~25 DEG C.
Thawing solution in the step (2) and step (3) is steam.String label are immersed in thawing solution by the step (1),
Vacuum thawing is carried out at 43 DEG C.The step (2) is thawed 25 minutes at 32 DEG C.The step (3) thaws 41 at 21 DEG C
Minute.
Embodiment 3
(1) string label are immersed in thawing solution, vacuum thawing are carried out at 40~45 DEG C, the thawing solution is by following weight
The component composition of number：55 parts of sodium chloride, 43 parts of Flos Lonicerae extractive solution, 37 parts of cassia bark, 13 parts of onions extracting liquid, distilled water 48
Part.
(2) string label are placed in defrosting room, sprinkling thawing solution spraying, are thawed 20~28 minutes at 28~35 DEG C；
(3) thawing solution is persistently sprayed, is thawed 30~45 minutes at 18~25 DEG C.
Thawing solution in the step (2) and step (3) is steam.String label are immersed in thawing solution by the step (1),
Vacuum thawing is carried out at 43 DEG C.The step (2) is thawed 25 minutes at 32 DEG C.The step (3) thaws 41 at 21 DEG C
Minute.
According to embodiment 1~3, thawing as much, and freezed under identical environment string label meat when, embodiment 1
Thawing time it is most short and shorter than thawing time under existing defreezing method 18 minutes；And the meat after the defrosting of embodiment 1
Mouthfeel be better than the meat that thaws under existing defreezing method.The compositional range of embodiment 2 and embodiment 3 is in the scope of the present invention
Outside, the thawing time ratio embodiment 1 of embodiment 2 and embodiment 3 is long.
In summary, the good quality of the meat thawed under the defreezing method of the present invention, it is in good taste, and effectively shorten
The time thawed, improve the efficiency of defrosting.
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 (6)
1. a kind of defreezing method of quick-thawing string label meat, it is characterised in that comprise the following steps：
(1) string label are immersed in thawing solution, vacuum thawing are carried out at 40~45 DEG C, the thawing solution is by following parts by weight
Component composition：31~45 parts of sodium chloride, 26~35 parts of Flos Lonicerae extractive solution, 11~19 parts of cassia bark, 6~9 parts of onions extracting liquid,
27~32 parts of distilled water；
(2) string label are placed in defrosting room, sprinkling thawing solution spraying, are thawed 20~28 minutes at 28~35 DEG C；
(3) thawing solution is persistently sprayed, is thawed 30~45 minutes at 18~25 DEG C.
2. a kind of defreezing method of quick-thawing string label meat according to claim 1, it is characterised in that the thawing solution
It is made up of the component of following parts by weight：42 parts of sodium chloride, 31 parts of Flos Lonicerae extractive solution, 14 parts of cassia bark, 7 parts of onions extracting liquid,
29 parts of distilled water.
3. a kind of defreezing method of quick-thawing string label meat according to claim 1, it is characterised in that the step
(2) thawing solution and in step (3) is steam.
4. a kind of defreezing method of quick-thawing string label meat according to claim 1, it is characterised in that the step
(1) string label are immersed in thawing solution, vacuum thawing is carried out at 43 DEG C.
5. a kind of defreezing method of quick-thawing string label meat according to claim 1, it is characterised in that the step
(2) thawed 25 minutes at 32 DEG C.
6. a kind of defreezing method of quick-thawing string label meat according to claim 1, it is characterised in that the step
(3) thawed 41 minutes at 21 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710580888.4A CN107296090A (en) | 2017-07-17 | 2017-07-17 | A kind of defreezing method of quick-thawing string label meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710580888.4A CN107296090A (en) | 2017-07-17 | 2017-07-17 | A kind of defreezing method of quick-thawing string label meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107296090A true CN107296090A (en) | 2017-10-27 |
Family
ID=60132913
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710580888.4A Pending CN107296090A (en) | 2017-07-17 | 2017-07-17 | A kind of defreezing method of quick-thawing string label meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107296090A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397208A (en) * | 2014-12-25 | 2015-03-11 | 重庆市弘久食品有限公司 | Processing method of spicy vegetarian meat |
| CN104432126A (en) * | 2014-11-14 | 2015-03-25 | 湖北永信食品有限公司 | Processing method of instant bullfrog |
| CN104432229A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Making method for quick-frozen salmon fillets |
| CN106259827A (en) * | 2016-08-24 | 2017-01-04 | 湖南华乐食品有限公司 | A kind of cold pork thawing technique |
-
2017
- 2017-07-17 CN CN201710580888.4A patent/CN107296090A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432126A (en) * | 2014-11-14 | 2015-03-25 | 湖北永信食品有限公司 | Processing method of instant bullfrog |
| CN104432229A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Making method for quick-frozen salmon fillets |
| CN104397208A (en) * | 2014-12-25 | 2015-03-11 | 重庆市弘久食品有限公司 | Processing method of spicy vegetarian meat |
| CN106259827A (en) * | 2016-08-24 | 2017-01-04 | 湖南华乐食品有限公司 | A kind of cold pork thawing technique |
Non-Patent Citations (2)
| Title |
|---|
| 刘学浩等: "《食品冷冻学》", 30 April 2002, 中国商业出版社 * |
| 肖付刚等: "《食品生产及保藏技术研究》", 30 April 2015, 中国水利水电出版社 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171027 |
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