CN107736436A - The freezing method of pork - Google Patents
The freezing method of pork Download PDFInfo
- Publication number
- CN107736436A CN107736436A CN201710952750.2A CN201710952750A CN107736436A CN 107736436 A CN107736436 A CN 107736436A CN 201710952750 A CN201710952750 A CN 201710952750A CN 107736436 A CN107736436 A CN 107736436A
- Authority
- CN
- China
- Prior art keywords
- pork
- freezing method
- coating liquid
- freezing
- active peptides
- 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.)
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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
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- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses the preparation of the freezing method of pork, including coating liquid, freezing.Have the beneficial effect that：The freezing method green for the pork that the present invention announces is naturally, the toga formed not only inhibits the growth of microorganism, additionally it is possible to suppresses the dilatancy of food, and the ice crystal generated in refrigerating process is trickle, greatly reduces the destruction that Pork Tissue structure is subject to.
Description
Technical field
The present invention relates to frozen meat manufacture field, more particularly, to the freezing method of pork.
Background technology
Freezing is that one kind uses extensively, and efficient food fresh-keeping method.In the early days of foundation, the carnivorous consumption of China resident is general
All over based on Fresh meat.At present, as living standards of the people improve and consumption habit changes, Chilled Meats are in meat products consumption
Proportion more and more higher, consumption of meat are also increasingly subject to pay attention to safely.Freezing, this extension meat shelf-life most common do
Method, vital effect, and official reserves and regulation are played in terms of the meat products supply security for ensuring all regions
The important regulating and controlling means in meat product market.The quality of China's frozen meat product is improved, except the pipe of frozen food to be strengthened production
Reason, greatly develops new varieties, pays attention to packaging, ensures product quality, excites beyond desire to purchase, it is most important that to accelerate to freeze
The technological transformation of food enterprise, its production technology and process conditions are made to meet frozen food production requirement.
The content of the invention
It is an object of the invention to provide the freezing method of pork, this method can suppress the dilatancy of food, and cold
Ice crystal generated in jelly process is trickle, greatly reduces the destruction that Pork Tissue structure is subject to.
The technical scheme taken to achieve the above object of the present invention is：The freezing method of pork, include the system of coating liquid
It is standby, freezing.This method can suppress the dilatancy of food, and the ice crystal generated in refrigerating process is trickle, greatly reduces
The destruction that Pork Tissue structure is subject to.
Preferably, in the preparation process of coating liquid, add into the chitosan aqueous solution that mass concentration is 0.6%~1%
Enter active peptides, ultrasonic power be 140~160W mix 15~20min, obtain coating liquid, wherein, chitosan aqueous solution with
The mass ratio of active peptides is 400~500/1.Freezing method green is naturally, the toga formed not only inhibits the life of microorganism
It is long, additionally it is possible to suppress the dilatancy of food, and it is simple and convenient, be advantageous to industrial applications.
Preferably, refrigerating process is：Pork is put into coating liquid, soaks 35~45s, removes coating liquid, temperature for-
25-30h is freezed at 25~-30 DEG C.Under the conditions of being somebody's turn to do, the ice crystal generated in pork is trickle, significantly reduces Pork Tissue structure
The destruction being subject to, and moisture evaporation is few, the drying loss of pork is low.
Preferably, the amino acid sequence of the active peptides added in coating liquid preparation process is：
HSHACASYSCRCRRARRCGYYVSHRGRCYLRCRVLHPGKLCVCVNCSR.The active peptides added have with chitosan
Synergy, the antibacterial effect and filming performance of coating liquid are significantly improved, and active peptides can suppress pork frozen storage
The formation of middle dehydration porous layer, avoids enrichment of the oxygen in porous layer is dehydrated, significantly reduces the oxygen of fat and protein
Change reaction, greatly maintain the quality of pork.
Compared with prior art, beneficial effects of the present invention are：The freezing method for the pork that the present invention announces, including film
The preparation of liquid, freezing, this method green is naturally, the toga formed not only inhibits the growth of microorganism, additionally it is possible to suppresses food
Dilatancy, and the ice crystal generated in refrigerating process is trickle, greatly reduces the destruction that Pork Tissue structure is subject to.
Embodiment
It is described in further detail with reference to embodiments：
Embodiment 1：
The freezing method of pork, comprises the following steps：
1) preparation of coating liquid：Active peptides are added into the chitosan aqueous solution that mass concentration is 0.6%, in ultrasonic power
For 140W mixing 15min, coating liquid is obtained, wherein, the mass ratio of chitosan aqueous solution and active peptides is 400/1, wherein, activity
The amino acid sequence of polypeptide is：HSHACASYSCRCRRARRCGYYVSHRGRCYLRCRVLHPGKLCVCVNCSR；
2) freeze：Pork is put into coating liquid, soaks 35s, removes coating liquid, 25h is freezed at being -25 DEG C in temperature.The condition
Under, the ice crystal generated in pork is trickle, significantly reduces the destruction that Pork Tissue structure is subject to, and moisture evaporation is few, pork
Drying loss it is low.
Embodiment 2：
The freezing method of pork, comprises the following steps：It is the preparation of coating liquid first：To the chitosan water that mass concentration is 1%
Active peptides are added in solution, is 160W mixing 20min in ultrasonic power, obtains coating liquid, wherein, chitosan aqueous solution and work
Property polypeptide mass ratio be 500/1, wherein, the amino acid sequence of active peptides is：
HSHACASYSCRCRRARRCGYYVSHRGRCYLRCRVLHPGKLCVCVNCSR；Followed by freezing：Pork is put into coating liquid,
45s is soaked, removes coating liquid, 30h is freezed at being -30 DEG C in temperature.Under the conditions of being somebody's turn to do, the ice crystal generated in pork is trickle, shows
Work reduces the destruction that Pork Tissue structure is subject to, and moisture evaporation is few, and the drying loss of pork is low.
Embodiment of above is merely to illustrate the present invention, and not limitation of the present invention, the ordinary skill people of this area
Member, without departing from the spirit and scope of the present invention, it can also make a variety of changes and modification.Therefore, it is all equivalent
Technical scheme fall within scope of the invention, scope of patent protection of the invention should be defined by the claims.
Sequence table
<110>Zhejiang Qinglian Food Co., Ltd.
<120>The freezing method of pork
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 48
<212> PRT
<213>Artificial synthesized (Mytilus coruscus)
<400> 1
His Ser His Ala Cys Ala Ser Tyr Ser Cys Arg Cys Arg Arg Ala Arg
1 5 10 15
Arg Cys Gly Tyr Tyr Val Ser His Arg Gly Arg Cys Tyr Leu Arg Cys
20 25 30
Arg Val Leu His Pro Gly Lys Leu Cys Val Cys Val Asn Cys Ser Arg
35 40 45
Claims (7)
1. the freezing method of pork, it is characterised in that：It the described method comprises the following steps：
1) preparation of coating liquid：Active peptides are added into chitosan aqueous solution, ultrasonic mixing, obtain coating liquid；
2) freeze：Pork is put into coating liquid, soaked, removes coating liquid, freezing.
2. the freezing method of pork according to claim 1, it is characterised in that：Ultrasonic power is in the step 1)
140~160W, incorporation time are 15~20min.
3. the freezing method of pork according to claim 1, it is characterised in that：The mass concentration of the chitosan aqueous solution
For 0.6%~1%.
4. the freezing method of pork according to claim 1, it is characterised in that：The chitosan aqueous solution and active peptides
Mass ratio be 400~500/1.
5. the freezing method of pork according to claim 1, it is characterised in that：In the step 2) soak time be 35~
45s。
6. the freezing method of pork according to claim 1, it is characterised in that：Cryogenic temperature is -25 in the step 2)
~-30 DEG C, cooling time 25-30h.
7. the freezing method of pork according to claim 1, it is characterised in that：The preparation process of the coating liquid is added
The amino acid sequences of active peptides be：HSHACASYSCRCRRARRCGYYVSHRGRCYLRCRVLHPGKLCVCVNCSR.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710952750.2A CN107736436A (en) | 2017-10-13 | 2017-10-13 | The freezing method of pork |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710952750.2A CN107736436A (en) | 2017-10-13 | 2017-10-13 | The freezing method of pork |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107736436A true CN107736436A (en) | 2018-02-27 |
Family
ID=61237510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710952750.2A Withdrawn CN107736436A (en) | 2017-10-13 | 2017-10-13 | The freezing method of pork |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107736436A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960436A (en) * | 2012-12-03 | 2013-03-13 | 福州大学 | Compound preservative applied to retaining freshness of supermarket chilled pork |
| CN105076348A (en) * | 2015-09-05 | 2015-11-25 | 吉首大学 | Coating preservation method for meat |
| CN106305966A (en) * | 2016-08-24 | 2017-01-11 | 湖南华乐食品有限公司 | Process for freezing and refreshing pork |
| CN106332950A (en) * | 2016-08-24 | 2017-01-18 | 湖南华乐食品有限公司 | Frozen pork fresh-keeping technology |
| CN106359531A (en) * | 2016-08-24 | 2017-02-01 | 湖南华乐食品有限公司 | Pork freezing process |
| CN106879715A (en) * | 2017-01-21 | 2017-06-23 | 广西神龙王农牧食品集团有限公司 | A kind of freezing method of Luchuan pork |
| CN107094858A (en) * | 2017-05-31 | 2017-08-29 | 贵州大学 | One kind salts down the natural coating liquid preservation method of bacon |
-
2017
- 2017-10-13 CN CN201710952750.2A patent/CN107736436A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960436A (en) * | 2012-12-03 | 2013-03-13 | 福州大学 | Compound preservative applied to retaining freshness of supermarket chilled pork |
| CN105076348A (en) * | 2015-09-05 | 2015-11-25 | 吉首大学 | Coating preservation method for meat |
| CN106305966A (en) * | 2016-08-24 | 2017-01-11 | 湖南华乐食品有限公司 | Process for freezing and refreshing pork |
| CN106332950A (en) * | 2016-08-24 | 2017-01-18 | 湖南华乐食品有限公司 | Frozen pork fresh-keeping technology |
| CN106359531A (en) * | 2016-08-24 | 2017-02-01 | 湖南华乐食品有限公司 | Pork freezing process |
| CN106879715A (en) * | 2017-01-21 | 2017-06-23 | 广西神龙王农牧食品集团有限公司 | A kind of freezing method of Luchuan pork |
| CN107094858A (en) * | 2017-05-31 | 2017-08-29 | 贵州大学 | One kind salts down the natural coating liquid preservation method of bacon |
Non-Patent Citations (1)
| Title |
|---|
| 于见亮等: ""Nisin、茶多酚、壳聚糖复合保鲜冷却羊肉的配比优化研究"", 《肉类工业》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180227 |
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| WW01 | Invention patent application withdrawn after publication |