CN107751346A - Keep the freezing method of pork freshness - Google Patents

Keep the freezing method of pork freshness Download PDF

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Publication number
CN107751346A
CN107751346A CN201710952782.2A CN201710952782A CN107751346A CN 107751346 A CN107751346 A CN 107751346A CN 201710952782 A CN201710952782 A CN 201710952782A CN 107751346 A CN107751346 A CN 107751346A
Authority
CN
China
Prior art keywords
pork
freezing method
coating liquid
freshness
pork freshness
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.)
Withdrawn
Application number
CN201710952782.2A
Other languages
Chinese (zh)
Inventor
韩祝君
汪雨龙
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhejiang Qinglian Food Co Ltd
Original Assignee
Zhejiang Qinglian Food Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Zhejiang Qinglian Food Co Ltd filed Critical Zhejiang Qinglian Food Co Ltd
Priority to CN201710952782.2A priority Critical patent/CN107751346A/en
Publication of CN107751346A publication Critical patent/CN107751346A/en
Withdrawn legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/10Coating with a protective layer; Compositions or apparatus therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/06Freezing; Subsequent thawing; Cooling
    • A23B4/066Freezing; 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
    • A23B4/068Freezing; 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 with packages or with shaping in the form of blocks or portions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses the freezing method for keeping pork freshness, include the preparation of coating liquid, freeze.Have the beneficial effect that:The freezing method green for the holding pork freshness that the present invention announces is natural, pork freshness is kept, and the toga of formation 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, the destruction that Pork Tissue structure is subject to is greatly reduced.

Description

Keep the freezing method of pork freshness
Technical field
The present invention relates to frozen meat manufacture field, more particularly, to the freezing method for keeping pork freshness.
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 for keeping pork freshness, the expansion that this method can suppress food becomes Shape, the freshness of pork is maintained well, and the ice crystal generated in refrigerating process is trickle, greatly reduces Pork Tissue structure The destruction being subject to.
The technical scheme taken to achieve the above object of the present invention is:The freezing method of pork freshness is kept, including is applied The preparation of film liquid, freezing.This method can suppress the dilatancy of food, and the ice crystal generated in refrigerating process is trickle, greatly Reduce the destruction that Pork Tissue structure is subject to greatly.
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: HSHACASYSCRCRRARRCGYYVSHRGRCYCRCRVLHPGKLCVCVNCSR.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 holding pork freshness that the present invention announces, Preparation including coating liquid, freezing, this method green is naturally, the toga formed not only inhibits the growth of microorganism, additionally it is possible to Suppress the dilatancy of food, and the ice crystal generated in refrigerating process is trickle, greatly reduces what Pork Tissue structure was subject to Destroy.
Embodiment
It is described in further detail with reference to embodiments:
Embodiment 1:
The freezing method of pork freshness is kept, is comprised 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:HSHACASYSCRCRRARRCGYYVSHRGRCYCRCRVLHPGKLCVCVNCSR;
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 freshness is kept, is comprised the following steps:It is the preparation of coating liquid first:It is 1% to mass concentration Active peptides are added in chitosan aqueous solution, is 160W mixing 20min in ultrasonic power, obtains coating liquid, wherein, chitosan water The mass ratio of solution and active peptides is 500/1, wherein, the amino acid sequence of active peptides is: HSHACASYSCRCRRARRCGYYVSHRGRCYCRCRVLHPGKLCVCVNCSR;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>Keep the freezing method of pork freshness
<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 Cys 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. keep the freezing method of pork freshness, 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 according to claim 1 for keeping pork freshness, it is characterised in that:Ultrasonic wave in the step 1) Power is 140~160W, and incorporation time is 15~20min.
3. the freezing method according to claim 1 for keeping pork freshness, it is characterised in that:The chitosan aqueous solution Mass concentration is 0.6%~1%.
4. the freezing method according to claim 1 for keeping pork freshness, it is characterised in that:The chitosan aqueous solution with The mass ratio of active peptides is 400~500/1.
5. the freezing method according to claim 1 for keeping pork freshness, it is characterised in that:When being soaked in the step 2) Between be 35~45s.
6. the freezing method according to claim 1 for keeping pork freshness, it is characterised in that:Freezing temperature in the step 2) Spend for -25~-30 DEG C, cooling time 25-30h.
7. the freezing method according to claim 1 for keeping pork freshness, it is characterised in that:The preparation of the coating liquid The amino acid sequence for the active peptides that journey is added is: HSHACASYSCRCRRARRCGYYVSHRGRCYCRCRVLHPGKLCVCVNCSR。
CN201710952782.2A 2017-10-13 2017-10-13 Keep the freezing method of pork freshness Withdrawn CN107751346A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710952782.2A CN107751346A (en) 2017-10-13 2017-10-13 Keep the freezing method of pork freshness

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710952782.2A CN107751346A (en) 2017-10-13 2017-10-13 Keep the freezing method of pork freshness

Publications (1)

Publication Number Publication Date
CN107751346A true CN107751346A (en) 2018-03-06

Family

ID=61268082

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710952782.2A Withdrawn CN107751346A (en) 2017-10-13 2017-10-13 Keep the freezing method of pork freshness

Country Status (1)

Country Link
CN (1) CN107751346A (en)

Citations (7)

* Cited by examiner, † Cited by third party
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

Patent Citations (7)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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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Application publication date: 20180306

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