CN107751346A - Keep the freezing method of pork freshness - Google Patents
Keep the freezing method of pork freshness Download PDFInfo
- 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- Withdrawn
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000007710 freezing Methods 0.000 title claims abstract description 26
- 230000008014 freezing Effects 0.000 title claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 239000011248 coating agent Substances 0.000 claims abstract description 21
- 238000000576 coating method Methods 0.000 claims abstract description 21
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 14
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 14
- 229920001661 Chitosan Polymers 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 125000003275 alpha amino acid group Chemical group 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims 1
- 238000010348 incorporation Methods 0.000 claims 1
- 239000013078 crystal Substances 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000006378 damage Effects 0.000 abstract description 6
- 244000005700 microbiome Species 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- DECCMEWNXSNSDO-ZLUOBGJFSA-N Ala-Cys-Ala Chemical compound C[C@H](N)C(=O)N[C@@H](CS)C(=O)N[C@@H](C)C(O)=O DECCMEWNXSNSDO-ZLUOBGJFSA-N 0.000 description 1
- SGYSTDWPNPKJPP-GUBZILKMSA-N Arg-Ala-Arg Chemical compound NC(=N)NCCC[C@H](N)C(=O)N[C@@H](C)C(=O)N[C@@H](CCCNC(N)=N)C(O)=O SGYSTDWPNPKJPP-GUBZILKMSA-N 0.000 description 1
- YUGFLWBWAJFGKY-BQBZGAKWSA-N Arg-Cys-Gly Chemical compound NC(N)=NCCC[C@H](N)C(=O)N[C@@H](CS)C(=O)NCC(O)=O YUGFLWBWAJFGKY-BQBZGAKWSA-N 0.000 description 1
- OCEHKDFAWQIBHH-FXQIFTODSA-N Cys-Arg-Cys Chemical compound C(C[C@@H](C(=O)N[C@@H](CS)C(=O)O)NC(=O)[C@H](CS)N)CN=C(N)N OCEHKDFAWQIBHH-FXQIFTODSA-N 0.000 description 1
- BCFXQBXXDSEHRS-FXQIFTODSA-N Cys-Ser-Arg Chemical compound [H]N[C@@H](CS)C(=O)N[C@@H](CO)C(=O)N[C@@H](CCCNC(N)=N)C(O)=O BCFXQBXXDSEHRS-FXQIFTODSA-N 0.000 description 1
- JRZMCSIUYGSJKP-ZKWXMUAHSA-N Cys-Val-Asn Chemical compound SC[C@H](N)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CC(N)=O)C(O)=O JRZMCSIUYGSJKP-ZKWXMUAHSA-N 0.000 description 1
- PYUCNHJQQVSPGN-BQBZGAKWSA-N Gly-Arg-Cys Chemical compound C(C[C@@H](C(=O)N[C@@H](CS)C(=O)O)NC(=O)CN)CN=C(N)N PYUCNHJQQVSPGN-BQBZGAKWSA-N 0.000 description 1
- DGLAHESNTJWGDO-SRVKXCTJSA-N His-Ser-His Chemical compound C1=C(NC=N1)C[C@@H](C(=O)N[C@@H](CO)C(=O)N[C@@H](CC2=CN=CN2)C(=O)O)N DGLAHESNTJWGDO-SRVKXCTJSA-N 0.000 description 1
- WCTCIIAGNMFYAO-DCAQKATOSA-N Leu-Cys-Val Chemical compound [H]N[C@@H](CC(C)C)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(O)=O WCTCIIAGNMFYAO-DCAQKATOSA-N 0.000 description 1
- 241000143233 Mytilus coruscus Species 0.000 description 1
- UIMCLYYSUCIUJM-UWVGGRQHSA-N Pro-Gly-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)CNC(=O)[C@@H]1CCCN1 UIMCLYYSUCIUJM-UWVGGRQHSA-N 0.000 description 1
- QBUWQRKEHJXTOP-DCAQKATOSA-N Ser-His-Arg Chemical compound [H]N[C@@H](CO)C(=O)N[C@@H](CC1=CNC=N1)C(=O)N[C@@H](CCCNC(N)=N)C(O)=O QBUWQRKEHJXTOP-DCAQKATOSA-N 0.000 description 1
- VVKVHAOOUGNDPJ-SRVKXCTJSA-N Ser-Tyr-Ser Chemical compound [H]N[C@@H](CO)C(=O)N[C@@H](CC1=CC=C(O)C=C1)C(=O)N[C@@H](CO)C(O)=O VVKVHAOOUGNDPJ-SRVKXCTJSA-N 0.000 description 1
- KLGFILUOTCBNLJ-IHRRRGAJSA-N Tyr-Cys-Arg Chemical compound C1=CC(=CC=C1C[C@@H](C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCN=C(N)N)C(=O)O)N)O KLGFILUOTCBNLJ-IHRRRGAJSA-N 0.000 description 1
- UUJHRSTVQCFDPA-UFYCRDLUSA-N Tyr-Tyr-Val Chemical compound C([C@@H](C(=O)N[C@@H](C(C)C)C(O)=O)NC(=O)[C@@H](N)CC=1C=CC(O)=CC=1)C1=CC=C(O)C=C1 UUJHRSTVQCFDPA-UFYCRDLUSA-N 0.000 description 1
- XTDDIVQWDXMRJL-IHRRRGAJSA-N Val-Leu-His Chemical compound CC(C)C[C@@H](C(=O)N[C@@H](CC1=CN=CN1)C(=O)O)NC(=O)[C@H](C(C)C)N XTDDIVQWDXMRJL-IHRRRGAJSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 108010069495 cysteinyltyrosine Proteins 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- XBGGUPMXALFZOT-UHFFFAOYSA-N glycyl-L-tyrosine hemihydrate Natural products NCC(=O)NC(C(O)=O)CC1=CC=C(O)C=C1 XBGGUPMXALFZOT-UHFFFAOYSA-N 0.000 description 1
- 108010040030 histidinoalanine Proteins 0.000 description 1
- 108010085325 histidylproline Proteins 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23B4/066—Freezing; 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
- A23B4/068—Freezing; 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
-
- 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
- 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
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。
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)
| 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 CN201710952782.2A patent/CN107751346A/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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| SE01 | Entry into force of request for substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180306 |
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| WW01 | Invention patent application withdrawn after publication |