CN107889876A - A kind of anxious jelly method for keeping meat products nutrition - Google Patents
A kind of anxious jelly method for keeping meat products nutrition Download PDFInfo
- Publication number
- CN107889876A CN107889876A CN201711227934.9A CN201711227934A CN107889876A CN 107889876 A CN107889876 A CN 107889876A CN 201711227934 A CN201711227934 A CN 201711227934A CN 107889876 A CN107889876 A CN 107889876A
- Authority
- CN
- China
- Prior art keywords
- meat products
- pressure
- cooling device
- nutrition
- keeping
- 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.)
- Pending
Links
- 235000013622 meat product Nutrition 0.000 title claims abstract description 68
- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000015110 jellies Nutrition 0.000 title claims abstract description 16
- 239000008274 jelly Substances 0.000 title claims abstract description 16
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 16
- 230000035764 nutrition Effects 0.000 title claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 22
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 230000005251 gamma ray Effects 0.000 claims abstract description 11
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 10
- 239000001509 sodium citrate Substances 0.000 claims abstract description 10
- 230000003247 decreasing effect Effects 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 244000248349 Citrus limon Species 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 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 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 239000013078 crystal Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 230000007423 decrease Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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 anxious jelly method for keeping meat products nutrition, this method is put into after the meat products for needing freezing processing is cleaned up in 35~55 DEG C of sodium citrate solution, 60~90s is soaked to take out, it is then placed into 1~4 DEG C of freezer, after 10~30min of pre- refrigeration, with 30~50s of gamma-ray irradiation of doses；Place into pressure cooling device, 18~25 DEG C are cooled in 5~10min, the pressure of pressure cooling device is then rapidly decreased to normal pressure；Finally it is vacuum-packed in an aseptic environment, is put at 5~10 DEG C and preserves.The inventive method can freeze meat products rapidly, and in the surface of meat products and inside, tiny and uniform ice crystal can be formed, the time required to greatly reducing anxious freeze, effectively reduce meat products juice loss, reduce the damage of fat oxidation and protein, effectively keep the mouthfeel and nutritive value of meat products.
Description
Technical field
The present invention relates to food industrial technical field, more particularly, to a kind of anxious jelly method for keeping meat products nutrition.
Background technology
Freezing meat products plays an important role in modern meat products processing industry, is official reserves and regulation meat products
The important means in market.Freezing meat products is also one of main flow of raw meat consumption, and meat products also has abundant nutritional ingredient, still
But easily caused its putrid and deteriorated by the pollution of microorganism in processing, storage, transport, sales process.Cause meat corrupt
Principal element there is the pollution of microorganism, fat oxidation to become sour the active function with enzyme.With increasingly carrying for living standards of the people
Height, people more focus on freezing security, quality stability and the mouthfeel of meat products.The freezing of existing most of meat products needs
Refrigerating process that will be longer, refrigerating process is long, and the sense organ and nutritive value of product can be influenceed by serious, while cause to produce
Juice loss, water-retaining property decline, fat oxidation, flavor substance and Protein Damage of product etc..
The initial bacterium number of meat is reduced, can just prevent meat products from, not by more germ contaminations, can just have in cold storage procedure
Effect improves the quality of chilled meat, reaches the purpose for extending the holding time.Meat products cold preserving method common at present, it is impossible to effectively drop
The initial bacterium number of low meat products, storage time fall short of, and the quality of the meat products after storage is also not ideal enough.Freeze meat products
Quality decline, the productivity effect of meat production enterprise is not only have impact on, the prestige of enterprise can be also influenceed, eventually affect consumer
Health.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of anxious jelly method for keeping meat products nutrition, using this hair
Bright method urgency frozen meat product, can quickly realize the freezing of meat products, and can effectively reduce juice loss, reduce protein losses,
Meat products original local flavor can preferably be kept.
A kind of anxious jelly method for keeping meat products nutrition, its process are：
1) meat products for needing freezing processing is cleaned up, drained, be subsequently placed in the sodium citrate of 35~55 DEG C of temperature
In solution, taken out after soaking 60~90s；
2) meat products by step 1) processing is positioned in 1~4 DEG C of freezer, refrigerates 10~30min in advance and take out, so
30~50s of gamma-ray irradiation of doses is used afterwards；
3) meat products by step 2) processing is put into pressure cooling device, it is cooled to -18 in 5~10min~-
25 DEG C, the pressure of pressure cooling device is then rapidly decreased to normal pressure；
4) meat products by step 3) processing is vacuum-packed in an aseptic environment, is put at -5~-10 DEG C and preserves, i.e.,
The anxious jelly of meat products can be completed.
In such scheme, further, the concentration of the sodium citrate solution described in step 1) is 1%~5%.
Further, the dosage of the gamma ray described in step 2) is 4~10KGy.
Further, the pressure of the pressure cooling device described in step 3) is 200~250Mpa.
Further, the pressure of the pressure cooling device described in step 3) is reduced to normal pressure in 1~3s.
Beneficial effects of the present invention are：
The inventive method is first precooled the meat products for treating suddenly to freeze, and is prevented when suddenly freezing because the temperature difference is too big, meat system
Product surface is cracked, and influences outward appearance.With gamma-ray irradiation to meat products, meat products surface and internal a variety of thin can be killed
Bacterium and the gemma of bacterium, the initial bacterium number of meat products is effectively reduced, be advantageous to extend storage time.In high pressure low temperature environment
Under, 0 degree of still also non-icing water at low temperature can be obtained, locates meat products in such circumstances, can be real rapidly after rapid decompression
Now freeze, and in the surface of meat products and inside, tiny and uniform ice crystal can be formed, greatly reduce anxious freeze and taken
Between, effectively reduce meat products juice loss, reduce the damage of fat oxidation and protein, effectively keep mouthfeel and the battalion of meat products
Support value.
Embodiment
Embodiment 1
A kind of anxious jelly method for keeping meat products nutrition, its process are：
1) meat products for needing freezing processing is cleaned up, drained, be subsequently placed in the sodium citrate solution of 35 DEG C of temperature
In, taken out after soaking 60s；
2) meat products by step 1) processing is positioned in 1 DEG C of freezer, the pre- 10min that refrigerates takes out, then with one
Determine the gamma-ray irradiation 30s of dosage；
3) meat products by step 2) processing is put into pressure cooling device, -18 DEG C is cooled in 5min, then
The pressure of pressure cooling device is rapidly decreased to normal pressure；
4) meat products by step 3) processing is vacuum-packed in an aseptic environment, is put at -5 DEG C and preserves, you can be complete
Urgency into meat products is frozen.
In such scheme, further, the concentration of the sodium citrate solution described in step 1) is 1%.
Further, the dosage of the gamma ray described in step 2) is 4KGy.
Further, the pressure of the pressure cooling device described in step 3) is 200Mpa.
Further, the pressure of the pressure cooling device described in step 3) is reduced to normal pressure in 1s.
Embodiment 2
A kind of anxious jelly method for keeping meat products nutrition, its process are：
1) meat products for needing freezing processing is cleaned up, drained, be subsequently placed in the sodium citrate solution of 55 DEG C of temperature
In, taken out after soaking 90s；
2) meat products by step 1) processing is positioned in 4 DEG C of freezers, the pre- 30min that refrigerates takes out, then with one
Determine the gamma-ray irradiation 50s of dosage；
3) meat products by step 2) processing is put into pressure cooling device, -25 DEG C is cooled in 10min, so
The pressure of pressure cooling device is rapidly decreased to normal pressure afterwards；
4) meat products by step 3) processing is vacuum-packed in an aseptic environment, is put at -10 DEG C and preserves, you can be complete
Urgency into meat products is frozen.
In such scheme, further, the concentration of the sodium citrate solution described in step 1) is 5%.
Further, the dosage of the gamma ray described in step 2) is 10KGy.
Further, the pressure of the pressure cooling device described in step 3) is 250Mpa.
Further, the pressure of the pressure cooling device described in step 3) is reduced to normal pressure in 3s.
Embodiment 3
A kind of anxious jelly method for keeping meat products nutrition, its process are：
1) meat products for needing freezing processing is cleaned up, drained, be subsequently placed in the sodium citrate solution of temperature 45 C
In, taken out after soaking 80s；
2) meat products by step 1) processing is positioned in 3 DEG C of freezers, the pre- 20min that refrigerates takes out, then with one
Determine the gamma-ray irradiation 35s of dosage；
3) meat products by step 2) processing is put into pressure cooling device, -20 DEG C is cooled in 8min, then
The pressure of pressure cooling device is rapidly decreased to normal pressure；
4) meat products by step 3) processing is vacuum-packed in an aseptic environment, is put at -8 DEG C and preserves, you can be complete
Urgency into meat products is frozen.
In such scheme, further, the concentration of the sodium citrate solution described in step 1) is 3%.
Further, the dosage of the gamma ray described in step 2) is 6KGy.
Further, the pressure of the pressure cooling device described in step 3) is 220Mpa.
Further, the pressure of the pressure cooling device described in step 3) is reduced to normal pressure in 2s.
Explanation embodiments of the present invention are these are only, are not intended to limit the invention, for those skilled in the art
For, within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in this hair
Within bright protection domain.
Claims (5)
- A kind of 1. anxious jelly method for keeping meat products nutrition, it is characterised in that：The anxious jelly side for keeping meat products nutrition The process of method is：1) meat products for needing freezing processing is cleaned up, drained, be subsequently placed in the sodium citrate solution of 35~55 DEG C of temperature In, taken out after soaking 60~90s；2) meat products by step 1) processing is positioned in 1~4 DEG C of freezer, refrigerates 10~30min in advance and take out, Ran Houyong 30~50s of gamma-ray irradiation of doses；3) meat products by step 2) processing is put into pressure cooling device, -18~-25 is cooled in 5~10min DEG C, the pressure of pressure cooling device is then rapidly decreased to normal pressure；4) meat products by step 3) processing is vacuum-packed in an aseptic environment, is put at -5~-10 DEG C and preserves, you can be complete Urgency into meat products is frozen.
- 2. the anxious jelly method according to claim 1 for keeping meat products nutrition, it is characterised in that：Lemon described in step 1) The concentration of lemon acid sodium solution is 1%~5%.
- 3. the anxious jelly method according to claim 1 for keeping meat products nutrition, it is characterised in that：Gal described in step 2) The dosage of horse ray is 4~10KGy.
- 4. the anxious jelly method according to claim 1 for keeping meat products nutrition, it is characterised in that：Pressure described in step 3) The pressure of power cooling device is 200~250Mpa.
- 5. the anxious jelly method according to claim 1 for keeping meat products nutrition, it is characterised in that：Pressure described in step 3) The pressure of power cooling device is reduced to normal pressure in 1~3s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711227934.9A CN107889876A (en) | 2017-11-29 | 2017-11-29 | A kind of anxious jelly method for keeping meat products nutrition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711227934.9A CN107889876A (en) | 2017-11-29 | 2017-11-29 | A kind of anxious jelly method for keeping meat products nutrition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107889876A true CN107889876A (en) | 2018-04-10 |
Family
ID=61806716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711227934.9A Pending CN107889876A (en) | 2017-11-29 | 2017-11-29 | A kind of anxious jelly method for keeping meat products nutrition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107889876A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485352A (en) * | 2009-03-03 | 2009-07-22 | 福建福铭食品有限公司 | Preparation method of bread fish for preventing frozen denaturation of protein |
| CN102349684A (en) * | 2011-08-26 | 2012-02-15 | 食品行业生产力促进中心 | Method for quickly freezing aquatic products by super-high pressure technology |
| CN103355399A (en) * | 2013-07-18 | 2013-10-23 | 华南理工大学 | Method for prolonging storage period of litchis |
| CN105918425A (en) * | 2016-04-27 | 2016-09-07 | 中国农业科学院农产品加工研究所 | Irradiation freshness-keeping technology of raw and fresh animal source food |
| CN106889476A (en) * | 2017-03-16 | 2017-06-27 | 山东如康清真食品有限公司 | A kind of beef preprocess method |
| CN107318944A (en) * | 2017-06-16 | 2017-11-07 | 合肥岭牧农产品有限公司 | A kind of meat products processing method for extending the shelf life |
| CN107333866A (en) * | 2017-06-16 | 2017-11-10 | 合肥岭牧农产品有限公司 | A kind of meat products method for disinfection |
-
2017
- 2017-11-29 CN CN201711227934.9A patent/CN107889876A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485352A (en) * | 2009-03-03 | 2009-07-22 | 福建福铭食品有限公司 | Preparation method of bread fish for preventing frozen denaturation of protein |
| CN102349684A (en) * | 2011-08-26 | 2012-02-15 | 食品行业生产力促进中心 | Method for quickly freezing aquatic products by super-high pressure technology |
| CN103355399A (en) * | 2013-07-18 | 2013-10-23 | 华南理工大学 | Method for prolonging storage period of litchis |
| CN105918425A (en) * | 2016-04-27 | 2016-09-07 | 中国农业科学院农产品加工研究所 | Irradiation freshness-keeping technology of raw and fresh animal source food |
| CN106889476A (en) * | 2017-03-16 | 2017-06-27 | 山东如康清真食品有限公司 | A kind of beef preprocess method |
| CN107318944A (en) * | 2017-06-16 | 2017-11-07 | 合肥岭牧农产品有限公司 | A kind of meat products processing method for extending the shelf life |
| CN107333866A (en) * | 2017-06-16 | 2017-11-10 | 合肥岭牧农产品有限公司 | A kind of meat products method for disinfection |
Non-Patent Citations (3)
| Title |
|---|
| 余小领等: "肉品冷冻工艺及冻结方法", 《食品工业科技》 * |
| 刘玲: "肉类辐照保鲜技术的现状及前景", 《肉类工业》 * |
| 章村人: "冷冻和伽马射线", 《国外食品科技》 * |
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| PB01 | Publication | ||
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Application publication date: 20180410 |