CN110447834A - A kind of processing method guaranteeing the fresh feeding amount of food - Google Patents
A kind of processing method guaranteeing the fresh feeding amount of food Download PDFInfo
- Publication number
- CN110447834A CN110447834A CN201910840081.9A CN201910840081A CN110447834A CN 110447834 A CN110447834 A CN 110447834A CN 201910840081 A CN201910840081 A CN 201910840081A CN 110447834 A CN110447834 A CN 110447834A
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- Prior art keywords
- food
- food material
- processing method
- degree
- freezing
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Links
- 235000013305 food Nutrition 0.000 title claims abstract description 73
- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 69
- 238000007710 freezing Methods 0.000 claims abstract description 22
- 230000008014 freezing Effects 0.000 claims abstract description 22
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 12
- 238000005554 pickling Methods 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 4
- 235000015277 pork Nutrition 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 241000272525 Anas platyrhynchos Species 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 235000021050 feed intake Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 17
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000008569 process Effects 0.000 description 7
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 238000006467 substitution reaction Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000009088 enzymatic function Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 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
- A23B4/005—Preserving by heating
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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 food-processing methods, comprising: step 1: if raw material are cut into dry plate by cutting class equipment, obtaining food material A；Step 2: the food material A is seasoned and is pickled, food material B is obtained；Step 3: the food material B is put into quick freezing repository, quick-frozen to the food material B under conditions of -45~-30 degree of degree, obtains food material C；Step 4: judge whether the food material C freezes completion；Step 5: the food material C freezing is completed, and the food material C goes out the quick freezing repository, and the food material C is vacuum-packed.Food-processing method of the invention makes taste on raw material band by marinated raw material, and user solves frozen meat and is more convenient for eating, and nutrient loss can be reduced, lock nutrition, moreover it is possible to reinforce the shelf-life of meat, in addition, method of freezing of the invention can guarantee the fresh feeding amount of food.
Description
Technical field
The present invention relates to field of food more particularly to a kind of food-processing methods.
Background technique
The mainstream of raw meat consumption first is that chilled meat, wherein main includes freezing beef, Frozen Pork and freezing mutton, contain
There is nutritional ingredient abundant, but is but easy the pollution by microorganism in processing, storage, transport, sales process and leads to it
It is putrid and deteriorated.The principal element of meat corruption is caused to have the pollution of microorganism, fat oxidation rancid and the active function of enzyme.But
Living standards of the people increasingly improve simultaneously, more the safety of emphasis chilled meat and quality stability.Most domestic is raw at present
Fresh meat is to be stored, transported and sold under naked state, and the sense organ and nutritive value of product will receive serious influence,
Juice loss, water-retaining property decline, fat oxidation, flavor substance and Protein Damage of product etc. are caused simultaneously, seriously affects production
The quality of product.With the popularization and promotion of cold chain, chilled meat has become main consumption of meat type.
Currently, the diet style of people is also towards fast pace and fashion-orientation due to society and people's the accelerating rhythm of life
Development.Due to being widely used for micro-wave oven, occur that the chilled meat of microwave heating, but existing freezing can be used currently on the market
Meat is directly to freeze to obtain by raw meat, not only poor taste, and the meat sector of breakdown nutrition loss in refrigerating process, causes meat fresh
It is poor to support amount, in addition, the shelf-life of meat is also short.
Summary of the invention
The present invention provides a kind of food-processing method, can allow the extended shelf-life of chilled meat, and guarantees that the fresh of meat is supported
Amount.
The embodiment of the present invention provides a kind of food-processing method, comprising:
Step 1: if raw material are cut into dry plate by cutting class equipment, food material A is obtained；
Step 2: the food material A is seasoned and is pickled, food material B is obtained；
Step 3: the food material B is put into quick freezing repository, to the food material B under conditions of -45~-30 degree of degree
It is quick-frozen, obtain food material C；
Step 4: judge whether the food material C freezes completion；
Step 5: the food material C freezing is completed, and the food material C goes out the quick freezing repository, and to the food material C
Vacuum packaging.
Preferably, including: to take out the raw material from warehouse before the step 1, which is freezer.
Preferably, the raw material are at least one of pork, beef, chicken, duck or flesh of fish.
Preferably, including: that the food material A thaws between the step 1 and the step 2.
Preferably, the step 2 specifically includes step:
It is put into curing equipment after seasoning is mixed up, the seasoning includes salt；
Food material B is immersed in the pickling liquid in the curing equipment；
The vacuum degree for controlling curing equipment is 0.05~0.2MPa, and pressure value is 0.15~0.35MPa, vacuum and pressure when
Between than being 1~4 ︰ 1, alternately marinated total time was less than 6 hours.
Preferably, the mass ratio that feeds intake of the food material B and pickling liquid is 1 ︰ 1~3.
Preferably, described: saliferous mass percent is 6~8% in the pickling liquid before immersion, and fresh meat and pickling liquid feed intake
Mass ratio is 1 ︰ 1.5~4.
Preferably, the step 4 by judge the food material C temperature be all reach subzero 35 degree it is described to judge
Whether food material C freezes completion.
Preferably, the step 5 specifically includes:
After the completion of food material C freezing, the food material C is removed from the quick freezing repository；
The food material C is put into sterilizing chamber sterilization；
By the food material C vacuum packaging after sterilization.
Preferably, the sterilization conditions of the sterilizing chamber be 112 ± 2 DEG C, the time 30 ± 5 minutes, back-pressure to 0.1~
After 0.15MPa, it is cooled to 37 DEG C or less.
Food-processing method of the invention makes taste on raw material band by marinated raw material, and user solves frozen meat and is more convenient for
It is edible, and nutrient loss can be reduced, lock nutrition, moreover it is possible to reinforce the shelf-life of meat, in addition, quick-frozen side of the invention
Method can guarantee the fresh feeding amount of food.
Specific embodiment
The feature and exemplary embodiment of various aspects of the invention is described more fully below, in order to make mesh of the invention
, technical solution and advantage be more clearly understood, the present invention is explained in further detail in following embodiment.It should be understood that this
Locate described specific embodiment to be only configured to explain the present invention, is not configured as limiting the present invention.For this field skill
For art personnel, the present invention can be implemented in the case where not needing some details in these details.Below to implementation
The description of example is used for the purpose of better understanding the present invention to provide by showing example of the invention.
It should be noted that, in this document, the terms "include", "comprise" or its any other variant are intended to non-row
His property includes, so that the process, method, article or equipment for including a series of elements not only includes those elements, and
And further include other elements that are not explicitly listed, or further include for this process, method, article or equipment institute it is intrinsic
Element.In the absence of more restrictions, the element limited by sentence " including ... ", it is not excluded that including described want
There is also other identical elements in the process, method, article or equipment of element.
Food-processing method according to an embodiment of the present invention is described below in detail, comprising:
Step 1: if raw material are cut into dry plate by cutting class equipment, obtaining food material A, in this present embodiment, the original
Material is at least one of pork, beef, chicken, duck or flesh of fish；
Step 2: the food material A is seasoned and is pickled, food material B is obtained；
Step 3: the food material B is put into quick freezing repository, to the food material B under conditions of -45~-30 degree of degree
It is quick-frozen, obtain food material C；
Step 4: judge whether the food material C freezes completion；
Step 5: the food material C freezing is completed, and the food material C goes out the quick freezing repository, and to the food material C
Vacuum packaging.
It in this present embodiment, include: to take out the raw material from warehouse before the step 1, which is cold
Library.
It in this present embodiment, include: that the food material A thaws between the step 1 and the step 2.
In this present embodiment, the step 2 specifically includes step:
It is put into curing equipment after seasoning is mixed up, the seasoning includes salt；
Food material B is immersed in the pickling liquid in the curing equipment；
The vacuum degree for controlling curing equipment is 0.05~0.2MPa, and pressure value is 0.15~0.35MPa, vacuum and pressure when
Between than being 1~4 ︰ 1, alternately marinated total time was less than 6 hours.
In this present embodiment, the mass ratio that feeds intake of the food material B and pickling liquid is 1 ︰ 1~3.
In this present embodiment, described: saliferous mass percent is 6~8% in the pickling liquid before immersion, fresh meat and pickling liquid
Feed intake mass ratio be 1 ︰ 1.5~4.
In this present embodiment, the step 4 is by judging that the food material C temperature is all to reach subzero 35 degree to sentence
Whether the food material C that breaks freezes completion.
In this present embodiment, the step 5 specifically includes:
After the completion of food material C freezing, the food material C is removed from the quick freezing repository；
The food material C is put into sterilizing chamber sterilization；
By the food material C vacuum packaging after sterilization.
In this present embodiment, the sterilization conditions of the sterilizing chamber be 112 ± 2 DEG C, the time 30 ± 5 minutes, back-pressure to 0.1~
After 0.15MPa, it is cooled to 37 DEG C or less.
Food-processing method of the invention makes taste on raw material band by marinated raw material, and user solves frozen meat and is more convenient for
It is edible, and nutrient loss can be reduced, lock nutrition, moreover it is possible to reinforce the shelf-life of meat, in addition, quick-frozen side of the invention
Method can guarantee the fresh feeding amount of food.
It should be clear that the invention is not limited to specific configuration as described above and processing.For brevity,
It is omitted here the detailed description to known method.Those skilled in the art can make after understanding spirit of the invention
Various changes, modification and addition, or the sequence between changing the step, these modifications or substitutions should all cover in guarantor of the invention
Within the scope of shield.
It should also be noted that, the exemplary embodiment referred in the present invention, is retouched based on a series of step or device
State certain methods or system.But the present invention is not limited to the sequence of above-mentioned steps, that is to say, that can be according in embodiment
The sequence referred to executes step, may also be distinct from that the sequence in embodiment or several steps are performed simultaneously.
The above description is merely a specific embodiment, it is apparent to those skilled in the art that,
For convenience of description and succinctly, the specific work process of foregoing description, can be with reference to the correspondence in preceding method embodiment
Process, details are not described herein.It should be understood that scope of protection of the present invention is not limited thereto, any skill for being familiar with the art
Art personnel in the technical scope disclosed by the present invention, can readily occur in various equivalent modifications or substitutions, these modifications or substitutions
It should be covered by the protection scope of the present invention.
Claims (10)
1. a kind of food-processing method characterized by comprising
Step 1: if raw material are cut into dry plate by cutting class equipment, food material A is obtained；
Step 2: the food material A is seasoned and is pickled, food material B is obtained；
Step 3: the food material B is put into quick freezing repository, to the food material B under conditions of -45~-30 degree of degree
It is quick-frozen, obtain food material C；
Step 4: judge whether the food material C freezes completion；
Step 5: the food material C freezing is completed, and the food material C goes out the quick freezing repository, and to the food material C
Vacuum packaging.
2. food-processing method according to claim 1, which is characterized in that include: by the original before the step 1
Material takes out from warehouse, which is freezer.
3. food-processing method according to claim 1, which is characterized in that the raw material be pork, beef, chicken,
At least one of duck or the flesh of fish.
4. food-processing method according to claim 1, which is characterized in that wrapped between the step 1 and the step 2
It includes: the food material A is thawed.
5. food-processing method according to claim 1, which is characterized in that the step 2 specifically includes step:
It is put into curing equipment after seasoning is mixed up, the seasoning includes salt；
Food material B is immersed in the pickling liquid in the curing equipment；
The vacuum degree for controlling curing equipment is 0.05~0.2MPa, and pressure value is 0.15~0.35MPa, the time of vacuum and pressure
Than for 1~4 ︰ 1, alternately marinated total time was less than 6 hours.
6. food-processing method according to claim 5, which is characterized in that the food material B and pickling liquid feed intake
Mass ratio is 1 ︰ 1~3.
7. food-processing method according to claim 5, which is characterized in that described: saliferous matter in the pickling liquid before immersion
Measuring percentage is 6~8%, and the mass ratio that feeds intake of fresh meat and pickling liquid is 1 ︰ 1.5~4.
8. food-processing method according to claim 1, which is characterized in that the step 4 is by judging the food material
Expect that C temperature is all to reach subzero 35 degree to judge whether the food material C freezes completion.
9. food-processing method according to claim 1, which is characterized in that the step 5 specifically includes:
After the completion of food material C freezing, the food material C is removed from the quick freezing repository；
The food material C is put into sterilizing chamber sterilization；
By the food material C vacuum packaging after sterilization.
10. food-processing method according to claim 9, which is characterized in that the sterilization conditions of the sterilizing chamber be 112 ±
2 DEG C, the time 30 ± 5 minutes, after back-pressure to 0.1~0.15MPa, it is cooled to 37 DEG C or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910840081.9A CN110447834A (en) | 2019-09-06 | 2019-09-06 | A kind of processing method guaranteeing the fresh feeding amount of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910840081.9A CN110447834A (en) | 2019-09-06 | 2019-09-06 | A kind of processing method guaranteeing the fresh feeding amount of food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110447834A true CN110447834A (en) | 2019-11-15 |
Family
ID=68490936
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910840081.9A Pending CN110447834A (en) | 2019-09-06 | 2019-09-06 | A kind of processing method guaranteeing the fresh feeding amount of food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110447834A (en) |
-
2019
- 2019-09-06 CN CN201910840081.9A patent/CN110447834A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191115 |
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| WD01 | Invention patent application deemed withdrawn after publication |