CN111631354A - Method for making freeze-dried meat - Google Patents
Method for making freeze-dried meat Download PDFInfo
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- CN111631354A CN111631354A CN202010524735.XA CN202010524735A CN111631354A CN 111631354 A CN111631354 A CN 111631354A CN 202010524735 A CN202010524735 A CN 202010524735A CN 111631354 A CN111631354 A CN 111631354A
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- Prior art keywords
- meat
- freeze
- temperature
- quick
- drying
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- 235000013372 meat Nutrition 0.000 title claims abstract description 104
- 238000000034 method Methods 0.000 title claims description 18
- 238000001035 drying Methods 0.000 claims abstract description 42
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 238000004108 freeze drying Methods 0.000 claims abstract description 11
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000007605 air drying Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000498 cooling water Substances 0.000 claims description 3
- 235000013622 meat product Nutrition 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 5
- 230000001580 bacterial effect Effects 0.000 abstract description 3
- 238000009395 breeding Methods 0.000 abstract description 3
- 230000001488 breeding effect Effects 0.000 abstract description 3
- 239000000428 dust Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229920002545 silicone oil Polymers 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Images
Classifications
-
- 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
- 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
A preparation method of freeze-dried meat belongs to the technical field of food processing, and comprises the following steps: cutting meat into desired size; putting the cut meat into a quick-freezing device, and quickly freezing the meat to-30 to-40 ℃; stacking the quick-frozen meat in a drying tray in a plate layer in a freeze-drying box of a freeze dryer; vacuumizing by using a vacuum system of a freeze dryer to ensure that the vacuum degree in a freeze drying box is 95-110 pa; drying the quick-frozen meat in a vacuum state with the vacuum degree of 95 pa-110 pa, and simultaneously refrigerating and heating the plate layer by using a circulating system of a freeze dryer, wherein the heating temperature is 75-100 ℃, and the refrigerating temperature is-35 ℃ to-45 ℃ until the quick-frozen meat stacked in the plate layer in a freeze drying box is dried; the invention provides a preparation method capable of keeping the unique flavor of air-dried meat, which can avoid dust pollution and bacterial breeding, keep nutrient components unchanged, shorten production time, and can produce all the year round so as to maximize yield.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of freeze-dried meat.
Background
Air-dried meat is a very distinctive food commonly found in the northwest regions of tibetan and inner mongolia. At the end of each year, when the temperature is below zero, the Tibetan and herdsmen on grassland cut the beef and mutton into small strips, hang the small strips in the shade and let the small strips air-dry naturally, and the small strips can be eaten in the second or third month of the next year. After air drying, the meat is crisp and has unique taste.
In the process of natural air drying, the meat is easily damaged by sand wind, and the air-dried meat is polluted, so that the hygienic index of the air-dried meat does not reach the standard; in the natural air drying process of meat, due to the influence of the climate environment, bacteria are easy to breed, trace elements are easy to run off, and the air-dried meat is easy to mildew and influence the quality of the air-dried meat; the meat is naturally dried into air-dried meat which can only be made in winter, and the making almost needs a winter time, so that the yield of the air-dried meat is not high, and the market demand can not be met.
The air-dried meat produced by adopting the air-drying room also has the defects of incomplete sterilization, substandard hygienic index, high production cost, small yield and the like.
Disclosure of Invention
The invention aims to overcome the defects in the prior art, and provides a preparation method of freeze-dried meat capable of keeping the unique flavor of air-dried meat, which can avoid dust pollution and bacterial breeding, keep various nutritional ingredients unchanged, shorten the production time to the maximum extent, and can produce all the year round, thereby maximizing the yield.
To achieve the object of the present invention, we will use the following technical solutions.
A method for preparing freeze-dried meat is characterized in that:
firstly, cutting meat into required size;
secondly, putting the cut meat into a quick-freezing device, and quickly freezing the meat to-30 to-40 ℃;
thirdly, stacking the quick-frozen meat in a drying tray in a plate layer in a freeze-drying box of a freeze dryer;
fourthly, vacuumizing by using a vacuum system of a freeze dryer to ensure that the vacuum degree in a freeze drying box is 95 pa-110 pa;
and fifthly, drying the quick-frozen meat in a vacuum state with the vacuum degree of 95 pa-110 pa, and simultaneously refrigerating and heating the plate layer by using a circulating system of a freeze dryer, wherein the heating temperature is 75-100 ℃, and the refrigerating temperature is-35 ℃ to-45 ℃ until the quick-frozen meat stacked in the plate layer in the freeze drying box is dried.
Preferably, the meat in step one comprises: fresh meat, acid-removed meat and air-dried meat.
Preferably, the drying time of the fresh meat or the acid-removed meat is 22-28 hours; the drying time of the air-dried meat is determined according to the air-drying degree of the air-dried meat by taking the drying time of fresh meat or acid-removed meat as a standard.
Preferably, the drying time of the fresh meat or the acid-removed meat is 23-25 hours.
Preferably, in the drying process of the fifth step, the temperature of the water tank should be controlled to vary within a range of 64 ℃ to 68 ℃, and the temperature of the cooling water should be controlled to vary within a range of 23 ℃ to 28 ℃.
Preferably, in the drying process of the fifth step, the temperature of the instant frozen meat placed in the slab layer (3) in the drying oven (2) in multiple layers is respectively the upper temperature, the middle lower temperature and the lower temperature in the middle upper part, the middle lower part and the lower part of the slab layer, wherein the upper temperature is controlled to be changed in a range of 3-60 ℃, the middle upper temperature is controlled to be changed in a range of-15-52 ℃, the middle lower temperature is controlled to be changed in a range of 18-77 ℃, and the lower temperature is controlled to be changed in a range of-12-42 ℃.
Preferably, the preferred vacuum level of the lyophilization chamber is 100 pa.
Preferably, the heating temperature of the plate layer is 80-100 ℃, and the refrigerating temperature is-35 ℃.
Preferably, the optimum freezing temperature of the quick freezing device is-35 ℃.
Advantageous effects
The invention provides a preparation method of freeze-dried meat capable of keeping unique flavor of air-dried meat, which can avoid dust pollution and bacterial breeding, keep various nutrient components unchanged, shorten production time to the maximum extent, and can produce all the year round, thereby maximizing yield.
Drawings
Fig. 1 is a schematic structural view of the freeze dryer.
Detailed Description
The invention is further described with reference to the accompanying drawings and examples.
Example (b): as shown in fig. 1, a method for preparing freeze-dried meat includes the following steps:
firstly, cutting meat into meat blocks with required sizes;
secondly, placing the cut meat blocks into a refrigerator, and quickly freezing at the quick-freezing temperature of the refrigerator of-30 to-40 ℃ until each meat block is completely frozen;
thirdly, uniformly stacking each quick-frozen meat block in a plate layer (3) in a drying box (2) of a freeze dryer (1);
fourthly, the drying box (2) and the condenser (5) are vacuumized by a vacuum system (4) of the freeze dryer (1), the vacuum degree in the drying box (2) is 95 pa-110 pa, and a vacuum degree gradient (pressure difference) is formed between the condenser (5) and the drying box (2);
and fifthly, drying the quick-frozen meat in a vacuum state with the vacuum degree of 95 pa-110 pa, and simultaneously refrigerating and heating the plate layer (3) by using a circulating system (6) of the freeze dryer (1), wherein the heating temperature is 75-100 ℃, the refrigerating temperature is-35 ℃ to-45 ℃, and the drying is carried out until the quick-frozen meat stacked in the plate layer (3) in the drying box (2) is dried. Wherein the refrigeration temperature is provided by a refrigeration system (7). The heat exchange in the drying box (2) is completed by a plate type heat exchanger (8).
Example (b): the meat in step one comprises: fresh meat, acid-removed meat and air-dried meat, wherein the freeze-dried meat prepared from the acid-removed meat has the best effect.
Example (b): the drying time of the fresh meat or the acid-removed meat is 22-28 hours, the optimal drying time is 23-25 hours, the larger the meat block is, the longer the drying time is, the size of the common cut block is moderate, and the height of the meat block is 3-4 cm;
example (b): the drying time of the air-dried meat is determined according to the air-drying degree of the air-dried meat (namely, the moisture content of the air-dried meat) by taking the drying time of the fresh meat or the acid-removed meat as a standard. If the water content of the air-dried meat is 50% of that of the acid-removed meat, the drying time of the air-dried meat is 11-14 hours.
Example (b): the preferable drying time of the fresh meat or the acid-removed meat is 23-25 hours, wherein the preferable drying time of the acid-removed meat is 24 hours.
Example (b): in the drying process of the fifth step, the temperature of the water tank is controlled to change within a range of 64-68 ℃, and a silicone oil circulating system is generally adopted in order to make the heating temperature more uniform; the temperature of the cooling water should be controlled to be changed within the range of 23-28 ℃.
Example (b): in the drying process of the fifth step, the temperature of the fast-frozen meat placed in the multi-layer manner in the plate layer (3) in the drying box (2) is respectively the upper temperature, the middle lower temperature and the lower temperature in the middle upper part, the middle lower part and the lower part of the plate layer in the drying process, wherein the upper temperature is controlled to be changed within the range of 3-60 ℃, the middle upper temperature is controlled to be changed within the range of-15-52 ℃, the middle lower temperature is controlled to be changed within the range of 18-77 ℃, and the lower temperature is controlled to be changed within the range of-12-42 ℃.
Example (b): the preferred degree of vacuum of the drying box (2) is 100 pa.
Example (b): the preferable heating temperature of the plate layer (3) is 80-100 ℃, and the preferable refrigeration temperature is-35 ℃.
Example (b): the best quick-freezing temperature of the quick-freezing device is-35 ℃.
Claims (9)
1. A method for preparing freeze-dried meat is characterized in that:
firstly, cutting meat into required size;
secondly, placing the cut meat blocks into a quick-freezing device, and quickly freezing at the quick-freezing temperature of the quick-freezing device of-30 ℃ to-40 ℃ until each meat block is completely frozen;
thirdly, uniformly stacking the quick-frozen meat blocks in a drying tray in a plate layer in a freeze-drying box of a freeze dryer;
fourthly, vacuumizing by using a vacuum system of a freeze dryer to ensure that the vacuum degree in a freeze drying box is 95 pa-110 pa;
and fifthly, drying the quick-frozen meat in a vacuum state with the vacuum degree of 95 pa-110 pa, and simultaneously refrigerating and heating the plate layer by using a circulating system of a freeze dryer, wherein the heating temperature is 75-100 ℃, and the refrigerating temperature is-35 ℃ to-45 ℃ until the quick-frozen meat stacked in the plate layer in the freeze drying box is dried.
2. The method for preparing freeze-dried meat according to claim 1, wherein the method comprises the following steps: the meat in step one comprises: fresh meat, acid-removed meat and air-dried meat.
3. A method of making a freeze-dried meat product as claimed in claim 2, wherein: the drying time of the fresh meat or the acid-removed meat is 22-28 hours; the drying time of the air-dried meat is determined according to the air-drying degree of the air-dried meat by taking the drying time of fresh meat or acid-removed meat as a standard.
4. A method of making a freeze-dried meat according to claim 3, wherein: the preferable drying time of the fresh meat or the acid-removed meat is 23-25 hours.
5. The method for preparing freeze-dried meat according to claim 1, wherein the method comprises the following steps: in the drying process of the fifth step, the temperature of the water tank should be controlled to change within a range of 64-68 ℃, and the temperature of the cooling water should be controlled to change within a range of 23-28 ℃.
6. A method of producing a freeze-dried meat according to claim 1 or 4, wherein: in the drying process of the fifth step, the temperatures of the fast-frozen meats placed in the middle upper part, the middle lower part and the lower part of the plate layer in the drying box are respectively the upper temperature, the middle upper part temperature, the middle lower part temperature and the lower part temperature in the drying process, wherein the upper temperature is controlled to change within the range of 3-60 ℃, the middle upper part temperature is controlled to change within the range of-15-52 ℃, the middle lower part temperature is controlled to change within the range of 18-77 ℃, and the lower part temperature is controlled to change within the range of-12-42 ℃.
7. The method for preparing freeze-dried meat according to claim 1, wherein the method comprises the following steps: the preferred vacuum of the lyophilization chamber is 100 pa.
8. The method for preparing freeze-dried meat according to claim 1, wherein the method comprises the following steps: the preferred heating temperature of the slab is 80 ℃ to 100 ℃.
9. The method for preparing freeze-dried meat according to claim 1, wherein the method comprises the following steps: the best quick-freezing temperature of the quick-freezing device is-35 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010524735.XA CN111631354A (en) | 2020-06-10 | 2020-06-10 | Method for making freeze-dried meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010524735.XA CN111631354A (en) | 2020-06-10 | 2020-06-10 | Method for making freeze-dried meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111631354A true CN111631354A (en) | 2020-09-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010524735.XA Pending CN111631354A (en) | 2020-06-10 | 2020-06-10 | Method for making freeze-dried meat |
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| CN (1) | CN111631354A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602744A (en) * | 2004-11-04 | 2005-04-06 | 宋述孝 | Instant meat balls and its production method |
| CN102429217A (en) * | 2011-10-24 | 2012-05-02 | 北京美味珍科技有限公司 | Method for preparing multi-taste meat freeze-drying refreshment infant food |
| CN103141858A (en) * | 2013-03-27 | 2013-06-12 | 孙曙光 | Processing method for vacuum frozen puffed beef cube |
| CN107279761A (en) * | 2016-04-03 | 2017-10-24 | 蒋卫 | A kind of dewatered snack mutton food and production technology |
-
2020
- 2020-06-10 CN CN202010524735.XA patent/CN111631354A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602744A (en) * | 2004-11-04 | 2005-04-06 | 宋述孝 | Instant meat balls and its production method |
| CN102429217A (en) * | 2011-10-24 | 2012-05-02 | 北京美味珍科技有限公司 | Method for preparing multi-taste meat freeze-drying refreshment infant food |
| CN103141858A (en) * | 2013-03-27 | 2013-06-12 | 孙曙光 | Processing method for vacuum frozen puffed beef cube |
| CN107279761A (en) * | 2016-04-03 | 2017-10-24 | 蒋卫 | A kind of dewatered snack mutton food and production technology |
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Application publication date: 20200908 |
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