CN111642556A - Sterilizing and unfreezing process technology for frozen meat and aquatic products - Google Patents
Sterilizing and unfreezing process technology for frozen meat and aquatic products Download PDFInfo
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- CN111642556A CN111642556A CN202010725915.4A CN202010725915A CN111642556A CN 111642556 A CN111642556 A CN 111642556A CN 202010725915 A CN202010725915 A CN 202010725915A CN 111642556 A CN111642556 A CN 111642556A
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- thawing
- unfreezing
- aquatic products
- hypochlorous acid
- frozen meat
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- 238000000034 method Methods 0.000 title claims abstract description 57
- 235000013372 meat Nutrition 0.000 title claims abstract description 37
- 238000005516 engineering process Methods 0.000 title claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 13
- 230000008569 process Effects 0.000 title description 12
- 238000010257 thawing Methods 0.000 claims abstract description 74
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000007864 aqueous solution Substances 0.000 claims abstract description 33
- 230000002378 acidificating effect Effects 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 239000002253 acid Substances 0.000 claims abstract description 10
- 238000005507 spraying Methods 0.000 claims abstract description 8
- 238000007664 blowing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 241000700605 Viruses Species 0.000 description 9
- 244000005700 microbiome Species 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 241000711573 Coronaviridae Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L2/00—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor
- A61L2/16—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor using chemical substances
- A61L2/18—Liquid substances or solutions comprising solids or dissolved gases
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Epidemiology (AREA)
- Inorganic Chemistry (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a sterilization and thawing process technology for frozen meat and aquatic products, which comprises the steps of preparing a weak acidic hypochlorous acid aqueous solution with the concentration of 20-50ppm, thawing the frozen meat and aquatic products by an air thawing method, a water thawing method, a vacuum low-temperature thawing method or a high-humidity hot-air thawing method, and taking the prepared weak acidic hypochlorous acid aqueous solution with the concentration of 20-50ppm as a heat exchange medium in the air thawing method, the water thawing method, the vacuum low-temperature thawing method or the high-humidity hot-air thawing method. The invention relates to the technical field of food processing, and particularly provides a sterilization and thawing process technology for frozen meat and aquatic products, wherein water used in a thawing process is replaced by weak-acid hypochlorous acid water, and a thawing processing space is sterilized by a weak-acid hypochlorous acid water spraying technology.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a sterilization and thawing process technology for frozen meat and aquatic products.
Background
With the continuous change of the dietary concept and the living style of consumers, the quality requirements of meat products, aquatic products and products thereof are stricter and stricter, and at present, the fresh-keeping storage mode of meat products and aquatic products is infinite, but the freezing storage is still the most common food storage means and is the most economical and feasible mode. Frozen raw meat and aquatic products are the main forms in the circulation and import and export trade processes in domestic regions. At the freezing temperature, the activities of most microorganisms are inhibited or even inactivated, and a certain antibacterial effect can be achieved, so that the storage period is prolonged. However, some viruses are infected in the production process, such as new coronavirus and the like, but the viruses are protected by low-temperature freezing, spread across the environment for a long distance, greatly prolong the survival period, and quickly revive when the conditions are mature, so that the viruses become hidden infection sources.
Thawing is the reverse process of freezing, i.e., the process of melting ice crystals formed in frozen food. Common thawing methods for thawing food include air thawing, clear water thawing, vacuum low-temperature thawing, high-humidity hot air thawing, solution immersion thawing and the like, and some emerging thawing methods such as low-frequency thawing, resistance heating thawing, ultrasonic thawing and the like.
The problem that prior art exists unfreezes:
1. the virus and microorganism carrying condition of the frozen meat and aquatic products is not considered in the unfreezing process, and the technical operation of killing microorganisms is not carried out in the unfreezing process;
2. the water change and the temperature change in the unfreezing process can create conditions for the frozen virus microorganisms to recover the activity and continue to breed, and become a virus microorganism propagation path;
3. the space environment of the operation of the thawing process or the use of water may contaminate the raw meat and the aquatic products.
Disclosure of Invention
In view of the above situation, in order to overcome the defects of the prior art, the invention provides a sterilization and thawing process technology for frozen meat and aquatic products, which replaces water used in a thawing process with weak acidic hypochlorous acid water and uses a weak acidic hypochlorous acid water spraying technology to sterilize a thawing processing space.
The technical scheme adopted by the invention is as follows: a sterilization and thawing process technology for frozen meat and aquatic products comprises the following process steps: preparing a weakly acidic hypochlorous acid aqueous solution with the concentration of 20-50ppm, then unfreezing frozen meat and aquatic products by an air unfreezing method, a water unfreezing method, a vacuum low-temperature unfreezing method or a high-humidity hot-air unfreezing method, and using the prepared weakly acidic hypochlorous acid aqueous solution with the concentration of 20-50ppm as a heat exchange medium in the air unfreezing method, the water unfreezing method, the vacuum low-temperature unfreezing method or the high-humidity hot-air unfreezing method.
Further, the specific steps of using the prepared weak acidic hypochlorous acid aqueous solution with the concentration of 20-50ppm as the heat exchange medium in the air thawing method are as follows: controlling the indoor temperature of the unfreezing room to be 14-15 ℃ and the wind speed to be 2m/s, and unfreezing the meat and the aquatic products by spraying a weakly acidic hypochlorous acid aqueous solution with the concentration of 20-50ppm to control the indoor relative humidity to be 95-98% until the central temperature of the frozen meat and the aquatic products is 4 ℃, thus completing the unfreezing.
Further, the specific steps of using the prepared weak acidic hypochlorous acid aqueous solution with the concentration of 20-50ppm as the heat exchange medium in the water thawing method are as follows: and (3) unfreezing the frozen meat and the aquatic product in still water or running water by using a weakly acidic hypochlorous acid aqueous solution with the temperature of 10 ℃ and the concentration of 20-50ppm until the central temperature of the frozen meat and the aquatic product is 4 ℃, and then completing the unfreezing.
Further, the specific steps of using the prepared weak acidic hypochlorous acid aqueous solution with the concentration of 20-50ppm as the heat exchange medium in the vacuum low-temperature thawing method are as follows: the method is characterized in that a vacuum thawing box is adopted, the temperature and the pressure in the vacuum thawing box are set, the pressure range is 1-10 kPa, in the thawing process, a fan blows atomized 20-50ppm weak-acid hypochlorous acid aqueous solution into the vacuum thawing box to increase the humidity and provide a heat exchange medium, and when the central temperature of frozen meat and aquatic products reaches 4 ℃, thawing is completed.
Furthermore, the specific steps of using the prepared weak acidic hypochlorous acid aqueous solution with the concentration of 20-50ppm as the heat exchange medium in the high-humidity hot air thawing method are as follows: blowing hot air with the temperature of 25-37 ℃ into a thawing room, and thawing by spraying a weakly acidic hypochlorous acid aqueous solution with the concentration of 20-50ppm under the condition of controlling the indoor relative humidity to be 95-98% until the central temperature of the frozen meat and aquatic products is 4 ℃, thus completing the thawing.
The invention with the structure has the following beneficial effects: the scheme does not change the basic process conditions for unfreezing the frozen meat and the aquatic products, only uses the weak acidic hypochlorous acid water which is harmless to human bodies and environment-friendly to replace water used in the unfreezing process of the frozen meat and the aquatic products, disinfects the unfreezing space and the unfreezing material, reduces or kills virus microorganisms carried in the frozen meat and the aquatic products, reduces the virus microorganism pollution to the environment and personnel, reduces the content of introduced virus microorganisms in production raw materials, and produces high-quality products meeting the sanitary requirements.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a diagram showing the results of detection before and after using 20ppm of weakly acidic hypochlorous acid aqueous solution in the actual thawing bacterial detection in the sterilization and thawing process for frozen meat and aquatic products of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1, the preparation of a weakly acidic hypochlorous acid aqueous solution with a concentration of 50ppm, using the prepared weakly acidic hypochlorous acid aqueous solution as a heat exchange medium in an air thawing method, was performed by the following steps: controlling the indoor temperature of the unfreezing room to be 14-15 ℃ and the wind speed to be 2m/s, carrying out unfreezing on weak acid hypochlorous acid aqueous solution with the concentration of 50ppm by ultrasonic atomization and then spraying to control the indoor relative humidity to be 95-98% until the central temperature of frozen meat and aquatic products is 4 ℃, and completing unfreezing
Example 2, the preparation of a concentration of 20ppm weak acid hypochlorous acid aqueous solution, using the prepared concentration of 20ppm weak acid hypochlorous acid aqueous solution as a water thawing method in the heat exchange medium concrete steps as follows: and (3) unfreezing the frozen meat and the aquatic product in still water or running water by using a weakly acidic hypochlorous acid aqueous solution with the temperature of 10 ℃ and the concentration of 20ppm until the central temperature of the frozen meat and the aquatic product is 4 ℃, and then completing the unfreezing.
Example 3, the preparation of a concentration of 40ppm weak acid hypochlorous acid water solution, using the preparation of a concentration of 40ppm weak acid hypochlorous acid water solution as a vacuum low temperature thawing method in the heat exchange medium concrete steps as follows: the method is characterized in that a vacuum thawing box is adopted, the temperature and the pressure in the vacuum thawing box are set, the pressure range is 1-10 kPa, atomized 40ppm weak-acid hypochlorous acid aqueous solution is blown into the vacuum thawing box by a fan in the thawing process to increase the humidity and provide a heat exchange medium, and when the central temperature of frozen meat and aquatic products reaches 4 ℃, thawing is completed.
Example 4, the preparation of a concentration of 30ppm weak acidic hypochlorous acid aqueous solution, using the prepared concentration of 30ppm weak acidic hypochlorous acid aqueous solution as a high humidity hot air thawing method in the heat exchange medium concrete steps as follows: blowing hot air with the temperature of 25-37 ℃ into a thawing room, spraying a weakly acidic hypochlorous acid aqueous solution with the concentration of 30ppm to control the indoor relative humidity to be between 95 and 98 percent for thawing until the central temperature of the frozen meat and aquatic products is 4 ℃, and completing the thawing.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A sterilization and thawing process technology for frozen meat and aquatic products is characterized by comprising the following process steps: preparing a weakly acidic hypochlorous acid aqueous solution with the concentration of 20-50ppm, then unfreezing frozen meat and aquatic products by an air unfreezing method, a water unfreezing method, a vacuum low-temperature unfreezing method or a high-humidity hot-air unfreezing method, and using the prepared weakly acidic hypochlorous acid aqueous solution with the concentration of 20-50ppm as a heat exchange medium in the air unfreezing method, the water unfreezing method, the vacuum low-temperature unfreezing method or the high-humidity hot-air unfreezing method.
2. The sterilization and thawing process technology for frozen meat and aquatic products as claimed in claim 1, wherein the specific steps of using the prepared weak acidic hypochlorous acid aqueous solution with concentration of 20-50ppm as the heat exchange medium in the air thawing method are as follows: controlling the indoor temperature of the unfreezing room to be 14-15 ℃ and the wind speed to be 2m/s, and unfreezing the meat and the aquatic products by spraying a weakly acidic hypochlorous acid aqueous solution with the concentration of 20-50ppm to control the indoor relative humidity to be 95-98% until the central temperature of the frozen meat and the aquatic products is 4 ℃, thus completing the unfreezing.
3. The sterilization and thawing process technology for frozen meat and aquatic products as claimed in claim 1, wherein the specific steps of using the prepared weak acidic hypochlorous acid aqueous solution with concentration of 20-50ppm as the heat exchange medium in the water thawing method are as follows: and (3) unfreezing the frozen meat and the aquatic product in still water or running water by using a weakly acidic hypochlorous acid aqueous solution with the temperature of 10 ℃ and the concentration of 20-50ppm until the central temperature of the frozen meat and the aquatic product is 4 ℃, and then completing the unfreezing.
4. The sterilization and thawing process technology for frozen meat and aquatic products as claimed in claim 1, wherein the specific steps of using the prepared weak acidic hypochlorous acid aqueous solution with concentration of 20-50ppm as the heat exchange medium in the vacuum low temperature thawing method are as follows: the method is characterized in that a vacuum thawing box is adopted, the temperature and the pressure in the vacuum thawing box are set, the pressure range is 1-10 kPa, in the thawing process, a fan blows atomized 20-50ppm weak-acid hypochlorous acid aqueous solution into the vacuum thawing box to increase the humidity and provide a heat exchange medium, and when the central temperature of frozen meat and aquatic products reaches 4 ℃, thawing is completed.
5. The sterilization and thawing process technology for frozen meat and aquatic products as claimed in claim 1, wherein the specific steps of using the prepared weak acidic hypochlorous acid aqueous solution with concentration of 20-50ppm as the heat exchange medium in the high-humidity hot wind thawing method are as follows: blowing hot air with the temperature of 25-37 ℃ into a thawing room, and thawing by spraying a weakly acidic hypochlorous acid aqueous solution with the concentration of 20-50ppm under the condition of controlling the indoor relative humidity to be 95-98% until the central temperature of the frozen meat and aquatic products is 4 ℃, thus completing the thawing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010725915.4A CN111642556A (en) | 2020-07-24 | 2020-07-24 | Sterilizing and unfreezing process technology for frozen meat and aquatic products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010725915.4A CN111642556A (en) | 2020-07-24 | 2020-07-24 | Sterilizing and unfreezing process technology for frozen meat and aquatic products |
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| Publication Number | Publication Date |
|---|---|
| CN111642556A true CN111642556A (en) | 2020-09-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010725915.4A Pending CN111642556A (en) | 2020-07-24 | 2020-07-24 | Sterilizing and unfreezing process technology for frozen meat and aquatic products |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004218872A (en) * | 2003-01-10 | 2004-08-05 | Daiwa Industries Ltd | High freshness cold insulation/hot insulation device |
| CN103719231A (en) * | 2014-01-16 | 2014-04-16 | 中国农业科学院农产品加工研究所 | Gentle type decontamination processing method for meat product |
| CN104957239A (en) * | 2015-06-30 | 2015-10-07 | 防城港海盈农产品综合开发有限公司 | Fresh-freezing process of South America white shrimps |
| CN106973977A (en) * | 2017-04-27 | 2017-07-25 | 北海市万景海产有限公司 | A kind of freeze preservation method of decaptitating prawn |
| CN107865974A (en) * | 2016-09-26 | 2018-04-03 | 株式会社东芝 | Dry process processing method |
-
2020
- 2020-07-24 CN CN202010725915.4A patent/CN111642556A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004218872A (en) * | 2003-01-10 | 2004-08-05 | Daiwa Industries Ltd | High freshness cold insulation/hot insulation device |
| CN103719231A (en) * | 2014-01-16 | 2014-04-16 | 中国农业科学院农产品加工研究所 | Gentle type decontamination processing method for meat product |
| CN104957239A (en) * | 2015-06-30 | 2015-10-07 | 防城港海盈农产品综合开发有限公司 | Fresh-freezing process of South America white shrimps |
| CN107865974A (en) * | 2016-09-26 | 2018-04-03 | 株式会社东芝 | Dry process processing method |
| CN106973977A (en) * | 2017-04-27 | 2017-07-25 | 北海市万景海产有限公司 | A kind of freeze preservation method of decaptitating prawn |
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