CN112586549A - Meat freezing process and application thereof - Google Patents

Meat freezing process and application thereof Download PDF

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Publication number
CN112586549A
CN112586549A CN202011438137.7A CN202011438137A CN112586549A CN 112586549 A CN112586549 A CN 112586549A CN 202011438137 A CN202011438137 A CN 202011438137A CN 112586549 A CN112586549 A CN 112586549A
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meat
freezing
fresh
sodium
agent
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Chinese (zh)
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杨阳
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Shanghai Shengxian Food Co ltd
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Shanghai Shengxian Food Co ltd
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    • 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
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23B4/18—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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention belongs to the technical field of meat preservation, and particularly relates to a meat freezing process and application thereof. According to the technical scheme, the inventor freezes the meat step by step, the existence of large ice crystals in the meat is reduced, the damage of the ice crystals to the meat structure is reduced, the taste of the meat is well kept, meanwhile, a good freezing effect can be achieved, a certain amount of water-retaining agent is added into the meat, the moisture in the meat can be well kept, the meat keeps a good color, the taste of the meat is improved, the meat taste is rich, the processing yield can be improved, and the refrigeration quality guarantee period is prolonged.

Description

Meat freezing process and application thereof
Technical Field
The invention belongs to the technical field of meat preservation, and particularly relates to a meat freezing process and application thereof.
Background
The meat needs to be sold in a supermarket from a slaughtering factory for a long time, in order to keep the taste and the nutritional quality of the meat unaffected in the process, the meat is generally subjected to freezing treatment, the meat is prevented from being rotten and deteriorated by reducing the temperature, the bacterial growth is reduced, and the biochemical reaction speed is reduced.
Most of the existing freezing processes are that meat is directly placed in an environment with very low temperature for long-time freezing, the freezing at low temperature for long time can preserve moisture in the meat to the maximum extent, but the moisture in the meat can be rapidly condensed into larger ice crystals at low temperature, the larger ice crystals can cause larger damage to the structure of the meat, the taste of the meat is reduced, nutritional ingredients can be lost, and the quality of the meat is greatly reduced.
Disclosure of Invention
In order to solve the above technical problems, a first aspect of the present invention provides a meat freezing process, comprising at least the following steps:
(1) trimming meat at-5-5 deg.C;
(2) mixing the trimmed meat with a fresh-keeping solution at 1-5 deg.C, and standing for 0.5-2 hr;
(3) rolling the meat subjected to the step (2) in a rolling machine at the temperature of-5-0 ℃ for 0.1-0.5 h;
(4) bagging, vacuumizing and packaging the rolled meat at the temperature of-5-0 ℃;
(5) freezing the packaged meat at-10 deg.C to-5 deg.C for 1-2.5 h;
(6) freezing the meat frozen in the step (5) for 1-4h at-25 to-15 ℃;
(7) freezing the meat frozen in the step (6) at-35- -30 deg.C for 0.5-2 h.
Preferably, when the meat is cut in the step (1), the humidity of the environment is 70-75%.
Preferably, the meat is mixed with the preservative solution in the step (2) by at least one method selected from spraying, injecting and soaking.
Preferably, the rolling time in the step (3) is 0.3 h.
Preferably, the fresh-keeping liquid comprises a fresh-keeping agent and water, and the fresh-keeping agent comprises, by weight, 1-10 parts of a water-retaining agent, 0.01-2 parts of a swelling agent, 0.01-1 part of a thickening agent, 0.2-10 parts of a plant extract, 0.01-0.5 part of an acidity regulator and 3-15 parts of meat juice to be preserved.
Preferably, the water-retaining agent is selected from at least two of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, and disodium dihydrogen pyrophosphate.
Preferably, the thickener contains an amino group in a molecule.
Preferably, the plant extract is at least one selected from ginger extract, onion extract, garlic extract and dried orange peel extract.
Preferably, the acidity regulator is at least one selected from the group consisting of citric acid, potassium citrate, sodium citrate, lactic acid, tartaric acid, and malic acid.
The meat freezing process is applied to the freezing preservation of pork, mutton, beef and donkey meat.
Has the advantages that: according to the technical scheme, the inventor freezes the meat step by step, the existence of large ice crystals in the meat is reduced, the damage of the ice crystals to the meat structure is reduced, the taste of the meat is well kept, meanwhile, a good freezing effect can be achieved, a certain amount of water-retaining agent is added into the meat, the moisture in the meat can be well kept, the meat keeps a good color, the taste of the meat is improved, the meat taste is rich, the processing yield can be improved, and the refrigeration quality guarantee period is prolonged.
Detailed Description
For purposes of the following detailed description, it is to be understood that the invention may assume various alternative variations and step sequences, except where expressly specified to the contrary. Moreover, other than in any operating examples, or where otherwise indicated, all numbers expressing, for example, quantities of ingredients used in the specification and claims are to be understood as being modified in all instances by the term "about". Accordingly, unless indicated to the contrary, the numerical parameters set forth in the following specification and attached claims are approximations that may vary depending upon the desired properties to be obtained by the present invention. At the very least, and not as an attempt to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter should at least be construed in light of the number of reported significant digits and by applying ordinary rounding techniques.
Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values set forth in the specific examples are reported as precisely as possible. Any numerical value, however, inherently contains certain errors necessarily resulting from the standard deviation found in their respective testing measurements.
When a range of values is disclosed herein, the range is considered to be continuous and includes both the minimum and maximum values of the range, as well as each value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values of the range is included. Further, when multiple range-describing features or characteristics are provided, the ranges may be combined. In other words, unless otherwise indicated, all ranges disclosed herein are to be understood to encompass any and all subranges subsumed therein. For example, a stated range from "1 to 10" should be considered to include any and all subranges between the minimum value of 1 and the maximum value of 10. Exemplary subranges of the range 1 to 10 include, but are not limited to, 1 to 6.1, 3.5 to 7.8, 5.5 to 10, and the like.
In order to solve the above technical problems, a first aspect of the present invention provides a meat freezing process, comprising at least the following steps:
(1) trimming meat at-5-5 deg.C;
(2) mixing the trimmed meat with a fresh-keeping solution at 1-5 deg.C, and standing for 0.5-2 hr;
(3) rolling the meat subjected to the step (2) in a rolling machine at the temperature of-5-0 ℃ for 0.1-0.5 h;
(4) bagging, vacuumizing and packaging the rolled meat at the temperature of-5-0 ℃;
(5) freezing the packaged meat at-10 deg.C to-5 deg.C for 1-2.5 h;
(6) freezing the meat frozen in the step (5) for 1-4h at-25 to-15 ℃;
(7) freezing the meat frozen in the step (6) at-35- -30 deg.C for 0.5-2 h.
The inventor reduces the existence of larger ice crystals in the meat through freezing step by step, reduces the damage of the ice crystals to the meat structure, well keeps the taste of the meat, can achieve better freezing effect, prevents the breeding of bacteria and microorganisms and improves the shelf life of the meat.
As a preferable technical proposal, when the meat is divided in the step (1), the humidity of the environment is 70-75%.
The inventor finds that when meat is cut, the cutting environment keeps certain humidity, so that the fresh-keeping liquid can be better mixed with the meat, the meat can better absorb the fresh-keeping liquid, the taste of the meat is improved, and the nutritive value of the meat is sealed and stored.
As a preferable technical solution, the meat and the preservation solution are mixed in the step (2) by at least one method selected from spraying, injecting and soaking.
As a preferable technical scheme, the method for mixing the meat and the preservation solution in the step (2) is soaking.
The meat is soaked in the fresh-keeping liquid, so that each part of the meat can fully absorb the fresh-keeping liquid, more water is provided for the meat, the meat can keep sufficient water, the meat is kept fresh and tender, and the color and luster of the meat are improved.
As a preferable technical scheme, when rolling and kneading are carried out in the step (3), the rolling and kneading time is 0.3 h.
In order to mix the meat with the preservation solution deeply, the inventor kneads the meat soaked with the preservation solution for too long, so that the kneading time cannot be too long, the tenderness degree of the meat is reduced, and the tenderness of the meat is lost.
As a preferred technical scheme, the fresh-keeping liquid comprises fresh-keeping agent and water, and the fresh-keeping agent comprises raw materials for preparing the fresh-keeping agent, by weight, 1-10 parts of water-retaining agent, 0.01-2 parts of leavening agent, 0.01-1 part of thickening agent, 0.2-10 parts of plant extracting solution, 0.01-0.5 part of acidity regulator and 3-15 parts of meat juice to be preserved.
As a preferable technical solution, the water retaining agent is selected from at least two of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, and disodium dihydrogen pyrophosphate.
As a preferable technical scheme, the water-retaining agent is a mixture of sodium tripolyphosphate and sodium hexametaphosphate, and the mass ratio of the sodium tripolyphosphate to the sodium hexametaphosphate is 1: (3-5).
The inventor adds a certain proportion of sodium tripolyphosphate and sodium hexametaphosphate in meat, and finds that a certain amount of sodium tripolyphosphate and sodium hexametaphosphate can better keep moisture in meat, so that the meat keeps better color and shape, the taste of the meat can be improved, the taste of the meat is stronger, the processing yield can be improved, and the refrigerated shelf life can be prolonged.
In a preferred embodiment, the thickener contains an amino group in a molecule.
As a preferred technical scheme, the thickening agent is glutaminase.
The inventor finds that the addition of a certain amount of glutaminase can improve the cohesiveness of the meat, so that the meat is firmer and the taste of the meat is better improved.
As a preferred technical scheme, the plant extract is at least one selected from ginger extract, onion extract, garlic extract and dried orange peel extract.
As a preferred technical scheme, the plant extract is ginger extract.
The inventor finds that the flavor of the meat can be excited by adding a certain amount of ginger extract, so that the delicate flavor of the meat is stronger.
As a preferable technical scheme, the acidity regulator is at least one selected from citric acid, potassium citrate, sodium citrate, lactic acid, tartaric acid and malic acid.
As a preferred technical scheme, the acidity regulator is a mixture of citric acid and sodium citrate, and the mass ratio of the citric acid to the sodium citrate is 1: 1.
the inventor can improve the acidity of the meat, enhance the integral oxidation resistance, keep the better color and taste of the meat, better prevent the breeding of microorganisms, prevent the rancidity of food and prolong the shelf life of the meat by adding a certain acidity regulator.
The meat freezing process is applied to the freezing preservation of pork, mutton, beef and donkey meat.
Examples
Example 1
A first aspect of this embodiment provides a process for freezing meat, comprising the steps of:
(1) trimming meat at 0 deg.C with environment humidity of 70%;
(2) soaking the trimmed meat in a fresh-keeping solution at 1 deg.C, and standing for 1 h;
(3) tumbling the meat subjected to the step (2) in a tumbling machine for 0.3h at-1 ℃;
(4) bagging, vacuumizing and packaging the rolled meat at the temperature of minus 5 ℃;
(5) freezing the packaged meat at-10 deg.C for 2 h;
(6) freezing the meat frozen in the step (5) for 3.5h at-20 ℃;
(7) freezing the meat frozen in the step (6) for 1h at-35 ℃.
The fresh-keeping liquid comprises fresh-keeping agent and water, the fresh-keeping agent comprises raw materials for preparing the fresh-keeping agent, by weight, 5 parts of water-retaining agent, 0.02 part of swelling agent, 0.01 part of thickening agent, 0.2 part of plant extracting solution, 0.03 part of acidity regulator and 3 parts of meat juice to be preserved, the fresh-keeping liquid is added into the water, the meat is soaked and absorbed conveniently, and the content of the fresh-keeping liquid in each 100Kg of water is 20 g.
The water-retaining agent is a mixture of sodium tripolyphosphate and sodium hexametaphosphate, and the mass ratio of the sodium tripolyphosphate to the sodium hexametaphosphate is 1: 3, the sodium tripolyphosphate is purchased from Qiyi commerce Limited company in Foshan City, brand: chuandong, said sodium hexametaphosphate was purchased from Zhengzhou mingxin chemical products, Inc., CAS number: 10124-56-8. The leavening agent is sodium bicarbonate, and the sodium bicarbonate is purchased from Tongbai Fengyuan commercial Co., Ltd, with the product number: 001.
the thickening agent is glutaminase, and the glutamyl transaminase is purchased from Shenzhen Chenxing Biotech Limited company, with the product number: 204.
the plant extract is a ginger extract, and the ginger extract is purchased from Guangzhou Jingjing biotechnology limited.
The acidity regulator is a mixture of citric acid and sodium citrate, and the mass ratio of the citric acid to the sodium citrate is 1: 1, the citric acid is purchased from Xijin chemical light materials, Inc. of Wuxi city, CAS number: 77-92-9, wherein the sodium citrate is purchased from Henan Dinghao chemical Co., Ltd, and the product number is as follows: 02.
the meat freezing process in the embodiment is applied to the freezing storage of beef, and the beef juice is self-made.
Example 2
A first aspect of this embodiment provides a process for freezing meat, comprising the steps of:
(1) trimming meat at 0 deg.C with environment humidity of 70%;
(2) soaking the trimmed meat in a fresh-keeping solution at 1 deg.C, and standing for 1 h;
(3) tumbling the meat subjected to the step (2) in a tumbling machine for 0.3h at-1 ℃;
(4) bagging, vacuumizing and packaging the rolled meat at the temperature of minus 5 ℃;
(5) freezing the packaged meat at-10 deg.C for 2 h;
(6) freezing the meat frozen in the step (5) for 3.5h at-20 ℃;
(7) freezing the meat frozen in the step (6) for 1h at-35 ℃.
The fresh-keeping liquid comprises fresh-keeping agent and water, the fresh-keeping agent comprises raw materials for preparing the fresh-keeping agent, by weight, 5 parts of water-retaining agent, 0.02 part of swelling agent, 0.01 part of thickening agent, 0.2 part of plant extracting solution, 0.03 part of acidity regulator and 3 parts of meat juice to be preserved, the fresh-keeping liquid is added into the water, the meat is soaked and absorbed conveniently, and the content of the fresh-keeping liquid in each 100Kg of water is 20 g.
The water-retaining agent is a mixture of sodium tripolyphosphate and sodium hexametaphosphate, and the mass ratio of the sodium tripolyphosphate to the sodium hexametaphosphate is 1: 4, the sodium tripolyphosphate is purchased from Qiyi commerce Limited company in Foshan City, brand: chuandong, said sodium hexametaphosphate was purchased from Zhengzhou mingxin chemical products, Inc., CAS number: 10124-56-8. The leavening agent is sodium bicarbonate, and the sodium bicarbonate is purchased from Tongbai Fengyuan commercial Co., Ltd, with the product number: 001.
the thickening agent is glutaminase, and the glutamyl transaminase is purchased from Shenzhen Chenxing Biotech Limited company, with the product number: 204.
the plant extract is a ginger extract, and the ginger extract is purchased from Guangzhou Jingjing biotechnology limited.
The acidity regulator is a mixture of citric acid and sodium citrate, and the mass ratio of the citric acid to the sodium citrate is 1: 1, the citric acid is purchased from Xijin chemical light materials, Inc. of Wuxi city, CAS number: 77-92-9, wherein the sodium citrate is purchased from Henan Dinghao chemical Co., Ltd, and the product number is as follows: 02.
the meat freezing process in the embodiment is applied to the freezing storage of beef, and the beef juice is self-made.
Example 3
A first aspect of this embodiment provides a process for freezing meat, comprising the steps of:
(1) trimming meat at 0 deg.C with environment humidity of 70%;
(2) soaking the trimmed meat in a fresh-keeping solution at 1 deg.C, and standing for 1 h;
(3) tumbling the meat subjected to the step (2) in a tumbling machine for 0.3h at-1 ℃;
(4) bagging, vacuumizing and packaging the rolled meat at the temperature of minus 5 ℃;
(5) freezing the packaged meat at-10 deg.C for 2 h;
(6) freezing the meat frozen in the step (5) for 3.5h at-20 ℃;
(7) freezing the meat frozen in the step (6) for 1h at-35 ℃.
The fresh-keeping liquid comprises fresh-keeping agent and water, the fresh-keeping agent comprises raw materials for preparing the fresh-keeping agent, by weight, 5 parts of water-retaining agent, 0.02 part of swelling agent, 0.01 part of thickening agent, 0.2 part of plant extracting solution, 0.03 part of acidity regulator and 3 parts of meat juice to be preserved, the fresh-keeping liquid is added into the water, the meat is soaked and absorbed conveniently, and the content of the fresh-keeping liquid in each 100Kg of water is 20 g.
The water-retaining agent is a mixture of sodium tripolyphosphate and sodium hexametaphosphate, and the mass ratio of the sodium tripolyphosphate to the sodium hexametaphosphate is 1: 5, the sodium tripolyphosphate is purchased from Qiyi commerce Limited company in Foshan City, brand: chuandong, said sodium hexametaphosphate was purchased from Zhengzhou mingxin chemical products, Inc., CAS number: 10124-56-8. The leavening agent is sodium bicarbonate, and the sodium bicarbonate is purchased from Tongbai Fengyuan commercial Co., Ltd, with the product number: 001.
the thickening agent is glutaminase, and the glutamyl transaminase is purchased from Shenzhen Chenxing Biotech Limited company, with the product number: 204.
the plant extract is a ginger extract, and the ginger extract is purchased from Guangzhou Jingjing biotechnology limited.
The acidity regulator is a mixture of citric acid and sodium citrate, and the mass ratio of the citric acid to the sodium citrate is 1: 1, the citric acid is purchased from Xijin chemical light materials, Inc. of Wuxi city, CAS number: 77-92-9, wherein the sodium citrate is purchased from Henan Dinghao chemical Co., Ltd, and the product number is as follows: 02.
the meat freezing process in the embodiment is applied to the freezing storage of beef, and the beef juice is self-made.
Comparative example 1
The comparative example differs from example 1 in that it provides a process for freezing meat comprising the steps of:
(1) trimming meat at 0 deg.C with environment humidity of 95%;
(2) soaking the trimmed meat in a fresh-keeping solution at 1 deg.C, and standing for 1 h;
(3) tumbling the meat subjected to the step (2) in a tumbling machine for 0.3h at-1 ℃;
(4) bagging, vacuumizing and packaging the rolled meat at the temperature of minus 5 ℃;
(5) freezing the packaged meat at-10 deg.C for 2 h;
(6) freezing the meat frozen in the step (5) for 3.5h at-20 ℃;
(7) freezing the meat frozen in the step (6) for 1h at-35 ℃.
The remaining technical features are the same as in example 1.
Comparative example 2
The comparative example differs from example 1 in that it provides a process for freezing meat comprising the steps of:
(1) trimming meat at 0 deg.C with environment humidity of 70%;
(2) soaking the trimmed meat in a fresh-keeping solution at 1 deg.C, and standing for 1 h;
(3) tumbling the meat subjected to the step (2) in a tumbling machine for 0.3h at-1 ℃;
(4) bagging, vacuumizing and packaging the rolled meat at the temperature of minus 5 ℃;
(5) freezing the packaged meat at-35 deg.C for 6.5 h;
comparative example 3
The comparative example differs from example 1 in that the water retaining agent in the comparative example is sodium tripolyphosphate, which is available from Ciba Emblica trade, Inc., brand: the other technical characteristics of Chuandong are the same as those of the embodiment 1.
Comparative example 4
The point in this comparative example that is different from example 1 is that the water retaining agent in this comparative example is sodium hexametaphosphate available from zheng mingxin chemicals limited, CAS No.: 10124-56-8, and the rest technical characteristics are the same as those in the embodiment 1.
Performance testing
The performance test comprises the following steps:
the beef obtained in examples 1 to 3 and comparative examples 1 to 4 was cooked by the same method. Selecting 100 volunteers for trial eating, and scoring to represent the taste of the beef, wherein the beef flavor is rich and is 90-100 points, the beef flavor is slightly light and is 60-89 points, the beef flavor is relatively light and is 0-59 points, 0-59 points of 0-5 volunteers are recorded as excellent, 0-59 points of 6-10 volunteers are recorded as good, and 0-59 points of more than 11 volunteers are recorded as poor.
And (5) performance test II:
20 portions of each of the beef obtained in examples 1 to 3 and comparative examples 1 to 4 were prepared and compared with freshly slaughtered fresh beef, and the beef was evaluated for excellent color as recorded with substantially the same color, good color as recorded with deviation, and poor color as recorded with significant difference, and 0 to 2 differences were recorded as excellent color of the beef, 3 to 5 differences were recorded as good color of the beef, and more than 6 differences were recorded as poor color of the beef.
Taste of the product Color
Example 1 Superior food Superior food
Example 2 Superior food Superior food
Example 3 Superior food Superior food
Comparative example 1 Difference (D) Good wine
Comparative example 2 Difference (D) Difference (D)
Comparative example 3 Difference (D) Good wine
Comparative example 4 Difference (D) Good wine
According to the technical scheme, the inventor freezes the meat step by step, the existence of large ice crystals in the meat is reduced, the damage of the ice crystals to the meat structure is reduced, the taste of the meat is well kept, meanwhile, a good freezing effect can be achieved, a certain amount of water-retaining agent is added into the meat, the moisture in the meat can be well kept, the meat keeps a good color, the taste of the meat is improved, the meat taste is rich, the processing yield can be improved, and the refrigeration quality guarantee period is prolonged.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in other forms, and any person skilled in the art may modify or change the technical content of the above disclosure into equivalent embodiments with equivalent changes, but all those simple modifications, equivalent changes and modifications made to the above embodiments according to the technical spirit of the present invention still belong to the protection scope of the present invention.

Claims (10)

1. A process for freezing meat, comprising at least the steps of:
(1) trimming meat at-5-5 deg.C;
(2) mixing the trimmed meat with a fresh-keeping solution at 1-5 deg.C, and standing for 0.5-2 hr;
(3) rolling the meat subjected to the step (2) in a rolling machine at the temperature of-5-0 ℃ for 0.1-0.5 h;
(4) bagging, vacuumizing and packaging the rolled meat at the temperature of-5-0 ℃;
(5) freezing the packaged meat at-10 deg.C to-5 deg.C for 1-2.5 h;
(6) freezing the meat frozen in the step (5) for 1-4h at-25 to-15 ℃;
(7) freezing the meat frozen in the step (6) at-35- -30 deg.C for 0.5-2 h.
2. A process for freezing meat as claimed in claim 1 wherein the moisture content of the environment is 70-75% when the meat is split in step (1).
3. A process for freezing meat as claimed in claim 1, wherein the step (2) of mixing the meat with the fresh keeping liquid is at least one selected from the group consisting of spraying, injecting and soaking.
4. A process for freezing meat as claimed in claim 1, wherein the tumbling time in step (3) is 0.3 h.
5. A freezing process for meat as claimed in any one of claims 1 to 4 wherein the fresh-keeping liquid comprises fresh-keeping agent and water, and the fresh-keeping agent is prepared from (by weight parts) water-retaining agent 1-10, leavening agent 0.01-2, thickening agent 0.01-1, plant extract 0.2-10, acidity regulator 0.01-0.5, and meat juice to be preserved 3-15.
6. A process of freezing meat as claimed in claim 5 wherein the water retaining agent is selected from at least two of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate and disodium dihydrogen pyrophosphate.
7. A process for freezing meat according to claim 5 wherein said thickening agent contains amino groups in the molecule.
8. A process of freezing meat as claimed in claim 5, wherein the plant extract is at least one selected from ginger extract, onion extract, garlic extract and dried orange peel extract.
9. A process for freezing meat as claimed in claim 5 wherein the acidity regulator is selected from at least one of citric acid, potassium citrate, sodium citrate, lactic acid, tartaric acid and malic acid.
10. A process for the freezing of meat according to any of claims 1 to 9 for use in the cryopreservation of pork, lamb, beef and donkey meat.
CN202011438137.7A 2020-12-07 2020-12-07 Meat freezing process and application thereof Pending CN112586549A (en)

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CN114403199A (en) * 2021-12-28 2022-04-29 中国肉类食品综合研究中心 Meat freezing method adopting sensible heat and latent heat segmented treatment

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CN106615029A (en) * 2017-01-22 2017-05-10 舟山金星水产有限公司 Preparation process capable of avoiding meat frangibility of hairtail
CN106615034A (en) * 2016-09-21 2017-05-10 上海辰松新材料科技有限公司 Beefsteak preservation method

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CN104172224A (en) * 2014-08-06 2014-12-03 中敖西丰清真食品有限公司 Processing method for prefabricated fat beef
CN106615034A (en) * 2016-09-21 2017-05-10 上海辰松新材料科技有限公司 Beefsteak preservation method
CN106615029A (en) * 2017-01-22 2017-05-10 舟山金星水产有限公司 Preparation process capable of avoiding meat frangibility of hairtail

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114403199A (en) * 2021-12-28 2022-04-29 中国肉类食品综合研究中心 Meat freezing method adopting sensible heat and latent heat segmented treatment
CN114403199B (en) * 2021-12-28 2024-04-12 中国肉类食品综合研究中心 Meat freezing method with sensible heat and latent heat sectional treatment

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