JPS61135535A - Method of keeping food fresh - Google Patents

Abstract

PURPOSE:Meat is dehydrated in the presence of a water-absorbing polymer, then frozen and refrigerated to enable preservation of natural taste at low temperature without quality deterioration. CONSTITUTION:Meat is dehydrated in the presence of a water-absorbing polymer such as crosslinked polymer of polyacrylate salt, then frozen and refrigerated.

Description

[Detailed Description of the Invention] To preserve meat, freezing or refrigeration of raw materials is often used.

During such storage, the freezing of free water within the meat tissue causes destruction, denaturation, and oxidation of the cytoplasm, resulting in deterioration as a product.

The present invention relates to a method for preserving fresh meat that does not cause product deterioration as described above. Specifically, the present invention relates to a method for preserving fresh meat that does not cause product deterioration as described above. It is designed to be stored in a fresh state by refrigerating or freezing by adsorbing it to the skin and removing it from the fleshy tissue system.

When trying to freeze or refrigerate food, the water involved in the denaturation of food materials is known as free water other than water fixed within cells (bound water). Since the water present here is relatively free outside the cells, there is no need to pay particular attention to regulating the osmotic pressure of sucrose and the like. The present invention is constructed based on the results of practical tests regarding the denaturation and free and bound water of meat. Kurakake's method (CF, Japanese Patent Publication No. 58-58124), which utilizes the osmotic pressure of sucrose, requires the power of sucrose, but this method often causes excessive dehydration and requires delicate operations for quality control. do. The present invention does not require such troublesome adjustment of water penetration power. l: The method described above may differ depending on the concentration of sucrose, contact time, etc.
Rather, it disrupts the role of crystalline water within cells, leading to excessive dehydration. This leads not only to apparent deterioration but also to loss of smell, taste, and flavor. Also,
The osmotic pressure-based contact sheets, which have already been developed and popularized in some areas, are expensive in practice if they are made from common materials and are disposable. Therefore, although this is recycled and used as the original I11, there are inconveniences such as dilution of the sucrose medium used by washing with water and instability of the next water supply due to its dryness. Moreover, the sucrose in the semi-permeable membrane that undergoes reverse osmosis with water is contaminated with bacteria as a carbon source, causing many hygiene problems that are the lifeblood of fresh food.

The present invention has a very simple mechanism, and can dehydrate fresh materials to the extent necessary to maintain the quality of fresh materials without using expensive and microbiologically problematic substances such as sucrose. The cost of all materials is disposable (one 豐ay)
It is characterized by the fact that you can enjoy the conditions of.

The edible meat used in the present invention refers to general meat such as fresh livestock meat, poultry meat, and fish meat, and of course also covers the edible internal parts obtained by cutting these meats. In particular, the most effective treatment is the treatment of organs such as the liver, whose tissues are easily destroyed.

The higher the freshness of these edible meats, the more effectively the desired dehydration treatment can be performed on the fleshy tissues. Moreover, the flavor of the preserved meat is also fresh.

In carrying out the present invention, it is essential to use water-absorbing polymer compounds, but it is sufficient to use raw materials and general-purpose original products already commercially available as toilet products, soil water retention agents, etc. For example, starch/acrylic acid graft copolymer, styrene-maleic anhydride copolymer, crosslinked polyacrylate polymer, modified crosslinked polyvinyl alcohol/maleic anhydride copolymer, vinyl ester/
Examples of the material include compounds of ethylenically unsaturated carboxylic acids or derivatives thereof, and water-swellable gel mixtures formed from (meth)acturamide component units and crosslinkable monomer component m-position. These have a high water retention rate of 10 to 100 times higher.

In the method of the present invention, an adsorbent containing a water-absorbing polymer compound is used to impart natural flavor to fresh foods, fresh fish, and meat at low temperatures without using any medium to increase osmotic pressure such as sucrose. Particular emphasis is placed on areas that have been made possible to preserve. These compounds readily adsorb free water from the flesh and function to remove water from biological systems into completely different systems. Generally, these are colorless and odorless powders, which are conveniently spread on semipermeable membrane notebooks or pulp sheets.

In the case of polymers that create a water-swelling method, they can be used effectively by directly spraying fine particles together with a surfactant and washing off the adhering polymers during cooking. In addition, when considering the possibility of loss of taste, this purpose can be achieved by placing a semipermeable membrane such as cellophane paper in close contact between the water-absorbing polymer compound and the meat. In this case, increasing the degree of adhesion by vacuum packaging also helps to increase the dehydration effect. Furthermore, if the polymer side contains a food-grade surfactant such as sucrose ester, the movement of water will proceed smoothly.

The free water contained in the meat to be processed can be dehydrated more effectively when there is less dirt on it, so it is better to wash the meat with water to the extent that it does not destroy the flavor while it is still fresh and use it in the present invention. .

Freezing and refrigerating can be carried out according to conventional methods, but it is also effective to use the recently developed partial refrigeration method (Pan Yar Fri Nong).

6) Example 1 The liver was removed from the internal organs of a freshly slaughtered chicken, soaked in sterile cold water, and left to cool to be used as raw meat. On the other hand, a cross-linked polyacrylate polymer Pulgas 500 (manufactured by Lion Corporation) was uniformly and thinly sprinkled on the surface of Zero 77 paper, and 1% vinyl acetate emulsion thickening solution was sprayed from L to Q. After fixing and drying, create a dehydrated notebook.

With the cellophane membrane side facing inside, the fresh liver is tightly wrapped and wrapped in a vacuum packaging machine, and kept in a refrigerator at around 5C. After dehydrating for about 5 hours, it is quickly frozen and stored. The liver meat was opened, thawed, and used for cooking after about 1 month, but the surface of the liver meat had no smears such as tripping or smearing, and there was no odor characteristic of ordinary frozen liver.Example 2゜A water-absorbent sheet manufactured according to Example 1 of the Japanese Patent Application Publication No. 57-35001 was used to wrap red salmon meat fillets and stored according to the present invention, Example 1 to obtain fresh material. .

Example 3: Meat pre-treated with a 0.2% sucrose fatty acid ester solution was placed inside the particles of water-swellable gel polymer Clear Pearl (manufactured by Mikata Petrochemical Industry Co., Ltd./Publication of Patent Publication No. 59-192026). The mass is embedded, the whole is packed in empty packaging, and stored according to Example 1.

Example 4 A pulp sheet containing a water-absorbing resin composition containing a saponified terpolymer as a main ingredient obtained according to the method of Example 1 of Published Patent Application No. 56-937011 and cellophane were used to make 2ti. At the aquaculture pond processing factory, the prawns that have been prepared for tempura are immediately wrapped in a structured dehydration sheet and placed directly into a vacuum packaging machine. After dehydrating in the refrigerator before and after SC for 10 hours, open the package, take out only the shrimp meat, package it as a product, and then quickly freeze each package unit.
I put it on my regular cold AM system. Example 5 at the end
゜Grained water-absorbing polymer resin Aqua Libuku C^ (It-20/
The dissected abalone meat was buried at Nippon Shokubai Kogyo Co., Ltd.
It was dehydrated and stored as in Example 3, thawed after 2 weeks, thoroughly washed to remove foamy hydrogel, and used for cooking.

The example F, 2 is merely an illustration and does not limit the present invention in any way.

Procedural amendment (voluntary) February 2, 1985/Sunday

Claims (1)

[Claims] A method for preserving edible meat materials, which comprises dehydrating the edible meat materials in the presence of a water-absorbing polymer compound and freezing and refrigerating the edible meat materials.