CN104304409A - Method for fresh-keeping storage and unfreezing of frozen meat product - Google Patents
Method for fresh-keeping storage and unfreezing of frozen meat product Download PDFInfo
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- CN104304409A CN104304409A CN201410572796.8A CN201410572796A CN104304409A CN 104304409 A CN104304409 A CN 104304409A CN 201410572796 A CN201410572796 A CN 201410572796A CN 104304409 A CN104304409 A CN 104304409A
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Abstract
The invention discloses a method for fresh-keeping storage and unfreezing of a frozen meat product. The method comprises the following steps: unfreezing the frozen meat product, then plating an ice glaze on the meat product by virtue of acidic electrolyzed water, freezing the meat product, and unfreezing the frozen meat product by virtue of ultrasonic waves for later use. By adopting the method disclosed by the invention, the storage quality of frozen meat is improved, and the method is safe and environment-friendly, can slow down decomposition of the frozen meat, is beneficial for enterprises to reduce chemical additives as much as possible during processing production so as to improve storage safety and quality of the frozen meat, so that the acceptability of the frozen meat to consumers is improved, and the processing way of the frozen meat is expanded.
Description
Technical field
The present invention relates to freezing flesh refreshing technical field, specifically a kind of antistaling storing of chilled meat goods and defreezing method.
Background technology
One of main flow of raw meat consumption is chilled meat, wherein mainly comprises freezing beef, Frozen Pork and freezing mutton, containing abundant nutritional labeling, but but easily causes it putrid and deteriorated by the pollution of microorganism in processing, storage, transport, sales process.Cause that the principal element of meat perish has the pollution of microorganism, fat oxidation becomes sour and the active function of enzyme.But day by day improve simultaneously in living standards of the people, more focus on security and the quality stability of Chilled Meats.Current most domestic fresh meat carries out storing, transport and selling under naked state, the sense organ of product and nutritive value can be subject to serious impact, cause the decline of the juice loss of product, water-retaining property, fat oxidation, flavor substance and Protein Damage etc. simultaneously, have a strong impact on the quality of product.Along with the universal of cold chain and popularization, chilled meat has become main consumption of meat kind.
Improve the quality of chilled meat, reducing initial bacterium number is precondition, is only keeping initial bacterium number to be less than 10 as far as possible
3~ 10
4cfu/cm
2in situation, other fresh-keeping measure could be adopted to reach the object improving chilled meat quality.
Brine electrolysis is a kind of emerging safe disinfection sanitizer, refer to containing electrolytical water by after specific electrolytic tank electrolysis, the acid with oxidability obtained or alkaline water, it is food bactericide, for killing staphylococcus aureus, effect is fairly obvious, and especially acidic electrolytic water has wide spectrum, efficient and safe effect in chilled meat is antibacterial and fresh-keeping.But large for meat quality, packed and transported material corrosive properties compared with low pH, and the reasons such as strong acidic electrolyzed water manufacturing cost is high, foreign organisms impact is comparatively large, effective chlorine extremely unstable, significantly limit its application.
Plating water glaze is fresh-keeping refer to meat freezed after, putting into ice clothing soak fast, after pulling out rapidly, prevent in meat cryopreservation and transportation, there is the drying loss even rusting phenomenons such as dry, grease is excessive in muscle surface.Because although traditional clothing of water-ice from the beginning can prevent the oxidation of chilled meat lipid and pigment, more weak, the easy generation crack of its adhesive force and coming off, suffers infecting and proliferation limited efficiency of corruption and pathogenic microorganisms preventing meat.
Summary of the invention
The antistaling storing of a kind of chilled meat goods of the present invention and defreezing method, be intended to solve the problem of chilled meat surface microorganism excessive number and product juice loss, water-retaining property declines, fat oxidation, flavor substance and Protein Damage in sales process in storage transportation, thus the quality of raising chilled meat.
For achieving the above object, the technical scheme that the present invention takes is:
The antistaling storing of chilled meat goods and a defreezing method, after chilled meat goods are thawed, freezing after utilizing acidic electrolytic water plating water glaze, freezing meat products ultrasonic wave after this use acidic electrolytic water plating water glaze is thawed for subsequent use.
The method comprises the following steps:
A. chilled meat pretreatment
The fresh cube meat be stored in-4 DEG C of acid discharge storehouses leaching is placed in mass fraction is 3.0% ~ 6.0%, takes out after the NaCl solution 90 ~ 120s of temperature 30 ~ 60 DEG C, with wet gauze parcel, be positioned in 4 DEG C of freezers, leave standstill the 12 ~ 16h that thaws, make cube meat inner homogeneous, for subsequent use with surface temperature;
B. the preparation of acidic electrolytic water
Configuration quality mark is the NaCl solution of 0.15% ~ 6%, infiltrate and do not have in a septate Room type electrolytic cell between anode and negative electrode, acidic electrolytic water is prepared by voltage and current in regulating electrolytic tank, voltage 2 ~ 8V, electric current 0.5 ~ 3mA in electrolytic cell, obtain the acidic electrolytic water of pH3.5 ~ 5.5, oxidation-reduction potential 840 ~ 1040 mV, effective chlorine 21.3 ~ 39.2 mg/L;
C. plating water glaze pretreatment
The constant temperature cube meat obtained in steps A to be positioned in air after 4 ~ 8h increases bacterium, by microbiological contamination meat freezing 8 ~ 16h in-55 DEG C of ultra low temperature freezers, 3 ~ 6s in acidic electrolytic water obtained in step B is immersed in immediately after quick taking-up, the surface of meat forms homogeneous ice clothing, meat after plating water glaze loads in polybag, sealing, is stored in-18 DEG C of refrigerators, for subsequent use;
D. ultrasonic wave thaws
Take out chilled meat obtained in step C and be placed in ultrasonic cleaner, be immersed in the clear water of 8 ~ 16 DEG C, ultrasonic cleaner power 200 ~ 600W, operating frequency 30 ~ 80 kHz, when meat central temperature reaches 2 ~ 4 DEG C, end of thawing, takes out solution frozen meat for subsequent use.
The invention provides a kind of acidic electrolytic water plating water glaze in conjunction with ultrasonic wave deforst technique, improve the storage quality of chilled meat, there is safe green, slow down the corruption of chilled meat, be conducive to enterprise in processing, to reduce chemical addition agent as far as possible, improve safety and the quality of chilled meat storage, improve the acceptability of consumer to Chilled Meats, widen the processing approach of chilled meat.The product quality testing result that the present invention obtains is as follows:
PH:6.05 ~ 6.55 are secondary freshness; Specific retention 70 ~ 80%; Total plate count: 0.8 × 10
6~ 1 × 10
6; The TVB-N value of 35d is 17.69 ~ 19.76 mg/100g, and sample is in the scope of secondary fresh meat; Organoleptic quality, color and luster: 7.8 ~ 8.8; Smell: 6.0 ~ 8.0; Structural state: 7.0 ~ 8.0; Meat soup transparency: 7.0 ~ 9.0.
Detailed description of the invention
Chilled meat is in the process of thawing, and the sense organ of product and nutritive value can be subject to serious impact.Inappropriate thawing mode can cause the juice loss of product, water-retaining property decline, fat oxidation, flavor substance and Protein Damage etc., thus has a strong impact on measurement techniques for quality detection of meat.Because the frozen district of chilled meat will exceed tens times to 1 ~ 7 MHz hyperacoustic absorptance Wei Dong district to hyperacoustic absorption, and it is maximum to hyperacoustic absorption near the initial chill point of meat products, all ultrasonic energies reaching the border that thaws all are absorbed in this region, to chilled meat frozen district thaw under not carrying out heat exchange with surrounding environment.The present invention is at the beginning of design, existing conventional deforst technique and ultrasonic wave deforst technique are compared, by four kinds of thawing modes to the qualitative effects of chilled meat, the evaluation of hobby property, thus carry out the thawing mode that variance analysis filters out optimum, as: table 1, table 2, thaw at RT and hydrostatic thaw and reduce the quality of chilled meat to a great extent, adopt ultrasonic wave thaw to the infringement of chilled meat quality minimum (
p<0.01), and its physicochemical properties and green meat closest, and microwave thawing considerably increases shear force value, the cooking loss rate of chilled meat, reduces the retention ability of chilled meat, L* value and totally can acceptance simultaneously.
The different thawing technique of table 1 is on the impact of chilled meat quality
The chilled meat hobby property evaluation of the different thawing technique of table 2
Therefore, produce in storage and transport process at chilled meat and adopt green, novel, efficient and safe preservation technique, be conducive to solving the problem of chilled meat surface microorganism excessive number and product juice loss, water-retaining property declines, fat oxidation, flavor substance and Protein Damage in sales process in storage transportation, thus the quality of raising chilled meat.
Embodiment 1, a kind of antistaling storing of chilled meat goods and defreezing method, this chilled meat mainly refers to beef.Its step is as follows:
A. chilled meat pretreatment
The leaching of the fresh beef appetizer block of the long 20cm be stored in-4 DEG C of acid discharge storehouses, wide 15cm, thickness 10cm is placed in that mass fraction is 3.0% ~ 6.0%, takes out after the NaCl solution 90 ~ 120s of temperature 30 ~ 60 DEG C, wrap up with wet gauze, be positioned in 4 DEG C of freezers, leave standstill the 12 ~ 16h that thaws, after making meat inside homogeneous with surface temperature, for subsequent use.
B. the preparation of acidic electrolytic water
Configuration quality mark is the NaCl solution of 0.15% ~ 6%, infiltrate and do not have in a septate Room type electrolytic cell between anode and negative electrode, acidic electrolytic water is prepared by voltage and current in regulating electrolytic tank, voltage 2 ~ 8V, electric current 0.5 ~ 3mA in electrolytic cell, obtain the acidic electrolytic water of pH3.5 ~ 5.5, oxidation-reduction potential 840 ~ 1040 mV, effective chlorine 21.3 ~ 39.2 mg/L.
C. plating water glaze pretreatment
The constant temperature beef clod obtained in steps A to be positioned in air after 4 ~ 8h increases bacterium, by microbiological contamination meat freezing 8 ~ 16h in-55 DEG C of ultra low temperature freezers, 3 ~ 6s in acidic electrolytic water obtained in step B is immersed in immediately after quick taking-up, the surface of beef forms homogeneous ice clothing, beef after plating water glaze loads in polybag, sealing, is stored in-18 DEG C of freezers, for subsequent use.
D. ultrasonic wave thaws
Take out freezing beef obtained in step C and be placed in ultrasonic cleaner, be immersed in the clear water of 8 ~ 16 DEG C, ultrasonic cleaner power 200 ~ 600W, operating frequency 30 ~ 80 kHz, when beef central temperature reaches 2 ~ 4 DEG C, end of thawing, take out and separate chilled beef, stand-by.
E. product quality testing result
PH:6.05 ~ 6.55 are secondary freshness; Specific retention 70 ~ 80%; Total plate count: 0.8 × 10
6~ 1 × 10
6; The TVB-N value of 35d is 17.69 ~ 19.76 mg/100g, and sample is in the scope of secondary fresh meat; Organoleptic quality, color and luster: 7.8 ~ 8.8; Smell: 6.0 ~ 8.0; Structural state: 7.0 ~ 8.0; Meat soup transparency: 7.0 ~ 9.0.
Embodiment 2, a kind of antistaling storing of chilled meat goods and defreezing method, this chilled meat mainly refers to pork.Its step is as follows:
A. Frozen Pork pretreatment
The leaching of the live fresh pork block of the long 20cm be stored in-4 DEG C of acid discharge storehouses, wide 15cm, thickness 10cm is placed in that mass fraction is 3.0% ~ 6.0%, takes out after the NaCl solution 90 ~ 120s of temperature 30 ~ 60 DEG C, wrap up with wet gauze, be positioned in 4 DEG C of freezers, leave standstill the 12 ~ 16h that thaws, after making meat inside homogeneous with surface temperature, for subsequent use.
B. the preparation of acidic electrolytic water
Configuration quality mark is the NaCl solution of 0.15% ~ 6%, infiltrate and do not have in a septate Room type electrolytic cell between anode and negative electrode, acidic electrolytic water is prepared by voltage and current in regulating electrolytic tank, voltage 2 ~ 8V, electric current 0.5 ~ 3mA in electrolytic cell, obtain the acidic electrolytic water of pH3.5 ~ 5.5, oxidation-reduction potential 840 ~ 1040 mV, effective chlorine 21.3 ~ 39.2 mg/L.
C. plating water glaze pretreatment
The constant temperature Pork-pieces obtained in steps A to be positioned in air after 4 ~ 8h increases bacterium, by microbiological contamination meat freezing 8 ~ 16h in-55 DEG C of ultra low temperature freezers, 3 ~ 6s in acidic electrolytic water obtained in step B is immersed in immediately after quick taking-up, the surface of pork forms homogeneous ice clothing, pork after plating water glaze loads in polybag, sealing, is stored in-18 DEG C of freezers, for subsequent use.
D. ultrasonic wave thaws
Take out Frozen Pork obtained in step C and be placed in ultrasonic cleaner, be immersed in the clear water of 8 ~ 16 DEG C, ultrasonic cleaner power 200 ~ 600W, operating frequency 30 ~ 80 kHz, when pork central temperature reaches 2 ~ 4 DEG C, end of thawing, take out and separate cold pork, stand-by.
E. product quality testing result
PH:6.05 ~ 6.55 are secondary freshness; Specific retention 70 ~ 80%; Total plate count: 0.8 × 10
6~ 1 × 10
6; The TVB-N value of 35d is 17.69 ~ 19.76 mg/100g, and sample is in the scope of secondary fresh meat; Organoleptic quality, color and luster: 7.8 ~ 8.8; Smell: 6.0 ~ 8.0; Structural state: 7.0 ~ 8.0; Meat soup transparency: 7.0 ~ 9.0.
Embodiment 3, a kind of antistaling storing of chilled meat goods and defreezing method, this chilled meat mainly refers to mutton.Its step is as follows:
B. freezing mutton pretreatment
The leaching of the fresh mutton chop of the long 20cm be stored in-4 DEG C of acid discharge storehouses, wide 15cm, thickness 10cm is placed in mass fraction is 3.0% ~ 6.0%, takes out after the NaCl solution 90 ~ 120s of temperature 30 ~ 60 DEG C, wrap up with wet gauze, be positioned in 4 DEG C of freezers, leave standstill the 12 ~ 16h that thaws, after making meat inside homogeneous with surface temperature, for subsequent use.
B. the preparation of acidic electrolytic water
Configuration quality mark is the NaCl solution of 0.15% ~ 6%, infiltrate and do not have in a septate Room type electrolytic cell between anode and negative electrode, acidic electrolytic water is prepared by voltage and current in regulating electrolytic tank, voltage 2 ~ 8V, electric current 0.5 ~ 3mA in electrolytic cell, obtain the acidic electrolytic water of pH3.5 ~ 5.5, oxidation-reduction potential 840 ~ 1040 mV, effective chlorine 21.3 ~ 39.2 mg/L.
C. plating water glaze pretreatment
The constant temperature mutton chop obtained in steps A to be positioned in air after 4 ~ 8h increases bacterium, by microbiological contamination meat freezing 8 ~ 16h in-55 DEG C of ultra low temperature freezers, 3 ~ 6s in acidic electrolytic water obtained in step B is immersed in immediately after quick taking-up, the surface of mutton forms homogeneous ice clothing, mutton after plating water glaze loads in polybag, sealing, is stored in-18 DEG C of freezers, for subsequent use.
D. ultrasonic wave thaws
Take out freezing mutton obtained in step C and be placed in ultrasonic cleaner, be immersed in the clear water of 8 ~ 16 DEG C, ultrasonic cleaner power 200 ~ 600W, operating frequency 30 ~ 80 kHz, when mutton central temperature reaches 2 ~ 4 DEG C, end of thawing, take out and separate frozen mutton, stand-by.
E. product quality testing result
PH:6.05 ~ 6.55 are secondary freshness; Specific retention 70 ~ 80%; Total plate count: 0.8 × 10
6~ 1 × 10
6; The TVB-N value of 35d is 17.69 ~ 19.76 mg/100g, and sample is in the scope of secondary fresh meat; Organoleptic quality, color and luster: 7.8 ~ 8.8; Smell: 6.0 ~ 8.0; Structural state: 7.0 ~ 8.0; Meat soup transparency: 7.0 ~ 9.0.
Claims (2)
1. the antistaling storing of chilled meat goods and a defreezing method, is characterized in that: after being thawed by chilled meat goods, freezing after utilizing acidic electrolytic water plating water glaze, thaw for subsequent use by freezing meat products ultrasonic wave after this use acidic electrolytic water plating water glaze.
2. the antistaling storing of a kind of chilled meat goods according to claim 1 and defreezing method, is characterized in that: the method comprises the following steps:
A. chilled meat pretreatment
The fresh cube meat be stored in-4 DEG C of acid discharge storehouses leaching is placed in mass fraction is 3.0% ~ 6.0%, takes out after the NaCl solution 90 ~ 120s of temperature 30 ~ 60 DEG C, with wet gauze parcel, be positioned in 4 DEG C of freezers, leave standstill the 12 ~ 16h that thaws, make cube meat inner homogeneous, for subsequent use with surface temperature;
B. the preparation of acidic electrolytic water
Configuration quality mark is the NaCl solution of 0.15% ~ 6%, infiltrate and do not have in a septate Room type electrolytic cell between anode and negative electrode, acidic electrolytic water is prepared by voltage and current in regulating electrolytic tank, voltage 2 ~ 8V, electric current 0.5 ~ 3mA in electrolytic cell, obtain the acidic electrolytic water of pH3.5 ~ 5.5, oxidation-reduction potential 840 ~ 1040 mV, effective chlorine 21.3 ~ 39.2 mg/L;
C. plating water glaze pretreatment
The constant temperature cube meat obtained in steps A to be positioned in air after 4 ~ 8h increases bacterium, by microbiological contamination meat freezing 8 ~ 16h in-55 DEG C of ultra low temperature freezers, 3 ~ 6s in acidic electrolytic water obtained in step B is immersed in immediately after quick taking-up, the surface of meat forms homogeneous ice clothing, meat after plating water glaze loads in polybag, sealing, is stored in-18 DEG C of refrigerators, for subsequent use;
D. ultrasonic wave thaws
Take out chilled meat obtained in step C and be placed in ultrasonic cleaner, be immersed in the clear water of 8 ~ 16 DEG C, ultrasonic cleaner power 200 ~ 600W, operating frequency 30 ~ 80 kHz, when meat central temperature reaches 2 ~ 4 DEG C, end of thawing, takes out solution frozen meat for subsequent use.
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| CN104605273A (en) * | 2015-02-15 | 2015-05-13 | 河北科技大学 | Millet germinated brown rice rich in gamma-aminobutyric acid and preparation method of millet germinated brown rice |
| CN106665796A (en) * | 2017-02-28 | 2017-05-17 | 浙江海洋大学 | Multi-layer ice glazing method for frozen shrimp meat |
| CN107495197A (en) * | 2017-09-18 | 2017-12-22 | 蓬莱汇洋食品有限公司 | A kind of processing method of nutrition instant Peru squid product |
| CN108041464A (en) * | 2017-11-21 | 2018-05-18 | 湖南农业大学 | Preparation method of low-temperature cooked prefabricated meat products |
| CN108353998A (en) * | 2018-02-08 | 2018-08-03 | 扬州冶春食品生产配送股份有限公司 | A method of freezing conditioning crab cream and crab meat re-heat quality-improving |
| CN108522632A (en) * | 2018-06-20 | 2018-09-14 | 宁波市农业科学研究院 | A kind of defreezing method of aquatic product |
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| CN109393356A (en) * | 2018-11-20 | 2019-03-01 | 嘉兴三珍斋食品有限公司 | A kind of raw making sheet duck and production method |
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| CN113892513A (en) * | 2021-09-24 | 2022-01-07 | 江苏农牧科技职业学院 | Method for quickly thawing pork tenderloin by low-frequency ultrasonic low-loss |
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| CN104605273A (en) * | 2015-02-15 | 2015-05-13 | 河北科技大学 | Millet germinated brown rice rich in gamma-aminobutyric acid and preparation method of millet germinated brown rice |
| CN106665796A (en) * | 2017-02-28 | 2017-05-17 | 浙江海洋大学 | Multi-layer ice glazing method for frozen shrimp meat |
| CN107495197A (en) * | 2017-09-18 | 2017-12-22 | 蓬莱汇洋食品有限公司 | A kind of processing method of nutrition instant Peru squid product |
| CN108041464A (en) * | 2017-11-21 | 2018-05-18 | 湖南农业大学 | Preparation method of low-temperature cooked prefabricated meat products |
| CN108353998A (en) * | 2018-02-08 | 2018-08-03 | 扬州冶春食品生产配送股份有限公司 | A method of freezing conditioning crab cream and crab meat re-heat quality-improving |
| CN108522632B (en) * | 2018-06-20 | 2024-03-26 | 宁波市农业科学研究院 | Thawing method of raw water product |
| CN108522632A (en) * | 2018-06-20 | 2018-09-14 | 宁波市农业科学研究院 | A kind of defreezing method of aquatic product |
| CN108902283A (en) * | 2018-07-06 | 2018-11-30 | 安徽万礼食品有限责任公司 | A kind of beef steam thawing technique |
| CN109393356A (en) * | 2018-11-20 | 2019-03-01 | 嘉兴三珍斋食品有限公司 | A kind of raw making sheet duck and production method |
| CN110754515A (en) * | 2019-09-10 | 2020-02-07 | 南昌大学 | Ultrasonic synergistic electrolytic hydrolysis freezing sterilization and deodorization method of frozen duck wings |
| CN113892513A (en) * | 2021-09-24 | 2022-01-07 | 江苏农牧科技职业学院 | Method for quickly thawing pork tenderloin by low-frequency ultrasonic low-loss |
| CN114223709A (en) * | 2021-12-27 | 2022-03-25 | 浙江省农业科学院 | Pork fresh-keeping method |
| CN114586838A (en) * | 2022-03-16 | 2022-06-07 | 仲恺农业工程学院 | The fresh-keeping method of bayberry and its application |
| CN114586838B (en) * | 2022-03-16 | 2024-05-24 | 仲恺农业工程学院 | Bayberry preservation method and application |
| CN114947065A (en) * | 2022-06-07 | 2022-08-30 | 黄山徽府源食品有限公司 | Manufacturing method of knife incense |
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