CN107125296A - A kind of defreezing method of effective holding measurement techniques for quality detection of meat - Google Patents
A kind of defreezing method of effective holding measurement techniques for quality detection of meat Download PDFInfo
- Publication number
- CN107125296A CN107125296A CN201710580919.6A CN201710580919A CN107125296A CN 107125296 A CN107125296 A CN 107125296A CN 201710580919 A CN201710580919 A CN 201710580919A CN 107125296 A CN107125296 A CN 107125296A
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- Prior art keywords
- meat
- parts
- quality detection
- measurement techniques
- solution
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- 235000013372 meat Nutrition 0.000 title claims abstract description 74
- 238000000034 method Methods 0.000 title claims abstract description 36
- 238000001514 detection method Methods 0.000 title claims abstract description 32
- 238000000691 measurement method Methods 0.000 title claims abstract description 32
- 238000010257 thawing Methods 0.000 claims abstract description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229920001661 Chitosan Polymers 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 241000628997 Flos Species 0.000 claims abstract description 11
- 239000012153 distilled water Substances 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 239000007921 spray Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 2
- 230000006196 deacetylation Effects 0.000 claims 1
- 238000003381 deacetylation reaction Methods 0.000 claims 1
- 230000000850 deacetylating effect Effects 0.000 description 5
- 239000003292 glue Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000011109 contamination Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000033458 reproduction Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of defreezing method of effective holding measurement techniques for quality detection of meat, the meat of freezing is immersed in thawing solution at 20~25 DEG C, the thawing solution is made up of the component of following parts by weight：34~40 parts of chitosan, 37~45 parts of distilled water, 21~30 parts of Folium Artemisiae Argyi extractive liquid, 18~26 parts of Flos Lonicerae extractive solution；Chilled meat is taken out from thawing solution, is placed in defrosting room, is thawed at 8~13 DEG C, sprinkling vapor thawing solution carries out constant-temperature thawing.
Description
Technical field
The present invention relates to meat products field, and in particular to a kind of defreezing method of effective holding measurement techniques for quality detection of meat.
Background technology
Freezing increasingly seems important as the preservation means of meat and meat product, because chilled storage can be preferably
The fresh quality of meat is kept, especially some meat products need to need to be exported to foreign countries and enter from external import meat source or domestic meat products
Exercise and use.But when solving frozen meat, commonly rely on steam stream and directly heat both approaches, both approaches not only can
Source consumption is larger, and chilled meat can be caused to flow out substantial amounts of watery blood in course of defrosting, causes protein etc. in chilled meat to seek
Form point it is a large amount of be lost in, and the watery blood flowed out influences whether the sanitary conditions in defrosting storehouse, and the cost that causes to keep a public place clean increases, also simultaneously
The severe contamination to environment can be caused.
The content of the invention
The technical problems to be solved by the invention are the product that existing meat defrosting method is easily destroyed meat in defrosting
Matter, and required cost is higher, is unfavorable for environmental protection, it is therefore intended that a kind of defrosting side of effective holding measurement techniques for quality detection of meat is provided
Method, the problem of solving meat defrosting.
The present invention is achieved through the following technical solutions：
A kind of defreezing method of effective holding measurement techniques for quality detection of meat, comprises the following steps：
(1) meat of freezing is immersed in thawing solution at 20~25 DEG C, the thawing solution is by following parts by weight
Component is constituted：34~40 parts of chitosan, 37~45 parts of distilled water, 21~30 parts of Folium Artemisiae Argyi extractive liquid, Flos Lonicerae extractive solution 18~26
Part；
(2) chilled meat is taken out from thawing solution, be placed in defrosting room, thawed at 8~13 DEG C, spray water is steamed
Gas thawing solution carries out constant-temperature thawing.
A kind of defreezing method of effective holding measurement techniques for quality detection of meat, the thawing solution is made up of the component of following parts by weight：Shell
38 parts of glycan, 42 parts of distilled water, 28 parts of Folium Artemisiae Argyi extractive liquid, 24 parts of Flos Lonicerae extractive solution.
Chilled meat soaks 50 points in thawing solution in a kind of defreezing method of effective holding measurement techniques for quality detection of meat, the step (1)
Clock.
Chilled meat soaks at 23 DEG C in a kind of defreezing method of effective holding measurement techniques for quality detection of meat, the step (1).
A kind of defreezing method of effective holding measurement techniques for quality detection of meat, the deacetylating degree of chitosan is 50~55%, glues equal molecule
Measure as 75000-89000.
Meat acid discharge is when temperature is relatively low, and acid discharge effect is poor, the food made, and mouthfeel taste has difference, and temperature is high,
The a large amount of microbial reproductions in top layer of meat can be caused, are unfavorable for food security.
Chilled meat is placed in thawing solution by the present invention first, and chitosan can not only effectively reduce thin in course of defrosting
The breeding of bacterium, and Folium Artemisiae Argyi extractive liquid and Flos Lonicerae extractive solution are also added, it can further reduce the bacterium in course of defrosting
Breeding, and do not interfere with the mouthfeel and quality of meat.
Further, the present invention is thawed in two temperature sections, by being immersed in freezing liquid when at 20~25 DEG C
It is middle to be thawed, constant-temperature thawing is then carried out in thawing solution steam, is verified by many experiments, is thawed in the methods described above
Best results, can effectively ensure the quality and mouthfeel of meat, also, cost is relatively low, does not pollute the environment.
The present invention compared with prior art, has the following advantages and advantages：
1st, a kind of defreezing method of effective holding measurement techniques for quality detection of meat of the present invention, the quality mouthfeel for the meat that this method is thawed
Good and easy to operate, cost is relatively low, does not result in the pollution of environment；
2nd, a kind of defreezing method of effective holding measurement techniques for quality detection of meat of the present invention, operating method of the present invention is easy, is easy to operation；
3rd, a kind of defreezing method of effective holding measurement techniques for quality detection of meat of the present invention, defrosting liquid energy of the invention effectively suppresses in solution
The growth of bacterium during jelly, and folium artemisiae argyi energy rationale blood, warm meridians in thawing solution, are also beneficial to health.
Embodiment
For the object, technical solutions and advantages of the present invention are more clearly understood, with reference to embodiment, to present invention work
Further to describe in detail, exemplary embodiment and its explanation of the invention is only used for explaining the present invention, is not intended as to this
The restriction of invention.
Embodiment 1
A kind of defreezing method of effective holding measurement techniques for quality detection of meat of the present invention, comprises the following steps：
(1) meat of freezing is immersed in thawing solution at 20~25 DEG C, the thawing solution is by following parts by weight
Component is constituted：38 parts of chitosan, 42 parts of distilled water, 28 parts of Folium Artemisiae Argyi extractive liquid, 24 parts of Flos Lonicerae extractive solution；
(2) chilled meat is taken out from thawing solution, be placed in defrosting room, thawed at 8~13 DEG C, spray water is steamed
Gas thawing solution carries out constant-temperature thawing.
Chilled meat soaks 50 in thawing solution in a kind of defreezing method of described effective holding measurement techniques for quality detection of meat, step (1)
Minute.
Chilled meat soaks at 23 DEG C in a kind of defreezing method of described effective holding measurement techniques for quality detection of meat, step (1).
A kind of defreezing method of described effective holding measurement techniques for quality detection of meat, deacetylating degree of chitosan is 50~55%, glues and divides equally
Son amount is 75000-89000.
Embodiment 2
(1) meat of freezing is immersed in thawing solution at 20~25 DEG C, thawing solution by following parts by weight component
Composition：21 parts of chitosan, 20 parts of distilled water, 18 parts of Folium Artemisiae Argyi extractive liquid, 9 parts of Flos Lonicerae extractive solution；
(2) chilled meat is taken out from thawing solution, be placed in defrosting room, thawed at 8~13 DEG C, spray water is steamed
Gas thawing solution carries out constant-temperature thawing.
Chilled meat soaks 50 in thawing solution in a kind of defreezing method of described effective holding measurement techniques for quality detection of meat, step (1)
Minute.
Chilled meat soaks at 23 DEG C in a kind of defreezing method of described effective holding measurement techniques for quality detection of meat, step (1).
A kind of defreezing method of described effective holding measurement techniques for quality detection of meat, deacetylating degree of chitosan is 50~55%, glues and divides equally
Son amount is 75000-89000.
Embodiment 3
(1) meat of freezing is immersed in thawing solution at 20~25 DEG C, the thawing solution is by following parts by weight
Component is constituted：44 parts of chitosan, 51 parts of distilled water, 43 parts of Folium Artemisiae Argyi extractive liquid, 35 parts of Flos Lonicerae extractive solution；
(2) chilled meat is taken out from thawing solution, be placed in defrosting room, thawed at 8~13 DEG C, spray water is steamed
Gas thawing solution carries out constant-temperature thawing.
A kind of defreezing method of effective holding measurement techniques for quality detection of meat, the thawing solution is made up of the component of following parts by weight：Shell
38 parts of glycan, 42 parts of distilled water, 28 parts of Folium Artemisiae Argyi extractive liquid, 24 parts of Flos Lonicerae extractive solution.
Chilled meat soaks 50 points in thawing solution in a kind of defreezing method of effective holding measurement techniques for quality detection of meat, the step (1)
Clock.
Chilled meat soaks at 23 DEG C in a kind of defreezing method of effective holding measurement techniques for quality detection of meat, the step (1).
A kind of defreezing method of effective holding measurement techniques for quality detection of meat, the deacetylating degree of chitosan is 50~55%, glues equal molecule
Measure as 75000-89000.
Embodiment 4
Comprise the following steps：
(1) meat of freezing is immersed in thawing solution at 20~25 DEG C, the thawing solution is by following parts by weight
Component is constituted：42 parts of distilled water, 24 parts of Flos Lonicerae extractive solution；
(2) chilled meat is taken out from thawing solution, be placed in defrosting room, thawed at 8~13 DEG C, spray water is steamed
Gas thawing solution carries out constant-temperature thawing.
Chilled meat soaks 50 in thawing solution in a kind of defreezing method of described effective holding measurement techniques for quality detection of meat, step (1)
Minute.
Chilled meat soaks at 23 DEG C in a kind of defreezing method of described effective holding measurement techniques for quality detection of meat, step (1).
A kind of defreezing method of described effective holding measurement techniques for quality detection of meat, deacetylating degree of chitosan is 50~55%, glues and divides equally
Son amount is 75000-89000.
Embodiment 5
In summary, the component of thawing solution of the invention complements each other, and thaws and obtain under the technique of the present invention
Meat quality preferably, taste good, and the bacterium grown in course of defrosting is also less, and be conducive to people's
It is healthy.
Above-described embodiment, has been carried out further to the purpose of the present invention, technical scheme and beneficial effect
Describe in detail, should be understood that the embodiment that the foregoing is only the present invention, be not intended to limit the present invention
Protection domain, within the spirit and principles of the invention, any modification, equivalent substitution and improvements done etc. all should be included
Within protection scope of the present invention.
Claims (5)
1. a kind of defreezing method of effective holding measurement techniques for quality detection of meat, it is characterised in that comprise the following steps：
(1) meat of freezing is immersed in thawing solution at 20~25 DEG C, the thawing solution by following parts by weight component
Composition：34~40 parts of chitosan, 37~45 parts of distilled water, 21~30 parts of Folium Artemisiae Argyi extractive liquid, 18~26 parts of Flos Lonicerae extractive solution；
(2) chilled meat is taken out from thawing solution, be placed in defrosting room, thawed at 8~13 DEG C, spray vapor solution
Freeze liquid and carry out constant-temperature thawing.
2. a kind of defreezing method of effective holding measurement techniques for quality detection of meat according to claim 1, it is characterised in that the thawing solution
It is made up of the component of following parts by weight：38 parts of chitosan, 42 parts of distilled water, 28 parts of Folium Artemisiae Argyi extractive liquid, Flos Lonicerae extractive solution 24
Part.
3. a kind of defreezing method of effective holding measurement techniques for quality detection of meat according to claim 1, it is characterised in that the step
(1) chilled meat soaks 50 minutes in thawing solution in.
4. a kind of defreezing method of effective holding measurement techniques for quality detection of meat according to claim 1, it is characterised in that the step
(1) chilled meat soaks at 23 DEG C in.
5. a kind of defreezing method of effective holding measurement techniques for quality detection of meat according to claim 1, it is characterised in that the chitosan
Deacetylation is 50~55%, and viscosity average molecular weigh is 75000-89000.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710580919.6A CN107125296A (en) | 2017-07-17 | 2017-07-17 | A kind of defreezing method of effective holding measurement techniques for quality detection of meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710580919.6A CN107125296A (en) | 2017-07-17 | 2017-07-17 | A kind of defreezing method of effective holding measurement techniques for quality detection of meat |
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| Publication Number | Publication Date |
|---|---|
| CN107125296A true CN107125296A (en) | 2017-09-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710580919.6A Pending CN107125296A (en) | 2017-07-17 | 2017-07-17 | A kind of defreezing method of effective holding measurement techniques for quality detection of meat |
Country Status (1)
| Country | Link |
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| CN (1) | CN107125296A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107624861A (en) * | 2017-10-19 | 2018-01-26 | 薛银福 | A kind of defreezing method of chilled meat |
| CN107660612A (en) * | 2017-10-13 | 2018-02-06 | 浙江青莲食品股份有限公司 | The defreezing method of pork |
| CN107660613A (en) * | 2017-10-13 | 2018-02-06 | 浙江青莲食品股份有限公司 | The few pork defreezing method of nutrition leak |
| CN107660611A (en) * | 2017-10-13 | 2018-02-06 | 浙江青莲食品股份有限公司 | Delicate flavour is lost in few pork defreezing method |
| CN113229353A (en) * | 2021-06-02 | 2021-08-10 | 渤海大学 | Preparation and thawing method of frozen pear dices thawing solution |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1446466A (en) * | 2002-03-21 | 2003-10-08 | 林汝吉 | Method for avoiding or reducing thin blood running off when frozen meat being defrozen |
| CN102960419A (en) * | 2012-12-06 | 2013-03-13 | 浙江海洋学院普陀科学技术学院 | Combined unfreezing method suitable for tuna |
| CN104621229A (en) * | 2013-11-14 | 2015-05-20 | 浙江海洋学院 | Unfreezing method for bonito |
| CN105875797A (en) * | 2016-04-19 | 2016-08-24 | 无锡市馥润食品有限公司 | Slow thawing method for beef |
| CN106259827A (en) * | 2016-08-24 | 2017-01-04 | 湖南华乐食品有限公司 | A kind of cold pork thawing technique |
-
2017
- 2017-07-17 CN CN201710580919.6A patent/CN107125296A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1446466A (en) * | 2002-03-21 | 2003-10-08 | 林汝吉 | Method for avoiding or reducing thin blood running off when frozen meat being defrozen |
| CN102960419A (en) * | 2012-12-06 | 2013-03-13 | 浙江海洋学院普陀科学技术学院 | Combined unfreezing method suitable for tuna |
| CN104621229A (en) * | 2013-11-14 | 2015-05-20 | 浙江海洋学院 | Unfreezing method for bonito |
| CN105875797A (en) * | 2016-04-19 | 2016-08-24 | 无锡市馥润食品有限公司 | Slow thawing method for beef |
| CN106259827A (en) * | 2016-08-24 | 2017-01-04 | 湖南华乐食品有限公司 | A kind of cold pork thawing technique |
Non-Patent Citations (1)
| Title |
|---|
| 顾林等: "《食品机械与设备》", 30 June 2016, 中国纺织出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107660612A (en) * | 2017-10-13 | 2018-02-06 | 浙江青莲食品股份有限公司 | The defreezing method of pork |
| CN107660613A (en) * | 2017-10-13 | 2018-02-06 | 浙江青莲食品股份有限公司 | The few pork defreezing method of nutrition leak |
| CN107660611A (en) * | 2017-10-13 | 2018-02-06 | 浙江青莲食品股份有限公司 | Delicate flavour is lost in few pork defreezing method |
| CN107624861A (en) * | 2017-10-19 | 2018-01-26 | 薛银福 | A kind of defreezing method of chilled meat |
| CN113229353A (en) * | 2021-06-02 | 2021-08-10 | 渤海大学 | Preparation and thawing method of frozen pear dices thawing solution |
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Application publication date: 20170905 |