CN119054737A

CN119054737A - A method for producing frozen meat prepared dishes

Info

Publication number: CN119054737A
Application number: CN202411284959.2A
Authority: CN
Inventors: 童颖佳; 刘琦; 童群义; 刘祖河
Original assignee: Jiangsu Zhongai Food Co ltd; Jiangnan University
Current assignee: Jiangsu Zhongai Food Co ltd; Jiangnan University
Priority date: 2024-09-13
Filing date: 2024-09-13
Publication date: 2024-12-03

Abstract

The application relates to a method for producing frozen meat pre-prepared dishes. The method is characterized in that the vacuum-packed cooked meat dishes are quickly cooled by using ultralow temperature quick-frozen liquid, wherein the temperature of the ultralow temperature quick-frozen liquid is between-45 ℃ and-60 ℃, the dishes can quickly pass through a crystallization area, so that the central temperature of the meat pre-prepared dishes can quickly reach below-18 ℃, then the quick-frozen meat pre-prepared dishes are stored in an environment of-18 ℃ at low temperature, and the prepared frozen meat pre-prepared dishes have long shelf life, are convenient to eat, fresh and tender in taste and have unique flavor, and the quality of the frozen meat pre-prepared dishes is obviously superior to that of the traditional production method.

Description

Method for producing frozen meat pre-prepared dish

Technical Field

The application relates to the technical field of deep processing of meat foods, in particular to a method for producing frozen meat pre-prepared dishes.

Background

With the acceleration of the pace of life, many people do not have time to cook dishes, which provides a basis and a wide market space for the industrial production of meat pre-dishes. The meat pre-dish is made of meat as raw material through processing, the meat prefabricated dish is characterized in that the time and steps of the subsequent process of consumers or catering industry can be greatly shortened, and the meat prefabricated dish can be eaten only by simple heating or reprocessing. The meat-based pre-prepared vegetables are rich in nutrition and high in moisture content, but are extremely prone to spoilage during storage, transportation and market circulation.

In order to solve the problem of storage and transportation of meat-based prepared vegetables, the conventional method at present adopts high-temperature sterilization or freezing. The high temperature sterilization can cause the flavor and the texture of the meat pre-prepared dish to be obviously changed, and the freezing is carried out after the meat pre-prepared dish is manufactured, and then the meat pre-prepared dish is directly frozen in a freezer at the temperature of minus 18 ℃.

However, the existing production method of the meat pre-prepared vegetables has the problems of reduced mouthfeel, flavor, nutritional ingredients and the like.

Disclosure of Invention

In view of the foregoing, it is desirable to provide a method of producing frozen meat pre-prepared dishes.

In order to achieve the above object, the embodiment of the present invention adopts the following technical scheme:

There is provided a method of producing a frozen meat preparation comprising:

vacuum packaging the cooked meat dishes to obtain vacuum packaged dishes;

Pre-cooling the vacuum packaged dishes to obtain pre-cooled dishes;

when the ultra-high-speed liquid-phase freezing is carried out, the ultra-low-temperature quick-freezing liquid of the ultra-high-speed liquid-phase freezing device is used for rapidly cooling the vacuum packaged dishes, and the temperature of the ultra-low-temperature quick-freezing liquid is between-45 ℃ and-60 ℃;

and (5) placing the frozen meat pre-prepared dish in an environment of about-18 ℃ for low-temperature preservation.

In one embodiment, the ultra-low temperature quick-freezing solution is prepared by combining a plurality of nontoxic and low temperature resistant materials, and the main components of the ultra-low temperature quick-freezing solution comprise glycerol, purified water, fructose, trehalose, polyethylene glycol, soy protein hydrolysate (mixed solution of short peptide solution and amino acid), antifreeze peptide solution, sodium chloride and potassium chloride.

In one embodiment, the ultra-high-speed liquid-phase refrigerating device is an ultra-high-speed liquid-phase refrigerator.

In one embodiment, the system further comprises a circulating pump arranged on the ultra-high-speed liquid-phase refrigerator, wherein the circulating pump is used for maintaining the flow of the ultra-low-temperature quick-freezing liquid, so that the ultra-low-temperature quick-freezing liquid circulates in a freezing tank of the ultra-high-speed liquid-phase refrigerator.

One or more technical solutions provided in the embodiments of the present application at least have the following technical effects or advantages:

According to the method for producing the frozen meat pre-prepared dish, the vacuum-packed cooked meat dishes are quickly cooled by using the ultralow-temperature quick-freezing liquid, wherein the temperature of the ultralow-temperature quick-freezing liquid is between-45 ℃ and-60 ℃, the dishes can quickly pass through a crystallization area, so that the central temperature of the meat pre-prepared dish can quickly reach below-18 ℃, then the quick-frozen meat pre-prepared dish is preserved in the environment of-18 ℃ at low temperature, and the produced frozen meat pre-prepared dish has long shelf life, convenient eating, fresh and tender taste and rich flavor and has the quality obviously superior to that of the traditional production method.

The component materials of the ultralow temperature quick-freezing liquid used by the application are nontoxic, and immersion ultralow temperature quick-freezing is adopted to realize quick cold-heat exchange between the ultralow temperature quick-freezing liquid and the packaged meat prepared vegetables, so that the whole process can not pollute or poison dishes and the environment.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments or the conventional techniques of the present application, the drawings required for the descriptions of the embodiments or the conventional techniques will be briefly described below, and it is apparent that the drawings in the following description are only some embodiments of the present application, and other drawings may be obtained according to the drawings without inventive effort for those skilled in the art.

FIG. 1 is a schematic flow chart of a method for producing frozen meat pre-dishes in one embodiment.

Detailed Description

The present application will be described in further detail with reference to the drawings and examples, in order to make the objects, technical solutions and advantages of the present application more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the application.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in the description of the application herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

It is noted that reference herein to "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment may be included in at least one embodiment of the invention. The appearances of the phrase in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.

In the research of realizing the application, the inventor finds that if a conventional freezing preservation method is used (that is, after the meat preparation dish is completely prepared, the meat preparation dish is precooled and then directly placed in a freezing warehouse at the temperature of minus 18 ℃, and microorganisms can not grow and propagate in such a low-temperature environment, so that the meat preparation dish can be preserved for a long time, and can be preserved for more than 1 year generally, but in the freezing process, when the meat preparation dish is frozen to the freezing preservation temperature (such as minus 18 ℃) below normal temperature (such as minus 25 ℃), particularly in the temperature range of 0 ℃ to minus 5 ℃), moisture in the meat preparation dish can be converted from liquid water to solid ice to form a plurality of ice crystals with different sizes, the ice crystals have very sharp edges and corners, cells of a food material can be punctured, so that the cells of the food material are broken, the juice of the cells is lost, the texture of the meat preparation dish is changed when the food is thawed, the mouthfeel, the flavor and the nutritional ingredients of the meat preparation dish are reduced, and the eating quality of the frozen food is seriously affected.

Embodiments of the present invention will be described in detail below with reference to the attached drawings in the drawings of the embodiments of the present invention.

In one embodiment, as shown in FIG. 1, an embodiment of the present application provides a method for producing frozen meat pre-prepared dishes, comprising the following processing steps S12-18:

s12, vacuum packaging the cooked meat dishes to obtain vacuum packaged dishes.

It is understood that cooking refers to the cooking of meat material, including both fully and partially cooking. The meat is fully cooked, the internal temperature reaches the safe edible standard, and the meat is partially cooked to reach a certain degree of ripeness, but the meat is simply heated or cooked before being eaten.

The cooked meat dishes can be prepared in various ways, and proper pretreatment modes and cooking methods can be selected according to different dish characteristics and requirements, wherein the pretreatment modes comprise, but are not limited to, cutting, singeing, cleaning, cutting, scalding, punching, pickling and seasoning, and the cooking methods comprise, but are not limited to, boiling, steaming, frying, baking, frying and frying.

After the cooked meat dishes are obtained, proper split charging can be carried out according to experience, or the meat dishes can be weighed first, split charging can be carried out according to the specification requirement of the required vacuum packaging, and vacuum packaging (namely sealing and vacuumizing treatment) can be carried out after split charging, so that the vacuum packaged dishes are obtained.

S14, pre-cooling the vacuum packaged dishes to obtain pre-cooled dishes.

It can be understood that the pre-cooling device is used for pre-cooling the vacuum packaged dishes, and pre-cooling refers to pre-cooling the dishes before ultrahigh-speed liquid-phase freezing, so that the pre-cooling is helpful for uniformly reducing the temperature of the foods to a proper level, and the high efficiency and the effect of the subsequent ultrahigh-speed freezing process are ensured. Different pre-cooling temperatures may be selected depending on different dishes, for example pre-cooling to below +15 ℃, or pre-cooling to below +30 ℃.

S16, performing ultra-high-speed liquid-phase freezing on the precooled dishes to obtain frozen meat pre-prepared dishes, wherein when the ultra-high-speed liquid-phase freezing is performed, the ultra-low-temperature quick-freezing liquid of the ultra-high-speed liquid-phase freezing device is used for rapidly cooling the vacuum packaged dishes, and the temperature of the ultra-low-temperature quick-freezing liquid is between-45 ℃ and-60 ℃.

It can be understood that the quantity of the ice crystals generated by the dishes is greatly related to the time passing through the temperature range from 0 ℃ to-5 ℃ because the quantity of the ice crystals generated by the dishes is more in the temperature range from 0 ℃ to-5 ℃. If the object to be frozen stays in this area for a short period of time, the formation amount of ice crystals will be small, and the formed ice crystals will be fine and uniform, and the destructive effect on frozen foods will be small, whereas if the object to be frozen stays in this area for a long period of time, the formation amount of ice crystals will be increased, and the destructive effect on frozen foods will be increased. Therefore, when freezing is carried out at a relatively low temperature (for example, -38 ℃), the meat pre-prepared dish can quickly pass through a temperature range of 0 ℃ to-5 ℃ during freezing, water in the meat pre-prepared dish can quickly form crystals, freezing time of the meat pre-prepared dish can be shortened, and ice crystals formed in the meat pre-prepared dish are fine and uniform, so that damage of the ice crystals to the structure and flavor of the meat pre-prepared dish is reduced, and the quality of the frozen meat pre-prepared dish is improved. When the freezing temperature is further reduced, the freezing time of the food can be expected to be further shortened, and particularly, the time for passing through a temperature range of 0 ℃ to-5 ℃ is shortened, so that the quality of the frozen food can be further improved.

The inventors of the present invention have studied for a long time and found that the faster the food is frozen, the better the quality after thawing. In general, conventional-18 ℃ frozen preservation, the bowl-packed meat preparation takes 5-6 hours to be completely frozen, and in this process, water in the meat preparation forms ice crystals of various sizes, thereby affecting the quality of frozen foods. When the frozen meat is frozen by quick freezing at-38 ℃, the freezing time is shortened, the quality of the frozen meat prepared dish is much better than that of the frozen meat prepared dish at-18 ℃, but the frozen meat prepared dish still needs 2-3 hours to be completely frozen. Therefore, even if the frozen meat pre-dish is frozen by quick freezing at-38 ℃, the quality degradation of the frozen meat pre-dish after thawing is not completely solved, which means that partial ice crystals still form in the meat pre-dish during quick freezing preservation at-38 ℃, and the freezing problem is necessary to be further reduced, so that the quality of the frozen meat pre-dish product is better improved.

And (2) performing ultra-high-speed liquid-phase freezing on the precooled dishes obtained in the step (S14) to obtain frozen meat pre-prepared dishes, wherein when the ultra-high-speed liquid-phase freezing is performed, the ultra-low-temperature quick-freezing liquid of the ultra-high-speed liquid-phase freezing device is used for rapidly cooling the vacuum packaged dishes, and the temperature of the ultra-low-temperature quick-freezing liquid is between-45 ℃ and-60 ℃.

Specifically, the precooled dishes can be placed in a container or a groove filled with the ultralow-temperature quick-freezing liquid, and the ultralow-temperature quick-freezing liquid with the temperature of-45 ℃ to-60 ℃ is subjected to rapid cold-heat exchange with the precooled dishes, so that the inside of the dishes is rapidly below-18 ℃.

The ultra-high-speed liquid-phase refrigerating device can be an ultra-high-speed liquid-phase refrigerator, and can also adopt an ultra-high-speed liquid-phase refrigerating tunnel under the scene of higher industrial scale. The ultralow temperature quick-freezing liquid is prepared by combining various nontoxic and low temperature resistant materials, and is not frozen at-60 ℃.

S18, placing the frozen meat pre-prepared dish in an environment of about-18 ℃ for low-temperature preservation.

It can be understood that after ultra-high speed liquid phase freezing, the temperature of the interior of the dish is rapidly below-18 ℃, and at this time, the frozen meat pre-dish is preserved at a low temperature in an environment of about-18 ℃. In an environment of-18 ℃, most meat pre-prepared vegetables can be safely stored for months or even longer without significant degradation of quality.

According to the method for producing the frozen meat pre-prepared dish, the vacuum-packaged cooked meat dishes are quickly cooled by using the ultralow-temperature quick-freezing liquid, wherein the temperature of the ultralow-temperature quick-freezing liquid is between-45 ℃ and-60 ℃, the dishes can quickly pass through a crystallization area, so that the central temperature of the meat pre-prepared dish can quickly reach below-18 ℃, then the quick-frozen meat pre-prepared dish is preserved in the environment of-18 ℃ at low temperature, and the produced frozen meat pre-prepared dish has long shelf life, convenient eating, fresh and tender taste and full flavor, and the quality of the frozen meat pre-prepared dish is obviously superior to that of the traditional production method. The component materials of the ultralow temperature quick-freezing liquid used by the application are nontoxic, and immersion ultralow temperature quick-freezing is adopted to realize quick cold and heat exchange between the ultralow temperature quick-freezing liquid and the packaged meat prepared vegetables, so that the whole process can not pollute or poison dishes and the environment.

In one embodiment, the method for producing frozen meat pre-prepared dishes comprises the steps of cutting, cleaning, cutting and cooking meat raw materials to obtain cooked meat dishes before the step of vacuum packaging the cooked meat dishes to obtain vacuum packaged dishes.

In one embodiment, the method for producing frozen meat pre-prepared dishes further comprises the steps of weighing the cooked meat dishes and sub-packaging according to the specification requirements of the required vacuum package.

It will be appreciated that if the final product has a specification requirement, in the production process, the steps of dividing, cleaning, cutting and cooking the meat raw material to obtain cooked meat dishes and the like are performed, and after the cooked meat dishes are obtained, weighing and then sub-packaging are performed, wherein sub-packaging refers to that the obtained cooked meat dishes are packaged in packaging bags, packaging boxes or other packaging containers.

In one embodiment, the method for producing frozen meat pre-prepared vegetables comprises the steps of preparing ultralow temperature quick-freezing liquid by combining various nontoxic and low temperature resistant materials, wherein the ultralow temperature quick-freezing liquid comprises the main components of glycerol, purified water, fructose, trehalose, polyethylene glycol, soybean protein hydrolysate (mixed solution of short peptide solution and amino acid), antifreeze peptide solution, sodium chloride and potassium chloride.

It can be understood that the components such as fructose, trehalose and the like are added, so that cell damage and water loss in the freezing process of meat can be effectively prevented, fresh and tender meat, succulent meat and natural flavor are maintained, the shelf life of the product is prolonged, the quick-freezing effect and the quality of the product are further optimized, and the soybean protein hydrolysate (the mixed solution of the short peptide solution and the amino acid) and the antifreeze peptide solution are added, so that large ice crystals are further effectively prevented from being formed in the freezing process, and the texture, nutrition and taste of the food are maintained. Through the mutual synergistic effect among the main components, the ultralow-temperature quick-freezing liquid can rapidly penetrate into food, reduce the formation of large ice crystals, be favorable for maintaining the tissue structure, taste and nutritional components of the meat pre-prepared dish, and remarkably improve the quality and the preservation time of the product. In the specific implementation process, the specific proportion of each main component can be adjusted according to different conditions.

In one embodiment, the preparation method of the frozen meat pre-prepared dish comprises the following main components (w%) of glycerol 20%, purified water 20%, fructose 10%, trehalose 10%, polyethylene glycol 10%, soybean protein hydrolysate (mixed solution of short peptide solution and amino acid) 10%, antifreeze peptide solution 10%, sodium chloride 5% and potassium chloride 5%.

It can be understood that the proportioning design fully utilizes the characteristics of each component, and achieves the effects of high-efficiency and uniform quick freezing in ultralow-temperature environment by lowering the freezing point, enhancing the freezing resistance and keeping the texture and nutrition of food. The accurate proportioning is not only beneficial to improving the final quality of the food, but also can obviously prolong the shelf life, and avoids texture damage and nutrition loss possibly generated to the food in the freezing process.

In one embodiment, the preparation method of the frozen meat pre-prepared dish comprises the following main components (w%) of 30% of glycerol, 10% of purified water, 10% of fructose, 10% of trehalose, 10% of polyethylene glycol, 10% of soybean protein hydrolysate (mixed solution of short peptide solution and amino acid), 10% of antifreeze peptide solution, 5% of sodium chloride and 5% of potassium chloride.

In one embodiment, the method for producing frozen meat pre-dishes described above, wherein the ultra-high speed liquid phase freezing device is an ultra-high speed liquid phase freezing tunnel.

In one embodiment, the method for producing frozen meat pre-dishes described above, the ultra-high speed liquid phase freezer is an ultra-high speed liquid phase freezer.

In one embodiment, the method for producing frozen meat pre-dishes comprises the steps of installing a circulating pump on the ultra-high-speed liquid-phase refrigerator, wherein the circulating pump is used for maintaining the flow of the ultra-low-temperature quick-freezing liquid, so that the ultra-low-temperature quick-freezing liquid circulates in a freezing tank of the ultra-high-speed liquid-phase refrigerator.

It is understood that the ultra-high-speed liquid-phase refrigerator is provided with a circulating pump, and the circulating pump can be connected with the refrigerating tank through a low-temperature-resistant liquid inlet pipeline and a low-temperature-resistant liquid outlet pipeline. The freezing tank can be designed into a deep tank structure with a rectangular shape, a round shape or other shapes, and a grid bracket can be arranged in the freezing tank so as to be used for placing packaged meat pre-prepared vegetables and ensure free flow of freezing liquid (in the application, the ultralow temperature quick-freezing liquid is simply called as freezing liquid for convenience in description). The freezing tank can be connected with a plurality of liquid inlets and liquid outlets, and the circulating pump enables the freezing liquid to circulate through the liquid inlets and the liquid outlets, so that the temperature of the freezing liquid in the freezing tank is maintained to be between-45 ℃ and-60 ℃, and when the packaged meat pre-prepared dishes are completely immersed in the flowing freezing liquid, the freezing liquid and the surface of the meat perform rapid cold and heat exchange.

The circulating pump is used for maintaining the continuous flow of the ultralow-temperature quick-freezing liquid in the freezing tank, so that the quick-freezing liquid can circularly run in the freezing tank. Through the design, the food can be ensured to be always surrounded by uniform freezing liquid in the freezing process, the heat exchange efficiency of the freezing liquid is effectively improved, the freezing speed of the food is accelerated, uneven freezing caused by local temperature difference is avoided, and the formation of large ice crystals is reduced, so that the texture and quality of the food are better kept, and meanwhile, the stability and efficiency of the whole freezing process are improved.

In some embodiments, in order to more intuitively and fully explain the above-described method of producing a frozen meat pre-product, the following is an application example of the method of producing a frozen meat pre-product. It should be noted that the embodiments given in the present specification are only illustrative, and not the only limitation of the specific embodiments of the present invention, and those skilled in the art may adopt the method for producing frozen meat pre-dishes described above under the illustrations of the embodiments provided in the present invention, thereby producing high-quality frozen meat pre-dishes.

According to different meat raw materials and manufacturing processes, the meat pre-dishes are various in variety and different in taste, and various dishes such as braised pork, preserved vegetable braised pork, pork balls, shredded pork slices and fried kidney flowers can be manufactured in the market at present. The meat pre-prepared dishes of different varieties have different manufacturing process flows. The specific technical scheme is described herein by taking four specific application examples as examples.

Application example one of braised pork

The process flow comprises pork, cutting, singeing, cleaning, cutting meat, scalding, stir-frying, stewing, weighing, packaging, precooling, ultrahigh-speed freezing, freezing and storing to obtain the finished product of braised pork.

Specific:

(1) And (3) cutting the pork strips according to requirements, and taking streaky pork to prepare the braised pork.

(2) Singeing, namely, firing the skin of the pork streaky pork by a flame gun, and removing the pig hair on the skin and peculiar smell.

(3) Cleaning and cutting meat, namely cleaning the pork after the meat is burnt, and cutting the pork into proper meat blocks.

(4) Scalding, namely putting pork blocks into a pot with cold water, boiling the pork blocks in the boiled water for 10 minutes, scalding the pork blocks, and draining the pork blocks for later use.

(5) Frying, namely adding a small amount of edible oil into a pot, adding blanched pork, adding seasonings such as oil salt, soy sauce, vinegar and the like, and frying, wherein the frying is performed by duty turning, quick turning and even turning.

(6) Stewing, namely adding boiled water after the meat is fried, boiling with strong fire, and stewing with small fire.

(7) Weighing, packaging and sealing, namely weighing the stewed pork with brown sauce according to the requirement of the packaging specification, and placing the stewed pork with brown sauce into a customized plastic bowl or plastic bag for sealing.

(8) Precooling, namely placing the sealed braised pork packaging bag into a precooling chamber for precooling, and enabling the temperature of the braised pork packaging bag to be lower than +15 ℃.

(9) And (3) ultra-high-speed freezing, namely placing the precooled bagged braised pork into a freezing tank of an ultra-high-speed freezer, wherein a freezing solution at-45 ℃ to-60 ℃ is filled in the cooling tank, and the bagged braised pork is immersed into the freezing solution and can be quickly frozen, so that the interior of the bagged braised pork is quickly frozen to below-18 ℃, and then taking out the quickly-frozen bagged braised pork.

(10) And (3) freezing and storing, namely transferring the quick-frozen bagged braised pork into a low-temperature freezing warehouse at the temperature of-18 ℃ for freezing and storing.

The freezing solution is prepared from a plurality of nontoxic and low temperature resistant materials, and is not frozen at-60 ℃, and the main components of the freezing solution comprise glycerol, purified water, fructose, trehalose, polyethylene glycol, soy protein hydrolysate (mixed solution of short peptide solution and amino acid), antifreeze peptide solution, sodium chloride, potassium chloride and the like, wherein the preparation proportion of the freezing solution is (w%). The frozen liquid is non-volatile, nontoxic and low temperature resistant, and is suitable for being used as frozen liquid for freezing braised meat. When the freezing operation is carried out, the bagged braised pork is put into a freezing groove of an ultra-high-speed freezer filled with the freezing liquid, and a circulating pump is started to enable the freezing liquid to slowly circulate, so that the freezing of the bagged braised pork is promoted.

In order to further confirm the beneficial effects of the above method for producing frozen meat prepared dishes, the following experiments were performed:

Experiment 1 (control group, not frozen) the pork strips are cut according to the requirement, and the streaky pork is taken out to prepare the braised pork. The pig hair on the surface of the streaky pork is burnt out by a liquefied gas flame gun, the peculiar smell is removed, and then the pork is washed by clean water. Cutting pork streaky pork into proper small pieces, scalding in cold water, boiling for 20-30 min, taking out, and draining. Frying small amount of oil, adding flavoring such as herba Alii Fistulosi, rhizoma Zingiberis recens, bulbus Allii, fructus Anisi Stellati, herba Pelargonii Graveolentis, etc., and flavoring such as sugar, vinegar, sal, soy sauce, etc., parching, adding boiling water, boiling with strong fire, stewing for 40-60 min, weighing, packaging, sealing, and pre-cooling to 15deg.C. And then placing the precooled 350g bagged braised pork in a refrigerator at 1-4 ℃ for no more than 7 days to obtain the unfrozen control group braised pork (namely the control group or the fresh braised pork group).

The experiment 2 group (conventional method: frozen storage at-18 ℃ C. For 3 months) is to prepare braised pork according to the experiment 1 group, and pre-cool the braised pork in a pre-cooling chamber to 15 ℃ C. And then placing the precooled 350g bagged braised pork in a-18 ℃ freezer, and storing the precooled 350g bagged braised pork in the-18 ℃ freezer for 3 months to obtain the frozen braised pork which is frozen at the-18 ℃ for 3 months.

The experiment 3 group (conventional method: freezing at-38deg.C for 3h and freezing at-18deg.C for 3 months) is to make braised meat according to experiment 1 group, and pre-cooling to 15deg.C in pre-cooling chamber. And then placing the precooled 350g bagged braised pork into a-38 ℃ freezer for quick freezing for 3 hours, transferring the frozen pork into a-18 ℃ freezer, and preserving the frozen pork in the-18 ℃ freezer for 3 months to obtain the frozen braised pork which is quick frozen for 3 hours at the-38 ℃ and then frozen for 3 months in the-18 ℃ freezer.

And (3) quick-freezing at-45 ℃ for 25min and freezing at-18 ℃ for 3 months in an experiment 4 group (the method provided by the application), wherein the braised pork is prepared according to the experiment 1 group, and is pre-cooled to 15 ℃ in a pre-cooling chamber. And (3) placing the precooled braised pork in a quick-freezing groove at the temperature of minus 45 ℃ in a super-high-speed freezer, quick-freezing until the temperature of the braised pork is lower than minus 18 ℃, transferring the braised pork to a minus 18 ℃ freezer, and preserving for 3 months to obtain the frozen braised pork at the temperature of minus 45 ℃ for 25 minutes, and then freezing and preserving for 3 months in the minus 18 ℃ freezer.

And (2) quick-freezing for 20min at-50 ℃ and freezing for 3 months at-18 ℃ in an experiment 5 group (the method provided by the application), preparing the braised pork according to the experiment 1 group, and pre-cooling to 15 ℃ in a pre-cooling chamber. And (3) placing the precooled braised pork in a quick-freezing groove at the temperature of minus 50 ℃ in a super-high-speed freezer, quick-freezing until the temperature of the braised pork is lower than minus 18 ℃, transferring the braised pork to a minus 18 ℃ freezer, and preserving for 3 months to obtain the frozen braised pork at the temperature of minus 50 ℃ for 20 minutes, and then freezing and preserving for 3 months in the minus 18 ℃ freezer.

And (3) quick-freezing at-55 ℃ for 16min and freezing at-18 ℃ for 3 months in an experiment 6 group (the method provided by the application), wherein the braised pork is prepared according to the experiment 1 group, and is pre-cooled to 15 ℃ in a pre-cooling chamber. And (3) placing the precooled braised pork in a quick-freezing groove at the temperature of minus 55 ℃ in a super-high-speed freezer, quick-freezing the braised pork for 16min until the temperature of the braised pork is lower than minus 18 ℃, transferring the braised pork to a minus 18 ℃ freezer, and preserving for 3 months to obtain the frozen braised pork at the temperature of minus 55 ℃ for 16min, and then freezing and preserving the frozen braised pork for 3 months in the minus 18 ℃ freezer.

And (3) quick-freezing at-60 ℃ for 12min and freezing at-18 ℃ for 3 months in an experiment 7 group (the method disclosed by the application) and preparing the braised pork in accordance with the experiment 1 group, and pre-cooling to 15 ℃ in a pre-cooling chamber. And (3) placing the precooled braised pork in a quick-freezing groove at the temperature of minus 60 ℃ in a super-high-speed freezer, quick-freezing until the temperature of the braised pork is lower than minus 18 ℃, transferring the braised pork to a minus 18 ℃ freezer, and preserving for 3 months to obtain the frozen braised pork at the temperature of minus 60 ℃ for 12 minutes, and then freezing and preserving for 3 months in the minus 18 ℃ freezer.

The experiment 8 group (conventional method: freezing and storing at-18 ℃ for 12 months) is to prepare braised pork according to the experiment 1 group, and pre-cooling to 15 ℃ in a pre-cooling chamber. And then placing the precooled 350g bagged braised pork in a-18 ℃ freezer, and storing the precooled 350g bagged braised pork in the-18 ℃ freezer for 12 months to obtain the frozen braised pork which is frozen at-18 ℃ for 12 months.

The experiment 9 group (conventional method: freezing at-38deg.C for 3h and freezing at-18deg.C for 12 months) is to prepare braised meat according to experiment 1 group, and pre-cooling to 15deg.C in pre-cooling chamber. And then placing the precooled 350g bagged braised pork into a-38 ℃ freezer for quick freezing for 3 hours, quickly freezing until the temperature inside the braised pork is lower than-18 ℃, transferring the braised pork into the-18 ℃ freezer, and preserving the braised pork in the-18 ℃ freezer for 12 months to obtain the frozen braised pork which is quick frozen at-38 ℃ for 3 hours and then preserving the frozen braised pork in the-18 ℃ freezer for 12 months.

Experiment 10 groups (method of the application: quick-freezing at-45 ℃ C. For 25min, -freezing at-18 ℃ C. For 12 months):

The braised pork is prepared according to the experiment 1 group and is placed in a precooling chamber for precooling to 15 ℃. And (3) placing the precooled braised pork in a quick-freezing groove at the temperature of minus 45 ℃ in a super-high-speed freezer, quick-freezing until the temperature of the braised pork is lower than minus 18 ℃, transferring the braised pork to a minus 18 ℃ freezer, and preserving for 12 months to obtain the frozen braised pork at the temperature of minus 45 ℃ for 25 minutes, and then freezing and preserving for 12 months in the minus 18 ℃ freezer.

Experiment 11 groups (method of the application: quick-freezing at-50 ℃ C. For 20min, -freezing at 18 ℃ C. For 12 months):

The braised pork is prepared according to the experiment 1 group and is placed in a precooling chamber for precooling to 15 ℃. And (3) placing the precooled braised pork in a quick-freezing groove at the temperature of minus 50 ℃ in a super-high-speed freezer, quick-freezing until the temperature of the braised pork is lower than minus 18 ℃, transferring the braised pork to a minus 18 ℃ freezer, and preserving for 12 months to obtain the frozen braised pork at the temperature of minus 50 ℃ for 20 minutes, and then freezing and preserving for 12 months in the minus 18 ℃ freezer.

Experiment 12 groups (inventive method: 55 ℃ C. Quick-freezing for 16min, -18 ℃ C. Frozen storage for 12 months):

The braised pork is prepared according to the experiment 1 group and is placed in a precooling chamber for precooling to 15 ℃. And (3) placing the precooled braised pork in a quick-freezing groove at the temperature of minus 55 ℃ in a super-high-speed freezer, quick-freezing the braised pork for 16min until the temperature of the braised pork is lower than minus 18 ℃, transferring the braised pork to a minus 18 ℃ freezer, and preserving for 12 months to obtain the frozen braised pork at the temperature of minus 55 ℃ for 16min, and then freezing and preserving the frozen braised pork in the minus 18 ℃ freezer for 12 months.

Experiment 13 groups (method of the application: quick-freezing at-60 ℃ C. For 12min, -freezing at-18 ℃ C. For 12 months):

The braised pork is prepared according to the experiment 1 group and is placed in a precooling chamber for precooling to 15 ℃. And (3) placing the precooled braised pork in a quick-freezing groove at the temperature of minus 60 ℃ in a super-high-speed freezer, quick-freezing until the temperature of the braised pork is lower than minus 18 ℃ and then transferring the braised pork to a minus 18 ℃ freezer for 12 months, namely obtaining the frozen braised pork at the temperature of minus 60 ℃ for 12 minutes, and then freezing and storing the frozen braised pork in the minus 18 ℃ freezer for 12 months.

The braised pork prepared by the scheme provided in the experiment 1-13 groups (wherein the experiment 1 group is a control group) is 10 parts each and is randomly numbered. A sensory evaluation group consisting of a plurality of tasters is selected for trial eating, and sensory evaluation results of the braised pork are scored, wherein 4 indexes such as color, aroma, taste and flavor are evaluated in total, and the full score of each index is 100. Each experiment was repeated 3 times and the statistical results are expressed as "mean score ± bias of each group". The specific results are shown in the following table 1, and the sensory evaluation results of the braised pork pre-dish prepared by each experimental group are shown in the table.

Table 1:

From the experimental data, the frozen braised pork prepared by the method has long shelf life, convenient eating, fresh and tender taste and full flavor, and the quality of the frozen braised pork prepared by the method is obviously superior to that of the frozen braised pork prepared by the traditional production method.

Application example two preserved vegetable pork

The preparation method comprises the following steps of pork, segmentation, singeing, cleaning, scalding, hole punching, material smearing, frying, soaking, draining, slicing, seasoning, weighing, preserved vegetable adding, soup adding, film sealing, sterilization, precooling, ultra-high-speed freezing, freezing and storing, and obtaining the preserved vegetable braised pork finished product.

Specific:

(1) Cutting, namely cutting the pork strips according to requirements, and taking the streaky pork to prepare the preserved vegetable pork.

(3) Cleaning, namely cleaning the pork after the feather burning.

(4) Scalding, namely, putting pork blocks into a pot with cold water, boiling the pork blocks in the boiled water for 20-30 minutes, scalding the pork blocks, and draining the pork blocks for later use.

(5) Hole punching, namely punching holes on the skin by using a meat punching needle.

(6) Smearing, namely smearing juice prepared from honey, maltose, sucrose, soy sauce, white vinegar and other raw materials on the skin with the holes.

(7) Frying, namely putting the meat blocks into a frying pot for frying until the skin becomes brownish yellow, and fishing out.

(8) Soaking, namely putting the fried meat blocks into cold water, and soaking for 1-2 hours to enable the meat skin to be in a tiger skin shape.

(9) Draining, namely fishing out the soaked meat blocks, and draining water.

(10) Slicing the meat pieces into suitable meat slices with a slicer.

(11) Seasoning, namely adding sauce prepared from soy sauce, oyster sauce, monosodium glutamate, white sugar, fermented bean curd and other seasonings according to the weight of the meat slices.

(12) Weighing the stewed pork with preserved vegetable according to the requirement of packaging specification, and placing the stewed pork with preserved vegetable into a customized plastic bowl or plastic bag for sealing.

(13) Adding dried vegetable of Meicai, soaking, cleaning, draining, parching, flavoring, and adding into sliced meat in a steamed pork bowl according to a certain proportion.

(14) Adding soup, namely adding proper amount of seasoning soup into the braised meat bowl, wherein the seasoning soup is composed of drinking water, soy sauce, oyster sauce, white sugar, monosodium glutamate and other seasonings.

(15) And sealing the film, namely covering the film with the product information on the braised meat bowl filled with the braised meat slices and the preserved vegetable, and sealing.

(16) Sterilizing, namely placing the braised meat with the sealed mouth into a high-pressure sterilizing pot, and sterilizing for 40 minutes at 110 ℃, wherein the sterilizing process is also a process of stewing and maturing the braised meat, and the braised meat after sterilization has proper taste. And cooling by back pressure and taking out of the pot.

(17) Precooling, namely placing the sterilized preserved vegetable pork into a precooling chamber for precooling, and enabling the temperature of the preserved vegetable pork to be lower than +15 ℃.

(18) And (3) ultra-high-speed freezing, namely placing the precooled preserved vegetable pork into a freezing tank of an ultra-high-speed refrigerator, wherein a freezing solution at-45 ℃ to-60 ℃ is filled in the preserved vegetable pork, immersing the bowl-filled preserved vegetable pork into the freezing solution to be rapidly frozen, rapidly freezing the interior of the bowl-filled preserved vegetable pork to below-18 ℃, and then taking out the rapidly frozen preserved vegetable pork.

(19) And (5) freezing and storing, namely transferring the frozen preserved pork with preserved vegetable into a low-temperature freezing warehouse at the temperature of-18 ℃ for freezing and storing.

The freezing solution is prepared from a plurality of nontoxic and low temperature resistant materials, and is not frozen at-60 ℃, and the main components of the freezing solution comprise glycerol, purified water, fructose, trehalose, polyethylene glycol, soy protein hydrolysate (mixed solution of short peptide solution and amino acid), antifreeze peptide solution, sodium chloride, potassium chloride and the like, wherein the preparation proportion of the freezing solution is (w%). The frozen liquid is non-volatile, nontoxic and low temperature resistant, and is suitable for freezing preserved vegetable. When the freezing operation is carried out, the preserved vegetable pork bowl is placed into a freezing groove of an ultra-high-speed refrigerator filled with the freezing liquid, and a circulating pump is started to enable the freezing liquid to slowly circulate, so that the freezing of the preserved vegetable pork is promoted.

Experiment 1 (control group, not frozen) comprises cutting white pork strip according to requirement, and taking streaky pork to make preserved vegetable. The pig hair on the surface of the streaky pork is burnt out by a liquefied gas flame gun, the peculiar smell is removed, and then the pork is washed by clean water. Scalding the pork streaky pork blocks in cold water, boiling the pork streaky pork blocks for 20-30 minutes, fishing out the pork streaky pork blocks, and draining. Pricking holes on the pork skin by using a pricking needle, then smearing material juice prepared by raw materials such as honey, maltose, sucrose, soy sauce, white vinegar and the like on the pork skin, slightly airing, putting into an oil pot for frying until the pork skin is brown, taking out, immediately putting into cold water for soaking for 1 hour, taking out, draining, and cutting into proper meat slices. Then adding sauce prepared from soy sauce, oyster sauce, monosodium glutamate, white sugar, fermented bean curd and other seasonings according to the proportion of the sliced meat, pickling for more than 1 hour, and seasoning the sliced meat. And then placing the seasoned sliced meat into a braised meat bowl.

The dried vegetable is soaked for 2-3 hours, cleaned of sediment and drained. Adding a little oil into the pot, parching dried vegetables, adding various spices such as herba Alii Fistulosi, rhizoma Zingiberis recens, bulbus Allii, fructus Anisi Stellati, herba Pelargonii Graveolentis, etc., and various seasonings such as sugar, vinegar, salt, soy sauce, etc., parching, and cooling.

Placing dried vegetable in a certain weight into a braised meat bowl with sliced meat, adding 50ml of soup stock, sealing, and sterilizing under high pressure (110 deg.C for 30-40 min).

And (3) cleaning with cold water after sterilization, and then placing the preserved vegetable pork bowl in a precooling chamber for precooling to 15 ℃ to obtain preserved vegetable pork of a control group.

Experiment 2 group (conventional method: -18 ℃ for 3 months): preparing preserved plum pulp according to the method of experiment 1, pre-cooling the preserved plum pulp in a precooling chamber to 15 ℃, and then placing the cooled preserved plum pulp in a-18 ℃ freezer for 3 months to obtain the frozen preserved plum pulp frozen at-18 ℃ for 3 months.

Experiment 3 group (conventional method: quick-freezing at-38deg.C for 3 months, preparing preserved plum pulp according to the method of experiment 1, pre-cooling the preserved plum pulp in a pre-cooling chamber to 15deg.C, quick-freezing the cooled preserved plum pulp in a quick-freezing warehouse at-38deg.C for 3 hours, quick-freezing to below-18deg.C, and transferring to a freezing warehouse at-18deg.C for 3 months to obtain frozen preserved plum pulp frozen at-38deg.C for 3 hours and frozen at-18deg.C for 3 months.

And (3) in an experiment 4 group (the method of the application is that the preserved plum is frozen at-45 ℃ for 25min and is frozen at-18 ℃ for 3 months), preparing preserved plum pulp according to the method in the experiment 1 group, pre-cooling the preserved plum pulp in a precooling chamber to 15 ℃, then placing the cooled preserved plum pulp in a-45 ℃ ultrahigh-speed liquid-phase refrigerator for quick freezing for 25min, quickly freezing until the temperature inside the preserved plum pulp is lower than-18 ℃, and then transferring the preserved plum pulp to a-18 ℃ for 3 months, thus obtaining the frozen preserved plum pulp which is quickly frozen at-45 ℃ for 25min and is frozen at-18 ℃ for 3 months.

Experiment 5 group (method of the application: quick-freezing at-50 ℃ C. For 20min, -freezing at 18 ℃ C. For 3 months):

Preparing preserved plum pulp according to the method of experiment 1, pre-cooling the preserved plum pulp in a precooling chamber to 15 ℃, then freezing the cooled preserved plum pulp in a-50 ℃ ultrahigh-speed liquid-phase freezer for 20min, quick-freezing until the temperature inside the preserved plum pulp is lower than-18 ℃, transferring the preserved plum pulp to a-18 ℃ freezer, and preserving for 3 months to obtain the frozen preserved plum pulp which is quick-frozen for 20min at-50 ℃ and is frozen for 3 months at-18 ℃.

Experiment 6 group (inventive method: 55 ℃ C. Quick-freezing 16min, -18 ℃ C. Frozen storage 3 months):

preparing preserved plum pulp according to the method of experiment 1, pre-cooling the preserved plum pulp in a precooling chamber to 15 ℃, then freezing the cooled preserved plum pulp in a-55 ℃ ultrahigh-speed liquid-phase freezer for 16min, quick-freezing until the temperature inside the preserved plum pulp is lower than-18 ℃, transferring the preserved plum pulp to a-18 ℃ freezer, and preserving for 3 months to obtain frozen preserved plum pulp which is quick-frozen at-55 ℃ for 16min and is frozen for 3 months at-18 ℃.

And (3) in experiment 7, quick-freezing at-60 ℃ for 12min and freezing at-18 ℃ for 3 months, wherein the preserved plum is prepared according to the method in experiment 1, the preserved plum is placed in a precooling chamber for precooling to 15 ℃, then the cooled preserved plum is placed in a-60 ℃ ultrahigh-speed liquid-phase freezer for quick-freezing for 12min until the temperature inside the preserved plum is lower than-18 ℃, and then the preserved plum is transferred to a-18 ℃ for 3 months, so that the frozen preserved plum which is quick-frozen at-60 ℃ for 12min and frozen for 3 months at-18 ℃ is obtained.

Experiment 8 (conventional method: -18 ℃ for 12 months of freezing): preparing preserved plum pulp according to the method of experiment 1, pre-cooling the preserved plum pulp in a precooling chamber to 15 ℃, and then placing the cooled preserved plum pulp in a-18 ℃ freezer for 12 months to obtain the frozen preserved plum pulp frozen for 12 months at-18 ℃.

And (3) in experiment 9 (conventional method: freezing at-38 ℃ for 3h and freezing at-18 ℃ for 12 months), preparing preserved plum pulp according to the method in experiment 1, pre-cooling the preserved plum pulp in a precooling chamber to 15 ℃, then quick-freezing the cooled preserved plum pulp in a quick-freezing warehouse at-38 ℃ for 3h, quick-freezing until the temperature inside the preserved plum pulp is lower than-18 ℃, then transferring the preserved plum pulp to a freezing warehouse at-18 ℃ for 12 months, and obtaining the frozen preserved plum pulp which is quick-frozen at-38 ℃ for 3h and frozen at-18 ℃ for 12 months.

And (2) in an experiment 10 group (the method of the application is that the preserved plum is frozen at-45 ℃ for 25min and is frozen at-18 ℃ for 12 months), preparing preserved plum pulp according to the method in the experiment 1 group, pre-cooling the preserved plum pulp in a precooling chamber to 15 ℃, then placing the cooled preserved plum pulp in a-45 ℃ ultrahigh-speed liquid-phase refrigerator for quick freezing for 25min, quickly freezing until the temperature inside the preserved plum pulp is lower than-18 ℃, and then transferring the preserved plum pulp to a-18 ℃ for 12 months, thus obtaining the frozen preserved plum pulp which is quickly frozen at-45 ℃ for 25min and is frozen at-18 ℃ for 12 months.

And (3) in experiment 11, quick-freezing at-50 ℃ for 20min and freezing at-18 ℃ for 12 months, wherein the preserved plum is prepared according to the method in experiment 1, the preserved plum is placed in a precooling chamber for precooling to 15 ℃, then the cooled preserved plum is placed in an ultrahigh-speed liquid-phase freezer, quick-frozen until the temperature inside the preserved plum is lower than-18 ℃, then the preserved plum is transferred to a-18 ℃ freezing warehouse for 3 months, and the frozen preserved plum is obtained after the preserved plum is quick-frozen at-50 ℃ for 20min and frozen at-18 ℃ for 12 months.

Experiment 12 (method of the application: quick-freezing at-55deg.C for 16min and-18deg.C for 12 months), preparing preserved plum pulp according to the method of experiment 1, pre-cooling the preserved plum pulp in a pre-cooling chamber to 15deg.C, quick-freezing the preserved plum pulp in a super-high speed liquid phase freezer until the temperature of preserved plum pulp is below-18deg.C, and transferring to-18deg.C for 3 months to obtain frozen preserved plum pulp frozen at-55deg.C for 16min and-18deg.C for 12 months.

And (3) in experiment 13, quick-freezing at-60 ℃ for 12min and freezing at-18 ℃ for 12 months, wherein the preserved plum is prepared according to the method in experiment 1, the preserved plum is placed in a precooling chamber for precooling to 15 ℃, then the cooled preserved plum is placed in an ultrahigh-speed liquid-phase freezer, quick-frozen until the temperature inside the preserved plum is lower than-18 ℃, then the preserved plum is transferred to a-18 ℃ freezing warehouse for 3 months, and the frozen preserved plum is obtained after the preserved plum is quick-frozen at-60 ℃ for 12min and frozen at-18 ℃ for 12 months.

The preserved vegetable pork prepared by the scheme provided in experiments 1-13 (wherein example 1 is a control group) was taken in 10 portions each and randomly numbered. A sensory evaluation group consisting of a plurality of tasters is selected for trial eating, sensory evaluation results of the preserved vegetable pork are scored, and 4 indexes such as color, aroma, taste and flavor are evaluated totally, wherein the full score of each index is 100. Each experiment was repeated 3 times and the statistical results are expressed as "mean score ± bias of each group". The specific results are shown in the following table 2, and the sensory evaluation results of the preserved vegetable and braised pork prepared by each experimental group are shown in the table.

Table 2:

From the experimental data, the frozen preserved vegetable braised pork prepared by the method has long shelf life, convenient eating, fresh and tender taste and full flavor, and the quality of the frozen preserved vegetable braised pork prepared by the method is obviously superior to that of the frozen preserved vegetable prepared by the traditional production method.

Application example three-lion head

The process flow comprises pork, cutting, peeling, cutting or mincing, mixing, preparing meat balls, frying (re-frying), cooling, weighing, packaging, precooling, ultra-high-speed freezing, freezing and preserving to obtain the finished product of the pork.

Specific:

(1) Cutting, namely cutting the white pork strips according to the requirements, and taking 8 lean 2 fat pork to prepare the fried pork balls.

(2) Peeling, namely manually removing pigskin by using a peeling machine and separating pork from fat and thin.

(3) Mincing or cutting pork, namely mincing or cutting pork into minced meat or minced meat with certain granular sense by using a meat mincer or meat cutter.

(4) Mixing, namely adding seasonings such as soy sauce, oyster sauce, monosodium glutamate, chicken essence, white sugar, pepper powder, five spice powder and the like into minced meat according to a formula.

(5) Making meat balls, frying (re-frying) by using a meat ball machine or manually to make meat paste into meat balls, putting the meat balls into a frying pan at about 150 ℃, frying for about 10 minutes, taking out, cooling according to the needs of customers, re-frying once, and cooling.

(6) Weighing and packaging, namely weighing and packaging the cooled meat balls.

(7) Precooling, namely, placing the sealed packaging lion head in a precooling chamber for precooling, so that the temperature is lower than 30 ℃.

(8) And (3) ultra-high-speed freezing, namely placing the pre-cooled bagged lion heads into a freezing tank of an ultra-high-speed refrigerator, wherein a freezing liquid at-45 ℃ to-60 ℃ is filled in the tank, and the bagged lion heads can be quickly frozen by immersing the bagged lion heads into the freezing liquid, so that the interior of the bagged lion heads is quickly frozen to be below-18 ℃, and then taking out the quickly-frozen bagged lion heads.

(9) And (3) freezing and storing, namely transferring the frozen lion heads into a low-temperature freezing warehouse at the temperature of-18 ℃ for freezing and storing.

The freezing solution is prepared from a plurality of nontoxic and low temperature resistant materials, and is not frozen at-60 ℃, and the main components of the freezing solution comprise glycerol, purified water, fructose, trehalose, polyethylene glycol, soy protein hydrolysate (mixed solution of short peptide solution and amino acid), antifreeze peptide solution, sodium chloride, potassium chloride and the like, wherein the preparation proportion of the freezing solution is (w%). The frozen liquid is nonvolatile, nontoxic, low temperature resistant, and suitable for freezing lion head. When in freezing operation, the bagged lion head is put into a freezing groove of a super-high-speed refrigerator filled with the freezing liquid, and a circulating pump is started to enable the freezing liquid to slowly circulate, so that the freezing of the lion head is promoted.

Experiment 1 (control group, not frozen) the pork strips were split as required, fat and lean separated and minced into diced meat. Then adding flavoring agents such as starch, oyster sauce, monosodium glutamate, chicken essence, white sugar, pepper powder, five spice powder and the like. Uniformly stirring, making into meat balls by a meat ball machine or by hand, frying in an oil pot, taking out, cooling, weighing, packaging, sealing, and pre-cooling to 15 ℃ in a pre-cooling chamber. And then placing the precooled 350g of bagged fried pork balls in a refrigerator at 1-4 ℃ for no more than 7 days to obtain unfrozen pork balls in a control group (namely the control group or fresh pork balls).

Experiment 2 (conventional method: freezing at-18deg.C for 3 months) the fried lion head was prepared according to experiment 1, and pre-cooled to 15deg.C in a pre-cooling chamber. Then placing the precooled 350g bagged lion head in a-18 ℃ freezer, and storing for 3 months in the-18 ℃ freezer to obtain the frozen lion head frozen for 3 months at the-18 ℃.

The experiment 3 group (traditional method: freezing at-38 ℃ for 3h and freezing at-18 ℃ for 3 months) comprises preparing fried lion head according to the experiment 1 group, and pre-cooling to 15 ℃ in a pre-cooling chamber. Then placing the precooled 350g bagged lion head in a-38 ℃ freezer for quick freezing for 3 hours, transferring the frozen lion head into a-18 ℃ freezer, and preserving the frozen lion head in the-18 ℃ freezer for 3 months to obtain the frozen lion head frozen for 3 hours at the-38 ℃ and then preserving the frozen lion head in the-18 ℃ freezer for 3 months.

The experiment 4 group (the method of the application is that quick freezing is carried out for 25min at minus 45 ℃ and freezing and storing are carried out for 3 months at minus 18 ℃) the fried lion head is manufactured according to the experiment 1 group and is placed in a precooling chamber for precooling to 15 ℃. And (3) placing the precooled pork balls in a quick-freezing groove at the temperature of minus 45 ℃ in a super-high-speed freezer, quick-freezing for 25min until the temperature inside the pork balls is lower than minus 18 ℃, transferring the pork balls to a minus 18 ℃ freezer, and preserving for 3 months to obtain the frozen pork balls at the temperature of minus 45 ℃ and then freezing and preserving for 3 months in the minus 18 ℃ freezer.

The experiment 5 group (the method of the application is that quick freezing is carried out for 20min at minus 50 ℃ and freezing is carried out for 3 months at minus 18 ℃) the fried lion head is manufactured according to the experiment 1 group and is placed in a precooling chamber for precooling to 15 ℃. And (3) placing the precooled pork balls in a quick-freezing groove at the temperature of minus 50 ℃ in a super-high-speed freezer, quick-freezing for 20min until the temperature of the interior of the pork balls is lower than minus 18 ℃, transferring the pork balls to a minus 18 ℃ freezer, and preserving for 3 months to obtain the frozen pork balls which are quick-frozen for 20min at the temperature of minus 50 ℃ and then frozen for 3 months in the minus 18 ℃ freezer.

The experiment 6 group (the method of the application is that quick freezing is carried out for 16min at minus 55 ℃ and freezing and storing are carried out for 3 months at minus 18 ℃) the fried lion head is manufactured according to the experiment 1 group and is placed in a precooling chamber for precooling to 15 ℃. And (3) placing the precooled pork balls in a quick-freezing groove at the temperature of minus 55 ℃ in a super-high-speed freezer, quick-freezing for 16min until the temperature of the interior of the pork balls is lower than minus 18 ℃, transferring the pork balls to a minus 18 ℃ freezer, and preserving for 3 months to obtain the frozen pork balls at the temperature of minus 55 ℃ for 16min, and then freezing and preserving for 3 months in the minus 18 ℃ freezer.

And (3) quick-freezing at-60 ℃ for 12min and freezing at-18 ℃ for 3 months in an experiment 7 group (the method of the application) according to the experiment 1 group, preparing the fried lion head, and pre-cooling to 15 ℃ in a pre-cooling chamber. And (3) placing the precooled pork balls in a quick-freezing groove at the temperature of minus 60 ℃ in a super-high-speed freezer, quick-freezing for 12min until the temperature of the interior of the pork balls is lower than minus 18 ℃, transferring the pork balls to a minus 18 ℃ freezer, and preserving for 3 months to obtain the frozen pork balls at the temperature of minus 60 ℃ for 12min, and then freezing and preserving for 3 months in the minus 18 ℃ freezer.

Experiment 8 (conventional method: freezing at-18deg.C for 12 months) the fried lion head was prepared according to experiment 1, and pre-cooled to 15deg.C in a pre-cooling chamber. Then placing the precooled 350g bagged lion head in a-18 ℃ freezer, and preserving for 12 months in the-18 ℃ freezer to obtain the frozen lion head frozen for 12 months at the-18 ℃.

Experiment 9 (conventional method: freezing at-38deg.C for 3h and freezing at-18deg.C for 12 months) the fried lion head was prepared according to experiment 1, and pre-cooled to 15deg.C in a pre-cooling chamber. Then placing the pre-cooled 350g bagged lion head in a-38 ℃ freezer for quick freezing for 3 hours, quickly freezing until the temperature inside the lion head is lower than-18 ℃, transferring the lion head into the-18 ℃ freezer, and preserving the lion head in the-18 ℃ freezer for 12 months to obtain the frozen lion head which is quickly frozen for 3 hours at-38 ℃ and then preserving the frozen lion head for 12 months in the-18 ℃ freezer.

The experiment 10 groups (the method of the application is that quick freezing is carried out for 25min at minus 45 ℃ and freezing and storing are carried out for 12 months at minus 18 ℃) the fried lion heads are manufactured according to the experiment 1 group and are placed in a precooling chamber for precooling to 15 ℃. And (3) placing the precooled pork balls in a quick-freezing groove at the temperature of minus 45 ℃ in a super-high-speed freezer, quick-freezing for 25min until the temperature inside the pork balls is lower than minus 18 ℃, transferring the pork balls to a minus 18 ℃ freezer, and preserving for 12 months to obtain the frozen pork balls at the temperature of minus 45 ℃ and then freezing and preserving for 12 months in the minus 18 ℃ freezer.

The experiment 11 group (the method of the application is that quick freezing is carried out for 20min at minus 50 ℃ and freezing is carried out for 12 months at minus 18 ℃) the fried lion head is manufactured according to the experiment 1 group and is placed in a precooling chamber for precooling to 15 ℃. And (3) placing the precooled pork balls in a quick-freezing groove at the temperature of minus 50 ℃ in a super-high-speed freezer, quick-freezing for 20min until the temperature of the interior of the pork balls is lower than minus 18 ℃, transferring the pork balls to a minus 18 ℃ freezer, and preserving for 12 months to obtain the frozen pork balls which are quick-frozen for 20min at the temperature of minus 50 ℃ and then frozen for 12 months in the minus 18 ℃ freezer.

The experiment 12 group (the method of the application is that quick freezing is carried out for 16min at minus 55 ℃ and freezing is carried out for 12 months at minus 18 ℃) the fried lion head is manufactured according to the experiment 1 group and is placed in a precooling chamber for precooling to 15 ℃. And (3) placing the precooled pork balls in a quick-freezing groove at the temperature of minus 55 ℃ in a super-high-speed freezer, quick-freezing for 16min until the temperature of the interior of the pork balls is lower than minus 18 ℃, transferring the pork balls to a minus 18 ℃ freezer, and preserving for 12 months to obtain the frozen pork balls at the temperature of minus 55 ℃ for 16min, and then freezing and preserving for 12 months in the minus 18 ℃ freezer.

The experiment 13 group (the method of the application is that quick freezing is carried out for 12min at minus 60 ℃ and freezing is carried out for 12 months at minus 18 ℃) the fried lion head is manufactured according to the experiment 1 group and is placed in a precooling chamber for precooling to 15 ℃. And (3) placing the precooled pork balls in a quick-freezing groove at the temperature of minus 60 ℃ in a super-high-speed freezer, quick-freezing for 12min until the temperature inside the pork balls is lower than minus 18 ℃, transferring the pork balls to a minus 18 ℃ freezer, and preserving for 12 months to obtain the frozen pork balls at the temperature of minus 60 ℃ and then freezing and preserving for 12 months in the minus 18 ℃ freezer.

The lion heads prepared by the scheme provided by experiments 1-13 (wherein, experiment 1 is a control group) are respectively 10 parts and randomly numbered. A sensory evaluation group consisting of a plurality of tasters is selected for trial eating, and sensory evaluation results of the lion heads are scored, wherein 4 indexes such as color, aroma, taste and flavor are evaluated in total, and the full score of each index is 100. Each experiment was repeated 3 times and the statistical results are expressed as "mean score ± bias of each group". The specific results are shown in the following table 3, which is a table of sensory evaluation results of the lion head prepared dish manufactured by each experimental group.

Table 3:

The experimental data show that the frozen lion-head prepared dish prepared by the method has long shelf life, convenient eating, fresh and tender taste and full flavor, and the quality of the frozen lion-head prepared dish is obviously superior to that of the traditional production method.

Application example IV fried kidney flower

The preparation method comprises the following steps of pig waists, segmentation, kidney flower cutting, pickling, stir-frying, weighing, packaging, precooling, ultrahigh-speed liquid phase freezing, freezing and storing, and freezing the meat pre-prepared dish.

Specific:

(1) The segmentation, namely segmenting the pig waist according to the requirement, removing grease and fascia on the outer surface of the pig waist, and removing the waist harassment in the pig waist.

(2) Cutting waist flower, namely cutting the pig waist into waist flower by a meat cutter or manually according to certain requirements.

(3) Pickling, namely pickling the kidney flowers with seasonings such as soy sauce, sugar, salt, pepper powder, starch and the like, and pickling for 2 hours at 15 ℃.

(4) Parching by adding small amount of edible oil, adding pickled flos Lupuli, adding flavoring, parching, and taking out of the pot after parching.

(5) Weighing, packaging and sealing, namely weighing the fried kidney flowers according to the requirements of packaging specifications, and placing the fried kidney flowers into a customized plastic bowl or plastic bag for sealing to obtain the packaged fried kidney flowers.

(6) Precooling, namely placing the sealed packaged meat pre-prepared vegetable in a precooling chamber for precooling, so that the temperature of the meat pre-prepared vegetable is lower than +15 ℃.

(7) And (3) ultra-high-speed liquid-phase freezing, namely placing the precooled meat pre-prepared vegetable into a freezing tank of an ultra-high-speed refrigerator, wherein a freezing liquid at-45 ℃ to-60 ℃ is filled in the freezing tank, immersing the packaged meat pre-prepared vegetable into the freezing liquid to be quickly frozen, quickly freezing the interior of the packaged meat pre-prepared vegetable to below-18 ℃, and then taking out the quickly frozen meat pre-prepared vegetable.

(8) And (5) freezing and storing, namely transferring the frozen meat pre-prepared vegetables into a low-temperature freezing warehouse at the temperature of-18 ℃ for freezing and storing.

The freezing solution is prepared from a plurality of nontoxic and low temperature resistant materials, and is not frozen at-60 ℃, and the main components of the freezing solution comprise glycerol, purified water, fructose, trehalose, polyethylene glycol, soy protein hydrolysate (mixed solution of short peptide solution and amino acid), antifreeze peptide solution, sodium chloride, potassium chloride and the like, wherein the preparation proportion of the freezing solution is (w%). The freezing solution is non-volatile, nontoxic and low temperature resistant, and is suitable for freezing meat pre-dish. When the freezing operation is carried out, the meat pre-prepared dish is placed into a freezing groove of an ultra-high speed refrigerator filled with the freezing liquid, and a circulating pump is started to enable the freezing liquid to slowly circulate, so that the freezing of the meat pre-prepared dish is promoted.

Experiment 1 (control group, no freezing) by dividing pig waist according to requirement, and making fried waist flower with divided pig waist. Firstly, cutting the pig waist into waist flowers with a certain size by using a meat cutter or manually, pickling by using various seasonings such as sugar, vinegar, salt, soy sauce, pepper powder and the like, and pickling for 2 hours at 15 ℃. The frying pan is turned on with big fire, a small amount of edible oil is added, the lower waist flower is fried, and a small amount of salt, sugar and soy sauce are added for seasoning according to the requirement. And taking out of the pot after frying, weighing, packaging, sealing, and pre-cooling to 15 ℃ in a pre-cooling chamber. And then placing precooled 350g bagged fried kidney flowers (serving as a representative of meat pre-prepared vegetables) in a refrigerator at 1-4 ℃ for no more than 7 days to obtain unfrozen control meat pre-prepared vegetables (namely control groups or fresh meat pre-prepared vegetables).

The meat pre-prepared dish is prepared according to the experiment group 1 and is pre-cooled to 15 ℃ in a pre-cooling chamber. And then placing the precooled 350g bagged meat pre-prepared vegetable in a-18 ℃ freezer, and storing the pre-cooled 350g bagged meat pre-prepared vegetable in the-18 ℃ freezer for 3 months to obtain the frozen meat pre-prepared vegetable frozen for 3 months at the-18 ℃.

The meat pre-prepared dish is prepared according to the experiment group 1 and is pre-cooled to 15 ℃ in a pre-cooling chamber, wherein the experiment group 3 (traditional method is that the meat pre-prepared dish is frozen for 3 hours at-38 ℃ and frozen for 3 months at-18 ℃). Then placing the precooled 350g of bagged meat pre-prepared dish in a-38 ℃ freezer for 3 hours, transferring the pre-cooled 350g of bagged meat pre-prepared dish into the-18 ℃ freezer, and preserving the pre-cooled 350g of bagged meat pre-prepared dish in the-18 ℃ freezer for 3 months to obtain the frozen meat pre-prepared dish which is quickly frozen at the-38 ℃ for 3 hours and then is frozen in the-18 ℃ freezer for 3 months.

And (3) quick-freezing at-45 ℃ for 25min and freezing at-18 ℃ for 3 months in an experiment 4 group (the method provided by the application), wherein meat pre-prepared vegetables are prepared according to the experiment 1 group and are placed in a pre-cooling chamber for pre-cooling to 15 ℃. And (3) placing the precooled meat pre-prepared vegetable in a quick-freezing groove at the temperature of minus 45 ℃ in a super-high-speed freezer, quick-freezing for 25min until the temperature of the interior of the meat pre-prepared vegetable is lower than minus 18 ℃, transferring the meat pre-prepared vegetable to a minus 18 ℃ freezer, and preserving for 3 months to obtain the frozen meat pre-prepared vegetable which is quick-frozen at the temperature of minus 45 ℃ for 25min and then frozen for 3 months in the minus 18 ℃ freezer.

And (2) quick-freezing at-50 ℃ for 20min and freezing at-18 ℃ for 3 months in an experiment 5 group (the method of the application), wherein the meat pre-prepared vegetables are prepared according to the experiment 1 group and are placed in a pre-cooling chamber for pre-cooling to 15 ℃. And (3) placing the precooled meat pre-prepared vegetable in a quick-freezing groove at the temperature of minus 50 ℃ in a super-high-speed freezer, quick-freezing for 20min until the temperature of the interior of the meat pre-prepared vegetable is lower than minus 18 ℃, transferring the meat pre-prepared vegetable to a minus 18 ℃ freezer, and preserving for 3 months to obtain the frozen meat pre-prepared vegetable which is quick-frozen at the temperature of minus 50 ℃ for 20min and then frozen for 3 months in the minus 18 ℃ freezer.

And (3) quick-freezing at-55 ℃ for 16min and freezing at-18 ℃ for 3 months in an experiment 6 group (the method provided by the application), wherein the meat pre-prepared vegetables are prepared according to the experiment 1 group and are placed in a pre-cooling chamber for pre-cooling to 15 ℃. And (3) placing the precooled meat pre-prepared vegetable in a quick-freezing groove at the temperature of minus 55 ℃ in a super-high-speed freezer, quick-freezing for 16min until the temperature of the interior of the meat pre-prepared vegetable is lower than minus 18 ℃, transferring the meat pre-prepared vegetable to a minus 18 ℃ freezer, and preserving for 3 months to obtain the frozen meat pre-prepared vegetable which is quick-frozen at the temperature of minus 55 ℃ for 16min and then frozen for 3 months in the minus 18 ℃ freezer.

And (3) quick-freezing at-60 ℃ for 12min and freezing at-18 ℃ for 3 months in an experiment 7 group (the method disclosed by the application) wherein the meat pre-prepared vegetables are prepared according to the experiment 1 group and are placed in a pre-cooling chamber for pre-cooling to 15 ℃. And (3) placing the precooled meat pre-prepared vegetable in a quick-freezing groove at the temperature of minus 60 ℃ in a super-high-speed freezer, quick-freezing for 12min until the temperature of the interior of the meat pre-prepared vegetable is lower than minus 18 ℃, transferring the meat pre-prepared vegetable to a minus 18 ℃ freezer, and preserving for 3 months to obtain the frozen meat pre-prepared vegetable which is quick-frozen at the temperature of minus 60 ℃ for 12min and then frozen for 3 months in the minus 18 ℃ freezer.

Experiment 8 (conventional method: freezing at-18deg.C for 12 months) meat-based prepared dish was prepared according to experiment 1, and pre-cooled to 15deg.C in a pre-cooling chamber. And then placing the precooled 350g bagged meat pre-prepared vegetable in a-18 ℃ freezer, and storing the pre-cooled 350g bagged meat pre-prepared vegetable in the-18 ℃ freezer for 12 months to obtain the frozen meat pre-prepared vegetable frozen for 12 months at the-18 ℃.

The experiment 9 group (traditional method: freezing at-38 ℃ for 3h and freezing at-18 ℃ for 12 months) is to prepare meat pre-dish according to the experiment 1 group, and pre-cool the meat pre-dish in a pre-cooling chamber to 15 ℃. Then placing the precooled 350g bagged meat pre-prepared dish in a-38 ℃ freezer for quick freezing for 3 hours, quickly freezing until the temperature inside the meat pre-prepared dish is lower than-18 ℃, transferring the meat pre-prepared dish into the-18 ℃ freezer, and preserving the meat pre-prepared dish in the-18 ℃ freezer for 12 months to obtain the frozen meat pre-prepared dish which is quickly frozen for 3 hours at-38 ℃ and then preserved for 12 months in the-18 ℃ freezer.

The experiment 10 group (the method of the application is characterized in that the meat is quickly frozen at-45 ℃ for 25min and frozen at-18 ℃ for 12 months), the meat pre-prepared vegetables are prepared according to the experiment 1 group, and are placed in a pre-cooling chamber for pre-cooling to 15 ℃. And (3) placing the precooled meat pre-prepared vegetable in a quick-freezing groove at the temperature of minus 45 ℃ in a super-high-speed freezer, quick-freezing for 25min until the temperature of the interior of the meat pre-prepared vegetable is lower than minus 18 ℃, transferring the meat pre-prepared vegetable to a minus 18 ℃ freezer, and preserving for 12 months to obtain the frozen meat pre-prepared vegetable which is quick-frozen at the temperature of minus 45 ℃ for 25min and then frozen for 12 months in the minus 18 ℃ freezer.

The experiment 11 group (the method of the application is that quick freezing is carried out for 20min at minus 50 ℃ and freezing is carried out for 12 months at minus 18 ℃) is that meat pre-prepared vegetables are manufactured according to the experiment 1 group and are placed in a pre-cooling chamber for pre-cooling to 15 ℃. And (3) placing the precooled meat pre-prepared vegetable in a quick-freezing groove at the temperature of minus 50 ℃ in a super-high-speed freezer, quick-freezing for 20min until the temperature of the interior of the meat pre-prepared vegetable is lower than minus 18 ℃, transferring the meat pre-prepared vegetable to a minus 18 ℃ freezer, and preserving for 12 months to obtain the frozen meat pre-prepared vegetable which is quick-frozen at the temperature of minus 50 ℃ for 20min and then frozen for 12 months in the minus 18 ℃ freezer.

The experiment 12 group (the method of the application is that quick freezing is carried out for 16min at minus 55 ℃ and freezing is carried out for 12 months at minus 18 ℃) is that meat pre-prepared vegetables are manufactured according to the experiment 1 group and are placed in a pre-cooling chamber for pre-cooling to 15 ℃. And (3) placing the precooled meat pre-prepared vegetable in a quick-freezing groove at the temperature of minus 55 ℃ in a super-high-speed freezer, quick-freezing for 16min until the temperature of the interior of the meat pre-prepared vegetable is lower than minus 18 ℃, transferring the meat pre-prepared vegetable to a minus 18 ℃ freezer, and preserving for 12 months to obtain the frozen meat pre-prepared vegetable which is quick-frozen at the temperature of minus 55 ℃ for 16min and then frozen for 12 months in the minus 18 ℃ freezer.

And (3) quick-freezing at-60 ℃ for 12min and freezing at-18 ℃ for 12 months in an experiment 13 group (the method provided by the application), preparing the meat pre-prepared dish according to the experiment 1 group, and pre-cooling to 15 ℃ in a pre-cooling chamber. And (3) placing the precooled meat pre-prepared vegetable in a quick-freezing groove at the temperature of minus 60 ℃ in a super-high-speed freezer, quick-freezing for 12min until the temperature of the interior of the meat pre-prepared vegetable is lower than minus 18 ℃, transferring the meat pre-prepared vegetable to a minus 18 ℃ freezer, and preserving for 12 months to obtain the frozen meat pre-prepared vegetable which is quick-frozen at the temperature of minus 60 ℃ for 12min and then frozen for 12 months in the minus 18 ℃ freezer.

The meat pre-dishes prepared according to the protocol provided in experiments 1-13 (where example 1 is a control) were each given 10 parts and randomly numbered. A sensory evaluation group consisting of a plurality of tasters is selected for trial eating, sensory evaluation results of the meat pre-prepared vegetables are scored, 4 indexes such as color, aroma, taste and flavor are evaluated, and the full score of each index is 100. Each experiment was repeated 3 times, and the statistical result was expressed as "average score.+ -. Deviation of each group", and the specific results are shown in Table 4 below, which is a table of sensory evaluation results of the fried kidney flower prepared in each experimental group.

Table 4:

From the experimental data, the frozen fried kidney flower prepared dish prepared by the method has long shelf life, convenient eating, fresh and tender taste and full flavor, and the quality of the frozen fried kidney flower prepared dish is obviously superior to that of the traditional production method.

It should be understood that, although the steps in the flowchart of fig. 1 are shown in sequence as indicated by the arrows, the steps are not necessarily performed in sequence as indicated by the arrows. The steps are not strictly limited to the order of execution unless explicitly recited herein, and the steps may be executed in other orders. Moreover, at least some of the steps in fig. 1 may include multiple sub-steps or stages that are not necessarily performed at the same time, but may be performed at different times, nor do the order in which the sub-steps or stages are performed necessarily performed in sequence, but may be performed alternately or alternately with at least a portion of other steps or sub-steps of other steps.

The technical features of the above embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.

The above examples merely represent a few embodiments of the present application, which are described in more detail and are not to be construed as limiting the scope of the present application. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the application, which are all within the scope of the application. Accordingly, the scope of the application should be assessed as that of the appended claims.

Claims

1. A method for producing a frozen meat pre-cooked dish, characterized in that it comprises the steps of:

vacuum-packing the cooked meat dish to obtain a vacuum-packed dish;

Precooling the vacuum-packed dish to obtain a precooled dish;

The pre-cooled dish is subjected to ultra-high-speed liquid phase freezing to obtain a frozen meat pre-prepared dish; when the ultra-high-speed liquid phase freezing is performed, the vacuum-packed dish is quickly cooled using an ultra-low temperature quick-freezing liquid of an ultra-high-speed liquid phase freezing device, wherein the temperature of the ultra-low temperature quick-freezing liquid is between -45°C and -60°C;

The frozen meat pre-prepared dish is stored at a low temperature of about -18°C.

2. The method for producing frozen meat pre-cooked dishes according to claim 1, characterized in that before the step of vacuum-packing the cooked meat dishes to obtain vacuum-packed dishes, it also includes the following steps:

The meat raw materials are divided, cleaned, cut and cooked to obtain the cooked meat dish.

3. The method for producing frozen meat pre-cooked dishes according to claim 2, characterized in that after obtaining the cooked meat dishes, it further comprises the steps of:

After the cooked meat dish is weighed, it is packaged according to the required vacuum packaging specifications.

4. The method for producing frozen meat pre-prepared dishes according to claim 1 is characterized in that the ultra-low temperature quick freezing liquid is prepared by combining a variety of non-toxic and low-temperature resistant materials, and the main components of the ultra-low temperature quick freezing liquid include: glycerol, purified water, fructose, trehalose, polyethylene glycol, soy protein hydrolyzate (short peptide solution and amino acid mixed solution), antifreeze peptide solution, sodium chloride, and potassium chloride.

5. The method for producing frozen meat pre-prepared dishes according to claim 4 is characterized in that the ratio (w%) of the main components of the ultra-low temperature quick freezing liquid is: 20% glycerol, 20% purified water, 10% fructose, 10% trehalose, 10% polyethylene glycol, 10% soy protein hydrolyzate (mixed solution of short peptide solution and amino acid), 10% antifreeze peptide solution, 5% sodium chloride, and 5% potassium chloride.

6. The method for producing frozen meat pre-prepared dishes according to claim 4 is characterized in that the ratio (w%) of the main components of the ultra-low temperature quick freezing liquid is: 30% glycerol, 10% purified water, 10% fructose, 10% trehalose, 10% polyethylene glycol, 10% soy protein hydrolyzate (mixed solution of short peptide solution and amino acid), 10% antifreeze peptide solution, 5% sodium chloride, and 5% potassium chloride.

7. The method for producing frozen prepared meat dishes according to claim 4, 5 or 6, characterized in that the ultra-high-speed liquid phase freezing device is an ultra-high-speed liquid phase freezing tunnel.

8. The method for producing frozen prepared meat dishes according to claim 4, 5 or 6, characterized in that the ultra-high-speed liquid phase freezing device is an ultra-high-speed liquid phase freezer.

9. The method for producing frozen meat pre-prepared dishes according to claim 8 is characterized in that a circulation pump is installed on the ultra-high-speed liquid phase freezer, and the circulation pump is used to maintain the flow of the ultra-low temperature quick freezing liquid so that the ultra-low temperature quick freezing liquid circulates in the freezing tank of the ultra-high-speed liquid phase freezer.