CN1331403C - Pork rapid-freezing preservation and apparatus thereof - Google Patents
Pork rapid-freezing preservation and apparatus thereof Download PDFInfo
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- CN1331403C CN1331403C CNB2005100181281A CN200510018128A CN1331403C CN 1331403 C CN1331403 C CN 1331403C CN B2005100181281 A CNB2005100181281 A CN B2005100181281A CN 200510018128 A CN200510018128 A CN 200510018128A CN 1331403 C CN1331403 C CN 1331403C
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- pork
- fresh
- freezing
- frozen
- temperature
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- 235000015277 pork Nutrition 0.000 title claims abstract description 26
- 238000007710 freezing Methods 0.000 title claims abstract description 19
- 238000004321 preservation Methods 0.000 title abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000012267 brine Substances 0.000 claims abstract description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims description 11
- 238000007493 shaping process Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 239000002985 plastic film Substances 0.000 claims description 2
- 229920006255 plastic film Polymers 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 19
- 241000282887 Suidae Species 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 20
- 238000007599 discharging Methods 0.000 description 7
- 238000001816 cooling Methods 0.000 description 5
- 239000012266 salt solution Substances 0.000 description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 229910052802 copper Inorganic materials 0.000 description 3
- 239000010949 copper Substances 0.000 description 3
- 239000000178 monomer Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000013078 crystal Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical class [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000002513 implantation Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000012774 insulation material Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005373 pervaporation Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010010 raising Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a pork rapid-freezing preservation method and a device thereof. The method comprises: firstly, pigs are slaughtered, and pork is shaped; secondly, the pork is packaged; thirdly, the pork is placed in a brine groove 1; fourthly, the pork is frozen; fifthly, the pork is refrigerated. The device for realizing the method comprises a brine groove 1 and a compressor unit 5, wherein the compressor unit 5 is connected with an evaporator 4; the brine groove 1 forms a group connection with the evaporator 4; a circulation pump 8 is connected with the evaporator 4 by a circulation pipe 7 and a valve 6. The present invention has the advantages of simple and available method, convenient operation, fresh and delicious meat, original quality preservation and low cost.
Description
Technical field
The present invention relates to food refrigerated field, more specifically relate to a boar fresh meat quick-freeze fresh-keeping method, also relate to quick-freezing plant simultaneously.
Background technology
The fragrant pig in ring river is the local pig breed of Guangxi high-quality, and is individual small and exquisite, and bright by the full dirty oil of hair, the ablactation piglet body weight at two monthly ages is the 6-8 kilogram, and it is edible to make roasting, preserved sucking pig or white cut.The thin bone of its pork skin is thin, and raw meat is not oiliness, does not slide and does not have a strong smell fresh and tender fragrance; According to Ji'nan University ring river fragrant pork matter nutrition is analyzed, its meat high protein, low fat, each seed amino acid tool is complete, the content height, especially glutamic acid content is up to 25.4mg/g.
Want longer-term to preserve the fragrant pig fresh meat in ring river, and keep its quality (comprising nutrition, local flavor, color and luster) constant, must be after the meat quick freezing, cold storage (promptly preserving below 18 ℃) subzero.Traditional method of freezing is, adopts tunnel type, flat and pipe-support type freezing plant, by blowing a cold wind over or cold joint touches, reaches freezing of meat.This several method is all not really desirable, mainly is that power consumption is big, cost is high; Next is that freeze-off time is long, freeze the interior ice crystal of product and become big easily, and in freezing process, the top layer of meat and air dielectric exists temperature difference and psychrometric difference, and moisture forms drying loss from human body surface evaporation, makes the quality decline of meat, and the nutrition loss is bigger.
Summary of the invention
The object of the present invention is to provide a kind of pork rapid-freezing preservation method, make meat pollution-free, fresh and tender fragrance keeps original composition, and easy to implement the method, easy and simple to handle, energy consumption is low.
Another object of the present invention is to provide a kind of device of pork rapid-freezing, and this apparatus structure is simple, and is easy to operate, with low cost, makes the pork after the quick-frozen keep original quality.
In order to achieve the above object, the present invention by the following technical solutions: at first be shaping: the fragrant pig in the ring river after butchering (holotype or cut meat) fresh meat was drained surface moisture and shaping in 50-70 minute; Next is a packing: the pork after the shaping is done the monomer vacuum packaging with composite plastic film; The 3rd is to place saline slot: packaged fresh pork is placed in the saline slot, immersed temperature and be in subzero 35-38 ℃ the cool brine; The 4th is to freeze: fresh meat moves to discharging opening from charging aperture with the cool brine of turbulent flow, and fresh meat was freezed at 110-130 minute, and central temperature is controlled at subzero 15-18 ℃; The 5th is cold storage: fresh pork goes out groove through freezing the gelation product, and vanning is delivered in the freezer and refrigerated, and temperature of ice house is controlled at subzero 18-20 ℃.
A kind of pork rapid-freezing device, this device is made of saline slot 1 and compressor bank 5 etc.Compressor bank 5 (comprising refrigeration compressor 5-1, condenser 5-2, expansion valve 5-3, high-pressure copper pipe 5-4 etc.) is connected with evaporimeter 4, forms first circulation; Saline slot 1 (two ends top establish charging aperture 2 and discharging opening 3) is connected through circulating line 7 and evaporimeter 4 and valve 6, circulating pump 8, and formation second circulates.First circulation provides enough colds for evaporimeter 4; Second circulation then utilizes coil pipe on the evaporimeter 4 with the salt water for cooling, to saline slot 1 circulation-supplied, reaches the operating temperature that needs.
The invention has the beneficial effects as follows: can avoid drying loss and pollution when the perfume pig fresh meat of quick freezing ring river, the formation of big ice crystal in the product is frozen in control, thereby keeps the fresh meat quality constant; Device structure and processing technology are simple, and the refrigerant material consumption is few, and the running energy consumption is low.
Description of drawings
Fig. 1 is a kind of pork rapid-freezing device schematic diagram.
Fig. 2 is the saline slot structural representation.
Wherein: 1-saline slot, 2-charging aperture; The 3-discharging opening; The 4-evaporimeter; The 5-compressor bank; The 6-valve; The 7-circulation pipe; The 8-circulating pump; 9-saline slot support.All devices are according to the production capacity design of corollary equipment, and are changeable.
The specific embodiment
A kind of method of fresh pork quick-frozen, it comprises the following steps:
A, shaping:, about 60 minutes, drain surface moisture and shaping to the fragrant pig in the ring river after butchering (holotype or cut apart) fresh meat;
B, packing:, do the monomer vacuum packaging with plastic sheeting to the fresh meat after the shaping;
C, place saline slot 1: it is in subzero 35-38 ℃ the cool brine that packaged fresh pork is immersed temperature; Concrete implementation step is:
(a) compressor bank 5 is joined with evaporimeter 4, carries out circularly cooling;
(b) (carry out simultaneously with the A step) in saline slot 1, implantation concentration is 28% calcium chloride (CaCl
2) salt solution, make the salt water for cooling through circulation pipe 7 pervaporation devices 4, again by by-pass valve control 6 and circulation pipe 7, circulating pump 8 speed-raisings of flowing through divide two-tube injection in saline slot 1, form turbulent flow and part eddy current, improve heat transfer coefficient, and are sent to evaporimeter 4 coolings again.Method constantly circulates according to this, reaches the subzero 35-38 of operating temperature ℃ of the balance that needs;
(C) when the salt solution in the saline slot 1 reaches the subzero 35-38 of operating temperature ℃ that needs, the fragrant pig fresh meat in the ring river that the monomer vacuum packet is installed, from charging aperture 2 input cool brines, soak, realize quick freezing, and Parallel to the flow direction, move toward discharging opening 3, go out groove when reaching the subzero 15-18 of central temperature ℃ of regulation, sending into storehouse temperature is subzero freezer cold storage below 18 ℃.
D, freeze: fresh meat moves to discharging opening from charging aperture with the cool brine of turbulent flow, about 120 minutes, when being frozen into the subzero 15-18 of central temperature ℃, can go out groove;
E, cold storage: fresh pork goes out groove through freezing the gelation product, and freezer cold storage is delivered in vanning, and temperature is controlled at subzero 18-20 ℃.
Be used to realize that the device of method of the present invention comprises: a saline slot 1, insulation, horizontal, round (or half garden) tubular channel of making for stainless steel or other resistant materials, saline slot 1 two ends are established charging aperture 2 and discharging opening 3 respectively, and salt solution turnover circulating line (corrosion resistant high-voltage tube, external application insulation material);
An evaporimeter 4, evaporimeter 4 (market all can be purchased) is connected with saline slot 1, compressor bank 5 respectively.
A compressor bank 5, compressor bank 5 is connected with condenser 5-2 and expansion valve 5-3 by high-pressure copper pipe 5-4 by compressor 5-1, and expansion valve 5-3 is connected with evaporimeter 4, forms first circulatory system.
A circulating pump 8, circulating pump 8 one ends are connected with evaporimeter 4 with valve 6 by circulation pipe 7, and circulating pump 8 other ends are connected with saline slot 1 by pipeline 7.
This device is made of saline slot 1 and compressor bank 5 etc.Compressor 5 (comprising refrigeration compressor 5-1, condenser 5-2, expansion valve 5-3, high-pressure copper pipe 5-4 etc.) is connected with evaporimeter 4, forms first circulation; Saline slot 1 (two ends top establish charging aperture 2 and discharging opening 3) is connected through circulation pipe 7 and evaporimeter 4 and valve 6, circulating pump 8, and formation second circulates.First circulation is turned round with cold-producing medium (as R22, R502, R13 etc.), the second circulation refrigerating medium (CaCl
2) the salt solution running.Saline slot support 9 is housed, safe fixedly saline slot 1 on the saline slot 1.First circulation provides enough colds for evaporimeter 4; Second circulation then utilizes coil pipe on the evaporimeter 4 with the salt water for cooling, to saline slot 1 circulation-supplied, reaches the subzero 35-38 of operating temperature ℃ that needs.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100181281A CN1331403C (en) | 2005-01-11 | 2005-01-11 | Pork rapid-freezing preservation and apparatus thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100181281A CN1331403C (en) | 2005-01-11 | 2005-01-11 | Pork rapid-freezing preservation and apparatus thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1644061A CN1644061A (en) | 2005-07-27 |
| CN1331403C true CN1331403C (en) | 2007-08-15 |
Family
ID=34875659
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100181281A Expired - Fee Related CN1331403C (en) | 2005-01-11 | 2005-01-11 | Pork rapid-freezing preservation and apparatus thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1331403C (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106370B (en) * | 2009-12-24 | 2013-12-25 | 韩永苗 | Pretreatment method for freezing and fresh-keeping of meat of domestic animals |
| CN102106368B (en) * | 2009-12-24 | 2013-09-18 | 谈永松 | Pretreatment method for freezing freshness keeping of pork |
| CN102106369B (en) * | 2009-12-24 | 2013-10-02 | 涂尾龙 | Pretreatment method for freezing and preserving poultry meat |
| CN101878803A (en) * | 2010-06-25 | 2010-11-10 | 魏红江 | Freshness retaining method of Dali Bai burned pig |
| CN102047936A (en) * | 2010-11-15 | 2011-05-11 | 云南楚雄彝山工贸有限公司 | Method for refrigerating and processing cold fresh pork |
| CN103385281A (en) * | 2013-08-05 | 2013-11-13 | 贵州绥阳县祥兴食品有限责任公司 | Method for pig slaughtering and fresh meat cold storage |
| CN103749642A (en) * | 2014-01-09 | 2014-04-30 | 四川四海食品股份有限公司 | Process for refrigerating and packaging pork |
| CN104938607A (en) * | 2015-06-03 | 2015-09-30 | 铜陵新梦想农牧科技有限公司 | Freezing and fresh-keeping method for meat products |
| CN105444320B (en) * | 2015-12-18 | 2018-01-02 | 国家农产品保鲜工程技术研究中心（天津） | Low temperature environment high humility humidifier and control device and application method |
| CN110100875A (en) * | 2019-06-12 | 2019-08-09 | 海南四达云通科技有限公司 | A kind of preservation method of pork preservative and pork |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5921342A (en) * | 1982-07-24 | 1984-02-03 | Masami Aizawa | Brine type method for refrigerating edible marine product |
| JPS60241877A (en) * | 1984-05-17 | 1985-11-30 | Besuto F Kk | Method for freezing hydrous food |
| JPS61162128A (en) * | 1985-01-08 | 1986-07-22 | Nisshin Kogyo Kk | Method for freezing bonito and apparatus therefor |
| CN1048647A (en) * | 1989-07-13 | 1991-01-23 | 日清品尝家牛肉株式会社 | The method of frozen food |
| CN2572260Y (en) * | 2002-09-29 | 2003-09-10 | 张凤岭 | Moveable low temp saline water refrigerator set |
| CN2594730Y (en) * | 2002-11-15 | 2003-12-24 | 赵斌健 | Refrigerating combined circulating cooler |
-
2005
- 2005-01-11 CN CNB2005100181281A patent/CN1331403C/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5921342A (en) * | 1982-07-24 | 1984-02-03 | Masami Aizawa | Brine type method for refrigerating edible marine product |
| JPS60241877A (en) * | 1984-05-17 | 1985-11-30 | Besuto F Kk | Method for freezing hydrous food |
| JPS61162128A (en) * | 1985-01-08 | 1986-07-22 | Nisshin Kogyo Kk | Method for freezing bonito and apparatus therefor |
| CN1048647A (en) * | 1989-07-13 | 1991-01-23 | 日清品尝家牛肉株式会社 | The method of frozen food |
| CN2572260Y (en) * | 2002-09-29 | 2003-09-10 | 张凤岭 | Moveable low temp saline water refrigerator set |
| CN2594730Y (en) * | 2002-11-15 | 2003-12-24 | 赵斌健 | Refrigerating combined circulating cooler |
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| Publication number | Publication date |
|---|---|
| CN1644061A (en) | 2005-07-27 |
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