CN112690327A - Pretreatment method for freezing and refreshing pork - Google Patents
Pretreatment method for freezing and refreshing pork Download PDFInfo
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- CN112690327A CN112690327A CN201911003066.5A CN201911003066A CN112690327A CN 112690327 A CN112690327 A CN 112690327A CN 201911003066 A CN201911003066 A CN 201911003066A CN 112690327 A CN112690327 A CN 112690327A
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Abstract
The invention discloses a pretreatment method for freezing and refreshing pork, which specifically comprises the following steps: s101, preparing raw materials; s102, removing impurities from pork; s103, cutting pork into blocks; s104, pork sterilization treatment; s105, bagging pork; s106, pre-freezing pork; and S107, quickly freezing. The pretreatment method for freezing and refreshing the pork provided by the invention has simple steps and is easy to operate and complete, the color and the quality of the pork processed by the method can be well maintained, the pork to be frozen and refreshed has a good sterilization effect, when the pork after freezing and refreshing needs to be taken, the bacteria content on the surface of the pork is extremely low, the quality guarantee time of the pork is greatly prolonged, the quality of the pork is ensured, and the pork can be quickly taken by subsequent people according to the required quantity when the pork is taken by the people through the cutting treatment of the pork, so that the taking of the pork by the people is facilitated.
Description
Technical Field
The invention relates to the field of medical equipment, in particular to a pretreatment method for freezing and refreshing pork.
Background
The cold storage is generally a facility which is refrigerated by various devices and can be manually controlled and kept at a stable low temperature; the basic components of the method are as follows: a refrigeration system; an electric control device; a storehouse with certain heat insulation performance; auxiliary buildings, etc.; the aquatic product cold storage stores the freshness of aquatic products for a long time in a freezing or refrigerating mode.
Generally, aquatic products are only subjected to fresh-keeping treatment by a refrigeration house, and only simple cleaning treatment is carried out in the early freezing stage without corresponding sterilization treatment, so that the fresh-keeping time is not long enough, and the aquatic products are easily corroded by bacteria and finally are rotten, so that a method is urgently needed for solving the problems.
Disclosure of Invention
The invention aims to provide a pretreatment method for freezing and refreshing pork, which aims to solve the problems that the preservation time is not long enough and aquatic products are easy to corrode by bacteria and the aquatic products are finally rotten due to the fact that only simple cleaning treatment is carried out at the freezing early stage and corresponding sterilization treatment is not carried out in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a pretreatment method for freezing and refreshing pork specifically comprises the following steps:
s101, preparing raw materials: preparing a plurality of pork raw materials, removing stale pork raw materials in the pork raw materials to ensure the freshness of the pork raw materials, and preparing a mixed gas of carbon monoxide and ozone, an oxidizing enzyme solution and a clean plastic bag.
S102, pork impurity removal: washing the fresh pork raw material with normal temperature running water, removing impurities such as dust on the pork raw material, draining the pork raw material to remove residual impurity hair on the skin of the pork raw material, and cleaning the pork raw material with normal temperature clean water to remove hair impurities adhered on the surface of the pork raw material.
S103, pork cutting: cutting cleaned pork without impurities into pieces, wherein the size of the pork pieces is cut into pieces according to the subsequent use amount of the pork.
S104, pork sterilization treatment: placing the pork pieces into a sealed container filled with mixed gas of carbon monoxide and ozone for treatment for 45-80min, soaking the pork pieces treated with the mixed gas of carbon monoxide and ozone in a container filled with oxidizing enzyme solution for 5-15min, and taking out the pork pieces after soaking for draining water.
S105, pork bagging treatment: and putting the pork blocks subjected to sterilization treatment into a clean plastic bag to complete the bagging work of the pork.
S106, pre-freezing pork: and (3) putting the clean plastic bag filled with the pork pieces into low-temperature water with the temperature of 5-7 ℃ for soaking for 25-30min, so that the temperature of the surfaces of the pork pieces is reduced, and the pre-freezing work of the pork raw material is completed.
S107, quick freezing: the pork pieces packaged by the clean plastic bags and pre-frozen are placed in an environment of-20-30 ℃ for quick freezing, and the cell integrity inside the aquatic product is guaranteed while the aquatic product is frozen and stored by using a quick freezing technology, so that the taste and the nutritive value of the aquatic product in the later period are guaranteed.
Preferably, in the step S101, the volume concentration of ozone in the mixed gas of carbon monoxide and ozone is 2% to 8%, and the volume concentration of carbon monoxide is 92% to 98%.
Preferably, the oxidative enzyme solution in step S101 contains an aqueous solution of SOD enzyme, catalase, glutathionase and native lactobacillus exopolysaccharide.
Preferably, the device for performing the dicing operation in step S103 is a household common cutter.
Preferably, the sealed container for containing the mixed gas of carbon monoxide and ozone and the container for containing the oxidizing enzyme solution in the step S104 are glass transparent tanks.
Preferably, in step S105, the clean plastic bag is sealed by a small sealing machine.
Preferably, in the step S105, when the pork pieces are bagged, care should be taken to prevent the pork pieces from being frozen together as much as possible, so that the pork pieces can be conveniently separated when the pork pieces are taken out later.
Preferably, in the step S106, when the pre-freezing treatment is performed, the low-temperature water is used to completely soak the pork pieces in the clean plastic bag, so as to ensure that all the pork pieces can be pre-frozen.
Compared with the prior art, the invention has the beneficial effects that:
1. the pretreatment method for freezing and refreshing the pork provided by the invention has simple steps and is easy to operate and complete, thereby facilitating the pretreatment and processing of the pork by people;
2. by the pretreatment method for freezing and refreshing the pork, the color and the quality of the processed pork can be well maintained, the pork to be frozen and refreshed also has a good sterilization effect, and when the frozen and refreshed pork needs to be taken, the bacteria content on the surface of the pork is extremely low, so that the quality guarantee time of the pork is greatly prolonged, and the quality of the pork is ensured;
3. according to the invention, the pork is cut into pieces, so that the follow-up people can take corresponding pork quickly according to the requirement, and the pork can be taken conveniently by the people.
Drawings
FIG. 1 is a block diagram of the steps of the pretreatment method for freezing and refreshing pork according to the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Referring to fig. 1, the present invention provides a technical solution: a pretreatment method for freezing and refreshing pork specifically comprises the following steps:
s101, preparing raw materials: preparing a plurality of pork raw materials, removing stale pork raw materials in the pork raw materials to ensure the freshness of the pork raw materials, and preparing a mixed gas of carbon monoxide and ozone, an oxidizing enzyme solution and a clean plastic bag.
S102, pork impurity removal: washing the fresh pork raw material with normal temperature running water, removing impurities such as dust on the pork raw material, draining the pork raw material to remove residual impurity hair on the skin of the pork raw material, and cleaning the pork raw material with normal temperature clean water to remove hair impurities adhered on the surface of the pork raw material.
S103, pork cutting: cutting cleaned pork without impurities into pieces, wherein the size of the pork pieces is cut into pieces according to the subsequent use amount of the pork.
S104, pork sterilization treatment: placing the pork pieces into a sealed container filled with mixed gas of carbon monoxide and ozone for treatment for 45-80min, soaking the pork pieces treated with the mixed gas of carbon monoxide and ozone in a container filled with oxidizing enzyme solution for 5-15min, and taking out the pork pieces after soaking for draining water.
S105, pork bagging treatment: and putting the pork blocks subjected to sterilization treatment into a clean plastic bag to complete the bagging work of the pork.
S106, pre-freezing pork: and (3) putting the clean plastic bag filled with the pork pieces into low-temperature water with the temperature of 5-7 ℃ for soaking for 25-30min, so that the temperature of the surfaces of the pork pieces is reduced, and the pre-freezing work of the pork raw material is completed.
S107, quick freezing: the pork pieces packaged by the clean plastic bags and pre-frozen are placed in an environment of-20-30 ℃ for quick freezing, and the cell integrity inside the aquatic product is guaranteed while the aquatic product is frozen and stored by using a quick freezing technology, so that the taste and the nutritive value of the aquatic product in the later period are guaranteed.
In the step S101, the volume concentration of ozone in the mixed gas of carbon monoxide and ozone is 2% to 8%, and the volume concentration of carbon monoxide is 92% to 98%.
The oxidative enzyme solution in the step S101 contains SOD enzyme, catalase, glutathionase and water solution of natural lactobacillus extracellular polysaccharide.
The device for dicing in step S103 is a household common cutter.
And in the step S104, the sealed container for containing the mixed gas of the carbon monoxide and the ozone and the container for containing the oxidizing enzyme solution are both glass transparent tanks.
And sealing the clean plastic bag by a small sealing machine in the step S105.
In the step S105, when the pork pieces are bagged, care should be taken to prevent the pork pieces from being frozen together, so that the pork pieces can be conveniently separated when the pork pieces are taken out.
In the step S106, when the pre-freezing treatment is performed, the pork pieces in the clean plastic bag are all soaked in the low-temperature water, so that the pre-freezing treatment of the pork pieces is ensured.
Example 2
Referring to fig. 1, the present invention provides a technical solution: a pretreatment method for freezing and refreshing pork specifically comprises the following steps:
s101, preparing raw materials: preparing a plurality of pork raw materials, removing stale pork raw materials in the pork raw materials to ensure the freshness of the pork raw materials, and preparing a mixed gas of carbon monoxide and ozone, an oxidizing enzyme solution and a clean plastic bag.
S102, pork impurity removal: washing the fresh pork raw material with normal temperature running water, removing impurities such as dust on the pork raw material, draining the pork raw material to remove residual impurity hair on the skin of the pork raw material, and cleaning the pork raw material with normal temperature clean water to remove hair impurities adhered on the surface of the pork raw material.
S103, pork cutting: cutting cleaned pork without impurities into pieces, wherein the size of the pork pieces is cut into pieces according to the subsequent use amount of the pork.
S104, pork sterilization treatment: placing the pork pieces into a sealed container filled with mixed gas of carbon monoxide and ozone for treatment for 70min, soaking the pork pieces treated with the mixed gas of carbon monoxide and ozone in a container filled with oxidizing enzyme solution for 10min, and taking out the pork pieces after soaking to control moisture.
S105, pork bagging treatment: and putting the pork blocks subjected to sterilization treatment into a clean plastic bag to complete the bagging work of the pork.
S106, pre-freezing pork: and (3) putting the clean plastic bag filled with the pork pieces into low-temperature water with the temperature of 7 ℃ for soaking for 35min, so that the temperature of the surfaces of the pork pieces is reduced, and the pre-freezing work of the pork raw materials is completed.
S107, quick freezing: the pork pieces packaged by the clean plastic bags and pre-frozen are placed in an environment of-20-30 ℃ for quick freezing, and the cell integrity inside the aquatic product is guaranteed while the aquatic product is frozen and stored by using a quick freezing technology, so that the taste and the nutritive value of the aquatic product in the later period are guaranteed.
In the step S101, the volume concentration of ozone in the mixed gas of carbon monoxide and ozone is 7%, and the volume concentration of carbon monoxide is 97%.
The oxidative enzyme solution in the step S101 contains SOD enzyme, catalase, glutathionase and water solution of natural lactobacillus extracellular polysaccharide.
The device for dicing in step S103 is a household common cutter.
And in the step S104, the sealed container for containing the mixed gas of the carbon monoxide and the ozone and the container for containing the oxidizing enzyme solution are both glass transparent tanks.
And sealing the clean plastic bag by a small sealing machine in the step S105.
In the step S105, when the pork pieces are bagged, care should be taken to prevent the pork pieces from being frozen together, so that the pork pieces can be conveniently separated when the pork pieces are taken out.
In the step S106, when the pre-freezing treatment is performed, the pork pieces in the clean plastic bag are all soaked in the low-temperature water, so that the pre-freezing treatment of the pork pieces is ensured.
Example 3
Referring to fig. 1, the present invention provides a technical solution: a pretreatment method for freezing and refreshing pork specifically comprises the following steps:
s101, preparing raw materials: preparing a plurality of pork raw materials, removing stale pork raw materials in the pork raw materials to ensure the freshness of the pork raw materials, and preparing a mixed gas of carbon monoxide and ozone, an oxidizing enzyme solution and a clean plastic bag.
S102, pork impurity removal: washing the fresh pork raw material with normal temperature running water, removing impurities such as dust on the pork raw material, draining the pork raw material to remove residual impurity hair on the skin of the pork raw material, and cleaning the pork raw material with normal temperature clean water to remove hair impurities adhered on the surface of the pork raw material.
S103, pork cutting: cutting cleaned pork without impurities into pieces, wherein the size of the pork pieces is cut into pieces according to the subsequent use amount of the pork.
S104, pork sterilization treatment: placing the pork pieces into a sealed container filled with mixed gas of carbon monoxide and ozone for treating for 60min, soaking the pork pieces treated with the mixed gas of carbon monoxide and ozone in a container filled with oxidizing enzyme solution for 13min, and taking out the pork pieces after soaking to control moisture.
S105, pork bagging treatment: and putting the pork blocks subjected to sterilization treatment into a clean plastic bag to complete the bagging work of the pork.
S106, pre-freezing pork: and (3) putting the clean plastic bag filled with the pork pieces into low-temperature water with the temperature of 6 ℃ for soaking for 28min, so that the temperature of the surfaces of the pork pieces is reduced, and the pre-freezing work of the pork raw materials is completed.
S107, quick freezing: the pork pieces packaged by the clean plastic bags and pre-frozen are placed in an environment of-20-30 ℃ for quick freezing, and the cell integrity inside the aquatic product is guaranteed while the aquatic product is frozen and stored by using a quick freezing technology, so that the taste and the nutritive value of the aquatic product in the later period are guaranteed.
In the step S101, the volume concentration of ozone in the mixed gas of carbon monoxide and ozone is 5%, and the volume concentration of carbon monoxide is 95%.
The oxidative enzyme solution in the step S101 contains SOD enzyme, catalase, glutathionase and water solution of natural lactobacillus extracellular polysaccharide.
The device for dicing in step S103 is a household common cutter.
And in the step S104, the sealed container for containing the mixed gas of the carbon monoxide and the ozone and the container for containing the oxidizing enzyme solution are both glass transparent tanks.
And sealing the clean plastic bag by a small sealing machine in the step S105.
In the step S105, when the pork pieces are bagged, care should be taken to prevent the pork pieces from being frozen together, so that the pork pieces can be conveniently separated when the pork pieces are taken out.
In the step S106, when the pre-freezing treatment is performed, the pork pieces in the clean plastic bag are all soaked in the low-temperature water, so that the pre-freezing treatment of the pork pieces is ensured.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A pretreatment method for freezing and refreshing pork specifically comprises the following steps:
s101, preparing raw materials: preparing a plurality of pork raw materials, removing stale pork raw materials in the pork raw materials to ensure the freshness of the pork raw materials, and preparing a mixed gas of carbon monoxide and ozone, an oxidizing enzyme solution and a clean plastic bag.
S102, pork impurity removal: washing the fresh pork raw material with normal temperature running water, removing impurities such as dust on the pork raw material, draining the pork raw material to remove residual impurity hair on the skin of the pork raw material, and cleaning the pork raw material with normal temperature clean water to remove hair impurities adhered on the surface of the pork raw material.
S103, pork cutting: cutting cleaned pork without impurities into pieces, wherein the size of the pork pieces is cut into pieces according to the subsequent use amount of the pork.
S104, pork sterilization treatment: placing the pork pieces into a sealed container filled with mixed gas of carbon monoxide and ozone for treatment for 45-80min, soaking the pork pieces treated with the mixed gas of carbon monoxide and ozone in a container filled with oxidizing enzyme solution for 5-15min, and taking out the pork pieces after soaking for draining water.
S105, pork bagging treatment: and putting the pork blocks subjected to sterilization treatment into a clean plastic bag to complete the bagging work of the pork.
S106, pre-freezing pork: and (3) putting the clean plastic bag filled with the pork pieces into low-temperature water with the temperature of 5-7 ℃ for soaking for 25-30min, so that the temperature of the surfaces of the pork pieces is reduced, and the pre-freezing work of the pork raw material is completed.
S107, quick freezing: the pork pieces packaged by the clean plastic bags and pre-frozen are placed in an environment of-20-30 ℃ for quick freezing, and the cell integrity inside the aquatic product is guaranteed while the aquatic product is frozen and stored by using a quick freezing technology, so that the taste and the nutritive value of the aquatic product in the later period are guaranteed.
2. The pretreatment method for freezing and refreshing pork according to claim 1, wherein the pretreatment method comprises the following steps: in the step S101, the volume concentration of ozone in the mixed gas of carbon monoxide and ozone is 2% to 8%, and the volume concentration of carbon monoxide is 92% to 98%.
3. The pretreatment method for freezing and refreshing pork according to claim 1, wherein the pretreatment method comprises the following steps: the oxidative enzyme solution in the step S101 contains SOD enzyme, catalase, glutathionase and water solution of natural lactobacillus extracellular polysaccharide.
4. The pretreatment method for freezing and refreshing pork according to claim 1, wherein the pretreatment method comprises the following steps: the device for dicing in step S103 is a household common cutter.
5. The pretreatment method for freezing and refreshing pork according to claim 1, wherein the pretreatment method comprises the following steps: and in the step S104, the sealed container for containing the mixed gas of the carbon monoxide and the ozone and the container for containing the oxidizing enzyme solution are both glass transparent tanks.
6. The pretreatment method for freezing and refreshing pork according to claim 1, wherein the pretreatment method comprises the following steps: and sealing the clean plastic bag by a small sealing machine in the step S105.
7. The pretreatment method for freezing and refreshing pork according to claim 1, wherein the pretreatment method comprises the following steps: in the step S105, when the pork pieces are bagged, care should be taken to prevent the pork pieces from being frozen together, so that the pork pieces can be conveniently separated when the pork pieces are taken out.
8. The pretreatment method for freezing and refreshing pork according to claim 1, wherein the pretreatment method comprises the following steps: in the step S106, when the pre-freezing treatment is performed, the pork pieces in the clean plastic bag are all soaked in the low-temperature water, so that the pre-freezing treatment of the pork pieces is ensured.
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| CN201911003066.5A CN112690327A (en) | 2019-10-22 | 2019-10-22 | Pretreatment method for freezing and refreshing pork |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104496A (en) * | 2015-09-07 | 2015-12-02 | 浙江工业大学 | Method for pretreating fresh livestock meat by combining oxidation resistance enzymes with gas |
| CN109105462A (en) * | 2018-08-28 | 2019-01-01 | 大连宽达科技有限公司 | The preservation by partial technique of fish products |
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- 2019-10-22 CN CN201911003066.5A patent/CN112690327A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104496A (en) * | 2015-09-07 | 2015-12-02 | 浙江工业大学 | Method for pretreating fresh livestock meat by combining oxidation resistance enzymes with gas |
| CN109105462A (en) * | 2018-08-28 | 2019-01-01 | 大连宽达科技有限公司 | The preservation by partial technique of fish products |
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Application publication date: 20210423 |