CN113785871A - Method for refrigerating and refreshing food at ice temperature - Google Patents
Method for refrigerating and refreshing food at ice temperature Download PDFInfo
- Publication number
- CN113785871A CN113785871A CN202111025509.8A CN202111025509A CN113785871A CN 113785871 A CN113785871 A CN 113785871A CN 202111025509 A CN202111025509 A CN 202111025509A CN 113785871 A CN113785871 A CN 113785871A
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- Prior art keywords
- temperature
- meat
- freezing
- fresh
- keeping constant
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- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000013305 food Nutrition 0.000 title claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 28
- 150000001450 anions Chemical class 0.000 claims abstract description 8
- 238000010257 thawing Methods 0.000 claims abstract description 5
- 235000021270 cold food Nutrition 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 238000007710 freezing Methods 0.000 abstract description 16
- 230000008014 freezing Effects 0.000 abstract description 15
- 238000004321 preservation Methods 0.000 abstract description 10
- 241000894006 Bacteria Species 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 6
- 230000002035 prolonged effect Effects 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 3
- 210000000170 cell membrane Anatomy 0.000 abstract description 3
- 238000005260 corrosion Methods 0.000 abstract description 3
- 230000007797 corrosion Effects 0.000 abstract description 3
- 230000003111 delayed effect Effects 0.000 abstract description 3
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 230000002401 inhibitory effect Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 229910052760 oxygen Inorganic materials 0.000 abstract description 3
- 239000001301 oxygen Substances 0.000 abstract description 3
- -1 oxygen ions Chemical class 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000002468 redox effect Effects 0.000 abstract description 3
- 238000005057 refrigeration Methods 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000003307 slaughter Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a method for refrigerating and refreshing food, which comprises the following steps: s1: carrying out anion ice temperature treatment on the slaughtered meat: storing the slaughtered meat at a temperature of-3-0 ℃; s2: in meat transportation, the storage temperature needs to be kept at-3 ℃ to 0 ℃; s3: unfreezing: and (4) thawing by adopting ultra-long wave. According to the invention, the anion fresh-keeping constant temperature technology is used for achieving the precise freezing control technology according to the fresh-keeping constant temperature points of different food materials through the control capability of precise temperature in a fresh-keeping constant temperature zone between refrigeration and freezing from 0 ℃ to a freezing point; the aging speed is delayed, and the preservation time is prolonged; the negative oxygen ions have higher activity and strong redox effect, and can destroy the activity of cell membranes or cell plasma active enzymes of bacteria, thereby achieving the purpose of inhibiting the growth of the bacteria; compared with the existing freezing preservation, the energy is saved by about 40%, the practicability is strong, the energy consumption is reduced, and the corrosion rate of raw materials is reduced.
Description
Technical Field
The invention relates to the technical field of food preservation, in particular to a method for cold preservation of food at ice temperature.
Background
Although the preservation period of meat has been prolonged by a freezing method, which is a method for preserving meat for a long time, the color, flavor, texture, water retention, nutrition, etc. of meat are greatly changed from those of fresh meat during freezing-storage-thawing, and thus the market of frozen meat is rapidly shrinking. The traditional meat preservation method comprises the steps of freezing, drying, salting, smoking and the like, and although the method can prolong the preservation period of the meat, the method has a great influence on the quality of the meat.
The slaughtering is usually carried out in the morning, and the slaughtering is sold in the morning and does not undergo any temperature reduction treatment. Although the hot fresh meat is sanitarily qualified after slaughtering processing, the hot fresh meat is not polluted by air, insects, transport vehicles, packaging and the like in the processes from processing to retail sale, and the temperature of the meat is high in the processes, so that bacteria are easy to proliferate in large quantities, and the edible safety of the meat cannot be guaranteed.
Pre-cooling the slaughtered livestock and poultry meat. Quick-freezing at-18 deg.C to make the deep layer reach-6 deg.C, and the frozen meat has less bacteria and is safe to eat, but before processing, it needs to be thawed, and can result in large amount of nutrient loss.
Therefore, we propose a method for cold-warm and cold-fresh food to solve the above problems.
Disclosure of Invention
The invention aims to provide a method for cooling and refreshing food, which aims to solve the problems in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: a method for freezing and refrigerating food comprises the following steps:
s1: carrying out anion ice temperature treatment on the slaughtered meat: storing the slaughtered meat at a temperature of-3-0 ℃;
s2: in meat transportation, the storage temperature needs to be kept at-3 ℃ to 0 ℃;
s3: unfreezing: and (4) thawing by adopting ultra-long wave.
Preferably, the storage temperature in the step S1 and the step S2 is-3 ℃ to-1.5 ℃.
Preferably, the method further comprises controlling humidity, wherein the humidity is more than 80% of R.H.
Compared with the prior art, the invention has the beneficial effects that: the anion fresh-keeping constant temperature technology is used for achieving a precise freezing control technology according to the fresh-keeping constant temperature points of different food materials through the control capability of precise temperature in a fresh-keeping constant temperature zone between refrigeration and freezing from 0 ℃ to a freezing point; the aging speed is delayed, and the preservation time is prolonged; the negative oxygen ions have higher activity and strong redox effect, and can destroy the activity of cell membranes or cell plasma active enzymes of bacteria, thereby achieving the purpose of inhibiting the growth of the bacteria; compared with the existing freezing preservation, the energy is saved by about 40%, the practicability is strong, the energy consumption is reduced, and the corrosion rate of raw materials is reduced.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a flow chart of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
Referring to fig. 1, in an embodiment of the present invention, a method for cooling and refreshing food includes the following steps:
s1: carrying out anion ice temperature treatment on the slaughtered meat: storing the slaughtered meat at a temperature of-3-0 ℃;
s2: in meat transportation, the storage temperature needs to be kept at-3 ℃ to 0 ℃;
s3: unfreezing: and (4) thawing by adopting ultra-long wave.
Preferably, the storage temperature in the step S1 and the step S2 is-3 ℃ to-1.5 ℃.
Preferably, the method further comprises controlling humidity, wherein the humidity is more than 80% of R.H.
The working principle of the invention is as follows: carrying out anion ice temperature treatment on the slaughtered meat: storing the slaughtered meat at a temperature of-3-0 ℃; in meat transportation, the storage temperature needs to be kept at-3 ℃ to 0 ℃; unfreezing: adopting ultra-long wave to unfreeze; the anion fresh-keeping constant temperature technology is used for achieving a precise freezing control technology according to the fresh-keeping constant temperature points of different food materials through the control capability of precise temperature in a fresh-keeping constant temperature zone between refrigeration and freezing from 0 ℃ to a freezing point; the aging speed is delayed, and the preservation time is prolonged; the negative oxygen ions have higher activity and strong redox effect, and can destroy the activity of cell membranes or cell plasma active enzymes of bacteria, thereby achieving the purpose of inhibiting the growth of the bacteria; compared with the existing freezing preservation, the energy is saved by about 40%, the practicability is strong, the energy consumption is reduced, and the corrosion rate of raw materials is reduced.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (3)
1. A method for refrigerating and refreshing food is characterized in that: the method comprises the following steps:
s1: carrying out anion ice temperature treatment on the slaughtered meat: storing the slaughtered meat at a temperature of-3-0 ℃;
s2: in meat transportation, the storage temperature needs to be kept at-3 ℃ to 0 ℃;
s3: unfreezing: and (4) thawing by adopting ultra-long wave.
2. The method for producing cold food according to claim 1, wherein the method comprises the following steps: the storage temperature in the step S1 and the step S2 is-3 ℃ to-1.5 ℃.
3. The method for producing cold food according to claim 1, wherein the method comprises the following steps: and controlling the humidity, wherein the humidity is more than 80% R.H.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111025509.8A CN113785871A (en) | 2021-09-02 | 2021-09-02 | Method for refrigerating and refreshing food at ice temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111025509.8A CN113785871A (en) | 2021-09-02 | 2021-09-02 | Method for refrigerating and refreshing food at ice temperature |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113785871A true CN113785871A (en) | 2021-12-14 |
Family
ID=78879459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111025509.8A Pending CN113785871A (en) | 2021-09-02 | 2021-09-02 | Method for refrigerating and refreshing food at ice temperature |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113785871A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101371671A (en) * | 2008-09-05 | 2009-02-25 | 上海海洋大学 | Method for extending shelf life of pork using ice for fresh-keeping |
| CN101695313A (en) * | 2009-10-26 | 2010-04-21 | 宁波大学 | Ice temperature fresh-keeping method for bred large yellow croaker |
| CN213695538U (en) * | 2020-05-25 | 2021-07-16 | 江苏恩链环境科技有限公司 | Meat product ultra-long wave thawing apparatus |
-
2021
- 2021-09-02 CN CN202111025509.8A patent/CN113785871A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101371671A (en) * | 2008-09-05 | 2009-02-25 | 上海海洋大学 | Method for extending shelf life of pork using ice for fresh-keeping |
| CN101695313A (en) * | 2009-10-26 | 2010-04-21 | 宁波大学 | Ice temperature fresh-keeping method for bred large yellow croaker |
| CN213695538U (en) * | 2020-05-25 | 2021-07-16 | 江苏恩链环境科技有限公司 | Meat product ultra-long wave thawing apparatus |
Non-Patent Citations (1)
| Title |
|---|
| 程述震: "冷鲜肉保鲜技术研究进展", 《食品研究与开发》, vol. 38, no. 16, pages 194 - 198 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211214 |