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CN-122004285-A - Process and equipment for treating meat products by ultra-micro bubble ice soaking

CN122004285ACN 122004285 ACN122004285 ACN 122004285ACN-122004285-A

Abstract

The application relates to the technical field of meat product treatment, in particular to a process and equipment for treating meat products by ultra-micro bubble ice soaking. The process for treating meat product by ice-dipping with superfine bubbles includes such steps as preparing treating liquid containing curdlan and glycerine, regulating pH value, cold storage and deaeration, immersing raw meat in treating liquid, high-purity nitrogen to generate superfine bubbles, low-temp pressurizing, steam heating, cooling in ice-water bath, and vacuum sealing. The equipment comprises an ultra-micro bubble low-temperature treatment tank, a high-purity nitrogen steel cylinder and the like, all the components are connected through specific pipelines, and the treatment tank is provided with a sealing top cover, a pressure relief valve and other structures. The application provides a meat product treatment technology with good penetration uniformity, which is suitable for industrial large-scale production requirements and can realize the cooperative improvement of the quality and the safety of meat products.

Inventors

  • Deng Fanhua
  • WANG YUNCHANG
  • Deng Fanmin

Assignees

  • 河南越汇食品科技有限公司

Dates

Publication Date
20260512
Application Date
20260204

Claims (10)

  1. 1. A process for treating meat products by ultra-fine bubble ice-dipping, which is characterized by comprising the following steps: Step S1, adding curdlan into cold water, stirring and dispersing uniformly to form uniform suspension, sequentially adding glycerol, sodium ascorbate and glutathione-enriched yeast, stirring until all components are completely dissolved and dispersed without layering, adjusting pH, transferring into a sealed container, refrigerating and standing at 0-4 ℃ for 1 hour, and degassing for later use; s2, completely immersing raw meat in the treatment liquid prepared in the step S1, starting an ultra-micro bubble generator, introducing high-purity nitrogen to generate ultra-micro bubbles, and continuously treating at 0-4 ℃ under a specific pressure condition; and S3, taking out the raw meat processed in the step S2, draining surface liquid, heating by steam, immediately transferring into 0-4 ℃ ice water bath for cooling, and finally performing vacuum sealing.
  2. 2. The process for ice-soaking meat products with ultra-fine bubbles according to claim 1, wherein in step S1, the addition amount of curdlan is 0.8% -1.5%, the addition amount of glycerin is 0.5% -1.5%, the addition amount of sodium ascorbate is 0.3% -0.5%, and the addition amount of glutathione-enriched yeast is 1.0% -2.0%.
  3. 3. The process for ice-soaking meat products with ultra-fine bubbles according to claim 1, wherein in step S1, the temperature of the cold water is 0-4 ℃, the pH is adjusted to 6.0-6.5, the stirring speed is 300-500r/min, and the stirring time is 10-15 minutes.
  4. 4. The process for treating meat products by ice-soaking with ultra-fine bubbles according to claim 1, wherein in step S2, the purity of the high-purity nitrogen is not less than 99.9%, the gas flow is 0.5-2.0m3/h, and the gas-liquid ratio is 1:1-3:1.
  5. 5. The process for the ice-soaking treatment of meat products with ultrafine bubbles according to claim 1, characterized in that in step S2 the power of the ultrafine bubble generator is 0.5-1.5kW, the diameter of the ultrafine bubbles is 10-50 μm, and the duration of the continuous treatment is 10-20 minutes.
  6. 6. The process for ice-soaking meat products with ultra-fine bubbles according to claim 1, wherein in step S3, the steam heating is performed at 80-85 ℃ for 3-5 minutes, and the cooling time of the ice-water bath is 5-10 minutes.
  7. 7. An apparatus for realizing the ultra-micro bubble ice-soaking treatment of meat products according to any one of claims 1-6, which is characterized by comprising an ultra-micro bubble low-temperature treatment tank (5), a high-purity nitrogen steel cylinder (1), an ultra-micro bubble generator (4) and a constant-temperature water chiller (6).
  8. 8. The apparatus for ice-soaking meat products with ultra-fine bubbles according to claim 7, characterized in that the high purity nitrogen steel cylinder (1) is connected with the gas inlet of the ultra-fine bubble generator (4) through a pipe, the bubble outlet of the ultra-fine bubble generator (4) is connected to the bottom of the ultra-fine bubble cryogenic treatment tank (5) through a pipe, and the constant temperature water chiller (6) forms a closed circulation pipeline with the interlayer of the ultra-fine bubble cryogenic treatment tank (5) through a pipe.
  9. 9. The device for processing meat products by ultra-micro bubble ice-soaking according to claim 8, wherein a gas purifying filter (2) and a gas flowmeter (3) are sequentially connected in series on a pipeline between the high-purity nitrogen steel cylinder (1) and the ultra-micro bubble generator (4), and a quick connector (13) is arranged at the joint of the pipeline and the ultra-micro bubble generator.
  10. 10. The device for ice-soaking meat product treatment by using ultra-micro bubbles according to claim 7, wherein the ultra-micro bubble low temperature treatment tank (5) is provided with a sealing top cover (10), the sealing top cover is in snap-fit sealing connection with the tank body, a silica gel sealing pad (11) is arranged on the inner side of the top cover, a sampling port (13) and a pressure monitoring port (14) are reserved on the top cover, and a pressure release valve (12) is further arranged on the ultra-micro bubble low temperature treatment tank.

Description

Process and equipment for treating meat products by ultra-micro bubble ice soaking Technical Field The invention relates to the technical field of meat product treatment, in particular to a process and equipment for treating meat products by ultra-micro bubble ice soaking. Background In the technical field of food processing, meat products are favored by consumers due to rich nutrition and unique flavor, but the problems of water loss, flavor attenuation, microorganism breeding and the like easily occur in the processing, storage and circulation processes of the meat products, and the quality and the safe shelf life of the products are seriously influenced. Therefore, developing efficient and safe meat product preservation and quality improvement treatment technology is a key requirement to be solved in industry. At present, the prior art technology which is usually adopted for the preservation and quality improvement of meat products in the industry mainly comprises the following steps of firstly, the traditional low-temperature refrigeration treatment, namely, inhibiting the growth of microorganisms by controlling the low-temperature environment at 0-4 ℃, delaying the deterioration of the meat products, but only passively delaying the deterioration process, and being incapable of actively improving the water holding capacity and flavor of the meat products, and still causing the problems of serious loss of dry meat and water after long-time refrigeration, secondly, the salt water soaking or phosphate curing technology, namely, improving the water holding capacity and tenderness of the meat products by adding components such as salt, phosphate and the like, wherein the excessive addition of salt substances can influence the taste of the products, the use of phosphate can also cause the health concern of partial consumers, the permeation uniformity of curing components is poor, the product quality is easy to be unstable, thirdly, the common bubble treatment is combined with the refrigeration technology, the stirring effect of bubbles is utilized to promote the contact of treatment liquid and the meat products, but the common bubble diameter is larger, the permeation capability is weak, the interior of the meat products is difficult to be treated, the treatment effect is limited, fourthly, the chemical preservative (sodium benzoate, potassium sorbate and the like) is added for prolonging the period, the chemical preservative is used for making the cooling time, the natural cooling and the natural cooling has the hidden danger of cooling and the natural cooling, and the natural cooling has the hidden danger of the natural cooling and the natural cooling, and the natural cooling has the hidden trend is further, and the natural cooling and the hidden danger is difficult, and the natural cooling has the natural cooling and low. The prior art has the common defects that 1, the fresh-keeping effect is limited, the safe shelf life of meat products is short, the requirements of long-distance transportation and long-term storage are difficult to meet, 2, the water retention capacity of the meat products is poor, water is seriously lost in the processing and storage processes, so that the meat quality is dry firewood and insufficient in tenderness, the edible taste is affected, 3, the penetration uniformity of treatment components (pickling liquid and preservative) is poor, the local quality difference and the stability of the products are poor, 4, part of the process depends on chemical additives, potential safety hazards exist, the natural and healthy food development trend is not met, 5, the nutritional components of the meat products are easily lost in the treatment process, and the product quality is further reduced. The novel meat treatment technology needs to be developed, the technology can effectively prolong the safe shelf life of meat products, inhibit microorganism breeding, remarkably improve the water holding capacity of the meat products, reduce water loss in the processing and storage processes, keep the meat fresh and tender, ensure that treatment components uniformly permeate into the meat products, improve the quality stability of the products, reduce the loss of nutritional components and ensure the nutritional quality of the meat products. Therefore, the application provides a meat product treatment technology which does not depend on a large amount of chemical preservatives, has high treatment efficiency and good penetration uniformity, is suitable for industrial mass production requirements, and can realize the cooperative improvement of the quality and the safety of the meat product. Disclosure of Invention The application aims to overcome the defects in the prior art, and in a first aspect, the application provides a process for treating meat products by ultra-micro bubble ice leaching, which comprises the following steps: Step S1, adding curdlan into cold water, stirring and dispersing unifor