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CN-122004405-A - Processing method of meat food

CN122004405ACN 122004405 ACN122004405 ACN 122004405ACN-122004405-A

Abstract

The invention provides a processing method of meat food, and belongs to the technical field of meat food processing. The processing method of the meat food comprises the following steps of adopting ozone gradient treatment and micro-nano bubble dual-mode cleaning combined operation, adopting sectional heating thawing and anti-freezing protection cooperative control, performing three-stage gradient heating thawing according to 0-2-4 ℃, simultaneously adding 0.2-0.4% of yeast extract and 0.003-0.007% of papain into a blanching liquid at 60-65 ℃, removing fishy smell for 2-4 minutes, adopting the condition that the temperature is more than or equal to 100 ℃ and the temperature is more than or equal to 100% Quick freezing with liquid nitrogen at a quick freezing rate for 3-5 min, and charging 30+ -2% And 70+ -2% The modified atmosphere packaging gas of the invention sequentially adopts the steps of cleaning, thawing, removing fishy smell and quick-freezing, can ensure the meat quality when thawing the meat, simultaneously avoid the pollution of the meat quality when thawing the meat, and can lock the myoglobin oxidation state in the meat quality by adopting the liquid nitrogen quick-freezing, and the modified atmosphere packaging is linked with the quick-freezing process, so that the shelf life of the product is prolonged.

Inventors

  • LIU XIAOJIAO

Assignees

  • 湖南憨小绅农业发展有限公司

Dates

Publication Date
20260512
Application Date
20260327

Claims (8)

  1. 1. A processing method of meat food is characterized by comprising the following steps: s1, a pretreatment stage, namely adopting ozone gradient treatment and micro-nano bubble dual-mode cleaning combined operation to implement ozone concentration gradient treatment, namely firstly using 8-10 parts of the solution Spraying ozone water for 30 seconds, standing for 3-5 times Performing secondary atomization treatment with ozone for 2 min, and performing micro-nano bubble dual-mode cleaning at 0.4-0.6 After cavitation impact cleaning for 5 minutes at the temperature of 40-45 ℃ under the pressure, switching to-0.1 to-0.2 The negative pressure mode adsorbs residual pollutants; S2, thawing stage, namely thawing by adopting cooperative control of sectional temperature rise and freezing protection, wherein thawing is carried out according to three stages of temperature rise and thawing at 0℃ to 2℃ to 4℃, the total duration is 105-150 minutes, 0.03-0.07% of trehalose is added into the thawing liquid, 1-3mm diameter microbubbles are synchronously injected, and the bubble density is maintained to 200000-300000% ; S3, a composite fishy smell removal blanching stage, wherein 0.2-0.4% of yeast extract and 0.003-0.007% of papain are added into the blanching liquid at 60-65 ℃ simultaneously, and the treatment is carried out for 2-4 minutes; S4, fresh-locking packaging stage, adopting +.100℃ or more Quick freezing with liquid nitrogen at a quick freezing rate for 3-5 min, and charging 30+ -2% And 70+ -2% Is a modified atmosphere packaging gas.
  2. 2. The method for producing a meat-based food product according to claim 1, wherein said ozone water in said S1 The value is regulated to be in the range of 6.5-7.0, and 0.008-0.012 percent of food-grade citric acid is added into the micro-nano bubble cleaning water.
  3. 3. The method for processing a fleshy food according to claim 1, wherein the circulating flow rate of the microbubbles in the thawing tank in S2 is controlled to be 0.15-0.25 The temperature fluctuation of the thawing liquid is less than or equal to +/-0.5 ℃.
  4. 4. The method of claim 1, wherein the blanching water in S3 has a conductivity of <100 The softening water of the cloth is adopted in the blanching process, and a rolling conveying device is adopted to keep the material moving speed to be 0.5-1.2 。
  5. 5. The method for processing meat food according to claim 1, wherein the pre-cooling treatment is performed before the quick freezing of the liquid nitrogen in the step S4, the pre-cooling is performed for 8-12 minutes in an environment of-25 to-35 ℃, and the air speed in the quick freezing tunnel is controlled to be 12-18 。
  6. 6. The method for processing a fleshy food according to claim 1, wherein an intermediate quality inspection node is provided between S1 and S2, and the detection index comprises ozone residual quantity less than or equal to 0.1 The total number of bacterial colonies on the surface of the material is less than or equal to 。
  7. 7. The method according to claim 1, wherein the temperature control of the sectional thawing in S2 is achieved by a PID temperature control module, the water level monitoring is achieved by using an ultrasonic sensor, the center temperature deviation is less than or equal to ±1 ℃ when thawing is completed, and the juice loss rate is less than or equal to 6%.
  8. 8. The method for processing meat-based food according to claim 1, wherein the total number of colonies is less than or equal to-18 ℃ when the packaged product is stored at the atmosphere of S4 And the water holding capacity is greater than or equal to 93 percent.

Description

Processing method of meat food Technical Field The invention relates to the technical field of meat food processing, in particular to a processing method of meat food. Background The frozen meat refers to livestock meat which is killed, pre-cooled to remove acid and frozen rapidly, and storing at below-18deg.C to obtain meat with deep meat temperature below-6deg.C. The high-quality frozen meat is generally frozen rapidly at the temperature of-28 ℃ to-40 ℃, the meat quality and the fragrance of the high-quality frozen meat are not greatly different from those of fresh meat or cooled meat, and the low-temperature environment is utilized for slowing down the growth of bacteria and microorganisms in the freezing preservation, so that the preservation period of food is prolonged, and the freezing can not only effectively prevent deterioration of the meat, but also lock the nutrition components and the meat quality moisture. However, in the prior art, when the meat food is defrosted, the common defrosting modes include air defrosting, water defrosting, microwave defrosting, heating defrosting and the like, and the defrosting modes have more or less respective defects, such as air defrosting and water defrosting, overlong defrosting time, easy biological pollution on the surface of the meat, and a large amount of blood water can flow out in the defrosting process, so that a large amount of nutrients such as protein in the frozen meat are lost, and the meat quality is reduced. Disclosure of Invention In order to overcome the above disadvantages, the present invention provides a method for processing a fleshy food which overcomes or at least partially solves the above technical problems. The invention is realized in the following way: the invention provides a processing method of meat food, which comprises the following steps: s1, a pretreatment stage, namely adopting ozone gradient treatment and micro-nano bubble dual-mode cleaning combined operation to implement ozone concentration gradient treatment, namely firstly using 8-10 parts of the solution Spraying ozone water for 30 seconds, standing for 3-5 timesPerforming secondary atomization treatment with ozone for 2 min, and performing micro-nano bubble dual-mode cleaning at 0.4-0.6After cavitation impact cleaning for 5 minutes at the temperature of 40-45 ℃ under the pressure, switching to-0.1 to-0.2The negative pressure mode adsorbs residual pollutants; S2, thawing stage, namely thawing by adopting cooperative control of sectional temperature rise and freezing protection, wherein thawing is carried out according to three stages of temperature rise and thawing at 0℃ to 2℃ to 4℃, the total duration is 105-150 minutes, 0.03-0.07% of trehalose is added into the thawing liquid, 1-3mm diameter microbubbles are synchronously injected, and the bubble density is maintained to 200000-300000% ; S3, a composite fishy smell removal blanching stage, wherein 0.2-0.4% of yeast extract and 0.003-0.007% of papain are added into the blanching liquid at 60-65 ℃ simultaneously, and the treatment is carried out for 2-4 minutes; S4, fresh-locking packaging stage, adopting +.100℃ or more Quick freezing with liquid nitrogen at a quick freezing rate for 3-5 min, and charging 30+ -2%And 70+ -2%Is a modified atmosphere packaging gas. In a preferred embodiment, the ozone water in S1The value is regulated to be in the range of 6.5-7.0, and 0.008-0.012 percent of food-grade citric acid is added into the micro-nano bubble cleaning water. In a preferred embodiment, the circulating flow rate of the microbubbles in the thawing tank in S2 is controlled to be 0.15-0.25The temperature fluctuation of the thawing liquid is less than or equal to +/-0.5 ℃. In a preferred embodiment, the blanching water in S3 has a conductivity of <100The softening water of the cloth is adopted in the blanching process, and a rolling conveying device is adopted to keep the material moving speed to be 0.5-1.2。 In a preferred scheme, pre-cooling treatment is carried out before liquid nitrogen quick freezing in the step S4, pre-cooling is carried out for 8-12 minutes in an environment of minus 25 to minus 35 ℃, and the air speed in a quick freezing tunnel is controlled to be 12-18。 In a preferred scheme, an intermediate quality inspection node is arranged between the S1 and the S2, and the detection indexes comprise that the ozone residual quantity is less than or equal to 0.1The total number of bacterial colonies on the surface of the material is less than or equal to。 In a preferred scheme, the temperature control of the sectional thawing in the step S2 is realized by a PID temperature control module, the water level monitoring adopts an ultrasonic sensor, the center temperature deviation is less than or equal to +/-1 ℃ when the thawing is completed, and the juice loss rate is less than or equal to 6%. In a preferred embodiment, the total number of colonies is less than or equal to 18 ℃ below zero when the modified atmosphe