阅读说明：本技术 一种食品冰温冷鲜方法 (Method for refrigerating and refreshing food at ice temperature ) 是由 闻余兵 于 2021-09-02 设计创作，主要内容包括：本发明公开了一种食品冰温冷鲜方法,包括以下步骤：S1：将屠宰后的肉进行负离子冰温处理：将屠宰后的肉放入-3℃～0℃的温度中储藏；S2：在肉运输中,需要保持储藏温度为-3℃～0℃；S3：解冻：采用超长波解冻。本发明,负离子冰鲜恒温技术,在冷藏和冷冻之间的0℃到结冰点的冰鲜恒温带通过精密温度的控制能力,依据不同食材的冰鲜恒温点,达到精密冷冻控制技术；延迟老化速度,增长保鲜时间；负氧离子具有较高的活性,有很强的氧化还原作用,能破坏细菌的细胞膜或细胞原生质活性酶的活性,从而达到抑制细菌增长的目的；本申请比现有的冷冻保鲜节能大约40%,本申请实用性强、减少耗能、降低原材料的腐损率。(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.)

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.

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.