阅读说明：本技术 一种家畜冷冻保鲜的预处理办法 (Pretreatment method for freezing and refreshing livestock ) 是由 韩永苗 白树权 于 2019-10-22 设计创作，主要内容包括：本发明公开了一种家畜冷冻保鲜的预处理办法,包括以下步骤：热处理,将已经宰杀家畜放置在热水中,实现对家畜的加热处理；拔毛,将已经热处理后的家畜从水中取出,对家畜进行拔毛处理；取出内脏,通过使用刀将家畜的腹部割出开口,通过割出的开口取出家畜的内脏；第一次清洗,通过将取出内脏的家畜放置在清水中进行第一次清洗；切块,将家畜进行切块；第二次清洗,通过将已经切块的家畜放置在清水中进行第二次清洗；预冷却,通过将已经洗净的家畜放置进冷却间进行冷却处理,使家畜肉体的温度冷却到一定的时候取出；冷冻,通过将预冷却后的家畜放置进冷冻间进行冷冻保鲜。本发明使家畜能够更好的进行冷冻保鲜,有效的防止家禽发生腐败的现象。(The invention discloses a pretreatment method for freezing and refreshing livestock, which comprises the following steps: heat treatment, putting the killed livestock in hot water to realize heat treatment of the livestock; plucking hairs, taking the heat-treated livestock out of water, and plucking the hairs of the livestock; eviscerating the abdomen of the livestock by using a knife, and eviscerating the livestock through the cut opening; a first washing by placing the eviscerated livestock in clean water; cutting the livestock into blocks; a second washing by placing the livestock which have been cut into pieces in clean water; pre-cooling, namely placing the cleaned livestock into a cooling room for cooling treatment, so that the livestock is taken out when the temperature of the livestock is cooled to a certain temperature; and (4) freezing, namely, putting the pre-cooled livestock into a freezing room for freezing and refreshing. The invention can better refrigerate and keep the livestock fresh, and effectively prevent the poultry from putrefaction.)

1. A pretreatment method for freezing and refreshing livestock comprises the following steps:

step S1: heat treatment, namely putting the killed livestock in hot water, soaking the livestock in the water to uniformly heat the livestock, so that the heating treatment of the livestock is realized, the fur of the livestock is loosened, and the subsequent treatment is facilitated;

step S2: plucking, namely taking the heat-treated livestock out of water, plucking the livestock, and removing epithelial hairs on the epidermis of the livestock to ensure that the outer surface of the livestock has no impure hairs;

step S3: eviscerating the abdomen of the livestock by using a knife, and eviscerating the livestock through the cut opening;

step S4: the first cleaning is carried out by placing the livestock with the internal organs taken out in clean water, so that the internal parts of the livestock are ensured to be free of residues after the internal organs are taken out;

step S5: cutting, taking out the livestock subjected to the first cleaning, draining water drops on the surface of the livestock, and cutting the livestock into blocks;

step S6: a second washing by placing the livestock which have been cut into pieces in clean water;

step S7: pre-cooling, namely placing the cleaned livestock into a cooling room for cooling treatment, so that the livestock is taken out when the temperature of the livestock is cooled to a certain temperature;

step S8: freezing, namely, freezing and preserving the livestock which is pre-cooled by placing the livestock into a freezing room.

2. The method of claim 1, wherein the pretreatment comprises: the temperature of the hot water in the step S1 is 90 to 100 degrees centigrade, and the livestock needs to be soaked in the hot water for more than 5 minutes, so that the fur outside the livestock is loosened from the livestock, and the dehairing process is conveniently performed on the livestock.

3. The method of claim 1, wherein the pretreatment comprises: in the step S2, when the livestock is plucked, the skin of the livestock with larger skin is firstly plucked out, and then the skin of the livestock with smaller surface is plucked out by using tweezers, so as to ensure the cleanness of the livestock surface.

4. The method of claim 1, wherein the pretreatment comprises: in the step S3, the viscera is taken out and then cleaned, and then subjected to primary cleaning, dicing, secondary cleaning, pre-cooling and freezing, and then frozen and fresh-kept.

5. The method of claim 1, wherein the pretreatment comprises: in the step S5, the livestock is diced using a dicer, which facilitates subsequent processing steps of the livestock.

6. The method of claim 1, wherein the pretreatment comprises: in the step S6, when the livestock is washed for the second time, it is necessary to wash the livestock which has been cut into pieces a plurality of times, and classify the parts of the livestock.

7. The method of claim 1, wherein the pretreatment comprises: in step S7, the sorted livestock after the second washing is sent to a cooling room to be cooled, and the livestock is taken out when the meat temperature is cooled to 0-4 ℃.

8. The method of claim 1, wherein the pretreatment comprises: the meat cooled in the step S8 is frozen and preserved at the room temperature of-23-25 ℃ within the freezing time with the air flow rate of 2-3m/S, so that the temperature of the central muscle of the legs of the livestock can be reduced to-15 ℃ after the livestock passes for about 20-24h, and the stable preservation of the livestock can be realized.

Technical Field

The invention relates to the technical field of livestock freezing preservation, in particular to a pretreatment method for the freezing preservation of livestock.

Background

The livestock is an animal highly domesticated by human, is a social product of long-term labor of human, has unique economic characters, can meet the requirements of human, forms different varieties, can normally breed offspring under the condition of artificial breeding, can change along with the change of artificial selection and production direction, and can be stably inherited.

At present, meat of livestock is directly placed in a freezing chamber for freezing when the livestock is frozen and preserved, so that the effect of freezing and preserving the livestock is poor; and when the frozen poultry is taken out for eating, the poultry needs to be thawed first and then cut into pieces for cleaning, but the thawing of the frozen poultry is very slow, which causes great inconvenience when the poultry is eaten.

Disclosure of Invention

The invention aims to provide a pretreatment method for freezing and refreshing livestock, which aims to solve the problem that meat of the livestock is directly placed in a freezing chamber for freezing, so that the effect of freezing and refreshing the livestock is poor; and when the frozen poultry is taken out for eating, the poultry needs to be thawed first and then cut into pieces for cleaning, but the thawing of the frozen poultry is very slow, which causes very inconvenient eating.

In order to achieve the purpose, the invention provides the following technical scheme: a pretreatment method for freezing and refreshing livestock comprises the following steps:

step S1: heat treatment, namely putting the killed livestock in hot water, soaking the livestock in the water to uniformly heat the livestock, so that the heating treatment of the livestock is realized, the fur of the livestock is loosened, and the subsequent treatment is facilitated;

step S2: plucking, namely taking the heat-treated livestock out of water, plucking the livestock, and removing epithelial hairs on the epidermis of the livestock to ensure that the outer surface of the livestock has no impure hairs;

step S3: eviscerating the abdomen of the livestock by using a knife, and eviscerating the livestock through the cut opening;

step S4: the first cleaning is carried out by placing the livestock with the internal organs taken out in clean water, so that the internal parts of the livestock are ensured to be free of residues after the internal organs are taken out;

step S5: cutting, taking out the livestock subjected to the first cleaning, draining water drops on the surface of the livestock, and cutting the livestock into blocks;

step S6: a second washing by placing the livestock which have been cut into pieces in clean water;

step S7: pre-cooling, namely placing the cleaned livestock into a cooling room for cooling treatment, so that the livestock is taken out when the temperature of the livestock is cooled to a certain temperature;

step S8: freezing, namely, freezing and preserving the livestock which is pre-cooled by placing the livestock into a freezing room.

Further, the temperature of the hot water in the step S1 is 90 to 100 degrees celsius, and the domestic animals need to be soaked in the hot water for more than 5 minutes, so that the fur outside the domestic animals and the domestic animals are loosened, thereby facilitating the hair plucking process for the domestic animals.

Further, in the step S2, when plucking the livestock, the large skin of the livestock skin is first plucked, and then the small skin of the livestock surface is plucked by using the tweezers, so as to ensure the cleanness of the livestock surface.

Further, in the step S3, the viscera is taken out and then cleaned, and then subjected to the first cleaning, dicing, second cleaning, pre-cooling, freezing and fresh-keeping.

Further, in the step S5, the livestock is diced by using a dicer, which facilitates subsequent processing steps of the livestock.

Further, in the step S6, when the livestock is washed for the second time, it is necessary to wash the livestock which has been cut into pieces a plurality of times, and classify the parts of the livestock.

Further, in the step S7, the sorted livestock after the second washing is sent to a cooling room for cooling, and the livestock is taken out when the meat temperature is cooled to 0-4 ℃.

Further, the meat cooled in the step S8 is frozen and preserved at the room temperature of-23-25 ℃ within the freezing time with the air flow rate of 2-3m/S, so that the temperature of the central muscle of the legs of the livestock can be reduced to-15 ℃ after the livestock passes for about 20-24 hours, and the stable preservation of the livestock can be realized.

By adopting the method, the livestock is firstly sent to a cooling room for cooling, the meat is taken out when the temperature of the meat is cooled to 0-4 ℃, and then the cooled meat is placed at the room temperature of-23-25 ℃ and is frozen and preserved within the freezing time with the air flow rate of 2-3m/s, so that the temperature of the central muscle of the legs of the livestock can be reduced to-15 ℃ after the livestock passes by about 20-24 hours, and the stable preservation of the livestock can be realized; and through the first washing before freezing the poultry, the dicing and the second washing, the cleanness of the poultry can be effectively ensured, the thawing is quicker when the poultry is eaten, and the washing process is avoided.

Drawings

FIG. 1 is a flow chart of a pretreatment method for freezing and refreshing livestock according to the present invention;

fig. 2 is a flowchart of embodiment 2 of 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 livestock comprises the following steps:

step S1: heat treatment, namely putting the killed livestock in hot water, soaking the livestock in the water to uniformly heat the livestock, so that the heating treatment of the livestock is realized, the fur of the livestock is loosened, and the subsequent treatment is facilitated;

step S2: plucking, namely taking the heat-treated livestock out of water, plucking the livestock, and removing epithelial hairs on the epidermis of the livestock to ensure that the outer surface of the livestock has no impure hairs;

step S3: eviscerating the abdomen of the livestock by using a knife, and eviscerating the livestock through the cut opening;

step S4: the first cleaning is carried out by placing the livestock with the internal organs taken out in clean water, so that the internal parts of the livestock are ensured to be free of residues after the internal organs are taken out;

step S5: cutting, taking out the livestock subjected to the first cleaning, draining water drops on the surface of the livestock, and cutting the livestock into blocks;

step S6: a second washing by placing the livestock which have been cut into pieces in clean water;

step S7: pre-cooling, namely placing the cleaned livestock into a cooling room for cooling treatment, so that the livestock is taken out when the temperature of the livestock is cooled to a certain temperature;

step S8: freezing, namely, freezing and preserving the livestock which is pre-cooled by placing the livestock into a freezing room.

In the present invention, the temperature of the hot water in step S1 is 90 to 100 degrees celsius, and the livestock needs to be soaked in the hot water for more than 5 minutes to loosen the fur outside the livestock and the livestock, thereby facilitating the dehairing process of the livestock.

In the present invention, in the step S2, when plucking the livestock, the large skin of the livestock is first plucked, and then the small skin of the livestock is plucked by using the tweezers, so as to ensure the cleanness of the livestock surface.

In the present invention, the viscera is taken out and then cleaned in step S3, and then subjected to primary cleaning, dicing, secondary cleaning, pre-cooling, freezing and fresh-keeping.

In the present invention, in the step S5, the livestock is diced using a dicer, which facilitates the subsequent processing steps of the livestock.

In the present invention, it is necessary to wash the livestock which has been cut into pieces a plurality of times and classify the parts of the livestock when the livestock is washed for the second time in the step S6.

In the present invention, in step S7, the sorted livestock after the second washing is sent to a cooling room to be cooled, and then taken out when the meat temperature is cooled to 0 to 4 ℃.

In the invention, the meat cooled in the step S8 is frozen and preserved at the room temperature of-23-25 ℃ within the freezing time with the air flow rate of 2-3m/S, so that the temperature of the central muscle of the legs of the livestock can be reduced to-15 ℃ after the livestock passes by about 20-24h, and the stable preservation of the livestock can be realized.

By adopting the method, the livestock is cooled in the cooling room firstly, and is taken out when the meat body temperature is cooled to 0-4 ℃, and then the cooled meat is placed at the room temperature of-23-25 ℃ and is frozen and preserved within the freezing time with the air flow rate of 2-3m/s, so that the temperature of the central muscle of the legs of the livestock can be reduced to-15 ℃ after 20-24 hours, and the stable preservation of the livestock can be realized; and through the first washing before freezing the poultry, the dicing and the second washing, the cleanness of the poultry can be effectively ensured, the thawing is quicker when the poultry is eaten, and the washing process is avoided.

Example 2

Referring to fig. 2, the present invention provides a technical solution: a pretreatment method for freezing and refreshing livestock comprises the following steps:

step S1: heat treatment, namely putting the killed livestock in hot water, soaking the livestock in the water to uniformly heat the livestock, so that the heating treatment of the livestock is realized, the fur of the livestock is loosened, and the subsequent treatment is facilitated;

step S2: plucking, namely taking the heat-treated livestock out of water, plucking the livestock, and removing epithelial hairs on the epidermis of the livestock to ensure that the outer surface of the livestock has no impure hairs;

step S3: eviscerating the abdomen of the livestock by using a knife, and eviscerating the livestock through the cut opening;

step S4: the first cleaning is carried out by placing the livestock with the internal organs taken out in clean water, so that the internal parts of the livestock are ensured to be free of residues after the internal organs are taken out;

step S5: cutting, taking out the livestock subjected to the first cleaning, draining water drops on the surface of the livestock, and cutting the livestock into blocks;

step S6: a second washing by placing the livestock which have been cut into pieces in clean water;

step S7: dewatering, namely placing the cleaned livestock in a chilled meat room to blow air to remove body surface water;

step S8: freezing, when the poultry is accumulated in the cold meat room to the capacity of one freezing room, intensively and rapidly pushing the poultry to the space with the temperature below-15 ℃ for freezing.

In the present invention, the temperature of the hot water in step S1 is 90 to 100 degrees celsius, and the livestock needs to be soaked in the hot water for more than 5 minutes to loosen the fur outside the livestock and the livestock, thereby facilitating the dehairing process of the livestock.

In the present invention, in the step S2, when plucking the livestock, the large skin of the livestock is first plucked, and then the small skin of the livestock is plucked by using the tweezers, so as to ensure the cleanness of the livestock surface.

In the present invention, the viscera is taken out and then cleaned in step S3, and then subjected to primary cleaning, dicing, secondary cleaning, pre-cooling, freezing and fresh-keeping.

In the present invention, in the step S5, the livestock is diced using a dicer, which facilitates the subsequent processing steps of the livestock.

In the present invention, it is necessary to wash the livestock which has been cut into pieces a plurality of times and classify the parts of the livestock when the livestock is washed for the second time in the step S6.

By adopting the method, the poultry is placed in the meat cooling room to drain water on the surfaces of the poultry, and then the poultry is placed in the freezing room to be quickly frozen, so that the poultry is frozen at a higher speed, and the effect of freezing and refreshing the poultry is improved.

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.