In November 2016 , customers from Hong Kong visited our company's low-temperature and high-humidity air thawing technology. We gave a comprehensive explanation of the low-temperature and high-humidity air thawing technology, and made relevant experiments according to customer requirements.
Experiment *Step: Select the same piece of imported pork, then divide it into two parts and weigh them separately.
Weighing results: * Block weight 1.7KG (labeled as No. 1 meat), second weight 1.9KG (labeled No. 2 meat), recorded on site.
The second step of the experiment: * The meat is naturally thawed, and the second piece of meat is thawed by Huayu Machinery's low temperature and high humidity air thawing machine. After the same time, the two pieces of meat were weighed again.
After weighing, the weight of No. 1 meat (naturally thawed) was 1.66KG ; the weight of No. 2 meat (thawed by low temperature and high humidity equipment) was 1.86KG.
( 1.7-1.66 ) /1.7=0.023, weight loss 2.3%
( 1.9-1.86 ) /1.9=0.021 , weight loss 2.1%
The third step of the experiment: observe the No. 1 meat and the No. 2 meat color
Through the observation of the two pieces of meat, it can be seen that the naturally thawed meat is relatively loose, the dripping phenomenon is serious, the color is white, inelastic, and the edges are dry.
The meat thawed by Huayu mechanical low-temperature and high-humidity air thawing machine has bright color, no dripping and elasticity.
The fourth step of the experiment: quality
The No. 1 meat and the No. 2 meat were respectively cooked in pure water for the same time, and then the cooked meat was taken out. In the course of this test, the client selected the person responsible for the whole process of supervision, and selected three people to try the vote without knowing the No. 1 meat and the No. 2 meat.
Through experiments, it was found that the No. 1 meat was naturally thawed. The meat after cooking was less elastic and the color was darker. The surface of the meat was white and the texture was not prominent. After the test, the taste was sour. The No. 2 meat has been thawed by the Huayu mechanical low-temperature and high-humidity thawing machine. The elasticity is good, the color is brighter, and the texture is prominent. After the test, the taste is sweet.
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After zui, the customer gave us a high evaluation and affirmation, and analyzed the low temperature and high humidity thawing technology. The weight loss is relatively small, the water loss is small, the color of the meat can be maintained, the color is bright after thawing, the water is less, and the surface is clear. The meat cooked in pure water, because of the lack of water, keeps the original meat cell components unchanged, the original taste of the meat has not changed, and the prominent structure can be seen that the meat is better, and the naturally thawed meat is due to the cells. Loss of water, causing a change in the quality of the meat.
The key technology of low temperature and high humidity thawing of Shandong Huayu Machinery Equipment Co., Ltd. has filled the domestic blank. This technology is to maintain the original nutrient content of meat products, ensure the yield of meat products, and reduce the microbes in the thawing process and the external environment. Pollution.
The development of low-temperature and high-humidity new frozen meat thawing technology of Shandong Huayu Machinery Equipment Co., Ltd. has a positive effect on solving the problems of unstable quality, low yield and difficult quality control of frozen meat in China. It is of great significance to promote key technologies in meat and meat processing to promote technological innovation.
references
1. Application of low temperature and high humidity air thawing machine
Author unit: Henan Shuanghui Group Technology Center , Weihe
2 , low temperature, high humidity, temperature and thaw, improve the quality of lamb
Journal of Agricultural Engineering , 2013(06): 267-273
3 , the effect of different freezing and thawing methods on the quality of chicken
Publishing Source "Meat Research" , 2015(01): 6-9
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