JPH0568475A - How to freeze raw liver meat - Google Patents

Abstract

(57) [Summary] [Purpose] By rapidly freezing raw liver meat,
(EN) A freezing method capable of obtaining a high quality liver meat without deteriorating the quality before freezing after thawing. [Composition] Raw liver meat is cut into a predetermined thickness. The cut liver meat is bled and then cooled to around 0 to -1 ° C. Immediately freeze this cooled liver meat by immersing it in liquid nitrogen.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method of freezing raw liver meat for providing liver meat suitable for raw consumption.

[0002]

2. Description of the Related Art Conventionally, raw meat to be frozen and stored is frozen by a brine type freezing method or a liquefied gas freezing method. The brine freezing method is to freeze a meat block that is a frozen object by immersing it in air blast or brine, and the liquid gas freezing method is to inject liquid nitrogen or liquid carbon dioxide gas to a moving meat block. It freezes.

[0003]

In the brine dipping method, however, the type of brine that can be used is limited because brine, which is a refrigerant, comes into direct contact with the lump of meat. Sodium chloride, which is brine that can be used in foods, etc., is limited. Has a high minimum freezing point and has a problem of slow freezing. Especially in the case of liver meat, slow freezing causes the ice crystals produced in the liver to become coarse, destroying the cell tissue, and the ice crystals melted at the time of thawing, and the drip, which is the umami component, flows out from the destroyed cell tissue. There is a problem that it will end up.

Further, in the liquid gas freezing system for injecting liquefied gas, there is a problem that it is difficult to uniformly cool the whole food because the temperature changes depending on the distance from the gas injection nozzle. As a result, there is a difference in freezing speed in the meat, a difference in the size of the produced ice crystals, a part where the cell tissue is destroyed occurs, and the quality after thawing becomes inferior to the quality before freezing. There's a problem. The present invention has been made paying attention to such a point, and by rapidly freezing raw liver meat, it is possible to obtain high quality liver meat without deteriorating the quality before freezing after thawing. The purpose is to provide a freezing method.

[0005]

In order to achieve the above-mentioned object, the present invention cuts raw liver meat into a predetermined thickness, removes blood, and then cools to around 0 to -1 ° C. It is characterized by immersing the prepared liver meat in liquid nitrogen and freezing rapidly.

[0006]

In the present invention, raw liver meat is cut to a predetermined thickness, blood is removed and then cooled to around 0 to -1 ° C, and the cooled liver meat is immersed in a liquid nitrogen liquid to rapidly Since it freezes, the inside of the liver meat is rapidly frozen, and it is possible to prevent the produced ice crystals from coarsening and destroying the cell tissue, and it is possible to freeze while maintaining high quality.

[0007]

[Example] Fresh liver meat taken out from slaughtered beef or pig is 50 mm wide, 100 mm long, and 20 ~ thick.
Cut into strips of 30 mm, and the cut strip-shaped lever meat is subjected to blood removal processing. Next, this strip-shaped lever meat is pre-cooled by an air blast or a chiller water continuous type pre-cooling device so that the product temperature becomes 0 to -1 ° C.

The strip-shaped lever meat carried out from the precooling device is conveyed while being immersed in the liquid nitrogen in the liquid nitrogen storage tank, and is rapidly frozen and frozen by the cold heat (-196 ° C.) of the liquid nitrogen. The frozen liver meat carried out from the liquid nitrogen storage tank is packaged and stored frozen.

In this method, the lever meat is cut into strips so that it can be served on the table by simply thawing, and for freezing, it has a predetermined thickness such that it can be frozen rapidly to the inside. Just slice it in. In addition, pre-cooling the product temperature of the liver meat to 0 to -1 ° C means that the liver meat at room temperature is directly immersed in liquid nitrogen,
This is because a sudden change in the surface temperature causes a crack on the surface of the lever meat, which lowers the commercial value.

In the above embodiment, both the pre-cooling device and the freezing device employ the continuous transfer system, but both devices may be constructed in the batch system.

[0011]

INDUSTRIAL APPLICABILITY In the present invention, raw liver meat is cut to a predetermined thickness, blood is removed and then cooled to around 0 to -1 ° C., and the cooled liver meat is immersed in a liquid nitrogen liquid. Since it is configured to be rapidly frozen, the inside of the liver meat is rapidly frozen, and the produced ice crystals do not coarsen and destroy the cell tissue, maintaining high quality before freezing. It can be frozen while maintaining its condition. As a result, by thawing, the state before freezing is restored, so that the liver meat suitable for eating raw can be provided.

Claims (1)

[Claims] 1. Raw liver meat is cut into a predetermined thickness, blood is removed, and then cooled to around 0 to -1 ° C., and the cooled liver meat is immersed in a liquid nitrogen liquid and rapidly frozen. A method for freezing raw liver meat, which is characterized in that