METHOD FOR MEAT PRODUCTS BY USING CELL ALIVE SYSTEM

摘要

PURPOSE: A producing method of edible meat products using an ultralow temperature rapid freezing method is provided to minimize the decrease of product quality after freezing and thawing. CONSTITUTION: A producing method of edible meat products using an ultralow temperature rapid freezing method comprises the following steps: coating material meat with batter, frying powder, or bread crumbs, and frying the meat at 160-165 deg C for 3-5 minutes; and rapidly freezing the fried meat by an electromagnetic field rapid freezing method. The thickness of the material meat is 3-5.5cm. The material meat is selected from pork, beef, chicken, or turkey. The batter includes 0.1-0.3% of guar gum. The electromagnetic field rapid freezing method freezes the meat at the temperature of 50-55 deg C below zero after applying the electromagnetic field. [Reference numerals] (AA) Surface freezing pork loin; (BB) Cutting the pork loin; (CC) Softening and molding; (DD) Salting; (EE) Batter-aging; (FF) Producing batter; (GG) Frying; (HH) Storing in a tray; (II) Rapidly freezing