Freezing Technology of Frozen Rabbits

1. Freezing facilities

At present, the processing of frozen rabbits in China is mostly mechanized or semi-mechanized, and its technological level and sanitary standards have reached the international level.

The freezing room mainly includes cooling room, cold storage room, freezing room and so on. As the slaughtering room of a medium-sized frozen rabbit meat processing plant is generally located on the top floor of the plant, the meat cooling room should also be located on the top floor to connect with the slaughtering room, followed by a cold room and a freezing room, while the freezing room should be located on the ground floor for direct delivery or temporary preservation in other processing rooms. The cooling, refrigeration and freezing chamber should be equipped with a crane monorail. The distance between the tracks is generally 600-800 mm, and the height of the freezer is 3-4 m. In order to reduce the pollution of microorganisms on the carcass, in addition to the slaughtering process, good sanitary conditions should be maintained for the air, facilities, floors, walls and even the staff in the freezer. In the freezing process, hooks, iron plates and cloth covers that are in direct contact with the carcass should only be used once. Before repeated use, they should be cleaned, sterilized and reused after drying.

2. Cooling condition

Mainly refers to temperature, humidity, air flow rate and cooling time and so on. The freezing of rabbit meat is first of all the freezing of water and gravy in muscle fiber, but the quality of frozen rabbit meat has a lot to do with freezing temperature and speed. According to the experiment, the freezing degree of rabbit meat is different under different low temperature conditions. usually, the moisture in fresh rabbit meat begins to freeze at-0.5 ℃ and completely at-10: 15 ℃.

According to the measurement, in the whole cooling process, the cooling rate is faster because of the large temperature difference between the cooling medium (air) and the carcass at the initial stage of cooling, and the water evaporation on the carcass surface accounts for about 2% of the total evaporation within the first 1 stroke 4 time. Therefore, the relative humidity of the air is also required to be divided into two stages: the relative humidity should be maintained at more than 95% in the first stage of cooling, and 90% to 95% in the later stage of cooling. When the cooling is nearing the end, it should be controlled at about 90%. Air velocity is another important factor affecting the cooling time and degree. Generally, when frozen rabbit meat is cooled, the air flow rate should be 2 meters per second.

3. Cooling method

At present, frozen rabbit meat processing plants in China adopt the quick-freezing cooling method, the temperature of the quick-frozen room should be below-25 ℃, and the relative humidity is 90%. The quick-freezing time is generally no more than 72 hours. When the temperature of the meat reaches-15 ℃, it can be transferred to cold storage.

If there is no cooling facilities in the small processing plant, it should be equipped with appropriate fans, exhaust fans, hot season must try to make the meat temperature below 20 ℃, and then directly sent to quick-freeze, so that the moisture and meat in the muscle fiber all frozen. In order to speed up the cooling, Shanghai Frozen Rabbit Meat processing Plant adopts the open-box quick-freezing method, which can not only save electricity, but also improve the quality of frozen rabbit meat, which is an effective measure. The specific method of the factory is to open the lid of the box, send it into the pipe rack for quick freezing, and then pack and transfer to cold storage after quick freezing.