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Production process for cooling fresh-keeping beef

A production method and technology of beef, applied in the direction of freezing/cooling preservation of meat/fish, meat tenderization, processing meat, etc., can solve the problems of prolonging the shelf life of beef, reducing beef quality, affecting sensory quality, etc., to achieve soft texture and easy Effects of contamination, long retention period

Inactive Publication Date: 2008-09-17
吉林省长春皓月清真肉业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that after the beef is frozen, ice crystals are formed in the muscle cells and in the interstitial spaces, and water is precipitated during cooking and thawing, which reduces the quality of the beef
However, after the beef is vacuum-packed, it creates an anaerobic environment for the product, which is just suitable for the growth of anaerobic microorganisms, but reduces the quality of the beef. Therefore, simple vacuum packaging cannot significantly extend the shelf life of beef
On the other hand, after vacuum packaging treatment, due to the deoxygenation of beef myoglobin and hemoglobin in the anaerobic environment, the bright color of beef is dark purple, which seriously affects its sensory quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1.1 Live cattle reception:

[0016] High-quality fattening cattle (Simmental, Limousin) from non-epidemic areas, qualified for veterinary quarantine, in good health, without specified diseases, and within 4 teeth.

[0017] 1.2 Slaughter:

[0018] Make the slaughtered animals fully rest and drink water before slaughtering, stop eating 24 hours before slaughtering, and stop watering 2-4 hours before slaughtering. It is strictly forbidden to beat cattle with whips and sticks when driving cattle, and cover the eyes of cattle before slaughtering (to reduce cattle Accidental stimulation) for slaughtering, bloodletting, skinning, and viscera removal. After passing the quarantine, the carcass is rinsed with water at 0.2MPa and a temperature of 45°C. The entire slaughter process is required to be completed within 45 minutes.

[0019] 1.3 Pre-cooling

[0020] After the carcass is showered, it quickly enters the rapid pre-cooling room, and is pre-cooled in the rapid pre-cooling...

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PUM

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Abstract

The invention discloses a method for producing the cooling fresh-keeping beeves, comprising slaughtering, bloodletting, peeling off the skin, removing the bowels, flushing by water after qualified inspection of the carcass, pre-cooling of the carcass, selecting the carcass with pH value between 5. 6 and 5.8 to split the meat from the bone, trimming, vacuuming and packing, heat immersing, storing in the temperature between -2 and 2 degree centigrade after cold immersing. The method for producing the cooling fresh-keeping beeves compared with the prior art has the advantages of having better performance of the produced beeves in safety, hygiene, and preservation time.

Description

technical field [0001] The invention relates to the technical field of processing meat products, in particular, the invention relates to a production method of cooling and keeping fresh beef. Background technique [0002] At present, my country’s beef sales method is mainly to sell directly after slaughtering, which will cause the meat products to be easily affected by microbial contamination and other physical and chemical factors during the transportation and sales process, resulting in a short shelf life of fresh meat and easy corruption spoiled. The other main sales form is that the slaughtered beef is pre-cooled, acid-cured and matured, split and frozen, and then supplied to the market in a frozen form. The disadvantage is that after the beef is frozen, ice crystals are formed in the muscle cells and interstitial spaces, and moisture is precipitated during cooking and thawing, which reduces the quality of the beef. Therefore, beef fresh-keeping technology is a key tech...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B4/06A22C9/00
Inventor 胡铁军何彬秦凤贤王鹏传李兰英张焕军史春来宋宝莲杨华战国峰
Owner 吉林省长春皓月清真肉业股份有限公司
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