Production method for promoting quality of cooled fresh-keeping beef

Abstract

The invention discloses a production method for promoting quality of cooled fresh-keeping beef. The method consists of the following steps: 1, implementing animal welfare in the processes of breeding, transporting and processing beef cattle so as to effectively reduce the stress reaction of live cattle; 2, adopting two-stage acid discharge, wherein precooling is performed for 2 hours in a rapid precooling room at an ambient temperature of 15 DEG C below zero in a first stage of acid discharge; and in a second stage of acid discharge, ozone fumigation is performed for 2 hours in acid discharge warehouse to effectively control surface microorganisms of acid discharge rooms and carcasses, and precooling is performed for 36 hours at an ambient temperature between 2 DEG C below zero and 2 DEG C and relative humidity between 85 and 90 percent; 3, effectively implementing an HACCP system in the processing process to control physical, chemical and biological hazards and improve product quality; and 4, applying vacuum thermal-shrinkage packaging technology to enable the shelf life to reach more than 90 days and applying air-conditioned fresh-keeping technology to reduce the exudation of bloody water in cooled fresh-keeping beef and enable the shelf life to reach more than 20 days.

Description

technical field [0001] The invention relates to a food cooling and preservation method, in particular to a production method for improving the quality of cooling and preservation beef through specific production links. Background technique [0002] my country's meat output ranks first in the world, but the processing rate of chilled meat is less than 5%. In recent years, my country's meat consumption has undergone obvious structural changes, presenting a development process from frozen meat to hot fresh meat to chilled meat. The advent of chilled meat has been called "the revolution in meat consumption". Chilled meat will achieve unprecedented development due to its tenderness, juiciness, delicious taste, rich nutrition, safety and hygiene, etc. It will gradually replace hot fresh meat and frozen meat, and become the mainstream of meat consumption in my country. In some cities, chilled meat has appeared. Consumption boom, the market share is expanding year by year. Its mai...

AI Technical Summary

Problems solved by technology

[0002] my country's meat output ranks first in the world, but the processing rate of chilled meat is less than 5%

Blood and water ooze out during the storage and transportation of chilled meat, and the color of the vacuum anaerobic environment becomes dark. In order to achieve a longer shelf life, preservatives are used to varying degrees, which are common problems in our country at present.

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