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Acid discharging process of beef carcass
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A technology of beef carcass and carcass, which is applied in the field of agricultural product processing, can solve the problems of dry meat and incomplete deacidification, and achieve the effect of fresh and tender meat, delicate taste and delicious taste
Active Publication Date: 2013-05-15
河南伊赛牛肉股份有限公司
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Problems solved by technology
[0003] In order to solve the deficiencies of incomplete deacidification and dry meat in the prior art, the present invention provides a new deacidification process for beef carcass meat. Using the process of the present invention to deacidify beef carcass meat can make The acid discharge is more thorough, so that the beef carcass produces a strong milky aroma, achieving the characteristics of tender meat, mellow taste, delicate taste, and delicious taste. The nutritional value of beef is high
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Embodiment 1
[0013] A process for deacidifying a beef carcass, the process steps of which are:
[0014] 1. Rinsing: The freshly slaughtered beef carcasses are rinsed with cold water at 16°C, inspected and weighed;
[0015] 2. Pre-cooling and deacidification: the washed carcasses are put into the pre-cooling and deacidification warehouse. When entering the warehouse, the temperature of the warehouse is 16°C, the humidity is ≥75%, and the strong wind blows directly for 4 hours, slowly cooling down to 6°C, and the humidity is 70 %, the time is 10 hours, the meat surface is air-dried;
[0016] 3. The second stage of deacidification: the air-dried beef carcass is placed in the deacidification warehouse at 2°C to 4°C, the relative humidity in the warehouse is 70% to 75%, and the deacidification takes 52 hours;
[0017] 4. The third stage of deacidification: put the beef carcass that has been deacidified in the previous process into the deacidification warehouse at -1°C, with a relative humidity...
Embodiment 2
[0020] 1. Rinse: Rinse freshly slaughtered beef carcasses with cold water at 16°C, inspect and weigh them;
[0021] 2. Pre-cooling and deacidification: put the washed carcasses into the pre-cooling and deacidification warehouse, the storage temperature is 18°C, the humidity is ≥75%, and the strong wind blows directly for 6 hours, slowly cooling down to 8°C, and the humidity is 75%. The time is 12 hours, so that the surface of the meat is air-dried;
[0022] 3. The second stage of deacidification: put the air-dried beef carcass in the deacidification warehouse at 4°C for deacidification. The relative humidity in the warehouse is 75%, and the deacidification takes 56 hours;
[0023] 4. The third stage of deacidification: put the beef carcass that has been deacidified in the previous process into the deacidification warehouse at -2°C, with a relative humidity of ≥80%, and the time is 3 hours;
[0024] 5. Out of the warehouse: when the water content of the beef carcass after deac...
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Abstract
The invention provides an acid discharging process of beef carcass, and belongs to the technical field of agricultural product processing. The process steps of acid discharge comprise: flushing; precooling and acid discharging, drying with strong wind, warehousing with an initial warehouse temperature of 16 DEG C-18 DEG C, a final temperature of 6 DEG C-8 DEG C, and a period of 14-18 hours; second-phase acid discharging with a warehouse temperature of 2 DEG C-4 DEG C and an acid discharging period of 52-56 hours; third-phase acid discharging with a warehouse temperature of -1 DEG C to -2 DEG C and an acid discharging period of 3-6 hours; finally taking out from the warehouse with a center temperature of the carcass meat of 2 DEG C-4 DEG C during warehouse-out. The beef carcass meat processed by the acid discharging process of the invention has thoroughly discharged acid, is provided with strong milk fragrance, has the characteristics of fresh and tender meat, pure taste, fine mouthfeel, and delicious taste, and has high nutritive value.
Description
technical field [0001] The invention relates to a process for deacidifying beef carcasses, which belongs to the technical field of agricultural product processing. Background technique [0002] After the cow is slaughtered, its blood can no longer supply oxygen to the cells of various parts of the trunk, but the biochemical reactions in the cells are still going on, and anaerobic respiration will also be carried out. With the anaerobic glycolysis of glycogen to produce lactic acid, the ATP content in the body continues to increase. The decline will cause the muscle fibers to contract continuously and gradually stiffen, resulting in hard beef meat, poor water retention, and lactic acid is harmful, so it is not suitable for direct processing and consumption. 24-hour deacidification treatment, this method has disadvantages such as incomplete deacidification and dry meat. Contents of the invention [0003] In order to solve the defects of incomplete deacidification and dry me...
Claims
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Application Information
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