Pretreatment process of beef

A pretreatment and process technology, applied in the field of preliminary processing technology, can solve the problems of serious powdery surface quality of steak, lack of beef flavor, dark meat color, etc. swelling effect

Active Publication Date: 2013-08-14
HENAN HENGDU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional process of making steak, in order to improve the yield of the product, pickling agents or adding water are often used. Such products processed with tenderizers have soft meat, but the unique flavor of beef is missing, and the taste is single, so it is only suitable for some steaks. crowd
In addition, the surface of the steak treated by the traditional process is seriously silty, and the meat color is dark.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Beef cattle aged 18 to 24 months are selected for fattening, and they are pollution-free, disease-free, and pesticide residues meet national standards.

[0018] Stop eating and drinking for 12 to 24 hours before slaughter. Full bleeding is required at slaughter.

[0019] Hanging hoof removal, anus ligation, esophagus tying, skinning, head removal and red and white viscera removal, during which it is strictly forbidden to puncture the viscera or pollute the carcass for other reasons.

[0020] The carcass is trimmed and quarantined after slaughter, split in half and rinsed clean.

[0021] Enter the acid-discharging warehouse within 5 minutes after peeling, specifically: before entering the acid-discharging warehouse, the temperature of the acid-discharging warehouse is reduced to 0°C and maintained, ensuring that the temperature of the center of the meat drops to 7°C within 24 hours, and the temperature of the center of the meat within 6 hours When the temperature drops...

Embodiment 2

[0026] Beef cattle aged 20 to 22 months are selected for fattening, and they are pollution-free, disease-free, and pesticide residues meet national standards.

[0027] Stop eating and drinking for 16-20 hours before slaughter. Full bleeding is required at slaughter.

[0028] Hanging hoof removal, anus ligation, esophagus tying, skinning, head removal and red and white viscera removal, during which it is strictly forbidden to puncture the viscera or pollute the carcass for other reasons.

[0029] The carcass is trimmed and quarantined after slaughter, split in half and rinsed clean.

[0030] Enter the acid-discharging warehouse within 5 minutes after peeling, specifically: before entering the acid-discharging warehouse, the temperature of the acid-discharging warehouse will drop to 0°C and keep it there, so that the temperature of the meat center will drop to 7°C within 24 hours, and the meat center temperature will drop to 7°C within 6 hours. When the temperature drops to 4°...

Embodiment 3

[0035] Beef cattle aged 20 to 24 months are selected for fattening, and they are pollution-free, disease-free, and pesticide residues meet national standards.

[0036] Stop eating and drinking for 16-24 hours before slaughter. Full bleeding is required at slaughter.

[0037] Hanging hoof removal, anus ligation, esophagus tying, skinning, head removal and red and white viscera removal, during which it is strictly forbidden to puncture the viscera or pollute the carcass for other reasons.

[0038] The carcass is trimmed and quarantined after slaughter, split in half and rinsed clean.

[0039] Enter the acid-discharging warehouse within 5 minutes after peeling, specifically: before entering the acid-discharging warehouse, the temperature of the acid-discharging warehouse will drop to 0°C and keep it there, so that the temperature of the meat center will drop to 7°C within 24 hours, and the meat center temperature will drop to 7°C within 6 hours. When the temperature drops to 4°...

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PUM

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Abstract

The invention relates to a rough processing process before steak cooking, in particular to a pretreatment process of beef. The pretreatment process can improve quality and taste of the steaks. The pretreatment process comprises the steps of cooling and flushing raw material meat of a carcass hacked half after slaughtering for 48-72 hours at the temperature of 0-4 DEG C; cutting A-level ridge meat into blocks, boning and shaping to form meat blocks whose cross sections are 19cm long and 10cm wide, quickly freezing for 24-48 hours at the temperature of -32 DEG C after vacuum packaging; cutting the meat blocks to the extent that the piece weight is 150g and the thickness is 0.9-1.2cm, and then conducting shrink package; and quickly freezing for 12 hours at the temperature of -32 DEG C after outer packing, and then refrigerating at the temperature of -18 DEG C for later use. Compared with a condition that steak foods are manufactured by the existing steaks in a same method, the steak foods manufactured by the beef processed by the method are smooth and succulent in taste, pure in beef aroma, swelling in meat color and bright-colored under the condition that other conditions are the same.

Description

technical field [0001] The present invention relates to the primary processing of beef for making steak. Background technique [0002] At present, my country's beef consumption is increasing day by day, especially people are more fond of non-cured steak food. The quality requirements for beef are also increasing day by day. In the traditional process of making steak, in order to improve the yield of the product, pickling agents or adding water are often used. Such products processed with tenderizers have soft meat, but the unique flavor of beef is missing, and the taste is single, so it is only suitable for some steaks. crowd. In addition, the surface of the steak treated by the traditional process is seriously powdery, and the meat color is dark. Contents of the invention [0003] The main purpose of the present invention is to provide a beef pretreatment process, which can improve the quality and mouthfeel of beef steaks. [0004] In order to realize the above-mentio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L13/10
Inventor 韩晓光王鹏传
Owner HENAN HENGDU FOOD
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