Preserving method of raw beef

Abstract

The invention aims at providing a preserving treatment method of raw meat. A structure of a meat product treated by the method is loose and high in water absorptivity. In a using process, the meat product can serve as fresh meat after being soaked for 10-30min by room temperature water or soaked for 1-10min by 95 DEG C water. In addition, the meat product treated by the method is less in nutrition loss, low in water content and convenient to transport, and can be kept for 12 months in a dry environment; the quality guarantee period is prolonged; and the method can be used for the meat product and fruit preserving production.

Description

technical field [0001] Without the use of additives and special auxiliary vehicles, the nutritional loss of meat products can be reduced, the shelf life can be extended, and transportation can be facilitated. Background technique [0002] At present, meat products are mainly preserved by preservatives, refrigeration and other methods. Preservatives are cheap and effective, but preservatives have relatively large side effects on the human body. Therefore, frozen storage is more popular in the market, but the storage period of frozen storage is short and subject to Traffic and means of transportation have a greater impact, and there are many inconveniences for special work areas and special staff. The most important thing is that this kind of preservation method will lead to more serious loss of nutrition for meat products as time goes on. In order to avoid the influence of this unfavorable factor, the preservation of raw beef can be solved by using freeze-drying technology. ...

AI Technical Summary

Problems solved by technology

[0002] At present, meat products are mainly preserved by preservatives, refrigeration and other methods. Preservatives are cheap and effective, but preservatives have relatively large side effects on the human body. Therefore, frozen storage is more popular in the market, but the storage period of frozen stor...