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Spiced beef preservation method

A preservation method, the technology of stewed beef, which is applied in the direction of preserving meat/fish with a coating protective layer, can solve the problems that no patent publications have been found, cannot be applied, and affect the sensory quality and flavor of the product, so as to inhibit growth and reproduction, Enhance food safety and good fresh-keeping effect

Inactive Publication Date: 2014-12-31
TIANJIN HEIZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are almost no reports on the research of this technology abroad, and domestic related research cannot be applied to actual production due to the problems affecting the sensory quality and flavor of the product. Technology is of great significance to start the consumption of stewed beef in our country
[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for preserving stewed beef, the steps are as follows:

[0021] ⑴ Prepare fresh-keeping solution:

[0022] Get fresh-keeping solution total mass 3g edible gelatin, 0.8g food-grade lactic acid, 0.6g chitosan, 0.5g potassium sorbate, 0.01g nisin and 95.09g water, after mixing, stir to obtain fresh-keeping solution;

[0023] ⑵Spraying or soaking:

[0024] Spray the preservative solution in step (1) directly on the surface of the processed braised beef, and form a natural preservative film on the surface of the braised beef after air-drying.

[0025] After testing, when the stewed beef is stored at 0-4°C, the fresh-keeping period is extended by 10 days after the original fresh-keeping time.

Embodiment 2

[0027] A method for preserving stewed beef, the steps are as follows:

[0028] ⑴ Prepare fresh-keeping solution:

[0029] Get fresh-keeping solution total mass 3.5g edible gelatin, 0.9g food-grade lactic acid, 0.8g chitosan, 0.8g potassium sorbate, 0.012g nisin and 93.988g water, after mixing, stir to obtain fresh-keeping solution;

[0030] ⑵Spraying or soaking:

[0031] Soak the stewed beef in the fresh-keeping solution in step (1), drain and form a natural fresh-keeping film on the surface of the stewed beef.

[0032] After testing, when the stewed beef is stored at 0-4°C, the fresh-keeping period is extended by 15 days after the original fresh-keeping time.

Embodiment 3

[0034] A method for preserving stewed beef, the steps are as follows:

[0035] ⑴ Prepare fresh-keeping solution:

[0036] Get fresh-keeping solution total mass 4g edible gelatin, 1g food-grade lactic acid, 1g chitosan, 1.0g potassium sorbate, 0.018g nisin and 92.982g water, after mixing, stir to obtain fresh-keeping solution;

[0037] ⑵Spraying or soaking:

[0038] Spray the preservative solution in step (1) directly on the surface of the processed braised beef, and form a natural preservative film on the surface of the braised beef after air-drying; or soak the braised beef in the preservative solution in step (1), drain After drying, a natural plastic wrap is formed on the surface of the stewed beef.

[0039] After testing, when the stewed beef is stored at 0-4°C, the preservation period of the stewed beef is extended by 15 days after the original preservation time.

[0040] About the experimental result table of the preservation method of 3 examples in the present invent...

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PUM

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Abstract

The invention relates to a spiced beef preservation method. The spiced beef preservation method comprises the following steps of 1, taking edible gelatin, food-grade lactic acid, chitosan, potassium sorbate, nisin and water, mixing the above materials, and carrying out stirring to obtain a uniform fresh-keeping solution, and 2, directly spraying the fresh-keeping solution obtained by the step 1 to the surface of a spiced beef finished product and carrying out air drying so that a natural preservative film is formed on the surface of the air-dried spiced beef, or 3, leaching the spiced beef finished product in the fresh-keeping solution obtained by the step 1, and draining off the spiced beef finished product so that the natural preservative film is formed on the surface of the spiced beef. After use, the fresh-keeping solution forms a protective film so that preservative effects better than that of a single antiseptic can be obtained. The composite antiseptic can damage many important enzyme systems of microbes, inhibit microbial breathing effects, kill bacteria by influencing cell membrane permeability and inhibiting cell wall synthesis, produce synergism of all the antiseptics and inhibit growth and breeding of spoilage bacteria in spiced beef.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preserving braised beef. Background technique [0002] Braised beef is also known as sauced beef. In daily life, people like to buy cooked stewed beef mainly made of ox tendon in supermarkets or specialty stores and farmers' markets to accompany food with wine. [0003] Although the sales temperature of braised beef is about 4°C, the growth and reproduction of microorganisms cannot be completely controlled at about 4°C. In addition, due to the high water content and rich nutrients of braised beef, it is very easy to occur during storage and sales. Corruption, short shelf life. Therefore, how to adopt various natural methods to further prolong the shelf life of stewed beef and keep its good color and luster and appearance, so that stewed beef can be put on the table of common people is the primary problem in the development of bulk stewed beef. [0004] At p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10
Inventor 刘志安
Owner TIANJIN HEIZI FOOD
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