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Beef carcass dividing and cutting technology

A technology of beef carcass and beef, applied in meat processing equipment, meat cutting/trimming, processed meat, etc., to achieve the effect of good color, high quality and long shelf life

Inactive Publication Date: 2016-02-03
HEILONGJIANG GRAND FARM MEATS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few researches on the value-added of beef carcass segmentation in our country. For the value-added of beef deep-processing products, the work in this area needs to be further strengthened

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0021] Take the peeled beef carcass and cut it according to the following steps:

[0022] (1) Thoroughly sterilize and disinfect the cutting tools and workers' overalls;

[0023] Specifically, the cutting tools are washed in hot water at 90-100°C for 10-20 seconds, and then irradiated with workers' work clothes for 20 seconds; at the same time, workers wear surgical gloves when entering the operation room, and irradiate UV rays through the UV irradiation area. Sterilize.

[0024] (2) Rinse the peeled beef carcass with hot water at 80-85°C for 18-20 seconds, and rinse the operating chopping board at the same time;

[0025] In order to better achieve the sterilization effect, the beef carcass can be rinsed with 5% lactic acid solution for 5-10 seconds, and then rinsed with hot water at 80-85°C for 18-20 seconds, while rinsing the operation board;

[0026] (3) Remove the head from the rinsed beef carcass, open the chest, and remove the viscera; the eviscerated beef carcass is r...

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PUM

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Abstract

The present invention discloses a beef carcass dividing and cutting technology which comprises the following steps: dividing and cutting tools and work clothes are subjected to thorough sterilization and disinfection; skinned beef carcass is rinsed with hot water at 80-85 DEG C for 18-20 seconds and an operating chopping board is rinsed; the rinsed beef carcass is subjected to removal of head, open of chest and removal of viscera; the viscera removed beef carcass is rinse with hot water at 80-85 DEG C for 10-15 seconds and dyad beef is obtained by cutting and dividing along a spine direction and subjected to acid discharge at a condition of 0-4 DEG C for 8-20 hours; at an environment of 0-10 DEG C, the acid discharged dyad beef is subjected to tetrad dividing and cutting, and the tetrad beef is subjected to bone removing dividing and cutting into neck meat, shoulder meat, ectoloph, rib meat, belly meat, brisket, rump, and sinew meat; each beef after bone removing is packaged into packing bags and subjected to vacuum refrigeration. After 24 hours, CO<2> gas is filled into the packing bags and the packing bags are refrigerated. The dividing and cutting method is simple in operation and suitable for standardized production and the divided and cut beef has a long shelf life and high quality.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a beef carcass segmentation process. Background technique [0002] Beef is a food that people all over the world love to eat. It is one of the meat products consumed by Chinese people, second only to pork. It is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is eaten in cold winter Beef has the function of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. It is suitable for people with depression of middle Qi, shortness of breath, weak body, weak muscles and bones, anemia, chronic illness and yellow complexion. [0003] ...

Claims

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Application Information

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IPC IPC(8): A22B5/08A22C17/00A23B4/06A23L13/00A23L5/20
CPCA22B5/08A22C17/0006A23B4/06
Inventor 陈喜良
Owner HEILONGJIANG GRAND FARM MEATS CO LTD
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