Beefsteak fresh-keeping method

A fresh-keeping method and steak technology, which are applied in the direction of preserving meat/fish with chemicals, preserving meat/fish with a protective layer, preserving meat/fish by freezing/cooling, etc., can solve problems such as decay and deterioration, and achieve low cost , Inhibit the invasion and reproduction of pathogenic microorganisms, and have good fresh-keeping effect

Inactive Publication Date: 2016-02-24
福建佳客来食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, meat products are vulnerable to harmful microorganisms such as bacteria and mol

Method used

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  • Beefsteak fresh-keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The fresh-keeping method of described steak comprises the steps:

[0025] (1) Take the fresh and tender steak, wash it, and remove the broken bones and blood;

[0026] (2) Let the steak stand at 0°C for 12 hours, take it out, cut the beef into square steaks, and drain;

[0027] (3) Evenly coat the prepared fresh-keeping powder on the surface of the beef, knead it for 5 minutes, and let it stand at 0°C for 3 hours;

[0028] (4) Soak the beef in the preservative solution for 20 minutes, take it out and drain, vacuum pack, and store in quick-frozen.

[0029] The raw materials of the fresh-keeping powder are: 6 parts of grapefruit peel, 5 parts of cloves, 2 parts of chrysanthemum, 1 part of mulberry, and 2 parts of Flammulina velutipes by weight.

[0030] The fresh-keeping liquid raw materials are calculated by weight: 5 parts of tangerine peel, 6 parts of pomelo peel, 3 parts of garlic, 2 parts of lemon juice, 7 parts of dried ginger, 5 parts of onion, and 20 parts of wa...

Embodiment 2

[0035] The fresh-keeping method of described steak comprises the steps:

[0036] (1) Take the fresh and tender steak, wash it, and remove the broken bones and blood;

[0037] (2) Let the steak stand at 4°C for 24 hours, take it out, cut the beef into cube steaks, and drain;

[0038] (3) Evenly coat the prepared fresh-keeping powder on the surface of the beef, knead it for 10 minutes, and let it stand at 4°C for 6 hours;

[0039] (4) Soak the beef in the fresh-keeping solution for 30 minutes, take it out and drain it, pack it in vacuum, and store it in quick-frozen storage.

[0040] The raw materials of the fresh-keeping powder are: 8 parts of pomelo peel, 7 parts of cloves, 4 parts of chrysanthemum, 3 parts of mulberry, and 6 parts of Flammulina velutipes by weight. The above raw materials are mixed in proportion, pulverized and dried to obtain the fresh-keeping powder.

[0041] The fresh-keeping liquid raw materials are calculated by weight: 10 parts of tangerine peel, 11 p...

Embodiment 3

[0046] The fresh-keeping method of described steak comprises the steps:

[0047] (1) Take the fresh and tender steak, wash it, and remove the broken bones and blood;

[0048] (2) Let the steak stand at 2°C for 36 hours, take it out, cut the beef into square steaks, and drain;

[0049] (3) Evenly coat the prepared fresh-keeping powder on the surface of the beef, knead it for 7 minutes, and let it stand at 2°C for 4 hours;

[0050] (4) Soak the beef in the preservative solution for 25 minutes, take it out and drain, vacuum pack, and store in quick-frozen.

[0051] The raw materials of the fresh-keeping powder are: 7 parts of pomelo peel, 6 parts of clove, 3 parts of chrysanthemum, 2 parts of mulberry, and 4 parts of Flammulina velutipes. The above raw materials are mixed in proportion, pulverized and dried to obtain the fresh-keeping powder.

[0052] The fresh-keeping liquid raw materials are calculated by weight: 7 parts of tangerine peel, 8 parts of pomelo peel, 5 parts of g...

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PUM

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Abstract

The invention belongs to the meet food processing field, and concretely relates to a beefsteak fresh-keeping method. Fresh beefsteak is taken and cleaned, crushed bone and extravasated blood are removed; the beefsteak is allowed to stand for 12-24h at a temperature of 0-4 DEG C, and then is taken out, the beef is cut into square beefsteak, and the square beefsteak is drained; the surface of the beef is coated with prepared fresh-keeping powder uniformly, then rolling is carried out for 5-10min, and the beefsteak is allowed to stand for 3-6h at a temperature of 0-4 DEG C; the beefsteak is immersed in a fresh-keeping solution and processed for 20-30min, then the beefsteak is taken out and drained, and vacuum package and quick-frozen preservation are carried out. The method is simple, the cost is low, the prepared beefsteak has a better fresh-keeping effect than the prior art, and the beefsteak tastes fresh and tender, can enhance human body immunity, and supplements calcium, vitamins and the like.

Description

technical field [0001] The invention belongs to the field of meat food processing, and in particular relates to a fresh-keeping method for steak. Background technique [0002] With the improvement of people's living standards, various beef products began to enter the market. While satisfying the taste of beef products, beef products are also required to retain the original taste. At the same time, strict requirements are put forward for the packaging and storage of beef products. [0003] The market potential of high-grade beef represented by steak is huge. Beef is rich in protein, especially the amino acid composition is close to the needs of the human body, and is generally welcomed by people. The law of economic development in developed countries shows that when the national economic income reaches US$1,000 per capita, the lifestyle of eating beef will become increasingly prosperous. However, meat products are vulnerable to harmful microorganisms such as bacteria and mo...

Claims

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Application Information

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IPC IPC(8): A23B4/06A23B4/10A23B4/20
CPCA23B4/06A23B4/10A23B4/20
Inventor 张建仙
Owner 福建佳客来食品股份有限公司
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