Slow thawing method for beef

Abstract

The invention discloses a method for slowing down and thawing beef. The original meat temperature is minus 16 degrees Celsius, and enters a transfer fresh-keeping warehouse through an electric pulley; the fresh-keeping warehouse is provided with an electrolytic water spray head, and the electrolyzed water is mainly acidic water. The water temperature is kept at room temperature, and the beef is sprayed in the fresh-keeping warehouse for 4 hours. After the raw meat is sprayed, it will leave the fresh-keeping warehouse through the electric pulley. The package is then transferred to the water circulation system through the electric pulley frame for immersion. The temperature of the water is kept at 4 degrees Celsius to 6 degrees Celsius, and the water circulation is used to soak for 24 hours to 36 hours for relaxation. The lower part of the pool of the water circulation system is equipped with volcanic stones, and the lower part of the pool is provided with a filter screen, through which the circulating water filters impurities and is then pumped into the pool by an electric water pump. Edge phenomenon, remove black blood.

Description

technical field [0001] The invention relates to a slow-thawing method for beef. Background technique [0002] At present, most of the products in my country's beef consumption market are low-end products with low tenderness and poor consistency, which cannot meet consumers' requirements for high-quality beef. Beef needs to be frozen and stored to ensure its freshness, but the beef in storage needs to be thawed before it can be used. However, bacteria will be produced during this process, which will affect people's safety. The meat will have black edges and is no longer fresh. The existing beef thawing method is improved. Contents of the invention [0003] In order to solve the above problems, the present invention proposes a slow-thawing method for beef. [0004] A slow-thawing method for beef. The temperature of the original meat is minus 16 degrees Celsius, and it enters the transfer fresh-keeping warehouse through the electric pulley rack; the fresh-keeping warehouse ...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the products in my country's beef consumption market are low-end products with low tenderness and poor consistency, which cannot meet consumers' requirements for high-quality beef

Beef needs to be frozen and stored to ensure its freshness, but the beef in storage needs to be thawed before it can be used. However, bacteria will be produced during this process, which will affect people's safety. The meat will have black edges and is no longer fresh. Improvements to Existing Beef Thawing Methods