Beef post-ripening method

A post-mature, beef technology, applied in the direction of food science, can solve the problems of poor consistency, low product tenderness, affecting meat quality, etc., to achieve the effect of fresh meat, good taste and improved quality

Inactive Publication Date: 2016-08-24
无锡市馥润食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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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
The existing method, through the pre-ripening method, makes the meat soft, which will affect the quality of the meat

Method used

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Examples

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Effect test

Embodiment Construction

[0007] A post-ripening method of beef of the present invention allows the frozen beef to slow down under the action of water circulation, and in the slowing down process, it is always kept in a frozen state, the temperature of the freezing chamber is 0-3 degrees, and the water circulation adopts The spray head is used to defrost while showering to ensure the freshness of the beef, and the deacidification process is completed when the beef is slowed down, and then defrosted when the terminal is on the market to ensure the taste of the meat.

[0008] The above-mentioned embodiments are only descriptions of preferred implementations of the present invention, and are not intended to limit the concept and scope of the present invention. Under the premise of not departing from the design concept of the present invention, various modifications and improvements made by ordinary persons in the art to the technical solution of the present invention shall fall within the scope of protecti...

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PUM

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Abstract

The present invention discloses a beef post-ripening method. Frozen beef is subjected to a slow melting under the action of water cycle. During the slow melting process, the beef maintains in a frozen state. The temperature of a freezing room is 0-3 DEG C, the water cycle uses sprinkler heads, and the sprinkling is conduced when the thawing is conducted to ensure the freshness of the beef. Besides, during the completion of the beef slow melting, an acid discharge process is completed. Then the treated beef is thawed on the terminal market to ensure meat taste. The post-ripening method is used, the meat quality is improved, the meat quality is ensured to be fresh, and the taste is better.

Description

technical field [0001] The invention relates to a post-ripening method of 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. In the existing method, the meat quality is softened by the method of pre-ripening, which will affect the quality of the meat. Therefore, it is necessary to change this method to improve the texture of beef and improve the safety of use. Contents of the invention [0003] In order to solve the above problems, the present invention proposes a post-maturation method of beef. [0004] A post-ripening method for beef, which allows the frozen beef to slow down under the action of water circulation. During the slowing down process, it is kept in a frozen state. The temperature of the freezing room is 0-3 degrees. The water circulation uses a sprinkler , thawing while sho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00A23L13/70
Inventor 鲍春雷蒋龙飞
Owner 无锡市馥润食品有限公司
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