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Beef pretreatment method

A pretreatment and beef technology, applied in the direction of preservation of meat/fish with chemicals, preservation of meat/fish by freezing/cooling, food ingredients as taste improvers, etc., can solve the problems of short storage period, protein loss, deterioration, etc. Achieve the effects of round and mellow taste, extended shelf life and ideal gloss

Active Publication Date: 2017-06-27
山东如康清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, fresh-keeping and preservation of meat are also key steps, and the most commonly used low-temperature freezing and fresh-keeping technology has serious heat transfer problems due to the special composition of meat, and it is impossible for cooling air to quickly freeze meat to a relatively low temperature. The low temperature will damage the cell membrane of the frozen meat food during the long freezing time, and the protein loss will be serious after thawing, which will seriously affect the freshness and nutrition of the meat food, and the storage period is short, which is prone to deterioration and cannot edible, but also cause serious waste
It can be seen that beef processed by a single pretreatment method can no longer meet people's requirements for taste, appearance, flavor, nutritional content, shelf life, etc.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0026] A kind of beef preprocessing method, comprises the following steps:

[0027] (1) Soak

[0028] Take fresh beef, cut into pieces, soak in 0.1% citric acid water for 20-30 minutes, remove the blood, soak in 0.1% sodium bicarbonate aqueous solution for 20-30 minutes, remove the blood and impurities again, and drain;

[0029] (2) Ultrasonic treatment

[0030] Prepare the pickling liquid according to the following proportions: 100 parts of beef, 5 parts of lactic acid, 12 parts of citric acid, 0.2 parts of sodium bicarbonate, 0.5 parts of papain, 0.5 parts of ficin, 0.2 parts of transglutaminase, 1 part of potato starch, 10 parts of water, ultrasonic treatment is carried out during pickling, the ultrasonic parameters are as follows: 300W, 120kHz, ultrasonic time is 20 minutes;

[0031] (3) Gradient freezing

[0032] The beef after ultrasonic treatment was frozen at 0°C to 4°C for 30 minutes, -15°C to -20°C for 25 minutes, and -45°C to -55°C for 25 minutes;

[0033] (4) P...

Embodiment 2

[0036] A kind of beef preprocessing method, comprises the following steps:

[0037] (1) Soak

[0038] Take fresh beef, cut into pieces, soak in 0.1% citric acid water for 20-30 minutes, remove the blood, soak in 0.1% sodium bicarbonate aqueous solution for 20-30 minutes, remove the blood and impurities again, and drain;

[0039] (2) Ultrasonic treatment

[0040] Prepare the pickling liquid according to the following proportions: 100 parts of beef, 5 parts of lactic acid, 12 parts of citric acid, 0.2 parts of sodium bicarbonate, 0.5 parts of papain, 0.5 parts of ficin, 0.2 parts of transglutaminase, 1 part of potato starch, 10 parts of water, ultrasonic treatment is carried out during pickling, the ultrasonic parameters are as follows: 300W, 120kHz, ultrasonic time is 25 minutes;

[0041] (3) Gradient freezing

[0042] The beef after ultrasonic treatment was frozen at 0°C to 4°C for 30 minutes, -15°C to -20°C for 25 minutes, and -45°C to -55°C for 25 minutes;

[0043] (4) P...

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Abstract

The invention discloses a processing process of high-elasticity high-brittleness beef balls. The processing process mainly comprises the following steps: soaking beef, performing ultrasonic pickling, performing gradient freezing and packaging. The processing process has the beneficial effects that the fresh beef is pretreated by combining soaking, ultrasonic treatment, pickling and gradient freezing technologies and a packaging method, so the requirements of people on beef taste, appearance, flavor, nutritional components, shelf life and the like are met.

Description

technical field [0001] The invention belongs to the field of food processing, and mainly relates to a beef pretreatment method, in particular to a fresh beef pretreatment method. Background technique [0002] Beef is a high-protein food. Every 100g of beef contains 20.2g of protein (about 3.3% more than pork and 10% more than mutton), 2.3g of fat, 1.2g of carbohydrates, and multivitamins. Because beef has lower cholesterol content and fat than other meat products, rich in protein, and amino acid composition is closer to the needs of the human body than pork, which can improve the body's disease resistance. Nutrients are easily digested and absorbed by the human body, and the taste is delicious. favorite. [0003] For beef products produced by traditional techniques, under normal circumstances, fresh beef is only subjected to pretreatment such as simple boiling to remove foam. Since the time when consumers buy beef is less than the time interval when the beef is processed an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/20A23B4/20A23B4/22A23B4/24A23B4/06A23B4/16
CPCA23B4/16A23B4/20A23B4/22A23B4/24A23V2002/00A23V2200/14A23V2200/16
Inventor 曹晨张涛
Owner 山东如康清真食品有限公司
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