Beef fresh-keeping method

A fresh-keeping method and beef technology, which are applied in the fields of using chemicals to preserve meat/fish, food ingredients containing natural extracts, food science, etc., can solve the problems of not being able to meet the standards for the fresh-keeping period of exported chilled meat, etc.

Inactive Publication Date: 2017-09-01
广西山水牛畜牧业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The parameter values ​​of chilled fresh meat produced in China according to the current national standard of frozen beef cattle hygiene standards cannot meet the freshness standard of export chilled fresh meat

Method used

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  • Beef fresh-keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for keeping beef fresh, comprising the steps of:

[0020] (1) Rinse the deacidified fresh beef with hot water at 80°C under high pressure;

[0021] (2) putting the washed fresh beef into the cactus extract with a concentration of 500g / L and soaking it for 45min and taking it out;

[0022] (3) use the tea polyphenol solution of 1-2% concentration to spray it evenly;

[0023] (4) Subpackaging, storing and transporting the beef, all steps are carried out at 1°C;

[0024] The cactus extract described in the step (2) uses water as the extractant, according to the solid-to-liquid ratio of 1: 3, extraction time 4h, temperature 60°C, the cactus meat is extracted and vacuum concentrated to obtain a concentration of 1g / ml It is made by diluting the concentrated stock solution of prickly pear extract.

Embodiment 2

[0026] A method for keeping beef fresh, comprising the steps of:

[0027] (1) Rinse the deacidified fresh beef with hot water at 80°C under high pressure;

[0028] (2) putting the washed fresh beef into the cactus extract with a concentration of 500g / L and soaking it for 45min and taking it out;

[0029] (3) use the tea polyphenol solution of 1-2% concentration to spray it evenly;

[0030] (4) Subpackaging, storing and transporting the beef, all steps are carried out at 1°C;

[0031] The cactus extract described in step (2) uses 95% ethanol as the extractant, according to the solid-to-liquid ratio of 1:4, the extraction time is 3h, and the temperature is 60°C, the cactus meat is extracted and vacuum concentrated to obtain a concentration of Concentrated stock solution of cactus extract of 1g / ml, and then diluted with the concentrated stock solution.

Embodiment 3

[0033] A method for keeping beef fresh, comprising the steps of:

[0034] (1) Rinse the deacidified fresh beef with hot water at 80°C under high pressure;

[0035] (2) putting the washed fresh beef into the cactus extract with a concentration of 250g / L and taking it out after soaking for 45min;

[0036] (3) use the tea polyphenol solution of 1-2% concentration to spray it evenly;

[0037] (4) Subpackaging, storing and transporting the beef, all steps are carried out at 1°C;

[0038] The cactus extract described in the step (2) uses water as the extractant, according to the solid-to-liquid ratio of 1: 3, extraction time 4h, temperature 60°C, the cactus meat is extracted and vacuum concentrated to obtain a concentration of 1g / ml It is made by diluting the concentrated stock solution of prickly pear extract.

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Abstract

The invention relates to the technical field of meat food processing, in particular to a beef fresh-keeping method. The method is characterized in that hot water is adopted for high-pressure flushing, a cactus herb extracting solution is adopted to treat, and finally, a method of spraying a tea polyphenol solution to perform fresh-keeping treatment on beef; the cactus herb extracting solution and tea polyphenol can be effectively combined to kill most of bacteria; moreover, long-acting bacteria inhibition can be kept, fat oxidation can be prevented, and freshness of beef is kept. The quality guarantee period of frozen and fresh beef is prolonged to about 90 days from current 45 days.

Description

technical field [0001] The invention relates to the technical field of meat food processing, in particular to a fresh-keeping method for beef. Background technique [0002] Beef has the characteristics of high tenderness, good flavor, good nutrition, safety and hygiene, and is increasingly popular with consumers. However, it is easily infected by food-borne pathogens during the process of segmentation, transportation, storage and sales, such as the common Gram Gram-negative bacteria Escherichia coli, Gram-positive bacteria Staphylococcus aureus. [0003] Traditional beef products are mainly hot fresh meat and frozen meat: hot fresh meat is usually slaughtered in the early morning and marketed in the early morning without any cooling treatment. Although it has passed the hygienic inspection after slaughtering and processing, in the process from processing to retailing, hot fresh meat is inevitably polluted by air, insects, transport vehicles and packaging, and the temperatur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/18
CPCA23B4/20A23B4/18A23V2002/00A23V2250/2132A23V2250/21
Inventor 杨远澄周贵金谭春萍杨远广陆海龙
Owner 广西山水牛畜牧业有限责任公司
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