Cold ageing method of beef
A technology of deacidification of beef, which is applied in the direction of food science, etc., can solve the problems of incomplete deacidification and poor meat color, and achieve the effects of complete deacidification, improvement of color and quality
Inactive Publication Date: 2017-10-10
尹连花
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AI Technical Summary
Problems solved by technology
At present, slaughtering enterprises usually put the carcass meat directly into the deacidification room at -4°C for 24 hours for deacidification treatment. This deacidification treatment method has the disadvantages of incomplete deacidification and poor meat color, etc.
Method used
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Experimental program
Comparison scheme
Effect test
specific Embodiment approach
[0007] The invention adopts three stages to carry out acid removal treatment on beef. In the first stage, put the carcass just slaughtered into the acid storage room at 5℃-10℃, and blow it directly with a fan for 8 hours to dry the meat surface, and control the relative humidity in the warehouse at 60%-80%; In the stage, put the air-dried beef in the acid-discharging warehouse at 3℃-5℃ for 8-10 hours, and control the relative humidity in the warehouse at 90%; in the third stage, the beef that has undergone the second-stage acid-discharging treatment Put it in the -1℃-2℃ acid-discharging warehouse for 56 hours after the acid discharging. The relative humidity in the warehouse is controlled at 90%.
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The invention discloses a cold ageing method of beef. The ageing method is characterized by comprising three stages: in the first stage, just after slaughter, placing carcass beef into an ageing chamber with a temperature of 5 DEG C to 10 DEG C and performing blowing vertically for 8 hours with an air blower to air-dry the surface of the beef; in the second stage, placing the air-dried beef into an ageing chamber with a temperature of 3 DEG C to 5 DEG C and performing ageing for 8-10 hours; and in the third stage, placing the beef after after being aged obtained in the second stage into an ageing chamber with a temperature of minus 1 DEG C to 2 DEG C and performing post-ageing for 56 hours. Through performing the ageing treatment on the beef by adopting a stage-by-stage ageing method, the ageing of the beef is thorougher and the color and luster of the beef are effectively improved, thus further improving the quality of the beef after being aged.
Description
Technical field [0001] The invention relates to a method for cold deacidification of beef, in particular to a stage cooling deacidification method of beef. Background technique [0002] With the improvement of people's living standards, sour beef is popular with people for its soft and elastic meat, delicate taste, and delicious taste. At present, slaughter companies usually put the carcass directly in the acid discharging room at -4°C for 24 hours for acid discharging. This discharging method has disadvantages such as incomplete discharging and poor meat color. Summary of the invention [0003] The technical problem to be solved by the invention: The technical problem to be solved by the present invention is to provide a method for deacidifying beef more thoroughly and effectively improving the meat color. [0004] The technical solution adopted to solve the technical problem: a method for cold deacidification of beef, which is characterized in that the deacidification method is c...
Claims
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IPC IPC(8): A23L13/00A23L5/20
Inventor 尹连花
Owner 尹连花
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