Cold ageing method of beef

Abstract

The invention discloses a cold deacidification method for beef, which is characterized in that the deacidification method is carried out in three stages. In the first stage, freshly slaughtered carcass meat is put into an acid depletion storehouse at 5°C-10°C, and the deacidification method is carried out by a fan. Blow directly for 8 hours to dry the surface of the meat. In the second stage, put the air-dried beef in the acid discharge warehouse at 3°C-5°C for 8-10 hours. In the third stage, the meat that has been treated by the second stage The beef is placed in the deacidification pool at -1°C-2°C for 56 hours of deacidification in the later stage. By adopting the method of deacidification in stages to deacidify the beef, the deacidification of the beef is more thorough, and the color of the meat can be effectively improved, thereby further improving the quality of the deacidified beef.

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...

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.