Production method of cooled fresh keeping beef

A production method and beef technology, applied in the direction of freezing/cooling preservation of meat/fish, carcass cooling, and meat processing workshops, etc., can solve the problems of beef quality decline, lower beef quality, and extend beef shelf life, etc., to achieve good results Safety and sanitation, long-lasting effects

Inactive Publication Date: 2017-10-24
王立兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that after the beef is frozen, ice crystals are formed in the muscle cells and in the interstitial spaces, and water is precipitated during cooking and thawing, which reduces the quality of the beef
However, after the beef is vacuum-packed, it creates an anaerobic environment for the product, which is just suitable for the growth of anaerobic microorganisms, but reduces the quality of the beef. Therefore, pure vacuum packaging cannot significantly extend the shelf life of beef
On the other hand, after vacuum packaging treatment, due to the deoxygenation of beef myoglobin and hemoglobin in the anaerobic environment, the bright color of beef is dark purple, which seriously affects its sensory quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] 1. Live cattle reception:

[0013] High-quality fattening cattle from non-epidemic areas, qualified for veterinary quarantine, in good health, free from specified diseases, and aged within 4 teeth.

[0014] 2. Slaughter:

[0015] Make the slaughtered animals fully rest and drink water before slaughtering, stop eating 24 hours before slaughtering, and stop watering 2-4 hours before slaughtering. It is strictly forbidden to beat cattle with whips and sticks when driving cattle, and cover the eyes of cattle before slaughtering (to reduce cattle Accidental stimulation) for slaughtering, bloodletting, skinning, and viscera removal. After passing the quarantine, the carcass is rinsed with water at 0.2MPa and a temperature of 45°C. The whole slaughtering process is required to be completed within 45 minutes.

[0016] 3. Pre-cooling

[0017] After the carcass is showered, it quickly enters the rapid pre-cooling room, and is pre-cooled in the rapid pre-cooling room at an ambi...

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PUM

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Abstract

The invention discloses a production method of cooling and keeping fresh beef. The production method of cooling fresh beef includes slaughtering, bleeding, peeling, and removing viscera. After the carcass passes the quarantine inspection, it is rinsed with water; The carcass is deboned, divided and trimmed, and then vacuum-packed, then hot-soaked and cold-soaked, and then placed in an environment of -2 to 2°C for storage. Compared with the prior art, the fresh-keeping beef obtained by the present invention has better safety and sanitation, and longer preservation period.

Description

technical field [0001] The invention relates to the technical field of processing meat products, in particular, the invention relates to a production method of cooling and keeping fresh beef. Background technique [0002] The main way of selling beef in my country is to sell it directly on the market after slaughtering. This will cause the meat products to be easily affected by microbial contamination and other physical and chemical factors during the transportation and sales process, resulting in a short shelf life of fresh meat and easy spoilage. Another major sales form is that the slaughtered beef is pre-cooled, acid-cured and matured, split and frozen, and then supplied to the market in a frozen form. The disadvantage is: after the beef is frozen, ice crystals are formed in the muscle cells and in the interstitial spaces, and moisture is precipitated during cooking and thawing, which reduces the quality of the beef. Thereby, beef fresh-keeping technology is the key tec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22B5/00A22C17/00A22C18/00A23B4/06
CPCA22B5/0076A22B5/0029A22B5/0035A22C17/0093A22C18/00A23B4/06A23V2002/00
Inventor 王立兵
Owner 王立兵
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