Production method of cooled fresh keeping beef

Abstract

The invention discloses a production method of cooled fresh keeping beef. The production method of cooled fresh keeping beef comprises the following steps of performing slaughtering, performing bloodletting, performing peeling, removing internal organs, and after carcasses are qualified through quarantine, performing rinsing with water; and then precooling the rinsed carcasses, then selecting the carcasses of which the pH value is 5.6-5.8, performing deboning and segmentation, performing trimming, performing vacuum packaging, performing hot dipping, performing cold dipping, placing the carcasses after cold dipping into the environment of minus 2 to 2 DEG C, and performing storage. Compared with the prior art, the production method disclosed by the invention has the advantages that the obtained fresh keeping beef has better safety, better hygiene 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...

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