Beef preservative and beef preservation method

Abstract

The invention discloses a beef preservative having a long preservation time and prolonging beef shelf life. The beef preservative is characterized in that based on 1000 parts by mass of the beef preservative, and the beef preservative is prepared from the components: 878.5 to 888.5 parts of water, 110 to 120 parts of lactic acid, 1.2 to 1.5 parts of sucrose fatty acid ester and 0.18 to 0.2 part ofpolylysine hydrochloride. A beef preservation method comprises the steps of pre-slaughter processing, slaughter, separation, steam sterilization, coating, acid discharge, packaging, preservation andthe like; the beef preservation method has a simple operation process, and beef is preserved by fascia separation and combined with composite fresh preservatives and hot steam to maintain freshness, color of the beef is stable, sensory quality is good, and a beef preservation period reaches 95 days, especially a beef preservation period with complete fascia can be as long as 100 days, the total number of bacterial colonies and coliforms are in compliance with national standards and maintain a scope of secondary freshness, and the beef preservative and the beef preservation method can be applied to industrial production.

Description

technical field [0001] The invention relates to a kind of fresh-keeping of meat, in particular to a beef fresh-keeping agent and a beef fresh-keeping method, in particular to a beef fresh-keeping agent and a beef fresh-keeping method which have a long fresh-keeping time and prolong the shelf life of beef. Background technique [0002] Beef is one of the main meat products. It is rich in protein, fat, vitamins, calcium, zinc, phosphorus, iron, etc. Its protein content is generally greater than 20%, higher than that of pork and mutton. It is composed of eight kinds of amino acids necessary for the human body. The composition and ratio are closer to the needs of the human body than pork. The fat content of beef is mainly accumulated in the muscle, which is generally lower than that of pork and lamb. Beef has the ability to improve the body's resistance to disease, can nourish the middle and Qi, nourish the spleen and stomach, strengthen the muscles and bones, reduce phlegm and...

AI Technical Summary

Problems solved by technology

[0007] However, long-term high-temperature steaming of pork will reduce the total number of bacterial colonies on the surface of pork, but it will change the color of pork and may cause excessive polymerization and denaturation of pork protein