Steam unfreezing technology for beef

A beef and steam technology is applied in the field of beef steam thawing technology, which can solve the problems of excessive loss of food surface, slow thawing process, and long time-consuming, and achieve the effects of improving color, color and efficiency.

Inactive Publication Date: 2018-11-30
安徽万礼食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, it takes a long time to thaw large pieces of meat, and the thawing process is slow. The slow thawing process will bring inevitable losses in the quality of the meat, such as excessive water loss due to water evaporation and food surface microorganisms. to grow

Method used

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  • Steam unfreezing technology for beef
  • Steam unfreezing technology for beef
  • Steam unfreezing technology for beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of beef steam thawing process in the present embodiment, comprises the steps:

[0023] 1) Pretreatment: take frozen beef from the freezer, place the frozen beef at a temperature of 0°C, and then punch holes. The hole diameter is 2 cm, the hole depth is 0.6 times the meat thickness, and the hole spacing is 12cm, while drilling the hole, fill the hole with 3% acetic acid solution. Since the freezing point of the acetic acid solution is revealed, an ice film will be formed on the surface that is in contact with the cow after injection to prevent the acetic acid from flowing out. The injection concentration of acetic acid The cell fluid larger than beef cells is conducive to the subsequent thawing to accelerate the flow of beef cell fluid, thereby increasing the thawing rate, and then ultrasonically treat the injected frozen meat at a power of 100w and a frequency of 80Hz for 50s; high frequency is conducive to the rupture of ice crystals in the cells Dissolving, inc...

Embodiment 2

[0027] Present embodiment is the same as embodiment 1, and difference is beef steam thawing process in the present embodiment, and the aperture of punching is 3cm, and the hole depth is 0.75 times of meat thickness, and hole spacing is 10cm, and the concentration of salt water in step (2) is 2.5%, the ultrasonic power is 170w, the frequency is 80Hz, the concentration of saline in step (3) is 1.1%, the temperature is 4°C, the concentration of starch solution is 1.2%, and the temperature is 4°C.

Embodiment 3

[0029] The present embodiment is the same as embodiment 1, and the difference is that the steam thawing process of beef in the present embodiment, the aperture of punching is 2.5cm, and the hole depth is 0.5 times of meat thickness, and the hole spacing is 10cm, and the concentration of acetic acid solution is 3.5%. In the step (2), the concentration of the saline solution is 1.5%, the ultrasonic power is 130w, and the frequency is 60Hz. In the step (3), the concentration of the saline solution is 0.85%, and the temperature is 2°C. The concentration of the starch solution is 0.7%, and the temperature is 2°C. , the mileage of tumbling is 2500m, and the speed is 25r / min.

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Abstract

The invention discloses a steam unfreezing technology for beef, and belongs to the technical field of beef processing. According to the method, firstly, pretreatment is carried out by adopting a method combining beef punching and acetum injection, then unfreezing is carried out by adopting a method combining dialysis membrane wrapping, steam unfreezing and salt solution spraying, finally, subsequent treatment is carried out by adopting an ice salt solution and a starch solution, the liquid concentration difference between the interiors and the exteriors of cells of the beef is conveniently maintained in the whole process, the amount of cell sap of the beef is maintained, excessive loss of the cell sap is prevented, the phenomenon that the taste of the beef is hard due to the subsequent treatment can be avoided, the fresh and tender degree and taste of the beef are maintained, and the color and luster of the beef are improved.

Description

technical field [0001] The invention belongs to the technical field of beef processing, and in particular relates to a beef steam thawing process. Background technique [0002] Beef is loved by consumers because it is rich in protein and low in fat. With the improvement of living standards, people have higher and higher requirements for the quality of beef. Words such as tenderness, juiciness, softness, good taste, and full color have become the main requirements for consumers to choose beef. Different processing of beef The method will cause the subsequent processing and cooking taste to be very different. [0003] In the process of meat food processing, frozen meat is more commonly used. Frozen meat can be processed after thawing. The thawing process is slower than freezing. At the same time, some chemical and physical changes will occur in the food during the thawing process. During the thawing process, with the loss of water, many qualities of food may be adversely aff...

Claims

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Application Information

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IPC IPC(8): A23B4/07A23B4/24A23L5/20A23L5/41A23L13/40
CPCA23B4/07A23B4/24A23V2002/00A23L5/27A23L5/41A23L13/426A23L13/432A23V2200/14A23V2200/04A23V2250/1614A23V2250/1582A23V2250/5118A23V2250/022
Inventor黄宁黄伟
Owner安徽万礼食品有限责任公司