Beef processing method

A processing method and beef technology, applied in food freezing, food science and other directions, can solve the problems of waste, short product shelf life, unsuitable for long-term storage, etc., and achieve the effects of no loss of nutrients, long shelf life, and soft and rotten taste.

Inactive Publication Date: 2019-04-26
杨顺长
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whether it is dry beef or wet beef, there is a common feature that nitrite or other preservatives are added, otherwise the shelf life of the product will be relatively short, and it is not suitable for long-term storage; The loss of ingredients, resulting in waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method for beef, comprising the steps of:

[0025] (1) Raw material storage: storage in a freezer with a temperature of -20°C;

[0026] (2) Slowing of raw materials: when the temperature is 10°C, slowing down for 24 hours or when the temperature is 1°C, slowing down for 36 hours;

[0027] (3) Tumbling: vacuumize the vacuum tumbler until the inner pressure of the tumbler is 0.08MPa, start tumbling and count, tumbling for 65 minutes, and then open the valve to deflate;

[0028] (4) Trimming and arranging: Trim the beef into meat pieces with the longest side length of 25cm. When the thickness of the meat pieces is greater than 10cm, divide them into two layers from the middle;

[0029] (5) Steaming: the beef is heated and steamed for 160 minutes at 80°C, and the steaming temperature is 85°C;

[0030] (6) Raw material pre-cooling / storage: pre-cool or store the steamed beef in the refrigerator, the temperature in the refrigerator is 0°C, and the refrigeration ...

Embodiment 2

[0040] A processing method for beef, comprising the steps of:

[0041] (1) Raw material storage: storage in a freezer with a temperature of -25°C;

[0042] (2) Raw material buffering: when the temperature is 15°C, the buffering time is 28 hours; when the temperature is 10°C, the buffering time is 40 hours;

[0043] (3) Tumbling: vacuumize the vacuum tumbler until the inner pressure of the tumbler is 0.10 MPa, start to tumbling and count, tumbling for 70 minutes, and then open the valve to deflate;

[0044] (4) Trimming and arranging: Trim the beef into meat pieces with the longest side length of 30cm. When the thickness of the meat pieces is greater than 10cm, divide them into two layers from the middle;

[0045] (5) Steaming: the beef is heated and steamed for 180 minutes at 90°C, and the steaming temperature is 90°C;

[0046] (6) Raw material pre-cooling / storage: pre-cool or store the steamed beef in a refrigerator, the temperature in the refrigerator is 10°C, and the refr...

Embodiment 3

[0056] A processing method for beef, comprising the steps of:

[0057] (1) Raw material storage: storage in a freezer with a temperature of -23°C;

[0058] (2) Raw material buffering: when the temperature is 13°C, the buffering time is 26 hours; when the temperature is 5°C, the buffering time is 38 hours;

[0059] (3) Tumbling: vacuumize the vacuum tumbler until the inner pressure of the tumbler is 0.09MPa, start to tumbling and count, tumbling for 68 minutes, and then open the valve to deflate;

[0060] (4) Trimming and arranging: Trim the beef into meat pieces with the longest side length of 27cm. When the thickness of the meat pieces is greater than 10cm, divide them into two layers from the middle;

[0061] (5) Steaming: the beef is heated and steamed for 170 minutes at 85°C, and the steaming temperature is 88°C;

[0062] (6) Raw material pre-cooling / storage: pre-cool or store the steamed beef in the refrigerator, the temperature in the refrigerator is 5°C, and the refri...

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PUM

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Abstract

The invention discloses a beef processing method. The method comprises the following steps: (1) preserving raw material; (2) slowly thawing the raw material; (3) rolling and kneading; (4) trimming andplacing the raw material in a dish; (5) steaming; (6) pre-cooling and storing the raw material; (7) cutting the raw material into pieces; (8) dipping the raw material in a seasoning juice; (9) bagging; (10) vacuumizing; (11) carrying out secondary sterilization; (12) carrying out secondary pre-cooling; (13) freezing; and (14) packaging and carrying out metal detection. The beef processing methodhas the beneficial effects that beef products prepared by the beef processing method are free of preservatives, long in shelf life, free of loss of nutrition components, soft in taste and easy to melt; the beef processing method is especially applicable to beef with skin; the beef with the skin is more difficultly softened, but the beef skin is rich in collagen and other nutrition components; thebeef prepared by the processing method is softer, is melted in the mouth, and also retains the nutrition components of all the parts of the beef.

Description

technical field [0001] The invention relates to a processing method of beef. Background technique [0002] Beef is rich in nutrients, with a protein content of 20% and a fat content of 9%. It contains all the amino acids needed by the human body. It is rich in red iron and is a good food for blood. The content of vitamin A is higher than that of other livestock and poultry meat. Zinc, The content of trace elements such as selenium and manganese and B vitamins is relatively high, and the content of cholesterol is low. The meat is delicious and easy to digest and absorb. Regular consumption of beef can improve the body's ability to resist diseases, so the beef consumption market has great potential. [0003] Because beef cattle have been bred for a long time and the fiber of beef is thick and old, the products made of beef generally have a strong sense of fiber. Beef products currently on the market are mostly dry-processed beef such as weathered, smoked or roasted beef. Alt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L5/00
CPCA23L13/72A23L5/00A23V2002/00A23V2300/20
Inventor 杨顺长
Owner 杨顺长
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