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Preservation method of chilled beef

A fresh-keeping method and beef technology, which are applied in the preservation of meat/fish, food preservation, preservation of meat/fish with chemicals, etc., can solve the problems of easy discoloration and odor, and achieve the effect of reducing harmful substances and making the meat soft.

Inactive Publication Date: 2020-04-24
武汉良之隆食材股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the storage time of existing chilled beef is basically no more than 30 days, and it is easy to change color and taste due to insufficient sterilization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A fresh-keeping method for chilled beef, comprising the following steps:

[0019] S1. Lift the slaughtered cattle carcass, and spray the surface of the cattle carcass with lactic acid to form a lactic acid film on the surface of the cattle carcass;

[0020] S2. Then place the beef carcass in the acid-discharging warehouse for 45 hours at 0° C., and keep the ozone concentration in the acid-discharging warehouse at 15 ppm and the humidity at 85% during the acid-discharging process;

[0021] S3. Segment the beef carcass that has been drained of acid, spray the surface of the cut meat again with lactic acid, and then sterilize the meat under ultraviolet light for 20 minutes, then sterilize the meat under the condition of isolating oxygen. The above-mentioned meat pieces are skin-packed, and then the packaged meat pieces are sent to the cold storage and stored at a temperature of -2°C.

[0022] Wherein, before slaughtering the cattle in S1, the cattle are rested for a week ...

Embodiment 2

[0027] A fresh-keeping method for chilled beef, comprising the following steps:

[0028] S1. Lift the slaughtered cattle carcass, and spray the surface of the cattle carcass with lactic acid to form a lactic acid film on the surface of the cattle carcass;

[0029] S2. Then place the beef carcass in the acid-discharging warehouse for 47 hours at 2° C., and keep the ozone concentration in the acid-discharging warehouse at 20 ppm and the humidity at 88% during the acid-discharging process;

[0030] S3. Segment the beef carcass that has been drained of acid, spray the surface of the cut meat with lactic acid again, and then sterilize the meat under ultraviolet light for 30 minutes, and then sterilize the meat under the condition of isolating oxygen. The above-mentioned meat pieces are skin-packed, and then the packaged meat pieces are sent to the cold storage and stored at a temperature of -2°C.

[0031] Wherein, before slaughtering the cattle in S1, the cattle are rested for a w...

Embodiment 3

[0036] A fresh-keeping method for chilled beef, comprising the following steps:

[0037] S1. Lift the slaughtered cattle carcass, and spray the surface of the cattle carcass with lactic acid to form a lactic acid film on the surface of the cattle carcass;

[0038] S2, then place the beef carcass in the acid discharge warehouse for 48 hours under the condition of 4° C., and keep the ozone concentration in the acid discharge warehouse at 25 ppm and the humidity at 90% during the acid discharge process;

[0039] S3. Segment the beef carcass that has been drained of acid, spray the surface of the cut meat with lactic acid again, and then sterilize the meat under ultraviolet light for 40 minutes, and then sterilize the meat under the condition of isolating oxygen. The above-mentioned meat pieces are skin-packed, and then the packaged meat pieces are sent to the cold storage and stored at a temperature of -2°C.

[0040] Wherein, before slaughtering the cattle in S1, the cattle are ...

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PUM

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Abstract

The invention provides a preservation method of chilled beef, comprising the following steps: S1, lifting slaughtered beef carcasses, and spraying lactic acid on the surfaces of the beef carcasses toform lactic acid liquid films on the surfaces of the beef carcasses; S2, then placing the beef carcasses in an acid discharging warehouse under the condition of 0-4 DEG C for static acid discharging for 45-48 h, and keeping the ozone concentration in the acid discharging warehouse at 15-25 ppm and keeping the humidity at 85-90% during the acid discharging process; and S3, cutting the beef carcasses subjected to acid discharge, spraying lactic acid on the surfaces of the cut beef blocks again, sterilizing the beef blocks under ultraviolet rays for 20-40 minutes, performing skin packaging on thebeef blocks under the condition of isolating oxygen, sending the packaged beef blocks into a refrigeration house, and storing the packaged beef blocks at the temperature of -2 DEG C. The invention provides a chilled beef preservation method capable of prolonging the storage time of chilled beef to 50-55 days.

Description

technical field [0001] The invention relates to the field of meat preservation. More specifically, the present invention relates to a fresh-keeping method of chilled beef. Background technique [0002] Beef is the third most consumed meat in the world, accounting for about 25% of the meat market. It lags behind pork (38%) and poultry (30%). The United States, Brazil and China are the top three countries that consume beef in the world. With the development of cold chain technology, the market share of chilled beef is also increasing. However, the storage time of existing chilled beef is basically no more than 30 days, and it is also very easy to change color and taste due to insufficient sterilization. Contents of the invention [0003] The purpose of the present invention is to provide a fresh-keeping method of chilled beef which can prolong the storage time of chilled beef to 50-55 days. [0004] In order to realize these purposes and other advantages according to th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/16A23B4/015A23B4/06A23L13/10A23L5/20
CPCA23B4/10A23B4/16A23B4/015A23B4/068A23L13/10A23L5/20
Inventor 徐亮魏超
Owner 武汉良之隆食材股份有限公司
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