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Cold fresh beef preservation method based on composite plant essential oil preservation
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A technology of plant essential oil and fresh-keeping method, which is applied in the preservation of meat/fish with chemicals, the preservation of food ingredients as anti-microbial, food science, etc., can solve the problem that nutrients are easily spoiled, the shelf life of chilled beef is short, and human health is endangered. and other problems to achieve the effect of improving product appearance, enriching taste, and prolonging shelf life
Active Publication Date: 2022-03-04
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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[0005]
2. Oxygen in the air constantly oxidizes myoglobin in the meat and changes the color, affecting the color of all beef
[0007]
Chilled fresh beef has become the mainstream of the market, but the shelf life of untreated chilled fresh beef is relatively short, and nutrients are easily spoiled
At present, there are many chemical preservatives used in cold fresh beef. Long-term consumption will endanger human health and even cause cancer. It cannot meet the needs of consumers for food safety. Therefore, a cold fresh beef preservation method based on compound plant essential oils is proposed.
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Embodiment 1
[0048] The invention provides a fresh-keeping method for cold-fresh beef based on composite plant essential oil preservation, the specific steps are as follows:
[0049] Step 1. Pre-treatment of fresh beef: pre-cooling and deacidification treatment of cold fresh beef in advance, and store in an environment of 4°C;
[0050] Cooling treatment is to reduce the temperature of the beef to 2°C within 24 hours;
[0051]The acid discharge treatment steps are: put cold fresh beef in the acid discharge storage for 10 hours, at this time, the temperature of the acid discharge storage is 8°C, and the relative humidity is 50%, and then the temperature of the acid discharge storage is reduced to 1°C, and the relative humidity is 50%. Increase to 70%, continue deacidification for 30 hours.
[0081] a. Sample treatment: sterilize the knife, case board, film, and plastic tray with 95% alcohol, put them into the sterile workbench, turn on the ultraviolet light in the sterile room and irradiate them for 30 minutes, put the beef into the sterile room, open the package, cut the beef Meat samples with a size of 2cm×1.5cm×2cm, totaling 30×8=240 pieces, were randomly divided into groups of 5 pieces, totaling 48 batches. Weigh ...
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Abstract
The invention discloses a chilled beef fresh-keeping method based on composite plantessential oil fresh keeping, and particularly relates to the technical field of fresh keeping, the specific steps are as follows: step 1, pretreatment of fresh beef: pre-cooling and acid discharge treatment are performed on chilled beef in advance, and the chilled beef is stored in an environment of 4 DEG C; step 2, preparing a composite plantessential oilpreservative: preparing the following raw materials: glycerol monolaurate, cinnamon essential oil, cypress essential oil, tea tree essential oil, chitosan, a moutan bark extracting solution and an aloe extracting solution; step 3, dipping: dipping the chilled fresh beef in a fresh-keeping solution for 5-10 minutes; step 4, packaging: taking out the chilled fresh beef and packaging the chilled fresh beef in a sterilized PE preservation bag; and step five, refrigerating: refrigerating the chilled fresh beef in an environment of 4 DEG C. The invention not only has the effect of prolonging the shelf life of the product, but also can improve the appearance of the product, enrich the taste, ensure the safety and the like, and has wide development potential in the future food industry.
Description
technical field [0001] The invention relates to the technical field of freshness preservation, in particular to a freshness preservation method for chilled beef based on compound plant essential oil preservation. Background technique [0002] Chilled fresh beef refers to the rapid cooling of the slaughtered meat under good operating practices and good hygienic conditions in accordance with the requirements of veterinary inspection and immunization regulations at a low temperature of about minus 20°C, and the center of the thigh meat is used as the measurement point. It drops to within 4°C over the course of a day and remains at this temperature throughout the process before being delivered to the consumer. Because the cold fresh meat has been pre-cooled and deacidified in advance, and the post-cooking process is completed, the meat is tender, soft and elastic, which is convenient for cooking. It can be stored for one week at 4°C. Today, there are three main types of raw me...
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