Method for antistaling beef in storage

A technology of fresh beef and fresh ginger juice, which is applied in the fields of food preservation, food preparation, food science, etc., can solve the problems of large energy consumption in freezing and storage, affecting the processing and eating effect, and large nutrient loss, etc. Microwave sterilization effect, the effect of avoiding pollution
CN1395873AInactive Publication Date: 2003-02-12SHANXI UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SHANXI UNIV
Publication Date
2003-02-12
Estimated Expiration
Not applicable · inactive patent
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Abstract

An antistaling method for fresh beef includes such steps as low-temp. discharging acid, cutting, spraying water-preserving agent and natural antioxidizing agent on the surface, vacuum packaging, low-power microwave sterilizing and storing it at 0-4 deg.C. Its advantages are long storage time (more than 3 months) and high antistaling effect.
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Description

1. Technical field

[0001] The invention belongs to the fresh-keeping storage technology of meat, in particular to a method for cooling and fresh-keeping storage of fresh beef. 2. Technical background

[0002] Beef is rich in nutrition, containing more than 20% protein, which is twice as high as pork, and the fat content is only one-fifth of pork. It is one of the most popular meats in the world. However, due to the particularly strong seasonality of cattle grazing and fattening, the slaughter time is concentrated, which brings difficulties to the balance of the fresh beef supply market. The most popular way to keep beef fresh is to freeze it below -18°C, which can prolong the shelf life of fresh beef for more than three months.

[0003] But present fresh beef freezing and fresh-keeping storage method has the following deficiencies: (1), long-term freezing storage energy consumption below -18 ℃ is big; (2), needs thawing when processing and eating, and juice loss is serious ...

Claims

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