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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

Inactive Publication Date: 2003-02-12
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But present fresh beef freeze-preservation storage method has the following deficiencies: (1), the energy consumption of freezing storage below -18 ℃ for a long time is large; (3) The quality of the meat becomes old, the flavor decreases, the quality is reduced, and the effect of processing and eating is affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Weigh 1Kg of fresh beef produced in strict accordance with standardized sanitary conditions and slaughtering procedures, mature and discharge acid in a constant temperature room at 4°C for 2 days, and then evenly spray 3% (W / W) sodium polyphosphate solution on the four sides of the fresh beef in advance Mix the water-retaining anti-oxidant solution with 5% (W / W) fresh ginger juice, and control its dosage to 0.3 ml per square centimeter, put it in a constant temperature room at 4°C for absorption, and when the hand feels no obvious juice, put it into an airtight In a composite nylon bag, seal it under a vacuum of 650mmHg, then adjust the microwave power according to the specific absorption rate of 425W / Kg, sterilize for 7 minutes, take it out and cool it to the original product temperature, and then sterilize for 7 minutes according to the first sterilization condition, put Stored in a constant temperature library at 0°C. Take it out for inspection after three months, th...

Embodiment 2

[0014] The method for processing fresh-keeping and storing fresh beef is the same as in Example 1, and its water-retaining antioxidant solution is a water-retaining antioxidant solution that adopts 2.5% (W / W) sodium acetate solution and 5% (W / W) fresh ginger juice to mix, and press Spray 0.4 ml per square centimeter to evenly spray the surface of fresh beef, and store it in a constant temperature storehouse at 0°C. Take it out for inspection after three months, the beef is uniform and shiny in color, the tissue is elastic, has the inherent smell of fresh beef, and has no peculiar smell. According to the physical and chemical index test, the volatile basic nitrogen is 9.85mg / 100g, which meets the national standard first-class fresh beef hygiene standard.

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PUM

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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.

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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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00
Inventor 李久长杨小兰宋智峰冯爱霞王千里
Owner SHANXI UNIV
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