Beef acid eliminating method
A technology for deacidification of beef, which is applied in food preservation, food preparation, food science, etc. It can solve the problems of incomplete deacidification and poor meat color, and achieve the effects of complete deacidification, improved color and quality
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[0007] In the present invention, the beef is deacidified in three stages. In the first stage, put the freshly slaughtered carcass meat into the deacidification storehouse at 5°C-10°C, and blow it directly with a fan for 8 hours to dry the surface of the meat. The relative relative humidity in the storeroom is controlled at 60%-80%; the second stage In the first stage, put the air-dried beef in the deacidification warehouse at 3°C-5°C for 8-10 hours, and the relative humidity in the warehouse is controlled at 90%; Put it in the deacidification warehouse at -1°C-2°C for post-deacidification for 56 hours. The relative relative humidity in the warehouse is controlled at 90%.
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