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

Inactive Publication Date: 2006-08-02
辽宁宏福肉类集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, slaughtering companies usually put the carcass meat directly into the acid discharge room at -4°C for 24 hours for acid discharge treatment. This method of acid discharge treatment has the disadvantages of incomplete acid discharge and poor meat color.

Method used

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Examples

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Effect test

specific Embodiment approach

[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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Abstract

The beef acid eliminating method includes three stages: the first stage of blowing newly butchered corpus beef in acid eliminating warehouse at 5-10 deg.c for 8 hr to dry surface; the second stage of eliminating acid from wind dried beef in acid eliminating warehouse at 3-5 deg.c for 8-10 hr; and the third stage of post-eliminating acid treatment of the acid eliminating beef in acid eliminating warehouse at ¿C1 to 2 deg.c for 56 hr. The said step-by-step beef acid eliminating method can eliminate acid from beef completely, improve the color of beef effectively and further raise the quality of beef.

Description

Technical field: [0001] The invention relates to a beef deacidification method, in particular to a beef deacidification method by stage cooling. Background technique: [0002] With the improvement of people's living standards, sour beef is favored by people for its soft and elastic meat, delicate taste and delicious taste. At present, slaughtering companies usually put the carcass meat directly into the deacidification room at -4°C for 24 hours for deacidification treatment. This deacidification treatment method has disadvantages such as incomplete deacidification and poor meat color. Invention content: [0003] The technical problem to be solved by the invention: the technical problem to be solved by the invention is to provide a beef deacidification method which is more thorough and can effectively improve the meat color. [0004] The technical solution adopted to solve the technical problem: a deacidification method for beef, which is characterized in that the deacidif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L3/40A23L3/36A23L13/00
Inventor 初景武
Owner 辽宁宏福肉类集团有限公司
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