Processing method for reducing bag expansion rate of marinated beef
Through a processing method including pretreatment, slitting treatment, ingredients, vacuum rolling and kneading, low-temperature marinating, brine, vacuum packaging and sterilization, the problem of the swelling phenomenon of marinated beef and the impact of product taste is solved, and the product is realized high quality and safety.
Patent Information
- Application Number
- CN202411805669.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-10
- Publication Date
- 2025-02-18
AI Technical Summary
The existing marinated beef production process is difficult to avoid bag swelling caused by bacterial reproduction, and the addition of preservatives and sterilization methods will affect the taste and health of the product.
A processing method including pretreatment, slitting treatment, ingredients, vacuum rolling and kneading, low-temperature marination, brine, vacuum packaging and sterilization is adopted. This method effectively controls bacterial growth through vacuum packaging and N2 sealing sterilization, and uses PET/AL/PA/RCPP composite materials to maintain the freshness of the product.
It effectively reduces the bag swelling rate of marinated beef, improves the softness and taste of the product, is suitable for a wider population, and enhances the market competitiveness of the product.
Smart Images
Figure SMS_1 
Figure SMS_2
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of meat product processing and production, and in particular relates to a meat product packaging and processing method. Background Art
[0002] Beef is rich in protein, VB6, amino acids, low in fat, delicious, and has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the bones and muscles, and resolving phlegm and calming the wind. It is deeply loved by people and has become one of the main meat products in my country. In order to enrich the variety of beef products and allow people to eat more beef products regardless of occasions and time, food processing companies make beef into various cooked products, such as beef jerky, beef cubes, beef sticks, etc., and package them into small bags of snacks for easy consumption. Braised beef is one of the products. Braised beef is obtained by the braising process of beef, and then the braised beef is cut into small pieces and sold after packaging. Unlike beef jerky, beef jerky has a very small internal moisture content due to the drying process, and only needs simple packaging for sale. It has a longer shelf life and is more difficult to deteriorate after being sealed. Therefore, beef jerky does not require much packaging. The finished product of marinated beef has not been dried, because in order to ensure a fresh and juicy taste, a certain amount of juice must be retained inside it. Due to the high water content, bacteria are easily bred, so vacuum packaging is used to isolate the air. However, in the actual processing process, even if vacuum packaging is used, it is difficult to avoid bacterial reproduction. When the bacteria reproduce and produce gas, the vacuum packaging will be inflated to form a bulging bag phenomenon. When the bulging bag phenomenon occurs, the marinated beef cannot be eaten. The existing marinated beef production process is still difficult to avoid the occurrence of bulging bags. To solve the problem of beef bulging bags, what needs to be solved is the colony problem and packaging process inside the beef. The sterilization process is generally carried out by adding preservatives, antioxidants, other additives with bactericidal effects or high temperature disinfection, irradiation disinfection, etc. The marinated beef made by the above method not only changes the flavor, but also the additives do not meet the needs of modern people for healthy green food. Therefore, a production process that can reduce the bulging rate of marinated beef is needed, while avoiding affecting the taste of the product. Summary of the invention
[0003] In order to solve the above problems, the present invention provides a processing method for reducing the bag bulging rate of marinated beef, and the specific process comprises the following steps: (1) Beef pretreatment: Select beef that meets the processing requirements. The beef should be inspected and quarantined to ensure that it is not fishy but smelly. It has the normal smell of fresh beef, is reddish-brown in color, and has a hard and elastic texture. After selecting the beef, put it in a pool and soak it in tap water to thaw it to remove blood and reduce the smell. The soaking time is 12 to 24 hours. When the meat pieces are separated from each other and not condensed together, the cutting process can be carried out. Before starting the cutting, wash the working tools with boiling water, clean and disinfect the contaminated working tools, and clean the cutting site. When cutting beef, cut the meat that meets the production requirements of beef slices according to the different parts of the carcass and the natural texture of the beef. At the same time, remove the spoiled beef, fat, tendons, and miscellaneous bones, pick out impurities such as sticky blood, cow hair, and grass sticks, and wash and drain the beef after the cutting is completed, and keep it for the next step.
[0004] (2) Dicing: Before dicing, check whether the dicer is clean. Then put the cleaned beef into the dicer and cut it into dices. According to the natural texture of the meat, cut it in the right direction to produce dices that meet the production requirements of marinated beef.
[0005] (3) Ingredients: According to the requirements of the processing taste, the auxiliary materials and food additives should be prepared according to the ingredient list. During preparation, the wet and dry materials need to be separated to avoid mixing them together and affecting their use.
[0006] (4) Vacuum tumbling and kneading: put the prepared auxiliary materials into the vacuum kneading machine, then put in the beef and mix them evenly, then start the kneading machine to start tumbling and kneading. The tumbling and kneading time is controlled at 40 to 50 minutes. The beef is kneaded until it is soft to ensure that the finished product is softer. At the same time, it is also necessary to avoid kneading for too long, which will cause the kneaded meat to be loose and not formed, and the unique taste of beef cannot be retained.
[0007] (5) Low-temperature pickling: Put the rolled beef into a low-temperature storage and add auxiliary materials for pickling. The pickling time is 12 to 24 hours. During the pickling process, the temperature in the low-temperature storage should be kept between 0 and 4 °C. This will prevent bacteria from growing while the beef is pickled and control the number of colonies inside the beef.
[0008] (6) Braising: Braising is done in a double-layer pot. Pour the prepared brine into the double-layer pot, and then put the marinated beef into the brine and braising until the beef is well-seasoned. After the beef is braised, it can be packaged.
[0009] (7) Vacuum packaging: Put the marinated beef into the packaging bag for vacuum packaging. Use composite materials with high barrier properties for packaging, such as PET / AL / PA / RCPP composite materials, which can effectively isolate air and moisture, and are fold-resistant and tough. They have good high temperature resistance and barrier properties, effectively isolate air and moisture, and maintain the integrity and sealing performance of the packaging during high-temperature cooking and storage, thereby reducing the occurrence of bacterial growth and food spoilage. In addition, these composite materials also have good high temperature resistance and can maintain the integrity and sealing performance of the packaging during high-temperature cooking and storage. As a method to further improve the sterilization effect, before vacuum packaging, put the beef in a sealed container, fill it with N2 for sealing and sterilization, leave it for 3 hours, take it out and immediately vacuum package it. N2 will not react to the beef while sterilizing, and will not affect the flavor of the beef. At the same time, it will reduce the O2 content in the beef and reduce the factors for bacterial growth.
[0010] (8) Sterilization: sterilize the packaged beef product by placing it in an environment of 0.16-0.25MPa for sterilization for 20 minutes at a sterilization temperature of 120-130°C to obtain a marinated beef product. The cell walls of bacteria are destroyed in a medium-pressure environment, thereby losing their activity. At the same time, medium pressure does not affect the flavor substances such as amino acids and vitamins in the beef, and the flavor of the beef is effectively preserved while being completely sterilized. Preferably, sterilization is carried out at 0.18MPa for 20 minutes at a sterilization temperature of 121°C.
[0011] (9) Storage and transportation: The ambient temperature should be controlled at 12~21℃ during storage and transportation.
[0012] The processing method for reducing the bag bulging rate of marinated beef provided by the present invention can effectively sterilize during the production and processing process, reduce the bacterial growth rate during the subsequent transportation and storage process, thereby avoiding the bulging of the finished bag caused by the gas generated during the bacterial growth process. Compared with the existing process, the marinated beef processed by this process can be effectively sealed and sterilized by filling with N2, which can make the beef product more flavorful, effectively improve the softness of the finished product, and is suitable for consumption by a wider group of people, which can enhance the market competitiveness of the product. DETAILED DESCRIPTION
[0013] To further illustrate the concept of the present invention, the specific implementation methods of the present invention will be further described below: Embodiment 1
[0014] A processing method for reducing the bag bulging rate of marinated beef, the specific process comprises the following steps: (1) Pre-process the qualified beef, put it into a pool and soak it in tap water to thaw for 12 to 24 hours, and cut it into pieces when the pieces are separated from each other.
[0015] (2) The beef is cut into pieces according to the requirements of the finished product. The cleaned beef is placed in a dicer and cut into dices. The dices are then cut into pieces that meet the production requirements of marinated beef.
[0016] (3) Prepare ingredients according to the taste requirements, prepare auxiliary materials and food additives according to the ingredient list, and separate wet and dry materials.
[0017] (4) Put the prepared auxiliary materials into the vacuum kneading machine, then put in the beef and mix evenly, start the kneading machine for vacuum kneading, and control the kneading time to 45 minutes.
[0018] (5) Put the rolled beef into a cold storage and add the auxiliary materials to marinate for 15 hours. During the marinating process, the temperature of the cold storage should be between 0 and 4 °C.
[0019] (6) Pour the prepared marinade into the double-layer pot and put the marinated beef into the marinade for braising.
[0020] (7) The beef is packaged using PET / AL / PA / RCPP composite material.
[0021] (8) The packaged beef product is placed in an environment of 0.16 MPa for sterilization for 10 minutes at a sterilization temperature of 120°C to obtain a marinated beef product.
[0022] (9) During the storage and transportation of the marinated beef product, the ambient temperature should be controlled at 12~21℃. Embodiment 2
[0023] A processing method for reducing the bag bulging rate of marinated beef, the specific process comprises the following steps: (1) Pre-process the qualified beef, put it into a pool and soak it in tap water to thaw for 12 to 24 hours, and cut it into pieces when the pieces are separated from each other.
[0024] (2) Cut the beef into cubes according to the requirements of the finished product. Put the cleaned beef into a dicer and cut it into cubes. Then cut the cubes along the strips to produce cubes that meet the production requirements of marinated beef.
[0025] (3) Prepare ingredients according to the taste requirements of the processed food, prepare auxiliary materials and food additives according to the ingredient list, and separate the wet and dry materials.
[0026] (4) Put the prepared auxiliary materials into the vacuum kneading machine, then put in the beef and mix evenly, start the kneading machine for vacuum kneading, and control the kneading time to 45 minutes.
[0027] (5) Put the rolled beef into a cold storage and add the auxiliary materials to marinate for 15 hours. During the marinating process, the temperature of the cold storage should be between 0 and 4 °C.
[0028] (6) Pour the prepared marinade into the double-layer pot and put the marinated beef into the marinade for braising.
[0029] (7) The beef is packaged using PET / AL / PA / RCPP composite material.
[0030] (8) The packaged beef product is placed in an environment of 0.18 MPa for sterilization for 10 minutes at a sterilization temperature of 121°C to obtain a marinated beef product.
[0031] (9) During the storage and transportation of the marinated beef product, the ambient temperature should be controlled at 12~21℃. Embodiment 3
[0032] A processing method for reducing the bag bulging rate of marinated beef, the specific process comprises the following steps: (1) Pre-process the qualified beef, put it into a pool and soak it in tap water to thaw for 12 to 24 hours, and cut it into pieces when the pieces are separated from each other.
[0033] (2) Cut the beef into cubes according to the requirements of the finished product. Put the cleaned beef into a dicer and cut it into cubes. Then cut the cubes along the strips to produce cubes that meet the production requirements of marinated beef.
[0034] (3) Prepare ingredients according to the taste requirements of the processed food, prepare auxiliary materials and food additives according to the ingredient list, and separate the wet and dry materials.
[0035] (4) Put the prepared auxiliary materials into the vacuum kneading machine, then put in the beef and mix evenly, start the kneading machine for vacuum kneading, and control the kneading time to 45 minutes.
[0036] (5) Put the rolled beef into a cold storage and add the auxiliary materials to marinate for 15 hours. During the marinating process, the temperature of the cold storage should be between 0 and 4 °C.
[0037] (6) Pour the prepared marinade into the double-layer pot and put the marinated beef into the marinade for braising.
[0038] (7) The beef is packaged using PET / AL / PA / RCPP composite material.
[0039] (8) The packaged beef product is placed in an environment of 0.2 MPa for sterilization for 10 min at a sterilization temperature of 130°C to obtain a marinated beef product.
[0040] (9) During the storage and transportation of the marinated beef product, the ambient temperature should be controlled at 12~21℃.
[0041] Comparative Example 1 A processing method for reducing the bag bulging rate of marinated beef, the specific process comprises the following steps: (1) Pre-process the qualified beef, put it into a pool and soak it in tap water to thaw for 12 to 24 hours, and cut it into pieces when the pieces are separated from each other.
[0042] (2) Cut the beef into cubes according to the requirements of the finished product. Put the cleaned beef into a dicer and cut it into cubes. Then cut the cubes along the strips to produce cubes that meet the production requirements of marinated beef.
[0043] (3) Prepare ingredients according to the taste requirements of the processed food, prepare auxiliary materials and food additives according to the ingredient list, and separate the wet and dry materials.
[0044] (4) Put the prepared auxiliary materials into the vacuum kneading machine, then put in the beef and mix evenly, start the kneading machine for vacuum kneading, and control the kneading time to 45 minutes.
[0045] (5) Put the rolled beef into a cold storage and add the auxiliary materials to marinate for 15 hours. During the marinating process, the temperature of the cold storage should be between 0 and 4 °C.
[0046] (6) Pour the prepared marinade into the double-layer pot and put the marinated beef into the marinade for braising.
[0047] (7) The beef is packaged using PET / AL / PA / RCPP composite material.
[0048] (8) The packaged beef product is placed in an environment of 0.3 MPa for sterilization for 10 minutes at a sterilization temperature of 93°C to obtain a marinated beef product.
[0049] (9) During the storage and transportation of the marinated beef product, the ambient temperature should be controlled at 12~21℃.
[0050] Comparative Example 2 A processing method for reducing the bag bulging rate of marinated beef, the specific process comprises the following steps: (1) Pre-process the qualified beef, put it into a pool and soak it in tap water to thaw for 12 to 24 hours, and cut it into pieces when the pieces are separated from each other.
[0051] (2) Cut the beef into cubes according to the requirements of the finished product. Put the cleaned beef into a dicer and cut it into cubes. Then cut the cubes along the strips to produce cubes that meet the production requirements of marinated beef.
[0052] (3) Prepare ingredients according to the taste requirements of the processed food, prepare auxiliary materials and food additives according to the ingredient list, and separate the wet and dry materials.
[0053] (4) Put the prepared auxiliary materials into the vacuum kneading machine, then put in the beef and mix evenly, start the kneading machine for vacuum kneading, and control the kneading time to 45 minutes.
[0054] (5) Put the rolled beef into a cold storage and add the auxiliary materials to marinate for 15 hours. During the marinating process, the temperature of the cold storage should be between 0 and 4 °C.
[0055] (6) Pour the prepared marinade into the double-layer pot and put the marinated beef into the marinade for braising.
[0056] (7) The beef is packaged using PET / AL / PA / RCPP composite material.
[0057] (8) The packaged beef product is placed in an environment of 0.25 MPa for sterilization for 30 minutes at a sterilization temperature of 115°C to obtain a marinated beef product.
[0058] (9) During the storage and transportation of the marinated beef product, the ambient temperature should be controlled at 12~21℃.
[0059] In the above embodiment, the finished beef product with intact packaging was placed for 2 months before testing. The microbial indicators were tested according to the methods of GB4789.2-2010 "National Food Safety Standard Food Microbiology Test for Total Colony Count" and GB4789.3-2010 "National Food Safety Standard Food Microbiology Test for Coliform Count". The scores were scored by visual inspection, nose smell and tasting according to GB23586-2009 "Sensory Requirements for Marinated Meat Products". The evaluation results are as follows: Table 1: Microbiological test results
[0060] In terms of sensory evaluation, a panel of 300 people conducted a taste test on the beef products of each embodiment, and took the average value as the evaluation score. The total score was 10 points, with 10 points being the best. The specific scores are as follows: Table 2: Sensory evaluation
[0061] It can be seen from the test results that the number of residual colonies in the finished beef product made entirely by the processing method provided by the present invention can reach a low level, which can effectively avoid the growth of colonies during transportation and storage, thereby reducing the bag bulging rate of beef in the later stage. The processed beef has improved flavor and softness, which can effectively improve the taste of the finished beef product.
[0062] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, various changes and variations may occur. Any modifications, equivalent substitutions, improvements, etc. made using the present invention should be included in the scope of protection of the present invention.
Claims
1. A processing method for reducing the bag bulging rate of marinated beef, characterized in that: The following steps are involved: (1) Beef pretreatment: select beef that meets the processing requirements, and thaw, cut and clean it; (2) Cutting the beef into cubes; (3) Mixing ingredients: Separate wet and dry ingredients when preparing auxiliary materials; (4) Vacuum tumbling: put the beef into a vacuum tumbling machine and add the auxiliary materials and mix well, then tumble and knead for 40 to 50 minutes; (5) Low-temperature marination: put the rolled beef into a low-temperature storage and marinate for 12 to 24 hours. The temperature of the low-temperature storage should be maintained at 0 to 4 °C. (6) Braising: Put the marinated beef into a sandwich pot for braising; (7) Vacuum packaging: put the marinated beef into packaging bags for vacuum packaging; (8) Sterilizing: sterilizing the packaged beef product to obtain a marinated beef product; (9) Storage and transportation: The ambient temperature should be controlled at 12~21℃ during storage and transportation.
2. The method for reducing bag bulging rate of marinated beef according to claim 1, characterized in that: In the step (8), the sterilization is carried out at 0.16-0.25 MPa for 20 minutes, and the sterilization temperature is 120-130°C.
3. The method for reducing bag bulging rate of marinated beef according to claim 2, characterized in that: In step (8), sterilization is carried out at 0.18 MPa for 20 minutes, and the sterilization temperature is 121°C.
4. The method for reducing bag bulging rate of marinated beef according to claim 1, characterized in that: In step (7), the beef is first placed in a sealed container, filled with N2 and left for 3 hours before being taken out for vacuum packaging.
5. The method for reducing bag bulging rate of marinated beef according to claim 1, characterized in that: In step (7), a PET / AL / PA / RCPP composite material packaging bag is used for vacuum packaging.