CN103404582A - Processing method for prolonging shelf-life of iced fresh beef - Google Patents
Processing method for prolonging shelf-life of iced fresh beef Download PDFInfo
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- CN103404582A CN103404582A CN201310350762XA CN201310350762A CN103404582A CN 103404582 A CN103404582 A CN 103404582A CN 201310350762X A CN201310350762X A CN 201310350762XA CN 201310350762 A CN201310350762 A CN 201310350762A CN 103404582 A CN103404582 A CN 103404582A
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Abstract
The invention discloses a processing method for prolonging shelf-life of iced fresh beef. The method mainly comprises the steps of: 1) quarantining raw material, slaughtering, bloodletting, peeling and removing internal organs, and spraying cattle carcass with water containing 100-200 mg / kg chlorine dioxide at 50-60 DEG C; 2) spraying cattle carcass with a 2.5% lactic acid solution; 3) rapidly transferring the sprayed cattle carcass to a rapid precooling chamber, precooling for 2 h in the precooling chamber with ambient temperature at -16 DEG C, and cooling the cattle carcass in a cooling chamber with relative humidity of 90-95%, temperature of -2-2 DEG C and air flow velocity of 0.5-1 m/ s for 24 h; 4) spraying the pre-cooled cattle carcass with 2.5% lactic acid solution; 5) cutting the spayed cattle carcass into four parts at ambient temperature below 7 DEG C; and packaging by a vacuum thermal shrinkage package technology.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of processing method that extends the chilled beef shelf-life.
Background technology
Along with the raising of people's living standard and the change of diet structure, the consumer is steadily increasing to the demand of meat, simultaneously, also more and more higher to the safe mass requirement of meat.Cooling meat more and more is subject to consumer's favor with its safe and sanitary, colory characteristic, progressively replace hot fresh meat and chilled meat, becomes the first-selection of ordinary consumer.Along with the development of China's beef cattle industries, comprise that the chilled beef production overall process of outlet and Product quality and safety level are in line with international standards on the other hand, particularly various countries had higher requirement to the shelf-life that exports chilled beef.Therefore, the present invention is applied to hurdle technology in the processing of chilled beef, makes its shelf-life reach 100 days.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of processing method that extends the chilled beef shelf-life.
A kind of processing method that extends the chilled beef shelf-life comprises the following steps:
1) raw material quarantine, butcher, bloodletting, peeling, gill after, by temperature, be 50～60 ℃, contain the water of 100～200mg/kg chlorine dioxide to ox trunk shower.
2) with 2.5% lactic acid solution, the ox trunk is sprayed, spray pressure is 0.2Mpa.
3) the ox trunk after spraying proceeds to rapidly between fast precooling, in the precooling room of-16 ℃, carries out precooling 2 hours in environment temperature.After precooling finished, it was 90～95% that this ox trunk is placed on to relative humidity, and temperature is-2～2 ℃, and air velocity is the chilling room of 0.5～1m/s, cooling 24 hours.
4) the ox trunk after precooling is through 2.5% lactic acid solution spray, and spray pressure is 0.2Mpa.
5) the ox trunk after spray carries out four minutes trunks and cuts apart, and measures trunk pH value, chooses the pH value and picks a bone and cut apart at 5.6～5.8 trunk, cuts apart environment temperature below 7 ℃.
6) will be in raw meat be after the assay was approved packed five-layer co-squeezing pressure complex pocket into, vacuum when vacuum is adjusted to zero load in vacuum chamber is less than or equal to 5mbar and carries out vacuum packaging, raw meat will have 3～4cm space with sealing, to after vacuum-packed raw meat carries out passed examination, put it in 85～90 ℃ of hot water of water temperature and carry out water-bath, took out rapidly afterwards in 1～2 second, then its mixture of ice and water of putting into rapidly 0 ℃ is cooling, took out afterwards in 10～15 seconds.
7) raw meat storage and transportation are all under temperature is the environment of 0～4 ℃.
Beneficial effect: the present invention is applied to hurdle technology in production and processing, and the chilled beef shelf-life after making to process reaches 100 days.
The specific embodiment:
Embodiment 1
Will be qualified through quarantining, the beef cattle be in a good state of health is butchered bloodletting, peeling, gills, with 60 ℃, contain the water of 200mg/kg chlorine dioxide to its shower, with 2.5% lactic acid solution, it is sprayed again, spray pressure is 0.2Mpa, after the trunk spray finishes, entering rapidly between fast precooling, is to carry out precooling 2 hours in the precooling room of-16 ℃ in environment temperature.After precooling finished, it was 90% that this ox trunk is placed on to relative humidity, and temperature is-2 ℃, and air velocity is the chilling room of 1m/s, cooling 24 hours.Ox trunk after precooling sprays through 2.5% lactic acid solution, and spray pressure is 0.2Mpa.Ox trunk after spray carries out four minutes trunks and cuts apart, and measures trunk pH value, chooses the pH value and picks a bone and cut apart at 5.6～5.8 trunk, cuts apart environment temperature below 7 ℃.Will be in raw meat be after the assay was approved packed Xi Yueer five-layer co-squeezing pressure complex pocket into, vacuum when vacuum is adjusted to zero load in vacuum chamber is less than or equal to 5mbar and carries out vacuum packaging, raw meat will have the 3cm space with sealing, to after vacuum-packed raw meat carries out passed examination, put it in 85 ℃ of hot water of water temperature and carry out water-bath, took out rapidly afterwards in 2 seconds, then its mixture of ice and water of putting into rapidly 0 ℃ is cooling, took out afterwards in 10 seconds.Under the environment of 0～4 ℃, preserve.
The shelf-life test shows that the chilled beef shelf-life of producing by the method can reach 100 days.
Claims (1)
1. a processing method that extends the chilled beef shelf-life, is characterized in that, it is comprised of following steps:
Raw material is quarantined, is butchered, bloodletting, peeling, gill after, by temperature, be 50～60 ℃, contain the water of 100～200mg/kg chlorine dioxide to ox trunk shower;
Lactic acid solution with 2.5% sprays the ox trunk, and spray pressure is 0.2Mpa;
Ox trunk after spray is proceeded to rapidly between fast precooling, in the precooling room of-16 ℃, carried out precooling 2 hours in environment temperature, after the precooling end, it is 90～95% that this ox trunk is placed on to relative humidity, temperature is-2～2 ℃, and air velocity is the chilling room of 0.5～1m/s, cooling 24 hours;
Ox trunk after precooling sprays through 2.5% lactic acid solution, and spray pressure is 0.2Mpa;
Ox trunk after spray carries out four minutes trunks and cuts apart, and measures trunk pH value, chooses the pH value and picks a bone and cut apart at 5.6～5.8 trunk, cuts apart environment temperature below 7 ℃;
Will be in raw meat be after the assay was approved packed five-layer co-squeezing pressure complex pocket into, vacuum when vacuum is adjusted to zero load in vacuum chamber is less than or equal to 5mbar and carries out vacuum packaging, raw meat will have 3～4cm space with sealing, to after vacuum-packed raw meat carries out passed examination, put it in 85～90 ℃ of hot water of water temperature and carry out water-bath, took out rapidly afterwards in 1～2 second, then its mixture of ice and water of putting into rapidly 0 ℃ is cooling, took out afterwards in 10～15 seconds;
Raw meat storage and transportation are all under temperature is the environment of 0～4 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310350762XA CN103404582A (en) | 2013-08-13 | 2013-08-13 | Processing method for prolonging shelf-life of iced fresh beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310350762XA CN103404582A (en) | 2013-08-13 | 2013-08-13 | Processing method for prolonging shelf-life of iced fresh beef |
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| Publication Number | Publication Date |
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| CN103404582A true CN103404582A (en) | 2013-11-27 |
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| CN201310350762XA Pending CN103404582A (en) | 2013-08-13 | 2013-08-13 | Processing method for prolonging shelf-life of iced fresh beef |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285043A (en) * | 2015-09-03 | 2016-02-03 | 黑龙江大庄园肉业有限公司 | Beef carcass dividing and cutting technology |
| CN107114457A (en) * | 2017-04-01 | 2017-09-01 | 宁夏大学 | A kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic |
| CN111053104A (en) * | 2019-12-19 | 2020-04-24 | 武汉良之隆食材股份有限公司 | Fresh-keeping method of iced beef |
| CN114532394A (en) * | 2022-03-10 | 2022-05-27 | 曾磊 | Acid-removing and fresh-keeping method for chicken |
| CN114576911A (en) * | 2022-03-15 | 2022-06-03 | 山东农业大学 | Method and equipment for improving beef tenderness through rapid cooling |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4362753A (en) * | 1980-10-21 | 1982-12-07 | Barta Kent S | Meat carcass sanitizing process |
| WO2000048470A1 (en) * | 1999-02-18 | 2000-08-24 | Alcide Corporation | Frozen chlorine dioxide-containing composition and methods related thereto |
| CN101263836A (en) * | 2008-04-30 | 2008-09-17 | 吉林省长春皓月清真肉业股份有限公司 | Production process for cooling fresh-keeping beef |
| CN101584308A (en) * | 2009-06-18 | 2009-11-25 | 内蒙古东方万旗肉牛产业有限公司 | Production method for promoting quality of cooled fresh-keeping beef |
-
2013
- 2013-08-13 CN CN201310350762XA patent/CN103404582A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4362753A (en) * | 1980-10-21 | 1982-12-07 | Barta Kent S | Meat carcass sanitizing process |
| WO2000048470A1 (en) * | 1999-02-18 | 2000-08-24 | Alcide Corporation | Frozen chlorine dioxide-containing composition and methods related thereto |
| CN101263836A (en) * | 2008-04-30 | 2008-09-17 | 吉林省长春皓月清真肉业股份有限公司 | Production process for cooling fresh-keeping beef |
| CN101584308A (en) * | 2009-06-18 | 2009-11-25 | 内蒙古东方万旗肉牛产业有限公司 | Production method for promoting quality of cooled fresh-keeping beef |
Non-Patent Citations (1)
| Title |
|---|
| 陈银基，等: "减菌技术在冷却肉生产中的应用研究进展", 《广东农业科学》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285043A (en) * | 2015-09-03 | 2016-02-03 | 黑龙江大庄园肉业有限公司 | Beef carcass dividing and cutting technology |
| CN107114457A (en) * | 2017-04-01 | 2017-09-01 | 宁夏大学 | A kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic |
| CN111053104A (en) * | 2019-12-19 | 2020-04-24 | 武汉良之隆食材股份有限公司 | Fresh-keeping method of iced beef |
| CN114532394A (en) * | 2022-03-10 | 2022-05-27 | 曾磊 | Acid-removing and fresh-keeping method for chicken |
| CN114532394B (en) * | 2022-03-10 | 2023-10-03 | 曾磊 | Method for removing acid and preserving chicken |
| CN114576911A (en) * | 2022-03-15 | 2022-06-03 | 山东农业大学 | Method and equipment for improving beef tenderness through rapid cooling |
| US11785959B2 (en) | 2022-03-15 | 2023-10-17 | Shandong Agricultural University | Fast chilling method for improving beef tenderness |
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Application publication date: 20131127 |