CN101263836A - Production process for cooling fresh-keeping beef - Google Patents
Production process for cooling fresh-keeping beef Download PDFInfo
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- CN101263836A CN101263836A CNA2008100938702A CN200810093870A CN101263836A CN 101263836 A CN101263836 A CN 101263836A CN A2008100938702 A CNA2008100938702 A CN A2008100938702A CN 200810093870 A CN200810093870 A CN 200810093870A CN 101263836 A CN101263836 A CN 101263836A
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- precooling
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- cut apart
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Abstract
The invention discloses a method for producing the cooling fresh-keeping beeves, comprising slaughtering, bloodletting, peeling off the skin, removing the bowels, flushing by water after qualified inspection of the carcass, pre-cooling of the carcass, selecting the carcass with pH value between 5. 6 and 5.8 to split the meat from the bone, trimming, vacuuming and packing, heat immersing, storing in the temperature between -2 and 2 degree centigrade after cold immersing. The method for producing the cooling fresh-keeping beeves compared with the prior art has the advantages of having better performance of the produced beeves in safety, hygiene, and preservation time.
Description
Technical field
The present invention relates to the processing technique field of meat products, specifically, the present invention is a kind of production method of cooled fresh-keeping beef.
Background technology
At present, China's beef sales mode mainly is to butcher directly list marketing of back, and this meat will occur in transportation, sales process, suffers the influence of microbial contamination and other chemical factors easily, causes the shelf life of fresh meat very short, and very easy corruption is rotten.Another kind of main sale form is that the beef after butchering carries out precooling, acid discharge maturation, cuts apart the back quick-frozen, then with the frozen form supply the market.Shortcoming is: beef reaches tissue space and forms ice crystal after freezing processing in muscle cell, separate out moisture in the culinary art course of defrosting beef quality is descended.Thereby the beef preservation technique is a beef processing enterprise key technology anxious to be solved.
The development of the scale of raising along with China beef cattle, people are changed to mass type by scalar type the demand of beef.Urban consumption investigation to the different economic levels of China shows that the freshness of beef, sanitary condition, the color and luster of meat, fragrance and tender degree are the universally recognized aesthetic quality's indexs of consumer.Therefore, the inner wrapping of beef, supermarket fresh state supply will become the principal mode of beef sales, vacuum shrink-packaging's technology of Chu Xianing is for preventing the secondary pollution of beef in transportation, refrigeration and sales process in recent years, and aspects such as the health of assurance beef, freshness have certain effect.But beef causes an anaerobic environment to product after vacuum packaging, just in time is fit to the growth of anaerobe, has reduced the quality of beef on the contrary, and therefore simple vacuum packaging can not obviously prolong the shelf-life of beef.On the other hand, after vacuum packaging was handled, because anaerobic environment makes beef myoglobins, hemoglobin deoxidation, the beef fresh colour was a mulberry, has a strong impact on its organoleptic quality.
Summary of the invention
The present invention has overcome above-mentioned shortcoming, has proposed a kind of production method of the cooled fresh-keeping beef that can extend the shelf life.
The production method of this cooled fresh-keeping beef is:
A kind of production method of cooled fresh-keeping beef comprises and butchering, bloodletting, peeling, gill, trunk through quarantine qualified after, water dashes pouring; It is characterized in that: again this trunk is carried out precooling, choose the pH value then and pick a bone at 5.6～5.8 trunk and cut apart, repair, carry out again after the vacuum packaging being positioned over behind hot dipping, the cold soaking in-2～2 ℃ of environment and store.
Advantage of the present invention is:
The present invention compared to prior art, the fresh-keeping beef of gained has better security and wholesomeness, and the longer maintenance phase.Owing to be in low-temperature condition all the time, the most of microbe growth is suppressed, and the toxinferous speed of some pathogens descends even can not secrete.
2. cooled fresh-keeping beef has experienced and has separated stiff maturation comparatively fully, and the quality softness is flexible, the flavour deliciousness, and juice loss is few.
In sum, the present invention is fit to be processed into various meat products.
The contrast of the present invention and fresh meat and chilled meat is as shown in table 1.
The contrast of table 1 fresh meat and chilled meat
| Project | Chilled meat of the present invention | Fresh meat | Cooled fresh-keeping meat |
| Security | The harmful microorganism breeding is effectively controlled, and is safe in utilization. | The harmful microorganism breeding can not get control, easily pollutes. | The harmful microorganism breeding is effectively controlled, and is safe in utilization. |
| Nutrition | The ice crystal disorganize causes nutrition leak big. | Meat is prematurity still, and nutrition is unfavorable for absorption of human body. | Meat is ripe, and the quality softness is flexible, and tender degree improves, and it is good that meat flavour becomes. |
| Taste | Generally | Generally | Fresh and tender easily ripe, the transparent peat-reek that meat is arranged of meat soup. |
| Shelf-life | 1 year | 6 days | 90 days |
The specific embodiment
Embodiment 1
1.1 cattle on the hoof receives:
From Pest-or disease-free area, qualified through veterinary quarantine, be in a good state of health, the no standard eqpidemic disease, ox age at 4 teeth with interior high-quality finished cattle (Xi Mentaer, sharp wood is praised).
1.2 butcher:
Make before butchering and slaughter fully rest of poultry, drinking-water, butcher and stopped feed in preceding 24 hours, kill and stopped feedwater in preceding 2～4 hours, forbid when driveing ox to impact with whip, rod etc., before butchering bovine eye being covered (to reduce the accident stimulus of ox) butchers bloodletting, peeling, gills, trunk through quarantine qualified after, use 0.2MPa, the water that temperature is 45 ℃ dashes pouring.Whole slaughtering process requires to finish in 45 minutes.
1.3 precooling
This trunk enters rapidly between fast precooling after dash drenching, and carries out precooling 2 hours between this fast precooling of environment temperature-10 ℃, and this precooling is placed on this ox trunk ± 2 ℃ the precooling room of relative humidity 85～90%, precooling 24 hours after finishing.
1.4 cut apart, repair
Through precooling this trunk after 24 hours, take out from this precooling room, its back leg central temperature≤7 ℃ are carried out four fens trunks later on and are cut apart, treat that four fens trunks back that finishes counts with plug-in type PH and choose pH value at 11～12 rib places and pick a bone at 5.6～5.8 trunk and cut apart, cut apart environment temperature below 10 ℃, raw meat, cut apart when finishing picking a bone, keep sarolemma as far as possible.
1.5 meat inspection
Inspection method: range estimation and feel inspection
Check the no ox hair in raw meat surface, extravasated blood, pathological tissues, broken oil, meat mincing and metallic foreign body, yellowish pink color is that light red is decided to be certified products.
1.6 it is vacuum-packed
Raw meat after the passed examination five-layer co-squeezing of packing into is pressed in the complex pocket, Xi Yueer company provides BB4, carry out vacuum packaging during the vacuum when vacuum is transferred to zero load in the vacuum chamber≤5mbar, raw meat will leave 4～6cm space with sealing, and sealing part also should outwards be reserved the length of 1～2cm again.
1.7 packing is checked
Inspection method: range estimation and feel inspection
Whether inspection seals smooth, has or not sealing part heat and bad phenomenon.
Criterion is: with a hand with raw meat by on the platform on record, another holds packaging bag edge appropriateness and pulls, if paste between two-layer packaging bag and the meat not tight, have the space to exist or in juice bubble cross and be judged to be the vacuum state defective products at most.
1.8 hot dipping:
After the vacuum-packed raw meat of this process carried out passed examination, put it in the hot water of 86～89 ℃ of water temperatures and carry out water-bath, take out rapidly in 1～2 second.
1.9 cold soaking
When this limit to be sealed of raw meat after hot dipping is lower than below 25 ℃, put into 0 ℃ of mixture of ice and water rapidly and cool off, take out after 10～20 seconds;
1.10 draining check
Raw meat behind the cold soaking is placed on the draining case platform fully draining and checks its vacuum state and air-tightness.Inspection method:
Check whether sealing part has pleating phenomenon in the bag.
Whether ooze out in the packaging bag has a large amount of bubbles to exist in the juice.
Whether the color of meat is light red.
1.11 vanning is deposited
Product is positioned over ± store in 2 ℃ of environment after cold soaking vanning.
1.12 recheck
Product deliver preceding 0.5 hour will be to refrigerating box thorough disinfection and cleaning.
Entrucking was beaten cold in preceding 30 minutes, make refrigeration the temperature inside the box reach-1 ℃ after entrucking.
10 tons of goods of loading time in summer are no more than 40 minutes, and winter, per 10 tons of entruckings were no more than 50 minutes.
More than the production method of cooled fresh-keeping beef provided by the present invention is described in detail, used specific case herein principle of the present invention and embodiment are set forth, the explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof; Simultaneously, for one of ordinary skill in the art, according to thought of the present invention, the part that all can change in specific embodiments and applications, in sum, this description should not be construed as limitation of the present invention.
Claims (3)
1. the production method of a cooled fresh-keeping beef comprises and butchering, bloodletting, peeling, gill, trunk through quarantine qualified after, water dashes pouring; It is characterized in that: again this trunk is carried out precooling, choose the pH value then and pick a bone at 5.6～5.8 trunk and cut apart, repair, carry out again after the vacuum packaging being positioned over behind hot dipping, the cold soaking in-2～2 ℃ of environment and store.
2. the production method of cooled fresh-keeping beef according to claim 1 is characterized in that, its treatment step is:
Precooling: this trunk enters rapidly between fast precooling after dash drenching, and carries out precooling 2 hours between this fast precooling of environment temperature-10 ℃, and this precooling is placed on-2～2 ℃ with this ox trunk, the precooling room of relative humidity 85～90%, precooling 24 hours after finishing;
Cut apart, repair: through precooling this trunk after 24 hours, take out from this precooling room, its back leg central temperature≤7 ℃ are carried out four fens trunks later on and are cut apart, treat that four fens trunks back that finishes chooses the pH value with the plug-in type pH meter and pick a bone at 5.6～5.8 trunk and cut apart at 11～12 rib places, cut apart environment temperature below 10 ℃, raw meat is cut apart when finishing picking a bone, and keeps sarolemma as far as possible;
Vacuum-packed: this raw meat after the general is qualified is on inspection packed in the vacuum complex pocket, carry out vacuum packaging during the vacuum when vacuum is transferred to zero load in the vacuum chamber≤5mbar, raw meat will leave 4～6cm space with sealing, and sealing part also should outwards be reserved the length of 1～2cm again;
Hot dipping: after the vacuum-packed raw meat of this process carried out passed examination, put it in the hot water of 86～89 ℃ of water temperatures and carry out water-bath, take out rapidly in 1～2 second;
Cold soaking: when being lower than below 25 ℃, putting into 0 ℃ of mixture of ice and water rapidly and cool off, take out after 10～20 seconds on this limit to be sealed of raw meat after hot dipping;
Draining check: the raw meat behind this cold soaking is placed on the draining case platform fully draining and checks its vacuum state and air-tightness;
Product is positioned in-2～2 ℃ of environment and stores after the cold soaking vanning.
3. the production method of cooled fresh-keeping beef according to claim 1 is characterized in that: described vacuum complex pocket is that five-layer co-squeezing is pressed complex pocket.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100938702A CN101263836A (en) | 2008-04-30 | 2008-04-30 | Production process for cooling fresh-keeping beef |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100938702A CN101263836A (en) | 2008-04-30 | 2008-04-30 | Production process for cooling fresh-keeping beef |
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| Publication Number | Publication Date |
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| CN101263836A true CN101263836A (en) | 2008-09-17 |
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| CNA2008100938702A Pending CN101263836A (en) | 2008-04-30 | 2008-04-30 | Production process for cooling fresh-keeping beef |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102870860A (en) * | 2012-09-13 | 2013-01-16 | 南京雨润食品有限公司 | Method for prolonging shelf life of chilled fresh conditioned pork by vacuum skin packaging |
| CN103404582A (en) * | 2013-08-13 | 2013-11-27 | 吉林大学 | Processing method for prolonging shelf-life of iced fresh beef |
| CN103583667A (en) * | 2013-11-12 | 2014-02-19 | 镇江市源春肉制品有限公司 | Method for prolonging freshness period of raw material of salted pig trotter |
| CN104039157A (en) * | 2011-11-15 | 2014-09-10 | 马雷尔斯托克家禽加工有限公司 | Organ removal device and a method for organ removal |
| 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 |
| CN105707200A (en) * | 2016-02-05 | 2016-06-29 | 吉林省长春皓月清真肉业股份有限公司 | Novel cold fresh meat and preparation method thereof |
| CN107912519A (en) * | 2017-10-31 | 2018-04-17 | 湖南赤松亭农牧有限公司 | Beef antistaling agent and beef preservation method |
| CN109152374A (en) * | 2016-11-18 | 2019-01-04 | 有限会社肉之丸勝 | The preservation treatment method of production of sperm meat |
| CN110558492A (en) * | 2019-08-30 | 2019-12-13 | 中国农业科学院北京畜牧兽医研究所 | Method for reducing weight loss of beef cattle and yak carcasses in cooling maturity |
| CN114576911A (en) * | 2022-03-15 | 2022-06-03 | 山东农业大学 | Method and equipment for improving beef tenderness through rapid cooling |
| CN115843979A (en) * | 2023-01-31 | 2023-03-28 | 宁夏回族自治区食品检测研究院 | Production method for improving quality of cooled and fresh-kept beef |
-
2008
- 2008-04-30 CN CNA2008100938702A patent/CN101263836A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104039157A (en) * | 2011-11-15 | 2014-09-10 | 马雷尔斯托克家禽加工有限公司 | Organ removal device and a method for organ removal |
| CN104039157B (en) * | 2011-11-15 | 2016-01-13 | 马雷尔斯托克家禽加工有限公司 | Organ eliminating equipment and the method removed for organ |
| CN102870860A (en) * | 2012-09-13 | 2013-01-16 | 南京雨润食品有限公司 | Method for prolonging shelf life of chilled fresh conditioned pork by vacuum skin packaging |
| CN103404582A (en) * | 2013-08-13 | 2013-11-27 | 吉林大学 | Processing method for prolonging shelf-life of iced fresh beef |
| CN103583667A (en) * | 2013-11-12 | 2014-02-19 | 镇江市源春肉制品有限公司 | Method for prolonging freshness period of raw material of salted pig trotter |
| 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 |
| CN105707200A (en) * | 2016-02-05 | 2016-06-29 | 吉林省长春皓月清真肉业股份有限公司 | Novel cold fresh meat and preparation method thereof |
| CN109152374A (en) * | 2016-11-18 | 2019-01-04 | 有限会社肉之丸勝 | The preservation treatment method of production of sperm meat |
| CN107912519A (en) * | 2017-10-31 | 2018-04-17 | 湖南赤松亭农牧有限公司 | Beef antistaling agent and beef preservation method |
| CN110558492A (en) * | 2019-08-30 | 2019-12-13 | 中国农业科学院北京畜牧兽医研究所 | Method for reducing weight loss of beef cattle and yak carcasses in cooling maturity |
| CN110558492B (en) * | 2019-08-30 | 2023-05-16 | 中国农业科学院北京畜牧兽医研究所 | Method for reducing weight loss of beef and yak carcasses in cooling maturation |
| 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 |
| CN115843979A (en) * | 2023-01-31 | 2023-03-28 | 宁夏回族自治区食品检测研究院 | Production method for improving quality of cooled and fresh-kept beef |
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Open date: 20080917 |