CN105341135A - Beefsteak fresh-keeping method - Google Patents
Beefsteak fresh-keeping method Download PDFInfo
- Publication number
- CN105341135A CN105341135A CN201510756384.4A CN201510756384A CN105341135A CN 105341135 A CN105341135 A CN 105341135A CN 201510756384 A CN201510756384 A CN 201510756384A CN 105341135 A CN105341135 A CN 105341135A
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- Prior art keywords
- beefsteak
- fresh
- keeping
- powder
- beef
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the meet food processing field, and concretely relates to a beefsteak fresh-keeping method. Fresh beefsteak is taken and cleaned, crushed bone and extravasated blood are removed; the beefsteak is allowed to stand for 12-24h at a temperature of 0-4 DEG C, and then is taken out, the beef is cut into square beefsteak, and the square beefsteak is drained; the surface of the beef is coated with prepared fresh-keeping powder uniformly, then rolling is carried out for 5-10min, and the beefsteak is allowed to stand for 3-6h at a temperature of 0-4 DEG C; the beefsteak is immersed in a fresh-keeping solution and processed for 20-30min, then the beefsteak is taken out and drained, and vacuum package and quick-frozen preservation are carried out. The method is simple, the cost is low, the prepared beefsteak has a better fresh-keeping effect than the prior art, and the beefsteak tastes fresh and tender, can enhance human body immunity, and supplements calcium, vitamins and the like.
Description
Technical field
The invention belongs to meat-based product manufacture field, be specifically related to a kind of preservation method of beefsteak.
Background technology
Along with the raising of people's Living Water product, various beef product starts to come into the market, and while meeting beef product mouthfeel, also requires that beef product retains original taste, and the packaging storage simultaneously for beef product also proposes strict requirement.
The top grade beef market potential taking beefsteak as representative is large.Beef contains rich in protein, and especially amino acid composition needs close to human body, is subject to the popular welcome of people.The law of economic development of developed country shows, national economy income reach per capita 1000 dollars time, the life style of eating beef can be day by day prosperous.But meat products is easily subject to the infringement of the harmful microbe such as bacterium, mould, causes and butchers rotting in rear storage transportation.Therefore, effectively suppressing intrusion and the breeding of the sex pheromone in meat products surface and storage transportation environment, is the important technical keeping meat products fresh quality, extend the storage delivery period.
Summary of the invention
The object of the present invention is to provide and overcome defect of the prior art, provide a kind of preservation method of beefsteak, this preservation method can suppress the internal respiration of meat products body, keeps meat products moisture, its freshness date is extended.
For achieving the above object, the present invention adopts following technical scheme:
The preservation method of described beefsteak, comprises the steps:
(1) get fresh and tender beefsteak, clean, remove broken bone, extravasated blood;
(2) leave standstill 12-24h under beefsteak being put in 0-4 DEG C of temperature, take out, beef is cut into square beefsteak, drain;
(3) again the fresh-keeping powder configured evenly is coated on beef top layer, after kneading 5-10min, at 0-4 DEG C, leave standstill 3-6h;
(4), after being soaked in by beef and processing 20-30min in fresh-keeping liquid, taking-up drains, vacuum packaging, quick refrigeration storage.
Described fresh-keeping powder raw material is by weight: pomelo peel 6-8 part, cloves 5-7 part, chrysanthemum 2-4 part, mulberries 1-3 part, asparagus 2-6 part, by above raw material co-grinding drying acquisition fresh-keeping powder in proportion.
Described fresh-keeping liquid raw material is counted by weight: dried orange peel 5-10 part, pomelo peel 6-11 part, garlic 3-6 part, lemon juice 2-3 part, rhizoma zingiberis 7-9 part, onion 5-7 part, water 20-25 part.
Described fresh-keeping liquid preparation method is:
(1) pomelo peel, garlic, onion are shredded in proportion together, then add lemon juice together stirring powder be broken into juice, obtain mixed liquor;
(2) get dried orange peel, ginger powder is broken into powder, cross 200 orders, then powder, water are joined in mixed liquor together, stir, filter, obtain fresh-keeping liquid.
Mulberries are sweet in flavor and cold in property, there is liver-kidney tonifying, promote the production of body fluid moisturize, the effect such as black invention order.Sorosis is exactly a kind of diuresis that the common people often adopt since time immemorial, health care, the fresh fruit of relieving summer heat, its special efficacy on the books in Compendium of Materia Medica.
Asparagus is cold in nature, and taste is sweet, salty, has tonifying liver, beneficial stomach, anticancer effect, cures mainly the illnesss such as hepatopathy, gastrointestinal tract inflammation, ulcer, tumour.In asparagus, Zn content is higher, more helpful to prevention prostatic diseases.And asparagus or hyperkalemia hyponatremia food, can hypertension be prevented and treated, also useful to the elderly.
Cloves is myrtle, taste is pungent warm in nature, fragrant odour, both can do medicinal, can make flavor enhancement again, be the product of dietotherapeutic. it is warm stomach medicine desirable simply, every because of cold-evil cause have a stomach-ache, vomit, hiccup, suffer from abdominal pain, have loose bowels, hernia pain, and the cold dysmenorrhoea of women etc., all there is good effect.
Chrysanthemum has loose wind heat-clearing, flat liver improving eyesight, the effect such as clearing heat and detoxicating.
South is more common in by shaddock, the most famous with Zhangzhou, Fujian, shaddock that is produced from Xiamen.It is good to eat that its fruit eats sweet acid raw, refreshing, makes us being profuse in praise; Its pericarp, shaddock flower all can be used as medicine, and have the title of " natural fruit can ".Wherein pomelo peel has edible, effect such as dispelling odor, mosquito proof.
Dried orange peel contributes to digestion, because dried orange peel contains limonoid, this limonoid taste is gentle, soluble in water, in addition, dried orange peel contains the compositions such as volatile oil, hesperidine, Cobastab, C, volatile oil contained by it has gentle spread effect to intestines and stomach, the secretion of digestive juice can be promoted, get rid of pneumatosis in intestinal tube, increase appetite.
The invention has the advantages that: in the present invention, beefsteak first and after processing in fresh-keeping powder is processed again with fresh-keeping liquid, have passed through the Preservation Treatment of twice, the process of fresh-keeping liquid defines layer protecting film on beefsteak surface, the fresh-keeping powder active ingredient of front single treatment can be pinned, make it fresh-keeping effect better; The present invention adds the compositions such as cloves, chrysanthemum, mulberries, asparagus in fresh-keeping powder in addition, and it not only serves fresh-keeping effect, also makes beefsteak have heat-clearing, improve the health-care efficacy such as resistance, replenishing vitamins.And the method applied in the present invention is simple and safe, cost is low, solve meat products in currently available technology and be easily subject to the infringement of the harmful microbe such as bacterium, mould, cause the problem such as to rot of butchering in rear storage transportation, effectively suppress intrusion and the breeding of the sex pheromone in beef surface and storage transportation environment.
Detailed description of the invention
embodiment 1
The preservation method of described beefsteak, comprises the steps:
(1) get fresh and tender beefsteak, clean, remove broken bone, extravasated blood;
(2) leave standstill 12h under beefsteak being put in 0 DEG C of temperature, take out, beef is cut into square beefsteak, drain;
(3) again the fresh-keeping powder configured evenly is coated on beef top layer, after kneading 5min, at 0 DEG C, leave standstill 3h;
(4), after being soaked in by beef and processing 20min in fresh-keeping liquid, taking-up drains, vacuum packaging, quick refrigeration storage.
Described fresh-keeping powder raw material is by weight: pomelo peel 6 parts, cloves 5 parts, chrysanthemum 2 parts, mulberries 1 part, asparagus 2 parts, by above raw material co-grinding drying acquisition fresh-keeping powder in proportion.
Described fresh-keeping liquid raw material is counted by weight: dried orange peel 5 parts, pomelo peel 6 parts, 3 parts, garlic, lemon juice 2 parts, rhizoma zingiberis 7 parts, onion 5 parts, 20 parts, water.
Described fresh-keeping liquid preparation method is:
(1) pomelo peel, garlic, onion are shredded in proportion together, then add lemon juice together stirring powder be broken into juice, obtain mixed liquor;
(2) get dried orange peel, ginger powder is broken into powder, cross 200 orders, then powder, water are joined in mixed liquor together, stir, filter, obtain fresh-keeping liquid.
embodiment 2
The preservation method of described beefsteak, comprises the steps:
(1) get fresh and tender beefsteak, clean, remove broken bone, extravasated blood;
(2) leave standstill 24h under beefsteak being put in 4 DEG C of temperature, take out, beef is cut into square beefsteak, drain;
(3) again the fresh-keeping powder configured evenly is coated on beef top layer, after kneading 10min, at 4 DEG C, leave standstill 6h;
(4), after being soaked in by beef and processing 30min in fresh-keeping liquid, taking-up drains, vacuum packaging, quick refrigeration storage.
Described fresh-keeping powder raw material is by weight: pomelo peel 8 parts, cloves 7 parts, chrysanthemum 4 parts, mulberries 3 parts, asparagus 6 parts, by above raw material co-grinding drying acquisition fresh-keeping powder in proportion.
Described fresh-keeping liquid raw material is counted by weight: dried orange peel 10 parts, pomelo peel 11 parts, 6 parts, garlic, lemon juice 3 parts, rhizoma zingiberis 9 parts, onion 7 parts, 25 parts, water.
Described fresh-keeping liquid preparation method is:
(1) pomelo peel, garlic, onion are shredded in proportion together, then add lemon juice together stirring powder be broken into juice, obtain mixed liquor;
(2) get dried orange peel, ginger powder is broken into powder, cross 200 orders, then powder, water are joined in mixed liquor together, stir, filter, obtain fresh-keeping liquid.
embodiment 3
The preservation method of described beefsteak, comprises the steps:
(1) get fresh and tender beefsteak, clean, remove broken bone, extravasated blood;
(2) leave standstill 36h under beefsteak being put in 2 DEG C of temperature, take out, beef is cut into square beefsteak, drain;
(3) again the fresh-keeping powder configured evenly is coated on beef top layer, after kneading 7min, at 2 DEG C, leave standstill 4h;
(4), after being soaked in by beef and processing 25min in fresh-keeping liquid, taking-up drains, vacuum packaging, quick refrigeration storage.
Described fresh-keeping powder raw material is by weight: pomelo peel 7 parts, cloves 6 parts, chrysanthemum 3 parts, mulberries 2 parts, asparagus 4 parts, by above raw material co-grinding drying acquisition fresh-keeping powder in proportion.
Described fresh-keeping liquid raw material is counted by weight: dried orange peel 7 parts, pomelo peel 8 parts, 5 parts, garlic, lemon juice 3 parts, rhizoma zingiberis 8 parts, onion 6 parts, 23 parts, water.
Described fresh-keeping liquid preparation method is:
(1) pomelo peel, garlic, onion are shredded in proportion together, then add lemon juice together stirring powder be broken into juice, obtain mixed liquor;
(2) get dried orange peel, ginger powder is broken into powder, cross 200 orders, then powder, water are joined in mixed liquor together, stir, filter, obtain fresh-keeping liquid.
Concrete testing result:
Choose the beefsteak that embodiment 1-3 is obtained, to carry out testing result to bacterium colony according to a conventional method as shown in table 1 with the beefsteak without any process.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1. a preservation method for beefsteak, is characterized in that: described method comprises the steps:
(1) get fresh and tender beefsteak, clean, remove broken bone, extravasated blood;
(2) leave standstill 12-24h under beefsteak being put in 0-4 DEG C of temperature, take out, beef is cut into square beefsteak, drain;
(3) again the fresh-keeping powder configured evenly is coated on beef top layer, after kneading 5-10min, at 0-4 DEG C, leave standstill 3-6h;
(4), after being soaked in by beef and processing 20-30min in fresh-keeping liquid, taking-up drains, vacuum packaging, quick refrigeration storage.
2. the preservation method of beefsteak according to claim 1, is characterized in that: described fresh-keeping powder raw material is by weight: pomelo peel 6-8 part, cloves 5-7 part, chrysanthemum 2-4 part, mulberries 1-3 part, asparagus 2-6 part.
3. the preservation method of beefsteak according to claim 1, is characterized in that: described fresh-keeping liquid raw material is counted by weight: dried orange peel 5-10 part, pomelo peel 6-11 part, garlic 3-6 part, lemon juice 2-3 part, rhizoma zingiberis 7-9 part, onion 5-7 part, water 20-25 part.
4. the preservation method of beefsteak according to claim 3, is characterized in that: described fresh-keeping liquid preparation method is:
(1) pomelo peel, garlic, onion are shredded in proportion together, then add lemon juice together stirring powder be broken into juice, obtain mixed liquor;
(2) get dried orange peel, ginger powder is broken into powder, cross 200 orders, then powder, water are joined in mixed liquor together, stir, filter, obtain fresh-keeping liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510756384.4A CN105341135A (en) | 2015-11-10 | 2015-11-10 | Beefsteak fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510756384.4A CN105341135A (en) | 2015-11-10 | 2015-11-10 | Beefsteak fresh-keeping method |
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| CN105341135A true CN105341135A (en) | 2016-02-24 |
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| CN201510756384.4A Pending CN105341135A (en) | 2015-11-10 | 2015-11-10 | Beefsteak fresh-keeping method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509062A (en) * | 2016-12-30 | 2017-03-22 | 广东省农业科学院蚕业与农产品加工研究所 | Flammulina velutipes extractive formula with freshness retaining and color preventing effects on fresh chicken and preparation method and application thereof |
| CN107114464A (en) * | 2017-06-05 | 2017-09-01 | 上林县山水牛畜牧业有限公司 | A kind of beef preservation method |
| CN107348307A (en) * | 2017-08-29 | 2017-11-17 | 福建佳客来食品股份有限公司 | A kind of processing method for extending the beefsteak shelf-life |
| CN107969475A (en) * | 2017-11-28 | 2018-05-01 | 淮阴工学院 | A kind of crude antistaling agent for chilled fresh chicken and preparation method thereof and preservation method |
| CN114568487A (en) * | 2022-03-28 | 2022-06-03 | 国澳(福建)食品有限公司 | Pretreatment method for beef freezing preservation |
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| CN102578209A (en) * | 2012-01-19 | 2012-07-18 | 仲恺农业工程学院 | Compound fresh-keeping liquid for chilled duck meat as well as preparation and application of same |
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| CN104738149A (en) * | 2015-02-26 | 2015-07-01 | 余庆县农家人绿色食品开发有限公司 | Green and safe chilled fresh pork preservative |
| CN104872690A (en) * | 2015-06-17 | 2015-09-02 | 佳客来(福建)餐饮连锁管理有限公司 | Preparation process of beefsteak for children |
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Patent Citations (5)
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| CN102578209A (en) * | 2012-01-19 | 2012-07-18 | 仲恺农业工程学院 | Compound fresh-keeping liquid for chilled duck meat as well as preparation and application of same |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509062A (en) * | 2016-12-30 | 2017-03-22 | 广东省农业科学院蚕业与农产品加工研究所 | Flammulina velutipes extractive formula with freshness retaining and color preventing effects on fresh chicken and preparation method and application thereof |
| CN107114464A (en) * | 2017-06-05 | 2017-09-01 | 上林县山水牛畜牧业有限公司 | A kind of beef preservation method |
| CN107348307A (en) * | 2017-08-29 | 2017-11-17 | 福建佳客来食品股份有限公司 | A kind of processing method for extending the beefsteak shelf-life |
| CN107969475A (en) * | 2017-11-28 | 2018-05-01 | 淮阴工学院 | A kind of crude antistaling agent for chilled fresh chicken and preparation method thereof and preservation method |
| CN107969475B (en) * | 2017-11-28 | 2021-04-27 | 淮阴工学院 | Natural preservative for chilled chicken and preparation method and preservation method thereof |
| CN114568487A (en) * | 2022-03-28 | 2022-06-03 | 国澳(福建)食品有限公司 | Pretreatment method for beef freezing preservation |
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Application publication date: 20160224 |