CN106071914A - A kind of processing method of lyophilizing Carnis Bovis grunniens - Google Patents
A kind of processing method of lyophilizing Carnis Bovis grunniens Download PDFInfo
- Publication number
- CN106071914A CN106071914A CN201610499399.1A CN201610499399A CN106071914A CN 106071914 A CN106071914 A CN 106071914A CN 201610499399 A CN201610499399 A CN 201610499399A CN 106071914 A CN106071914 A CN 106071914A
- Authority
- CN
- China
- Prior art keywords
- carnis bovis
- meat
- bovis grunniens
- vacuum
- yak
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 41
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000004108 freeze drying Methods 0.000 claims abstract description 9
- 238000007689 inspection Methods 0.000 claims abstract description 6
- 210000001087 myotubule Anatomy 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 241001416153 Bos grunniens Species 0.000 description 22
- 238000005516 engineering process Methods 0.000 description 6
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000004365 Protease Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 2
- 238000009304 pastoral farming Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000282817 Bovidae Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000270 Ficain Proteins 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 240000006698 Spigelia anthelmia Species 0.000 description 1
- 241001493546 Suina Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000019836 ficin Nutrition 0.000 description 1
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The processing method that the invention discloses a kind of lyophilizing Carnis Bovis grunniens, select through the qualified Carnis Bovis grunniens of inspection and quarantine, the cube meat of working position is chosen by position after splitting, it is cut into sliced meat by being perpendicular to muscle fiber direction, it is placed under hyperpressure process, at low temperature, yak sliced meat is freezed, then at a temperature of vacuum cold trap, Carnis Bovis grunniens is carried out vacuum lyophilization, put into and plastic bag is carried out slabbing is vacuum-packed, place into outer package storage and sell.The inventive method prepare product healthy nutritive value height, mouthfeel uniqueness, instant, long shelf-life, it is easy to preserve transport, be a kind of product form giving full play to plateau yak meat characteristic resources.
Description
Technical field
The present invention relates to Meat processing field, the processing method of a kind of lyophilizing Carnis Bovis grunniens.
Background technology
Yak (bos grunniens) is Artiodactyla, Bovidae, Niu Yake, Poephagus.Yak is to live in height above sea level in the world
The mammal of highest point, main existence is in the Qinghai-Tibet Platean of China and the high mountain adjoined, Subalpine region area.Yak is because of lifelong
Without forced labour, be in the semi-wild Grazing system lived where there is water and grass and in herding yak can take in substantial amounts of rare Chinese medicine such as worm
Grass, Bulbus Fritillariae Uninbracteatae etc., make Carnis Bovis grunniens have protein content is high, lean, active matter content is abundant feature, is consumers
Natural green food.Yet with yak continuous grazing, quantity of motion greatly, muscular, cause Carnis Bovis grunniens shearing force big, tenderness
Low, mouthfeel is poor so that the Carnis Bovis grunniens of high-quality can not embody high quality and favourable price.Therefore, Carnis Bovis grunniens goods are mainly with dried yak beef, halogen
The hot-working products such as Carnis Bovis grunniens processed, yak meat, Carnis Bovis grunniens group are main.These products not only can not embody the only of Carnis Bovis grunniens resource
Characteristic, and hot-working can reduce yak meat health substance activity, simultaneously the course of processing in of these products more or less
By adding chemistry rejuvenator or papain, ficin, the Ginger Proteases etc. such as phosphate, carbonate, calcium salt
Exogenous enzyme improves the problem of Carnis Bovis grunniens mouthfeel difference, affects the original local flavor of Carnis Bovis grunniens and characteristic.
Developing rapidly recently as food industry, substantial amounts of high-new process technology is introduced in food processing, as super
High pressure technique and Vacuum Freezing & Drying Technology.Superhigh pressure technique acts on sample by physics mode and changes the knot of tissue of sample
Structure, and certain high pressure has the effect of sterilization；Vacuum Freezing & Drying Technology can reduce the damage of nutritional labeling to greatest extent
Become estranged and keep the activity of health substance.
Therefore, it is necessary to for the meat feature of Carnis Bovis grunniens and healthy nutritive value, and combine current high-new food industry
The exploitation of process technology is novel, without adding, without the Carnis Bovis grunniens goods of heat treatment.
Summary of the invention
The processing method that it is an object of the invention to provide a kind of lyophilizing Carnis Bovis grunniens, to solve to propose in above-mentioned background technology
Problem.
For achieving the above object, the present invention provides following technical scheme:
A kind of processing method of lyophilizing Carnis Bovis grunniens, step is as follows:
(1) select materials: select, through the qualified Carnis Bovis grunniens of inspection and quarantine, after splitting, to choose the cube meat of working position by position；
(2) cutting: the yak cube meat chosen is cut into sliced meat by being perpendicular to muscle fiber direction；
(3) ultra high pressure treatment: meat sample is placed under 100～400Mpa pressure process 10～30min；
(4) pre-freeze: yak sliced meat are freezed-30～-35 DEG C；
(5) vacuum lyophilization, condenser temperature-40～-60 DEG C, enters Carnis Bovis grunniens under the conditions of vacuum 20Pa～40Pa
Row vacuum lyophilization；
(6) yak sliced meat are put in plastic bag and are carried out slabbing is vacuum-packed by packaging, place into outer package storage pin
Sell.
As the further scheme of the present invention: the cutting in described step (2), the thickness of sliced meat is 2～8mm.
Compared with prior art, the invention has the beneficial effects as follows: the present invention uses during processing lyophilizing Carnis Bovis grunniens
Ultra high pressure treatment and the mode of vacuum lyophilization, reason is that ultra high pressure treatment is improved Carnis Bovis grunniens texture characteristic and has sterilization
Effect, vacuum lyophilization preserve the nutritive and health protection components in Carnis Bovis grunniens, and the Carnis Bovis grunniens shelf-life after lyophilizing to greatest extent
And shelf life is long, and without any additive in the course of processing, the natural green feature of Carnis Bovis grunniens can be kept, fully send out
Wave the characteristic of Carnis Bovis grunniens resource.The inventive method prepare product healthy nutritive value height, mouthfeel uniqueness, instant, guarantor
The matter phase is long, it is easy to storage transport, is a kind of product form giving full play to plateau yak meat characteristic resources.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
Embodiment 1
The procedure of processing of lyophilizing Carnis Bovis grunniens is as follows:
(1) select materials: select, through the qualified Carnis Bovis grunniens of inspection and quarantine, after splitting, to choose the cube meat of working position by position；
(2) cutting: by the yak cube meat chosen by the sliced meat being perpendicular to muscle fiber direction and being cut into 2mm；
(3) ultra high pressure treatment: meat sample is placed under 100Mpa pressure process 30min；
(4) pre-freeze: yak sliced meat are freezed at-30 DEG C；
(5) vacuum lyophilization, condenser temperature-40 DEG C, carries out vacuum freezing to Carnis Bovis grunniens under the conditions of vacuum 20Pa
It is dried；
(6) yak sliced meat are put in plastic bag and are carried out slabbing is vacuum-packed by packaging, place into outer package storage pin
Sell.
Embodiment 2
The procedure of processing of lyophilizing Carnis Bovis grunniens is as follows:
(1) select materials: select, through the qualified Carnis Bovis grunniens of inspection and quarantine, after splitting, to choose the cube meat of working position by position；
(2) cutting: by the yak cube meat chosen by the sliced meat being perpendicular to muscle fiber direction and being cut into 5mm；
(3) ultra high pressure treatment: meat sample is placed under 250Mpa pressure process 20min；
(4) pre-freeze: yak sliced meat are freezed at-32.5 DEG C；
(5) vacuum lyophilization, condenser temperature-50 DEG C, carries out vacuum freezing to Carnis Bovis grunniens under the conditions of vacuum 30Pa
It is dried；
(6) yak sliced meat are put in plastic bag and are carried out slabbing is vacuum-packed by packaging, place into outer package storage pin
Sell.
Embodiment 3
The procedure of processing of lyophilizing Carnis Bovis grunniens is as follows:
(1) select materials: select, through the qualified Carnis Bovis grunniens of inspection and quarantine, after splitting, to choose the cube meat of working position by position；
(2) cutting: by the yak cube meat chosen by the sliced meat being perpendicular to muscle fiber direction and being cut into 8mm；
(3) ultra high pressure treatment: meat sample is placed under 400Mpa pressure process 10min；
(4) pre-freeze: yak sliced meat are freezed at-35 DEG C；
(5) vacuum lyophilization, condenser temperature-60 DEG C, carries out vacuum freezing to Carnis Bovis grunniens under the conditions of vacuum 40Pa
It is dried；
(6) yak sliced meat are put in plastic bag and are carried out slabbing is vacuum-packed by packaging, place into outer package storage pin
Sell.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of the spirit or essential attributes of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter
From the point of view of which point, all should regard embodiment as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all by fall in the implication of equivalency and scope of claim
Change is included in the present invention.
Claims (2)
1. the processing method of a lyophilizing Carnis Bovis grunniens, it is characterised in that step is as follows:
(1) select materials: select, through the qualified Carnis Bovis grunniens of inspection and quarantine, after splitting, to choose the cube meat of working position by position；
(2) cutting: the yak cube meat chosen is cut into sliced meat by being perpendicular to muscle fiber direction；
(3) ultra high pressure treatment: meat sample is placed under 100～400Mpa pressure process 10～30min；
(4) pre-freeze: yak sliced meat are freezed-30～-35 DEG C；
(5) vacuum lyophilization, condenser temperature-40～-60 DEG C, is carried out very Carnis Bovis grunniens under the conditions of vacuum 20Pa～40Pa
Vacuum freecing-dry；
(6) yak sliced meat are put in plastic bag and are carried out slabbing is vacuum-packed by packaging, place into outer package storage and sell.
The processing method of lyophilizing Carnis Bovis grunniens the most according to claim 1, it is characterised in that the cutting in described step (2),
The thickness of sliced meat is 2～8mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610499399.1A CN106071914A (en) | 2016-06-29 | 2016-06-29 | A kind of processing method of lyophilizing Carnis Bovis grunniens |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610499399.1A CN106071914A (en) | 2016-06-29 | 2016-06-29 | A kind of processing method of lyophilizing Carnis Bovis grunniens |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106071914A true CN106071914A (en) | 2016-11-09 |
Family
ID=57215053
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610499399.1A Pending CN106071914A (en) | 2016-06-29 | 2016-06-29 | A kind of processing method of lyophilizing Carnis Bovis grunniens |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106071914A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106577977A (en) * | 2016-12-05 | 2017-04-26 | 广东力泰德食品工程有限公司 | Rapid production method of cooled meat |
| CN108477525A (en) * | 2018-04-19 | 2018-09-04 | 西华大学 | A kind of hyperchromic technique of yak meat tenderization |
| CN111480795A (en) * | 2019-01-25 | 2020-08-04 | 上海联豪食品有限公司 | Health-care beefsteak and preparation method thereof |
| CN111480796A (en) * | 2019-01-25 | 2020-08-04 | 上海联豪食品有限公司 | Beef steak convenient for digestion and preparation method thereof |
| CN111602706A (en) * | 2020-04-26 | 2020-09-01 | 内蒙古农业大学 | Air-dried meat preparation method based on vacuum drying |
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| CN1557201A (en) * | 2004-01-18 | 2004-12-29 | 刘长印 | Crisp dehydrated beef and its production method |
| CN101023796A (en) * | 2007-01-31 | 2007-08-29 | 红原县邛溪镇牦牛肉干厂 | Method for preparing dried yak meat |
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2016
- 2016-06-29 CN CN201610499399.1A patent/CN106071914A/en active Pending
Patent Citations (3)
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| CN1557201A (en) * | 2004-01-18 | 2004-12-29 | 刘长印 | Crisp dehydrated beef and its production method |
| CN101023796A (en) * | 2007-01-31 | 2007-08-29 | 红原县邛溪镇牦牛肉干厂 | Method for preparing dried yak meat |
| CN103238854A (en) * | 2013-05-17 | 2013-08-14 | 西藏牦牛王生态食品开发有限公司 | Production method of air-dried yak meat |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106577977A (en) * | 2016-12-05 | 2017-04-26 | 广东力泰德食品工程有限公司 | Rapid production method of cooled meat |
| CN108477525A (en) * | 2018-04-19 | 2018-09-04 | 西华大学 | A kind of hyperchromic technique of yak meat tenderization |
| CN111480795A (en) * | 2019-01-25 | 2020-08-04 | 上海联豪食品有限公司 | Health-care beefsteak and preparation method thereof |
| CN111480796A (en) * | 2019-01-25 | 2020-08-04 | 上海联豪食品有限公司 | Beef steak convenient for digestion and preparation method thereof |
| CN111602706A (en) * | 2020-04-26 | 2020-09-01 | 内蒙古农业大学 | Air-dried meat preparation method based on vacuum drying |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |
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| RJ01 | Rejection of invention patent application after publication |