CN106615034A - Beefsteak preservation method - Google Patents
Beefsteak preservation method Download PDFInfo
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- CN106615034A CN106615034A CN201610840585.7A CN201610840585A CN106615034A CN 106615034 A CN106615034 A CN 106615034A CN 201610840585 A CN201610840585 A CN 201610840585A CN 106615034 A CN106615034 A CN 106615034A
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- beefsteak
- beef
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- preservation method
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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
- A23B4/14—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
-
- 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
-
- 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
- A23B4/24—Inorganic compounds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a beefsteak preservation method. The beefsteak preservation method includes steps of (1), cleaning beef, removing crush bone and extravasated blood; (2), placing the beef for 12-24 h at 0-4 DEG C; taking out the beef and cutting the beef to be beefsteak; draining the beefsteak; (3), placing the beefsteak in a preservation fluid and immersing it for 20-40 minutes, and then taking out and draining off the beefsteak, wherein the mass ratio of the preservation fluid and the beefsteak is (1-10): (1-10); vacuum-packaging, and rapidly freezing and cold-storing. The method can effectively remain tender beef and thus the beef is easy to digest; the method greatly remains the original color, smell and the most of water in the beef; the method is simple and safe and the cost is low; the method solves the problem that the meat product in the prior art is easy to evade by germ, mould and other harmful microorganisms, and meat is corrupted and deteriorated after slaughtering during storage and transportation processes, and effectively inhibits the invasion and breeding of virus source microorganism beef surface and storage and transportation environment.
Description
Technical field
The present invention relates to field of food preservation, and in particular to a kind of preservation method of beefsteak.
Background technology
Beef has high protein, low-fat advantage, is the main consumption meat of western developed country, and price is far above
Pork and chicken.In China, with the improvement of people's living standards, how beef consumption figure evaluates beef product in rapid growth
Matter is also increasingly taken seriously.The edible quality of beef mainly includes tenderness, local flavor, succulence etc..
The tenderness of meat refers to the impression after meat entrance in trencherman's mastication processes, is one of edible quality that consumer most payes attention to,
It determine meat when edible mouthfeel it is old tender, be the index for reflecting meat structure.The usually said meat of people tender or it is old substantially
It is the general overview to the various protein structure characteristics of muscle, under it is directly acted on the structure and some factors of muscle protein
There is denaturation, condense or decompose relevant in protein.The tenderness of meat summarizes the implication including following four aspects：First, meat pair
The flexibility of tongue or cheek, i.e., the tactile response for producing when tongue contacts meat with cheek.The flexibility of meat changes very big, from soft mush
Feel lignified robustness；Second, the power needed for repellence of the meat to teeth pressure, i.e. tooth insertion meat.Have
It is a little that meat is hard must be difficult to sting, and have it is soft almost to tooth passivity；3rd, bite myofibrillar complexity broken, refer to
Be that tooth cuts off myofibrillar ability, first have to break by the teeth epimysium and muscle bundle, therefore this content and property with connective tissue
It is closely related；4th, degree is chewed, remaining how many with meat slag after chewing and required when hypopharynx after chewing time weighs
Amount.
Local flavor refers to that people include growing by receptors such as smell, the sense of taste to the distinctive sensory experience produced by meat, mainly
Taste and fragrance.Fragrance stimulates schneiderian membrane to produce by various volatile materials, and flavour is then stimulated by various water-soluble, liposoluble substances
Taste bud is produced.
Succulence is to evaluate a subjective index of meat product quality, and to succulence, more reliably evaluation is still subjective sense
Feel (mouthfeel) evaluation, two aspects can be divided into succulent judge：One is according to the gravy discharged in meat when starting to chew
How much；Two is the continuation according to gravy release in mastication processes；Three is that basis exciting salivary secretion when chewing is how many；Four are
Attachment of the fat in meat at tooth and tongue and other positions of oral cavity gives succulent sensation.
The invention provides a kind of preservation method of beefsteak, can effectively keep beefsteak quality.
The content of the invention
In view of the shortcomings of the prior art, one of the technical problem to be solved is to provide a kind of guarantor of beefsteak
Fresh method.
The two of the technical problem to be solved are to provide the low cholesterol beefsteak of said method preparation.
A kind of preservation method of beefsteak, comprises the steps：
(1) beef is cleaned, removes broken bone, extravasated blood；
(2) 12-24h is stood at a temperature of beef being placed in into 0-4 DEG C, is taken out, beef is cut into beefsteak, drained；
(3) beefsteak is placed in be taken out after soaking 20-40 minutes in fresh-keeping liquid and is drained, the mass ratio of the fresh-keeping liquid and beefsteak
For (1-10)：(1-10), it is vacuum-packed, quick freezing and cold preserving.
Preferably, described fresh-keeping liquid is prepared from by the raw material of following weight parts：Garlic 15-25 parts, ginger 25-35
Part, onion 15-25 parts, antistaling agent 0.01-0.1 parts, phosphate 0.1-1 parts, water 80-180 parts.
Preferably, described antistaling agent is one or more in sodium lactate, sodium propionate, potassium sorbate of mixture.
It is highly preferred that described antistaling agent is mixed by sodium lactate, sodium propionate, potassium sorbate, the sodium lactate, propionic acid
The mass ratio (1-3) of sodium, potassium sorbate：(1-3)：(1-3).
Preferably, described phosphate is one or more in calgon, disodium hydrogen phosphate, sodium pyrophosphate of mixing
Thing.
It is highly preferred that described phosphate is mixed by calgon, disodium hydrogen phosphate, sodium pyrophosphate, described six
Sodium metaphosphate, disodium hydrogen phosphate, the mass ratio (1-3) of sodium pyrophosphate：(1-3)：(1-3).
The present invention can be effectively retained the fine and tender taste in beef, it is easy to digest, and farthest retain the original color of beef
Most water in pool, fragrance and beef, the method for being adopted is simple and safe, and low cost solves meat in currently available technology
Product is easily subject to the infringement of the harmful microbes such as bacterium, mould, and rotting in transportation is stored after causing to butcher
Problem, effectively suppresses beef surface with the intrusion and breeding of storing the sex pheromone in transportation environment.
Specific embodiment
The present invention is specifically described below by embodiment, it is necessary to it is pointed out here that be that following examples are only used
In being further described to the present invention, it is impossible to be interpreted as limiting the scope of the invention.The people that is skilled in technique in the field
Member can make some nonessential modifications and adaptations to the present invention according to the content of the invention described above.
Each raw material introduction in embodiment：
Garlic, Classification system：Allium sativum L..
Ginger, Classification system：Zingiber officinale Roscoe.
Onion, Classification system：Allium cepa L..
Calgon, No. CAS：10124-56-8, the food-grade produced using Baokang Chufeng Chemical Industry Co., Ltd.
Calgon.
Disodium hydrogen phosphate, No. CAS：7758-79-4, the food-grade phosphorus provided using Hunan Shi Tian bio tech ltd
Sour disodium hydrogen.
Sodium pyrophosphate, No. CAS：7722-88-5, the food-grade provided using Hubei Xingfa Chemical Group Corp., Ltd.
Sodium pyrophosphate.
Sodium lactate, No. CAS：312-85-6.
Sodium propionate, No. CAS：137-40-6.
Potassium sorbate, No. CAS：590-00-1.
Beef, adopted the time of butchering for 1 hour, and kind is the meat at limousin cow tenterloin position.
Embodiment 1
The preservation method of beefsteak, it is prepared in accordance with the following steps：
(1) beef is cleaned, removes broken bone, extravasated blood；
(2) 18h is stood at a temperature of beef being placed in into 2 DEG C, is taken out, beef is cut into beefsteak, drained, beefsteak thickness is
1.2cm, weight are 150g；
(3) beefsteak is placed in be taken out after soaking 30 minutes in fresh-keeping liquid and is drained, the fresh-keeping liquid is with the mass ratio of beefsteak
2：1, it is vacuum-packed after sterilizing, packaged beefsteak feeding quick freezing repository is quick-frozen, and at -30 DEG C, the quick-frozen time is 12 to quick freezing temperature
Hour；Quick-frozen good beefsteak is loaded into packing case, enters freezer refrigeration, refrigerated storage temperature is -18 DEG C.
Described fresh-keeping liquid is prepared from by the raw material of following weight parts：20 parts of garlic, 30 parts of ginger, 20 parts of onion, guarantor
Fresh dose 0.021 part, 0.3 part of phosphate, 100 parts of water.By garlic, ginger, onion clean after be crushed to 80 mesh, then with it is fresh-keeping
Agent, phosphate, water are uniformly mixed, and finally obtain final product fresh-keeping liquid with 180 mesh filter-cloth filterings.
Described antistaling agent is 1 by sodium lactate, sodium propionate, potassium sorbate in mass ratio：1：1 is uniformly mixed and obtains.
Described phosphate is 1 by calgon, disodium hydrogen phosphate, sodium pyrophosphate in mass ratio：1：1 stirring mixing is equal
It is even to obtain.
Embodiment 2
It is substantially the same manner as Example 1, differ only in：Described antistaling agent by sodium propionate, potassium sorbate in mass ratio
For 1：1 is uniformly mixed and obtains.
Embodiment 3
It is substantially the same manner as Example 1, differ only in：Described antistaling agent by sodium lactate, potassium sorbate in mass ratio
For 1：1 is uniformly mixed and obtains.
Embodiment 4
It is substantially the same manner as Example 1, differ only in：Described antistaling agent is in mass ratio by sodium lactate, sodium propionate
1：1 is uniformly mixed and obtains.
Embodiment 5
It is substantially the same manner as Example 1, differ only in：Described phosphate presses matter by disodium hydrogen phosphate, sodium pyrophosphate
Amount is than being 1：1 is uniformly mixed and obtains.
Embodiment 6
It is substantially the same manner as Example 1, differ only in：Described phosphate presses matter by calgon, sodium pyrophosphate
Amount is than being 1：1 is uniformly mixed and obtains.
Embodiment 7
It is substantially the same manner as Example 1, differ only in：Described phosphate is pressed by calgon, disodium hydrogen phosphate
Mass ratio is 1：1 is uniformly mixed and obtains.
Test case 1
The beefsteak of testing example 1-7 preserve 3 months after tenderness, index for beefsteak shearing force, method of testing reference
NY/T1180-2006。
Tester is the shearometer for being furnished with WBS (Warner-BratzlerShear) cutter.
Take the beefsteak of embodiment 1-7 apart packaging, 80 DEG C of heating in thermostat water bath are put into after defrosting, use thermocouple temperature measurement
Instrument determine meat sample central temperature, when meat sample central temperature reaches 70 DEG C, by meat sample take out be cooled to central temperature for 4 DEG C when,
Start test, test result is shown in Table 1.
Table 1：Shearing force testing result (unit：N)
| Embodiment 1 | 27.5 |
| Embodiment 2 | 30.7 |
| Embodiment 3 | 31.2 |
| Embodiment 4 | 31.0 |
| Embodiment 5 | 32.8 |
| Embodiment 6 | 32.4 |
| Embodiment 7 | 32.9 |
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (sodium lactate, sodium propionate, potassium sorbate compounding) shearing force is obvious
Less than embodiment 2-4 (arbitrarily the two compounding in sodium lactate, sodium propionate, potassium sorbate)；Comparing embodiment 1 and embodiment 5-7, it is real
Apply example 1 (calgon, disodium hydrogen phosphate, sodium pyrophosphate compounding) shearing force significantly lower than embodiment 5-7 (calgon,
Arbitrarily the two is compounded in disodium hydrogen phosphate, sodium pyrophosphate compounding).
Test case 2
After beefsteak obtained in embodiment 1-7 is preserved 3 months in frying pan, shallow fry until both sides turn golden brown, when fried per face
Between be 2 minutes, the Oil-temperature control of 7 groups of embodiments is identical, test it is fried after 7 groups of beefsteak percentage of water loss, the results are shown in Table 2.
Table 2：Percentage of water loss test result (unit：%)
| Embodiment 1 | 29.4 |
| Embodiment 2 | 32.6 |
| Embodiment 3 | 32.4 |
| Embodiment 4 | 33.3 |
| Embodiment 5 | 34.5 |
| Embodiment 6 | 34.7 |
| Embodiment 7 | 34.8 |
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (sodium lactate, sodium propionate, potassium sorbate compounding) percentage of water loss is obvious
Less than embodiment 2-4 (arbitrarily the two compounding in sodium lactate, sodium propionate, potassium sorbate)；Comparing embodiment 1 and embodiment 5-7, it is real
Apply example 1 (calgon, disodium hydrogen phosphate, sodium pyrophosphate compounding) percentage of water loss significantly lower than embodiment 5-7 (calgon,
Arbitrarily the two is compounded in disodium hydrogen phosphate, sodium pyrophosphate compounding).
Test case 3
The antiseptic effect of testing example 1-7, is placed in 25 DEG C, preservation half a year under the environment of relative humidity 85%, then carries out
Escherichia coli (ATYCC 25922) total plate count is tested, with reference to GBT 4789.2-2008 microbiological test of food hygiene bacterium colonies
Sum is determined, and concrete outcome is shown in Table 3.
Table 3：Total plate count test result table
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (sodium lactate, sodium propionate, potassium sorbate compounding) antiseptic effect is bright
It is aobvious to be better than embodiment 2-4 (arbitrarily the two compounding in sodium lactate, sodium propionate, potassium sorbate)；Comparing embodiment 1 and embodiment 5-7,
Embodiment 1 (calgon, disodium hydrogen phosphate, sodium pyrophosphate compounding) antiseptic effect is substantially better than embodiment 5-7 (hexa metaphosphoric acid
Arbitrarily the two is compounded in sodium, disodium hydrogen phosphate, sodium pyrophosphate compounding).
Claims (6)
1. a kind of preservation method of beefsteak, it is characterised in that comprise the steps：
(1) beef is cleaned, removes broken bone, extravasated blood；
(2) 12-24h is stood at a temperature of beef being placed in into 0-4 DEG C, is taken out, beef is cut into beefsteak, drained；
(3) beefsteak is placed in be taken out after soaking 20-40 minutes in fresh-keeping liquid and is drained, the fresh-keeping liquid is with the mass ratio of beefsteak
(1-10)：(1-10), it is vacuum-packed, quick freezing and cold preserving.
2. the preservation method of beefsteak as claimed in claim 1, it is characterised in that：Described fresh-keeping liquid by following weight parts raw material
It is prepared from：Garlic 15-25 parts, ginger 25-35 parts, onion 15-25 parts, antistaling agent 0.01-0.1 parts, phosphate 0.1-1 parts,
Water 80-180 parts.
3. the preservation method of beefsteak as claimed in claim 2, it is characterised in that：Described antistaling agent is sodium lactate, sodium propionate, mountain
One or more of mixture in potassium sorbate.
4. the preservation method of beefsteak as claimed in claim 3, it is characterised in that：Described antistaling agent is by sodium lactate, sodium propionate, mountain
Potassium sorbate is mixed, the sodium lactate, sodium propionate, the mass ratio (1-3) of potassium sorbate：(1-3)：(1-3).
5. as any one of claim 2-4 beefsteak preservation method, it is characterised in that：Described phosphate is six inclined phosphorus
One or more of mixture in sour sodium, disodium hydrogen phosphate, sodium pyrophosphate.
6. the preservation method of beefsteak as claimed in claim 5, it is characterised in that：Described phosphate is by calgon, phosphoric acid
Disodium hydrogen, sodium pyrophosphate are mixed, the calgon, disodium hydrogen phosphate, the mass ratio (1-3) of sodium pyrophosphate：(1-
3)：(1-3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610840585.7A CN106615034A (en) | 2016-09-21 | 2016-09-21 | Beefsteak preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610840585.7A CN106615034A (en) | 2016-09-21 | 2016-09-21 | Beefsteak preservation method |
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| CN106615034A true CN106615034A (en) | 2017-05-10 |
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| CN201610840585.7A Withdrawn CN106615034A (en) | 2016-09-21 | 2016-09-21 | Beefsteak preservation method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107279670A (en) * | 2017-07-01 | 2017-10-24 | 安徽省农业科学院农产品加工研究所 | The preparation method and its fresh-keeping liquid of a kind of instant smelly mandarin fish |
| 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 |
| CN111903919A (en) * | 2020-06-16 | 2020-11-10 | 温州市顶诺食品有限公司 | Beefsteak processing technology |
| CN112167315A (en) * | 2020-09-10 | 2021-01-05 | 长沙沃霖农副产品开发有限公司 | Freezing preservation method for meat products |
| CN112586549A (en) * | 2020-12-07 | 2021-04-02 | 上海盛鲜食品有限公司 | Meat freezing process and application thereof |
-
2016
- 2016-09-21 CN CN201610840585.7A patent/CN106615034A/en not_active Withdrawn
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107279670A (en) * | 2017-07-01 | 2017-10-24 | 安徽省农业科学院农产品加工研究所 | The preparation method and its fresh-keeping liquid of a kind of instant smelly mandarin fish |
| CN107279670B (en) * | 2017-07-01 | 2020-03-17 | 安徽省农业科学院农产品加工研究所 | Preparation method and fresh-keeping liquid of instant smelly mandarin fish |
| 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 |
| CN111903919A (en) * | 2020-06-16 | 2020-11-10 | 温州市顶诺食品有限公司 | Beefsteak processing technology |
| CN111903919B (en) * | 2020-06-16 | 2023-04-07 | 温州市顶诺食品有限公司 | Beefsteak processing technology |
| CN112167315A (en) * | 2020-09-10 | 2021-01-05 | 长沙沃霖农副产品开发有限公司 | Freezing preservation method for meat products |
| CN112586549A (en) * | 2020-12-07 | 2021-04-02 | 上海盛鲜食品有限公司 | Meat freezing process and application thereof |
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Application publication date: 20170510 |