CN106720191A - A kind of preparation method of fresh-keeping freezing beef - Google Patents
A kind of preparation method of fresh-keeping freezing beef Download PDFInfo
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- CN106720191A CN106720191A CN201611041470.8A CN201611041470A CN106720191A CN 106720191 A CN106720191 A CN 106720191A CN 201611041470 A CN201611041470 A CN 201611041470A CN 106720191 A CN106720191 A CN 106720191A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 67
- 238000007710 freezing Methods 0.000 title claims abstract description 37
- 230000008014 freezing Effects 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000003860 storage Methods 0.000 claims abstract description 24
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- 238000004321 preservation Methods 0.000 claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000035764 nutrition Effects 0.000 claims abstract description 11
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 9
- 239000003814 drug Substances 0.000 claims abstract description 8
- 239000000243 solution Substances 0.000 claims description 13
- 235000013372 meat Nutrition 0.000 claims description 12
- 235000008935 nutritious Nutrition 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 9
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 8
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 8
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 8
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 8
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 8
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 8
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 8
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 8
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 8
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 8
- 239000012266 salt solution Substances 0.000 claims description 7
- 241000522254 Cassia Species 0.000 claims description 6
- 239000004698 Polyethylene Substances 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- -1 polyethylene Polymers 0.000 claims description 5
- 229920000573 polyethylene Polymers 0.000 claims description 5
- 210000001519 tissue Anatomy 0.000 claims description 5
- 230000002792 vascular Effects 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 2
- 240000000171 Crataegus monogyna Species 0.000 claims 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 4
- 241000411851 herbal medicine Species 0.000 abstract description 3
- 241000233866 Fungi Species 0.000 abstract description 2
- 208000027418 Wounds and injury Diseases 0.000 abstract description 2
- 230000006378 damage Effects 0.000 abstract description 2
- 208000014674 injury Diseases 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 abstract description 2
- 241000723353 Chrysanthemum Species 0.000 description 7
- 241001092040 Crataegus Species 0.000 description 6
- 238000007654 immersion Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019082 Osmanthus Nutrition 0.000 description 2
- 241000333181 Osmanthus Species 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000001629 suppression Effects 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
- A23B4/14—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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
-
- 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
-
- 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
Abstract
The invention discloses a kind of preparation method of fresh-keeping freezing beef, including pretreatment of raw material, Preservation Treatment, freezing vacuum packaging and refrigerated storage.The nutrition fresh-keeping agent that is constituted using main Chinese medicine of the present invention carries out Preservation Treatment, to the inhibited of various bacteria and fungi.Meanwhile, pure natural Chinese herbal medicine as antistaling agent making raw material, it is environmentally friendly, pollution-free, will not produce injury to human body after eating, along with vacuum refrigeration packaging, the storage life of beef can be greatly prolonged.
Description
Technical field
The invention belongs to food processing technology field, it is related to a kind of preservation technique of chilled meat, and in particular to a kind of fresh-keeping
The preparation method for freezing beef.
Background technology
Beef is cholesterol level and fat in a kind of high protein, low fat, the particularly high-nutrition food rich in calcium, beef
Fat is all lower than other meat products, higher containing protein, and delicious flavour, nutritional ingredient is easy to be digested, thus goes through
Come very popular.Fat compares that content is little with the chicken of same amount, duck or egg in beef, and in beef half fat
Fat is unrighted acid.Contain CLA in the meat of the cud animal such as beef, mutton, the composition has antitumor, anti-
The different physiological roles such as diabetes, suppression obesity.Contain calcium 43mg, phosphorus 464mg, iron 15.6mg in other diced beef.These nothings
Machine composition decapacitation is met outside the nutritional need of human body, also with important physiological action.
Freezing beef is during deepfreeze, although the growth of most of microbe is suppressed, but still has a large amount of bacteriums
The growth and breeding during deepfreeze, so the shelf-life of freezing beef is very short, it is difficult to meet transport and sale requirement is more long
The need for storage life.In addition to the shelf-life of extension freezing beef, part businessman can be to beef addition chemical preservative, although
Certain preservation can be played to freezing beef, but a large amount of edible beef that with the addition of chemical preservative can be to health
Impact.
The content of the invention
For above-mentioned the deficiencies in the prior art, present invention offer one kind is of good preservation effect, can extend storage life and to human body
The preparation method of harmless freezing beef.
The technical solution used in the present invention is：
A kind of preparation method of fresh-keeping freezing beef, comprises the following steps：
1) pretreatment of raw material
By fresh beef with warm water cleaning, reject bone, fat and vascular tissue, be cut into 30~50 centimetres of length, width 5~
10 centimetres of rectangular bulk, cube meat is put into the salt solution of 1~5wt% after pickling 1~3 hour, beef clod is taken out, is drained；
2) Preservation Treatment
By step 1) drain after beef clod soaked 5~20 seconds in the fresh-keeping nutritious agent solution being made up of Chinese medicine after, drip
It is dry；
3) freezing vacuum packaging
By step 2) drain after beef clod spread out into individual layer, uniform point pushes away in pallet, quick-frozen ensuring in less than -30 DEG C
Moisture fully charge in beef clod；The beef clod of moisture fully charge is vacuum-packed with polyethylene again；
4) refrigerated storage
Lucifuge refrigerated storage, refrigerated storage temperature is -2~-10 DEG C.
Above-mentioned nutrition fresh-keeping agent is made up of cassia bark, chrysanthemum, fennel, cloves, Chinese cassia tree, hawthorn, garlic, the weight portion of each component
Preferably cassia bark 5~15, chrysanthemum 5~15, fennel 1~5, cloves 1~5, Chinese cassia tree 1~5, hawthorn 5~15, garlic 5~15；Enter one
Step is preferably cassia bark 10, chrysanthemum 10, fennel 2, cloves 2, Chinese cassia tree 2, hawthorn 10, garlic 10.
Above-mentioned steps 2) described in fresh-keeping nutritious agent solution concentration be 10~30wt%.
Further, step 3) cooling time be 1~5 hour；
Step 3) cryogenic temperature be -40 DEG C；
The step 1) in cube meat is put into the salt solution of 3wt% and pickles 2 hours；
The step 2) fresh-keeping nutritious agent solution soak time be 10 seconds.
Compared with prior art, beneficial effects of the present invention：
Manufacturing process of the present invention is simply easily grasped, and fresh-keeping is with low cost, extends the storage life of beef, while of the invention
Quality comparison influence on beef is smaller, and the beef treated using the method has good profile and taste.
The nutrition fresh-keeping agent that the present invention is constituted using main Chinese medicine carries out Preservation Treatment, to different bacterium and fungi microbe
With good inhibitory action, such as fennel can effectively suppress bacillus subtilis bacteria growing, and chrysanthemum can effectively suppress golden grape ball
Bacteria growing, garlic, cloves have broad spectrum activity bacteriostasis.Pure natural Chinese herbal medicine as antistaling agent making raw material, ring
Protect, it is pollution-free, eat after will not to human body produce injury, along with vacuum refrigeration packaging, the storage life of beef can be greatly prolonged.
Specific embodiment
For ease of understanding the present invention, it is as follows that the present invention enumerates embodiment.Those skilled in the art are it will be clearly understood that the implementation
Example is used only for help and understands the present invention, is not construed as to concrete restriction of the invention.As no specific instructions, it is of the invention various
Raw material can be by being commercially available.
Unless otherwise defined or described herein, all specialties used herein skillfully enter with scientific words with art technology
Meaning familiar to member institute is identical.In addition any method similar to described content or impartial and material all can be applied to the present invention
In method.
Embodiment 1
It is a kind of it is fresh-keeping freezing beef preparation method, including pretreatment of raw material, Preservation Treatment, freezing vacuum packaging and it is cold
Storage is hidden, it is specific as follows：
1) pretreatment of raw material
By fresh beef with warm water cleaning, reject bone, fat and vascular tissue, be cut into 30~50 centimetres of length, width 5~
10 centimetres of rectangular bulk, cube meat is put into the salt solution of 3wt% after pickling 2 hours, beef clod is taken out, is drained；
2) Preservation Treatment
By step 1) drain after beef clod in be made up of Chinese medicine fresh-keeping nutritious agent solution (fresh-keeping nutritious agent solution it is dense
It is 20wt% to spend) in immersion 10 seconds after, drain, the weight portion of nutrition fresh-keeping agent is：Cassia bark 10, chrysanthemum 10, fennel 2, cloves 2,
Chinese cassia tree 2, hawthorn 10, garlic 10；
3) freezing vacuum packaging
By step 2) drain after beef clod spread out into individual layer, uniform point pushes away in pallet, in -40 DEG C of freezings 3 hours with true
Protect moisture fully charge in beef clod；The beef clod of moisture fully charge is vacuum-packed with polyethylene again；
4) refrigerated storage
Lucifuge refrigerated storage, refrigerated storage temperature is -2~-10 DEG C.
Embodiment 2
It is a kind of it is fresh-keeping freezing beef preparation method, including pretreatment of raw material, Preservation Treatment, freezing vacuum packaging and it is cold
Storage is hidden, it is specific as follows：
1) pretreatment of raw material
By fresh beef with warm water cleaning, reject bone, fat and vascular tissue, be cut into 30~50 centimetres of length, width 5~
10 centimetres of rectangular bulk, cube meat is put into the salt solution of 3wt% after pickling 2 hours, beef clod is taken out, is drained；
2) Preservation Treatment
By step 1) drain after beef clod in be made up of Chinese medicine fresh-keeping nutritious agent solution (fresh-keeping nutritious agent solution it is dense
It is 10wt% to spend) in immersion 5 seconds after, drain, the weight portion of nutrition fresh-keeping agent is：Cassia bark 15, chrysanthemum 15, fennel 5, cloves 5, meat
Osmanthus 5, hawthorn 15, garlic 15；
3) freezing vacuum packaging
By step 2) drain after beef clod spread out into individual layer, uniform point pushes away in pallet, in -40 DEG C of freezings 3 hours with true
Protect moisture fully charge in beef clod；The beef clod of moisture fully charge is vacuum-packed with polyethylene again；
4) refrigerated storage
Lucifuge refrigerated storage, refrigerated storage temperature is -2~-10 DEG C.
Embodiment 3
It is a kind of it is fresh-keeping freezing beef preparation method, including pretreatment of raw material, Preservation Treatment, freezing vacuum packaging and it is cold
Storage is hidden, it is specific as follows：
1) pretreatment of raw material
By fresh beef with warm water cleaning, reject bone, fat and vascular tissue, be cut into 30~50 centimetres of length, width 5~
10 centimetres of rectangular bulk, cube meat is put into the salt solution of 3wt% after pickling 2 hours, beef clod is taken out, is drained；
2) Preservation Treatment
By step 1) drain after beef clod in be made up of Chinese medicine fresh-keeping nutritious agent solution (fresh-keeping nutritious agent solution it is dense
It is 10wt% to spend) in immersion 30 seconds after, drain, the weight portion of nutrition fresh-keeping agent is：Cassia bark 5, chrysanthemum 5, fennel 1, cloves 1, meat
Osmanthus 1, hawthorn 5, garlic 5；
3) freezing vacuum packaging
By step 2) drain after beef clod spread out into individual layer, uniform point pushes away in pallet, in -40 DEG C of freezings 3 hours with true
Protect moisture fully charge in beef clod；The beef clod of moisture fully charge is vacuum-packed with polyethylene again；
4) refrigerated storage
Lucifuge refrigerated storage, refrigerated storage temperature is -2~-10 DEG C.
Comparative example
A kind of preparation method of fresh-keeping freezing beef, compared with Example 1, the difference is that only：
Omit step 2) the nutrition fresh-keeping agent being made up of Chinese medicine Preservation Treatment.
As a result, the beef in this comparative example has gone bad when being saved in the 14th day, yellowish pink browning, has peculiar smell and nothing
Elasticity, and embodiment 1 remains in that fresh through the freezing beef that Chinese herbal medicine preservative is processed, yellowish pink is aobvious dark red, be smell it is normal,
Profile is complete, meat is flexible.
Claims (8)
1. it is a kind of it is fresh-keeping freezing beef preparation method, it is characterised in that comprise the following steps：
1) pretreatment of raw material
By fresh beef with warm water cleaning, bone, fat and vascular tissue are rejected, be cut into 30~50 centimetres of length, 5~10 lis of width
The rectangular bulk of rice, cube meat is put into the salt solution of 1~5wt% after pickling 1~3 hour, beef clod is taken out, is drained；
2) Preservation Treatment
By step 1) drain after beef clod soaked 5~20 seconds in the fresh-keeping nutritious agent solution being made up of Chinese medicine after, drain；
3) freezing vacuum packaging
By step 2) drain after beef clod spread out into individual layer, uniform point pushes away in pallet, quick-frozen ensuring beef in less than -30 DEG C
Moisture fully charge in block；The beef clod of moisture fully charge is vacuum-packed with polyethylene again；
4) refrigerated storage
Lucifuge refrigerated storage, refrigerated storage temperature is -2~-10 DEG C.
2. the preparation method of a kind of fresh-keeping freezing beef as claimed in claim 1, it is characterised in that：The nutrition fresh-keeping agent by
Cassia bark, chrysanthemum, fennel, cloves, Chinese cassia tree, hawthorn, garlic composition.
3. the preparation method of a kind of fresh-keeping freezing beef as claimed in claim 1, it is characterised in that in the nutrition fresh-keeping agent
The weight portion of each component is：It is cassia bark 5~15, chrysanthemum 5~15, fennel 1~5, cloves 1~5, Chinese cassia tree 1~5, hawthorn 5~15, big
Garlic 5~15.
4. the preparation method of a kind of fresh-keeping freezing beef as claimed in claim 1, it is characterised in that：Step 2) described in nutrition
The concentration of antistaling agent solution is 10~30wt%.
5. the preparation method of a kind of fresh-keeping freezing beef as claimed in claim 1, it is characterised in that：Step 3) freezing when
Between be 1~5 hour.
6. the preparation method of a kind of fresh-keeping freezing beef as claimed in claim 1, it is characterised in that：Step 3) the freezing temperature
Spend is -40 DEG C.
7. the preparation method of a kind of fresh-keeping freezing beef as claimed in claim 1, it is characterised in that：The step 1) in by meat
Block is pickled 2 hours in being put into the salt solution of 3wt%.
8. the preparation method of a kind of fresh-keeping freezing beef as claimed in claim 1, it is characterised in that：The step 2) nutrition guarantor
The soak time of fresh agent solution is 10 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611041470.8A CN106720191A (en) | 2016-11-24 | 2016-11-24 | A kind of preparation method of fresh-keeping freezing beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611041470.8A CN106720191A (en) | 2016-11-24 | 2016-11-24 | A kind of preparation method of fresh-keeping freezing beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720191A true CN106720191A (en) | 2017-05-31 |
Family
ID=58973978
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611041470.8A Pending CN106720191A (en) | 2016-11-24 | 2016-11-24 | A kind of preparation method of fresh-keeping freezing beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106720191A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212072A (en) * | 2017-07-17 | 2017-09-29 | 德阳市东泽食品有限公司 | For meat freezing preservation method |
| CN108935636A (en) * | 2018-07-30 | 2018-12-07 | 安徽新梦想农产品冷链仓储有限公司 | Product is rapidly frozen fresh-keeping method to lobster at high temperature |
| CN112690326A (en) * | 2019-10-22 | 2021-04-23 | 华晶生物科技(济南)有限公司 | Pretreatment method for freezing and refreshing beef |
| 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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| RU2511667C1 (en) * | 2013-02-07 | 2014-04-10 | Олег Иванович Квасенков | Method for manufacture of preserves "beef forced with garlic and speck" |
| CN105660819A (en) * | 2016-01-22 | 2016-06-15 | 黄庆辉 | Chinese herb preservative and preservation method for frozen beef |
| CN105961570A (en) * | 2016-05-09 | 2016-09-28 | 沈阳福润肉类加工有限公司 | Method for improving eating quality of chilled beef |
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2016
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| RU2511667C1 (en) * | 2013-02-07 | 2014-04-10 | Олег Иванович Квасенков | Method for manufacture of preserves "beef forced with garlic and speck" |
| CN105660819A (en) * | 2016-01-22 | 2016-06-15 | 黄庆辉 | Chinese herb preservative and preservation method for frozen beef |
| CN105961570A (en) * | 2016-05-09 | 2016-09-28 | 沈阳福润肉类加工有限公司 | Method for improving eating quality of chilled beef |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212072A (en) * | 2017-07-17 | 2017-09-29 | 德阳市东泽食品有限公司 | For meat freezing preservation method |
| CN108935636A (en) * | 2018-07-30 | 2018-12-07 | 安徽新梦想农产品冷链仓储有限公司 | Product is rapidly frozen fresh-keeping method to lobster at high temperature |
| CN112690326A (en) * | 2019-10-22 | 2021-04-23 | 华晶生物科技(济南)有限公司 | Pretreatment method for freezing and refreshing beef |
| 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: 20170531 |