CN106889152A - A kind of beef butchers processing method - Google Patents

Abstract

Processing method is butchered the present invention relates to a kind of beef, is belonged to and is butchered manufacture field.The step of preparation method of the present invention is first to select the suitable ox butchered, pre-slaughter rest, shower；Electro photoluminescence again；Then pick a bone；It is last ripe.The present invention can effectively reduce the time of picking a bone relative to traditional tendering method, shorten beef maturation time, significantly lower shear power of beef value, and reducing energy consumption improves enterprises production efficiency.

Description

A kind of beef butchers processing method

Technical field

The present invention relates to butcher manufacture field, more particularly to a kind of beef butchers processing method.

Background technology

Tenderness is one of edible quality that beef consumer most payes attention to, and has been largely fixed people for beef Hobby.Shear force value reacts the tenderness of meat, is the objective indicator for being commonly used to reflect tenderness both at home and abroad at present, Shear force value shows that more greatly meat is older, and shear force value is smaller to show that meat is tenderer；Influenceing the factor of tenderness has a lot, Such as kind of ox, monthly age, postmortem aging mode, the type of cooling, the mode that picks a bone, electro photoluminescence.

More than current fairly large ox meat producing plant using the segmentation that carries out picking a bone again after cooling acid discharge by the way of, i.e., it is cold to pick Bone technique, the method picks a bone, and time-consuming, and energy consumption is higher, and production efficiency is low, and due to bone during picking a bone Flesh is tightly combined with bone, it is easy to the integrality that destruction cuts meat.

In order to adapt to the commercial requirements of more low energy consumption, it is right that developed country gradually carries out since last century the eighties In the research that heat picks a bone, the dividing processing that picks a bone is carried out before ox trunk cadaveric rigidity after will killing, cut meat and packed One kind of sale or the ripe storage of low temperature picks a bone technique.But long-term practice is proved, the method easily makes muscle lose bone Bone constraint is acted on, and muscle increases with air contact area in addition, if environment temperature is relatively low, muscle is more also easy to produce cold Contraction, causes length of sarcomere to shorten, and so as to have a strong impact on Beef cuts tenderness, reduces the quality of beef.

The content of the invention

In order to solve the above problems, the present invention provides a kind of beef and butchers processing method, meat hair after being killed according to ox The mechanism of raw and cold contraction, using first electro photoluminescence, then rejects ox major skeletal, finally carries out cooling hanging Maturation makes beef maturation tenderization.

To reach above-mentioned purpose, the present invention is adopted the following technical scheme that：

A. ox, pre-slaughter rest, shower are selected；

B. electro photoluminescence：After ox kills, electro photoluminescence is carried out after hanging bloodletting 5-10min, method is：Use electro photoluminescence The electro photoluminescence of instrument clamps one end and clamps the nostril of ox two, and the Conductive beam of other end connection suspension ox trunk keeps ox Trunk is unobstructed with the closed circuit that apparatus of electro-stimulation is formed, and boost pulse voltage is 10-30V, and electric current is 0.2-0.5A, stimulation time is 15-40s；

C. pick a bone：Ox trunk is picked a bone, rejected successively from ox trunk rear-guard to forerunner the femur of ox, ischium, Lumbar vertebrae, thoracic vertebrae, rib, shoulder blade, retain rib 1-5 roots；

D. it is ripe：The hanging of ox trunk is ripe under 0-4 DEG C of temperature, humidity 85-95% environment after picking a bone 48-96h。

The beneficial effects of the invention are as follows：

(1) using the method for the invention, glycolysis speed is accelerated after ox kills, cadaveric rigidity, the stiff time advance of solution, The effect of muscle cold events is reduced, and maturation time shortens, and rejects major skeletal, is respectively cut meat and is lacked bone constraint Full extension under Action of Gravity Field produced by can naturally being hung in trunk afterwards, shear power of beef value significantly lowers, Tenderness is significantly improved.

(2) major skeletal is rejected before trunk is ripe, is not only solved and conventional cold is picked a bone that time-consuming, fragile The problems such as bad cube meat integrality, and it is high to overcome the pick a bone shearing force that cuts meat of heat, cube meat not easy-formation the shortcomings of, Improve beef items quality.

(3) the inventive method overall process safe green, energy reducing energy consumption, effectively reduces the time of picking a bone, can Enterprises production efficiency is improved, increases Business Economic Benefit.

Specific embodiment

Embodiment 1

A. select not castrating the 24 small oxes 10 in monthly age Guangxi, every body weight about 250kg rests before killing, Shower；

B. electro photoluminescence：One end is clamped with the electro photoluminescence of apparatus of electro-stimulation clamp ox after ox kills, after hanging bloodletting 10min Two nostrils, the Conductive beam of other end connection suspension ox trunk, keep ox trunk and closing that apparatus of electro-stimulation is formed Close traffic clearance to stimulate ox trunk, boost pulse voltage is 15V, and electric current is 0.3A, stimulation time 15s, thorn Swash and decaptitated after terminating, internal organ, clean, split the conventional treatment such as half；

C. pick a bone：Ox trunk rear-guard to forerunner reject successively femur, ischium, lumbar vertebrae, thoracic vertebrae, rib, The major skeletals such as shoulder blade, retain 1-3 root ribs.

D. it is ripe：Ox trunk is hung under 0 DEG C of temperature, the environment of humidity 85% after picking a bone, ripe 60h；

E. step A-D beef butchers processing method in comparing traditional beef fresh purification method and embodiment 1, with ox Continuous heavy rain, western cold, capsicum bar are research object, are main deliberated index with shear force value, length of sarcomere, succulence, Result is as shown in table 1：

The beef of the embodiment 1 of table 1 is butchered processing method and the small ox in Guangxi is mainly cut meat qualitative effects

As shown in Table 1, after step A-D beef in embodiment 1 butchers processing method treatment, Guangxi is small Ox Niu Lin, western cold, capsicum bar shear force value reduce 63.7%, 34.7%, 17.2% respectively；Length of sarcomere 32.3%, 18.5%, 21.2% is increased respectively；Succulence evaluation increased 16.4%, 7.48%, 13.61% respectively.

Embodiment 2

A. select not castrating 24 summers at monthly age south ox 20, every body weight about 750kg rests before killing, takes a shower；

B. electro photoluminescence：One end is clamped with the electro photoluminescence of apparatus of electro-stimulation clamp ox after ox kills, after hanging bloodletting 5min Two nostrils, the Conductive beam of other end connection suspension ox trunk, keep ox trunk and closing that apparatus of electro-stimulation is formed Close traffic clearance to stimulate ox trunk, boost pulse voltage is 20V, electric current is 0.25A, stimulation time 25s, Stimulation is decaptitated after terminating, internal organ, clean, split the conventional treatment such as half；

C. pick a bone：Ox trunk rear-guard to forerunner reject successively femur, ischium, lumbar vertebrae, thoracic vertebrae, rib, The major skeletals such as shoulder blade, retain 2-4 root ribs.

D. it is ripe：Ox trunk is hung under 2 DEG C of temperature, the environment of humidity 90% after picking a bone, ripe 96h；

E. step A-D beef butchers processing method in comparing traditional beef fresh purification method and embodiment 2, with ox Continuous heavy rain, western cold, capsicum bar are research object, are main deliberated index with shear force value, length of sarcomere, succulence, Result is as shown in table 2：

The beef of the embodiment 2 of table 2 is butchered processing method and Xia Nanniu is mainly cut meat qualitative effects

As shown in Table 2, after step A-D beef in embodiment 2 butchers processing method treatment, Xia Nanniuniu continuous heavy rains, Western cold, capsicum bar shear force value reduces by 10.30%, 13.83%, 15.08% respectively；Length of sarcomere increases respectively 24.89%th, 16.10%, 25.48%；Succulence evaluation increases by 5.05%, 12.62%, 11.22% respectively.

Embodiment 3

A. select not castrating 24 monthly age Yunnan BMY oxen 10, every body weight about 300kg rests before killing, Shower；

B. electro photoluminescence：One end is clamped with the electro photoluminescence of apparatus of electro-stimulation clamp ox after ox kills, after hanging bloodletting 8min Two nostrils, the Conductive beam of other end connection suspension ox trunk, keep ox trunk and closing that apparatus of electro-stimulation is formed Close traffic clearance to stimulate ox trunk, boost pulse voltage is 30V, and electric current is 0.5A, stimulation time 40s, thorn Swash and decaptitated after terminating, internal organ, clean, split the conventional treatment such as half；

C. pick a bone：Ox trunk rear-guard to forerunner reject successively femur, ischium, lumbar vertebrae, thoracic vertebrae, rib, The major skeletals such as shoulder blade, retain 3-5 root ribs.

D. it is ripe：Ox trunk is hung under 4 DEG C of temperature, the environment of humidity 95% after picking a bone, ripe 72h；

E. step A-D beef butchers processing method in comparing traditional beef fresh purification method and embodiment 3, with ox Continuous heavy rain, western cold, capsicum bar are research object, are main deliberated index with shear force value, length of sarcomere, succulence, Result is as shown in table 3：

The beef of the embodiment 3 of table 3 is butchered processing method and Yunnan BMY oxen is mainly cut meat qualitative effects

As shown in Table 3, after step A-D beef in embodiment 3 butchers processing method treatment, Yunnan BMY Ox Niu Lin, western cold, capsicum bar shear force value reduce by 12.34%, 23.47%, 15.18% respectively；Length of sarcomere Increase by 12.99%, 17.84%, 15.58% respectively；Succulence evaluation increases by 13.08%, 14.72%, 9.79% respectively.

In sum, shown by embodiment 1-3 results, compared to traditional beef fresh purification method, using the present invention Beef butcher processing method and can significantly reduce shear power of beef value, increase beef length of sarcomere and succulence, So as to improve beef quality, beef items tenderness is improved.

Claims (1)

1. a kind of beef butchers processing method, it is characterised in that comprise the following steps：

A. ox, pre-slaughter rest, shower are selected；

B. electro photoluminescence：After ox kills, electro photoluminescence is carried out after hanging bloodletting 5-10min, method is：Use apparatus of electro-stimulation Electro photoluminescence clamp one end and clamp the nostril of ox two, the Conductive beam of other end connection suspension ox trunk keeps ox trunk Unobstructed with the closed circuit that apparatus of electro-stimulation is formed, boost pulse voltage is 10-30V, and electric current is 0.2-0.5A, Stimulation time is 15-40s；

C. pick a bone：Ox trunk is picked a bone, rejected successively from ox trunk rear-guard to forerunner the femur of ox, ischium, lumbar vertebrae, Thoracic vertebrae, rib, shoulder blade, retain rib 1-5 roots；

D. it is ripe：Ox trunk is hung under 0-4 DEG C of temperature, humidity 85-95% environment after picking a bone, ripe 48-96h.