CN107114457A - A kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic - Google Patents
A kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic Download PDFInfo
- Publication number
- CN107114457A CN107114457A CN201710212935.XA CN201710212935A CN107114457A CN 107114457 A CN107114457 A CN 107114457A CN 201710212935 A CN201710212935 A CN 201710212935A CN 107114457 A CN107114457 A CN 107114457A
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- China
- Prior art keywords
- cold
- islamic
- fresh
- beef
- snowflakes
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Classifications
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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
-
- 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
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
Abstract
The present invention relates to a kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic.It is characterized in, comprises the following steps：(1) managed before killing：Livestock and poultry are fully rested before waiting to kill, and are kept quite during rest, and fasting is supplied water before killing；(2) Dead weight：Butchered according to Islam's mode of butchering；(3) organic acid is sprayed：In slaughtering process, rinsed and sprayed with organic acid with thimerosal, so as to prevent the original bacterium number of pollution reduction；(4) selection：Choose fresh snowflakes beef；(5) two-period form is cooled down：Trunk carries out two-stage cooling processing after killing.The inventive method is directed to the cold fresh snowflakes beef of Islamic, using the cold acid discharge technology of bacteria reducing, greatly reduces the initial bacterium number of raw meat.On the premise of the quality and color and luster of meat is not influenceed, the shelf life of the cold fresh snowflakes beef of Islamic substantially prolongs.
Description
Technical field
The present invention relates to a kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic.
Background technology
The cold fresh snowflakes beef of Islamic refers to the snowflake beef cattle butchered with Islamic prescribed manner, using quick cooling after butchering
Trunk temperature is set to drop to 0~4 DEG C in 24h.Snowflakes beef has fatty uniform deposition between referring to meat fiber, is formed fresh
Bright is red, white alternate, is similar to marblized beef.This beef fine and tender taste, delicious and fragrant taste, its fat components are different from
Butter composition in common beef.Contain the aliphatic acid of a large amount of needed by human body in snowflakes beef, but cholesterol level is relatively low.
Rich in protein in snowflakes beef, amino acid is constituted close to needed by human body, and rich in methyl amimoacetic acid, carnitine, alanine, is contained
There are multivitamin and trace element, it is often edible to strengthen immunity of organisms, to the people grown and Post operation is taken good care of,
It is particularly suitable in terms of enriching blood, repairing damaged tissues.
China's beef food raw materials for production are based on Fresh meat and chilled meat, though Chilled Meats have a small amount of production, due to lacking
It is few kill before manage, butcher, split, packing, the engineering technology of the system such as accumulating and detection, the quality safety of product presence asks
Topic, including microorganism fast breeding, drip loss are big, oxidation stain, shelf life are short etc..In recent years, though China has established government official
Cutting techniques, mature technology are classified afterwards, and Some Enterprises, which also take, kills the technological means such as electro photoluminescence after preceding stunning, government official, but due to
The shortage of system integration technology, significant gap is still suffered from the general technical level of American-European countries.
The content of the invention
It is an object of the invention to provide a kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic, it can extend clear
The shelf life of very cold fresh snowflakes beef, can pass through international Islamic certification and quality authentication.
A kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic, it is particular in that, comprises the following steps：
(1) managed before killing：Livestock and poultry are fully rested before waiting to kill, and are kept quite during rest, and fasting is supplied water before killing；
(2) Dead weight：Butchered according to Islam's mode of butchering；
(3) organic acid is sprayed：In slaughtering process, rinsed and sprayed with organic acid with thimerosal, so as to prevent pollution from dropping
Low original bacterium number；
(4) selection：Choose fresh snowflakes beef；
(5) two-period form is cooled down：Trunk carries out two-stage cooling processing after killing.
Fully rest specifically refers to rest 3d before killing in step (1), and fasting refers to fasting 20h before killing.
Islamic Dead weight is in step (2)：Rest takes a shower before being killed with fasting → beef cattle before beef cattle examination → beef cattle kills
→ male Moslems recite scripture → assassinate bloodletting → decaptitating hoof → mechanical barking → cut open the chest internal organ → diad → dressing of carcass →
Cooling → maturation.
Organic acid is lactic acid in step (3), and its mass concentration is 3%, and spray temperature is 35 DEG C, spray time 1min.
The snowflake beef cattle of 2-3 week old is chosen in step (4), ox back eye muscle is taken.
Two-stage cooling processing is specifically referred in step (5)：- 14 DEG C of control chilling room temperature, wind speed 3m/s, time 3h,
Trunk is taken out after cooling 3h, longissimus dorsi muscle is removed after dressing of carcass immediately and is placed in 48h in 4 DEG C of environment so that it is ripe.
The inventive method is directed to the cold fresh snowflakes beef of Islamic, using the cold acid discharge technology of bacteria reducing, greatly reduces raw meat
Initial bacterium number.On the premise of the quality and color and luster of meat is not influenceed, the shelf life of the cold fresh snowflakes beef of Islamic substantially prolongs.This
Inventive method can compare bacterium colony for the cold fresh snowflakes beef trunk of Islamic after government official, the putrid and deteriorated situation of cold fresh beef with pseudomonad
Sum reflection, pseudomonad is the dominant spoilage organisms of beef.The technology can effectively reduce the pseudomonad bacterium colony in carcass Meat
Sum, is solved because trunk proteinaceous tissue is denatured caused by pH rapid decreases, muscle water loss, and color and luster is dim to ask
Topic, has reached the effect of Shelf-life.
Embodiment
Embodiment 1：
(1) managed before killing：Mainly including being rested before carcass, government official, killing the links such as preceding fasting water supply.Livestock and poultry are before waiting to kill
Fully rest, and keeps quite during rest, and be conducive to that livestock and poultry recover to produce in early stage transportation is nervous and tired
Labor, recovers the muscle glycogen of deposit, is easy to the pH value of meat after killing and reduces to reach spasticity rapidly, effectively suppresses microorganism numerous
Grow, make the extended shelf-life of meat.This example is by detecting beef quality, it is determined that preceding rest 3d is killed in selection, fasting 20h before killing.
(2) Dead weight：According to Islamic Dead weight：Rest and fasting → (beef cattle) before beef cattle examination → (beef cattle) kills
Shower → male Moslems are recited scripture → is assassinated bloodletting → decaptitating hoof → mechanical barking → and cut open the chest internal organ → diad → trunk before killing
Body finishing → cooling (- 14 DEG C) → maturation (the maturation 48h in 4 DEG C of environment).
(3) organic acid is sprayed：And in slaughtering process, rinsed with thimerosal and organic acid is sprayed, to prevent pollution,
Reduce original bacterium number.Organic acid is lactic acid, and its (mass concentration) concentration is 3%, and spray temperature is 35 DEG C, and spray 1min can have
Effect reduces bacterium number.
(4) selection：The fresh snowflake ox that management is butchered with standard Dead weight before choosing 2-3 week old and being killed by standard
Meat.After being butchered according to standard technology, ox back eye muscle is taken.
(5) two-period form is cooled down：Trunk carries out two-stage cooling processing after government official.- 14 DEG C of chilling room temperature, wind speed 3m/s, when
Between 3h.Cooling 3h after trunk is taken out, longissimus dorsi muscle is removed after dressing of carcass immediately and is placed in 4 DEG C of environment (48h), make its into
It is ripe.
Embodiment 2：
(1) managed before killing：Mainly including being rested before carcass, government official, killing the links such as preceding fasting water supply.Livestock and poultry are before waiting to kill
Fully rest, and keeps quite during rest, and be conducive to that livestock and poultry recover to produce in early stage transportation is nervous and tired
Labor, recovers the muscle glycogen of deposit, is easy to the pH value of meat after killing and reduces to reach spasticity rapidly, effectively suppresses microorganism numerous
Grow, make the extended shelf-life of meat.This research is by detecting beef quality, it is determined that preceding rest 3d is killed in selection, fasting 20h is most before killing
It is excellent.
(2) Dead weight：According to Islamic Dead weight：Before rest is killed with fasting → beef cattle before beef cattle examination → beef cattle kills
Shower → male Moslems are recited scripture → is assassinated bloodletting → decaptitating hoof → mechanical barking → internal organ → diad → trunk that cuts open the chest and repaiied
Whole → cooling (- 14 DEG C) → ripe (the maturation 48h in 4 DEG C of environment).
(3) organic acid is sprayed：And in slaughtering process, rinsed with thimerosal and organic acid is sprayed, to prevent pollution,
Reduce original bacterium number.Organic acid is lactic acid, and its mass concentration is 3%, and temperature is 35 DEG C, and spray 1min is effectively reduced bacterium number.
(4) selection：The fresh snowflake ox that management is butchered with standard Dead weight before choosing 2-3 week old and being killed by standard
Meat.After being butchered according to standard technology, ox back eye muscle is taken.
(5) two-period form is cooled down：Trunk carries out two-stage cooling processing after government official.- 14 DEG C of chilling room temperature, wind speed 3m/s, when
Between 3h.Cooling 3h after trunk is taken out, longissimus dorsi muscle is removed after dressing of carcass immediately and is placed in 4 DEG C of environment (48h), make its into
It is ripe.
Its related sanitary index is detected after obtaining the cold fresh acid discharge snowflakes beef of Islamic, rear edible up to standard.
The cold fresh snowflakes beef hygienical evaluation index of Islamic obtained using the method for embodiment 1 is as follows：
(1) microbioassay method and result：
(a) total plate count is used《GB/T4789.2 1》Determine.
(b) pseudomonad bacterium number uses Pesudomonades agar Selective agar mediums, cultivates 48h under the conditions of 30 DEG C, presses
According to microorganism plate count method.
(C) pathogenic bacteria use《SN/T2563 1》Common pathogen detects the DHPLC methods of MPCR mono- in meat and meat products
Determine.
Table 1-1 microbioassay results
Meet the requirements.
Claims (6)
1. a kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic, it is characterised in that comprise the following steps：
(1) managed before killing：Livestock and poultry are fully rested before waiting to kill, and are kept quite during rest, and fasting is supplied water before killing；
(2) Dead weight：Butchered according to Islam's mode of butchering；
(3) organic acid is sprayed：In slaughtering process, rinsed and sprayed with organic acid with thimerosal, so as to prevent that pollution reduction is former
Beginning bacterium number；
(4) selection：Choose fresh snowflakes beef；
(5) two-period form is cooled down：Trunk carries out two-stage cooling processing after killing.
2. a kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic according to claim 1, it is characterised in that：
Fully rest specifically refers to rest 3d before killing in step (1), and fasting refers to fasting 20h before killing.
3. a kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic according to claim 1, it is characterised in that：
Islamic Dead weight is in step (2)：Shower → male is solemn before rest is killed with fasting → beef cattle before beef cattle examination → beef cattle kills
Si Lin recite scripture → assassinate bloodletting → decaptitating hoof → mechanical barking → cut open the chest internal organ → diad → dressing of carcass → cooling → into
It is ripe.
4. a kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic according to claim 1, it is characterised in that：
Organic acid is lactic acid in step (3), and its mass concentration is 3%, and spray temperature is 35 DEG C, spray time 1min.
5. a kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic according to claim 1, it is characterised in that：
The snowflake beef cattle of 2-3 week old is chosen in step (4), ox back eye muscle is taken.
6. a kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic according to claim 1, it is characterised in that：
Two-stage cooling processing is specifically referred in step (5)：Control after -14 DEG C of chilling room temperature, wind speed 3m/s, time 3h, cooling 3h
Trunk is taken out, longissimus dorsi muscle is removed after dressing of carcass immediately and is placed in 48h in 4 DEG C of environment so that it is ripe.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710212935.XA CN107114457A (en) | 2017-04-01 | 2017-04-01 | A kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710212935.XA CN107114457A (en) | 2017-04-01 | 2017-04-01 | A kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic |
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| CN201710212935.XA Pending CN107114457A (en) | 2017-04-01 | 2017-04-01 | A kind of cold acid discharge method of bacteria reducing of the cold fresh snowflakes beef production of Islamic |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111248252A (en) * | 2020-02-24 | 2020-06-09 | 内蒙古伊赛牛肉有限公司 | Processing method of high-quality chilled beef |
| CN114532394A (en) * | 2022-03-10 | 2022-05-27 | 曾磊 | Acid-removing and fresh-keeping method for chicken |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404582A (en) * | 2013-08-13 | 2013-11-27 | 吉林大学 | Processing method for prolonging shelf-life of iced fresh beef |
-
2017
- 2017-04-01 CN CN201710212935.XA patent/CN107114457A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404582A (en) * | 2013-08-13 | 2013-11-27 | 吉林大学 | Processing method for prolonging shelf-life of iced fresh beef |
Non-Patent Citations (1)
| Title |
|---|
| 张佳慧: ""响应面法优化二段式快速冷却工艺"", 《肉类工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111248252A (en) * | 2020-02-24 | 2020-06-09 | 内蒙古伊赛牛肉有限公司 | Processing method of high-quality chilled beef |
| CN114532394A (en) * | 2022-03-10 | 2022-05-27 | 曾磊 | Acid-removing and fresh-keeping method for chicken |
| CN114532394B (en) * | 2022-03-10 | 2023-10-03 | 曾磊 | Method for removing acid and preserving chicken |
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Application publication date: 20170901 |