CN107279245A - A kind of production method of cooled fresh-keeping beef - Google Patents
A kind of production method of cooled fresh-keeping beef Download PDFInfo
- Publication number
- CN107279245A CN107279245A CN201610189886.8A CN201610189886A CN107279245A CN 107279245 A CN107279245 A CN 107279245A CN 201610189886 A CN201610189886 A CN 201610189886A CN 107279245 A CN107279245 A CN 107279245A
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- Prior art keywords
- precooling
- vacuum
- trunk
- production method
- beef
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- 235000015278 beef Nutrition 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 230000011218 segmentation Effects 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 8
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 238000007598 dipping method Methods 0.000 claims abstract description 7
- 210000001835 viscera Anatomy 0.000 claims abstract description 4
- 235000020995 raw meat Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 238000007689 inspection Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 description 8
- 241000283690 Bos taurus Species 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000000003 hoof Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000000663 muscle cell Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001575 pathological effect Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/0017—Apparatus for cutting, dividing or deboning carcasses
- A22B5/0029—Cutting through or detaching portions of a carcass
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/0017—Apparatus for cutting, dividing or deboning carcasses
- A22B5/0035—Deboning or obtaining boneless pieces of meat from a carcass
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/0076—Chilling or lowering the temperature of carcasses
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/0093—Handling, transporting or packaging pieces of meat
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C18/00—Plants, factories, or the like for processing meat
-
- 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
-
- 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 production method of cooled fresh-keeping beef.The production method of the cooled fresh-keeping beef, including butcher, bloodletting, peeling, is removed the internal organs, trunk through quarantine it is qualified after, carry out shower with water；Precooling is carried out to the trunk again, the trunk for then choosing pH value 5.6~5.8 carries out pick a bone segmentation, finishing, carries out being positioned over after hot dipping, cold soaking in -2~2 DEG C of environment again after vacuum packaging being stored.The present invention is than prior art, and the fresh-keeping beef of gained has more preferable security and wholesomeness, and longer holding phase.
Description
Technical field
The present invention relates to the processing technique field of meat products, specifically, the present invention is a kind of production method of cooled fresh-keeping beef.
Background technology
China's beef sales mode, which is mainly, butchers rear directly list marketing, and this just occurs that meat in transport, sales process, is subject to the influence of microorganism pollution and other chemical factors, causes the shelf life of fresh meat very short, very easily putrid and deteriorated.Another main sale form is that the beef after butchering carries out precooling, acid discharge maturation, quick-frozen after segmentation, then supplies market with frozen form.Have the disadvantage：After the chilled processing of beef, in muscle cell and tissue space formation ice crystal, culinary art course of defrosting in separate out moisture decline beef quality.Thus, beef preservation technology is beef processing enterprise key technology anxious to be resolved.
With the development of the scale of China's beef cattle feeding, people change via scalar type to mass type to the demand of beef.The urban consumption of economic levels different to China, which is investigated, to be shown, the freshness of beef, sanitary condition, and color and luster, fragrance and the tenderness of meat are the universally recognized aesthetic quality's indexs of consumer.Therefore, inner wrapping, the Supermarket fresh state of beef are supplied the principal mode as beef sales, the vacuum pyrocondensation packing technique occurred in recent years is for preventing secondary pollution of the beef in transport, refrigeration and sales process, it is ensured that with certain effect in terms of the health of beef, freshness.But, beef causes an anaerobic environment after vacuum packaging to product, is just adapted to the growth of anaerobe, and the quality of beef is reduced on the contrary, therefore simple vacuum packaging can not be obviously prolonged the shelf-life of beef.On the other hand, after vacuum packaging processing, due to anaerobic environment so that beef myoglobins, hemoglobin deoxidation, beef fresh colour are mulberry, its organoleptic quality is had a strong impact on.
The content of the invention
Instant invention overcomes disadvantages mentioned above, it is proposed that a kind of production method for the cooled fresh-keeping beef that can be extended the shelf life.
The production method of the cooled fresh-keeping beef is：
A kind of production method of cooled fresh-keeping beef, including butcher, bloodletting, peeling, is removed the internal organs, trunk through quarantine it is qualified after, carry out shower with water；It is characterized in that：Precooling is carried out to the trunk again, the trunk for then choosing pH value 5.6~5.8 carries out pick a bone segmentation, finishing, carries out being positioned over after hot dipping, cold soaking in -2~2 DEG C of environment again after vacuum packaging being stored.
It is an advantage of the invention that：
1. the present invention is than prior art, the fresh-keeping beef of gained has more preferable security and wholesomeness, and longer holding phase.Due to being in low-temperature condition all the time, most of microbe growth is suppressed, and the speed that some pathogens excrete poison, which declines, can not even secrete.
2. cooled fresh-keeping beef experienced the more sufficient stiff maturation of solution, soft texture is flexible, and flavour is delicious, and juice loss is few.
In summary, the present invention is adapted to be processed into various meat products.
Embodiment
Embodiment 1
1. cattle on the hoof receives：
It is qualified through veterinary quarantine from Pest- or disease-free area, it is in a good state of health, no standard epidemic disease, high-quality finished cattle of the ox age within 4 teeth.
2. butcher：
Make Tu poultry fully rest, drinking-water before butchering, butcher first 24 hours and stop feed, kill first 2~4 hours and stop feedwater, forbid when driveing ox with the impact such as whip, rod, bovine eye is covered into (to reduce the accident stimulus of ox) before butchering to carry out butchering bloodletting, peeling, remove the internal organs, trunk through quarantine it is qualified after, with 0.2MPa, the water of temperature 45 C carries out shower.Whole slaughtering process requirement was completed in 45 minutes.
3. precooling
The trunk is quickly entered between fast precooling after shower, between the fast precooling of -10 DEG C of environment temperature in carry out precooling 2 hours, after the precooling terminates, the ox trunk is placed on ± 2 DEG C, the precooling room of relative humidity 85~90%, precooling 24 hours.
4. segmentation, finishing
Pre-cooled 24 hours later trunks, taken out from the precooling room, four points of carcass cuttings are carried out after its back leg central temperature≤7 DEG C, pH value is chosen at 11~12 ribs with plug-in type PH meters after four points of trunks are finished and carries out segmentation of picking a bone in 5.6~5.8 trunk, split below 10 DEG C of environment temperature, raw meat is obtained, when picking a bone segmentation finishing, sarolemma is retained as far as possible.
5 meat inspections
Inspection method：Range estimation and feel inspection
Raw material meat surface is checked without ox hair, extravasated blood, pathological tissues, broken oil, meat mincing and metallic foreign body, yellowish pink color is that light red is set to certified products.
6 vacuum packagings
Raw meat after passed examination is fitted into five-layer co-squeezing pressure complex pocket, Xi Yueer companies provide BB4, it is vacuum-packed when vacuum is adjusted into zero load during vacuum≤5mbar in vacuum chamber, raw meat will leave 4~6cm spaces with sealing, and sealing part should also outwards reserve 1~2cm length again.
7 packagings are checked
Inspection method：Range estimation and feel inspection
Check whether sealing is smooth, whether there is the hot and bad phenomenon of sealing part.
Criterion is：With a hand by raw meat by platform on record, another hand is held packaging bag edge and moderately pullled, if that is pasted between two layers of packaging bag and meat is not close, and bubble, which is crossed, with the presence of space or in juice is at most determined as vacuum state defective products.
8 hot dippings：
To this after vacuum-packed raw meat carries out passed examination, water-bath is carried out in the hot water for putting it into 86~89 DEG C of water temperature, is taken out rapidly in 1~2 second.
9 cold soakings
In the raw meat after hot dipping when side is sealed less than less than 25 DEG C, it is put into rapidly in 0 DEG C of mixture of ice and water and is cooled down, is taken out after 10~20 seconds.
10 drainings are examined
Raw meat after cold soaking is placed on draining case platform abundant draining and its vacuum state and air-tightness is checked.Inspection method：
Check whether sealing part has pleating phenomenon in bag.
Whether oozed out in packaging bag in juice with the presence of a large amount of bubbles.
Whether the color of meat is light red.
11 vanning storages
After product is cased through cold soaking, it is positioned in ± 2 DEG C of environment and is stored.
12 recheck
Product delivery first 0.5 hour will be to refrigerating box thorough disinfection and cleaning.
Carry out beating cold within 30 minutes before entrucking, refrigeration the temperature inside the box is reached entrucking after -1 DEG C.
10 tons of goods of summer loading time are no more than 40 minutes, and winter every 10 tons of entruckings are no more than 50 minutes.
The production method to cooled fresh-keeping beef provided by the present invention is described in detail above, specific case used herein is set forth to the principle and embodiment of the present invention, and the explanation of above example is only intended to help to understand method and its core concept of the invention；Simultaneously for those of ordinary skill in the art, according to the thought of the present invention, it will change in specific embodiments and applications, in summary, this specification content should not be construed as limiting the invention.
Claims (3)
1. a kind of production method of cooled fresh-keeping beef, including butcher, bloodletting, peeling, remove the internal organs, trunk through quarantine it is qualified after, carry out shower with water；It is characterized in that：Again to the trunk
Body carries out precooling, and the trunk for then choosing pH value 5.6~5.8 carries out pick a bone segmentation, finishing, carries out being positioned over after hot dipping, cold soaking in -2~2 DEG C of environment again after vacuum packaging being stored.
2. the production method of cooled fresh-keeping beef according to claim 1, it is characterised in that its process step is：
Precooling：The trunk is quickly entered between fast precooling after shower, between the fast precooling of -10 DEG C of environment temperature in carry out precooling 2 hours, after the precooling terminates, the ox trunk is placed on -2~2 DEG C, the precooling room of relative humidity 85~90%, precooling 24 hours；Segmentation, finishing：Pre-cooled 24 hours later trunks, are taken out from the precooling room, and four points of carcass cuttings are carried out after its back leg central temperature≤7 DEG C, and the trunk that pH value is chosen at 11~12 ribs with plug-in type pH meter after four points of trunks are finished 5.6~5.8 pick a bone point
Cut, below 10 DEG C of environment temperature of segmentation, raw meat retains sarolemma as far as possible when picking a bone segmentation finishing；
Vacuum packaging：The raw meat after will be qualified on inspection is fitted into vacuum complex pocket, it is vacuum-packed when vacuum is adjusted into zero load during vacuum≤5mbar in vacuum chamber, raw meat will leave 4~6cm spaces with sealing, and sealing part should also outwards reserve 1~2cm length again；Hot dipping：To this after vacuum-packed raw meat carries out passed examination, water is put it into
Water-bath is carried out in the hot water of 86~89 DEG C of temperature, is taken out rapidly in 1~2 second；
Cold soaking：In the raw meat after hot dipping when side is sealed less than less than 25 DEG C, it is put into rapidly in 0 DEG C of mixture of ice and water and is cooled down, is taken out after 10~20 seconds；
Draining is examined：Raw meat after the cold soaking is placed on draining case platform abundant draining and its vacuum state and air-tightness is checked；
After product is cased through cold soaking, it is positioned in -2~2 DEG C of environment and is stored.
3. the production method of cooled fresh-keeping beef according to claim 1, it is characterised in that：Described vacuum complex pocket is five-layer co-squeezing pressure complex pocket.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610189886.8A CN107279245A (en) | 2016-03-30 | 2016-03-30 | A kind of production method of cooled fresh-keeping beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610189886.8A CN107279245A (en) | 2016-03-30 | 2016-03-30 | A kind of production method of cooled fresh-keeping beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279245A true CN107279245A (en) | 2017-10-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610189886.8A Pending CN107279245A (en) | 2016-03-30 | 2016-03-30 | A kind of production method of cooled fresh-keeping beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279245A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109392992A (en) * | 2017-12-19 | 2019-03-01 | 河南科技学院 | A kind of chilled chicken processing technology |
| CN109793035A (en) * | 2017-11-17 | 2019-05-24 | 徐州鑫珂食品有限公司 | A kind of method of bacteria reducing in informal voucher goose process |
| CN113796406A (en) * | 2021-08-16 | 2021-12-17 | 吉华盛(台州)供应链管理有限公司 | Processing method of frozen fresh cut pork |
-
2016
- 2016-03-30 CN CN201610189886.8A patent/CN107279245A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109793035A (en) * | 2017-11-17 | 2019-05-24 | 徐州鑫珂食品有限公司 | A kind of method of bacteria reducing in informal voucher goose process |
| CN109392992A (en) * | 2017-12-19 | 2019-03-01 | 河南科技学院 | A kind of chilled chicken processing technology |
| CN113796406A (en) * | 2021-08-16 | 2021-12-17 | 吉华盛(台州)供应链管理有限公司 | Processing method of frozen fresh cut pork |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171024 |
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| WD01 | Invention patent application deemed withdrawn after publication |