CN107333867A - A kind of fresh-keeping method of mutton piecemeal - Google Patents
A kind of fresh-keeping method of mutton piecemeal Download PDFInfo
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- CN107333867A CN107333867A CN201710665155.0A CN201710665155A CN107333867A CN 107333867 A CN107333867 A CN 107333867A CN 201710665155 A CN201710665155 A CN 201710665155A CN 107333867 A CN107333867 A CN 107333867A
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- mutton
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- acid discharge
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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
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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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
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
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- Chemical Kinetics & Catalysis (AREA)
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- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of fresh-keeping method of mutton piecemeal, including following operating procedure：（1）After sheep unhairing is butchered, watery blood is cleaned, after spraying acid discharge liquid on mutton, is put into 03 DEG C of freezer, storage is taken out after 3.5 4.5 hours；（2）After Bifidobacterium is activated into the generation of Secondary Culture 34 using MRS culture mediums, it is 6.5 9.8 × 10 to make its viable count8Cfu/ml, bifidus bacillus fermented liquid is made；（3）After the nutrient solution that 100 150ml are added into every liter of bifidus bacillus fermented liquid, it is well mixed, fresh-keeping liquid is made, after every kilogram of mutton sprays 50 80ml fresh-keeping liquid, is then packed.
Description
Technical field
The invention belongs to mutton technical field of preservation of fresh, and in particular to a kind of fresh-keeping method of mutton piecemeal.
Background technology
In recent years, as the improvement of people's living standards, requirement of the people to meat product also more and more higher, therefore in activity
After slaughtering animal, often need to carry out acid discharge processing to its meat, acid discharge is one that modern meat hygiene and nutrition are advocated
Kind meat after ripening technique.Acid discharge meat be slaughtering animal living after naturally cooling to normal temperature, by its trunk be sent into chilling room, one
The lactic component in meat is decomposed into carbon dioxide, water and alcohol under fixed temperature, humidity and wind speed, then vapored away, simultaneously
Intracellular macromolecular atriphos is decomposed into delicate flavour material base glycosides IMP in the presence of enzyme（The main component of monosodium glutamate）, warp
The mouthfeel for crossing aged meat has obtained very big improvement, and taste is fresh and tender, and the acid-base value of meat is changed, and metabolism product is maximum
Decompose and discharge to degree, it is innoxious so as to reach, while the molecular structure of meat is changed, be advantageous to the absorption of human body and disappear
Change.But time-consuming in the process of acid discharge for meat at present, 12-24 hours is generally required, in order to meet the needs of acid discharge, it is necessary to match somebody with somebody
Standby substantial amounts of freezer, virtually adds production cost.
The content of the invention
In order to solve the above-mentioned technical problem, the present invention provides a kind of mutton piecemeal fresh-keeping method.
The present invention is achieved by the following technical solutions.
A kind of fresh-keeping method of mutton piecemeal, including following operating procedure：
（1）After sheep unhairing is butchered, watery blood is cleaned, after spraying acid discharge liquid on mutton, is put into 0-3 DEG C of freezer, is deposited
3.5-4.5 takes out after hour, and wherein acid discharge liquid is made up of the component of following parts by weight：Caulis bambusae in taenian 10-18 parts, erythrina bark 12-15 parts,
The bark of the root or stem of the tree of heaven 16-20 parts, water 250-300 parts；
（2）By Bifidobacterium using MRS culture mediums activation Secondary Culture 3-4 generation after, make its viable count for 6.5-9.8 ×
108Cfu/ml, bifidus bacillus fermented liquid is made；
（3）After the nutrient solution that 100-150ml is added into every liter of bifidus bacillus fermented liquid, it is well mixed, obtained fresh-keeping liquid, every thousand
After gram mutton sprinkling 50-80ml fresh-keeping liquid, then packed, wherein nutrient solution is made up of the component of following parts by weight：The rank of nobility
Bed 18-22 parts, Rabdosia amethystoides 10-15 parts, Ranunculus sceleratus 7-10 parts, blin conyza herb 25-30 parts, water 300-350 parts.
Specifically, above-mentioned steps（1）In, after cleaning watery blood, mutton is cut into block, every piece of weight is 8-15kg.
Specifically, the fountain height 350-450ml of above-mentioned every piece of mutton of acid discharge liquid.
Specifically, above-mentioned acid discharge liquid is made of following methods：After boiling is boiled, caulis bambusae in taenian, erythrina bark, Chinese toon are added thereto
White skin, continue after decocting 2-3 hours, filter to get filtrate, after filtrate is down to room temperature, acid discharge liquid is made.
Specifically, above-mentioned nutrient solution is made of following methods：By justicia, Rabdosia amethystoides, Ranunculus sceleratus, blin conyza herb add to
In boiling water, continued using small fire after decocting 1-2 hours, filtered to get filtrate, after filtrate is cooled into room temperature, nutrient solution is made.
Technical scheme more than, the beneficial effects of the invention are as follows：
The fresh-keeping method of mutton provided by the invention, it can effectively ensure to butcher the quality of rear mutton, it is effective to kill and suppress
The growth of bacterium in mutton so that meat still have after store a week it is soft it is flexible, it is good it is ripe it is easily rotten, mouthfeel is thin
Greasy, the characteristics of succulence is delicious.Wherein, acid discharge liquid provided by the invention, caulis bambusae in taenian can effectively lift atriphos catabolic enzyme
Activity, and then the content of IMP in meat is greatly improved, greatly improve the delicate flavour of meat；In erythrina bark and the bark of the root or stem of the tree of heaven
Active ingredient synergy after, can effectively suppress the growth of bacterium in mutton, and organic base contained therein, can neutralize
The toxic substance of a part, greatly improve the edible safety of mutton；Fresh-keeping liquid provided by the invention, it may be such that mutton exists
During storage, the effective growth for suppressing microorganism, while nutrient solution provided by the invention, it can effectively keep double for a long time
The activity of discrimination bacillus, greatly extend the shelf-life of mutton；And the composition in nutrient solution, moreover it is possible to effective lifting mutton
Retention ability, lift the tenderness of mutton.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, following examples are carried out to the present invention
It is further described.It should be appreciated that specific embodiment party example described herein is not used to limit only to explain the present invention
The fixed present invention.
Embodiment 1
A kind of fresh-keeping method of mutton piecemeal, including following operating procedure：
（1）After sheep unhairing is butchered, watery blood is cleaned, after spraying acid discharge liquid on mutton, is put into 3 DEG C of freezer, storage 3.5 is small
When after take out, wherein acid discharge liquid is made up of the component of following parts by weight：10 parts of caulis bambusae in taenian, 12 parts of erythrina bark, 16 parts of the bark of the root or stem of the tree of heaven, water
250 parts；
（2）After Bifidobacterium is activated into the generation of Secondary Culture 3 using MRS culture mediums, it is 6.5 × 10 to make its viable count8Cfu/ml, system
Obtain bifidus bacillus fermented liquid；
（3）After the nutrient solution that 100ml is added into every liter of bifidus bacillus fermented liquid, it is well mixed, fresh-keeping liquid, every kilogram of sheep is made
After meat sprinkling 50ml fresh-keeping liquid, then packed, wherein nutrient solution is made up of the component of following parts by weight：18 parts of justicia,
10 parts of Rabdosia amethystoides, 7 parts of Ranunculus sceleratus, 25 parts of blin conyza herb, 300 parts of water.
Specifically, above-mentioned steps（1）In, after cleaning watery blood, mutton is cut into block, every piece of weight is 8kg.
Specifically, the fountain height 350ml of above-mentioned every piece of mutton of acid discharge liquid.
Specifically, above-mentioned acid discharge liquid is made of following methods：After boiling is boiled, caulis bambusae in taenian, erythrina bark, Chinese toon are added thereto
White skin, continue after decocting 2 hours, filter to get filtrate, after filtrate is down to room temperature, acid discharge liquid is made.
Specifically, above-mentioned nutrient solution is made of following methods：By justicia, Rabdosia amethystoides, Ranunculus sceleratus, blin conyza herb add to
In boiling water, continued using small fire after decocting 1 hour, filtered to get filtrate, after filtrate is cooled into room temperature, nutrient solution is made.
Embodiment 2
A kind of fresh-keeping method of mutton piecemeal, including following operating procedure：
（1）After sheep unhairing is butchered, watery blood is cleaned, after spraying acid discharge liquid on mutton, is put into 2 DEG C of freezer, storage 4.0 is small
When after take out, wherein acid discharge liquid is made up of the component of following parts by weight：14 parts of caulis bambusae in taenian, 13 parts of erythrina bark, 18 parts of the bark of the root or stem of the tree of heaven, water
280 parts；
（2）After Bifidobacterium is activated into the generation of Secondary Culture 3 using MRS culture mediums, it is 6.5 × 10 to make its viable count8Cfu/ml, system
Obtain bifidus bacillus fermented liquid；
（3）After the nutrient solution that 130ml is added into every liter of bifidus bacillus fermented liquid, it is well mixed, fresh-keeping liquid, every kilogram of sheep is made
After meat sprinkling 60ml fresh-keeping liquid, then packed, wherein nutrient solution is made up of the component of following parts by weight：20 parts of justicia,
13 parts of Rabdosia amethystoides, 8 parts of Ranunculus sceleratus, 28 parts of blin conyza herb, 330 parts of water.
Specifically, above-mentioned steps（1）In, after cleaning watery blood, mutton is cut into block, every piece of weight is 12kg.
Specifically, the fountain height 400ml of above-mentioned every piece of mutton of acid discharge liquid.
Specifically, above-mentioned acid discharge liquid is made of following methods：After boiling is boiled, caulis bambusae in taenian, erythrina bark, Chinese toon are added thereto
White skin, continue after decocting 2.5 hours, filter to get filtrate, after filtrate is down to room temperature, acid discharge liquid is made.
Specifically, above-mentioned nutrient solution is made of following methods：By justicia, Rabdosia amethystoides, Ranunculus sceleratus, blin conyza herb add to
In boiling water, continued using small fire after decocting 1.5 hours, filtered to get filtrate, after filtrate is cooled into room temperature, nutrient solution is made.
Embodiment 3
A kind of fresh-keeping method of mutton piecemeal, including following operating procedure：
（1）After sheep unhairing is butchered, watery blood is cleaned, after spraying acid discharge liquid on mutton, is put into 0 DEG C of freezer, storage 4.5 is small
When after take out, wherein acid discharge liquid is made up of the component of following parts by weight：18 parts of caulis bambusae in taenian, 15 parts of erythrina bark, 20 parts of the bark of the root or stem of the tree of heaven, water
300 parts；
（2）After Bifidobacterium is activated into the generation of Secondary Culture 4 using MRS culture mediums, it is 9.8 × 10 to make its viable count8Cfu/ml, system
Obtain bifidus bacillus fermented liquid；
（3）After the nutrient solution that 150ml is added into every liter of bifidus bacillus fermented liquid, it is well mixed, fresh-keeping liquid, every kilogram of sheep is made
After meat sprinkling 80ml fresh-keeping liquid, then packed, wherein nutrient solution is made up of the component of following parts by weight：22 parts of justicia,
15 parts of Rabdosia amethystoides, 10 parts of Ranunculus sceleratus, 30 parts of blin conyza herb, 350 parts of water.
Specifically, above-mentioned steps（1）In, after cleaning watery blood, mutton is cut into block, every piece of weight is 15kg.
Specifically, the fountain height 450ml of above-mentioned every piece of mutton of acid discharge liquid.
Specifically, above-mentioned acid discharge liquid is made of following methods：After boiling is boiled, caulis bambusae in taenian, erythrina bark, Chinese toon are added thereto
White skin, continue after decocting 3 hours, filter to get filtrate, after filtrate is down to room temperature, acid discharge liquid is made.
Specifically, above-mentioned nutrient solution is made of following methods：By justicia, Rabdosia amethystoides, Ranunculus sceleratus, blin conyza herb add to
In boiling water, continued using small fire after decocting 2 hours, filtered to get filtrate, after filtrate is cooled into room temperature, nutrient solution is made.
Claims (5)
1. a kind of fresh-keeping method of mutton piecemeal, it is characterised in that including following operating procedure：
（1）After sheep unhairing is butchered, watery blood is cleaned, after spraying acid discharge liquid on mutton, is put into 0-3 DEG C of freezer, is deposited
3.5-4.5 takes out after hour, and wherein acid discharge liquid is made up of the component of following parts by weight：Caulis bambusae in taenian 10-18 parts, erythrina bark 12-15 parts,
The bark of the root or stem of the tree of heaven 16-20 parts, water 250-300 parts；
（2）After Bifidobacterium is activated into Secondary Culture 3-4 generations using MRS culture mediums, it is 6.5-9.8 × 10 to make its viable count8cfu/
Ml, bifidus bacillus fermented liquid is made；
（3）After the nutrient solution that 100-150ml is added into every liter of bifidus bacillus fermented liquid, it is well mixed, obtained fresh-keeping liquid, every thousand
After gram mutton sprinkling 50-80ml fresh-keeping liquid, then packed, wherein nutrient solution is made up of the component of following parts by weight：The rank of nobility
Bed 18-22 parts, Rabdosia amethystoides 10-15 parts, Ranunculus sceleratus 7-10 parts, blin conyza herb 25-30 parts, water 300-350 parts.
2. according to a kind of fresh-keeping method of mutton piecemeal described in claim 1, it is characterised in that above-mentioned steps（1）In, wash
After net watery blood, mutton is cut into block, every piece of weight is 8-15kg.
3. according to a kind of fresh-keeping method of mutton piecemeal described in claim 2, it is characterised in that above-mentioned every piece of sheep of acid discharge liquid
The fountain height 350-450ml of meat.
4. according to a kind of fresh-keeping method of mutton piecemeal described in claim 3, it is characterised in that above-mentioned acid discharge liquid use with
Lower section method is made：After boiling is boiled, caulis bambusae in taenian, erythrina bark, the bark of the root or stem of the tree of heaven are added thereto, are continued after decocting 2-3 hours, filtering to filter
Liquid, after filtrate is down to room temperature, acid discharge liquid is made.
5. according to a kind of fresh-keeping method of mutton piecemeal described in claim 1, it is characterised in that above-mentioned nutrient solution use with
Lower section method is made：Justicia, Rabdosia amethystoides, Ranunculus sceleratus, blin conyza herb are added into boiling water, continue to decoct 1-2 hours using small fire
Afterwards, filter to get filtrate, after filtrate is cooled into room temperature, nutrient solution is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710665155.0A CN107333867A (en) | 2017-08-07 | 2017-08-07 | A kind of fresh-keeping method of mutton piecemeal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710665155.0A CN107333867A (en) | 2017-08-07 | 2017-08-07 | A kind of fresh-keeping method of mutton piecemeal |
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| Publication Number | Publication Date |
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| CN107333867A true CN107333867A (en) | 2017-11-10 |
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| CN201710665155.0A Pending CN107333867A (en) | 2017-08-07 | 2017-08-07 | A kind of fresh-keeping method of mutton piecemeal |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090442A (en) * | 2009-12-14 | 2011-06-15 | 李文忠 | Comprehensive preservation technology for mutton |
| CN104544142A (en) * | 2014-12-22 | 2015-04-29 | 安徽立泰食品科技有限公司 | Method for rapidly tendering mutton |
| CN104920579A (en) * | 2015-05-25 | 2015-09-23 | 安徽省怀远县华夏药械有限责任公司 | Fresh keeping method for meat |
| CN106577977A (en) * | 2016-12-05 | 2017-04-26 | 广东力泰德食品工程有限公司 | Rapid production method of cooled meat |
-
2017
- 2017-08-07 CN CN201710665155.0A patent/CN107333867A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090442A (en) * | 2009-12-14 | 2011-06-15 | 李文忠 | Comprehensive preservation technology for mutton |
| CN104544142A (en) * | 2014-12-22 | 2015-04-29 | 安徽立泰食品科技有限公司 | Method for rapidly tendering mutton |
| CN104920579A (en) * | 2015-05-25 | 2015-09-23 | 安徽省怀远县华夏药械有限责任公司 | Fresh keeping method for meat |
| CN106577977A (en) * | 2016-12-05 | 2017-04-26 | 广东力泰德食品工程有限公司 | Rapid production method of cooled meat |
Non-Patent Citations (1)
| Title |
|---|
| 周海蓉等: "《实用中医单方》", 30 April 2008, 中医古籍出版社 * |
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Application publication date: 20171110 |
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