CN107683892A - A kind of preservation method of beef - Google Patents
A kind of preservation method of beef Download PDFInfo
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- CN107683892A CN107683892A CN201710857213.XA CN201710857213A CN107683892A CN 107683892 A CN107683892 A CN 107683892A CN 201710857213 A CN201710857213 A CN 201710857213A CN 107683892 A CN107683892 A CN 107683892A
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- beef
- parts
- cassia seed
- antistaling agent
- solution
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- 235000015278 beef Nutrition 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 28
- 238000004321 preservation Methods 0.000 title claims abstract description 18
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 42
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 42
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 11
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 11
- 239000000661 sodium alginate Substances 0.000 claims abstract description 11
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 11
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 11
- 239000004334 sorbic acid Substances 0.000 claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 claims abstract description 11
- 239000000052 vinegar Substances 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 7
- 235000021110 pickles Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 239000000243 solution Substances 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 238000006243 chemical reaction Methods 0.000 claims description 20
- 239000002245 particle Substances 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 10
- 229940088598 enzyme Drugs 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 241000276489 Merlangius merlangus Species 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- 239000011435 rock Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000009920 food preservation Methods 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 8
- 239000000843 powder Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 244000309466 calf Species 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 229940116257 pepper extract Drugs 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000011800 void material Substances 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
- A23B4/26—Apparatus for preserving using liquids ; Methods therefor
-
- 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 present invention relates to food preservation field, and in particular to a kind of preservation method of beef, including pre-process, dry, pickle and preserve, in curing process by beef and antistaling agent according to weight than 5:1 is well mixed, is put into reactor and pressurizes, the antistaling agent is made up of the raw material of following parts by weight：20 30 parts of Pericarpium Zanthoxyli extract, 14 18 parts of cassia seed extract solution, 23 parts of garlic juice, 23 parts of ginger juice, 23 parts of vinegar, 46 parts of sorbic acid, 46 parts of sodium alginate, 48 parts of rosemary.The preservation method of the beef of the present invention, can suppress the growth of psychrophile from inside to outside, preferably fresh-keeping to beef progress, practical, be adapted to promote in this area.
Description
Technical field
The present invention relates to food preservation field, and in particular to a kind of preservation method of beef.
Background technology
Beef is third place in the world consumption meat, accounts for the 25% of meat products market, lags behind 38% and poultry of pork
30%, the U.S., Brazil and China are the world consumption beef countries of first three, and beef contains abundant protein, amino acid ratio of components
Pork closer to human body need, body resistance against diseases can be improved, to grow and Post operation, aftercare people supplement lose
Blood and repair tissue etc. are particularly suitable, severe winter food beef, have warm stomach effect, are severe winter good merchantable brand, the traditional Chinese medical science thinks beef
There are tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, the function of saliva of quenching the thirst, suitable for the sinking of qi of middle-jiao, body void of breathing hard,
The people of soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face eats.China's beef consumption demand is in the situation of steady-state growth, current state
Interior beef price continuous rise, beef supply deficiency is immediate cause；Beef Industry slower development, can numerous cow and calf quantity
Basic reason less, it is therefore necessary to avoid beef preserve, in transportation because beef is rotten and caused by waste, strengthen
The fresh-keeping effect of beef.The preservation method of existing beef, it is exactly often that beef is subjected to deepfreeze, though deepfreeze can
Retentiveness, tenderness and the delicate flavour of beef are kept, but beef is under low temperature for a long time, still can be produced some psychrophiles, be entered
And make it that beef starts to go bad, and causes to waste, therefore, it is necessary to provide a kind of antistaling agent, for suppressing during beef preserves
Caused psychrophile.
The content of the invention
It is an object of the invention to：The problem of for that can produce psychrophile in beef cold storage procedure, the present invention provide a kind of
The preservation method of beef.
In order to achieve the above object, present invention employs following technical scheme：
A kind of preservation method of beef, comprises the following steps：
（1）Pretreatment：The beef for just butchering to obtain is put into 50-60 DEG C of water and crosses water, water process is crossed and constantly rocks beef, mistake
The water time is the 3-5 seconds, then cuts off the leftover pieces of whiting, and beef is cut into 400-600 grams of bulk；
（2）Dry：Beef is put into refrigerating chamber and carries out low temperature drying, 3-5 takes out after hour；
（3）Pickle：By beef and antistaling agent according to weight than 5:1 is well mixed, is put into reactor, control temperature of reaction kettle 0-
3 DEG C, pressure 0.3-0.5MPa, kept for 20-30 minutes；Then 10-14 DEG C of temperature of reaction kettle of control control, pressure 0.5-
0.8MPa, kept for 30-40 minutes；
（4）Preserve：Beef is packaged into feeding freezer；
The antistaling agent is made up of the raw material of following parts by weight：Pericarpium Zanthoxyli extract 20-30 parts, cassia seed extract solution 14-18 parts, garlic
Juice 2-3 parts, ginger juice 2-3 parts, vinegar 2-3 parts, sorbic acid 4-6 parts, sodium alginate 4-6 parts, rosemary 4-8 parts.
Further, the preparation method of the antistaling agent is：By Pericarpium Zanthoxyli extract, cassia seed extract solution, garlic juice, ginger juice,
Vinegar, sorbic acid, sodium alginate, rosemary are mixed evenly, and material is heated to seething with excitement, then material is put into centrifuge
Half an hour is stirred, 2 hours are stood after the completion of stirring, takes the concentration of supernatant layer solution to wait and produces the antistaling agent.
Further, the preparation method of the Pericarpium Zanthoxyli extract is：Chinese prickly ash crusher in crushing is less than 3 millimeters into particle diameter
Hybrid particles, then add the cellulase aqueous solution and edible ethanol so that dipped 1-2 centimetres of the hybrid particles surface of liquid,
Soaked after stirring 4-5 hours, the water refluxing extraction of 3-5 times of addition hybrid particles gross weight 2-3 times, it is small to extract 1-2 every time
When, the solution that room temperature measuring relative density is 1.10-1.20 is concentrated into after extract solution is merged, obtains Pericarpium Zanthoxyli extract.
Further, the preparation method of the cassia seed extract solution is：20 mesh sieves will be crossed after cassia seed drying, crushing, obtained
To cassia seed endosperm, cassia seed endosperm is put into reaction vessel, addition soaking in sodium carbonate solution 2-4 hours, after filtration drying
Cassia seed endosperm is clayed into power, then Cassia Seed is put into reaction vessel, Cassia Seed weight is added into container
50-60 DEG C of distilled water of 1.5-1.8 times of amount, then add complex enzyme and digested, enzymolysis heats enzyme deactivation after terminating, and is collected by filtration
Filtrate produces the cassia seed extract solution.
Further, step（2）In, the temperature control of refrigerating chamber is at 0-5 DEG C.
In summary, the present invention has the positive effect that as a result of such scheme：
The preservation method of the beef of the present invention, is first pre-processed beef, then beef is carried out into low temperature drying, is absorbed in beef
Moisture, preferably to allow beef and antistaling agent to react, during beef mixes with antistaling agent, increasing pressure can make
Antistaling agent further penetrates into the inside of beef, and the Pericarpium Zanthoxyli extract, cassia seed extract solution in antistaling agent have very strong sterilization
Antisepsis, after penetrating into beef, the growth of psychrophile can be suppressed from inside to outside, preferably beef be carried out fresh-keeping.
Embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1:
A kind of preservation method of beef, comprises the following steps：
（1）Pretreatment：The beef for just butchering to obtain is put into 50 DEG C of water and crosses water, water process is crossed and constantly rocks beef, cross water
Time is 3 seconds, then cuts off the leftover pieces of whiting, and beef is cut into 400 grams of bulk；
（2）Dry：Beef is put into refrigerating chamber to be dried, the temperature of Keep cool room is taken out after being 0 DEG C, 3 hours；
（3）Pickle：By beef and antistaling agent according to weight than 5:1 is well mixed, is put into reactor, controls temperature of reaction kettle 0
DEG C, pressure 0.3MPa, kept for 20 minutes；Then 10 DEG C, pressure 0.5MPa of temperature of reaction kettle of control control, is kept for 30 minutes；
（4）Preserve：Beef is packaged into feeding freezer；
Wherein, antistaling agent is made up of the raw material of following parts by weight：20 parts of Pericarpium Zanthoxyli extract, 14 parts of cassia seed extract solution, garlic juice 2
Part, 2 parts of ginger juice, 2 parts of vinegar, 4 parts of sorbic acid, 4 parts of sodium alginate, 4 parts of rosemary；The preparation method of the antistaling agent is：Will flower
Green pepper extract solution, cassia seed extract solution, garlic juice, ginger juice, vinegar, sorbic acid, sodium alginate, rosemary are mixed evenly, by material
It is heated to seething with excitement, then material is put into centrifuge and stirs half an hour, stands 2 hours after the completion of stirring, take supernatant layer solution
Concentration, which is waited, produces the antistaling agent；
The preparation method of the Pericarpium Zanthoxyli extract is：Hybrid particles by Chinese prickly ash crusher in crushing into particle diameter less than 3 millimeters, so
The cellulase aqueous solution and edible ethanol are added afterwards so that 1 centimetre of the dipped hybrid particles surface of liquid, soak 4 after stirring
Hour, the water refluxing extraction of 3 times of addition hybrid particles gross weight 2 times, extraction 1 hour, is concentrated into after extract solution is merged every time
Room temperature measuring relative density is 1.10 solution, obtains Pericarpium Zanthoxyli extract；
The preparation method of the cassia seed extract solution is：20 mesh sieves will be crossed after cassia seed drying, crushing, obtain cassia seed endosperm,
Cassia seed endosperm is put into reaction vessel, adds soaking in sodium carbonate solution 2 hours, wears into cassia seed endosperm after filtration drying
Powder, then Cassia Seed is put into reaction vessel, 50 DEG C of steaming of 1.5 times of Cassia Seed weight is added into container
Distilled water, then add complex enzyme and digested, enzymolysis heats enzyme deactivation after terminating, and filtrate is collected by filtration and produces the cassia seed extraction
Liquid.
Embodiment 2:
A kind of preservation method of beef, comprises the following steps：
（1）Pretreatment：The beef for just butchering to obtain is put into 55 DEG C of water and crosses water, water process is crossed and constantly rocks beef, cross water
Time is 4 seconds, then cuts off the leftover pieces of whiting, and beef is cut into 500 grams of bulk；
（2）Dry：Beef is put into refrigerating chamber to be dried, the temperature of Keep cool room is taken out after being 2 DEG C, 4 hours；
（3）Pickle：By beef and antistaling agent according to weight than 5:1 is well mixed, is put into reactor, controls temperature of reaction kettle 2
DEG C, pressure 0.4MPa, kept for 25 minutes；Then 12 DEG C, pressure 0.7MPa of temperature of reaction kettle of control control, is kept for 35 minutes；
（4）Preserve：Beef is packaged into feeding freezer；
Wherein, antistaling agent is made up of the raw material of following parts by weight：25 parts of Pericarpium Zanthoxyli extract, 16 parts of cassia seed extract solution, garlic juice 2.5
Part, 2.5 parts of ginger juice, 2.5 parts of vinegar, 5 parts of sorbic acid, 5 parts of sodium alginate, 6 parts of rosemary；The preparation method of the antistaling agent is：
Pericarpium Zanthoxyli extract, cassia seed extract solution, garlic juice, ginger juice, vinegar, sorbic acid, sodium alginate, rosemary are mixed evenly, will
Material is heated to seething with excitement, and then material is put into centrifuge and stirs half an hour, is stood 2 hours after the completion of stirring, is taken supernatant layer
Solution concentration, which is waited, produces the antistaling agent；
The preparation method of the Pericarpium Zanthoxyli extract is：Hybrid particles by Chinese prickly ash crusher in crushing into particle diameter less than 3 millimeters, so
The cellulase aqueous solution and edible ethanol are added afterwards so that 1.5 centimetres of the dipped hybrid particles surface of liquid, are soaked after stirring
4.5 hours, the water refluxing extraction of 3-5 times of addition hybrid particles gross weight 3 times, extract 1.5 hours every time, after extract solution is merged
The solution that room temperature measuring relative density is 1.15 is concentrated into, obtains Pericarpium Zanthoxyli extract；
The preparation method of the cassia seed extract solution is：20 mesh sieves will be crossed after cassia seed drying, crushing, obtain cassia seed endosperm,
Cassia seed endosperm is put into reaction vessel, adds soaking in sodium carbonate solution 3 hours, wears into cassia seed endosperm after filtration drying
Powder, then Cassia Seed is put into reaction vessel, 55 DEG C of steaming of 1.6 times of Cassia Seed weight is added into container
Distilled water, then add complex enzyme and digested, enzymolysis heats enzyme deactivation after terminating, and filtrate is collected by filtration and produces the cassia seed extraction
Liquid.
Embodiment 3:
A kind of preservation method of beef, comprises the following steps：
（1）Pretreatment：The beef for just butchering to obtain is put into 60 DEG C of water and crosses water, water process is crossed and constantly rocks beef, cross water
Time is 5 seconds, then cuts off the leftover pieces of whiting, and beef is cut into 600 grams of bulk；
（2）Dry：Beef is put into refrigerating chamber to be dried, the temperature of Keep cool room is taken out after being 5 DEG C, 5 hours；
（3）Pickle：By beef and antistaling agent according to weight than 5:1 is well mixed, is put into reactor, controls temperature of reaction kettle 3
DEG C, pressure 0.5MPa, kept for 30 minutes；Then 14 DEG C, pressure 0.8MPa of temperature of reaction kettle of control control, is kept for 40 minutes；
（4）Preserve：Beef is packaged into feeding freezer；
Wherein, antistaling agent is made up of the raw material of following parts by weight：30 parts of Pericarpium Zanthoxyli extract, 18 parts of cassia seed extract solution, garlic juice 3
Part, 3 parts of ginger juice, 3 parts of vinegar, 6 parts of sorbic acid, 6 parts of sodium alginate, rosemary 4-8 parts；The preparation method of the antistaling agent is：Will
Pericarpium Zanthoxyli extract, cassia seed extract solution, garlic juice, ginger juice, vinegar, sorbic acid, sodium alginate, rosemary are mixed evenly, by thing
Material is heated to seething with excitement, and then material is put into centrifuge and stirs half an hour, 2 hours is stood after the completion of stirring, takes supernatant layer molten
Liquid concentration, which is waited, produces the antistaling agent；
The preparation method of the Pericarpium Zanthoxyli extract is：Hybrid particles by Chinese prickly ash crusher in crushing into particle diameter less than 3 millimeters, so
The cellulase aqueous solution and edible ethanol are added afterwards so that 2 centimetres of the dipped hybrid particles surface of liquid, soak 5 after stirring
Hour, the water refluxing extraction of 5 times of addition hybrid particles gross weight 3 times, extraction 2 hours, are concentrated into after extract solution is merged every time
Room temperature measuring relative density is 1.20 solution, obtains Pericarpium Zanthoxyli extract；
The preparation method of the cassia seed extract solution is：20 mesh sieves will be crossed after cassia seed drying, crushing, obtain cassia seed endosperm,
Cassia seed endosperm is put into reaction vessel, adds soaking in sodium carbonate solution 4 hours, wears into cassia seed endosperm after filtration drying
Powder, then Cassia Seed is put into reaction vessel, 60 DEG C of steaming of 1.8 times of Cassia Seed weight is added into container
Distilled water, then add complex enzyme and digested, enzymolysis heats enzyme deactivation after terminating, and filtrate is collected by filtration and produces the cassia seed extraction
Liquid.
In summary, the preservation method of beef of the invention, the growth of psychrophile can be suppressed from inside to outside, it is preferably right
Beef progress is fresh-keeping, practical, is adapted to promote in this area.
The preferred embodiment of invention is the foregoing is only, is not intended to limit the invention, all spirit in the present invention
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (5)
1. a kind of preservation method of beef, it is characterised in that comprise the following steps：
（1）Pretreatment：The beef for just butchering to obtain is put into 50-60 DEG C of water and crosses water, water process is crossed and constantly rocks beef, mistake
The water time is the 3-5 seconds, then cuts off the leftover pieces of whiting, and beef is cut into 400-600 grams of bulk；
（2）Dry：Beef is put into refrigerating chamber and carries out low temperature drying, 3-5 takes out after hour；
（3）Pickle：By beef and antistaling agent according to weight than 5:1 is well mixed, is put into reactor, control temperature of reaction kettle 0-
3 DEG C, pressure 0.3-0.5MPa, kept for 20-30 minutes；Then 10-14 DEG C of temperature of reaction kettle of control control, pressure 0.5-
0.8MPa, kept for 30-40 minutes；
（4）Preserve：Beef is packaged into feeding freezer；
The antistaling agent is made up of the raw material of following parts by weight：Pericarpium Zanthoxyli extract 20-30 parts, cassia seed extract solution 14-18 parts, garlic
Juice 2-3 parts, ginger juice 2-3 parts, vinegar 2-3 parts, sorbic acid 4-6 parts, sodium alginate 4-6 parts, rosemary 4-8 parts.
A kind of 2. preservation method of beef according to claim 1, it is characterised in that the preparation method of the antistaling agent
For：Pericarpium Zanthoxyli extract, cassia seed extract solution, garlic juice, ginger juice, vinegar, sorbic acid, sodium alginate, rosemary are mixed evenly,
Material is heated to seething with excitement, then material is put into centrifuge and stirs half an hour, 2 hours is stood after the completion of stirring, takes supernatant
Layer solution concentration, which is waited, produces the antistaling agent.
A kind of 3. preservation method of beef according to claim 1, it is characterised in that the preparation side of the Pericarpium Zanthoxyli extract
Method is：Hybrid particles by Chinese prickly ash crusher in crushing into particle diameter less than 3 millimeters, then add the cellulase aqueous solution and eat
Ethanol so that dipped 1-2 centimetres of the hybrid particles surface of liquid, 4-5 hours are soaked after stirring, add hybrid particles gross weight
3-5 times of water refluxing extraction 2-3 times, 1-2 hours is extracted every time, room temperature measuring relative density is concentrated into after extract solution is merged is
1.10-1.20 solution, obtains Pericarpium Zanthoxyli extract.
A kind of 4. preservation method of beef according to claim 1, it is characterised in that the preparation of the cassia seed extract solution
Method is：20 mesh sieves will be crossed after cassia seed drying, crushing, obtain cassia seed endosperm, cassia seed endosperm is put into reaction vessel,
Soaking in sodium carbonate solution 2-4 hours are added, cassia seed endosperm is clayed into power after filtration drying, is then put into Cassia Seed
In reaction vessel, 50-60 DEG C of distilled water of 1.5-1.8 times of Cassia Seed weight is added into container, then adds complex enzyme
Digested, enzymolysis heats enzyme deactivation after terminating, and filtrate is collected by filtration and produces the cassia seed extract solution.
A kind of 5. preservation method of beef according to claim 1, it is characterised in that step（2）In, the temperature of refrigerating chamber
Control is at 0-5 DEG C.
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|---|---|---|---|
| CN201710857213.XA CN107683892A (en) | 2017-09-21 | 2017-09-21 | A kind of preservation method of beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710857213.XA CN107683892A (en) | 2017-09-21 | 2017-09-21 | A kind of preservation method of beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107683892A true CN107683892A (en) | 2018-02-13 |
Family
ID=61156306
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114190426A (en) * | 2021-12-20 | 2022-03-18 | 山东商都恒昌清真肉类有限公司 | Fresh beef fresh-keeping storage method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186636A (en) * | 2014-08-29 | 2014-12-10 | 周可幸 | Beef preservative |
| CN105831230A (en) * | 2016-04-22 | 2016-08-10 | 柳州蓓蒂芬科技有限公司 | Meat product preservative |
| CN106942342A (en) * | 2017-01-17 | 2017-07-14 | 广西神龙王农牧食品集团有限公司 | A kind of preservation method of Luchuan pork |
-
2017
- 2017-09-21 CN CN201710857213.XA patent/CN107683892A/en active Pending
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| CN104186636A (en) * | 2014-08-29 | 2014-12-10 | 周可幸 | Beef preservative |
| CN105831230A (en) * | 2016-04-22 | 2016-08-10 | 柳州蓓蒂芬科技有限公司 | Meat product preservative |
| CN106942342A (en) * | 2017-01-17 | 2017-07-14 | 广西神龙王农牧食品集团有限公司 | A kind of preservation method of Luchuan pork |
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| CN114190426A (en) * | 2021-12-20 | 2022-03-18 | 山东商都恒昌清真肉类有限公司 | Fresh beef fresh-keeping storage method |
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Application publication date: 20180213 |