CN107912519A - Beef antistaling agent and beef preservation method - Google Patents
Beef antistaling agent and beef preservation method Download PDFInfo
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- CN107912519A CN107912519A CN201711041745.2A CN201711041745A CN107912519A CN 107912519 A CN107912519 A CN 107912519A CN 201711041745 A CN201711041745 A CN 201711041745A CN 107912519 A CN107912519 A CN 107912519A
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- beef
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- antistaling agent
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- 235000015278 beef Nutrition 0.000 title claims abstract description 113
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000004321 preservation Methods 0.000 title claims abstract description 23
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 210000003195 fascia Anatomy 0.000 claims abstract description 28
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- 239000005720 sucrose Substances 0.000 claims abstract description 19
- -1 sucrose fatty ester Chemical class 0.000 claims abstract description 19
- 108010039918 Polylysine Proteins 0.000 claims abstract description 17
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- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 16
- 239000004310 lactic acid Substances 0.000 claims abstract description 16
- 239000002253 acid Substances 0.000 claims abstract description 11
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- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 239000007921 spray Substances 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 210000000988 bone and bone Anatomy 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
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- 238000003307 slaughter Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 3
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- 230000001954 sterilising effect Effects 0.000 abstract description 6
- 239000002131 composite material Substances 0.000 abstract description 4
- 238000011017 operating method Methods 0.000 abstract description 3
- 230000003750 conditioning effect Effects 0.000 abstract description 2
- 238000002203 pretreatment Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 239000013068 control sample Substances 0.000 description 7
- 235000015277 pork Nutrition 0.000 description 7
- 239000000341 volatile oil Substances 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
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- 239000000523 sample Substances 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 5
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- 244000005700 microbiome Species 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000011160 research Methods 0.000 description 2
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- 239000000126 substance Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
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- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 108010055615 Zein Proteins 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 239000010634 clove oil Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002736 nonionic surfactant Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
-
- 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
- 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 fresh keeping time length, the beef antistaling agent of extension beef shelf life, it is characterized in that in terms of 1000 parts of quality, each component is 878.5~888.5 parts of water, 110~120 parts of lactic acid, 1.2~1.5 parts of sucrose fatty ester, 0.18~0.2 part of polylysine hydrochloride；Its beef preservation method include butchering pre-treatment, butcher, split, wet sterilization, film, acid discharge, packaging, preservation；Operating procedure of the present invention is simple, by carrying out retaining fascia segmentation and antistaling agent for composite and the conditioning of hot steam combine freshness to beef, the color stability of beef, organoleptic quality is good, beef long fresh-keeping period reaches 95 days, and the particularly complete beef freshness date of fascia is 100 days, its total plate count, coliform etc. meet national Specification, two level freshness scope is kept, can be applied to industrialized production.
Description
Technical field
The present invention relates to a kind of the fresh-keeping of meat, specifically a kind of beef antistaling agent and beef preservation method, especially
It is to be related to a kind of fresh keeping time length, extends the beef antistaling agent and beef preservation method of beef shelf life.
Background technology
Beef is one of main meat products, containing abundant protein, fat, vitamin, calcium, zinc, phosphorus, iron etc.,
Its protein content is generally higher than 20 ﹪, and higher than pork and mutton, eight kinds of amino acid necessary to human body form and ratio ratio
Pork is needed closer to human body.The fat content of beef is mainly accumulated in muscle, generally lower than pork and mutton.Beef has
Body resistance against diseases is improved, energy tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, saliva of quenching the thirst, can treat and become thin, instead
The diseases such as stomach.The blood and muscle of healthy ox are typically sterile, but beef is being butchered, store, circulate, in sales process, by outer
The infection of boundary microorganism, easily occurs rotten, spoiled phenomenon, seriously reduces its edible value.Traditional meat preservation technology bag
Include deepfreeze is fresh-keeping, low water activity is fresh-keeping, heating, fermentation process etc..Modern meat anticorrosion preservation technology includes protecting
Fresh dose, vacuum packaging, controlled atmosphere technology and radiation preservation technology etc..At present, the fresh-keeping research to beef is more anti-using compounding
Rotten agent or Multiple preservative solutions extend the shelf life of beef.
Document 1：Ou Lijuan（" research of the recombination chitosan fresh keeping membrane to cold antistaling beef ", Ou Lijuan et al.,《Bag
Fill engineering》, volume 36, the 5th phase, page 21~25, in March, 2015）Et al. using containing grape-kernel oil（10g/L）Or lemon
（10g/L）Chitosan and the compelx coating fresh-keeping liquid of zeins film, the cold fresh phase of beef are carried out to cold fresh beef
20 days can be extended to.
Document 2：Zhao Yuming（" composite aromatic condiment essential oil optimizes and studies Icetemperature Storage beef fresh-keeping effect ", Zhao
It is beautiful bright et al.,《Food research and development》, 2017,38（12）, page 282~25,）Et al. with big containing 1 ﹪ clove oils, 1 ﹪
Garlic essential oil, 2 ﹪ cinnamon essential oils, the fresh-keeping liquid of 0.375 ﹪ ginger essential oils and 0.75 ﹪ aniseed essential oils impregnate beef, drip
It is vacuum-packed after dry, under the conditions of Icetemperature Storage, the freshness date of beef can be extended to 25 days.
But chitosan is not soluble in water, viscosity is high, its fungistatic effect is influenced by molecular size range and deacetylation；And
Plants essential oil is volatile, it is not easy to controls, some plants essential oils also have strong impulse smell, its application field is limited
System.
Document 3：Number of patent application is 201510269506.7, a kind of entitled patent of invention of meat preservation method
Disclose the pork that will have just butchered and be placed on heat steaming 5 minutes~10 minutes under 130 DEG C~145 DEG C of steam ambient, after heat is steamed
Cooling cuts into sheet of the thickness for the ㎝ thickness of 1 ㎝~2, gives the sheet meat surface uniformly to smear one layer of antistaling agent, by sheet
Meat is put into freshness protection package, and sheet meat is put at 2 DEG C~3 DEG C and is refrigerated.
But prolonged high warm is carried out to pork and is steamed, though the total plate count on pork surface can be reduced, can make
The color and luster of pork changes, thereby increases and it is possible to porcine protein is excessively polymerize denaturation.
The content of the invention
The object of the present invention is to provide a kind of fresh keeping time length, beef antistaling agent and the beef for extending beef shelf life are fresh-keeping
Method.
Lactic acid has very strong anti-corrosive fresh-keeping effect, can also improve product quality.
Sucrose fatty ester is the nonionic surfactant that one kind emulsifies, bacteriostasis property is excellent, odorless, tasteless, is entered
Can be analyzed to aliphatic acid and sucrose after human body, have it is good emulsify, disperse, solubilising, lubrication, infiltration, blistering, viscosity-adjusting agent,
Prevent the performances such as aging, antibacterial；Meanwhile it also has the characteristics such as nontoxic, easily biological-degradable, and the raw material of sucrose fatty ester comes
Source is universal, cheap, has high water oil content（HLB）, and the scope of its HLB is wide.Sucrose fatty ester has microorganism
Extensive inhibitory action, it is however generally that, to gram-positive bacteria（G+）, Gram-negative bacteria（G-）, saccharomycete and mould have suppression
Effect, and lactic acid bacteria unrestraint is acted on.Sucrose-fatty ester solution can form thin film on beef surface, keep beef
Freshness.
Polylysine hydrochloride is a kind of auxotype bacteriostatic agent, and high water solubility, has higher security, broad-spectrum antibacterial
And good stability, amino acid needed by human is can be analyzed in human body --- lysine.
The present invention, which adopts the following technical scheme that, realizes its goal of the invention, a kind of beef antistaling agent, with 1000 parts of quality
Meter, each component are 878.5~888.5 parts of water, 110~120 parts of lactic acid, 1.2~1.5 parts of sucrose fatty ester, polylysine salt
0.18~0.2 part of hydrochlorate；Its preparation method is to sequentially add lactic acid, sucrose fatty ester and polylysine hydrochloride by proportioning
Dissolve, be uniformly mixed in water.
A kind of beef preservation method, it comprises the following steps：
(1) after ox body clear water is rinsed before butchering, then with warm water cleaning down is carried out；Personnel, equipment cleaning, disinfection；
(2) ox trunk is fully rinsed with warm water in time in slaughtering process, by ox carcass cutting into tetrad, beef surface
Retain one layer of fascia, air-cooled cooling；
The present invention step (1), step (2) in, the temperature of the warm water is 32 DEG C~34 DEG C.
The present invention step (2) in, killing house temperature control at 10 DEG C~14 DEG C, segmentation room temperature control 8 DEG C~12
℃。
(3) steam is uniformly sprayed to beef surface, air-cooled cooling with spray generator；
The present invention step (3) in, the temperature of the steam is 82 DEG C~85 DEG C, spray pressure 6MPa~8MPa, residence time 2s
~3s.
(4) antistaling agent is uniformly sprayed to beef surface with spray generator；
The present invention step (4) in, the antistaling agent is in terms of 1000 parts of quality, and each component is 878.5~888.5 parts of water, lactic acid
110~120 parts, 1.2~1.5 parts of sucrose fatty ester, 0.18~0.2 part of polylysine hydrochloride；Its preparation method is by breast
Acid, sucrose fatty ester and polylysine hydrochloride are sequentially added in water by proportioning and dissolved, and are uniformly mixed.
The present invention it is characterized in that step (4) in, during sprinkling, spray pressure 6MPa~8MPa, residence time 20s~30s.
By beef be sent into hot beef cooler acid discharge, time 24h~48h, 24 it is interior when small be reduced to 0 DEG C~4 DEG C, the spacing of tetrad
From not less than 10 ㎝；
(6) beef is picked a bone and be divided into 20 octants, the beef after vacuum shrink-packaging is placed in 0 DEG C~4 DEG C refrigerations.
The present invention step (6) in, beef is picked a bone when being divided into 20 octant, beef surface retains one layer of fascia.
The present invention step (6) in, the production equipment facility of the indoor directly contact food of segmentation, employee's hand, disposable hand
Set and the Ge/㎝ of work clothes total plate count≤1002, coliform（MPN/50㎝2）For feminine gender；Workshop air bacterium colony≤30cfu/ is put down
Ware.
The present invention step (6) in, vacuum 0.1MPa during vacuum shrink-packaging, 82 DEG C~84 DEG C of pyrocondensation temperature, the time
1.5s~2s, is put into rapidly in 0 DEG C of frozen water and cools down.
Due to the adoption of the above technical scheme, the present invention preferably realizes goal of the invention, and operating procedure is simple, by ox
Meat carries out retaining fascia segmentation and antistaling agent for composite and the conditioning of hot steam combine freshness, the color stability of beef, sense organ product
Matter is good, and beef long fresh-keeping period reaches 95 days, and the particularly complete beef freshness date of fascia is 100 days, its total plate count,
Coliform etc. meets national Specification, keeps two level freshness scope, can be applied to industrialized production.
Embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1：
A kind of beef antistaling agent, in terms of 1000 parts of quality, each component is 878.5~888.5 parts of water, 110~120 parts of lactic acid, sugarcane
1.2~1.5 parts of sugar fatty acid ester, 0.18~0.2 part of polylysine hydrochloride；Its preparation method is by lactic acid, sucrose-fatty
Ester and polylysine hydrochloride are sequentially added in water by proportioning and dissolved, and are uniformly mixed.
A kind of beef preservation method, it comprises the following steps：
(1) after ox body clear water is rinsed before butchering, then with warm water cleaning down is carried out；Personnel, equipment cleaning, disinfection；
(2) ox trunk is fully rinsed with warm water in time in slaughtering process, by ox carcass cutting into tetrad, beef surface
Retain one layer of fascia, air-cooled cooling；
The present invention step (1), step (2) in, the temperature of the warm water is 32 DEG C~34 DEG C.
The present invention step (2) in, killing house temperature control at 10 DEG C~14 DEG C, segmentation room temperature control 8 DEG C~12
℃。
(3) steam is uniformly sprayed to beef surface, air-cooled cooling with spray generator；
The present invention step (3) in, the temperature of the steam is 82 DEG C~85 DEG C, spray pressure 6MPa~8MPa, residence time 2s
~3s.
(4) antistaling agent is uniformly sprayed to beef surface with spray generator；
The present invention step (4) in, the antistaling agent is in terms of 1000 parts of quality, and each component is 878.5~888.5 parts of water, lactic acid
110~120 parts, 1.2~1.5 parts of sucrose fatty ester, 0.18~0.2 part of polylysine hydrochloride；Its preparation method is by breast
Acid, sucrose fatty ester and polylysine hydrochloride are sequentially added in water by proportioning and dissolved, and are uniformly mixed.
The present invention it is characterized in that step (4) in, during sprinkling, spray pressure 6MPa~8MPa, residence time 20s~30s.
By beef be sent into hot beef cooler acid discharge, time 24h~48h, 24 it is interior when small be reduced to 0 DEG C~4 DEG C, the spacing of tetrad
From not less than 10 ㎝；
(6) beef is picked a bone and be divided into 20 octants, the beef after vacuum shrink-packaging is placed in 0 DEG C~4 DEG C refrigerations.
The present invention step (6) in, beef is picked a bone when being divided into 20 octant, beef surface retains one layer of fascia.
The present invention step (6) in, the production equipment facility of the indoor directly contact food of segmentation, employee's hand, disposable hand
Set and the Ge/㎝ of work clothes total plate count≤1002, coliform（MPN/50㎝2）For feminine gender；Workshop air bacterium colony≤30cfu/ is put down
Ware.
The present invention step (6) in, vacuum 0.1MPa during vacuum shrink-packaging, 82 DEG C~84 DEG C of pyrocondensation temperature, the time
1.5s~2s, is put into rapidly in 0 DEG C of frozen water and cools down.
The present embodiment carries out cleaning down after the flushing of Niu Tiyong clear water, then with 32 DEG C of warm water, ensures surface before butchering
Without any dirt；Personnel, equipment thoroughly clean, sterilize.In killing house slaughtering process in time to ox trunk with 32 DEG C of warm water into
Row fully rinses until surface is without bloodstain, blood stains and hair, and killing house temperature control is at 12 DEG C.Splitting room by ox carcass cutting
Into tetrad, beef surface retains one layer of complete fascia, rejects beef excess surface fascia, fat, air-cooled cooling, splits room temperature
Degree control is at 10 DEG C.82 DEG C of steam is uniformly sprayed to beef surface, spray pressure 6MPa, residence time with spray generator
2s, air-cooled cooling.Antistaling agent is uniformly sprayed to beef surface, spray pressure 6MPa, residence time 30s with spray generator.
The antistaling agent is in terms of 1000 parts of quality, is fetched water 880.62 parts, 118 parts of lactic acid, 1.2 parts of sucrose fatty ester, polylysine
0.18 part of hydrochloride；Its preparation method is that lactic acid, sucrose fatty ester and polylysine hydrochloride are sequentially added in water and dissolved,
It is uniformly mixed.Beef is sent into hot beef cooler acid discharge 48h, 24 it is interior when small be reduced to 0~4 DEG C, the temperature of hot beef cooler is 0~4 DEG C, humidity
The ﹪ of 85 ﹪~90,15 ㎝ of distance between tetrad.After acid discharge, beef is divided into 20 octants in segmentation room, rejects beef
Excess surface fascia, fat, but still retain one layer of complete fascia；Then vacuum shrink-packaging, vacuum 0.1MPa, pyrocondensation are carried out
82 DEG C, time 2s of temperature, is put into rapidly in 0 DEG C of frozen water and cools down, the beef after packaging is stored in 0~4 DEG C.
The criterion of beef freshness rank is as shown in table 1（Reference standard GB 4789, GB 9695, GB 5009）.
Table 1：The criterion of beef freshness rank
| Freshness rank | Total plate count/lg（cfu/g） | Coliform/（MPN/100g) | pH | Volatile Base Nitrogen/（mg/100g） |
| Level-one freshness | ＜ 4.0 | ≤10000 | 5.8~6.2 | ≤15 |
| Two level freshness | 4.0~6.0 | ≤10000 | 6.3~6.6 | 15~20 |
| Rotten meat | ＞ 6.0 | ＞ 10000 | ＞ 6.7 | ≥20 |
The beef testing result for remaining with part fascia is as shown in table 2.
Table 2：Remain with the physical and chemical index of part fascia beef
| The preservation time/day | Total plate count/（lg（cfu/g）） | Coliform/（MPN/100g) | pH | Volatile Base Nitrogen/（mg/100g） | Judge | Freshness rank |
| 0 | ＜ 1 | ＜ 3.0 | 5.82 | 8.1 | It is qualified | Level-one freshness |
| 25 | ＜ 1 | ＜ 3.0 | 5.74 | 11.6 | It is qualified | Level-one freshness |
| 50 | ＜ 1 | ＜ 3.0 | 5.69 | 12.8 | It is qualified | Level-one freshness |
| 65 | ＜ 1 | ＜ 3.0 | 5.72 | 13.0 | It is qualified | Level-one freshness |
| 80 | ＜ 1（0.2） | 610 | 5.76 | 14.4 | It is qualified | Level-one freshness |
| 95 | 5.5 | 4000 | 6.20 | 15.8 | It is qualified | Two level freshness |
| 100 | 50 | 110000 | 6.38 | 23.1 | It is unqualified | Rotten meat |
As known from Table 2, the beef handled using the method for the invention, after testing, cold storing and fresh-keeping is after 95 days, total plate count
5.5lg（cfu/g）, coliform 4000.0MPN/100g, pH 6.20, Volatile Base Nitrogen 15.80mg/100g, belongs to two level
Freshness scope.To 100 days, beef went bad cold storing and fresh-keeping, was unqualified.
The beef testing result for remaining with complete fascia is as shown in table 3.
Table 3：Remain with the physical and chemical index of complete fascia beef
| The preservation time/day | Total plate count/（lg（cfu/g）） | Coliform/（MPN/100g) | pH | Volatile Base Nitrogen/（mg/100g） | Judge | Freshness rank |
| 0 | ＜ 1 | ＜ 3.0 | 5.68 | 7.2 | It is qualified | Level-one freshness |
| 25 | ＜ 1 | ＜ 3.0 | 5.77 | 8.6 | It is qualified | Level-one freshness |
| 50 | ＜ 1 | ＜ 3.0 | 5.70 | 11.5 | It is qualified | Level-one freshness |
| 65 | ＜ 1 | ＜ 3.0 | 5.73 | 11.5 | It is qualified | Level-one freshness |
| 80 | ＜ 1（0.2） | ＜ 3.0 | 5.81 | 13.3 | It is qualified | Level-one freshness |
| 95 | 4.2 | ＜ 3.0 | 5.81 | 15.3 | It is qualified | Two level freshness |
| 100 | 5.8 | 3800 | 6.21 | 19.0 | It is qualified | Two level freshness |
| 105 | 30 | 4300 | 6.42 | 22.0 | It is unqualified | Rotten meat |
As known from Table 3, the beef handled using the method for the invention, after testing, cold storing and fresh-keeping are remained with complete after 100 days
The beef of fascia is still two level freshness, illustrates that the integrality for retaining beef fascia helps to extend the fresh-keeping of beef.
The present invention by strictly control butcher, acid discharge, the critical control point in cutting procedure, used before such as butchering and before acid discharge
32~34 DEG C of warm water are fully rinsed, and can clean surface impurity, blood stains but also the initial bacterial count for effectively reducing tetrad.
When to ox carcass cutting into tetrad and 20 octant, beef excess surface fascia, fat are rejected, but still one layer of reservation is complete
Whole fascia, can color protection, prevent that its lower floor meat is dry and reduce the pollution of bacterium.Wet sterilization is easy to operate, safe and efficient,
Though can make some position color and luster slight changes of tetrad, 12h can recover color.Contain a variety of antibacterial materials in antistaling agent
And antioxidant content, using the method for sprayed on membrane, it can significantly suppress the breeding of beef surface microorganism, with wet sterilization
It is used in combination and plays bacteriostasis with synergistic effect, collaboration, it is safe to the human body harmless in using limitation, can effectively it prolong
The shelf life of long cold fresh beef, makes beef freshness-retained 95 days at 0~4 DEG C.
Operating procedure of the present invention is simple, by carrying out retaining fascia segmentation and antistaling agent for composite and hot steam to beef
Combine freshness is nursed one's health, and the color stability of beef, organoleptic quality is good, and beef long fresh-keeping period reaches 95 days, and particularly fascia is complete
Beef freshness date be 100 days, its total plate count, coliform etc. meet national Specification, keep two level freshness model
Enclose, can be applied to industrialized production.
Embodiment 2：
Antistaling agent described in the present embodiment is in terms of 1000 parts of quality, is fetched water 880.3 parts, 118 parts of lactic acid, sucrose fatty ester 1.5
Part, 0.2 part of polylysine hydrochloride.
After testing, the cold fresh beef handled using above-mentioned steps, cold storing and fresh-keeping 100 days, total plate count 5.9lg（cfu/g）,
Coliform 6000MPN/100g, pH 6.31, Volatile Base Nitrogen 16.80mg/100g, belong to two level freshness scope.Illustrate to increase
Add the amount of sucrose fatty ester and polylysine hydrochloride can director's fresh keeping time.
Remaining same embodiment 1.
Example 1,2 sample of embodiment and three groups of control samples of the present invention are with reference to 22210~2008 meat of GB/T and meat
Product subjective appreciation specification carries out the organoleptic quality evaluation of beef, by the personnel's subjective appreciation embodiment 1 that participates in evaluation and electing, 2 sample of embodiment
And every subjective appreciation project of three groups of control samples, count every point and total score.Evaluation project is color and luster, viscosity, elasticity
With smell etc. four.The personnel that participate in evaluation and electing are 10 Majors of Food personnel by sensory evaluation training and examination, respectively to each sample
Four scoring items score, and each project scoring scope is 1~10 point, and full marks 10 divide, and each sample total score 400 is divided.
The preparation of each sample：Example 1, embodiment 2 stored refrigerated 70 days and have the beef of complete fascia at 0~4 DEG C
（Such as beef tendon）250g, numbering are laboratory sample 1 and laboratory sample 2, open bag, are divided into about 20g/ blocks（Completed in 3min）,
Start to evaluate after 1min.In control sample 1, ox carcass cutting rejects all fascias, fat into after tetrad and 20 octants
Fat, other steps are same as Example 1.In control sample 2, wet sterilization processing is not carried out, other steps and 1 phase of embodiment
Together.In control sample 3, ox carcass cutting rejects all fascias, fat and does not carry out steam into after tetrad and 20 octants
Sterilization processing, other steps are same as Example 1.
Experimental result is shown in Table 4.
Table 4：The sensory evaluation of beef quality
| Sample ID | Color and luster | Viscosity | Elasticity | Smell | Total score |
| Laboratory sample 1 | 89 | 89 | 87 | 96 | 361 |
| Laboratory sample 2 | 92 | 91 | 90 | 97 | 370 |
| Control sample 1 | 82 | 81 | 81 | 85 | 329 |
| Control sample 2 | 78 | 73 | 77 | 82 | 310 |
| Control sample 3 | 68 | 72 | 67 | 71 | 278 |
The evaluation result of table 4 shows：The scoring that laboratory sample 1 and laboratory sample 2 respectively evaluate project is all remarkably higher than control sample 1
~3, gained total score is above 360 points, illustrates that ox carcass cutting into after tetrad and 20 octants, retains one layer of complete fascia
And carry out wet sterilization and handle the organoleptic quality that can significantly improve cold fresh beef.
Claims (10)
1. a kind of beef antistaling agent, it is characterized in that in terms of 1000 parts of quality, each component is 878.5~888.5 parts of water, lactic acid 110
~120 parts, 1.2~1.5 parts of sucrose fatty ester, 0.18~0.2 part of polylysine hydrochloride；Its preparation method be by lactic acid,
Sucrose fatty ester and polylysine hydrochloride are sequentially added in water by proportioning and dissolved, and are uniformly mixed.
A kind of 2. beef preservation method, it is characterized in that it comprises the following steps：
(1) after ox body clear water is rinsed before butchering, then with warm water cleaning down is carried out；Personnel, equipment cleaning, disinfection；
(2) ox trunk is fully rinsed with warm water in time in slaughtering process, by ox carcass cutting into tetrad, beef surface
Retain one layer of fascia, air-cooled cooling；
(3) steam is uniformly sprayed to beef surface, air-cooled cooling with spray generator；
(4) antistaling agent is uniformly sprayed to beef surface with spray generator；
(5) beef is sent into hot beef cooler acid discharge, time 24h~48h, 24 it is interior when small be reduced to 0 DEG C~4 DEG C, distance is not between tetrad
Less than 10 ㎝；
(6) beef is picked a bone and be divided into 20 octants, the beef after vacuum shrink-packaging is placed in 0 DEG C~4 DEG C refrigerations.
3. beef preservation method according to claim 2, it is characterized in that step (1), step (2) in, the temperature of the warm water
Spend for 32 DEG C~34 DEG C.
4. beef preservation method according to claim 2, it is characterized in that step (2) in, killing house temperature control is at 10 DEG C
~14 DEG C, segmentation room temperature control is at 8 DEG C~12 DEG C.
5. beef preservation method according to claim 2, it is characterized in that step (3) in, the temperature of the steam is 82 DEG C
~85 DEG C, spray pressure 6MPa~8MPa, residence time 2s~3s.
6. beef preservation method according to claim 2, it is characterized in that step (4) in, the antistaling agent is with quality
1000 parts of meters, each component are 878.5~888.5 parts of water, and 110~120 parts of lactic acid, 1.2~1.5 parts of sucrose fatty ester, gathers and rely
0.18~0.2 part of propylhomoserin hydrochloride；Its preparation method be by lactic acid, sucrose fatty ester and polylysine hydrochloride by proportioning according to
It is secondary to be added to the water dissolving, it is uniformly mixed.
7. beef preservation method according to claim 2, it is characterized in that step (4) in, during sprinkling, spray pressure 6MPa
~8MPa, residence time 20s~30s.
8. beef preservation method according to claim 2, it is characterized in that step (6) in, beef is picked a bone and is divided into 20
During octant, beef surface retains one layer of fascia.
9. beef preservation method according to claim 2, it is characterized in that step (6) in, the indoor directly contact food of segmentation
Production equipment facility, employee's hand, the Ge/㎝ of disposable glove and work clothes total plate count≤1002, coliform（MPN/50
㎝2）For feminine gender；Workshop air bacterium colony≤30cfu/ plates.
10. beef preservation method according to claim 2, it is characterized in that step (6) in, vacuum during vacuum shrink-packaging
0.1MPa is spent, 82 DEG C~84 DEG C of pyrocondensation temperature, time 1.5s~2s, is put into rapidly in 0 DEG C of frozen water and cools down.
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