CN108353999A - 一种牛肉干保鲜方法 - Google Patents
一种牛肉干保鲜方法 Download PDFInfo
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- 235000015278 beef Nutrition 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000004321 preservation Methods 0.000 title claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 229920001661 Chitosan Polymers 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000000341 volatile oil Substances 0.000 claims description 4
- 235000019501 Lemon oil Nutrition 0.000 claims description 3
- 239000010501 lemon oil Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 244000248349 Citrus limon Species 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000012856 packing Methods 0.000 abstract description 3
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 235000015249 blood sausages Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 244000309464 bull Species 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 244000309465 heifer Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
- A23B4/14—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
- A23B4/24—Inorganic compounds
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种牛肉干保鲜方法,属于牛肉干包装技术领域。其主要包括如下步骤:(1)保鲜液制备;(2)牛肉干浸泡;(3)沥水烘干;(4)杀菌B;(5)包装。本发明的优点在于其操作简单,适合大规模生产应用,且保鲜添加无毒害,健康环保,可在保证牛肉大量有益成份的同时,有效改善其食用口感,且可显著提高牛肉干的有效保质期。
Description
技术领域
本发明涉及牛肉干包装技术领域,具体为一种牛肉干保鲜方法。
背景技术
牛肉,作为常见的肉品之一,其主要肉源有奶牛、公牛、小母牛,其肌肉部分可以切成牛排、牛肉块或牛仔骨,也可以与其他的肉混合做成香肠或血肠,牛肉是世界第三消耗肉品,约占肉制品市场的25%,牛肉蛋白质含量高,脂肪含量低,组成比猪肉更接近人体的需要,能增强免疫力和促进新陈代谢,特别对体力恢复和增强体质有明显疗效,同时其由于口味随着社会的不断发展,生活节奏越来越快,人们的口味也越来越多样化,对牛肉干的口感要求也越来越高,而牛肉干其口感除了取决于制作,其后续保鲜和保存也至关重要,牛肉干一般水分,用普通包装的话,其保质期一般不超过8个月,且一般超过7个月,其就会出现变色和变干变硬的现象,极大的影响了食用口感,严重影响销售。
发明内容
本发明主要解决的技术问题是提供一种牛肉干保鲜方法,在保证牛肉大量有益成份的同时,有效改善其食用口感。
本发明解决技术问题采用如下技术方案:
提供一种牛肉干保鲜方法,其主要包括如下步骤:
(1)保鲜液制备:将质量浓度为0.03~0.05g/100ml的壳聚糖溶于pH6.2、质量浓度为0.05~0.09g/100ml盐水溶液中制得保鲜液,壳聚糖与盐水溶液的质量配比为1:1;
(2)牛肉干浸泡:将烘制好的牛肉干放入步骤(1)所制得的保鲜液中,并加入10g/L的柠檬精油,置于密封的冷藏室进行浸泡,浸泡时间为8~10小时;
(3)沥水烘干:将步骤(2)所浸泡的牛肉干捞出后沥水,放入烤箱内,50~70℃加热30~50分钟,得到干燥品A;
(4)杀菌:将步骤(3)的干燥品A使用紫外线灯照射,杀菌1.5~2小时,得成品B;
(5)包装:将成品B进行包装,包装时,需在无尘干燥的环境下进行,包装好后进行抽真空密封。
优选的,所述柠檬油加入量为浸泡牛肉干质量的百分之一。
本发明与现有技术相比,其有益效果为:其操作简单,适合大规模生产应用,且保鲜添加无毒害,健康环保,可在保证牛肉大量有益成份的同时,有效改善其食用口感,且可显著提高牛肉干的有效保质期。
具体实施方式
下面将结合本发明的一个具体实施例的结构示意图对本发明进行具体说明。
实施例1:
一种牛肉干保鲜方法,其主要包括如下步骤:
(1)保鲜液制备:将质量浓度为0.03g/100ml的壳聚糖溶于pH6.2、质量浓度为0.05g/100ml盐水溶液中制得保鲜液,壳聚糖与盐水溶液的质量配比为1:1;
(2)牛肉干浸泡:将烘制好的牛肉干放入步骤(1)所制得的保鲜液中,并加入10g/L的柠檬精油,置于密封的冷藏室进行浸泡,浸泡时间为9小时;
(3)沥水烘干:将步骤(2)所浸泡的牛肉干捞出后沥水,放入烤箱内,65℃加热40分钟,得到干燥品A;
(4)杀菌:将步骤(3)的干燥品A使用紫外线灯照射,杀菌1.5小时,得成品B;
(5)包装:将成品B进行包装,包装时,需在无尘干燥的环境下进行,包装好后进行抽真空密封。
实施例2:
一种牛肉干保鲜方法,其主要包括如下步骤:
(1)保鲜液制备:将质量浓度为0.05g/100ml的壳聚糖溶于pH6.2、质量浓度为0.09g/100ml盐水溶液中制得保鲜液,壳聚糖与盐水溶液的质量配比为1:1;
(2)牛肉干浸泡:将烘制好的牛肉干放入步骤(1)所制得的保鲜液中,并加入10g/L的柠檬精油,置于密封的冷藏室进行浸泡,浸泡时间为10小时;
(3)沥水烘干:将步骤(2)所浸泡的牛肉干捞出后沥水,放入烤箱内, 70℃加热50分钟,得到干燥品A;
(4)杀菌:将步骤(3)的干燥品A使用紫外线灯照射,杀菌2小时,得成品B;
(5)包装:将成品B进行包装,包装时,需在无尘干燥的环境下进行,包装好后进行抽真空密封。
为了进一步优化技术方案,所述柠檬油加入量为浸泡牛肉干质量的百分之一。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种牛肉干保鲜方法,其特征在于,其主要包括如下步骤:
(1)保鲜液制备:将质量浓度为0.03~0.05g/100ml的壳聚糖溶于pH6.2、质量浓度为0.05~0.09g/100ml盐水溶液中制得保鲜液,壳聚糖与盐水溶液的质量配比为1:1;
(2)牛肉干浸泡:将烘制好的牛肉干放入步骤(1)所制得的保鲜液中,并加入10g/L的柠檬精油,置于密封的冷藏室进行浸泡,浸泡时间为8~10小时;
(3)沥水烘干:将步骤(2)所浸泡的牛肉干捞出后沥水,放入烤箱内,50~70℃加热30~50分钟,得到干燥品A;
(4)杀菌:将步骤(3)的干燥品A使用紫外线灯照射,杀菌1.5~2小时,得成品B;
(5)包装:将成品B进行包装,包装时,需在无尘干燥的环境下进行,包装好后进行抽真空密封。
2.根据权利要求1所述的牛肉干保鲜方法,其特征在于,所述柠檬油加入量为浸泡牛肉干质量的百分之一。
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CN110141131A (zh) * | 2019-05-29 | 2019-08-20 | 广东万和电气有限公司 | 一种车载烤箱及其控制方法 |
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