CN108391717A - 一种高档冷鲜牛肉的加工方法 - Google Patents

一种高档冷鲜牛肉的加工方法 Download PDF

Info

Publication number
CN108391717A
CN108391717A CN201810200459.4A CN201810200459A CN108391717A CN 108391717 A CN108391717 A CN 108391717A CN 201810200459 A CN201810200459 A CN 201810200459A CN 108391717 A CN108391717 A CN 108391717A
Authority
CN
China
Prior art keywords
beef
acid discharge
cold fresh
fresh beef
processing method
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201810200459.4A
Other languages
English (en)
Inventor
买银胖
皇甫幼宇
丁冲锋
郝修振
徐飞
孙森伟
马路石
高雪琴
付丽
张鸣
张一鸣
申晓琳
刘沛凯
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
XIUWU COUNTY YISAI BEEF Co Ltd
Original Assignee
XIUWU COUNTY YISAI BEEF Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by XIUWU COUNTY YISAI BEEF Co Ltd filed Critical XIUWU COUNTY YISAI BEEF Co Ltd
Priority to CN201810200459.4A priority Critical patent/CN108391717A/zh
Publication of CN108391717A publication Critical patent/CN108391717A/zh
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • 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
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • 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

Abstract

本发明提供一种高档冷鲜牛肉的加工方法，包括如下步骤：（1）将牛肉放入排酸库内，排酸库温度控制在0‑5℃，风速控制在0.20‑0.4m/s，湿度控制在80‑85％，排酸36‑48小时；（2）将经过排酸的牛肉采用冷源等离子体激发装置在高压电场条件下进行杀菌处理；冷源等离子体激发装置中高压电场的发生条件为电压25~32kV，处理时间为6~10min；（3）将杀菌处理后的牛肉中加入纳米氧化锌和乳酸链球菌素；（4）最后真空包装，速冻，冻藏，即得冷鲜牛肉成品。本发明无有毒残留或有害物质产生，保证了生鲜牛肉的安全性，杀菌抑菌效果显著，长期保存不影响食用口感，营养成分不受迫害。

Description

一种高档冷鲜牛肉的加工方法
技术领域
本发明属于肉类加工技术领域，具体地说是一种高档冷鲜牛肉的加工方法。
背景技术
目前国内外消费者对牛肉产品的需求越来越大，越来越喜欢食用肉质嫩、高蛋白、低脂肪、胆固醇含量低、营养均衡的牛肉，向安全保健的方向发展，而冷鲜牛肉制品加工方法对牛肉的鲜、香、营养成分的保留和有害物质的去除起着重要的作用，目前常用的加工方法将牛肉进行简单真空包装，保质期限短，有害物质包括细菌等含量多，在现代加工物流过程中，抑制冷鲜牛肉中致病菌的感染和生长成为保证食品安全的关键；同时，由于冷鲜产品含水量较多，孔隙率小，长期保存容易影响食用口感，营养成分容易受迫害，这也是目前亟需解决的问题。
发明内容
本发明的目的在于提供一种高档冷鲜牛肉的加工方法，以解决上述背景技术中提出的问题。为实现上述目的，本发明提供如下技术方案：
一种高档冷鲜牛肉的加工方法，包括如下步骤：
（1）将牛肉放入排酸库内，排酸库温度控制在0-5℃，风速控制在0.20-0.4m/s，湿度控制在80-85％，排酸36-48小时；
（2）将经过排酸的牛肉采用冷源等离子体激发装置在高压电场条件下进行杀菌处理；冷源等离子体激发装置中高压电场的发生条件为电压25~32kV，处理时间为6~10min；
（3）将杀菌处理后的牛肉中加入纳米氧化锌和乳酸链球菌素；
（4）最后真空包装，速冻，冻藏，即得冷鲜牛肉成品。
进一步的，步骤（3）中每1千克牛肉中加入0.03～0.06g的纳米氧化锌。
进一步的，步骤（3）中每1千克牛肉中加入0.1～0.15g乳酸链球菌素。
进一步的，步骤（4）中速冻温度为-25～-30℃，冻藏温度为-22℃～-18℃。
有益效果：1）本发明排酸时，温度控制在0-5℃，风速控制在0.20-0.4m/s，湿度控制在80-85％，使得时间低至36-48小时即可完成排酸，远低于牛肉常规排酸时间54小时。
2）本发明采用冷源等离子体激发装置在高压电场条件下进行牛肉杀菌处理；杀菌后，牛肉表面微生物含量≦1*10CFU/cm2(国标GB/T22289-2008要求≦1*103CFU/cm2）。
3）加入纳米氧化锌进行抑菌处理；纳米氧化锌是一种带正电荷的抗菌物质，而细胞表面是带负电荷的。二者接触，发生电荷中和现象。细胞膜表面发生电荷转移，引起细胞膜表面蛋白的生理功能丧失，破坏细菌代谢起到抑菌作用。可以全面的作用于生鲜牛肉包装内部产品及微生物，不受外界环境影响、也避免了产品的二次污染。
4)本发明无有毒残留或有害物质产生，保证了生鲜牛肉的安全性，杀菌抑菌效果显著，长期保存不影响食用口感，营养成分不受迫害。
具体实施方式
下面通过对实施例的描述，对发明作进一步详细说明，目的是帮助本领域的技术人员对本发明的构思、技术方案有更完整、准确和深入的理解，并有助于其实施。
实施例1
一种高档冷鲜牛肉的加工方法，包括如下步骤：
（1）将牛肉放入排酸库内，排酸库温度控制在3℃，风速控制在0.20m/s，湿度控制在80％，排酸45小时；
（2）将经过排酸的牛肉采用冷源等离子体激发装置在高压电场条件下进行杀菌处理；冷源等离子体激发装置中高压电场的发生条件为电压28kV，处理时间为8min；
（3）将杀菌处理后的牛肉表面加入纳米氧化锌和乳酸链球菌素；用搅拌装置翻滚牛肉5分钟，使得纳米氧化锌和乳酸链球菌素均匀分布在肉体表面；
（4）最后真空包装，速冻，冻藏，即得冷鲜牛肉成品。
进一步的，步骤（3）中每1千克牛肉中加入0.05g的纳米氧化锌。
进一步的，步骤（3）中每1千克牛肉中加入0.1g乳酸链球菌素。
进一步的，步骤（4）中速冻温度为-25～-30℃，冻藏温度为-22℃～-18℃。
采用本实施例加工的冷鲜牛肉，杀菌后，牛肉表面微生物含量为5CFU/cm2(国标GB/T22289-2008要求≦1*103CFU/cm2）；加入纳米氧化锌进行抑菌处理；全面的作用于生鲜牛肉包装内部产品及微生物，不受外界环境影响、避免了产品的二次污染；无有毒残留或有害物质产生，保证了生鲜牛肉的安全性，杀菌抑菌效果显著，长期保存不影响食用口感，营养成分不受迫害。
实施例2
一种高档冷鲜牛肉的加工方法，包括如下步骤：
（1）将牛肉放入排酸库内，排酸库温度控制在5℃，风速控制在0.4m/s，湿度控制在85％，排酸36小时；
（2）将经过排酸的牛肉采用冷源等离子体激发装置在高压电场条件下进行杀菌处理；冷源等离子体激发装置中高压电场的发生条件为电压32kV，处理时间为10min；
（3）将杀菌处理后的牛肉表面加入纳米氧化锌和乳酸链球菌素；用搅拌装置翻滚牛肉8分钟，使得纳米氧化锌和乳酸链球菌素均匀分布在肉体表面；
（4）最后真空包装，速冻，冻藏，即得冷鲜牛肉成品。
进一步的，步骤（3）中每1千克牛肉中加入0.06g的纳米氧化锌。
进一步的，步骤（3）中每1千克牛肉中加入0.15g乳酸链球菌素。
进一步的，步骤（4）中速冻温度为-25～-30℃，冻藏温度为-22℃～-18℃。
采用本实施例加工的冷鲜牛肉，杀菌后，牛肉表面微生物含量为3CFU/cm2(国标GB/T22289-2008要求≦1*103CFU/cm2）；加入纳米氧化锌进行抑菌处理；全面的作用于生鲜牛肉包装内部产品及微生物，不受外界环境影响、避免了产品的二次污染；无有毒残留或有害物质产生，保证了生鲜牛肉的安全性，杀菌抑菌效果显著，长期保存不影响食用口感，营养成分不受迫害。

Claims (4)

1.一种高档冷鲜牛肉的加工方法，其特征在于，包括如下步骤：
（1）将牛肉放入排酸库内，排酸库温度控制在0-5℃，风速控制在0.20-0.4m/s，湿度控制在80-85％，排酸36-48小时；
（2）将经过排酸的牛肉采用冷源等离子体激发装置在高压电场条件下进行杀菌处理；冷源等离子体激发装置中高压电场的发生条件为电压25~32kV，处理时间为6~10min；
（3）将杀菌处理后的牛肉中加入纳米氧化锌和乳酸链球菌素；
（4）最后真空包装，速冻，冻藏，即得冷鲜牛肉成品。
2.根据权利要求1所述的一种高档冷鲜牛肉的加工方法,其特征在于,步骤（3）中，每1千克牛肉中加入0.03～0.06g的纳米氧化锌。
3.根据权利要求1所述的一种高档冷鲜牛肉的加工方法,其特征在于,步骤（3）中，每1千克牛肉中加入0.1～0.15g乳酸链球菌素。
4.根据权利要求1所述的一种高档冷鲜牛肉的加工方法,其特征在于,步骤（4）中速冻温度为-25～-30℃，冻藏温度为-22℃～-18℃。
CN201810200459.4A 2018-03-12 2018-03-12 一种高档冷鲜牛肉的加工方法 Pending CN108391717A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810200459.4A CN108391717A (zh) 2018-03-12 2018-03-12 一种高档冷鲜牛肉的加工方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810200459.4A CN108391717A (zh) 2018-03-12 2018-03-12 一种高档冷鲜牛肉的加工方法

Publications (1)

Publication Number Publication Date
CN108391717A true CN108391717A (zh) 2018-08-14

Family

ID=63092235

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201810200459.4A Pending CN108391717A (zh) 2018-03-12 2018-03-12 一种高档冷鲜牛肉的加工方法

Country Status (1)

Country Link
CN (1) CN108391717A (zh)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110800789A (zh) * 2019-11-04 2020-02-18 中国农业科学院北京畜牧兽医研究所 一种利用高压静电场对牛肉进行排酸的方法
CN111248252A (zh) * 2020-02-24 2020-06-09 内蒙古伊赛牛肉有限公司 一种高品质牛肉冷鲜肉的加工方法
WO2021093483A1 (zh) * 2019-11-14 2021-05-20 华南理工大学 一种等离子体活性水真空包装红肉保鲜系统及方法

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5895587A (en) * 1997-01-21 1999-04-20 Cryovac, Inc. Cook-in package and method of making same
CN103891863A (zh) * 2014-04-03 2014-07-02 江南大学 一种低强度杀菌提升扣肉制品品质的方法
CN104430806A (zh) * 2015-01-08 2015-03-25 青海省轻工业研究所有限责任公司 一种青藏高原牦牛鲜肉的保鲜方法
CN104544143A (zh) * 2014-12-26 2015-04-29 安徽立泰食品科技有限公司 一种利用生物技术使牛肉快速排酸的方法
CN105146553A (zh) * 2015-10-16 2015-12-16 江南大学 一种中短波红外真空干燥结合柔性杀菌制备半干型调理手撕牛肉的方法
CN107114458A (zh) * 2017-04-19 2017-09-01 华南理工大学 一种肉类保鲜方法及装置
CN107373385A (zh) * 2017-08-14 2017-11-24 山东科龙畜牧产业有限公司 一种真空排酸的方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5895587A (en) * 1997-01-21 1999-04-20 Cryovac, Inc. Cook-in package and method of making same
CN103891863A (zh) * 2014-04-03 2014-07-02 江南大学 一种低强度杀菌提升扣肉制品品质的方法
CN104544143A (zh) * 2014-12-26 2015-04-29 安徽立泰食品科技有限公司 一种利用生物技术使牛肉快速排酸的方法
CN104430806A (zh) * 2015-01-08 2015-03-25 青海省轻工业研究所有限责任公司 一种青藏高原牦牛鲜肉的保鲜方法
CN105146553A (zh) * 2015-10-16 2015-12-16 江南大学 一种中短波红外真空干燥结合柔性杀菌制备半干型调理手撕牛肉的方法
CN107114458A (zh) * 2017-04-19 2017-09-01 华南理工大学 一种肉类保鲜方法及装置
CN107373385A (zh) * 2017-08-14 2017-11-24 山东科龙畜牧产业有限公司 一种真空排酸的方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
昝林森: "《牛生产学》", 31 July 1999, 中国农业出版社 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110800789A (zh) * 2019-11-04 2020-02-18 中国农业科学院北京畜牧兽医研究所 一种利用高压静电场对牛肉进行排酸的方法
WO2021093483A1 (zh) * 2019-11-14 2021-05-20 华南理工大学 一种等离子体活性水真空包装红肉保鲜系统及方法
CN111248252A (zh) * 2020-02-24 2020-06-09 内蒙古伊赛牛肉有限公司 一种高品质牛肉冷鲜肉的加工方法

Similar Documents

Publication Publication Date Title
CN108391717A (zh) 一种高档冷鲜牛肉的加工方法
Al-Nabulsi et al. Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157: H7 on the surface of white brined cheese
Tremonte et al. Raw milk from vending machines: Effects of boiling, microwave treatment, and refrigeration on microbiological quality
El-Ziney et al. Microbiological quality and safety assessment of camel milk (Camelus dromedaries) in Saudi Arabia (Qassim region)
Elizondo-Salazar et al. Evaluation of calf milk pasteurization systems on 6 Pennsylvania dairy farms
Su et al. The inhibition mechanism of ϵ‐polylysine against Bacillus cereus emerging in surimi gel during refrigerated storage
PL372929A1 (en) Composition having bacteristatic and bactericidal activity against bacterial spores and vegetative cells and process for treating foods therewith
Yu et al. Screening for Lactobacillus plantarum with potential inhibitory activity against enteric pathogens
Cosansu et al. Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract
Valenzuela-Martinez et al. Inhibition of Clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling of ground turkey roast containing minimal ingredients
CN102388954A (zh) 肉制品用复合防腐剂
Pyz-Łukasik et al. Hygiene quality and consumer safety of traditional short-and long-ripened cheeses from Poland
Osaili et al. Survival of E scherichia coli O 157: H 7 during the Manufacture and Storage of Fruit Yogurt
Bell et al. The effect of nisin‐sodium chloride interactions on the outgrowth of Bacillus licheniformis spores
SKOČKOVÁ et al. in model samples of milk and fresh cheese
Boulares et al. Effect of activating lactoperoxidase system in cheese milk on the quality of Saint‐Paulin cheese
dos Santos Rodrigues et al. Lipolytic activity of Staphylococcus aureus from human wounds, animals, foods, and food-contact surfaces in Brazil
Solomakos et al. Effect of modified atmosphere packaging on physicochemical and microbiological characteristics of Graviera Agraphon cheese during refrigerated storage
Trevisani et al. Thermal inactivation kinetics of Shiga toxin-producing Escherichia coli in buffalo Mozzarella curd
Kiss et al. Reducing microbial contamination including some pathogens in minced beef by irradiation
CN103931743A (zh) 一种利用臭氧水对畜禽胴体和/或肉块进行清洗杀菌的方法
Alonso-Hernando et al. Effect of various decontamination treatments against Gram-positive bacteria on chicken stored under differing conditions of temperature abuse
Spanu et al. Evaluation of a post-lethality treatment against Listeria monocytogenes on Ricotta salata cheese
Mohammadi et al. Effects of nisin and temperature on behavior of enterotoxigenic Staphylococcus aureus in model cheeses.
Fujikawa et al. Patterns of bacterial destruction in solutions by microwave irradiation

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20180814

RJ01 Rejection of invention patent application after publication