CN108850119A - A kind of segmentation preservation method of beef - Google Patents
A kind of segmentation preservation method of beef Download PDFInfo
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- CN108850119A CN108850119A CN201710342717.8A CN201710342717A CN108850119A CN 108850119 A CN108850119 A CN 108850119A CN 201710342717 A CN201710342717 A CN 201710342717A CN 108850119 A CN108850119 A CN 108850119A
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- Prior art keywords
- acid discharge
- beef
- segmentation
- trunk
- meat
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- 238000000034 method Methods 0.000 title claims abstract description 35
- 235000015278 beef Nutrition 0.000 title claims abstract description 29
- 238000004321 preservation Methods 0.000 title claims abstract description 16
- 230000011218 segmentation Effects 0.000 title claims abstract description 16
- 239000002253 acid Substances 0.000 claims abstract description 49
- 235000013372 meat Nutrition 0.000 claims abstract description 37
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000003860 storage Methods 0.000 claims abstract description 13
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims description 13
- 238000012545 processing Methods 0.000 claims description 13
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 5
- 238000005192 partition Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000003307 slaughter Methods 0.000 claims description 5
- 230000008901 benefit Effects 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 230000005611 electricity Effects 0.000 claims 1
- 235000013622 meat product Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 description 4
- 210000000038 chest Anatomy 0.000 description 4
- 241000283690 Bos taurus Species 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 238000011017 operating method Methods 0.000 description 3
- 210000001015 abdomen Anatomy 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 230000034659 glycolysis Effects 0.000 description 2
- 230000010198 maturation time Effects 0.000 description 2
- 230000004118 muscle contraction Effects 0.000 description 2
- 238000005424 photoluminescence Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 238000005138 cryopreservation Methods 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
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 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
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 210000001562 sternum Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001256 tonic effect Effects 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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- 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
Abstract
The present invention relates to a kind of segmentation preservation methods of beef, include the following steps：1）Artificial acid discharge；2）Cooling acid discharge；3）Segmentation；4）Vacreation；5）Nitrogen-charging fresh-keeping.The present invention forces acid discharge and low temperature nature acid discharge to combine using artificial, not only shortens the beef acid discharge time, and keep beef-flavouring purer by acid discharge twice, and yellowish pink bright-coloured, mouthfeel is best.Meanwhile after the present invention is to the beef sterilization after segmentation, using nitrogen preservation, the normal temperature storage, fresh-keeping of meat products is realized, and the functions such as moisture-proof, preservation antioxidation can also be played.By that can be stored 50 days or more under nitrogen packed beef room temperature, than general vacuum-packed long one times or more, will not bring freeze preservation influence fresh meat quality the problem of, it is suitable for mass production.
Description
Technical field
The present invention relates to field of meat product processing, refer in particular to a kind of segmentation preservation method of beef.
Background technique
Currently, China's beef consumption figure increasingly increases, especially people are to non-marinated beefsteak food more pro-gaze.Beef is
People from the whole world likes that the food eaten, one of the meat product of Chinese's consumption are only second to pork, its protein rich in,
Amino acid ratio of components pork is needed closer to human body, can improve body resistance against diseases, and severe winter eats beef, has warm stomach effect, be cold
Winter nutritious good tonic.Chinese medicine thinks, beef have tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, reduce phlegm and income wind, saliva of quenching the thirst the effect of.
Suitable for the sinking of qi of middle-jiao, body void of breathing hard, the people of soreness of bones and muscles, anaemia prolonged illness and yellow dizzy people in face is edible.
The beef sold in existing market also has processing sell chilled meat based on Fresh meat, but since level of processing is asked
The problems such as topic, the generally existing moisture content of chilled meat is lost and juice-flowing rate is high, the fresh-keeping and shelf-life is short, color is unstable.In recent years, at
The concept and technology of cold cuts are applied by more and more enterprises.Beef quality can be significantly improved by handling by acid discharge (maturation),
The features such as acid discharge beef is flexible with its meat softness, delicate mouthfeel, delicious flavour is by people's pro-gaze.With living standard
It improves, requirement of the people to beef quality is also higher and higher, and the market demand of top grade beef increases year by year.Meat producing plant at present
It mostly uses and entire ox trunk is directly hung into the progress acid discharge processing in 0~4 DEG C of acid discharge library, and only once arranged mostly
There is the disadvantages of time-consuming, energy consumption is high and causes huge acid discharge to lose due to moisture evaporation in sour processing, such method,
Enterprise profit is influenced, enterprise competitiveness is reduced.Therefore, acid discharge efficiency how is improved, energy consumption cost and acid discharge loss is reduced, is
The critical issue that top grade beef manufacturing enterprise faces.
In addition, the fresh-keeping and transport of fresh beef is also the main problem that meat products processing enterprise faces.It is existing fresh
Meat is typically all to use preservation by low temperature, storage transport, and this mode Cryo Equipment input cost is higher, and fresh meat cryo-conservation
Time should not too long, and the meat products quality saved too long will receive strong influence.In order to solve this problem, also have and use
The modes such as antistaling agent, preservative are added in meat products.But many kinds of of antistaling agent, standard are different, and most antistaling agent
There is the substance being harmful to human health again, therefore directly affects food safety, and the excessive use of antistaling agent can also make
Meat products mouthfeel, color, nutrition are impacted.
Summary of the invention
The purpose of the present invention is being improved and being innovated for disadvantage present in background technique and problem, a kind of ox is provided
The segmentation preservation method of meat.
The present invention includes the following steps：
1, artificial acid discharge：After the ox trunk just butchered is split half, first time acid discharge is first carried out using artificial acid discharge method, it is artificial to arrange
The acid processing time carries out in 30 minutes after slaughter.
2, cooling acid discharge：0-2 DEG C of library progress in cooling 2-3 days the will be immediately placed in by aged hot ox trunk for the first time
Secondary acid discharge；Meat central temperature drops to meat central temperature in 5 DEG C, then 6 hours and drops to 4 DEG C in storage 24 hours, acid discharge library temperature
0-2 DEG C is remained at, meat central temperature≤4 DEG C.
3, divide：By acid discharge, treated that ox trunk is divided into four points of trunks, further to trunk again after four points of trunks
Segmentation, 4-5 DEG C of partition cart room temperature.
4, vacreation：The meat piece surface clean divided is clean, surface moisture is drained, is packed into and packs by packing specification
Bag is vacuum-packed, and retort room sterilization processing is then fed into.
5, nitrogen-charging fresh-keeping：Nitrogen, sealed storage, transport are finally filled in packaging bag.
Artificial acid discharge method of the present invention is electrostimulation or heat treating process, is handled by above-mentioned artificial acid discharge
Ox trunk afterwards keeps temperature.
Dividing method of the present invention has band bone split plot design, the method for picking a bone of losing some benefits or hanger to pick a bone method.
The meat piece after the vacuum packaging is killed using the gamma Rays of 1-3kGy dosage in one of the embodiments,
Bacterium.
Advantages of the present invention and beneficial effect：
The present invention forces acid discharge and low temperature nature acid discharge to combine using artificial, not only shortens beef acid discharge time, Er Qietong
Keep beef-flavouring purer after acid discharge twice, yellowish pink bright-coloured, mouthfeel is best.Meanwhile after the present invention is to the beef sterilization after segmentation,
Using nitrogen preservation, the normal temperature storage, fresh-keeping of meat products is realized, and the functions such as moisture-proof, preservation antioxidation can also be played.
It, will not than general vacuum-packed long one times or more by that can be stored 50 days or more under nitrogen packed beef room temperature
The problem of bringing freeze preservation to influence fresh meat quality.
Operating method of the invention is simple, conveniently, to production equipment without particular/special requirement, the human and material resources that need to put into
It is few, the beef long shelf-life of segmentation, quality height.This method saves the energy, and different size is suitble to process, high production efficiency,
It is suitable for mass production.
Specific embodiment
It is of the invention for ease of understanding, several embodiments of the present invention are shown below.But the present invention can be with many not
With form realize, however it is not limited to embodiment described herein.On the contrary, purpose of providing these embodiments is makes to this
The disclosure of invention is more thorough and comprehensive.
Unless otherwise defined, the skill of all technical and scientific terms and technical field of the invention used herein
The normally understood meaning of art personnel is identical.Term used in the description is intended merely to describe specifically to implement purpose, is not
It is designed to limit the invention.
Embodiment 1：
1, the beef cattle Jing Guo inspection and quarantine is butchered, the ox trunk butchered is split half, and carry out electric thorn in 30 minutes after slaughter
Swash the acid discharge of legal person's work.The method of operation is that the trunk head and the tail of ox are connected with power supply, stimulates contraction of muscle (voltage 21V, specified function
Rate 50W, time 72,90,108s).Electro photoluminescence can promote the energetic supersession of ox trunk, accelerate the decomposition of ATP, promote glycolysis
The process of reaction, declines pH value rapidly, so as to shorten maturation time.
2, cooling second of the acid discharge of progress in 2 days in 0 DEG C of library will be immediately placed in by aged hot ox trunk for the first time.Storage
Meat central temperature drops to meat central temperature in 5 DEG C, then 6 hours and drops to 4 DEG C in 24 hours, and acid discharge library temperature remains at 0 DEG C,
Meat central temperature≤4 DEG C.
3, by acid discharge, treated that ox trunk is divided into four points of trunks, again using band bone split plot design to trunk after four points of trunks
Body is further divided, 4-5 DEG C of partition cart room temperature.Concrete operations are as follows：The segmentation of preceding 1/4 trunk will be from the 5th rib cage of the nape of the neck
And the 6th cut between rib cage, knife and rib cage keeping parallelism when cutting, at this time obtains crosscutting blade meat, including square chunk,
Preceding shank and brisket.Then, by the first chest cartilage, the i.e. soft section of the first of breastbone, shank and brisket end before cutting away.When cutting,
The vertebra of knife and trunk will be substantially parallel.Hindquarter is divided into rear abdomen meat, loin and low back stern meat, and by a set pattern
Loin is sawn into steak by lattice.
4, the meat piece surface clean divided is clean, surface moisture is drained, packaging bag is packed by packing specification and carries out very
Empty package is then fed into the gamma Rays sterilization processing that retort room uses 1-3kGy dosage.
5, nitrogen, sealed storage, transport are finally filled in packaging bag.
Embodiment 2：
1, the beef cattle Jing Guo inspection and quarantine is butchered, the ox trunk butchered is split half, and carry out hot place in 30 minutes after slaughter
Manage artificial acid discharge.The method of operation is to increase ultraviolet light irradiation while improving temperature, and it is stiff to accelerate solution.By heat treatment, also
It is able to suppress the breeding of microorganism.
2, cooling second of the acid discharge of progress in 3 days in 2 DEG C of libraries will be immediately placed in by aged hot ox trunk for the first time.Storage
Meat central temperature drops to meat central temperature in 5 DEG C, then 6 hours and drops to 4 DEG C in 24 hours, and acid discharge library temperature remains at 2 DEG C,
Meat central temperature≤4 DEG C.
3, by acid discharge, treated that ox trunk is divided into four points of trunks, again using losing some benefits the method for picking a bone to trunk after four points of trunks
Body is further divided, 4-5 DEG C of partition cart room temperature.Basic operating procedure is preceding 1/4 trunk to be sawn into main piece of chunk, preceding small
Leg, brisket end, shoulder rib and sternal rib, then reject bone.Hindquarter is divided into rear abdomen meat, low back stern meat and loin.
4, the meat piece surface clean divided is clean, surface moisture is drained, packaging bag is packed by packing specification and carries out very
Empty package is then fed into the gamma Rays sterilization processing that retort room uses 1-3kGy dosage.
5, nitrogen, sealed storage, transport are finally filled in packaging bag.
Embodiment 3：
1, the beef cattle Jing Guo inspection and quarantine is butchered, the ox trunk butchered is split half, and carry out electric thorn in 30 minutes after slaughter
Swash the acid discharge of legal person's work.The method of operation is that the trunk head and the tail of ox are connected with power supply, stimulates contraction of muscle (voltage 21V, specified function
Rate 50W, time 72,90,108s).Electro photoluminescence can promote the energetic supersession of ox trunk, accelerate the decomposition of ATP, promote glycolysis
The process of reaction, declines pH value rapidly, so as to shorten maturation time.
2, cooling second of the acid discharge of progress in 2 days in 1 DEG C of library will be immediately placed in by aged hot ox trunk for the first time.Storage
Meat central temperature drops to meat central temperature in 5 DEG C, then 6 hours and drops to 4 DEG C in 24 hours, and acid discharge library temperature remains at 1 DEG C,
Meat central temperature≤4 DEG C.
3, by acid discharge, treated that ox trunk is divided into four points of trunks, picks a bone method to trunk using hanger again after four points of trunks
Body is further divided, 4-5 DEG C of partition cart room temperature.Basic operating procedure is that hindquarter is suspended on crossbeam, due to certainly
Body weight, muscle naturally droops during picking a bone, and operates more convenient.
4, the meat piece surface clean divided is clean, surface moisture is drained, packaging bag is packed by packing specification and carries out very
Empty package is then fed into the gamma Rays sterilization processing that retort room uses 1-3kGy dosage.
5, nitrogen, sealed storage, transport are finally filled in packaging bag.
Embodiment of the present invention is only the description carried out to the preferred embodiment of the present invention, not to the present invention
Conception and scope is defined, and under the premise of not departing from design philosophy of the present invention, engineers and technicians are to this hair in this field
The all variations and modifications that bright technical solution is made should all fall into protection scope of the present invention, the claimed skill of the present invention
Art content, is all described in the claims.
Claims (4)
1. a kind of segmentation preservation method of beef, it is characterised in that include the following steps：
1）Artificial acid discharge：After the ox trunk just butchered is split half, first time acid discharge is first carried out using artificial acid discharge method, it is artificial to arrange
The acid processing time carries out in 30 minutes after slaughter；
2）Cooling acid discharge：0-2 DEG C of library will be immediately placed in by aged hot ox trunk for the first time to carry out within cooling 2-3 days second
Acid discharge；Meat central temperature drops to meat central temperature in 5 DEG C, then 6 hours and drops to 4 DEG C in storage 24 hours, and acid discharge library temperature is always
It is maintained at 0-2 DEG C, meat central temperature≤4 DEG C；
3）Segmentation：By acid discharge, treated that ox trunk is divided into four points of trunks, further divides to trunk again after four points of trunks,
4-5 DEG C of partition cart room temperature；
4）Vacreation：The meat piece surface clean divided is clean, drain surface moisture, by packing specification be packed into packaging bag into
Row vacuum packaging, is then fed into retort room sterilization processing；
5）Nitrogen-charging fresh-keeping：Nitrogen, sealed storage, transport are finally filled in packaging bag.
2. the segmentation preservation method of beef according to claim 1, it is characterised in that the artificial acid discharge method is electricity
Stimulus method or heat treating process keep temperature by above-mentioned artificial acid discharge treated ox trunk.
3. the segmentation preservation method of beef according to claim 1, it is characterised in that the dividing method has band bone point
Cut method, the method for picking a bone of losing some benefits or hanger pick a bone method.
4. the segmentation preservation method of beef according to claim 1, it is characterised in that the meat piece after the vacuum packaging
It is sterilized using the gamma Rays of 1-3kGy dosage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710342717.8A CN108850119A (en) | 2017-05-16 | 2017-05-16 | A kind of segmentation preservation method of beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710342717.8A CN108850119A (en) | 2017-05-16 | 2017-05-16 | A kind of segmentation preservation method of beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108850119A true CN108850119A (en) | 2018-11-23 |
Family
ID=64320498
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710342717.8A Pending CN108850119A (en) | 2017-05-16 | 2017-05-16 | A kind of segmentation preservation method of beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108850119A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109864263A (en) * | 2019-03-06 | 2019-06-11 | 雅安利涵商贸有限公司 | A kind of high calcium gristle beef plate and its manufacture craft |
| CN110338359A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of yak beefsteak and preparation method thereof |
| CN111053104A (en) * | 2019-12-19 | 2020-04-24 | 武汉良之隆食材股份有限公司 | Fresh-keeping method of iced beef |
| CN114451515A (en) * | 2022-02-23 | 2022-05-10 | 山东商都恒昌清真肉类有限公司 | Beef acid-removing method |
| CN114794212A (en) * | 2022-03-21 | 2022-07-29 | 立鲜保鲜科技(杭州)有限公司 | Soft freezing storage method for fresh meat |
| CN115843979A (en) * | 2023-01-31 | 2023-03-28 | 宁夏回族自治区食品检测研究院 | Production method for improving quality of cooled and fresh-kept beef |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254512A (en) * | 1998-11-20 | 2000-05-31 | 内蒙古自治区分析测试中心 | Gas antistaling method for beef and mutton |
| CN103263021A (en) * | 2013-05-10 | 2013-08-28 | 余群力 | Fresh yak meat tenderizing method |
-
2017
- 2017-05-16 CN CN201710342717.8A patent/CN108850119A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254512A (en) * | 1998-11-20 | 2000-05-31 | 内蒙古自治区分析测试中心 | Gas antistaling method for beef and mutton |
| CN103263021A (en) * | 2013-05-10 | 2013-08-28 | 余群力 | Fresh yak meat tenderizing method |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109864263A (en) * | 2019-03-06 | 2019-06-11 | 雅安利涵商贸有限公司 | A kind of high calcium gristle beef plate and its manufacture craft |
| CN110338359A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of yak beefsteak and preparation method thereof |
| CN111053104A (en) * | 2019-12-19 | 2020-04-24 | 武汉良之隆食材股份有限公司 | Fresh-keeping method of iced beef |
| CN114451515A (en) * | 2022-02-23 | 2022-05-10 | 山东商都恒昌清真肉类有限公司 | Beef acid-removing method |
| CN114794212A (en) * | 2022-03-21 | 2022-07-29 | 立鲜保鲜科技(杭州)有限公司 | Soft freezing storage method for fresh meat |
| CN115843979A (en) * | 2023-01-31 | 2023-03-28 | 宁夏回族自治区食品检测研究院 | Production method for improving quality of cooled and fresh-kept beef |
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| 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 | ||
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Application publication date: 20181123 |