CN109845795A - Bacteriostasis method is sterilized applied to the beef in slaughtering process - Google Patents
Bacteriostasis method is sterilized applied to the beef in slaughtering process Download PDFInfo
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- CN109845795A CN109845795A CN201811534177.4A CN201811534177A CN109845795A CN 109845795 A CN109845795 A CN 109845795A CN 201811534177 A CN201811534177 A CN 201811534177A CN 109845795 A CN109845795 A CN 109845795A
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Abstract
The invention discloses a kind of beef applied in slaughtering process to sterilize bacteriostasis method, comprising: Step 1: taking beef carcase, being divided into bone-free meat and having bone and flesh class；Step 2: spraying water to the surface of beef；Step 3: bone-free meat is sterilized 15~20 minutes using ozonation process, there will be bone and flesh class to sterilize 10~15 minutes using ozonation process；Step 4: spraying Rabdosia rubescens leaching liquor to bone-free Meat Surface using the pressure of 0.3~0.5Mpa and the flow velocity of 0.5~1m/s；Step 5: using 0.1~0.3Mpa pressure and 0.1~0.5m/s flow velocity to have bone Meat Surface spray Rabdosia rubescens leaching liquor；Step 6: beef is packed into hermetic bag, is sterilized using Pasteur's steam sterilization, and be in beef in vacuum environment, be finally placed in 0~4 DEG C of storage.The present invention extends the holding time of cold fresh beef to 8 days or more.
Description
Technical field
The invention belongs to the bacteriostasis method technical fields of cold fresh meat, are related to a kind of beef disinfection applied in slaughtering process
Bacteriostasis method.
Background technique
Currently, beef consumption in world developed regions accounts for 50% or more consumption of meat ratio, market demand is huge.Mashan County
The Mountain Area County one of famous as autonomous region, how open flat gentle slope, the whole county belongs to south subtropics monsoon type weather, and sunshine is filled
Foot, has a moderate climate, highly beneficial to animal husbandry production, is suitable for developing beef cattle breeding secondary industry.Beef farming is also Mashan County
The poverty alleviation leading industry that the accurate poverty alleviation Planning emphasis of industry is supported.The beef of Mashan County cultivation contain protein very rich and
Amino acid, long-term consumption can improve body resistance against diseases.
However, since the fresh keeping time of beef is limited, the beef in Mashan County area is mostly to sell to week in actual development
How Region In Yanbian is further increased to increase raiser's income and increasing economic efficiency using the technology that low cost is easily achieved
The freshness date of beef extends the shelf life, and is that Mashan County scientific worker and science and technology push away to improve the sales volume of Mashan County beef
The problem of wide person current urgent need to resolve.
Summary of the invention
It is excellent it is an object of the invention to solve at least the above problems and/or defect, and provide at least to will be described later
Point.
It is a still further object of the present invention to provide a kind of beef applied in slaughtering process to sterilize bacteriostasis method.
For this purpose, technical solution provided by the invention are as follows:
A kind of beef disinfection bacteriostasis method applied in slaughtering process, comprising:
Step 1: in desinfection chamber, by the beef carcase by acid discharge processing according to stern das Beinfleisch, waist flesh, belly, chest
Portion's meat, flank meat, shoulder neck, fore shank, waist flesh, belly, breast and shoulder neck are split, and by stern das Beinfleisch, waist
The stern das Beinfleisch, flank meat and fore shank are classified as bone-free by portion's meat, belly, breast, flank meat, shoulder neck, fore shank
Meat, the waist flesh, belly, breast and shoulder neck, which are classified as, bone and flesh class；
Step 2: by the bone-free meat and thering is bone and flesh class to hang up first, and turn the two with certain revolving speed
It is dynamic, the hydraulic pressure of 0.5~0.8Mpa is used later to the bone-free meat and has the surface injection temperation of bone and flesh class for 70~90 DEG C
Water, when injection, the flow velocity of water be 1~1.5m/s, the dosage for the water that the temperature is 70~90 DEG C and the bone-free meat and
The ratio for having the quality sum of bone and flesh class is 1~3:1；
Step 3: being sterilized respectively using ozonation process through step 2 treated beef, bone-free meat is utilized into institute
It states ozonation process to sterilize 15~20 minutes, will there is bone and flesh class to sterilize 10~15 minutes using the ozonation process, it is smelly
In oxygen disinfecting process, the bone-free meat and have bone and flesh class keep rotation；
Step 4: continuing to keep the bone-free meat rotation, the pressure and 0.5~1m/s of 0.3~0.5Mpa are then used
Flow velocity to the surface of the bone-free meat spray Rabdosia rubescens leaching liquor, the amount of injection of the Rabdosia rubescens leaching liquor with it is described bone-free
The volume ratio of meat is 1~2:1；
Step 5: continuing have the rotation of bone and flesh class described in holding, the pressure and 0.1~0.5m/ of 0.1~0.3Mpa are then used
The flow velocity of s sprays Rabdosia rubescens leaching liquor, the amount of injection and the nothing of the Rabdosia rubescens leaching liquor to the surface of the bone-free meat
The volume ratio of bone and flesh class is 1~2:1, and Rabdosia rubescens leaching liquor is the leaching liquor of the Rabdosia rubescens obtained by extraction, when extraction
Solid-liquid ratio is 1:10g/mL, and extraction temperature is 90 DEG C, extraction time 4h；
Step 6: by the bone-free meat and having bone and flesh class respectively in 10min after spraying Rabdosia rubescens leaching liquor
It is respectively charged into hermetic bag, is sterilized later using Pasteur's steam sterilization to it, and will be vacuumized in hermetic bag, make beef
It is in vacuum environment, is finally placed in 0~4 DEG C of storage, the water temperature of Pasteur's steam sterilization is 80~100 DEG C, is made
It is 5~15 seconds with the time.
Preferably, in the beef disinfection bacteriostasis method being applied in slaughtering process, in step 6, the sealing
Bag is using polyethylene or polypropylene material.
Preferably, in the beef disinfection bacteriostasis method being applied in slaughtering process, in step 6, the Pasteur
The water temperature of steam sterilization is 90 DEG C, and action time is 10 seconds.
Preferably, in the beef disinfection bacteriostasis method being applied in slaughtering process, the Rabdosia rubescens leaching liquor
Selected from commercially available bifidus bacillus fermented liquid.
Preferably, it in the beef disinfection bacteriostasis method being applied in slaughtering process, in step 2, uses
The hydraulic pressure of 0.65Mpa is to the bone-free meat and has the water that the surface injection temperation of bone and flesh class is 80 DEG C.
Preferably, in the described beef disinfection bacteriostasis method being applied in slaughtering process, in step 2, when injection,
The flow velocity of water is 1.25m/s, the dosage for the water that the temperature is 80 DEG C and the bone-free meat and the quality sum for having bone and flesh class
Ratio be 2:1.
It preferably,, will be without bone and flesh in step 3 in the beef disinfection bacteriostasis method being applied in slaughtering process
Class is sterilized 18 minutes using the ozonation process, will have bone and flesh class to sterilize 12 minutes using the ozonation process.
Preferably, described certain in step 2 in the beef disinfection bacteriostasis method being applied in slaughtering process
Revolving speed be 5~10 circles/minute.
Preferably, it in the beef disinfection bacteriostasis method being applied in slaughtering process, in step 4, uses
The pressure of 0.4Mpa and the flow velocity of 0.75m/s spray Rabdosia rubescens leaching liquor, the Rabdosia rubescens leaching to the surface of the bone-free meat
The volume ratio of the amount of injection of extract and the bone-free meat is 1.5:1.
Preferably, it in the beef disinfection bacteriostasis method being applied in slaughtering process, in step 5, uses
The pressure of 0.2Mpa and the flow velocity of 0.3m/s spray Rabdosia rubescens leaching liquor, the Rabdosia rubescens leaching to the surface of the bone-free meat
The volume ratio of the amount of injection of extract and the bone-free meat is 1.5:1.
The present invention is include at least the following beneficial effects:
Method of the invention classifies beef carcase, is divided into the bone-free meat for having bone and flesh and has bone and flesh without bone
Class is respectively adopted different processing modes, in order to avoid causing excessively to handle, results in waste of resources in processing.Also, the present invention
Method carry out the clear of ox trunk surface bacteria by the way of the flushing of hot water high-pressure flow first, disappeared later using ozone
The mode of poison is thoroughly sterilized, and is then sprayed again using Rabdosia rubescens leaching liquor, finally uses Pasteur's steam sterilizing again
Method and vacuumize process etc. are sealed against saving, further reduce bacterial number, play disinfection bacteriostasis.Of the invention
Method in several ways carries out disinfection to beef antibacterial, and the total plate count of full trunk all sites not only can be effectively reduced simultaneously
And can achieve the effect of long-acting bacteriostatic, it obtains than the existing higher bacteria reducing amount of disinfection bacteriostasis method and lasting antibacterial effect
Fruit.Meanwhile method of the invention, when beef carcase is cleaned in flowing, the mode persistently rotated using beef carcase is saved
The dosage of water and Rabdosia rubescens leaching liquor reduces production cost.Also, the revolving speed of beef carcase makes the equal energy in each position of beef
Processing is received, and also plays the role of massage using certain pressure in injection to beef, keeps its meat fresher and tenderer,
Fiber more flexible.Method of the invention has significantly prolonged the freshness date of beef, so that the cold fresh shelf-life of beef can extend to 8
More than it.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Specific embodiment
The present invention is described in further detail below, to enable those skilled in the art's refer to the instruction text being capable of evidence
To implement.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or combinations thereof.
The present invention provides a kind of beef disinfection bacteriostasis method applied in slaughtering process, includes the following steps:
Step 1: in desinfection chamber, by the beef carcase by acid discharge processing according to stern das Beinfleisch, waist flesh, belly, chest
Portion's meat, flank meat, shoulder neck, fore shank, waist flesh, belly, breast and shoulder neck are split, and by stern das Beinfleisch, waist
The stern das Beinfleisch, flank meat and fore shank are classified as bone-free by portion's meat, belly, breast, flank meat, shoulder neck, fore shank
Meat, the waist flesh, belly, breast and shoulder neck, which are classified as, bone and flesh class；
Step 2: by the bone-free meat and thering is bone and flesh class to hang up first, and turn the two with certain revolving speed
It is dynamic, the hydraulic pressure of 0.5~0.8Mpa is used later to the bone-free meat and has the surface injection temperation of bone and flesh class for 70~90 DEG C
Water, when injection, the flow velocity of water be 1~1.5m/s, the dosage for the water that the temperature is 70~90 DEG C and the bone-free meat and
The ratio for having the quality sum of bone and flesh class is 1~3:1；
Step 3: being sterilized respectively using ozonation process through step 2 treated beef, bone-free meat is utilized into institute
It states ozonation process to sterilize 15~20 minutes, will there is bone and flesh class to sterilize 10~15 minutes using the ozonation process, it is smelly
In oxygen disinfecting process, the bone-free meat and have bone and flesh class keep rotation；
Step 4: continuing to keep the bone-free meat rotation, the pressure and 0.5~1m/s of 0.3~0.5Mpa are then used
Flow velocity to the surface of the bone-free meat spray Rabdosia rubescens leaching liquor, the amount of injection of the Rabdosia rubescens leaching liquor with it is described bone-free
The volume ratio of meat is 1~2:1；Rabdosia rubescens leaching liquor is the leaching liquor of the Rabdosia rubescens obtained by extraction, and when extraction expects
Liquor ratio is 1:10g/mL, and extraction temperature is 90 DEG C, extraction time 4h.
Step 5: continuing have the rotation of bone and flesh class described in holding, the pressure and 0.1~0.5m/ of 0.1~0.3Mpa are then used
The flow velocity of s sprays Rabdosia rubescens leaching liquor, the amount of injection and the nothing of the Rabdosia rubescens leaching liquor to the surface of the bone-free meat
The volume ratio of bone and flesh class is 1~2:1；
Step 6: by the bone-free meat and having bone and flesh class respectively in 10min after spraying Rabdosia rubescens leaching liquor
It is respectively charged into hermetic bag, is sterilized later using Pasteur's steam sterilization to it, and will be vacuumized in hermetic bag, make beef
It is in vacuum environment, is finally placed in 0~4 DEG C of storage, the water temperature of Pasteur's steam sterilization is 80~100 DEG C, is made
It is 5~15 seconds with the time.Method of the invention classifies beef carcase, is divided into the bone-free meat for having bone and flesh and without bone
There is bone and flesh class, in processing, different processing modes is respectively adopted, in order to avoid causing excessively to handle, results in waste of resources.Also,
Method of the invention carries out the clear of ox trunk surface bacteria by the way of the flushing of hot water high-pressure flow first, is using later
The mode of ozonization is thoroughly sterilized, and is then sprayed again using Rabdosia rubescens leaching liquor, is finally steamed again using Pasteur
Vapour sterilization and vacuumize process etc. are sealed against saving, further reduce bacterial number, play disinfection bacteriostasis.This
The method of invention in several ways carries out disinfection to beef antibacterial, and the bacterium colony of full trunk all sites not only can be effectively reduced
Sum and the effect that can achieve long-acting bacteriostatic, obtain than the higher bacteria reducing amount of existing disinfection bacteriostasis method and lasting suppression
Bacterium effect.Meanwhile method of the invention flowing clean beef carcase when, the mode persistently rotated using beef carcase,
The dosage of water and Rabdosia rubescens leaching liquor has been saved, production cost is reduced.Also, the revolving speed of beef carcase makes each position of beef
Processing can be received, and also plays the role of massage using certain pressure in injection to beef, keeps its meat fresher
It is tender, fiber more flexible.Method of the invention has significantly prolonged the freshness date of beef, so that the cold fresh shelf-life of beef can extend
By 8 days or more.
It is of the invention in one embodiment, preferably, in step 6, the hermetic bag be using polyethylene or
Polypropylene material.
It is of the invention in one embodiment, preferably, in step 6, the water temperature of Pasteur's steam sterilization
It is 90 DEG C, action time is 10 seconds.
It is of the invention in one embodiment, preferably, the Rabdosia rubescens leaching liquor be selected from commercially available Bifidobacterium
Fermentation liquid.
In the above-mentioned methods, preferably, in step 2, to the bone-free meat and there is bone using the hydraulic pressure of 0.65Mpa
The water that the surface injection temperation of meat is 80 DEG C.
It is of the invention in one embodiment, preferably, in step 2, when injection, the flow velocity of water is 1.25m/
S, the dosage for the water that the temperature is 80 DEG C and the bone-free meat and the ratio for having the quality sum of bone and flesh class are 2:1.
It is of the invention in one embodiment, preferably, bone-free meat is disappeared using the ozone in step 3
Malicious Disinfection Methods 18 minutes will have bone and flesh class to sterilize 12 minutes using the ozonation process.
It is of the invention in one embodiment, preferably, in step 2, certain revolving speed be 5~10 circles/
Minute.
It is of the invention in one embodiment, preferably, in step 4, using the pressure and 0.75m/ of 0.4Mpa
The flow velocity of s sprays Rabdosia rubescens leaching liquor, the amount of injection and the nothing of the Rabdosia rubescens leaching liquor to the surface of the bone-free meat
The volume ratio of bone and flesh class is 1.5:1.
It is of the invention in one embodiment, preferably, in step 5, using the pressure and 0.3m/s of 0.2Mpa
Flow velocity to the surface of the bone-free meat spray Rabdosia rubescens leaching liquor, the amount of injection of the Rabdosia rubescens leaching liquor with it is described bone-free
The volume ratio of meat is 1.5:1.
Technical solution in order to enable those skilled in the art to better understand the present invention now provides following embodiment and comparison
Example is illustrated:
Embodiment 1
A kind of beef disinfection bacteriostasis method applied in slaughtering process, includes the following steps:
Step 1: in desinfection chamber, by the beef carcase by acid discharge processing according to stern das Beinfleisch, waist flesh, belly, chest
Portion's meat, flank meat, shoulder neck, fore shank, waist flesh, belly, breast and shoulder neck are split, and by stern das Beinfleisch, waist
The stern das Beinfleisch, flank meat and fore shank are classified as bone-free by portion's meat, belly, breast, flank meat, shoulder neck, fore shank
Meat, the waist flesh, belly, breast and shoulder neck, which are classified as, bone and flesh class；
Step 2: by the bone-free meat and thering is bone and flesh class to hang up first, and turn the two with certain revolving speed
It is dynamic, use later the hydraulic pressure of 0.5~0.8Mpa to the bone-free meat with have water of the surface injection temperation of bone and flesh class for 70 DEG C,
When injection, the flow velocity of water is 1m/s, the dosage for the water that the temperature is 70 DEG C and the bone-free meat and the quality for having bone and flesh class
The sum of ratio be 1:1；
Step 3: being sterilized respectively using ozonation process through step 2 treated beef, bone-free meat is utilized into institute
It states ozonation process to sterilize 15 minutes, will there is bone and flesh class to sterilize 10 minutes using the ozonation process, ozonization mistake
Cheng Zhong, the bone-free meat and have bone and flesh class keep rotation；
Step 4: continuing to keep the bone-free meat rotation, then using the stream of the pressure of 0.35Mpa and 0.5~1m/s
Speed sprays Rabdosia rubescens leaching liquor, the amount of injection of the Rabdosia rubescens leaching liquor and the bone-free meat to the surface of the bone-free meat
Volume ratio be 1:1；
Step 5: continue keep described in have bone and flesh class rotation, then using 0.1Mpa pressure and 0.1m/s flow velocity to
Spray Rabdosia rubescens leaching liquor, the body of the amount of injection of the Rabdosia rubescens leaching liquor and the bone-free meat in the surface of the bone-free meat
Product ratio is 1:1；Rabdosia rubescens leaching liquor is the leaching liquor of the Rabdosia rubescens obtained by extraction, and solid-liquid ratio is 1 when extraction:
10g/mL, extraction temperature are 90 DEG C, extraction time 4h.
Step 6: by the bone-free meat and having bone and flesh class respectively in 10min after spraying Rabdosia rubescens leaching liquor
It is respectively charged into hermetic bag, is sterilized later using Pasteur's steam sterilization to it, and will be vacuumized in hermetic bag, make beef
It is in vacuum environment, is finally placed in 0~4 DEG C of storage, the water temperature of Pasteur's steam sterilization is 80 DEG C, action time
It is 5 seconds.The hermetic bag is using polyethylene or polypropylene material.
Embodiment 2
A kind of beef disinfection bacteriostasis method applied in slaughtering process, includes the following steps:
Step 1: in desinfection chamber, by the beef carcase by acid discharge processing according to stern das Beinfleisch, waist flesh, belly, chest
Portion's meat, flank meat, shoulder neck, fore shank, waist flesh, belly, breast and shoulder neck are split, and by stern das Beinfleisch, waist
The stern das Beinfleisch, flank meat and fore shank are classified as bone-free by portion's meat, belly, breast, flank meat, shoulder neck, fore shank
Meat, the waist flesh, belly, breast and shoulder neck, which are classified as, bone and flesh class；
Step 2: by the bone-free meat and thering is bone and flesh class to hang up first, and turn the two with certain revolving speed
It is dynamic, the hydraulic pressure of 0.55Mpa is used later to the bone-free meat and has the surface injection temperation of bone and flesh class for 75 DEG C of water, is sprayed
When, the flow velocity of water be 1.2m/s, the dosage for the water that the temperature is 75 DEG C and the bone-free meat and have bone and flesh class quality it
The ratio of sum is 2:1, and certain revolving speed is 8 circles/minute；
Step 3: being sterilized respectively using ozonation process through step 2 treated beef, bone-free meat is utilized into institute
It states ozonation process to sterilize 18 minutes, will there is bone and flesh class to sterilize 12 minutes using the ozonation process, ozonization mistake
Cheng Zhong, the bone-free meat and have bone and flesh class keep rotation；
Step 4: continuing to keep the bone-free meat rotation, then using the flow velocity of the pressure of 0.35Mpa and 0.55m/s
Rabdosia rubescens leaching liquor, the amount of injection of the Rabdosia rubescens leaching liquor and the bone-free meat are sprayed to the surface of the bone-free meat
Volume ratio is 2:1；
Step 5: continue keep described in have bone and flesh class rotation, then using 0.3Mpa pressure and 0.5m/s flow velocity to
Spray Rabdosia rubescens leaching liquor, the body of the amount of injection of the Rabdosia rubescens leaching liquor and the bone-free meat in the surface of the bone-free meat
Product ratio is 2:1；Rabdosia rubescens leaching liquor is the leaching liquor of the Rabdosia rubescens obtained by extraction, and solid-liquid ratio is 1 when extraction:
10g/mL, extraction temperature are 90 DEG C, extraction time 4h.
Step 6: by the bone-free meat and having bone and flesh class respectively in 10min after spraying Rabdosia rubescens leaching liquor
It is respectively charged into hermetic bag, is sterilized later using Pasteur's steam sterilization to it, and will be vacuumized in hermetic bag, make beef
It is in vacuum environment, is finally placed in 0~4 DEG C of storage, the water temperature of Pasteur's steam sterilization is 100 DEG C, when effect
Between be 15 seconds.The hermetic bag is using polyethylene or polypropylene material.
Embodiment 3
A kind of beef disinfection bacteriostasis method applied in slaughtering process, includes the following steps:
Step 1: in desinfection chamber, by the beef carcase by acid discharge processing according to stern das Beinfleisch, waist flesh, belly, chest
Portion's meat, flank meat, shoulder neck, fore shank, waist flesh, belly, breast and shoulder neck are split, and by stern das Beinfleisch, waist
The stern das Beinfleisch, flank meat and fore shank are classified as bone-free by portion's meat, belly, breast, flank meat, shoulder neck, fore shank
Meat, the waist flesh, belly, breast and shoulder neck, which are classified as, bone and flesh class；
Step 2: by the bone-free meat and thering is bone and flesh class to hang up first, and turn the two with certain revolving speed
It is dynamic, the hydraulic pressure of 0.65Mpa is used later to the bone-free meat and has the surface injection temperation of bone and flesh class for 80 DEG C of water, is sprayed
When, the flow velocity of water be 1.25m/s, the dosage for the water that the temperature is 80 DEG C and the bone-free meat and have bone and flesh class quality it
The ratio of sum is 2:1, and certain revolving speed is 10 circles/minute；
Step 3: being sterilized respectively using ozonation process through step 2 treated beef, bone-free meat is utilized into institute
It states ozonation process to sterilize 18 minutes, will there is bone and flesh class to sterilize 12 minutes using the ozonation process, ozonization mistake
Cheng Zhong, the bone-free meat and have bone and flesh class keep rotation；
Step 4: continue to keep the bone-free meat rotation, then using the flow velocity of the pressure of 0.4Mpa and 0.75m/s to
Spray Rabdosia rubescens leaching liquor, the body of the amount of injection of the Rabdosia rubescens leaching liquor and the bone-free meat in the surface of the bone-free meat
Product ratio is 1.5:1；
Step 5: continue keep described in have bone and flesh class rotation, then using 0.2Mpa pressure and 0.3m/s flow velocity to
Spray Rabdosia rubescens leaching liquor, the body of the amount of injection of the Rabdosia rubescens leaching liquor and the bone-free meat in the surface of the bone-free meat
Product ratio is 1.5:1；Rabdosia rubescens leaching liquor is the leaching liquor of the Rabdosia rubescens obtained by extraction, and solid-liquid ratio is 1 when extraction:
10g/mL, extraction temperature are 90 DEG C, extraction time 4h.
Step 6: by the bone-free meat and having bone and flesh class respectively in 10min after spraying Rabdosia rubescens leaching liquor
It is respectively charged into hermetic bag, is sterilized later using Pasteur's steam sterilization to it, and will be vacuumized in hermetic bag, make beef
It is in vacuum environment, is finally placed in 0~4 DEG C of storage, the water temperature of Pasteur's steam sterilization is 90 DEG C, action time
It is 10 seconds.The hermetic bag is using polyethylene or polypropylene material.The Rabdosia rubescens leaching liquor is sent out selected from commercially available Bifidobacterium
Zymotic fluid.
Embodiment 4
A kind of beef disinfection bacteriostasis method applied in slaughtering process, includes the following steps:
Step 1: in desinfection chamber, by the beef carcase by acid discharge processing according to stern das Beinfleisch, waist flesh, belly, chest
Portion's meat, flank meat, shoulder neck, fore shank, waist flesh, belly, breast and shoulder neck are split, and by stern das Beinfleisch, waist
The stern das Beinfleisch, flank meat and fore shank are classified as bone-free by portion's meat, belly, breast, flank meat, shoulder neck, fore shank
Meat, the waist flesh, belly, breast and shoulder neck, which are classified as, bone and flesh class；
Step 2: by the bone-free meat and thering is bone and flesh class to hang up first, and turn the two with certain revolving speed
It is dynamic, the hydraulic pressure of 0.7Mpa is used later to the bone-free meat and has the surface injection temperation of bone and flesh class for 82 DEG C of water, is sprayed
When, the flow velocity of water be 1.3m/s, the dosage for the water that the temperature is 82 DEG C and the bone-free meat and have bone and flesh class quality it
The ratio of sum is 2:1；
Step 3: being sterilized respectively using ozonation process through step 2 treated beef, bone-free meat is utilized into institute
It states ozonation process to sterilize 18 minutes, will there is bone and flesh class to sterilize 13 minutes using the ozonation process, ozonization mistake
Cheng Zhong, the bone-free meat and have bone and flesh class keep rotation；
Step 4: continue to keep the bone-free meat rotation, then using the flow velocity of the pressure of 0.4Mpa and 0.7m/s to
Spray Rabdosia rubescens leaching liquor, the body of the amount of injection of the Rabdosia rubescens leaching liquor and the bone-free meat in the surface of the bone-free meat
Product ratio is 1:1；
Step 5: continuing have the rotation of bone and flesh class described in holding, then using the flow velocity of the pressure of 0.1.3Mpa and 0.3m/s
Rabdosia rubescens leaching liquor, the amount of injection of the Rabdosia rubescens leaching liquor and the bone-free meat are sprayed to the surface of the bone-free meat
Volume ratio is 1:1；Rabdosia rubescens leaching liquor is the leaching liquor of the Rabdosia rubescens obtained by extraction, and solid-liquid ratio is 1 when extraction:
10g/mL, extraction temperature are 90 DEG C, extraction time 4h.
Step 6: by the bone-free meat and having bone and flesh class respectively in 10min after spraying Rabdosia rubescens leaching liquor
It is respectively charged into hermetic bag, is sterilized later using Pasteur's steam sterilization to it, and will be vacuumized in hermetic bag, make beef
It is in vacuum environment, is finally placed in 0~4 DEG C of storage, the water temperature of Pasteur's steam sterilization is 85 DEG C, action time
It is 8 seconds.The hermetic bag is using polyethylene or polypropylene material.The Rabdosia rubescens leaching liquor is selected from commercially available bifidobacterium fermentation
Liquid.
Embodiment 5
A kind of beef disinfection bacteriostasis method applied in slaughtering process, includes the following steps:
Step 1: in desinfection chamber, by the beef carcase by acid discharge processing according to stern das Beinfleisch, waist flesh, belly, chest
Portion's meat, flank meat, shoulder neck, fore shank, waist flesh, belly, breast and shoulder neck are split, and by stern das Beinfleisch, waist
The stern das Beinfleisch, flank meat and fore shank are classified as bone-free by portion's meat, belly, breast, flank meat, shoulder neck, fore shank
Meat, the waist flesh, belly, breast and shoulder neck, which are classified as, bone and flesh class；
Step 2: by the bone-free meat and thering is bone and flesh class to hang up first, and turn the two with certain revolving speed
It is dynamic, the hydraulic pressure of 0.7Mpa is used later to the bone-free meat and has the surface injection temperation of bone and flesh class for 88 DEG C of water, is sprayed
When, the flow velocity of water be 1.4m/s, the dosage for the water that the temperature is 88 DEG C and the bone-free meat and have bone and flesh class quality it
The ratio of sum is 2:1, and certain revolving speed is 5 circles/minute；
Step 3: being sterilized respectively using ozonation process through step 2 treated beef, bone-free meat is utilized into institute
It states ozonation process to sterilize 19 minutes, will there is bone and flesh class to sterilize 14 minutes using the ozonation process, ozonization mistake
Cheng Zhong, the bone-free meat and have bone and flesh class keep rotation；
Step 4: continue to keep the bone-free meat rotation, then using the flow velocity of the pressure of 0.45Mpa and 0.9m/s to
Spray Rabdosia rubescens leaching liquor, the body of the amount of injection of the Rabdosia rubescens leaching liquor and the bone-free meat in the surface of the bone-free meat
Product ratio is 1.8:1；Rabdosia rubescens leaching liquor is the leaching liquor of the Rabdosia rubescens obtained by extraction, and solid-liquid ratio is 1 when extraction:
10g/mL, extraction temperature are 90 DEG C, extraction time 4h.
Step 5: continue keep described in have bone and flesh class rotation, then using 0.25Mpa pressure and 0.4m/s flow velocity to
Spray Rabdosia rubescens leaching liquor, the body of the amount of injection of the Rabdosia rubescens leaching liquor and the bone-free meat in the surface of the bone-free meat
Product ratio is 1.8:1；
Step 6: by the bone-free meat and having bone and flesh class respectively in 10min after spraying Rabdosia rubescens leaching liquor
It is respectively charged into hermetic bag, is sterilized later using Pasteur's steam sterilization to it, and will be vacuumized in hermetic bag, make beef
It is in vacuum environment, is finally placed in 0~4 DEG C of storage, the water temperature of Pasteur's steam sterilization is 95 DEG C, action time
It is 13 seconds.The hermetic bag is using polyethylene or polypropylene material.The Rabdosia rubescens leaching liquor is sent out selected from commercially available Bifidobacterium
Zymotic fluid.
Embodiment 6
A kind of beef disinfection bacteriostasis method applied in slaughtering process, includes the following steps:
Step 1: in desinfection chamber, by the beef carcase by acid discharge processing according to stern das Beinfleisch, waist flesh, belly, chest
Portion's meat, flank meat, shoulder neck, fore shank, waist flesh, belly, breast and shoulder neck are split, and by stern das Beinfleisch, waist
The stern das Beinfleisch, flank meat and fore shank are classified as bone-free by portion's meat, belly, breast, flank meat, shoulder neck, fore shank
Meat, the waist flesh, belly, breast and shoulder neck, which are classified as, bone and flesh class；
Step 2: by the bone-free meat and thering is bone and flesh class to hang up first, and turn the two with certain revolving speed
It is dynamic, the hydraulic pressure of 0.8Mpa is used later to the bone-free meat and has the surface injection temperation of bone and flesh class for 90 DEG C of water, is sprayed
When, the flow velocity of water be 1.5m/s, the dosage of the water at a temperature of 90 °C and the bone-free meat and have bone and flesh class quality it
The ratio of sum is 3:1；
Step 3: being sterilized respectively using ozonation process through step 2 treated beef, bone-free meat is utilized into institute
It states ozonation process to sterilize 20 minutes, will there is bone and flesh class to sterilize 15 minutes using the ozonation process, ozonization mistake
Cheng Zhong, the bone-free meat and have bone and flesh class keep rotation；
Step 4: continue to keep the bone-free meat rotation, then using the flow velocity of the pressure of 0.5Mpa and 1m/s to institute
State the surface injection Rabdosia rubescens leaching liquor of bone-free meat, the volume of the amount of injection of the Rabdosia rubescens leaching liquor and the bone-free meat
Ratio is 2:1；
Step 5: continue keep described in have bone and flesh class rotation, then using 0.3Mpa pressure and 0.5m/s flow velocity to
Spray Rabdosia rubescens leaching liquor, the body of the amount of injection of the Rabdosia rubescens leaching liquor and the bone-free meat in the surface of the bone-free meat
Product ratio is 2:1；Rabdosia rubescens leaching liquor is the leaching liquor of the Rabdosia rubescens obtained by extraction, and solid-liquid ratio is 1 when extraction:
10g/mL, extraction temperature are 90 DEG C, extraction time 4h.
Step 6: by the bone-free meat and having bone and flesh class respectively in 10min after spraying Rabdosia rubescens leaching liquor
It is respectively charged into hermetic bag, is sterilized later using Pasteur's steam sterilization to it, and will be vacuumized in hermetic bag, make beef
It is in vacuum environment, is finally placed in 0~4 DEG C of storage, the water temperature of Pasteur's steam sterilization is 94 DEG C, action time
It is 13 seconds.The hermetic bag is using polyethylene or polypropylene material.
Comparative example
Beef is handled using conventional method, generally uses pasteurization merely.
Compliance test result
Learn from else's experience acid discharge treated beef carcase 700g, is divided into 7 parts, every part of 100g, using the embodiment of the present invention 1 to 6
Method and the method for comparative example handle beef 100g respectively, 0~4 DEG C of progress Preservation Treatment is placed in after being disposed, is identified
Treated, and whether beef can also eat, and whether there is or not foulings for taste, as a result as shown in the table:
Module number and treatment scale described herein are for simplifying explanation of the invention.Of the invention is applied to
The application of beef disinfection bacteriostasis method in slaughtering process, modifications and variations are apparent to one skilled in the art
's.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details.
Claims (7)
1. a kind of beef applied in slaughtering process sterilizes bacteriostasis method, which comprises the steps of:
Step 1: in desinfection chamber, by the beef carcase by acid discharge processing according to stern das Beinfleisch, waist flesh, belly, chest
Meat, flank meat, shoulder neck, fore shank, waist flesh, belly, breast and shoulder neck are split, and by stern das Beinfleisch, waist
The stern das Beinfleisch, flank meat and fore shank are classified as no bone and flesh by meat, belly, breast, flank meat, shoulder neck, fore shank
Class, the waist flesh, belly, breast and shoulder neck, which are classified as, bone and flesh class；
Step 2: both the bone-free meat and will there is bone and flesh class to hang up first, and make with certain rotational speed, it
The hydraulic pressure of 0.5~0.8Mpa is used afterwards to the bone-free meat and has the surface injection temperation of bone and flesh class for 70~90 DEG C of water,
When injection, the flow velocity of water is 1~1.5m/s, the dosage for the water that the temperature is 70~90 DEG C and the bone-free meat and has bone and flesh
The ratio of the quality sum of class is 1~3:1；
Step 3: sterilized respectively using ozonation process through step 2 treated beef, by bone-free meat using described smelly
Oxygen disinfection methods 15~20 minutes, there will be bone and flesh class to sterilize 10~15 minutes using the ozonation process, ozone disappears
During poison, the bone-free meat and have bone and flesh class keep rotation；
Step 4: continuing to keep the bone-free meat rotation, then using the stream of the pressure of 0.3~0.5Mpa and 0.5~1m/s
Speed sprays Rabdosia rubescens leaching liquor, the amount of injection of the Rabdosia rubescens leaching liquor and the bone-free meat to the surface of the bone-free meat
Volume ratio be 1~2:1；
Step 5: having the rotation of bone and flesh class described in continuing to keep, then using the pressure of 0.1~0.3Mpa and 0.1~0.5m/s
Flow velocity sprays Rabdosia rubescens leaching liquor, the amount of injection of the Rabdosia rubescens leaching liquor and the no bone and flesh to the surface of the bone-free meat
The volume ratio of class is 1~2:1, and Rabdosia rubescens leaching liquor is the leaching liquor of the Rabdosia rubescens obtained by extraction, feed liquid when extraction
Than for 1:10g/mL, extraction temperature is 90 DEG C, extraction time 43h；
Step 6: by the bone-free meat and having bone and flesh class respectively in 10min after spraying Rabdosia rubescens leaching liquor
It is packed into hermetic bag, is sterilized later using Pasteur's steam sterilization to it, and will be vacuumized in hermetic bag, locate beef
In vacuum environment, it is finally placed in 0~4 DEG C of storage, the water temperature of Pasteur's steam sterilization is 80~100 DEG C, when effect
Between be 5~15 seconds.
2. sterilizing bacteriostasis method applied to the beef in slaughtering process as described in claim 1, which is characterized in that step 6
In, the hermetic bag is using polyethylene or polypropylene material.
3. sterilizing bacteriostasis method applied to the beef in slaughtering process as described in claim 1, which is characterized in that step 6
In, the water temperature of Pasteur's steam sterilization is 90 DEG C, and action time is 10 seconds.
4. sterilizing bacteriostasis method applied to the beef in slaughtering process as described in claim 1, which is characterized in that the winter insults
Careless leaching liquor is selected from commercially available bifidus bacillus fermented liquid.
5. sterilizing bacteriostasis method applied to the beef in slaughtering process as described in claim 1, which is characterized in that step 2
In, certain revolving speed is 5~10 circles/minute.
6. sterilizing bacteriostasis method applied to the beef in slaughtering process as described in claim 1, which is characterized in that step 4
In, Rabdosia rubescens leaching liquor, the winter are sprayed to the surface of the bone-free meat using the pressure of 0.4Mpa and the flow velocity of 0.75m/s
The volume ratio of the amount of injection and the bone-free meat of insulting careless leaching liquor is 1.5:1.
7. sterilizing bacteriostasis method applied to the beef in slaughtering process as described in claim 1, which is characterized in that step 5
In, Rabdosia rubescens leaching liquor, the winter are sprayed to the surface of the bone-free meat using the pressure of 0.2Mpa and the flow velocity of 0.3m/s
The volume ratio of the amount of injection and the bone-free meat of insulting careless leaching liquor is 1.5:1.
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