CN109845802A - Beef bacteria reducing method - Google Patents
Beef bacteria reducing method Download PDFInfo
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- CN109845802A CN109845802A CN201811534265.4A CN201811534265A CN109845802A CN 109845802 A CN109845802 A CN 109845802A CN 201811534265 A CN201811534265 A CN 201811534265A CN 109845802 A CN109845802 A CN 109845802A
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Abstract
The invention discloses a kind of beef bacteria reducing methods, comprising: Step 1: taking beef carcase, is divided into two class meat pieces；Step 2: the hydraulic pressure using 0.5~0.8Mpa sprays water to the surface of first kind meat piece and beef；Step 3: first kind meat piece is sterilized 15~20 minutes using ultraviolet sterilization method, the second class meat piece is sterilized 10~15 minutes using ultraviolet sterilization method；Step 4: keeping the rotation of first kind meat piece, dandelion leaching liquor is sprayed to its surface using the pressure of 0.3~0.5Mpa and the flow velocity of 0.5~1m/s；Step 5: keeping the rotation of the second class meat piece, dandelion leaching liquor is sprayed to its surface using the pressure of 0.1~0.3Mpa and the flow velocity of 0.1~0.5m/s；Step 6: being stored after preservative film package is respectively adopted in 10min after injection.The present invention can extend the holding time of cold fresh beef to 5 days or more.
Description
Technical field
The preparation method technical field of the cold fresh meat of the present invention, is related to a kind of beef bacteria reducing 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 " 13 " industry is supported.The beef beef of Mashan County cultivation contains very rich
Rich protein and amino acid, long-term consumption can improve body resistance against diseases.
However, in actual development, since the fresh keeping time of beef is limited, the beef in Mashan County area is mostly
Surrounding area is sold to, to increase raiser's income and increasing economic efficiency, the freshness date of beef how is further increased, extends and protect
The matter time limit is Mashan County scientific worker and the current urgent need to resolve of sci-tech popularization person to improve the sales volume of Mashan County beef
Problem.
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 bacteria reducing methods.
For this purpose, technical solution provided by the invention are as follows:
A kind of beef bacteria reducing method, comprising:
Step 1: taking beef carcase, and two class meat pieces are divided into, first kind meat piece includes stern das Beinfleisch, waist flesh, abdomen
Portion's meat, breast, flank meat, shoulder neck, fore shank, the second class meat piece include waist flesh, belly, breast and shoulder neck；
Step 2: first hanging up the first kind meat piece and the second class meat piece, and turn the two with certain
Speed rotation, use later the hydraulic pressure of 0.5~0.8Mpa to the surface injection temperation of the first kind meat piece and the second class meat piece 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 described the
The ratio of the quality sum of a kind of meat piece and the second class meat piece is 1~3:1；
Step 3: being sterilized respectively using ultraviolet sterilization method through step 2 treated beef, by first kind meat piece benefit
With the ultraviolet sterilization method sterilize 15~20 minutes, by the second class meat piece using the ultraviolet sterilization method disinfection 10~
15 minutes, in UV disinfection process, the first kind meat piece and the second class meat piece kept rotation；
Step 4: continuing that the first kind meat piece is kept to rotate, the pressure and 0.5~1m/ of 0.3~0.5Mpa are then used
The flow velocity of s to the surface of the first kind meat piece spray dandelion leaching liquor, the amount of injection of the dandelion leaching liquor with it is described
The volume ratio of first kind meat piece is 1~2:1；
Step 5: continue to keep the second class meat piece to rotate, then using the pressure of 0.1~0.3Mpa and 0.1~
The flow velocity of 0.5m/s to the surface of the first kind meat piece spray dandelion leaching liquor, the amount of injection of the dandelion leaching liquor with
The volume ratio of the first kind meat piece is 1~2:1；
Step 6: in 10min after spraying dandelion leaching liquor, by the first kind meat piece and the second class meat piece
Respectively using storing after preservative film package, the dandelion leaching liquor is the extraction of the dandelion obtained by extraction
Liquid, solid-liquid ratio is 1:5g/mL when extraction, and extraction temperature is 95 DEG C, extraction time 3h.
Preferably, in the beef bacteria reducing method, in step 2, using the hydraulic pressure of 0.65Mpa to the first kind
The water that the surface injection temperation of meat piece and the second class meat piece is 80 DEG C.
Preferably, in the beef bacteria reducing method, in step 2, when injection, the flow velocity of water is 1.25m/s, described
The ratio of the dosage for the water that temperature is 80 DEG C and the quality sum of the first kind meat piece and the second class meat piece is 2:1.
Preferably, in the beef bacteria reducing method, in step 3, first kind meat piece is utilized into the disinfection by ultraviolet light
Disinfection Methods 18 minutes, the second class meat piece is sterilized 12 minutes using the ultraviolet sterilization method.
Preferably, in the beef bacteria reducing method, in step 2, certain revolving speed is 5~10 circles/minute.
Preferably, in the beef bacteria reducing method, in step 4, using the pressure of 0.4Mpa and the stream of 0.75m/s
Speed sprays dandelion leaching liquor, the amount of injection and the first kind of the dandelion leaching liquor to the surface of the first kind meat piece
The volume ratio of meat piece is 1.5:1.
Preferably, in the beef bacteria reducing method, in step 5, using the pressure of 0.2Mpa and the flow velocity of 0.3m/s
Dandelion leaching liquor, the amount of injection of the dandelion leaching liquor and the first kind meat are sprayed to the surface of the first kind meat piece
The volume ratio of block 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 first kind meat piece for having bone and flesh and the second class without bone
Meat piece is respectively adopted different processing modes, in order to avoid causing excessively to handle, results in waste of resources in processing.Also, this hair
Bright method carries out the clear of ox trunk surface bacteria by the way of the flushing of hot water high-pressure flow first, later using ultraviolet
The mode of line disinfection is thoroughly sterilized, and is finally sprayed again using dandelion leaching liquor, in several ways to beef
It carries out disinfection antibacterial, the total plate count of full trunk all sites not only can be effectively reduced and can achieve the effect of long-acting bacteriostatic
Fruit obtains than the higher bacteria reducing amount of existing disinfection bacteriostasis method and lasting fungistatic effect.Meanwhile method of the invention is flowing
When dynamic cleaning beef carcase, the mode persistently rotated using beef carcase has saved the dosage of water and dandelion leaching liquor,
Reduce production cost.Also, the revolving speed of beef carcase makes each position of beef that can receive processing, and uses one in injection
Fixed pressure, also plays the role of massage to beef, keeps its meat fresher and tenderer, fiber more flexible.Side of the invention
Method has significantly prolonged the freshness date of beef, so that the cold fresh shelf-life of beef can extend to 5.5 days or more.
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 bacteria reducing method, includes the following steps:
Step 1: taking beef carcase, and two class meat pieces are divided into, first kind meat piece includes stern das Beinfleisch, waist flesh, abdomen
Portion's meat, breast, flank meat, shoulder neck, fore shank, the second class meat piece include waist flesh, belly, breast and shoulder neck；
Step 2: first hanging up the first kind meat piece and the second class meat piece, and turn the two with certain
Speed rotation, use later the hydraulic pressure of 0.5~0.8Mpa to the surface injection temperation of the first kind meat piece and the second class meat piece 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 described the
The ratio of the quality sum of a kind of meat piece and the second class meat piece is 1~3:1；
Step 3: being sterilized respectively using ultraviolet sterilization method through step 2 treated beef, by first kind meat piece benefit
With the ultraviolet sterilization method sterilize 15~20 minutes, by the second class meat piece using the ultraviolet sterilization method disinfection 10~
15 minutes, in UV disinfection process, the first kind meat piece and the second class meat piece kept rotation；
Step 4: continuing that the first kind meat piece is kept to rotate, the pressure and 0.5~1m/ of 0.3~0.5Mpa are then used
The flow velocity of s to the surface of the first kind meat piece spray dandelion leaching liquor, the amount of injection of the dandelion leaching liquor with it is described
The volume ratio of first kind meat piece is 1~2:1；
Step 5: continue to keep the second class meat piece to rotate, then using the pressure of 0.1~0.3Mpa and 0.1~
The flow velocity of 0.5m/s to the surface of the first kind meat piece spray dandelion leaching liquor, the amount of injection of the dandelion leaching liquor with
The volume ratio of the first kind meat piece is 1~2:1；
Step 6: in 10min after spraying dandelion leaching liquor, by the first kind meat piece and the second class meat piece
Respectively using storing after preservative film package, the dandelion leaching liquor is the extraction of the dandelion obtained by extraction
Liquid, solid-liquid ratio is 1:5g/mL when extraction, and extraction temperature is 95 DEG C, extraction time 3h.
Method of the invention classifies beef carcase, is divided into the first kind meat piece for having bone and flesh and the second class without bone
Meat piece is respectively adopted different processing modes, in order to avoid causing excessively to handle, results in waste of resources in processing.Also, this hair
Bright method carries out the clear of ox trunk surface bacteria by the way of the flushing of hot water high-pressure flow first, later using ultraviolet
The mode of line disinfection is thoroughly sterilized, and is finally sprayed again using dandelion leaching liquor, in several ways to beef
It carries out disinfection antibacterial, the total plate count of full trunk all sites not only can be effectively reduced and can achieve the effect of long-acting bacteriostatic
Fruit obtains than the higher bacteria reducing amount of existing disinfection bacteriostasis method and lasting fungistatic effect.Meanwhile method of the invention is flowing
When dynamic cleaning beef carcase, the mode persistently rotated using beef carcase has saved the dosage of water and dandelion leaching liquor,
Reduce production cost.Also, the revolving speed of beef carcase makes each position of beef that can receive processing, and uses one in injection
Fixed pressure, also plays the role of massage to beef, keeps its meat fresher and tenderer, fiber more flexible.Side of the invention
Method has significantly prolonged the freshness date of beef, so that the cold fresh shelf-life of beef can extend to 5.5 days or more.
In the above-mentioned methods, preferably, in step 2, using the hydraulic pressure of 0.65Mpa to the first kind meat piece and
The water that the surface injection temperation of two class meat pieces 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/
The ratio of the quality sum of s, the dosage for the water that the temperature is 80 DEG C and the first kind meat piece and the second class meat piece is 2:1.
It is of the invention in one embodiment, preferably, in step 3, by first kind meat piece using described ultraviolet
Line disinfection methods 18 minutes, the second class meat piece is sterilized 12 minutes using the ultraviolet sterilization method.
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 to the surface of the first kind meat piece spray dandelion leaching liquor, the amount of injection of the dandelion leaching liquor with it is described
The volume ratio of first kind meat piece 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 spray dandelion leaching liquor, the amount of injection of the dandelion leaching liquor and described the to the surface of the first kind meat piece
The volume ratio of a kind of meat piece 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 bacteria reducing method, includes the following steps:
Step 1: taking beef carcase, and two class meat pieces are divided into, first kind meat piece includes stern das Beinfleisch, waist flesh, abdomen
Portion's meat, breast, flank meat, shoulder neck, fore shank, the second class meat piece include waist flesh, belly, breast and shoulder neck；
Step 2: first hanging up the first kind meat piece and the second class meat piece, and turn the two with certain
Speed rotation, use later the hydraulic pressure of 0.5~0.8Mpa to the surface injection temperation of the first kind meat piece and the second class meat piece for
70 DEG C of water, when injection, the flow velocity of water is 1m/s, the dosage for the water that the temperature is 70 DEG C and the first kind meat piece and second
The ratio of the quality sum of class meat piece is 1:1；
Step 3: being sterilized respectively using ultraviolet sterilization method through step 2 treated beef, by first kind meat piece benefit
It is sterilized 15 minutes with the ultraviolet sterilization method, the second class meat piece is sterilized 10 minutes using the ultraviolet sterilization method,
In UV disinfection process, the first kind meat piece and the second class meat piece keep rotation；
Step 4: continue to keep the first kind meat piece to rotate, then using the pressure of 0.35Mpa and 0.5~1m/s
Flow velocity sprays dandelion leaching liquor, the amount of injection of the dandelion leaching liquor and described first to the surface of the first kind meat piece
The volume ratio of class meat piece is 1:1；
Step 5: continuing that the second class meat piece is kept to rotate, then using the flow velocity of the pressure of 0.1Mpa and 0.1m/s
Dandelion leaching liquor, the amount of injection of the dandelion leaching liquor and the first kind meat are sprayed to the surface of the first kind meat piece
The volume ratio of block is 1:1；
Step 6: in 10min after spraying dandelion leaching liquor, by the first kind meat piece and the second class meat piece
Respectively using storing after preservative film package, the dandelion leaching liquor is the extraction of the dandelion obtained by extraction
Liquid, solid-liquid ratio is 1:5g/mL when extraction, and extraction temperature is 95 DEG C, extraction time 3h.
Embodiment 2
A kind of beef bacteria reducing method, includes the following steps:
Step 1: taking beef carcase, and two class meat pieces are divided into, first kind meat piece includes stern das Beinfleisch, waist flesh, abdomen
Portion's meat, breast, flank meat, shoulder neck, fore shank, the second class meat piece include waist flesh, belly, breast and shoulder neck；
Step 2: first hanging up the first kind meat piece and the second class meat piece, and turn the two with certain
Speed rotation, uses the hydraulic pressure of 0.55Mpa to the surface injection temperation of the first kind meat piece and the second class meat piece for 75 DEG C later
Water, when injection, the flow velocity of water is 1.2m/s, the dosage and the first kind meat piece and the second class of the water that the temperature is 75 DEG C
The ratio of the quality sum of meat piece is 2:1, and certain revolving speed is 8 circles/minute；
Step 3: being sterilized respectively using ultraviolet sterilization method through step 2 treated beef, by first kind meat piece benefit
It is sterilized 18 minutes with the ultraviolet sterilization method, the second class meat piece is sterilized 12 minutes using the ultraviolet sterilization method,
In UV disinfection process, the first kind meat piece and the second class meat piece keep rotation；
Step 4: continuing that the first kind meat piece is kept to rotate, then using the stream of the pressure of 0.35Mpa and 0.55m/s
Speed sprays dandelion leaching liquor, the amount of injection and the first kind of the dandelion leaching liquor to the surface of the first kind meat piece
The volume ratio of meat piece is 2:1；
Step 5: continuing that the second class meat piece is kept to rotate, then using the flow velocity of the pressure of 0.3Mpa and 0.5m/s
Dandelion leaching liquor, the amount of injection of the dandelion leaching liquor and the first kind meat are sprayed to the surface of the first kind meat piece
The volume ratio of block is 2:1；
Step 6: in 10min after spraying dandelion leaching liquor, by the first kind meat piece and the second class meat piece
Respectively using storing after preservative film package, the dandelion leaching liquor is the extraction of the dandelion obtained by extraction
Liquid, solid-liquid ratio is 1:5g/mL when extraction, and extraction temperature is 95 DEG C, extraction time 3h.
Embodiment 3
A kind of beef bacteria reducing method, includes the following steps:
Step 1: taking beef carcase, and two class meat pieces are divided into, first kind meat piece includes stern das Beinfleisch, waist flesh, abdomen
Portion's meat, breast, flank meat, shoulder neck, fore shank, the second class meat piece include waist flesh, belly, breast and shoulder neck；
Step 2: first hanging up the first kind meat piece and the second class meat piece, and turn the two with certain
Speed rotation, uses the hydraulic pressure of 0.65Mpa to the surface injection temperation of the first kind meat piece and the second class meat piece for 80 DEG C later
Water, 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 first kind meat piece and second
The ratio of the quality sum of class meat piece is 2:1, and certain revolving speed is 10 circles/minute；
Step 3: being sterilized respectively using ultraviolet sterilization method through step 2 treated beef, by first kind meat piece benefit
It is sterilized 18 minutes with the ultraviolet sterilization method, the second class meat piece is sterilized 12 minutes using the ultraviolet sterilization method,
In UV disinfection process, the first kind meat piece and the second class meat piece keep rotation；
Step 4: continuing that the first kind meat piece is kept to rotate, then using the flow velocity of the pressure of 0.4Mpa and 0.75m/s
Dandelion leaching liquor, the amount of injection of the dandelion leaching liquor and the first kind meat are sprayed to the surface of the first kind meat piece
The volume ratio of block is 1.5:1；
Step 5: continuing that the second class meat piece is kept to rotate, then using the flow velocity of the pressure of 0.2Mpa and 0.3m/s
Dandelion leaching liquor, the amount of injection of the dandelion leaching liquor and the first kind meat are sprayed to the surface of the first kind meat piece
The volume ratio of block is 1.5:1；
Step 6: in 10min after spraying dandelion leaching liquor, by the first kind meat piece and the second class meat piece
Respectively using storing after preservative film package, the dandelion leaching liquor is the extraction of the dandelion obtained by extraction
Liquid, solid-liquid ratio is 1:5g/mL when extraction, and extraction temperature is 95 DEG C, extraction time 3h.
Embodiment 4
A kind of beef bacteria reducing method, includes the following steps:
Step 1: taking beef carcase, and two class meat pieces are divided into, first kind meat piece includes stern das Beinfleisch, waist flesh, abdomen
Portion's meat, breast, flank meat, shoulder neck, fore shank, the second class meat piece include waist flesh, belly, breast and shoulder neck；
Step 2: first hanging up the first kind meat piece and the second class meat piece, and turn the two with certain
Speed rotation, uses the hydraulic pressure of 0.7Mpa to the surface injection temperation of the first kind meat piece and the second class meat piece for 82 DEG C later
Water, when injection, the flow velocity of water is 1.3m/s, the dosage and the first kind meat piece and the second class meat of the water that the temperature is 82 DEG C
The ratio of the quality sum of block is 2:1；
Step 3: being sterilized respectively using ultraviolet sterilization method through step 2 treated beef, by first kind meat piece benefit
It is sterilized 18 minutes with the ultraviolet sterilization method, the second class meat piece is sterilized 13 minutes using the ultraviolet sterilization method,
In UV disinfection process, the first kind meat piece and the second class meat piece keep rotation；
Step 4: continuing that the first kind meat piece is kept to rotate, then using the flow velocity of the pressure of 0.4Mpa and 0.7m/s
Dandelion leaching liquor, the amount of injection of the dandelion leaching liquor and the first kind meat are sprayed to the surface of the first kind meat piece
The volume ratio of block is 1:1；
Step 5: continuing that the second class meat piece is kept to rotate, then using the stream of the pressure of 0.1.3Mpa and 0.3m/s
Speed sprays dandelion leaching liquor, the amount of injection and the first kind of the dandelion leaching liquor to the surface of the first kind meat piece
The volume ratio of meat piece is 1:1；
Step 6: in 10min after spraying dandelion leaching liquor, by the first kind meat piece and the second class meat piece
Respectively using storing after preservative film package, the dandelion leaching liquor is the extraction of the dandelion obtained by extraction
Liquid, solid-liquid ratio is 1:5g/mL when extraction, and extraction temperature is 95 DEG C, extraction time 3h.
Embodiment 5
A kind of beef bacteria reducing method, includes the following steps:
Step 1: taking beef carcase, and two class meat pieces are divided into, first kind meat piece includes stern das Beinfleisch, waist flesh, abdomen
Portion's meat, breast, flank meat, shoulder neck, fore shank, the second class meat piece include waist flesh, belly, breast and shoulder neck；
Step 2: first hanging up the first kind meat piece and the second class meat piece, and turn the two with certain
Speed rotation, uses the hydraulic pressure of 0.7Mpa to the surface injection temperation of the first kind meat piece and the second class meat piece for 88 DEG C later
Water, when injection, the flow velocity of water is 1.4m/s, the dosage and the first kind meat piece and the second class meat of the water that the temperature is 88 DEG C
The ratio of the quality sum of block is 2:1, and certain revolving speed is 5 circles/minute；
Step 3: being sterilized respectively using ultraviolet sterilization method through step 2 treated beef, by first kind meat piece benefit
It is sterilized 19 minutes with the ultraviolet sterilization method, the second class meat piece is sterilized 14 minutes using the ultraviolet sterilization method,
In UV disinfection process, the first kind meat piece and the second class meat piece keep rotation；
Step 4: continuing that the first kind meat piece is kept to rotate, then using the flow velocity of the pressure of 0.45Mpa and 0.9m/s
Dandelion leaching liquor, the amount of injection of the dandelion leaching liquor and the first kind meat are sprayed to the surface of the first kind meat piece
The volume ratio of block is 1.8:1；
Step 5: continuing that the second class meat piece is kept to rotate, then using the flow velocity of the pressure of 0.25Mpa and 0.4m/s
Dandelion leaching liquor, the amount of injection of the dandelion leaching liquor and the first kind meat are sprayed to the surface of the first kind meat piece
The volume ratio of block is 1.8:1；
Step 6: in 10min after spraying dandelion leaching liquor, by the first kind meat piece and the second class meat piece
Respectively using storing after preservative film package, the dandelion leaching liquor is the extraction of the dandelion obtained by extraction
Liquid, solid-liquid ratio is 1:5g/mL when extraction, and extraction temperature is 95 DEG C, extraction time 3h.
Embodiment 6
A kind of beef bacteria reducing method, includes the following steps:
Step 1: taking beef carcase, and two class meat pieces are divided into, first kind meat piece includes stern das Beinfleisch, waist flesh, abdomen
Portion's meat, breast, flank meat, shoulder neck, fore shank, the second class meat piece include waist flesh, belly, breast and shoulder neck；
Step 2: first hanging up the first kind meat piece and the second class meat piece, and turn the two with certain
Speed rotation, uses the hydraulic pressure of 0.8Mpa to the surface injection temperation of the first kind meat piece and the second class meat piece for 90 DEG C later
Water, when injection, the flow velocity of water is 1.5m/s, the dosage of the water at a temperature of 90 °C and the first kind meat piece and the second class meat
The ratio of the quality sum of block is 3:1；
Step 3: being sterilized respectively using ultraviolet sterilization method through step 2 treated beef, by first kind meat piece benefit
It is sterilized 20 minutes with the ultraviolet sterilization method, the second class meat piece is sterilized 15 minutes using the ultraviolet sterilization method,
In UV disinfection process, the first kind meat piece and the second class meat piece keep rotation；
Step 4: continue to keep the first kind meat piece to rotate, then using the flow velocity of the pressure of 0.5Mpa and 1m/s to
Spray dandelion leaching liquor, the amount of injection of the dandelion leaching liquor and the first kind meat piece in the surface of the first kind meat piece
Volume ratio be 2:1；
Step 5: continuing that the second class meat piece is kept to rotate, then using the flow velocity of the pressure of 0.3Mpa and 0.5m/s
Dandelion leaching liquor, the amount of injection of the dandelion leaching liquor and the first kind meat are sprayed to the surface of the first kind meat piece
The volume ratio of block is 2:1；
Step 6: in 10min after spraying dandelion leaching liquor, by the first kind meat piece and the second class meat piece
Respectively using storing after preservative film package, the dandelion leaching liquor is the extraction of the dandelion obtained by extraction
Liquid, solid-liquid ratio is 1:5g/mL when extraction, and extraction temperature is 95 DEG C, extraction time 3h.
Comparative example
Beef is handled using conventional method, generally uses pasteurization.
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.Beef of the invention is subtracted
The application of bacterium method, modifications and variations will be readily apparent to persons skilled in the art.
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 bacteria reducing method, which comprises the steps of:
Step 1: taking beef carcase, and two class meat pieces are divided into, first kind meat piece includes stern das Beinfleisch, waist flesh, abdomen
Meat, breast, flank meat, shoulder neck, fore shank, the second class meat piece include waist flesh, belly, breast and shoulder neck；
Step 2: first hanging up the first kind meat piece and the second class meat piece, and turn the two with certain revolving speed
It is dynamic, use later the hydraulic pressure of 0.5~0.8Mpa to the surface injection temperation of the first kind meat piece and the second class meat piece for 70~
90 DEG C of water, when injection, the flow velocity of water is 1~1.5m/s, the dosage and the first kind of the water that the temperature is 70~90 DEG C
The ratio of the quality sum of meat piece and the second class meat piece is 1~3:1；
Step 3: being sterilized respectively using ultraviolet sterilization method through step 2 treated beef, first kind meat piece is utilized into institute
It states ultraviolet sterilization method to sterilize 15~20 minutes, the second class meat piece is sterilized 10~15 points using the ultraviolet sterilization method
Clock, in UV disinfection process, the first kind meat piece and the second class meat piece keep rotation；
Step 4: continue to keep the first kind meat piece to rotate, then using the pressure of 0.3~0.5Mpa and 0.5~1m/s
Flow velocity sprays dandelion leaching liquor, the amount of injection of the dandelion leaching liquor and described first to the surface of the first kind meat piece
The volume ratio of class meat piece is 1~2:1；
Step 5: continuing that the second class meat piece is kept to rotate, the pressure and 0.1~0.5m/s of 0.1~0.3Mpa are then used
Flow velocity spray dandelion leaching liquor, the amount of injection of the dandelion leaching liquor and described the to the surface of the first kind meat piece
The volume ratio of a kind of meat piece is 1~2:1；
Step 6: in 10min after spraying dandelion leaching liquor, respectively by the first kind meat piece and the second class meat piece
It is stored after preservative film package is respectively adopted；
The dandelion leaching liquor is the leaching liquor of the dandelion obtained by extraction, and solid-liquid ratio is 1:5g/mL, leaching when extraction
Temperature raising degree is 95 DEG C, extraction time 3h.
2. beef bacteria reducing method as described in claim 1, which is characterized in that in step 2, using the hydraulic pressure of 0.65Mpa to institute
The surface injection temperation of first kind meat piece and the second class meat piece is stated as 80 DEG C of water.
3. beef bacteria reducing method as described in claim 1, which is characterized in that in step 2, when injection, the flow velocity of water is
1.25m/s, the ratio of the quality sum of the dosage and first kind meat piece and the second class meat piece for the water that the temperature is 80 DEG C
For 2:1.
4. beef bacteria reducing method as described in claim 1, which is characterized in that, will be described in the utilization of first kind meat piece in step 3
Ultraviolet sterilization method sterilizes 18 minutes, and the second class meat piece is sterilized 12 minutes using the ultraviolet sterilization method.
5. beef bacteria reducing method as described in claim 1, which is characterized in that in step 2, certain revolving speed is 5~10
Circle/minute.
6. beef bacteria reducing method as described in claim 1, which is characterized in that in step 4, using 0.4Mpa pressure and
The flow velocity of 0.75m/s sprays dandelion leaching liquor, the amount of injection of the dandelion leaching liquor to the surface of the first kind meat piece
Volume ratio with the first kind meat piece is 1.5:1.
7. beef bacteria reducing method as described in claim 1, which is characterized in that in step 5, using 0.2Mpa pressure and
The flow velocity of 0.3m/s to the surface of the first kind meat piece spray dandelion leaching liquor, the amount of injection of the dandelion leaching liquor with
The volume ratio of the first kind meat piece is 1.5:1.
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