CN110754605B - Method for discharging acid from beef by using oil bath - Google Patents
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for removing acid from beef by using oil bath. The invention researches the beef low-temperature maturation acid discharge process under the conditions of 4 ℃ refrigeration acid discharge and 4 ℃ oil bath acid discharge, and compares the influence of two acid discharge modes on the quality of beef in the maturation process. The results show that the concentration of the ozone oil added under the condition of acid discharge of 4 ℃ oil bath is 50mg/l, the shearing force of the beef in 7 days after maturation is reduced to the minimum value of 24.95N, the tenderness is obviously improved, the total number of bacterial colonies and the PH index both accord with the standard of fresh meat, the cooking loss and the pressurized water loss rate are also reduced to the minimum value, the fat content increase rate is higher than 50 percent compared with the cold storage acid discharge at 4 ℃, the color of the meat is good, the shelf life is prolonged, and the acid discharge time is shortened.
Description
Technical Field
The invention belongs to the field of food, and relates to a method for removing acid from beef by using oil bath.
Background
Beef is a nutritious red meat, and has high protein, low fat and low cholesterol. Along with the continuous improvement of the living standard of residents in China, the meat consumption structure in China is undergoing a very obvious change, and high-quality edible meat is increasingly pursued by consumers. As the second meat food in our countryThe occupied portion of the acid-removing beef is gradually enlarged while the consumption of the beef is increased year by year[1]。
The acid discharge process is a post-maturation process advocated by modern meat nutrition. The sour-eliminating beef is subjected to full de-stiffening and maturation process at a lower temperature, so that the protein structure of the muscle is destroyed, the pH value is changed, the shearing force and the water holding capacity of the beef are improved, the flavor and the taste of the beef are improved, and the sour-eliminating beef is more beneficial to meat processing[2]. The main development direction of raw meat consumption is that how to prolong shelf life and shelf life of meat becomes a preservation technical problem which needs to be solved urgently in meat production in recent years, and beef acid discharge is a key step for prolonging the shelf life and improving the quality of beef. The beef has higher nutritive value after acid discharge than common beef, high juice seepage rate, softness and easy chewing and digestion, and nutrient substances contained in the beef are more beneficial to the absorption of human bodies and have better mouthfeel.
The sour-eliminating beef has been studied and popularized as early as 60 years in the last century, and Olson et al have studied the changes of the fibers of the longissimus dorsi, semitendinosus and psoas major muscles of cattle that are sour-eliminating at 2 ℃ and 25 ℃ to reveal the mechanism of maturation after slaughtering of the animal[3]. Comparative study of the changes of meat tenderness and pH value of buffalo and yellow beef during the post-slaughter maturation period[4]. According to the report, in France, the beef is matured for at least 6-8 days before being marketed, the sour-discharging beef in the European Union beef market occupies a few pairs, and the problems of short shelf life, surface browning, serious juice loss and the like are presented in the marketing process of the beef, so that the product quality is seriously influenced[5]. In China, at the present stage, the development level of chilled meat is relatively low due to the restriction of factors such as economy, technology, society and the like.
At present, the development trend of the domestic meat industry technology is to develop cold fresh meat products, effectively improve the market share of the cold fresh meat, gradually improve the quality and the quality guarantee period of meat products on the basis of the low-temperature meat processing technology. As the cold chain technology of meat in China just starts, the acid-removing meat is stored and transported in the low-temperature environment of 0-4 ℃, the conditions of cold chain breakage and temperature fluctuation can occur, and the cold chain breakage and the temperature fluctuation can occurCreates conditions for the growth of putrefactive microorganisms, and is easy to cause secondary pollution to meat. At present, the research progress of the cold fresh meat preservation technology is mainly started from three aspects of animal sources, plant sources and microorganism sources, the preservative and the compound preservative are developed, and the used raw materials are safe, efficient and various. The fresh-keeping effect of the dandelion extract on the cooled beef is researched by Qin Fengxian and Zhao Jing; all-grass of Japanese sweetberry[6]The effect of the sodium D-erythorbate on the freshness preservation of the cooled beef is studied, the effect is obvious in the optimal concentration range, and the shelf life of the beef can be preferentially prolonged by 4-10 days. For the research of acid-removing process, Paoli et al have used beef as research object, and have found that beef needs acid-removing for 7 days at refrigeration temperature[7]. Only 1/4 beef in the market of China is acid-removing beef mainly because the traditional acid-removing mode is long in time consumption, low in efficiency and high in energy consumption. In industrial production, in order to ensure production efficiency and economic benefits, cattle carcasses are usually hung in a cold storage at 2-4 ℃ for 2 d-3 d to be properly matured and then cut, and are continuously matured in the transportation and marketing process, so that most of beef on the market is not mature enough, and a safe and efficient beef post-maturation process is urgently needed to be developed. In addition, domestic systematic research on the quality change rule of the beef in the acid discharge process is less, most production enterprises actually lack relevant beef carcass post-maturation operation specifications, do not have corresponding domestic standards, and the production and processing levels among the enterprises are different, so that the quality of the chilled beef in China is uneven[8]。
Practice proves that beef without acid discharge has poor quality, and the carcass after slaughtering of animals is matured with acid discharge, which is more beneficial to improving the quality of the beef. Researches such as Baihong and the like find that the cut value of the separated beef blocks of the cattle is reduced and the tenderness is improved after the post-maturation and acid-discharge treatment, which is very necessary for improving the beef quality, in particular the quality of high-grade and high-quality beef[9]. Zhangli et al found that the quality of beef in the maturation process is gradually improved along with the prolongation of the acid discharge time in 1 day, 3 days, 5 days, 7 days, 14 days and 21 days[10]. The researchers also think that the cold storage beef acid discharge maturation process needs 14 days at the shortest time, and the tenderness of the beef can be improved by 80 percent.For some special breeds of cattle, the tenderness of the cattle can reach an acceptable level by increasing the acid discharge time[11]。
At present, the low-temperature mature acid-removing process of meat generally adopts three-stage cooling in temperature control or cooling room of a refrigerator in the laboratory research or industrial production in China, and the Mafengbao[12]It has been pointed out that, with regard to the acid discharge process, although the beef quality is improved after acid discharge and the dry consumption is low, the investment cost is high, the operation steps are complicated, and the acid discharge mode causes the beef to harden too fast and the juice loss is large. At present, the method is not applied to other methods for making beef mature and discharging acid, but the oil bath method is mostly a heat bath mode at 100-260 ℃, and is rarely used in the food industry.
Disclosure of Invention
The method relates to low-temperature oil bath and beef acid discharge, inhibits the growth of spoilage microorganisms by adding ozone oil, and simultaneously enables beef to be soaked in the low-temperature oil, explores a novel low-temperature mature acid discharge mode, determines the optimal process for treating the beef low-temperature mature acid discharge by the oil bath method, effectively reduces the loss of beef moisture and nutrient substances, stores juice to the maximum extent, obviously improves beef tenderness, better retains the color, aroma and taste of food, and provides theoretical basis and technical support for relevant production enterprises to carry out acid discharge treatment on the beef and produce high-grade and high-quality beef products.
The invention aims to provide a method for discharging acid from beef by using oil bath.
The invention claims application of low-temperature oil bath soaking or combination of low-temperature oil bath soaking and bacteriostasis in beef acid elimination.
The invention also claims application of low-temperature oil bath soaking or combination of low-temperature oil bath soaking and bacteriostasis in improving beef quality.
Specifically, the quality improvement of the beef comprises at least one of the following:
a. the tenderness of the beef is improved;
b. the fat content of the beef is improved;
c. the water loss rate of the beef is reduced;
d. the cooking loss of the beef is reduced;
e. the shelf life of the beef is prolonged;
f. shorten the beef acid-discharging time.
4. And (3) removing acid from the beef by low-temperature oil bath soaking or combination of low-temperature oil bath soaking and bacteriostasis.
The invention claims a beef acid discharge method, which comprises the following steps: and (3) soaking the beef to be treated in oil bath at low temperature.
Specifically, in the oil bath, the used oil is vegetable oil; in particular to blend oil. The vegetable oil is used to completely immerse beef. For example, 5500ml of oil can be used for every 4kg of beef;
in the low-temperature soaking, the temperature is 0-4 ℃;
the soaking time is 3-14 days; specifically 7 days.
And carrying out bacteriostasis while soaking at low temperature.
The bacteriostasis is to add ozone oil or carry out ozone sterilization or add a preservative into the oil bath.
The concentration of the ozone oil in the oil bath is 30-70 mg/l; in particular 50 mg/l.
The invention researches the beef low-temperature maturation acid discharge process under the conditions of 4 ℃ refrigeration acid discharge and 4 ℃ oil bath acid discharge, and compares the influence of two acid discharge modes on the quality of beef in the maturation process. The result shows that the concentration of the ozone oil added under the condition of discharging acid by an oil bath at 4 ℃ is 50mg/l, the shearing force of the beef in 7 days after maturation is reduced to the minimum value of 24.95N, the tenderness is obviously improved, the total number of bacterial colonies and the PH index both accord with the standard of fresh meat, the cooking loss and the pressurized water loss rate are also reduced to the minimum value, the fat content increase rate is higher than 50 percent compared with the cold storage at 4 ℃, the color of the meat is good, the shelf life is prolonged, and the acid discharge time is shortened.
Drawings
FIG. 1 is a graph of the effect on beef pH under natural conditions.
FIG. 2 is a graph showing the effect on beef pH under oil bath conditions.
FIG. 3 is a graph showing the effect of different acid removal patterns on beef cooking loss.
FIG. 4 shows the effect of different acid discharge modes on the pressure loss rate of beef.
FIG. 5 is a graph showing the effect of different acid removal modes on beef shear.
FIG. 6 is a graph showing the effect of natural low temperature acid discharge on beef fat content.
FIG. 7 is a graph showing the effect of low temperature acid discharge in an oil bath on beef fat content.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples, but the present invention is not limited to the following examples. The method is a conventional method unless otherwise specified. The starting materials are commercially available from the open literature unless otherwise specified.
Examples 1,
1 materials of the experiment
The experimental materials used are shown in Table 1.
TABLE 1 Experimental materials
2 laboratory instruments and equipment
The experimental instruments and equipment are shown in the table 2-2
TABLE 2 Experimental instruments and apparatus
3 Experimental methods
3.1 sample preparation
The longisimus dorsi muscle of fresh cattle purchased from the market is 25cm x 7cm x 3cm according to the length, width and height and weighs about 4kg, and twelve blocks are taken out under the sterile environment and fascia is removed for standby. Three containers, each 20.5cm by 12.5cm by 7.5cm in length, width and depth, were prepared, and numbered No. 1, No. 2 and No. 3 in this order. 5500ml of blend oil is respectively added into the three containers, so that the beef outer spine is completely immersed in the oil, meanwhile, No. 1 container is not added with ozone oil, No. 2 container is added with 4ml of ozone oil, and No. 3 container is added with 8ml of ozone oil, so that the ozone content is respectively 0mg/L, 50mg/L and 100 mg/L. Putting the prepared nine bovine external spines into the same container, combining every three bovine external spines into a group, performing blank control on the remaining three bovine external spines which are not subjected to oil bath, simultaneously placing the bovine external spines in a refrigerator at 4 ℃, refrigerating, and measuring corresponding indexes by taking 0 day, 1 day, 3 days, 7 days, 10 days and 14 days as time points. . Each condition was repeated three times and averaged.
3.2 determination of the Total number of colonies
Taking 0.1g-1g of meat sample from the longissimus dorsi of the corresponding cattle in a superclean workbench, respectively filling the meat sample into a microorganism rapid detection bottle CBT-L01Total Viable Count-37 ℃, fully mixing the meat sample uniformly, putting the meat sample into a detector for quantitative analysis, and carrying out data analysis according to the result obtained by the system.
3.3 determination of the pH value
Meat pieces 2.0cm thick and 3.0cm in diameter were sampled and measured using a calibrated portable pH meter and the values recorded, 3 replicates per meat sample, and the average of 3 was taken as the final result.
3.4 determination of chromatic aberration
Cutting meat blocks with thickness of 2cm along the vertical direction of muscle fiber, placing the meat sample on a tray with new section facing upwards, standing at 4 deg.C for 30min, correcting colorimeter, measuring and recording the L value, a value and b value of the meat sample. 3 points were measured for each sample and averaged.
3.5 determination of cooking loss
The samples prepared in advance were cut into meat pieces 2.54cm thick perpendicular to the direction of muscle fibers, weighed and placed in a thermostatic water bath at 80 ℃ and taken out when the center of the meat sample reached 75 ℃, cooled to room temperature and weighed. Calculating the cooking loss according to the ratio of the weight difference of the meat before and after cooking to the original weight[13]. Each group was measured 3 times and the average was taken.
3.6 measurement of pressurized Water loss
Taking a meat column with diameter of 2.5cm and thickness of 1cm from a circular drilling sampler, weighing, wrapping the sample with double-layer gauze, wrapping with 16 layers of common water-absorbing filter paper, pressurizing to 35kg on an infinite compressor, holding for 5min, removing the gauze and filter paper, weighing again, and obtaining the pressure loss rate according to the ratio of the weight of the meat sample before and after pressurization to the original weight[14]。
3.7 determination of shear force
Placing the meat for determining the cooking loss on a table top for natural cooling, taking meat columns from the meat blocks along the direction of muscle fibers by using a sampler with the diameter of 1cm, then placing the meat columns into a physical property tester for determination, performing parallel determination on each meat sample for 3 times, and taking an average value.
3.8 determination of fat content
About 90g of sample is taken, the sample is stirred and crushed by a hand-held stirrer and then is put into a sample cup, the sample is lightly pressed by a sample presser, and the near infrared spectrum is scanned and measured for 3 times to obtain the average spectrum. After the near infrared spectrum information is obtained, a calibration model is established by using modeling software so as to obtain the fat content of the sample to be detected.
Results and analysis
3.1 Effect of different acid removal modes on the Total number of beef colonies
TABLE 3 Effect of different acid removal modes on the total number of beef colonies
It can be seen from table 3 that the total number of colonies in both acid removal modes gradually increased with the number of days, but the total number of colonies increased more slowly in the experimental group with ozone oil and the total number of colonies increased more slowly with higher ozone oil content. Under the condition of natural acid discharge at 4 ℃, the total number of bacterial colonies in the sample at 0 day meets the specification of fresh meat in the national standard, the total number of bacterial colonies in the sample at 1 st day to 3 rd day meets the specification of secondary fresh meat in the national standard, and the total number of bacterial colonies in the sample at 7 th day reaches the standard of deteriorated meat along with the time extension. Under the condition of oil bath, the total number of colonies in the sample is in accordance with the standard of fresh meat from 0 days to 1 day, and the number of the colonies is lower than that of the sample in the natural acid discharge condition. From day 3 to day 14, the total number of colonies in the samples met the standard for sub-fresh meat, but the total number of colonies in the samples without ozone oil had reached the boundary of deteriorated meat. Therefore, under the oil bath condition, due to the barrier effect of the oil on oxygen and the inhibition effect of the ozone oil on bacteria, the total number of bacterial colonies in the meat is slowly increased, and the food spoilage period is prolonged.
3.2 Effect of different acid discharge modes on the pH value of beef
The meat glycogen after the meat is subjected to the post-mortem zombie continues to decompose and generate acid, the pH value of the meat is gradually reduced, the protein in the meat is gradually decomposed by autolysis along with the increase of the acid discharge time of the meat, an alkaline product is generated, the pH value of the meat is increased at the moment, and the growth and the propagation of putrefying microorganisms are facilitated[15]. Through SPSS24.0 one-way anova, the pH of meat is significantly different in the two ways and the concentration of the contained ozone oil is different (p)<0.05). As shown in FIGS. 1 and 2, the pH of the meat was 6.07 at day 7 under natural conditions, whereas the pH of the meat reached 5.64-6.03 from day 3 to day 7 under oil bath conditions, and the acid discharge time was shortened as compared with the sample without oil bath.
3.3 Effect of different acid discharge modes on beef color
3.3.1 different ways of discharging acid on beef L*Influence of the value
TABLE 4 different ways of acid discharge for beef L*Influence of the value
As can be seen from Table 4, the beef showed a gradual increase in the intensity value of L by day 7 under the natural acid-releasing condition at 4 deg.C*Values were slightly lower than the first 3 days, but there was no significant difference in the population. The brightness value of beef is increased from 0 to 7 days under the condition of 4 ℃ oil bath acid discharge, and L is increased from 7 days to 14 days*The value gradually decreased, but there was a significant difference (p) compared to the natural acid discharge results<0.05) and the reason may be different from the position and temperature of the meat sample measurement, and the oxidation discoloration of the surface of the meat sample occurs and the meat color becomes dark. This indicates that the acid discharge of the oil bath sequestered oxygen, significantly slowing the flesh darkening time.
3.3.2 different ways of discharging acid on beef a*Influence of the value
TABLE 5 different ways of acid discharge for beef a*Influence of the value
As can be seen from Table 5, during the natural low temperature maturation of beef, a*The value increases from 0 to 1 day and gradually decreases from day 3 to day 7; in the low-temperature acid discharge of oil bath, a*The values gradually increased from day 0 to 7, and leveled off from day 7 to day 14. Through SPSS24.0 one-way anova, there was a significant difference (p) between samples under different acid discharge conditions<0.05)。
3.3.3 different ways of discharging acid on beef b*Influence of the value
TABLE 6 different ways of discharging acid on beef b*Influence of the value
As can be seen from Table 6, the b values of the beef in the two different acid discharge modes are significantly different (p is less than 0.05) under the action of different days and different ozone oil concentrations, and both of the b values are in a trend of increasing first and then decreasing.
3.4 Effect of different acid removal modes on beef cooking loss
As can be seen from FIG. 3, there was a significant difference between the cooking losses after the two modes of acid removal during maturation (p <0.05), with the cooking losses of the beef in the two modes increasing and decreasing with the number of acid removal days, and the cooking losses of the beef reached maximum values of 34.22% and 29.78% at day 3, probably because the muscle skeleton protein structure was gradually destroyed during maturation and tenderization, the protein was denatured, the water binding capacity was reduced, and the water was gradually released until stabilization was reached. The beef cooking loss after oil bath was slightly lower than that of the control sample.
3.5 influence of different acid discharge modes on beef pressure dehydration rate
As shown in FIG. 4, the two different acid discharge modes have the tendency of ascending first and then descending after days 0 to 7, the maximum value is reached at day 3, and the sample pressurized water loss rate after the oil bath discharges acid at low temperature at day 7 is obviously lower than that after the natural acid discharge. The samples after acid discharge from the oil bath tended to rise from day 7 to day 14. The two maturation modalities differed significantly (p <0.05) for beef by one-way anova.
As can be seen from fig. 5, under both acid-excluding conditions, the shear force value increased significantly from day 0 to day 3 (p <0.05), and reached a maximum at day 3, with the shear force beginning to decrease gradually as the number of acid-excluding days increased, with a very significant difference at days 3-7 (p < 0.01).
Mainly because the myosin is gradually solidified, the muscle fiber is contracted and the beef hardness is gradually increased in the early stage of acid discharge of the beef. After slaughter of meat, muscle proteins are slowly broken down by cathepsins and the muscle tissue becomes soft and elastic [16 ].
3.7 Effect of different acid discharge modes on beef fat content
As can be seen from FIGS. 6 and 7, the fat content in beef gradually increases with the increase of the acid discharge time, and the beef fat content under the oil bath condition is obviously higher than that of the beef treated by natural low-temperature acid discharge (p < 0.01). In the acid discharge period, the beef fat content increase rate under the oil bath condition is up to 93%, and the beef fat content increase rate under the natural low-temperature acid discharge condition is 44%. For preparing high-grade beef products, the taste, tenderness and nutrition of the beef are remarkably improved due to the higher fat content.
Conclusion
The invention comparatively researches the influence of the longissimus dorsi after slaughtering on the beef quality under two different conditions of natural 4 ℃ refrigeration and acid discharge and oil bath 4 ℃ refrigeration and acid discharge. Through data analysis, the tenderness of the beef is improved by 56%, the fat content is increased by 112%, the water loss rate under pressure is reduced by 24%, the cooking loss is reduced by 15%, and meanwhile, due to the interaction of the edible oil and the ozone oil, the growth and the propagation of spoilage microorganisms are inhibited, the quality guarantee period of the beef is prolonged, the beef acid-removing time is shortened, and the beef surface is prevented from being seriously browned. The higher the concentration of the ozone oil is, the more obvious the bacteriostatic action is. Generally speaking, under the condition of acid discharge by oil bath at 4 ℃, the concentration of the added ozone oil is 50mg/l, and the beef maturation quality can be improved to the maximum extent after acid discharge for 7 days.
Claims (4)
1. The application of low-temperature oil bath soaking or combination of low-temperature oil bath soaking and bacteriostasis in beef acid discharge;
in the low-temperature oil bath soaking, the used oil is vegetable oil;
the low-temperature oil bath is used for soaking at the temperature of 0-4 ℃; the soaking time is 3-7 days;
the bacteriostasis is to add ozone oil into the oil bath;
the concentration of the ozone oil in the oil bath is 50 mg/L;
the ozone oil is a comfortable type of modified oxygen interest ozone oil.
2. A method for beef souring comprising: soaking beef to be treated in oil bath at low temperature;
in the oil bath, the used oil is vegetable oil;
in the low-temperature soaking, the temperature is 0-4 ℃; the soaking time is 3-7 days.
3. The method of claim 2, wherein: in the oil bath, the used oil is blend oil.
4. A method according to claim 2 or 3, characterized in that: carrying out bacteriostasis while soaking at low temperature;
the bacteriostasis is to add ozone oil into the oil bath;
the concentration of the ozone oil in the oil bath is 50 mg/L;
the ozone oil is a comfortable type of modified oxygen interest ozone oil.
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