CN111213702A - Beef cattle slaughtering and cutting process - Google Patents
Beef cattle slaughtering and cutting process Download PDFInfo
- Publication number
- CN111213702A CN111213702A CN201811411424.1A CN201811411424A CN111213702A CN 111213702 A CN111213702 A CN 111213702A CN 201811411424 A CN201811411424 A CN 201811411424A CN 111213702 A CN111213702 A CN 111213702A
- Authority
- CN
- China
- Prior art keywords
- cattle
- beef
- slaughtering
- beef cattle
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B7/00—Slaughterhouse arrangements
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; CARE OF BIRDS, FISHES, INSECTS; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New breeds of animals
- A01K67/02—Breeding vertebrates
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/0082—Cleaning, washing or disinfecting carcasses
Abstract
The invention discloses a beef cattle slaughtering and cutting process, which comprises the following steps: s1 beef cattle receiving: beef cattle are provided by qualified suppliers; s2 entering a temporary rearing pen: feeding beef cattle for three months; s3, feeding and water cutting in circles: the food is cut off 18 to 24 hours before slaughtering, and the water is cut off 12 hours; s4 pre-slaughtering treatment; s5, putting into a turnover box and hanging; s6 slaughtering; s7 carcass, viscera quarantine and finishing; s8 high pressure flushing: washing the carcass with 32-38 deg.C cleaning solution under high pressure of 0.2MPa or more; s9, draining and cooling; s10 acid discharge: standing at 0-4 deg.C and relative humidity of 70-80% for 12-24 hr; s11 segmentation and trimming: separating the cattle according to the varieties according to the meat of each part, and trimming; s12 weighing, packaging and quick-freezing; s13 metal detection; s14 the finished product is packaged and refrigerated, which has the advantages of improving the safety factor of the beef after butchering, ensuring that consumers can eat the beef more confidently without worrying about the spoilage problem of the beef caused by bacteria, and prolonging the shelf life of the beef.
Description
Technical Field
The invention relates to the field of livestock slaughtering, in particular to a beef cattle slaughtering and dividing process.
Background
Many studies have shown that when healthy animals are slaughtered, the muscle tissue is essentially sterile, the skin and hair of the animal, as well as faeces, mud and dust from the skin and hair are important sources of contamination, and that, at the same time, scale slaughter processing plants and preparations are increasing, the distance and time from initial processing to consumer cooking of meat increases, thereby increasing the risk of pathogenic bacteria growth. The initial microorganism level of the carcass and the cut meat is high, which can affect the shelf life of fresh meat and generate unpleasant flavor and meat color; hot fresh meat with a high initial microbial level has a shelf life of only 1 day, while cold fresh meat has a shelf life of only 4 days and can smell, resulting in economic loss.
Therefore, in the current cattle slaughtering process, a reasonable and standardized procedure should be emphasized, and how to reduce the increase of the number of bacteria is considered. The reference patent application No. 201710413882.8 relates to a beef cattle slaughtering method, which comprises the steps of firstly slaughtering beef cattle, washing with hot water under high pressure in the carcass processing process, and then spraying with lactobacillus fermentation liquor to sterilize and inhibit bacteria of beef, so that the total number of bacterial colonies of the whole carcass of beef is reduced, and the freshness date of the beef is prolonged.
In the existing slaughtering process, reasonable requirements for each slaughtering step are absent in most cases, so that a simple sterilization effect has a certain effect, but a large adjustment space is provided. Many practitioners are working on increasing the safety of beef cattle slaughtering processes and reducing the risk of bacterial contamination of beef.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a beef cattle slaughtering and cutting process, which comprises the following steps:
s1 beef cattle receiving: beef cattle are provided by qualified suppliers;
s2 entering a temporary rearing pen: feeding beef cattle for more than three months;
s3, feeding and water cutting in circles: the food is cut off 18 to 24 hours before slaughtering, and the water is cut off 12 hours;
s4 pretreatment before slaughtering: inspecting live cattle by an official quarantine, weighing the beef cattle qualified for quarantine, and finally leaching the cattle by using a cleaning solution at 32-38 ℃ to clean the cattle body;
s5, turning into a plate turnover box and hanging: turning over the box, sleeving the rear legs of the cattle with an iron chain, and lifting the cattle head downwards by using a lifter;
s6 slaughtering:
s7 carcass, viscera quarantine and finishing;
s8 high pressure flushing: washing the carcass with 32-38 deg.C cleaning solution under high pressure of 0.2MPa or more;
s9, draining and cooling: draining and cooling the carcass in a meat cooling room, wherein the temperature of the meat cooling room is below 12 ℃, and the carcass temperature is controlled below 28 ℃;
s10 acid discharge: standing at 0-4 deg.C and relative humidity of 70-80% for 12-24 hr;
s11 segmentation and trimming: separating the cattle according to the varieties according to the meat of each part, and trimming;
s12 weighing, packaging and quick-freezing;
s13 metal detection: passing the quick-frozen product through a metal detector, and checking whether metal foreign bodies such as needles exist in the product;
and S14, packaging and refrigerating finished products: storing the finished product in a refrigerator below-18 ℃.
Through the technical scheme, the safety factor of the slaughtered beef can be improved by adopting a more specialized process to carry out the slaughtering process, so that a consumer can eat the beef more safely without worrying about the bacteria problem of the beef, the quality guarantee period of the beef is prolonged, and the probability of diseases caused by eating the beef by people is reduced.
Preferably, the cleaning solution comprises 1000 parts of purified water, 3-8 parts of cinnamon essential oil, 3-8 parts of clove essential oil, 4-10 parts of tulip powder, 1-7 parts of cypress essential oil and 1-5 parts of geranium essential oil.
Preferably, in the step S3, the beef cattle food is sprayed with the cleaning solution within 3 days before the food is weaned, and the mass ratio of the cleaning solution to the beef cattle food is 1-8: 100.
Through above-mentioned technical scheme, the washing liquid can effectually play fine antibacterial effect to beef itself through reasonable configuration, simultaneously, has sprayed the washing liquid in the food of beef cattle equally, brings the washing liquid into the digestive system to the ox in the in-process of the practical fodder of beef cattle, can improve the interior fungus crowd condition of ox intestinal, reduces the beef and is slaughtered the emergence of the in-process infected condition.
Preferably, in the step S2, the bacteriostatic plant composition is matched with the cattle feed in three captive months, and the mass ratio of the cattle feed to the bacteriostatic plant composition is 100: 8-12.
Preferably, the bacteriostatic plant composition comprises pine needle powder, hawthorn, medicated leaven, rhizoma atractylodis, liquorice, radix isatidis and guava leaf.
Preferably, the bacteriostatic plant composition comprises 6-10 parts of pine needle powder, 6-10 parts of hawthorn, 3-7 parts of medicated leaven, 3-7 parts of rhizoma atractylodis, 1-3 parts of liquorice, 8-12 parts of isatis root and 8-12 parts of guava leaf.
Through the technical scheme, the digestion condition of the beef cattle can be further improved by adding the effect of the bacteriostatic plant composition, the number of harmful flora in a beef cattle digestion system is slowly influenced, the number of the harmful flora in the cattle digestion system can be obviously reduced when the adjusted beef cattle are slaughtered, and the occurrence of the transfer and diffusion condition of the harmful bacteria is further reduced.
Preferably, the tulip powder is obtained by adopting an ultrafine grinding mode.
Through the technical scheme, the traditional edible state of the tulip powder is powdery, and the volatile oil part of the tulip powder which is not obtained in an ultrafine grinding mode can be contacted with air more easily and the surface of beef, so that a better antibacterial effect is exerted.
Preferably, S3 is placed in a circle for food and water cutoff, and the interval between the food and water cutoff is 9-10 hours;
through the technical scheme, the cleaning solution adopts various milder plant extracts and is also the taste which can be accepted by beef cattle, so that after the beef cattle are fed with food, the bacteria hidden in the digestive system of the beef cattle can be cleaned only by adding the bacteriostatic additive when drinking water, the quantity of bacteria in the internal organs and the digestive system of the beef cattle can be reduced, the quality guarantee time of the internal organs of the beef cattle is prolonged, and the safety problem of people in the eating process is reduced.
In conclusion, the invention has the following beneficial effects:
firstly, the invention adopts a plurality of natural extracts as cleaning liquid, and natural plants usually adopt a mode of matching a plurality of components in the bacteriostatic application process, so that the broad-spectrum bactericidal effect can be achieved, and the 5 spices can reasonably inhibit the colony growth of most harmful bacteria in a combined mode;
secondly, the selection of the components of the cleaning liquid also considers the pertinence of specific key flora, so that bacteria which can not be eaten by beef are specifically divided into pathogenic bacteria and putrefactive bacteria, the formula design of the cleaning liquid is further matched according to the two problems, and finally, a good comprehensive antibacterial effect is obtained;
thirdly, the cleaning liquid in the invention is also considered to be added into the diet of the cattle, the function of the cleaning liquid in drinking water is also considered to be the sterilization function to the digestive system of the cattle, the selection of the five components also needs to consider the problem whether the cattle is willing to eat, and the mixture of the five components of the invention better accords with the taste of the cattle, does not cause the repugnance of the cattle, and finally achieves the beneficial effect of cleaning the digestive system of the cattle;
fourthly, the cleaning solution also emphasizes the unique flavor of the beef, and the five kinds of cleaning solution are mixed and attached to the surface of the beef to form the unique flavor, so that other flavors emitted on raw meat are reduced;
fifthly, the bacteriostatic plant composition contains various substances for strengthening spleen, promoting digestion and inhibiting bacteria, and the substances are put into the normal diet of beef cattle, so that the flora distribution in the digestive system of the cattle can be improved, the number of beneficial flora is increased, the proportion of harmful bacteria is reduced, and after a period of conditioning, the beef cattle not only can further increase weight, but also can reduce the number of the harmful bacteria in the digestive system, so that the infection condition in the slaughtering process is reduced;
sixth, in the invention, a long-term harmful bacterium regulation and inhibition method is creatively developed, and because the way of bacterium propagation is wide, the diffusion of harmful bacteria can be really and well reduced and the shelf life of beef can be prolonged only if the problem is noticed in all processes;
seventh, finally, by using the cleaning solution and the long-acting adjustment of the bacteriostatic plant composition, the taste and flavor of the beef can be adjusted well, and the preference degree of eaters is increased.
Detailed Description
Preparation example 1, a method for preparing a cleaning solution, comprising the steps of:
the method comprises the following steps: pulverizing tulip powder to 10 μm by using a superfine pulverizer;
step two: mixing 1000Kg of purified water, 8Kg of cinnamon essential oil, 8Kg of clove essential oil, 10Kg of tulip powder, 7Kg of cypress essential oil and 5Kg of geranium essential oil;
the preparation method of the bacteriostatic plant composition comprises the following steps:
the method comprises the following steps: preparing 10Kg of pine needle powder, 10Kg of hawthorn, 7Kg of medicated leaven, 7Kg of rhizoma atractylodis, 3Kg of liquorice, 12Kg of radix isatidis and 12Kg of guava leaf;
step two: mixing the above components thoroughly.
Preparation example 2, a preparation method of the cleaning liquid, comprising the steps of:
the method comprises the following steps: pulverizing tulip powder to 10 μm by using a superfine pulverizer;
step two: mixing 1000Kg of purified water, 3Kg of cinnamon essential oil, 3Kg of clove essential oil, 4Kg of tulip powder, 1Kg of cypress essential oil and 1Kg of geranium essential oil;
the preparation method of the bacteriostatic plant composition comprises the following steps:
the method comprises the following steps: preparing 6Kg of pine needle powder, 6Kg of hawthorn, 3Kg of medicated leaven, 3Kg of rhizoma atractylodis, 1Kg of liquorice, 8Kg of radix isatidis and 8Kg of guava leaf;
step two: mixing the above components thoroughly.
Preparation example 3, a preparation method of a cleaning liquid, comprising the steps of:
the method comprises the following steps: pulverizing tulip powder to 10 μm by using a superfine pulverizer;
step two: mixing 1000Kg of purified water, 5.5Kg of cinnamon essential oil, 5.5Kg of clove essential oil, 7Kg of tulip powder, 4Kg of cypress essential oil and 3Kg of geranium essential oil;
the preparation method of the bacteriostatic plant composition comprises the following steps:
the method comprises the following steps: preparing 8Kg of pine needle powder, 8Kg of hawthorn, 5Kg of medicated leaven, 5Kg of rhizoma atractylodis, 4Kg of liquorice, 10Kg of radix isatidis and 10Kg of guava leaf;
step two: mixing the above components thoroughly.
Preparation example 4 a method for preparing a cleaning solution, comprising the steps of:
the method comprises the following steps: pulverizing tulip powder to 10 μm by using a superfine pulverizer;
step two: mixing 1000Kg of purified water, 8Kg of cinnamon essential oil, 8Kg of clove essential oil, 10Kg of tulip powder, 7Kg of cypress essential oil and 5Kg of geranium essential oil;
the preparation method of the bacteriostatic plant composition comprises the following steps:
the method comprises the following steps: preparing 6Kg of pine needle powder, 6Kg of hawthorn, 3Kg of medicated leaven, 3Kg of rhizoma atractylodis, 1Kg of liquorice, 8Kg of radix isatidis and 8Kg of guava leaf;
step two: mixing the above components thoroughly.
Examples
Embodiment 1, a beef cattle slaughtering and dividing process, comprising the following steps:
s1 beef cattle receiving: beef cattle are provided by qualified suppliers;
s2 entering a temporary rearing pen: the beef cattle are raised for three months, in the captive breeding process, the bacteriostatic plant composition prepared in the preparation example 1 is matched in the cattle feed, and the mass ratio of the cattle feed to the bacteriostatic plant composition is 100: 10;
s3, feeding and water cutting in circles: the beef cattle are slaughtered 21 hours before slaughtering and water is removed 12 hours before slaughtering, the cleaning solution prepared in the preparation example 1 is sprayed in the beef cattle food within 3 days before slaughtering, and the mass ratio of the cleaning solution to the beef cattle food is 4.5: 100. (ii) a
S4 pretreatment before slaughtering: inspecting live cattle by an official quarantine member, weighing the beef cattle qualified for quarantine, and finally leaching the cattle by using the cleaning solution prepared by the preparation example 1 at the temperature of 32-38 ℃ to clean the cattle;
s5, turning into a plate turnover box and hanging: turning over the box, sleeving the rear legs of the cattle with an iron chain, and lifting the cattle head downwards by using a lifter;
s6 slaughtering:
s7 carcass, viscera quarantine and finishing;
s8 high pressure flushing: washing the carcass with 35 deg.C cleaning solution under high pressure of 0.2MPa or more;
s9, draining and cooling: draining and cooling the carcass in a meat cooling room, wherein the temperature of the meat cooling room is below 12 ℃, and the carcass temperature is controlled below 28 ℃;
s10 acid discharge: standing at 2 deg.C and relative humidity of 75% for 18 hr;
s11 segmentation and trimming: separating the cattle according to the varieties according to the meat of each part, and trimming;
s12 weighing, packaging and quick-freezing;
s13 metal detection: passing the quick-frozen product through a metal detector, and checking whether metal foreign bodies such as needles exist in the product;
and S14, packaging and refrigerating finished products: storing the finished product in a refrigerator below-18 ℃.
Embodiment 2, a beef cattle slaughtering and dividing process, comprising the following steps:
s2 entering a temporary rearing pen: feeding beef cattle for three months, wherein in the captive breeding process, the bacteriostatic plant composition prepared in the preparation example 2 is matched in the cattle feed, and the mass ratio of the cattle feed to the bacteriostatic plant composition is 100: 12;
s3, feeding and water cutting in circles: the beef cattle is slaughtered 24 hours before being killed, water is cut off 12 hours before being slaughtered, the cleaning solution prepared by the preparation example 2 is sprayed in the beef cattle food within 3 days before being slaughtered, and the mass ratio of the cleaning solution to the beef cattle food is 8: 100;
s4 pretreatment before slaughtering: inspecting live cattle by an official quarantine member, weighing the beef cattle qualified for quarantine, and finally leaching the cattle by using the cleaning solution prepared by the preparation example 2 at 38 ℃ to clean the cattle;
s8 high pressure flushing: washing the carcass with 38 deg.C cleaning solution under high pressure of 0.2MPa or more;
s10 acid discharge: standing at 4 deg.C and relative humidity of 80% for 24 hr;
the rest is the same as in example 1.
Embodiment 3, a beef cattle slaughtering and dividing process, comprising the following steps:
s2 entering a temporary rearing pen: feeding beef cattle for three months, wherein in the captive breeding process, the bacteriostatic plant composition prepared in the preparation example 3 is matched in the cattle feed, and the mass ratio of the cattle feed to the bacteriostatic plant composition is 100: 8;
s3, feeding and water cutting in circles: the beef cattle are slaughtered 18 hours before being slaughtered and water is cut off 12 hours before being slaughtered, the cleaning solution prepared by the preparation example 3 is sprayed in the beef cattle food within 3 days before being slaughtered, and the mass ratio of the cleaning solution to the beef cattle food is 1: 100;
s4 pretreatment before slaughtering: inspecting live cattle by an official quarantine, weighing the beef cattle qualified for quarantine, and finally leaching the cattle by using the cleaning solution prepared by the preparation example 3 at 32 ℃ to clean the cattle;
s8 high pressure flushing: washing the carcass with 32 deg.C cleaning solution under high pressure of 0.2MPa or more;
s9, draining and cooling: draining and cooling the carcass in a meat cooling room, wherein the temperature of the meat cooling room is below 12 ℃, and the carcass temperature is controlled below 28 ℃;
s10 acid discharge: standing at 0 deg.C and relative humidity of 70% for 12 hr;
the rest is the same as in example 1.
Embodiment 4, a beef cattle slaughtering and dividing process, comprising the following steps:
s2 entering a temporary rearing pen: feeding beef cattle for three months, wherein in the captive breeding process, the bacteriostatic plant composition prepared in the preparation example 4 is matched in the cattle feed, and the mass ratio of the cattle feed to the bacteriostatic plant composition is 100: 12;
s3, feeding and water cutting in circles: the beef cattle food is cut off 24 hours before slaughtering and is cut off 12 hours before water is added, the cleaning solution prepared in the preparation example 4 is sprayed into the beef cattle food within 3 days before cutting off, and the mass ratio of the cleaning solution to the beef cattle food is 8: 100. (ii) a
S4 pretreatment before slaughtering: inspecting live cattle by an official quarantine, weighing the beef cattle qualified for quarantine, and finally leaching the cattle by using the cleaning solution prepared by the preparation example 4 at 32 ℃ to clean the cattle;
s8 high pressure flushing: washing the carcass with 32 deg.C cleaning solution under high pressure of 0.2MPa or more;
s9, draining and cooling: draining and cooling the carcass in a meat cooling room, wherein the temperature of the meat cooling room is below 12 ℃, and the carcass temperature is controlled below 28 ℃;
s10 acid discharge: standing at 0 deg.C and relative humidity of 70% for 12 hr;
the rest of the procedure was the same as in example 1.
Embodiment 5, a beef cattle slaughtering and dividing process, comprising the following steps:
s2 entering a temporary rearing pen: feeding beef cattle for three months, wherein in the captive breeding process, the bacteriostatic plant composition prepared in the preparation example 2 is matched in the cattle feed, and the mass ratio of the cattle feed to the bacteriostatic plant composition is 100: 8;
s3, feeding and water cutting in circles: the beef cattle are slaughtered 18 hours before being slaughtered and water is cut off 12 hours before being slaughtered, the cleaning solution prepared by the preparation example 2 is sprayed in the beef cattle food within 3 days before being slaughtered, and the mass ratio of the cleaning solution to the beef cattle food is 1: 100;
s4 pretreatment before slaughtering: inspecting live cattle by an official quarantine member, weighing the beef cattle qualified for quarantine, and finally leaching the cattle by using the cleaning solution prepared by the preparation example 2 at 32-38 ℃ to clean the cattle;
s8 high pressure flushing: washing the carcass with 32 deg.C cleaning solution under high pressure of 0.2MPa or more;
s9, draining and cooling: draining and cooling the carcass in a meat cooling room, wherein the temperature of the meat cooling room is below 12 ℃, and the carcass temperature is controlled below 28 ℃;
s10 acid discharge: standing at 4 deg.C and relative humidity of 80% for 24 hr;
the rest of the procedure was the same as in example 1.
Comparative example
Comparative example 1, a beef cattle slaughtering and dividing process, comprising the following steps:
s1 beef cattle receiving: beef cattle are provided by qualified suppliers;
s2 entering a temporary rearing pen: feeding beef cattle for more than three months;
s3, feeding and water cutting in circles: the food is cut off 21 hours before slaughtering, and the water is cut off 12 hours;
s4 pretreatment before slaughtering: inspecting live cattle by an official quarantine member, weighing the beef cattle qualified in quarantine, rinsing the cattle with water, cleaning dirt and mosquitoes and flies on the cattle body, and warming the cattle;
s5, turning into a plate turnover box and hanging: turning over the box, sleeving the rear legs of the cattle with an iron chain, and lifting the cattle head downwards by using a lifter;
s6 slaughtering:
s7 carcass, viscera quarantine and finishing (synchronization);
s8 rinsing with clean water: rinsing the carcass with water;
s9, draining and cooling: draining and cooling the carcass in a meat cooling room, wherein the temperature of the meat cooling room is below 12 ℃, and the carcass temperature is controlled below 28 ℃;
s10 acid discharge: standing at 2 deg.C and relative humidity of 75% for 18 hr;
s11 segmentation and trimming: separating the cattle according to the varieties according to the meat of each part, and trimming;
s12 weighing, packaging and quick-freezing;
s13 metal detection: passing the quick-frozen product through a metal detector, and checking whether metal foreign bodies such as needles exist in the product;
and S14, packaging and refrigerating finished products: storing the finished product in a refrigerator below-18 ℃.
Comparative example 2, a beef cattle slaughtering and dividing process, comprising the following steps:
s3, feeding and water cutting in circles: the beef cattle food is cut off 21 hours before slaughtering and is cut off 12 hours before water is cut off, the cleaning solution prepared by the preparation example 1 is sprayed in the beef cattle food within 3 days before the slaughtering, and the mass ratio of the cleaning solution to the beef cattle food is 4.5: 100;
s4 pretreatment before slaughtering: inspecting live cattle by an official quarantine member, weighing the beef cattle qualified for quarantine, and finally leaching the cattle by using the cleaning solution prepared by the preparation example 1 at the temperature of 32-38 ℃ to clean the cattle;
the remaining procedure was the same as in comparative example 1.
Performance test
Sampling from a certain beef cattle slaughter base in Shandong for multiple times according to GB/T17238-2008, randomly selecting 21 cattle longissimus dorsi which are conventionally slaughtered and cut into seven groups, randomly dividing each group into three, trimming tendons of the cattle longissimus dorsi by aseptic operation, and cutting the cattle longissimus dorsi into 25cm in a direction perpendicular to muscle fiber direction2Meat pieces of about 1-2cm in size and thickness. Each meat piece was placed in a low density fresh-keeping bag and stored in an incubator.
Taking 25g of beef at corresponding time intervals in an aseptic operation, shearing the beef with sterilizing scissors, placing the beef in a homogenizing and beating bag, adding 225ml of sterilized peptone physiological saline, beating the beef with a homogenizer for 60 seconds, and then performing aseptic processing according to the following steps of 1:10 dilution and determination of the total number of bacteria by dilution plate method according to GB4789.2-2008 "determination of total number of colonies for food hygiene microbiological examination".
The first table is a statistical table of the colony number on the surface of beef in different standing times.
The international standards define the meat status as: the fresh meat is 104Less than cfu/g, and sub-fresh meat of 104-106cfu/g, deteriorated meat 106More than cfu/g, as can be seen from table 1, when fresh beef is placed at a low temperature, the normal treatment process is usually in a rotten state due to the excessive number of floras in day 12, but after the more reasonable slaughtering and cutting process, the rotten time is obviously prolonged by at least 2 days, and the rotten time is prolonged to be more beneficial to the storage of the beef; meanwhile, the occurrence of poisoning of eaters is reduced, the method mainly depends on the use of a more reasonable slaughtering process and the collocation of more scientific cleaning liquid, the content of surface bacteria after beef slaughtering is reduced, and meanwhile, as the cleaning liquid added into the cattle feed before delisting has better sterilization and bacteriostasis capabilities, the method also has the sterilization and bacteriostasis effects on flora existing in digestive systems such as internal organs of cattle and the like, so that bacteria are not easy to diffuse and transfer in the slaughtering process, the occurrence of spoilage of beef is delayed, the method and means never appear in the prior art at present are adopted, and the shelf life of the beef is effectively prolonged.
Table two is the trial experiment of the fresh meat state of the day 8.
The first eating method is barbecue, the second eating method is traditional rinsing in the north, 100 volunteers with different sexes and age groups are randomly drawn for trial eating experiments, the following examples and comparative examples are scored and evaluated, the evaluation is fully divided into 100 points, and the final score is the average score of the rest of people except 3 persons with the highest point and 3 persons with the lowest point.
According to the table, the eating methods I and II are both relatively original cooking modes, so that the meat quality can be tasted more easily, and after the whole multi-link conditioning, the problems of putrefying bacteria infection of the internal organ system and the external part of the beef cattle to the beef are comprehensively reduced; meanwhile, the beef can keep more delicious taste for a longer time, the beef in sub-fresh meat is sold more easily, the waste of meat resources is reduced, and the actual income of salesmen is increased.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (8)
1. A beef cattle slaughtering and cutting process is characterized by comprising the following steps:
s1 beef cattle receiving: beef cattle are provided by qualified suppliers;
s2 entering a temporary rearing pen: feeding beef cattle for three months;
s3, feeding and water cutting in circles: the food is cut off 18 to 24 hours before slaughtering, and the water is cut off 12 hours;
s4 pretreatment before slaughtering: inspecting live cattle by an official quarantine, weighing the beef cattle qualified for quarantine, and finally leaching the cattle by using a cleaning solution at 32-38 ℃ to clean the cattle body;
s5, turning into a plate turnover box and hanging: turning over the box, sleeving the rear legs of the cattle with an iron chain, and lifting the cattle head downwards by using a lifter;
s6 slaughtering:
s7 carcass, viscera quarantine and finishing;
s8 high pressure flushing: washing the carcass with 32-38 deg.C cleaning solution under high pressure of 0.2MPa or more;
s9, draining and cooling: draining and cooling the carcass in a meat cooling room, wherein the temperature of the meat cooling room is below 12 ℃, and the carcass temperature is controlled below 28 ℃;
s10 acid discharge: standing at 0-4 deg.C and relative humidity of 70-80% for 12-24 hr;
s11 segmentation and trimming: separating the cattle according to the varieties according to the meat of each part, and trimming;
s12 weighing, packaging and quick-freezing;
s13 metal detection: passing the quick-frozen product through a metal detector, and checking whether metal foreign bodies such as needles exist in the product;
and S14, packaging and refrigerating finished products: storing the finished product in a refrigerator below-18 ℃.
2. The beef cattle slaughtering and cutting process according to claim 1, characterized in that the cleaning solution comprises 1000 parts of purified water, 3-8 parts of cinnamon essential oil, 3-8 parts of clove essential oil, 4-10 parts of tulip powder, 1-7 parts of cypress essential oil and 1-5 parts of geranium essential oil.
3. The beef cattle slaughtering and cutting process according to claim 2, wherein in the step S3, cleaning liquid is sprayed into beef cattle food within 3 days before delisting, and the mass ratio of the cleaning liquid to the beef cattle food is 1-8: 100.
4. The beef cattle slaughtering and dividing process according to claim 1, wherein in the step S2, the bacteriostatic plant composition is matched with the cattle feed in three months of captive breeding, and the mass ratio of the cattle feed to the bacteriostatic plant composition is 100: 8-12.
5. The beef cattle slaughtering and cutting process according to claim 4, wherein the bacteriostatic plant composition comprises pine needle powder, hawthorn, medicated leaven, rhizoma atractylodis, liquorice, radix isatidis and guava leaves.
6. The beef cattle slaughtering and cutting process according to claim 5, characterized in that the bacteriostatic plant composition comprises 6-10 parts of pine needle powder, 6-10 parts of hawthorn, 3-7 parts of medicated leaven, 3-7 parts of rhizoma atractylodis, 1-3 parts of liquorice, 8-12 parts of radix isatidis and 8-12 parts of guava leaves.
7. The beef cattle slaughtering and cutting process according to claim 2, wherein the tulip powder is obtained by adopting an ultramicro crushing mode.
8. The beef cattle slaughtering and dividing process according to claim 1, wherein S3 is placed in a circle for food and water cutoff, and the interval between the food and water cutoff is 9-10 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811411424.1A CN111213702A (en) | 2018-11-24 | 2018-11-24 | Beef cattle slaughtering and cutting process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811411424.1A CN111213702A (en) | 2018-11-24 | 2018-11-24 | Beef cattle slaughtering and cutting process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111213702A true CN111213702A (en) | 2020-06-02 |
Family
ID=70813547
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811411424.1A Pending CN111213702A (en) | 2018-11-24 | 2018-11-24 | Beef cattle slaughtering and cutting process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111213702A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114424783A (en) * | 2022-02-12 | 2022-05-03 | 河北康远清真食品股份有限公司 | Meat lamb slaughtering and cutting process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6623348B1 (en) * | 2000-07-06 | 2003-09-23 | O'neill Richard V. | Method and apparatus for slaughtering and processing animals |
| CN107087665A (en) * | 2017-06-05 | 2017-08-25 | 上林县山水牛畜牧业有限公司 | A kind of beef cattle process for butchering |
| CN107927125A (en) * | 2017-11-16 | 2018-04-20 | 宁夏万升实业有限责任公司 | A kind of process for butchering fowl |
-
2018
- 2018-11-24 CN CN201811411424.1A patent/CN111213702A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6623348B1 (en) * | 2000-07-06 | 2003-09-23 | O'neill Richard V. | Method and apparatus for slaughtering and processing animals |
| CN107087665A (en) * | 2017-06-05 | 2017-08-25 | 上林县山水牛畜牧业有限公司 | A kind of beef cattle process for butchering |
| CN107927125A (en) * | 2017-11-16 | 2018-04-20 | 宁夏万升实业有限责任公司 | A kind of process for butchering fowl |
Non-Patent Citations (3)
| Title |
|---|
| 朱永刚等: "植物精油在畜禽生产中的应用效果研究进展", 《中国畜牧兽医》 * |
| 李继珍、刘召乾: "高档肉牛屠宰工艺流程及要点", 《中国畜禽种业》 * |
| 李黔军、黄雪飞: "中草药饲料添加剂在牛羊生产上的应用研究", 《畜牧与饲料科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114424783A (en) * | 2022-02-12 | 2022-05-03 | 河北康远清真食品股份有限公司 | Meat lamb slaughtering and cutting process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Sarker et al. | Food grade vinegar acts as an effective tool for short-term meat preservation | |
| Abu-Salem et al. | Chemical properties, microbiological quality and sensory evaluation of chicken and duck liver paste (foie gras) | |
| CN111034939A (en) | Beef quality control method and beef product produced by same | |
| Eltazi | Effect of Using Anise Seeds Powder as Natural Feed Additive on Performance and Carcass Quality of Broiler Chicks. | |
| Morshdy et al. | Improving the quality and shelf life of rabbit meat during chilled storage using lemongrass and black seed oils | |
| CN111213701A (en) | Halal cattle slaughtering and dividing process | |
| CN101461445A (en) | Method of dining kitchen rubbish in producing compound feed | |
| CN111213702A (en) | Beef cattle slaughtering and cutting process | |
| Lacin et al. | Effects of different raising systems on colour and quality characteristics of Turkish Pekin duck meats | |
| Alam et al. | Effect of chitosan on quality and shelf life of beef at refrigerated storage. | |
| Parunovic et al. | Qualitative properties of traditionally produced dry fermented sausages from meat of the autochthonous Mangalitsa pig breed | |
| Durbin | Antibiotics in food preservation | |
| KR20210158652A (en) | Method for manufacturing of meat processing product using Vegetable Lactobacillus | |
| Bakrie et al. | Effect of different accellerators and inoculums used in fermentation on quality of dead chicken silage flour as feed ingredient for catfish. | |
| Hasan et al. | The utilization of cassava by-products as complete feed on physical and chemical meat quality of weaning male crossbred Landrace pigs | |
| Ndelekwute et al. | Antibacterial action and dietary effect of lemon juice on nutrient digestibility and growth performance of broiler chickens | |
| Ranade et al. | Shelf stability of meat pickle developed from Kadaknath | |
| Bosman et al. | Growth, carcass and sensory characteristics of m. longissimus lumborum from wethers fed silage diets made from maize or various sorghum varieties | |
| Amare et al. | Food Quality and Safety Risks along the Commercial Broiler Value Chains in Bishoftu and Addis Ababa, Ethiopia | |
| Salihu et al. | Effect of breed, chilling duration and processed product on the quality characteristics of mutton | |
| Kamber et al. | Microbiological analysis of dried goose carcasses | |
| Sijtsema et al. | Antimicrobial potential of a clean label intervention in fresh chicken patties | |
| Tarman et al. | Potential local microorganisms of local plants as a source of probiotics for livestock | |
| Rukmini et al. | The Quality of Broiler Chicken Meat Given Bean Sprouts Waste in Rations During Storage | |
| Adediran et al. | Oxidative Stability and Quality of Meat from Broiler Chickens Fed Diets Supplemented with Plant Based Antioxidants |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200602 |