CN111053104A - Fresh-keeping method of iced beef - Google Patents

Fresh-keeping method of iced beef Download PDF

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Publication number
CN111053104A
CN111053104A CN201911318043.3A CN201911318043A CN111053104A CN 111053104 A CN111053104 A CN 111053104A CN 201911318043 A CN201911318043 A CN 201911318043A CN 111053104 A CN111053104 A CN 111053104A
Authority
CN
China
Prior art keywords
beef
acid
carcass
fresh
lactic acid
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.)
Withdrawn
Application number
CN201911318043.3A
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Chinese (zh)
Inventor
徐亮
魏超
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wuhan Liangzhilong Food Material Co ltd
Original Assignee
Wuhan Liangzhilong Food Material Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Wuhan Liangzhilong Food Material Co ltd filed Critical Wuhan Liangzhilong Food Material Co ltd
Priority to CN201911318043.3A priority Critical patent/CN111053104A/en
Publication of CN111053104A publication Critical patent/CN111053104A/en
Withdrawn legal-status Critical Current

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Classifications

    • 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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention provides a fresh-keeping method of ice fresh beef, which comprises the following steps: s1, lifting the slaughtered cow carcass, and spraying lactic acid on the surface of the cow carcass to form a lactic acid liquid film on the surface of the cow carcass; s2, placing the beef carcass in an acid discharging warehouse at the temperature of 0-4 ℃ for standing and discharging acid for 45-48 hours, and keeping the concentration of ozone in the acid discharging warehouse at 15-25ppm and the humidity at 85-90% in the acid discharging process; s3, cutting the beef carcass after acid discharge, spraying lactic acid on the surfaces of the cut meat blocks, sterilizing the meat blocks under ultraviolet rays for 20-40 minutes, then packaging the meat blocks in a skin-adhering manner under the condition of isolating oxygen, and then sending the packaged meat blocks into a refrigeration house and storing at the temperature of-2 ℃. The invention provides a fresh-keeping method of ice fresh beef, which can prolong the storage time of the ice fresh beef to 50-55 days.

Description

Fresh-keeping method of iced beef
Technical Field
The invention relates to the field of meat preservation. More specifically, the invention relates to a fresh-keeping method of ice fresh beef.
Background
Beef is the third consumable meat in the world, and accounts for about 25% of the meat product market. Behind pork (38%) and poultry (30%). The united states, brazil and china are the first three countries in the world where beef is consumed. With the development of cold chain technology, the market share of the ice fresh beef is continuously increased. However, the storage time of the existing ice fresh beef is basically not more than 30 days, and the ice fresh beef is easy to discolor and smell because of insufficient sterilization.
Disclosure of Invention
The invention aims to provide a fresh-keeping method for chilled beef, which can prolong the storage time of the chilled beef to 50-55 days.
To achieve these objects and other advantages in accordance with the purpose of the invention, there is provided a fresh-keeping method of chilled beef, comprising the steps of:
s1, lifting the slaughtered cow carcass, and spraying lactic acid on the surface of the cow carcass to form a lactic acid liquid film on the surface of the cow carcass;
s2, placing the beef carcass in an acid discharging warehouse at the temperature of 0-4 ℃ for standing and discharging acid for 45-48 hours, and keeping the concentration of ozone in the acid discharging warehouse at 15-25ppm and the humidity at 85-90% in the acid discharging process;
s3, cutting the beef carcass after acid discharge, spraying lactic acid on the surfaces of the cut meat blocks, sterilizing the meat blocks under ultraviolet rays for 20-40 minutes, then packaging the meat blocks in a skin-adhering manner under the condition of isolating oxygen, and then sending the packaged meat blocks into a refrigeration house and storing at the temperature of-2 ℃.
Preferably, in the method for preserving fresh chilled beef, the beef is rested for one week to empty the body digests before being slaughtered in the step S1.
Preferably, in the method for preserving fresh chilled beef, when the meat cubes are sterilized under ultraviolet light in S3, the wavelength of the ultraviolet light is 254 nm.
Preferably, in the method for preserving the chilled beef, lactic acid with the temperature of 48-52 ℃ and the concentration of 1.8-2.1% is used for spraying the surface of the beef carcass in the S1.
Preferably, in the method for preserving the chilled beef, lactic acid with the temperature of 48-52 ℃ and the concentration of 1.8-2.1% is used for spraying the surface of the cut beef in the S3.
The invention has the beneficial effects that:
1. the invention uses lactic acid with the temperature of 48-52 ℃ and the concentration of 1.8-2.1% to respectively spray the beef carcass and the cut meat, and lactic acid forms a lactic acid liquid film on the surfaces of the beef carcass and the cut meat, and the lactic acid liquid film can play a role in sterilization and bacteriostasis, thereby protecting the beef carcass and the cut meat from external infection.
2. The beef carcass sprayed with the lactic acid is subjected to acid discharge for 45-48 hours at the temperature of 0-4 ℃, so that the beef meat is soft, and harmful substances in the beef are reduced.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
< example 1>
A fresh-keeping method of ice fresh beef comprises the following steps:
s1, lifting the slaughtered cow carcass, and spraying lactic acid on the surface of the cow carcass to form a lactic acid liquid film on the surface of the cow carcass;
s2, placing the beef carcass in an acid discharge warehouse at 0 ℃ for standing and discharging acid for 45 hours, and keeping the concentration of ozone in the acid discharge warehouse at 15ppm and the humidity at 85% in the acid discharge process;
s3, cutting the beef carcass after acid discharge, spraying lactic acid on the surfaces of the cut meat blocks, sterilizing the meat blocks under ultraviolet rays for 20 minutes, carrying out skin packaging on the meat blocks under the condition of oxygen isolation, sending the packaged meat blocks into a refrigeration house, and storing at the temperature of-2 ℃.
Wherein, before slaughtering the cattle in S1, the cattle are rested for one week to empty the body digests thereof.
Wherein, when the meat cubes are sterilized under ultraviolet rays in the step S3, the wavelength of the ultraviolet rays is 254 nm.
Wherein, lactic acid with the temperature of 48 ℃ and the concentration of 1.8% is used for spraying the surface of the beef carcass in the S1.
Wherein, lactic acid with the temperature of 48 ℃ and the concentration of 1.8 percent is used in S3 to spray the surfaces of the cut meat blocks.
< example 2>
A fresh-keeping method of ice fresh beef comprises the following steps:
s1, lifting the slaughtered cow carcass, and spraying lactic acid on the surface of the cow carcass to form a lactic acid liquid film on the surface of the cow carcass;
s2, placing the beef carcass in an acid discharge warehouse at the temperature of 2 ℃ for static acid discharge for 47 hours, and keeping the concentration of ozone in the acid discharge warehouse at 20ppm and the humidity at 88% in the acid discharge process;
s3, cutting the beef carcass after acid discharge, spraying lactic acid on the surfaces of the cut meat blocks, sterilizing the meat blocks under ultraviolet rays for 30 minutes, carrying out skin packaging on the meat blocks under the condition of oxygen isolation, sending the packaged meat blocks into a refrigeration house, and storing at the temperature of-2 ℃.
Wherein, before slaughtering the cattle in S1, the cattle are rested for one week to empty the body digests thereof.
Wherein, when the meat cubes are sterilized under ultraviolet rays in the step S3, the wavelength of the ultraviolet rays is 254 nm.
Wherein, in the S1, lactic acid with the temperature of 50 ℃ and the concentration of 1.95% is used for spraying the surface of the beef carcass.
Wherein, lactic acid with the temperature of 50 ℃ and the concentration of 1.95 percent is used in S3 to spray the surfaces of the cut meat blocks.
< example 3>
A fresh-keeping method of ice fresh beef comprises the following steps:
s1, lifting the slaughtered cow carcass, and spraying lactic acid on the surface of the cow carcass to form a lactic acid liquid film on the surface of the cow carcass;
s2, placing the beef carcass in an acid discharging warehouse at 4 ℃ for standing and discharging acid for 48 hours, and keeping the concentration of ozone in the acid discharging warehouse at 25ppm and the humidity at 90% in the acid discharging process;
s3, cutting the beef carcass after acid discharge, spraying lactic acid on the surfaces of the cut meat blocks, sterilizing the meat blocks under ultraviolet rays for 40 minutes, carrying out skin packaging on the meat blocks under the condition of oxygen isolation, sending the packaged meat blocks into a refrigeration house, and storing at the temperature of-2 ℃.
Wherein, before slaughtering the cattle in S1, the cattle are rested for one week to empty the body digests thereof.
Wherein, when the meat cubes are sterilized under ultraviolet rays in the step S3, the wavelength of the ultraviolet rays is 254 nm.
Wherein, lactic acid with the temperature of 52 ℃ and the concentration of 2.1% is used for spraying the surface of the beef carcass in the S1.
Wherein, lactic acid with the temperature of 52 ℃ and the concentration of 2.1 percent is used for spraying the surface of the cut meat in the S3.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.

Claims (5)

1. The fresh-keeping method of the ice fresh beef is characterized by comprising the following steps:
s1, lifting the slaughtered cow carcass, and spraying lactic acid on the surface of the cow carcass to form a lactic acid liquid film on the surface of the cow carcass;
s2, placing the beef carcass in an acid discharging warehouse at the temperature of 0-4 ℃ for standing and discharging acid for 45-48 hours, and keeping the concentration of ozone in the acid discharging warehouse at 15-25ppm and the humidity at 85-90% in the acid discharging process;
s3, cutting the beef carcass after acid discharge, spraying lactic acid on the surfaces of the cut meat blocks, sterilizing the meat blocks under ultraviolet rays for 20-40 minutes, then packaging the meat blocks in a skin-adhering manner under the condition of isolating oxygen, and then sending the packaged meat blocks into a refrigeration house and storing at the temperature of-2 ℃.
2. The method for preserving fresh chilled beef as claimed in claim 1, wherein the beef is rested for one week to empty the body digest thereof before being slaughtered in S1.
3. The method for preserving iced fresh beef according to claim 1, wherein the meat piece is sterilized under ultraviolet light having a wavelength of 254nm in S3.
4. The method for preserving chilled beef as claimed in claim 1, wherein the lactic acid having a temperature of 48-52 ℃ and a concentration of 1.8-2.1% is sprayed on the surface of the beef carcass in S1.
5. The method for preserving iced fresh beef as claimed in claim 1, wherein lactic acid with a concentration of 1.8-2.1% at a temperature of 48-52 ℃ is used to spray the surface of the sliced beef in S3.
CN201911318043.3A 2019-12-19 2019-12-19 Fresh-keeping method of iced beef Withdrawn CN111053104A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201911318043.3A CN111053104A (en) 2019-12-19 2019-12-19 Fresh-keeping method of iced beef

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201911318043.3A CN111053104A (en) 2019-12-19 2019-12-19 Fresh-keeping method of iced beef

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113170811A (en) * 2020-09-27 2021-07-27 蚌埠学院 Acid discharging device for sheep carcass

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103404582A (en) * 2013-08-13 2013-11-27 吉林大学 Processing method for prolonging shelf-life of iced fresh beef
CN103689616A (en) * 2013-12-06 2014-04-02 伊吾县喀尔克里畜牧开发有限公司 Production and processing process for frozen fresh mutton
CN108850119A (en) * 2017-05-16 2018-11-23 临武舜美牛业有限公司 A kind of segmentation preservation method of beef
CN109430368A (en) * 2018-12-14 2019-03-08 马山县山山农业科技有限公司 Joint lactic acid bacteria antibacterial liquid is eluted to carry out the diversification method of beef carcase disinfection

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103404582A (en) * 2013-08-13 2013-11-27 吉林大学 Processing method for prolonging shelf-life of iced fresh beef
CN103689616A (en) * 2013-12-06 2014-04-02 伊吾县喀尔克里畜牧开发有限公司 Production and processing process for frozen fresh mutton
CN108850119A (en) * 2017-05-16 2018-11-23 临武舜美牛业有限公司 A kind of segmentation preservation method of beef
CN109430368A (en) * 2018-12-14 2019-03-08 马山县山山农业科技有限公司 Joint lactic acid bacteria antibacterial liquid is eluted to carry out the diversification method of beef carcase disinfection

Non-Patent Citations (2)

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Title
朱学伸;甘泉;肖华党;杨珊珊;: "乳酸在生鲜牛肉加工中的应用", 肉类工业, no. 06 *
薛艳军;李琳;柳增善;: "减菌技术在肉牛屠宰分割中的研究与应用", 肉类工业, no. 12 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113170811A (en) * 2020-09-27 2021-07-27 蚌埠学院 Acid discharging device for sheep carcass
CN113170811B (en) * 2020-09-27 2022-04-22 蚌埠学院 Acid discharging device for sheep carcass

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Application publication date: 20200424