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Method of utilizing biotechnology to enable beef to quickly discharge acid

A kind of biotechnology and beef technology, applied in the fields of application, food science, food preparation, etc., can solve the problems of insufficient deacidification and long deacidification time, and achieve the effect of complete deacidification, preventing blood coagulation, and facilitating preservation

Inactive Publication Date: 2015-04-29
安徽立泰食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The beef after cooling and deacidification has the advantages of soft and elastic meat, easy to rot, delicate taste, delicious taste, and high nutritional value; the existing beef deacidification directly processes the beef at 0-4°C for 24 hours or Longer time, but using the existing deacidification technology takes a long time to deacidify, the deacidification is not thorough enough, and it will cause certain changes in meat quality during the deacidification process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A method for rapidly deacidifying beef by utilizing biotechnology, comprising the following steps:

[0012] (1) Inject the cattle with blood anticoagulant 1-2 hours before the cattle are slaughtered, and soak the beef in 5% saline at 15°C for 6 minutes within 8 minutes of the cattle slaughter;

[0013] (2) Rapidly cool down the beef processed in step (1) to 6°C, keep the pressure at 2 standard atmospheres, and the air humidity at 90%, for 8 hours.

Embodiment 2

[0015] A method for rapidly deacidifying beef by utilizing biotechnology, comprising the following steps:

[0016] (1) Inject the blood anticoagulant into the cattle 1-2 hours before the cattle are slaughtered, and soak the beef in 5% saline at 15°C for 8 minutes within 8 minutes of the cattle slaughter;

[0017] (2) Cool down the beef processed in step (1) to 8°C quickly, keep the pressure at 2.5 standard atmospheres, and the air humidity at 95%, and process for 7 hours.

Embodiment 3

[0019] A method for rapidly deacidifying beef by utilizing biotechnology, comprising the following steps:

[0020] (1) Inject the cattle with blood anticoagulant 1-2 hours before the cattle are slaughtered, and soak the beef in 5% saline at 15°C for 5 minutes within 8 minutes of the cattle slaughter;

[0021] (2) The beef processed in step (1) is cooled down to 7°C rapidly, the pressure is kept at 3 standard atmospheres, the air humidity is 92%, and the processing is carried out for 9 hours.

[0022] Preferably, the temperature is lowered to -2°C in step (2). In step (2), keep the wind speed in the treatment environment at 0.8m / s.

[0023] At this temperature, it can not only maintain a good deacidification effect, but also keep the meat quality stable, and prevent the meat quality from deteriorating during the deacidification process. At the same time, the beef will not freeze under this temperature and pressure, which is conducive to deacidification.

[0024] Preferably, i...

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PUM

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Abstract

The invention relates to a method of utilizing a biotechnology to enable beef to quickly discharge acid. The method comprises the following steps: (1) within 8 minutes after beef cattle is slaughtered, soaking the beef with a 5% salt solution at 15 DEG C for 5-8 minutes; (2) quickly cooling the beef processed in the step (1) to 5-8 DEG C, keeping the pressure to be 2-3.5 standard atmospheric pressures, and the air humidity to be 90-95%, and processing the beef for 5-9 hours. According to the beef acid discharging method provided by the invention, the beef is quickly soaked in the salt solution after the beef cattle is slaughtered, so that the bloodiness on the beef surface can be removed, and the beef quality can be improved; after the beef is soaked and processed, the beef is quickly cooled, so that the beef elasticity can be maintained, the acid liquid in the beef can be discharged, the beef is favorable to be preserved, and the beef quality can be improved.

Description

technical field [0001] The invention belongs to the field of meat product processing, and in particular relates to a method for rapidly deacidifying beef by using biotechnology. Background technique [0002] Beef is a food that people all over the world love to eat. It is one of the meat products consumed by Chinese people, second only to pork. Beef has high protein content and low fat content, so it is delicious and popular. reputation. In order to ensure the quality and taste of beef, deacidification treatment is required, and the deacidification time of ordinary beef is 24 hours. The beef after cooling and deacidification has the advantages of soft and elastic meat, easy to rot, delicate taste, delicious taste, and high nutritional value; the existing beef deacidification directly processes the beef at 0-4°C for 24 hours or Longer time, but using the existing deacidification technology takes a long time to deacidify, the deacidification is not thorough enough, and it wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L1/015A23L13/00A23L5/20
Inventor 张国强
Owner 安徽立泰食品科技有限公司
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