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Processing and storing method for prolonging shelf life of marinated beef

A technology of stewed beef and shelf life, which is applied in the direction of meat/fish preservation, food preservation, and gas-containing food ingredients, etc. It can solve the problems of greater influence on product shelf life, short shelf life of stewed beef, and difficult control of microorganisms, so as to improve agricultural production. The effect of added value

Pending Publication Date: 2021-01-05
江苏五香居食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, there is another factor that restricts the shelf life of stewed beef, that is, soaking the stewed soup. Since the surface of the stewed beef is relatively dry after cooling, the surface layer has insufficient fragrance. In order to solve this problem, the stewed beef is usually treated with the cooled stewed soup before packaging. Soaking, which can increase the taste of braised beef and enrich the head aroma, but the microorganisms produced during the soaking process are difficult to control, so it has a great impact on the shelf life of the product
How to solve the problem of short shelf life of braised beef is currently a difficult research point in the industry, and it is also a research hotspot. The storage technology that makes the shelf life of braised beef reach more than 7 days is a bottleneck that is difficult to break through in the industry

Method used

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Experimental program
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Embodiment

[0023] A kind of processing storage method that prolongs the shelf life of stewed beef is as follows:

[0024] 1. Preparation of preservative:

[0025] (1.1) After pickling the fresh greengage according to the conventional method, dry it in the sun until the dry and wet plum has a salinity of 30% and a water content of 55%, then remove the core of the dry and wet plum, and then place the core of the dry and wet plum in the 50 kilograms of plum kernels are placed in each barrel, and the plum kernels account for no more than four-fifths of the volume of the barrel. Cover the barrel lid, put the barrel in an environment of 25 degrees Celsius, and store it for 18 days.

[0026] The plum oil will slowly seep out from the upper layer of the barrel. The plum oil is produced because the dry and wet plum meat sticks to the pit during the process of removing the core of the dry and wet plum. The catalysis of the unique smell inside the core forms a viscous plum oil, which floats to th...

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PUM

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Abstract

The invention discloses a processing and storing method for prolonging the shelf life of marinated beef. The processing and storing method comprises the following steps: preparing a fresh-keeping agent; adding the fresh-keeping agent, and soaking the marinated beef; performing modified atmosphere fresh-keeping packaging; and storing and the like. The shelf life of the marinated beef produced by adopting the method can reach 7-8 days under the condition that no preservative is added.

Description

technical field [0001] The invention relates to the field of food processing and storage, in particular to a processing and storage method for extending the shelf life of braised beef. Background technique [0002] Stewed meat products are a kind of traditional food that people especially like. However, most of the researches on stewed meat products in sauce are currently focused on the formula or process, and there are few researches on the preservation and storage of stewed meat products in sauce. Disclosed as patent CN101889601A is a kind of method for keeping fresh of beef in modified atmosphere packaging at low temperature, which adopts mixed gas of oxygen, nitrogen and carbon dioxide to keep fresh. The ratio of mixed gas is controlled as 50%:25%:25%. This ratio can only be used for fresh meat, and it is completely inapplicable to mature meat. The same, so this method has no reference value for stewed products. Patent CN103891866A discloses a low-temperature preservat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06A23B4/16A23B4/20
CPCA23B4/068A23B4/16A23B4/20A23V2002/00A23V2250/11A23V2250/124A23V2250/126A23V2250/21A23V2300/20
Inventor 孙洪留王永强孙琳洁李广要薛海华刘烈淼钱和程鹏
Owner 江苏五香居食品有限公司
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