Study On Cooking Beef Products Preservation Technology And Quality Control System

Historical process of beef cooking has a long history and tradition, "cooking" is the meaning of cook and boil, "cooking" refers to the meaning of ripe, thermal processing of food raw materials, the raw food processing cooked food, make it become full of color, smell, taste, shape, quality, raise and beauty of safe, beneficial to absorb, and benefiting the people health, health food dishes. With the development of the fast pace of modern life, cooking products affected by the processing conditions, packaging and shelf life restrictions, affecting the storage and sold, cannot meet the demand of dining table, already can’t adapt to the development requirements.Traditional beef cooking methods in China is the working people of ancient for thousands of years development together with the national characteristics of a kind of traditional food cooking methods, beef products is the formation of cooking eight cuisine famous China has unique flavor, is the traditional food of our country and has the flavor of traditional Chinese dietary culture, is the wisdom of the Chinese nation and the Chinese diet culture. But long-term beef cooking still follow the traditional production technology, processing and preservation technology is behind, and most products still sale in bulk, it is difficult to guarantee the quality of health and safety. In this paper, cooking beef (braised beef) as the research object, the traditional cooking beef (braised beef) production were studied, let it conforms to the requirements of industrial production; study the change regularity of different packaging methods of different storage temperatures and effect of compound preservatives on the preservation effect to braised beef quality, defines the quality assessment index of braised beef, and according to the HACCP principle, establish the quality and safety control system of braised beef, in the process of industrial production. The main results are as follows:1. For cooking beef (braised beef) during the curing process of color is screening agents, determine the color agent is composed of:0.015% sodium nitrite, sodium ISO Vc 0.06%, compound sodium phosphate 0.15%; flavor agent organization:salt 3.5%, sugar 1.5%, nucleotide (I+G) 0.02%. By optimizing the processing parameters on the cooking beef, cooking temperature is 90℃, cooking time is 2h, and meat loaf size is 3 cm*3cm, braised beef comprehensive sensory evaluation was the highest.2. At 20℃,5℃,-18℃ storage conditions, with the extension of storage time, storage at room temperature 20 ℃ and 5℃, the total number of bacteria increased, volatile basic nitrogen (TVB-N) value and a corresponding rise, and rise velocity increasing with the increase of storage temperature, the pH value in the late storage period up to more than 7, total acidity decreased rapidly in the late period. The TBA value fluctuates at different temperatures during storage period, decreased slightly in late period,-18℃ freeze indicators reservoir conditions were good in refrigerated conditions of 5℃.3. Low temperature storage and vacuum packaging had significant inhibitory effect on the growth and reproduction of microorganisms. Packaging the same way, ice temperature storage is better than the preservation effect of refrigerated; the same storage temperature, total number of bacteria in vacuum packaging sample growth rate lower than the ordinary packaged samples.4. Compound preservative (lysozyme 0.05%, Nisin0.05%, sodium lactate 2%, sodium diacetate 0.1%) combined with vacuum packaging has a better effect on storing stewed beef. The preservative treatment of samples during the storage period of the bacterium and without preservative treated samples compared relatively slow growth, the preservative could inhibit the growth of microorganisms in the stewed beef, compound preservative solution combined with vacuum packaging is better than simply adding the fresh preservative, at room temperature (15-20℃), shelf life up to 20-25d.5. According to the HACCP principle, established in the procurement of raw materials, thawing, pickling, cooking, sterilization, packaging, product quality control system of critical control points, and gets a good effect.