CN108902776A - A kind of tendering method of beef - Google Patents
A kind of tendering method of beef Download PDFInfo
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- CN108902776A CN108902776A CN201810736861.4A CN201810736861A CN108902776A CN 108902776 A CN108902776 A CN 108902776A CN 201810736861 A CN201810736861 A CN 201810736861A CN 108902776 A CN108902776 A CN 108902776A
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- sliced meat
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- meat
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- 235000015278 beef Nutrition 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title claims abstract description 45
- 238000005424 photoluminescence Methods 0.000 claims abstract description 40
- 239000002253 acid Substances 0.000 claims abstract description 29
- 238000005286 illumination Methods 0.000 claims abstract description 16
- 238000002604 ultrasonography Methods 0.000 claims abstract description 14
- 230000000694 effects Effects 0.000 claims abstract description 12
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 10
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims description 66
- 239000000243 solution Substances 0.000 claims description 33
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 239000004365 Protease Substances 0.000 claims description 15
- 229940088598 enzyme Drugs 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000002131 composite material Substances 0.000 claims description 9
- 238000005057 refrigeration Methods 0.000 claims description 9
- 239000007924 injection Substances 0.000 claims description 7
- 238000002347 injection Methods 0.000 claims description 7
- 238000001125 extrusion Methods 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 108090000270 Ficain Proteins 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000019836 ficin Nutrition 0.000 claims description 5
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
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- 239000007787 solid Substances 0.000 claims description 5
- 230000009471 action Effects 0.000 claims description 3
- 210000003195 fascia Anatomy 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 210000003205 muscle Anatomy 0.000 abstract description 19
- 210000002808 connective tissue Anatomy 0.000 abstract description 6
- 230000034659 glycolysis Effects 0.000 abstract description 5
- 230000008602 contraction Effects 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- 238000000746 purification Methods 0.000 abstract description 2
- 230000005611 electricity Effects 0.000 description 9
- 238000010008 shearing Methods 0.000 description 5
- 230000000638 stimulation Effects 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
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- 238000012360 testing method Methods 0.000 description 3
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- 239000010839 body fluid Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
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- 238000011056 performance test Methods 0.000 description 2
- 238000003307 slaughter Methods 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000008946 Fibrinogen Human genes 0.000 description 1
- 108010049003 Fibrinogen Proteins 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 208000008238 Muscle Spasticity Diseases 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
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- 208000018198 spasticity Diseases 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of tendering methods of beef, belong to beef processing technique field, tendering method of the invention is that beef is first carried out extruding pretreatment, then it injects acid solution and uses electro photoluminescence, the method that illumination acid discharge and ultrasound enzymatic hydrolysis combine carries out the tenderization of beef, electro photoluminescence is primarily used to improve the contraction rate of the muscle fibril of beef, illumination acid discharge and ultrasound enzymatic hydrolysis are mainly from the connective tissue and glycolysis rate for improving beef, three combines, it is handled for the different factors for influencing beef fresh purification, comprehensively efficiently, it is good with tenderizing effect, the high-efficient advantage of tenderization.
Description
Technical field
The invention belongs to beef processing technique fields, and in particular to a kind of tendering method of beef.
Background technique
Beef is liked because of protein rich in and lower fat by the majority of consumers.With getting over for living standard
Come higher, requirement of the people to the quality of beef is also higher and higher, fresh and tender, succulence, soft, in good taste, the vocabulary such as full color
The major requirement of beef is selected as consumer, fresh and tender is major influence factors of the beef following process at food in good taste.
After cattle on the hoof is butchered, due to environment, processing mode etc. is different to be caused completely not to the beef quality finally prepared
Same influence, and the fresh and tender most important influence factor of beef is muscle fibril, the variation of connective tissue and glycolysis rate, and
Muscle fibril and glycolysis rate are closely related, and the factor both influenced includes temperature, pH etc., the influence to tenderness of beef utilizing compared with
Greatly, and muscle fibril is made of collagenous fibres and elastomer, and the influence to tenderness of beef utilizing is relatively stable.At present both at home and abroad
Tenderizing Technology for Beef very abundant, method can be divided mainly into physical method, chemistry and biological method, but current tenderization
Processing method is mostly to carry out tenderization for one of factor direction, and tenderizing effect is poor, tenderization low efficiency.
Summary of the invention
According to the above-mentioned deficiencies of the prior art, a kind of from Multiple factors side the technical problem to be solved by the present invention is to propose
To combining, the tendering method of the good beef of tenderizing effect, in order to solve the above-mentioned technical problem, the technical solution adopted by the present invention
For：
A kind of tendering method of beef, the method include pretreatment, electro photoluminescence, illumination acid discharge, ultrasound enzymatic hydrolysis.
Preferably, specific step is as follows for this method：
1) it pre-processes：The beef tendon meat just butchered is chosen, fascia, ox-hide and fat are removed, and be cut into sliced meat, then by sliced meat
Refrigeration extrusion process is carried out, extruding is beneficial to prevent the rapid contraction of beef muscle fibril and connective tissue after slaughter, leads
Beef is caused to be hardened, fresh and tender degree decline；
2) electro photoluminescence：Sliced meat after extrusion process are subjected to acid solution injection, and processing 40- is carried out using interval electro photoluminescence
60s, weak organic acid are conducive to the expansion of muscle fibril, expand the pliability of myoarchitecture, increase fresh and tender degree, in combination with
Electro photoluminescence is more advantageous to acid solution in muscle fibril and dissociates in connective tissue, improves the panelization of muscle fibril, drops
The shearing force of low meat improves the tenderness of meat；
3) illumination acid discharge：Sliced meat after electro photoluminescence are first squeezed, then under illumination effect, carry out acid discharge 4-6h,
Be conducive to metabolism beef protein is converted to amino acid, and excludes body fluid, improves the flavor and quality of meat；
4) ultrasound enzymatic hydrolysis：Aged sliced meat are impregnated into composite enzyme solution, and are digested under the action of ultrasound
20-35min is handled, then sliced meat are vacuum-packed by treated, and refrigeration is mature, and ultrasonic mechanism advantageously reduces
The shearing force of meat, while cavitation effect is conducive to improve enzymolysis efficiency, promotes tenderization efficiency and tenderizing effect.
Preferably, the temperature that refrigeration squeezes in the step (1) is 2-6 DEG C, pressure 10-15Mpa, when a length of 3-
6min。
Preferably, acid solution is concentration 50-65% in the step (2) acetum, citric acid solution or lactic acid solution
Any one of, the liquid-to-solid ratio of volume injected and sliced meat is 1:25-35.
Preferably, interval electrical stimulation procedures are as follows in the step (2)：First use voltage 25-30V, electric current 0.3-0.5A
Electro photoluminescence 10-15s, interval 2-3s are carried out since the edge of sliced meat, adjusts voltage 35-45V, and electric current 0.75-0.85A is from sliced meat
Center to sliced meat side continuous moving carry out electro photoluminescence 10-25s, interval 1-2s, adjustment voltage be 50-60V, electric current 0.6-0.7A from
Sliced meat center carries out electro photoluminescence 15-22s to sliced meat side continuous moving.
Preferably, the pressure squeezed in the step (3) is 5-8Mpa, and duration 30-40s, the illumination is that wavelength is
The feux rouges of 650-720nm, temperature are 2-5 DEG C.
Preferably, it is 0.5-0.8 that composite enzyme solution, which is by mass ratio, in the step (4):1-1.2:The ginger of 0.3-0.7
The solution that the concentration of protease, papain and ficin configuration is 0.5-1.5%, temperature is 39-46 DEG C, and pH is
6.5-7.5。
Preferably, power ultrasonic in the step (4) is 150-200w, frequency 15-25Hz.
Compared with prior art, beneficial effects of the present invention：
1. the present invention uses electro photoluminescence, the method that illumination acid discharge and ultrasound enzymatic hydrolysis combine carries out the tenderization of beef, electricity thorn
Swash the contraction rate for being primarily used to improve the muscle fibril of beef, illumination acid discharge and ultrasound enzymatic hydrolysis are mainly from the knot for improving beef
Tissue and glycolysis rate are formed, three combines, it is handled for the different factors for influencing beef fresh purification, comprehensively efficiently, tool
Have that tenderizing effect is good, the high-efficient advantage of tenderization.
2. the present invention is during electro photoluminescence by the way of different voltage, electric current and stimulation, low pressure electro photoluminescence has
Conducive to causing the destruction of muscle fibril, while increasing muscle fibril panelization, prevents from just starting to lead to meat mistake with regard to high-voltage stimulation
Degree is shunk and loses elasticity, then promotes glycolysis rate in the muscle fibril of panelization using high-voltage stimulation, is shortened
Muscle fibril enters the time of spasticity, is conducive to keep the fresh and tender of beef.
3. ultrasound enzymatic hydrolysis of the invention carries out compound, different enzyme to the muscle fibril and collagen of meat using a variety of enzymes
With different degrees of, complex enzyme, which is more advantageous to, destroys muscle fibril structure, increases the dissolubility of protein, to promote the tender of meat
Change effect and tenderization efficiency.
Specific embodiment
It below by the description to embodiment, is described in further detail, to help those skilled in the art to this hair
Bright inventive concept, technical solution have more complete, accurate and deep understanding.
Embodiment 1
A kind of tendering method of beef in the present embodiment, including pretreatment, electro photoluminescence, illumination acid discharge, ultrasonic enzymolysis step,
Concrete operations are as follows：
1) it pre-processes：The beef tendon meat just butchered is chosen, removes fascia, ox-hide and fat, and be cut into 15 × 10 × 8cm of specification
Sliced meat, then sliced meat are immediately placed on 3 DEG C of temperature of refrigeration plate, then sliced meat are shakeout and add the pressure of 13Mpa into
Row refrigeration extrusion process 5min, extruding are beneficial to prevent the rapid contraction of beef muscle fibril and connective tissue after slaughter,
Beef is caused to be hardened, fresh and tender degree decline；
2) electro photoluminescence：Sliced meat after extrusion process are subjected to acid solution injection, the acid solution of injection is that the acetic acid of concentration 55% is molten
Liquid, injection use multiple spot for injection, and the weight of injection and the liquid-to-solid ratio of sliced meat are 1:30, after having injected, sliced meat are patted
For a moment, be conducive to trickling of the acid solution in meat fiber, weak organic acid is conducive to the expansion of muscle fibril, expands myoarchitecture
Pliability increases fresh and tender degree；Then by acid, treated that sliced meat are placed on the electrical stimulation device platform of sterilizing, first uses voltage
28V, electric current 0.4A carry out continuous electro photoluminescence 15s since the edge of sliced meat, after interval 2s, adjust voltage 40V, electric current 0.8A from
Sliced meat center carries out electro photoluminescence 23s, interval 2s to sliced meat side continuous moving, and adjustment voltage is 60V, and electric current 0.7A is from sliced meat center
Electro photoluminescence 20s is carried out to sliced meat side continuous moving, acid solution processing is more advantageous to acid solution in muscle fibril in combination with electro photoluminescence
Dissociate in connective tissue, improve the panelization of muscle fibril, reduce the shearing force of meat, improves the tenderness of meat；
3) illumination acid discharge：Sliced meat after electro photoluminescence are first shakeout and are placed on sterile platform, are squeezed using pressure 7Mpa
Then sliced meat are stretched extension and lifted by 35s, be placed in the ring light that temperature is 3 DEG C and shine in slot, in the red light irradiation of wavelength 700nm
Under, carry out acid discharge 5h, remained during acid discharge ring light according to slot temperature be 3 DEG C, acid discharge process be conducive to metabolism ox
Meat protein is converted to amino acid, and excludes body fluid, improves the flavor and quality of meat, while stretching extension and hang and being beneficial to prevent flesh
The shrinkage of fibrinogen；
4) ultrasound enzymatic hydrolysis：Aged sliced meat are removed be impregnated by mass ratio be 0.6:1.1:0.5 Ginger Protease,
In the composite enzyme solution of papain and the concentration 1% of ficin configuration, and the temperature of composite enzyme solution is kept to be
45 DEG C, pH 7, the enzyme activity of composite enzyme solution is 50,000 u/g, and is 160w in power, under the action of the ultrasound that frequency is 20Hz into
Row enzymolysis processing 30min, then by treated, sliced meat are pulled out, and the water for being 0 DEG C with temperature rinses the clean table of meat surface clean
The remaining enzyme solution in face, then sliced meat are vacuum-packed, and refrigerate maturation 5h, obtain the beef of tenderization, ultrasonic mechanism has
Conducive to the shearing force for reducing meat, while cavitation effect is conducive to improve enzymolysis efficiency, promotes tenderization efficiency and tenderizing effect.
Embodiment 2
The present embodiment with embodiment 1, unlike in the present embodiment beef tendering method, refrigeration squeezes in step (1)
Temperature be 2 DEG C, pressure 10Mpa, when a length of 6min, acid solution is the citric acid solution of concentration 65%, injecting body in step (2)
The long-pending liquid-to-solid ratio with sliced meat is 1:25, the middle pressure squeezed of step (3) is 5Mpa, and duration 30s, illumination is that wavelength is 650nm
Feux rouges, temperature are 2 DEG C, and it is 0.8 that composite enzyme solution, which is by mass ratio, in step (4):1:0.7 Ginger Protease, Papain
The solution that enzyme and the concentration of ficin configuration are 1.5%, temperature are 46 DEG C, pH 6.5, and ultrasonic power is 200w,
Frequency is 15Hz.
Embodiment 3
The present embodiment with embodiment 1, unlike in the present embodiment beef tendering method, refrigeration squeezes in step (1)
Temperature be 6 DEG C, pressure 15Mpa, when a length of 3min, acid solution is the lactic acid solution of concentration 50%, volume injected in step (2)
Liquid-to-solid ratio with sliced meat is 1:35, the middle pressure squeezed of step (3) is 8Mpa, and duration 40s, illumination is that wavelength is
The feux rouges of 720nm, temperature are 5 DEG C, and it is 0.5 that composite enzyme solution, which is by mass ratio, in step (4):1.2:0.3 life
The solution that the concentration of ginger protease, papain and ficin configuration is 0.5%, temperature are 39 DEG C, pH 7.5,
The power of ultrasound is 150w, frequency 20Hz.
Embodiment 4
The present embodiment with embodiment 1, unlike in the present embodiment beef tendering method, interval electricity thorn in step (2)
It is sharp that steps are as follows：Voltage 25V, electric current 0.3A is first used to carry out electro photoluminescence 10s, interval 3s, adjustment electricity since the edge of sliced meat
35V, electric current 0.75A is pressed to carry out electro photoluminescence 10s, interval 2s from sliced meat center to sliced meat side continuous moving, adjustment voltage is 50V,
Electric current 0.6A carries out electro photoluminescence 22s from sliced meat center to sliced meat side continuous moving.
Embodiment 5
The present embodiment with embodiment 1, unlike in the present embodiment beef tendering method, interval electricity thorn in step (2)
It is sharp that steps are as follows：Voltage 30V, electric current 0.5A is first used to carry out electro photoluminescence 15s, interval 3s, adjustment electricity since the edge of sliced meat
45V, electric current 0.85A is pressed to carry out electro photoluminescence 25s, interval 1s from sliced meat center to sliced meat side continuous moving, adjustment voltage is 60V,
Electric current 0.7A carries out electro photoluminescence 15s from sliced meat center to sliced meat side continuous moving.
Embodiment 6
The present embodiment with embodiment 2, unlike in the present embodiment beef tendering method, interval electricity thorn in step (2)
It is sharp that steps are as follows：Voltage 25V, electric current 0.3A is first used to carry out electro photoluminescence 10s, interval 3s, adjustment electricity since the edge of sliced meat
35V, electric current 0.75A is pressed to carry out electro photoluminescence 10s, interval 2s from sliced meat center to sliced meat side continuous moving, adjustment voltage is 50V,
Electric current 0.6A carries out electro photoluminescence 22s from sliced meat center to sliced meat side continuous moving.
Embodiment 7
The present embodiment with embodiment 3, unlike in the present embodiment beef tendering method, interval electricity thorn in step (2)
It is sharp that steps are as follows：Voltage 30V, electric current 0.5A is first used to carry out electro photoluminescence 15s, interval 3s, adjustment electricity since the edge of sliced meat
45V, electric current 0.85A is pressed to carry out electro photoluminescence 25s, interval 1s from sliced meat center to sliced meat side continuous moving, adjustment voltage is 60V,
Electric current 0.7A carries out electro photoluminescence 15s from sliced meat center to sliced meat side continuous moving.
Performance test：
1) shearing force testing：It is measured by NY/T1180-2006 method；
2) sensory evaluation:With reference to the evaluation method of GB/T16291.1-2012, the beef after Tenderization is cut into 2cm
× 2cm × 1cm fritter, is put into retort pouch, and beef center is heated in 95 DEG C of water-baths and reaches 75 DEG C, it is cooling to take out beef
To room temperature, beef quality is evaluated in terms of color, smell, mouthfeel, appearance 4, according to beef aesthetic quality's standards of grading
It is shown in Table 1 and gives and score, calculate average value；
3) TPA mode is used, model of popping one's head in:P/50；Downstream rate:4mm/s；Test speed:5mm/s；Return speed:
5mm/s；Compression sample height 50；Time:5s；Trigger force:5g, test item have hardness, chewiness, and the performance test results are shown in Table
2。
1 beef aesthetic quality's standards of grading of table
The variation of beef quality before and after 2 tenderization of table
Beef quality after tenderization has a different degrees of variation compared with the meat performance before tenderization, at overall merit tenderization
Beef quality after reason is more excellent.
The present invention is exemplarily described above in conjunction with specific embodiment, it is clear that the present invention implements not by upper
The limitation of mode is stated, if the improvement for the various unsubstantialities that the inventive concept and technical scheme of the present invention carry out is used, or
It is not improved the conception and technical scheme of the invention are directly applied to other occasions, protection scope of the present invention it
It is interior.Protection scope of the present invention should be determined by the scope of protection defined in the claims.
Claims (8)
1. a kind of tendering method of beef, which is characterized in that the method includes pretreatment, electro photoluminescence, illumination acid discharge, ultrasound
Enzymatic hydrolysis.
2. the tendering method of beef according to claim 1, which is characterized in that specific step is as follows for this method：
1) it pre-processes：The beef tendon meat just butchered is chosen, fascia, ox-hide and fat is removed, and be cut into sliced meat, then carries out sliced meat
Refrigerate extrusion process；
2) electro photoluminescence：Sliced meat after extrusion process are subjected to acid solution injection, and processing 40-60s is carried out using interval electro photoluminescence；
3) illumination acid discharge：Sliced meat after electro photoluminescence are first squeezed, then under illumination effect, carry out acid discharge 4-6h；
4) ultrasound enzymatic hydrolysis：Aged sliced meat are impregnated into composite enzyme solution, and carry out enzymolysis processing under the action of ultrasound
20-35min, then by treated, sliced meat are vacuum-packed, and refrigeration is mature.
3. the tendering method of beef according to claim 1, which is characterized in that the temperature that refrigeration squeezes in the step (1)
Degree is 2-6 DEG C, pressure 10-15Mpa, when a length of 3-6min.
4. the tendering method of beef according to claim 1, which is characterized in that acid solution is concentration 50- in the step (2)
The liquid-to-solid ratio of any one of 65% acetum, citric acid solution or lactic acid solution, volume injected and sliced meat is 1:25-
35。
5. the tendering method of beef according to claim 1, which is characterized in that interval electro photoluminescence walks in the step (2)
It is rapid as follows：First voltage 25-30V, electric current 0.3-0.5A is used to carry out electro photoluminescence 10-15s, interval 2- since the edge of sliced meat
3s adjusts voltage 35-45V, and electric current 0.75-0.85A carries out electro photoluminescence 10-25s from sliced meat center to sliced meat side continuous moving,
Have a rest 1-2s, and adjustment voltage is 50-60V, and electric current 0.6-0.7A carries out electro photoluminescence 15- from sliced meat center to sliced meat side continuous moving
22s。
6. the tendering method of beef according to claim 1, which is characterized in that the pressure of extruding is in the step (3)
5-8Mpa, duration 30-40s, the illumination are the feux rouges that wavelength is 650-720nm, and temperature is 2-5 DEG C.
7. the tendering method of beef according to claim 1, which is characterized in that composite enzyme solution is in the step (4)
It is 0.5-0.8 by mass ratio:1-1.2:The Ginger Protease of 0.3-0.7, papain and ficin configure dense
Degree is the solution of 0.5-1.5%, and temperature is 39-46 DEG C, pH 6.5-7.5.
8. the tendering method of beef according to claim 1, which is characterized in that ultrasonic power is in the step (4)
150-200w, frequency 15-25Hz.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772116A (en) * | 2020-07-16 | 2020-10-16 | 成都大学 | Method for tenderizing frozen beef |
Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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