CN101224010A - Processing technique for frying beef fillet and products thereof - Google Patents
Processing technique for frying beef fillet and products thereof Download PDFInfo
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- CN101224010A CN101224010A CNA2008100189361A CN200810018936A CN101224010A CN 101224010 A CN101224010 A CN 101224010A CN A2008100189361 A CNA2008100189361 A CN A2008100189361A CN 200810018936 A CN200810018936 A CN 200810018936A CN 101224010 A CN101224010 A CN 101224010A
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Abstract
The invention relates to a processing technique for stir-frying sirloin and products thereof, which pertains to the food processing technical field. The fresh sirloin with C-grade physiological maturity degree is selected and then vacuum packed before being put under the environmental temperature of 0-4 DEG C for maturing for 7days. Sirloin lumps are processed into the size of 15 multiplied by 15 multiplied by 75mm<3> and are stir-fried for 4 min under 350 DEG C, thus achieving best eating effect and quality effect. The key point of the invention lies in four factors which influence the eating quality of the sirloin and are as follows: beef physiological maturity degree, postmortem mature time, processing time and the size of the sirloin lumps. The scientific and standardized processing technique of the stir-frying sirloin is obtained based on the research of the four factors and combined with a plurality of organoleptic evaluation of consumers. The invention adopts an international advanced PACCP technology; from the selection of the beef raw material to the control of the processing technology, the invention provides the standardized technique for stir-frying the sirloin.
Description
One, technical field
The present invention relates to frying beef fillet meat processing technology and product, belong to food processing technology field.
Two, background technology
Now, Australia, the U.S. and Britain all set up and have implemented the meat edible quality and guarantees key control technology (Palatability assurance eat critical control points, PACCP), this technology mainly by from heredity, raise, butcher the key link control of processing, with the mouthfeel and the quality of assurance final products until meat production whole process such as cooking processing etc.In the U.S., implement the meat mouthfeel and guarantee that system mainly concentrates on following 3 fields: (1) determines to improve the genetic marker of the tender degree of meat in the seed selection process; (2) set up and detect the CCP of tenderness of beef utilizing, as give high-octane meals before killing, adopt electro photoluminescence when butchering, carry out natural maturity etc. after killing; (3) thus the automatic classification technique of exploitation guarantees that the good more price of tender degree is high more, raise the domestic animal of high tender degree to stimulate the raiser.In order to improve the edible quality of meat, Chinese scholars has been carried out many researchs, think that influencing the factor of meat edible quality mainly contains following several respects: the kind of domestic animal, age, nutrition condition, sex, process for butchering, biochemistry behind the government official changes, processing method etc., its basic reason is the institutional framework of muscle and kills the artifact chemical change, particularly depends on the state (being the tightness degree that myosin combines with actin) of fribrillin in the muscle, the composition of connective tissue and content, the size of the distribution of intramuscular fat and content and muscle retentiveness etc.Because influence factor is various, the edible quality difference of meat is great disparity quite, how could guarantee the uniformity of meat quality, be one of problem of domestic and international many meat scientific worker researchs, and they has also provided scientific research as foundation.But I find that for processing in the research aspect the beef edible quality seldom, especially domestic, therefore, the introduction and the research of PACCP technology have profound significance.
Beef is in process, because various different mouthfeel can appear in the influence of various inherences, external factor.Internal factor, as the character that processes raw material also has confidential relation with the osmosis of distinguishing the flavor of, as joint because its musculature is fine and close more, under same cooking conditions, compare with fritter meat, it is slow that the seepage velocity of its flavouring is wanted, and fat meat is many because of fat content, compares with lean meat, it is slow that the seepage velocity of its flavouring is wanted, and it is easier to be tasty that fresh meat will compare inferior fresh meat; External factor, as the type of meat cooking method, in western-style food, dry heating method and wet heating are the basic cooking methods of two big classes, therefore, by the research to various influence factors, we can draw optimum process condition at last.The traditional diamond-making technique of China does not also catch up with the requirement of modern science at nutrition, health, production, management aspect, be difficult to participate in the keen competition of eating market, the world, thereby the processing of China must be walked scientific, modernized road.The PACCP technology is by repetition test and investigation, for production technology provides the scientific quantitative foundation, thereby makes the suitability for industrialized production of meat products become possibility.Help the production of meat products processing industry to realize standardization, can promote the scientific, modernized of China's processing.
China is beef big producing country, but process technology and level are all very low, and the cooking method of beef is varied, edible quality after the cooking is also uneven, therefore be necessary to find the processing method of a kind of science, standard,, improve the quality of products to improve its edible quality.
Three, description
Technical problem: the objective of the invention is to, find the processing technology of the frying beef fillet meat of a kind of science, standard,, improve the quality of products, for people's daily processing and the suitability for industrialized production of beef provide foundation to improve its edible quality.
Technical scheme:
The processing technology of frying beef fillet meat comprises: selecting the physiological maturity degree is the fresh bovine tenterloin of C level, and vacuum-packed back ripe 7d under 0～4 ℃ environment temperature is processed into 15 * 15 * 75mm with sirloin
3The size cube meat, heavy according to beef: soya-bean oil is heavy: refined salt is heavy=prepare burden at 150: 8: 1, pours soya-bean oil in the frying pan into, when burning to 350 ℃, puts into beef, at 350 ℃ of following frying 4min; It is even to put into the refined salt stir-fry, and packing takes the dish out of the pot.Wherein can add an amount of condiment according to individual taste.The physiological maturity degree is meant that for the C level age of ox is greater than 36 monthly ages.
Beneficial effect: the invention has the advantages that:
(1) several different frying beef fillet processing methods are researched and analysed, obtained a kind of processing method of scientific and standard, the edible quality of this product and product quality all are higher than other processing methods, and the subjective appreciation score is the highest, is subjected to consumer's welcome.This product its moisture after measured is 54.62%, and fat content is 14.33%, and total free amino acid content is the 155.26mg/100g dry.
(2) the present invention is by the selection of beef physiological maturity degree, the selection of maturation time, the control of frying time, the control of cube meat size, carry out sirloin processing, the processing method of frying beef fillet has been carried out standardization, it is varied to have solved stir-fry beef fillet method, the also diversified problem of its edible quality is for the industrialization processing of sirloin provides foundation.
(3) help the production of meat products processing industry to realize standardization, scientific, modernized.
Four, the specific embodiment
1, subjective appreciation
9 experiment frying beef fillets according to table 3 can obtain 9 kinds of different samples.These 9 kinds of samples have been represented the processing method commonly used of domestic frying beef fillet.
Table 1 subjective appreciation table
| Content | The 1-2 branch | The 3-4 branch | The 5-6 branch | The 7-8 branch | Score |
| The general comment of tender degree local flavor succulence | Old poor dissatisfied | Old relatively poor more dissatisfied | Tenderer better more satisfied | Tender satisfied carefully | |
| Final score [8]=_ _ _ _ (40% tender degree+20% local flavor+10% succulence+30% overall assessment) | |||||
Select ordinary consumer 300 people at random, require healthyly, and have the self-condition of finishing evaluation smoothly, wherein each 150 people of men and women.Be divided into 30 groups, every group 10 people, each 5 people of men and women.To the evaluation (tender degree, local flavor, succulence, general comment) of filling in a form of 9 kinds of samples, see Table 1.Requirement can not eat any food in evaluation in preceding 1 hour.Evaluation finishes and calculates final score.
2, orthogonal experiment analysis
At 4 principal elements that influence the frying beef fillet edible quality: size, frying time, physiological maturity degree, maturation time, carry out the orthogonal experiment design of 3 levels, and carry out subjective appreciation by a large amount of consumers, draw the best frying production method of frying beef fillet according to evaluation result.Interpretation of result sees Table 2,3.
Table 2 empirical factor and level
| Factor level | Tenterloin size (A)/mm 3 | The frying time (B)/min | Physiological maturity degree (C)/level | Kill after ripening time (D)/d |
| 1 2 3 | 6×6×75 10×10×75 15×15×75 | 4 6 8 | A B C | 3 7 14 |
The analysis of table 3 orthogonal experiment
| The experiment number | A(mm 3) | B(min) | C (level) | D(d) | Final score |
| 1 2 3 4 5 6 7 8 9 K 1 K 2 K 3 R | 6×6×75 6×6×75 6×6×75 10×10×75 10×10×75 10×10×75 15×15×75 15×15×75 15×15×75 5.998 5.759 6.177 0.418 | 4 6 8 4 6 8 4 6 8 6.076 6.007 5.851 0.225 | A B C B C A C A B 6.114 5.745 6.074 0.369 | 3 7 14 14 3 7 7 14 3 6.039 5.984 5.911 0.128 | 6.29 5.80 5.90 5.56 5.95 5.77 6.38 6.28 5.88 |
Annotate: final score is averaged.
Analyze:
(1) as can be known, 4 kinds of factors are followed successively by the importance of final score influence: A＞C＞B＞D, by the K value as can be known, its best experimental program is A by the R value of table 3
3B
1C
1D
1
(2) as can be known, No. 7 the experiment score is the highest, is 6.38, and its best experimental program is A by the final score of table 3
3B
1C
3D
2, the best experimental program A in this and front
3B
1C
1D
1Difference must be carried out further experiment.
(3) respectively according to experimental program A
3B
1C
3D
2And A
3B
1C
1D
1Carry out the frying experiment, and ask the consumer to carry out subjective appreciation, its final score is as follows: A
3B
1C
3D
2Be 6.40; A
3B
1C
1D
1Be 6.25.As seen best experimental program should be A
3B
1C
3D
2, that is: cube meat size: 15 * 15 * 75mm
3, frying time: 4min, physiological maturity degree: C level, maturation time: 7d.
3, physical and chemical index analysis
Get sample high, medium and minimum in the final score promptly No. 7, No. 3, No. 4, carry out physical and chemical index and measure.See Table 4.
Within the specific limits, fat in the meat products and total free amino acid content are high more, and moisture is low more, and the edible quality of meat products is good more.By table 4 as seen, the fat content of No. 7, No. 3, No. 4 samples and total free amino acid (FAA) content reduces successively, and moisture raises successively.The physicochemical data explanation, the edible quality of No. 7 samples is best.
Table 4 physical and chemical index is measured
| Sample | Moisture (%) | Fat content (%) | Total FAA content (mg/100g dry) |
| No. 7 No. 3 No. 4 | 54.62 56.08 62.15 | 14.33 11.23 8.21 | 155.26 76.68 28.50 |
4, conclusion
The processing technology that can be drawn frying beef fillet meat by the experiment of 1-3 is: selecting the physiological maturity degree is the fresh bovine tenterloin of C level, and vacuum-packed back ripe 7d under 0～4 ℃ environment temperature is processed into 15 * 15 * 75mm with sirloin
3The size cube meat, heavy according to beef: soya-bean oil is heavy: refined salt is heavy=prepare burden at 150: 8: 1, pours soya-bean oil in the frying pan into, when burning to 350 ℃, puts into beef, at 350 ℃ of following frying 4min; It is even to put into the refined salt stir-fry, and packing takes the dish out of the pot.Wherein can add an amount of condiment according to individual taste.The physiological maturity degree is meant that for the C level age of ox is greater than 36 monthly ages.This product its moisture after measured is 54.62%, and fat content is 14.33%, and total free amino acid content is the 155.26mg/100g dry.
Subjective appreciation result (score is the highest) and physical and chemical index are measured (content optimum) and are illustrated that product processed (i.e. No. 7 products) its edible quality and product quality are better than other processing method products obtained therefroms in this way.
Claims (3)
1. the processing technology of frying beef fillet meat comprises:
Selecting the physiological maturity degree is the fresh bovine tenterloin of C level, and vacuum-packed back ripe 7d under 0～4 ℃ environment temperature is processed into 15 * 15 * 75mm with sirloin
3The size cube meat, heavy according to beef: soya-bean oil is heavy: refined salt is heavy=prepares burden at 150: 8: 1, pour soya-bean oil in the frying pan into, when burning, put into beef, at 350 ℃ of following frying 4min to 350 ℃; It is even to put into the refined salt stir-fry, and sterilization packaging takes the dish out of the pot.
2. the processing technology of frying beef fillet meat as claimed in claim 1, physiological maturity degree are meant that for the C level age of ox is greater than 36 monthly ages.
3. the product that processing technology obtained of claim 1 or 2 described frying beef fillet meat.
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|---|---|---|---|
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| CN2008100189361A CN101224010B (en) | 2008-02-01 | 2008-02-01 | Processing technique for frying beef fillet and products thereof |
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| CN101224010B CN101224010B (en) | 2010-11-24 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150870A (en) * | 2011-01-07 | 2011-08-17 | 郭虎庆 | Method for making fillet foods |
| CN103385474A (en) * | 2013-07-09 | 2013-11-13 | 刘猛 | Preparation method of nutritional beef slices |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222314A (en) * | 1998-01-07 | 1999-07-14 | 童更生 | Roasted beef and its preparation |
| CN1404760A (en) * | 2002-10-25 | 2003-03-26 | 邓国峰 | Zilan beef-meat and its preparing method |
| CN100571543C (en) * | 2007-02-14 | 2009-12-23 | 红原县邛溪镇牦牛肉干厂 | A kind of production method of dried yak beef |
-
2008
- 2008-02-01 CN CN2008100189361A patent/CN101224010B/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150870A (en) * | 2011-01-07 | 2011-08-17 | 郭虎庆 | Method for making fillet foods |
| CN103385474A (en) * | 2013-07-09 | 2013-11-13 | 刘猛 | Preparation method of nutritional beef slices |
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| Publication number | Publication date |
|---|---|
| CN101224010B (en) | 2010-11-24 |
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