CN102578210A - Method for freshness preservation and tenderization of yak meat based on natural casein - Google Patents

Abstract

The invention discloses a method for freshness preservation and tenderization of yak meat based on natural casein. The method comprises the following steps of: A1, preparing casein; A2, preparing a biological freshness preservation and tenderization agent based on the natural casein; and A3, a method for freshness preservation and tenderization processing of the yak meat, wherein the method comprises the specific steps of: refrigerating the yak meat in a refrigerating box at 5 DEG C for 2 hours to ensure the internal temperature of the yak meat to be consistent with the external temperature and keep the temperature at 5 DEG C, uniformly spraying the freshness preservation and tenderization agent solution obtained in the step A2 on the surface of the yak meat according to a proportion of weight of the yak meat to the weight of the freshness preservation and tenderization agent solution of 100 to 1, and thermally insulating at 5 DEG C for 2 hours to obtain a tenderized yak meat product capable of keeping freshness for a long time. According to the yak meat processed by the method disclosed by the invention, under the same conditions, the aerobic bacterial count on the surface of the yak meat is reduced for more than 50% on year-on-year basis, the acidity descending speed is remarkably slowed for more than 30% and the fresh-keeping time is prolonged for more than 32%.

Description

A kind of based on the fresh-keeping tendering method of natural caseic Yak Meat

Technical field

What the present invention relates to is a kind of based on the fresh-keeping tendering method of natural caseic Yak Meat.

Background technology

Yak is a kind of no any contaminated environment that is grown in, and unique semi-wild half original rare animal is " world three big high and cold animals " with polar bear, antarctic penguin nominal.At present, the yak of whole world livestock on hand is 1,400 ten thousand, wherein 95% concentrates on China.Yak Meat is described as " hat of beef ", belongs to the semi-wild natural green food, is rich in protein and amino acid; Trace elements such as ferro element and carrotene, calcium, phosphorus; Fat content is low especially, and heat is high especially, and enhances human body premunition, cell viability and organ dysfunction are all had remarkable effect; Be senior meat rare on the international market, it has obeyed consumer all over the world with name, excellent, rare, characteristic.

Cow's milk contains the nutritional labeling of enriching the high-quality full price, is the natural food that is prone to digest and assimilate.Wherein protein content is 30～35g/L, and 80% is casein approximately (26g/L), and remaining 20% is lactalbumin (6g/L).Casein be under 20 ℃ condition with skimmed milk with acid for adjusting pH 4.6 protein of time deposition; Has purposes widely; As be used to develop infant formula milk; Production Casein in Milk biologically active peptide is produced the stronger protein of functional characteristic, optimizes the production process of cheese and cheese flavor material etc.

At present, domestic patent about " Yak Meat " report has 79, wherein is design patent (61) more than 77.2%, only has 22.7% to be patent of invention (18).The patent of report mainly concentrates on Yak Meat fabricated product aspect, accounts for 61% (11), comprises Yak meat wine, Yak Meat sausage, crisp sweets, prepared food sauce, congee, cake etc.; The processing aspect of dried yak beef accounts for 27.7% (5).Be utilized in the Yak Meat aspect about modern biotechnology, only have 3.Be respectively, the people such as Zhang Baochen of Chongzhou City, Sichuan Province have invented and have utilized the carbon dioxide supercritical extraction technology to handle Yak Meat, obtain a kind of method of Yak Meat bioactivator; The Zhu Xiyan of Xining, Qinghai Province has invented a kind of a kind of fermentation Yak Meat processing method that Yak Meat and highland barley (or barley or oat or glutinous rice) are carried out common fermentation; The people such as He Jianwen of the Chinese Academy of Agricultural Sciences and Gansu Agriculture University, have invented a kind of method of utilizing triple PCR-RFLP to come to differentiate fast Carnis Bovis seu Bubali, buffalo meat and Yak Meat.At present, domestic still not about utilizing biotechnology to carry out the report of the fresh-keeping soft processing of Yak Meat aspect, this just for the invention condition.

Summary of the invention

Technical problem to be solved by this invention is that the deficiency that is directed against prior art provides a kind of based on the fresh-keeping tendering method of natural caseic Yak Meat.

Technical scheme of the present invention is following:

A kind of based on the fresh-keeping tendering method of natural caseic Yak Meat, may further comprise the steps:

A1, caseic preparation: with 50 parts of fresh yak breasts under the condition of 20 ℃ of temperature; Utilize the salt acid for adjusting pH value to 4.6 of about 1 part of 0.5mol/L; 20 ℃ of insulation concussion 0.5h; Centrifugal 5min under 3000rpm/min, 20 ℃ of conditions removes supernatant then, takes off layer deposition and is natural casein;

A2, based on the preparation of natural caseic Yak Meat biological preservation rejuvenator: ready natural casein in the steps A 1 is used 75% dissolve with ethanol solution, and material liquid volume was than 1: 2, and gained solution promptly is Yak Meat biological preservation rejuvenator solution;

A3, the fresh-keeping tenderization processing method of Yak Meat: Yak Meat placed in 5 ℃ of refrigerating boxes refrigerate 2h, guarantee that the Yak Meat internal and external temperature is consistent, and all remain on 5 ℃; With the Yak Meat biological preservation rejuvenator solution that obtains described in the steps A 2 according to Yak Meat weight: the ratio of biological preservation rejuvenator solution weight=100: 1 evenly is sprayed at the Yak Meat surface; At 5 ℃ of insulation effect 2h, can obtain can be for a long time fresh-keeping tenderization Yak Meat product.

That the natural casein that the present invention has made full use of the yak Ruzhong has is antibiotic, the characteristic of emulsification, foaming.Through this inventive method processing Yak Meat later, under equal conditions, the total plate count on Yak Meat surface can descend more than 50% on year-on-year basis, and the acidity decrease speed is obviously slack-off more than 30%, can prolong fresh keeping time more than 32%.Simultaneously, handle Yak Meat color and luster later through fresh-keeping tenderization and be cherry-red, its shear force value drops to 1.82kg from initial 2.14kg, has obviously improved the mouthfeel of Yak Meat, has increased the tender degree of Yak Meat.

The specific embodiment

Below in conjunction with specific embodiment, the present invention is elaborated.

A1, caseic preparation: with 50 parts of (weight portions; Down together) the fresh yak breast is under the condition of 20 ℃ of temperature; Utilize the salt acid for adjusting pH value to 4.6 of about 1 part of 0.5mol/L, 20 ℃ of insulation concussion 0.5h, centrifugal 5min under 3000rpm/min, 20 ℃ of conditions then; Remove supernatant, take off layer deposition and be natural casein.

A2, based on the preparation of natural caseic Yak Meat biological preservation rejuvenator: with 75% (v/v) dissolve with ethanol solution (material liquid volume was than 1: 2), gained solution promptly is Yak Meat biological preservation rejuvenator solution with ready natural casein in the steps A 1.

A3, the fresh-keeping tenderization processing method of Yak Meat: Yak Meat placed in 5 ℃ of refrigerating boxes refrigerate 2h, guarantee that the Yak Meat internal and external temperature is consistent, and all remain on 5 ℃.With the Yak Meat biological preservation rejuvenator solution that obtains described in the steps A 2 according to 100: 1 (Yak Meat: biological preservation rejuvenator solution, w/w; ) ratio evenly be sprayed at the Yak Meat surface, at 5 ℃ of insulation effect 2h, can obtain can be for a long time fresh-keeping tenderization Yak Meat product.

That the natural casein that the present invention has made full use of the yak Ruzhong has is antibiotic, the characteristic of emulsification, foaming.Through this inventive method processing Yak Meat later, under equal conditions, the total plate count on Yak Meat surface can descend more than 50% on year-on-year basis, and the acidity decrease speed is obviously slack-off more than 30%, can prolong fresh keeping time more than 32%.Simultaneously, handle Yak Meat color and luster later through fresh-keeping tenderization and be cherry-red, its shear force value drops to 1.82kg from initial 2.14kg, has obviously improved the mouthfeel of Yak Meat, has increased the tender degree of Yak Meat.

Claims (1)

1. one kind based on the fresh-keeping tendering method of natural caseic Yak Meat, it is characterized in that, may further comprise the steps:

A1, caseic preparation: with 50 parts of fresh yak breasts under the condition of 20 ℃ of temperature; Utilize the salt acid for adjusting pH value to 4.6 of about 1 part of 0.5mol/L; 20 ℃ of insulation concussion 0.5h; Centrifugal 5min under 3000rpm/min, 20 ℃ of conditions removes supernatant then, takes off layer deposition and is natural casein;

A2, based on the preparation of natural caseic Yak Meat biological preservation rejuvenator: ready natural casein in the steps A 1 is used 75% dissolve with ethanol solution, and material liquid volume was than 1: 2, and gained solution promptly is Yak Meat biological preservation rejuvenator solution;

A3, the fresh-keeping tenderization processing method of Yak Meat: Yak Meat placed in 5 ℃ of refrigerating boxes refrigerate 2h, guarantee that the Yak Meat internal and external temperature is consistent, and all remain on 5 ℃; With the Yak Meat biological preservation rejuvenator solution that obtains described in the steps A 2 according to Yak Meat weight: the ratio of biological preservation rejuvenator solution weight=100: 1 evenly is sprayed at the Yak Meat surface; At 5 ℃ of insulation effect 2h, can obtain can be for a long time fresh-keeping tenderization Yak Meat product.