CN103211235A - Method for tendering buffalo - Google Patents
Method for tendering buffalo Download PDFInfo
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- CN103211235A CN103211235A CN2013101534590A CN201310153459A CN103211235A CN 103211235 A CN103211235 A CN 103211235A CN 2013101534590 A CN2013101534590 A CN 2013101534590A CN 201310153459 A CN201310153459 A CN 201310153459A CN 103211235 A CN103211235 A CN 103211235A
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- China
- Prior art keywords
- buffalo
- meat
- tenderization
- tendering
- enzyme
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 33
- 108090000790 Enzymes Proteins 0.000 claims abstract description 34
- 102000004190 Enzymes Human genes 0.000 claims abstract description 34
- 238000002347 injection Methods 0.000 claims abstract description 17
- 239000007924 injection Substances 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 239000004033 plastic Substances 0.000 claims abstract description 6
- 229920003023 plastic Polymers 0.000 claims abstract description 6
- 239000004698 Polyethylene Substances 0.000 claims abstract description 5
- -1 polyethylene Polymers 0.000 claims abstract description 5
- 229920000573 polyethylene Polymers 0.000 claims abstract description 5
- 229920001328 Polyvinylidene chloride Polymers 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000005033 polyvinylidene chloride Substances 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 66
- 229940088598 enzyme Drugs 0.000 claims description 31
- 239000008363 phosphate buffer Substances 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 4
- 210000003205 muscle Anatomy 0.000 claims description 4
- 108090000526 Papain Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 238000010008 shearing Methods 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract 2
- 238000002386 leaching Methods 0.000 abstract 1
- 231100000956 nontoxicity Toxicity 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 238000011095 buffer preparation Methods 0.000 description 3
- 238000011109 contamination Methods 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 231100000252 nontoxic Toxicity 0.000 description 3
- 230000003000 nontoxic effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 244000189799 Asimina triloba Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 235000020246 buffalo milk Nutrition 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for tendering buffalo. The method comprises the following steps of: uniformly injecting exogenous enzyme liquid into buffalo according to an injection enzyme using amount of 10-80 U in 1g of buffalo and an injection volume of 0.01-0.08 mL in 1g of buffalo; standing for 3 minutes; rolling for 2 minutes; after leaching or wiping the enzyme liquid discharged to the surface, hermetically packaging with food plastic packaging bags made of polyethylene or polyvinylidene chloride; tendering for 6-8 hours under the environment of 6-12 DEG C; after tendering is finished, cooking and processing directly or storing under the condition of 0-4 DEG C for standby within 24-48 hours. According to the method, the tendering efficiency is high, the effect is obvious, and the shearing force of buffalo after being tendered is reduced by more than 45%. According to the method, influence on appearance of buffalo and product yield is slight, the freshness of the buffalo is well kept, safety and non-toxicity without bad flavor can be realized, the industrialized operability is high, and the method is suitable for tendering treatment of buffalo for cooking or deep processing.
Description
Technical field
The present invention relates to meat products tendering technology field, be specially a kind of method of tenderization buffalo meat.
Background technology
On the international market, buffalo meat demand constantly increases, and the Beef sausage that water beef is made, canned beef and various buffalo milk goods enjoy the consumer to welcome.Simultaneously, in some country, because religious belief, the consumption of pork and common beef reduces, and buffalo meat be consumed in increase.But, China's buffalo meat turn to the meat time also very short because using from labour, buffalo is less in China's research as feeding and management and the feed nutrition of beef cattle, and buffalo butchers that mode is single, and the meat performance of buffalo meat common on the market is generally relatively poor, and main cause is that tender degree is relatively poor.To further promote present stage China buffalo meat by labour with turning to meat transformation, improve the market competitiveness of buffalo meat, at first how solution improves the problem of water tenderness of beef utilizing.Exogenous enzymes is carried out tenderization mainly based on immersion way to livestock and poultry meat at present, the employing injection is also arranged, but how based on the high temperature, short time tenderization, the tenderization temperature is higher than 40 ℃ mostly, have in addition reach 70 ℃, minimum temperature is also at 15 ℃～20 ℃, the tenderization terminal point is wayward under the higher temperature, and the tenderization process do not pack, and higher temperature and open environment have increased the risk of microbial contamination, be unfavorable for keeping moisture, freshness of meat etc., thereby influence the following process and the storage of meat.
Summary of the invention
The method that the purpose of this invention is to provide a kind of tenderization buffalo meat, this method technology is simple, and industrialization is workable, compares with the exogenous enzymes infusion method, can keep profile, the color and luster of buffalo meat preferably, obtains the high product yield, improves the utilization rate of enzyme; Compare with high temperature, short time exogenous enzymes injection tendering technology, the enzyme reaction mild condition helps controlling the tenderization process of enzyme, and carries out tenderization under low temperature and the air-proof condition, helps keeping moisture, freshness, the reduction microbial contamination equivalent risk of meat; Compare with tradition cooling acid discharge tenderization method, reduced the equipment input, reduce energy resource consumption, shorten the tenderization cycle, improve tenderization efficient, and safety non-toxic, there is not bad local flavor, industrialization is workable, is applicable to that the tenderization of culinary art or deep processing water beef is handled.
For achieving the above object, the present invention by the following technical solutions: a kind of method of tenderization buffalo meat comprises the steps;
Adopt exogenous enzymes liquid to be: 10～80U/g buffalo meat by the injection enzyme dosage, volume injected is 0.01～0.08mL/g buffalo meat, buffalo meat is evenly injected, leave standstill 3min, 2min rolls, after draining or wipe the enzyme liquid that is expelled to the surface, pack tenderization 6～8h in 6～12 ℃ of environment with the food plastic packaging bag of polyethylene or polyvinylidene chloride material; Be directly used in culinary art after tenderization finishes, process or under 0～4 ℃ of condition, store, standby in 24～48h.
Described exogenous enzymes is a papain, adopts the phosphate buffer of pH6.0～8.0 to prepare.
Described buffalo meat is the fresh meat after hot fresh meat or the precooling treatment.
Before handling, described buffalo meat tenderization is trimmed to the comparatively cube meat of rule along the muscle fibre direction.
Described buffalo meat is evenly injected to evenly injecting perpendicular to the muscle fibre direction.
Patent of the present invention has following characteristics:
(1) tenderization efficient height, effect is remarkable
With respect to tradition cooling acid discharge tenderization, this method has been accelerated the tenderization process of buffalo meat.Simultaneously, tenderizing effect is good, and buffalo meat shearing force reduces more than 45% after the tenderization.
(2) little to the outward appearance and the influence of product yield of buffalo meat
With respect to other exogenous enzymes tendering technologies, soak the tenderization method as exogenous enzymes, can keep profile, the color and luster of buffalo meat better, obtain the high product yield, improve the utilization rate of exogenous enzymes simultaneously.
(3) keep the freshness of buffalo meat preferably
The tenderization process control helps controlling the tenderization process of enzyme at a lower temperature, carries out tenderization under low temperature and the air-proof condition, helps keeping moisture, freshness, the reduction microbial contamination equivalent risk of meat.
(4) safety non-toxic does not have bad local flavor, and is workable
Method adopts the even injection of exogenous enzymes that buffalo meat is carried out tenderization and handles, and exogenous enzymes is the papain that extracts in the plant pawpaw, safety non-toxic, cooked good invariably local flavor after the tenderization, and evenly injection equipment needed thereby simple possible can realize the industrialization operation, and is practical.
(5) save the industrial production cost
In suitability for industrialized production, cool off ripe tenderization and increased the cost of keeping the freezer cryogenic conditions, increased the risk of pollutions such as storage link microorganism, build freezer simultaneously and be subjected to restriction on the factory floor space easily, buffalo meat tendering method of the present invention has realistic meaning to saving time cost and the space cost that the ripe method of tradition cooling is brought.
The specific embodiment
Embodiment 1
A kind of method of tenderization buffalo meat is a raw material with the hot fresh meat of buffalo, is cut into the meat sample of 2.5cm * 2.5cm * 3.0cm, adopt the phosphate buffer preparation enzyme liquid of pH8.0, the consumption of injection enzyme is: 10U/g buffalo meat, volume injected are 0.04mL/g buffalo meat, evenly leave standstill 3min after the injection, the 2min that rolls, wipe the enzyme liquid that is expelled to the surface after, with polyethylene food plastic bag hermetic package, tenderization 6h in 12 ℃ of refrigerators, 90 ℃ of water-baths are heated to 75 ℃ of central temperatures, and shearing force is measured in cooling.With compare with the buffalo meat that does not carry out the enzyme injection treatment under the condition, its shearing force reduces by 48%.
Embodiment 2
A kind of method of tenderization buffalo meat, with the hot fresh meat of buffalo is raw material, be cut into the meat sample of 3.0cm * 3.0cm * 4.0cm, adopt the phosphate buffer preparation enzyme liquid of pH7.0, the consumption of injection enzyme is: 40U/g buffalo meat, volume injected is a 0.06mL/g buffalo meat, evenly leave standstill 3min after the injection, the 2min that rolls, wipe the enzyme liquid that is expelled to the surface after, with polyvinylidene chloride food plastic bag hermetic package, tenderization 8h in 10 ℃ of refrigerators, tenderization finishes the back after storing 10h under 2～4 ℃ of conditions, and 90 ℃ of water-baths are heated to 75 ℃ of central temperatures, shearing force is measured in cooling.With compare with the buffalo meat that does not carry out the enzyme injection treatment under the condition, its shearing force reduces by 52%.
Embodiment 3
A kind of method of tenderization buffalo meat, with the fresh meat after the buffalo precooling treatment is raw material, be trimmed to the meat sample of 6.0cm * 3.0cm * 20.0cm, adopt the phosphate buffer preparation enzyme liquid of pH6.5, the consumption of injection enzyme is: 80U/g buffalo meat, volume injected is a 0.08mL/g buffalo meat, evenly leave standstill 3min after the injection, the 2min that rolls, drain the enzyme liquid that is expelled to the surface after, with polyethylene food plastic bag hermetic package, tenderization 7h in 8 ℃ of refrigerators, 90 ℃ of water-baths are heated to 75 ℃ of central temperatures, and shearing force is measured in cooling.With compare with the buffalo meat that does not carry out the enzyme injection treatment under the condition, its shearing force reduces by 58%.
Claims (5)
1. the method for a tenderization buffalo meat is characterized in that, comprises the steps;
Adopt exogenous enzymes liquid to be: 10～80U/g buffalo meat by the injection enzyme dosage, volume injected is 0.01～0.08mL/g buffalo meat, buffalo meat is evenly injected, leave standstill 3min, 2min rolls, after draining or wipe the enzyme liquid that is expelled to the surface, pack tenderization 6～8h in 6～12 ℃ of environment with the food plastic packaging bag of polyethylene or polyvinylidene chloride material; Be directly used in culinary art after tenderization finishes, process or under 0～4 ℃ of condition, store, standby in 24～48h.
2. the method for the described tenderization buffalo of claim 1 meat, it is characterized in that: described exogenous enzymes is a papain, adopts the phosphate buffer of pH6.0～8.0 to prepare.
3. the method for the described tenderization buffalo of claim 1 meat, it is characterized in that: described buffalo meat is the fresh meat after hot fresh meat or the precooling treatment.
4. the method for the described tenderization buffalo of claim 1 meat is characterized in that: be trimmed to the comparatively cube meat of rule along the muscle fibre direction before described buffalo meat tenderization is handled.
5. the method for the described tenderization buffalo of claim 1 meat is characterized in that: described buffalo meat is evenly injected to evenly injecting perpendicular to the muscle fibre direction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310153459.0A CN103211235B (en) | 2013-04-27 | 2013-04-27 | Method for tendering buffalo |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310153459.0A CN103211235B (en) | 2013-04-27 | 2013-04-27 | Method for tendering buffalo |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103211235A true CN103211235A (en) | 2013-07-24 |
| CN103211235B CN103211235B (en) | 2014-05-28 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105164B (en) * | 2015-09-21 | 2018-08-31 | 滁州学院 | A kind of process of fresh processed meat class tenderization |
| CN109820128A (en) * | 2019-01-22 | 2019-05-31 | 福建省亚明食品有限公司 | A kind of method and pork product of tenderization pork product |
| CN111084337A (en) * | 2019-12-18 | 2020-05-01 | 江苏省农业科学院 | Method for improving water-retaining property and quality of meat product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715525A (en) * | 2012-07-04 | 2012-10-10 | 云南农业大学 | Beefsteak processing method |
| CN102972793A (en) * | 2012-12-08 | 2013-03-20 | 云南香格里拉藏龙生物资源开发有限公司 | Tenderizing method of fresh yak meat |
-
2013
- 2013-04-27 CN CN201310153459.0A patent/CN103211235B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715525A (en) * | 2012-07-04 | 2012-10-10 | 云南农业大学 | Beefsteak processing method |
| CN102972793A (en) * | 2012-12-08 | 2013-03-20 | 云南香格里拉藏龙生物资源开发有限公司 | Tenderizing method of fresh yak meat |
Non-Patent Citations (2)
| Title |
|---|
| 刘昭等: "均匀试验设计法在木瓜蛋白酶嫩化牛肉中的应用研究", 《福建轻纺》, no. 3, 25 March 2010 (2010-03-25), pages 51 * |
| 明建等: "木瓜蛋白酶嫩化牛肉效果的研究", 《食品科学》, no. 07, 1 April 2009 (2009-04-01), pages 211 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105164B (en) * | 2015-09-21 | 2018-08-31 | 滁州学院 | A kind of process of fresh processed meat class tenderization |
| CN109820128A (en) * | 2019-01-22 | 2019-05-31 | 福建省亚明食品有限公司 | A kind of method and pork product of tenderization pork product |
| CN111084337A (en) * | 2019-12-18 | 2020-05-01 | 江苏省农业科学院 | Method for improving water-retaining property and quality of meat product |
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| Publication number | Publication date |
|---|---|
| CN103211235B (en) | 2014-05-28 |
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Application publication date: 20130724 Assignee: Guangxi Xingye Daoxiang Ecological Agriculture Technology Co.,Ltd. Assignor: GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INSTITUTE Contract record no.: X2023980045101 Denomination of invention: A method for tenderizing water beef Granted publication date: 20140528 License type: Common License Record date: 20231102 |