CN103211235B - Method for tendering buffalo - Google Patents
Method for tendering buffalo Download PDFInfo
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- CN103211235B CN103211235B CN201310153459.0A CN201310153459A CN103211235B CN 103211235 B CN103211235 B CN 103211235B CN 201310153459 A CN201310153459 A CN 201310153459A CN 103211235 B CN103211235 B CN 103211235B
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- buffalo
- meat
- tenderization
- tendering
- buffalo meat
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- 238000000034 method Methods 0.000 title claims abstract description 29
- 108090000790 Enzymes Proteins 0.000 claims abstract description 33
- 102000004190 Enzymes Human genes 0.000 claims abstract description 33
- 238000002347 injection Methods 0.000 claims abstract description 18
- 239000007924 injection Substances 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 239000004033 plastic Substances 0.000 claims abstract description 6
- 229920003023 plastic Polymers 0.000 claims abstract description 6
- 238000005096 rolling process Methods 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
- 239000005033 polyvinylidene chloride Substances 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 62
- 229940088598 enzyme Drugs 0.000 claims description 30
- 235000015278 beef Nutrition 0.000 claims description 5
- 239000008363 phosphate buffer Substances 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 210000003205 muscle Anatomy 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
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 2
- 238000002386 leaching Methods 0.000 abstract 1
- 231100000956 nontoxicity Toxicity 0.000 abstract 1
- 238000001816 cooling Methods 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 4
- 238000011095 buffer preparation Methods 0.000 description 3
- 238000011109 contamination Methods 0.000 description 3
- 239000008236 heating water Substances 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
- 239000002253 acid Substances 0.000 description 2
- 239000002932 luster 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
- 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
- 239000000243 solution Substances 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 international market, buffalo meat demand constantly increases, and Beef sausage, canned beef and the various buffalo milk goods made with buffalo meat enjoy consumers welcomed.Meanwhile, in some country, due to religious belief, the consumption of pork and common beef reduces, and buffalo meat be consumed in increase.But because China's buffalo meat is used and turned to the meat time also very short 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 buffalo meat Meat Performance common on market is generally poor, and main cause is that tender degree is poor.To further promote present stage China's buffalo meat by using as a servant with turning to meat transformation, improve the market competitiveness of buffalo meat, first solve the problem that how to improve the tender degree of buffalo meat.Exogenous enzymes is carried out tenderization mainly take immersion way as main to livestock and poultry meat at present, also there is employing injection, but be main mainly with high temperature, short time tenderization, tenderization temperature is mostly higher than 40 ℃, and what have even reaches 70 ℃, minimum temperature is also at 15 ℃～20 ℃, under higher temperature, tenderization terminal is wayward, and tenderization process do not pack, and higher temperature and open environment have increased the risk of microbial contamination, be unfavorable for keeping moisture, the freshness etc. of meat, thereby affect following process and the storage of meat.
Summary of the invention
The object of this invention is to provide a kind of method of tenderization buffalo meat, the method technique is simple, and industrialization is workable, compared with exogenous enzymes infusion method, can keep preferably profile, the color and luster of buffalo meat, obtains higher product yield, improves the utilization rate of enzyme; Compared with high temperature, short time exogenous enzymes injection tendering technology, enzyme reaction mild condition, is conducive to control the tenderization process of enzyme, and under low temperature and air-proof condition, carries out tenderization, is conducive to keep moisture, freshness, the reduction microbial contamination equivalent risk of meat; Compared with the cooling acid discharge tenderization of tradition method, reduce equipment investment, reduce energy resource consumption, shorten the tenderization cycle, improve tenderization efficiency, and safety non-toxic, without bad flavor, industrialization is workable, is applicable to the Tenderization of culinary art or deep processing buffalo meat.
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 by injection enzyme dosage to be: 10～80U/g buffalo meat, volume injected is 0.01～0.08mL/g buffalo meat, buffalo meat is evenly injected, leave standstill 3min, rolling 2min, drain or wipe and be expelled to after surperficial enzyme liquid, pack tenderization 6～8h in 6～12 ℃ of environment with the Plastics of polyethylene or polyvinylidene chloride material; After tenderization finishes, be directly used in culinary art, processing or store under 0～4 ℃ of condition, for subsequent use in 24～48h.
Described exogenous enzymes is papain, adopts the phosphate buffer of pH6.0～8.0 to prepare.
Described buffalo meat is the fresh meat after hot fresh meat or precooling treatment.
Before described buffalo meat Tenderization, be trimmed to the comparatively cube meat of rule along muscle fibre direction.
Described buffalo meat is carried out to evenly injection for evenly to inject perpendicular to muscle fibre direction.
Patent of the present invention has following characteristics:
(1) tenderization efficiency is high, and effect is remarkable
With respect to the cooling acid discharge tenderization of tradition, the method has been accelerated the tenderization process of buffalo meat.Meanwhile, tenderizing effect is good, and after tenderization, buffalo meat shearing force reduces more than 45%.
(2) outward appearance on buffalo meat and the impact of product yield are little
With respect to other exogenous enzymes tendering technologies, soak tenderization method as exogenous enzymes, can keep better profile, the color and luster of buffalo meat, obtain higher product yield, improve the utilization rate of exogenous enzymes simultaneously.
(3) keep preferably the freshness of buffalo meat
Tenderization process control at a lower temperature, is conducive to control the tenderization process of enzyme, carries out tenderization under low temperature and air-proof condition, is conducive to keep moisture, freshness, the reduction microbial contamination equivalent risk of meat.
(4) safety non-toxic, without bad flavor, workable
Method adopts the even injection of exogenous enzymes to carry out Tenderization to buffalo meat, and exogenous enzymes is the papain extracting in plant pawpaw, safety non-toxic, cooked good local flavor invariably after tenderization, and evenly injection equipment needed thereby simple possible, can realize industrialization operation, practical.
(5) save industrial production cost
In suitability for industrialized production, cooling ripe tenderization has increased the cost that maintains freezer cryogenic conditions, increase the risk of the pollutions such as storage link microorganism, build freezer simultaneously and be easily subject to the restriction in factory floor space, time cost and space cost that buffalo meat tendering method of the present invention brings saving the cooling ripe method of tradition, have realistic meaning.
The specific embodiment
Embodiment 1
A method for tenderization buffalo meat, take the hot fresh meat of buffalo as raw material, is cut into the meat sample of 2.5cm × 2.5cm × 3.0cm, the phosphate buffer preparation enzyme liquid that adopts pH8.0, the consumption of injection enzyme is: 10U/g buffalo meat, volume injected is 0.04mL/g buffalo meat, evenly after injection, leave standstill 3min, rolling 2min, wipes and is expelled to after surperficial enzyme liquid, with polyethylene food plastic bag hermetic package, tenderization 6h in 12 ℃ of refrigerators, 90 ℃ of heating water baths are to 75 ℃ of central temperatures, cooling, measure shearing force.Compared with not carrying out the buffalo meat of enzyme injection treatment under same condition, its shearing force reduces by 48%.
Embodiment 2
A kind of method of tenderization buffalo meat, take the hot fresh meat of buffalo as 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 0.06mL/g buffalo meat, evenly after injection, leave standstill 3min, rolling 2min, wipe and be expelled to after surperficial enzyme liquid, with polyvinylidene chloride food plastic bag hermetic package, tenderization 8h in 10 ℃ of refrigerators, after finishing, tenderization stores after 10h under 2～4 ℃ of conditions, 90 ℃ of heating water baths are to 75 ℃ of central temperatures, cooling, measure shearing force.Compared with not carrying out the buffalo meat of enzyme injection treatment under same condition, its shearing force reduces by 52%.
Embodiment 3
A kind of method of tenderization buffalo meat, take the fresh meat after buffalo precooling treatment as 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 0.08mL/g buffalo meat, evenly after injection, leave standstill 3min, rolling 2min, drains and is expelled to after surperficial enzyme liquid, with polyethylene food plastic bag hermetic package, tenderization 7h in 8 ℃ of refrigerators, 90 ℃ of heating water baths are to 75 ℃ of central temperatures, cooling, measure shearing force.Compared with not carrying out the buffalo meat of enzyme injection treatment under same condition, its shearing force reduces by 58%.
Claims (2)
1. a method for tenderization buffalo meat, is characterized in that, comprises the steps; Adopt the exogenous enzymes liquid that the phosphate buffer of papain and pH6.0 ~ 8.0 is prepared by injection enzyme dosage to be: 10 ~ 80U/g buffalo meat, volume injected is 0.01 ~ 0.08mL/g buffalo meat, buffalo meat is evenly injected, leave standstill 3min, rolling 2min, drain or wipe and be expelled to after surperficial enzyme liquid, pack tenderization 6 ~ 8h in 6 ~ 12 ℃ of environment with the Plastics of polyethylene or polyvinylidene chloride material; After tenderization finishes, be directly used in culinary art, processing or store under 0 ~ 4 ℃ of condition, for subsequent use in 24 ~ 48h.
2. the method for tenderization buffalo meat claimed in claim 1, is characterized in that: before described buffalo meat Tenderization, be trimmed to the comparatively cube meat of rule along muscle fibre direction, beef clod is of a size of 3.0cm × 3.0cm × 4.0cm, 6.0cm × 3.0cm × 20.0cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310153459.0A CN103211235B (en) | 2013-04-27 | 2013-04-27 | Method for tendering buffalo |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310153459.0A CN103211235B (en) | 2013-04-27 | 2013-04-27 | Method for tendering buffalo |
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| CN103211235A CN103211235A (en) | 2013-07-24 |
| CN103211235B true CN103211235B (en) | 2014-05-28 |
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| CN201310153459.0A Active CN103211235B (en) | 2013-04-27 | 2013-04-27 | Method for tendering buffalo |
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Families Citing this family (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 (4)
| 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》.2010,(第3期),51. |
| 均匀试验设计法在木瓜蛋白酶嫩化牛肉中的应用研究;刘昭等;《福建轻纺》;20100325(第3期);51 * |
| 明建等.木瓜蛋白酶嫩化牛肉效果的研究.《食品科学》.2009,(第07期),211. |
| 木瓜蛋白酶嫩化牛肉效果的研究;明建等;《食品科学》;20090401(第07期);211 * |
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| CN103211235A (en) | 2013-07-24 |
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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 |
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