CN107455675A - 一种指香牛肉粒的加工方法 - Google Patents

一种指香牛肉粒的加工方法 Download PDF

Info

Publication number
CN107455675A
CN107455675A CN201710591418.8A CN201710591418A CN107455675A CN 107455675 A CN107455675 A CN 107455675A CN 201710591418 A CN201710591418 A CN 201710591418A CN 107455675 A CN107455675 A CN 107455675A
Authority
CN
China
Prior art keywords
processing method
referring
meat
minutes
beef
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.)
Pending
Application number
CN201710591418.8A
Other languages
English (en)
Inventor
王金玲
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANHUI WANGJIABA ECO-AGRICULTURE Co Ltd
Original Assignee
ANHUI WANGJIABA ECO-AGRICULTURE Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by ANHUI WANGJIABA ECO-AGRICULTURE Co Ltd filed Critical ANHUI WANGJIABA ECO-AGRICULTURE Co Ltd
Priority to CN201710591418.8A priority Critical patent/CN107455675A/zh
Publication of CN107455675A publication Critical patent/CN107455675A/zh
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明是关于一种指香牛肉粒的加工方法,其特征在于通过蛋白酶酶解、超声处理等过程,提高腌制速度、嫩化肌肉;高压焖煮,促进入味,丰富口感;干燥减少杂菌污染,防止腐败,延长保质期。

Description

一种指香牛肉粒的加工方法
技术领域
本发明涉及食品加工领域,主要涉及一种指香牛肉粒的加工方法。
背景技术
牛肉因其高蛋白、低脂肪的特点一直深受消费者的青睐,我国是牛肉生产大国,牛肉在肉类食品产量中位居第二;人均消费牛肉量也在逐年增加牛肉干制品是我国一种特色的牛肉加工制品,耐贮存、易携带、风味独特、营养丰富,因此,一直深受广大人民群众的喜爱。牛肉干制品加工过程中一个重要的加工工序即是脱水干燥,传统牛肉干的干燥法主要有烘烤法、炒干法和油炸法。这些加工方式在赋予牛肉干制品特殊地质构和风味的同时,却也可能产生对人体具有潜在危害的物质。杂环胺类化合物是富含蛋白质的肉类于热处理过程中形成的一类致癌致突变物。长期的动物试验表明,杂环胺类化合物在Ames试验89代谢活化系统中具有较强的致突变性,部分杂环胺类化合物对鼠伤寒沙门氏菌的致突变性明显高于黄曲霉毒素B1;不同的动物实验也表明,长期摄入杂环胺类化合物会诱发体内肝脏、乳腺、结肠等多种靶器官肿瘤的发生。随着人们生活水平的提高,人们对肉制品的食用安全意识也在不断增强,因此,研究肉制品中杂环胺类化合物的含量、形成和抑制对于人类健康饮食具有很重要的安全意义。万可慧在《牛肉干制品中杂环胺的形成与控制研究》以牛肉干制品为研究对象,对牛肉中杂环胺的形成与抑制展开了研究,以期为了解牛肉干制品中杂环胺的含量与形成,从而降低其生成量提供理论依据和参考。
发明内容
本发明为了优化牛肉加工工艺,提高食用安全,提供一种指香牛肉粒的加工方法。
一种指香牛肉粒的加工方法,其特征在于它是由下述步骤组成:
1)、将新鲜牛肉半腱肌去除筋膜,用料酒浸泡、清洗25-30分钟,沥出后分切成边长3-5厘米的方块肉粒,浸入体积分数为30-35%的淀粉糊,加入10-12%绵白糖,搅拌均匀,于5-10℃浸泡30-50分钟;
2)、将步骤1所得物升温至30-35℃,用柠檬酸调节溶液PH为5-5.5,接入牛肉质量1-1.2%的菠萝蛋白酶,恒温酶解3-3.5小时;
3)、将步骤2所得物加入2-2.5%食盐、5-6%酱油、3-3.5%黑胡椒粉、10-12%芝士粉,充分拌匀,于400-450kHz、80-12OW、5-8℃超声处理30-35分钟;
4)、将八角、丁香、生姜、花椒、甘草以3:1:5:3:5-7的比例混合,加入30-35倍量水,加热煮至沸腾后浸渍25-30分钟,过滤除渣,将步骤3所得牛肉浸入滤液,高压焖煮25-30分钟;
5)、将步骤4所得牛肉沥干水分,于60-65℃微波干燥30-35分钟,升温至90-95℃加热干燥至水分含量为25-28%,冷却分装密封。
本发明的优点是:
本发明的一种指香牛肉粒的加工方法,使用超声波处理肌肉时,破坏肌原纤维,促进肌肉成熟,提高肉的嫩度;而且各种腌制剂在超声波的协助下能更快地渗透到肌肉中,缩短腌制时间,提高生产效率和腌制的均匀性。通过接种菠萝蛋白酶对牛肉进行酶解,使大分子蛋白分解成小分子多肽,增强风味,嫩化肉质,促进消化。将超声波嫩化和生物嫩化联用,不仅可以缩短嫩化时间,还可以提高嫩化的均匀性。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种指香牛肉粒的加工方法,其特征在于它是由下述步骤组成:
1)、将新鲜牛肉半腱肌去除筋膜,用料酒浸泡、清洗25分钟,沥出后分切成边长3厘米的方块肉粒,浸入体积分数为30%的淀粉糊,加入10%绵白糖,搅拌均匀,于5℃浸泡35分钟;
2)、将步骤1所得物升温至33℃,用柠檬酸调节溶液PH为5,接入牛肉质量1%的菠萝蛋白酶,恒温酶解3小时;
3)、将步骤2所得物加入2.5%食盐、5%酱油、3%黑胡椒粉、12%芝士粉,充分拌匀,于400kHz、10OW、5℃超声处理30分钟;
4)、将八角、丁香、生姜、花椒、甘草以3:1:5:3:5的比例混合,加入35倍量水,加热煮至沸腾后浸渍25分钟,过滤除渣,将步骤3所得牛肉浸入滤液,高压焖煮25分钟;
5)、将步骤4所得牛肉沥干水分,于65℃微波干燥30分钟,升温至90℃加热干燥至水分含量为25%,冷却分装密封。

Claims (5)

1.一种指香牛肉粒的加工方法,其特征在于它是由下述步骤组成:
1)、将新鲜牛肉半腱肌去除筋膜,用料酒浸泡、清洗25-30分钟,沥出后分切成边长3-5厘米的方块肉粒,浸入淀粉糊,加入10-12%绵白糖,搅拌均匀,于5-10℃浸泡30-50分钟;
2)、将步骤1所得物升温至30-35℃,用柠檬酸调节溶液PH为5-5.5,接入菠萝蛋白酶,恒温酶解3-3.5小时;
3)、将步骤2所得物加入2-2.5%食盐、5-6%酱油、3-3.5%黑胡椒粉、10-12%芝士粉,充分拌匀,经超声处理;
4)、将八角、丁香、生姜、花椒、甘草以3:1:5:3:5-7的比例混合,加入30-35倍量水,加热煮至沸腾后浸渍25-30分钟,过滤除渣,将步骤3所得牛肉浸入滤液,高压焖煮25-30分钟;
5)、将步骤4所得牛肉沥干水分,微波干燥,冷却分装密封。
2.根据权利要求1所述的一种指香牛肉粒的加工方法,其特征在于步骤1淀粉糊的体积分数为30-35%。
3.根据权利要求1所述的一种指香牛肉粒的加工方法,其特征在于步骤2菠萝蛋白酶的接种量为牛肉质量的1-1.2%。
4.根据权利要求1所述的一种指香牛肉粒的加工方法,其特征在于步骤3超声处理过程为:于400-450kHz、80-12OW、5-8℃超声处理30-35分钟。
5.根据权利要求1所述的一种指香牛肉粒的加工方法,其特征在于步骤5微波干燥过程为:于60-65℃微波干燥30-35分钟,升温至90-95℃加热干燥至水分含量为25-28%。
CN201710591418.8A 2017-07-19 2017-07-19 一种指香牛肉粒的加工方法 Pending CN107455675A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710591418.8A CN107455675A (zh) 2017-07-19 2017-07-19 一种指香牛肉粒的加工方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710591418.8A CN107455675A (zh) 2017-07-19 2017-07-19 一种指香牛肉粒的加工方法

Publications (1)

Publication Number Publication Date
CN107455675A true CN107455675A (zh) 2017-12-12

Family

ID=60546764

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710591418.8A Pending CN107455675A (zh) 2017-07-19 2017-07-19 一种指香牛肉粒的加工方法

Country Status (1)

Country Link
CN (1) CN107455675A (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108294272A (zh) * 2018-03-29 2018-07-20 河南科技大学 一种基于红外喷动床干燥的即食山药胡辣汤及其制备方法
CN109170611A (zh) * 2018-10-22 2019-01-11 枣庄学院 一种采用超声辅助腌制技术制备的石榴风味猪肉干及其制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102630957A (zh) * 2012-05-10 2012-08-15 余群力 一种牛肉快速成熟嫩化的方法
CN106261922A (zh) * 2016-10-10 2017-01-04 安徽光正食品有限公司 一种番茄肉松牛肉粒及其制备方法
CN106923229A (zh) * 2017-03-16 2017-07-07 山东如康清真食品有限公司 一种牛肉粒及其制备方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102630957A (zh) * 2012-05-10 2012-08-15 余群力 一种牛肉快速成熟嫩化的方法
CN106261922A (zh) * 2016-10-10 2017-01-04 安徽光正食品有限公司 一种番茄肉松牛肉粒及其制备方法
CN106923229A (zh) * 2017-03-16 2017-07-07 山东如康清真食品有限公司 一种牛肉粒及其制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108294272A (zh) * 2018-03-29 2018-07-20 河南科技大学 一种基于红外喷动床干燥的即食山药胡辣汤及其制备方法
CN109170611A (zh) * 2018-10-22 2019-01-11 枣庄学院 一种采用超声辅助腌制技术制备的石榴风味猪肉干及其制备方法

Similar Documents

Publication Publication Date Title
CN103932240B (zh) 一种常温保藏的高鱼肉蛋白即食风味鱼豆腐的加工方法
CN103829281B (zh) 一种高水分调味对虾的制备方法
KR101478975B1 (ko) 마늘 발효 효소를 이용한 김치제조 방법
CN105661377B (zh) 一种高蛋白低热量鱼肉脆片的制备方法
CN104839787A (zh) 一种糟鱿鱼的加工方法
CN103271380A (zh) 一种即食干海参的加工方法
CN106360622A (zh) 一种黑椒牛肉香精及其制备方法
CN107455675A (zh) 一种指香牛肉粒的加工方法
CN104055105B (zh) 一种运动员休闲、即食调味柞蚕蛹食品生产方法
CN102754821A (zh) 一种发酵鱼骨肉酱的生产方法
CN105265940B (zh) 一种贮藏稳定的高温高压海参及其制备方法
KR20200139399A (ko) 명태를 이용한 천연 조미료 제조방법
CN105707843A (zh) 复合生物酶解生产贻贝酱的方法
CN104921108A (zh) 一种豆虫蛋白粉的制作工艺
CN107259407A (zh) 一种以香参为主的休闲食品的加工技术
CN106072056A (zh) 阿胶润燥膨化鱼片干及其制备方法
CN105942296A (zh) 绿茶缓解疲劳鱼粒及其制备方法
CN111802588A (zh) 一种功能型发酵豆制品的制备方法、发酵豆制品及应用
CN107410920A (zh) 一种三鲜风味夹心酱的加工方法
CN102524815A (zh) 一种肉制品的加工方法
KR101912785B1 (ko) 축육 내장을 이용한 반건조 스낵의 제조방법 및 이에 따라 제조된 축육 내장 반건조 스낵
CN109907292A (zh) 一种富含蛋白质和氨基酸的海鲜调味酱油及其制备方法
CN107279791A (zh) 一种烟熏秘制鸡肉饼的加工方法
CN106722301A (zh) 一种行气解郁醇香鸡肉块及其制备方法
CN105962157A (zh) 山茶香鱼及其制作方法

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20171212