CN107495164A - 一种酱汁嫩化牛肉的加工方法 - Google Patents
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- 235000015278 beef Nutrition 0.000 title claims abstract description 39
- 238000003672 processing method Methods 0.000 title claims abstract description 13
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- 238000011282 treatment Methods 0.000 claims abstract description 4
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1614—Sodium
Abstract
本发明是关于一种酱汁嫩化牛肉的加工方法,其特征在于通过改变胶原蛋白状态。并结合超声波、高压处理、加热熟化等过程,优化牛肉酱制工艺,提高牛肉的嫩度,改善口感。
Description
技术领域
本发明涉及食品加工领域,主要涉及一种酱汁嫩化牛肉的加工方法。
背景技术
牛肉一直以来都受到我国消费者的青睐,消费者对牛肉的需求量呈逐年增加趋势。但不同牛肉之间品质差异较大,牛肉品质问题一直是左右牛肉消费的重要因素。牛肉的五个品质指标即嫩度、多汁性、风味、肉色和系水力中,其中,嫩度是肉品质量的首要指标,也是影响消费者消费的决定性因素。肉的嫩度由两大主要成分决定,即肌原纤维蛋白起作用的收缩组织和胶原蛋白构成的“背景嫩度”,胶原蛋白成分对肉嫩度等品质的影响受宰后不同加工条件的影响。常海军在《不同加工条件下牛肌内胶原蛋白特性变化及其对品质影响研究》中以牛半腹肌肉为原料,用差示扫描量热(DSC)、扫描电镜(SEM)和质构分析(TPA)等方法研究了加热、超声波、弱有机酸结合NaCl腌制和超高压四种加工条件对肌内胶原蛋白特性及其肉嫩度等品质的影响,探讨和阐明了不同加工条件下牛肉肌内胶原蛋白特性变化与肉嫩度等品质之间的关系,从而为牛肉生产和加工提供理论指导。
发明内容
本发明为了优化牛肉酱制工艺,提高牛肉的嫩度,提升口感,提供一种酱汁嫩化牛肉的加工方法。
一种酱汁嫩化牛肉的加工方法,其特征在于它是由下述步骤组成:
1)、将新鲜牛肉用60-65℃温水冲洗1-2遍,分切成15*20*3-3.5厘米均匀大小的肉片,改刀后用浓度为0.2-0.25%的米醋清洗去腥,吸干表面多余水分,备用;
2)、将步骤1所得牛肉浸没于青苹果汁,加入3.5-5%的食盐,于15-20℃、0.8-0.9MPa真空腌制30-50分钟,缓慢释放真空,取出牛肉备用;
3)、将步骤2所得牛肉加入15-20%红酒、5-6%黑胡椒粉、2-2.3%柠檬汁,涂抹均匀,经25-30KHz超声处理5-6分钟;
4)、将步骤3所得牛肉经90-92℃加热熟化7-9分钟,冷却至35-40℃,再于100-150MPa高压处理10-12分钟,分装真空低温储藏。
本发明的优点是:
本发明的一种酱汁嫩化牛肉的加工方法,超声波的“空化”作用破坏了细胞和溶酶体的结构,利于β-半乳糖苷酶和β-葡糖醛酸酶的释放,促进了肌间蛋白多糖的降解,弱化了肌内结缔组织的结构,降低剪切力值,提高了肉的嫩度。青苹果汁作为弱有机酸,结合NaCL腌制过程中,肌束膜胶原蛋白发生变性和聚集,部分肌内膜消失,肌纤维直径和肌束膜厚度减小,显著影响肌肉肌束膜和肌内膜中胶原纤维的微观结构,且肌内胶原蛋白溶解性和热稳定特性变化对牛半健肌肉品质和质构特性有显著影响。经腌制后,结缔组织胶原蛋白部分变为热溶性成分,溶解性提高,胶原蛋白热稳定性降低,酸腌渍处理对肌内结缔组织结构具有弱化作用,进而可以改善肉的嫩度和质构。加热熟化过程,温度超过90℃时,随着加热温度的升高,肌肉的剪切力逐步下降,这由于胶原蛋白在高温下发生凝胶化现象,加热过程中胶原纤维溶解度提高,可溶性增加,在肌肉纤维里起着润滑脂的作用,改善肌肉的剪切力和咀嚼力,可提高肉的嫩度。
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
一种酱汁嫩化牛肉的加工方法,其特征在于它是由下述步骤组成:
1)、将新鲜牛肉用60℃温水冲洗2遍,分切成15*20*3厘米均匀大小的肉片,改刀后用浓度为0.2%的米醋清洗去腥,吸干表面多余水分,备用;
2)、将步骤1所得牛肉浸没于青苹果汁,加入3.5%的食盐,于15℃、0.8Pa真空腌制30分钟,缓慢释放真空,取出牛肉备用;
3)、将步骤2所得牛肉加入20%红酒、5%黑胡椒粉、2%柠檬汁,涂抹均匀,经30KHz超声处理5分钟;
4)、将步骤3所得牛肉经90℃加热熟化7分钟,冷却至35℃,再于150MPa高压处理10分钟,分装真空低温储藏。
Claims (5)
1.一种酱汁嫩化牛肉的加工方法,其特征在于它是由下述步骤组成:
1)、将新鲜牛肉用60-65℃温水冲洗1-2遍,分切成15*20*3-3.5厘米均匀大小的肉片,改刀后用浓度为0.2-0.25%的米醋清洗去腥,吸干表面多余水分,备用;
2)、将步骤1所得牛肉浸没于青苹果汁中,加入3.5-5%的食盐,真空腌制,缓慢释放真空,取出牛肉备用;
3)、将步骤2所得牛肉加入15-20%红酒、5-6%黑胡椒粉、2-2.3%柠檬汁,涂抹均匀,超声处理入味;
4)、将步骤3所得牛肉经加热熟化7-9分钟,冷却至35-40℃,再经高压处理,分装真空低温储藏。
2.根据权利要求1所述的一种酱汁嫩化牛肉的加工方法,其特征在于步骤2真空腌制过程为:于15-20℃、0.8-0.9MPa真空腌制30-50分钟。
3.根据权利要求1所述的一种酱汁嫩化牛肉的加工方法,其特征在于步骤3超声处理过程为:于25-30KHz超声处理5-6分钟。
4.根据权利要求1所述的一种酱汁嫩化牛肉的加工方法,其特征在于步骤4加热熟化温度为90-92℃。
5.根据权利要求1所述的一种酱汁嫩化牛肉的加工方法,其特征在于步骤4高压处理过程为:于100-150MPa高压处理10-12分钟。
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CN108617987A (zh) * | 2018-03-29 | 2018-10-09 | 成都众宜坊农业开发有限公司 | 一种红酒酱料及其应用 |
Citations (3)
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CN102429242A (zh) * | 2011-10-21 | 2012-05-02 | 南京农业大学 | 一种牛肉嫩化的方法 |
CN105341729A (zh) * | 2015-11-09 | 2016-02-24 | 佳客来(福建)餐饮连锁管理有限公司 | 一种低温熟化牛排及其加工方法 |
CN106879978A (zh) * | 2017-03-23 | 2017-06-23 | 河南牧业经济学院 | 一种牛肉嫩化的方法 |
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Patent Citations (3)
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CN102429242A (zh) * | 2011-10-21 | 2012-05-02 | 南京农业大学 | 一种牛肉嫩化的方法 |
CN105341729A (zh) * | 2015-11-09 | 2016-02-24 | 佳客来(福建)餐饮连锁管理有限公司 | 一种低温熟化牛排及其加工方法 |
CN106879978A (zh) * | 2017-03-23 | 2017-06-23 | 河南牧业经济学院 | 一种牛肉嫩化的方法 |
Non-Patent Citations (2)
Title |
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孔保华等主编: "《肉品科学与技术》", 31 July 2011, 中国轻工业出版社 * |
常海军: "不同加工条件下牛肉肌内胶原蛋白特性变化及其对品质影响研究", 《中国博士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108617987A (zh) * | 2018-03-29 | 2018-10-09 | 成都众宜坊农业开发有限公司 | 一种红酒酱料及其应用 |
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