CN107927612A - A kind of beef ultrasonic wave quick cure method - Google Patents
A kind of beef ultrasonic wave quick cure method Download PDFInfo
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- CN107927612A CN107927612A CN201711291248.8A CN201711291248A CN107927612A CN 107927612 A CN107927612 A CN 107927612A CN 201711291248 A CN201711291248 A CN 201711291248A CN 107927612 A CN107927612 A CN 107927612A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 89
- 238000000034 method Methods 0.000 title claims abstract description 51
- 238000009938 salting Methods 0.000 claims abstract description 38
- 230000003068 static effect Effects 0.000 claims abstract description 28
- 230000000694 effects Effects 0.000 claims abstract description 27
- 238000005554 pickling Methods 0.000 claims abstract description 21
- 230000008569 process Effects 0.000 claims abstract description 20
- 238000011160 research Methods 0.000 claims abstract description 19
- 238000005457 optimization Methods 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims description 81
- 239000000523 sample Substances 0.000 claims description 45
- 239000007788 liquid Substances 0.000 claims description 34
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 32
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 18
- 235000010288 sodium nitrite Nutrition 0.000 claims description 16
- 238000012360 testing method Methods 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 14
- 230000035515 penetration Effects 0.000 claims description 14
- 235000021110 pickles Nutrition 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 238000010008 shearing Methods 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 10
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 8
- 210000003205 muscle Anatomy 0.000 claims description 8
- 230000008859 change Effects 0.000 claims description 7
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 claims description 6
- 238000003556 assay Methods 0.000 claims description 6
- 239000000835 fiber Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 210000000577 adipose tissue Anatomy 0.000 claims description 4
- 238000011161 development Methods 0.000 claims description 4
- 230000008595 infiltration Effects 0.000 claims description 4
- 238000001764 infiltration Methods 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 210000002435 tendon Anatomy 0.000 claims description 4
- 230000006835 compression Effects 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 238000005259 measurement Methods 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 230000006641 stabilisation Effects 0.000 claims description 3
- 238000011105 stabilization Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 2
- 229910002651 NO3 Inorganic materials 0.000 claims 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 claims 1
- 238000009738 saturating Methods 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000002474 experimental method Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 238000013461 design Methods 0.000 abstract description 2
- 238000004458 analytical method Methods 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000002604 ultrasonography Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- SQGYOTSLMSWVJD-UHFFFAOYSA-N silver(1+) nitrate Chemical compound [Ag+].[O-]N(=O)=O SQGYOTSLMSWVJD-UHFFFAOYSA-N 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000002525 ultrasonication Methods 0.000 description 2
- QLOKJRIVRGCVIM-UHFFFAOYSA-N 1-[(4-methylsulfanylphenyl)methyl]piperazine Chemical compound C1=CC(SC)=CC=C1CN1CCNCC1 QLOKJRIVRGCVIM-UHFFFAOYSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229910001961 silver nitrate Inorganic materials 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
Classifications
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a kind of beef ultrasonic wave quick cure method, it is related to beef processing technology field.This method includes：Using most suitable supersonic frequency 28KHz, most suitable ultrasonic power 180W, most suitable ultrasonic time 180min, the process conditions of most suitable 8 DEG C of ultrasonic temperature are ultrasonically treated beef.Compared with static wet salting control group, curing speed greatly improves this method, and salting period shortens 1/3, while the tenderness of beef improves 38%；The present invention uses three frequency range ultrasonic processors of temperature controllable, and using beef as research object, beef is ultrasonically treated using different supersonic frequencies, power and temperature, and research is ultrasonically treated the marinated effect to beef, and uses L9(34) Orthogonal Experiment and Design carry out the optimization of the quick pickling process condition of ultrasonic wave, develop a kind of method of quick cured beef, greatly improve production efficiency, produced for enterprise practical and certain technical support is provided.
Description
Technical field
The present invention relates to beef processing technology field, more particularly relates to a kind of beef ultrasonic wave quick cure method.
Background technology
With the development and the improvement of people's living standards of economic society, the dietary structure of the people becomes there occurs great
Change, beef becomes part important in diet.Spiced beef is most traditional Chinese style meat products, has meat tenderness matter
It is sliding, smell is aromatic, fat content is low, protein content is high and it is convenient the advantages that, therefore deep liked by consumers in general.
Marinated is important process widely used in meat products processing and preserving process, can not only be changed by marinated with Shelf-life
Kind flavor, improves the succulence and tenderness of product, while marinated is also the important step for determining product quality quality.
Traditional meat method for salting have it is dry salt down, wet salting and salt water injection knead-salting etc..Wherein, low temperature is dry salts down the time
It is long, generally require 1 week or so, low production efficiency, and product quality is difficult to control in curing process, and it is easily putrid and deteriorated, pickle not
Uniformly, it is weightless big, shade deviation；Low temperature wet cure nutrition leak is serious and moisture is high is not easy preservation, and pickling liquid infiltration is slower,
General per kilogram beef needs 2~2.5d salinity in meat is reached 1.6%~2.2%.At present, enterprise salts beef down
System generally takes salt water injection combination tumbling method, although salting period shortens, the institutional framework destruction to beef is larger, and one
Determine to constrain modernization, the industrialized production of traditional spiced beef in degree.
Ultrasonic wave is that frequency is higher than 16kHz, and will not cause a kind of mechanical elasticity ripple of the sense of hearing, its mechanical elastic produced
Property vibration wave cavitation, mechanism, thus it is possible to vary the microstructure of musculature, makes meat fiber loose, activate meat
In some enzymes and cell participate in the activity of plysiochemical reaction, promote the infiltration and diffusion of sodium chloride, promote salt soluble protein
Dissolution so that product quality can simultaneously be improved by shortening salting period, and do not interfere with the organoleptic attribute of meat.Llull etc. is studied
It is a reliable and nondestructive method for salting to show that ultrasound is pickled.In addition, can also be to a certain degree by being ultrasonically treated
Upper destruction muscle fibre, promotes the tenderization of meat.Since the 1990s, it is domestic just to have ultrasonic applications in CARCASS QUALITY
Relevant report.At present, research of the domestic and foreign scholars for the quick beef pickling technology of ultrasonic wave is also more and more, but due to by
To the limitation of ultrasonic device, research focuses mostly in 1~2 frequency or power, studies inadequate system；In addition, ultrasonication
In be unable to control meat temperature, therefore have impact on application of the ultrasonic technology in meat is pickled.
In conclusion beef ultrasound of the prior art is marinated, inadequate system is studied less there are supersonic frequency, and at ultrasound
The problem of meat temperature is unable to control during reason.
The content of the invention
The embodiment of the present invention provides a kind of beef ultrasonic wave quick cure method, to solve that ultrasound exists in the prior art
Frequency studies inadequate system less, and the problem of meat temperature is unable to control in ultrasonication.
The embodiment of the present invention provides a kind of beef ultrasonic wave quick cure method, including：
Choose the curing agent of beef sample and cured beef sample：
Reject beef sample tendon, adipose tissue and inedible part, after stripping and slicing according to meat liquid volume ratio be 1:3 put
Enter in the supersound process machine reactor equipped with salt and sodium nitrite mixed solution；
Using most suitable supersonic frequency 28KHz, most suitable ultrasonic power 180W, most suitable ultrasonic time 180min, most suitable ultrasound temperature
The process conditions of 8 DEG C of degree are ultrasonically treated.
Preferably, the curing agent, including：Salt and sodium nitrite.
Preferably, the most suitable supersonic frequency is definite, specifically includes：
Ultrasonic power is set as that 300W, temperature carry out different supersonic frequencies and effect pickled to beef under conditions of being set to 8 DEG C
The research of fruit；Tri- frequencies of ultrasonic wave group selection 22KHz, 28KHz, 40KHz, using the static wet salting group under the conditions of 8 DEG C as control；
Two pieces of beef and partly salted liquid are taken at random in 30,60,90,120,150,180,210min respectively, are immersed in meat piece marinated
In liquid, 12h is placed in 4 DEG C of refrigerators, the comparison of marinated effect is carried out with static wet salting control group, therefrom selects what beef was pickled
Most suitable supersonic frequency；Wherein, static wet salting is pickled for the beef not using ultrasonic wave.
Preferably, the most suitable ultrasonic power is definite, specifically includes：
Supersonic frequency is set as that 28KHz, temperature carry out different ultrasonic power and effect pickled to beef under conditions of being set to 8 DEG C
The research of fruit；Tri- power of ultrasonic wave group selection 180W, 240W, 300W, using the static wet salting group under the conditions of 8 DEG C as control；Point
Two pieces of meat samples and partly salted liquid are not taken out at random in 30,60,90,120,150,180,210min, are immersed in meat piece marinated
In liquid, 12h is placed in 4 DEG C of refrigerators, the comparison of marinated effect is carried out with static wet salting control group, therefrom selects what beef was pickled
Most suitable ultrasonic power；Wherein, static wet salting is pickled for the beef not using ultrasonic wave.
Preferably, the most suitable ultrasonic temperature is definite, specifically includes：
Ultrasonic power is set as that 300W, frequency pickle beef effect to carry out different ultrasonic temperatures under conditions of 28KHz
The research of fruit；Ultrasonic wave group selection 6,8,10 DEG C of three temperature, using the static wet salting group under the conditions of corresponding temperature as control；Respectively
Two pieces of meat samples and partly salted liquid are taken at random in 30,60,90,120,150,180,210min, meat piece is immersed in pickling liquid,
Place 12h in 4 DEG C of refrigerators, the comparison of marinated effect carried out with static wet salting control group, therefrom select beef pickle it is most suitable
Ultrasonic temperature；Wherein, static wet salting is pickled for the beef not using ultrasonic wave.
Preferably, the optimization of the process conditions, specifically includes：
Using supersonic frequency, ultrasonic power, ultrasonic time and ultrasonic temperature as experimental factor, with cooking loss, sodium nitrite
Penetration depth, shearing force and sodium chloride content be testing index, using L9(34) orthogonal test progress ultrasonic wave cured beef work
The optimization of skill condition.
Preferably, the measure of the cooking loss, specifically includes：
Piece of meat is taken out from pickling liquid, is blotted the water on meat piece surface with blotting paper, meat piece is weighed with assay balance
After weight, water-bath in 70 DEG C of water-bath, 70 DEG C of holding 10min of neutron moisture meter are put into, room temperature is down in taking-up, will with blotting paper
Surface moisture blots, then claims its weight；Cooking loss is calculated as follows：
In formula：m1For the quality (g) of meat sample before boiling；m2For the quality (g) of meat sample after boiling.
Preferably, the measure of the penetration depth of the sodium nitrite, specifically includes：
Nitrite is acted on color development, and meat adds a certain amount of nitrite when marinated, makes the protein in muscle
Chemical change occurs with nitrite and forms the nitric oxide myoglobins with bright-coloured color and luster, stabilization is presented in boiling
Pink, according to change yellowish pink after boiling, it can be determined that the penetration depth of pickling liquid, saucepan is put into by the meat piece handled well
Interior, 30min is boiled in heating, and cooked meat piece is cut along geometric center, with vernier caliper measurement two diagonal its is adjacent
The permeability-thickness at two edges, records its penetration depth.
Preferably, the measure of the shearing force, specifically includes：
After the meat sample for being ultrasonically treated 120min is wrapped up with retort pouch, boiled in 100 DEG C of water-bath to meat sample center temperature
Spend for 75 DEG C, be cooled to room temperature；Meat piece is cut along muscle fibre direction, centre is taken, is cut into the meat of 2cm × 1cm × 1cm
Bar, utilizes the shearing force of CT-3 Texture instruments detection sample；To be popped one's head in and measured using TA7/TA-VBJ, probe test speed is 2mm/s,
Selection test pattern is compression, target deformation 50%, desired value 3000g；Each sample repeats to do three times, is averaged
Value.
Preferably, the measure of the sodium chloride content, specifically includes：
Meat sample after measure cooking loss is rubbed, the meat sample of 40g or so is taken out by quartering, claims 10g with assay balance
The sample of left and right, each sample are repeated to do three times, averaged, and measure salt content.
In the embodiment of the present invention, there is provided a kind of beef ultrasonic wave quick cure method, compared with prior art, it is beneficial to effect
Fruit is：Compared with static wet salting control group, curing speed greatly improves this method, and salting period shortens 1/3, while beef is tender
Degree improves 38%；The present invention uses three frequency range ultrasonic processors of temperature controllable, using beef as research object, using not
Same supersonic frequency, power and temperature is ultrasonically treated beef, and research is ultrasonically treated the marinated effect to beef, and uses
L9(34) Orthogonal Experiment and Design carry out the optimization of the quick pickling process condition of ultrasonic wave, develop a kind of side of quick cured beef
Method, greatly improves production efficiency, and certain technical support is provided for enterprise practical production.
Brief description of the drawings
Fig. 1 is a kind of beef ultrasonic wave quick cure method flow chart provided in an embodiment of the present invention.
Embodiment
Below in conjunction with the attached drawing in the embodiment of the present invention, the technical solution in the embodiment of the present invention is carried out clear, complete
Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other without making creative work
Embodiment, belongs to the scope of protection of the invention.
Fig. 1 is a kind of beef ultrasonic wave quick cure method flow chart provided in an embodiment of the present invention.As shown in Figure 1, should
Method includes：
Step S1, chooses the curing agent of beef sample and cured beef sample.
Step S2, rejects tendon, adipose tissue and the inedible part of beef sample, according to meat liquid volume ratio after stripping and slicing
For 1:3 are put into the supersound process machine reactor equipped with salt and sodium nitrite mixed solution.
Step S3, use most suitable supersonic frequency 28KHz, most suitable ultrasonic power 180W, most suitable ultrasonic time 180min, it is most suitable
The process conditions that 8 DEG C of ultrasonic temperature are ultrasonically treated.
Beef can quickly be pickled according to above three step, and improve the tenderness of beef.
Embodiment：
1st, material and reagent
Beef (cucumber strip) is purchased from He'nan Yisai Beef (Stock) Co., Ltd..
Salt, sodium nitrite, sodium chloride (analysis is pure), silver nitrate, potassium chromate (analysis is pure) etc. are taken from Henan animal husbandry warp
Livestock products research department of Ji food engineering institute of institute.
2nd, instrument and equipment
WKS900B/3S Three-frequency ultrasonic processors --- Jiang great Wu Ke Songs, Jiangsu bio tech ltd；CT-3 textures
Instrument --- Bo Lefei Brookfield companies of the U.S.；FA224 electronic balances --- Shanghai Sunny Hengping Scientific Instrument Co., Ltd.；
HHS 11-2-S electric-heated thermostatic water baths --- Shanghai new talent Medical Devices Co., Ltd.；11050 digital probes food temperatures
Meter --- U.S. Delta Trak；Vernier caliper --- Shenyang measuring instruments and cutting tools plant.
3rd, processing method
3.1st, meat sample is handled
Beef (cucumber strip) is opened and is packed, tendon, adipose tissue and inedible part are rejected on clean chopping board, is cut
Into the meat piece of 200g or so sizes, every group 16 pieces, randomly select 8 pieces of meat and be put into equipped with a certain concentration salt and sodium nitrite solution
Supersound process machine reactor in, meat liquor ratio 1：3；Other 8 pieces of control group meat samples are put into equipped with same concentration and are pickled with ratio
In the beaker of liquid.Control in a certain temperature conditions, using the static wet salting in beaker as control, is taken by certain time interval
Go out two pieces of meat samples and partly salted liquid, meat piece is immersed in pickling liquid, 12h is placed in 4 DEG C of refrigerators, in case indices
Measure.
3.2nd, the supersound process of different frequency pickles beef the research of effect
Ultrasonic power is set as that 300W, brine temp carry out different supersonic frequencies and salt down to beef under conditions of being set to 8 DEG C
The research of effect processed.Tri- frequencies of ultrasonic wave group selection 22KHz, 28KHz, 40KHz, using the static wet salting group under the conditions of 8 DEG C as
Control.Two pieces of meat and partly salted liquid are taken at random in 30,60,90,120,150,180,210min respectively, are immersed in meat piece and are salted down
In liquid processed, 12h, measure cooking loss, sodium chloride content, the penetration depth of sodium nitrite, shearing force etc. are placed in 4 DEG C of refrigerators
4 indexs.The comparison of marinated effect is carried out with static wet salting control group, therefrom selects the most suitable supersonic frequency that beef is pickled.
3.3rd, the supersound process of different capacity pickles beef the research of effect
Supersonic frequency is set as that 28KHz, brine temp carry out different ultrasonic power and salt down to beef under conditions of being set to 8 DEG C
The research of effect processed.Tri- power of ultrasonic wave group selection 180W, 240W, 300W, using the static wet salting group under the conditions of 8 DEG C as pair
According to.Two pieces of meat samples and partly salted liquid are taken out at random in 30,60,90,120,150,180,210min respectively, are immersed in meat piece
In pickling liquid, 12h, measure cooking loss, sodium chloride content, the penetration depth of sodium nitrite, shearing force are placed in 4 DEG C of refrigerators
Deng 4 indexs.The comparison of marinated effect is carried out with static wet salting control group, therefrom selects the most suitable ultrasonic power that beef is pickled.
3.4th, the supersound process of different temperatures pickles beef the research of effect
Ultrasonic power is set as that 300W, frequency pickle beef effect to carry out different ultrasonic temperatures under conditions of 28KHz
The research of fruit.Ultrasonic wave group selection 6,8,10 DEG C of three temperature, using the static wet salting group under the conditions of corresponding temperature as control.Respectively
Two pieces of meat samples and partly salted liquid are taken at random in 30,60,90,120,150,180,210min, meat piece is immersed in pickling liquid,
4 fingers such as 12h, measure cooking loss, sodium chloride content, the penetration depth of sodium nitrite, shearing force are placed in 4 DEG C of refrigerators
Mark.The comparison of marinated effect is carried out with static wet salting control group, therefrom selects the most suitable ultrasonic temperature that beef is pickled.
4th, optimization of the ultrasonic wave to beef pickling process condition
Under conditions of pickling liquid concentration is 6%, using supersonic frequency, ultrasonic power, ultrasonic time and ultrasonic temperature as experiment
Factor, using shearing force and the penetration depth of sodium nitrite as testing index, using L9(34) orthogonal test pickles to carry out ultrasonic wave
The optimization of beef process conditions.Factor level table is shown in Table 1.
1 orthogonal test factor level table of table
Table 1 Factors and Levels of orthogonal test
4.1st, cooking loss
The method of reference Li Bowen and Farag etc. is simultaneously slightly modified.Piece of meat is taken out from pickling liquid, with blotting paper by meat
The water on block surface blots, and after the weight that meat piece is weighed with assay balance, is put into water-bath in 70 DEG C of water-bath, neutron moisture meter 70
DEG C keep 10min, taking-up be down to room temperature, surface moisture is blotted with blotting paper, then claim its weight.Cooking loss is counted as the following formula
Calculate：
In formula：m1For the quality (g) of meat sample before boiling；m2For the quality (g) of meat sample after boiling.
4.2nd, sodium nitrite penetration depth
Nitrite is acted on color development, and meat adds a certain amount of nitrite when marinated, makes the protein in muscle
Chemical change occurs with nitrite and forms the nitric oxide myoglobins with bright-coloured color and luster, stabilization is presented in boiling
Pink.According to change yellowish pink after boiling, it can be determined that the penetration depth of pickling liquid.The meat piece handled well is put into saucepan
Interior, 30min is boiled in heating, and cooked meat piece is cut along geometric center, with vernier caliper measurement two diagonal its is adjacent
The permeability-thickness at two edges, records its penetration depth.
4.3rd, the measure of shearing force
Shear force value is the index for the tenderness for representing muscle, using the method for Chen etc. and slightly modified.It will be ultrasonically treated
After the meat sample of 120min is wrapped up with retort pouch, it is 75 DEG C to be boiled in 100 DEG C of water-bath to meat sample central temperature, is cooled to room
Temperature.Meat piece is cut along muscle fibre direction, centre is taken, is cut into the cutlet of 2cm × 1cm × 1cm, is examined using CT-3 Texture instruments
The shearing force of sample.Using TA7/TA-VBJ pop one's head in measure, probe test speed is 2mm/s, selection test pattern for
Compression (analysis of TPA textures), target deformation 50% (desired value 3000g).Each sample repeats to do three times, is averaged
Value.
4.4th, the measure of sodium chloride content
Meat sample after measure cooking loss is rubbed, the meat sample of 40g or so is taken out by quartering, claims 10g with assay balance
The sample of left and right, each sample repeat to do three times, its average value.Salt content is measured, using national standard GB 5009.44-2016
《The measure of chloride in national food safety standard food》In argentometry.
5th, test results and analysis
Each experiment is repeated 3 times, and is as a result expressed as average, chart is drawn using Sigmaplot 12.5, data statistics
Analysis carries out significance analysis using 20.0 statistical analysis softwares of SPSS Statistics.
In conclusion meat sample is handled by different supersonic frequencies, power and temperature, it is dynamic to break to a certain extent
Bad meat fiber, reduces resistance of the pickling liquid to meat internal penetration, the diffusion and infiltration of pickling liquid are accelerated, and meat sample is played
Good tenderizing effects.Ultrasonic frequency carries out under the conditions of 28KHz, power 180W, salting period 180min, 8 DEG C of temperature
Cured beef effect is most suitable.Compared with static wet salting, salting period has saved 1/3, and the tenderness of beef improves 38%.
Disclosed above is only several specific embodiments of the present invention, and those skilled in the art can carry out the present invention
Various modification and variations without departing from the spirit and scope of the present invention, if these modifications and changes of the present invention belong to the present invention
Within the scope of claim and its equivalent technologies, then the present invention is also intended to comprising including these modification and variations.
Claims (10)
- A kind of 1. beef ultrasonic wave quick cure method, it is characterised in that including：Choose the curing agent of beef sample and cured beef sample：Reject beef sample tendon, adipose tissue and inedible part, after stripping and slicing according to meat liquid volume ratio be 1:3 are put into dress In the supersound process machine reactor for having salt and sodium nitrite mixed solution；Using most suitable supersonic frequency 28KHz, most suitable ultrasonic power 180W, most suitable ultrasonic time 180min, most suitable 8 DEG C of ultrasonic temperature Process conditions be ultrasonically treated.
- 2. beef ultrasonic wave quick cure method as claimed in claim 1, it is characterised in that the curing agent, including：Salt And sodium nitrite.
- 3. beef ultrasonic wave quick cure method as claimed in claim 1, it is characterised in that the most suitable supersonic frequency is really It is fixed, specifically include：Ultrasonic power is set as that 300W, temperature carry out different supersonic frequencies and pickle effect to beef under conditions of being set to 8 DEG C Research；Tri- frequencies of ultrasonic wave group selection 22KHz, 28KHz, 40KHz, using the static wet salting group under the conditions of 8 DEG C as control；Respectively Two pieces of beef and partly salted liquid are taken at random in 30,60,90,120,150,180,210min, meat piece is immersed in pickling liquid, Place 12h in 4 DEG C of refrigerators, the comparison of marinated effect carried out with static wet salting control group, therefrom select beef pickle it is most suitable Supersonic frequency；Wherein, static wet salting is pickled for the beef not using ultrasonic wave.
- 4. beef ultrasonic wave quick cure method as claimed in claim 1, it is characterised in that the most suitable ultrasonic power is really It is fixed, specifically include：Supersonic frequency is set as that 28KHz, temperature carry out different ultrasonic power and pickle effect to beef under conditions of being set to 8 DEG C Research；Tri- power of ultrasonic wave group selection 180W, 240W, 300W, using the static wet salting group under the conditions of 8 DEG C as control；Exist respectively 30th, 60,90,120,150,180,210min takes out two pieces of meat samples and partly salted liquid at random, meat piece is immersed in pickling liquid, Place 12h in 4 DEG C of refrigerators, the comparison of marinated effect carried out with static wet salting control group, therefrom select beef pickle it is most suitable Ultrasonic power；Wherein, static wet salting is pickled for the beef not using ultrasonic wave.
- 5. beef ultrasonic wave quick cure method as claimed in claim 1, it is characterised in that the most suitable ultrasonic temperature is really It is fixed, specifically include：Ultrasonic power is set as that 300W, frequency pickle effect to carry out different ultrasonic temperatures under conditions of 28KHz to beef Research；Ultrasonic wave group selection 6,8,10 DEG C of three temperature, using the static wet salting group under the conditions of corresponding temperature as control；Exist respectively 30th, 60,90,120,150,180,210min takes two pieces of meat samples and partly salted liquid at random, meat piece is immersed in pickling liquid, in Place 12h in 4 DEG C of refrigerators, the comparison of marinated effect carried out with static wet salting control group, therefrom select beef pickle it is most suitable super Sound temperature；Wherein, static wet salting is pickled for the beef not using ultrasonic wave.
- 6. beef ultrasonic wave quick cure method as claimed in claim 1, it is characterised in that the optimization of the process conditions, Specifically include：Using supersonic frequency, ultrasonic power, ultrasonic time and ultrasonic temperature as experimental factor, oozed with cooking loss, sodium nitrite Saturating depth, shearing force and sodium chloride content are testing index, using L9(34) orthogonal test progress ultrasonic wave cured beef technique bar The optimization of part.
- 7. beef ultrasonic wave quick cure method as claimed in claim 6, it is characterised in that the measure of the cooking loss, Specifically include：Piece of meat is taken out from pickling liquid, is blotted the water on meat piece surface with blotting paper, the weight of meat piece is weighed with assay balance Afterwards, it is put into water-bath in 70 DEG C of water-bath, room temperature is down in 70 DEG C of holding 10min of neutron moisture meter, taking-up, with blotting paper by surface Moisture blots, then claims its weight；Cooking loss is calculated as follows：In formula：m1For the quality (g) of meat sample before boiling；m2For the quality (g) of meat sample after boiling.
- 8. beef ultrasonic wave quick cure method as claimed in claim 6, it is characterised in that the infiltration of the sodium nitrite is deep The measure of degree, specifically includes：Nitrite is acted on color development, and meat adds a certain amount of nitrite when marinated, makes the protein in muscle and Asia Nitrate occurs chemical change and forms the nitric oxide myoglobins with bright-coloured color and luster, and the pink of stabilization is presented in boiling Color, according to change yellowish pink after boiling, it can be determined that the penetration depth of pickling liquid, the meat piece handled well is put into saucepan, is added Heat boils 30min, and cooked meat piece is cut along geometric center, two its diagonal two adjacent side with vernier caliper measurement The permeability-thickness of edge, records its penetration depth.
- 9. beef ultrasonic wave quick cure method as claimed in claim 6, it is characterised in that the measure of the shearing force, tool Body includes：After the meat sample for being ultrasonically treated 120min is wrapped up with retort pouch, boiled in 100 DEG C of water-bath to meat sample central temperature and be 75 DEG C, it is cooled to room temperature；Meat piece is cut along muscle fibre direction, takes centre, is cut into the cutlet of 2cm × 1cm × 1cm, profit With the shearing force of CT-3 Texture instruments detection sample；Popped one's head in and measured using TA7/TA-VBJ, probe test speed is 2mm/s, selection Test pattern is compression, target deformation 50%, desired value 3000g；Each sample repeats to do three times, is averaged.
- 10. beef ultrasonic wave quick cure method as claimed in claim 6, it is characterised in that the survey of the sodium chloride content It is fixed, specifically include：Meat sample after measure cooking loss is rubbed, the meat sample of 40g or so is taken out by quartering, claims 10g or so with assay balance Sample, each sample repeats to do three times, averages, and measures salt content.
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| CN108669466A (en) * | 2018-04-23 | 2018-10-19 | 河南牧业经济学院 | A kind of production method that leisure spiced beef is dry |
| CN108902753A (en) * | 2018-07-06 | 2018-11-30 | 安徽万礼食品有限责任公司 | A kind of method that pulsed magnetic field prepares spicy beef |
| CN109757672A (en) * | 2019-03-19 | 2019-05-17 | 蚌埠学院 | A kind of method for salting of less salt beef |
| CN109984308A (en) * | 2019-04-29 | 2019-07-09 | 蚌埠学院 | A kind of method of beef high pressure pickling |
| CN113017130A (en) * | 2019-12-24 | 2021-06-25 | 合肥华凌股份有限公司 | Food material pickling method, electronic device, refrigerator and household appliance linkage system |
| WO2023071323A1 (en) * | 2021-10-29 | 2023-05-04 | 青岛海尔电冰箱有限公司 | Refrigerator and ultrasonic brining device thereof |
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