CN108201087A - The meat tendering method that a kind of ultrasonic wave is combined with complex enzyme - Google Patents
The meat tendering method that a kind of ultrasonic wave is combined with complex enzyme Download PDFInfo
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- CN108201087A CN108201087A CN201611178720.2A CN201611178720A CN108201087A CN 108201087 A CN108201087 A CN 108201087A CN 201611178720 A CN201611178720 A CN 201611178720A CN 108201087 A CN108201087 A CN 108201087A
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- 108090000790 Enzymes Proteins 0.000 title claims abstract description 62
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 62
- 235000013372 meat Nutrition 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 44
- 238000012545 processing Methods 0.000 claims abstract description 31
- 150000001875 compounds Chemical class 0.000 claims abstract description 7
- 238000002525 ultrasonication Methods 0.000 claims abstract description 7
- 238000001802 infusion Methods 0.000 claims abstract description 6
- 239000002131 composite material Substances 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 229940088598 enzyme Drugs 0.000 claims description 54
- 238000010008 shearing Methods 0.000 claims description 21
- 230000007423 decrease Effects 0.000 claims description 11
- 210000003205 muscle Anatomy 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 239000004365 Protease Substances 0.000 claims description 9
- 230000008859 change Effects 0.000 claims description 9
- 108090000526 Papain Proteins 0.000 claims description 6
- 229940055729 papain Drugs 0.000 claims description 6
- 235000019834 papain Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract description 15
- 229910001628 calcium chloride Inorganic materials 0.000 abstract description 15
- 239000001110 calcium chloride Substances 0.000 abstract description 15
- 230000000694 effects Effects 0.000 abstract description 13
- 230000008569 process Effects 0.000 abstract description 5
- 239000000243 solution Substances 0.000 description 12
- 241000272525 Anas platyrhynchos Species 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000008186 Collagen Human genes 0.000 description 5
- 108010035532 Collagen Proteins 0.000 description 5
- 229920001436 collagen Polymers 0.000 description 5
- 238000009792 diffusion process Methods 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 210000002808 connective tissue Anatomy 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 102000016942 Elastin Human genes 0.000 description 3
- 108010014258 Elastin Proteins 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 229920002549 elastin Polymers 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000009931 harmful effect Effects 0.000 description 3
- 238000001764 infiltration Methods 0.000 description 3
- 230000008595 infiltration Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000019419 proteases Nutrition 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- NUJOXMJBOLGQSY-UHFFFAOYSA-N manganese dioxide Chemical compound O=[Mn]=O NUJOXMJBOLGQSY-UHFFFAOYSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 108091000080 Phosphotransferase Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000007918 intramuscular administration Methods 0.000 description 1
- 239000006193 liquid solution Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000000059 patterning Methods 0.000 description 1
- 102000020233 phosphotransferase Human genes 0.000 description 1
- 238000005424 photoluminescence Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920000137 polyphosphoric acid Polymers 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000004381 surface treatment Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses the meat tendering methods that a kind of ultrasonic wave is combined with complex enzyme, include the following steps：（1）Meat is impregnated in the solution of compound enzyme concentration 0.3mg/ml using enzyme infusion method, the temperature for controlling composite enzyme solution is 40 DEG C, and soaking time is 1.5 hours；（2）Meat is taken out and dries surface and is put into polybag, the CaCl solution of a concentration of 0.2mol/L is added in polybag, it excludes to seal after air in bag, is put into supersound process slot and carries out ultrasonication, the temperature for controlling ultrasonic wave is 40 DEG C, power is 300 W, processing time is 15 minutes.Through the above way, the meat tendering method that ultrasonic wave of the present invention is combined with complex enzyme is combined by using enzyme with ultrasonic wave and calcium chloride, there is significant tenderizing effect to meat, method is novel, easy to operate, tenderization is uniform, safe and reliable, and popularizing for the meat tendering method combined in ultrasonic wave with complex enzyme has extensive market prospects.
Description
Technical field
The present invention relates to meat tenderization field, the meat tenderization side combined more particularly to a kind of ultrasonic wave with complex enzyme
Method.
Background technology
With the improvement of living standards, people are higher and higher to the quality requirements of meat, in numerous index of quality of meat
In, tenderness is an extremely important index.When the tenderness of meat is primarily referred to as edible, the difficulty of meat is bitten and chewed into pieces.It is existing
Technology is mostly using a variety of method tenderization meats such as stimulation, HIGH PRESSURE TREATMENT, enzymatic treatment, calcium salt injection, polyphosphoric acids salt treatment.
China is meat products big producer, and meat products processing industry occupies an important position in light industry field.Meat
Quality directly affect meat products processing industrial expansion.The tenderness of meat is one of key factor for influencing meat products quality,
Which determine the cooking of meat and the final organoleptic qualities of converted products, reflect the state of fribrillin, connective in muscle
The composition and content of tissue, intramuscular fat distribution and the size of content and muscle retention ability etc..Influence meat tenderization because being known as
PH value, collagen, endogenous enzymes-calcium kinase etc..Tenderization effect is industrially reached using a variety of tenderization means according to tenderization mechanism
Fruit.Physics tendering method such as superhigh pressure technique, electro photoluminescence etc.；Chemical tenderization is mainly using addition chemical reagent salt and organic
Acid etc. carries out tenderization to meat；External source enzyme tenderizing, biological method tenderization meat and synthesis tenderization etc..
Enzyme tenderizing method is also known as external source enzyme tenderizing method, and protease is a kind of hydrolase of special aminosal.In certain item
Under part, protease can decompose the protein of the muscle fibre of meat, connective tissue, or even including elastin laminin and collagen, make egg
The space structures at different levels of white matter change, and part peptide bond fracture, meat material water swelling, quality tenderizes, Improving flavor.
Wherein enzyme tenderizing method has preslaughter treatment method and surface impregnating process in application method.Preslaughter treatment method is note
It penetrates before enzyme preparation to the government official of the vascular system of animal in the short time, enzyme is made to be uniformly distributed in trunk, reaches tenderizing effect.It is a kind of
PRO-TEN techniques use such method Active MnO2 tendcrizing enzyme.Surface treatment infusion process is using at enzyme after animal kills
Reason.The amount of external enzyme is different due to different patterning methods, and powdery enzyme preparation or liquid solution can be used.Industrially use external source enzyme tenderizing
Method, there are rejuvenator it is balanced impermeable the problem of.
Invention content
The invention mainly solves the technical problem of providing the meat tendering methods that a kind of ultrasonic wave is combined with complex enzyme, lead to
It crosses and is combined using enzyme with ultrasonic wave and calcium chloride, the muscle fibre of enzyme decomposable asymmetric choice net meat, the protein of connective tissue or even including elasticity
Albumen and collagen make the space structures at different levels of protein change, the fracture of part peptide bond, meat material water swelling, quality
It tenderizes, Improving flavor is used with reference to ultrasonic wave and calcium chloride, accelerates the infiltration of duck interface diffusion layer CaCl molecules, to contract
Short tenderization time, and the harmful effect that Local C aCl excessive concentrations is avoided to bring meat quality, there is significant tenderization to meat
Effect, method is novel, easy to operate, tenderization is uniform, safe and reliable, in the meat tendering method that ultrasonic wave is combined with complex enzyme
There are extensive market prospects on universal.
In order to solve the above technical problems, the present invention provides the meat tendering method that a kind of ultrasonic wave is combined with complex enzyme, packet
Include following steps：
（1）Meat is impregnated in the solution of compound enzyme concentration 0.3mg/ml using enzyme infusion method, controls the temperature of composite enzyme solution
It is 40 DEG C to spend, and soaking time is 1.5 hours；
（2）Meat is taken out and dries surface and is put into polybag, the CaCl that a concentration of 0.2mol/L is added in polybag is molten
Liquid excludes to seal after air in bag, is put into be ultrasonically treated in slot and carries out ultrasonication, the temperature for controlling ultrasonic wave is 40 DEG C,
Power is 300 W, processing time is 15 minutes.
In a preferred embodiment of the present invention, the complex enzyme includes papain, trypsase and food flavor enzyme.
In a preferred embodiment of the present invention, the complex enzyme Ingredients Weight proportioning for 1 part of papain, 1 part
Trypsase and 1 part of food flavor enzyme.
In a preferred embodiment of the present invention, the muscle fibril snip to change exponent of the meat after tenderization is 44.6, surges
Rate is 27.43%, and the shearing force range of decrease is 46.74% after processing.
The beneficial effects of the invention are as follows：The meat tendering method that ultrasonic wave of the present invention is combined with complex enzyme by using enzyme with
Ultrasonic wave and calcium chloride combine, the muscle fibre of enzyme decomposable asymmetric choice net meat, the protein of connective tissue or even including elastin laminin and collagen
Albumen makes the space structures at different levels of protein change, and part peptide bond fracture, meat material water swelling, quality tenderizes, and flavor changes
It is kind, it is used with reference to ultrasonic wave and calcium chloride, accelerates the infiltration of duck interface diffusion layer CaCl molecules, to shorten the tenderization time,
And the harmful effect that Local C aCl excessive concentrations is avoided to bring meat quality, there is significant tenderizing effect to meat, method is new
Uniformly, securely and reliably, popularizing for the meat tendering method combined in ultrasonic wave with complex enzyme has for clever, easy to operate, tenderization
Extensive market prospects.
Specific embodiment
The technical solution in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only the part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
All other embodiment that technical staff is obtained without making creative work belongs to the model that the present invention protects
It encloses.
The embodiment of the present invention includes：
The meat tendering method that a kind of ultrasonic wave is combined with complex enzyme, includes the following steps：
（1）Meat is impregnated in the solution of compound enzyme concentration 0.3mg/ml using enzyme infusion method, controls the temperature of composite enzyme solution
It is 40 DEG C to spend, and soaking time is 1.5 hours；
（2）Meat is taken out and dries surface and is put into polybag, the CaCl that a concentration of 0.2mol/L is added in polybag is molten
Liquid excludes to seal after air in bag, is put into be ultrasonically treated in slot and carries out ultrasonication, the temperature for controlling ultrasonic wave is 40 DEG C,
Power is 300 W, processing time is 15 minutes.
Preferably, the complex enzyme includes papain, trypsase and food flavor enzyme.
Preferably, the Ingredients Weight proportioning of the complex enzyme is 1 part of papain, 1 part of trypsase and 1 part of flavor
Enzyme.
Preferably, the muscle fibril snip to change exponent of the meat after tenderization is 44.6, the rate of surging is 27.43%, after processing
The shearing force range of decrease is 46.74%.
The present embodiment will with ultrasonic power, ultrasonic time, ultrasonic temperature and a concentration of factor of calcium preparation, investigate these because
The different influences to the indexs such as retentiveness, muscle fibre snip to change exponent in duck of element.
First, the processing of different ultrasonic powers
By the duck by pretreatment（Meat is impregnated in the solution of compound enzyme concentration 0.3mg/ml using enzyme infusion method, is controlled
The temperature of composite enzyme solution processed is 40 DEG C, and soaking time is 1.5 hours）It is put into polybag, adds in 0.2mol/LCaCl inside
Solution excludes to seal after air in bag, is put into and is ultrasonically treated in slot, respectively with 5 different capacities (200W, 250W, 300W,
350W, 400W) 12 min of ultrasonication, then meat is taken out respectively, is drained away the water, again plastics package, is discharged as possible
Gas in packaging, is placed in be measured after 24 h of maturation in 0 DEG C~4 DEG C of refrigerator, and experimental result is as follows；
| Power（W） | 200 | 250 | 300 | 350 | 400 |
| MFI | 27.6 | 29.6 | 39.4 | 39.8 | 40.6 |
| It surges rate（%） | 4.89 | 6.15 | 7.53 | 7.73 | 8.08 |
| Before processing shearing force（kg/cm） | 5.282 | 4.535 | 5.284 | 4.492 | 5.156 |
| Shearing force after processing（kg/cm） | 4.042 | 3.398 | 4.575 | 3.289 | 3.715 |
| The shearing force range of decrease（%） | 30.68 | 33.48 | 37.36 | 36.58 | 38.79 |
With the ultrasonic wave of different capacity and calcium chloride combination processing, there is obvious action to the improvement of duck tenderness.In this reality
The power that 300 W are selected in experiment device is best.
2nd, the processing of different ultrasonic temperatures
The power of ultrasonic wave is fixed as 300W, time 12min, treatment temperature is respectively 25 DEG C, 30 DEG C, 35 DEG C, 40 DEG C, 45
DEG C, experimental result is as follows；
| Temperature（℃） | 25 | 30 | 35 | 40 | 45 |
| MFI | 30.2 | 37.4 | 40.2 | 40.4 | 41 |
| It surges rate（%） | 4.77 | 5.17 | 6.26 | 8.32 | 7.42 |
| Before processing shearing force（kg/cm） | 5.511 | 5.347 | 4.721 | 5.852 | 4.556 |
| Shearing force after processing（kg/cm） | 4.64 | 4.454 | 3.578 | 4.138 | 3.221 |
| The shearing force range of decrease（%） | 18.77 | 20.05 | 31.95 | 41.42 | 41.44 |
In 40 DEG C of temperature, rate of surging, shearing force, snip to change exponent variation tend towards stability, and then variation is little for numerical value, selects 40
DEG C be optimum treatmenting temperature.
3rd, the processing of different ultrasonic times
The power of ultrasonic wave is fixed as 300W, calcium chloride concentration 0.2mol/L, processing time be respectively 6min, 9min,
12min, 15min, 18min, experimental result are as follows；
| Time（min） | 6 | 9 | 12 | 15 | 18 |
| MFI | 26.8 | 35.2 | 39.8 | 41.6 | 42.4 |
| It surges rate（%） | 2.02 | 4.53 | 5.36 | 7.12 | 7.59 |
| Before processing shearing force（kg/cm） | 5.043 | 4.809 | 5.432 | 5.612 | 5.050 |
| Shearing force after processing（kg/cm） | 4.315 | 3.743 | 3.953 | 4.071 | 3.657 |
| The shearing force range of decrease（%） | 16.87 | 28.49 | 37.41 | 37.86 | 38.08 |
In processing group, 12 min processing groups and the not notable (P of 18 min processing groups differences>0.05), illustrate with processing time
Extension, the amplitude that MFI rises, the amplitude that shear force value declines slows down so that tend towards stability.This may be due at ultrasonic wave
After managing certain time, certain destruction can be generated to the protease of muscle, its activity is made to reduce or lose, so that albumen
Matter degradation slows down.From energy saving angle, it is the optimization process time that 15 min, which may be selected,.
4th, the processing of different calcium chloride concentrations
Add in 100mmol/L, 150 mmol/L, 200 mmol/L, 250mmol/L, 300 mmol/L's into meat sample respectively
CaCl, ultrasonic power 300W, time 12min, experimental result are as follows；
| Calcium chloride concentration (mol/L) | 0.1 | 0.15 | 0.2 | 0.25 | 0.3 |
| MFI | 27.6 | 33.6 | 40.8 | 42.2 | 43.2 |
| It surges rate（%） | 2.48 | 6.22 | 7.3 | 7.85 | 8.32 |
| Before processing shearing force（kg/cm） | 4.614 | 5.903 | 5.577 | 5.192 | 4.990 |
| Shearing force after processing（kg/cm） | 3.85 | 4.628 | 4.032 | 4.225 | 3.559 |
| The shearing force range of decrease（%） | 19.84 | 27.54 | 38.32 | 39.72 | 40.21 |
In ultrasonication group, using different CaCl solution as ultrasonication medium, make the shear force value of duck have not
With the decline of degree, MFI values increase, and show that ultrasonic wave and medium CaCl solution have synergistic effect to the tenderization of rejected layer meat.
When ultrasonic wave is propagated with certain frequency and the sound intensity in solution system, swirling effect, cavitation effect and the fuel factor of generation can draw
Mechanical agitation is played, the effects that diffusion dissolution is accelerated to accelerate the diffusion of CaC1 and is permeated into meat.With the increasing of concentration in this experiment
Greatly, the amplitude that shear force value declines, the amplitude that MFI rises slow down so that tend towards stability, 200 mmol/L CaCl supersound process groups
Effect it is good, preferable tenderizing effect has been reached to duck.
5th, ultrasonic wave and calcium chloride combination processing orthogonal test
The experiment of four factors, three horizontal quadrature is carried out as factor using ultrasonic temperature, time, calcium chloride concentration, ultrasonic power, is measured
MFI, rate of surging, shearing force.It is tested using the orthogonal arrage arrangement of L (3).Orthogonal test factor and level design are as follows；
Experimental result is as follows；
| Tested number | A | B | C | D | MFI | It surges rate（%） | The shearing force range of decrease（%） |
| 1 | 1 | 1 | 1 | 1 | 29.2 | 6.61 | 27.06 |
| 2 | 1 | 2 | 2 | 2 | 36.4 | 7.18 | 38.12 |
| 3 | 1 | 3 | 3 | 3 | 22.4 | 4.91 | 23.52 |
| 4 | 2 | 1 | 2 | 3 | 39.8 | 8.02 | 42.81 |
| 5 | 2 | 2 | 3 | 1 | 32.4 | 6.85 | 29.49 |
| 6 | 2 | 3 | 1 | 2 | 41.6 | 7.59 | 38.02 |
| 7 | 3 | 1 | 3 | 2 | 36.2 | 6.72 | 32.89 |
| 8 | 3 | 2 | 1 | 3 | 27.2 | 5.37 | 24.65 |
| 9 | 3 | 3 | 2 | 1 | 30.8 | 6.25 | 30.27 |
And；
As seen from the above table, it is the time shearing force range of decrease to be influenced maximum, is ultrasonic temperature again secondly power, calcium chloride
Concentration influences minimum.Maximum on MFI, rate of surging influence is ultrasonic power, secondly ultrasonic temperature, is ultrasonic time again,
Calcium chloride concentration influences minimum.So optimal tender condition is the CaCl solution of 0.2mol/L, the temperature of ultrasonic wave is 40 DEG C, work(
Rate is 300 W, processing time is 15 minutes.It is verified with superseded laying duck, measured MFI：44.6, rate of surging：27.43%,
Before processing shearing force：6.206 shearing force after processing：4.229, the range of decrease 46.74%.
The advantageous effect of meat tendering method that ultrasonic wave of the present invention is combined with complex enzyme is：
It is combined by using enzyme with ultrasonic wave and calcium chloride, the muscle fibre of enzyme decomposable asymmetric choice net meat, the protein of connective tissue or even packet
Elastin laminin and collagen are included, the space structures at different levels of protein is made to change, the fracture of part peptide bond, meat material absorbs water swollen
Swollen, quality tenderizes, Improving flavor, is used with reference to ultrasonic wave and calcium chloride, accelerates the infiltration of duck interface diffusion layer CaCl molecules,
To shorten the tenderization time, and the harmful effect that Local C aCl excessive concentrations is avoided to bring meat quality, have to meat significantly
Tenderizing effect, method is novel, easy to operate, tenderization uniformly, it is safe and reliable.
The foregoing is merely the embodiment of the present invention, are not intended to limit the scope of the invention, every to utilize this hair
The equivalent structure or equivalent flow shift that bright description is made directly or indirectly is used in other relevant technology necks
Domain is included within the scope of the present invention.
Claims (4)
1. the meat tendering method that a kind of ultrasonic wave is combined with complex enzyme, which is characterized in that include the following steps：
（1）Meat is impregnated in the solution of compound enzyme concentration 0.3mg/ml using enzyme infusion method, controls the temperature of composite enzyme solution
It is 40 DEG C to spend, and soaking time is 1.5 hours；
（2）Meat is taken out and dries surface and is put into polybag, the CaCl that a concentration of 0.2mol/L is added in polybag is molten
Liquid excludes to seal after air in bag, is put into be ultrasonically treated in slot and carries out ultrasonication, the temperature for controlling ultrasonic wave is 40 DEG C,
Power is 300 W, processing time is 15 minutes.
2. the meat tendering method that ultrasonic wave according to claim 1 is combined with complex enzyme, which is characterized in that described compound
Enzyme includes papain, trypsase and food flavor enzyme.
3. the meat tendering method that ultrasonic wave according to claim 2 is combined with complex enzyme, which is characterized in that described compound
The Ingredients Weight proportioning of enzyme is 1 part of papain, 1 part of trypsase and 1 part of food flavor enzyme.
4. the meat tendering method that ultrasonic wave according to claim 1 is combined with complex enzyme, which is characterized in that after tenderization
The muscle fibril snip to change exponent of meat is 44.6, the rate of surging is 27.43%, and the shearing force range of decrease is 46.74% after processing.
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Cited By (7)
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| CN108902776A (en) * | 2018-07-06 | 2018-11-30 | 安徽万礼食品有限责任公司 | A kind of tendering method of beef |
| CN110101028A (en) * | 2019-06-17 | 2019-08-09 | 江苏省农业科学院 | A kind of method of quick tenderizing meat |
| CN111011767A (en) * | 2019-11-28 | 2020-04-17 | 中国水产科学研究院南海水产研究所 | Muscle modification method for iris tectorum |
| CN111317107A (en) * | 2020-04-26 | 2020-06-23 | 大连工业大学 | Method for rapidly improving tenderness of fish meat of puffer fish |
| CN111616305A (en) * | 2020-04-26 | 2020-09-04 | 华中农业大学 | Method for improving beef texture |
| CN111657442A (en) * | 2020-06-15 | 2020-09-15 | 江苏省农业科学院 | Tenderization method of old poultry breast meat |
| CN111772116A (en) * | 2020-07-16 | 2020-10-16 | 成都大学 | Method for tenderizing frozen beef |
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| CN110101028A (en) * | 2019-06-17 | 2019-08-09 | 江苏省农业科学院 | A kind of method of quick tenderizing meat |
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