CN108497348A - 一种调理红烧牛腩嫩化制作及微波复热品质提升的方法 - Google Patents
一种调理红烧牛腩嫩化制作及微波复热品质提升的方法 Download PDFInfo
- Publication number
- CN108497348A CN108497348A CN201810178843.9A CN201810178843A CN108497348A CN 108497348 A CN108497348 A CN 108497348A CN 201810178843 A CN201810178843 A CN 201810178843A CN 108497348 A CN108497348 A CN 108497348A
- Authority
- CN
- China
- Prior art keywords
- sirloin
- soy sauce
- chunks
- tenderization
- braised 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
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 54
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 33
- 230000003750 conditioning effect Effects 0.000 title claims abstract description 6
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 24
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 21
- 108090000526 Papain Proteins 0.000 claims abstract description 19
- 238000012545 processing Methods 0.000 claims abstract description 14
- 239000004365 Protease Substances 0.000 claims abstract description 12
- 229940055729 papain Drugs 0.000 claims abstract description 11
- 235000019834 papain Nutrition 0.000 claims abstract description 11
- 235000009134 Myrica cerifera Nutrition 0.000 claims abstract description 10
- 244000061457 Solanum nigrum Species 0.000 claims abstract description 10
- 238000003860 storage Methods 0.000 claims abstract description 8
- 235000014347 soups Nutrition 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 238000010257 thawing Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 240000008574 Capsicum frutescens Species 0.000 claims description 12
- 235000015067 sauces Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 235000013330 chicken meat Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 230000008859 change Effects 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 235000012045 salad Nutrition 0.000 claims description 6
- 235000013882 gravy Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 239000004677 Nylon Substances 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 239000011229 interlayer Substances 0.000 claims description 2
- 229920001778 nylon Polymers 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 34
- 230000003647 oxidation Effects 0.000 abstract description 10
- 238000007254 oxidation reaction Methods 0.000 abstract description 10
- 239000003963 antioxidant agent Substances 0.000 abstract description 7
- 230000003078 antioxidant effect Effects 0.000 abstract description 7
- 239000002932 luster Substances 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000013622 meat product Nutrition 0.000 abstract description 6
- 235000020997 lean meat Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 19
- 108090000790 Enzymes Proteins 0.000 description 12
- 102000004190 Enzymes Human genes 0.000 description 12
- 229940088598 enzyme Drugs 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 9
- 239000007788 liquid Substances 0.000 description 6
- 238000005057 refrigeration Methods 0.000 description 6
- 241000237536 Mytilus edulis Species 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000020638 mussel Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 210000003205 muscle Anatomy 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 238000002604 ultrasonography Methods 0.000 description 4
- 241000272814 Anser sp. Species 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 239000013505 freshwater Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 230000007246 mechanism Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 150000007965 phenolic acids Chemical class 0.000 description 3
- 238000010008 shearing Methods 0.000 description 3
- 238000002525 ultrasonication Methods 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- 102000007469 Actins Human genes 0.000 description 2
- 108010085238 Actins Proteins 0.000 description 2
- 244000189799 Asimina triloba Species 0.000 description 2
- 235000006264 Asimina triloba Nutrition 0.000 description 2
- 235000009467 Carica papaya Nutrition 0.000 description 2
- 240000008918 Chaenomeles cathayensis Species 0.000 description 2
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 102000003505 Myosin Human genes 0.000 description 2
- 108060008487 Myosin Proteins 0.000 description 2
- 244000132436 Myrica rubra Species 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 210000002808 connective tissue Anatomy 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- -1 flavanol compound Chemical class 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- RSWGJHLUYNHPMX-UHFFFAOYSA-N 1,4a-dimethyl-7-propan-2-yl-2,3,4,4b,5,6,10,10a-octahydrophenanthrene-1-carboxylic acid Chemical compound C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
- 240000006509 Gynostemma pentaphyllum Species 0.000 description 1
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 description 1
- 206010058490 Hyperoxia Diseases 0.000 description 1
- 241000282553 Macaca Species 0.000 description 1
- 241000219433 Myrica Species 0.000 description 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 241000219000 Populus Species 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000709400 Ruba Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 240000006023 Trichosanthes kirilowii Species 0.000 description 1
- 235000009818 Trichosanthes kirilowii Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000003851 biochemical process Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000006854 communication Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000011987 flavanols Nutrition 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 235000019261 food antioxidant Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000852 hydrogen donor Substances 0.000 description 1
- 230000000222 hyperoxic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 210000003712 lysosome Anatomy 0.000 description 1
- 230000001868 lysosomic effect Effects 0.000 description 1
- 230000010358 mechanical oscillation Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 description 1
- 210000003470 mitochondria Anatomy 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 229960003966 nicotinamide Drugs 0.000 description 1
- 235000005152 nicotinamide Nutrition 0.000 description 1
- 239000011570 nicotinamide Substances 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 235000013997 pineapple juice Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000001908 sarcoplasmic reticulum Anatomy 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition 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
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- 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
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- 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
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
一种调理红烧牛腩嫩化制作及微波复热品质提升的方法,属于肉制品加工技术领域。本发明首先将解冻后的生牛腩刀面拍打30s,然后采用超声波辅助木瓜蛋白酶溶液浸泡进行嫩化预处理,烹调时在辅料中按比例加入茶多酚和杨梅多酚,将烹调好的带汤汁红烧牛腩用耐高温蒸煮袋真空包装,放入4℃冷藏室中贮存。与未经嫩化预处理的红烧牛腩相比,本发明所得产品在冷藏过程中红烧牛腩嫩度保持较好;且经过嫩化处理并添加抗氧化剂后,采用915MHz/2450MHz微波交替复热的方式处理后得到的红烧牛腩色泽更红亮,脂肪氧化程度降低至原来的30%~40%,瘦肉软烂适中且不柴,肥肉入口即化,其嫩度比未经处理的样品提高30~50%。
Description
技术领域
本发明属于肉制品加工技术领域,涉及一种调理红烧牛腩嫩化制作及微波复热品质提升的方法。
背景技术
嫩化作为一种有效的肉品加工方法,在现代肉及肉制品加工中占有十分重要的地位。目前国内外主要的酶嫩化方法有:物理法(电刺激法、高压法、超声波法、冲击法、机械嫩化法)和生物化学法(盐类嫩化法、有机酸嫩化法、生物酶嫩化法)。在众多方法中,酶嫩化法因具有操作简单、不需要额外增加设备、基本不改变生产工艺、显著提高牛肉嫩度等优点,而受到肉类研究者的重视。木瓜蛋白酶是最常用的肉类嫩化外源酶,其酶活高、性质稳定、蛋白水解能力强、绿色安全,不仅可以提高肉的嫩度,改善肉的风味,而且不产生不良风味,因此广泛应用于食品加工行业。
超声波是频率在20KHz以上的声波,是一种机械振动在媒质中的传播过程。其频率高,波长短,具有方向性好,功率大,穿透力强等特点以外,超声波技术的三大原理主要包括空化作用、机械作用和热作用。液体中往往存在一些真空的或含有少量气体或蒸汽的小气泡,这些小气泡尺寸不一。当一定频率的超声波作用于液体时,只有尺寸适宜的小泡能发生共振现象,大于共振尺寸的小泡被驱出液体外,小于共振尺寸的小泡在超声作用下逐渐变大。接近共振尺寸时,声波的稀疏阶段使小泡迅速胀大;在声波的压缩阶段,小泡又突然被绝热压缩,直至湮灭。湮灭过程中,小泡内部可达几千度的高温和几千个大气压的高压,这种现象称为空化现象。超声波在媒质中传播,其振动能量不断被媒质吸收转变为热能而使自身温度升高。声能被吸收可引起媒质中的整体加热、边界外的局部加热和空化形成激波时波前处的局部加热等。超声波的强度愈大,产生的热作用愈强。这种效应即为超声波的热效应。超声波具有机械作用是因为它是机械振动能量的传播,可在液体中形成有效的搅动与流动,破坏介质的结构,粉碎液体中的颗粒,能达到普通低频机械搅动达不到的效果。机械作用常用于击碎、切割、凝集等方面。
研究发现超声波本身有助于肉食品的嫩化加工。传统的嫩化加工通常采用机械方法将肉捣碎,以改善肉的口味,超声波能更好地实现这一目的。T.Roberts在室温下对上好的牛腰肉超声辐照(40kHz,2W/cm2)2小时后,发现肉中的结缔组织有明显的减少。超声波可用于破坏肉的肌原纤维,破坏后的肌原纤维会分泌黏液,增加肉的黏度,起到嫩化肉质的作用,较之传统的滚揉工艺对肉处理效果更好。把经过真空包装的牛肉,放在高能量(22kHz,22W/cm2)的超声波下处理0.5-10min,然后放置6-10d,发现经过处理的牛肉结构疏松,易切,随着贮藏时间的延长,红色减少,橘红色增加。Ahmad and Hasnain(2013)利用20kHz的超声波处理10min可显著减少肌动蛋白和肌球蛋白之间的相互作用以增加鸡肉的嫩度。Stadnik and Dolatowski(2011)研究表明低频低密度的超声波可以显著改变宰后24h、48h、72h和96h牛肉的pH、剪切力和色差,不仅能改善肉的嫩度,还能显著抑制高氧肌红蛋白的形成。超声波可以削弱肌纤维内部结构的相互作用,通过直接或间接的“空化作用”破坏细胞的结构,降低肉的“背景硬度”—肌原纤维和胶原蛋白,从而改善肉的嫩度。另外,实验发现超声波可以激发酶的活性,比如以酪蛋白为底物,在20kHz超声波的辐照下,α-糜蛋白酶的活性提高了两倍。
利用低超声波辅助木瓜蛋白酶嫩化牛腩是利用超声波的空化效应及机械作用使细胞结构发生改变,增加酶的接触量,提高嫩化效果。超声波辅助酶法主要应用于有效成分的提取,而在肉嫩化方面的应用研究至今鲜有报道。木瓜蛋白酶是特异性蛋白水解酶,可将牛肉肌浆蛋白、肌原纤维蛋白、胶原蛋白和结缔组织弹性蛋白降解生成其他小分子蛋白。在超声波作用下,可削弱肌球蛋白和肌动蛋白间相互作用,肌纤维受到破坏。将超声波与木瓜蛋白酶同时作用于河蚌肉,超声波处理对肌纤维蛋白产生机械物理破坏作用,同时其空化作用使线粒体、肌质网和溶酶体膜破坏,加快木瓜蛋白酶溶液的扩散和渗透,提高嫩化效果。
在肉制品冷藏过程中,脂肪氧化是导致肉制品变质的重要因素之一,除了能使油脂酸败外,还会使其发生褪色、褐变和维生素破坏,从而降低营养价值。复热时的高温更会使得脂肪氧化程度加剧。科技手段的不断发展,植物中多酚化合物因具有较强的抗氧化能力而被广泛关注。Tang Shuze等报道同等水平(0.3g/kg)的儿茶素较VE对鱼肉和禽肉有更好的抗油脂氧化和护色能力;孙承锋等报道0.05%苹果多酚与0.05%烟酰胺配合使用可使冷藏猪肉在7d后仍保持稳定的鲜红色;张进杰等报道在冷藏鲜猪肉中添加0.2%~1.0%杨梅果渣提取物可有效抑制色泽衰败;添加量0.6%以上可达到与0.2%丁基羟基苯甲醚/丁基羟基苯甲醚相仿的抗油脂氧化效果。杨梅是浙江省重要的经济植物,富含多酚类抗氧化物质如花色苷、黄酮和酚酸化合物等。在生产杨梅加工制品(各类果汁、果酒、果醋等)过程中,产生的杨梅果渣废弃物中含有大量杨梅多酚。茶多酚是从茶叶中提取的一类多羟基酚类化合物的总称,其主要成分为儿茶素类(黄烷醇类)、黄酮、黄酮醇类、花青素类、酚酸、缩酚酸类及聚合酚类等,是一种纯天然的食品抗氧化剂。动物油脂中含有较多的饱和脂肪酸,氧化过程中会产生氧化物的游离基,而酚类物质的酚性羟基特有供氢体的活性,与脂肪的游离酚羟基结合,消耗脂肪酸的游离基,从而终断连锁反应达到油脂抗氧化的目的。
就国内关于牛肉加工的专利来看,程仁功发明了一种卤牛腩的制作方法(中国发明专利,专利号:201310315623.3),将500-600g牛脯解冻,在配料中添加瓜萎叶、绞股蓝、栗叶等进行卤制,能增加其保健功能,有益于人体健康。本发明与此不同点在于,在配料中添加茶多酚和杨梅多酚,降低了红烧牛腩在烹制及冷藏后复热过程中的脂肪氧化程度,可以更好地保持红烧牛腩的营养品质。
李洪军等人发明了一种早餐用牛肉制品及其加工方法(中国发明专利,专利号:201611205398.8),利用生牛肉进行加工,将生牛肉先进行预冻,保持牛肉肉质的鲜嫩,而在预冻之前,由于生牛肉上扎有孔,所以一定时间内预冻的低温处理能够使生牛肉上的孔保持孔隙,在后期的蒸制过程中,肉块下方的沸水产生的蒸汽分子就能够通过孔隙进而进入肉块中,扩大肉块的分子间隙,从而改善牛肉的内部结构,使得肉块的肉质变软。本发明与此不同点在于,将生牛腩刀面拍打使其结构松散后切块进行超声波辅助酶嫩化处理,超声波使细胞结构发生改变,增加酶的接触量,从而达到更好的嫩化效果。
就肉品嫩化而言,张斌等人发明了一种基于超高压条件下和蚌肉的嫩化方法(中国发明专利,专利号:201510618149.0),将市售河蚌漂洗、去壳、去腮后取新鲜肉体,流动冲洗,并浸泡10min,浸泡后的蚌肉沥干水分,并用刀片分割成40mm×40mm×40mm的方形肉块,将分割后的肉块放入真空包装袋真空密封,然后放入装有去离子水的高压容器内,在100-500Mpa压力下处理5-20min,采用超高压处理河蚌肉,其剪切力、蒸煮损失率、pH值等指标均有明显改善。本发明与此不同点在于,采用刀面拍打联合超声波辅助酶浸泡进行嫩化处理,与超高压处理相比成本较低,容易操作,又能达到较好的效果。
高海燕等人发明了一种全天然鹅肉制品嫩化剂及其制备方法(中国发明专利,专利号:201410064628.8),将新鲜木瓜打浆后过滤,配成体积浓度为20%-40%的木瓜汁,在木瓜汁中加入20%-30%打浆过滤后的菠萝汁,混合均匀后加入20%-30%的压榨后的猕猴桃汁,将配制好的嫩化液用于鹅肉制品嫩化,增强鹅肉的保水性。本发明与此不同点在于,使用木瓜蛋白酶进行嫩化,纯度较高,且配合超声波辅助处理嫩化效果更好,另外操作步骤简单,节约时间。
就微波复热方式而言,赵钜阳等人(2017)研究了不同微波复热功率和复热时间对速冻方便菜肴红烧肉品质的影响规律,发现当微波复热的功率和时间分别为720W、60s时,红烧肉的出品率、水分含量、嫩度和感官质量等得分均显著高于其他各处理组(P<0.05),此条件下制作出红烧肉菜肴软糯可口、颜色红亮、香气丰富。本发明与此不同之处在于,探索了不同微波频率、功率及微波时间对冷藏红烧牛腩复热品质的影响,最终采用915MHz/2450MHz微波交替复热的方式得到的红烧牛腩复热均匀性更好,且嫩度、色泽等感官品质和营养品质较好。
发明内容
本发明的目的在于研究红烧牛腩在制作、冷藏及微波复热过程中的口感、色泽、剪切力、脂肪氧化等品质变化,探究不同的预处理方法、抗氧化剂添加、微波复热参数对其品质变化的影响,最终找出解决红烧牛腩制作及微波复热过程中脂肪氧化严重问题的方法,并解决了冷藏和微波复热导致的嫩度大幅下降、肉质变干发柴的问题,同时也在一定程度上提高了复热后红烧牛腩的色泽水平,使其具有较好的营养价值和感官品质。
本发明的技术方案:
一种调理红烧牛腩嫩化制作及微波复热品质提升的方法,包括机械嫩化、切块、超声波辅助木瓜蛋白酶嫩化预处理、汆水、烹调、冷却、包装和复热,具体步骤如下:
(1)机械嫩化:将解冻后的生牛腩刀面拍打30s,使牛腩获得松散的质构;
(2)切块:将生牛腩切分成牛腩块;
(3)超声波辅助木瓜蛋白酶嫩化预处理:将牛腩块浸泡至木瓜蛋白酶溶液中,同时进行分阶段超声波预处理,第一阶段,超声波功率为40W,频率为20kHz,温度为25℃,处理时间为15min,第二阶段,超声波功率为150W,频率为40kHz,温度为25℃,处理时间为15min;将预处理后的牛腩块捞出,用清水冲洗两遍后沥干;所述木瓜蛋白酶溶液的质量浓度为0.07%,pH为7.0;
(4)汆水:将牛腩块放入沸水中,汆水20min后舀出浮沫;将牛腩块捞出,冲洗干净;
(5)烹调:将夹层锅气阀压力设为0.1MPa,放入色拉油、葱、姜,煸炒4min;加入汆水后的牛腩块煸炒8min;加入水、茶多酚、杨梅多酚、老抽、食盐、白砂糖、番茄酱、味精、鸡精、辣椒酱、八角、香叶、桂皮、干辣椒、陈皮、花椒,并调节气阀压力达到0.5MPa,待卤汁烧开后盖上盖子,将气阀压力调为0.3MPa焖制2小时,得到红烧牛腩;其中,色拉油:葱:姜:生牛腩=1:1:1:25;水:茶多酚:杨梅多酚:老抽:食盐:白砂糖:番茄酱:味精:鸡精:辣椒酱:八角:香叶:桂皮:干辣椒:陈皮:花椒:生牛腩=7500:2:3:20:20:100:100:30:30:30:20:10:15:20:30:20:5000;
(6)冷却:捞出红烧牛腩,冷却至10℃以下;
(7)包装:将冷却后的红烧牛腩与汤汁以4:1的质量比混合进行真空包装,并置于4℃条件下冷藏贮存;
(8)复热:首先采用915MHz低频微波复热30-40s,使牛腩中心温度达到40-50℃,然后采用2450MHz高频微波复热20-30s至温度为80-90℃。
步骤(2)所述牛腩块的尺寸为3×3×3cm~4×4×4cm。
步骤(7)所述的真空包装采用耐高温121℃尼龙食品真空包装蒸煮袋。
本发明的有益效果:采用刀面拍打结合超声波辅助木瓜蛋白酶预处理生牛腩,且在辅料中添加茶多酚和杨梅多酚复配抗氧化剂,使得牛腩经熟制后脂肪氧化程度降低;在冷藏贮存过程中,剪切力增加速度减慢,即红烧牛腩嫩度保持较好;且用915MHz/2450MHz微波交替复热的方式复热后得到的红烧牛腩色泽更红亮,脂肪氧化程度得到有效抑制,降低至原来的30%~40%,瘦肉软烂适中且不柴,肥肉入口即化,其嫩度比未经处理的样品提高30~50%。此方法解决了红烧牛腩制作、冷藏及微波复热过程中脂肪氧化严重及嫩度下降、肉质变干发柴的问题,同时也在一定程度上提高了复热后红烧牛腩的色泽水平,使其具有较好的营养价值和感官品质。
具体实施方式
以下结合技术方案详细叙述本发明的具体实施例。
实施例1原料2kg红烧牛腩的制作流程及微波复热方式
2kg生牛腩从冷冻室取出解冻,将解冻后的大块牛腩刀面拍打30s,使牛腩获得松散的质构;将大块牛腩切分成3×3×3cm~4×4×4cm的方形肉块;将切块的生牛腩进行超声波辅助木瓜蛋白酶溶液浸泡处理,木瓜蛋白酶浓度0.07%,pH7.0,处理温度25℃,第一阶段超声波功率40W,频率20kHz,处理时间15min,第二阶段超声功率150W,频率40kHz,超声波处理时间15min;将牛腩块捞出,用清水冲洗两遍后沥干;夹层锅加入水开启蒸汽阀门,气压强度在1MPa加热45min,水沸腾后放入牛肉块,用手勺一分钟搅拌10次、汆水20分钟后舀出浮沫;将牛腩块捞出,流水冲洗五分钟,直到冲洗干净;夹层锅开启气阀压力为0.1MPa后放入色拉油80g、加入葱80g、姜80g,煸炒4分钟;入汆好水的牛腩块煸炒8分钟,加入水3kg,茶多酚0.8g,杨梅多酚1.2g,老抽8g,食盐8g,白砂糖40g,番茄酱40g,味精12g,鸡精12g,辣椒酱12g,八角8g,香叶4g,桂皮6g,干辣椒8g,陈皮12g,花椒8g,烧开气阀压力达到0.5MPa左右、等卤汁烧开,盖上盖子气阀压力调为0.3MPa焖制2小时;捞出的牛肉,放入不锈钢托盘中、入风冷库打冷、温度10℃以下;冷却后将红烧牛腩真空包装,采用真空包装袋,五块红烧牛腩一袋,加入汤汁,红烧牛腩与汤汁比例为4:1,经真空包装机-0.15~-0.1MPa抽真空18s,80-90℃中温封口1.8s;包装完成后置于4℃条件下冷藏贮存;微波复热红烧牛腩时将真空袋打开,牛腩倒入可微波保鲜碗中进行复热,复热方法为:首先采用915MHz低频微波复热40s使牛腩中心温度达到40-50℃,然后采用2450MHz高频微波复热20s至温度为80-90℃。
实施例2原料4kg红烧牛腩的制作流程及微波复热方式
4kg生牛腩从冷冻室取出解冻,将解冻后的大块牛腩刀面拍打30s,使牛腩获得松散的质构;将大块牛腩切分成3×3×3cm~4×4×4cm的方形肉块;将切块的生牛腩进行超声波辅助木瓜蛋白酶溶液浸泡处理,木瓜蛋白酶浓度0.07%,pH7.0,处理温度25℃,第一阶段超声波功率40W,频率20kHz,处理时间15min,第二阶段超声功率150W,频率40kHz,超声波处理时间15min;将牛腩块捞出,用清水冲洗两遍后沥干;夹层锅加入水开启蒸汽阀门,气压强度在1MPa加热45min,水沸腾后放入牛肉块,用手勺一分钟搅拌10次、汆水20分钟后舀出浮沫;将牛腩块捞出,流水冲洗五分钟,直到冲洗干净;夹层锅开启气阀压力为0.1MPa后放入色拉油160g、加入葱160g、姜160g,煸炒4分钟;入汆好水的牛腩块煸炒8分钟,加入水6kg,茶多酚1.6g,杨梅多酚2.4g,老抽16g,食盐16g,白砂糖80g,番茄酱80g,味精24g,鸡精24g,辣椒酱24g,八角16g,香叶8g,桂皮12g,干辣椒16g,陈皮24g,花椒16g。烧开气阀压力达到0.5MPa左右、等卤汁烧开,盖上盖子气阀压力调为0.3MPa焖制2小时;捞出的牛肉,放入不锈钢托盘中、入风冷库打冷、温度10℃以下;冷却后将红烧牛腩真空包装,采用真空包装袋,五块红烧牛腩一袋,加入汤汁,红烧牛腩与汤汁比例为4:1,经真空包装机-0.15~-0.1MPa抽真空18s,80-90℃中温封口1.8s;包装完成后置于4℃条件下冷藏贮存;微波复热红烧牛腩时将真空袋打开,牛腩倒入可微波保鲜碗中进行复热,复热方法为:首先采用915MHz低频微波复热30s使牛腩中心温度达到40-50℃,然后采用2450MHz高频微波复热30s至温度为80-90℃。
Claims (3)
1.一种调理红烧牛腩嫩化制作及微波复热品质提升的方法,其特征在于,包括机械嫩化、切块、超声波辅助木瓜蛋白酶嫩化预处理、汆水、烹调、冷却、包装和复热,具体步骤如下:
(1)机械嫩化:将解冻后的生牛腩刀面拍打30s,使牛腩获得松散的质构;
(2)切块:将生牛腩切分成牛腩块;
(3)超声波辅助木瓜蛋白酶嫩化预处理:将牛腩块浸泡至木瓜蛋白酶溶液中,同时进行分阶段超声波预处理;第一阶段,超声波功率为40W,频率为20kHz,温度为25℃,处理时间为15min;第二阶段,超声波功率为150W,频率为40kHz,温度为25℃,处理时间为15min;将预处理后的牛腩块捞出,用清水冲洗两遍后沥干;所述木瓜蛋白酶溶液的质量浓度为0.07%,pH为7.0;
(4)汆水:将牛腩块放入沸水中,汆水20min后舀出浮沫;将牛腩块捞出,冲洗干净;
(5)烹调:将夹层锅气阀压力设为0.1MPa,放入色拉油、葱、姜,煸炒4min;加入汆水后的牛腩块煸炒8min;加入水、茶多酚、杨梅多酚、老抽、食盐、白砂糖、番茄酱、味精、鸡精、辣椒酱、八角、香叶、桂皮、干辣椒、陈皮、花椒,并调节气阀压力达到0.5MPa,待卤汁烧开后盖上盖子,将气阀压力调为0.3MPa焖制2小时,得到红烧牛腩;其中,色拉油:葱:姜:生牛腩=1:1:1:25;水:茶多酚:杨梅多酚:老抽:食盐:白砂糖:番茄酱:味精:鸡精:辣椒酱:八角:香叶:桂皮:干辣椒:陈皮:花椒:生牛腩=7500:2:3:20:20:100:100:30:30:30:20:10:15:20:30:20:5000;
(6)冷却:捞出红烧牛腩,冷却至10℃以下;
(7)包装:将冷却后的红烧牛腩与汤汁以4:1的质量比混合进行真空包装,并置于4℃条件下冷藏贮存;
(8)复热:首先采用915MHz低频微波复热30-40s,使牛腩中心温度达到40-50℃,然后采用2450MHz高频微波复热20-30s至温度为80-90℃。
2.根据权利要求1所述的方法,其特征在于,步骤(2)所述牛腩块的尺寸为3×3×3~4×4×4cm。
3.根据权利要求1或2所述的方法,其特征在于,步骤(7)所述真空包装采用耐高温121℃尼龙食品真空包装蒸煮袋。
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810178843.9A CN108497348A (zh) | 2018-03-05 | 2018-03-05 | 一种调理红烧牛腩嫩化制作及微波复热品质提升的方法 |
CH01283/18A CH714778B1 (de) | 2018-03-05 | 2018-10-22 | Verfahren zur Zartmachung von vorgefertigtem Rindergulasch und zum Verbessern dessen Qualität mittels Mikrowellenwiedererwärmung. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810178843.9A CN108497348A (zh) | 2018-03-05 | 2018-03-05 | 一种调理红烧牛腩嫩化制作及微波复热品质提升的方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108497348A true CN108497348A (zh) | 2018-09-07 |
Family
ID=63376048
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810178843.9A Pending CN108497348A (zh) | 2018-03-05 | 2018-03-05 | 一种调理红烧牛腩嫩化制作及微波复热品质提升的方法 |
Country Status (2)
Country | Link |
---|---|
CN (1) | CN108497348A (zh) |
CH (1) | CH714778B1 (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109527142A (zh) * | 2018-12-27 | 2019-03-29 | 萧氏茶业集团有限公司 | 一种减肥茶及其制备方法 |
CN114601355A (zh) * | 2020-12-07 | 2022-06-10 | 佛山市顺德区美的电热电器制造有限公司 | 投料组件、烹饪设备、烹饪设备的控制方法和存储介质 |
CN115152946A (zh) * | 2022-05-25 | 2022-10-11 | 华中农业大学 | 一种经超声腌制预处理的萝卜炖牛腩预制菜及其加工工艺 |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110692948A (zh) * | 2019-11-12 | 2020-01-17 | 河南农业大学 | 一种差异化预处理茄汁牛肉熟化食品制作方法及茄汁牛肉熟化食品 |
CN112335846A (zh) * | 2020-11-09 | 2021-02-09 | 宿州市徽香源食品有限公司 | 一种基于超声促渗技术的短保烧鸡制备工艺 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102388948A (zh) * | 2011-11-22 | 2012-03-28 | 浙江严州府食品有限公司 | 一种利用冻鱼制作长货架期风味卤鱼的方法 |
CN102630957A (zh) * | 2012-05-10 | 2012-08-15 | 余群力 | 一种牛肉快速成熟嫩化的方法 |
CN103704738A (zh) * | 2013-12-19 | 2014-04-09 | 西南大学 | 牛肉酶嫩化处理方法及红烧牛肉熟食加工工艺 |
CN106857802A (zh) * | 2017-02-21 | 2017-06-20 | 江南大学 | 一种冷冻调理块茎类蔬菜复热后质构改善的方法 |
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 |
-
2018
- 2018-03-05 CN CN201810178843.9A patent/CN108497348A/zh active Pending
- 2018-10-22 CH CH01283/18A patent/CH714778B1/de not_active IP Right Cessation
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102388948A (zh) * | 2011-11-22 | 2012-03-28 | 浙江严州府食品有限公司 | 一种利用冻鱼制作长货架期风味卤鱼的方法 |
CN102630957A (zh) * | 2012-05-10 | 2012-08-15 | 余群力 | 一种牛肉快速成熟嫩化的方法 |
CN103704738A (zh) * | 2013-12-19 | 2014-04-09 | 西南大学 | 牛肉酶嫩化处理方法及红烧牛肉熟食加工工艺 |
CN106857802A (zh) * | 2017-02-21 | 2017-06-20 | 江南大学 | 一种冷冻调理块茎类蔬菜复热后质构改善的方法 |
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 (4)
Title |
---|
化学工业出版社编写组: "《中国化工产品大全 第三版 下卷》", 31 January 2005, 化学工业出版社 * |
周丹等: "响应面试验优化超声波辅助木瓜蛋白酶嫩化河蚌肉工艺", 《食品科学》 * |
夏军军等: "响应面法优化酶嫩化牛肉工艺", 《西南大学学报(自然科学版)》 * |
师文添等: "超声波协同复合嫩化剂对生鲜猪肉嫩度的影响", 《食品工业》 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109527142A (zh) * | 2018-12-27 | 2019-03-29 | 萧氏茶业集团有限公司 | 一种减肥茶及其制备方法 |
CN114601355A (zh) * | 2020-12-07 | 2022-06-10 | 佛山市顺德区美的电热电器制造有限公司 | 投料组件、烹饪设备、烹饪设备的控制方法和存储介质 |
CN115152946A (zh) * | 2022-05-25 | 2022-10-11 | 华中农业大学 | 一种经超声腌制预处理的萝卜炖牛腩预制菜及其加工工艺 |
Also Published As
Publication number | Publication date |
---|---|
CH714778A2 (de) | 2019-09-13 |
CH714778B1 (de) | 2020-06-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN108497348A (zh) | 一种调理红烧牛腩嫩化制作及微波复热品质提升的方法 | |
Qiu et al. | Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality | |
CN101480243B (zh) | 冷冻-压差脱水膨化工艺生产果品蔬菜脆片的方法 | |
CN102630957B (zh) | 一种牛肉快速成熟嫩化的方法 | |
CN105146553A (zh) | 一种中短波红外真空干燥结合柔性杀菌制备半干型调理手撕牛肉的方法 | |
CN103798833A (zh) | 一种冷冻鱼香肉丝的生产方法 | |
WO2019169804A1 (zh) | 一种调理红酥鸡菜肴冷藏货架期延长及复热品质提升的方法 | |
CN102008065B (zh) | **鱼肝酱的制备方法 | |
CN110800931A (zh) | 一种预制调理肉制品的加工及保鲜方法 | |
CN104223179A (zh) | 一种肉类卤制食品预处理的加工工艺 | |
CN109195459A (zh) | 制备加工食品的方法和用同样方法制备的加工食品 | |
Jiang et al. | Application of physical field‐assisted freezing and thawing to mitigate damage to frozen food | |
CN112314879A (zh) | 一种超声、微波和脉冲预处理油炸鸡爪的方法及其制得的产品 | |
CN110800936A (zh) | 一种速冻猪肉丸的加工工艺方法 | |
CN103005516B (zh) | 一种质构酥松型调理风味卤鱼的加工方法 | |
CN106343422B (zh) | 一种速冻橙皮生产工艺 | |
NL2020477B1 (en) | Method for prolonging shelf life of saltwater-stewed goose by means of combining pasteurization with nanometer zinc oxide bacteria inhibition and radio frequency sterilization | |
CN110613102A (zh) | 一种即食臭鳜鱼罐头的制作方法 | |
CN102389120A (zh) | 酱鸭的制作方法 | |
CN107319383A (zh) | 一种腊肠的制作工艺 | |
CN115104714B (zh) | 一种提高食用菌虾滑凝胶性的方法和食用菌虾滑的制备方法 | |
CN110236126A (zh) | 一种宫保鸡丁调理包的制备方法 | |
CN109123479A (zh) | 一种鱿鱼制品的制备方法 | |
CN103976410A (zh) | 即食带壳调味泥蚶的加工方法 | |
CN103652996A (zh) | 一种古法秘制牛杂的方法 |
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: 20180907 |