CN108902283A - A kind of beef steam thawing technique - Google Patents
A kind of beef steam thawing technique Download PDFInfo
- Publication number
- CN108902283A CN108902283A CN201810738623.7A CN201810738623A CN108902283A CN 108902283 A CN108902283 A CN 108902283A CN 201810738623 A CN201810738623 A CN 201810738623A CN 108902283 A CN108902283 A CN 108902283A
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- beef
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- 235000015278 beef Nutrition 0.000 title claims abstract description 64
- 238000010257 thawing Methods 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000012545 processing Methods 0.000 claims abstract description 22
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 238000004080 punching Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000011282 treatment Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 238000009210 therapy by ultrasound Methods 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 3
- 230000035515 penetration Effects 0.000 claims description 2
- 239000000243 solution Substances 0.000 abstract description 10
- 239000007788 liquid Substances 0.000 abstract description 9
- 238000002347 injection Methods 0.000 abstract description 3
- 239000007924 injection Substances 0.000 abstract description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 15
- 238000007654 immersion Methods 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000005494 condensation Effects 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000002513 implantation Methods 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
Classifications
-
- 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
- A23B4/07—Thawing subsequent to freezing
-
- 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
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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 a kind of beef steam thawing techniques, belong to beef processing technique field, the present invention is first pre-processed using the method punched to beef and injection acetum combines, then it is wrapped up using dialyser, steam thawing, the method that sprinkling saline solution combines is thawed, subsequent processing is finally carried out using ice saline solution and starch solution, whole process is conducive to keep meat into the cell and external gradient of liquids, maintain the amount of meat cell liquid, prevent the excessive loss due to cell liquid, subsequent processing leads to the stiff of the mouthfeel of meat, maintain the fresh and tender degree and mouthfeel of beef, promote the color of beef.
Description
Technical field
The invention belongs to beef processing technique fields, and in particular to a kind of beef steam thawing technique.
Background technique
Beef is liked because of protein rich in and lower fat by the majority of consumers.With getting over for living standard
Come higher, requirement of the people to the quality of beef is also higher and higher, fresh and tender, succulence, soft, in good taste, the vocabulary such as full color
The major requirement of beef is selected as consumer, the Different treatments of beef will lead to subsequent processing and culinary art sensory difference very
Greatly.
In the process of meat product, chilled meat is more commonly that chilled meat can carry out after defrosting is handled
Following process, course of defrosting than freeze it is slower, while with the process food of defrosting can also occur it is some chemically and physically change,
In course of defrosting with many qualities of the loss food of moisture may and be adversely affected, cause protein knot
Structure, microorganism growth and physical property variation etc..Therefore, optimal thaw routine should be paid close attention in food processing.Course of defrosting
Main target seek to guarantee that thawing time is short as far as possible to which to damage course of defrosting caused by material quality small as far as possible.But
Good for the defrosting of joint at present time-consuming longer, course of defrosting is slower, slower course of defrosting can in the quality of meat band
Inevitably to lose such as due to the evaporation of moisture causes excessive water loss and the growth of food surface microorganism.
Summary of the invention
According to the above-mentioned deficiencies of the prior art, a kind of quick the technical problem to be solved by the present invention is to propose, uniformly
Beef steam thawing technique, in order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of beef steam thawing technique, includes the following steps：
1) it pre-processes：At a temperature of the beef of freezing is placed in -5-4 DEG C of temperature, punching processing is carried out, and in the same of punching
Acetum is filled in Shi Xiangkong, and chilled meat is then subjected to ultrasonic treatment 40-60s；
2) steam thawing：Pretreated beef is wrapped up using dialyser, is then placed in the beef after package
Thermostatic chamber carries out steam treatment 30-40min, then stops steam treatment, and spray saline solution, ultrasonic treatment to the beef of package
After 2-3min, then steam treatment is carried out, so repeated 2-3 times；
3) subsequent processing：Beef after defrosting is first carried out to saline solution and impregnates 3-7min, then carries out starch solution and impregnates 10-
15min pulls beef out and carries out tumbling and subsequent food processing.
Preferably, the aperture of the punching is 2-3cm, and hole depth is the 0.5-0.75, pitch of holes 10-15cm of meat thickness.
Preferably, the concentration of the acetum is 2-3.5%.
Preferably, the dialyser is two-way penetration film, and only hydrone is allowed to pass through.
Preferably, the temperature of the thermostatic chamber is 13-17 DEG C.
Preferably, salt water concentration is 1.5-2.5%, ultrasonic power 130-170w in the step (2), and frequency is
60-80Hz。
Preferably, salt water concentration is 0.85-1.1% in the step (3), and temperature is 2-4 DEG C, the starch solution
Concentration is 0.7-1.2%, and temperature is 0-4 DEG C.
Preferably, the mileage of the tumbling is 2000-2500m, revolving speed 15-25r/min.
Compared with prior art, beneficial effects of the present invention：
1. the present invention is first combined using to beef punching and injection acetum, beef punching is conducive to subsequent defrosting
Uniformity injects acetic acid, since acetic acid condensation point is relatively low, injects low-concentration acetic acid, can not only prevent the mistake of beef cell liquid
Fast outflow, can also remove the meat fishy smell of beef, improve the color of meat.
2. the present invention carries out package beef using the dialyser for only allowing hydrone to pass through, then thawed using steam,
And saline solution is sprayed, three's combines, and is conducive to keep meat into the cell and external gradient of liquids, maintains meat cell liquid
Amount, prevents the excessive loss due to cell liquid, subsequent processing leads to the stiff of the mouthfeel of meat, while being sprayed with for saline solution is conducive to
Improve the efficiency thawed.
3. the present invention carries out the beef after defrosting the immersion of saline solution and starch solution, be conducive to maintain the fresh and tender of beef
Degree and mouthfeel promote the color of beef.
Specific embodiment
It below by the description to embodiment, is described in further detail, to help those skilled in the art to this hair
Bright inventive concept, technical solution have more complete, accurate and deep understanding.
Embodiment 1
A kind of beef steam thawing technique, includes the following steps in the present embodiment：
1) it pre-processes：Freezing beef is taken out of freezing chamber, at a temperature of the beef of freezing is first placed in 0 DEG C of temperature, is carried out
Punching processing, the aperture of punching are 2cm, and hole depth is thick 0.6 times, pitch of holes 12cm of meat, while punching and into hole
The acetum that concentration is 3% is filled, since the condensation point of acetum is told somebody what one's real intentions are, forms ice on the surface to connect with ox after injection
Film prevents acetic acid from flowing out, and the implantation concentration of acetic acid is greater than the cell liquid of beef cell, is conducive to subsequent defrosting and accelerates beef cell
Liquid stream is dynamic, to promote Thawing Rate, is then ultrasonically treated the chilled meat injected at power 100w, frequency 80Hz
50s；High frequency is conducive to the rupture dissolution of intracellular ice crystal, promotes Thawing Rate；
2) steam thawing：Pretreated beef is carried out using the food-grade dialyser that double items only allow hydrone to pass through
Beef after package, is then placed in 15 DEG C of temperature of sealed thermostat room, the temperature of suction to saturated vapor exists by package
14-16 DEG C, and be passed through saturated vapor and carry out processing 35min, then stop the processing of saturated vapor, and spray to the beef of package
The saline solution that concentration is 2% repeats at steam after then carrying out ultrasonic treatment 2.5min at power 150w, frequency 75Hz
The step of reason, continues secondary steam processing 30min, is ultrasonically treated 2min after processing under equal-wattage, steam treatment and
It is ultrasonically treated the progress that alternates, on the one hand independent steam thawing in order to prevent is uneven, and another convenience, the two has combined
Conducive to the efficiency thawed is improved, processing efficiency is promoted；
3) subsequent processing：Beef after defrosting is gone out outer layer dialyser, concentration 0.9%, the salt that 3 DEG C of temperature are first placed in
Water carries out immersion 5min, low concentration, and the saline solution of low temperature is conducive to maintain the concentration balance of cell, and low temperature is conducive to be promoted
Then the color of meat is placed in concentration 0.8% again, the starch solution that 3 DEG C of temperature impregnates 13min, and starch solution is conducive to promote ox
The mouthfeel of meat pulls beef out and carries out tumbling after immersion, the 2000m of tumbling, revolving speed 15r/min, are carried out after tumbling by 3 DEG C of temperature
Subsequent food processing.
Embodiment 2
The present embodiment is with embodiment 1, the difference is that beef steam thawing technique in the present embodiment, the aperture of punching is 3cm,
Hole depth is thick 0.75 times, pitch of holes 10cm of meat, and salt water concentration is 2.5%, ultrasonic power 170w, frequency in step (2)
Rate is 80Hz, and salt water concentration is 1.1% in step (3), and temperature is 4 DEG C, and the concentration of starch solution is 1.2%, temperature 4
℃。
Embodiment 3
The present embodiment is with embodiment 1, the difference is that beef steam thawing technique in the present embodiment, the aperture of punching is
2.5cm, hole depth are thick 0.5 times, pitch of holes 10cm of meat, and the concentration of acetum is 3.5%, and saline solution is dense in step (2)
Degree is 1.5%, ultrasonic power 130w, frequency 60Hz, and salt water concentration is 0.85% in step (3), and temperature is 2 DEG C, is formed sediment
The concentration of powder solution is 0.7%, and temperature is 2 DEG C, and the mileage of tumbling is 2500m, revolving speed 25r/min.
Performance test：
1) shearing force testing：It is measured by NY/T1180-2006 method；
2) sensory evaluation:With reference to the evaluation method of GB/T16291.1-2012, the beef after defrosting is cut into 2cm × 2cm
× 1cm fritter, is put into retort pouch, and beef center is heated in 95 DEG C of water-baths and reaches 75 DEG C, takes out beef and is cooled to room
Temperature, beef quality are evaluated in terms of color, smell, mouthfeel, appearance 4, are shown in Table 1 according to beef aesthetic quality's standards of grading
It gives and scores, calculate average value；
3) TPA mode is used, model of popping one's head in:P/50；Downstream rate:4mm/s；Test speed:5mm/s；Return speed:
5mm/s；Compression sample height 50；Time:5s；Trigger force:5g, test item have hardness, chewiness, and the performance test results are shown in Table
2。
1 beef aesthetic quality's standards of grading of table
The variation of 2 beef quality of table
The beef quality that the present invention is thawed has different degrees of compared with the beef quality performance of not general defreezing method processing
Variation, the beef quality that the overall merit present invention is thawed is more excellent.
The present invention is exemplarily described above in conjunction with specific embodiment, it is clear that the present invention implements not by upper
The limitation of mode is stated, if the improvement for the various unsubstantialities that the inventive concept and technical scheme of the present invention carry out is used, or
It is not improved the conception and technical scheme of the invention are directly applied to other occasions, protection scope of the present invention it
It is interior.Protection scope of the present invention should be determined by the scope of protection defined in the claims.
Claims (8)
1. a kind of beef steam thawing technique, which is characterized in that include the following steps：
1) it pre-processes：At a temperature of the beef of freezing is placed in -5-4 DEG C of temperature, carry out punching processing, and while punching to
Acetum is filled in hole, and chilled meat is then subjected to ultrasonic treatment 40-60s；
2) steam thawing：Pretreated beef is wrapped up using dialyser, the beef after package is then placed in constant temperature
Room carries out steam treatment 30-40min, then stops steam treatment, and spray saline solution to the beef of package, is ultrasonically treated 2-
After 3min, then steam treatment is carried out, so repeated 2-3 times；
3) subsequent processing：Beef after defrosting is first carried out to saline solution and impregnates 3-7min, then carries out starch solution and impregnates 10-
15min pulls beef out and carries out tumbling and subsequent food processing.
2. beef steam thawing technique according to claim 1, which is characterized in that the aperture of the punching is 2-3cm, hole
Depth is the 0.5-0.75, pitch of holes 10-15cm of meat thickness.
3. beef steam thawing technique according to claim 1, which is characterized in that the concentration of the acetum is 2-
3.5%.
4. beef steam thawing technique according to claim 1, which is characterized in that the dialyser is two-way penetration film,
And only hydrone is allowed to pass through.
5. beef steam thawing technique according to claim 1, which is characterized in that the temperature of the thermostatic chamber is 13-17
℃。
6. beef steam thawing technique according to claim 1, which is characterized in that salt water concentration in the step (2)
For 1.5-2.5%, ultrasonic power 130-170w, frequency 60-80Hz.
7. beef steam thawing technique according to claim 1, which is characterized in that salt water concentration in the step (3)
For 0.85-1.1%, temperature is 2-4 DEG C, and the concentration of the starch solution is 0.7-1.2%, and temperature is 0-4 DEG C.
8. beef steam thawing technique according to claim 1, which is characterized in that the mileage of the tumbling is 2000-
2500m, revolving speed 15-25r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810738623.7A CN108902283A (en) | 2018-07-06 | 2018-07-06 | A kind of beef steam thawing technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810738623.7A CN108902283A (en) | 2018-07-06 | 2018-07-06 | A kind of beef steam thawing technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108902283A true CN108902283A (en) | 2018-11-30 |
Family
ID=64425763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810738623.7A Pending CN108902283A (en) | 2018-07-06 | 2018-07-06 | A kind of beef steam thawing technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108902283A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4714618A (en) * | 1986-05-17 | 1987-12-22 | Fine Foods Research Cooperative Union | Process for treating frozen block meat |
| CN1446466A (en) * | 2002-03-21 | 2003-10-08 | 林汝吉 | Method for avoiding or reducing thin blood running off when frozen meat being defrozen |
| CN104304409A (en) * | 2014-10-24 | 2015-01-28 | 余群力 | Method for fresh-keeping storage and unfreezing of frozen meat product |
| CN105285061A (en) * | 2015-09-03 | 2016-02-03 | 黑龙江大庄园肉业有限公司 | Steam slow thawing method for frozen beef and mutton |
| CN105875797A (en) * | 2016-04-19 | 2016-08-24 | 无锡市馥润食品有限公司 | Slow thawing method for beef |
| CN106689332A (en) * | 2016-12-16 | 2017-05-24 | 重庆市长寿区舒福食品有限公司 | Beef rapid unfreezing device |
| CN106889476A (en) * | 2017-03-16 | 2017-06-27 | 山东如康清真食品有限公司 | A kind of beef preprocess method |
| CN107495132A (en) * | 2017-08-29 | 2017-12-22 | 福建佳客来食品股份有限公司 | A kind of method of tenderization beefsteak |
-
2018
- 2018-07-06 CN CN201810738623.7A patent/CN108902283A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4714618A (en) * | 1986-05-17 | 1987-12-22 | Fine Foods Research Cooperative Union | Process for treating frozen block meat |
| CN1446466A (en) * | 2002-03-21 | 2003-10-08 | 林汝吉 | Method for avoiding or reducing thin blood running off when frozen meat being defrozen |
| CN104304409A (en) * | 2014-10-24 | 2015-01-28 | 余群力 | Method for fresh-keeping storage and unfreezing of frozen meat product |
| CN105285061A (en) * | 2015-09-03 | 2016-02-03 | 黑龙江大庄园肉业有限公司 | Steam slow thawing method for frozen beef and mutton |
| CN105875797A (en) * | 2016-04-19 | 2016-08-24 | 无锡市馥润食品有限公司 | Slow thawing method for beef |
| CN106689332A (en) * | 2016-12-16 | 2017-05-24 | 重庆市长寿区舒福食品有限公司 | Beef rapid unfreezing device |
| CN106889476A (en) * | 2017-03-16 | 2017-06-27 | 山东如康清真食品有限公司 | A kind of beef preprocess method |
| CN107495132A (en) * | 2017-08-29 | 2017-12-22 | 福建佳客来食品股份有限公司 | A kind of method of tenderization beefsteak |
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Application publication date: 20181130 |