CN109673958B - Optimization method of precooking process of conditioned beef product - Google Patents
Optimization method of precooking process of conditioned beef product Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06F—ELECTRIC DIGITAL DATA PROCESSING
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P90/00—Enabling technologies with a potential contribution to greenhouse gas [GHG] emissions mitigation
- Y02P90/30—Computing systems specially adapted for manufacturing
Abstract
The invention discloses an optimization method of a precooking process of a prepared beef product, which is characterized by unfreezing beef blocks in a water bath at 25 ℃, absorbing surface water by using absorbent paper when the central temperature reaches 10 ℃, and weighing; placing beef with central temperature of about 10 deg.C into 90 deg.C water bath, recording temperature change, and immediately cooling when the central temperature reaches 25 deg.C, 30 deg.C, 35 deg.C, 40 deg.C, 45 deg.C, and 50 deg.C respectively; absorbing surface moisture by using absorbent paper, and weighingM 2 (ii) a Measuring the shearing force and the water distribution state of the precooked meat sample; differential scanning calorimetry was used to determine the degree of protein denaturation at different depths in the precooked meat sample. The optimal precooking process method obtained by the invention treats raw beef with different program temperatures to obtain the prepared beef product which is suitable for secondary processing and can be sold separately, thereby breaking the technical barrier of precooking raw beef, increasing the possibility of international trade and reducing the risk of import of raw beef.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to an optimization method of a precooking process for conditioning a prepared beef product.
Background
Beef is popular among consumers due to its characteristics of high protein, low fat, low cholesterol, etc. With the rapid development of economy and the improvement of consumption level, the demand of China on beef is increasingly sharply increased. As the third most consuming beef country around the world, the phenomenon of insufficient supply and demand of beef already occurs in China. At present, most of beef in the international market is frozen beef after freezing treatment, and because raw beef (fresh or frozen) is limited by international trade (such as disease or microbial safety and the like), a lot of raw beef cannot enter the market for trade. Cooked or conditioned beef is very convenient in international trade, and the cooked or conditioned beef is not limited to the products in many countries, but the fully cooked beef products are mostly not suitable for domestic markets or the requirements of Chinese people on the beef products. The prepared beef product suitable for secondary processing can meet the requirement of international trade and can be subjected to secondary processing by combining with the requirements of Chinese markets and consumers, so that the invention discloses a preparation method of a prepared beef product suitable for secondary processing and capable of being sold separately, and more specifically an optimization method of a precooking process.
Disclosure of Invention
In order to develop prepared beef products which are suitable for secondary processing and can be sold separately, at present, most of beef in the international market is frozen beef, raw beef (fresh or frozen) is limited by international trade, most of raw materials of beef producing countries cannot participate in the international trade, cooked or prepared beef has great convenience in the international trade, and many countries have no excessive limitation on the products, but most of fully cooked beef products are not suitable for the domestic market or the requirements of Chinese people on the beef products. The prepared beef product suitable for secondary processing can meet the requirement of international trade and can be subjected to secondary processing by combining with the requirements of Chinese markets and consumers, so the invention discloses an optimization method of a precooking process of the prepared beef product, which is suitable for secondary processing and can be sold independently.
In order to solve the technical problem, the invention adopts the following technical scheme:
an optimization method for a precooking process of conditioning a prefabricated beef product comprises the following steps:
s1, cutting 200g of chilled fresh beef, trimming, removing subcutaneous fat, tendons and connective tissues of the beef, cutting into regular blocks of 6cm multiplied by 6cm, absorbing water with a water absorbing paper to dry the surface, measuring the central temperature T 0 M. weighing 1 ；
S2, placing beef with a central temperature of about 10 ℃ into a 90 ℃ water bath kettle for precooking, continuously measuring and recording the central temperature change of the beef, researching the degree of beef prefabrication by adopting a high-temperature and low-temperature program, immediately taking out the beef when the central temperature reaches 25 ℃,30 ℃, 35 ℃, 40 ℃, 45 ℃ and 50 ℃, and placing the beef into ice water for cooling;
s3, after the treatment of the step S2, sucking surface moisture of the beef sample by using absorbent paper, and weighing M 2 Calculating the precooking loss rate Q 1 (%) and the heat transfer curve is plotted;
s4, placing the meat sample weighed in the step S3 into a self-sealing bag, standing for 12 hours at 4 ℃, and measuring the water contents W of the samples with different central temperatures;
s5, placing the sample in the self-sealing bag in the S4 at-40 ℃ for 48h, then unfreezing in water bath at 25 ℃, taking out and opening the self-sealing bag, absorbing the moisture on the surface of the meat sample by using absorbent paper, and weighing M 3 Calculating the storage loss rate Q 2 ；
S6, cutting the sample in the step S4 into a square block of 2.5cm multiplied by 2.5cm, vertically penetrating along the direction of beef muscle fibers by using a puncture probe T372-33 of a texture analyzer, pressing the sample to have a deformation of 95%, measuring the shear force Y of the beef sample at different central temperatures under the conditions that the speed before measurement is 1mm/S, the speed after measurement is 0.5mm/S and the speed after measurement is 10 mm/S;
s7, cutting the sample in the S4 into strips of 1cm multiplied by 2.5cm, putting the strips into a nuclear magnetic test tube, and determining the water distribution state in the sample by adopting a Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence in nuclear magnetic resonance (LF-NMR) analysis software, wherein the specific parameters are as follows:
s8, dividing the sample in S4 into two parts from the middle, weighing about 20.0mg of meat samples from the heating denatured surface every 5mm, detecting 6 different depths of each meat sample, namely respectively taking 1mm, 6mm, 11mm, 16mm, 21mm and 26mm as detection objects, placing the meat samples in a thermal analysis aluminum crucible, covering and sealing the meat samples, taking an empty crucible as a reference, balancing the meat samples at 30 ℃ for 2min, then heating the meat samples to 90 ℃ at 3 ℃/min, and controlling the nitrogen flow of the sample chamber to be 20 mL/min -1 Flow of protective gas of 20 mL/min -1 So as to obtain DSC thermograms of meat samples at different depths under different precooking treatments.
S9, analyzing the influence of different precooking central temperatures on the processing performance of the beef sample according to the indexes which are measured in the steps S2-S8 and reflect the processing performance of the precooked beef, and obtaining an optimal precooking central temperature value T z ；
S10, taking the beef sample in the step S1, and setting the optimal central temperature T obtained in the step S9 z Heating beef sample in 60, 70, 80, 90, 100 deg.C water bath kettle, and continuously measuring its central temperature change until the central temperature reaches T z Stopping heating, taking out the sample, and putting the sample into ice water for cooling;
s11, repeating the steps S3-S8, and obtaining the optimal precooking temperature T of the precooked beef according to the important index change influencing the processing characteristics of the precooked beef;
s12, performing variance analysis and difference detection on each measurement index by adopting an One-Way single-factor variance analysis program in SPSS 16.0, expressing data by adopting an average value plus or minus standard deviation, and performing comprehensive analysis to finally obtain the optimal precooking process condition of the precooked beef.
Further, precooking loss rate in S3
With the increase of the temperature of the precooking center, the water loss of the beef is increased, and the water retention performance is gradually reduced;
further, the storage loss rate in S5
The higher the value, the lower the water retention capacity of the precooked beef, and vice versa.
Further, the shear force Y in S6 is to verify the effect of precooking to different central temperatures on the ability of muscle fibers to resist external force, the larger the shear force value is, the higher the ability of muscle fibers of meat to resist external force in this case is, which is different from the purpose of shear force detection of cooked meat products, and the effect of heating temperature on shear force is in a wave trend, which may be related to the functional characteristics of muscle connective tissue, myofibrillar protein and actomyosin.
Further, the moisture distribution state in S7 is detected by detecting the environment of H protons in the food product according to LF-NMR to obtain moisture distribution information thereof, in the sample, mainly bound water, non-flowable water, and free water are present, which can be represented by different relaxation times on the obtained spectral lines, respectively, i.e., the moisture distribution state is detected by LF-NMR<T of 10ms 2b T between 10ms and 100ms 21 And>t of 100ms 22 As the relaxation time increases, indicating that the moisture becomes more free, the position of the peak on the spectrum is also to the right.
Further, the protein denaturation in S8 is a thermal phase diagram of Differential Scanning Calorimetry (DSC) for representing the protein denaturation degree of the beef at different precooking central temperatures, each peak shows that the protein is thermally denatured, namely the protein corresponding to the raw meat is not thermally denatured, the area of the peak is enthalpy change and refers to the protein denaturation degree, and if the peak disappears, the protein is completely denatured;
further, the precooking conditions in the S9 are that the central temperature of raw beef needs to be strictly controlled at 20-60 ℃, the program temperature is high-temperature-low-temperature-high-temperature cycle, the optimal central temperature and the optimal precooking temperature of the precooking beef are obtained according to the change of important indexes measured in the S2-S8, and then the quick air cooling, the freezing vacuum packaging and the low-temperature logistics are carried out within 3-7 h.
The invention has the beneficial effects that: according to the optimal precooking process method, raw beef is subjected to treatment at different program temperatures, and the prepared beef product which is suitable for secondary processing and can be independently sold is obtained, so that the technical barrier of precooking the raw beef is broken, the possibility of international trade exchange is increased, and the risk of import of the raw beef is reduced.
Drawings
FIG. 1 is a graph of heat transfer curves for different core temperatures of precooked beef;
FIG. 2 is a graph of heat transfer curves for different heating temperatures of precooked beef;
FIG. 3 is a low field NMR T of precooked beef at different core temperatures 2 Spectrum inversion;
FIG. 4 shows low-field NMR T of precooked beef at different heating temperatures 2 Spectrum inversion;
FIG. 5 is a DSC thermogram at different depths at different core temperatures (a-b) (a, b, c, d, e, f indicate core temperatures of 25 deg.C, 30 deg.C, 35 deg.C, 40 deg.C, 45 deg.C, 50 deg.C, respectively);
FIG. 6 is a DSC thermogram (I, II, III, IV, V respectively show heating temperatures of 60 deg.C, 70 deg.C, 80 deg.C, 90 deg.C, 100 deg.C) at different depths with different heating temperatures (I-II).
Detailed Description
The present invention will be further described with reference to the following examples. It is to be understood that the following examples are illustrative only and are not intended to limit the scope of the invention, which is to be given numerous insubstantial modifications and adaptations by those skilled in the art based on the teachings set forth above.
Example 1
In order to further verify that the method can obtain the optimal process conditions for precooking the raw beef, the method takes the cattle-lin as an object, researches the optimal process conditions for precooking, and comprises the following specific embodiments:
(1) Selecting frozen beef Lin meat as a subject, purchasing the frozen beef Lin meat from Xinjiang Tianlai fragrant cattle food GmbH, and cutting the beef into meat blocks (about 200 g) with the size of about 6cm multiplied by 6 cm;
(2) Thawing beef in water bath at 25 deg.C until ice crystals in the meat block disappear, inserting thermometer at geometric center of the meat block, absorbing surface water with absorbent paper when the center temperature reaches 10 deg.C, weighing M 1 (to an accuracy of 0.01g, belowThe same as above);
(3) Placing beef with central temperature of about 10 deg.C into 90 deg.C water bath, continuously measuring its central temperature, recording temperature change, immediately taking out when the central temperature reaches 25 deg.C, 30 deg.C, 35 deg.C, 40 deg.C, 45 deg.C, and 50 deg.C, and cooling in ice water; then absorbing surface moisture by using absorbent paper, and weighing M 2 ；
(4) Placing the pre-cooked meat sample into a self-sealing bag, standing for 12 hours at 4 ℃, and measuring;
(5) Measuring the shearing force and the water distribution state of the precooked meat sample;
(6) Measuring the protein denaturation degrees of the precooked meat sample at different depths by using a differential scanning calorimetry method;
(7) Data processing was performed using the SPASS and Matlab software, with 3 replicates per flesh swatch.
According to the attached figures 1-4, the influence of different central temperatures and heating temperatures on the processing performance of the pre-cooked beef is analyzed, firstly, the high-low temperature program is adopted to research the prefabrication degree and the processing performance of the beef, and the change conditions of water retention, DSC (differential scanning calorimetry) and LF-NMR (low-field nuclear magnetic resonance) are determined;
according to the attached figures 1-4, the moisture loss of the beef is increased along with the increase of the temperature of the precooking center, the water retention performance is gradually reduced, and the shearing force shows the trend of increasing firstly and then reducing. According to the LF-NMR result, the peak area A of the hardly flowing water is shown 21 Significantly reduced, but relaxation time T 21 The change is not obvious, which shows that the difference of the central temperature mainly influences the loss of the flowing water of the beef and has no influence on the degree of freedom migration of the beef. DSC shows that the protein on the surface of the beef is completely denatured under the heating of water bath at 90 ℃, and the denaturation range of the beef is larger along with the increase of the central temperature, wherein the denaturation degree of the central temperature at 50 ℃ is the most serious. The deeper the temperature degree of the cooking center, the more serious the water loss of the raw beef, and the deeper the denaturation degree of the protein from outside to inside, but the influence on the shear force value below 45 ℃ is not obvious, the temperature is too low, the meat block is not formed, and the storage and the transportation of the pre-cooked product are influenced; the temperature is too high, the energy loss is large, the economic cost is high, and the moisture loss of the meat blocks is serious;
with precooking, addingThe water retention performance of the beef generally shows a decreasing trend due to the increase of the heat temperature, and the shearing force shows a change of increasing firstly and then decreasing. According to the LF-NMR result, the peak area A of the water which does not easily flow at the heating temperature of 80 ℃ is shown 21 Closer to raw meat, and with increasing heating temperature, the relaxation time T 21 Moving to the right, i.e. the degree of freedom of water is higher, indicates that the beef is not easy to flow water to the right to a free water state due to higher heating temperature.
DSC shows that the heating temperature of 60 ℃ does not cause complete denaturation of the beef surface, while the beef surface at 70 ℃ is mostly denatured, the heating temperature of more than 80 ℃ causes complete denaturation of the meat-like surface, and the denaturation range of the meat is larger along with the increase of the heating temperature. The precooking loss and the centrifugal loss at 60 ℃ are the lowest, which is beneficial to the stability of economic cost, but the storage loss is the highest, the protein is not completely denatured, and the meat is unshaped. The precooking loss and the centrifugation loss at 100 ℃ are the highest, but the storage loss is the lowest, the protein denaturation is the most severe, the meat piece setting degree is large, and the energy consumption is also at a disadvantage.
The optimal process for precooking different beef products can be obtained according to the steps S1-S12, and the test of the example 1 shows that the precooking center temperature of the frozen beef is lower than 35 ℃ and the precooking heating temperature is 80-90 ℃.
The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (1)
1. An optimization method of a precooking process of a conditioned beef product is characterized by comprising the following steps:
s1, taking 200g of chilled fresh beef, cutting and trimming the beef, and removing subcutaneous fat, tendons and knots of the beefCutting the connective tissue into regular blocks of 6cm × 6cm × 6cm, drying the surface moisture with absorbent paper, and measuring the central temperatureT 0 Is weighedM 1 ；
S2, placing beef with a central temperature of 10 ℃ into a water bath kettle at 90 ℃ for precooking, continuously measuring and recording the central temperature change of the beef, researching the degree of beef prefabrication by adopting a high-low temperature program, immediately taking out the beef when the central temperature reaches 25 ℃,30 ℃, 35 ℃, 40 ℃, 45 ℃ and 50 ℃, and placing the beef into ice water for cooling;
s3, after the treatment of the step S2, sucking surface moisture of the beef sample by using absorbent paper, and weighingM 2 Calculating precooking loss rateQ 1 And drawing a heat transfer curve;
s4, placing the meat sample weighed in the step S3 into a self-sealing bag, standing for 12 hours at 4 ℃, and measuring the water content of the sample with different central temperaturesW；
S5, placing the sample in the self-sealing bag in the S4 at-40 ℃ for 48h, then unfreezing in water bath at 25 ℃, taking out and opening the self-sealing bag, absorbing the moisture on the surface of the meat sample by using absorbent paper, weighingM 3 Calculating the storage loss rateQ 2 ；
S6, cutting the sample in the S4 into a square block of 2.5cm multiplied by 2.5cm, vertically penetrating along the direction of beef muscle fibers by using a puncture probe T372-33 of a texture analyzer, pressing the sample with a deformation of 95%, measuring the shear force of the beef sample with different central temperatures under the conditions that the speed before measurement is 1mm/S, the speed after measurement is 0.5mm/S and the speed after measurement is 10mm/SY；
S7, cutting the sample in the S4 into strips of 1cm multiplied by 2.5cm, putting the strips into a nuclear magnetic test tube, and determining the water distribution state in the sample by adopting a Carr-Purcell-Meiboom-Gill pulse sequence in nuclear magnetic resonance analysis software, wherein the specific parameters are as follows:
s8, dividing the sample in the S4 into two parts from the middle, and weighing 20.0mg of meat samples every 5mm from the surface subjected to heat denaturationDetecting the meat sample blocks at 6 different depths, namely taking 1mm, 6mm, 11mm, 16mm, 21mm and 26mm as detection objects respectively, placing the detection objects in a thermal analysis aluminum crucible, covering and sealing the thermal analysis aluminum crucible, taking an empty crucible as a reference, balancing at 30 ℃ for 2min, heating to 90 ℃ at 3 ℃/min, and measuring the nitrogen flow of the sample chamber to be 20 mL/min -1 Protective gas flow rate of 20 mL/min -1 So as to obtain DSC thermograms of meat samples at different depths under different precooking treatments;
s9, analyzing the influence of different precooking center temperatures on the processing performance of the beef sample according to the indexes which are measured in the steps S2-S8 and reflect the processing performance of the precooked beef, and obtaining the optimal precooking center temperatureT z ；
S10, taking the beef sample in the step S1, and setting the optimal precooking central temperature obtained in the step S9T z Heating beef sample in 60, 70, 80, 90, 100 deg.C water bath respectively, and continuously measuring its central temperature change when the optimal precooking central temperature reachesT z Stopping heating, taking out the sample, and putting the sample into ice water for cooling;
s11, repeating the steps S3-S8, and obtaining the optimal precooking heating temperature of the precooked beef according to the important index change influencing the processing characteristics of the precooked beefT；
S12, carrying out variance analysis and difference detection on each measurement index by adopting a single-factor variance analysis program in SPSS 16.0, expressing data by adopting an average value +/-standard deviation, and finally obtaining the optimal precooking process condition of the precooked beef through comprehensive analysis;
the optimal precooking process conditions of the precooked beef are as follows: the precooking central temperature is 25-30 ℃, and the precooking heating temperature is 80-90 ℃.
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Citations (4)
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|---|---|---|---|---|
| DE3302808A1 (en) * | 1983-01-28 | 1984-08-02 | Liesaus GmbH & Co KG, 4425 Billerbeck | Process for preparing ready-to-serve roast meat from meat pieces |
| EP0452528A1 (en) * | 1990-04-19 | 1991-10-23 | E.M. DELIKATESSEN GmbH | Method of and device for making meat-cake |
| GB9909039D0 (en) * | 1999-04-20 | 1999-06-16 | Matthews Bernard Plc | A process for making a pre-cooked meat product |
| JP2002017302A (en) * | 2000-07-10 | 2002-01-22 | Itoham Foods Inc | Beef-processed product and method for producing the same |
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| CN104957646A (en) * | 2015-07-03 | 2015-10-07 | 江苏长寿集团股份有限公司 | Making method of dried meat floss |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3302808A1 (en) * | 1983-01-28 | 1984-08-02 | Liesaus GmbH & Co KG, 4425 Billerbeck | Process for preparing ready-to-serve roast meat from meat pieces |
| EP0452528A1 (en) * | 1990-04-19 | 1991-10-23 | E.M. DELIKATESSEN GmbH | Method of and device for making meat-cake |
| GB9909039D0 (en) * | 1999-04-20 | 1999-06-16 | Matthews Bernard Plc | A process for making a pre-cooked meat product |
| JP2002017302A (en) * | 2000-07-10 | 2002-01-22 | Itoham Foods Inc | Beef-processed product and method for producing the same |
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