CN110100877A - A kind of Halogen boils the preservation method of Spiced beef - Google Patents
A kind of Halogen boils the preservation method of Spiced beef Download PDFInfo
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- CN110100877A CN110100877A CN201910522962.6A CN201910522962A CN110100877A CN 110100877 A CN110100877 A CN 110100877A CN 201910522962 A CN201910522962 A CN 201910522962A CN 110100877 A CN110100877 A CN 110100877A
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- halogen
- spiced beef
- antistaling agent
- boils
- thick gravy
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- 235000015278 beef Nutrition 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 41
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 35
- 150000002367 halogens Chemical class 0.000 title claims abstract description 35
- 238000004321 preservation Methods 0.000 title claims abstract description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 32
- 235000013882 gravy Nutrition 0.000 claims abstract description 30
- 235000013599 spices Nutrition 0.000 claims abstract description 18
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 241001122767 Theaceae Species 0.000 claims abstract description 16
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 16
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 16
- 108010039918 Polylysine Proteins 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 26
- 239000003795 chemical substances by application Substances 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 20
- 238000005553 drilling Methods 0.000 claims description 7
- 238000005554 pickling Methods 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 2
- 238000002604 ultrasonography Methods 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000002131 composite material Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 235000021110 pickles Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000009920 food preservation Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- -1 heterocycle amine Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000009466 transformation Effects 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
- A23B4/005—Preserving by heating
-
- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses the preservation method that a kind of Halogen boils Spiced beef, preservation methods are as follows: will first prepare the spice that thick gravy uses and uses microwave disinfection, then prepares concentration thick gravy；The preparation flow of Spiced beef being boiled according to Halogen: pretreatment of raw material, → either shallow is dry → pickle → steams → cools down → packaging → ultrasonic sterilization → finished product, natural composite antistaling agent is added in marinated link, in conjunction with the secondary cold sterilization of ultrasonic wave, reaches and extend fresh-keeping purpose.Natural composite antistaling agent is made of chitosan oligosaccharide, epsilon-polylysine and tea polyphenols, the Halogen handled through the synthetical preservation technology of natural composite antistaling agent combination microwave disinfection spice and the secondary cold sterilization of ultrasonic wave boils Spiced beef, shelf life is up to 130-136d at 25 DEG C, Halogen boils Spiced beef after fresh-keeping, the aromatic strongly fragrant, color stability of halogen, due to using cold sterilization, product nutrition is preferably retained, quality and in good taste, the addition of chitosan oligosaccharide, not only there is preservation, also there is certain health care effect.
Description
Technical field
The present invention relates to the preservation methods that a kind of Halogen boils Spiced beef, belong to food preservation technical field.
Background technique
Halogen boils Spiced beef and mainly obtains halogen meat flavor by the way of thick gravy injection, using toast or steam, low temperature etc.
Mode processing and fabricating is the improvement to traditional stew in soy sauce technique, has well solved the peace such as heterocycle amine content increase in old halogen stew in soy sauce
Full problem, compared with traditional Spiced beef, Halogen boils that Spiced beef full of nutrition, color stability, in good taste, yield rate is higher.But
Since Halogen boils, Spiced beef is full of nutrition, moisture content is higher, and microorganism is easy growth and breeding, affects the shelf life of product.
In food preservation research, people use many methods, are summed up and are broadly divided into two major classes, one kind is fresh-keeping
Agent is fresh-keeping, and one kind is that technique is fresh-keeping.Fresh-keeping antistaling agent is a kind of common preservation method in food industry, can effective bacteria reducing,
Extend shelf life of products, is conducive to keep the original nutrition of product and flavor.Meat industry, 2017 (04):, will in mono- text of 28-34
The spiced beef that preservative is added is compared with vacuum group, controlled atmosphere group, and the bacterium colony that discovery preservative can effectively reduce spiced beef is total
Several and TBARS value.The fresh-keeping main method of technique has sterilization fresh-keeping, fresh-keeping, fresh-keeping storing.Wherein sterilization is protected
It is fresh and be divided into thermal sterilization and cold sterilization.Food industry science and technology, 2013,34 (17): by two kinds of sterilization modes in mono- text of 354-359.
Comparison, although discovery thermal sterilization technology can effectively inhibit microbial reproduction, high temperature can cause the quality of meat product very big
It destroys, the soft rotten, nutritive loss of meat, flavor are deteriorated etc..Therefore, single preservation technology remains shortcoming in one aspect or not
Foot, according to hurdle theory, it is fresh-keeping that it is fresh-keeping, which to be applied to stewed meat products, for two or more comprehensive preservation mode
The trend of technology development.
Summary of the invention
It is an object of that present invention to provide the comprehensive fresh-keeping methods that a kind of Halogen boils Spiced beef, provide a kind of with preferable
The natural composite antistaling agent and its preservation method of antibacterial, anti-oxidant and certain shelf effect, meet the actual needs.
To solve the above problems, the technical solution used in the present invention is as follows:
A kind of Halogen boils Spiced beef preservation method, comprising the following steps:
Step 1, spice sterilization；
Step 2 prepares antistaling agent；
Step 3 adds antistaling agent in pickling；
Product after step 4, packaging is using ultrasonic pasteurize.
Preferably, the spice method for disinfection is first to soak spice, killed using power 700W-850W microwave
Bacterium 10min-15min.
Preferably, the weight percent composition are as follows: chitosan oligosaccharide 0.30-0.45%, epsilon-polylysine 0.25-
0.35%, tea polyphenols 0.20-0.30%, surplus are concentration thick gravy liquid.
Preferably, it is described it is marinated in addition antistaling agent method are as follows: weigh 4% amount by meat and weigh concentration thick gravy liquid, press than
Epsilon-polylysine, tea polyphenols, chitosan oligosaccharide are added in concentration thick gravy liquid by example, after mixing, are injected in beef, then are poured into true
Tumbling is all absorbed by meat to thick gravy in empty tumbler, meat piece uniform color, tumbling time 40-60min.
Preferably, it is described ultrasound pasteurize, be will about 8 aged beefs vacuum packaging after, be placed in ultrasonic drilling machine, adopt
With 60-80 DEG C of power 2200-2800W, temperature, 20-30min is sterilized, then flowing water is cooled to room temperature.
For the present invention compared with existing other preservation technologies, implementation result of the invention is as follows:
Halogen after the present invention is fresh-keeping, which boils Spiced beef, has the characteristics that the aromatic strongly fragrant, color stability of halogen, and selected antistaling agent ε-is poly-
Lysine is native trophism biological preservative, and tea polyphenols are the naturals extracted from tealeaves, and chitosan oligosaccharide belongs to newly
Resource raw-food material not only has preservation, also has certain health care effect, further, since killing using low temperature
Bacterium, product nutrition are preferably retained, quality and in good taste.
Detailed description of the invention
Fig. 1 is the Arrhenius curve graph that Halogen of the present invention boils the variation of Spiced beef TVB-N value.
Specific embodiment
Illustrate the contents of the present invention below in conjunction with specific embodiments.
Embodiment 1
Halogen boils the preservation method of Spiced beef, comprising the following steps:
(1) spice method for disinfection is first to soak spice, using power 700W microwave disinfection 15min；
(2) antistaling agent weight percent forms are as follows: chitosan oligosaccharide 0.30%, epsilon-polylysine 0.30%, and tea polyphenols 0.25%,
Surplus is concentration thick gravy liquid；
(3) method of addition antistaling agent is in pickling, and weighs 4% amount by meat and weighs concentration thick gravy liquid, gathers ε-rely in proportion
Propylhomoserin, tea polyphenols, chitosan oligosaccharide are added in concentration thick gravy liquid, after mixing, are injected in beef, then pour into vacuum tumbler
Tumbling is all absorbed by meat to thick gravy, meat piece uniform color, about 40min；
(4) Pasteur's ultrasonic sterilization, be will about 8 aged beefs vacuum packaging after, be placed in ultrasonic drilling machine, using power
2200W, temperature 60 C sterilize 20min, and then flowing water is cooled to room temperature.
Embodiment 2
Halogen boils the preservation method of Spiced beef, comprising the following steps:
(1) spice method for disinfection is first to soak spice, using power 750W microwave disinfection 12min；
(2) antistaling agent weight percent forms are as follows: chitosan oligosaccharide 0.35%, epsilon-polylysine 0.30%, and tea polyphenols 0.25%,
Surplus is concentration thick gravy liquid；
(3) method of addition antistaling agent is in pickling, and weighs 4% amount by meat and weighs concentration thick gravy liquid, gathers ε-rely in proportion
Propylhomoserin, tea polyphenols, chitosan oligosaccharide are added in concentration thick gravy liquid, after mixing, are injected in beef, then pour into vacuum tumbler
Tumbling is all absorbed by meat to thick gravy, meat piece uniform color, about 40-60min；
(4) Pasteur's ultrasonic sterilization, be will about 7 aged beefs vacuum packaging after, be placed in ultrasonic drilling machine, using power
2500W, temperature 70 C sterilize 25min, and then flowing water is cooled to room temperature.
Embodiment 3
Halogen boils the preservation method of Spiced beef, comprising the following steps:
(1) spice method for disinfection is first to soak spice, using power 800W microwave disinfection 14min；
(2) antistaling agent weight percent forms are as follows: chitosan oligosaccharide 0.45%, epsilon-polylysine 0.30%, and tea polyphenols 0.30%,
Surplus is concentration thick gravy liquid；
(3) method of addition antistaling agent is in pickling, and weighs 4% amount by meat and weighs concentration thick gravy liquid, gathers ε-rely in proportion
Propylhomoserin, tea polyphenols, chitosan oligosaccharide are added in concentration thick gravy liquid, after mixing, are injected in beef, then pour into vacuum tumbler
Tumbling is all absorbed by meat to thick gravy, meat piece uniform color, about 40-60min；
(4) Pasteur's ultrasonic sterilization, be will about 7 aged beefs vacuum packaging after, be placed in ultrasonic drilling machine, using power
80 DEG C of 2800W, temperature sterilize 30min, and then flowing water is cooled to room temperature.
Embodiment 4
Halogen boils the preservation method of Spiced beef, comprising the following steps:
(1) spice method for disinfection is first to soak spice, using power 850W microwave disinfection 10min；
(2) antistaling agent weight percent forms are as follows: chitosan oligosaccharide 0.45%, epsilon-polylysine 0.35%, and tea polyphenols 0.30%,
Surplus is concentration thick gravy liquid；
(3) method of addition antistaling agent is in pickling, and weighs 4% amount by meat and weighs concentration thick gravy liquid, gathers ε-rely in proportion
Propylhomoserin, tea polyphenols, chitosan oligosaccharide are added in concentration thick gravy liquid, after mixing, are injected in beef, then pour into vacuum tumbler
Tumbling is all absorbed by meat to thick gravy, meat piece uniform color, about 60min；
(4) Pasteur's ultrasonic sterilization, be will about 7 aged beefs vacuum packaging after, be placed in ultrasonic drilling machine, using power
80 DEG C of 2700W, temperature sterilize 25min, and then flowing water is cooled to room temperature.
Embodiment 5
Halogen boils the preservation method of Spiced beef, comprising the following steps:
(1) spice method for disinfection is first to soak spice, using power 800W microwave disinfection 10min；
(2) antistaling agent weight percent forms are as follows: chitosan oligosaccharide 0.42%, epsilon-polylysine 0.35%, and tea polyphenols 0.20%,
Surplus is concentration thick gravy liquid；
(3) method of addition antistaling agent is in pickling, and weighs 4% amount by meat and weighs concentration thick gravy liquid, gathers ε-rely in proportion
Propylhomoserin, tea polyphenols, chitosan oligosaccharide are added in concentration thick gravy liquid, after mixing, are injected in beef, then pour into vacuum tumbler
Tumbling is all absorbed by meat to thick gravy, meat piece uniform color, about 60min；
(4) Pasteur's ultrasonic sterilization, be will about 8 aged beefs vacuum packaging after, be placed in ultrasonic drilling machine, using power
2200W, temperature 60 C sterilize 30min, and then flowing water is cooled to room temperature.
The product that will be obtained through above-described embodiment, using TVB-N as index, using first order reaction kinetics model combination Ah Lei
Ni Wusi (Arrhenius) equation, integrated forecasting Halogen boil the shelf-life of Spiced beef, TVB-N rate of change constant k and storage temperature
Degree T meets Arrhenius equation: k=k0exp(-Ea/RT)+lnk.As a result are as follows:
1 Halogen of table boils the variation of TVB-N under Spiced beef different temperatures
2 Halogen of table boils the regression equation that TVB-N changes with storage time under Spiced beef difference reserve temperature
The linear graph (Fig. 1) of lnk and 1000/T, i.e. y=-6.8921x+ are drawn by three slope ks and its storage temperature
18.687(R2=0.972), meet Arrhenius curvilinear equation, as shown in Figure 1；
Therefore, k=1.04*108exp(-6.8921*103/T)————————①
In formula, T is temperature (K)
It is reacted according to first order kinetics, i.e.,
N=N0Exp (kt), is changed into logarithmic form, it may be assumed that
LnN=lnN0+ kt, after transformation:
T=(lnN-lnN0)/k—————————②
In formula,
T is storage time (d)；
N0The TVB-N value (mg/100g) when Spiced beef stores initial is boiled for Halogen；
N is TVB-N value (mg/100g)；
K is the rate of change constant of TVB-N；
Therefore, 1. formula 2. formula will be substituted into, and will calculate Halogen and boil 4 DEG C of Spiced beef, 10 DEG C, 25 DEG C, 37 DEG C of shelf-lifves, acquires result
Such as table 3.
Halogen boils the shelf life of Spiced beef under the different reserve temperatures of table 3
The foregoing is merely presently preferred embodiments of the present invention, it is all according to equivalent change made by scope of the present invention patent with
Modification, shall all be covered by the patent of the invention.
Measuring method:
Volatile Base Nitrogen value (TVB-N) measurement:
According to GB/T5009.228-2016 " analysis method of meat and meat hygiene standard: Volatile Base Nitrogen " method
Measurement.
The foregoing is a detailed description of the present invention in conjunction with specific embodiments, and it cannot be said that the present invention is specifically real
It applies and is only limitted to these explanations.For those skilled in the art to which the present invention belongs, before not departing from present inventive concept
It puts, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to the scope of protection of the invention.
Claims (5)
1. a kind of Halogen boils Spiced beef preservation method, it is characterised in that: the following steps are included:
Step 1, spice sterilization；
Step 2 prepares antistaling agent；
Step 3 adds antistaling agent in pickling；
Product after step 4, packaging is using ultrasonic pasteurize.
2. Halogen boils Spiced beef preservation method according to claim 1, it is characterised in that: the spice method for disinfection is,
First spice is soaked, using power 700W-850W microwave disinfection 10min-15min.
3. Halogen boils Spiced beef preservation method according to claim 1, it is characterised in that: the weight percent composition are as follows:
Chitosan oligosaccharide 0.30-0.45%, epsilon-polylysine 0.25-0.35%, tea polyphenols 0.20-0.30%, surplus are concentration thick gravy liquid.
4. Halogen boils Spiced beef preservation method according to claim 1, it is characterised in that: the marinated middle addition antistaling agent
Method are as follows: weigh 4% amount by meat and weigh concentration thick gravy liquid, epsilon-polylysine, tea polyphenols, chitosan oligosaccharide are added to concentration halogen in proportion
In juice, after mixing, inject in beef, then pour into tumbling in vacuum tumbler and all absorbed to thick gravy by meat, meat piece color
It is damp uniform, time 40-60min.
5. Halogen boils Spiced beef preservation method according to claim 1, it is characterised in that: it is described ultrasound pasteurize, be by
It after the vacuum packaging of about 8 aged beefs, is placed in ultrasonic drilling machine, using 60-80 DEG C of power 2200-2800W, temperature, sterilizes 20-
30min, then flowing water is cooled to room temperature.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338360A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of air-dried yak meat and preparation method thereof |
| CN110338358A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of Yak Beef Stick and preparation method thereof |
| CN111034892A (en) * | 2019-12-03 | 2020-04-21 | 西北农林科技大学 | Ultrasonic combined epsilon-polylysine sterilization method for grape juice sterilization |
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