CN110959820A - Pre-conditioned beef and processing technology thereof - Google Patents

Pre-conditioned beef and processing technology thereof Download PDF

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Publication number
CN110959820A
CN110959820A CN201911259221.XA CN201911259221A CN110959820A CN 110959820 A CN110959820 A CN 110959820A CN 201911259221 A CN201911259221 A CN 201911259221A CN 110959820 A CN110959820 A CN 110959820A
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beef
fresh
vacuum
strips
temperature
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赵志峰
靳岳
高颖
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Sichuan University
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Sichuan University
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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
    • A23L13/70—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
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • 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
    • 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
    • A23L13/70—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
    • 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 pre-conditioned beef and a processing technology thereof, fresh beef is cleaned, fascia is removed, injection liquid is injected in a vacuum environment after draining, electrical stimulation treatment is carried out while injection, and strips are cut for standby; reducing the central temperature of the beef in stages, soaking in a fresh-keeping solution for two times in vacuum, taking out, draining, adding edible salt, corn starch and soybean protein, kneading in vacuum, spraying rutin extract with concentration of 2.0%, standing, vacuum packaging, and sterilizing to obtain the pre-conditioned beef. The preparation process can effectively prevent the meat quality of the beef from being loose, effectively delay the TNB-N value, the juice loss rate and the pH value of the beef through detection, and keep the taste and the nutritional value of the beef for a long time. Compared with the preservation period (1-7 days and secondary preservation) of low-temperature refrigeration in the prior art, the primary preservation is prolonged to 6-12 days, the secondary preservation is prolonged to 14-21 days, and the method is safe and nontoxic, meets the consumption requirements of modern diet, and has wide market prospect.

Description

Pre-conditioned beef and processing technology thereof
Technical Field
The invention belongs to the field of food processing, and particularly relates to a processing technology of pre-conditioned beef and the pre-conditioned beef prepared by the processing technology.
Background
The beef contains rich protein, the amino acid composition is closer to the requirements of human bodies than pork, the disease resistance of the organisms can be improved, and the beef is particularly suitable for supplementing blood loss, repairing tissues and the like for people after growth, operation and diseases. The traditional Chinese medicine considers that: the beef has the effects of tonifying middle-jiao and Qi, nourishing spleen and stomach, strengthening bones and muscles, eliminating phlegm and calming endogenous wind, quenching thirst and stopping salivation. Is suitable for people with sinking of middle qi, short breath, weak constitution, soreness of bones and muscles, anemia, and blurred vision.
The cooking mode of the common fresh beef is complex, but with the development of the food industry and the increase of the demand of consumers for beef products, various prepared beef products appear on the dining table of the consumers due to the cooking simplicity. The conditioned beef is a cold fresh meat product which is prepared by processing raw meat through technologies such as pickling, rolling, seasoning, quality improvement and the like, quickly freezing or refrigerating, storing, transporting and selling at a low temperature state, and is the most various conditioned meat products.
At present, the processing technology of the conditioning beef products in China has some technical problems due to short emergence time. As the raw meat is continuously oxidized in the maturation and storage processes, the oxidation damage of protein is easily caused, the color and luster of the meat are darkened, the water retention and the tenderness are reduced, the edible quality is deteriorated, the nutritional value is reduced, and finally the acceptance degree of consumers is reduced.
After the beef is slaughtered, the carcass muscle of the beef needs to complete three processes of hot fresh meat, post-death rigor and decompensation. In the stage of hot fresh meat, the meat is soft and has less elasticity because the temperature of the meat is not lost yet. With the decrease of meat temperature, the meat expansion disappears, and the meat body becomes rigid state, namely enters into the rigid stage. Meat in the rigor stage of consumption is very hard and has poor water retention and a large weight loss on heating. With the storage continuing, the rigor condition can be relieved, and the catalepsy stage is entered. The meat becomes soft through the process of self-destructuring of the meat, and simultaneously the water retention is increased, the flavor is improved, and the process is also called meat ripening. People are suitable for eating the cooked meat. However, if the cooked meat is stored under bad conditions, it is rapidly decomposed and deteriorated into putrid meat by the action of enzymes and microorganisms. Therefore, during the circulation of fresh meat, the dead body should be controlled, the maturation should be promoted, and the putrefaction should be prevented.
The circulation of the meat is limited by the technology and conditions, the shelf life of the fresh meat is short, and the fresh meat can only be stored for 1-2 days in the north and in the summer, i.e. the fresh meat is rotten, so that the meat cannot be circulated in a long distance. Therefore, the large circulation of beef in China is mainly in the form of frozen meat. At present, most of frozen meat produced by various beef processing factories is directly frozen after slaughtering and cutting cattle and sheep, and then refrigerated. Beef has not yet reached the completion of the rigor process and the later maturation process, i.e., the beef enters the frozen state. A large amount of ATP is still present in the meat and has not yet been degraded. When frozen meat is unfrozen before eating, the water loss is serious, the meat is hard, the flavor is poor, and the grade of the meat is reduced.
Besides the freezing preservation, the radiation preservation and the chemical preservation are also provided for the beef. The radiation preservation is difficult to popularize and apply in the actual production due to the limitation of radiation sources, the color of meat becomes light and grey, the water loss is serious, peculiar smell appears after the meat is cooked, and the psychological worry of consumers about ray residue in the meat is added. The chemical fresh-keeping mainly adopts benzoic acid, sorbic acid, lactic acid and other organic acids with antiseptic effect. Various countries have different degrees of restrictions on the use of the preservatives, and the toxic action caused by the accumulation of various preservatives in human bodies is mainly considered.
In view of the defects, the pre-conditioned beef which does not contain a preservative, effectively delays the TNB-N value, the juice loss rate and the pH value of the beef, has good color and taste and obviously prolongs the primary and secondary refreshing time is urgently needed by the industry.
Disclosure of Invention
Based on the analysis, the invention discloses pre-conditioned beef which does not contain preservative, effectively delays the TNB-N value, the juice loss rate and the pH value of the beef from rising, has good color and taste and obviously prolongs the primary and secondary refreshing time.
The processing technology for pre-conditioning beef is characterized by comprising the following steps:
(1) pretreatment of raw materials: cleaning fresh beef, removing fascia, draining, injecting 0.2-0.3 times of injection under a vacuum environment, performing electrical stimulation treatment while injecting, and cutting the beef into strips to obtain beef strips for later use;
(2) and (3) freezing and refreshing treatment: reducing the central temperature of the beef in stages, and placing the beef in a fresh-keeping solution for secondary vacuum soaking to obtain ice fresh beef strips for later use;
(3) and (3) vacuum rolling treatment: naturally thawing the frozen fresh beef strips at normal temperature, adding edible salt, corn starch and soybean protein after the thawing, and rolling in a vacuum rolling machine to obtain semi-finished beef strips for later use;
(4) and (3) sterilization and quick freezing: spraying rutin extracting solution with the concentration of 2.0% on semi-finished beef strips, standing and forming the beef strips after finishing, quickly freezing, packaging in vacuum, sterilizing under an ultraviolet lamp set for 6-8 min, and controlling the radiation intensity to be 50-55W/M2(ii) a And finally, freezing and preserving to obtain the pre-conditioned beef.
Further, the injection in the step (1) is prepared by uniformly mixing 1 part of collagen powder, 0.03-0.05 part of salt and 10-12 parts of sterile water in parts by weight.
Further, the electrical stimulation parameters in the step (1) are voltage 28V, Hertz 12HZ, and the stimulation is continued for 4 times at intervals of 5s every 10 s; the vacuum condition is 0.8-1.2 MPa.
Further, the step (2) of reducing the center temperature of the beef in stages is as follows: precooling for 1-1.5 h in a precooling room at the temperature of-14 to-18 ℃, and then placing the precooling room in a cooling room with the relative humidity of 84-92%, -4-0 ℃ and the air flow rate of 0.5-1 m/s for cooling for 6-8 h after the precooling is finished; the vacuum soaking conditions are as follows: 0.46 to 0.88 MPa.
Further, the fresh-keeping solution in the step (2) is prepared by the following method:
s1: taking a sodium chloride solution with the mass concentration of 0.05-0.2% as an electrolyte, electrolyzing for 5-15 min at the temperature of 2-8 ℃ in the dark to obtain acidic electrolyzed water in an anode region, wherein the pH of the acidic electrolyzed water is 2.75-5.0, the oxidation-reduction potential is 1160-1180 mV, the effective chlorine concentration is 55-70 mg/L, and sealing the acidic electrolyzed water and storing in the dark;
s2: adding gallic acid and xylitol into the acidic electrolyzed water to obtain the fresh-keeping solution.
Further, the fresh-keeping liquid comprises the following components in parts by mass: and (3) gallic acid: 0.01-0.6%, xylitol: 0.01-0.8% and the balance of acidic electrolyzed water.
Further, 0.004-0.005 part of edible salt, 0.02-0.03 part of corn starch and 0.006-0.008 part of soybean protein are added into each part of the ice fresh beef strips in the step (3); the vacuum rolling conditions are as follows: rolling and kneading the mixture for 60 to 80min at a rotating speed of 5 to 9r/min under the conditions of 3.5 to 5.5 ℃ and-0.39 to-0.69 MPa.
Further, the rutin extracting solution in the step (4) is prepared by the following method: adding 40-70% edible alcohol according to a feed-liquid ratio of 1: 15-25, and performing flash extraction for 4min at room temperature at a rotation speed of 10000r/min by using a flash extractor; taking supernatant, extracting for 3 times according to the conditions, combining the supernatants, centrifugally separating at 4000r/min, taking the supernatant, and cooling to-1 ℃ to obtain rutin extracting solution.
Further, the spraying pressure in the step (4) is 0.4-0.6 MPa.
The invention also discloses the pre-conditioned beef prepared by any one of the processing technologies.
The invention has the beneficial effects that:
1. the process can effectively improve the glycolysis speed of the glycogen in the beef, prevent the beef from quickly darkening in a short period of color and luster, prolong the water retention and tenderness of the beef in a quality guarantee period, and reduce the production cost.
2. The process can effectively improve the water activity of the beef and the water-retaining property of the beef, and can reduce the hardness and the chewiness of the beef by being assisted with other processes in the later period, so that the beef is chewed more easily, and the edible palatability is improved.
3. The process of the invention can be easier to permeate and diffuse the additives, only basic seasonings are added into the seasonings, the seasonings can be additionally added according to the specific taste of consumers before specific eating, the requirements of different tastes of the consumers are met, the product has attractive color and luster and fresh and tender mouthfeel, and meanwhile, the preparation process is simple and easy to control, and industrial production can be realized.
Detailed Description
Example 1
A processing technology of pre-conditioned beef comprises the following steps:
(1) preparing an injection: 1kg of collagen powder, 0.04kg of salt and 11kg of sterile water are uniformly mixed to obtain an injection;
(2) pretreatment of raw materials: cleaning fresh beef, removing fascia, draining, injecting 0.25 times of injection under vacuum environment (1 MPa), and performing electrical stimulation treatment while injecting, wherein the electrical stimulation parameters are 28V voltage, 12Hz, and the stimulation is continued for 4 times at an interval of 5s per 10s stimulation; cutting beef into strips after finishing, and obtaining beef strips for later use;
(3) preparing a fresh-keeping liquid: taking a sodium chloride solution with the mass concentration of 0.1% as an electrolyte, electrolyzing for 10min at 5 ℃ in a dark place to obtain acidic electrolyzed water in an anode region, wherein the pH of the acidic electrolyzed water is 4.0, the oxidation-reduction potential is 1170mV, and the effective chlorine concentration is 62mg/L, and sealing and storing the acidic electrolyzed water in the dark place; adding gallic acid and xylitol into acidic electrolyzed water, wherein the mass ratio of each component of the fresh-keeping liquid is as follows: and (3) gallic acid: 0.3%, xylitol: 0.4 percent of acid electrolyzed water and the balance of acid electrolyzed water to obtain the fresh-keeping liquid;
(4) and (3) freezing and refreshing treatment: precooling for 1.2h in a precooling room at the temperature of minus 16 ℃, then placing the beef in a cooling room with the relative humidity of 88 percent to minus 2 ℃ and the air flow rate of 0.7m/s after precooling is finished, cooling for 7h, reducing the central temperature of the beef in stages, and placing the beef in a fresh-keeping liquid for secondary vacuum soaking, wherein the vacuum soaking conditions are as follows: obtaining ice fresh beef strips for later use under 0.67 MPa;
(5) and (3) vacuum rolling treatment: naturally thawing the ice fresh beef strips at normal temperature, adding 0.0045kg of edible salt, 0.025kg of corn starch and 0.007kg of soybean protein into every 1kg of ice fresh beef strips after the thawing, and rolling and kneading the ice fresh beef strips at the rotating speed of 7r/min for 70min at the temperature of 4.5 ℃ and the pressure of-0.54 MPa to obtain semi-finished beef strips for later use;
(5) preparing a rutin extracting solution: adding 55% edible alcohol according to a feed-liquid ratio of 1:20, and performing flash extraction for 4min at room temperature at a rotation speed of 10000r/min by using a flash extractor; extracting the supernatant for 3 times under the above conditions, mixing the supernatants, centrifuging at 4000r/min, cooling the supernatant to 0 deg.C to obtain rutin extractive solution;
(6) and (3) sterilization and quick freezing: spraying rutin extracting solution with concentration of 2.0% onto semi-finished beef strips under the pressure of 0.5MPa, standing for molding, quick freezing, vacuum packaging, and sterilizing under ultraviolet lamp for 6-8 min with radiation intensity of 53W/M2(ii) a And finally, freezing and preserving to obtain the pre-conditioned beef.
Example 2
A processing technology of pre-conditioned beef comprises the following steps:
(1) preparing an injection: 1kg of collagen powder, 0.03kg of salt and 10kg of sterile water are uniformly mixed to obtain an injection;
(2) pretreatment of raw materials: cleaning fresh beef, removing fascia, draining, injecting 0.2 times of injection under vacuum environment (0.8 MPa), and performing electrical stimulation treatment while injecting, wherein the electrical stimulation parameters are 28V voltage, 12Hz, and the stimulation is continued for 4 times at an interval of 5s per 10s of stimulation; cutting beef into strips after finishing, and obtaining beef strips for later use;
(3) preparing a fresh-keeping liquid: taking a sodium chloride solution with the mass concentration of 0.05 percent as an electrolyte, electrolyzing for 5min at the temperature of 2 ℃ in the dark to obtain acidic electrolyzed water in an anode region, wherein the pH of the acidic electrolyzed water is 5.0, the oxidation-reduction potential is 1160mV, the effective chlorine concentration is 70mg/L, and sealing and storing the acidic electrolyzed water in the dark; adding gallic acid and xylitol into acidic electrolyzed water, wherein the mass ratio of each component of the fresh-keeping liquid is as follows: and (3) gallic acid: 0.01%, xylitol: 0.01 percent of acid electrolyzed water and the balance of acid electrolyzed water to obtain the fresh-keeping liquid;
(4) and (3) freezing and refreshing treatment: precooling for 1h in a precooling room at the temperature of 14 ℃ below zero, after precooling is finished, placing the beef in a cooling room with the relative humidity of 84 percent, -4 ℃ and the air flow rate of 0.5 m/s, cooling for 6h, reducing the central temperature of the beef in stages, and placing the beef in a fresh-keeping liquid for secondary vacuum soaking, wherein the conditions of vacuum soaking are as follows: obtaining ice fresh beef strips for later use under the pressure of 0.46 MPa;
(5) and (3) vacuum rolling treatment: naturally thawing the ice fresh beef strips at normal temperature, adding 0.004kg of edible salt, 0.02kg of corn starch and 0.006kg of soybean protein into every 1kg of ice fresh beef strips after the thawing treatment is finished, and rolling and kneading the mixture for 60min at the rotating speed of 5r/min at the temperature of 3.5 ℃ and the pressure of-0.39 MPa to obtain semi-finished beef strips for later use;
(5) preparing a rutin extracting solution: adding 40% edible alcohol according to a material-liquid ratio of 1:15, and performing flash extraction for 4min at room temperature at a rotation speed of 10000r/min by using a flash extractor; extracting the supernatant for 3 times under the above conditions, mixing the supernatants, centrifuging at 4000r/min, cooling the supernatant to-1 deg.C to obtain rutin extractive solution;
(6) and (3) sterilization and quick freezing: spraying rutin extractive solution with concentration of 2.0% to semi-finished beef strips under 0.4MPa, standing for shaping, quick freezing, vacuum packaging, and sterilizing under ultraviolet lamp for 6min with radiation intensity of 50W/M2(ii) a And finally, freezing and preserving to obtain the pre-conditioned beef.
Example 3
A processing technology of pre-conditioned beef comprises the following steps:
(1) preparing an injection: 1kg of collagen powder, 0.05kg of salt and 12kg of sterile water are uniformly mixed to obtain an injection;
(2) pretreatment of raw materials: cleaning fresh beef, removing fascia, draining, injecting 0.3 times of injection under vacuum environment (1.2 MPa), and performing electrical stimulation treatment while injecting, wherein the electrical stimulation parameters are 28V voltage, 12Hz, and the stimulation is continued for 4 times at an interval of 5s every 10 s; cutting beef into strips after finishing, and obtaining beef strips for later use;
(3) preparing a fresh-keeping liquid: taking a sodium chloride solution with the mass concentration of 0.2% as an electrolyte, electrolyzing for 15min at 8 ℃ in a dark place to obtain acidic electrolyzed water in an anode region, wherein the pH of the acidic electrolyzed water is 5.0, the oxidation-reduction potential is 1180mV, and the effective chlorine concentration is 70mg/L, and sealing and storing the acidic electrolyzed water in the dark place; adding gallic acid and xylitol into acidic electrolyzed water, wherein the mass ratio of each component of the fresh-keeping liquid is as follows: and (3) gallic acid: 0.6%, xylitol: 0.8 percent of acid electrolyzed water and the balance of acid electrolyzed water to obtain the fresh-keeping liquid;
(4) and (3) freezing and refreshing treatment: precooling for 1.5h in a precooling room at the temperature of minus 18 ℃, after precooling, placing the beef in a cooling room with the relative humidity of 92 percent, the temperature of 0 ℃ and the air flow rate of 1m/s, cooling for 8h, reducing the central temperature of the beef in stages, placing the beef in a fresh-keeping liquid for secondary vacuum soaking, wherein the vacuum soaking conditions are as follows: obtaining ice fresh beef strips for later use under 0.88 MPa;
(5) and (3) vacuum rolling treatment: naturally thawing the ice fresh beef strips at normal temperature, adding 0.005kg of edible salt, 0.03kg of corn starch and 0.008kg of soybean protein into every 1kg of ice fresh beef strips after the thawing treatment is finished, and rolling and kneading the ice fresh beef strips at the rotating speed of 9r/min for 80min at the temperature of 5.5 ℃ and the pressure of-0.69 MPa to obtain semi-finished beef strips for later use;
(5) preparing a rutin extracting solution: adding 70% edible alcohol according to a feed-liquid ratio of 1:25, and performing flash extraction for 4min at room temperature at a rotation speed of 10000r/min by using a flash extractor; extracting the supernatant for 3 times under the above conditions, mixing the supernatants, centrifuging at 4000r/min, cooling the supernatant to 1 deg.C to obtain rutin extractive solution;
(6) and (3) sterilization and quick freezing: spraying rutin extractive solution with concentration of 2.0% to semi-finished beef strips under 0.6MPa, standing for shaping, quick freezing, vacuum packaging, and sterilizing under ultraviolet lamp for 8min with radiation intensity of 55W/M2(ii) a And finally, freezing and preserving to obtain the pre-conditioned beef.
Comparative example 1
A processing technology of pre-conditioned beef comprises the following steps:
(1) preparing an injection: 1kg of collagen powder, 0.04kg of salt and 11kg of sterile water are uniformly mixed to obtain an injection;
(2) pretreatment of raw materials: cleaning fresh beef, removing fascia, draining, injecting 0.25 times of injection under vacuum environment (1 MPa), and performing electrical stimulation treatment while injecting, wherein the electrical stimulation parameters are 28V voltage, 12Hz, and the stimulation is continued for 4 times at an interval of 5s per 10s stimulation; cutting beef into strips after finishing, and obtaining beef strips for later use;
(3) preparing a fresh-keeping liquid: taking a sodium chloride solution with the mass concentration of 0.1% as an electrolyte, electrolyzing for 10min at 5 ℃ in a dark place to obtain acidic electrolyzed water in an anode region, wherein the pH of the acidic electrolyzed water is 4.0, the oxidation-reduction potential is 1170mV, and the effective chlorine concentration is 62mg/L, and sealing and storing the acidic electrolyzed water in the dark place; adding gallic acid and xylitol into acidic electrolyzed water, wherein the mass ratio of each component of the fresh-keeping liquid is as follows: and (3) gallic acid: 0.3%, xylitol: 0.4 percent of acid electrolyzed water and the balance of acid electrolyzed water to obtain the fresh-keeping liquid;
(4) and (3) freezing and refreshing treatment: precooling for 1.2h in a precooling room at the temperature of minus 16 ℃, then placing the beef in a cooling room with the relative humidity of 88 percent to minus 2 ℃ and the air flow rate of 0.7m/s after precooling is finished, cooling for 7h, reducing the central temperature of the beef in stages, and placing the beef in a fresh-keeping liquid for secondary vacuum soaking, wherein the vacuum soaking conditions are as follows: obtaining ice fresh beef strips for later use under 0.67 MPa;
(5) and (3) vacuum rolling treatment: naturally thawing the ice fresh beef strips at normal temperature, adding 0.0045kg of edible salt, 0.025kg of corn starch and 0.007kg of soybean protein into every 1kg of ice fresh beef strips after the thawing, and rolling and kneading the ice fresh beef strips at the rotating speed of 7r/min for 70min at the temperature of 4.5 ℃ and the pressure of-0.54 MPa to obtain semi-finished beef strips for later use;
(5) preparing a rutin extracting solution: adding 55% edible alcohol according to a feed-liquid ratio of 1:20, and performing flash extraction for 4min at room temperature at a rotation speed of 10000r/min by using a flash extractor; extracting the supernatant for 3 times under the above conditions, mixing the supernatants, centrifuging at 4000r/min, cooling the supernatant to 0 deg.C to obtain rutin extractive solution;
(6) and (3) sterilization and quick freezing: spraying rutin extracting solution with concentration of 2.0% onto semi-finished beef strips under the pressure of 0.5MPa, standing for molding, quick freezing, vacuum packaging, and sterilizing under ultraviolet lamp for 6-8 min with radiation intensity of 53W/M2(ii) a And finally, freezing and preserving to obtain the pre-conditioned beef.
Test examples
Evaluation indexes are as follows:
sensory change, total bacterial count, volatile basic nitrogen (TVB-N), gravy liquid loss rate and pH value in the beef preservation process are used as indexes for detecting and evaluating the preservation effect.
(1) Changes in beef sensory
The beef sense organ is to comprehensively observe the aspects of the beef such as tissue state, smell, color, surface viscosity and the like. The slaughtered beef has the advantages that the quality of the slaughtered beef is reduced quickly, the fresh beef has bright red muscle surface color, luster and elasticity, has the special delicate flavor of the beef, and is moist in appearance and not sticky to hands. However, as the storage time is prolonged, the sensory characteristics of the beef are obviously changed, the color of the beef becomes darker and darker, the viscosity of meat liquid becomes larger and softer, even the surface of the beef gradually generates bubbles, and as the storage time is prolonged, the smell of the beef is changed from original delicate flavor to ammonia flavor gradually due to the decomposition of protein in the body, and finally the beef becomes smelly and is unacceptable. The scoring criteria are shown in table 1.
TABLE 1 beef sensory evaluation criteria
Figure 358349DEST_PATH_IMAGE001
。
(2) Changes in the Total number of beef colonies
The microbial number of the freshly killed beef is mainly determined by the living environment of the freshly killed beef. After beef dies, although the low temperature can inhibit the growth of microorganisms, the microorganisms in the beef still grow rapidly after being adapted to the low-temperature environment along with the prolonging of the storage time, and the spoilage of the beef is mainly caused by the growth and reproduction of the microorganisms in the beef. Along with the growth of microorganisms, amino acids, proteins and other substances in the beef body are decomposed to generate lower products such as sulfides, organic acids, alcohols, ketones, acids, biogenic amines and the like, so that the beef generates peculiar smell until smelly. Therefore, the freshness of the beef can be well reflected by the dynamic change of the growth and the propagation of the microorganisms in the beef body. Generally, when the total number of colonies of beef is less than or equal to 104The number/g is the first grade freshness, when the total number of colonies reaches 5 multiplied by 105At the time of one/g, it is generally considered to be spoiled and not eaten, and at this time, it is judged as the end of shelf life (fresh-keeping period).
(3) Variation of beef volatile basic nitrogen (TVB-N)
Volatile basic nitrogen is one of the common indicators for evaluating the putrefaction degree of meat products, and is the decomposition of protein in meat into ammonia and various amine compounds under the action of protease, and the reaction of ammonia and amine compounds with organic acid generates NH4+，NH4+The ammonia water is generated in an alkaline environment, and is decomposed into ammonia gas to generate volatile substances, which reflect the conditions of volatile alkaline substances such as ammonia, nitrogen, trimethylamine and the like, which are generated by the influence of microorganisms and endogenous enzymes on proteins, and the lower the content is, the fresher the meat product is. Therefore, the determination of the volatile basic atmosphere can determine the spoilage degree of the beef in the refrigeration process, and the meat product can emit unpleasant odor due to the high content of volatile basic nitrogen, so that the meat product is not accepted by consumers. According to the specification, when the TVB-N value of the ice fresh meat is less than or equal to 15mg/100g, the beef is the first-class freshness, when the TVB-N value is less than or equal to 20mg/100g, the beef is the second-class freshness, and when the TVB-N value is more than 25mg/100g, the beef is the deteriorated meat.
The method for measuring the beef volatile basic nitrogen (TVB-N) comprises the following steps:
(1) sample pretreatment: removing bone, fat, skin and connective tissue from the sample, collecting clean pigeon breast meat, mincing with a blender, weighing about 10g of pigeon breast meat, adding water to 100mL, shaking up, shaking for 30min, filtering, sucking 5.0mL of filtrate into a 100mL volumetric flask, adding water to a constant volume, and mixing uniformly for later use.
(2) Preparation of a reagent: preparing a standard stock solution: drying ammonium sulfate at 105 deg.C for 2h, weighing 0.4720g, dissolving with appropriate amount of water, and making into 100mL solution with nitrogen content of 1 mg/mL.
Preparation of ammonium sulfate standard use solution: a standard stock solution of 10.0mL of ammonium sulfate was pipetted to 100mL, which corresponds to 100. mu.g of nitrogen per mL.
(3) The determination step comprises: 1.00mL of the filtrate dilution (approx. nitrogen 20-70. mu.g) was aspirated and placed in a 25mL colorimetric cuvette. 0.00, 0.10, 0.20, 0.30, 0.40, 0.50, 0.60, 0.70, 0.80mL of ammonium sulfate standard use solution (corresponding to 0, 10, 20, 30, 40, 50, 60, 70, 80. mu.g of nitrogen) was aspirated, placed in 25mL colorimetric tubes, and water was added to 10 mL. Adding 4mL acetylacetone-formaldehyde solution into standard series tube and sample measuring tube respectively, mixing, adding water to 25.0mL, shaking, heating in boiling water bath for 15min, taking out, and cooling in cold water to normal temperature. And (3) measuring the absorbance at the wavelength of 412nm by using a 1cm cuvette, adjusting the zero point by using a 0 tube, measuring the absorbance of the sample measuring tube, drawing a standard curve, and finding out the corresponding nitrogen content of the measuring tube. The calculation formula of the volatile basic nitrogen is as follows:
Figure DEST_PATH_IMAGE002
x: content of volatile basic Nitrogen in the sample (mg/100 g)
A: the content of volatile basic nitrogen (. mu.g) in the sample was measured
m: sample Mass (g)
V: volume (ml) of sample for measurement
(4) Changes in beef meat juice loss rate
The beef is gradually deteriorated in the tissue state after being dead, the water holding capacity of the beef is also deteriorated, and the meat liquid becomes viscous. According to the national standard, the juice loss rate of the chilled beef is less than or equal to 8 percent.
The method for measuring the meat juice loss rate comprises the following steps: the mass of the freshness protection package for weighing beef is recorded as m2Putting the drained beef into a freshness protection package, weighing the beef and recording the weight of the beef as m1. Placing the bag containing beef in refrigerator for refrigeration, taking out beef for next experiment, wiping water on the surface of beef with sterilized gauze, and placing into a new bag to measure its weight m3. The calculation formula is as follows:
Figure 58845DEST_PATH_IMAGE003
(5) change in beef pH
The pH value of the beef is gradually small along with the decomposition of substances such as fat, protein and the like in the body after the beef is dead, fresh meat is used when the pH value is less than or equal to 6.2, sub-fresh meat is used when the pH value is less than or equal to 6.3, and deteriorated meat is used when the pH value is more than 6.7 according to the national standard.
The method for measuring pH is as follows: mashing the meat sample with tissue triturator, weighing 10g of meat sample in a beaker, adding boiled and cooled neutral distilled water to 100ml, shaking, centrifuging, filtering, taking the filtrate, measuring pH value with a pH meter, and repeating the measurement for multiple times.
Secondly, effect inspection:
experimental groups: selecting the beef sample of example 2 as a detection object;
control group: and (4) preserving the beef without pretreatment at 0-4 ℃.
The beef of the experimental group and the control group are sampled and tested for pH value, TVB-N value, juice loss rate and total number of bacteria on days 2, 7, 14 and 21 respectively, and the color and sensory properties of the beef are recorded. The results are shown in Table 2.
TABLE 2 beef sampling test results of experimental group and control group
Figure DEST_PATH_IMAGE004
。
The results in the table 2 show that the process can effectively inhibit the growth and the propagation of microorganisms in the beef, and delay the increase of the TNB-N value, the juice loss rate and the pH value of the beef, so that the delicious taste and the nutritional value of the beef can be kept for a long time, and the bright red and glossy appearance, the moist appearance and the transparent and clear appearance of the broth of the beef are kept. Compared with the preservation period of low-temperature refrigeration in the prior art, the preservation period of the first-level freshness is prolonged to 7-9 days and the preservation period of the second-level freshness is prolonged to 15-20 days on the premise of ensuring the appearance, flavor, taste and nutritional value of the beef, and the beef is safe and non-toxic, meets the consumption requirements of modern diet, and has wide market prospect.
After the conditioned beef obtained in the above embodiment is cooked, the sensory quality of the cooked conditioned beef is measured by a plurality of evaluators, the cooked conditioned beef has glossy appearance and flesh color, is reddish in brown, has light red interior after being cut, is tender and soft in texture, is easy to chew, is easy to swallow, can generate rich juice when being chewed, can moisten oral cavity, has the special fresh scent of the conditioned beef in flavor, and has aromatic flavor and no peculiar smell.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. The processing technology for pre-conditioning beef is characterized by comprising the following steps:
(1) pretreatment of raw materials: cleaning fresh beef, removing fascia, draining, injecting 0.2-0.3 times of injection under a vacuum environment, performing electrical stimulation treatment while injecting, and cutting the beef into strips to obtain beef strips for later use;
(2) and (3) freezing and refreshing treatment: reducing the central temperature of the beef in stages, and placing the beef in a fresh-keeping solution for secondary vacuum soaking to obtain ice fresh beef strips for later use;
(3) and (3) vacuum rolling treatment: naturally thawing the frozen fresh beef strips at normal temperature, adding edible salt, corn starch and soybean protein after the thawing, and rolling in a vacuum rolling machine to obtain semi-finished beef strips for later use;
(4) and (3) sterilization and quick freezing: spraying rutin extracting solution with the concentration of 2.0% on semi-finished beef strips, standing and forming the beef strips after finishing, quickly freezing, packaging in vacuum, sterilizing under an ultraviolet lamp set for 6-8 min, and controlling the radiation intensity to be 50-55W/M2(ii) a And finally, freezing and preserving to obtain the pre-conditioned beef.
2. The processing technology of claim 1, wherein the injection in step (1) is prepared by uniformly mixing 1 part of collagen powder, 0.03-0.05 part of salt and 10-12 parts of sterile water in parts by weight.
3. The process of claim 1, wherein the electrical stimulation parameters of step (1) are voltage 28V, Hertz 12HZ, 5s intervals per 10s of stimulation, and 4 times of continuous stimulation; the vacuum condition is 0.8-1.2 MPa.
4. The process of claim 1, wherein the step (2) of reducing the center temperature of the beef in stages is: precooling for 1-1.5 h in a precooling room at the temperature of-14 to-18 ℃, and then placing the precooling room in a cooling room with the relative humidity of 84-92%, -4-0 ℃ and the air flow rate of 0.5-1 m/s for cooling for 6-8 h after the precooling is finished; the vacuum soaking conditions are as follows: 0.46 to 0.88 MPa.
5. The process according to claim 1, wherein the preservative solution in the step (2) is prepared by the following method:
s1: taking a sodium chloride solution with the mass concentration of 0.05-0.2% as an electrolyte, electrolyzing for 5-15 min at the temperature of 2-8 ℃ in the dark to obtain acidic electrolyzed water in an anode region, wherein the pH of the acidic electrolyzed water is 2.75-5.0, the oxidation-reduction potential is 1160-1180 mV, the effective chlorine concentration is 55-70 mg/L, and sealing the acidic electrolyzed water and storing in the dark;
s2: adding gallic acid and xylitol into the acidic electrolyzed water to obtain the fresh-keeping solution.
6. The processing technology of claim 5, wherein the fresh-keeping liquid comprises the following components in percentage by mass: and (3) gallic acid: 0.01-0.6%, xylitol: 0.01-0.8% and the balance of acidic electrolyzed water.
7. The processing technology according to claim 1, wherein 0.004-0.005 parts of edible salt, 0.02-0.03 parts of corn starch and 0.006-0.008 parts of soybean protein are added into each part of the ice fresh beef strips in the step (3); the vacuum rolling conditions are as follows: rolling and kneading the mixture for 60 to 80min at a rotating speed of 5 to 9r/min under the conditions of 3.5 to 5.5 ℃ and-0.39 to-0.69 MPa.
8. The processing technology of claim 1, wherein the rutin extract in the step (4) is prepared by the following method:
adding 40-70% edible alcohol according to a feed-liquid ratio of 1: 15-25, and performing flash extraction for 4min at room temperature at a rotation speed of 10000r/min by using a flash extractor; taking supernatant, extracting for 3 times according to the conditions, combining the supernatants, centrifugally separating at 4000r/min, taking the supernatant, and cooling to-1 ℃ to obtain rutin extracting solution.
9. The process according to claim 1, wherein the spraying pressure in the step (4) is 0.4 to 0.6 MPa.
10. A preconditioned beef produced according to any of the processing techniques of claims 1-9.
CN201911259221.XA 2019-12-10 2019-12-10 Pre-conditioned beef and processing technology thereof Pending CN110959820A (en)

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