CN111328866B - Fresh-keeping and quality-guaranteeing method for processing spiced beef by immersion vacuum cooling - Google Patents
Fresh-keeping and quality-guaranteeing method for processing spiced beef by immersion vacuum cooling Download PDFInfo
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Classifications
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- 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
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- 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
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- 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
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- 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
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- 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 a method for prolonging the shelf life of a low-temperature spiced beef product and keeping the excellent edible quality of the low-temperature spiced beef product by immersion vacuum cooling, and belongs to the technical field of food preservation and quality guarantee. The beef is used as a raw material, the beef is stewed after being pretreated, the stewed beef is put into a vacuum cooler to realize rapid cooling by using immersion vacuum cooling treatment after stewing, and then the beef is vacuum-packaged; and immediately sterilizing the packaged sample. The invention uses the immersion vacuum cooling method to ensure that the spiced beef has the characteristics of high cooling rate, long shelf life, sufficient flavor, good taste and the like.
Description
Technical Field
The invention belongs to the technical field of preservation and quality guarantee of low-temperature meat products, and particularly relates to a method for prolonging the quality guarantee period of low-temperature spiced beef products and improving the eating quality of the low-temperature spiced beef products through immersion vacuum cooling.
Background
The instant meat product is a cooked meat product prepared by adding seasonings and spices into raw meat and boiling the raw meat by taking water as a heating medium, and comprises a marinated meat product, a sauced meat product and the like. Among the commercially available instant meat products, the braised meat product is popular with consumers because the braised meat product has good taste and flavor and can better keep the nutritional ingredients in the meat. However, in the industrial production of traditional marinated meat products in China, after the meat is boiled and sterilized at high temperature, the meat stays at 20-60 ℃ for a long time, which can cause the reproduction of residual microorganisms in the products, influence the shelf life and the quality of the edible products and have potential safety hazards.
In order to solve the problem of rapid cooling of the stewed meat products, research and development personnel explore various technologies, wherein the vacuum cooling technology is an efficient and rapid cooling mode in recent years. The vacuum cooling technology absorbs heat through evaporation, so that the temperature of the product is reduced, and the effect of rapid cooling is achieved. However, the method causes water loss of the product, and is a great economic loss for the meat product industry. In order to reduce the water loss of meat during cooling as much as possible and ensure the eating quality of meat, submerged vacuum cooling becomes a research hotspot. At present, scholars at home and abroad mainly conduct research on the aspects of immersion liquid volume, vacuum pressure regulation and control and the like, and application research on Chinese-style marinated meat products is very little.
The immersion vacuum cooling treatment can obviously prolong the shelf life of the low-temperature spiced beef product and keep the excellent sensory quality of the low-temperature spiced beef product; the method has good application prospect in the technical field of preservation and quality guarantee of Chinese-style marinated meat products.
Disclosure of Invention
The invention aims to provide a fresh-keeping and quality-guaranteeing method for processing spiced beef by immersion vacuum cooling according to the problems and the defects in fresh-keeping and quality-guaranteeing of the spiced beef products, so that the quality-guaranteeing period of the spiced beef is prolonged, and the excellent eating quality of the spiced beef is maintained.
The purpose of the invention can be realized by the following technical scheme:
a fresh-keeping quality-guaranteeing method for marinated beef through immersion vacuum cooling treatment comprises the steps of marinating beef, cooling the marinated beef through immersion vacuum, then carrying out vacuum packaging, and finally sterilizing.
The method for keeping the spiced beef fresh and quality by immersion vacuum cooling mainly comprises the following steps:
step 1, marinating beef: pretreating raw meat, preparing brine, rolling and pickling beef, marinating, draining and weighing;
and 4, sterilizing: and sterilizing the packaged sample, and cooling to room temperature by running water.
Wherein, room temperature refers to general temperature and/or normal temperature as understood by those skilled in the art, preferably, 20-25 ℃, and more preferably, 25 ℃.
As a preferred technical scheme of the present application, the step 1 of marinating beef mainly comprises the following steps:
(1) Pretreating raw meat: selecting beef, cleaning, removing surface fascia, removing beef bone, lymph and relatively thick fat, cutting beef into meat blocks, and paying attention to the trim of the cut;
(2) Preparing brine: weighing raw materials of brine according to a formula, and decocting to prepare brine;
(3) Brine injection: weighing brine according to 15% of the weight of the meat, adding 5.5-6.5% of preservative trehalose and 0.15-0.25% of sodium lactate into the brine according to the weight of the meat, and uniformly dispersing and injecting the brine containing the preservative into different parts of the beef;
(4) Rolling, kneading and pickling: kneading at 10 deg.c for 5-10 min, 3min for each time and 3-4 times;
(5) Marinating: according to the mass of brine: weighing brine according to the mass ratio of 2:1 of the meat, putting the meat blocks into the brine, boiling the meat blocks in boiling water for 10 to 20min, and then continuously boiling the meat blocks for 50 to 100min with medium and small fire; and (4) ensuring the temperature balance during marinating, and draining and weighing after marinating is finished.
Preferably, in the step (1), when the selected beef is frozen beef, the beef needs to be thawed and then treated; the beef is cut into meat pieces with the size of 250 + -50 g.
Preferably, in the step (2), the preparation method of the brine comprises the following steps: weighing the raw materials of the brine according to the formula, preparing solid spices into a brine bag, directly adding liquid ingredients into water for boiling, firstly setting high temperature boiling, then switching to medium and high temperature, continuously boiling to prepare the brine, and adding water at intervals in the boiling process.
Preferably, in the step (2), when preparing the brine, the following raw materials are added to each kg of water: 0 to 10g of star anise, 0 to 10g of cassia bark, 0 to 5g of fennel, 0 to 5g of bay leaf, 0 to 5g of clove, 0 to 5g of pepper, 0 to 30g of hot pepper, 20g of salt, 0 to 5g of monosodium glutamate, 0 to 30g of ginger, 0 to 30g of garlic, 0 to 15g of dark soy sauce, 0 to 30g of light soy sauce and 0 to 30g of cooking wine.
More preferably, in the step (2), when preparing the brine, the following raw materials are added to each Kg of water: 6g of star anise, 6g of cassia bark, 1.5g of fennel, 2g of bay leaves, 2g of clove, 1g of pepper, 20g of hot pepper, 20g of salt, 4g of monosodium glutamate, 20g of ginger, 20g of garlic, 10g of dark soy sauce, 10g of light soy sauce and 25g of cooking wine.
More preferably, the brine raw material is not limited to the above formula, and appropriate deletion or addition based on the formula is within the protection scope of the field.
Preferably, in the step (3), the preservative is 6.0% of trehalose and 0.2% of sodium lactate according to the weight of the meat.
As a preferred technical scheme of the present application, in the step 2, the volume of the soaking solution is preferably that the surface of the brine just submerges the meat pieces.
As a preferred technical scheme of the present application, in the step 2, the salt ion concentration of the brine soaking solution is 2% -6%. And (3) preparing brine soaking solutions with different salt ion concentrations based on the mass concentration of the brine obtained in the step (2) after adding different contents of salt (sodium chloride) for dissolution.
After the beef is marinated, the salt ion concentration is about 2%, when the salt ion concentration of the soaking solution is higher than that of the marinated beef, the salt ions in the soaking solution can permeate into the beef to dissolve substances such as protein and the like, pores among beef tissues are enlarged, the low-temperature exchange between the soaking solution and the water in the beef is facilitated, and the marinated beef is rapidly cooled through heat conduction and heat convection.
Preferably, the salt ion concentration of the brine soaking solution is 4-6%.
More preferably, the brine soaking solution has a salt ion concentration of 5%.
As a preferred technical scheme of the application, in the step 2, the immersion vacuum cooling pressure is 1000-5000 Pa.
As a preferred technical scheme of the present application, in the step 2, the initial temperature of the brine soaking solution is 10 to 20 ℃.
As a preferred technical solution of the present application, in the step 3, the vacuum packaging method is as follows: rapidly packaging the cooled meat sample according to the product specification for later use; selecting a PA/PE composite vacuum packaging bag, wherein the vacuum conditions comprise air extraction time of 30s, heat sealing time of 5s and cooling time of 5s; the seal is subject to tight sealing and less wrinkles.
In a preferred embodiment of the present invention, in the step 4, the sterilization method is ultrasonic sterilization, low-temperature pasteurization, ultra-high pressure sterilization, or the like.
Preferably, the sterilization method is ultrasonic sterilization.
More preferably, the ultrasonic time for ultrasonic sterilization is 15-30 min, the ultrasonic power is 2000-3000W, and the ultrasonic temperature is 70-90 ℃.
After the meat product is rapidly cooled, the meat product can be sterilized for a longer shelf life, the high-temperature sterilization effect is obvious, and the sensory quality and the nutritional value of the marinated meat product are greatly damaged. In order to obtain high-quality low-temperature marinated meat products, a proper low-temperature sterilization mode is selected; and preferably, the submerged vacuum cooling and ultrasonic sterilization treatment are applied to the research of Chinese-style marinated meat products.
Advantageous effects
Compared with the prior art, the fresh-keeping quality-guaranteeing method for processing the spiced beef through immersion vacuum cooling has the following beneficial effects:
1) According to the method, the salt ion concentration of the soaking solution is mainly regulated and controlled, so that a specific ionic strength difference is formed between the meat sample and the soaking solution, in addition, the initial temperature and the vacuum cooling pressure of the soaking solution are correspondingly regulated and controlled, and finally, the cooling rate of the spiced beef can be obviously improved, and the meat sample has no quality loss.
2) Compared with natural flowing water cooling, the immersion type vacuum cooling can shorten the cooling time by 67 percent; the immersion vacuum cooling of the present invention can reduce the cooling time by 31% compared to the conventional vacuum cooling.
3) The optimized rapid cooling mode is combined with the low-temperature ultrasonic sterilization technology, so that the total number of colonies of the low-temperature spiced beef product can be obviously reduced, the TVBN value of the meat sample is reduced, and the spiced beef product has excellent edible quality and structure and good sensory evaluation.
Drawings
FIG. 1 is a process flow chart of a preservation and quality guarantee method for marinated beef by immersion vacuum cooling treatment.
FIG. 2 is a graph showing the effect of different soaking solution salt ion concentrations on the cooling time of spiced beef.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A fresh-keeping and quality-guaranteeing method for processing spiced beef by immersion vacuum cooling mainly comprises the following steps:
(1) Pretreating raw meat: selecting frozen beef (which needs to be unfrozen) or fresh beef, cleaning, removing surface fascia, removing beef bones, lymph and relatively thick fat (which can retain brittle bones), cutting the beef into meat blocks with the size of about 250g, and paying attention to the tidy cut.
(2) Preparing brine: weighing 6g of anise, 6g of cassia, 1.5g of fennel, 2g of bay leaves, 2g of clove, 1g of pepper, 20g of salt, 4g of monosodium glutamate, 20g of ginger, 20g of garlic, 10g of dark soy sauce, 10g of light soy sauce and 25g of cooking wine, preparing a spice bag from solid spices, directly adding liquid ingredients into 1kg of water for boiling, firstly setting high temperature boiling, then converting to medium-high temperature, and continuously boiling for 1h to prepare brine (water is added from time to time in the boiling process).
(3) Brine injection: weighing brine according to 15% of the weight of the meat, adding 6.0% of trehalose and 0.20% of sodium lactate into the brine, and uniformly dispersing and injecting the brine containing the preservative into different parts of the beef.
(4) Rolling and kneading and pickling: kneading by hand kneading at 10 deg.C for 5min, 3min for each time, and continuously for 4 times;
(5) Marinating: weighing a certain amount of brine (the mass of the brine is 2:1), putting the meat blocks into the brine, boiling for 10min, and decocting with medium and small fire for 50min; and (4) during marinating, ensuring the temperature to be balanced as much as possible, and draining and weighing after marinating is finished.
(6) Immersion vacuum cooling: putting the stewed meat sample into a cylindrical container in a vacuum chamber of a vacuum cooling machine, and carrying out immersion vacuum cooling and rapid cooling by taking brine as a soaking solution until the central temperature of the meat sample reaches room temperature (25 ℃); the volume of the soaking solution is proper to ensure that the liquid level of the brine just submerges the meat blocks, the volume of the soaking solution is kept consistent during each operation, and different cooling treatments are carried out by adjusting the salt ion concentration of the brine soaking solution, the pressure of a vacuum cooling chamber and the initial temperature of the brine soaking solution; wherein, the mass concentration of salt ions in the brine soaking solution is 2-6%, the immersion vacuum cooling pressure is 1000-5000 Pa, and the initial temperature of the brine soaking solution is 10-20 ℃.
(7) And (3) vacuum packaging: rapidly packaging the cooled meat sample according to the product specification for later use; selecting a PA/PE composite vacuum packaging bag, wherein the vacuum conditions comprise air extraction time of 30s, heat sealing time of 5s and cooling time of 5s. The seal is subject to tight sealing and less wrinkles.
(8) Ultrasonic sterilization: placing the packaged sample in an ultrasonic machine, adjusting the ultrasonic power, ultrasonic time and ultrasonic temperature of different levels to perform sterilization treatment, and then cooling the sample to room temperature in running water; wherein the ultrasonic time is 15-30 min, the ultrasonic power is 2000-3000W, and the ultrasonic temperature is 70-90 ℃.
Example 1
Placing the stewed meat sample into a cylindrical container in a vacuum chamber of a vacuum cooling machine, and carrying out immersion vacuum cooling and rapid cooling by taking brine as a soaking solution, wherein the salt ion concentration of the soaking solution is 4%, the initial temperature of the brine soaking solution is 15 ℃, and the pressure of the vacuum cooling chamber is 1000Pa; cooling to 25 deg.C, vacuum packaging, and ultrasonic sterilizing; setting the ultrasonic sterilization time at 15min, the sterilization power at 2000W and the sterilization temperature at 80 ℃, and cooling with flowing water after sterilization to obtain the finished product.
Example 2
Placing the stewed meat sample into a cylindrical container in a vacuum chamber of a vacuum cooling machine, and carrying out immersion vacuum cooling and rapid cooling by taking brine as a soaking solution, wherein the salt ion concentration of the soaking solution is 5%, the initial temperature of the brine soaking solution is 10 ℃, and the pressure of the vacuum cooling chamber is 3000Pa; cooling to 25 deg.C, vacuum packaging, and ultrasonic sterilizing; setting ultrasonic sterilization time at 30min, sterilization power at 2000W, sterilization temperature at 70 deg.C, sterilizing, and cooling with flowing water to obtain the final product.
Example 3
Placing the stewed meat sample into a cylindrical container in a vacuum chamber of a vacuum cooling machine, and carrying out immersion vacuum cooling and rapid cooling by taking brine as a soaking solution, wherein the salt ion concentration of the soaking solution is 4%, the initial temperature of the brine soaking solution is 15 ℃, and the pressure of the vacuum cooling chamber is 5000Pa; cooling to 25 deg.C, vacuum packaging, and ultrasonic sterilizing; setting ultrasonic sterilization time at 25min, sterilization power at 3000W, sterilization temperature at 70 deg.C, sterilizing, and cooling with flowing water to obtain the final product.
Example 4
Placing the stewed meat sample into a cylindrical container in a vacuum chamber of a vacuum cooling machine, and carrying out immersion vacuum cooling and rapid cooling by taking brine as a soaking solution, wherein the salt ion concentration of the soaking solution is 5%, the initial temperature of the brine soaking solution is 20 ℃, and the pressure of the vacuum cooling chamber is 1000Pa; cooling to 25 deg.C, vacuum packaging, and ultrasonic sterilizing; setting the ultrasonic sterilization time at 20min, the sterilization power at 3000W and the sterilization temperature at 70 ℃, and cooling with running water after sterilization to obtain the finished product.
Example 5
Placing the stewed meat sample into a cylindrical container in a vacuum chamber of a vacuum cooling machine, and carrying out immersion vacuum cooling and rapid cooling by taking brine as a soaking solution, wherein the salt ion concentration of the soaking solution is 4%, the initial temperature of the brine soaking solution is 15 ℃, and the pressure of the vacuum cooling chamber is 3000Pa; cooling to 25 deg.C, vacuum packaging, and ultrasonic sterilizing; setting the ultrasonic sterilization time at 20min, the sterilization power at 2500W and the sterilization temperature at 80 ℃, and cooling with flowing water after sterilization to obtain the finished product.
Example 6
Placing the stewed meat sample into a cylindrical container in a vacuum chamber of a vacuum cooling machine, and carrying out immersion vacuum cooling and rapid cooling by taking brine as a soaking solution, wherein the salt ion concentration of the soaking solution is 6%, the initial temperature of the brine soaking solution is 20 ℃, and the pressure of the vacuum cooling chamber is 5000Pa; cooling to 25 deg.C, vacuum packaging, and ultrasonic sterilizing; setting the ultrasonic sterilization time at 15min, the sterilization power at 2500W and the sterilization temperature at 90 ℃, and cooling with flowing water after sterilization to obtain the finished product.
Example 7
Fishing out the cooked spiced beef, draining, weighing, and immediately performing immersion vacuum cooling; putting the spiced beef into a cylindrical container in a vacuum chamber, and setting the absolute pressure of a vacuum cooling chamber to be 3000Pa and the final cooling temperature of a sample to be 25 ℃; brine soaking solutions with salt ion concentrations of 2%, 3%, 4%, 5% and 6% are respectively filled in the cylindrical container, the initial temperature of the soaking solutions is 10 ℃, the volume of the soaking solutions is suitable for the brine liquid level to just submerge the meat block, and the volume of the soaking solution of each group of samples is kept consistent; cooling to 25 deg.C, vacuum packaging, and ultrasonic sterilizing; setting ultrasonic sterilization time at 30min, sterilization power at 2000W, sterilization temperature at 70 deg.C, sterilizing, and cooling with flowing water to obtain the final product.
Comparative example 1
Quickly cooling the stewed meat sample to 25 ℃ by using flowing water, vacuum packaging, and performing ultrasonic sterilization; setting the ultrasonic sterilization time at 15min, the sterilization power at 2000W and the sterilization temperature at 80 ℃, and cooling with flowing water after sterilization to obtain the finished product.
Comparative example 2
Putting the stewed meat sample into a vacuum chamber of a vacuum cooling machine for conventional vacuum cooling (without soaking liquid), setting the pressure of the vacuum cooling chamber to be 1000Pa, cooling to 25 ℃, then carrying out vacuum packaging and ultrasonic sterilization; setting the ultrasonic sterilization time at 15min, the sterilization power at 2000W and the sterilization temperature at 80 ℃, and cooling with flowing water after sterilization to obtain the finished product.
And (3) performance detection:
1. determination of the Cooling time
During the cooling process of each group of samples, the change condition of the central temperature of the beef is recorded every 1min, and the total time required when the central temperature of each group of samples is reduced to 25 ℃ is recorded.
2. Measurement of weight loss rate of spiced beef in cooling link
The samples of each group were drained and weighed before cooling and recorded as m 1 (ii) a Sample cooling downWeigh again after the final temperature, and record as m 2 . And calculating the weight loss rate of the beef in the cooling process according to the following formula.
In the formula: r is weight loss rate/%; m is 1 、m 2 The mass/g of beef before and after cooling.
3. Determination of the Mass-structural Properties
Measurement of hardness and chewiness: and cutting the sterilized finished spiced beef into small blocks of 2cm multiplied by 2cm, selecting a slice type probe with an A/MORS probe, and measuring the speed of 5.00mm/s before measurement, the speed of 5.00mm/s during measurement, the speed of 5.00mm/s after measurement and the cutting thickness of 15.00mm.
Measurement of elasticity: cutting the sterilized finished spiced beef into small blocks of 2cm multiplied by 2cm, selecting a cylindrical probe with a probe of P/36R, and measuring the speed before the measurement of 5.00mm/s, the speed during the measurement of 5.00mm/s, the speed after the measurement of 5.00mm/s, the compression ratio of 60 percent and the test interval time of 5.0s.
4. Sensory evaluation method
The sensory evaluation group consisted of 20 professionals, and the evaluation group evaluated the taste, texture, color and flavor of the spiced beef, with the evaluation criteria shown in Table 1.
TABLE 1 sensory evaluation of spiced beef
5. Total colony count assay
And (3) placing the samples after different treatments in an incubator at 37 ℃ for 48h, simultaneously carrying out blank experiments, and comparing the total colony count levels of the samples of different groups.
6. TVBN value determination
The TVBN value of the samples after different treatments is measured according to the method of GB 5009.228-2016 volatile basic nitrogen in national food safety standard food.
Analysis of results
1. Influence of different cooling methods on cooling time and weight loss rate of spiced beef
TABLE 2 influence of different cooling methods on cooling time and weight loss rate of spiced beef
Comparing examples 1-6 with comparative examples 1-2, the cooling time in Table 2 is the time required for the beef core temperature to decrease from 75 ℃ to 25 ℃; as can be seen from Table 2, the immersion vacuum cooling can significantly accelerate the temperature reduction of the meat sample, and compared with the natural flowing water cooling, the cooling time can be shortened by 67%; compared with the conventional vacuum cooling, the immersion vacuum cooling can shorten the cooling time by 31 percent.
As can be seen from Table 2, the beef quality loss in different degrees occurs in the cooling process due to both the natural flowing water cooling and the conventional vacuum cooling, and the beef quality increase in different degrees occurs after the immersion type vacuum cooling treatment. In the immersion vacuum cooling process, when the vacuum environment in the vacuum chamber is recovered to be normal air pressure, a certain pressure gradient can be generated between the soaking liquid and the sample, and the soaking liquid can enter the inside of the sample under the driving of the pressure, so that the total mass of the beef is increased.
2. Influence of different cooling modes on quality of spiced beef
TABLE 3 Effect of different cooling methods on the quality of spiced beef
Comparing examples 1-6 with comparative examples 1-2, as shown in Table 3, all the examples can effectively reduce the total strain level and the protein spoilage degree of beef compared with comparative example 1, and the comprehensive analysis of artificial sensory and texture data shows that the marinated beef after immersion vacuum cooling and natural cooling (comparative example 1) has rich flavor, moderate hardness, sufficient elasticity and certain chewing feeling; the spiced beef after the conventional vacuum cooling (comparative example 2) has a strong flavor, but has high hardness and strong chewing feeling due to water loss.
Therefore, the immersed vacuum cooling treatment of the spiced beef can effectively achieve the effect of bacteria reduction and reduce the TVBN value of the meat sample, and the final product has excellent quality and good sensory evaluation.
3. Influence of different salt ion concentrations on beef quality
Example 7 examination of the effect of different salt ion concentrations on beef quality, figure 2 is the time required to reduce the core temperature of beef from 75 ℃ to 25 ℃ in the marinade of different salt ion concentrations. The cooling time shows that the cooling rate is fastest when the salt ion concentration of the soak solution is 5 percent. After the beef is marinated, the salt ion concentration is about 2%, when the salt ion concentration of the soaking solution is higher than that of the marinated beef, the salt ions in the soaking solution can permeate into the beef to dissolve substances such as protein and the like, and the pores among beef tissues are enlarged, so that the low-temperature soaking solution and the water in the beef can be exchanged, the marinated beef can be rapidly cooled through heat conduction and heat convection, and the condition that the cooling rate of the beef is fastest when the salt ion concentration of the soaking solution is 5% can be explained. When the salt ion concentration of the soaking solution continues to increase, the beef cooling rate begins to decrease, which may be because the excessively high salt ion concentration increases the evaporation point of water, thereby affecting the overall cooling efficiency of the product.
TABLE 4 influence of different soaking solution salt ion concentrations on the quality of spiced beef
As shown in Table 4, the weight loss ratios are all negative, indicating that immersion vacuum cooling with different salt ion concentrations can increase the yield of the spiced beef. From the total number of colonies and the TVBN result, the total number of the colonies of the spiced beef is in a descending trend along with the increase of the salt ion concentration of the soaking solution, and the protein putrefaction degree (TVBN value) of the spiced beef is lower and lower, which shows that the proper adjustment and control of the salt ion concentration of the soaking solution is beneficial to prolonging the quality guarantee period of a final product. From the texture result, the hardness of the spiced beef is increased and the elasticity and the chewiness of the spiced beef are not obviously changed along with the increase of the salt ion concentration of the soaking solution; according to sensory evaluation, the spiced beef after different immersion cooling treatments has good flavor, good elasticity and certain chewiness.
The protection of the present invention is not limited to the above embodiments. Variations and advantages that may occur to those skilled in the art may be incorporated into the invention without departing from the spirit and scope of the inventive concept and the scope of the appended claims is intended to be protected.
Claims (8)
1. A fresh-keeping quality-guaranteeing method for marinated beef by immersion vacuum cooling treatment is characterized in that beef is used as a raw material, marinating is carried out after pretreatment, rapid cooling is realized by immersion vacuum cooling treatment after marinating, and then vacuum packaging is carried out; packaging the sample and then sterilizing; the method specifically comprises the following steps:
step 1, marinating beef: pretreating raw meat, preparing brine, rolling and pickling beef, marinating, draining and weighing;
step 2, immersion vacuum cooling: putting the meat sample stewed in the step 1 into a container in a vacuum chamber of a vacuum cooling machine, and carrying out immersion vacuum cooling and rapid cooling by taking brine as a soaking solution until the central temperature of the meat sample reaches the room temperature; adjusting the salt ion concentration of the brine soaking solution, and correspondingly adjusting the vacuum cooling pressure and the initial temperature of the brine soaking solution to carry out cooling treatment;
step 3, vacuum packaging: rapidly packaging the cooled meat sample according to the product specification for later use;
and 4, sterilizing: sterilizing the packaged sample, and then cooling to room temperature;
wherein the immersion vacuum cooling pressure is 1000 to 5000Pa, and the initial temperature of the brine soaking liquid is 10 to 20 ℃;
the salt ion concentration of the brine soaking solution is 2% -6%;
the preparation of brine soaking solutions with different salt ion concentrations is based on the mass concentration of brine obtained in the step 1 after different salts are added and dissolved.
2. The method for preserving freshness and quality of marinated beef in claim 1, wherein the step 1 of marinating beef comprises the following steps:
(1) Pretreating raw meat: selecting beef, cleaning, removing surface fascia, removing beef bone, lymph and relatively thick fat, cutting beef into meat blocks, and paying attention to the trim of the cut;
(2) Preparing brine: weighing raw materials of brine according to a formula, and decocting to prepare brine;
(3) Brine injection: weighing brine according to 15% of the weight of the meat, adding 5.5-6.5% of preservative trehalose and 0.15-0.25% of sodium lactate into the brine according to the weight of the meat, and uniformly dispersing and injecting the brine containing the preservative into different parts of the beef;
(4) Rolling, kneading and pickling: kneading at 10 deg.C for 5-10 min at 3min intervals for 3~4 times;
(5) Marinating: according to the mass of brine: weighing brine according to the mass ratio of the meat 2:1, putting meat blocks into brine, boiling the meat blocks in boiling water for 10 to 20min, and then continuously boiling the meat blocks in medium and small fire for 50 to 100min; and (4) ensuring the temperature to be balanced during marinating, and draining and weighing after marinating is finished.
3. The method for preserving freshness and quality of marinated beef by immersion vacuum cooling treatment according to claim 2, wherein in the step (2), the preparation method of the marinated water is as follows: weighing the raw materials of the brine according to the formula, preparing solid spices into a brine bag, directly adding liquid ingredients into water for boiling, firstly setting high temperature boiling, then switching to medium and high temperature, continuously boiling to prepare the brine, and adding water at intervals in the boiling process.
4. The method for preserving freshness and quality of the marinated beef by using the immersion type vacuum cooling treatment according to claim 2, wherein in the step (2), the following raw materials are added to each kg of water during the preparation of the brine: 6 to 10g of anise, 6 to 10g of cassia bark, 1.5 to 5g of fennel, 2 to 5g of bay leaves, 2 to 5g of clove, 1 to 5g of pepper, 20 to 30g of hot pepper, 20 to 30g of salt, 4 to 5g of monosodium glutamate, 20 to 30g of ginger, 20 to 30g of garlic, 10 to 15g of dark soy sauce, 10 to 30g of light soy sauce and 25 to 30g of cooking wine.
5. The method for preserving freshness and quality of the marinated beef by using the immersion type vacuum cooling treatment as claimed in claim 1, wherein the salt ion concentration of the marinated liquid is 4% -6%.
6. The method for preserving freshness and quality of marinated beef by immersion vacuum cooling treatment according to claim 1, wherein in the step 3, the vacuum packaging method is as follows: rapidly packaging the cooled meat sample according to the product specification for later use; a PA/PE composite vacuum packaging bag is selected, and the vacuum conditions comprise air suction time of 30s, heat sealing time of 5s and cooling time of 5s.
7. The method for preserving freshness and quality of spiced beef by immersion vacuum cooling as claimed in claim 1, wherein in step 4, ultrasonic sterilization is used for sterilization.
8. The method for preserving the freshness and quality of the spiced beef by immersion vacuum cooling as claimed in claim 7, wherein the ultrasonic time is 15 to 30min, the ultrasonic power is 2000 to 3000W, and the ultrasonic temperature is 70 to 90 ℃.
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