CN111728152A - Method for tenderizing meat - Google Patents

Method for tenderizing meat Download PDF

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Publication number
CN111728152A
CN111728152A CN201911412302.9A CN201911412302A CN111728152A CN 111728152 A CN111728152 A CN 111728152A CN 201911412302 A CN201911412302 A CN 201911412302A CN 111728152 A CN111728152 A CN 111728152A
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meat
solution
protease
mass
beef
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黄树杰
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Zhuhai Jialin Food Co ltd
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Zhuhai Jialin Food Co ltd
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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
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • 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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  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a meat tenderizing method, which relates to the field of meat product processing and comprises the following steps: mixing 1-5% (w/w) of protease aqueous solution with absolute ethyl alcohol to prepare protease nanoparticles; adding yeast extract, calcium chloride and starch into protease nanoparticles to obtain a meat tenderizer solution with a solid concentration of 10-20% (w/w), and mixing the meat carcass with the meat tenderizer solution according to a ratio of 1 kg: 0.1-0.5L of the components are mixed according to the mass-volume ratio and then are pickled for 1-6 h at the temperature of 30-50 ℃. The meat tenderizing method can degrade protein in meat properly and raise the oil and water maintaining capacity of meat body.

Description

Method for tenderizing meat
Technical Field
The invention relates to the technical field of meat product processing, in particular to a method for preparing protease nanoparticles and applying the protease nanoparticles to tenderizing meat products.
Background
Tenderization of meat products has been one of the research hotspots in the food industry. There are a number of patents and papers related to studies on tenderization of meat. For example, Chongqing Hechuan salt chemical industry Co., Ltd provides a compound tender meat salt and a method for tendering meat (application No. 201610650564.9), wherein the compound tender meat salt comprises the following components in parts by weight: 0.2-2 parts of papain, 0.5-2 parts of calcium gluconate, 2-5 parts of sodium malate, 75-85 parts of starch and 15-25 parts of iodized salt; the method comprises the steps of preparing the composite tender meat salt into a composite tender meat salt water solution with the mass concentration of 10-30%, and mixing meat and the composite tender meat salt water solution according to the weight ratio of 1 g: 3-5 mL of the components are mixed according to the mass-volume ratio and then are pickled for 10-20 min at the temperature of 40-70 ℃. The applicant believes that when the tender meat salt is used for tenderizing meat, protein in the meat can be degraded properly, the involvement of fiber tissues is reduced, the density and the toughness of the meat are reduced, and the pickled meat is easy to shear without losing elasticity and has good mouthfeel. A meat tenderizer, meat tenderizer and preparation method thereof and meat tenderizing method of meat product (application No. 201910190243.9) are disclosed by Chengdu nationality food development corporation, relating to the field of food processing. The meat tenderizer mainly comprises the following raw materials in parts by weight: 5-15 parts of acetate starch, 1-10 parts of sodium carbonate and 0.15-6 parts of composite phosphate, wherein the acetate starch can be pasted on the surface of a meat product to retain water and moisture, and is matched with carbonate and the composite phosphate to increase the pH value of the meat, so that the tissue structure of the meat is loose, the water retention capacity is improved, the cooking loss is reduced, the color of the meat product is improved, and the three raw materials have synergistic effect and cannot be used. The meat tenderizer is used for seasoning meat products on the basis of the meat tenderizer, so that the meat products are fresh and fragrant, have rich and full tastes and have certain flavors, and the preparation method is simple. The meat tenderizing method of the meat product is simple, rapid, safe and sanitary, the process is easy to control, the meat product is tenderized and endowed with flavor, and the steps of catering production and daily cooking are simplified. The university of northern gulf discloses a salt-free meat tenderizer (application No. 201910243756.1) which comprises the following raw materials in parts by weight: 5-12 parts of gomuti palm powder, 2-5 parts of yeast extract and 2-5 parts of egg white powder. Preparing raw materials of the meat tenderizer according to the following parts by weight: 5-12 parts of gomuti palm powder, 2-5 parts of yeast extract and 2-5 parts of egg white powder; the raw materials are fully and uniformly mixed according to the proportion. The applicant considers that the tender meat powder disclosed by the invention does not contain any salt, so that the tender meat powder not only can ensure smooth and elastic meat quality, but also contains rich nutrient components, the nutritive value of the tender meat powder is improved, and the delicious, green, safe, healthy and delicious food is enhanced. Anhui Litai food science and technology limited company discloses a negative pressure meat tendering method (application number 201310553654.2), which relates to the technical field of food processing and comprises the following steps of 1) putting cleaned fresh meat into a container capable of being sealed, putting purified water into the container, and enabling the water surface to permeate the fresh meat; 2) dripping vegetable oil into a container filled with purified water to ensure that the water surface is full of oil layers to realize the sealing of the water surface; 3) sealing the container, slowly pumping out air in the container to form negative pressure, slowly permeating part of purified water into fresh meat tissue, and soaking for 5-60 min under negative pressure. The applicant considers that the method is simple and feasible, and the fresh meat infiltrated into water under negative pressure is more fresh and tender and is easy to cook and process. Gaohongwan discloses a tender meat raw powder (application No. 01106906.6), which comprises 67-72% of corn starch, 18-22% of food-grade protease and 9-11% of food-grade invertase. The food can thicken the gorgon, make the tough meat tender and smooth and delicious, is convenient to use, can shorten the cooking time and promote digestion and absorption. The components of the meat tenderizer are starch, papain, calcium oxide, sodium chloride and organic acid sodium salt, and the meat tenderizer is prepared by dissolving the raw materials in water. The applicant believes that the meat tenderizer has simple production process, reliable product quality, low cost and easily purchased raw materials, and is suitable for large-scale production.
However, when the meat is tenderized, the direct addition of the papain requires careful operation, and strong bitter taste is easily generated when the salting time is too long or the addition amount is too large, so that the taste and flavor of the meat are affected.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a method for tenderizing a high-quality meat product, which has the following specific technical scheme:
a method of tenderizing meat comprising the steps of:
(1) mixing 1-5% (w/w) of protease aqueous solution with absolute ethyl alcohol to prepare protease nanoparticles;
(2) adding yeast extract, calcium chloride and starch into the protease nanoparticles to obtain a meat tenderizer solution with a solid concentration of 10-20% (w/w);
(3) mixing the meat carcass with the meat tenderizer solution according to the weight ratio of 1 g: mixing 1-5 mL of the components in mass-volume ratio, and pickling at 30-50 ℃ for 1-6 h.
The protease in the step (1) is any one of papain, bromelain and alkaline protease.
The mass of the protease aqueous solution in the step (1) is 0.5-3 times of the mixing ratio of absolute ethyl alcohol.
And (3) the concentration of the yeast extract in the step (2) is 0-3% of the mass of the meat tenderizer solution.
The concentration of the calcium chloride in the step (2) is 0-3% of the mass of the tender meat powder solution.
The concentration of the starch in the step (2) is 10-15% of the mass of the tender meat powder solution.
Compared with the prior art, the invention adopts the technical scheme, and has the following advantages and effects:
the invention mixes the protease and the absolute ethyl alcohol solution to prepare the nano-particles of the protease, avoids using organic reagents and toxic and harmful components, and has lower cost.
Compared with the direct tenderization by using protease, the tenderization of meat products by using the tender meat solution prepared by using the protease nano particles does not generate strong bitter taste when the curing time is too long or the addition amount is too large.
Compared with the direct tenderization by using protease, the tenderized meat product prepared by using the protease nano-particles has higher water holding capacity and sensory evaluation value and lower cooking water loss rate after the tenderized meat product is tenderized.
Drawings
FIG. 1 is a particle size distribution diagram of papain nanoparticle solution A of the present invention.
Detailed Description
The following examples further illustrate the practice of the present invention, but the scope of the invention is not limited thereto.
Sensory evaluation of beef: refer to the evaluation method of GB/T16291.1-2012. Cutting tenderized beef into small blocks of 1.5cm multiplied by 0.5cm, placing the small blocks into a cooking bag, heating the beef in a water bath kettle at the temperature of 95 ℃ until the center of the beef reaches 70 ℃, taking out the beef and cooling the beef to room temperature, evaluating the beef quality from 3 aspects of color, smell and taste, selecting 10 food persons who are professionally trained to form a sensory evaluation group, giving scores according to sensory quality scoring standards of the beef, and calculating an average value.
Measurement of beef texture before and after tenderization treatment: TA.XT Plus physical property tester of Stable Micro Systems company in UK. TPA mode is adopted, and the probe type is as follows: p/50; the downlink speed: 4 mm/s; the testing speed is 5 mm/s; the time is 5 s; trigger force: 5g of the total weight. The test items include: hardness, elasticity, mastication and cohesion.
Evaluation of bitterness value of tenderized beef: screening and training of sensory analysis evaluators were performed according to the method of national standard GB/T16291.1-2012, with the panel including 9 males and 8 females (ages 23-30). Before training, a bitter standard solution (0.5% L-isoleucine) was prepared, and its bitter value was set to 5 points and pure water to 0 point. During training, a series of beef was subjected to sensory evaluation, and specific rules were analyzed by oral communication quantitative description. All evaluators were agreed at the quantitative descriptive analysis method and extent.
Example 1:
preparation and evaluation of protease nanoparticles
Putting 1% (w/w) of papain (with protease activity of 10000U/g) aqueous solution into a shaking table at the rotating speed of 100rpm, and mixing the aqueous solution with 0.5 times, 1 time and 3 times of anhydrous ethanol respectively to prepare a papain nanoparticle solution A, a papain nanoparticle solution B and a papain nanoparticle solution C;
and (2) putting 5% (w/w) of bromelain (with the protease activity of 10000U/g) aqueous solution into a shaking table at the rotating speed of 100rpm, and mixing the bromelain aqueous solution with 0.5 times, 1 time and 3 times of anhydrous ethanol respectively to prepare a bromelain nanoparticle solution D, a bromelain nanoparticle solution E and a bromelain nanoparticle solution F.
2.5% (w/w) of an aqueous alkaline protease solution (protease activity 20000U/G) was put in a shaker at a rotation speed of 100rpm and mixed with 0.5 times, 1 time and 3 times by weight of absolute ethanol, respectively, to prepare an alkaline protease nanoparticle solution G, an alkaline protease nanoparticle solution H and an alkaline protease nanoparticle solution I.
The average particle size, particle size distribution and PDI of the papain, bromelain and alcalase nanosolutions are shown in figure 1 and table 1.
TABLE 1
Figure BDA0002350296990000061
Figure BDA0002350296990000071
As can be seen from Table 1, after the protease solution is mixed with the ethanol solution, nanoparticles with particle size of 314-846nm are formed, and the PDI of the nanoparticles is between 0.45 and 0.87. The size and PDI of the nanoparticles are related not only to the ethanol concentration but also to the protease concentration.
Preparation of meat tenderizer solution
Edible starch with the mass of 10 percent of the solution, yeast extract with the mass of 1 percent and calcium chloride with the mass of 1 percent are respectively added into the papain nanoparticle solution A, B, C, D, E, F, G, H and I to obtain meat tenderizer solutions A, B, C, D, E, F, G, H and I.
The control is: putting 1% (w/w) papain (protease activity is 10000U/g) water solution into a shaking table, rotating at 100rpm, and respectively adding 10% of edible starch, 1% of yeast extract and 1% of calcium chloride to obtain tender meat powder solution A control, B control and C control; and (3) putting 5% (w/w) bromelain (with protease activity of 10000U/g) aqueous solution into a shaking table at the rotating speed of 100rpm, and respectively adding 10% of edible starch, 1% of yeast extract and 1% of calcium chloride by mass of the solution to obtain tender meat powder solution D control, E control and F control. 2.5% (w/w) of an alkaline protease (protease activity is 20000U/G) aqueous solution is put into a shaking table, the rotating speed is 100rpm, 10% of edible starch, 1% of yeast extract and 1% of calcium chloride are respectively added to the aqueous solution, and a tender meat powder solution G control, an H control and an I control are obtained.
Beef tenderization treatment and effect evaluation
Beef was subjected to removal of crusted tissue, lymph and fat, cut into 3.0cm × 3.0cm × 10.0cm meat pieces following the texture of muscle fiber, each beef was mixed with 20% by weight meat tenderizer solution (A, B, C, D, E, F) or meat tenderizer solution control (A, B, C, D, E, F), and after 3 hours of incubation at 45 ℃, water retention, cooking water loss, shear force and sensory evaluation were evaluated as shown in table 2.
TABLE 2
Figure BDA0002350296990000081
As can be seen from Table 2, the water holding capacity, cooking water loss and sensory rating of the treated beef were all significantly improved in the tenderized meat meal solution (A, B, C, D, E, F) as compared to the tenderized meat meal solution control (A, B, C, D, E, F). In addition, the shear force of the tenderized meat powder solution treated beef was similar to that of the tenderized meat powder solution control. Shear force is indicative of the effect of beef tenderization. The experiment shows that under the same tenderizing effect, tenderized meat powder solution is adopted to tenderize the beef, and the beef tenderizing meat powder solution has better water holding capacity, cooking water loss rate and sensory evaluation value.
Example 2
Influence of different tender meat powder solutions on bitterness value of beef
Removing crusted tissue, lymph and fat from beef, cutting into 3.0cm × 3.0cm × 10.0cm meat blocks along with muscle fiber texture, mixing each beef with 40 wt% of tender meat powder solution (A, D, G) or tender meat powder solution contrast (A, D, G), pickling at 50 deg.C for 1-6 h, heating in 95 deg.C water bath until beef center reaches 70 deg.C, taking out beef, cooling to room temperature, and evaluating beef bitterness, as shown in Table 3.
TABLE 3
Figure BDA0002350296990000091
As can be seen from Table 3, the beef obtained after the meat tenderizer solution A, D and the G solution are cured at 50 ℃ for 6 hours has no obvious bitterness (the bitterness value is less than 1), but the beef obtained after the meat tenderizer solution A, D and the G control are cured for 3 hours has the bitterness value of more than 2.7, wherein the bitterness value of the meat tenderizer solution D control is 3.97; the bitterness value of the beef obtained after 3h salting reaches 4.46, which is close to the bitterness value of 0.5% leucine.

Claims (6)

1. A method of tenderizing meat, comprising the steps of:
(1) mixing 1-5% (w/w) of protease aqueous solution with absolute ethyl alcohol to prepare protease nanoparticles;
(2) adding yeast extract, calcium chloride and starch into the protease nanoparticles to obtain a meat tenderizer solution with a solid concentration of 10-20% (w/w);
(3) mixing the meat carcass with the meat tenderizer solution according to the weight ratio of 1 kg: 0.1-0.5L of the components are mixed according to the mass-volume ratio and then are pickled for 1-6 h at the temperature of 30-50 ℃.
2. The method for tenderizing meat as claimed in claim 1, wherein the protease in step (1) is any one of papain, bromelain and alcalase.
3. A method for tenderizing meat as claimed in claim 1, characterized in that the mass of the protease aqueous solution in the step (1) is 0.5-3 times of the mixing ratio of the absolute ethyl alcohol.
4. The method as claimed in claim 1, wherein the concentration of the yeast extract in the step (2) is 0-3% of the mass of the meat tenderizer solution.
5. A method as claimed in claim 1, wherein the concentration of calcium chloride in step (2) is 0-3% by mass of the meat tenderizer solution.
6. A method as claimed in claim 1, wherein the starch concentration in step (2) is 10-15% by mass of the meat tenderizer solution.
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5709901A (en) * 1994-08-17 1998-01-20 Kao Corporation Meat modifier and food meat or meat product processed with same
CN1582767A (en) * 2004-06-10 2005-02-23 哈尔滨商业大学 Meat delicating agent
CN101711586A (en) * 2009-12-01 2010-05-26 安徽宝迪肉类食品有限公司 Pork tenderizer containing calcium
CN106262763A (en) * 2016-08-10 2017-01-04 重庆合川盐化工业有限公司 A kind of compound soft textive salt and the method for soft textive thereof
CN109744519A (en) * 2019-03-28 2019-05-14 北部湾大学 A kind of salt-free tenderizer and preparation method thereof, application method

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5709901A (en) * 1994-08-17 1998-01-20 Kao Corporation Meat modifier and food meat or meat product processed with same
CN1582767A (en) * 2004-06-10 2005-02-23 哈尔滨商业大学 Meat delicating agent
CN101711586A (en) * 2009-12-01 2010-05-26 安徽宝迪肉类食品有限公司 Pork tenderizer containing calcium
CN106262763A (en) * 2016-08-10 2017-01-04 重庆合川盐化工业有限公司 A kind of compound soft textive salt and the method for soft textive thereof
CN109744519A (en) * 2019-03-28 2019-05-14 北部湾大学 A kind of salt-free tenderizer and preparation method thereof, application method

Non-Patent Citations (3)

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Title
刘玉芳;王淼;: "蛋白酶在乙醇溶液中的性质及构象", 食品与发酵工业, no. 10 *
彭晶，等: "乙醇对谷朊粉酶解产物的苦味影响研究", 中国粮油学报, vol. 32, no. 12, pages 56 - 62 *
欧英杰;: "菠萝蛋白酶酶活力影响因素及测定酶活力方法的研究进展", 广东化工, no. 05 *

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