CN112438359B - Vacuum freeze-dried beef jerky and method for accelerating drying rate thereof - Google Patents
Vacuum freeze-dried beef jerky and method for accelerating drying rate thereof Download PDFInfo
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- 238000001035 drying Methods 0.000 title claims abstract description 34
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- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 31
- 230000005684 electric field Effects 0.000 claims abstract description 24
- 238000005554 pickling Methods 0.000 claims abstract description 18
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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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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Abstract
The invention provides a vacuum freeze-dried beef jerky and a method for accelerating the drying rate, which comprises the steps of cutting beef into beef slices, placing the beef slices into a high-voltage instantaneous pulse electric field device, shocking for 50-1000 times, then placing the beef slices into a composite pickling material for pickling, pre-boiling the pickled beef slices in boiling water for 30-40 minutes, skimming floating foam midway, adding spices, re-boiling for 30-40 minutes, pre-freezing the marinated beef slices at-80 ℃, and then using a vacuum freeze-dryer to perform vacuum freeze-drying for 2-12 hours at the atmospheric pressure of 0-36Pa at the temperature of-50-63 ℃; and packaging the dried beef slices by adopting a vacuum packaging method, sealing, and then placing the beef slices into high-pressure steam for sterilization to obtain the vacuum freeze-dried beef jerky. The beef jerky provided by the invention not only can shorten the drying time of beef, but also can keep the color, the fragrance, the taste and various nutrients in beef to the greatest extent, increase the brightness value of beef jerky, and has the advantages of crisp taste and good chewiness.
Description
Technical Field
The invention belongs to the technical field of meat product processing, and particularly relates to vacuum freeze-dried beef jerky and a method for accelerating drying rate thereof.
Background
The traditional drying method mainly adopts air-blast drying, but the beef jerky adopting air-blast drying is high in hardness value, dark in color and low in brightness value. The conventional drying method is a hot processing method, and the original flavor of the food is difficult to maintain by the hot processing method, and the added value of the food is low. The vacuum freeze drying technology is used as an internationally accepted processing method for producing high-quality and high-added-value foods, and can furthest retain color, aroma, taste and various nutrient substances in the foods. The vacuum freeze drying technology is a drying technology with high technical content and wide technical knowledge, relates to the technical field of drying, and is also a drying method with the most complex drying equipment, the greatest energy consumption and the highest cost. But due to its specificity of drying the article: the freeze-dried food has the obvious advantages of good rehydration performance, less nutrition loss, light weight, convenient carrying and transportation and easy long-term storage, and becomes the front edge of drying and development. However, the time required for vacuum freeze-drying often requires a long drying time and the treatment cost is high.
Disclosure of Invention
Aiming at the problems, the invention aims to provide a preparation method of dried beef, which can quickly dry beef, simultaneously maintain the nutrition components in the beef to the maximum extent and maintain good taste.
The invention aims at realizing the following technical scheme:
a method of accelerating the drying rate of beef jerky comprising the steps of:
1) Cutting beef into pieces of 1-2cm thick, 2-3cm wide and 4-5cm long;
2) Placing the beef slices obtained in the step 1) into a high-voltage instantaneous pulse electric field device, and carrying out electric shock for 50-1000 times under the condition that the electric field intensity is 0.5-10kV/cm and the frequency is 1-100Hz, and simultaneously applying ice bags on the beef slices for cooling;
3) Placing the beef slices obtained in the step 2) into a container, placing the container into a composite pickling material, stirring by hand, uniformly mixing, and pickling for 40-60 minutes;
4) Pre-boiling the beef slices pickled in the step 3) in boiling water for 30-40 minutes, skimming floating foam midway, adding spices, and re-boiling for 30-40 minutes;
5) Pre-freezing the marinated beef slices in the step 4) for 12-14 hours at the temperature of minus 80 ℃, and then vacuum freeze-drying the beef slices for 2-12 hours, preferably 5-10 hours at the temperature of minus 50 ℃ to 63 ℃ and the atmospheric pressure of 0-36Pa by using a vacuum freeze dryer;
6) And 5) vacuum freeze-drying the beef in the step 5), packaging the dried beef slices by a vacuum packaging method, sealing, and then sterilizing by high-pressure steam to obtain the vacuum freeze-dried beef jerky.
Further, the condition of the high-voltage instantaneous pulse electric field in the step 1) is that the electric field strength is 2.0kV/cm, and the electric shock is carried out for 200 times under the frequency of 1 Hz.
Further, each 100 parts of beef slices are salted, and the formula of the composite pickling material in the step 3) is as follows:
0.3 part of composite phosphate, 15 parts of sugar, 2 parts of salt, 3 parts of soy sauce, 1 part of cooking wine, 0.4 part of monosodium glutamate and 0.3 part of pepper powder.
Further, marinating every 100 parts of beef slices, wherein the formula of the spice in the step 4) is as follows:
0.3 part of liquorice, 0.2 part of cinnamon, 0.2 part of white pepper powder, 0.2 part of star anise, 0.3 part of dried orange peel, 0.5 part of pepper, 1.5 part of chilli powder, 4 parts of sugar and 0.5 part of salt.
Further, the beef is fresh beef or frozen beef.
Compared with the prior art, the invention has the beneficial effects that:
1. beef is dried by vacuum freeze drying technology, and the drying time is long; according to the invention, the vacuum freeze-drying technology is combined with the pulse electric field technology, so that the drying time of the beef is greatly shortened, the cost is saved, holes can be formed on the cell membrane of the beef after the beef is treated by adopting the pulse electric field, and the moisture in muscle cells of the beef is convenient to flow out, so that when the beef is dried, the smaller the resistance of the moisture in the cells to the external environment is, the faster the dispersing speed is, and the more the moisture is delivered to the common heat for drying in the same time, the lower the moisture content is. At a field strength of 2.0KV/cm by a pulse electric field, a frequency of 1-100Hz, electric shock is carried out for 200 times, and after the sample is freeze-dried for 8 hours by vacuum cooling, the water content of the sample is reduced by about 30% compared with that of a blank group treated by the pulse electric field;
2. compared with the traditional drying method, the method can increase the brightness value of the beef jerky and improve the color and flavor of the beef; the traditional beef is mainly dried by air blast, and the beef jerky produced by the drying method has darker color, harder mouthfeel and poorer chewiness. The jerky produced by the invention has brighter color, light yellow color, crisp taste and good chewiness. The range of consumer groups can be wider, and the food is suitable for old people and children;
3. compared with the traditional hot drying method, the vacuum freeze drying method is a cold treatment processing method, is a processing method for producing high-quality and high-added-value foods, and can furthest retain color, aroma, taste and various nutrients in the foods. The traditional food processing mainly comprises the steps of heat processing, and removing the moisture in the meat by heating and air drying, so as to prolong the shelf life;
4. the invention uses vacuum freeze drying method, which is mainly used for extracting active substances in biochemistry field, and can maximally retain nutrient substances in biology. The vacuum freeze drying technology is mainly applied to biological extraction in foods, and can improve the extraction rate of active substances such as flavone, vitamin, polyphenol, reducing sugar and the like.
Drawings
FIG. 1 is a graph showing the variation of the moisture content of beef jerky under different electric field intensities;
FIG. 2 is a graph showing the variation of the moisture content of jerky under different shock times;
FIG. 3 shows the effect of different drying methods on beef jerky color.
Detailed Description
Any feature disclosed in this specification may be replaced by alternative features serving the same or equivalent purpose, unless expressly stated otherwise. Each feature is one example only of a generic series of equivalent or similar features, unless expressly stated otherwise. The description is only intended to aid in the understanding of the invention and should not be taken as limiting the invention in any way.
The invention is described in further detail below with reference to the drawings and the detailed description.
Example 1
The embodiment provides a method for vacuum freeze-drying dried beef, which comprises the following steps of:
1) Cutting beef into slices with thickness of 1-2cm, width of 2-3cm and length of 4-5cm, and facilitating subsequent treatment.
2) Placing the beef slices obtained in the step 1) into a high-voltage instantaneous pulse electric field device, performing electric shock for 200 times under the electric field strength of 2.0kV/cm, and simultaneously, applying an ice bag for cooling;
3) Placing 100 parts of beef obtained in the step 2) into a container, placing 0.3 part of composite phosphate, 15 parts of sugar, 2 parts of salt, 3 parts of soy sauce, 1 part of cooking wine, 0.4 part of monosodium glutamate and 0.3 part of pepper powder into the container, stirring by hand, uniformly mixing, pickling for 40-60 minutes, and adopting a dry pickling method for pickling;
4) Pre-boiling the beef slices pickled in the step 3) in boiling water for 30-40 minutes, skimming in the middle, and replaying 0.3 part of liquorice, 0.2 part of cinnamon, 0.2 part of white pepper, 0.2 part of star anise, 0.3 part of dried orange peel, 0.5 part of pepper, 1.5 parts of chilli powder, 4 parts of sugar and 0.5 part of salt according to the meat. Adding the spice, and re-boiling for 30-40 minutes;
5) Pre-freezing the marinated beef slices in the step 4) in a refrigerator at the temperature of minus 80 ℃ for 12-14 hours, and then vacuum freeze-drying the beef slices for 8 hours at the temperature of minus 50 ℃ to 63 ℃ and the atmospheric pressure of 0-36Pa by using a vacuum freeze dryer;
6) Packaging the dried beef slices subjected to vacuum freeze drying in the step 5) by adopting a vacuum packaging method, sealing, and then placing the packaged beef slices into a high-pressure steam sterilizing pot to sterilize for 15 minutes at 121 ℃ to obtain the dried beef slices subjected to vacuum freeze drying.
To determine the optimal process parameters for pulsed electric fields, a single factor was performed with the gradient of electric field strength and number of shocks, with 1.0KV/CM,1.5 KV/CM,2.0 KV/CM,2.5 KV/CM,3.0KV/CM and shocks 20, 40, 60, 80, 100 times, with the effect on moisture content, to determine the optimal parameters as 100 shocks at an electric field strength of 2.0 KV/CM. The results are shown in FIGS. 1 and 2. As can be seen from FIG. 1, the moisture content of the sample is always lower than that of 1.0KV/CM,1.5 KV/CM,2.5 KV/CM and 3.0KV/CM under the field strength condition, and the moisture content of the air-blast dried beef is the same time. Under the same time, the electric field strength of 2.0KV/CM has better drying effect. From fig. 2, it is seen that the variation of the moisture content of beef is large with the number of shocks and the same drying time, so we can conclude that the drying speed of beef slices is increased with the increase of the number of shocks at the optimum electric field strength of 2.0 KV/cm.
To determine the optimal processing parameters for vacuum freeze drying, a single factor was applied using the vacuum freeze drying time as a gradient, and the optimal mouthfeel was obtained at 8 hours for vacuum freeze drying time by means of sensory evaluation for 2, 4, 6, 8, 10 hours.
To verify that the vacuum freeze-drying method was able to improve the quality of the jerky product, the CIE-lsa values of beef were determined using a WSC-Y automatic colorimeter, as compared to the undried spiced beef and air-dried and vacuum-dried jerky. The results are shown in fig. 3 and table 1, and show that the vacuum freeze-drying method can improve the brightness value of beef and improve the appearance of beef. Hardness, elasticity, adhesiveness, gumminess, recovery, chewiness of beef were determined by using a texture instrument ta.xt plus (british SMS). As shown in Table 2, it was found that the dried beef jerky dried by the vacuum freeze-drying method was less hard, elastic, cohesive, viscous, restorative, chewy, etc. than the air-drying, and the dried beef jerky produced by the vacuum freeze-drying technique was brittle in texture, was not difficult to chew, and was less elastic, adhesive and restorative than the air-drying but was not significantly different, and was not significantly different.
To verify that the pulsed electric field was able to accelerate the rate of vacuum freeze-drying, the vacuum freeze-dried jerky without pulsed electric field treatment was shocked 100, 200, 300 times with a field strength of 2.0KV/cm, and the experimental results are shown in table 3, with pulsed electric field shocked 200 times with a field strength of 2.0KV/cm, after 8 hours by vacuum freeze-drying, the moisture content of the sample was reduced by about 30% compared to the blank group treated with pulsed electric field.
Comparative example 1
The comparative example adopts a drying method of forced air drying, which comprises the following steps:
1) Cutting beef into slices with thickness of 1-2cm, width of 2-3cm and length of 4-5cm, and facilitating subsequent treatment;
2) Placing 100 parts of beef slices obtained in the step 1) into a container, placing 0.3 part of composite phosphate, 15 parts of sugar, 2 parts of salt, 3 parts of soy sauce, 1 part of cooking wine, 0.4 part of monosodium glutamate and 0.3 part of pepper powder into the container, stirring by hands, uniformly mixing, and pickling for 40-60 minutes. The pickling adopts a dry pickling method;
3) Pre-boiling the beef slices pickled in the step 2) in boiling water for 30-40 minutes, skimming in the middle, and replaying 0.3 part of liquorice, 0.2 part of cinnamon, 0.2 part of white pepper, 0.2 part of star anise, 0.3 part of dried orange peel, 0.5 part of pepper, 1.5 parts of chilli powder, 4 parts of sugar and 0.5 part of salt according to the meat. Adding the spice, and re-boiling for 30-40 minutes;
4) Putting the meat slices obtained after the treatment in the step 3) into a forced air drying oven, and drying for 3.5 hours at 65 ℃;
5) Packaging the dried beef dehydrated in the step 4) by adopting the forced air drying mode in a vacuumizing packaging mode, and then placing the dried beef into a high-pressure steam sterilizing pot to sterilize for 15 minutes at 121 ℃.
As can be seen from comparison, the method of the dried beef method provided in example 1 has better color and luster, good chewiness, crisp taste and no difficulty in chewing compared with the conventional drying method.
Comparative example 2
The comparative example uses a drying method of vacuum freeze drying, which includes the steps of:
1) Cutting beef into slices with thickness of 1-2cm, width of 2-3cm and length of 4-5cm, and facilitating subsequent treatment;
2) Placing the beef slices obtained in the step 1) into a container for pickling, placing 0.3 part of composite phosphate, 15 parts of sugar, 2 parts of salt, 3 parts of soy sauce, 1 part of cooking wine, 0.4 part of monosodium glutamate and 0.3 part of pepper powder into the container for pickling for 40-60 minutes by stirring by hand. The pickling adopts a dry pickling method;
3) Skimming the floating foam when pre-boiling the beef slices obtained in the step 2), and controlling the proportion of marinating materials and the marinating time when marinating;
4) Pre-freezing the marinated beef slices in the step 3) in a refrigerator at the temperature of minus 80 ℃ for 12-14 hours, and then vacuum freeze-drying the beef slices for 8 hours at the temperature of minus 50 ℃ to 63 ℃ and the atmospheric pressure of 0-36Pa by using a vacuum freeze dryer;
5) And (3) vacuum freeze-drying the beef obtained in the step (4), packaging the dried beef by adopting a vacuum packaging method, sealing, and sterilizing the beef in a high-pressure steam sterilizing pot for 15 minutes at 121 ℃.
As is clear from the comparison, the method of the beef jerky drying method of example 1 can accelerate the drying rate of beef by obtaining beef high by vacuum freeze-drying after beef is treated by a pulsed electric field, as compared with the method of simply using vacuum freeze-drying.
The invention may be practiced without these specific details, using any knowledge known in the art.
Finally, it should be noted that the above embodiments are only for illustrating the technical solution of the present invention and are not limiting. Although the present invention has been described in detail with reference to the embodiments, it should be understood by those skilled in the art that modifications and equivalents may be made thereto without departing from the spirit and scope of the present invention, which is intended to be covered by the appended claims.
Claims (3)
1. A method of accelerating the rate of drying of beef jerky, said method comprising the steps of:
1) Cutting beef into 1-2cm thick, 2-3cm wide, 4-5cm long beef slices;
2) Placing the beef slices obtained in the step 1) into a high-voltage instantaneous pulse electric field device, and performing electric shock for 200 times under the condition that the electric field intensity is 2.0kV/cm and the frequency is 1Hz, and simultaneously applying ice bags on the beef slices for cooling;
3) Placing the beef slices obtained in the step 2) into a container, placing the container into a composite pickling material, stirring by hand, uniformly mixing, and pickling for 40-60 minutes;
the formula of the composite pickling material is as follows: 0.3 part of composite phosphate, 15 parts of sugar, 2 parts of salt, 3 parts of soy sauce, 1 part of cooking wine, 0.4 part of monosodium glutamate and 0.3 part of pepper powder;
4) Pre-boiling the beef slices pickled in the step 3) in boiling water for 30-40 minutes, skimming floating foam midway, adding spices, and re-boiling for 30-40 minutes;
the spice comprises the following formula: 0.3 part of liquorice, 0.2 part of cinnamon, 0.2 part of white pepper powder, 0.2 part of star anise, 0.3 part of dried orange peel, 0.5 part of pepper, 1.5 parts of chilli powder, 4 parts of sugar and 0.5 part of salt;
5) Pre-freezing the marinated beef slices in the step 4) at-80 ℃ for 12-14h, and then vacuum freeze-drying the beef slices for 8 hours at-50-63 ℃ and 36-Pa atmospheric pressure by using a vacuum freeze dryer;
6) And 5) vacuum freeze-drying the beef in the step 5), packaging the dried beef slices by a vacuum packaging method, sealing, and sterilizing in a high-pressure steam sterilizing pot at 121 ℃ for 15 minutes to obtain the vacuum freeze-dried beef jerky.
2. The method of increasing the rate of desiccation of beef jerky of claim 1, wherein the beef is fresh beef or frozen beef.
3. A vacuum freeze-dried beef jerky characterized in that it is produced by the method of claim 1 or 2.
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