CN112998217A - Preparation method for prolonging shelf life of sauced beef and sauced beef - Google Patents
Preparation method for prolonging shelf life of sauced beef and sauced beef Download PDFInfo
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- CN112998217A CN112998217A CN202110390216.3A CN202110390216A CN112998217A CN 112998217 A CN112998217 A CN 112998217A CN 202110390216 A CN202110390216 A CN 202110390216A CN 112998217 A CN112998217 A CN 112998217A
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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
- A23L13/70—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
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a preparation method for prolonging shelf life of sauced beef, which consists of beef and brine, wherein the mass ratio of the beef to the brine is 1 (4-6), S1: cutting beef into blocks, fully stirring with sweet fermented flour paste, scallion, ginger, soy sauce, monosodium glutamate and salt, fusing and pickling; s2: boiling the material A in boiling water for 8-12min, taking out, placing in clear water, adding the material C, and decocting to obtain material soup A; pouring the material soup A into the material B after dry frying, decocting and filtering to obtain material soup B; adding material D into material soup B to obtain brine; s3: boiling the pickled beef in boiling water for 2-5min, taking out, and marinating in brine to obtain semi-finished product of beef in sauce; s4: subpackaging; s5: sterilizing; s6: and (6) detecting the metal. The invention adopts a radiation method for sterilization treatment, the sterilization is thorough, and secondary pollution can not be caused. The method is carried out at normal temperature, can well retain thermosensitive components in the food, effectively ensures the safety of the food and prolongs the shelf life of the food.
Description
Technical Field
The invention relates to a preparation method for prolonging shelf life of sauced beef and the sauced beef, belonging to the technical field of food.
Background
Food irradiation is a technique that applies ionizing radiation to food to improve food safety and extend the shelf life of the food. Studies on irradiated food have been carried out for over 40 years and clearly show that after irradiation, the food has fewer microorganisms causing diseases, insects and their eggs and larvae are killed, but the nutritional value of the food is basically unchanged and does not become radioactive substances, so irradiation is a safe and effective technique to prevent many food-borne diseases and to make the food safer.
The sauced beef is taken as a Chinese traditional sauce marinated product, and is popular with more and more consumers due to the characteristics of unique flavor, good palatability, convenience for eating and the like. However, the sauce braised meat products in China have the following problems:
(1) the sterilization mode of the sauced beef comprises microwave sterilization, high-temperature sterilization, boiling water sterilization and the like. The heat treatment is one of the simplest and simplest food sterilization modes at present, but the meat product becomes crisp and soft at an overhigh temperature, has the taste of a can, and has the taste, flavor and nutrition of different degrees of damage;
(2) the sauce braised meat product is a typical high-humidity product, is suitable for proliferation of various spoilage microorganisms due to rich nutrition and high water activity, and is easy to decay and deteriorate due to massive proliferation of microorganisms in the process of transportation and storage.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a preparation method for prolonging the shelf life of sauced beef.
In order to achieve the purpose, the invention is realized by the following technical scheme: a preparation method for prolonging shelf life of sauced beef comprises beef and brine, wherein the mass ratio of the beef to the brine is 1 (4-6), and the preparation method comprises the following steps:
s1: pickling
Cutting beef into pieces, mixing with sweet fermented flour paste, herba Alii Fistulosi, rhizoma Zingiberis recens, soy sauce, monosodium glutamate and salt, stirring, mixing, and pickling for 2 days;
s2: preparation of brine
S2.1: boiling the material A in boiling water for 8-12min, taking out, placing in clear water, adding the material C, and decocting to obtain material soup A;
s2.2: pouring the material soup A into the material B after dry frying, decocting and filtering to obtain material soup B;
s2.3: adding material D into material soup B to obtain brine;
s3: marinating
Boiling the pickled beef in boiling water for 2-5min, taking out, and marinating in the brine prepared in step S2 to obtain semi-finished product of beef in soy sauce;
s4: subpackaging;
s5: sterilization
Performing sterilization treatment by adopting food irradiation;
s6: metal detection
And detecting the product by a metal detector, and removing the product with foreign matters.
Preferably, the mass ratio of the beef, the sweet fermented flour paste, the scallion, the ginger, the soy sauce, the monosodium glutamate and the salt in the step S1 is 50 (8-12) to 5 (10-25) to 1: 1.
By adopting the technical scheme, the plurality of openings are formed in the surface of the beef, so that the flavoring agent can conveniently enter the beef, the sweet flour paste can be used for better pickling the beef, the scallion and the ginger can remove the fishy smell of the beef and play a role in improving the freshness, and the soy sauce, the monosodium glutamate and the salt are added, so that the beef is subjected to color adjustment and taste adjustment, and the pickled beef is good in color, aroma and taste.
Preferably, the material A in the step S2.1 consists of pig bones, chicken frames, beef bones and purified water, wherein the mass ratio of the pig bones to the chicken frames to the beef bones to the purified water is (2-3): 1-2): 10.
Pig bones contain a large amount of various nutrient substances such as calcium phosphate, ossein, bone mucin and the like besides a large amount of protein, fat and vitamins, which are very needed by the human body. Meanwhile, the pig bone can also exert the effects of tonifying spleen qi, moistening intestines and stomach and generating body fluid, and has the effects of tonifying middle-jiao and Qi, nourishing blood and strengthening bone.
The three bones are placed together for boiling, so that the soup material combines the characteristics of the fragrance of the three bones, the soup material contains rich protein, ossein and other nutrient substances, and the nutrition of the product is improved.
Preferably, the material C in the step S2.1 comprises liquorice, clove, pepper, amomum villosum and old ginger in a mass ratio of 1:1:30:2: 100.
Preferably, the material B in the step S2.2 comprises star anise, pepper, tsaoko amomum fruit, cassia bark, dried orange peel, common fennel, bay leaf, amomum cardamomum and angelica dahurica in a mass ratio of 2.5:2.5:2.5:2.5:2.5:1:1: 1.
By adopting the technical scheme, the material B is fried before use, so that the ingredients in the raw materials can be boiled out in the boiling process of the raw materials, and the taste of the product is better.
Preferably, the material D in the step S2.3 comprises salt, oil, light soy sauce, dark soy sauce, chicken powder, thirteen spices and white spirit in a mass ratio of (12-15) to (2-5) to (20-25) to (2: 2: 1) to (2-5).
The ingredients are adopted to carry out final seasoning treatment on the brine, so that the taste of the brine can better permeate into beef in the process of marinating at the later stage, and the beef has better taste and mouthfeel.
Preferably, step S2 specifically includes: boiling Os Sus Domestica, chicken frame, and Os bovis Seu Bubali in boiling water for 10min, taking out, placing in a barrel, adding purified water and material C, boiling at 80-100 deg.C for 2-3 hr, taking out Os Sus Domestica, chicken frame, and Os bovis Seu Bubali to obtain material soup A; adding material soup A into dried material B, boiling, decocting at 80-100 deg.C for 0.5-1 hr, filtering to obtain soup B, and adding material D into soup B to obtain bittern.
Preferably, the radiation intensity in step S6 is 0-25 kGY.
Preferably, the radiation intensity is 4 to 8 kGY.
A large number of experiments prove that the radiation intensity is between 4 and 8kGY, the sterilization effect is optimal, and the taste of the sauced beef is better.
The invention has the beneficial effects that:
(1) the invention adopts a radiation method for sterilization treatment, the sterilization is thorough, and secondary pollution can not be caused. The method is carried out at normal temperature, can well retain thermosensitive components in the food, effectively ensures the safety of the food and prolongs the shelf life of the food.
(2) The marinade prepared by the invention is used for marinating beef, and the marinated beef has good color, aroma and taste due to the special process and ingredients for preparing the marinade.
(3) The method can greatly shorten the sterilization time of the finished sauced beef, can improve the overall efficiency of sauced beef production, and can benefit enterprises. The method reduces the burden of enterprises and plays an important role in the development of the sauced beef industry.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
S1: cutting 50kg of beef into blocks, marking the surface, fully stirring with 11kg of sweet fermented flour paste, 5kg of green onion, 5kg of ginger, 10kg of soy sauce, 1kg of monosodium glutamate and 1kg of salt, fusing and pickling for 2 days;
s2: boiling A materials (50kg pig bone, 25kg chicken bone, 25kg beef bone) in boiling water for 10min, taking out, placing in a bucket, adding 250kg purified water and C materials (50g Glycyrrhrizae radix, 50g flos Caryophylli, 1500g fructus Capsici, 100g fructus Amomi and 5000g old rhizoma Zingiberis recens), boiling at 80 deg.C for 3 hr, and taking out pig bone, chicken bone and beef bone to obtain soup A; pouring the soup A into the dried and fried materials B (500g of star anise, 500g of pepper, 500g of tsaoko amomum fruit, 500g of cassia bark, 500g of dried orange peel, 200g of fennel, 200g of bay leaf, 200g of round cardamom and 200g of angelica dahurica), boiling for 1h at 80 ℃, filtering to obtain soup B, and then adding the materials D (3500g of salt, 1000g of oyster sauce, 6000g of light soy sauce, 500g of dark soy sauce, 500g of chicken powder, 250g of thirteen spices and 1000g of white spirit) into the soup B to obtain brine;
s3: boiling the pickled beef in boiling water for 2min, taking out, and marinating in 200kg brine to obtain semi-finished product of beef in sauce;
s4: subpackaging the marinated beef in soy sauce according to the requirement;
s5: sterilizing with 2kGY radiation;
s6: and (5) detecting the sterilized product by a metal detector, and removing the product with foreign matters to obtain the final sauced beef finished product.
Example 2
S1: cutting 50kg of beef into blocks, marking the surface, fully stirring with 10kg of sweet soybean paste, 5kg of green onion, 5kg of ginger, 15kg of soy sauce, 1kg of monosodium glutamate and 1kg of salt, fusing and pickling for 2 days;
s2: boiling the material A (55kg of pig bone, 50kg of chicken bone and 50kg of beef bone) in boiling water for 10min, taking out, placing in a barrel, adding 250kg of purified water and the material C (50g of liquorice, 50g of clove, 1500g of pepper, 100g of fructus amomi and 5000g of old ginger), boiling at 80 ℃ for 3h, and taking out the pig bone, the chicken bone and the beef bone to obtain material soup A; pouring the soup A into a dried and fried material B (500g of star anise, 500g of pepper, 500g of tsaoko amomum fruit, 500g of cassia bark, 500g of dried orange peel, 200g of fennel, 200g of bay leaf, 200g of round cardamom and 200g of angelica dahurica), boiling for 1h at 80 ℃, filtering to obtain a soup B, and then adding a material D (3000g of salt, 1250g of oyster sauce, 5000g of light soy sauce, 500g of dark soy sauce, 500g of chicken powder, 250g of thirteen spices and 500g of white spirit) into the soup B to obtain brine;
s3: boiling the pickled beef in boiling water for 2min, taking out, and marinating in 300kg of brine to obtain semi-finished product of the beef in sauce;
s4: subpackaging the marinated beef in soy sauce according to the requirement;
s5: sterilizing with radiation of 8 kGY;
s6: and (5) detecting the sterilized product by a metal detector, and removing the product with foreign matters to obtain the final sauced beef finished product.
Example 3
S1: cutting 50kg of beef into blocks, marking the surface, fully stirring with 8kg of sweet soybean paste, 5kg of green onion, 5kg of ginger, 25kg of soy sauce, 1kg of monosodium glutamate and 1kg of salt, fusing and pickling for 2 days;
s2: boiling A materials (75kg pig bone, 40kg chicken frame, 40kg beef bone) in boiling water for 10min, taking out, placing in a bucket, adding 250kg purified water and C materials (50g Glycyrrhrizae radix, 50g flos Caryophylli, 1500g fructus Capsici, 100g fructus Amomi and 5000g old rhizoma Zingiberis recens), boiling at 80 deg.C for 3 hr, and taking out pig bone, chicken frame, and beef bone to obtain soup A; pouring the soup A into a dried and fried material B (500g of star anise, 500g of pepper, 500g of tsaoko amomum fruit, 500g of cassia bark, 500g of dried orange peel, 200g of fennel, 200g of bay leaf, 200g of round cardamom and 200g of angelica dahurica), boiling for 1h at 80 ℃, filtering to obtain a soup B, and then adding a material D (3750g of salt, 500g of oyster sauce, 5500g of light soy sauce, 500g of dark soy sauce, 500g of chicken powder, 250g of thirteen spices and 1250g of white spirit) into the soup B to obtain brine;
s3: boiling the pickled beef in boiling water for 2min, taking out, and marinating in 275kg of brine to obtain a semi-finished product of the sauced beef;
s4: subpackaging the marinated beef in soy sauce according to the requirement;
s5: sterilizing with radiation of 15 kGY;
s6: and (5) detecting the sterilized product by a metal detector, and removing the product with foreign matters to obtain the final sauced beef finished product.
Example 4
S1: cutting 50kg of beef into blocks, marking the surface, fully stirring with 12kg of sweet soybean paste, 5kg of green onion, 5kg of ginger, 20kg of soy sauce, 1kg of monosodium glutamate and 1kg of salt, fusing and pickling for 2 days;
s2: boiling A materials (60kg pig bone, 30kg chicken bone, 30kg beef bone) in boiling water for 10min, taking out, placing in a bucket, adding 250kg purified water and C materials (50g Glycyrrhrizae radix, 50g flos Caryophylli, 1500g fructus Capsici, 100g fructus Amomi and 5000g old rhizoma Zingiberis recens), boiling at 80 deg.C for 3 hr, and taking out pig bone, chicken bone and beef bone to obtain soup A; pouring the soup A into the dried and fried materials B (500g of star anise, 500g of pepper, 500g of tsaoko amomum fruit, 500g of cassia bark, 500g of dried orange peel, 200g of fennel, 200g of bay leaf, 200g of round cardamom and 200g of angelica dahurica), boiling for 1h at 80 ℃, filtering to obtain soup B, and then adding the materials D (3000g of salt, 1000g of oyster sauce, 6250g of light soy sauce, 500g of dark soy sauce, 500g of chicken powder, 250g of thirteen spices and 1250g of white spirit) into the soup B to obtain brine;
s3: boiling the pickled beef in boiling water for 2min, taking out, and marinating in 220kg brine to obtain semi-finished product of beef in sauce;
s4: subpackaging the marinated beef in soy sauce according to the requirement;
s5: sterilizing with radiation of 25 kGY;
s6: and (5) detecting the sterilized product by a metal detector, and removing the product with foreign matters to obtain the final sauced beef finished product.
Example 5
S1: cutting 50kg of beef into blocks, marking the surface, fully stirring with 10kg of sweet soybean paste, 5kg of green onion, 5kg of ginger, 20kg of soy sauce, 1kg of monosodium glutamate and 1kg of salt, fusing and pickling for 2 days;
s2: boiling material A (70kg of pig bone, 35kg of chicken bone and 45kg of beef bone) in boiling water for 10min, taking out, placing in a barrel, adding 250kg of purified water and material C (50g of liquorice, 50g of clove, 1500g of pepper, 100g of fructus amomi and 5000g of old ginger), boiling at 80 ℃ for 3h, and taking out the pig bone, the chicken bone and the beef bone to obtain material soup A; pouring the soup A into the dried and fried materials B (500g of star anise, 500g of pepper, 500g of tsaoko amomum fruit, 500g of cassia bark, 500g of dried orange peel, 200g of fennel, 200g of bay leaf, 200g of round cardamom and 200g of angelica dahurica), boiling for 1h at 80 ℃, filtering to obtain soup B, and then adding the materials D (3200g of salt, 800g of oyster sauce, 6000g of light soy sauce, 500g of dark soy sauce, 500g of chicken powder, 250g of thirteen spices and 800g of white spirit) into the soup B to obtain brine;
s3: boiling the pickled beef in boiling water for 2min, taking out, and marinating in 250kg brine to obtain semi-finished product of beef in sauce;
s4: subpackaging the marinated beef in soy sauce according to the requirement;
s5: sterilizing with 35kGY radiation;
s6: and (5) detecting the sterilized product by a metal detector, and removing the product with foreign matters to obtain the final sauced beef finished product.
The components of examples 1-5 are summarized in Table 1.
Table 1 summary of ingredients in examples 1-5
Test example 1 Effect of Dry Stir-frying treatment of ingredients B on the organoleptic properties of beef with Soy sauce
Comparative example 1: the material B in the step S2 is not subjected to dry stir-frying treatment, and other steps are the same as those in the example 1.
Sensory evaluation was performed on the beef sauces prepared in example 1 and comparative example 1, and 10 meat testers were selected to score color, smell, juiciness, and the like, respectively. Gargling before the experiment, the samples were observed, smelled at a distance of 1cm, tasted and then scored, see table 2.
TABLE 2 sensory evaluation Table for beef with sauce prepared in example 1 and comparative example 1
| Sensory index | Sensory description | Example 1 | Comparative example 1 |
| Colour(s) | Has natural color and special mauve color | 4 | 4 |
| Smell(s) | Has special smell and strong fragrance | 5 | 3 |
| Taste of the product | Fresh taste without peculiar smell | 4 | 2 |
| Juicy nature | Full juice without dryness | 4 | 4 |
Note: 1 min-very poor, 2 min-poor, 3 min-normal, 4 min-good, 5 min-excellent.
Referring to table 2, the fried material B can rapidly emit the unique fragrance of the material B during the cooking process, and the aroma is blended into the brine, and the flavor of the marinated beef in soy sauce is obviously higher than that of the beef in soy sauce without the dry frying treatment, so that the invention adopts the fried material B to prepare the brine, and further improves the taste of the beef in soy sauce.
Test example 2 Effect of food irradiation on beef with Soy sauce quality
And (3) test groups: example 2, comparative example 2, wherein the sterilization treatment in comparative example 2 was heat sterilization at 90 ℃ for 10 min.
The test method comprises the following steps:
and (3) adopting a texture instrument to carry out texture quality determination on the spiced beef, wherein the speed before the test is 2mm/s, the test speed is 1mm/s, the speed after the test is 2mm/s, the time interval is 3s, and the compression ratio is 35%. The results are detailed in Table 3.
TABLE 3 Effect of Heat treatment and radiation treatment on meat texture of sauced cattle
| Example 2 | Comparative example 2 | |
| Hardness of | 3501.56 | 2569.22 |
| Chewiness of the product | 861.26 | 759.35 |
| Elasticity | 0.26 | 0.15 |
As can be seen from Table 3, the hardness, chewiness and elasticity of the beef in sauce after the radiation treatment were all higher than those of the beef in sauce after the heat treatment, indicating that the sensory quality of the beef in sauce after the radiation sterilization treatment was higher than that of the beef in sauce after the heat sterilization treatment (i.e., comparative example 2).
Test example 3 Effect of different radiation dose treatments on product microorganisms
The products after the split charging treatment are respectively sterilized under the radiation intensity of 0kGY, 2kGY, 4kGY, 6kGY and 8kGY, which are respectively marked as comparative example 3 to comparative example 5, and the other steps are the same as example 1. The irradiated product was stored in a refrigerator at 4 ℃ and three months later, and the results of the microbial detection and the colorimetric determination were shown in tables 4 and 5.
TABLE 4 microbial test results of sauced beef treated with different irradiation doses
Note: "-" indicates no detection; the detection sample is vacuum-packaged sauced beef; the detection time is 3 months after the irradiation treatment; the storage temperature was 4 ℃.
Referring to Table 4, the total number of colonies of the samples without irradiation treatment reached 2.4X 10 after the samples to be tested were stored in a vacuum state at 4 ℃ for 3 months6CFU/g, the most probable number of coliform groups is 6.1 CFU/g. Detecting staphylococcus aureus, and not detecting other pathogenic bacteria; 2kGY after irradiation treatment, the total number of bacterial colonies is reduced by one order of magnitude, the most probable number of coliform bacteria is reduced by half, and no pathogenic bacteria are detected; the colony total of the vacuum beef paste processed by 4kGY is reduced by two orders of magnitude compared with the sample processed by 2kGY, coliform groups are not detected any more, only pathogenic bacteria are detected, and microorganisms of the beef paste processed by 6kGY reach the standard; 8kGY the processed beef with sauce has no more microorganism.
TABLE 5 color of beef with soy sauce after treatment with different radiation doses
As can be seen from Table 5, the brightness difference of the vacuum spiced beef treated by the five different dosages is not obvious, the redness and the yellowness of the vacuum spiced beef treated by the five different dosages are in overall descending trend, and the yellowness of the samples treated by 6kGY and 8kGY is obviously different from that of the samples treated by 0kGY, 2kGY and 4kGY, which shows that the irradiation has little influence on the brightness of the spiced beef, but reduces the yellowness of the beef.
Test example 4 Effect of irradiation treatment on other indices of beef with Soy sauce
And (3) test groups: example 2 and comparative example 8, comparative example 8 was not treated with radiation.
The test method comprises the following steps:
(1) volatile basic nitrogen determination: and detecting by adopting Kjeldahl nitrogen.
(2) TBARS value determination: 10g of meat sample is ground, 50ml of 7.5% trichloroacetic acid (containing 0.1% EDTA) is added, the mixture is shaken for 30min, and the mixture is filtered twice by double-layer filter paper. 5mL of the supernatant was added with 5 mL0.02mol. L-1And (3) preserving the temperature of the 2-thiobarbituric acid solution for 40min in a boiling water bath, taking out and cooling for 1h, centrifuging for 5min at 1600rpm, adding 5mL of chloroform into the supernatant, shaking up, standing for layering, taking the supernatant, carrying out color comparison at 532nm and 600nm respectively, recording the extinction value, and calculating the TBARS value by using the following formula.
TBARS value (mg 100 g)-1)＝(A532-A600)/155×(1/10)×72.6×100
Amount of substance reacted with TBA (TBARS): expressed as mg of malondialdehyde per kg of meat.
(3) And (3) pH value measurement: 2g of meat was taken, 20mL of distilled water was added, homogenized for 10s, allowed to stand for 5min, and directly measured with a pH meter, 3 times per sample.
And (3) test results: see table 6 for details.
TABLE 6 Effect of irradiation treatment on volatile basic Nitrogen, TBARS values and pH
The volatile basic nitrogen reacts with the amount of alkaline nitrogen-containing substances generated by the decomposition of proteins in the food under the action of enzymes and bacteria, and Table 6 shows that the change of the volatile basic nitrogen value is not obvious before and after the treatment, but the volatile basic nitrogen value is increased after the storage process, and the increase value of the volatile basic nitrogen value in example 2 is obviously lower than that in comparative example 8, which shows that the incidence of the putrefaction phenomenon of the sauced beef after the irradiation treatment is effectively inhibited; the TBARS value increased significantly during storage, but the value of example 2 was lower than that of comparative example 8, indicating the extent to which the irradiation treatment can inhibit fat oxidation of beef with soy sauce; the pH drop of comparative example 8 during storage was greater than that of example 2, mainly due to rapid propagation of lactic acid bacteria in the product, indicating that irradiation sterilization can well inhibit the propagation of microorganisms.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. A preparation method for prolonging shelf life of sauced beef is characterized by comprising beef and brine, wherein the mass ratio of the beef to the brine is 1 (4-6), and the preparation method comprises the following steps:
s1: pickling
Cutting beef into pieces, mixing with sweet fermented flour paste, herba Alii Fistulosi, rhizoma Zingiberis recens, soy sauce, monosodium glutamate and salt, stirring, mixing, and pickling for 2 days;
s2: preparation of brine
S2.1: boiling the material A in boiling water for 8-12min, taking out, placing in clear water, adding the material C, and decocting to obtain material soup A;
s2.2: pouring the material soup A into the material B after dry frying, decocting and filtering to obtain material soup B;
s2.3: adding material D into material soup B to obtain brine;
s3: marinating
Boiling the pickled beef in boiling water for 2-5min, taking out, and marinating in the brine prepared in step S2 to obtain semi-finished product of beef in soy sauce;
s4: subpackaging;
s5: sterilization
Performing sterilization treatment by adopting food irradiation;
s6: metal detection
And detecting the product by a metal detector, and removing the product with foreign matters.
2. The preparation method for prolonging the shelf life of the sauced beef according to claim 1, wherein the mass ratio of the beef, the sweet fermented flour paste, the shallot, the ginger, the soy sauce, the monosodium glutamate and the salt in the step S1 is 50 (8-12) to 5 (10-25) to 1: 1.
3. The preparation method for prolonging the shelf life of sauced beef as claimed in claim 2, wherein the material A in the step S2.1 consists of pig bones, chicken frames, beef bones and purified water, wherein the mass ratio of the pig bones, the chicken frames, the beef bones and the purified water is (2-3): 1-2): 10.
4. The preparation method for prolonging the shelf life of sauced beef according to claim 3, wherein the ingredient C in the step S2.1 comprises liquorice, clove, pepper, amomum villosum and old ginger in a mass ratio of 1:1:30:2: 100.
5. The preparation method for prolonging the shelf life of sauced beef according to claim 4, wherein the ingredient B in the step S2.2 comprises star anise, pepper, tsaoko amomum fruit, cassia bark, dried orange peel, fennel, bay leaf, amomum cardamomum and angelica dahurica in a mass ratio of 2.5:2.5:2.5:2.5:2.5:1:1:1: 1.
6. The preparation method for prolonging the shelf life of sauced beef according to claim 5, wherein the D material in the step S2.3 comprises salt, oil, light soy sauce, dark soy sauce, chicken powder, thirteen spices and white spirit in a mass ratio of (12-15) to (2-5) to (20-25) to 2:2:1 (2-5).
7. The preparation method for prolonging the shelf life of sauced beef according to claim 6, wherein the step S2 comprises the following steps: boiling Os Sus Domestica, chicken frame, and Os bovis Seu Bubali in boiling water for 10min, taking out, placing in a barrel, adding purified water and material C, boiling at 80-100 deg.C for 2-3 hr, taking out Os Sus Domestica, chicken frame, and Os bovis Seu Bubali to obtain material soup A; adding material soup A into dried material B, boiling, decocting at 80-100 deg.C for 0.5-1 hr, filtering to obtain soup B, and adding material D into soup B to obtain bittern.
8. The method of claim 7, wherein the radiation intensity in step S6 is 1-25 kGY.
9. The method of claim 8, wherein the radiation intensity is 4-8 kGY.
10. A sauced beef obtained by the method of any one of claims 1 to 9.
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