CN113796502A - Method and device for tenderizing and efficiently pickling beef by ultrasonic wave and pulsed electric field - Google Patents
Method and device for tenderizing and efficiently pickling beef by ultrasonic wave and pulsed electric field Download PDFInfo
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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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
- A22C9/002—Apparatus for tenderising meat, e.g. ham by electric treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a method and a device for tenderizing and efficiently pickling beef by ultrasonic wave in cooperation with a pulse electric field; the hollow part on the bottom of a processing chamber shell of the device is a processing chamber, the bottom of the processing chamber shell is connected with a lower electrode plate, the lower electrode plate is connected with a lower support rod, an ultrasonic generator is arranged on the periphery of a lower support rod at the lower end of the lower electrode plate, the lower electrode plate and an upper electrode plate are respectively connected with a pulse electricity generation and control device, the upper electrode plate is arranged at the upper end of the processing chamber and connected with an upper support rod, and the upper support rod is connected with a pressure induction system through a lifting device; the power density of the ultrasonic wave is controlled to be 0.2-0.5W/cm2(ii) a The intensity of the pulse electric field is controlled to be 0.3-1.5 kV/cm. On one hand, the invention has universal tenderization effect on beef at different positions, and expands the raw material selection range of high-end beef products; on the other hand, the beef fiber is destroyed, and the pickling process of the cooking juice is accelerated, so that the dish-serving efficiency of the catering industry is improved.
Description
Technical Field
The invention relates to the field of meat product processing, in particular to a method and a device for tenderizing and efficiently pickling beef by ultrasonic wave in cooperation with a pulse electric field.
Background
Beef is popular with consumers as common edible meat, and compared with pork, the amino acid composition of the beef is closer to the requirements of human bodies; compared with poultry meat products, the poultry meat product has lower fat content, and can supplement protein to human body and reduce fat intake. Meanwhile, the beef also has unique flavor and various cooking methods, so that the beef is delicious. With the development of the Chinese catering industry, beef gradually becomes one of the leading roles in the high-end catering industry, however, two problems greatly limit the further development of high-end beef products: firstly, according to the standard of the traditional western-style steak, the meat is fresh and tender when being eaten, and generally, the meat is classified into half-cooked meat, seven-part cooked meat, full-cooked meat and the like when being cooked, and the main sensory evaluation basis is tenderness and juicy meat. However, only a small amount of high-quality meat on the body of a beef is suitable for making steaks, for example, snowflake beef is fragrant, soft and delicious after being fried, extreme pursuit of tenderness and extremely small supply of high-end raw materials cause high-end steaks to be expensive, and are not beneficial to beef processing of common quality and consumers to enjoy high-end delicious taste. Secondly, many Chinese style cooking methods for beef are elaborately preserved in advance, and before cooking, salt, cooking wine, seasonings and the like are used for preserving the beef, so that cooking juice can fully enter muscle fibers, the frying time is shortened, and the complex and full fragrance is increased. In the method of each place, the pickling time is long or short, some meat needs to be pickled overnight, some meat needs to be pickled about half an hour before cooking, waste can be caused to the situation that the catering industry does not know the sales volume of the next day, and the dish can not reach the best effect due to temporary short-time pickling after receiving an order, so the method is very urgent in the demand of a fast and efficient pickling technology for the meat.
The current reported aspects of beef tenderization technology mainly comprise two aspects of an enzymatic method and a physical method. In the physical method, the Chinese invention patent application CN107467149A discloses a beef tenderization method, which comprises the following steps: (1) cutting beef, removing the fascia and fat of the fillet from fresh beef, and cutting into meat slices; (2) rolling and kneading the beef without the gluten for 5-8 minutes, naturally airing, and carrying out tenderization treatment; (3) tenderizing beef with the electric field intensity of the high-voltage pulse electric field processor being 10-50 kV/cm; (4) tying the tenderized beef, quickly freezing, cutting into 50 g/slice steak, vacuum packaging, and quickly freezing; (5) preparing the pouring liquid and packaging into 15 g/bag. The electric field intensity of the high-voltage pulse electric field processor is 10-50kV/cm, the pulse width is more than or equal to 2 mu s, the processing time of the pulse electric field is 10-50s, and the test temperature is 10-30 ℃. The technology can solve the problems of short treatment time, low energy consumption and chemical safety, avoids the defects of high cost, uneven flesh color, poor mouthfeel and the like in the traditional tenderization technology, and obtains the product with high value and green and safe eating.
In the aspect of an enzyme method, for example, the Chinese invention patent CN103211235B discloses a method for tenderizing buffalo meat, which comprises the following steps; adopting exogenous enzyme solution according to the dosage of the injected enzyme: injecting 10-80U/g buffalo meat with the injection volume of 0.01-0.08 mL/g, uniformly injecting the buffalo meat, standing for 3 minutes, rolling for 2 minutes, draining or wiping off enzyme liquid discharged to the surface, hermetically packaging the buffalo meat by using a food plastic packaging bag made of polyethylene or polyvinylidene chloride, and tenderizing the buffalo meat for 6-8 hours in an environment at the temperature of 6-12 ℃; and directly using the tenderized mixture for cooking and processing or storing the mixture at 0-4 ℃ for later use within 24-48 h. The method has high tenderization efficiency and remarkable effect, and the shearing force of the tenderized buffalo is reduced by more than 45%. The method has small influence on the appearance and the product yield of the buffalo, better keeps the freshness of the buffalo, is safe and nontoxic, has no bad flavor, has strong industrial operability, and is suitable for tenderizing the buffalo for cooking or deep processing.
In the aspect of accelerating meat curing, Chinese invention patent CN103766944A discloses a method for rapidly curing meat by electrifying, wherein alternating current is introduced into curing liquid to accelerate the movement speed of ions in salt, so that the ions rapidly enter the tissue structure of the meat, thereby shortening the curing time.
In summary, although the above prior arts all show a certain tenderizing or pickling accelerating effect, they have the following disadvantages:
1) the enzymatic method or chemical reagent method tenderization technology needs to add exogenous enzyme preparation or chemical reagent and the like, so that the fiber structure of the meat can be integrally destroyed, the beef and the like lose natural chewing feeling, and the requirements of some high-end catering consumers on no addition and pure natural meat can not be met;
2) the existing methods such as pulse electric field treatment and the like have harsh conditions, the applied voltage of the meat scratcher with the thickness of 1cm exceeds 10kV, the requirements of narrow pulse width, high voltage and high field intensity on equipment are high, the industrialization difficulty is high, the equipment volume is large, the price is high, and the method is difficult to be applied to small and medium catering places;
3) during the process of frying the pickled beef, harmful substances such as benzopyrene and the like are generated due to high temperature, Maillard reaction and the like, and need to be controlled.
Chinese patent 201510394382.5 discloses a method for processing sauced and marinated meat products by using a pulse electric field and pulse ultrasound, which comprises the steps of raw meat treatment, pickling, marinating and sterilization, wherein the pickling step comprises the steps of uniformly stirring raw meat and pickling liquid, and then putting the raw meat and the pickling liquid into a high-voltage pulse electric field processor for pickling; and the sterilization step is to place the marinated raw meat in a single-frequency or double-frequency pulse ultrasonic device for sterilization treatment. The electric field intensity of the high-voltage pulse electric field processor is 15-40 kV/cm, the pulse width is more than or equal to 2 microseconds, and the initial temperature is 8-12 ℃. The ultrasonic frequency of the single-frequency or double-frequency pulse ultrasonic device is 40-100 kHz. The technology has the problems that a large amount of salt is added in the pickling process, and then high-voltage pulse electric field treatment exceeding 15kV/cm is carried out, so that on one hand, large current can be generated under high conductivity, the power output requirement of a power supply is high, and on the other hand, remarkable electrochemical reaction can occur under large current to form a new food safety problem. The ultrasonic wave effect of the technology is sterilization treatment, and the purposes of tenderization and the like are not involved.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides an ultrasonic-assisted method and device for tenderizing and accelerating the pickling of beef by a pulse electric field, aiming at realizing the tenderizing of the beef by the pulse electric field with lower field intensity by coupling ultrasonic waves and the pulse electric field, reducing the parameter requirement of a processing device to meet the industrialized requirement on the one hand, and realizing that the beef parts with rough mouthfeel, such as longissimus dorsi or semitendinosus muscle, and the like, can obtain the mouthfeel of tender and juicy after being processed; on the other hand, the formation of harmful substances such as benzopyrene in the frying process is reduced, and the food safety level is improved.
According to the invention, the beef with a compact structure is firstly treated by adopting ultrasonic waves with lower power, the meat quality is loosened under the cavitation action of the ultrasonic waves, the power of the adopted ultrasonic waves is lower, the protein denaturation caused by overhigh local temperature is avoided, then the instantaneous treatment is carried out by adopting a pulse electric field with lower field intensity, the distance between muscle fibers is increased due to the ultrasonic pretreatment, the migration movement speed of charged particles among the muscle fibers is accelerated when the pulse electric field acts, the breaking degree of a Z line of the beef is increased, and the tenderization effect under the lower electric field intensity is realized; on the other hand, as the muscle fiber is loose and the distance is increased, the pickling seasoning can easily enter the muscle fiber, and the pickling process is accelerated. The ultrasonic treatment and the pulse electric field treatment are obviously lower than the traditional treatment strength, so that the beef fibers are not broken and broken greatly, and the mouthfeel such as good chewing feeling can be kept.
In order to achieve the purpose, the invention adopts the technical scheme that:
a device for tenderizing and pickling beef by cooperating ultrasonic pulse electric field mainly comprises a processing chamber shell, a lower electrode plate, an ultrasonic generator, an upper electrode plate and a pulse electricity generator and controller; the hollow part on the bottom of the processing chamber shell is a processing chamber, the bottom of the processing chamber shell is connected with a lower electrode plate, the lower electrode plate is connected with a lower support rod, an ultrasonic generator is arranged on the periphery of the lower support rod at the lower end of the lower electrode plate, the lower electrode plate and an upper electrode plate are respectively connected with a pulse electricity generation and control device, the upper electrode plate is arranged at the upper end of the processing chamber and connected with an upper support rod, and the upper support rod is connected with a pressure induction system through a lifting device; the power density of the ultrasonic wave is controlled to be 0.2-0.5W/cm2(ii) a The intensity of the pulse electric field is controlled to be 0.3-1.5 kV/cm.
In order to further achieve the purpose of the invention, preferably, the lifting device mainly comprises a lifting rod, a motor and 2 point control switches; the motor drives the rotating shaft to realize the extension and contraction of the lifting rod; the lower point control switch is used for controlling the starting and stopping of the motor, and the upper point control switch is connected with the pressure sensing system.
Preferably, the treatment chamber is a disc-shaped treatment chamber with the diameter of 20 cm; the processing chamber shell is a processing chamber shell with the inner diameter of 20cm, the outer diameter of 24cm and the thickness of 2cm and is made of ceramic or polytetrafluoroethylene; the lower electrode plate is a metal plate with the diameter of 20cm and the thickness of 1mm, the material is titanium, and the outer layer of the lower electrode plate is wrapped by an insulating thin layer and fixed with the outer shell of the treatment chamber.
Preferably, the diameter of the lower support rod is 2-3cm, and the material is stainless steel or plastic; the upper supporting rod is a supporting column with the diameter of 2-3cm and is made of stainless steel or plastic; the upper electrode plate is a metal plate with the diameter of 20cm and the thickness of 1mm, the material is pure titanium or titanium alloy, and an insulating layer is sprayed on the upper electrode plate; the treatment chamber shell is a hollow cylinder, and the hollow part of the cylinder is provided with a bottom.
The method for tenderizing and efficiently pickling beef by applying the device in cooperation with the ultrasonic wave and the pulsed electric field comprises the following steps of:
1) preparing meat: selecting beef to be processed, freezing the beef to be processed into a semi-rigid state, cutting the beef and placing the beef in a processing chamber;
2) electrode adjustment: adjusting the electrode plate to ensure that the upper electrode plate and the lower electrode plate are fully and uniformly contacted with the beef;
3) ultrasonic treatment: starting an ultrasonic generator, and transmitting ultrasonic waves to process the meat steaks for 1-5 minutes; the power density of the ultrasonic wave is 0.2-0.5W/cm2；
4) And (3) pulsed electric field treatment: turning off the ultrasonic wave, turning on a pulse electricity generator and controller, applying electric pulse between an upper electrode plate and a lower electrode plate, controlling the frequency of a pulse electric field to be 20-500Hz, and controlling the intensity of the pulse electric field to be 0.3-1.5 kV/cm;
5) pickling: and (4) closing the pulse electricity generator and controller, taking out the meat steaks, and putting the meat steaks into the cooking juice for pickling.
Preferably, in the step 1), the beef to be processed is beef semitendinosus muscle and longissimus dorsi muscle; the freezing is to freeze at-18 ℃ for 2-3 hours; the cutting is to cut the meat slices into the meat slices with the thickness of 1-1.5cm, the width of 8-10cm and the length of 12-15cm by adopting a steak slicing machine.
Preferably, in the step 3), the power density of 0.2-0.3W/cm is adopted for the longissimus dorsi of the cattle2Ultrasonic treatment is carried out for 1-2 minutes; for beef semitendinosus muscle, the power density is 0.3-0.5W/cm2The ultrasonic treatment is carried out for 3 to 5 minutes.
Preferably, in the step 4), the pulse electric field is a flat square wave electric pulse, and the pulse width is 5-20 mus; for the longissimus dorsi, treating 20-150 electric pulses with field intensity of 0.3-1.0 kV/cm; for beef semitendinosus, 50-300 electric pulses were treated at a field strength of 0.8-1.5 kV/cm.
Preferably, in the step 5), the pickling is performed by using the coating sauce, and the pickling time is 5-10 minutes; the sauce mainly comprises salt and soy sauce.
Preferably, the marinated steak is cooked by a conventional method, a commercial beef frying machine is adopted, and the meat steak with the thickness of 1cm is fried for 30-50s per surface by adopting the maximum power; frying the pork chops with the thickness of 1.5cm for 60-90s per surface by adopting the maximum power.
Step 2) electrode adjustment means that the lower electrode is fixed, the automatic height finding device is started after the meat slices are placed in the processing chamber, and the upper electrode is automatically adjusted to the position where the meat slices are completely attached through pressure induction, for example, the electrode distance is preferably 0.95cm for the meat slices with the thickness of 1 cm; preferably, the electrode is a circular electrode, preferably the diameter of the electrode is 8-15cm, the electrode material is a titanium electrode or other metal electrodes, and inert materials can be clad on the surface of the electrode material to reduce the occurrence of electrochemical reaction.
The beef treated by the technology has broken Z line and improved myofibril damage degree, and is beneficial to improving the water retention and tenderness of the beef. The ultrasonic wave makes the meat soft and loose, is more beneficial to the ion in the pickling sauce to enter the muscle fiber more easily, and makes the beef fresh and tender in taste and full in flavor.
Compared with the prior art, the invention has the following remarkable advantages:
1) the invention has universal tenderization effect on beef at different positions, and enlarges the raw material selection range of high-end beef products;
2) the invention destroys the beef fiber and accelerates the process of pickling the cooking juice, thereby improving the dish-serving efficiency of the catering industry;
3) the harmful substances such as benzopyrene and the like in the fried steak are greatly reduced, and the food safety level is improved.
Drawings
FIG. 1 is a schematic view of a device for tenderizing and pickling beef in cooperation with an ultrasonic pulse electric field.
The figures show that: the device comprises a lifting device 1, a pressure induction system 2, a processing chamber 3, a processing chamber shell 4, a lower electrode plate 5, an ultrasonic generator 6, a lower support rod 7, an upper support rod 8, an upper electrode plate 9 and a pulse electricity generation and control device 10.
Detailed Description
For a better understanding of the present invention, the present invention will be further described with reference to the following drawings and examples, but the present invention is not limited thereto.
An ultrasonic pulse electric field cooperated beef tenderizing and pickling device comprises a lifting device 1, a pressure induction system 2, a processing chamber 3, a processing chamber shell 4, a lower electrode plate 5, an ultrasonic generator 6, a lower support rod 7, an upper support rod 8, an upper electrode plate 9 and a pulse electricity generating and controlling device 10; the processing chamber shell 4 is preferably a hollow cylinder, the hollow part of the cylinder is provided with a bottom, the hollow part on the bottom is a processing chamber 3, the bottom is connected with a lower electrode plate 5, the lower electrode plate 5 is connected with a lower support rod 7, an ultrasonic generator 6 is arranged on the periphery of the lower support rod 7 at the lower end of the lower electrode plate 5, the lower electrode plate 5 and an upper electrode plate 9 are respectively connected with a pulse electricity generation and controller 10, the upper electrode plate 9 is arranged at the upper end of the processing chamber 3, the upper electrode plate 9 is connected with an upper support rod 8, and the upper support rod 8 is connected with a pressure sensing system 2 through a lifting device 1.
The lifting device 1 mainly comprises a lifting rod, a motor and 2 point control switches; the motor drives the rotating shaft to realize the extension and contraction of the lifting rod; the lower point control switch controls the starting and stopping of the motor, the upper point control switch is connected with the pressure sensing system 2, and the lifting device 1 controls the upper and lower strokes of the upper supporting rod 8 to be 1-10 cm.
The pressure sensing system 2 mainly comprises a quartz crystal pressure sensor (B26QUP120 model 120M) with a signal processing system; the signal processing system realizes the following functions: when the lifting device 1 is started, the upper electrode connecting rod moves, and when the upper electrode plate contacts the beef and forms a pressure of 20-30Pa, a signal is given to control the upper point control switch to be closed, so that the beef is ensured to be tightly attached to the electrode plate.
The treatment chamber 3 is preferably a disk-shaped treatment chamber with a diameter of 20cm, in which the beef is placed to receive the pulsed electric field treatment.
The process chamber housing 4 is preferably a process chamber housing having an inner diameter of 20cm, an outer diameter of 24cm and a thickness of 2cm, and is made of ceramic, polytetrafluoroethylene or engineering plastic having good insulating properties to separate the process chamber from the outside.
The lower electrode plate 5 is a grounding electrode plate, preferably a metal plate with the diameter of 20cm and the thickness of 1mm, is made of titanium, and is wrapped by an insulating thin layer on the outer layer and fixed with the outer shell of the processing chamber.
The ultrasonic generator 6 generates power density of 0-0.5W/cm2The ultrasonic wave of (2) is continuously adjustable, and the ultrasonic wave can uniformly cover the sample processing chamber.
The lower support rod 7 is preferably a column with a diameter of 2-3cm, and the support device is made of stainless steel or plastic.
The upper supporting rod 8 is preferably a supporting column with the diameter of 2-3cm, is made of stainless steel or plastic, and is connected with the automatic height finding device and the upper polar plate.
The upper electrode plate 9 is preferably a metal plate with a diameter of 20cm and a thickness of 1mm, and is made of pure titanium or titanium alloy, and an insulating layer is sprayed on the upper electrode plate.
The pulse power generation and controller 10 can be a universal pulse power supply and mainly comprises a signal source, a boosting device and a control system, wherein the boosting device is mainly formed by connecting four insulated gate bipolar transistors, the control system sets parameters such as voltage, frequency and pulse number of pulse power, and the like, processes samples in the processing chamber, and is automatically closed after the processing is finished. Preferably, a PEF-50 product is produced by Guangzhou Pai Hu science and technology limited, a signal source generates a flat square wave electric pulse signal with the frequency of 1-500Hz and the pulse width of 2-30 mus, 4 Insulated Gate Bipolar Transistors (IGBT) with the power of 1kW are used for boosting the voltage to 0-20kV, and the maximum instantaneous current can reach 100A. The high-voltage end of the signal source is connected with the upper electrode plate 9, the low-voltage end is connected with the lower electrode plate 5, and the lower electrode plate 5 is grounded.
In the field of food, the prior art adopts ultrasonic treatment and electric field treatment respectively, and the method of combining the ultrasonic treatment and the electric field treatment is not found. Generally, the prior art uses ultrasonic treatment for sterilization and cleaning, and electric field treatment for extraction or sterilization. The invention adopts ultrasonic treatment and then pulsed electric field treatment, and the ultrasonic treatment and the pulsed electric field treatment are matched to tenderize the beef. Particularly, the operation power density of ultrasonic sterilization, cleaning and the like in the prior art is 1W/cm2In the above, the electric field intensity of the electric field treatment for extraction or sterilization in the prior art is above 10.0 kV/cm; the ultrasonic wave of the invention adopts 0.2-0.5W/cm2The power density and the processing intensity of the adopted pulse electric field are 0.3-1.5kV/cm, so that the low ultrasonic power and the low electric field intensity not only ensure the excellent beef tenderization effect, but also ensure the beef quality and the reduction content of the benzopyrene.
Example 1
Selecting 1kg of semitendinosus muscle of a Nemengolia Sanhe cattle by adopting the device shown in figure 1, freezing the semitendinosus muscle for 2 hours at the temperature of 18 ℃ below zero, cutting the semitendinosus muscle into meat slices with the thickness of 1cm, the width of 10cm and the length of 12cm by adopting a steak slicing machine (model AIMEILI SL-518), wherein the weight of the meat slices is 120g, and putting the meat slices into a sterilized treatment chamber 3; adjusting an electrode, fixing a lower electrode plate 5, after the meat slices are placed in a processing chamber 3, starting a lifting device 1, adjusting an upper electrode plate 9 to a position where the meat slices are completely attached through a pressure sensing system 2, wherein the electrode distance (the distance between the upper electrode plate 9 and the lower electrode plate 5) is 0.95 cm; starting the ultrasonic generator 6 for ultrasonic treatment with a power density of 0.3W/cm2The ultrasonic treatment is carried out for 3 minutes; the pulse electricity generation and control device 10 is started to process the pulse electric field, and the PEF-500 pulse electric field processor of Guangzhou Paishu technology ltd is adopted to process the pulse electric field, wherein the frequency of the pulse electric field is 20Hz, the pulse width is 20 mus, and the field intensity of 0.8kV/cm is used for processing 50 electric pulses. 2.0mL of marine oil, 0.18g of black pepper, 1.5mL of marine cooking wine and 2.0mL of golden dragon fish peanut oil are evenly smeared on the treated meat chop and pickled for 5 minutes; frying the sliced meat in a frying pan under the power of 2000WEach side was fried for 30s and taken out of the pan as sample 1-1.
The beef in the same batch with the same weight is taken, is not treated by ultrasonic waves and a pulse electric field, is directly pickled and cooked as a comparison sample 1-2, is pickled and cooked as a comparison sample 1-3 after being treated by independent ultrasonic waves without the pulse electric field under the same condition, is pickled and cooked as a comparison sample 1-4 after being treated by independent pulse electric field without ultrasonic waves, and the shearing force, the sensory score of volunteers (10 people and trained) and the benzopyrene value of each sample are shown in table 1, so that the shearing force of the beef cooked by the ultrasonic wave and pulse electric field combined pretreatment method is 29.3 percent lower than that of the beef cooked by the non-pretreatment method, 18.0 percent and 14.6 percent lower than that of the beef cooked by the single ultrasonic wave treatment method and the single pulse electric field treatment method respectively, the tenderness is obviously improved, the sensory quality is improved from 70 minutes to 85 minutes compared with the sample which is not pretreated, the benzopyrene content is reduced by 73.1 percent, the reaction is more green and safe while being fresh, tender and delicious.
Example 2
Selecting Angus cattle semitendinosus muscle by adopting the device shown in figure 1, freezing at-18 ℃ for 3 hours, cutting into meat slices with the thickness of 1.5cm, the width of 6cm and the length of 15cm by adopting a steak slicer (model AIMEILI SL-518), wherein the weight of the meat slices is 135g, and putting the meat slices into a sterilized treatment chamber 3; adjusting an electrode, fixing a lower electrode plate 5, after the meat slices are placed in a processing chamber 3, starting a lifting device 1, automatically adjusting an upper electrode plate 9 to a position where the meat slices are completely attached through a pressure sensing system 2, wherein the electrode distance (the distance between the upper electrode plate 9 and the lower electrode plate 5) is 0.95 cm; starting the ultrasonic generator 6 for ultrasonic treatment with a power density of 0.5W/cm2The ultrasonic treatment is carried out for 5 minutes; the pulse electricity generation and control device 10 is started to perform pulse electric field treatment, a PEF-500 pulse electric field processor of Guangzhou Paoho science and technology Limited is adopted to perform treatment, the pulse electric field condition is 300Hz, flat square wave electric pulses are generated, the pulse width is 10 mus, and the field intensity of 1.5kV/cm is used for treating 300 electric pulses. Smearing the treated pork chops with 3.0mL of marine light soy sauce, 0.25g of black pepper, 2.0mL of marine cooking wine and 3.0mL of golden dragon fish peanut oil, and pickling for 10 minutes; the meat slices were fried for 60s per side with a frying pan at 2000W power, and taken out of the pan, which was sample 2-1.
The beef in the same weight and the same batch is taken, the beef is directly pickled and cooked without being treated by ultrasonic waves and a pulse electric field, the beef is a reference sample 2-2, the beef is pickled and cooked without being treated by the pulse electric field under the same condition, the beef is a reference sample 2-3, the beef is pickled and cooked without being treated by the ultrasonic waves and the pulse electric field, and the beef is a reference sample 2-4, the beef steak shearing force of the beef cooked by the ultrasonic wave and pulse electric field combined pretreatment method is 30.3 percent lower than that of the beef steak cooked by the non-pretreatment method, 22.0 percent and 13.3 percent lower than that of the beef steak cooked by the single ultrasonic wave treatment and the single pulse electric field treatment method, the tenderness is obviously improved, and compared with the beef of the beef cooked by the single ultrasonic wave and pulse electric field treatment method, the sensory quality is improved from 73 minutes to 88 minutes, and the benzopyrene content is reduced by 75.9 percent.
Example 3
Selecting the longissimus dorsi of a Sanhe cattle in inner Mongolia by adopting the device in the figure 1, freezing the longissimus dorsi at the temperature of-18 ℃ for 3 hours, cutting the longissimus dorsi into meat slices with the thickness of 1cm, the width of 8cm and the length of 15cm by adopting a steak slicing machine (model AIMEILI SL-518), wherein the weight of the meat slices is 120g, and putting the meat slices into a sterilized treatment chamber 3; adjusting an electrode, fixing a lower electrode plate 5, after the meat slices are placed in a processing chamber 3, starting a lifting device 1, automatically adjusting an upper electrode plate 9 to a position where the meat slices are completely attached through a pressure sensing system 2, wherein the electrode distance (the distance between the upper electrode plate 9 and the lower electrode plate 5) is 0.95 cm; starting the ultrasonic generator 6 for ultrasonic treatment with a power density of 0.2W/cm2Ultrasonic treatment for 2 minutes; the pulse power generation and control device 10 is started to process the pulse electric field, the PEF-500 pulse electric field processor of Guangzhou Paoho technology company is adopted to process the pulse electric field, the frequency of the pulse electric field is 500Hz, the flat square wave electric pulse is adopted, the pulse width is 20 mus, and the field intensity of 0.3kV/cm is adopted to process 150 electric pulses. Smearing 2.0mL of marine light soy sauce, 0.18g of black pepper, 1.5mL of marine cooking wine and 2.0mL of dragon fish peanut oil on the treated pork chops, and pickling for 5 minutes; the meat slices were fried for 50s per side with a frying pan at 2000W power, and taken out of the pan as sample 3-1.
The beef in the same weight and the same batch is taken, is not treated by ultrasonic waves and a pulse electric field, is directly pickled and cooked to form a comparison sample 3-2, is pickled and cooked to form a comparison sample 3-3 after being treated by independent ultrasonic waves without pulse electric field under the same condition, and is pickled and cooked to form a comparison sample 3-4 after being treated by independent pulse electric field without ultrasonic waves, and the table 1 shows that the shearing force of the beef cooked by the ultrasonic wave and pulse electric field combined pretreatment method is 30.8 percent lower than that of the beef cooked by the non-pretreatment method, 25.0 percent and 18.2 percent lower than that of the beef cooked by the single ultrasonic wave and pulse electric field treatment method respectively, so that the tenderness is obviously improved, and compared with the beef of the beef without any pretreatment, the sensory quality is improved from 73 minutes to 90 minutes, and the benzopyrene content is reduced by 77.8 percent.
Example 4
Selecting longissimus dorsi of Angus cattle by using the device shown in FIG. 1, freezing at-18 deg.C for 3 hr, cutting into slices of meat with thickness of 1.5cm, width of 10cm and length of 10cm, weight of 150g, with a steak slicer (model AIMEILI SL-518), and placing into a sterilized treatment chamber 3; adjusting an electrode, fixing a lower electrode plate 5, after the meat slices are placed in a processing chamber 3, starting a lifting device 1, automatically adjusting an upper electrode plate 9 to a position where the meat slices are completely attached through a pressure sensing system 2, wherein the electrode distance (the distance between the upper electrode plate 9 and the lower electrode plate 5) is 0.95 cm; starting the ultrasonic generator 6 for ultrasonic treatment with a power density of 0.3W/cm2Ultrasonic treatment for 1 minute; the pulse electricity generation and control device 10 is started to process the pulse electric field, the PEF-500 pulse electric field processor of Guangzhou Paoho science and technology Limited is adopted to process the pulse electric field, the frequency of the pulse electric field is 500Hz, the flat square wave electric pulse is adopted, the pulse width is 15 mus, and the field intensity of 1kV/cm is adopted to process 20 electric pulses. Smearing the treated pork chops with 3.0mL of marine light soy sauce, 0.25g of black pepper, 2.5mL of marine cooking wine and 3.0mL of golden dragon fish peanut oil, and pickling for 10 minutes; the meat slices were fried for 90s per side with a frying pan at 2000W power, and taken out of the pan as sample 4-1.
The beef in the same weight and the same batch is taken, is not treated by ultrasonic waves and a pulse electric field, is directly pickled and cooked to form a comparison sample 4-2, is pickled and cooked to form a comparison sample 4-3 after being treated by independent ultrasonic waves without pulse electric field under the same condition, and is pickled and cooked to form a comparison sample 4-4 after being treated by independent pulse electric field without ultrasonic waves, and the table 1 shows that the shearing force of the beef cooked by the ultrasonic wave and pulse electric field combined pretreatment method is 32.7 percent lower than that of the beef cooked by the non-pretreatment method, 23.9 percent and 14.6 percent lower than that of the beef cooked by the single ultrasonic wave and pulse electric field treatment method respectively, the tenderness is obviously improved, and compared with the beef cooked by the single ultrasonic wave and pulse electric field treatment method, the sensory quality is improved from 75 minutes to 92 minutes, and the benzopyrene content is reduced by 76.3 percent.
By combining the 4 embodiments, the 2 kinds of taste coarse dry beef, such as the semitendinosus muscle of cattle and the longissimus muscle of back, are treated by the combination of the ultrasonic wave and the pulsed electric field, the shearing force after cooking is obviously reduced, the method is obviously superior to the untreated technology and the single treatment technology, the unexpected tenderness improvement effect is achieved, and the quality is obviously improved.
TABLE 1 index comparison table for steak cooked by various treatment methods in the embodiment
| Sample (I) | Shear force (N) | |
3, 4-benzopyrene (μ g/kg) |
| 1-1 | 41 | 85 | 2.1 |
| 1-2 | 58 | 70 | 7.8 |
| 1-3 | 50 | 78 | 5.5 |
| 1-4 | 48 | 81 | 4.2 |
| 2-1 | 39 | 88 | 2.0 |
| 2-2 | 56 | 73 | 8.3 |
| 2-3 | 50 | 79 | 7.3 |
| 2-4 | 45 | 82 | 5.2 |
| 3-1 | 36 | 90 | 1.8 |
| 3-2 | 52 | 73 | 8.1 |
| 3-3 | 48 | 80 | 6.2 |
| 3-4 | 44 | 84 | 6.0 |
| 4-1 | 35 | 92 | 1.9 |
| 4-2 | 52 | 75 | 8.0 |
| 4-3 | 46 | 83 | 5.8 |
| 4-4 | 41 | 85 | 3.9 |
Claims (10)
1. A device for tenderizing and pickling beef by cooperating ultrasonic pulse electric field mainly comprises a processing chamber shell, a lower electrode plate, an ultrasonic generator, an upper electrode plate and a pulse electricity generator and controller; it is characterized by that the hollow portion on the bottom portion of the external shell of said treatment chamber is a treatment chamber, the bottom portion of external shell of said treatment chamber is connected with lower electrode plate, the lower electrode plate is connected with lower supporting rod, the periphery of lower supporting rod of lower end of lower electrode plate is equipped with ultrasonic generator, and the lower electrode plate and upper electrode plate are respectively connected with pulse electricity generation and controllerThe upper electrode plate is arranged at the upper end of the processing chamber and is connected with an upper supporting rod, and the upper supporting rod is connected with the pressure sensing system through a lifting device; the power density of the ultrasonic wave is controlled to be 0.2-0.5W/cm2(ii) a The intensity of the pulse electric field is controlled to be 0.3-1.5 kV/cm.
2. The device for tenderizing and pickling beef in cooperation with the ultrasonic pulse electric field as claimed in claim 1, wherein the lifting device mainly comprises a lifting rod, a motor and 2 point control switches; the motor drives the rotating shaft to realize the extension and contraction of the lifting rod; the lower point control switch is used for controlling the starting and stopping of the motor, and the upper point control switch is connected with the pressure sensing system.
3. The apparatus as claimed in claim 1, wherein the processing chamber is a disc-shaped processing chamber with a diameter of 20 cm; the processing chamber shell is a processing chamber shell with the inner diameter of 20cm, the outer diameter of 24cm and the thickness of 2cm and is made of ceramic or polytetrafluoroethylene; the lower electrode plate is a metal plate with the diameter of 20cm and the thickness of 1mm, the material is titanium, and the outer layer of the lower electrode plate is wrapped by an insulating thin layer and fixed with the outer shell of the treatment chamber.
4. The apparatus as claimed in claim 1, wherein the lower support rod is a 2-3cm column made of stainless steel or plastic; the upper supporting rod is a supporting column with the diameter of 2-3cm and is made of stainless steel or plastic; the upper electrode plate is a metal plate with the diameter of 20cm and the thickness of 1mm, the material is pure titanium or titanium alloy, and an insulating layer is sprayed on the upper electrode plate; the treatment chamber shell is a hollow cylinder, and the hollow part of the cylinder is provided with a bottom.
5. A method for tenderizing and efficiently pickling beef by applying ultrasonic wave in cooperation with a pulse electric field as defined in any one of claims 1 to 4, characterized by comprising the steps of:
1) preparing meat: selecting beef to be processed, freezing the beef to be processed into a semi-rigid state, cutting the beef and placing the beef in a processing chamber;
2) electrode adjustment: adjusting the electrode plate to ensure that the upper electrode plate and the lower electrode plate are fully and uniformly contacted with the beef;
3) ultrasonic treatment: starting an ultrasonic generator, and transmitting ultrasonic waves to process the meat steaks for 1-5 minutes; the power density of the ultrasonic wave is 0.2-0.5W/cm2；
4) And (3) pulsed electric field treatment: turning off the ultrasonic wave, turning on a pulse electricity generator and controller, applying electric pulse between an upper electrode plate and a lower electrode plate, controlling the frequency of a pulse electric field to be 20-500Hz, and controlling the intensity of the pulse electric field to be 0.3-1.5 kV/cm;
5) pickling: and (4) closing the pulse electricity generator and controller, taking out the meat steaks, and putting the meat steaks into the cooking juice for pickling.
6. The method for tenderizing and efficiently pickling beef in cooperation with the ultrasonic wave and the pulsed electric field as claimed in claim 5, wherein in the step 1), the beef to be processed is selected from beef semitendinosus muscle and beef longissimus muscle; the freezing is to freeze at-18 ℃ for 2-3 hours; the cutting is to cut the meat slices into the meat slices with the thickness of 1-1.5cm, the width of 8-10cm and the length of 12-15cm by adopting a steak slicing machine.
7. The method for tenderizing and efficiently pickling beef in cooperation with ultrasonic waves and pulsed electric field as claimed in claim 5, wherein in the step 3), the power density is 0.2-0.3W/cm for the longissimus dorsi of the beef2Ultrasonic treatment is carried out for 1-2 minutes; for beef semitendinosus muscle, the power density is 0.3-0.5W/cm2The ultrasonic treatment is carried out for 3 to 5 minutes.
8. The method for tenderizing and efficiently pickling beef in combination with the ultrasonic wave and the pulsed electric field as claimed in claim 5, wherein in the step 4), the pulsed electric field is a flat square wave electric pulse, and the pulse width is 5-20 μ s; for the longissimus dorsi, treating 20-150 electric pulses with field intensity of 0.3-1.0 kV/cm; for beef semitendinosus, 50-300 electric pulses were treated at a field strength of 0.8-1.5 kV/cm.
9. The method for tenderizing and efficiently pickling beef in cooperation with the ultrasonic wave and the pulsed electric field according to claim 5, wherein in the step 5), the pickling is performed by using a coating juice for 5-10 minutes; the sauce mainly comprises salt and soy sauce.
10. The method for tenderizing and efficiently pickling beef in cooperation with the ultrasonic wave and the pulsed electric field according to claim 5, wherein the pickled beef steak is cooked by a conventional method, a commercial steak frying machine is adopted, and the beef steak with the thickness of 1cm is fried for 30-50s per surface at the maximum power; frying the pork chops with the thickness of 1.5cm for 60-90s per surface by adopting the maximum power.
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