CN113925136B - 一种速冻风味牛肉的制作方法 - Google Patents
一种速冻风味牛肉的制作方法 Download PDFInfo
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
一种速冻风味牛肉的制作方法,包括以下步骤:(S1)卤制:腌制好的牛肉和卤料在卤制锅中,先在中温下卤制,再煮沸收汤,冷却后真空包装;(S2)对步骤(S1)真空包装的牛肉采用预冻‑冷冻‑高压冻结的三段式冷冻工艺,最终肉体中冰晶直径在30‑50μm,肉体中心温度在零下18℃至零下22℃;(S3)在库温低于零下18℃入库冷藏。本发明采用三段式的冷冻工艺,使得冷冻的牛肉中冰晶尺寸小,对牛肉纤维结构影响小,解冻基本不影响牛肋骨口感;通过对卤料以及天然氧化剂种类和用量的选择,在不影响牛肉口感味道的同时,使速冻牛肉具有一定的抗氧化能力,解冻的牛肉放置一段时间后,没有变色失味,口感滋味仍令人满意。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种速冻风味牛肉的制作方法。
背景技术
冷冻畜禽肉在现代肉及肉制品加工工业中起着很重要的作用,随着冷链技术的发展,已经出现越来越多的肉类食品速冻食品的产品,其中已经事先腌制或者卤制烹饪好的速冻肉类,由于食用方便越来越受到消费者的欢迎。目前此类速冻肉类食品存在的问题是在速冻和解冻过程中,对肉类食品的液汁损失较多,严重影响了最终产品的品质和消费者的体验。对于肉类食品冷冻技术主要分为直接冷冻和两段式冷冻,其中两段式冷冻是先预冻,再冻结。
直接冷冻是将肉类食品直接送入冷冻间,在低温和空气流速下,促使肉体深处热量迅速向表层散热。直接冷冻的优点是冷却周期短,耗电较少,但是会使肉体出现冷却收缩的情况,特别是对肉质纤维较为紧实,脂肪含量少的牛肉类制品,这种现象更为严重,对于高品质牛肉类速冻食品,将会严重影响食用者的口感。肉类食品速冻技术中很重要的一个问题是控制冷冻过程中冰晶的生长。冷冻过程中,细胞外溶液首先产生冰晶,在蒸气压作用下细胞内的水流向细胞外的冰晶,当冰晶尺寸较大,容易刺穿细胞膜,细胞液大量流失,造成口感变差以及营养成分流失,速冻肉类食品品质变差。
速冻肉类食品的另一个问题是贮藏时间较长会导致速冻肉类食品中冰晶的重结晶,使肉类食品中纤维组织变形,细胞破裂;此外,即时在冷链、冷库的低温条件下储存,但是氧化酶仍具有一定的活性,但脂肪水解和脂肪氧化的现象仍然发生,导致速冻肉类食品,特别是牛肉食品容易变色失味,导致风味和营养的流失。目前常用的抗氧化剂是二丁基羟基甲苯、丁基羟基茴香醚,没食子酸酯等合成类的抗氧化剂,虽然抗氧化剂在食品添加剂中有安全性的规定,但是小鼠动物实验表明,代谢产物仍会留在体内,有一定的毒副作用。因此开发使用天然的抗氧化剂对于速冻肉类食品的开发和销售具有重要意义。
发明内容
为了克服现有技术中对牛肉熟食冷冻加工产品,口感还不能满足消费者需求,容易氧化变色的缺陷,本发明提供了一种速冻风味牛肉的制作方法,使用三段式的冷冻方法使牛肉保持紧实,口感好,辅以天然抗氧化剂的选择,本发明速冻牛肉自然解冻后即可直接食用,操作方便,食用者感官体验佳,风味好。
本发明提供了以下技术方案来解决上述技术问题:
一种速冻风味牛肉的制作方法,包括以下步骤:
(S1)卤制:腌制好的牛肉和卤料在卤制锅中,先在中温下卤制,再煮沸收汤,冷却后真空包装;
(S2)对步骤(S1)真空包装的牛肉采用预冻-冷冻-高压冻结的三段式冷冻工艺,最终肉体中冰晶直径在30-50μm,肉体中心温度在零下18℃至零下22℃;
(S3)在库温低于零下18℃入库冷藏。
进一步地,步骤(S1)中,包括以下质量份的原料:100份牛肋骨,600-1000份水,8-13份姜,10-15份大葱,3-5份冰糖,2-4份黄酒,1-1.5份食盐,0.5-1份大蒜精粉,1-1.5份当归,2-3份丁香,0.5-1份迷迭香,1-2份陈皮,1.5-2.5份八角,1.2-1.8份花椒,2-3份肉桂,0.5-1份香叶,1-1.5份香果,0.2-0.4份甘草。其中腌制的原料是牛肋骨、黄酒、食盐、大蒜精粉,其他为卤料。
配料中加入一定比例的当归、丁香、迷迭香作为香料,同时既有香料的功能,也能起到天然抗氧化剂的作用,无需加入抗氧化剂,也能保持一定的抗氧化能力。
进一步地,步骤(S1)中,所述中温下卤制,是在70-80℃卤制100-150min,卤制期间不停翻滚物料,使各部位味道均匀;所述煮沸是大火煮沸至100℃收汤。
进一步地,步骤(S2)的三段式冻结步骤如下:1)预冻:将卤制好的牛肋骨放入用冷冻机冷却至0℃至零下10℃的冷库中,预冻1-2h,预冻期间,物料表面温度为0-3℃;2)冷冻:向冷库喷射液氮,冷库温度降温至零下40℃至零下50℃,冷冻20-30min;3)高压冻结:停止喷射液氮,将牛肉转移至带有循环式冷却装置的压力容器,所述压力容器用冷冻机预先冷冻至容器内温度为零下22至零下28℃,在10-20MPa高压下继续冷冻1-2h,之后缓慢解除压力。所述缓慢解除压力是在0.5-1h内解除压力,使容器恢复一个大气压。
本发明在常规的预冻-冻结两段式的速冻工艺基础上,增加了高压冷冻的步骤,在低温短暂速冻后,在零下40℃至零下50℃,牛肉表面形成一层冰膜,可以有效抑制肉类食品的膨胀变形,同时牛肉肉体内部迅速生成许多小的晶核;配合后续的高压冷冻,剩余未成冰的水会以晶核为中心继续凝结,在牛肉内部形成细小而且均匀冰晶,能够抑制细胞破坏,提升速冻牛肉的品质,产品解冻后使用,肉体组织状态好,牛肉纤维保持紧实,能锁住水分,保持弹性。
本发明和现有技术采用的超高压冷冻技术不同,超高压冷冻是在200MPa以上的压力,利用了水在如此高压下不会结冰,迅速解除压力后,完成对食品的速冻。本发明是在10-20MPa的高压下,并选择合适的冷冻温度和冷冻时间,可以在牛肉肉体内部完成冰晶的调整,最终得到冰晶尺寸小并且分布均匀的速冻牛肉食品。
在本发明一个优选技术方案中,在进行三段式冷冻之前,在卤制好的牛肉上喷洒天然抗氧化剂,所述抗氧化剂选自维生素C,维生素E,维生素A,β-胡萝卜素,虾青素,茶多酚、绿原酸中的至少一种。抗氧化剂配合前述当归、丁香、迷迭香,能够极大增强速冻牛肉食品的抗氧化能力,在长期的贮存过程中,不会发生脂肪的氧化,能长久保持肉类食品的品质和口感。
更优选地,所述抗氧化剂的用量是每100g牛肉喷洒40-60mg抗氧化剂,抗氧化剂溶于20-30%乙醇水混合溶剂中配制为40-60g/L的抗氧化剂溶液。
进一步优选地,所述抗氧化剂选自维生素C和虾青素按照质量比7-10:1的复配。发明人预料不到地发现,以维生素C和虾青素按照一定质量复配后能够发挥协同作用,够使牛肉可以在氧气气氛中具有一定抗氧化能力的同时,能够最大限度地保持牛肉的口感滋味。
按照上述三段式的冷冻工艺,特别是高压冷冻阶段,控制冷库压力和温度,所得冷冻的牛肋骨肉质中冰晶尺寸小,可以锁定牛肉汁水,解冻后的牛肋骨肉质松紧合适,肉汁饱满,肉质细嫩,口感极佳。
相对于现有技术,本发明取得了以下有益效果:
一、本发明采用三段式的冷冻工艺,特别是控制高压冷冻的压力和温度,使得冷冻的牛肉中冰晶尺寸小,对牛肉纤维结构影响小,解冻基本不影响牛肋骨口感。
二、本发明通过对卤料以及天然氧化剂之间的选择,产生了协同复配的作用,可以在不影响牛肉口感味道的同时,使速冻牛肉具有一定的抗氧化能力,牛肉解冻后在空气中放置一段时间,牛肉没有变色失味,口感滋味没有明显变差。
三、精选卤料原料及其配比,得到速冻牛肉解冻后口感好,味道佳,深受消费者欢迎。
具体实施方式
以下以具体实施方式对本发明技术方案进行详细解释说明,但应该理解的是,本发明实施例并不是对本发明保护内容的限制。
牛肋骨前处理的腌制是本领域的常规手段,具体是将牛肋骨在锯骨机,切片机上切割为肉片,进行清洗,腌制,腌制是将100份牛肋骨,3份黄酒,1.2份食盐,0.8份大蒜精粉混合均匀后,在4±1℃下腌制6h。
本发明实施例采用YJ-9105显微镜观察牛肉肉体的细微结构。
实施例1
(S1)将108份腌制好的牛肋骨牛肉片(由100份牛肋骨牛肉片腌制得到),700份水,8-13份姜,10-15份大葱,3-5份冰糖,1份当归,1.3份陈皮,2份八角,1.3份花椒,2.2份肉桂,0.7份香叶,1.1份香果,0.3份甘草,0.02份5'-核苷酸二钠,0.02份双乙酸钠加入到卤制锅中,加热至75℃,卤制2h,卤制期间不停翻滚物料,使各部位味道均匀,之后加热至100℃煮沸,收汤至锅底剩余少许汤汁,卤制好的牛肉片自然冷却至30℃以下,表面喷洒维生素C和虾青素按照质量比7:1配制得到的40g/L抗氧化剂溶液(溶剂为20%乙醇水溶液),喷洒量为每100g牛肉喷洒1mL抗氧化剂溶液,定量称量,用拉伸膜包装机在-0.05MPa下真空包装,检查封口质量,抽查含菌量,产品合格即可进行冷冻;
(S2)用冷冻机使冷库温度在零下5℃,将真空包装的牛肉放置于冷库中,用冷冻机使冷库温度在零下3℃,预冻1h,使物料表面温度为2-3℃;之后向冷库喷射液氮,使冷库温度下降至零下40℃,冷冻20min;停止喷射液氮,将牛肉转移至带有循环式冷却装置的压力容器,用冷冻机预先冷冻容器内温度为零下25℃,在15MPa高压下进行高压冷冻,持续1h,得到速冻风味牛肉,其冰晶尺寸在30-40μm之间,出库在零下18℃保藏。
实施例2
其他条件和操作和实施例1相同,区别在于,步骤(S2)中,高压冷冻阶段,是用冷冻机冷却高压容器温度在零下22℃,压力20MPa,冷冻1h,得到速冻风味牛肉,其冰晶尺寸在50-60μm之间。
实施例3
其他条件和操作和实施例1相同,区别在于,步骤(S2)中,高压冷冻阶段,是用冷冻机冷却高压容器在零下28℃,压力10MPa,冷冻1h,得到速冻风味牛肉,其冰晶尺寸在40-50μm之间。
实施例4
其他条件和操作和实施例1相同,区别在于,步骤(S2)中,高压冷冻阶段,是用冷冻机冷却高压容器温度在零下20℃,压力15MPa,冷冻1h,得到速冻风味牛肉,其冰晶尺寸在80-100μm之间。
实施例5
其他条件和操作和实施例1相同,区别在于,步骤(S2)中,高压冷冻阶段,是用冷冻机冷却高压容器温度在零下30℃,压力18MPa,冷冻1h,得到速冻风味牛肉,其冰晶尺寸在45-60μm之间。
实施例6
其他条件和操作和实施例1相同,区别在于喷洒的抗氧化剂溶液为维生素C的40g/L水溶液,喷洒量不变。
实施例7
其他条件和操作和实施例1相同,区别在于喷洒的抗氧化剂溶液为虾青素的40g/L水溶液,喷洒量不变。
实施例8
其他条件和操作和实施例1相同,区别在于喷洒的抗氧化剂溶液为喷洒维生素C和虾青素按照质量比10:1配制得到的40g/L抗氧化剂水溶液,喷洒量不变。
实施例9
其他条件和操作和实施例1相同,区别在于喷洒的抗氧化剂溶液为喷洒维生素C和虾青素按照质量比5:1配制得到的40g/L抗氧化剂水溶液,喷洒量不变。
实施例10
其他条件和操作和实施例1相同,区别在于喷洒的抗氧化剂溶液为喷洒维生素C和虾青素按照质量比15:1配制得到的40g/L抗氧化剂水溶液,喷洒量不变。
实施例11
其他条件和操作和实施例1相同,区别在于抗氧化剂溶液喷洒量为每100g牛肉喷洒0.5mL抗氧剂溶液。
实施例12
其他条件和操作和实施例1相同,区别在于抗氧化剂溶液喷洒量为每100g牛肉喷洒1.5mL抗氧剂溶液。
实施例13
其他条件和操作和实施例1相同,区别在于不喷洒抗氧化剂溶液。
对比例1
其他条件和操作和实施例1相同,区别在于,步骤(S2)是:用冷冻机使冷库温度在零下5℃,将卤制好的牛肉放置于冷库中,用冷冻机使冷库温度在零下5℃,预冻1h,使物料表面温度为2-3℃;之后向冷库喷射液氮,使冷库温度下降至零下40℃,冷冻3h。即取消了高压冷冻阶段,采用常规的两段式的预冻-冻结方法。得到速冻风味牛肉,其冰晶尺寸在80-130μm。
效果例1
以汁液流失率评价速冻牛肉食品的肉汁保持锁水性能,按照以下公式计算:
汁液流失率=(冻结后的牛肉质量-解冻后牛肉质量)/冻结后牛肉质量×100%
过氧化值(以脂肪计)采用滴定法,是将本发明速冻牛肉解冻后,放置在37℃恒温箱中,保存12h,测试过氧化值,参照GB5009.227-2016进行,单位meq/kg;
结果如下表1所示:
表1
汁液流失率(%) | 过氧化值(meq/kg) | |
实施例1 | 1.65 | 1.8 |
实施例2 | 2.21 | 2.0 |
实施例3 | 2.05 | 1.9 |
实施例4 | 2.17 | 2.0 |
实施例5 | 2.61 | 1.8 |
实施例6 | 1.73 | 2.3 |
实施例7 | 1.64 | 1.5 |
实施例8 | 1.64 | 2.0 |
实施例9 | 1.67 | 1.6 |
实施例10 | 1.65 | 2.1 |
实施例11 | 1.68 | 2.4 |
实施例12 | 1.70 | 1.3 |
实施例13 | 1.66 | 3.2 |
对比例1 | 3.36 | 1.8 |
效果例2
将实施例和对比例所得冷冻牛肉包装袋放入热水中解冻,解冻后进行感官测试,挑选10位经过培训的受试者对本发明速冻风味牛肉解冻后,进行感官指标的评价,包括肉香味、颜色、酸败味、肉体组织状态、口感五个方面进行打分,其中口感打分满分10分,其他测试满分5分,表明感官评价最优;1分为最低分,表明感官评价最差。每项指标取平均分,满分30分,结果如下表2所示:
肉香味指标:肉香明显,有鲜味,无异味味为5分;有异味,不好为1分;
颜色指标:鲜肉颜色,有光泽为满分5分,发褐,失去光泽为1分;
酸败味指标:无任何酸败味味满分5分,有强烈酸败味为1分;
肉体组织状态:指压不裂开,能快速恢复原状,富有弹性,切面致密为5分;指压会破裂,切面粗糙。
口感:鲜嫩爽口,肉汁饱满为满分10分;肉质粗糙,松软无咬劲,干硬为1分。
总砷,铅,镉的测试标准分别参照GB5009.11,GB5009.12,GB5009.15,本发明所得速冻风味牛肉中均未检出。
金黄色葡萄球菌测试标准参照GB 4789.10-2016,沙门氏菌测试标准参照GB4789.4-2016,本发明所得速冻风味牛肉均合格。
表2
将上述实施例牛肉解冻后在25℃,60RH%恒温恒湿箱中放置6h后,重新请受试者进行品尝和打分,结果如下表3所示:
表3
通过以上结果可知,本发明以三段式的速冻方法卤制好的牛肉进行速冻,所得速冻风味牛肉解冻后,各项感官测试指标打分均令人满意。发明还意外地发现,以维生素C和虾青素按照一定比例复配后的天然抗氧化剂喷洒在卤制好的牛肉后,可以进一步改善牛肉的抗氧化性同时还不会影响牛肉的口感,长时间放置不会变色失味,而这种协同复配的效果是发明人在其他的天然抗氧化剂组合中没有发现,比如以维生素E和虾青素复配,维生素A和虾青素复配,或者维生素C和其他抗氧化剂复配,均没有发现这种协同作用。
Claims (5)
1.一种速冻风味牛肉的制作方法,其特征在于,包括以下步骤:
(S1)卤制:腌制好的牛肉和卤料在卤制锅中,先在中温下卤制,再煮沸收汤,冷却后真空包装;所述中温下卤制,是在70-80℃卤制100-150min;
(S2)对步骤(S1)真空包装的牛肉采用预冻-冷冻-高压冻结的三段式冷冻工艺,最终肉体中冰晶直径在30-50μm,肉体中心温度在零下18℃至零下22℃;步骤(S2)的三段式冻结步骤如下:1)预冻:将卤制好的牛肋骨放入用冷冻机冷却至0℃至零下10℃的冷库中,预冻1-2h,预冻期间,物料表面温度为0-3℃;所述卤制好的牛肋骨是牛肋骨在锯骨机,切片机上切割为肉片,进行清洗,腌制、卤制得到;2)冷冻:向冷库喷射液氮,冷库温度降温至零下40℃至零下50℃,冷冻20-30min;3)高压冻结:停止喷射液氮,将牛肉转移至带有循环式冷却装置的压力容器,所述压力容器用冷冻机预先冷冻至容器内温度为零下22至零下28℃,在10-20MPa高压下继续冷冻1-2h,之后缓慢解除压力;
在进行三段式冷冻之前,在卤制好的牛肉上喷洒天然抗氧化剂;所述抗氧化剂为维生素C和虾青素按照质量比7-10:1的复配;所述抗氧化剂的用量是每100g牛肉喷洒40-60mg抗氧化剂;
(S3)在库温低于零下18℃入库冷藏。
2.根据权利要求1所述的制作方法,其特征在于,步骤(S1)中,包括以下质量份的原料:100份牛肋骨,600-1000份水,8-13份姜,10-15份大葱,3-5份冰糖,2-4份黄酒,1-1.5份食盐,0.5-1份大蒜精粉,1-1.5份当归,2-3份丁香,0.5-1份迷迭香,1-2份陈皮,1.5-2.5份八角,1.2-1.8份花椒,2-3份肉桂,0.5-1份香叶,1-1.5份香果,0.2-0.4份甘草;其中腌制的原料是牛肋骨、黄酒、食盐、大蒜精粉,其他为卤料。
3.根据权利要求1所述的制作方法,其特征在于,步骤(S1)中,卤制期间不停翻滚物料,使各部位味道均匀;所述煮沸是大火煮沸至100℃收汤。
4.根据权利要求1所述的制作方法,其特征在于,所述缓慢解除压力是在0.5-1h内使容器恢复一个大气压。
5.根据权利要求1所述的制作方法,其特征在于,抗氧化剂溶于20-30%乙醇水混合溶剂中配制为40-60g/L的抗氧化剂溶液。
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