CN115152946A - Stewed sirloin pre-made dish with radishes subjected to ultrasonic pickling pretreatment and processing technology thereof - Google Patents
Stewed sirloin pre-made dish with radishes subjected to ultrasonic pickling pretreatment and processing technology thereof Download PDFInfo
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- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- 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
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Abstract
The invention discloses a braised sirloin pre-made radish subjected to ultrasonic pickling pretreatment and a processing technology thereof, wherein the braised sirloin pre-made radish comprises the following steps: 1. radish pretreatment; 2. pre-treating sirloin: cleaning and cutting sirloin, and pickling the sirloin by adopting a low-temperature ultrasonic technology; 3. stewing: stewing by adopting a high-pressure technology in the stewing process; 4. packaging: putting the product into a vacuum packaging bag or a bowl type package, sterilizing by using intensive pulse light, and refrigerating. The low-temperature ultrasonic pickling and high-pressure processing of the radish stewed sirloin pre-made dish disclosed by the invention not only reduces the pickling time, but also improves the water holding capacity of the sirloin, improves the tenderness of the sirloin, reduces the propagation possibility of microorganisms by pickling in a low-temperature environment, and simultaneously ensures that the radish stewed sirloin meets the requirements of the traditional long-time stewing in various aspects such as flavor, color, taste and the like, and the radish stewed sirloin pre-made dish keeps a level similar to that of a cooked dish under the condition of ensuring the safety.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to stewed sirloin with radishes subjected to ultrasonic pickling pretreatment and a processing technology thereof.
Background
The accelerated pace of social production and life is a mark of the era, and the pace of life of people is accelerated, so that most residents choose to draw from the complicated catering manufacture and choose safer, more convenient and more delicious prefabricated vegetables. The prepared dish is also called prepared food, and is different from the frozen food of instant food or rice and flour in the traditional concept, the prepared dish is a type of prepared products processed by the procedures of pretreatment process, cooking process, packaging process and the like in a workshop conforming to the production standard through the unification, scale and modernization technology on the premise of strictly detecting and controlling raw materials, and is also a novel food consumption form under the rapid development of society and food industry. At present, 80% of prefabricated vegetables in China are supplied to non-terminal customers, such as hotels, group meals, distribution stores and the like, the prefabricated vegetables are continuously mature in China and closely related to a central kitchen established by a large-scale chain enterprise, the total number of general stores of the chain catering enterprise in China is increased in nearly 5 years, the total number of the general stores in 2020 is 504, and statistics shows that the number of fast food service stores accounts for the trend of the continuous increase in the year before 2020. In 2019, the number of fast food service stores is more than 57%, and is increased by 19% compared with the number of fast food service stores in the previous year. About 70% of chain catering enterprises in China have self-built central kitchens, and the production mode of the central kitchens has important significance for promoting the fine and deep processing of food. In 2020, the processing technology of the prefabricated vegetables is mature continuously, meanwhile, as new coronary pneumonia epidemic situation outbreaks in the global range change the life style and the understanding of people on the prefabricated vegetables, the prefabricated vegetables are pushed to enter the high-speed development period, and the prefabricated vegetable industry is expected to develop to maturity in 2025 and cater to the blue sea of trillion-level markets.
Stewed sirloin with radish is a traditional Chinese dish in China and is also a good nourishing product, the collocation of sirloin and radish is balanced, after the sirloin is stewed with fat and thin alternately, the taste is tender but not firewood, oil but not greasy, after the radish absorbs the soup which is stewed for a long time, the flavor becomes delicious, soft and soft, the color is bright, and the soup becomes rich, fresh and sweet, thus being widely popular with consumers. The way that the traditional dishes are intensified and industrialized is also the main trend of future development, after the instant food is processed under the condition of ensuring the safety of the instant food, when the product is heated again for eating, the nutrition can be lost to a certain extent, and the taste and the color and luster of the instant food are different from those of the dishes just cooked.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a stewed sirloin pre-made dish with radishes subjected to ultrasonic pickling pretreatment and a processing technology thereof.
In order to achieve the purpose, the invention designs a processing technology of stewed sirloin pre-made dish with radish subjected to ultrasonic salting pretreatment, which comprises the following steps:
step 1: peeling and cutting white radish into pieces, blanching in water, and taking out for later use;
and 2, step: cutting sirloin into pieces, ultrasonically pickling the sirloin at low temperature, putting the pickled sirloin into a pot with cold water, boiling the water, quickly boiling the water, skimming the froth, and fishing out;
and step 3: 3-7 parts of cooking wine, 3-7 parts of ginger, 6-10 parts of garlic, 80-120 parts of sirloin, 100-200 parts of clear water, 0.2-0.9 part of salt, 0.03-0.3 part of white pepper, 0.2-0.9 part of chicken essence and 0.2-0.9 part of white sugar; then cooking wine, ginger, garlic, sirloin and clear water in a pot under high pressure, adding salt, white pepper, chicken essence, white sugar and the radish processed in the step (1) and continuing cooking to obtain cooked food;
and 4, step 4: and (3) subpackaging the product prepared in the step (3) according to the ratio that each part of the prepared dish comprises 65-70g of sirloin, 120-125g of radish and 125-130g of soup in a container, sealing, sterilizing with intensive pulse light and cooling to obtain the small subpackaged stewed sirloin prepared dish with radish, and preserving at the environment of 4 ℃.
The characteristics of the product after the raw materials are subjected to low-temperature ultrasonic pickling pretreatment such as quick boiling, pickling and the like are optimized, the spicy taste of the radish after the quick boiling is weakened, and the low-temperature ultrasonic pickling can achieve the expected pickling effect in a short time, so that the tenderness of the beef brisket is increased, the water holding capacity is increased, the water loss rate is reduced, the mouthfeel is better, and high-quality pretreatment raw materials are provided for stewing the beef brisket with the radish.
The high-pressure stewing process is beneficial to enhancing the palatability and the acceptability of the sirloin product stewed with radish, endowing food with good flavor, color and fragrance in a short time, improving the tenderness of the sirloin due to the change of muscle fiber protein and connective tissue in meat in the stewing process, well retaining fragrant substances in a high-pressure closed environment, and simultaneously ensuring that the stewed finished product has better taste. The high-pressure process is combined with seasoning to optimize the proportion, so that the flavor of the stewed sirloin can be obviously improved, the release of aldehyde and acid components is facilitated, and the mouthfeel of the stewed sirloin with radish is richer in level.
Further, in the step 1, the dicing steps are as follows: cutting 2-3cm downwards along the top end, cutting 4-5cm upwards along the bottom end, cutting the middle uniform part of the white radish into cylindrical blocks with the thickness of 1.5-2cm, and cutting each cylindrical block into 4-8 parts along the cross section to obtain the radish blocks.
Further, in the step 1, the blanching temperature of the white radish is 70-90 ℃, preferably 90 ℃; the blanching time is 1-10min, preferably 5min.
Further, in the step 2, the length, the width and the height of the sirloin blocks are all 2.5-3cm.
Further, in the step 2, the pickling materials for pickling sirloin are salt water, and the concentration of the salt water is 2-5wt%, preferably 5wt%; the pickling time is 20-60min, preferably 20min; the ultrasonic power is 100-500W, preferably 300W; the ultrasonic frequency is 10-50kHz, preferably 40kHz; the pickling temperature is 0-10 ℃, and the optimal pickling temperature is 4 ℃; quick boiling for 1-9min, preferably 5min.
Further, in the step 3, the stewing pressure of the sirloin is 40-70kPa, preferably 70kPa; stewing sirloin for 20-50min, preferably 40min; the stewing time of radix Raphani is 5-20min, preferably 15min.
Further, in the step 3, 5 parts of cooking wine, 5 parts of ginger, 8 parts of garlic, 100 parts of sirloin, 200 parts of clear water, 0.57 part of salt, 0.057 part of white pepper, 0.85 part of chicken essence and 0.57 part of white sugar are weighed according to the weight part ratio.
Further, in the step 4, the packaging mode is vacuum bag packaging or bowl packaging, the shelf life of stewed sirloin with bowl-packaged radish is prolonged to about 21d under the storage condition of 4 ℃, and the shelf life of products subjected to vacuum packaging is prolonged to about 28d under the storage condition of 4 ℃.
Further, in the step 4, the adopted pulse strong light is used for sterilization, and the flash irradiation energy is 1-4J/cm 2 . The pulse intense light is a novel non-thermal sterilization technology, can keep the original color, nutrition, texture and flavor of food to the maximum extent, has high safety, and cannot cause adverse effects such as water loss, texture deterioration, quality reduction after sterilization and the like on the product.
The invention also aims to provide a braised sirloin pre-made dish with radish, which is prepared by the processing technology of the braised sirloin pre-made dish with radish subjected to ultrasonic pickling pretreatment.
The invention has the following beneficial effects:
the invention establishes a low-temperature ultrasonic pickling process and a high-pressure processing technology for braised sirloin with radish, reasonably combines technological parameters such as a raw material pretreatment mode, pretreatment time, pretreatment temperature, high-pressure stewing time, pressure, a material-liquid ratio, a formula, a sterilization mode and the like through the technical scheme, determines the formula of the braised sirloin with radish and the flow of the high-pressure stewing processing technology, ensures that the braised sirloin with radish can meet various requirements of flavor, color, taste and the like under the traditional long-time stewing after low-temperature ultrasonic pickling and high-pressure processing, and realizes that the cooked sirloin with radish keeps similar level to the cooked dish under the condition of ensuring the safety of the pre-cooked dish of the braised sirloin with radish.
The low-temperature ultrasonic pickling shortens the pickling time from 120min to 20min, improves the water holding capacity of the sirloin, improves the tenderness of the sirloin, reduces the propagation possibility of microorganisms when pickled in a low-temperature environment, and is beneficial to obtaining products with better comprehensive quality.
The shelf life of the stewed sirloin with radish stored at 4 ℃ can be effectively prolonged by combining strong pulse light sterilization with different packaging forms, the current consumption and circulation requirements of the stewed sirloin with radish can be met, and a foundation is laid for the development of the sale surface of the stewed sirloin with radish.
Drawings
FIG. 1 is a process flow chart of a processing technology of stewed sirloin with radish;
FIG. 2 is a graph showing the parameters and sensory evaluation of products of examples 2, 3, 4 and 5 of the present invention;
FIG. 3 is a graph showing the parameters and sensory evaluation of products of examples 6, 7, 8 and 9 of the present invention;
FIG. 4 is a graph showing the parameters and sensory evaluation of products of examples 6, 7, 8 and 9 of the present invention;
FIG. 5 is a graph showing sensory evaluation of the products of example 12 of the present invention and comparative example 2.
Detailed Description
The present invention is described in further detail below with reference to specific examples so as to be understood by those skilled in the art.
Example 1
A processing technology of a pre-made dish of stewed sirloin with radish subjected to ultrasonic pickling pretreatment comprises the following steps:
step 1: radish pretreatment: peeling radix Raphani, cutting off 2-3cm downwards along the top end, cutting off 4-5cm upwards along the bottom end, cutting the middle part of radix Raphani into 1.5-2cm thick cylindrical blocks, cutting each cylindrical block into 6 parts along the cross section, blanching in 90 deg.C water for 5min, and taking out;
step 2: pre-treating sirloin: selecting fresh and frozen beef brisket, thawing frozen meat, eating, removing inedible parts, washing, cutting into blocks with length, width and height of 2.5-3cm, pickling with salt water at 4 deg.C, ultrasonic power of 300W and ultrasonic frequency of 40kHz for 20min, boiling in cold water for 5min, removing floating foam, and taking out;
and step 3: stewing: adding 100 parts by weight of clear water, 5 parts by weight of cooking wine, 5 parts by weight of ginger and 8 parts by weight of garlic into an electric pressure cooker, pouring 100 parts by weight of sirloin, stewing for 40min under the stewing pressure of 50kPa, adding 0.2 part by weight of salt, 0.03 part by weight of white pepper, 0.2 part by weight of chicken essence and 0.2 part by weight of white sugar for seasoning, adding 100 parts by weight of the radish processed in the step 1, and continuously stewing for 15min.
And 4, step 4: and (3) packaging: and (3) packaging the product prepared in the step (3) in a container, subpackaging each part of prefabricated vegetables including 65-70g of sirloin, 120-125g of radish and 125-130g of soup, sealing by using a vacuum sealing machine, sterilizing by using intense pulsed light, cooling, and then placing in an environment at 4 ℃ for preservation.
Example 2
A processing technology of a pre-made dish of stewed sirloin with radish subjected to ultrasonic pickling pretreatment comprises the following steps:
step 1: radish pretreatment: peeling radix Raphani, cutting off 2-3cm downwards along the top end, cutting off 4-5cm upwards along the bottom end, cutting the middle part of radix Raphani into 1.5-2cm thick cylindrical blocks, cutting each cylindrical block into 6 parts along the cross section, blanching in 90 deg.C water for 5min, and taking out;
step 2: pre-treating sirloin: selecting fresh and frozen beef brisket, thawing frozen meat, eating, removing inedible parts, washing, cutting into blocks with length, width and height of 2.5-3cm, pickling with salt water at 4 deg.C, ultrasonic power of 300W and ultrasonic frequency of 40kHz for 20min, boiling in cold water for 5min, removing floating foam, and taking out;
and step 3: stewing: adding 200 parts of clear water, 5 parts of cooking wine, 5 parts of ginger and 8 parts of garlic into an electric pressure cooker, pouring 100 parts of sirloin, stewing for 40min under the stewing pressure of 40kPa, adding 0.57 part of salt, 0.057 part of white pepper, 0.85 part of chicken essence and 0.57 part of white sugar for seasoning, adding 100 parts of radish processed in the step 1, and continuing stewing for 5min;
and 4, step 4: packaging: and (4) packaging the product prepared in the step (3) in a container, subpackaging each part of prefabricated dish comprising 65-70g of sirloin, 120-125g of radish and 125-130g of soup, sealing by using a vacuum sealing machine, sterilizing by using intensive pulse light, cooling and storing in an environment at 4 ℃.
Example 3
A processing technology of stewed sirloin pre-made vegetables subjected to ultrasonic pickling pretreatment comprises the following steps:
step 1: radish pretreatment: peeling radix Raphani, cutting off 2-3cm downwards along the top end, cutting off 4-5cm upwards along the bottom end, cutting the middle part of radix Raphani into 1.5-2cm thick cylindrical blocks, cutting each cylindrical block into 6 parts along the cross section, blanching in 90 deg.C water for 5min, and taking out;
step 2: pre-treating sirloin: selecting fresh and frozen beef brisket, thawing frozen meat, eating, removing inedible parts, washing, cutting into blocks with length, width and height of 2.5-3cm, pickling with salt water at 4 deg.C, ultrasonic power of 300W and ultrasonic frequency of 40kHz for 20min, boiling in cold water for 5min, removing floating foam, and taking out;
and step 3: stewing: adding 200 parts by weight of clear water, 5 parts by weight of cooking wine, 5 parts by weight of ginger and 8 parts by weight of garlic into an electric pressure cooker, pouring 100 parts by weight of sirloin, stewing for 40min under the stewing pressure of 50kPa, adding 0.57 part by weight of salt, 0.057 part by weight of white pepper, 0.85 part by weight of chicken essence and 0.57 part by weight of white sugar for seasoning, adding 100 parts by weight of radish processed in the step 1, and continuously stewing for 5min;
and 4, step 4: packaging: and (3) packaging the product prepared in the step (3) in a container, subpackaging each part of prefabricated vegetables including 65-70g of sirloin, 120-125g of radish and 125-130g of soup, sealing by using a vacuum sealing machine, sterilizing by using intense pulsed light, cooling, and then placing in an environment at 4 ℃ for preservation.
Example 4
A processing technology of stewed sirloin pre-made vegetables subjected to ultrasonic pickling pretreatment comprises the following steps:
step 1: radish pretreatment: peeling radix Raphani, cutting off 2-3cm downwards along the top end, cutting off 4-5cm upwards along the bottom end, cutting the middle part of radix Raphani into 1.5-2cm thick cylindrical blocks, cutting each cylindrical block into 6 parts along the cross section, blanching in 90 deg.C water for 5min, and taking out;
step 2: pre-treating sirloin: selecting fresh and frozen beef brisket, thawing frozen meat, eating, removing inedible parts, washing, cutting into blocks with length, width and height of 2.5-3cm, pickling with salt water at 4 deg.C, ultrasonic power of 300W and ultrasonic frequency of 40kHz for 20min, boiling in cold water for 5min, skimming froth, and taking out;
and 3, step 3: stewing: adding 200 parts by weight of clear water, 5 parts by weight of cooking wine, 5 parts by weight of ginger and 8 parts by weight of garlic into an electric pressure cooker, pouring 100 parts by weight of sirloin, stewing for 40min under the stewing pressure of 60kPa, adding 0.57 part by weight of salt, 0.057 part by weight of white pepper, 0.85 part by weight of chicken essence and 0.57 part by weight of white sugar for seasoning, adding 100 parts by weight of the radishes treated in the step 1, and continuously stewing for 5min.
And 4, step 4: packaging: and (3) packaging the product prepared in the step (3) in a container, subpackaging each part of prefabricated vegetables including 65-70g of sirloin, 120-125g of radish and 125-130g of soup, sealing by using a vacuum sealing machine, sterilizing by using intense pulsed light, cooling, and then placing in an environment at 4 ℃ for preservation.
Example 5
A processing technology of stewed sirloin pre-made vegetables subjected to ultrasonic pickling pretreatment comprises the following steps:
step 1: radish pretreatment: peeling radix Raphani, cutting off 2-3cm downwards along the top end, cutting off 4-5cm upwards along the bottom end, cutting the middle part of radix Raphani into 1.5-2cm thick cylindrical blocks, cutting each cylindrical block into 6 parts along the cross section, blanching in 90 deg.C water for 5min, and taking out;
and 2, step: pre-treating sirloin: selecting fresh and frozen beef brisket, thawing frozen meat, eating, removing inedible parts, washing, cutting into blocks with length, width and height of 2.5-3cm, pickling with salt water at 4 deg.C, ultrasonic power of 300W and ultrasonic frequency of 40kHz for 20min, boiling in cold water for 5min, removing floating foam, and taking out;
and step 3: stewing: adding 200 parts by weight of clear water, 5 parts by weight of cooking wine, 5 parts by weight of ginger and 8 parts by weight of garlic into an electric pressure cooker, pouring 100 parts by weight of sirloin, stewing for 40min under the stewing pressure of 70kPa, adding 0.57 part by weight of salt, 0.057 part by weight of white pepper, 0.85 part by weight of chicken essence and 0.57 part by weight of white sugar for seasoning, adding 100 parts by weight of radish processed in the step 1, and continuously stewing for 5min.
And 4, step 4: packaging: and (3) packaging the product prepared in the step (3) in a container, subpackaging each part of prefabricated vegetables including 65-70g of sirloin, 120-125g of radish and 125-130g of soup, sealing by using a vacuum sealing machine, sterilizing by using intense pulsed light, cooling, and then placing in an environment at 4 ℃ for preservation.
Example 6
A processing technology of stewed sirloin pre-made vegetables subjected to ultrasonic pickling pretreatment comprises the following steps:
step 1: radish pretreatment: peeling radix Raphani, cutting off 2-3cm downwards along the top end, cutting off 4-5cm upwards along the bottom end, cutting the middle part of radix Raphani into 1.5-2cm thick cylindrical blocks, cutting each cylindrical block into 6 parts along the cross section, blanching in 90 deg.C water for 5min, and taking out;
and 2, step: pre-treating sirloin: selecting fresh and frozen beef brisket, thawing frozen meat, eating, removing inedible parts, washing, cutting into blocks with length, width and height of 2.5-3cm, pickling with salt water at 4 deg.C, ultrasonic power of 300W and ultrasonic frequency of 40kHz for 20min, boiling in cold water for 5min, removing floating foam, and taking out;
and step 3: stewing: adding 200 parts by weight of clear water, 5 parts by weight of cooking wine, 5 parts by weight of ginger and 8 parts by weight of garlic into an electric pressure cooker, pouring 100 parts by weight of sirloin, stewing for 20min under the stewing pressure of 70kPa, adding 0.57 part by weight of salt, 0.057 part by weight of white pepper, 0.85 part by weight of chicken essence and 0.57 part by weight of white sugar, flavoring, adding 100 parts by weight of the radish treated in the step 1, and continuously stewing for 10min.
And 4, step 4: and (3) packaging: and (3) packaging the product prepared in the step (3) in a container, subpackaging each part of prefabricated vegetables including 65-70g of sirloin, 120-125g of radish and 125-130g of soup, sealing by using a vacuum sealing machine, sterilizing by using intense pulsed light, cooling, and then placing in an environment at 4 ℃ for preservation.
Example 7
A processing technology of stewed sirloin pre-made vegetables subjected to ultrasonic pickling pretreatment comprises the following steps:
step 1: radish pretreatment: peeling radix Raphani, cutting off 2-3cm downwards along the top end, cutting off 4-5cm upwards along the bottom end, cutting the middle part of radix Raphani into 1.5-2cm thick cylindrical blocks, cutting each cylindrical block into 6 parts along the cross section, blanching in 90 deg.C water for 5min, and taking out;
step 2: pre-treating sirloin: selecting fresh and frozen beef brisket, thawing frozen meat, eating, removing inedible parts, washing, cutting into blocks with length, width and height of 2.5-3cm, pickling with salt water at 4 deg.C, ultrasonic power of 300W and ultrasonic frequency of 40kHz for 20min, boiling in cold water for 5min, skimming froth, and taking out;
and step 3: stewing: adding 200 parts by weight of clear water, 5 parts by weight of cooking wine, 5 parts by weight of ginger and 8 parts by weight of garlic into an electric pressure cooker, pouring 100 parts by weight of sirloin, stewing for 30min under the stewing pressure of 70kPa, adding 0.57 part by weight of salt, 0.057 part by weight of white pepper, 0.85 part by weight of chicken essence and 0.57 part by weight of white sugar, seasoning, adding 100 parts by weight of the radish processed in the step 1, and continuously stewing for 10min.
And 4, step 4: packaging: and (3) packaging the product prepared in the step (3) in a container, subpackaging each part of prefabricated vegetables including 65-70g of sirloin, 120-125g of radish and 125-130g of soup, sealing by using a vacuum sealing machine, sterilizing by using intense pulsed light, cooling, and then placing in an environment at 4 ℃ for preservation.
Example 8
A processing technology of stewed sirloin pre-made vegetables subjected to ultrasonic pickling pretreatment comprises the following steps:
step 1: radish pretreatment: peeling radix Raphani, cutting off 2-3cm downwards along the top end, cutting off 4-5cm upwards along the bottom end, cutting the middle part of radix Raphani into 1.5-2cm thick cylindrical blocks, cutting each cylindrical block into 6 parts along the cross section, blanching in 90 deg.C water for 5min, and taking out;
and 2, step: pre-treating sirloin: selecting fresh and frozen beef brisket, thawing frozen meat, eating, removing inedible parts, washing, cutting into blocks with length, width and height of 2.5-3cm, pickling with salt water at 4 deg.C, ultrasonic power of 300W and ultrasonic frequency of 40kHz for 20min, boiling in cold water for 5min, skimming froth, and taking out;
and 3, step 3: stewing: adding 200 parts by weight of clear water, 5 parts by weight of cooking wine, 5 parts by weight of ginger and 8 parts by weight of garlic into an electric pressure cooker, pouring 100 parts by weight of sirloin, stewing for 40min under the stewing pressure of 70kPa, adding 0.57 part by weight of salt, 0.057 part by weight of white pepper, 0.85 part by weight of chicken essence and 0.57 part by weight of white sugar, seasoning, adding 100 parts by weight of radish processed in the step 1, and continuously stewing for 10min.
And 4, step 4: packaging: and (4) packaging the product prepared in the step (3) in a container, subpackaging each part of prefabricated dish comprising 65-70g of sirloin, 120-125g of radish and 125-130g of soup, sealing by using a vacuum sealing machine, sterilizing by using intensive pulse light, cooling and storing in an environment at 4 ℃.
Example 9
A processing technology of stewed sirloin pre-made vegetables subjected to ultrasonic pickling pretreatment comprises the following steps:
step 1: radish pretreatment: peeling radix Raphani, cutting off 2-3cm downwards along the top end, cutting off 4-5cm upwards along the bottom end, cutting the middle part of radix Raphani into 1.5-2cm thick cylindrical blocks, cutting each cylindrical block into 6 parts along the cross section, blanching in 90 deg.C water for 5min, and taking out;
and 2, step: pre-treating sirloin: selecting fresh and frozen beef brisket, thawing frozen meat, eating, removing inedible parts, washing, cutting into blocks with length, width and height of 2.5-3cm, pickling with salt water at 4 deg.C, ultrasonic power of 300W and ultrasonic frequency of 40kHz for 20min, boiling in cold water for 5min, skimming froth, and taking out;
and step 3: stewing: adding 200 parts of clear water, 5 parts of cooking wine, 5 parts of ginger and 8 parts of garlic into an electric pressure cooker, pouring 100 parts of sirloin, stewing under 70kPa for 50min, adding 0.57 part of salt, 0.057 part of white pepper, 0.85 part of chicken essence and 0.57 part of white sugar for seasoning, adding 100 parts of radish processed in the step 1, and continuously stewing for 10min.
And 4, step 4: packaging: and (4) packaging the product prepared in the step (3) in a container, subpackaging each part of prefabricated dish comprising 65-70g of sirloin, 120-125g of radish and 125-130g of soup, sealing by using a vacuum sealing machine, sterilizing by using intensive pulse light, cooling and storing in an environment at 4 ℃.
Example 10
A processing technology of stewed sirloin pre-made vegetables subjected to ultrasonic pickling pretreatment comprises the following steps:
step 1: radish pretreatment: peeling radix Raphani, cutting off 2-3cm downwards along the top end, cutting off 4-5cm upwards along the bottom end, cutting the middle part of radix Raphani into 1.5-2cm thick cylindrical blocks, cutting each cylindrical block into 6 parts along the cross section, blanching in 90 deg.C water for 5min, and taking out;
and 2, step: pre-treating sirloin: selecting fresh and frozen beef brisket, thawing frozen meat, eating, removing inedible parts, washing, cutting into blocks with length, width and height of 2.5-3cm, pickling with salt water at 4 deg.C, ultrasonic power of 100W and ultrasonic frequency of 50kHz for 20min, boiling in cold water for 5min, skimming froth, and taking out;
and step 3: stewing: adding 200 parts by weight of clear water, 5 parts by weight of cooking wine, 5 parts by weight of ginger and 8 parts by weight of garlic into an electric pressure cooker, pouring 100 parts by weight of sirloin, stewing for 40min under the stewing pressure of 70kPa, adding 0.57 part by weight of salt, 0.057 part by weight of white pepper, 0.85 part by weight of chicken essence and 0.57 part by weight of white sugar, seasoning, adding 100 parts by weight of radish processed in the step 1, and continuously stewing for 15min.
And 4, step 4: packaging: and (3) packaging the product prepared in the step (3) in a container, subpackaging each part of prefabricated vegetables including 65-70g of sirloin, 120-125g of radish and 125-130g of soup, sealing by using a vacuum sealing machine, sterilizing by using intense pulsed light, cooling, and then placing in an environment at 4 ℃ for preservation.
Example 11
A processing technology of stewed sirloin pre-made vegetables subjected to ultrasonic pickling pretreatment comprises the following steps:
step 1: radish pretreatment: peeling radix Raphani, cutting off 2-3cm downwards along the top end, cutting off 4-5cm upwards along the bottom end, cutting the middle part of radix Raphani into 1.5-2cm thick cylindrical blocks, cutting each cylindrical block into 6 parts along the cross section, blanching in 90 deg.C water for 5min, and taking out;
step 2: pre-treating sirloin: selecting fresh and frozen beef brisket, thawing frozen meat, eating, removing inedible parts, washing, cutting into blocks with length, width and height of 2.5-3cm, pickling with salt water at 4 deg.C, ultrasonic power of 100W and ultrasonic frequency of 50kHz for 20min, boiling in cold water for 5min, skimming froth, and taking out;
and step 3: stewing: adding 200 parts by weight of clear water, 5 parts by weight of cooking wine, 5 parts by weight of ginger and 8 parts by weight of garlic into an electric pressure cooker, pouring 100 parts by weight of sirloin, stewing for 40min under the stewing pressure of 70kPa, adding 0.57 part by weight of salt, 0.057 part by weight of white pepper, 0.85 part by weight of chicken essence and 0.57 part by weight of white sugar, seasoning, adding 100 parts by weight of radish processed in the step 1, and continuously stewing for 20min.
And 4, step 4: packaging: and (3) packaging the product prepared in the step (3) in a container, subpackaging each part of prefabricated vegetables including 65-70g of sirloin, 120-125g of radish and 125-130g of soup, sealing by using a vacuum sealing machine, sterilizing by using intensive pulse light, cooling and then storing in an environment at 4 ℃.
Example 12
A processing technology of stewed sirloin pre-made vegetables subjected to ultrasonic pickling pretreatment comprises the following steps:
step 1: radish pretreatment: peeling radix Raphani, cutting off 2-3cm downwards along the top end, cutting off 4-5cm upwards along the bottom end, cutting the middle part of radix Raphani into 1.5-2cm thick cylindrical blocks, cutting each cylindrical block into 6 parts along the cross section, blanching in 90 deg.C water for 5min, and taking out;
step 2: pre-treating sirloin: selecting fresh and frozen beef brisket, thawing frozen meat, eating, removing inedible parts, washing, cutting into blocks with length, width and height of 2.5-3cm, pickling with salt water at 4 deg.C, ultrasonic power of 100W and ultrasonic frequency of 50kHz for 20min, boiling in cold water for 5min, skimming froth, and taking out;
and step 3: stewing: adding 200 parts by weight of clear water, 5 parts by weight of cooking wine, 5 parts by weight of ginger and 8 parts by weight of garlic into an electric pressure cooker, pouring 100 parts by weight of sirloin, stewing for 40min under the stewing pressure of 70kPa, adding 0.57 part by weight of salt, 0.057 part by weight of white pepper, 0.85 part by weight of chicken essence and 0.57 part by weight of white sugar, seasoning, adding 100 parts by weight of radish processed in the step 1, and continuously stewing for 15min.
And 4, step 4: and (3) packaging: and (3) packaging the product prepared in the step (3) in a container, subpackaging each part of prefabricated vegetables including 65-70g of sirloin, 120-125g of radish and 125-130g of soup, sealing by using a vacuum sealing machine, sterilizing by using intense pulsed light, cooling, and then placing in an environment at 4 ℃ for preservation.
Comparative example 1
Stewed sirloin with radish prepared by traditional stewing process
Step 1: radish pretreatment: peeling radix Raphani, cutting off 2-3cm downwards along the top end, cutting off 4-5cm upwards along the bottom end, cutting the middle part of radix Raphani into 1.5-2cm thick cylindrical blocks, cutting each cylindrical block into 6 parts along the cross section, blanching in 90 deg.C water for 5min, and taking out;
step 2: pre-treating sirloin: selecting fresh frozen beef brisket, thawing frozen meat, taking, removing inedible parts, washing, cutting into blocks with length, width and height of 2.5-3cm, pickling with salt at 4 deg.C for 1 hr, placing into cold water, boiling for 5min, removing floating foam, and taking out;
and 3, step 3: stewing: adding 200 parts of clear water, 5 parts of cooking wine, 5 parts of ginger and 8 parts of garlic into a casserole, pouring 100 parts of sirloin, stewing for 120min, adding 0.57 part of salt, 0.057 part of white pepper, 0.85 part of chicken essence and 0.57 part of white sugar by weight, seasoning, adding 100 parts of radish processed in the step 1, and continuously stewing for 15min.
And 4, step 4: packaging: and (4) packaging the product prepared in the step (3) in a container, subpackaging each part of prefabricated dish comprising 65-70g of sirloin, 120-125g of radish and 125-130g of soup, sealing by using a vacuum sealing machine, sterilizing by using intensive pulse light, cooling and storing in an environment at 4 ℃.
Comparative example 2
Stewed sirloin with radish prepared by adopting traditional stewing process
Step 1: radish pretreatment: peeling radix Raphani, cutting off 2-3cm downwards along the top end, cutting off 4-5cm upwards along the bottom end, cutting the middle part of radix Raphani into 1.5-2cm thick cylindrical blocks, cutting each cylindrical block into 6 parts along the cross section, blanching in 90 deg.C water for 5min, and taking out;
and 2, step: pre-treating sirloin: selecting fresh and frozen beef brisket, thawing frozen meat, eating, removing inedible parts, washing, cutting into blocks with length, width and height of 2.5-3cm, pickling with salt water at 4 deg.C, ultrasonic power of 100W and ultrasonic frequency of 50kHz for 20min, boiling in cold water for 5min, skimming froth, and taking out;
and step 3: stewing: adding 200 parts of clear water, 5 parts of cooking wine, 5 parts of ginger and 8 parts of garlic into a casserole, pouring 100 parts of sirloin, stewing for 120min, adding 0.57 part of salt, 0.057 part of white pepper, 0.85 part of chicken essence and 0.57 part of white sugar by weight, seasoning, adding 100 parts of radish processed in the step 1, and continuously stewing for 15min.
And 4, step 4: packaging: and (3) packaging the product prepared in the step (3) in a container, subpackaging each part of prefabricated vegetables including 65-70g of sirloin, 120-125g of radish and 125-130g of soup, sealing by using a vacuum sealing machine, sterilizing by using intense pulsed light, cooling, and then placing in an environment at 4 ℃ for preservation.
The sirloin product stewed with radish obtained in each example and comparative example was evaluated for sensory indicators by 12 sensory-trained food professionals. The sirloin stewed with radish in different stewing processes is scored in aspects of fragrance, taste, flavor, overall sense and the like, the scoring standards are as follows, and the statistical results are shown in table 1.
TABLE 1
As shown in figure 2, in examples 2, 3, 4 and 5, as the stewing pressure is increased from 40kPa to 70kPa, the hardness, elasticity, chewiness and other sensory characteristics of the sirloin are remarkably reduced (p is less than 0.05), the sensory score of the sirloin is continuously increased under the increase of the stewing pressure, the sensory score of the sirloin reaches the highest level and is the best favored level when the stewing pressure reaches 70kPa, the high-pressure treatment can improve the protease activity to strengthen the enzymatic reaction, the sarcomere structure is destroyed under the high-pressure environment, the myofibrillar structure becomes loose, the texture characteristics of the sirloin are remarkably influenced, and the purpose of tenderizing the meat can be achieved by stewing under the environment. The application of pressure during heating prevents the myofibrils from increasing in tenacity. The sirloin color and luster of the sirloin are optimal when the cooking pressure of the sirloin is 70kPa, and the texture and sensory score change is optimal, so 70kPa is selected as the optimal cooking pressure of the sirloin.
Note: the characterization data of fig. 2 was processed by SPSS software, and significance of the data was analyzed using one-way ANOVA based on LSD post hoc tests, with different letters a, b, c, d indicating significant differences between groups (p < 0.05).
As shown in figure 3, in examples 6, 7, 8 and 9, the sirloin texture characteristics are changed as shown in the figure after being processed by different stewing time. The contraction of the muscle fiber protein, the dissolution of the collagen and the damage of the connective tissue are prolonged along with the stewing time, so that the sirloin becomes easy to chew gradually. The sirloin indexes such as hardness, chewiness and elasticity of sirloin show a trend of remarkably decreasing with the increase of stewing time (p is less than 0.05). The decrease range of the hardness and the chewiness which are closely related to the taste of the sirloin at the stewing time of 50min is reduced relative to the former stewing time, the sensory score result is continuously increased along with the extension of the stewing time of the sirloin, the sensory score is increased greatly from 20min to 40min, and the sensory score of the stewed sirloin at 40min and 50min is not increased obviously. Considering that the soft meat degree is combined with the appearance acceptance degree of the sirloin is reduced under the condition of prolonging the stewing time, the high-pressure stewing for 40min is selected as the optimal stewing time of the sirloin.
Note: the characterization data of fig. 3 were processed by SPSS software, and significance of the data was analyzed using one-way analysis of variance ANOVA based on LSD post hoc test, with different letters a, b, c, d indicating significant difference between groups (p < 0.05).
As shown in fig. 4, in examples 5, 8, 10 and 11, the texture of radish changes under different stewing times, the cell swelling pressure is reduced, the cell membrane is broken during the heat treatment, the cohesion of the matrix in the cell is reduced, the cell wall is softened, and the characteristics such as hardness, chewiness and elasticity of the radish are shown to be remarkably reduced along with the increase of the stewing time (p < 0.05) in a macroscopic manner. The softening speed of the root vegetables is high in the first few minutes, and the softening speed is reduced in the later period. As the tissue structure becomes soft, the radish becomes soft and palatable, the sensory score of the radish tends to gradually increase along with the increase of the stewing time, the sensory score after stewing for 10min gradually increases, the sensory score increase is small between 15min and 20min of stewing, and at the same time, 15min is finally selected as the optimal stewing time of the radish in combination with the color and luster change.
Note: the characterization data of fig. 4 was processed by SPSS software, and the significance of the data was analyzed using one-way analysis of variance ANOVA based on LSD post hoc tests, with different letters a, b, c, d indicating significant differences between groups (p < 0.05).
In the embodiment 1 and the comparative example 1, indexes of the sirloin after the sirloin pretreatment in the step 2 are sorted as shown in the table 2, the sirloin subjected to low-temperature ultrasonic pickling for 20min is compared with parameters of the sirloin subjected to pickling for 1h in quick boiling water, the time required for pickling after ultrasonic processing is shortened, meanwhile, the water loss rate of the sirloin subjected to low-temperature ultrasonic pickling is reduced, namely the water loss is reduced, the water holding capacity is increased, the salt content is increased, richer flavor experience can be endowed to the sirloin, and the reduction of the hardness and the shearing force indicates that the tenderness and the texture of the sirloin subjected to ultrasonic pickling pretreatment are improved, so that the sirloin is favorable for forming a soft and rotten mouthfeel of the radishes.
TABLE 2
The texture parameters of the products of the two processes in example 12 and comparative example 2 are summarized in Table 3, the high-pressure heating condition is favorable for energy transfer into the sirloin, so that the sirloin after high-pressure stewing has lower hardness, and the high-pressure treatment destroys the hydrogen bonds of muscle textures and the hydrophobic interaction and the electrostatic interaction between muscles in the heat treatment process. The hardness, elasticity, adhesiveness and chewiness of the radish and sirloin stewed by the pressure cooker are lower than the values of the stewing process by the traditional casserole, which shows that the radish and sirloin stewed by the high-pressure process can achieve the soft and mashed mouthfeel of the traditional process under long-time stewing only by short-time stewing.
Sensory scores of the prepared dishes prepared by the two processes in example 12 and comparative example 2 are shown in fig. 5, and the sensory evaluation of the flavor of the dishes by using sensory experiments can show the most intuitive acceptance degree of the products, wherein the aroma, the mouthfeel, the taste and the overall score of the products cooked by the traditional process (comparative example 2) are respectively 7.3, 6.5, 7.2 and 6.9, and the scores of the products cooked by the corresponding high-pressure process (example 12) are respectively 7, 7.3, 6.7 and 7.4. The high-pressure stewing process obtains higher score in the aspects of taste and integral sense, the meat quality of the sirloin is tenderized under the action of high pressure, the acceptable degree is higher, and the sensory experiment data analysis shows that the product using the high-pressure stewing process is superior to the sensory score requirement of the traditional casserole stewing.
The content of free amino acids in the products of example 12 and comparative example 2 are summarized in table 4, the content of free amino acids in sirloin stewed by the traditional process (comparative example 2) and the high-pressure process (example 12) is shown, statistical analysis shows that the content of 14 free amino acids in the stewed sirloin with radish is higher than that of the stewed sirloin stewed by the traditional process when the stewed sirloin with radish is stewed by the high-pressure process, wherein the content of 9 amino acids (aspartic acid, threonine, serine, valine, isoleucine, tyrosine, phenylalanine, histidine and arginine) is very obviously different from that in a stewed group by the traditional process, the total content of the free amino acids in the sirloin stewed by the high-pressure process is higher than that in a stewed product by the traditional process, the fresh and sweet tastes of the product under the high-pressure stewing process are better, and the result shows that the sirloin is more favorable for forming the taste under the stewing condition of the high-pressure process.
TABLE 3
Note: each item of data is processed by SPSS software, and single-factor ANOVA based on LSD after-event inspection is adopted to analyze the significance of the data, different letters indicate that the difference between groups is significant, and a indicates that the difference between the groups is significant (p is less than 0.05); * Indicates that the difference between groups was significant (p < 0.01).
TABLE 4
Note: processing each item of data by SPSS software, analyzing the significance of the data by adopting a one-way ANOVA (analysis of variance) based on LSD (least squares) after-the-fact test, wherein different letters represent significant differences among groups, and one represents significant difference among groups (p < 0.05); * Indicates that the difference between groups was significant (p < 0.01).
Other parts not described in detail are prior art. Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (10)
1. A processing technology of stewed sirloin pre-made dish with radish subjected to ultrasonic salting pretreatment is characterized by comprising the following steps:
step 1: peeling and cutting white radish into pieces, blanching in water, and taking out for later use;
and 2, step: cutting sirloin into pieces, ultrasonically pickling the sirloin at low temperature, putting the pickled sirloin into a pot with cold water, boiling the water, quickly boiling the water, skimming the froth, and fishing out;
and step 3: weighing 3-7 parts of cooking wine, 3-7 parts of ginger, 6-10 parts of garlic, 80-120 parts of sirloin, 100-200 parts of clear water, 0.2-0.9 part of salt, 0.03-0.3 part of white pepper, 0.2-0.9 part of chicken essence and 0.2-0.9 part of white sugar according to the parts by weight; then cooking wine, ginger, garlic, sirloin and clear water in a pot under high pressure, adding salt, white pepper, chicken essence, white sugar and the radish processed in the step (1) and continuing cooking to obtain cooked food;
and 4, step 4: and (4) putting the product prepared in the step (3) into a container for subpackaging, sealing, sterilizing with intensive pulse light and cooling to obtain the small subpackaged stewed sirloin pre-made radish, and preserving at the environment of 4 ℃.
2. The processing technology of the ultrasonically cured and pre-treated stewed sirloin with radish according to claim 1 is characterized by comprising the following steps of: in the step 1, the dicing steps are as follows: cutting 2-3cm downwards along the top end, cutting 4-5cm upwards along the bottom end, cutting the middle uniform part of the white radish into cylindrical blocks with the thickness of 1.5-2cm, and cutting each cylindrical block into 4-8 parts along the cross section to obtain the radish blocks.
3. The processing technology of the ultrasonically cured and pre-treated stewed sirloin with radish according to claim 1 is characterized by comprising the following steps of: in the step 1, the blanching temperature of the white radish is 70-90 ℃, and the blanching time is 1-10min.
4. The processing technology of the stewed sirloin pre-prepared dish with the ultrasonic pickling pretreatment as claimed in claim 1, is characterized in that: in the step 2, the length, the width and the height of the sirloin blocks are all 2.5-3cm.
5. The processing technology of the ultrasonically cured and pre-treated stewed sirloin with radish according to claim 1 is characterized by comprising the following steps of: in the step 2, the pickling material for pickling sirloin is salt solution, the concentration of the salt solution is 2-5wt%, the pickling time is 20-60min, the ultrasonic power is 100-500W, the ultrasonic frequency is 10-50kHz, the pickling temperature is 0-10 ℃, and the quick boiling time is 1-9min.
6. The processing technology of the ultrasonically cured and pre-treated stewed sirloin with radish according to claim 1 is characterized by comprising the following steps of: in the step 3, the sirloin stewing pressure is 40-70kPa, the sirloin stewing time is 20-50min, and the radish stewing time is 5-20min.
7. The processing technology of the stewed sirloin pre-prepared dish with the ultrasonic pickling pretreatment as claimed in claim 1, is characterized in that: in the step 3, 5 parts of cooking wine, 5 parts of ginger, 8 parts of garlic, 100 parts of sirloin, 200 parts of clear water, 0.57 part of salt, 0.057 part of white pepper, 0.85 part of chicken essence and 0.57 part of white sugar are weighed according to the weight part ratio.
8. The processing technology of the ultrasonically cured and pre-treated stewed sirloin with radish according to claim 1 is characterized by comprising the following steps of: in the step 4, the packaging mode is vacuum bag type packaging or bowl type packaging.
9. The processing technology of the ultrasonically cured and pre-treated stewed sirloin with radish according to claim 1 is characterized by comprising the following steps of: in the step 4, the flash irradiation energy for sterilizing the pulsed strong light is 1 to 4J/cm 2 。
10. The ultrasonically cured and pretreated sirloin pre-prepared dish stewed with radish is characterized by comprising the following steps of: the method is prepared from the processing technology of the pre-processed stewed sirloin with radish and the pre-processed by ultrasonic pickling as described in any one of claims 1 to 9.
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