CN115226858A - 一种色泽鲜红的预调理串串牛肉片制品及其生产工艺 - Google Patents
一种色泽鲜红的预调理串串牛肉片制品及其生产工艺 Download PDFInfo
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Classifications
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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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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
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- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明属于食品加工技术领域,具体涉及一种预调理串串牛肉片制品色泽改善及其生产工艺。该串串牛肉片配方组成为:牛肉90份、辣椒红0.01‑0.02份、甜菜红0.1‑0.3份、氯化钠0.5‑0.6份、小苏打0.2‑0.3份、D‑异抗坏血酸钠0.3‑0.4份、维生素C 0.01‑0.02份、迷迭香提取物0.02‑0.03份、谷氨酰胺转氨酶0.5‑0.6份、牛肉复合调味料0.1‑0.2份、酵母提取物0.2‑0.3份、生姜粉0.05‑0.1份、洋葱粉0.1‑0.2份、甘草粉0.05‑0.1份。本发明通过真空滚揉耦合腌制处理制备得到的串串牛肉片,工艺经过科学设计,牛肉片具有良好的色泽和均一性,口感得到一定的提升,在冷藏过程中品质稳定,并且生产工艺简便,材料易得,适合于工业化生产。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种色泽鲜亮的预调理串串牛肉片制品及其生产工艺。
背景技术
调理牛肉制品因为营养丰富、食用便捷的特点受到人们欢迎,随着人们物质生活水平提高,调理牛肉制品的品质成为人们关注重点。国内外的大量研究表明肉色、嫩度、多汁性是影响消费者选择的主要因素。其中肉色是影响调理牛肉制品质量的主要因素,肉色不仅可以使消费者感知肉的品质还影响消费者的购买欲。山东农业大学的Wang等对我国消费者肉色接受阈值进行研究,发现当红度值a*≥16.4的时候,97.6%的消费者接受。
肉的颜色主要取决于肌肉中的色素物质,即肌肉中肌红蛋白和血红蛋白的含量和化学状态。肉制品的颜色在空气中会发生由暗红色变为鲜红色再变为褐红色的变化过程,暗红色的脱氧肌红蛋白与氧结合生成鲜红色的氧合肌红蛋白,脱氧肌红蛋白和氧合肌红蛋白均可以被氧化生成褐色的高铁肌红蛋白,使肉色变暗。
人们采用着色剂和抗氧化剂来对牛肉制品肉色进行控制,其中人工合成着色剂和抗氧化剂的作用十分显著,但人工合成着色剂和抗氧化剂的特性随着毒理学的研究而被人们拒绝。因此,研究天然色素和抗氧化剂来取代人工合成添加剂在肉制品的应用逐渐被人们重视。
天然色素包括辣椒红、高粱红、甜菜红等,具有着色能力强、健康卫生等特点,在调理肉制品的加工过程中适量添加天然色素可以提高肉制品颜色稳定性。其中辣椒红耐热性好,甜菜红在较广的pH范围内呈色稳定且具有一定的抗氧化能力,高粱红耐热性好、呈色能力强。
但在调理肉制品加工过程中,单一色素的配比往往比复配效果较差。如专利CN103190637A介绍了一种以赤藓红、胭脂树橙、诱惑红和辣椒红复配着色剂在肉灌肠中的应用,但除了辣椒红的其它着色剂在调理肉制品中不能添加。
常用的天然抗氧化剂有抗坏血酸类、植物提取物、多肽、生物碱等,其最有效抗氧化成分为酚类化合物、维生素类和有机酸等组分。在肉制品中的起到抑菌、改善产品品质、护色等作用。天然抗氧化剂的作用机理为:1)降低局部氧浓度;2)清除清除引发脂质氧化链式反应的自由基,防止链式反应的引发;3)结合催化剂(如金属离子),防止自由基生成;4)分解过氧化物,使其不能再转化为自由基;5)使反应链断裂,防止活性自由基持续争夺氢。如专利CN109566717B公开了一种调理羊肉串的护色保鲜方法,该发明以调理羊肉串为原料,将D-异抗坏血酸钠、牛至提取物、留兰香提取物、竹叶提取物、葡萄糖进行复配来改善调理羊肉串冻藏过程中的品质稳定性。
因此,为解决调理肉制品在加工过程中的氧化褐变等色泽呈色不好问题,本发明采用天然色素及抗氧化剂进行多次复配来提高调理肉制品肉色感官的可接受度及其冻藏稳定性。
发明内容
本发明的目的在于提供一种色泽鲜红的预调理串串牛肉片制品,同时提供其色泽稳定性是另一目的。本发明提供的预调理串串牛肉片制品色泽鲜红、味道鲜美、口感滑嫩适口及冻藏期呈色稳定,本发明提供的预调理火锅串串牛肉片制品的生产工艺,提高了预调理串串牛肉片品质的冻藏稳定性,操作简便有利于工业化推广,节约资源成本。
为实现发明目的,本发明采用如下技术方案:
本发明的预调理串串牛肉片制品,其特征在于,由原料牛肉和滚揉液采用真空滚揉工艺制得。优选地,所述牛肉和滚揉液的质量比为4∶1;
本发明的预调理串串牛肉片制品,其特征在于,所述的牛肉原料精选为进口、非疫区、无病、健康的草饲牛肉的小米龙部位;
本发明的预调理串串牛肉片制品,其特征在于,所述滚揉液由色素液、抗氧化剂、水分保持剂、调味料等组成;
本发明的一种预调理串串火锅牛肉片制品,其特征在于,所述滚揉液中色素液包括辣椒红、甜菜红、高粱红其中的一种或多种;
本发明的一种预调理串串牛肉片制品,其特征在于,所述滚揉液中抗氧化剂包括迷迭香提取物、维生素C、D-异抗坏血酸钠、雨生红球藻粉、虾青素其中的一种或多种。
本发明的一种预调理串串牛肉片制品,其特征在于,所述滚揉液中水分保持剂包括三聚磷酸钠、偏磷酸钠、焦磷酸钠,其各自组分比例为3:3:1;
本发明的一种预调理串串牛肉片制品,其特征在于,所述滚揉液中调味料包括食盐、糖、味精、牛肉复合调味料、酵母提取物、生姜粉、洋葱粉、甘草粉等;
本发明的一种预调理串串牛肉片制品,其特征在于,所述滚揉液其具体组分如下:食盐0.3-0.5份、糖0.2-0.4份、味精0.2-0.4份、辣椒红0.01-0.02份、甜菜红0.2-0.3份、高粱红0.01-0.02份、D-异抗坏血酸钠0.2-0.3份、维生素C 0.01-0.02份、迷迭香提取物0.02-0.03份;谷氨酰胺转氨酶0.5-0.6份、牛肉复合调味料0.1-0.2份、复合磷酸盐0.2-0.3份、小苏打0.2-0.3份、酵母提取物0.2-0.3份、生姜粉0.05-0.1份、洋葱粉0.1-0.2份、甘草粉0.05-0.1份;
本发明的一种预调理串串牛肉片制品,其特征在于,所述谷氨酰胺转氨酶酶活力为每克120 U;
本发明的一种预调理串串牛肉片制品,其特征在于,所述的生姜粉、洋葱粉、甘草粉经过清洗、切片、烘干脱水处理,过60目筛备用。进一步地,不同品系洋葱所含的总糖、蛋白质、粗纤维等营养成分不同,选用总糖及粗脂肪含量高的白洋葱制备洋葱粉;
本发明的一种预调理串串牛肉片制品的生产工艺,其特征在于,包括以下步骤:
S1.原料的选择:选择无异味、无淤血的牛小米龙肉,去除筋腱、血管、淋巴筋膜及软骨;
S2.缓冻:将挑选合格原料在低温高湿解冻间缓冻;
S3.刨片:在刨片机上将缓冻后的原料顺丝刨成0.27-0.30cm片状;
S4.开片: 将刨片后的原料在开片机上进行两次过片,得到规格为2.0cm*6cm的牛肉片;
S5.解冻:将符合规格的牛肉片在室温下进行解冻至中心温度为4℃左右;
S6.滚揉腌制:按照配方配比要求,按量称取所需辅料,将解冻后牛肉片与辅料在真空滚揉机中进行两步真空滚揉。
S7.养护:将滚揉完成的牛肉片在不锈钢桶内盖覆膜置于预冷间静置腌制,静置腌制时间不低于12 h;
S8.真空包装:将静置后的牛肉片过拉伸机包装;
S9.速冻:将真空包装后产品过螺旋速冻机,设置速冻机的温度为-32℃,风速为3m/s,时间20 min;
S10.金探:将过螺旋后产品逐一通过金属探测仪,金属探测时设定Fe(Ф)1.5 mm,每2小时校正1次灵敏度;
S11.包装:通过金属探测仪的产品,按要求包装封口,依成品标准测定菌落数,合格后装箱包装入库,打印产品名称与生产日期;
S12.入库储存:成品存储条件为库温-18℃,保质期12个月。
本发明的一种预调理串串牛肉片制品的生产工艺,其特征在于,所述S6中,两步真空滚揉的工艺包括以下步骤:
S61.称取计算量的第一辅料:复合磷酸盐、小苏打、辣椒红、甜菜红、高粱红、食盐、糖、味精、D-异抗坏血酸钠、维生素C,加入食用水在拌料机中搅拌均匀,其中食用水为30%冰与70%水混合,按照第一辅料与水的比例为1:20调配成第一滚揉液,第一滚揉液料水温度控制在2-6℃,将牛肉片与第一滚揉液按配比加入真空滚揉桶中,原料必须不小于滚揉机的2/3以上,设置滚揉时间25 min,环境温度0℃-4℃,转速设置为6rpm,真空度为-0.08Mpa;
S62. 称取计算量的第二辅料:谷氨酰胺转氨酶、牛肉复合调味料、酵母提取物、生姜粉、洋葱粉、甘草粉,加余量水在拌料机中搅拌均匀后继续滚揉,设置滚揉时间为25 min,环境温度0℃-4℃,转速设置为6rpm,真空度为-0.08Mpa。
与现有技术相比,本发明的有益效果在于:
(1)本发明提供了一种预调理串串牛肉片,所用天然色素与天然抗氧化剂有以下优势:
其一、通过天然色素复配使调理牛肉片呈现良好的色泽。
其二、通过天然抗氧化剂复配可以有效延缓天然色素的褪色,提升肉制品在冷藏过程中的呈色稳定性。
其三、采用天然色素和抗氧化剂,营养安全。
(2)本发明提供了一种预调理串串牛肉片,在天然色素和天然抗氧化剂与牛肉的基础上,其它辅料及添加剂的作用为:其中氯化钠、酵母提取物的作用主要是调味、增味,腌制过程中氯化钠水解后的Na+、Cl-周围聚集H2O形成水合离子,并且水合离子增多会导致自由水分的减少,在一定程度上造成水分活度的降低,从而提高产品的持水性,另外食盐还能有助于盐融性蛋白的提取,有助于肉制品的发色。生姜粉、洋葱粉、甘草粉主要作用是调味,另外减少牛肉的肉腥味。小苏打主要作用是提高牛肉制品的保水性,小苏打可以使肉肌纤维蛋白偏离等电点,使肉肌纤维蛋白更好地吸收滚揉液。牛肉复合调味料主要作用在于增味,提高牛肉制品的复合香味。
(4)本发明提供了一种预调理串串牛肉片的制备方法,通过真空滚揉辅助腌制技术,缩短了腌制时间,提高了肉制品的周转效率,有利于工业化推广,节约资源成本。
具体实施方式
以下结合具体优选的实施例对本发明作进一步描述,但并不因此而限制本发明的保护范围。该领域的技术熟练人员可以根据上述本发明的内容,对本发明做出一些非本质的改进和调整。
实施例1
本实施例中原料的配比如下:
牛小米龙肉80份、食盐0.3份、糖0.4份、味精0.4份、辣椒红0.02份、甜菜红0.2份、高粱红0.02份、D-异抗坏血酸钠0.2份、维生素C 0.02份、迷迭香提取物0.02份;谷氨酰胺转氨酶0.5份、牛肉复合调味料0.1份、复合磷酸盐0.3份、小苏打0.2份、酵母提取物0.2份、生姜粉0.05份、洋葱粉0.1份、甘草粉0.05份;
本发明的一种预调理串串牛肉片制品,其特征在于,所述谷氨酰胺转氨酶酶活力为每克120 U;
本发明的一种预调理串串牛肉片制品,其特征在于,所述的生姜粉、洋葱粉、甘草粉经过清洗、切片、烘干脱水处理,过60目筛备用,其中洋葱粉选用白洋葱制得;
本发明的一种预调理串串牛肉片制品的生产工艺,其特征在于,包括以下步骤:
S1.原料的选择:选择无异味、无淤血的牛小米龙肉,去除筋腱、血管、淋巴筋膜及软骨;
S2.缓冻:将挑选合格原料在低温高湿解冻间缓冻;
S3.刨片:在刨片机上将缓冻后的原料顺丝刨成0.27-0.30cm片状;
S4.开片: 将刨片后的原料在开片机上进行两次过片,得到规格为2.0cm*6cm的牛肉片;
S5.解冻:将符合规格的牛肉片在室温下进行解冻至中心温度为4℃左右;
S6.滚揉腌制:按照配方配比要求,按量称取所需辅料,将解冻后牛肉片与辅料在真空滚揉机中进行两步真空滚揉。
称取计算量的第一辅料:复合磷酸盐、小苏打、辣椒红、甜菜红、高粱红、食盐、糖、味精、D-异抗坏血酸钠、维生素C,加入食用水在拌料机中搅拌均匀,其中食用水为30%冰与70%水混合,按照第一辅料与水的比例为1:20调配成第一滚揉液,第一滚揉液料水温度控制在2-6℃,将牛肉片与第一滚揉液按配比加入真空滚揉桶中,原料必须不小于滚揉机的2/3以上,设置滚揉时间25 min,环境温度0℃-4℃,转速设置为6rpm,真空度为-0.08Mpa;
称取计算量的第二辅料:谷氨酰胺转氨酶、牛肉复合调味料、酵母提取物、生姜粉、洋葱粉、甘草粉,继续滚揉,设置滚揉时间为25 min,环境温度0℃-4℃,转速设置为6rpm,真空度为-0.08Mpa。
S7.养护:将滚揉完成的牛肉片在不锈钢桶内盖覆膜置于预冷间静置腌制,静置腌制时间不低于12 h;
S8.真空包装:将静置后的牛肉片过拉伸机包装;
S9.速冻:将真空包装后产品过螺旋速冻机,设置速冻机的温度为-32℃,风速为3m/s,时间20 min;
S10.金探:将过螺旋后产品逐一通过金属探测仪,金属探测时设定Fe(Ф)1.5 mm,每2小时校正1次灵敏度;
S11.包装:通过金属探测仪的产品,按要求包装封口,依成品标准测定菌落数,合格后装箱包装入库,打印产品名称与生产日期;
S12.入库储存:制品存储条件为库温-18℃,保质期12个月。
实施例2
一种预调理串串牛肉片,制备工艺和实施例1相同,与实施例1的不同之处在于辅料的配比不同,所述预调理串串牛肉片所需各原料的重量份数分别为:牛小米龙肉70份、食盐0.3份、糖0.4份、味精0.4份、辣椒红0.02份、甜菜红0.2份、高粱红0.02份、D-异抗坏血酸钠0.2份、维生素C 0.02份、迷迭香提取物0.02份;谷氨酰胺转氨酶0.5份、牛肉复合调味料0.1份、复合磷酸盐0.3份、小苏打0.2份、酵母提取物0.2份、生姜粉0.05份、洋葱粉0.1份、甘草粉0.05份。
实施例3
一种预调理串串牛肉片,制备工艺和实施例1相同,与实施例1的不同之处在于辅料的配比不同,所述预调理串串牛肉片所需各原料的重量份数分别为:牛小米龙肉75份、食盐0.3份、糖0.4份、味精0.4份、辣椒红0.02份、甜菜红0.2份、高粱红0.02份、D-异抗坏血酸钠0.2份、维生素C 0.02份、迷迭香提取物0.02份;谷氨酰胺转氨酶0.5份、牛肉复合调味料0.1份、复合磷酸盐0.3份、小苏打0.2份、酵母提取物0.2份、生姜粉0.05份、洋葱粉0.1份、甘草粉0.05份。
试验例
为使本发明更利于理解,下面结合具体试验例来对本发明进一步说明:
1)感官评价方法
采用贾娜等关于牛肉肉色的感官评定方法,对工厂研发、品控、销售中10人进行培训,采用5点评分法对预调理牛肉片的肉色进行打分。5分为产品色泽鲜红,有光泽;4分为产品色泽较鲜红,无光泽;3分为产品色泽暗红,无光泽;2分为产品色泽暗褐色,无光泽;1分为产品色泽灰暗或苍白,不能接受。
2)复配着色剂分数的试验设计
在GB2760-2014中相关着色剂的适用范围基础上,根据先前实验研究,进行天然着色剂分数的复配,其它辅料、添加剂及工艺与实施例1相同,其具体设计如表1所示:
表1天然色素复配条件试验设计
3)天然抗氧化剂分数的试验设计
在GB2760-2014中相关抗氧化剂的适用范围基础上,根据先前实验研究,进行天然抗氧化剂分数的复配,其它辅料、添加剂及工艺与实施例1相同,其具体设计如表2所示:
表2:天然抗氧化剂复配条件试验设计
1)
2)不同天然色素对调理牛肉片肉色感官的影响
由表3可知,通过对添加不同复配比例天然着色剂的调理牛肉片感官评分可知,当天然色素甜菜红、辣椒红、高粱红按其组分比为0.2:0.02:0.02时,预调理牛肉片制品的色泽的感官评分最高。
表3 不同天然色素复配对调理牛肉片感官的影响
3)不同天然抗氧化剂对调理牛肉片肉色感官的影响
由表4可知,通过对添加不同复配比例天然抗氧化剂的牛肉片的感官评分可知,当天然抗氧化剂D-异抗坏血酸钠、维生素C、迷迭香提取物按其组分比为0.3:0.02:0.02时,预调理牛肉片在冻藏90d时,肉色依旧鲜红,感官相较于其它复配条件高。
表4:天然色素及抗氧化剂复配条件结果分析
4)产品指标
根据SB/T 10379-2012 速冻调制食品要求,将串串牛肉片进行产品指标测定,如表5所示。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制。虽然本发明已以较佳实施例揭示如上,然而并非用以限定本发明。任何熟悉本领域的技术人员,在不脱离本发明的精神实质和技术方案的情况下,都可利用上述揭示的方法和技术内容对本发明技术方案做出许多可能的变动和修饰,或修改为等同变化的等效实施例。因此,凡是未脱离本发明技术方案的内容,依据本发明的技术实质对以上实施例所做的任何简单修改、等同替换、等效变化及修饰,均仍属于本发明技术方案保护的范围内。
Claims (10)
1.一种预调理串串牛肉片制品,其特征在于,由原料牛肉和滚揉液采用真空滚揉工艺制得,所述牛肉和滚揉液的质量比为4∶1。
2.根据权利要求1所述的一种预调理串串牛肉片制品,其特征在于,所述的牛肉精选为进口、非疫区、无病、健康的草饲牛肉的小米龙部位。
3.根据权利要求1所述的一种预调理串串牛肉片制品,其特征在于,所述滚揉液由色素液、抗氧化剂、水分保持剂、调味料等组成。
4.根据权利要求3所述的一种预调理串串火锅牛肉片制品,其特征在于,所述滚揉液中色素液包括辣椒红、甜菜红、高粱红其中的一种或多种。
5.根据权利要求3所述的一种预调理串串火锅牛肉片制品,其特征在于,所述滚揉液中抗氧化剂包括迷迭香提取物、维生素C、D-异抗坏血酸钠、雨生红球藻粉、虾青素其中的一种或多种;所述滚揉液中水分保持剂包括三聚磷酸钠、偏磷酸钠、焦磷酸钠,其各自组分比例为3:3:1;所述滚揉液中调味料包括食盐、糖、味精、牛肉复合调味料、酵母提取物、生姜粉、洋葱粉、甘草粉等。
6.根据权利要求3所述的一种预调理串串牛肉片制品,其特征在于,所述滚揉液其具体组分如下:食盐0.3-0.5份、糖0.2-0.4份、味精0.2-0.4份、辣椒红0.01-0.02份、甜菜红0.2-0.3份、高粱红0.01-0.02份、D-异抗坏血酸钠0.2-0.3份、维生素C 0.01-0.02份、迷迭香提取物0.02-0.03份、复合磷酸盐0.2-0.3份、小苏打0.2-0.3份、谷氨酰胺转氨酶0.5-0.6份、牛肉复合调味料0.1-0.2份、酵母提取物0.2-0.3份、生姜粉0.05-0.1份、洋葱粉0.1-0.2份、甘草粉0.05-0.1份。
7.根据权利要求8所述的一种预调理串串牛肉片制品,其特征在于,所述谷氨酰胺转氨酶酶活力为每克120 U。
8.根据权利要求8所述的一种预调理串串牛肉片制品,其特征在于,所述的生姜粉、洋葱粉、甘草粉经过清洗、切片、烘干脱水处理,过60目筛备用,其中洋葱粉选用白洋葱制得。
9.根据权利要求1-10任一权利要求所述的一种预调理串串牛肉片制品的生产工艺,其特征在于,包括以下步骤:
S1.原料的选择:选择无异味、无淤血的牛小米龙肉,去除筋腱、血管、淋巴筋膜及软骨;
S2.缓冻:将挑选合格原料在低温高湿解冻间缓冻;
S3.刨片:在刨片机上将缓冻后的原料顺丝刨成0.27-0.30cm片状;
S4.开片: 将刨片后的原料在开片机上进行两次过片,得到规格为2.0cm*6cm的牛肉片;
S5.解冻:将符合规格的牛肉片在室温下进行解冻至中心温度为4℃左右;
S6.滚揉腌制:按照配方配比要求,按量称取所需辅料,将解冻后牛肉片与辅料在真空滚揉机中进行两步真空滚揉;
S7.养护:将滚揉完成的调理牛肉片在不锈钢桶内盖覆膜置于低温预冷间静置腌制,静置腌制时间不低于12 h;
S8.真空包装:将静置后的牛肉片过拉伸机包装;
S9.速冻:将真空包装后产品过螺旋速冻机,设置速冻机的温度为-32℃,风速为3m/s,时间20 min;
S10.金探:将过螺旋后产品逐一通过金属探测仪,金属探测时设定Fe(Ф)1.5 mm,每2小时校正1次灵敏度;
S11.包装:通过金属探测仪的产品,按要求包装封口,依成品标准测定菌落数,合格后装箱包装入库,打印产品名称与生产日期;
S12.入库储存:成品存储条件为库温-18℃,保质期12个月。
10.根据权利要求11所述的一种预调理串串牛肉片制品的生产工艺,其特征在于,所述S6中,两步真空滚揉的工艺包括以下步骤:
S61.称取计算量的第一辅料:复合磷酸盐、小苏打、辣椒红、甜菜红、高粱红、食盐、糖、味精、D-异抗坏血酸钠、维生素C、迷迭香提取物,加入食用水在拌料机中搅拌均匀,其中食用水为30%冰与70%水混合,按照第一辅料与水的比例为1:20调配成第一滚揉液,第一滚揉液料水温度控制在2-6℃,将牛肉片与第一滚揉液按配比加入真空滚揉桶中,原料必须不小于滚揉机的2/3以上,设置滚揉时间25 min,环境温度0℃-4℃,转速设置为6rpm,真空度为-0.08Mpa;
S62. 称取计算量的第二辅料:谷氨酰胺转氨酶、牛肉复合调味料、酵母提取物、生姜粉、洋葱粉、甘草粉,称取余量水在拌料机上搅拌均匀后继续滚揉,设置滚揉时间为25 min,环境温度0℃-4℃,转速设置为6rpm,真空度为-0.08Mpa。
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