CN118141060A - Beef granule quick-frozen product with high oxidation resistance and strong antibacterial capacity and preparation method thereof - Google Patents
Beef granule quick-frozen product with high oxidation resistance and strong antibacterial capacity and preparation method thereof Download PDFInfo
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- CN118141060A CN118141060A CN202410332813.4A CN202410332813A CN118141060A CN 118141060 A CN118141060 A CN 118141060A CN 202410332813 A CN202410332813 A CN 202410332813A CN 118141060 A CN118141060 A CN 118141060A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 105
- 239000008187 granular material Substances 0.000 title claims abstract description 29
- 230000003647 oxidation Effects 0.000 title claims abstract description 23
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 23
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims description 7
- FTVWIRXFELQLPI-ZDUSSCGKSA-N (S)-naringenin Chemical compound C1=CC(O)=CC=C1[C@H]1OC2=CC(O)=CC(O)=C2C(=O)C1 FTVWIRXFELQLPI-ZDUSSCGKSA-N 0.000 claims abstract description 40
- 229940117954 naringenin Drugs 0.000 claims abstract description 40
- WGEYAGZBLYNDFV-UHFFFAOYSA-N naringenin Natural products C1(=O)C2=C(O)C=C(O)C=C2OC(C1)C1=CC=C(CC1)O WGEYAGZBLYNDFV-UHFFFAOYSA-N 0.000 claims abstract description 40
- 235000007625 naringenin Nutrition 0.000 claims abstract description 40
- 235000013372 meat Nutrition 0.000 claims abstract description 32
- 241000241413 Propolis Species 0.000 claims abstract description 23
- 229940069949 propolis Drugs 0.000 claims abstract description 23
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 20
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 18
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- 238000010411 cooking Methods 0.000 claims abstract description 11
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- 108090000526 Papain Proteins 0.000 claims abstract description 10
- 239000004365 Protease Substances 0.000 claims abstract description 10
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 229940055729 papain Drugs 0.000 claims abstract description 10
- 235000019834 papain Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 10
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- 238000005096 rolling process Methods 0.000 claims abstract description 8
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- 108010063045 Lactoferrin Proteins 0.000 claims abstract description 7
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims abstract description 7
- 229940078795 lactoferrin Drugs 0.000 claims abstract description 7
- 235000021242 lactoferrin Nutrition 0.000 claims abstract description 7
- 101000798100 Bos taurus Lactotransferrin Proteins 0.000 claims description 26
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- 238000005554 pickling Methods 0.000 claims description 18
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
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- 239000000203 mixture Substances 0.000 claims description 7
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- 238000007710 freezing Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
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- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
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- 239000003651 drinking water Substances 0.000 claims description 3
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- 239000005457 ice water Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000010907 mechanical stirring Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
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- 230000008569 process Effects 0.000 abstract description 8
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- 150000001875 compounds Chemical class 0.000 abstract description 3
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- AIJULSRZWUXGPQ-UHFFFAOYSA-N Methylglyoxal Chemical compound CC(=O)C=O AIJULSRZWUXGPQ-UHFFFAOYSA-N 0.000 description 6
- 230000000813 microbial effect Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
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- 241000894006 Bacteria Species 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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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
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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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
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
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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
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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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention belongs to the technical field of quick-frozen food processing, and discloses a beef granule quick-frozen product with high oxidation resistance and strong antibacterial capacity, which comprises the following formula: niu Jianzi meat, cooking wine, edible salt, monosodium glutamate, white granulated sugar, light soy sauce, cumin, sodium glutamate, edible vegetable oil, edible spice, papain and five-spice powder. According to the invention, naringenin, propolis and lactoferrin are used for curing before rolling in the process of making the beef granules, and both naringenin and propolis can be covalently combined with the lactoferrin to form a compound, so that the combination not only endows the beef granules with unique flavor, but also improves the bacteriostasis capacity of the beef granules, therefore, the curing with naringenin, propolis and lactoferrin is an important step for improving the quality and safety of the beef granules, and the curing method not only can improve the flavor and taste of the product, but also can ensure the quality and safety of the product, and provides healthier and delicious food choices for consumers.
Description
Technical Field
The invention belongs to the technical field of quick-frozen food processing, and particularly relates to a beef granule quick-frozen product with high oxidation resistance and strong antibacterial capacity and a preparation method thereof.
Background
Beef is favored by consumers due to its delicious taste and rich nutritional value. Beef granules are popular products with many advantages, such as Gao Yanzhi, portability, easy cooking and good mouthfeel. However, lipid substances in beef granules tend to become oxidized and rancid, which is a major cause of degradation during production and storage. Lipid oxidative rancidity can produce harmful substances such as free radicals, peroxides, and aldehyde ketones, which not only affect product quality, but can also pose a potential threat to consumer health. Thus, controlling the oxidative rancidity of fat in beef and meat products is critical to the development of the meat product industry and the health of people.
In addition, microbial contamination is also one of the important causes of meat quality degradation and is also an important source of food safety problems. The beef granules are rich in proteins and unsaturated fatty acids, and provide good conditions for the growth of harmful microorganisms. While healthy beef itself is sterile, it may be contaminated with a variety of microorganisms during slaughter and processing. These harmful microorganisms can proliferate during frozen storage and at the end of shelf life. Therefore, inhibiting microbial growth during processing and storage is a key element in ensuring freshness of beef granules and consumer safety.
Disclosure of Invention
The invention aims to provide a beef granule quick-frozen product with high oxidation resistance and strong antibacterial capacity and a preparation method thereof, so as to solve the problems in the prior art.
In order to achieve the above object, the present invention provides the following technical solutions: a beef granule quick-frozen product with high oxidation resistance and strong antibacterial capability comprises the following components in percentage by weight: niu Jianzi meat, cooking wine, edible salt, monosodium glutamate, white granulated sugar, light soy sauce, cumin, sodium glutamate, edible vegetable oil, edible spice, papain and five-spice powder;
The formula of the raw materials in percentage by weight is as follows: niu Jianzi meat 80%, edible salt 4%, white granulated sugar 2%, sodium glutamate 0.3%, edible vegetable oil 6%, cooking wine 3.5%, monosodium glutamate 0.1%, light soy sauce 2%, cumin 0.3%, five spice powder 0.3%, edible spice 1% and papain 0.5%.
Preferably, the preparation method comprises the following steps:
S1, soaking carefully selected fresh beef tendon meat in clear water for 10 minutes, and then cleaning and controlling water for later use;
S2, preparing marinades; taking out proper amounts of 4% of edible salt, 2% of white granulated sugar, 0.3% of sodium glutamate, 6% of edible vegetable oil, 3.5% of cooking wine, 0.1% of monosodium glutamate, 2% of light soy sauce, 0.3% of cumin, 0.3% of five spice powder, 1% of edible spice and 0.5% of papain, putting the proper amounts into a bowl, adding a small amount of drinking water into the bowl, and adjusting the marinade to be a solution;
S3, pickling Niu Jianzi meat; the soaked beef tendon meat is subjected to film sealing, low-temperature cold storage and pickling for 3 hours by using a solution of a basic marinade and antioxidation and bacteriostasis components;
S4, carrying out rolling and kneading on Niu Jianzi meat; uniformly mixing the pickled beef with ice water, putting the mixture into a rolling machine for treatment, and fully absorbing the pickling materials by mechanical stirring and throwing;
s5, dicing; cutting rolled beef tendon into beef cubes with uniform size by using a dicer;
S6, precooling diced beef; putting the diced beef into precooling equipment, and rapidly reducing the temperature of the diced beef so as to reduce the influence of ice crystal formation on the beef structure;
S7, quick-freezing diced beef; putting the precooled diced beef into quick-freezing equipment to quickly reduce the temperature to below-30 ℃ so as to completely freeze the diced beef;
S8, packaging diced beef; packaging the quick-frozen diced beef to keep the freshness and the sanitation of the diced beef.
Preferably, the antioxidant and bacteriostatic components mentioned in S3 specifically refer to naringenin, propolis and bovine lactoferrin.
Preferably, the size of the diced beef cubes in S5 is 1.0cm by 1.0cm, ensuring that the sizes and shapes of all the diced beef are consistent.
Preferably, the mixing ratio of naringenin, propolis and bovine lactoferrin is 1:2:1, uniformly smearing Niu Jianzi meat with a layer of the mixture of the three materials, slightly pressing and pushing with fingers for 1 minute along the texture of Niu Jianzi meat, continuously smearing the second layer, continuously pressing, repeatedly replacing the back after 4 groups, continuously placing into a sealed container, and pickling Niu Jianzi meat in a refrigerator for 24 hours, so that the meat is better tasty and antioxidation.
Preferably, the mass ratio of naringenin, propolis, bovine lactoferrin and beef granules in the marinade is 5:6:8:300.
Preferably, naringenin is subjected to pretreatment before the pickling step, that is, naringenin and bovine lactoferrin are subjected to preheating treatment before use, and the treatment steps are as follows:
Step one, putting naringenin and bovine lactoferrin raw materials into a proper container, adding proper amount of water or other solvents, and uniformly stirring;
Step two, placing the container into a hot water bath or an incubator, and keeping proper temperature and time for preheating treatment;
And thirdly, after the preheating treatment is finished, taking out the container, naturally cooling to room temperature, and then carrying out subsequent operation.
Preferably, the temperature condition of the preheating treatment is 40-90 ℃ and the pressure condition is 2-3 atmospheres.
Preferably, the pH value of the marinade is 4.2-5.6, and the pickling time is 20 minutes.
The beneficial effects of the invention are as follows:
According to the invention, naringenin, propolis and bovine lactoferrin are usually used for curing before rolling in order to improve the quality and safety of beef granules, the naringenin is a natural antioxidant, the antioxidant activity of the beef granules can be effectively enhanced, lipid oxidation and microbial growth bring harmful substances methyl glyoxal molecules in the production and processing process, however, naringenin can effectively capture the harmful substances and prevent the harmful substances from modifying human proteins, so that the safety of the beef granules is enhanced, in addition, naringenin and propolis can be covalently combined with bovine lactoferrin to form a compound, the combination not only endows the beef granules with unique flavor, but also improves the antibacterial capability of the beef granules, compared with the non-cured beef granules, the antibacterial capability of the beef granules cured by using naringenin, propolis and bovine lactoferrin is nearly improved by 10 times, the shelf life of products is prolonged, the food safety of consumers in the purchase and use processes is ensured, and the quality and safety of the beef granules can be improved by using naringenin, the propolis and the bovine lactoferrin, the quality and the quality of the beef granules can be improved, and the health and the safety of the cured products can be ensured.
Drawings
FIG. 1 is a flow chart of the steps of the production of the quick-frozen beef granule product of the invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
As shown in fig. 1, the embodiment of the invention provides a beef granule quick-frozen product with high oxidation resistance and strong antibacterial capacity, which comprises the following formula: niu Jianzi meat, cooking wine, edible salt, monosodium glutamate, white granulated sugar, light soy sauce, cumin, sodium glutamate, edible vegetable oil, edible spice, papain and five-spice powder;
The formula of the raw materials in percentage by weight is as follows: niu Jianzi meat 80%, edible salt 4%, white granulated sugar 2%, sodium glutamate 0.3%, edible vegetable oil 6%, cooking wine 3.5%, monosodium glutamate 0.1%, light soy sauce 2%, cumin 0.3%, five spice powder 0.3%, edible spice 1% and papain 0.5%.
The preparation method comprises the following steps:
S1, soaking carefully selected fresh beef tendon meat in clear water for 10 minutes, and then cleaning and controlling water for later use;
S2, preparing marinades; taking out proper amounts of 4% of edible salt, 2% of white granulated sugar, 0.3% of sodium glutamate, 6% of edible vegetable oil, 3.5% of cooking wine, 0.1% of monosodium glutamate, 2% of light soy sauce, 0.3% of cumin, 0.3% of five spice powder, 1% of edible spice and 0.5% of papain, putting the proper amounts into a bowl, adding a small amount of drinking water into the bowl, and adjusting the marinade to be a solution;
S3, pickling Niu Jianzi meat; the soaked beef tendon meat is subjected to film sealing, low-temperature cold storage and pickling for 3 hours by using a solution of a basic marinade and antioxidation and bacteriostasis components;
S4, carrying out rolling and kneading on Niu Jianzi meat; uniformly mixing the pickled beef with ice water, putting the mixture into a rolling machine for treatment, and fully absorbing the pickling materials by mechanical stirring and throwing;
s5, dicing; cutting rolled beef tendon into beef cubes with uniform size by using a dicer;
S6, precooling diced beef; putting the diced beef into precooling equipment, and rapidly reducing the temperature of the diced beef so as to reduce the influence of ice crystal formation on the beef structure;
S7, quick-freezing diced beef; putting the precooled diced beef into quick-freezing equipment to quickly reduce the temperature to below-30 ℃ so as to completely freeze the diced beef;
S8, packaging diced beef; packaging the quick-frozen diced beef to keep the freshness and the sanitation of the diced beef.
Wherein the antioxidant and antibacterial components mentioned in the step S3 specifically refer to naringenin, propolis and lactoferrin. Naringenin is a natural antioxidant, and can effectively capture harmful substances generated in the fat oxidation process, and improve the oxidation resistance of beef. Propolis also has antioxidant and antibacterial effects, and can prolong the shelf life of beef. Bovine lactoferrin is a protein with bacteriostasis, which can inhibit the growth of microorganisms and improve the sanitary safety of beef.
And the size of the diced beef cubes in the S5 is 1.0cm by 1.0cm, so that the sizes and the shapes of all the diced beef are consistent.
Wherein, the mixing proportion of naringenin, propolis and lactoferrin is 1:2:1, uniformly smearing Niu Jianzi meat with a layer of the mixture of the three materials, slightly pressing and pushing with fingers for 1 minute along the texture of Niu Jianzi meat, continuously smearing the second layer, continuously pressing, repeatedly replacing the back after 4 groups, continuously placing into a sealed container, and pickling Niu Jianzi meat in a refrigerator for 24 hours, so that the meat is better tasty and antioxidation.
Wherein, the mass ratio of naringenin, propolis, bovine lactoferrin and beef granules in the marinade is 5:6:8:300.
Naringenin, propolis and bovine lactoferrin are salted together with beef, so that the beef has the advantages of resisting oxidation, inhibiting bacteria, enhancing flavor and promoting nutrient absorption, and the naringenin is used as a natural antioxidant, can improve the antioxidant activity of the beef, effectively captures harmful substances Methyl Glyoxal (MGO) molecules caused by lipid oxidation or microbial growth in the production and processing process, prevents the harmful substances from inducing human protein modification, and enhances the safety of the beef. Naringenin and propolis can be covalently combined with bovine lactoferrin to form a compound, which can endow beef with unique flavor, improve the antibacterial capacity of nearly 10 times, and prolong the shelf life of the product. The propolis can add unique flavor to beef, so that the beef is more delicious. Bovine lactoferrin is a protein with biological activity, and can promote the absorption of iron by human body, and has the functions of resisting oxidation, resisting inflammation, etc. The beef lactoferrin and the beef are pickled together, so that the nutritional value of the beef can be increased, and the iron absorption rate of a human body can be improved.
Wherein, before the pickling step, naringenin is required to be pretreated, namely, before the naringenin is used, naringenin and bovine lactoferrin are subjected to preheating treatment, and the treatment steps are as follows:
Step one, putting naringenin and bovine lactoferrin raw materials into a proper container, adding proper amount of water or other solvents, and uniformly stirring;
Step two, placing the container into a hot water bath or an incubator, and keeping proper temperature and time for preheating treatment;
And thirdly, after the preheating treatment is finished, taking out the container, naturally cooling to room temperature, and then carrying out subsequent operation.
Preheating treatment of naringenin and bovine lactoferrin has multiple benefits. First, the pre-heat treatment can promote dissolution of the two components, increasing their efficiency in the extraction and purification process. And secondly, the active ingredients of naringenin and bovine lactoferrin can be activated by the preheating treatment, and the effects of antioxidation, bacteriostasis and the like of the naringenin and bovine lactoferrin are enhanced, so that the quality of the product is improved. In addition, the preheating treatment can remove impurities and pollutants in the raw materials, so that the purity of the product is improved. Meanwhile, the preheating treatment can also improve the taste and flavor of the product, so that the product is more palatable and easy to digest. Finally, the preheating treatment can also reduce the risk of microbial contamination of the product in the manufacturing and storage processes, and improve the stability of the product. In conclusion, the preheating treatment of naringenin and bovine lactoferrin plays an important role in improving the quality of products, enhancing the activity, removing impurities, improving the mouthfeel, reducing the microbial contamination, improving the stability of the products and the like.
Wherein the temperature condition of the preheating treatment is 40-90 ℃ and the pressure condition is 2-3 atmospheres.
The stability and activity of naringenin can be kept when the temperature condition of preheating treatment is 40-90 ℃, and meanwhile, the naringenin can be better combined with other components, and the propolis has stronger viscosity and adhesiveness, so that the condition of lower temperature and pressure can avoid excessive polymerization and denaturation of the propolis, and the temperature and pressure range can promote denaturation and gelation of the bovine lactoferrin and improve the binding force and stability of the bovine lactoferrin and other components.
Wherein the pH value of the marinade is 4.2-5.6, and the pickling time is 20 minutes.
The pH environment with high oxidation resistance and strong bacteriostasis is usually in the acidic range, such as pH 4-5. Within this pH range, some antioxidant substances such as naringenin and propolis can exert the greatest antioxidant effect while inhibiting bacterial growth. The specific pH value also needs to be determined according to the specific formulation and raw materials to ensure optimal effect and safety of the product.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. A beef granule quick-frozen product with high oxidation resistance and strong antibacterial capacity is characterized in that: the formula of the beef granule quick-frozen product comprises the following components: niu Jianzi meat, cooking wine, edible salt, monosodium glutamate, white granulated sugar, light soy sauce, cumin, sodium glutamate, edible vegetable oil, edible spice, papain and five-spice powder;
The formula of the raw materials in percentage by weight is as follows: niu Jianzi meat 80%, edible salt 4%, white granulated sugar 2%, sodium glutamate 0.3%, edible vegetable oil 6%, cooking wine 3.5%, monosodium glutamate 0.1%, light soy sauce 2%, cumin 0.3%, five spice powder 0.3%, edible spice 1% and papain 0.5%.
2. The method for preparing the quick-frozen beef granule product with high oxidation resistance and strong antibacterial capacity according to claim 1, which is characterized in that: the preparation method comprises the following steps:
S1, soaking carefully selected fresh beef tendon meat in clear water for 10 minutes, and then cleaning and controlling water for later use;
S2, preparing marinades; taking out proper amounts of 4% of edible salt, 2% of white granulated sugar, 0.3% of sodium glutamate, 6% of edible vegetable oil, 3.5% of cooking wine, 0.1% of monosodium glutamate, 2% of light soy sauce, 0.3% of cumin, 0.3% of five spice powder, 1% of edible spice and 0.5% of papain, putting the proper amounts into a bowl, adding a small amount of drinking water into the bowl, and adjusting the marinade to be a solution;
S3, pickling Niu Jianzi meat; the soaked beef tendon meat is subjected to film sealing, low-temperature cold storage and pickling for 3 hours by using a solution of a basic marinade and antioxidation and bacteriostasis components;
S4, carrying out rolling and kneading on Niu Jianzi meat; uniformly mixing the pickled beef with ice water, putting the mixture into a rolling machine for treatment, and fully absorbing the pickling materials by mechanical stirring and throwing;
s5, dicing; cutting rolled beef tendon into beef cubes with uniform size by using a dicer;
S6, precooling diced beef; putting the diced beef into precooling equipment, and rapidly reducing the temperature of the diced beef so as to reduce the influence of ice crystal formation on the beef structure;
S7, quick-freezing diced beef; putting the precooled diced beef into quick-freezing equipment to quickly reduce the temperature to below-30 ℃ so as to completely freeze the diced beef;
S8, packaging diced beef; packaging the quick-frozen diced beef to keep the freshness and the sanitation of the diced beef.
3. The method for preparing the quick-frozen beef granule product with high oxidation resistance and strong antibacterial capacity according to claim 2, which is characterized in that: the antioxidant and antibacterial components mentioned in the step S3 specifically refer to naringenin, propolis and lactoferrin.
4. The method for preparing the quick-frozen beef granule product with high oxidation resistance and strong antibacterial capacity according to claim 2, which is characterized in that: and the size of the diced beef in the S5 is 1.0cm and 1.0cm, so that the size and the shape of all diced beef are consistent.
5. The method for preparing the quick-frozen beef granule product with high oxidation resistance and strong antibacterial capacity according to claim 3, which is characterized in that: the mixing proportion of naringenin, propolis and bovine lactoferrin is 1:2:1, uniformly smearing Niu Jianzi meat with a layer of the mixture of the three materials, slightly pressing and pushing with fingers for 1 minute along the texture of Niu Jianzi meat, continuously smearing the second layer, continuously pressing, repeatedly replacing the back after 4 groups, continuously placing into a sealed container, and pickling Niu Jianzi meat in a refrigerator for 24 hours, so that the meat is better tasty and antioxidation.
6. The method for preparing the quick-frozen beef granule product with high oxidation resistance and strong antibacterial capacity according to claim 3, which is characterized in that: the mass ratio of naringenin, propolis, bovine lactoferrin to beef granules in the marinade is 5:6:8:300.
7. The method for preparing the quick-frozen beef granule product with high oxidation resistance and strong antibacterial capacity according to claim 2, which is characterized in that: before the pickling step, naringenin is required to be pretreated, namely, before the naringenin is used, naringenin and bovine lactoferrin are subjected to preheating treatment, and the treatment steps are as follows:
Step one, putting naringenin and bovine lactoferrin raw materials into a proper container, adding proper amount of water or other solvents, and uniformly stirring;
Step two, placing the container into a hot water bath or an incubator, and keeping proper temperature and time for preheating treatment;
And thirdly, after the preheating treatment is finished, taking out the container, naturally cooling to room temperature, and then carrying out subsequent operation.
8. The method for preparing the quick-frozen beef granule product with high oxidation resistance and strong antibacterial capacity according to claim 7, which is characterized in that: the temperature condition of the preheating treatment is 40-90 ℃ and the pressure condition is 2-3 atmospheres.
9. The method for preparing the quick-frozen beef granule product with high oxidation resistance and strong antibacterial capacity according to claim 2, which is characterized in that: the pH value of the marinade is 4.2-5.6, and the pickling time is 20 minutes.
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