33results about How to "Good tenderizing effect" patented technology

The present invention belongs to the technical field of food and particularly relates to a tenderizer, a marinating agent for meat and a marinating method. The tenderizer comprises the following raw materials in parts by weight: 2-3 parts of pineapple juice, 1-2 parts of fresh ginger juice and 1-2 parts of papaya juice. Compared with the prior art, the tenderizer has a good tenderizing effect on meat products, and is simple in composition and low in costs. The marinating agent for the meat comprises the tenderizer and a flavoring agent. The flavoring agent comprises rhizoma chuanxiong, bay leaves, cloves, fennel, cassia barks, netmegs, Chinese prickly ash, star anise, dried chilies, radix angelicae, dried tangerine peels, edible salt, edible oil, white sugar, dark soy sauce, shallots, ginger and cooking wine. The marinating agent for the meat can conduct tenderizing on the meat products and increases flavor of the meat products.

The invention provides a pork tenderizer, which comprises 4.0 to 6.0 weight percent of sodium chloride, 2.0 to 3.0 weight percent of calcium chloride, papain and the balance of water, wherein the addition of the papain is determined according to the unit enzyme activity of the papain, and the enzyme activity final concentration in solution of the tenderizer is controlled to be 50 to 100 U/g. The dosage of the solution of the tenderizer is 3 to 6 percent of the weight of pork, the solution of the tenderizer is injected into the pork uniformly, then the pork is rolled and kneaded continuously for 30 minutes, and finally, the pork is stored for over 12 hours at the temperature of 4 DEG C. Experiments show that the tenderizer has an obvious tenderizing effect on the pork, significantly reduces the shearing force of the pork, improves the water-holding power of the pork and well keeps the flavor of the pork, wherein the shearing force is reduced from 37.8N to 22.6N, namely reduced by about 40.2 percent. The pork tenderizer has the advantages of safe and reliable components, simple and easily achieved operating steps, significant effect, low cost, and suitability for the application in large-scale production.

The invention discloses a method for tenderizing beef. The method comprises the following steps: removing the beef ectoloph meat fascia from fresh beef, trimming the edge, and slicing; injecting 10ml of a papain solution into every 100g of sliced beef, putting the sliced beef in a sealed bag, and carrying out enzymolysis for 8-15 minutes to obtain sliced beef subjected to enzymolysis; putting the sliced beef subjected to enzymolysis and sealed bag together into a rolling drum of a vacuum roller, carrying out vacuum rolling at 8 DEG C under the vacuum degree of -0.08 MPa, and tenderizing by continuous rolling at the rotation speed of 12 r/min for 12 r/min, thereby obtaining the tenderized beef. The method can enhance the water retention property and yield of the beef, and is capable of well improve the tenderness and structure of the beef and decomposing actomyosin and collagen into polypeptides and even amino acids, so that the muscle myofilaments and tendon filaments are ruptured, and the beef becomes tender and smooth, thereby enhancing the mouthfeel of the beef.

The invention provides a processing method of fried dried beef, and belongs to the technical field of processing of meat products. The processing method comprises the following steps of (1) performing pretreatment: performing acid discharge treatment on beef; (2) performing tenderization and pickling: injecting tenderization fluid into raw beef blocks, performing tenderization, and then performing seasoning and pickling, wherein the tenderization fluid contains suberect spatholobus stem protease of which the mass concentration is 0.3-0.4%, rhizopus of which the mass concentration is 0.01-0.02%, and tea polyphenols of which the mass concentration is 0.03-0.05; (3) performing fermentation treatment: fermenting pickled beef and pickled vegetable juice together; (4) performing roasting treatment; and (5) performing air-drying treatment. According to the processing method disclosed by the invention, a technology is improved, so that a new fried dried beef product which is tender in mouth feel, brownish red in color, rich in fragrance and healthy to eat is obtained.

The present invention discloses a method for tenderizing beef by a using high voltage pulse electric field coupling technology. The method comprises the following steps: (1) beef is cut, loin fascia and fat of the fresh beef are removed, and the treated beef is cut into slices; (2) the fascia removed beef is rolled for 5-8 minutes, the rolled beef is naturally air-dried, and the air-dried beef is subjected to tenderizing; (3) a high voltage pulse electric field processor at an electric field intensity of 10-50 KV/cm is used to tenderize the beef; (4) the tenderized beef is subjected to tying, the treated beef is quick-frozen, the quick-frozen beef is cut into beef steak of 50 g/piece, the cut beef steak is vacuum-packed, and the vacuum-packaged beef is quick-frozen; and (5) a spraying liquid is prepared and the prepared spraying liquid is packaged into 15 g/bag. The electric field intensity of the high voltage pulse electric field processor is 10-50 KV/cm, a pulse width is larger than or equal to 2 [mu]s, a pulse electric field processing time is 10-50 s and a test temperature is 10-30 DEG C. The method is short in processing time, low in energy consumption and chemically safe, avoids disadvantages that a traditional tenderization technology is high in costs, the meat is uneven in color and poor in mouthfeel, etc., and the obtained product is high in value and green and safe in consumption.

The invention discloses a production method of tender vacuum dried minced meat. The method comprises the following steps: (1) preparing raw meat; (2) adding auxiliary materials in the raw meat, stirring uniformly, preserving the meat to prepare meat stuffing; (3) preserving the meat stuffing at 0-4 DEG C for 16-18 hours; (4) adding wheat tissue proteins, mixing the wheat tissue proteins and the meat stuffing uniformly, spreading the meat stuffing to form rectangular meat slices, placing the meat slices in a drying house, baking the meat slices at 55 DEG C for 1 hour, baking the meat slices at 65 DEG C for 2 hours and then baking the meat slices at 75 DEG C for 3 hours, after the baking is finished, taking out and quickly cooling the meat slices to prepare dried minced meat; (5) demoulding the dried minced meat, tiling the dried minced meat on a baking tray, baking the dried minced meat to release oil; (6) flattening the dried minced meat to prepare a semi-finished product, (7) sterilizing and tendering the semi-finished product; (8) adding water to cool the semi-finished product to the ordinary temperature, and blow-drying to prepare the product. The product produced according to the method is rich in nutrients, has good glossiness and a long quality guaranteeing period, tastes good, and is elastic, crisp externally and tender internally.

The invention discloses body fluid regenerating and stomach invigorating lemon-added sliced dried beef and a making method thereof. The body fluid regenerating and stomach invigorating lemon-added sliced dried beef is made from, by weight, 1-2 parts of dried lemon slices, 2-3 parts of roasted sweet potatoes, 1-2 parts of coconut meat, 0.5-1 part of ginseng leaves, 0.5-1 part of radix ophiopogonis, 0.5-1 part of folium llicis latifoliae, 100-110 parts of beef, 0.4-0.5 part of papain, 1.8-2.0 parts of calcium chloride, 1.8-2.0 parts of D-sorbitol, 5-6 parts of salt, 0.03-0.04 part of lactobacillus casei, 0.1-0.2 part of sodium erythorbate, 12-15 parts of raw ginger slices, 10-12 parts of ginger juice, 2-3 parts of monosodium glutamate, 5-6 parts of white granulated sugar, 1-2 parts of soy sauce, 6-8 parts of yellow rice wine, 3-4 parts of Chinese prickly ash, 1-2 parts of cassia bark, 1-2 parts of anise, 1-2 parts of fennel, 18-20 parts of 140 mg/ml dried tangerine or orange peel extract and a proper amount of water. The body fluid regenerating and stomach invigorating lemon-added sliced dried beef has rich fragrance and is delicious, the lemon regenerates body fluid, invigorates the stomach and promotes appetite, and the added traditional Chinese medicine has the effects of regenerating body fluid, quenching thirst and moistening the lung to arrest cough.

The invention provides a processing method of fermented-soybean-flavor air-dried marinated beef, and belongs to the technical field of meat product processing. The processing method of the fermented-soybean-flavor air-dried marinated beef comprises the following steps: (1), carrying out pretreatment, namely performing acid drainage treatment on beef; (2), carrying out tenderizing and marinating, namely injecting a tenderizing solution into raw beef piece, carrying out tenderizing, and then, carrying seasoning and marinating, wherein the tenderizing solution comprises 0.3-0.4% by mass concentration of fig protease, 0.01-0.02% by mass concentration of bacillus subtilis and 0.03-0.05% by mass concentration of tea polyphenols; (3), carrying out fermentation treatment, namely performing fermenting on the marinated beef and fermented soybeans; (4), carrying out smoking and roasting treatment; and (5), carrying out air-drying treatment. A novel air-dried marinated beef product which is delicate in taste, reddish brown in color and luster, unique in fermented soybean aroma and healthy to eat is obtained by the processing method through carrying out process improvements.

The invention discloses a meat tenderizing agent and an application method thereof and belongs to the technical field of food biology. The meat tenderizing agent comprises 1-30 parts of tenderizing enzyme and 70-90 parts of tenderizing liquid, wherein the tenderizing liquid comprises 1-20 parts of table salt, 1-40 parts of starch and/or modified starch, 1-40 parts of glucose and/or syrup, and water. The meat tenderizing agent is suitable for the tenderizing of chicken, beef and pork in food for elder people, infants and special groups, safe, reliable and good in tenderizing effect; meat processed by the meat tenderizing agent is tender and juicy, the nutrient components of the processed meat are easy to absorb, and the requirements on meat taste and nutrient intake of the elder people, infants and special groups can be satisfied.

The invention discloses appetite promoting and liquid engendering cumquat beef jerky and a preparation method thereof. The appetite promoting and liquid engendering cumquat beef jerky is prepared from the following raw materials in parts by weight: 3 to 4 parts of dried shrimp meat, 1 to 2 parts of parsley leaves, 2 to 3 parts of cumquat, 0.5 to 1 part of mustard oil, 0.5 to 1 part of lotus plumule, 0.5 to 1 part of herba pogostemonis, 0.5 to 1 part of folium mori, 100 to 110 parts of beef, 0.4 to 0.5 part of papain, 1.8 to 2.0 parts of calcium chloride, 1.8 to 2.0 parts of D-sorbitol, 5 to 6 parts of salt, 0.03 to 0.04 part of lactobacillus casei, 0.1 to 0.2 part of sodium erythorbate, 12 to 15 parts of sliced rhizoma zingiberis recens, 10 to 12 parts of ginger juice, 2 to 3 parts of aginomoto, 5 to 6 parts of white granulated sugar, 1 to 2 parts of soy sauce, 6 to 8 parts of yellow rice wine, 3 to 4 parts of pericarpium zanthoxyli, 1 to 2 parts of Chinese cinnamon, 1 to 2 parts of fructus anisi stellati, 1 to 2 parts of fructus foeniculi, 18 to 20 parts of 140 mg/ml of pericarpium citri reticulatae extracting solution and an appropriate amount of water. According to the appetite promoting and liquid engendering cumquat beef jerky disclosed by the invention, the parsley leaves and the cumquat are mixed, the cumquat has the functions of stimulating the appetite and engendering liquid, and rich nutrition and full taste are obtained by the matching of the cumquat and the parsley leaves.

The invention discloses a method for processing high-protein, low-fat and room-temperature-preserved ready-to-eat beef without using grease, and relates to the technical field of processing of ready-to-eat beef. The method concretely comprises the following processing steps: putting prepared tenderizing liquid into a water bath kettle at a constant temperature, and adding beef cubes into the tenderizing liquid; beating and curing the beef cubes by using a tumbling machine; rapidly cooking the cured beef cubes under the conditions of high temperature and high pressure, then taking out and cooling; drying the cooled beef cubes; after the dried beef cubes are cooled, metering according to the specifications for carrying out vacuum packaging, and sterilizing. According to the method provided by the invention, the beef is beaten and cured by means of the tumbling machine, so that a mechanical effect of enabling myofibril to be broken is achieved, a certain role is played in muscle tenderization, the product is enabled to be tender in mouth feel, and the normal temperature storage of the product is facilitated; the aims of lowering the cost and increasing the benefit are achieved by combining microwave drying and hot air drying, and the product is easy to preserve; the tenderizing liquid used in the method has a good tenderization effect, so that the dried beef has very good chewiness.

The invention discloses a making technology for steak tenderization. The making technology comprises the steps that a naturally-prepared tenderization solution is adopted for tenderizing rolled beef, and the processing time is 5-10 min; the tenderization solution comprises the raw materials including, by weight, 20-30 parts of Malabar spinach tender leaves, 10-15 parts of sweet potato tender leaves, 5-10 parts of pholiotanameko, 5-10 parts of chufa, 18-22 parts of taro and 1-3 parts of a stabilizing agent. The taro has abundant grumesaponin and various kinds of trace elements, and is mixed together with the tender Malabar spinach tender leaves, the sweet potato tender leaves, the pholiotanameko and the like, beef is tenderized, the good beef tenderization effect can be achieved, and meanwhile the health care effects of heat clearing and detoxication are achieved.

The invention discloses a lung-clearing fermented duck meat sausage which is prepared from the raw materials including, by weight, 220-250 parts of duck breast meat, 5-6 parts of gracilaria lemaneiformis, 8-9 parts of rose hips, 4-5 parts of mulberry leaves, 1-2 parts of radix rehmanniae preparata, 3-4 parts of fructus lycii, 2-3 parts of monosodium glutamate, 4-6 parts of five-spice powder, 2-3 parts of soybean sauce, 4-5 parts of white sugar, 6-8 parts of salt, a proper amount of lactobacillus plantarum, a proper amount of calcium chloride solution, and a proper amount of water. The added gracilaria lemaneiformis has the effects of stopping bleeding and reducing blood pressure, clearing heat and removing toxin, and clearing lung and relaxing bowel. The sausage contains various traditional Chinese medicine components, such as the mulberry leaves, so that the sausage has the effects of clearing lung, moistening dryness, soothing the liver and improving eyesight.

The homogenizing low-temperature oven equipment capable of changing the tenderness of the dried pork slices comprises an oven body, a hot air opening is formed in the oven body, a center shaft is in driving connection with the interior of the oven body, a baking tray is fixedly installed on the center shaft through a shaft sleeve, and a mold groove is formed in the baking tray through a first baffle and a second baffle. A mounting seat is fixedly mounted in the box body, a front seat is fixedly connected to the mounting seat, a guide rod is slidably mounted on the front seat, a first spring is fixedly connected to the front seat, a movable seat is fixedly connected to the guide rod and the first spring, and a tumbling roller is rotatably mounted on the movable seat; a movable seat state control structure with a trigger type reset unlocking function is arranged between the movable seat and the front seat in a matched manner; the oven disclosed by the invention adopts a low-temperature baking mode, qualified and healthy dried pork slices are produced, the tenderness of the finished dried pork slices can be freely changed, various dried pork slices with different tenderness can be baked at the same time, and the oven has excellent baking performance.

The invention discloses a spicy-and-hot fermented duck meat sausage which is prepared from the following raw materials including, by weight, 220-250 parts of duck breast meat, 3-4 parts of edible oil, 10-11 parts of minced fish, 8-9 parts of fresh chili, 2-3 parts of Chinese yam, 1-2 parts of radix pseudostellariae, 3-4 parts of poria cocos, 2-3 parts of monosodium glutamate, 4-6 parts of five-spice powder, 2-3 parts of soybean sauce, 4-5 parts of white sugar, 6-8 parts of salt, a proper amount of lactobacillus plantarum, a proper amount of calcium chloride solution, and a proper amount of water. The added minced fish has the function of supplying calcium and fortifying spleen. The sausage contains various traditional Chinese medicine components, such as the radix pseudostellariae, so that the sausage has the effects of boosting qi and fortifying the spleen, and engendering fluid to moisten lung.