Method for tenderizing beef

A tenderization and beef technology, applied in application, food preparation, food science, etc., can solve the problems of insufficient thermal stability of protease, high tenderization cost, easy browning of meat color, etc., to improve beef tenderness and reduce production cost , Improve the effect of beef tenderness

Inactive Publication Date: 2012-05-02
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such as the Chinese patent "meat tenderization" (application number CN00810617) discloses the method that adopts protease to tenderize meat, but adopts protease to carry out tenderization cost higher, and the deficiency of the thermostability of protease is the defective of this method always
However, when the concentration of calcium chloride is too high or the amount is too large, the meat will have a bitter and metallic taste, the color of the meat will become uneven, and the color of the meat will easily brown during storage.

Method used

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  • Method for tenderizing beef
  • Method for tenderizing beef

Examples

Experimental program
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Effect test

Embodiment 1

[0016] Live cattle with a live weight of 400±20kg and an age of about 2.5 years were slaughtered. The cattle were electrocuted to unconsciousness, stabbed and bled, their head and feet removed, skinned, disemboweled, eviscerated, split in half, and rinsed to obtain the carcass. After pre-cooling for 36 hours to 4°C, cut the beef, and then inject 250mmol / L food-grade anhydrous calcium chloride solution according to 5% of the meat weight. After vacuum packaging, use an ultra-high pressure processing device (HPP600Mpa / 4L, Baotou Kefa High Pressure Technology Co., Ltd.) under 250MPa high pressure treatment for 15min to obtain tenderized beef.

Embodiment 2

[0018] Live cattle with a live weight of 400±20kg and an age of about 2.5 years were slaughtered. The cattle were electrocuted to unconsciousness, stabbed and bled, their head and feet removed, skinned, disemboweled, eviscerated, split in half, and rinsed to obtain the carcass. After pre-cooling for 30 hours to 4°C, cut the beef, and then inject 200mmol / L food-grade anhydrous calcium chloride solution according to 3% of the meat weight. After vacuum packaging, use an ultra-high pressure processing device (HPP600Mpa / 4L, Baotou Kefa High Pressure Technology Co., Ltd.) under 200MPa ultra-high pressure treatment for 15min to obtain tenderized beef.

Embodiment 3

[0020] Live cattle with a live weight of 400±20kg and an age of about 2.5 years were slaughtered. The cattle were electrocuted to unconsciousness, stabbed and bled, their head and feet removed, skinned, disemboweled, eviscerated, split in half, and rinsed to obtain the carcass. After pre-cooling for 42 hours to 4°C, cut the beef, and then inject 300mmol / L food-grade anhydrous calcium chloride solution according to 6% of the meat weight. After vacuum packaging, use an ultra-high pressure processing device (HPP600Mpa / 4L, Baotou Kefa High Pressure Technology Co., Ltd.) under 300MPa ultra-high pressure treatment for 10min to obtain tenderized beef.

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Abstract

The invention discloses a method for tenderizing beef, which belongs to the field of food science, comprising the following steps of: pre-cooling the cattle carcass, cutting, injecting 200 mmol/L of calcium chloride liquor; packaging in vacuum; and processing at 250 MPa to obtain the tenderized beef. The method organically combines calcium salt injection with high-pressure process, so that the tenderness of the beef is obviously improved, and the production cost is effectively reduced at the same time. The high-pressure process can control the bacterial growth so as to prolong the shelf life.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for tenderizing beef. Background technique [0002] my country is a big beef production and breeding country, and the number of slaughtered cattle reaches more than 30 million every year. However, the production of beef cattle is mainly based on the scattered breeding of thousands of households. , Ground rolling slaughter has gradually developed to the use of modern processing equipment, but advanced beef processing technology is still lacking, the beef meat is aging, tenderness is poor, it is difficult to cook, and the edible value is low. At present, domestic beef is mostly sold in the form of raw meat, the product form is single, and the added value is extremely low, which seriously hinders the healthy development of the beef market. Beef is popular among consumers for its high protein, low fat and good taste. Therefore, improving the tenderness of beef through advance...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L13/40
Inventor 黄明邓绍林黄继超徐幸莲周光宏
Owner NANJING AGRICULTURAL UNIVERSITY
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