Method for tenderizing beef

A beef and tenderization technology, applied in the application, food preparation, food science and other directions, 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 costs. , Improve the effect of beef tenderness
CN102429242BInactive Publication Date: 2013-03-20NANJING AGRICULTURAL UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
NANJING AGRICULTURAL UNIVERSITY
Publication Date
2013-03-20
Estimated Expiration
Not applicable · inactive patent

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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.
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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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