Method for increasing content of marbling in beef by utilizing artificial fat

A marbling, artificial fat technology, applied in the field of food processing, can solve the problems of high cholesterol content, harm, increase cholesterol, etc., and achieve the effects of inhibiting fat oxidation, improving beef quality, and improving fluidity

Inactive Publication Date: 2012-07-04
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the fatty beef currently known as the top grade of beef has a high fat content and high cholesterol content, and regular consumption will increase the cholesterol in the human body. It is especially not suitable for people with high blood pressure or heart disease. bring some harm

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A method for improving the marbling content in beef by using artificial fat, the method comprising the steps of:

[0060](1), beef pretreatment: control the temperature of the prepared beef at 8°C, the prepared beef is a 2000g meat piece, the meat piece is 10cm thick along the muscle fiber direction and put into a vacuum box for vacuuming, and the vacuum degree is controlled to reach 0.06MPa, keep for 4min, and then release the pressure to obtain beef to be injected;

[0061] (2), artificial fat pretreatment: add 0.13% of its weight of vitamin E in the process of preparing artificial fat, 40 minutes before injecting the beef to be injected, add 0.6% of its weight of transglutamate in the prepared artificial fat Amidase, forming artificial fat for injection, controlling the temperature of the artificial fat for injection within the range of 15°C, and pouring it into the porous injection needle;

[0062] (3) Injection treatment: insert the needle of the porous injection ...

Embodiment 2

[0066] A method for improving the marbling content in beef by using artificial fat, the method comprising the steps of:

[0067] (1), beef pretreatment: control the temperature of the prepared beef at 12°C, the prepared beef is a 5000g meat piece, and the meat piece is 20cm thick along the muscle fiber direction and put into a vacuum box for vacuuming, and the vacuum degree is controlled to reach 0.08MPa, keep it for 6 minutes, then release the pressure to get beef to be injected;

[0068] (2), artificial fat pretreatment: add 0.16% vitamin E of its weight in the process of preparing artificial fat, 60 minutes before injecting the beef to be injected, add 1.0% of its weight of transgrain in the prepared artificial fat Aminomidase, forming artificial fat for injection, controlling the temperature of the artificial fat for injection within the range of 20°C, and pouring it into the porous injection needle;

[0069] (3) Injection treatment: insert the needle of the porous inject...

Embodiment 3

[0072] A method for improving the marbling content in beef by using artificial fat, the method comprising the steps of:

[0073] (1), beef pretreatment: control the temperature of the prepared beef at 10°C, the prepared beef is a 3500g meat piece, and the meat piece is 15cm thick along the muscle fiber direction and put into a vacuum box for vacuuming, and the vacuum degree is controlled to reach 0.07MPa, keep it for 5 minutes, and then release the pressure to obtain beef to be injected;

[0074] (2), artificial fat pretreatment: add 0.15% of its weight of vitamin E in the process of preparing artificial fat, 50 minutes before injecting the beef to be injected, add 0.8% of its weight of transgrain in the prepared artificial fat Aminomidase, forming artificial fat for injection, controlling the temperature of the artificial fat for injection within the range of 18°C, and pouring it into the porous injection needle;

[0075] (3) Injection treatment: insert the needle of the por...

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Abstract

The invention relates to a method for increasing the content of marbling in beef by utilizing artificial fat. The method comprises the following steps of: (1) beef pre-treatment; (2) artificial fat pre-treatment; and (3) injection treatment: inserting a syringe needle of a porous injection syringe into beef to be injected, and putting the beef and the porous injection syringe in a vacuum tank, vacuumizing the vacuum tank, applying positive pressure to the porous injection syringe for injection, stopping injection when the degree of vacuum in the vacuum tank reaches 0.05-0.06MPa, keeping on vacuumization, closing a vacuum device when the degree of vacuum reaches 0.07-0.09MPa, and maintaining for 5 minutes and decompressing to obtain the beef with rich marbling. The preparation method provided by the invention can be used for improving the quality of beef in a short time, remarkably improving the water-retaining property, tenderness, smoothness and juicy taste of the beef, has high content of unsaturated fatty acid and lower content of cholesterol, and is advantageous to body health of people.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for increasing the marbling content in beef by using artificial fat. Background technique [0002] With the development of the world economy and the improvement of people's living standards, great changes have taken place in the structure of human food, and the consumption of beef is also increasing, especially the proportion of consumption of high-grade beef has greatly increased, accounting for about 50% of the current international beef market. It is high-grade beef, and the annual demand growth rate is expected to be 4% to 5%. my country needs to import 450,000 tons of high-grade beef every year to meet the needs of high-end hotels, restaurants and foreign-related institutions. Although my country is a large beef production country, the beef breeding in my country is scattered, and about 40% of the beef fattening degree is on the low side, the effect of intramuscular fa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L13/40
Inventor 马俪珍卫勇赵金才黄宗海单慧勇刘华
Owner TIANJIN AGRICULTURE COLLEGE
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