Method for quickly aging and tenderizing beef

Abstract

The invention provides a method for quickly aging and tenderizing beef, which comprises the following steps: during the beef chilling aging process, cattle pancreas is prepared into homogenate; Ca2+ is utilized to activate various zymogens in the pancreas; active pancreas injection solution is prepared and directly injected into the beef, so that trypsin in the beef can decompose muscle protein; and simultaneously, by the action of ultrasonic wave, the original structure of muscle is damaged, the tenderness is improved, the aging purpose can be achieved within three to five days, and the natural aging time can be shortened by about 50%. In the aspect of keeping quality, vacuum packaging and radiation sterilization are combined, so that the storage period of the cut beef can be prolonged for 3-5 times; in the aspect of the quality of the beef, the cut beef prepared by the method has organoleptic, physicochemical and other indexes which can meet the requirements of 'GB2707 Hygienic Standard for Fresh (Frozen) Meat of Livestock'; and the cutting force is 4.2-5.3kg, and people can obtain the best mouthfeel. The method maintains the specific flavor and nutrition of the beef, and has the characteristics of quick aging speed, long shelf life, energy saving effect and high production efficiency.

Description

technical field [0001] The invention relates to the technical field of meat slaughtering and processing, in particular to a method for rapidly maturing and tenderizing post-mortem beef. Background technique [0002] Beef has the characteristics of high protein, low fat, rich minerals, excellent amino acid composition, high content of unsaturated fatty acids, especially polyunsaturated fatty acids, and is deeply loved by consumers. However, the beef body is muscular, the muscle fibers are thick, and the fat content is low, resulting in high shear force, low tenderness, and poor taste of beef. The processing and eating methods are limited to a certain extent. [0003] In recent years, the concept and technology of mature meat have been applied by more and more enterprises. After the slaughter of animals, the meat must undergo a ripening process before it can be transformed into real edible meat. This process is also called acid tenderization. After slaughter, the blood circu...

AI Technical Summary

Problems solved by technology

Enzyme tenderization method mainly destroys the muscle structure through the decomposition of enzymes to achieve the purpose of tenderization. At present, the commonly used enzymes include plant enzymes such as papain and bromelain. The decomposition effect of the product cannot be fully exerted, which will affect the tenderizing effect to a certain extent.

At present, the application of animal-derived exogenous enzymes in beef tenderization is seldom, especially the application of animal organ enzymes has not been reported