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Beef enzyme tenderization treatment method and cooked food processing technology of stewed beef

A treatment method and technology of processing technology, applied in food preparation, food science, application, etc., can solve the problems of difficult chewing and poor tenderness of beef, and achieve the effects of reducing energy consumption, increasing product rate, and shortening cooking time

Inactive Publication Date: 2014-04-09
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the defects of the prior art that beef is generally difficult to chew and poor in tenderness, and to provide a novel treatment method for tenderizing beef with exogenous enzymes

Method used

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  • Beef enzyme tenderization treatment method and cooked food processing technology of stewed beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Choose beef brisket as raw meat, remove excess broken bones, blood vessels, and fat, clean it, and cut it into 2-3cm 3 The pieces of meat are spare, a total of 100Kg.

[0039] Accurately weigh 4kg of salt, 2kg of cooking wine, 0.01kg of sodium nitrite, 0.05kg of sodium erythorbate, 0.1kg of compound polyphosphate, and 20kg of water, and mix them uniformly to prepare a pickling solution.

[0040] Compound papain and bromelain powder 1:1, accurately weigh 0.02kg compound enzyme, and dissolve it in 200mL of phosphate buffer solution with pH=7.0 to prepare enzyme tenderizing solution.

[0041] Put the cut beef pieces into the above-mentioned marinade, and marinate at 10°C for 60 minutes. The marinated meat pieces are subjected to enzyme tenderization treatment by soaking / porous injection, rolling and kneading for 5 minutes through porous injection, and tenderizing at 20°C for 20 minutes.

[0042] Weigh 5kg of ginger, 5kg of garlic, 10kg of green onion, 2.5kg of fennel, 1....

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Abstract

The invention discloses a beef enzyme tenderization treatment method and a cooked food processing technology of stewed beef. The beef enzyme tenderization treatment method comprises the following steps: trimming, cleaning and cutting the raw material meat; pickling; carrying out enzyme tenderization, cooking with boiling water; frying spicy and hot oil; coloring the meat block to generate fragrance; cooking with fragrant material liquid; bagging after cooling; vacuumizing and heat-sealing; sterilizing at high pressure. The stewed beef processed by adopting the processing technology has the advantages that the taste of the beef is greatly improved, and the stewed beef product is complete in color, fragrance and taste, and good in taste and flavor, the cooking time is greatly shortened, and energy consumption can be greatly saved in production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a novel beef enzymatic tenderization treatment method and braised beef cooked food processing technology. Background technique [0002] At present, the output of beef in the world ranks second in the meat, and it is one of the main livestock products in the world. Beef has the characteristics of high protein, low fat, and low cholesterol, and is rich in amino acids, vitamins, and minerals needed by the human body. It is a health-care meat food with high nutritional value. With the development of social economy, the demand of Chinese residents for high-quality meat is increasing day by day, and the consumption of beef shows a rapid growth. [0003] At the same time, for the younger generation, with the acceleration of the pace of life, the tension of work and study, and the change of lifestyle, the kitchen is no longer a "must-have" for the family. The increasing demand for cooked...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/311A23L13/40A23L13/10
CPCA23L13/10A23L13/428
Inventor 贺稚非李洪军肖夏尚永彪夏杨毅
Owner SOUTHWEST UNIVERSITY
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