Method for tenderizing salamander meat

Abstract

The invention relates to a method for tenderizing salamander meat, which comprises the following steps: 1)stunning and rapidly killing the salamander with more than 3 years of culture, bloodletting and cutting into blocks; 2)immersing the salamander meat in a common salt solution for 10-20 minutes, taking the immersed salamander meat and draining under ozone environment condition, wherein the mass concentration of the common salt solution is 1.5-2.5%; 3)making the salamander meat processed by the step 2) by 0.01-0.02% of liquid tenderer for 12-36 hours at temperature of 4-6 DEG C, wherein the liquid tenderer is a papain solution with the mass part of 0.5-1.00%, and the solution contains 3-5wt% of ginger and scallion liquid; and 4)directly taking the salamander meat processed through enzymatic hydrolysis for drying under air, performing continuous secondary superhigh pressure treatment after vacuum package, under 150-250MPa at first time, keeping pressure for 10-30 minutes, under 300-600Mpa at second time, keeping pressure for 3-10 minutes. According to the method, salamander meat is processed, salamander meat can be tenderized, formability of the product can be ensured, and nutrition loss of the food can not be generated.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for tenderizing giant salamander meat. Background technique [0002] With the improvement of people's living standards, people have higher and higher requirements for meat quality, and tenderness is the most commonly used indicator for consumers to judge the quality of meat. Tenderness is one of the main edible qualities of meat. The tenderness of the taste when eating reflects the texture of the meat. The essence that affects the tenderness of the meat is mainly the content and properties of the connective tissue and the chemical structure of the myofibrillar protein. They are affected by a series of factors and change. , resulting in changes in meat tenderness. In my country, the artificial breeding of giant salamanders has begun to take shape, and giant salamander meat is sold in the market, providing people with a good source of high-quality protein. The ...

AI Technical Summary

Problems solved by technology

There are many methods of meat tenderization in the prior art, and physical tenderization methods are commonly used, such as mechanical tenderization, electrical stimulation tenderization, etc. Because the muscle structure of giant salamander meat and beef is different, the above two methods are used It is easy to cause the giant salamander meat to be fragile and inconvenient for subsequent processing and consumption, and it is time-consuming and energy-consuming

There are also chemical tenderization methods in the prior art, such as enzyme tenderization, calcium salt injection tenderization, pre-slaughter injection of insulin or adrenaline tenderization, etc. It is found through experiments that enzyme tenderization is not suitable for all meat products , adding it to meat with old and tough muscles, thick fibers and low water content can make the meat soft and juicy, but if it is used in fish and shrimp with high water content and different muscle structure, it will be counterproductive; When the calcium salt injection tenderization method is used, when the concentration of calcium chloride is too high or the amount is too large, the meat will have a bitter and metallic taste, and the color of the meat will become uneven, and the color of the meat will easily brown during storage

Pre-slaughter injection of insulin or adrenaline tenderization is costly and complicated

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