Method for tenderizing salamander meat

A giant salamander tenderization technology, applied in the functions of food ingredients, ultra-high pressure food processing, food preparation, etc., can solve the problems of inconvenient processing and eating, complicated operability, and fragile giant salamander meat, so as to extend the shelf life and simplify protein Structure, easy to digest and absorb effect

Active Publication Date: 2015-11-18
CHONGQING KUIFENG FOOD CO LTD
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  • Abstract
  • Description
  • Claims
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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 experim

Method used

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  • Method for tenderizing salamander meat
  • Method for tenderizing salamander meat
  • Method for tenderizing salamander meat

Examples

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Example Embodiment

[0017] Example 1

[0018] 1) The giant salamander weighing about 5 kg and age 3.5 years old was stunned by electric shock, slaughtered, assassinated and bleeding, and the back meat was taken;

[0019] 2) Put the giant salamander meat into the sodium chloride solution for 15 minutes, take out the soaked giant salamander meat and drain it under ozone environment, the mass concentration of the sodium chloride solution is 1.5%;

[0020] 3) For the processed giant salamander meat that has been processed in step 2), make a tenderization solution of 0.01% of the meat weight, and encode it at 6°C for 12 hours. The tenderization solution is a papain solution with a mass fraction of 1.0%. Also contains 3wt% ginger onion water;

[0021] 4) The giant salamander meat after the enzymatic hydrolysis treatment in step 3) is directly taken out to dry, and it is vacuum-packed and subjected to two consecutive ultra-high pressure treatments. The first time is under 250MPa for 10 minutes, and the second t...

Example Embodiment

[0022] Example 2

[0023] 1) A 4-year-old giant salamander weighing about 6 kg was stunned by electric shock, slaughtered, assassinated and bleeding, and the back meat was taken;

[0024] 2) Put the giant salamander meat into the sodium chloride solution for 10 minutes, take out the soaked giant salamander meat and drain it under ozone environment, the mass concentration of the sodium chloride solution is 1.5%;

[0025] 3) For the processed giant salamander meat that has been processed in step 2), make a tenderization solution of 0.01% of the meat weight, and encode it at 6°C for 12 hours. The tenderization solution is a papain solution with a mass fraction of 0.50%. It also contains 5wt% ginger onion water;

[0026] 4) The giant salamander meat after the enzymatic hydrolysis treatment in step 3) is directly taken out to dry, and it is vacuum-packed and subjected to two consecutive ultra-high pressure treatments. The first time is under 250MPa for 10 minutes, and the second time is un...

Example Embodiment

[0027] Example 3

[0028] 1) A 4-year-old giant salamander weighing about 6 kg was stunned by electric shock, slaughtered, assassinated and bleeding, and the back meat was taken;

[0029] 2) For the processed giant salamander meat prepared in step 1), the tenderization solution with 0.01% of the meat weight was prepared at 6° C. for 12 hours. The tenderization solution was a papain solution with a mass fraction of 0.50%. It also contains 5wt% ginger onion water;

[0030] 3) The giant salamander meat after enzymolysis treatment in step 2) is directly taken out to dry, and it is vacuum-packed and subjected to two consecutive ultra-high pressure treatments. The first time is under 250MPa for 10 minutes, and the second time is under 400MPa for 7 minutes. The tenderized giant salamander meat is obtained. Although the tenderized giant salamander meat is obtained, the meat is fragile and not formed.

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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 ...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/03A23L17/00A23L29/00
CPCA23V2002/00A23V2300/28A23V2200/24A23V2300/46
Inventor 陈兵周明辉刘良忠魏泓苟强商海涛王莹金伟贾维宝
Owner CHONGQING KUIFENG FOOD CO LTD
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