Method for tenderizing beef

A technology for tenderizing and beef, applied in the functions of food ingredients, food science, application, etc., can solve the problems of poor taste, poor quality of beef meat, unsafe chemical methods, etc., achieve fast speed, good meat quality, and improve effect of tenderness

Inactive Publication Date: 2017-06-23
HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The purpose of the present invention is to provide a method for tenderizing beef, which solves the problems in the prior art that t

Method used

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  • Method for tenderizing beef

Examples

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Embodiment 1

[0025] A method for tenderizing beef, comprising the steps of:

[0026] Step 1, prepare a 0.1g / 100ml papain solution with a phosphate buffer solution with a pH of 5.7 as a solvent, and store it at 55°C for later use;

[0027] Wherein, the phosphate buffer solution is a phosphate buffer solution with a pH of 5.7 at 0.1mol / L;

[0028] Step 2, remove the fascia and fat from the outer tenderloin of fresh beef, trim the edges neatly, and cut into slices, the size of the slices is 8cm×10cm×1.2cm;

[0029] Step 3, inject the papain solution into the meat slices, inject 10ml of the papain solution per 100g of the meat slices, then place the meat slices in a sealed bag, and enzymatically hydrolyze them for 10 minutes to obtain the enzymatic hydrolyzed meat slices;

[0030] Step 4, put the enzymatically hydrolyzed meat slices together with the sealed bag into the tumbler of the vacuum tumbler for vacuum tumbling, the vacuum degree is -0.08MPa, the temperature is 8°C, the continuous tum...

Embodiment 2

[0032] A method for tenderizing beef, comprising the steps of:

[0033] Step 1, prepare a 0.05g / 100ml papain solution with a phosphate buffer solution with a pH of 5.7 as a solvent, and store it at 55°C for later use;

[0034] Wherein, the phosphate buffer solution is a phosphate buffer solution with a pH of 5.7 at 0.2mol / L;

[0035] Step 2, remove the fascia and fat from the outer tenderloin of fresh beef, trim the edges neatly, and cut into slices, the size of the slices is 8cm×10cm×1.2cm;

[0036] Step 3, injecting the papain solution into the meat slices, injecting 10ml of the papain solution per 100g of the meat slices, then placing the meat slices in a sealed bag, and enzymatically hydrolyzing them for 8 minutes to obtain the enzymolyzed meat slices;

[0037] Step 4, put the enzymatically hydrolyzed meat slices together with the sealed bag into the tumbler of the vacuum tumbler for vacuum tumbling, the vacuum degree is -0.08MPa, the temperature is 8°C, the continuous tu...

Embodiment 3

[0039] A method for tenderizing beef, comprising the steps of:

[0040] Step 1, prepare a 0.15g / 100ml papain solution with a phosphate buffer solution with a pH of 5.7 as a solvent, and store it at 55°C for later use;

[0041] Wherein, the phosphate buffer solution is a phosphate buffer solution with a pH of 5.7 at 0.1mol / L;

[0042] Step 2, remove the fascia and fat from the outer tenderloin of fresh beef, trim the edges neatly, and cut into slices, the size of the slices is 8cm×10cm×1.2cm;

[0043] Step 3, injecting the papain solution into the meat slices, injecting 10ml of the papain solution per 100g of the meat slices, then placing the meat slices in a sealed bag, and enzymatically hydrolyzing them for 15 minutes to obtain the enzymolyzed meat slices;

[0044] Step 4, put the enzymatically hydrolyzed meat slices together with the sealed bag into the tumbler of the vacuum tumbler for vacuum tumbling, the vacuum degree is -0.08MPa, the temperature is 8°C, the continuous t...

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Abstract

The invention discloses a method for tenderizing beef. The method comprises the following steps: removing the beef ectoloph meat fascia from fresh beef, trimming the edge, and slicing; injecting 10ml of a papain solution into every 100g of sliced beef, putting the sliced beef in a sealed bag, and carrying out enzymolysis for 8-15 minutes to obtain sliced beef subjected to enzymolysis; putting the sliced beef subjected to enzymolysis and sealed bag together into a rolling drum of a vacuum roller, carrying out vacuum rolling at 8 DEG C under the vacuum degree of -0.08 MPa, and tenderizing by continuous rolling at the rotation speed of 12 r/min for 12 r/min, thereby obtaining the tenderized beef. The method can enhance the water retention property and yield of the beef, and is capable of well improve the tenderness and structure of the beef and decomposing actomyosin and collagen into polypeptides and even amino acids, so that the muscle myofilaments and tendon filaments are ruptured, and the beef becomes tender and smooth, thereby enhancing the mouthfeel of the beef.

Description

technical field [0001] The invention belongs to the technical field of beef processing, and in particular relates to a method for tenderizing beef. Background technique [0002] After decades of rapid development, my country's beef cattle industry has become an important part of my country's animal husbandry. In 2014, the total national beef output reached 6.89 million tons, an increase of 2.35% over the previous year, accounting for 7.91% of the national total meat output, accounting for about 10% of the world's total beef output, ranking third in the world. Beef is rich in protein (more than 1 times higher than pork), delicious and nutritious, and enjoys the reputation of "the proud son of meat". Steak is the aristocrat of beef and is deeply loved by modern people, and the market sales are constantly rising. But my country's steak industry has not been fully developed. The main reason is that the steak raw materials in our country are often imported, and the meat qualit...

Claims

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Application Information

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IPC IPC(8): A23L13/70
CPCA23V2002/00A23V2200/20A23V2250/1618
Inventor 付丽杨宝进郝修振申晓琳高雪琴郑宝亮
Owner HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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