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Quick ultrasonic pickling method for beef

An ultrasonic and beef technology, which is applied in the field of beef processing, can solve the problems of uncontrollable meat temperature and insufficient ultrasonic frequency system, and achieve the effects of shortening marinating time, improving production efficiency, and increasing marinating speed

Inactive Publication Date: 2018-04-20
HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The embodiment of the present invention provides a method of rapid ultrasonic pickling of beef, which is used to solve the problems in the prior art that there are few ultrasonic frequencies and insufficient research, and the meat temperature cannot be controlled during the ultrasonic treatment process.

Method used

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  • Quick ultrasonic pickling method for beef
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  • Quick ultrasonic pickling method for beef

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Embodiment

[0039] 1. Materials and reagents

[0040] Beef (cucumber strips) was purchased from Henan Yisai Beef Co., Ltd.

[0041] Salt, sodium nitrite, sodium chloride (analytical pure), silver nitrate, potassium chromate (analytical pure), etc. were all obtained from the Animal Products Research Office of the School of Food Engineering, Henan University of Animal Husbandry and Economics.

[0042]2. Instruments and equipment

[0043] WKS900B / 3S triple-frequency ultrasonic processor——Jiangsu Jiangda Wukesong Biotechnology Co., Ltd.; CT-3 texture analyzer——Brookfield, USA; FA224 electronic balance——Shanghai Sunny Hengping Scientific Instrument Co., Ltd.; HH·S 11-2-S Electric Heating Constant Temperature Water Bath——Shanghai Xinmiao Medical Instrument Co., Ltd.; 11050 Digital Probe Food Thermometer——American Delta Trak; Vernier Caliper——Shenyang Measuring Tool Factory.

[0044] 3. Processing method

[0045] 3.1. Meat sample processing

[0046] Unpack the beef (cucumber strips), remove ...

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Abstract

The invention discloses a quick ultrasonic pickling method for beef and relates to the technical field of beef treatment. The method comprises the steps as follows: the beef is subjected to ultrasonictreatment under the process conditions of the optimum ultrasonic frequency being 28 KHz, the optimum ultrasonic powder being 180 W, the optimum ultrasonic time being 180 min and the optimum ultrasonic temperature of 8 DEG C. Compared with a static wet pickling control group, the method has the advantages that the pickling speed is greatly increased, the pickling time is shortened by 1 / 3, and thetenderness of the beef is improved by 38%. A temperature-controllable tri-band ultrasonic treatment machine, the beef is taken as the study object, the beef is subjected to ultrasonic treatment at different ultrasonic frequencies, power and temperatures, the pickling effect of the beef through ultrasonic treatment is studied, the ultrasonic quick pickling process conditions are optimized by use ofL9 (34) orthogonal test design, the quick pickling method for the beef is developed, the production efficiency is greatly improved, and certain technical support is provided for practical productionof enterprises.

Description

technical field [0001] The invention relates to the technical field of beef processing, and more specifically relates to a method for quickly marinating beef by ultrasonic waves. Background technique [0002] With the development of economy and society and the improvement of people's living standards, great changes have taken place in people's dietary structure, and beef has become an important part of daily diet. Sauce beef is the most traditional Chinese meat product. It has the advantages of tender and smooth meat, strong smell, low fat content, high protein content and convenient eating, so it is deeply loved by consumers. Pickling is an important process widely used in the process of meat product processing and preservation. Pickling can not only extend the shelf life, improve the flavor, and improve the juiciness and tenderness of the product, but also an important part of determining the quality of the product. . [0003] Traditional meat curing methods include dry ...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L5/30
CPCA23L5/32A23L13/72A23V2002/00A23V2300/48A23V2250/1614A23V2200/04Y02A40/90
Inventor 付丽胡晓波吴丽张秀凤杨宝进皇甫幼宇徐飞郑宝亮
Owner HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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