Method for making recuperated braised beef tenderloin chunks in soy sauce through tenderizing and method for promoting microwave re-heated quality

A technology for tenderizing and brisket, which is used in the preservation of meat/fish with chemicals, food preservation, food ingredients, etc. It can solve the problems of fading, browning vitamins, reducing nutritional value, etc., and achieve good nutritional value and sensory quality. The effect of inhibiting the degree of oxidation and improving the color level

Inactive Publication Date: 2018-09-07
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the cold storage process of meat products, fat oxidation is one of the important factors leading to the deterioration of meat products. In addition to making the fat rancid, it will also cause fading, browning and vitamin damage, thereby reducing the nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The production process and microwave reheating method of the raw material 2kg braised beef brisket of embodiment 1

[0028] Take 2kg of raw beef brisket out of the freezer and thaw it out, and beat the thawed large piece of beef brisket with a knife for 30 seconds to make the beef brisket obtain a loose texture; cut the large piece of beef brisket into square meat pieces ranging from 3×3×3cm to 4×4×4cm ; The diced raw beef brisket was soaked in ultrasonic-assisted papain solution, the concentration of papain was 0.07%, pH 7.0, the treatment temperature was 25°C, the first-stage ultrasonic power was 40W, the frequency was 20kHz, and the treatment time was 15min. The second-stage ultrasonic power 150W, frequency 40kHz, ultrasonic treatment time 15min; take out the beef brisket, rinse twice with clean water and drain; add water to open the steam valve in the sandwich pot, heat at 1MPa for 45min, put the beef cubes in after the water boils, Spoon and stir 10 times a minute,...

Embodiment 2

[0029] The production process and microwave reheating mode of embodiment 2 raw material 4kg braised beef brisket

[0030] Take 4kg of raw beef brisket out of the freezer and thaw it out, and beat the thawed large piece of beef brisket with a knife for 30 seconds to make the beef brisket obtain a loose texture; cut the large piece of beef brisket into square meat pieces ranging from 3×3×3cm to 4×4×4cm ; The diced raw beef brisket was soaked in ultrasonic-assisted papain solution, the concentration of papain was 0.07%, pH 7.0, the treatment temperature was 25°C, the first-stage ultrasonic power was 40W, the frequency was 20kHz, and the treatment time was 15min. The second-stage ultrasonic power 150W, frequency 40kHz, ultrasonic treatment time 15min; take out the beef brisket, rinse twice with clean water and drain; add water to open the steam valve in the sandwich pot, heat at 1MPa for 45min, put the beef cubes in after the water boils, Spoon and stir 10 times a minute, blanch t...

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PUM

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Abstract

The invention relates to a method for making recuperated braised beef tenderloin chunks in a soy sauce through tenderizing and a method for promoting microwave re-heated quality, and belongs to the technical field of processing of meat products. The method comprises the following steps of firstly, beating unfrozen raw beef tenderloin chunks with a knife surface for 30s, then performing tenderizingpretreatment through soaking with an ultrasonic-assisted papain solution, during cooking, adding tea polyphenols and waxberry polyphenol in proportion to auxiliary materials, performing vacuum packing on cooked braised beef tenderloin chunks in a soy sauce with cooking liquor through high temperature resistant cooking bags, and putting the packed braised beef tenderloin chunks in a soy sauce in arefrigerating compartment of 4 DEG C for storage. Compared with the braised beef tenderloin chunks in a soy sauce, which are not subjected to tenderizing pretreatment, the products namely the braisedbeef tenderloin chunks in a soy sauce, made by the method disclosed by the invention, have the advantages that the tenderness of the braised beef tenderloin chunks in a soy sauce is well maintained in the cold storage course; besides, after tenderizing treatment and addition of an antioxidant, the braised beef tenderloin chunks in a soy sauce, obtained after treatment in a 915MHz / 2450MHz microwave alternate re-heating manner are red bright in color, the fat oxidation degree is reduced to 30%-40% of the original fat oxidation degree, lean meat is moderate in soft and mashed degree and is not dry in mouth feel, fat meat melts after being put in mouths, and the tenderness of the braised beef tenderloin chunks in a soy sauce is increased by 30-50% than that of samples which are not treated.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and relates to a method for tenderizing and preparing braised beef brisket in brown sauce and improving the quality of microwave reheating. Background technique [0002] As an effective meat processing method, tenderization occupies a very important position in modern meat and meat product processing. At present, the main enzyme tenderization methods at home and abroad are: physical method (electrical stimulation method, high pressure method, ultrasonic method, impact method, mechanical tenderization method) and biochemical method (salt tenderization method, organic acid tenderization method, biological method). enzymatic tenderization). Among the many methods, the enzymatic tenderization method has attracted the attention of meat researchers because of its advantages such as simple operation, no need for additional equipment, basically no change in the production process, and si...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L5/30A23L13/40A23L5/00A23B4/06A23B4/20
CPCA23B4/012A23L13/74A23B4/068A23B4/20A23V2002/00A23L5/00A23L5/32A23L5/34A23L13/42A23L13/428A23V2300/24A23V2300/48A23V2250/2132A23V2250/214A23V2200/02A23L3/01A23L5/15A23L13/00A23L13/48
Inventor 张慜王清波王向连曹平
Owner JIANGNAN UNIV
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