Method for preparing spiced beef by using pulsed magnetic field

A pulsed magnetic field, spiced beef technology, applied in the functions of food ingredients, food ultrasonic treatment, climate change adaptation, etc., can solve the problems of large difference in taste and chewiness, different meat quality, and poor quality of spiced beef, etc. The effect of improving taste, strong penetration, improving nutrients and taste

Inactive Publication Date: 2018-11-30
ANHUI WANLI FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Spiced beef is a traditional beef product that consumers like. However, the current preparation process of spiced beef is mostly prepared by traditional techniques. The quality of the prepared spiced beef is poor, the meat is soft and hard, and the taste is quite different.

Method used

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  • Method for preparing spiced beef by using pulsed magnetic field
  • Method for preparing spiced beef by using pulsed magnetic field

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of pulsed magnetic field prepares the method for spiced beef in the present embodiment, comprises the steps:

[0023] 1) Pretreatment: select fresh tendon beef, hang the beef at a temperature of 4°C for 10 hours, cut into 15cm×15cm×5cm meat slices, and place the cut meat slices in a vacuum of 0.3bar , in a tumbling machine with a temperature of 1°C, and set the tumbling mileage to 3800m, and the speed of 20r / min for tumbling for 15 minutes. Tumbling is beneficial to prevent the rapid contraction of fresh beef muscle fibers;

[0024] 2) Ultrasonic soaking: Put the pretreated beef slices into CaCl with a temperature of 8°C and a concentration of 67mmol / L 2 solution, and keep the ratio of material to liquid at 1:3, and then place it in an ultrasonic transmitter with a power of 165w and a frequency of 18Hz for CaCl 2 Soak in the solution for 40 minutes. After soaking for 20 minutes, turn the meat slices once. After the end, rinse the meat slices twice with clean wat...

Embodiment 2

[0028] This example is the same as Example 1, except that the pulsed magnetic field in this example prepares spiced beef. The mileage of tumbling is 3500m, the rotation speed is 15r / min, the temperature is 0°C, and the vacuum degree is 0.1bar; CaCl 2 The concentration of the solution is 50mmol / L, and the liquid-material ratio of the volume to the meat slices is 2.7:1; the power of ultrasonic soaking is 100w, the frequency is 20Hz, and the duration is 55min; the power of the second ultrasonic soaking is 150w, the frequency is 25Hz, and the duration is 35min; The concentration of the solution is 0.7%, the liquid-to-solid ratio of the volume to the meat slices is 3:1, the concentration of the injected saline is 4%, 2.5% and 1.5%, and the injection volume is 30%, 20% and 15% of the total weight of the meat slices ; The magnetic induction intensity of the pulsed magnetic field is 17.8T, 13.6T and 8.9T in sequence, the number of pulses is 17, 11 and 7 in sequence, and the duration is...

Embodiment 3

[0030] This example is the same as Example 1, except that the pulsed magnetic field in this example prepares the spiced beef method, the mileage of tumbling is 4000m, the rotating speed is 25r / min, the temperature is 3°C, and the vacuum degree is 0.5bar; CaCl 2 The concentration of the solution is 70mmol / L, and the liquid-to-solid ratio of the volume to the meat slices is 3.4:1; the power of ultrasonic soaking is 170w, the frequency is 15Hz, and the duration is 35min; the power of the second ultrasonic soaking is 230w, the frequency is 20Hz, and the duration is 25min; The concentration of saline is 1.2%, the liquid-to-solid ratio of the volume to the meat slices is 4.5:1, the concentration of the injected saline is 7%, 3.5% and 2.5% successively, and the injection volume is 40%, 25% and 20% of the total weight of the meat slices successively; The magnetic induction intensity of the pulsed magnetic field is 18.3T, 14.2T and 10.2T in sequence, the number of pulses is 22, 15 and 1...

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Abstract

The invention discloses a method for preparing spiced beef by using a pulsed magnetic field, and belongs to the technical field of beef processing. According to the method, preparation pretreatment ofthe spiced beef is carried out by adopting a method of combining ultrasonic soaking and the pulsed magnetic field, wherein the ultrasonic soaking adopts a CaCl2 solution and a starch solution, Ca<2+>is a trigger agent for protein metabolism and a biological enzyme, so that protein can be promoted to be metabolized so as to be converted into amino acid, and therefore the nutritional ingredients and the taste of the beef can be conveniently improved, the freshness, the tenderness and the smoothness of the beef can be conveniently kept through the starch solution, the shearing force of the beefcan be conveniently reduced through the ultrasonic mechanical effect, the fragmentation of beef fibers can be facilitated through the ultrasonic cavitation effect, and the freshness and the tenderness of the beef are improved.

Description

technical field [0001] The invention belongs to the technical field of beef processing, and in particular relates to a method for preparing spiced beef with a pulsed magnetic field. Background technique [0002] Beef is loved by consumers because it is rich in protein and low in fat. With the improvement of living standards, people have higher and higher requirements for the quality of beef. Words such as tenderness, juiciness, softness, good taste, and full color have become the main requirements for consumers to choose beef. Different processing of beef The method will cause the subsequent processing and cooking taste to be very different. [0003] Spiced beef is a traditional beef product that consumers like. However, most of the current preparation techniques for spiced beef are prepared by traditional techniques. Contents of the invention [0004] According to the deficiencies in the prior art above, the technical problem to be solved by the present invention is to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23V2002/00A23L13/10A23L13/426A23L13/432A23L13/72A23L13/76A23V2250/1576A23V2250/1582A23V2250/5118A23V2200/14A23V2300/48A23V2200/24Y02A40/90
Inventor 黄宁黄伟
Owner ANHUI WANLI FOODS CO LTD
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