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Tenderization method for beef

A tenderization and beef technology, applied in the functions of food ingredients, food ultrasonic treatment, food electrical treatment and other directions, can solve the problems of poor tenderization effect and low tenderization efficiency, and achieve high tenderization efficiency and good tenderization effect. , Improve the effect of tenderizing effect and tenderizing efficiency

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

At present, beef tenderization technology at home and abroad is very rich, and the methods can be mainly divided into physical methods, chemical methods and biological methods, but the current tenderization treatment methods are mostly based on one of the factors, and the tenderization effect is poor. Tenderization efficiency is low

Method used

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  • Tenderization method for beef
  • Tenderization method for beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for tenderizing beef in this embodiment includes pretreatment, electrical stimulation, photoacidification, and ultrasonic enzymolysis steps. The specific operations are as follows:

[0025] 1) Pretreatment: select beef tendon meat just slaughtered, remove fascia, cowhide and fat, and cut into meat slices with a size of 15×10×8cm, then quickly place the meat slices on a refrigerated plate at a temperature of 3°C, and then put the meat slices Flatten and apply a pressure of 13Mpa for refrigerated extrusion treatment for 5 minutes. Extrusion is beneficial to prevent the rapid shrinkage of beef myofibrils and connective tissue after slaughter, resulting in hardening of beef and a decrease in tenderness;

[0026] 2) Electrical stimulation: inject the squeezed meat slices with acid solution, the injected acid solution is 55% acetic acid solution, the injection is multi-point injection, the injection weight and the liquid-material ratio of the meat slices are 1:30, Af...

Embodiment 2

[0030] This example is the same as example 1, the difference is the beef tenderization method in this example, the temperature of refrigerated extrusion in step (1) is 2 ℃, the pressure is 10Mpa, and the length of time is 6min, the acid solution in step (2) It is a citric acid solution with a concentration of 65%, the liquid-to-solid ratio of the injection volume to the meat slices is 1:25, the extrusion pressure in step (3) is 5Mpa, the duration is 30s, the light is red light with a wavelength of 650nm, and the temperature is 2°C , in step (4), the composite enzyme solution is a 1.5% solution with a mass ratio of ginger protease of 0.8:1:0.7, papain and ficin, the temperature is 46° C., the pH is 6.5, and the ultrasonic power is 200w, the frequency is 15Hz.

Embodiment 3

[0032] This example is the same as example 1, the difference is the beef tenderization method in this example, the temperature of refrigerated extrusion in step (1) is 6 ℃, the pressure is 15Mpa, and the length of time is 3min, the acid solution in step (2) It is a lactic acid solution with a concentration of 50%, the liquid-to-solid ratio of the injection volume to the meat slices is 1:35, the pressure extruded in step (3) is 8Mpa, the duration is 40s, and the wavelength of light is

[0033] The red light of 720nm, the temperature is 5 DEG C, and the composite enzyme solution is the ginger protease that is 0.5:1.2:0.3 by mass ratio in the step (4), and the concentration that papain and ficin protease configures is the solution of 0.5%, and the temperature is 39 DEG C , the pH is 7.5, the ultrasonic power is 150w, and the frequency is 20Hz.

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Abstract

The invention discloses a tenderization method for beef, and belongs to the technical field of beef processing. According to the tenderization method, firstly, extrusion pretreatment is carried out onthe beef, then acid liquor is injected, electric stimulation is adopted, tenderization of the beef is carried out through a method combining illumination acid discharge and ultrasonic enzymolysis, the electric stimulation is mainly used for improving the shrinkage rate of myofibrils of the beef, illumination acid discharge and ultrasonic enzymolysis are mainly used for improving connective tissues and the glycolysis rate of the beef, the three effects are combined, processing is carried out according to different factors affecting the tenderization of the beef, the method is comprehensive andefficient and has the advantages of being good in tenderization effect and high in tenderization efficiency.

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] 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. Tenderness is the follow-up of beef. It is the main influencing factor of processed food with good taste. [0003] After the live cattle are slaughtered, the quality of the final prepared beef will be completely different due to the different environment and processing methods, and the most important factors affecting the tenderness of the beef are changes in myofibrils, connective tissue and glycolysis rate. Myofibrils are closely related to the rate of glycolysis, and the factors t...

Claims

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Application Information

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IPC IPC(8): A23L13/70
CPCA23V2002/00A23L13/74A23L13/76A23V2300/12A23V2300/48A23V2250/022A23V2200/24
Inventor 黄宁黄伟
Owner ANHUI WANLI FOODS CO LTD
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