Method for improving beef tenderness based on multiple times of fermentation

A multiple-fermentation and secondary-fermentation technology, which is applied in the fields of food processing and microbial fermentation, can solve the problem of hardening of beef meat, achieve the effect of short time consumption, simple operation, and improvement of beef tenderness

Active Publication Date: 2019-01-25
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] In order to solve the above-mentioned problems in the prior art, the present invention provides a method for improving the tenderness of beef based on multiple fermentations, which improves the t

Method used

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  • Method for improving beef tenderness based on multiple times of fermentation
  • Method for improving beef tenderness based on multiple times of fermentation
  • Method for improving beef tenderness based on multiple times of fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 7

[0081] Embodiment 7: The ingredients are, by weight, 40 parts of table salt, 20 parts of dark soy sauce, 1 part of cooking wine, 3 parts of black pepper, 5 parts of ginger, and 10 parts of white sugar; the concentration of kiwi fruit juice in the tenderizer is 3%. The tenderizer was injected into the beef treated in Example 6, the injection amount was 7% of the weight of the beef, and the prepared ingredients were added, and the tumbling treatment was carried out for 10 minutes under the condition of vacuum degree of 4.6kpa.

Embodiment 8

[0082] Embodiment 8: The ingredients are, by weight, 42 parts of table salt, 15 parts of dark soy sauce, 1.5 parts of cooking wine, 2 parts of black pepper, 7 parts of ginger, and 5 parts of white sugar; the concentration of kiwi fruit juice in the tenderizer is 3.5%. The tenderizer was injected into the beef treated in Example 4, the injection amount was 5% of the weight of the beef, and the prepared ingredients were added, and the tumbling treatment was carried out for 13 minutes under the condition of a vacuum degree of 5 kpa.

Embodiment 9

[0083] Embodiment 9: The ingredients are, by weight, 45 parts of table salt, 18 parts of dark soy sauce, 2 parts of cooking wine, 2.5 parts of black pepper, 10 parts of ginger, and 7 parts of white sugar; the concentration of kiwi fruit juice in the tenderizer is 3.3%. The tenderizer was injected into the processed beef in Example 5, the injection amount was 6% of the weight of the beef, and the prepared ingredients were added, and the vacuum degree was 4kpa, and the tumbling process was carried out for 15 minutes.

[0084] Ⅲ. The Streptococcus thermophilus in S4 of the present invention is inoculated into the beef after S3 treatment, and fermented once after non-vacuum tumbling for 5 minutes. The environmental conditions for fermentation are 20-22° C. of temperature, 83-85% relative humidity, and 19 hours of fermentation time. ~ 20 hours; followed by secondary fermentation at a temperature of 30-32° C. and an ambient humidity of 50-65%, for 4-5 hours. Wherein, the first ferme...

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Abstract

The invention belongs to the field of food processing and microbial fermentation and particularly relates to a method for improving beef tenderness based on multiple times of fermentation. The methodcomprises the following steps that S1, ultrahigh pressure freezing processing is conducted on beef; S2, a tenderizing agent is injected into the beef processed in the step S1; S3, vacuum rolling, salting and tendering are conducted on the beef processed in the step S2; S4, Streptococcus thermophilus is adopted to conduct primary fermentation and secondary fermentation on the beef processed in thestep S3; S5, stretching compression processing is conducted on the beef processed in the step S4; S6, the beef processed in the step S5 is cooked at 98-100 DEG C for 8-9 minutes. By adopting the method, the textural tenderness of the thoroughly cooked beef can be improved, the beef is tender, smooth and succulent, the original special flavor of the beef is not affected, cooking loss rate is reduced, and the problem is effectively solved that beef becomes hard.

Description

technical field [0001] The invention relates to a method for improving tenderness of beef based on multiple fermentations, and belongs to the fields of food processing and microbial fermentation. Background technique [0002] With the improvement of living standards, people have higher and higher requirements for the quality of meat. There are many indicators to reflect the quality of beef, and tenderness is the most important one, which determines people's evaluation of the taste when eating. The tenderness of beef is related to the connective tissue protein, myofibrillar protein and sarcoplasmic protein in muscle, and the quantity and degradability of connective tissue protein and myofibrillar protein directly determine the tenderness of beef. [0003] Physical methods are currently widely used to reduce the tenderness of beef. Physical treatments include electrical stimulation, high-power ultrasound, aging, freeze-thaw cycles, shock wave treatment, high hydrostatic press...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40
CPCA23L13/42A23L13/432A23L13/74A23L13/76A23V2002/00A23V2400/249A23V2200/24A23V2300/46A23V2300/20A23V2250/1618
Inventor 郭泽镔赵蓓蓓林雄孙思薇卢旭郑宝东
Owner FUJIAN AGRI & FORESTRY UNIV
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