Method for improving water binding capacity of frozen dish of beef through microbial fermentation multilevel processing

Abstract

The invention provides a method for improving the water binding capacity of a frozen dish of beef through microbial fermentation multilevel processing. The method comprises the steps of implementing three-section precooling on a butchered cow, gradually reducing the temperature of a precooling tank, conducting three-section ultrasonic treatment with an ultrasonic generator while precooling, cutting into slices after processing, mixing a seasoning with the beef, implementing ultrahigh pressure microwave processing, then smearing a lactobacillus bulgaricus bacterium suspension on the surface ofthe beef, then adding sodium chloride, sodium caseinate and ice water into the beef, mixing evenly, rolling and rubbing at the low temperature under vacuum, putting in an air bag after packaging undervacuum, beating and stretching the beef by inflating and exhausting air of the air bag, adding centrifuged subnatant of a chaetoceros mulleri culture solution into the beef, irradiating, then inoculating a survived Streptococcus thermophiles. strain, heating the beef, then adding a calcium stearate solution with the mass concentration of 0.0002%-0.0003%, and holding for 1.5-2 hours for gelatinization.

Description

technical field [0001] The invention relates to the field of microbial fermentation, in particular to a method for improving the water holding capacity of frozen beef dishes through multi-stage microbial fermentation treatment. Background technique [0002] Meat dishes, with livestock and poultry meat as the main raw material, are stewed, fried, or smoked, with high tenderness, strong flavor and attractive color, and the sales volume is gradually increasing. In the past, meat products were mainly produced by a small number of large enterprises to meet a relatively small amount of market demand. With the development of various cold chains, the output of meat products is increasing, and the proportion of products occupied by many manufacturers is gradually increasing, and it has become the main source of profit. With the rising prices of raw and auxiliary materials, the cost problem caused by the low yield rate is particularly prominent. [0003] In the current meat processi...

AI Technical Summary

Problems solved by technology

At present, few companies use ultra-high pressure treatment or enzyme treatment technology, but the color of beef after ultra-high pressure processing becomes lighter, which cannot arouse consumers' desire to buy; and if only enzyme preparations are added, it will act on the surface of beef and in the muscle tissue. Difficult to diffuse, and difficult to fully exert the decomposition effect on myofibrillar protein, resulting in poor effect and low yield

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