Optimizing method for conditioning beef product pre-cooking process

Abstract

The invention discloses an optimizing method for a conditioning beef product pre-cooking process. The optimizing method comprises the following steps: unfreezing beef blocks in a 25-DEG C ice bath, absorbing surface water by water absorbing paper when centre temperature is 10 DEG C, and weighing; putting the beef with the centre temperature of about 10 DEG C into a 90-DEGC water-bath pot, recording temperature changes, immediately taking out when the centre temperatures are separately 25 DEG C, 30 DEG C, 35 DEG C, 40 DEG C, 45 DEG C and 50 DEG C, and cooling; using the water absorbing paper toabsorb surface water, and weighing M2; measuring shearing force and a water distribution state of a pre-cooked meat sample; and utilizing a differential type scanning calorimetric method to measure the degeneration degree of protein at different depth of the pre-cooked meat sample. The pre-cooking optimal process performs temperature treatment on beef according to different procedures, so that aconditioning pre-prepared beef product which can be independently sold and is suitable for secondary processing is obtained, and the technical barrier of raw beef pre-cooking is broken through; and moreover, international trade possibility is increased, and the raw beef import risk is reduced.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an optimization method for the precooking process of conditioned prefabricated beef products. Background technique [0002] Beef is very popular among consumers because of its high protein, low fat and low cholesterol. With the rapid economic development and the improvement of consumption level, my country's demand for beef is increasing day by day. As the world's third largest consumer of beef, my country has experienced a shortage of beef. At present, most of the beef in the international market is frozen beef after freezing treatment, because raw beef (fresh or frozen) is restricted by international trade (disease or microbial safety, etc.), many raw beef cannot enter the market for trade. Cooked or conditioned beef is very convenient in international trade. Many countries do not have too many restrictions on such products, but most fully cooked beef products are n...

AI Technical Summary

Problems solved by technology

At present, most of the beef in the international market is frozen beef after freezing. Because raw beef (fresh or frozen) is restricted by international trade (disease or microbial safety restrictions), many raw beef cannot enter the market for trade.

Cooked or conditioned beef is very convenient in international trade. Many countries do not have too many restrictions on such products, but most fully cooked beef products are not suitable for the domestic market or the Chinese people's requirements for beef products.

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