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Method for tenderizing beef with compound enzyme preparation

A compound enzyme preparation and enzyme preparation technology, applied in food science and other fields, can solve the problems that the research on compound enzyme preparation is not very extensive, and the beef tenderization effect is not particularly good.

Inactive Publication Date: 2019-05-28
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Plant protease is a natural meat tenderizer, which has a good prospect in the tenderization of meat and meat products. However, many proteases currently researched are not particularly effective in tenderizing beef, and many single proteases have their own shortcomings and differences. Advantages, and affected by many surrounding environments, the current research on compound enzyme preparations is not very extensive, so it is very meaningful to develop a compound enzyme preparation

Method used

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  • Method for tenderizing beef with compound enzyme preparation
  • Method for tenderizing beef with compound enzyme preparation
  • Method for tenderizing beef with compound enzyme preparation

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Embodiment Construction

[0035] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0036] 1. Process flow

[0037] Raw materials→removing impurities and selecting→cleaning→slicing→preparing tenderizing solution→tenderizing beef slices→tumbling and kneading→measuring shear force with texture analyzer

[0038] 2. Operation points

[0039] 2.1 Pretreatment of raw meat

[0040] Choose frozen beef that has passed the hygienic inspection, and then thaw it at room temperature. After thawing, treat the beef to remove fat, lymph, cartilage, congestion a...

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Abstract

The invention provides a method for tenderizing beef with a compound enzyme preparation. The method is characterized by using shearing force as an indicator to study influences of ficin protease, subtilisin, mogroside protease, trypsin and alkaline protease on the tenderizing effect of beef by filtering protease; on the basis of a single factor experiment, determining an optimal ratio of the compound protease by an orthogonal experiment; studying the four factors of the adding amount of the compound enzyme preparation, the time, temperature and pH by the single factor experiment; studying optimum process conditions of the compound enzyme preparation by applying a response surface. The method comprises the following steps: 1) screening of the enzyme preparation; 2) the compound experiment of the enzyme preparation; 3) obtaining of using conditions of the compound enzyme preparation in the single factor experiment for tenderizing the beef; and (4) designing of a response surface test.

Description

technical field [0001] The invention relates to the technical field of beef tenderization, in particular to a method for tenderizing beef with a compound enzyme preparation. Background technique [0002] Beef has a long history in our country and is a very precious heritage in our food culture. Beef products account for a high proportion of our country’s national life, but the fiber of beef is very thick, which is not good for consumers’ taste. It is an important task to study how to change the tenderness of beef without destroying its nutritional content. Interesting question, big research direction. Plant protease is a natural meat tenderizer, which has a good prospect in the tenderization of meat and meat products. However, many proteases currently researched are not particularly effective in tenderizing beef, and many single proteases have their own shortcomings and differences. Advantages, and affected by many surrounding environments, the current research on compound...

Claims

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Application Information

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IPC IPC(8): A23L13/70
Inventor 武杰董陶徐静
Owner BENGBU COLLEGE
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