Beef high-pressure pickling method
A beef pickling technology, which is applied in the field of food processing, can solve the problems of salt addition, pressure holding time, pressure and beef quality and taste, etc.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0028] Choice of holding time:
[0029] Choose the same whole piece of beef, thaw it slowly, then cut off the beef rubber band, wash with distilled water to clean the dirt on the surface of the beef, let it stand and drain, cut along the beef along the vertical direction of the muscle fiber, and cut into 30mm ×30mm×20mm cube meat pieces about 60g in size; put the cut cube meat pieces into a vacuum bag, use a vacuum packaging machine to evacuate the air to form a vacuum package, then label it, and let it stand for 10 minutes; put it after standing The beef is put into the autoclave, and the vernier caliper is used for accurate measurement, so that the water in the autoclave is 10cm away from the interface, the pressure value is set to 200MPa, and the sample is subjected to high-pressure treatment for 3min, 6min, 9min, 12min, and 15min. After the treatment is completed, unpack the vacuum package and take out the sample and place it in a salt solution with a concentration of 5% s...
Embodiment 2
[0032] Choice of pressure size:
[0033] The present embodiment is basically the same as Example 1, the difference is that the pressure is different, and the samples are processed under the pressure of 0.1 MPa, 100MPa, 200 MPa, 300 MPa, and 400MPa respectively under the conditions of 6min holding time and 5% salt concentration. After treatment, according to the consumption of silver nitrate standard solution, calculate the penetration of salt in the sample.
[0034] The effect of different pressures on the amount of salt penetration, the results are as follows figure 2 shown by figure 2 It can be seen that when the holding time and salt concentration remain unchanged, as the pressure gradually increases, the salt penetration rate is significantly improved compared with the condition without high pressure treatment. Due to the increase of pressure, the speed of uniform contact between salt and beef is accelerated, and the concentration of salt in beef is increased, resultin...
Embodiment 3
[0036] Choice of salt concentration:
[0037] The present embodiment is basically the same as Example 1, and the difference is that the salt concentration is different. Under the pressure-holding condition of 200MPa and 6min, it is 1%, 2%, 3%, 4%, 5% salt solution to the Samples were pickled. After the sample is processed, the permeation amount of table salt in the sample is calculated according to the consumption amount of the silver nitrate standard solution.
[0038] The effect of different salt concentrations on the amount of salt penetration, the results are as follows image 3 shown by image 3 It can be seen that when the holding time and pressure are constant, the increase of the salt ratio has a more obvious impact on the penetration of salt in beef, but when the concentration is higher than 0.4%, the curve has a slower curve. Since the salt solution has reached saturation for the marinated beef, the penetration of salt has not been significantly improved under the...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More