Processing method for improving tenderness of beef short ribs by using micro-organism fermentation

A technology of microbial fermentation and processing method, which is applied in the field of processing to improve the tenderness of cowboy bones, and can solve problems such as difficult chewing, heavy fishy smell, and hard meat

Pending Publication Date: 2019-09-24
FUJIAN YAMING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] In view of this, the present invention aims to solve the problems of heavy fishy smell, hard meat, difficult chewing and high gravy loss rate in existing cowboy bone products...

Method used

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  • Processing method for improving tenderness of beef short ribs by using micro-organism fermentation
  • Processing method for improving tenderness of beef short ribs by using micro-organism fermentation

Examples

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Comparison scheme
Effect test

Embodiment 1

[0046] A processing method for improving the tenderness of cowboy bone by microbial fermentation, comprising the following steps:

[0047] Step 1: Cut the frozen cowboy bone (1kg) into small pieces of cowboy bone with a thickness of 1.0cm, a length of 8cm, and a width of 2cm with a bone saw machine (the blade of the bone saw machine is perpendicular to the muscle fiber of the cowboy bone), and then put it into Soak in an ultrasonic cleaner filled with alkaline electrolyzed water with a pH value of 8.0 (the mass ratio of small cowboy bones to alkaline electrolyzed water is 1:2, and the temperature of alkaline electrolyzed water is 10°C), supplemented by ultrasonic treatment (The power of ultrasonic treatment is 300W, and intermittent operation is adopted. The time of each ultrasonic treatment is 10min, and the time interval between two ultrasonic treatments is 5min). Concentration is 1g / L and the aseptic saline solution that contains edible salt mass concentration is 6g / L rinse...

Embodiment 2

[0053] A processing method for improving the tenderness of cowboy bone by microbial fermentation, comprising the following steps:

[0054] Step 1: Cut the frozen cowboy bone (1kg) into small pieces of cowboy bone with a thickness of 1.2cm, a length of 10cm, and a width of 4cm with a bone saw machine (the blade of the bone saw machine is perpendicular to the muscle fiber of the cowboy bone), and then put it into Soak in an ultrasonic cleaner filled with alkaline electrolyzed water with a pH value of 9.5 (the mass ratio of small cowboy bones to alkaline electrolyzed water is 1:3, and the temperature of alkaline electrolyzed water is 20°C), supplemented by ultrasonic treatment (The power of ultrasonic treatment is 400W, intermittent operation is adopted, the time of each ultrasonic treatment is 15min, and the time interval between two ultrasonic treatments is 5min), until the center temperature of the small cowboy bone is 1~5℃, and then use a mass of sodium bicarbonate Concentrat...

Embodiment 3

[0060] A processing method for improving the tenderness of cowboy bone by microbial fermentation, comprising the following steps:

[0061]Step 1: Cut the frozen cowboy bone (1kg) into small pieces of cowboy bone with a thickness of 1.1cm, a length of 9cm and a width of 3cm with a bone saw machine (the blade of the bone saw machine is perpendicular to the muscle fiber of the cowboy bone), and then put it into Soak in an ultrasonic cleaner filled with alkaline electrolyzed water with a pH value of 9.0 (the mass ratio of small cowboy bones to alkaline electrolyzed water is 1:2.5, and the temperature of alkaline electrolyzed water is 15°C), supplemented by ultrasonic treatment (The power of ultrasonic treatment is 350W, and intermittent operation is adopted. The time of each ultrasonic treatment is 12.5min, and the time interval between two ultrasonic treatments is 5min). Mass concentration is 1.5g / L and the aseptic saline solution that contains edible salt mass concentration is 7...

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Abstract

The present invention provides a processing method for improving tenderness of beef short ribs by using micro-organism fermentation. Beef short ribs are treated with alkaline electrolyzed water cooperated with ultrasonic waves and then rinsed with a sterile salt solution comprising sodium bicarbonate and edible salt for 2-3 times to accelerate thawing, deodorization and tenderization, then beating flat with heavy objects is conducted, pickling liquid containing kiwi fruit juice, olive juice, konjac glucomannan, sweet potato juice, etc. is used for vacuum rolling and tenderizing, then a fermentation treatment by mixed micro-organism fermentation liquid is conducted, then the salt solution containing the sodium bicarbonate and edible salt is sprayed, then after cooking at a suitable temperature, oil-frying is conducted until a central temperature is 68 DEG C, and finally vacuum-packaging and sterilizing are conducted. The processing method for improving the tenderness of the beef short ribs by using the micro-organism fermentation improves the tenderness of the processed beef short ribs and the beef short ribs are easy to chew, juicy, excellent in mouthfeel and good in flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for improving the tenderness of cowboy bones by using microbial fermentation. Background technique [0002] my country is the largest beef producer in the world, second only to the United States and Brazil. The development of the beef industry has made my country's meat structure more reasonable. As a kind of beef deep-processing products, cowboy bone occupies a place in the domestic and foreign consumer markets by virtue of its unique flavor and rich nutritional value. However, because the processing technology mainly comes from foreign countries, there is no uniform standard from material selection to cooking. Therefore, the production personnel are not sure about the cooking timing and degree of cooking of the roasted cowboy bone. Therefore, the quality of domestic cowboy bone products is often unstable. , poor taste and so on. Tenderness, juicin...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L5/10A23L5/20A23L5/30A23B4/07A22C17/00
CPCA23L13/10A23L13/74A23L13/72A23L13/42A23L13/422A23L13/432A23L5/20A23L5/276A23L5/32A23L5/13A23L5/11A23B4/07A22C17/00A23V2002/00A23V2400/427A23V2400/249A23V2200/24A23V2250/76A23V2300/48
Inventor 吴加明郭泽镔卢旭郑宝东黄燕梅吴仲凯张丽芬
Owner FUJIAN YAMING FOOD
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