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Production method of tender conditioned beef

A beef and tender quality technology, applied in the field of food processing, can solve the problems of declining consumer acceptance, water holding capacity and tenderness, protein oxidative damage, etc., and achieve the effect of easy penetration and diffusion, attractive color and easy control

Inactive Publication Date: 2019-12-03
ANHUI HENGSHENG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the continuous oxidation of raw meat during the ripening and storage process, it is easy to cause oxidative damage to protein, resulting in darker meat color, lower water holding capacity and tenderness, deterioration of eating quality, and lower nutritional value. Finally, it is accepted by consumers. degree of decline

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of preparation method of tender quality conditioning beef, comprises the following steps:

[0032] (1) Beef cattle are collected after slaughter and bloodletting, and the beef is electrically stimulated with rigid probe equipment. After the completion, the beef is cleaned and decontaminated, and the fascia is removed and cut into strips to obtain beef strips for later use;

[0033] (2) Inject the injection liquid into the beef strips with an injection machine, and the injection volume is 20% of the mass of the beef strips;

[0034] (3) Mix the following raw materials by weight: 500 parts of beef nuggets obtained in step 2, 14 parts of cornstarch, 2 parts of edible salt, 3 parts of soybean protein, 0.1 part of monosodium glutamate, and 0.01 part of sodium ascorbate;

[0035] (4) Put the above mixture into a vacuum tumbler for tumbling, in which soybean protein and monosodium glutamate are added to the tumbler at the 15th minute of tumbling, the vacuum tumbling pro...

Embodiment 2

[0043] A kind of preparation method of tender quality conditioning beef, comprises the following steps:

[0044] (1) Beef cattle are collected after slaughter and bloodletting, and the beef is electrically stimulated with rigid probe equipment. After the completion, the beef is cleaned and decontaminated, and the fascia is removed and cut into strips to obtain beef strips for later use;

[0045] (2) Inject the injection liquid into the beef strips with an injection machine, and the injection volume is 30% of the mass of the beef strips;

[0046] (3) Mix the following raw materials in parts by weight: 800 parts of beef nuggets obtained in step 2, 16 parts of cornstarch, 3 parts of edible salt, 5 parts of soybean protein, 0.2 parts of monosodium glutamate, and 0.03 parts of sodium ascorbate;

[0047] (4) Put the above mixture into a vacuum tumbler for tumbling, wherein soybean protein and monosodium glutamate are added to the tumbler at the 20th minute of tumbling, the vacuum tu...

Embodiment 3

[0055] A kind of preparation method of tender quality conditioning beef, comprises the following steps:

[0056] (1) Beef cattle are collected after slaughter and bloodletting, and the beef is electrically stimulated with rigid probe equipment. After the completion, the beef is cleaned and decontaminated, and the fascia is removed and cut into strips to obtain beef strips for later use;

[0057](2) Inject the injection liquid into the beef strips with an injection machine, and the injection volume is 25% of the mass of the beef strips;

[0058] (3) Mix the following raw materials by weight: 650 parts of beef nuggets obtained in step 2, 15 parts of cornstarch, 2 parts of edible salt, 4 parts of soybean protein, 0.1 part of monosodium glutamate, and 0.02 parts of sodium ascorbate;

[0059] (4) Put the above mixture into a vacuum tumbler for tumbling, in which soybean protein and monosodium glutamate are added to the tumbler at the 18th minute of tumbling, the vacuum tumbling pro...

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PUM

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Abstract

The invention discloses a production method of tender conditioned beef, which comprises the following steps: carrying out electric shock treatment on fresh beef which is just bloodleted, injecting aninjection, adding auxiliary materials, carrying out tumbling treatment, carrying out quick-freezing standing molding, and finally carrying out vacuum packaging preservation. The fresh killed beef is used as a raw material of the conditioned beef; tenderness of the beef in a storage period is improved through electrical stimulation; the product quality is greatly improved, the water binding capacity of the meat product is increased by injecting edible gum, vacuum tumbling is used for being mixed with the compounded seasonings and additives; the originally stiff meat blocks are softened; muscletissue is loose, permeation and diffusion of the additives are easier, only basic seasonings are added into the seasonings, the seasonings can be additionally added according to specific tastes of consumers before specific eating, different taste requirements of the consumers are met, the product is attractive in color and luster and fresh and tender in taste, the preparation process is simple andeasy to control, and industrial production can be achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of tender and conditioned beef. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who grow and develop, post-operation, and after-care to supplement blood loss and repair tissues. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and salivation. It is suitable for people with sagging middle Qi, shortness of breath, weak body, weak muscles and bones, anemia, long-term illness, and yellow and dizzy complexion. [0003] The cooking method of ordinary fresh beef is complicated, but with the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/32A23L13/70A23L13/40
CPCA23L3/32A23L13/70A23L13/422A23L13/426A23L13/40A23V2002/00A23V2250/5488Y02A40/90
Inventor 李亚营李恩国刘超薛秀恒
Owner ANHUI HENGSHENG IND
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