Meat proteolysis and enzymatic hydrolysis equipment, meat tenderization method and computer-readable storage medium

Abstract

The present invention provides a meat proteolysis enzymolysis device, a meat tenderization method and a computer-readable storage medium, wherein the meat proteolysis enzymolysis device comprises: a storage part for placing the meat to be tenderized; The hammer pressing part is set opposite to the inner panel for placing the meat material in the storage part, and is used for directional hammer pressing treatment on the meat material; the fruit and vegetable protease generator is connected to the storage part, and is used for grinding or pressing the fruit and vegetable products , to obtain fruit and vegetable juices containing proteolytic enzymes capable of enzymatically breaking down myofibrils and / or connective tissue in meat material. Through the technical solution of the invention, the efficiency of hammer tenderizing the meat can be improved, which is beneficial to improving the eating taste of the meat.

Description

technical field [0001] The present invention relates to the technical field of cooking, in particular, to a meat material proteolytic enzymatic hydrolysis device, a meat material tenderization method and a computer-readable storage medium. Background technique [0002] With the improvement of people's living standards, livestock meat such as beef, pork and mutton have become one of people's main foods, and people's requirements for the taste of meat products are also increasing. [0003] In the related art, in order to improve the tenderness, mouthfeel and taste of meat products, the meat material is usually pretreated by mechanical tenderizing method, chemical tenderizing method and enzymatic tenderizing method. However, the above-mentioned method and its defects are specifically as follows: [0004] (1) The mechanical tenderization method destroys myofibrils by rolling or massaging, and then mixes with a pickling solution to achieve the dissolution of salt-soluble proteins...

AI Technical Summary

Problems solved by technology

[0004] (1) The mechanical tenderization method is to destroy the myofibrils by rolling or massaging, and then add the pickling solution to achieve the dissolution of salt-soluble proteins. However, the pertinence of the meat is poor, which may lead to tenderization of the meat over- or under-tenderization

[0005] (2) Chemical tenderization methods mainly include polyphosphate tenderization method, organic acid tenderization method, carbonate tenderization method and calcium salt tenderization method, etc. Usually, chemical compounds react with protein molecules to cause muscle tenderization. The destruction of the network structure exposes the hydrophilic groups and improves the tenderness of the meat. However, the controllability of the chemical tenderization method is poor, which easily leads to the loss of protein molecules and reduces the nutritional content of the meat.

[0006] (3) The enzyme tenderization method is to tenderize the meat by degrading the groups of protein molecules without destroying the structure of the muscle tissue. However, the enzymatic tenderization method has poor hydrolysis effect on connective tissue, which may still affect the user's consumption Taste

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