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Method for improving quality of fermented beef by utilizing high-voltage electrostatic field

A high-voltage electrostatic field, beef technology, applied in the food field, can solve the problems of poor quality stability of meat, long fermentation time, and easy to be affected by environmental temperature and humidity.

Inactive Publication Date: 2020-02-18
INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Fermented beef generally adopts the traditional natural fermentation method, which takes a long time to ferment and mature, is easily affected by ambient temperature and humidity, and has poor meat quality stability

Method used

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  • Method for improving quality of fermented beef by utilizing high-voltage electrostatic field
  • Method for improving quality of fermented beef by utilizing high-voltage electrostatic field
  • Method for improving quality of fermented beef by utilizing high-voltage electrostatic field

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 2.1 Experimental materials

[0028] 2.1.1 Raw meat

[0029] Beef cucumber strips with low fat content purchased from Beijing Jinweifulen Halal Food Co., Ltd. were stored at -18°C for later use.

[0030] 2.1.2 Experimental reagents

[0031] Pickling preparations: salt, bay leaves, pepper, pepper, sugar, etc. were purchased at the Happy Glory Supermarket in Haidian District, Beijing.

[0032] 2.1.3 Instruments and equipment

[0033] Table 1. Main instruments and equipment

[0034]

[0035] 2.2 Experimental method

[0036] 2.2.1 Production of fermented beef

[0037] 2.2.1.1 Process flow such as Figure 5 shown;

[0038] 2.2.1.2 Key points of operation

[0039] a. Selection of raw meat: Lean meat conforming to the national hygiene standard, thawed slowly at 0-4°C.

[0040] b. Trimming: After thawing, remove the fascia and large pieces of fat, trim the shape, and drain the blood.

[0041] c. Marinate: prepare marinade (salt, bay leaf, pepper, soft white sugar,...

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Abstract

The invention discloses a method for improving the quality of fermented beef by utilizing a high-voltage electrostatic field. The method comprises the following steps: cattle eyeround is selected to be cured, fermented, air-dried and subjected to vacuum packaging, the influence of the high-voltage electrostatic field on the quality of the fermented beef in the after-ripening stage is explored, andthe related edible quality of the fermented beef is measured at five time nodes, and compared with the measured edible quality through natural refrigeration. The conclusion shows that the high-voltage electrostatic field is helpful for improving the L* brightness value of the fermented beef in the after-ripening stage, has no significant influence on pH and moisture content, can improve the hardness and chewiness of the fermented beef, and improves the tenderness of the fermented beef.

Description

technical field [0001] The invention belongs to the field of food and relates to a method for improving the quality of fermented beef by using a high-voltage electrostatic field. Background technique [0002] Beef is the second largest meat product in my country, and its sales volume is only lower than that of pork. Beef has low-fat and high-protein nutritional value, and is very popular among Chinese people. It is called "the proud son of meat" by Chinese people. However, most beef products have poor chewiness, darker color, and poor flavor experience. Research has found that the use of microbial fermentation can significantly improve the texture, color, aroma and taste of the finished product through biodegradation, and enhance people's desire to buy. Fermented meat products have a long history, mainly including products such as sausage, ham, cured bacon and so on. Fermented beef uses beef as raw material, and under specific temperature and humidity conditions, fermented...

Claims

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Application Information

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IPC IPC(8): A22C9/00A23L13/70
CPCA22C9/00A22C9/002A23L13/74
Inventor 张松山于辉雷元华谢鹏王香媛孙宝忠李海鹏王欢刘璇
Owner INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI