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Method for improving beef texture

A beef and texture technology, which is applied in the field of improving beef texture, can solve the problems that it is difficult to take into account the hydraulic power and cooking loss rate, the loss of nutrients, and affect the edible value, etc., and achieves a wide range of industrial application prospects and economic value. , Improve the effect of beef texture

Inactive Publication Date: 2020-09-04
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Whether it is a single protease treatment or a single ultrasonic treatment, it has a positive effect on improving the texture of beef and enhancing the tenderness of beef. However, the existing methods for improving beef tenderness are time-consuming and difficult to improve beef tenderness. Taking into account the problems of water power and cooking loss rate and other indicators, the reduction of water power will cause the loss of nutrients, and it will be dry and boring when cooked, and the palatability is poor, which will affect the edible value

Method used

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  • Method for improving beef texture
  • Method for improving beef texture
  • Method for improving beef texture

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for improving beef texture, comprising the steps of:

[0026] S1. Soak fresh beef in water overnight at 4°C to remove blood, remove surface fascia and make appropriate corrections, cut into 6cm×5cm×2cm meat slices, and put them in a transparent high-temperature-resistant retort bag;

[0027] S2, weigh 0.03g of papain (enzyme activity 100,000 u / g), 0.03g of bromelain (enzyme activity 100,000 u / g), 31g of sodium dihydrogen phosphate, 72g of disodium hydrogen phosphate, dissolve in 100ml of clear water, Make the protease concentration of the phosphoric acid solution 0.06g / 100ml, and store it at 4°C; inject the above compound protease solution into the meat slices processed in step S1 according to the ratio of 10ml compound protease solution per 30g meat slices, massage and knead for 2min;

[0028] S3, after sealing and packaging the retort pouch, put it in an ultrasonic cleaning machine for ultrasonic treatment at 50°C and 90W power for 30 minutes;

[0029] S4, a...

Embodiment 2

[0031] A method for improving beef texture, comprising the steps of:

[0032] S1. Soak fresh beef in water overnight at 4°C to remove blood, remove surface fascia and make appropriate corrections, cut into 6cm×5cm×2cm meat slices, and put them in a transparent high-temperature-resistant retort bag;

[0033] S2, weigh 0.045g of papain (enzyme activity 100,000 u / g), 0.045g of bromelain (enzyme activity 100,000 u / g), 31g of sodium dihydrogen phosphate, 72g of disodium hydrogen phosphate, dissolve in 100ml of clear water, Make the protease concentration of the phosphoric acid solution 0.09g / 100ml, store at 4°C; inject the above compound protease solution into the meat slices processed in step S1 according to the ratio of 10ml compound protease solution per 30g meat slices, massage and knead for 2min;

[0034] S3, after sealing and packaging the retort pouch, put it in an ultrasonic cleaning machine for ultrasonic treatment at 50°C and 120W power for 30 minutes;

[0035] S4, after...

Embodiment 3

[0037] A method for improving beef texture, comprising the steps of:

[0038] S1. Soak fresh beef in water overnight at 4°C to remove blood, remove surface fascia and make appropriate corrections, cut into 6cm×5cm×2cm meat slices, and put them in a transparent high-temperature-resistant retort bag;

[0039] S2, weigh 0.0375g of papain (100,000 u / g of enzyme activity), 0.075g of bromelain (100,000 u / g of enzyme activity), 31g of sodium dihydrogen phosphate, 72g of disodium hydrogen phosphate, dissolve in 100ml of clear water, Make the protease concentration of the phosphoric acid solution 0.07g / 100ml, and store at 4°C; inject the above compound protease solution into the meat slices processed in step S1 according to the ratio of 10ml compound protease solution per 30g meat slices, massage and knead for 2min;

[0040] S3, after sealing and packaging the retort pouch, put it in an ultrasonic cleaning machine for ultrasonic treatment at 45°C and 110W power for 35 minutes;

[0041...

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Abstract

The invention relates to a method for improving beef texture. The method comprises the following steps: S1, soaking beef to remove blood water, removing the surface fascia fat, and cutting the beef into meat slices; S2, injecting a compound protease solution with a concentration of 0.06-0.09 g / 100 ml and pH of 7 into the meat slices treated in the step S1, and performing massage and rub, wherein amass ratio of papain and bromelain in the compound protease solution is 1:1, and an injection volume of the compound protease solution is 10 ml / 30 g; and S3, performing ultrasonic treatment at 40-60DEG C after sealed packaging. A co-treatment manner combining ultrasonic with the compound protease is adopted, the compound protease solution is injected into the beef by injection, the contact is more sufficient, the treatment effect is better, the ultrasonic treatment is performed after sealed packaging, the tenderness of the beef is well improved, the water retention rate of the beef is improved, the cooking loss rate is reduced, the maintenance of the nutrient content of the beef is facilitated, and the palatability when cooked is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for improving texture of beef. Background technique [0002] Beef is delicious, nutritious, high in protein content, complete in amino acid types and composition closer to the needs of the human body, and rich in minerals and bioactive components, and is loved by consumers. However, compared with pork and mutton, beef has problems such as thicker fiber, older meat quality, difficult to chew, and poorer taste. [0003] Papain is the most commonly used exogenous enzyme for tenderizing meat. It has high enzyme activity, stable properties, strong proteolytic ability, and is green and safe. It can not only improve the tenderness of meat, but also improve the flavor of meat without producing bad flavor. Widely used in food processing industry. Bromelain is a general term for a class of proteolytic enzymes present in pineapple stems and fruits. It belongs to the class of thiol ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70
CPCA23L13/10A23L13/74A23L13/76
Inventor 谢定源周嘉欣丁璐方妍余永昊
Owner HUAZHONG AGRI UNIV