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Method for tendering frozen beef

A technology for frozen beef and tenderization, which is applied in the field of beef processing, can solve the problems of reduced biological enzyme activity, darkened beef color, and poor biological enzyme tenderization effect, and achieves the effect of promoting enzyme tenderization.

Inactive Publication Date: 2020-10-16
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The inventor found that the above two methods of CN108902776A and CN102630957B, under the ultrasonic field, the activity of biological enzymes is rapidly reduced, and the tenderization effect of biological enzymes is significantly worse and accompanied by darkening of the beef color

Method used

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  • Method for tendering frozen beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for tenderizing frozen beef, comprising the steps of:

[0033] (1) Beef preparation: divide the frozen beef and set aside;

[0034](2) Beef thawing: Put the beef cut in step 1 into a container, inject the thawing liquid, and thaw it under the action of ultrasound, wherein the ultrasound is turned on for 10s and stagnated for 20s as a working cycle, a total of 18 cycles; Ultrasonic working conditions are 24kHZ ~ 40kHZ, among which, the power when thawing is 300 W;

[0035] (3) Osmosis treatment: After the treatment in step (2), add papain hydrolyzate to the container, and then perform osmosis treatment under the action of ultrasonic waves. When the ultrasonic wave is working, the ultrasonic wave is turned on for 10s and stagnated for 20s as a working cycle. Cycle 4 times; the power of penetration is 250W;

[0036] (4) Tenderization treatment: after step (3) infiltration treatment, further tenderization treatment under the action of ultrasound, in which, the ul...

Embodiment 2

[0040] A method for tenderizing frozen beef, comprising the steps of:

[0041] (1) Beef preparation: divide the frozen beef and set aside;

[0042] (2) Beef thawing: Put the beef cut in step 1 into a container, inject thawing liquid, and thaw under the action of ultrasound, wherein the ultrasound is turned on for 10s and stagnant for 20s as a working cycle, a total of 15 cycles; Ultrasonic working conditions are 24kHZ~40kHZ, among which, the power when thawing is 400W;

[0043] (3) Osmosis treatment: After the treatment in step (2), add papain hydrolyzate to the container, and then perform osmosis treatment under the action of ultrasonic waves. When the ultrasonic wave is working, the ultrasonic wave is turned on for 10s and stagnated for 20s as a working cycle. Cycle 3 times; the power of penetration is 300W;

[0044] (4) Tenderization treatment: After the infiltration treatment in step (3), further tenderization treatment under the action of ultrasound, in which, the ultra...

Embodiment 3

[0048] A method for tenderizing frozen beef, comprising the steps of:

[0049] (1) Beef preparation: divide the frozen beef and set aside;

[0050] (2) Beef thawing: Put the beef cut in step 1 into a container, inject thawing liquid, and thaw under the action of ultrasound, wherein the ultrasound is turned on for 10s and stagnant for 20s as a working cycle, a total of 20 cycles; Ultrasonic working condition is 24kHZ~40kHZ, among which, the power when thawing is 350W;

[0051] (3) Osmosis treatment: After the treatment in step (2), add papain hydrolyzate to the container, and then perform osmosis treatment under the action of ultrasonic waves. When the ultrasonic wave is working, the ultrasonic wave is turned on for 10s and stagnated for 20s as a working cycle. Cycle 4 times; the power of penetration is 250W;

[0052] (4) Tenderization treatment: After the infiltration treatment in step (3), further tenderization treatment under the action of ultrasound, in which, the ultraso...

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Abstract

The invention provides a method for tendering frozen beef. The method comprises the following steps: (1) beef preparation: cutting the frozen beef for later use; (2) beef unfreezing: putting the frozen beef cut in the step (1) into a container, injecting unfreezing liquid into the container, and carrying out unfreezing under the effect of ultrasonic waves, wherein the unfreezing liquid contains the following components in pats by weight: 900-950 parts of deionized water, 30-40 parts of citric acid, 9-10 parts of sodium hydroxide, 0.2-0.3 part of sodium nitrite, 1-2 parts of sodium isovitamin Cand 0.5-1 part of cysteine hydrochloride; (3) osmotic treatment: adding papain into the container, and carrying out osmotic treatment under the effect of the ultrasonic waves; and (4) tendering treatment: after the osmotic treatment in the step (3) is finished, further carrying out the tendering treatment under the effect of the ultrasonic waves. By promoting synergetic tendering of the ultrasonic waves and the papain, the color of the beef can be maintained, and meanwhile, the tendering effect of the beef is furthest improved.

Description

technical field [0001] The invention relates to the technical field of beef processing, in particular to a method for tenderizing frozen beef. Background technique [0002] In order to improve the palatability of beef, beef needs to be tenderized. In the actual production process, beef is tenderized by mechanical rolling and kneading. This method has problems such as uneven tenderization, long processing time, and food safety hazards. . Ultrasound and biological enzymes are two effective beef tenderization technologies. Many studies have used them in combination and achieved good results. On the one hand, ultrasound can promote the penetration of enzymes, thereby improving the tenderization effect, but on the other hand, ultrasonic Off-site, it is easy to cause a rapid decrease in the activity of biological enzymes and a darkening of the beef color. [0003] The patent application with the publication number CN108902776A discloses a beef tenderization method, which belongs...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23B4/07
CPCA23L13/74A23L13/76A23B4/07A23V2002/00A23V2300/48A23V2250/154A23V2250/032A23V2250/1614
Inventor 邹强刘达玉马家林华钧吕海华
Owner CHENGDU UNIV
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