Method for inhibiting advanced browning of minced beef cutlets during cooking

A beef patty, cooking technology, applied in the function of food ingredients, the use of chemicals to preserve meat/fish, food ingredients as antioxidants, etc., can solve the problem of meat patty collapse and other problems, to reduce the degree of browning and ensure the color of meat The effect of stability

Pending Publication Date: 2021-04-09
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In production, it was found that high-oxygen modified packaging is an important factor to promote PMB phenomenon, while vacuum packaging can reduce PMB phenomenon, but vacuum packaging is easy to cause the collapse of the shape of meatloaf

Method used

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  • Method for inhibiting advanced browning of minced beef cutlets during cooking
  • Method for inhibiting advanced browning of minced beef cutlets during cooking
  • Method for inhibiting advanced browning of minced beef cutlets during cooking

Examples

Experimental program
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Embodiment 1

[0034]The raw materials and weight percentages of beef patties are: 15% fat, 2% salt, 10% water, 0.1 g / kg tea polyphenols or 0.1 g / kg grape seed extract or 0.1 g / kg tea polyphenols + 0.1 g / kg grape seed extract, and the balance is meat, and the meat is beef longissimus dorsi.

[0035] The preparation method comprises the following steps:

[0036] (1) Mix table salt, tea polyphenols or grape seed extract according to the above proportions, add water to dissolve, mix well with fat and raw meat, chop and mix at a low speed for 15 s, and control the temperature of the minced meat during chopping to less than 15 ℃, to prepare minced meat;

[0037] (2) Use a meat patty forming machine to make meat patties with a diameter of 9 cm and a thickness of 1.5 cm with the meat material chopped and mixed in step 1;

[0038] (4) Vacuum skin-packing the meatloaf;

[0039] (5) Store the meatloaf at low temperature;

[0040] (6) Cook the meatloaf until the central temperature is 66°C and 72°C...

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Abstract

The invention relates to the technical field of food processing, in particular to a method for inhibiting advanced browning of minced beef cutlets during cooking. The method comprises the following steps: mincing raw material meat, and then adding an antioxidant and edible salt dissolved in ice water; fully and uniformly mixing the meat material, and chopping the meat material at a low speed for a short time; preparing the minced beef cutlets from the meat material through a minced beef cutlet forming machine, packaging the minced beef cutlets and storing the meat pies at low temperature; and cooking the minced beef cutlets. By adding the natural antioxidant, the browning degree of the minced beef cutlets heated to the central temperature of 66 DEG C is reduced, and the degree of advanced browning is inhibited or reduced. By simulating the actual production, storage and packaging modes of the minced beef cutlets, the packaging modes are optimally selected, and the advanced browning phenomenon during cooking of the minced beef cutlets is inhibited. Therefore, vacuum attached packaging is suggested to be used, and food safety during cooking of the minced beef cutlets is guaranteed.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for inhibiting premature browning of beef patties during cooking. Background technique [0002] Heating is an important means to kill microorganisms and pathogenic bacteria before eating meat and ensure the safety of meat products. During the heating process of meat, myoglobin denatures, which changes the color of meat from red to brown of cooked meat. As a result, consumers often judge doneness by observing the color change in the center of the meat. A tan center is considered to indicate that the meat is well cooked, while a red or pink center indicates that the meat is not quite done. Unfortunately, however, this method of sensory judgment is not accurate. During the cooking process, sometimes when the beef patty is heated to a center temperature lower than 71°C (Escherichia coli O157: H7 heat lethal temperature), myoglobin undergoes thermal denaturation in...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23L5/41A23L13/40A23L13/60A23L29/00
CPCA23B4/20A23L29/03A23L5/41A23L13/42A23L13/67A23V2002/00A23V2200/02A23V2200/048A23V2250/2132A23V2250/214A23V2250/21166
Inventor 梁荣蓉罗欣张一敏杨啸吟类红梅毛衍伟朱立贤张熙然
Owner SHANDONG AGRICULTURAL UNIVERSITY
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