Steak tenderizing device and method based on liquid electric pulse shock waves

Abstract

The invention discloses a steak tenderizing device and method based on liquid electric pulse shock waves, and belongs to the fields of high voltage technology, pulse power technology and food processing. According to the invention, a modern high and new technology theory-pulse power technology is applied to an expansion technology in the field of food processing, specifically, meat myofibril is physically torn under the action of liquid electric pulse shock waves, protein morphology and enzyme activity are influenced, hydrolysis of structural muscle protein is enhanced, the muscle structure becomes loose, and the tenderization effect is achieved; the device and method belong to pure physical tenderization means, and no biochemical material is added in the tenderization process, so the meat quality is not polluted, and the problems of any by-product and the like are avoided. The intensity and the utilization rate of shock waves are improved through shock wave directional focusing, and the tenderizing efficiency of the steaks is greatly improved. The device is easy and convenient to operate, small in size, convenient to transport, moderate in overall price and low in energy consumption, and line production can be achieved.

Description

technical field [0001] The invention belongs to the fields of high-voltage technology, pulse power technology and food processing, and more specifically relates to a steak tenderization device and method based on hydraulic-electric pulse shock waves. Background technique [0002] Tenderness is an important feature to measure meat quality. Factors affecting meat tenderness mainly include: the degree of shortening of muscle fibers after rigor; the degree of fragmentation of muscle proteins of this structure due to proteolysis or proteolysis; genetic and environmental factors. influences. The tenderness of meat directly affects the taste, nutrition, digestion and flavor of meat products, and determines the acceptability and market competition of fresh meat, such as dietary satisfaction, repeated purchases and prices. How to improve the tenderness of products, so as to gain an advantage in market competition, is a very important research direction. For many years, the research ...

AI Technical Summary

Problems solved by technology

Physical methods can process hard meat and are suitable for all kinds of meat, but the operation is complicated, time-consuming and energy-consuming; chemical methods may corrode proteins, resulting in loss of nutrients, long processing time, limited tenderization effect and excessive addition Can affect the taste of meat; bio-tenderization may cause cross-contamination of meat

The commonly used shock wave meat tenderization method mainly uses explosives to explode in water to generate strong shock waves, but it may cause meat pollution, and the repeatability is poor and the risk is high

Images