Meat tenderization device and method based on hydroelectric pulse shock wave

Abstract

The invention discloses a meat tenderization device and method based on hydroelectric pulse shock wave, belonging to the fields of high voltage technology, pulse power technology and food processing. The present invention applies the modern high-tech theory-pulse power technology to the expansion technology in the field of food processing. Specifically, through the action of hydraulic-electrical pulse shock, the meat myofibrils are physically torn, and the protein form and the activity of the enzyme are affected at the same time. Enhance the hydrolysis of structural muscle protein, make the structure of the muscle loose, and achieve the effect of tenderization. It is a pure physical tenderization method. No biochemical materials are added during the tenderization process, it will not pollute the meat, and there are no by-products, etc. question. The present invention improves the intensity and utilization rate of the shock wave through the directional focusing of the shock wave, and greatly improves the tenderization efficiency of the steak. The device of the invention is easy to operate, small in size, convenient in transportation, can realize flow operation, moderate in overall equipment price, and low in energy consumption.

Description

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

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

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