Quick-frozen beef granule product with high oxidation resistance and strong antibacterial ability and preparation method of quick-frozen beef granule product

A technology of beef grains and oxidative properties, which is applied in the field of quick-frozen beef grains with strong antibacterial ability and its preparation, and high anti-oxidation, can solve the problems of microbial multi-phase pollution, and achieve the improvement of anti-oxidation activity, high anti-oxidation, The effect of prolonging the shelf life of products

Pending Publication Date: 2022-04-29
FUJIAN YAMING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Healthy beef itself is sterile, but the diversity of microorganisms and the breadth and complexity of their sources during the slaughter process lead to multiphase contamination of microorganisms in beef cubes and other products

Method used

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  • Quick-frozen beef granule product with high oxidation resistance and strong antibacterial ability and preparation method of quick-frozen beef granule product
  • Quick-frozen beef granule product with high oxidation resistance and strong antibacterial ability and preparation method of quick-frozen beef granule product
  • Quick-frozen beef granule product with high oxidation resistance and strong antibacterial ability and preparation method of quick-frozen beef granule product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Cleaning and trimming: Rinse the selected fresh beef with clean water for 2 minutes, use a skinning machine to remove the fascia on the surface of the beef, cut off the broken bones and large pieces of oil in the beef, and then cut the beef into chunks of about 1kg ;

[0036] Soaking: Mix 4.00kg of drinking water, 0.30kg of white vinegar, 0.25kg of white wine, 0.10kg of lemon juice and 0.20kg of honey to make a soaking liquid, put it into the cleaned beef, soak for 30 minutes, remove blood and water impurities, and drain;

[0037] Pickling: 1.50kg of drinking water, 0.15kg of raw powder, 0.22kg of edible salt, 0.15kg of white sugar, 0.20kg of compound phosphate (sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate), 0.12kg of monosodium glutamate, 0.05 kg naringenin, 0.15 kg bovine lactoferrin, 0.06 kg propolis and other materials were mixed and stirred evenly to make a marinade liquid. Using the injection method, the marinade liquid was divided into ...

Embodiment 2

[0063] Cleaning and trimming: Rinse the selected fresh beef with clean water for 2 minutes, use a skinning machine to remove the fascia on the surface of the beef, cut off the broken bones and large pieces of oil in the beef, and then cut the beef into chunks of about 1kg ;

[0064] Soaking: Mix 4.50kg of drinking water, 0.45kg of white vinegar, 0.35kg of white wine, 0.20kg of lemon juice and 0.30kg of honey to make a soaking liquid, put it into the cleaned beef, soak for 40 minutes, remove blood and water impurities, and drain;

[0065] Pickling: 1.60kg of drinking water, 0.20kg of raw powder, 0.20kg of edible salt, 0.18kg of white sugar, 0.08kg of compound phosphate, 0.15kg of monosodium glutamate, 0.08kg of naringenin, 0.20kg of bovine lactoferrin and 0.05kg of propolis, etc. Mix and stir the ingredients evenly to make a marinade liquid, divide the marinade liquid into three parts and inject it into the beef from three directions, and marinate the beef in the marinade liqui...

Embodiment 3

[0088] Cleaning and trimming: Rinse the selected fresh beef with clean water for 2 minutes, use a skinning machine to remove the fascia on the surface of the beef, cut off the broken bones and large pieces of oil in the beef, and then cut the beef into chunks of about 1kg ;

[0089] Soaking: Mix 4.20kg of drinking water, 0.34kg of white vinegar, 0.28kg of white wine, 0.12kg of lemon juice, and 0.25kg of honey to make a soaking liquid, put it into the cleaned beef, soak for 30 minutes, remove blood and water impurities, and drain;

[0090]Pickling: 1.80kg of drinking water, 0.18kg of raw powder, 0.27kg of edible salt, 0.18kg of white sugar, 0.30kg of compound phosphate, 0.14kg of monosodium glutamate, 0.05kg of naringenin, 0.17kg of bovine lactoferrin and 0.10kg of propolis, etc. The ingredients are mixed and stirred evenly to make a marinade liquid, and the marinade liquid is divided into three parts and injected into the beef from three directions by injection method, and the...

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Abstract

The invention relates to a beef granule quick-frozen product with high oxidation resistance and strong antibacterial ability and a preparation method of the beef granule quick-frozen product. The beef granules are pickled by adopting naringenin, propolis and bovine lactoferrin before being rolled and kneaded. The naringenin, as a natural antioxidant, not only can improve the antioxidant activity of the beef granules, but also can effectively capture a harmful substance methylglyoxal (MGO) molecule brought by lipid oxidation or microbial growth in the production and processing process, prevent the MGO) molecule from inducing human protein modification, and enhance the safety of the beef granules. Moreover, the naringenin and the propolis can be covalently bound with the bovine lactoferrin to form a compound, so that the unique flavor of the beef granules is endowed, the antibacterial ability of the beef granules is improved by nearly 10 times, and the shelf life of the product is prolonged.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a quick-frozen beef granule product with high oxidation resistance and strong antibacterial ability and a preparation method thereof. Background technique [0002] Beef meat is delicious, unique in flavor, and has high nutritional value, so beef products have always been loved by consumers. As one of its main products, beef cubes have the advantages of high appearance, easy to carry, easy to cook, and good taste. However, the rich lipids in beef grains are prone to oxidative rancidity, which is a main reason for the quality deterioration of beef grains during production, processing and storage. Oxidative rancidity of lipids produces a large number of harmful substances such as free radicals, peroxides, aldehydes and ketones, which not only leads to a decline in product quality, but also poses potential hazards to consumers' food safety. Therefore, controllin...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23L13/70A23L13/40
CPCA23B4/20A23L13/72A23L13/428A23L13/432A23V2002/00A23V2200/02A23V2200/10A23V2250/21A23V2250/54248
Inventor 张晨林泽鑫吴加明陈奕钊吴维镇
Owner FUJIAN YAMING FOOD
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