Method for improving quality of beef Chinese dishes

A technology of Chinese dishes and beef, applied in the direction of preserving meat/fish with chemicals, food science, etc., can solve problems such as not being suitable for large-scale promotion, unfavorable for food processing and marketing, vitamin E alkali is easily destroyed, etc., to achieve slowdown Effects of Oxidative Greening

Pending Publication Date: 2022-04-29
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, considering that vitamin E is easily destroyed by light and alkali, it is not conducive to food processing and marketing, so it is not suitable for large-scale promotion.

Method used

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  • Method for improving quality of beef Chinese dishes
  • Method for improving quality of beef Chinese dishes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The method for improving the quality of beef Chinese dishes, the steps are:

[0025] S1 Niu Lin pretreatment: Remove the packaging film from the thawed Niu Lin, divide it into strips according to 5.5×4cm, the temperature of the pre-treatment workshop: 10°C to 15°C, and the temperature of Niu Lin sawing bone is controlled at -5°C to - 2°C, first cut 5.5cm, then cut 4cm; put the strips of beef flat on the chopping machine, chop according to the standard of 0.4cm, grasp and press the part through the 0.4cm meat grinder, select the pieces, and select the small pieces Come out and make beef cubes for later use. The sliced ​​Niu Lin is packed in a 80*60*25cm stainless steel box. The raw material temperature is -3°C to 1°C, and the meat slice temperature is 2°C to 4°C. Thaw the sliced ​​Niu Lin in the thawing room (temperature -1°C to 5°C), and turn it every two hours to let the Niu Lin completely thaw (3°C to 8°C);

[0026] S2 beef rolling and marinating: spread the Niu Li...

Embodiment 2

[0030] The method for improving the quality of beef Chinese dishes, the steps are:

[0031] S1 Niu Lin pretreatment: Remove the packaging film from the thawed Niu Lin, divide it into strips according to 5.5×4cm, the temperature of the pre-treatment workshop: 10°C to 15°C, and the temperature of Niu Lin sawing bone is controlled at -5°C to - 2°C, first cut 5.5cm, then cut 4cm; put the strips of beef flat on the chopping machine, chop according to the standard of 0.4cm, grasp and press the part through the 0.4cm meat grinder, select the pieces, and select the small pieces Come out and make beef cubes for later use. The sliced ​​Niu Lin is packed in a 80*60*25cm stainless steel box. The raw material temperature is -3°C to 1°C, and the meat slice temperature is 2°C to 4°C. Thaw the sliced ​​Niu Lin in the thawing room (temperature -1°C to 5°C), and turn it every two hours to let the Niu Lin completely thaw (3°C to 8°C);

[0032] S2 beef rolling and marinating: spread the Niu Li...

Embodiment 3

[0036] The method for improving the quality of beef Chinese dishes, the steps are:

[0037] S1 Niu Lin pretreatment: Remove the packaging film from the thawed Niu Lin, divide it into strips according to 5.5×4cm, the temperature of the pre-treatment workshop: 10°C to 15°C, and the temperature of Niu Lin sawing bone is controlled at -5°C to - 2°C, first cut 5.5cm, then cut 4cm; put the strips of beef flat on the chopping machine, chop according to the standard of 0.4cm, grasp and press the part through the 0.4cm meat grinder, select the pieces, and select the small pieces Come out and make beef cubes for later use. The sliced ​​Niu Lin is packed in a 80*60*25cm stainless steel box. The raw material temperature is -3°C to 1°C, and the meat slice temperature is 2°C to 4°C. Thaw the sliced ​​Niu Lin in the thawing room (temperature -1°C to 5°C), and turn it every two hours to let the Niu Lin completely thaw (3°C to 8°C);

[0038] S2 beef rolling and marinating: Spread the Niu Li...

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PUM

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Abstract

The invention relates to the technical field of food, in particular to a method for improving the quality of beef Chinese dishes, which comprises the following steps: sequentially adding soy isolate protein accounting for 10%-20% of the weight of beef rump, cathepsin accounting for 2%-3% of the weight of the beef rump and calpain accounting for 1%-2% of the weight of the beef rump into the pickled beef rump, treating for 9-11 minutes under high hydrostatic pressure of 200-300 MPa, and cooling to room temperature. And cooking at high temperature to obtain the beef Chinese dish. The beef myofibrillar protein and the soybean protein isolate are decomposed by high hydrostatic pressure, cathepsin and calpain, so that the beef myofibrillar protein and the soybean protein isolate are subjected to gelation and other reactions at high temperature, and the oxidation greening phenomenon and the grating effect phenomenon of the cooked meat product are relieved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for improving the quality of Chinese beef dishes. Background technique [0002] Beef, as an ingredient that often appears on today's table, is quite popular among consumers. Beef has many functions. In addition to meeting the needs of the human body for daily nutrients, it also has the functions of nourishing the middle and Qi, nourishing the spleen, warming the stomach, strengthening the body, and enhancing the body's immunity. When purchasing prepared beef dishes, consumers often regard the bright red or cherry red color of beef as an important sensory indicator of freshness. The reason for the color of beef is the state of myoglobin and hemoglobin, which are blue-purple under hypoxic conditions, bright red under suitable oxygen conditions, and brown under over-oxygenated conditions. The oxygenation state and degree of denaturation of myoglobin affect the color of beef,...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23L5/40A23L5/30A23B4/20
CPCA23L13/74A23L13/72A23L13/426A23L13/43A23L13/42A23L5/41A23L5/40A23L5/30A23B4/20A23V2002/00A23V2200/048A23V2250/5118A23V2250/5488A23V2250/18A23V2300/46A23V2250/1872A23V2250/1842A23V2300/20A23V2200/14A23V2200/24
Inventor 郭泽镔李欣陆晓丹郑宝东林瑞榕陈佳琪刘思迪
Owner FUJIAN AGRI & FORESTRY UNIV
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