Low-temperature beef product and preparation method thereof
Through ultrasonic tenderization and phosphate-promoted laccase cross-linking reaction, combined with segmented vacuum packaging and low-temperature slow cooking treatment, the problem of juice loss in low-temperature beef products during storage is solved, and low-temperature beef products with good structural stability and elasticity are achieved.
Patent Information
- Application Number
- CN202510092598.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-21
- Publication Date
- 2025-03-14
AI Technical Summary
Low-temperature beef products are prone to juice loss during storage, resulting in the loss of elasticity of the beef and the decrease in water retention.
The protein content in beef is increased by ultrasonic tenderization, and the pH value of the pickling liquid is changed by phosphate, so that the laccase and beef protein are cross-linked to form a new structure. The negative pressure is used to reduce the damage to the beef texture by negative pressure, and finally the low-temperature slow-cooking treatment is carried out.
It forms low-temperature beef products with stable structure and elasticity. After 90 days of storage, the texture remains stable and the water retention is improved.
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and in particular relates to a low-temperature beef product and a preparation method thereof. Background Art
[0002] Low-temperature meat products refer to products whose temperature is lower than 100°C during processing and heat sterilization, and whose shelf life is about 3 months at 0-4°C. Beef products processed at low temperatures can retain the original nutrients of meat to the maximum extent, and because low temperature only denatures the protein moderately, the meat is tender and juicy, with good edible quality, less nutritional loss, and low degree of texture damage. Low-temperature beef products meet the needs of modern consumers for high-quality and healthy food, and have broad market prospects. The market share of low-temperature beef products continues to grow.
[0003] Low-temperature beef products themselves have a high water content, and the protein structure in the beef will change after slaughter, which will reduce the water retention capacity. At the same time, due to the large temperature difference during the processing, the negative pressure generated after vacuuming, the activity of microorganisms, etc., juice is easily lost during storage and transportation, and the beef loses its elasticity.
[0004] Based on this, the present invention is proposed. Summary of the invention
[0005] Based on the above reasons, the purpose of the present invention is to provide a method for preparing a low-temperature beef product, by increasing the protein content in beef through ultrasonic tenderization, and then using phosphate to provide suitable conditions for laccase to cross-link with beef protein to form a new structure, and using segmented vacuum packaging to reduce the damage of negative pressure to the texture of beef, ultimately obtaining a low-temperature beef product with stable structure and good elasticity, and the texture is still stable after storage for 90 days.
[0006] The present invention is achieved through the following technical solutions: A method for preparing low-temperature beef products, comprising subjecting raw beef to ultrasonic tenderization, pickling, segmented vacuum packaging, and then low-temperature slow cooking; Among them, laccase and phosphate are added during the pickling process.
[0007] Furthermore, the ultrasonic tenderization treatment is performed at an ultrasonic power of 300-400W, a temperature of 6-10°C, and a time of 30-60min.
[0008] Furthermore, the concentration of the laccase is 0.3-0.8 U / mL, and the amount of phosphate added is 0.1%-0.3% of the weight of beef.
[0009] Furthermore, the phosphate is one or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate.
[0010] Furthermore, the pickling treatment is performed at 20-25° C. for 12-24 hours.
[0011] Furthermore, the segmented vacuum packaging is to pre-evacuate the air pressure in the packaging cavity to 40-50 Mbar, and then switch to a medium vacuum pump group through a valve to reduce the pressure to 1-3 Mbar.
[0012] Furthermore, the low-temperature slow cooking is cooking at 60-65° C. for 6-12 hours.
[0013] The present invention also provides a low-temperature beef product prepared according to the preparation method.
[0014] Compared with the prior art, the present invention has the following beneficial effects: The present invention firstly utilizes ultrasound to tenderize beef, thereby increasing the concentration of soluble protein in the beef and changing the tissue structure; then, the pH value of the pickling liquid is changed by phosphate, so that laccase and tyrosine residues in the beef protein undergo a cross-linking reaction, thereby forming a new network structure and improving water retention; further, segmented vacuum packaging is adopted to reduce the influence of negative pressure and thus protect the structure of the beef; after slow cooking at low temperature, the beef protein coagulates and denatures, and the beef forms a stable gel structure; and after storage for 90 days, the low-temperature beef product has little change in elasticity and a stable texture. DETAILED DESCRIPTION
[0015] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with specific embodiments.It should be understood that these descriptions are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, the description of known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.Unspecified conditions in the embodiments are carried out according to the conditions of normal conditions or manufacturer recommendations.Reagents used or instruments that do not specify manufacturers are conventional products that can be purchased and obtained commercially.
[0016] The first embodiment of the present invention provides a method for preparing the above-mentioned low-temperature beef product, wherein the raw beef is subjected to ultrasonic tenderization treatment, pickling treatment, segmented vacuum packaging, and then low-temperature slow cooking treatment; wherein laccase and phosphate are added during the pickling treatment.
[0017] In this embodiment, ultrasound is used to exert force on beef, causing muscle fiber rupture and lysosome rupture, thereby increasing the concentration of soluble protein in beef, changing the tissue structure, and tenderizing beef. However, the rupture of beef muscle fibers reduces the water retention of beef. Therefore, laccase and phosphate are added to the pickling liquid, and the pH value of the pickling liquid is changed by phosphate, so that laccase and tyrosine residues in beef protein undergo cross-linking reaction under appropriate conditions, forming a new network structure, and improving the water retention of tenderized beef. However, the negative pressure generated by vacuuming squeezes the beef, destroys the structure of the beef, reduces the water retention, and gradually reduces the elasticity during storage. Therefore, segmented vacuum packaging is used to reduce the impact of negative pressure and protect the structure of beef. After slow cooking at low temperature, the beef protein coagulates and denatures, and the beef forms a stable gel structure. After 90 days of storage, its elasticity changes little.
[0018] In some specific embodiments, the ultrasonic tenderization treatment is performed at an ultrasonic power of 300-400W, a temperature of 6-10°C, and a time of 30-60min. Appropriate power can ensure the effective transmission of ultrasonic energy, so that the internal structure of the beef is fully changed. The present invention selects ultrasound at 6-10°C for 30-60min. The lower temperature can prevent excessive protein denaturation of the beef during the ultrasonic treatment, and is also conducive to maintaining the quality and nutritional components of the beef.
[0019] In some preferred embodiments, the phosphate is one or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate. Phosphates change the pH value of the pickling liquid, which is conducive to the cross-linking reaction between laccase and beef protein, and at the same time change the ionic strength of the beef system, making it deviate from the isoelectric point of beef protein, so that the charges on the protein molecules repel each other, which on the one hand increases the cross-linking rate between beef protein and laccase, and on the other hand creates a larger space between proteins, so that the beef tissue can contain more water, thereby improving water retention.
[0020] In some preferred embodiments, the segmented vacuum packaging is to pre-pump the air pressure in the packaging cavity to 40-50 Mbar, switch to the medium vacuum pump group through the valve, and reduce the pressure to 1-3 Mbar. Vacuum packaging can effectively isolate oxygen and microorganisms, and has a positive effect on maintaining the nutritional value of beef and extending the shelf life. However, the moisture content in low-temperature beef products is relatively high, and the negative pressure formed by vacuum packaging will cause the moisture in the beef to overflow, affecting the quality of the beef. Therefore, the present application adopts a step-by-step vacuuming method to reduce the negative pressure effect formed by vacuum packaging, and effectively reduce the exudation of juice in the beef.
[0021] In some preferred embodiments, the low-temperature slow cooking is cooking at 60-65°C for 6-12 hours. The slow cooking temperature of the present invention is 60-65°C. Within this temperature range, the total solubility of the collagen in the beef increases, and the tenderness of the beef increases. When the temperature is less than 60°C, the beef protein will denature to a certain extent, but it takes a long time to mature, and long-term heating will cause some protein structures to change, affecting the texture and tenderness of the meat; and when the heating temperature is higher than 65°C, due to the contraction of connective tissue, the thermal denaturation and coagulation of myosin and actin, the toughness of the meat increases and the tenderness decreases.
[0022] It should be noted that the pickling process of the present invention also includes adding seasonings to improve the flavor of beef, and it is better to add sauces before vacuum packaging. The formulas of seasonings and sauces can be prepared by those skilled in the art according to actual conditions.
[0023] The present invention also provides a low-temperature beef product prepared according to the preparation method.
[0024] It can be understood that, except for the above special instructions, other parameters of the embodiments of the present application can be obtained by technicians in this field through experiments based on general experience or actual needs. This application does not make any special limitations, but only provides some preferred embodiments. For example, in some preferred embodiments, the concentration of the laccase is 0.3-0.8U / mL, and the amount of phosphate added is 0.1%-0.3% of the weight of beef; in some preferred embodiments, the pickling treatment is pickling at 20-25°C for 12-24h.
[0025] The following will disclose specific embodiments for implementing the present application, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present application.
[0026] Example 1 The beef was cut into 2 cm thick pieces, and after cleaning, ultrasonic tenderization was performed at 350 W power and 8 ° C for 45 min to obtain pretreated beef. 0.5 U / mL laccase and 0.2% sodium tripolyphosphate were added to the pretreated beef and marinated at 25 ° C for 18 h to obtain marinated beef. The marinated beef was placed in a vacuum packaging bag and an appropriate amount of water was added. The air pressure in the packaging cavity was pre-pumped to 45 Mbar, and the valve was switched to a medium vacuum pump group to reduce the pressure to 2 Mbar. The bag was sealed and the vacuum-packed marinated meat was cooked at 62 ° C for 9 h to obtain a low-temperature beef product.
[0027] Example 2 The beef was cut into 2 cm thick pieces, and after cleaning, ultrasonic tenderization was performed at 300 W power and 10 ° C for 30 min to obtain pretreated beef. 0.3 U / mL laccase and 0.1% sodium hexametaphosphate were added to the pretreated beef and marinated at 22 ° C for 12 h to obtain marinated beef. The marinated beef was placed in a vacuum packaging bag and an appropriate amount of water was added. The air pressure in the packaging cavity was pre-pumped to 50 Mbar, and the valve was switched to a medium vacuum pump group to reduce the pressure to 3 Mbar. The bag was sealed and the vacuum-packed marinated meat was cooked at 65 ° C for 6 h to obtain a low-temperature beef product.
[0028] Example 3 The beef was cut into 2 cm thick pieces, and after cleaning, ultrasonic tenderization was performed at 400 W power and 6 ° C for 60 min to obtain pretreated beef. 0.8 U / mL laccase, 0.15% sodium tripolyphosphate, and 0.15% sodium pyrophosphate were added to the pretreated beef and marinated at 20 ° C for 24 h to obtain marinated beef. The marinated beef was placed in a vacuum packaging bag and an appropriate amount of water was added. The air pressure in the packaging cavity was pre-pumped to 40 Mbar, and the valve was switched to a medium vacuum pump group to reduce the pressure to 1 Mbar. The bag was sealed and the vacuum-packed marinated meat was cooked at 60 ° C for 12 h to obtain a low-temperature beef product.
[0029] Comparative Example 1 The preparation method is the same as that of Example 1, except that ultrasonic tenderization is omitted.
[0030] Comparative Example 2 The preparation method is the same as that of Example 1, except that tumbling tenderization at 8° C. for 40 min is used instead of ultrasonic tenderization.
[0031] Comparative Example 3 The preparation method is the same as that of Example 1, except that the addition of laccase is omitted.
[0032] Comparative Example 4 The preparation method is the same as that of Example 1, except that the addition of phosphate is omitted.
[0033] Comparative Example 5 The preparation method is the same as that of Example 1, except that vacuum packaging is performed at a pressure of 45 Mbar.
[0034] Test Example 1 Determination of elasticity The beef of Examples 1-3 and Comparative Examples 1-5 were taken out, the surface moisture was sucked, and the beef was cut into 2 cm×2 cm×2 cm squares for later use. The texture of the samples was tested using a TA-XT plus texture analyzer, using a cylindrical probe (P / 36R) with a diameter of 50 mm, and the parameters were as follows: pre-test speed 2 mm / s, test speed 2 mm / s, post-test speed 3 mm / s, compression sample height 40%, time 5 s, trigger type automatic, trigger force 5 g to measure the elasticity of the sample, and each group of samples was tested 5 times to take the average value. The test results are shown in Table 1.
[0035] The elasticity of beef is affected by the water retention of beef. Meat with strong water retention can retain more water during processing and cooking, making the meat more tender, juicy and elastic. As can be seen from Table 1, the beef products of Examples 1-3 have little change in elasticity after storage for 90 days, indicating that the beef products retain more water. The structure formed by the technical solution of the present invention improves the water retention of low-temperature beef products. Compared with Example 1, the elasticity of Comparative Example 1 is lower, and the elasticity changes greatly with the extension of storage time. This may be because the beef that has not been tenderized has intact muscle fibers, greater hardness and better elasticity, but the muscle fibers gradually soften and the elasticity decreases with the extension of storage time; Comparative Example 2 has lower elasticity on storage day 0, and its elasticity gradually decreases with the extension of storage time. This may be because the degree of damage to the beef muscle fibers is more serious during the tumbling and tenderizing process, the beef structure is seriously damaged, and more protein is dissolved after slow cooking at low temperature. The structure cross-linked with laccase is unstable, resulting in a significant decrease in elasticity; Comparative Examples 3 and Comparative Examples 4 have lower elasticity at the beginning of storage, and their elasticity changes greatly with the extension of storage time, indicating that laccase and phosphate have a greater effect on the texture of beef, and the structure formed by the cross-linking of laccase and beef protein has a positive effect on maintaining the elasticity of beef; Comparative Example 5 is not packaged in sections, and the negative pressure formed quickly has a certain effect on the texture of beef.
[0036] Table 1 Determination results of sample elasticity at different storage times .
[0037] Test Example 2 Detection of cooking loss rate In order to verify the ability of laccase and phosphate to marinate beef and cross-link with beef protein to form a gel structure, the cooking loss rate of beef in Examples 1-3 and Comparative Examples 1-5 was measured, and the beef directly cooked without treatment was used as the blank group. The mass of beef before and after cooking was weighed, and the mass of the meat before cooking was recorded as M1, and the mass of the meat after cooking was recorded as M2. Calculation formula: cooking loss (%) = (M1-M2) / M1×100%. The test results are shown in Table 2.
[0038] The cooking loss rate refers to the degree of loss of water, soluble substances and nutrients during the cooking process of food. A high cooking loss rate indicates that the structure of the beef is unstable, resulting in the loss of water, soluble substances and nutrients. According to Table 2, the cooking loss rates of Examples 1-3 are all less than 16.5%, indicating that the gel structure of the low-temperature beef product obtained by the technical solution of the present invention can effectively stabilize the water, soluble substances and nutrients in the beef, reducing the loss during the heating process, while the lack or replacement of the technical means in the present invention will affect the stability of the structure of the low-temperature beef product.
[0039] Table 2 Test results of cooking loss rate .
[0040] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any simple modification or equivalent change made to the above embodiment based on the technical essence of the present invention shall fall within the protection scope of the present invention.
Claims
1. A method for preparing a low-temperature beef product, characterized in that: The raw beef is subjected to ultrasonic tenderization, pickling, segmented vacuum packaging, and then low-temperature slow cooking; Among them, laccase and phosphate are added during the pickling process.
2. The method for preparing low-temperature beef products according to claim 1, characterized in that: The ultrasonic tenderization treatment is performed at an ultrasonic power of 300-400W, a temperature of 6-10°C, and a time of 30-60min.
3. The method for preparing low-temperature beef products according to claim 1, characterized in that: The concentration of the laccase is 0.3-0.8 U / mL, and the amount of phosphate added is 0.1%-0.3% of the weight of the beef.
4. The method for preparing low-temperature beef products according to claim 1, characterized in that: The phosphate is one or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate.
5. The method for preparing low-temperature beef products according to claim 1, characterized in that: The pickling process is performed at 20-25° C. for 12-24 hours.
6. The method for preparing low-temperature beef products according to claim 1, characterized in that: The segmented vacuum packaging is to pre-evacuate the air pressure in the packaging cavity to 40-50 Mbar, switch to a medium vacuum pump group through a valve, and reduce the pressure to 1-3 Mbar.
7. The method for preparing low-temperature beef products according to claim 1, characterized in that: The low-temperature slow cooking is cooking at 60-65° C. for 6-12 hours.
8. A low-temperature beef product prepared according to any one of the preparation methods of claims 1-7.