Meat tenderizer with oxidation resistance and preparation method thereof

Abstract

The invention discloses a meat tenderizer with oxidation resistance and a preparation method thereof, relates to the technical field of food processing and microbial fermentation, and aims at solving the problems that a traditional meat tenderizer does not have an oxidation resistance effect, and peroxide is generated and the fatty acid value is increased. Comprising the following steps: step 1, adding water into lily slices, crushing and pulping, and performing microwave irradiation to obtain lily slurry; sugar is added into the lily slurry, probiotics are inoculated for fermentation, a lily fermentation material is obtained and filtered, the PH value is adjusted to be neutral or weakly acidic, and lily fermentation liquor is obtained; 2, soybeans are added into the lily fermentation liquor to be fully soaked, the soaked soybeans are bagged, sterilized, filtered and cooled, and a fermentation substrate is obtained; step 3, inoculating the fermentation substrate with a bacillus subtilis microbial inoculum according to the inoculum size, uniformly shaking, and culturing to obtain fermented soya beans I; and eluting and concentrating the fermented soya beans 1 by adopting a mixed concentrated solution of cowberry fruits and purple perilla to obtain the meat tenderizer with oxidation resistance.

Description

Technical Field

[0001] The invention relates to the technical field of food processing and microbial fermentation, and in particular to a meat tenderizer with antioxidant properties and a preparation method thereof. Background Art

[0002] Traditional meat tenderizers include papain, phosphates, starch, etc. Proteases partially hydrolyze the elastin and collagen in the meat, making the meat products tender but not tough, delicious and fragrant. Various phosphates such as sodium pyrophosphate, sodium tripolyphosphate, and sodium hexametaphosphate are added to meat products during processing. Phosphates can significantly improve the water holding capacity of meat and improve the texture of meat products. After adding, the meat products can have a good taste. However, when the phosphate content in the diet is too high, it will combine with calcium in the intestine to form water-insoluble calcium phosphate, thereby reducing calcium absorption and causing an imbalance in the calcium-phosphorus ratio in the body. Long-term and large-scale intake of phosphates can lead to goiter, calcified renal insufficiency, and affect the absorption of vitamin D in children. Although the existing meat tenderizers keep the meat tender, they have no antioxidant effect. After the meat is oxidized and the storage time is prolonged, the degree of fat oxidation increases, the color deteriorates seriously, and peroxides and fatty acid valence increase. Summary of the invention

[0003] The technical problems to be solved by the present invention are:

[0004] Traditional meat tenderizers have no antioxidant effect and may cause the production of peroxides and increased fatty acid values.

[0005] The present invention adopts the following technical solutions to solve the above technical problems:

[0006] The present invention provides a method for preparing a meat tenderizer with antioxidant properties, comprising the following steps:

[0007] Step 1, adding water to lily slices, crushing and pulping, and irradiating with microwaves to obtain lily pulp; adding sugar to the lily pulp, inoculating probiotics for fermentation to obtain lily fermented material, filtering the lily fermented material, and adjusting the pH value to neutral or weakly acidic to obtain lily fermented liquid;

[0008] Step 2: adding soybeans to the lily fermentation liquid and fully soaking them, bagging, sterilizing, filtering and cooling the soaked soybeans to obtain a fermentation matrix;

[0009] Step 3: inoculate the fermentation substrate with Bacillus subtilis inoculum, shake well and culture to obtain Douchi I; use the mixed concentrate of bilberry and perilla to elute and concentrate Douchi 1 to obtain the meat tenderizer with antioxidant properties.

[0010] Furthermore, the conditions of microwave irradiation in step 1 are: microwave power is 400W to 800W, and irradiation time is 5 to 30 minutes.

[0011] Furthermore, the probiotics inoculated in step one are saccharomyces cerevisiae or a probiotic mixture, wherein the probiotic mixture is a mixture of saccharomyces cerevisiae and Lactobacillus acidophilus in a ratio of (3-10):(1-3).

[0012] Furthermore, the conditions for inoculating probiotics for fermentation in step one are: inoculating probiotics at an inoculation rate of 3% to 5%, performing aerobic fermentation at 22 to 50° C. for 12 to 36 hours, and performing anaerobic fermentation at 22 to 50° C. for 6 to 18 hours to obtain lily fermented material.

[0013] Furthermore, the preservation number of Bacillus subtilis in step three is CICC24713, Bacillus subtilis subsp. subtilis DDC-SP1, which is preserved in the China Industrial Microbiological Culture Collection Center.

[0014] Furthermore, the effective viable count of the Bacillus subtilis inoculant in step 3 is 10 7 CFU / mL~10 9 CFU / mL; inoculate the fermentation substrate with Bacillus subtilis agent at an inoculation rate of 1-3mL / 100-250g.

[0015] Furthermore, the preparation method of the mixed concentrated liquid of cranberry and perilla in step three is: after mixing cranberry with perilla fruit or perilla leaf powder in a mass ratio of (3-5): (6-15), the pH value of the mixed liquid is 6.8-7.5, the mixed powder and water are soaked in a ratio of 1: (8-10) for 30 minutes, sterilized, filtered to obtain a filtrate, and the filtrate is concentrated to a concentrated liquid with a water content of 50% to 90%.

[0016] The present invention provides a meat tenderizer prepared by the method described in the above technical scheme.

[0017] The present invention provides a meat processing method using the meat tenderizer, comprising: adding 3-5 mL of the meat tenderizer to every 1 gram of raw meat, and marinating at 40-70° C. for 10-120 minutes.

[0018] Furthermore, the biological meat tenderizer can be used for processing poultry meat and viscera, livestock meat and viscera.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] 1. During the preparation of lily fermented liquid, microwave irradiation causes polar substances such as water molecules in lily cells to generate a large amount of heat. The pressure generated by the vaporization of liquid water breaks through the cell membrane and cell wall to form tiny holes. Due to the presence of holes and cracks, intracellular substances are easy to seep out and release a variety of beneficial active ingredients such as total phospholipids, polysaccharides, crude fiber, phenols, alkaloids, etc., which can promote the fermentation of probiotics. Probiotics fully decompose the nutrients seeping out of the cell wall of lily, making the lily fermented liquid rich in small molecules, which is more conducive to the subsequent penetration of small molecules into soybeans and improve the nutritional content of soybeans.

[0021] 2. The fermentation matrix obtained by soaking soybeans in lily fermentation liquid can promote the reproduction of Bacillus subtilis, increase the content of the metabolite pyridine dicarboxylic acid, promote the antibacterial effect of the tenderizer, and help maintain the conformation of the enzyme. Pyridine dicarboxylic acid can effectively eliminate harmful substances in the intestines, reduce the burden on the intestines, and maintain intestinal health.

[0022] 3. Use the mixed concentrate of bilberry and perilla to elute the fermented black beans, determine the best fermentation node, avoid the continuous decomposition of protein by Bacillus subtilis and increase the ammonia smell, inhibit the rapid fermentation of the tenderizer, and ensure the best smell of the tenderizer. During the slow fermentation, protease will continue to be produced, which will increase the action time on the meat. The soaking time of the meat can reach 5 to 24 hours. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a graph showing the results of peroxide value determination in an embodiment of the present invention;

[0024] Figure 2 This is a diagram for determining the acid value in an embodiment of the present invention. DETAILED DESCRIPTION

[0025] In order to enable those skilled in the art to better understand the scheme of the present invention, exemplary implementations or embodiments of the present invention will be described below in conjunction with the accompanying drawings. Obviously, the described implementations or embodiments are only implementations or embodiments of a part of the present invention, not all of them. Based on the implementations or embodiments of the present invention, all other implementations or embodiments obtained by ordinary technicians in the field without creative work should fall within the scope of protection of the present invention.

[0026] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, specific embodiments of the present invention are described in detail below with reference to the accompanying drawings.

[0027] Example 1

[0028] Step 1, adding water to lily slices, crushing and pulping, irradiating with microwave at 400W for 5 minutes, and obtaining lily slurry; adding sugar to the lily slurry, inoculating a mixed bacteria of saccharomyces cerevisiae and lactobacillus acidophilus in a ratio of 3:1; inoculating probiotics at an inoculum of 3%, performing aerobic fermentation at 22°C for 36 hours, and performing anaerobic fermentation at 22°C for 6 hours, and obtaining lily fermentation material; filtering the lily fermentation material, and adjusting the pH value to neutral to obtain lily fermentation liquid;

[0029] Step 2: adding soybeans to the lily fermentation liquid and fully soaking them, bagging, sterilizing, filtering and cooling the soaked soybeans to obtain a fermentation matrix;

[0030] Step 3: Inoculate the fermentation substrate with a Bacillus subtilis inoculum at an inoculum volume of 1 mL / 200 g, wherein the live bacterial content of the Bacillus subtilis inoculum is 10 9 CFU / mL, shake well and culture at 37°C for 18 hours to obtain Douchi I; use a mixed concentrate of bilberry and perilla to elute Douchi 1, the mass ratio of the mixed concentrate of bilberry and perilla to Douchi 1 is 10:1, and concentrate the eluate to 1 / 4 of the original volume to obtain the antioxidant meat tenderizer.

[0031] The preparation method of the mixed concentrated liquid of cranberry and perilla comprises the following steps: mixing cranberry and perilla leaf powder in a mass ratio of 5:6 to obtain a mixed powder, adding the mixed powder into water and soaking it for 30 minutes, sterilizing it for 30 minutes at a temperature of 121° C. and a pressure of 0.105 MPa, and then filtering it to obtain a filtrate, and concentrating the filtrate to a water content of 50% to obtain a mixed concentrated liquid of cranberry and perilla.

[0032] Example 2

[0033] Step 1. Add water to lily slices and crush and pulp them. After microwave irradiation at 600 W for 15 minutes, lily slurry is obtained. After adding sugar to the lily slurry, probiotics are inoculated for fermentation. A mixed bacteria of brewer's yeast and lactobacillus acidophilus is inoculated with 4% of the probiotics in a ratio of 7:1. Aerobic fermentation is carried out at 50°C for 24 hours and anaerobic fermentation is carried out for 12 hours to obtain lily fermented material.

[0034] Step 3: Inoculate the fermentation substrate with Bacillus subtilis inoculum at an inoculum amount of 1 mL / 100 g, wherein the live bacterial content of the Bacillus subtilis inoculum is 10 7 CFU / mL, shake well and culture at 37°C for 18 hours to obtain Douchi I; use a mixed concentrate of bilberry and perilla to elute Douchi 1, the mass ratio of the mixed concentrate of bilberry and perilla to Douchi 1 is 6:1, and concentrate the eluate to 1 / 2 of the original volume to obtain the antioxidant meat tenderizer.

[0035] The preparation method of the mixed concentrated liquid of cranberry and perilla comprises the following steps: mixing cranberry and perilla fruit or perilla leaf powder in a mass ratio of 1:2 to obtain a mixed powder, adding the mixed powder into water and soaking it for 30 minutes, sterilizing it for 30 minutes at a temperature of 121° C. and a pressure of 0.105 MPa, and then filtering it to obtain a filtrate, and concentrating the filtrate to a water content of 90% to obtain the mixed concentrated liquid of cranberry and perilla.

[0036] Example 3

[0037] Step 1. Add water to lily slices and crush and pulp them. After microwave irradiation at 800 W for 25 minutes, lily slurry is obtained. After adding sugar to the lily slurry, probiotics are inoculated for fermentation. Saccharomyces cerevisiae: Lactobacillus acidophilus are inoculated with 5% of the inoculation amount of probiotics in a 10:1 mixed bacteria, and aerobic fermentation is carried out at 35°C for 36 hours and anaerobic fermentation is carried out for 18 hours to obtain lily fermented material.

[0038] Step 3: Inoculate the fermentation substrate with Bacillus subtilis inoculum at an inoculum amount of 1 mL / 200 g, wherein the live bacterial content of the Bacillus subtilis inoculum is 10 9 CFU / mL, shake well and culture at 37°C for 18 hours to obtain Douchi I; use a mixed concentrate of bilberry and perilla to elute Douchi 1, the mass ratio of the mixed concentrate of bilberry and perilla to Douchi 1 is 3:1, and concentrate the eluate to 2 / 3 of the original volume to obtain the antioxidant meat tenderizer.

[0039] The preparation method of the mixed concentrated liquid of cranberry and perilla comprises the following steps: mixing cranberry and perilla fruit or perilla leaf powder in a mass ratio of 1:3 to obtain a mixed powder, adding the mixed powder into water and soaking it for 30 minutes, sterilizing it for 30 minutes at a temperature of 121° C. and a pressure of 0.105 MPa, and then filtering it to obtain a filtrate, and concentrating the filtrate to a water content of 60% to obtain the mixed concentrated liquid of cranberry and perilla.

[0040] In Examples 1 to 3, the brewer's yeast is from China Industrial Microorganism Culture Collection Administration Center, model 1001 (accession number CICC 1048); the lily is produced in Heilongjiang; the lily slices are lily slices and can also be honey-made lily slices; the specific preparation process of the honey-made lily slices is to stir-fry the lily and refined honey in a ratio of 15-25:1-3, at a frying temperature of 120-140°C and a frying time of 18 minutes; Lactobacillus acidophilus is CICC 20244, from China Industrial Microorganism Culture Collection Administration Center; the accession number of Bacillus subtilis is CICC24713, Bacillus subtilis subsp. subtilis DDC-SP1, which is deposited in China Industrial Microorganism Culture Collection Administration Center.

[0041] Example 4

[0042] Use a knife to trim the edges of the beef chunks and find out the natural direction of the muscle fibers. Then use a double-sided knife (1 cm apart) to cut them into multiple 1 cm thick small chunks along the natural direction of the muscle fibers. Use a sharp ceramic knife to cut 1 cm wide meat columns from the 1 cm thick small chunks. The width of the meat columns was measured with a ruler. The subjects were divided into three experimental groups and one blank group, with no less than 5 meat columns in each group.

[0043] Meat tenderizer was added to the experimental group at a ratio of 5 mL of meat tenderizer per 1 g of raw meat. Experimental group 1 was marinated with the meat tenderizer of Example 1 for 10 min, experimental group 2 was marinated with the meat tenderizer of Example 2 for 60 min, experimental group 3 was marinated with the meat tenderizer of Example 3 for 120 min, and the blank group was not added with meat tenderizer. Then, the meat column was sheared along the vertical direction of the muscle fiber using a shearing instrument, and the shear force value (WBSF) was recorded. The average value was calculated and the results are shown in Table 1.

[0044] Table 1 Comparison of shear force of treated meat and untreated meat

[0045]

[0046]

[0047] Example 5

[0048] Chilled fresh pork tenderloin (tendons, fascia, etc. removed) was divided into an experimental group and a blank group. The meat tenderizer of Example 1 was added to the experimental group 1, the meat tenderizer of Example 2 was added to the experimental group 2, and the meat tenderizer of Example 3 was added to the experimental group 3. The meat of the blank group was not treated. The pork of the experimental group and the blank group was packaged in oxygen permeable packaging, i.e., wrapped in plastic wrap, and stored in a convenient box at 0-4°C. After irradiation with a 60Coγ irradiation source (activity: 1.11×1016Bq, 3×105Ci) at a dose of 2.4kGy, 4g of pork tenderloin samples were treated according to the national standard GB / T 15687-2008 at 0, 2, 4, 6, and 8d, and various peroxide values ​​(PV) were determined according to the grain industry standard LS / T6106-2012 of the People's Republic of China. The PV value represents the millimole amount of active oxygen in each kilogram of fat. The experiment was repeated 3 times to obtain the average value, and the error did not exceed 0.1mmol / kg. Figure 1 As shown in the figure, the peroxide value of the experimental group was lower than that of the blank group.

[0049] The pork treated with the meat tenderizer of this embodiment for 8 days meets the sensory requirements of the national standard GB2707-2016, and the aflatoxin meets the standard according to the determination of aflatoxin B1 in food in GB / T5009.22.

[0050] At the same time, the experimental group pork and the blank group pork were prepared according to this example and minced into meat respectively. The fat acid value was measured according to GB / T5009.37-2003 at 0, 2, 4, 6, and 8 days. The results are as follows: Figure 2 As shown. It can be seen that the pork treated with the meat tenderizer of the present invention has a lower acid value. If the acid value is too high, it will cause gastrointestinal discomfort, diarrhea and damage to the liver. Therefore, the meat tenderizer of the present invention has significant advantages.

[0051] The Oxford cup method was used, 1 mL of bacterial solution was added to a culture dish containing a culture medium, and the bacterial solution was evenly spread on the culture medium with a coating rod, 3 Oxford cups were placed on the surface of the culture medium, and the mixed concentrate of bilberry and perilla in Example 2 was added to the Oxford cups, the culture medium was placed in a constant temperature incubator, and after 24 hours of incubation, the diameter of the inhibition zone was measured, and the average value was taken, and repeated 2 times. The whole process was carried out under sterile conditions, and the results are shown in Table 2.

[0052] Table 2

[0053]

[0054] Determination of scavenging capacity:

[0055] Preparation of test solution:

[0056] The solutions of Examples 1 to 3 were respectively used as test solutions.

[0057] Preparation of DPPH solution:

[0058] Accurately weigh an appropriate amount of DPPH and add anhydrous ethanol to prepare a DPPH solution that is stored in the dark with a concentration of 0.06 mg / ml.

[0059] DPPH free radical scavenging ability determination:

[0060] Add 6 mL of DPPH solution and 2 mL of test solution of different concentrations into the test tubes respectively, shake well, react in the dark for 30 min, and measure the absorbance at 517 nm.

[0061] DPPH free radical scavenging rate (%) = [1-(A1–A2) / A0] × 100%

[0062] Wherein: A0 is the absorbance value of the reaction between 6 mL DPPH solution and 2 mL anhydrous ethanol, A1 is the absorbance value of the reaction between 6 mL DPPH solution and 2 mL test sample, and A2 is the absorbance value of the reaction between 6 mL sample solvent and 2 mL test sample.

[0063] ABTS+ free radical scavenging ability assay:

[0064] ABTS+ solution (7mmol / L): weigh 0.1918g ABTS and dilute to 50mL with deionized water; Potassium persulfate solution (2.45mmol / L): take 0.0662g potassium persulfate and dilute to 100mL with deionized water; sample solutions of different concentrations; ABTS solution has strong absorption at the ultraviolet wavelength of 734nm. When antioxidants are added to the system, the amount of ABTS· generated will decrease, the color of the solution will become lighter, gradually changing from dark green to light green, and the absorbance at 734nm will decrease. The absorbance of ABTS at 734nm can be measured and calculated to determine and calculate the antioxidant capacity of the sample.

[0065] ABTS+·Free radical scavenging rate (%) = [1-(A2-A3) / A1] × 100%

[0066] Note: A1 is the absorbance of ABTS at 734nm, A2 is the absorbance of sample plus ABTS,

[0067] A3 methanol absorbance at 734nm.

[0068] Total reducing power determination:

[0069] Add 2.5ml phosphate buffer (0.2mol / LPBS, PH6.6) to the test tube, then add 2.5ml% potassium hexacyanoferrate solution (K3Fe(CN)6), and react for 20min in a 50℃ water bath. After the reaction, cool down quickly. Then add 2.5ml10% trichloroacetic acid (TCA) to the test tube, centrifuge for 10min at a speed of 3000r / min, add 2.5ml distilled water and 0.5ml 0.1% ferric chloride solution to the test tube respectively, take 2.5ml of the supernatant of the reaction system, mix well, and let it stand for 10min. Measure the absorbance value at a wavelength of 700nm. The larger the absorbance value of this reaction system, the stronger the reducing power of the extract (reference is distilled water). The results are shown in Table 3.

[0070] Table 3

[0071]

[0072] Example 6

[0073] Place the fermented black beans I prepared in step 3 of Examples 1 to 3 in a beaker, and add 2.5-100 μg Tm 3+The test solution, 0.25mL 0.01mol / L DPA solution and 2mL 0.5mol / L acetic acid HAc and 0.6mol / L NH3·H2O buffer solution (pH8.0) were prepared, the pH value of the solution was adjusted to 8.0 with NaOH solution or hydrochloric acid, transferred into a 25mL volumetric flask, diluted to the scale with water and shaken well, and the relative fluorescence intensity at a fluorescence wavelength of 476nm was measured under 272nm excitation light irradiation, and the reagent blank value was measured at the same time. The results of the dipyridine carboxylic acid content are shown in Table 4. It can be seen that the dipyridine carboxylic acid content in the fermented black bean curd I of the present invention is relatively high.

[0074] Table 4

[0075]

[0076] Example 7

[0077] Take the tripe out of the -18℃ freezer and thaw it at 0-4℃ until the center temperature of the tripe reaches above 0℃. Remove impurities from the surface of the tripe and scrape off the fat film on the outside of the tripe with a knife. Wash it and cut it into 30 pieces of 2cm×2cm along the direction of the muscle fibers of the tripe. Use filter paper to absorb the moisture on the surface of the tripe and set aside.

[0078] The pretreated tripe was divided into an experimental group and a control group in parallel, with 15 parallel samples in each group. The experimental group was placed in a fermented solution (i.e., the meat tenderizer of the present invention) at 24° C., and the control group was immersed in clean water and ultrasonicated for 20 minutes. The tripe was taken out separately, and the surface moisture of the tripe was drained with filter paper for standby use.

[0079] Each group of 15 parallel samples was divided into 3 groups and blanched for 10s, 20s and 30s respectively. The weight loss before and after cooking was used to represent the cooking loss. The lower the loss rate, the better the water retention. The surface moisture was drained and weighed before cooking to obtain m1. The effluent and surface moisture were drained and weighed after cooking to obtain m2. The cooking loss rate K1 was calculated, K1=(m2-m1) / m1.

[0080] After wrapping the tripe with double-layer filter paper and marking it, put it into a centrifuge tube and centrifuge it in a desktop high-speed refrigerated centrifuge at 4°C and 3500r / min for 10 minutes. Remove the filter paper and weigh the sample again as m3. Calculate the water holding capacity K2, K2 = m3 / m2. The results are shown in Table 5.

[0081] Table 5

[0082]

[0083] It can be seen that after blanching for 10s, 20s, and 30s, the cooking loss rate K1 of the experimental group was significantly lower than that of the control group, while the water holding rate K2 was significantly higher than that of the control group, indicating that the meat tenderizer can significantly enhance the water-locking ability of the tripe and improve the taste of the tripe.

[0084] Example 8

[0085] Take the tripe out of the -18℃ freezer and thaw it at 0-4℃ until the center temperature of the tripe reaches above 0℃. Remove impurities from the surface of the tripe and scrape off the fat film on the outside of the tripe with a knife. Wash it and cut it into 18 pieces of 3cm×5cm along the direction of the muscle fibers of the tripe. Use filter paper to absorb the moisture on the surface of the tripe and set it aside.

[0086] The pretreated tripe was divided into an experimental group and a control group in parallel. Each group was further divided into 3 small groups according to time, with 3 parallel samples in each group. The samples of the experimental group were placed in a tenderizer solution at 24°C, and the samples of the control group were soaked in clean water and ultrasonicated for 20 minutes. They were taken out separately, and the water on the surface of the tripe was drained with filter paper for standby use.

[0087] Each group was blanched for 10s, 20s, and 30s respectively. After taking out and draining the water with filter paper, the length and width of each piece of tripe were measured, and the area results were recorded. As shown in Table 6, it can be seen that the tenderizer can reduce the effect of blanching on the shrinkage of tripe.

[0088] Table 6

[0089]

[0090] Although the present invention is disclosed as above, the protection scope of the present invention is not limited thereto. Those skilled in the art may make various changes and modifications without departing from the spirit and scope of the present invention, and these changes and modifications will fall within the protection scope of the present invention.

Claims

1. A method for preparing a meat tenderizer with antioxidant properties, characterized in that: The steps include: Step 1, adding water to lily slices, crushing and pulping, and irradiating with microwaves to obtain lily pulp; adding sugar to the lily pulp, inoculating probiotics for fermentation to obtain lily fermented material, filtering the lily fermented material, and adjusting the pH value to neutral or weakly acidic to obtain lily fermented liquid; Step 2: adding soybeans to the lily fermentation liquid and fully soaking them, bagging, sterilizing, filtering and cooling the soaked soybeans to obtain a fermentation matrix; Step 3: inoculate the fermentation substrate with Bacillus subtilis inoculum, shake well and culture to obtain Douchi I; use the mixed concentrate of bilberry and perilla to elute and concentrate Douchi 1 to obtain the meat tenderizer with antioxidant properties.

2. The method for preparing a meat tenderizer with antioxidant properties according to claim 1, characterized in that: The conditions for microwave irradiation in step 1 are: microwave power is 400W to 800W, and irradiation time is 5 to 30 minutes.

3. The method for preparing a meat tenderizer with antioxidant properties according to claim 2, characterized in that: The probiotics inoculated in step 1 are saccharomyces cerevisiae or a probiotic mixture, wherein the probiotic mixture is a mixture of saccharomyces cerevisiae and Lactobacillus acidophilus in a ratio of (3-10):(1-3).

4. The method for preparing the meat tenderizer with antioxidant properties according to claim 3, characterized in that: The conditions for inoculating probiotics for fermentation in step 1 are: inoculating probiotics at an inoculation rate of 3% to 5%, performing aerobic fermentation at 22 to 50° C. for 12 to 36 hours, and performing anaerobic fermentation at 22 to 50° C. for 6 to 18 hours to obtain lily fermented material.

5. The method for preparing a meat tenderizer with antioxidant properties according to claim 4, characterized in that: The Bacillus subtilis in step 3 has a preservation number of CICC24713, Bacillus subtilis subsp. subtilis DDC-SP1, which is preserved in the China Industrial Microbiological Culture Collection Center.

6. The method for preparing the meat tenderizer with antioxidant properties according to claim 5, characterized in that: The effective viable count of the Bacillus subtilis inoculant in step 3 is 10 7 CFU / mL~10 9 CFU / mL; inoculate the fermentation substrate with Bacillus subtilis agent at an inoculation rate of 1-3mL / 100-250g.

7. The method for preparing the meat tenderizer with antioxidant properties according to claim 6, characterized in that: The preparation method of the mixed concentrated liquid of cranberry and perilla in step 3 is as follows: cranberry and perilla fruit or perilla leaf powder are mixed in a mass ratio of (3-5): (6-15), the pH value of the mixed liquid is 6.8-7.5, the mixed powder is soaked in water in a ratio of 1: (8-10) for 30 minutes, sterilized, filtered to obtain a filtrate, and the filtrate is concentrated to a concentrated liquid with a water content of 50% to 90%.

8. A meat tenderizer prepared by the method according to any one of claims 1 to 7.

9. A meat processing method using the meat tenderizer according to claim 8, characterized in that: include: Add 3-5 mL of the meat tenderizer to every 1 gram of raw meat, and marinate at 40-70° C. for 10-120 minutes.

10. The meat processing method according to claim 9, characterized in that: The biological meat tenderizer can be used for processing poultry meat and viscera, livestock meat and viscera.

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