Processing technology of sauce stewed beef

Abstract

The application discloses a processing technology of sauce-braised beef, which comprises the following steps: (1) a first stage: putting pretreated beef pieces into initial brine containing sodium chloride, and brining at 95-100 DEG C for 30-60 minutes; (2) a second stage: discharging one third to one half of the total initial brine, adding a composite salt solution into the remaining brine, and adding the brine to the initial volume, and continuously brining at 85-95 DEG C for 20-40 minutes; (3) a third stage: reducing the temperature to 70-75 DEG C, and soaking for 30-90 minutes; wherein the composite salt solution comprises potassium chloride, calcium lactate, umami peptide and 5'-umami nucleotide disodium. Through the synergistic effect of the three-stage brining procedure and the composite salt solution, the sodium content can be reduced, the cooking loss can be significantly reduced, the water content can be increased, the bitter taste of potassium salt can be effectively eliminated, and high-quality products with full salty taste, mellow umami taste and long-lasting aftertaste can be obtained.

Description

Technical Field

[0001] This application relates to the field of meat processing technology, specifically to a process for processing braised beef. Background Technology

[0002] In the food processing industry, braised beef, as a representative of traditional Chinese braised meat products, is deeply loved by consumers for its reddish-brown color, firm texture, and rich flavor. With the general increase in public health awareness, the link between excessive sodium intake and chronic diseases such as hypertension and cardiovascular disease is receiving increasing public attention. Driving the food industry towards low-sodium and clean labeling has become an important development trend. Research on reducing the sodium content of braised beef products is not only related to consumers' dietary health but also has practical significance for enhancing product market competitiveness and promoting the sustainable development of the industry.

[0003] Currently, various technologies have been explored in the industry to reduce the sodium content in braised beef.

[0004] A common practice is to directly reduce the amount of salt (sodium chloride) added: this method is simple to operate, but it will result in a bland and thin flavor in the finished product, which is difficult to meet consumers' expectations for the traditional braised flavor. In order to make up for the loss of flavor, a lot of spices or flavor enhancers are often added, but this not only increases the cost of raw materials, but may also mask the meaty aroma of the beef itself, resulting in an unbalanced flavor.

[0005] Another technical approach is to partially replace sodium chloride with potassium chloride: the salty taste of potassium chloride is closer to that of sodium chloride, making it one of the ideal salty substitutes; however, when the potassium salt substitution ratio is high, the product is prone to producing a distinct metallic bitter taste, which seriously affects the eating experience; in order to mask this unpleasant flavor, it is often necessary to add additional bitterness masking agents or sweeteners, which may introduce new flavor problems.

[0006] In addition, some studies have attempted to directly add umami agents such as yeast extract, umami peptides, or disodium 5'-ribonucleotides to the salt reduction system in order to compensate for the decline in saltiness perception through umami enhancement. However, the simple mixing of the above-mentioned components is not enough to effectively solve the problem of osmotic pressure changes caused by salt reduction. During the braising process, the reduction of sodium ion concentration will change the osmotic pressure balance inside and outside the muscle fibers, affecting the uniform penetration of salt and flavor substances, which in turn leads to uneven salt distribution, loose meat texture, decreased water retention, and poor taste. Existing technologies have failed to systematically integrate flavor compensation and osmotic control, so achieving significant salt reduction while taking into account flavor and texture still faces challenges.

[0007] In summary, there is an urgent need in this field to develop a processing technology that can effectively maintain the savory flavor, good texture, and juicy taste of braised beef while significantly reducing sodium content. Summary of the Invention

[0008] In a first aspect, this application provides a process for processing braised beef, comprising the following steps: (1) First stage: Put the pre-treated beef chunks into the initial braising liquid containing sodium chloride and braise them at a constant temperature of 95℃-100℃ for 30-60 minutes. (2) Second stage: Drain one-quarter to one-third of the initial brine volume, add compound salt solution to the remaining brine, and add the amount to restore the total volume of brine to the initial volume. Continue to braise at 85℃-95℃ for 20-40 minutes. (3) Third stage: Lower the temperature to 70℃-75℃ and soak for 30-90 minutes; The complex salt solution contains potassium chloride, calcium lactate, umami peptides, and disodium 5'-inosodium nucleotides.

[0009] Optionally, in the composite salt solution, the mass percentage concentration of potassium chloride is 0.8%-1.5%, the mass percentage concentration of calcium lactate is 0.2%-0.5%, the mass percentage concentration of umami peptides is 0.1%-1.0%, and the mass percentage concentration of disodium 5'-ribonucleotides is 0.03%-0.2%.

[0010] Optionally, the initial brine contains sodium chloride at a mass percentage concentration of 3.0%-3.5%.

[0011] Optionally, the umami peptide is a yeast extract umami peptide.

[0012] Optionally, the umami peptide is one or more synthetic peptides selected from the sequences Arg-Lys-Ala-Arg (RKAR) and Phe-Phe-Lys-Ser (FFKS).

[0013] Optionally, the umami peptide is a compound of RKAR and FFKS in a mass ratio of 1:1.

[0014] Secondly, this application provides braised beef obtained according to the process described in the first aspect.

[0015] In summary, this application includes at least one of the following beneficial technical effects: 1. Achieving significant sodium reduction while maintaining saltiness perception intensity: This invention employs a three-stage time-series control strategy, with the following advantages: The first stage utilizes high-concentration sodium ions to rapidly open the permeation channels of muscle fibers; the second stage actively removes some sodium ions through brine removal, while simultaneously replenishing potassium ions and flavor peptides to precisely fill the existing channels; the third stage achieves uniform distribution of flavor substances and masking of bitterness under low-temperature conditions; the three stages form a logical closed loop of "opening channels - changing channels - stabilizing channels" on the time axis, enabling precise matching of sodium reduction and flavor compensation in the spatiotemporal dimension, and synergistic effects with specific umami peptides, maintaining or even surpassing the level of traditional high-sodium processes; in existing technologies, simply using potassium chloride as a substitute or simply adding umami peptides cannot maintain saltiness perception at such a high sodium reduction level, and the synergistic architecture of this invention achieves a breakthrough effect; 2. Effectively eliminates the bitter taste of potassium salts: Calcium lactate works synergistically with specific umami peptides. The calcium ions of calcium lactate competitively inhibit bitter taste receptors, and the basic amino acids of the RKAR peptide block the transmission of bitter taste signals, thus achieving efficient masking of the bitter taste of potassium ions. 3. Significantly improves product texture and juiciness: The step-by-step penetration and low-temperature balance of the three-stage braising process, combined with the enhancing effect of calcium lactate and umami peptides on the water-holding capacity of myofibrils, makes the product more tender and juicy. 4. Achieving a dual clean label effect of "reduced salt" and "reduced additives": When RKAR and FFKS are used in combination, a breakthrough result of "reduced salt without reduced flavor, improved quality and efficiency" is achieved under the condition of reduced dosage of disodium 5'-flavor nucleotides. Detailed Implementation

[0016] In order to gain a clearer understanding of the technical features, objectives and beneficial effects of this application, the technical solution of the present invention will now be described in detail with reference to the following specific embodiments, but this should not be construed as limiting the scope of implementation of the present invention.

[0017] Preparation Example 1: Yeast Extract Umami Peptides

[0018] The steps for extracting umami peptides from yeast extract are as follows: (1) High-protein yeast solution preparation: Take 150g of yeast and deionized water to prepare 1000mL of solution, so that the yeast mass fraction is 15%; (2) Autolysis: Add the solution from step (1) to an autolysis tank, heat to 95°C, react for 25 min, cool to 55°C, adjust the pH of the solution to 6.0, add 0.3 g papain, 0.15 g nuclease, 0.15 g transglutaminase and 0.3 g extract enzyme, and carry out enzymatic hydrolysis for 15 hours; (3) Enzyme inactivation process: Heat the product from step (2) to 85°C and inactivate the enzyme for 1 hour; (4) Centrifuge the enzyme hydrolysate at 4℃ and 10000 r / min for 30 minutes and collect the supernatant; (5) The supernatant was filtered through 0.45 μm and 0.22 μm microfiltration membranes for sterilization and impurity removal. Subsequently, the filtrate was separated using an ultrafiltration membrane module with a molecular weight cutoff of 3 kDa. The permeate with a molecular weight <3 kDa was collected, evaporated in a concentrator to a solid content of 40%, and then dried in a spray dryer to obtain yeast extract umami peptides.

[0019] Preparation Example 2: Umami Peptides RKAR and FFKS

[0020] Peptide identification and screening: The permeate of <3 kDa from Preparation Example 1 was analyzed by LC-MS / MS. The obtained mass spectrometry data were compared with protein databases to identify and screen peptide sequences. Through this process, several characteristic flavor peptides were finally identified and screened from the enzymatic digest, including the target sequences RKAR and FFKS.

[0021] Synthesis of target peptides: Based on the identification and screening results, the above-mentioned target peptides RKAR and FFKS were synthesized in solid phase and purified by preparative high performance liquid chromatography to obtain high-purity (>95%) peptide standards.

[0022] Example 1: A processing method for braised beef

[0023] Prepare a compound salt solution by mass percentage: 1.2% potassium chloride, 0.3% calcium lactate, 0.8% yeast extract umami peptide from Preparation Example 1, and 0.1% disodium 5'-inosodium nucleotide.

[0024] Perform a three-stage braising process: (1) First stage: Put 1kg of blanched beef chunks into the initial braising liquid, which contains 3.2% sodium chloride and conventional braising spices, heat to 98℃, and braise at a constant temperature for 45 minutes. (2) Second stage: Drain about 40% of the brine, add the prepared compound salt solution to the remaining brine, and add the amount to restore the total volume of the brine to the initial volume. Adjust the temperature to 90℃ and continue braising for 30 minutes. (3) Third stage: Reduce the temperature to 72℃, turn off the heat and soak for 60 minutes, take out the beef, and cool it to get the finished product.

[0025] Example 2: A processing method for braised beef

[0026] When preparing the compound salt solution, the high-purity RKAR peptide synthesized in Preparation Example 2 was used to replace the yeast extract umami peptide in Example 1, with an addition amount of 0.2%; at the same time, the amount of disodium 5'-inosonucleotide was reduced to 0.04%, and the proportions of the remaining components and the three-stage brining process parameters were the same as in Example 1.

[0027] Example 3: A processing method for braised beef

[0028] When preparing the compound salt solution, the high-purity FFKS peptide synthesized in Preparation Example 2 was used to replace the yeast extract umami peptide in Example 1, and the amount added was 0.2%; at the same time, the amount of disodium 5'-flavor nucleotides was reduced to 0.04%, and the proportions of the remaining components and the three-stage braising process parameters were the same as in Example 1.

[0029] Example 4: A processing method for braised beef

[0030] When preparing the compound salt solution, the high-purity FFKS and RKAR peptides synthesized in Preparation Example 2 (combined at a mass ratio of 1:1) were used to replace the yeast extract umami peptides in Example 1, with an addition amount of 0.2%; at the same time, the amount of disodium 5'-inosonucleotide was reduced to 0.04%, and the proportions of the remaining components and the three-stage braising process parameters were the same as in Example 1.

[0031] Comparative Example 1: A Processing Technology for Braised Beef (1) First stage: Put 1kg of blanched beef chunks into the braising liquid, which contains 3.2% sodium chloride and conventional braising spices, heat to 98℃ and braise at a constant temperature for 45 minutes; (2) Second stage: Adjust the temperature to 90℃ and continue to braise for 30 minutes; (3) Third stage: Reduce the temperature to 72℃, turn off the heat and soak for 60 minutes, take out the beef, and cool it to get the finished product.

[0032] Performance testing

[0033] I. Detection Methods 1. Sodium content determination According to GB 5009.91-2017, the sodium content in the sample was determined by inductively coupled plasma atomic emission spectrometry (ICP-OES) and converted to mg Na / 100g.

[0034] 2. Losses during cooking Weigh the raw beef (M0) before braising and the finished product (M1) after cooling, and calculate: Cooking loss (%) = (M0−M1) / M0×100%.

[0035] 3. Moisture content Take 1-2g of braised beef, chop it, and place it in a weighing bottle. Dry it at 105℃. Every 1.5 hours, remove it and place it in a desiccator to room temperature, then weigh it. Repeat the drying process until constant weight is achieved. The weight of the weighing bottle is W3, the weight of the sample is W4, and the constant weight is W5. Calculate: Moisture content (%) = (W4 - (W5 - W3)) / W4 × 100%.

[0036] 4. Sensory evaluation (QDA method) Twelve trained sensory evaluators (half male and half female, aged 22-45) were invited to conduct a blind taste test using a 10-point scale, and the average score was taken. The indicators included: saltiness intensity, umami / richness, aftertaste persistence, bitterness / metallic off-flavor (reverse scoring, the lower the score, the milder the off-flavor), and overall acceptability.

[0037] II. Test Results The above testing methods were used to test the samples of braised beef in each group. The results are shown in Tables 1 and 2.

[0038] Table 1. Effects of different processing techniques on the physicochemical properties of braised beef. Example 1 423 ± 15 36.2 ± 0.4 65.3 ± 0.4 Example 2 387 ± 13 33.8 ± 0.3 68.1 ± 0.3 Example 3 349 ± 12 34.5 ± 0.4 68.4 ± 0.3 Example 4 293 ± 10 31.2 ± 0.3 70.5 ± 0.2 Comparative Example 1 652 ± 18 41.5 ± 0.5 60.8 ± 0.3 Table 2. Effects of different processing techniques on the sensory quality of braised beef. Example 1 7.8 8.5 8.3 1.2 8.4 Example 2 8.7 9.2 9.0 0.5 9.3 Example 3 8.5 9.0 8.8 0.7 9.0 Example 4 9.3 9.5 9.4 0.3 9.6 The braised beef processing technology provided by this invention, through a three-stage braising process and the synergistic effect of a compound salt solution containing potassium chloride, calcium lactate, umami peptides (yeast extract umami peptides or specific synthetic peptides RKAR, FFKS), and disodium 5'-ribonucleotides, can significantly reduce sodium content by 35%-55%, while also significantly reducing cooking loss, increasing moisture content, and effectively eliminating the bitterness of potassium salt, resulting in a high-quality product with a full-bodied salty flavor, rich umami taste, and long-lasting aftertaste. Among them, Example 4, which uses a 1:1 compound of RKAR and FFKS, shows the best overall effect. Under the conditions of reducing sodium content by 55% and reducing the amount of disodium 5'-ribonucleotides by 60%, the overall acceptability score is as high as 9.6 points, surpassing the traditional high-sodium process (8.8 points). This achieves a breakthrough result of "reducing salt without reducing flavor, improving quality and efficiency," and has extremely high industrial application value.

[0039] Those skilled in the art will further recognize that the invention can be embodied in other specific forms without departing from its spirit or central characteristics. Since the foregoing description of this disclosure only discloses exemplary embodiments therein, it should be understood that other variations are considered to be within the scope of the invention. Therefore, the invention is not limited to the specific embodiments described in detail herein. Rather, reference should be made to the appended claims to indicate the scope and content of the invention.

Claims

1. A processing method for braised beef, characterized in that, Includes the following steps: (1) First stage: Put the pre-treated beef chunks into the initial braising liquid containing sodium chloride and braise them at a constant temperature of 95℃-100℃ for 30-60 minutes. (2) Second stage: Drain one-third to one-half of the initial total volume of brine, add compound salt solution to the remaining brine, and add the amount to restore the total volume of brine to the initial volume. Continue to braise at 85℃-95℃ for 20-40 minutes. (3) Third stage: Lower the temperature to 70℃-75℃ and soak for 30-90 minutes; The complex salt solution contains potassium chloride, calcium lactate, umami peptides, and disodium 5'-inosodium nucleotides.

2. The processing method for braised beef according to claim 1, characterized in that, In the composite salt solution, the mass percentage concentration of potassium chloride is 0.8%-1.5%, the mass percentage concentration of calcium lactate is 0.2%-0.5%, the mass percentage concentration of umami peptides is 0.1%-1.0%, and the mass percentage concentration of disodium 5'-ribonucleotides is 0.03%-0.2%.

3. The processing method for braised beef according to claim 1, characterized in that, The initial brine contains 3.0%-3.5% sodium chloride by mass.

4. The processing method for braised beef according to claim 1, characterized in that, The umami peptide is a yeast extract umami peptide.

5. The processing method for braised beef according to claim 1, characterized in that, The umami peptide is one or more synthetic peptides selected from the sequences Arg-Lys-Ala-Arg (RKAR) and Phe-Phe-Lys-Ser (FFKS).

6. The processing method for braised beef according to claim 5, characterized in that, The umami peptide is a compound of RKAR and FFKS in a mass ratio of 1:

1.

7. A braised beef obtained by the processing method according to any one of claims 1-6.