A method of preparing an aged meat

Abstract

The present application relates to a kind of preparation methods of mature meat, including the step of aging after being wrapped with biological cellulose hydrogel film meat block.In the absence of vacuum packaging, refrigeration box, still be able to effectively isolate the bacteria in the external environment, accelerate the aging speed, also can reduce the relative humidity requirement of external environment, greatly reduce the aging cost.Using biological cellulose hydrogel film prepared by not washing, purification and using biological cellulose producing bacteria and other microorganisms, other microorganisms contained therein can further promote aging, shorten the aging time, can further provide special flavor.

Description

Technical Field

[0001] This application relates to the field of food processing, particularly to the field of meat processing technology, and specifically to a method for maturing meat raw materials. Background Technology

[0002] Meat aging refers to the process of naturally fermenting fresh meat under specific temperature and humidity conditions to enhance its flavor and make it more tender and chewy. Aged meat contains no preservatives but can increase the content of amino acids and proteins in the raw meat. Currently, the main methods for meat aging are dry aging and wet aging. Dry aging involves placing fresh meat raw materials, after being cut and cleaned, directly into an aging chamber for aging, controlling the temperature between -1 and 0°C and the humidity between 75-80%. Wet aging involves vacuum-packing the raw meat raw materials and placing them in a refrigerated cabinet for aging, controlling the temperature between 0 and 1°C. Dry aging can be carried out in an aging chamber, which is suitable for large-scale industrial production. However, to ensure the quality of aging, it is necessary to strictly control the number of bacteria in the aging chamber, requiring regular ventilation and ultraviolet sterilization. Moreover, dry aging can cause the surface of the raw meat to dry out, rendering it inedible, resulting in significant losses. For wet curing, vacuum packaging obviously requires higher costs, and vacuum packaging and the use of refrigerated cabinets are obviously not conducive to large-scale industrial production, and it also requires more time for curing.

[0003] Biological cellulose (BC, also known as bacterial cellulose) is a natural cellulose synthesized by biological cellulose-producing bacteria through fermentation. Compared with other natural celluloses, it does not contain impurities such as lignin and hemicellulose, and has a high purity. It also possesses a fine spatial network structure, high crystallinity, and high degree of polymerization, which gives biological cellulose excellent mechanical properties, water-holding capacity, and adsorption properties. Currently, the industrial production of biological cellulose mainly adopts the shallow-tray static fermentation method. After being cultivated in a shallow tray, the biological cellulose-producing bacteria metabolize and form a layer of biological cellulose hydrogel film on the surface of the liquid culture medium. After harvesting, this film undergoes further processing such as washing, purification, and cutting to produce coconut fiber food raw materials, which can be widely used in various foods such as dairy products, jellies, milk tea, and baked goods; it can also be used to make cosmetics such as face masks. Summary of the Invention

[0004] In view of the deficiencies in existing meat aging technologies, this invention provides a method for preparing aged meat, which includes the step of wrapping meat blocks with a bio-cellulose hydrogel membrane and then aging them.

[0005] The above-mentioned step of aging meat by wrapping it with a bio-cellulose hydrogel membrane can be used alone to age meat raw materials, or it can be used in combination with traditional dry aging and / or wet aging.

[0006] The meat mentioned in this invention is selected from beef, pork, and chicken; more preferably, the meat is beef; even more preferably, it is beef used to prepare steaks, such as beef tenderloin used to prepare filet mignon; beef rib used to prepare ribeye steak; beef sirloin used to prepare sirloin steak, etc.

[0007] The thickness of the bio-cellulose hydrogel membrane described in this invention is not particularly required. Theoretically, any thickness of bio-cellulose hydrogel membrane can achieve this invention. However, in order to facilitate the wrapping of meat raw materials and provide better aging quality, it is preferred to use a bio-cellulose hydrogel membrane with a thickness of 2-10 mm.

[0008] The bio-cellulose hydrogel described in this invention can theoretically be prepared by various methods known in the art, namely by static fermentation or by dynamic fermentation, such as stirred culture or airlift culture. However, since the bio-cellulose hydrogel prepared by dynamic fermentation is not a membrane, it needs to be dried, pulverized, reconstituted and then re-formed into a membrane. Therefore, it is preferable to use the bio-cellulose hydrogel membrane prepared by static fermentation directly.

[0009] The bio-cellulose hydrogel membrane described in this invention is preferably used to directly wrap meat pieces for aging after cultivation and harvesting without washing and / or purification. This is because the unwashed and / or unpurified bio-cellulose hydrogel membrane will adsorb a variety of beneficial microorganisms and culture medium components that can support the growth and reproduction of these microorganisms. The continued growth and reproduction of these microorganisms will help accelerate the aging of the meat raw materials and provide better flavor and texture.

[0010] The bio-cellulose hydrogel membrane described in this invention is preferably prepared by fermentation of bio-cellulose-producing bacteria and other microorganisms; the inoculation ratio of the bio-cellulose-producing bacteria and other microorganisms is preferably (3-5):1.

[0011] The biocellulose-producing bacteria described in this invention can be any microorganism capable of metabolizing and producing biocellulose, preferably *Acetobacter xylodis rhamnoides* or *Kombucha*.

[0012] The other microorganisms mentioned in this invention can be any microorganism that is beneficial to the maturation of meat raw materials, as long as they can grow and reproduce in a suitable culture medium for cellulose-producing bacteria. For example, the other microorganisms can be selected from one or more of Lactobacillus plantarum, Pediococcus lactis, Lactobacillus rhamnosus, Lactobacillus paracasei, Bifidobacterium longum, and Bifidobacterium breve.

[0013] The aging conditions for the aged meat preparation method described in this invention after encapsulating the bio-cellulose hydrogel can be selected according to actual needs, preferably: 0-6℃ and 60-95% humidity. Generally, because the bio-cellulose hydrogel contains a large amount of water, it does not have strict requirements on the relative humidity of the aging environment. However, an excessively dry environment will also cause water loss from the bio-cellulose hydrogel. Although the dehydrated bio-cellulose hydrogel membrane will form a dense cellulose membrane to protect the encapsulated meat material due to the collapse of its fine three-dimensional structure, it will still prolong the aging time.

[0014] The present invention also provides aged meat, which is prepared by any of the aforementioned preparation methods.

[0015] The present invention also provides a meat product prepared from the above-mentioned aged meat.

[0016] In this invention, meat raw materials are encapsulated with a bio-cellulose hydrogel containing up to 90% water. This effectively isolates the meat from external microorganisms without the need for vacuum packaging or refrigeration, accelerating the maturation process and reducing the reliance on relative humidity, thus significantly lowering maturation costs. When using a bio-cellulose hydrogel membrane prepared without washing or purification, and by combining bio-cellulose-producing bacteria with other microorganisms, the contained microorganisms further promote maturation, shorten maturation time, and provide a unique flavor. Detailed Implementation

[0017] To better illustrate the present invention, we provide the following specific embodiments and experimental examples. However, it should be noted that these should not be construed as any limitation on the present invention. In fact, any changes or modifications made on this basis, as long as they can achieve the purpose of the present invention, should fall within the protection scope of the present invention.

[0018] Example 1: Dry-aging beef using bio-cellulose hydrogel membrane

[0019] Biological cellulose hydrogel membranes were prepared by shallow-tray static fermentation of *Acetobacter xylinum* (coconut water medium, 29℃, culture for 5 days). The biological cellulose hydrogel membranes on the surface of the culture medium were harvested, with a thickness of 7 mm.

[0020] After washing and draining 3 kg of beef tenderloin, wrap the beef tenderloin directly with a biological cellulose hydrogel membrane that has not been washed or purified, and place it in a aging room for aging for 10 days at a temperature of 1℃ and a relative humidity of 65%.

[0021] Comparative Example 1: Traditional Dry-Aged Beef

[0022] After washing and draining 3 kg of beef tenderloin, it was placed directly into the aging room for aging for 10 days at a temperature of 1℃ and a relative humidity of 65%.

[0023] Example 2: Dry-aging beef using bio-cellulose hydrogel membrane

[0024] A bio-cellulose hydrogel membrane was prepared by shallow-tray static fermentation using a compound of *Acetobacter xylosinophila*, *Lactobacillus plantarum*, and *Lactobacillus paracasei* (inoculation ratio of 8:1:1) (artificial culture medium, 28℃, cultured for 3 days). The bio-cellulose hydrogel membrane on the surface of the culture medium was harvested, and its thickness was 5 mm.

[0025] After washing and draining 3 kg of beef ribs, wrap the beef tenderloin directly with an unwashed and unpurified bio-cellulose hydrogel membrane, and place it in a aging room for aging for 10 days at 0℃ and 80% relative humidity.

[0026] Comparative Example 2: Traditional Dry-Aged Beef

[0027] After washing and draining 3 kg of beef ribs, place them directly into the aging room for aging for 10 days at 0℃ and 80% relative humidity.

[0028] Example 3: Dry-cooking chicken using bio-cellulose hydrogel membrane

[0029] A bio-cellulose hydrogel membrane was prepared by shallow-tray static fermentation using a mixture of Gluconobacterium acetaminophen, Pediococcus lactis, Bifidobacterium longum and Bifidobacterium breve (inoculation ratio of 15:1:1:1) (artificial culture medium, 30℃, cultured for 8 days). The bio-cellulose hydrogel membrane on the surface of the culture medium was harvested and the thickness was 9 mm.

[0030] After washing and draining 3 kg of chicken breast, beef tenderloin was directly wrapped in an unwashed and unpurified bio-cellulose hydrogel membrane and placed in an aging room for aging for 5 days at a temperature of 2°C and a relative humidity of 70%.

[0031] Comparative Example 3: Traditional Dry-Aged Chicken

[0032] After washing and draining 3kg of chicken breast, place it directly into the aging room for aging for 5 days at a temperature of 2℃ and a relative humidity of 70%.

[0033] Experiment Example 1: Performance Test of Aged Meat

[0034] Using the cooked meat from Examples 1-3 and Comparative Examples 1-3 as raw materials, the loss rate, moisture content, hardness, elasticity, and free amino acid content were measured or calculated respectively.

[0035] The loss rate is calculated as: (Weight of externally dried, inedible portion / Total weight) * 100%.

[0036] Moisture content was determined according to the direct drying method in GB5009.3 "National Food Safety Standard for Determination of Moisture in Food", and the average value was taken after three sampling tests.

[0037] Hardness and elasticity were measured using a texture analyzer with a p35 probe and a probe speed of 1.5 mm / s.

[0038] Free amino acids were determined using the method specified in GB5009.124 "National Food Safety Standard for Amino Acids in Food". The average value was taken after three sampling tests.

[0039] The specific experimental results are as follows:

[0040] Table 1: Loss and Moisture Content of Aged Meat

[0041] Loss rate (%) Moisture content (%) Example 1 2.42 77.57 Comparative Example 1 13.28 63.48 Example 2 1.88 76.21 Comparative Example 2 15.41 61.89 Example 3 3.48 82.34 Comparative Example 3 20.46 62.83

[0042] It is clear from the above experimental results that using the bio-cellulose hydrogel membrane of this invention for dry aging can greatly reduce the loss rate of aged meat and increase the water content of aged meat.

[0043] Table 2: Firmness and elasticity of aged meat

[0044] Hardness (g) elasticity Example 1 201.633 0.922 Comparative Example 1 489.572 0.724 Example 2 229.746 0.893 Comparative Example 2 506.387 0.697 Example 3 152.538 0.746 Comparative Example 3 348.625 0.582

[0045] The experimental results above also show that using the bio-cellulose hydrogel membrane of this invention for dry aging can avoid the increase in meat hardness during aging and better maintain the elasticity of the meat, further improving its palatability.

[0046] Table 3: Amino acid content of aged meat

[0047] Glutamic acid (mg / g) Aspartic acid (mg / g) Glycine (mg / g) Total free amino acids (mg / g) Example 1 130.67 80.05 40.74 890.67 Comparative Example 1 104.36 73.47 31.25 687.24 Example 2 138.78 88.66 41.84 947.46 Comparative Example 2 118.25 71.32 28.19 732.82 Example 3 10.62 20.77 12.84 184.26 Comparative Example 3 7.34 18.26 8.26 137.33

[0048] The experimental results above also show that after ten days of aging, the meat raw materials in Examples 1-3 obtained higher amino acid content, indicating that dry aging after wrapping with the bio-cellulose hydrogel membrane of the present invention can promote aging and accelerate the aging speed.

[0049] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made to the technical solutions of the present invention by those skilled in the art without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A method for preparing aged meat, characterized in that: The method is as follows: after wrapping meat pieces with a bio-cellulose hydrogel membrane, they are placed in a aging chamber for dry aging. The bio-cellulose hydrogel membrane is prepared by static fermentation and is directly wrapped around the meat pieces for aging after cultivation and harvesting without washing or purification.

2. The method for preparing aged meat according to claim 1, characterized in that: The maturation conditions are: 0-6℃, humidity 60-95%.

3. The method for preparing aged meat according to claim 1, characterized in that: The meat is selected from beef, pork, or chicken.

4. The method for preparing aged meat according to claim 1, characterized in that: The thickness of the bio-cellulose hydrogel membrane is 2-10 mm.

5. The method for preparing aged meat according to claim 1, characterized in that: The bio-cellulose hydrogel membrane is prepared by fermentation of bio-cellulose-producing bacteria and other microorganisms; the inoculation ratio of the bio-cellulose-producing bacteria and other microorganisms is (3-5):

1.

6. The method for preparing aged meat according to claim 5, characterized in that: The bio-cellulose producing bacteria mentioned are *Acetobacter xylodis* or *Kombucha*.

7. The method for preparing aged meat according to claim 5, characterized in that: The other microorganisms are selected from one or more of Lactobacillus plantarum, Pediococcus lactis, Lactobacillus rhamnosus, Lactobacillus paracasei, Bifidobacterium longum, and Bifidobacterium breve.

8. An aged meat, characterized in that: It is prepared by any of the aforementioned preparation methods.

9. A meat product, characterized in that: It is prepared from the aged meat as described in claim 8.