Compositions for improving the quality of beef particle intestines and methods of processing beef particle intestines

Abstract

The present application provides a composition for improving the quality of beef particle sausages and a method for processing beef particle sausages. The composition of the present application comprises papain, lipase, glutamine transpeptidase, alkaline protease and water-soluble tomato concentrate. The method for processing beef particle sausages comprises: 1) pretreatment of beef; 2) enzyme treatment of beef: enzyme treatment of the pretreated beef with the composition of the present application; 3) mincing: mincing of the raw meat by a mincer; 4) stirring: stirring after adding raw and auxiliary materials; 5) sausage filling and steaming: sausage filling and steaming; 6) cooling; 7) metering and packaging; 8) sterilization. The composition and the method for processing beef particle sausages provided by the present application can improve the quality of beef and increase the texture of beef and its particle sausages.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of meat processing, and particularly relates to a composition for improving the quality of beef granular intestine and a method for processing beef granular intestine. BACKGROUND

[0002] Beef contains rich protein and amino acids, which can improve the body's disease resistance. Beef products are not only nutritious and delicious, but also have various types, and are deeply loved by people.

[0003] The beef granular intestine products sold on the market at present generally have dark color, hard texture and lack of elasticity, which affects the taste of consumers. In order to solve the above problems, Chinese patent application 201811067722.3 discloses beef granules and a preparation method thereof, which specifically discloses injecting curing seasonings into beef using a hollow needle to obtain injected beef; rolling and rubbing the injected beef, and then freezing the injected beef and cutting it into beef granules to obtain beef granules with fresh and tender meat quality, well-flavored seasonings and long shelf life. CN110403140A discloses a kind of modulated beef granules to improve the technical problems of poor taste and mouthfeel of existing beef granules, which specifically discloses that the beef hind leg is pretreated first, then massaged and seasoned, then cooked, and then cut into beef granules, then coated with a coating, and then placed in the middle layer of the oven at 80-120℃, and then baked for 40-60min with circulating hot air, so as to obtain modulated beef granules with fresh and mellow taste, moderate spiciness, moderate sweetness and saltiness, and rich aftertaste. However, the existing technology still has the problems of dark color, poor elasticity, loose and not tight enough texture of beef and its granular intestine. Therefore, there is an urgent need for a new processing method. SUMMARY

[0004] The purpose of the present application is to provide a composition for improving the quality of beef granular intestine and a method for processing beef granular intestine.

[0005] In order to achieve the purpose of the present application, in the first aspect, the present application provides a composition for improving the quality of beef granular intestine, which comprises papain, lipase, glutamine transpeptidase, alkaline protease and water-soluble tomato concentrate.

[0006] In the composition, the mass ratio of papain, lipase, glutamine transpeptidase, alkaline protease and water-soluble tomato concentrate is (5-8):(3-5):(1-3):(1-2):(1-2), and the mass ratio is preferably 7:4:2:1:1.5.

[0007] The papain used in the present application is well known to those skilled in the art, which can be an industrial preparation, or derived from Bacillus licheniformis, Bacillus subtilis, or extracted from papaya.

[0008] The lipase used in the present application can be glycerol ester hydrolase, which is well known to those skilled in the art.

[0009] The glutamine transpeptidase and alkaline protease used in the present application are well known to those skilled in the art.

[0010] In the present application, the main component of the water-soluble tomato concentrate is calcium β-hydroxy-β-methylbutyrate.

[0011] In the second aspect, the present application provides the use of the composition in the field of food processing.

[0012] The food includes but is not limited to sausage-like meat products.

[0013] In the third aspect, the present application provides a method for processing beef granular intestine using the composition, which comprises the following steps:

[0014] 1) Pretreatment of beef: the thawed raw meat is cut into strips after removing broken bones, blood stasis, bruises, lymph nodes, dirt and foreign impurities;

[0015] 2) Enzyme treatment of beef: the beef pretreated in step 1) is immersed in an aqueous solution of the composition for 10-35 min, the water temperature is 30-65℃, the amount of the composition is 0.1-1.5% of the mass of the beef, and the mass ratio of the beef to water is 1:(1-2.5);

[0016] 3) Kneading: the beef treated with enzyme in step 2) is ground by a meat grinder with a 10 mm hole plate;

[0017] 4) Stirring: stirring is performed according to the formula, wherein the formula is as follows in terms of mass parts: 90 parts of the ground beef obtained in step 3), 10 parts of chicken fat, 2-4 parts of modified starch, 4-8 parts of soybean protein isolate, 2-4 parts of salt, 0.1-0.5 parts of monosodium glutamate, 0.1-0.3 parts of sodium erythorbate, 0.01 parts of nitrite, 0.2-0.8 parts of sodium tripolyphosphate, 0.5-1 parts of carrageenan, 0.1-1 parts of glutamine transaminase, 0.1-1 parts of ginger powder, 0.1-1 parts of pepper powder, 0.1-1 parts of nutmeg powder, 0.1-1 parts of white pepper powder, 0.1-0.5 parts of red koji red, 1.5-5.0 parts of beef paste, and 30-60 parts of ice water;

[0018] 5) stuffing and steaming: using collagen casing to stuff, knot and steam;

[0019] 6) cooling, rapidly cooling the product obtained in step 5);

[0020] 7) metering packaging, metering packaging the product obtained in step 6); and

[0021] 8) sterilization, sterilizing the product obtained in step 7) to obtain beef particle sausage.

[0022] Further, in step 2), the water temperature is 35-60℃, preferably 55℃; the immersion time is 15-30min, preferably 25min; the amount of the composition is 0.8-1.5% of the mass of the beef, preferably 1.2%; and the mass ratio of the beef to water is 1:(1-2.0), preferably 1:1.5.

[0023] Further, in step 4), the stirring is performed below 15℃ (e.g. 5-15℃).

[0024] Further, in step 6), the product is rapidly cooled by spraying for 5-10min.

[0025] Further, in step 7), the sterilization conditions are 80-90℃ for 15-30min.

[0026] In a fourth aspect, the present application provides a beef particle sausage prepared according to the method.

[0027] By the above technical solution, the present application has at least the following advantages and beneficial effects:

[0028] The composition of the present application comprises papain, lipase, glutamine transpeptidase and alkaline protease, the combination of the above enzymes can improve the texture of beef, and is beneficial to the dissolution of lipid substances and lipoproteins in beef and bone blood, removal of fishy smell and improvement of taste; in addition, the addition of water-soluble tomato concentrate improves the decomposition ability of enzymes, therefore, the use of the composition of the present application to process beef particle sausage can improve the color and texture of beef particle sausage, improve its elasticity and remove fishy smell. DETAILED DESCRIPTION

[0029] The present application aims to provide a composition which can improve the quality of beef particle sausage and a method for processing beef particle sausage using the composition, to improve the problems of existing beef and its particle sausage, such as dull color, poor elasticity, loose and not tight enough texture.

[0030] The present application adopts the following technical solution:

[0031] In one aspect, the present application provides a composition for improving beef nugget, which comprises papain, lipase, and glutamine transpeptidase, alkaline protease and water-soluble tomato concentrate.

[0032] In a specific embodiment of the present application, the mass ratio of papain, lipase, and glutamine transpeptidase, alkaline protease and water-soluble tomato concentrate in the composition can be 5:3:1:2:1, 5:5:3:2:1, 8:3:1:1:1, 8:5:1:2:2, 8:4:2:1.5:1, 7:3:1:2:2, 7:4:2:1:2, 7:4:2:1:1, 7:3:2:1:2, 7:1:2:1:1.5, 6:3:1:1:1.5, 6:5:3:2:1, 6:4:1:1:2, 6:4:2:1:2, 6:4:2:2:1, 6:3:3:1:1.5, 6:3:3:2:2, preferably 7:4:2:1:1.5.

[0033] In another aspect, the present application provides a method for processing beef nugget by using the composition of the present application, comprising the following steps:

[0034] 1) Pretreatment of beef: the thawed raw beef is cut into strips after removing broken bones, blood clots, bruises, lymph nodes, dirt and other impurities; 2) Enzyme treatment of beef: the beef obtained in step 1) is immersed in an aqueous solution of the above-mentioned composition for 10-35 min, the water temperature can be 30-65℃, the amount of the composition is 0.1-1.5% of the mass of the beef, and the mass ratio of the beef to water is 1:1-2.5; 3) mincing, the beef treated with enzymes in step 2) is minced through a mincer with a 10 mm hole plate; 4) stirring, stirring according to the formula; 5) stuffing and steaming: stuffing, knotting and steaming are performed using collagen sausage casing; 6) cooling, the product obtained in step 5) is rapidly cooled; 7) metering and packaging, the product obtained in step 6) is metered and packaged; and 8) sterilization, the product obtained in step 7) is sterilized, thereby obtaining beef nugget,

[0035] In the formula of step 4), the ingredients obtained in step 3) are 90% beef, 10% chicken fat, 2-4% modified starch, 4-8% soybean protein isolate, 2-4% salt, 0.1-0.5% monosodium glutamate, 0.1-0.3% white granulated sugar, 0.1-0.3% sodium erythorbate, 0.01% nitrite, 0.2-0.8% sodium tripolyphosphate, 0.5-1% carrageenan, 0.1-1% glutamine transaminase, 0.1-1% ginger powder, 0.1-1% pepper powder, 0.1-1% nutmeg powder, 0.1-1% white pepper powder, 0.1-0.5% red koji red, 1.5-5.0% beef paste, and 30-60% ice water.

[0036] Pre-treatment of beef:

[0037] The pre-treatment step specifically comprises removing the bone chips, blood clots, bruises, lymph nodes, dirt and foreign impurities from the thawed raw meat, i.e. beef, and then cutting the beef into small pieces, for example, long 5-10 cm, wide 2-6 cm, such as long 5 cm, wide 3 cm; long 6 cm, wide 3 cm; long 7 cm, wide 3 cm; long 8 cm, wide 4 cm; long 9 cm, wide 5 cm, etc. It is well known to those skilled in the art that the work of cleaning and disinfecting the table and knife should be done before pre-treatment, for example, the knife is boiled in the boiling water of the double-layer pot for 10 minutes, the table is cleaned and then scalded with boiling water once, and then sprayed with 75% alcohol, and after disinfection for 5 minutes, the raw meat can be prepared.

[0038] Enzyme treatment of beef:

[0039] In a specific embodiment of the method of the present application, in step 2), the water temperature can be 30-65℃, 35-60℃, 40-55℃, 45-50℃, for example 35℃, 36℃, 37℃, 38℃, 39℃, 40℃, 41℃, 42℃, 43℃, 44℃, 45℃, 46℃, 47℃, 48℃, 49℃, 50℃, 51℃, 52℃, 53℃, 54℃, 55℃, 56℃, 57℃, 58℃, 59℃, 60℃, 61℃, 62℃, 63℃, 64℃, and preferably 55℃; the immersion time can be 10-35 min, 15-30 min, 20-25 min, for example 10, 15, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 min, and preferably 25 min.

[0040] In a specific embodiment of the method of the present application, in step 2), the composition of the present application is 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5% of the mass of beef, preferably 0.5-1.5%, more preferably 0.8-1.5%, most preferably 1.2%; the mass ratio of beef to water can be 1:1-2.0, 1:1.5-2.0, for example 1:1, 1:1.1, 1:1.2, 1:1.3, 1:1.4, 1:1.5, 1:1.6, 1:1.7, 1:1.8, 1:1.9, 1:2, 1:2.1, 1:2.2, 1:2.3, 1:2.4, 1:2.5, preferably 1:1.5.

[0041] Mincing:

[0042] Mincing is well known to those skilled in the art, for example, the enzyme-treated beef in step 2) can be minced through a 10 mm hole plate mincer.

[0043] Stirring:

[0044] In this step, the raw materials are added according to the formula and stirred, and the whole process is controlled at a temperature below 15°C, for example, 5-15°C, for example, 5°C, 6°C, 7°C, 8°C, 9°C, 10°C, 11°C, 12°C, 13°C, 14°C, 15°C.

[0045] In a specific embodiment of the present application, the formula in step 4) is (by mass fraction): 90 parts of the ground beef obtained in step 3), 10 parts of chicken fat, 2 parts of modified starch, 4 parts of soybean protein isolate, 2 parts of salt, 0.3 parts of monosodium glutamate, 0.2 parts of white sugar, 0.2 parts of sodium erythorbate, 0.01 parts of nitrite, 0.5 parts of sodium tripolyphosphate, 0.7 parts of carrageenan, 0.5 parts of glutamine transaminase, 0.8 parts of ginger powder, 0.7 parts of pepper powder, 0.6 parts of nutmeg powder, 0.6 parts of white pepper powder, 0.3 parts of red yeast rice, 3.0 parts of beef flavor paste, and 30 parts of ice water.

[0046] In another specific embodiment of the present application, the formula in step 4) is: 90 parts of the ground beef obtained in step 3), 10 parts of chicken fat, 4 parts of modified starch, 8 parts of soybean protein isolate, 4 parts of salt, 0.5 parts of monosodium glutamate, 0.3 parts of white sugar, 0.3 parts of sodium erythorbate, 0.01 parts of nitrite, 0.8 parts of sodium tripolyphosphate, 1 part of carrageenan, 1 part of glutamine transaminase, 1 part of ginger powder, 1 part of pepper powder, 1 part of nutmeg powder, 1 part of white pepper powder, 0.5 parts of red yeast rice, 5.0 parts of beef flavor paste, and 60 parts of ice water.

[0047] In another specific embodiment of the present application, the formula in step 4) is: 90 parts of the ground beef obtained in step 3), 10 parts of chicken fat, 2-4 parts of modified starch, 4-8 parts of soybean protein isolate, 3 parts of salt, 0.4 parts of monosodium glutamate, 0.2 parts of white sugar, 0.2 parts of sodium erythorbate, 0.01 parts of nitrite, 0.6 parts of sodium tripolyphosphate, 0.5 parts of carrageenan, 0.6 parts of glutamine transaminase, 0.6 parts of ginger powder, 0.7 parts of pepper powder, 0.6 parts of nutmeg powder, 0.6 parts of white pepper powder, 0.1 parts of red yeast rice, 1.5 parts of beef flavor paste, and 50 parts of ice water.

[0048] Filling and steaming:

[0049] Filling and steaming are well known to those skilled in the art. For example, collagen sausage casing can be used for filling and knotting; after knotting, the sausage is evenly hung on a smoking rack car.

[0050] Cooling:

[0051] In an embodiment of the present application, the cooling can be achieved by spraying the sausage for 5-10 min to cool it quickly.

[0052] Metering packaging:

[0053] Metering packaging can be performed by a sealing machine, which is well known to those skilled in the art. In the embodiments of the present application, the packaging requires flat sealing, and cannot have wrinkles, false sealing, or scorching.

[0054] Sterilization:

[0055] In this step, the packaged product is sterilized, which can be performed by adding 80-90°C for 15-30 min.

[0056] In the embodiments of the present application, the method for processing beef particle sausages using the composition of the present application can further comprise the step of storing the sterilized beef particle sausages at -18°C.

[0057] The following examples are used to illustrate the present application, but are not intended to limit the scope of the present application. If not specifically indicated, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are commercially available.

[0058] The water-soluble tomato concentrate used in the following examples can use Fruitflow of Hangzhou Huihe Biotechnology Co., Ltd.

[0059] Example 1 Method for processing beef particle sausages

[0060] The present example provides a composition for improving the quality of beef particle sausages and a method for processing beef particle sausages using the composition.

[0061] In the present example, the composition comprises papain, glycerol ester hydrolase, glutamyl transpeptidase, alkaline protease, and water-soluble tomato concentrate in a mass ratio of 5:3:1:2:1.

[0062] The steps for improving the quality of beef using the composition of the present example are as follows:

[0063] 1) Pretreatment of beef: The thawed raw meat is cut into long strips of 10 cm in length and 5 cm in width, and the broken bones, blood clots, bruises, lymph nodes, dirt, and foreign impurities are removed.

[0064] The thawing is performed by air thawing method, and the temperature is controlled at 5°C; alternatively, the thawing can be performed by using tap water, and the thawing is performed until the center temperature is 4°C.

[0065] 2) Enzyme treatment of beef: The beef obtained in step 1) is immersed in an aqueous solution of the above-mentioned composition for 20 min, the water temperature can be 55°C, the composition is 0.1% of the mass of the beef, and the mass ratio of the beef to water is 1:1.

[0066] 3) mincing, mincing the enzyme-treated beef in step 2) through a mincer with a 10 mm hole plate;

[0067] 4) stirring, stirring according to the recipe; the stirring temperature is controlled at 15℃,

[0068] wherein the recipe is, in parts by mass: 90% of the minced beef obtained in step 3), 10% of chicken fat, 2% of modified starch, 4% of soybean protein isolate, 2% of salt, 0.3% of monosodium glutamate, 0.2% of white granulated sugar, 0.2% of sodium erythorbate, 0.01% of nitrite, 0.5% of sodium tripolyphosphate, 0.7% of carrageenan, 0.5% of glutamine transaminase, 0.8% of ginger powder, 0.7% of pepper powder, 0.6% of nutmeg powder, 0.6% of white pepper powder, 0.3% of red koji red, 3.0% of beef extract, 30% of ice water,

[0069] wherein the chicken fat is minced through a mincer with a 5 mm hole plate, and the carrageenan is added by injection;

[0070] 5) stuffing and steaming, using collagen sausage casing for stuffing and knotting; after knotting, the sausages are evenly hung on a smoking rack, with attention not to stick to each other, and are pushed into a smoking and steaming oven, dried at 50℃ for 20 min, and cooked at 85℃ until the center temperature of the product is greater than 78℃ (relative humidity 90%);

[0071] 6) cooling, spraying the sausages for 7 min to cool them rapidly, and packaging after cooling;

[0072] 7) metering and packaging, picking out the products with abnormalities, and packaging according to the packaging specifications. Before sealing, checking whether the sealing temperature of the sealing machine can meet the requirements. If normal, sealing. If abnormal, immediately notifying the relevant operators and timely adjusting. The packaging requirements are: smooth sealing, without wrinkles, false sealing, or charring;

[0073] 8) sterilization, sterilizing the packaged beef particle sausages at 80℃ for 30 min, and packing after cooling

[0074] 9) storing the packaged beef particle sausages at -18℃.

[0075] Thus, a beef particle sausage processed using the composition of the present example is obtained.

[0076] Method for improving beef quality in Example 2

[0077] The present example provides a composition for improving the quality of beef particle sausages and a method for processing beef particle sausages using the composition.

[0078] In the present example, the composition contains, in parts by mass, 8:3:1:1:1 of papain, glycerol ester hydrolase, glutamine transpeptidase, alkaline protease, and water-soluble tomato concentrate.

[0079] The steps for improving beef quality using the composition of the present embodiment are as follows:

[0080] 1) Pretreatment of beef: The thawed raw meat is trimmed of broken bones, blood clots, bruises, lymph nodes, dirt and foreign matter, and cut into 5 cm wide strips for grinding,

[0081] Air thawing method is used for thawing, with temperature controlled at 10°C; tap water can also be used for thawing, and the thawing is stopped when the center temperature is 4°C;

[0082] 2) Enzyme treatment of beef: the beef obtained in step 1) is immersed in the aqueous solution of the above composition for 25 min, the water temperature can be 55°C, the composition is 1.5% of the mass of the beef, and the mass ratio of the beef to water is 1:1.5;

[0083] 3) Grinding: the beef treated with enzyme in step 2) is ground through a 10 mm hole plate grinder;

[0084] 4) Stirring: stirring is performed according to the formula; the stirring temperature is controlled at 6°C,

[0085] The formula is as follows in terms of mass parts: 90% of the ground beef obtained in step 3), 10% of chicken fat, 4% of modified starch, 8% of soybean protein isolate, 4% of salt, 0.5% of monosodium glutamate, 0.3% of white granulated sugar, 0.3% of sodium erythorbate, 0.01% of nitrite, 0.8% of sodium tripolyphosphate, 1% of carrageenan, 1% of glutamine transaminase, 1% of ginger powder, 1% of chili powder, 1% of nutmeg powder, 1% of white pepper powder, 0.5% of red koji red, 5.0% of beef flavor paste, and 60% of ice water,

[0086] The chicken fat is ground through a 5 mm hole plate grinder, and the carrageenan is added by injection;

[0087] 5) Sausage stuffing and cooking: collagen casing is used for stuffing and knotting; after knotting, the sausages are evenly hung on the smoking rack, attention is paid to prevent the sausages from sticking to each other, and the sausages are pushed into the smoking and cooking oven, dried at 50°C for 40 min, cooked at 85°C until the center temperature of the product is greater than 78°C (relative humidity 90%);

[0088] 6) Cooling: the sausages are sprayed for 5 min to cool quickly, and then packaged after cooling;

[0089] 7) Measuring and packaging: the products with abnormalities are picked out, and packaged according to the packaging specifications. The sealing temperature of the sealing machine is checked before sealing to see if it meets the requirements. If it is normal, the sealing is performed. If it is abnormal, the relevant operators are immediately notified, and timely adjustment is made. The packaging requirements are as follows: the sealing is flat, and cannot have wrinkles, false sealing or charring phenomenon;

[0090] 8) Sterilization: Sterilize the packaged beef granular sausage at 90°C for 15 minutes, and after cooling, pack it

[0091] 9) Store the packaged beef granular sausage at -18°C.

[0092] Thus, a beef granular sausage processed using the composition of the present embodiment is obtained.

[0093] Example 3

[0094] The present embodiment provides a composition for improving the quality of beef granular sausage and a method for processing beef granular sausage using the composition.

[0095] In the present embodiment, the composition comprises, by mass parts, 7:4:2:1:1.5 of papain, glycerol ester hydrolase, glutamine transpeptidase, alkaline protease, and water-soluble tomato concentrate.

[0096] The steps for improving the quality of beef using the composition of the present embodiment are as follows:

[0097] 1) Pretreatment of beef: The thawed raw meat is trimmed of broken bones, blood clots, bruises, lymph nodes, dirt, and foreign matter, and cut into long strips of 5 cm in width for mincing,

[0098] The thawing is performed using an air thawing method with the temperature controlled at 8°C, or using tap water, and the thawing is performed until the center temperature is 4°C;

[0099] 2) Enzyme treatment of beef: The beef obtained in step 1) is immersed in an aqueous solution of the above composition for 25 minutes, the water temperature can be 55°C, the composition is 1.2% of the mass of the beef, and the mass ratio of the beef to water is 1:1.5;

[0100] 3) Mincing: The beef treated with the enzyme in step 2) is minced through a mincer with a 10 mm hole plate;

[0101] 4) Mixing: The mixing is performed according to the formula; the mixing temperature is controlled at 10°C,

[0102] The formula, by mass parts, is as follows: 90% of the minced beef obtained in step 3), 10% of chicken fat, 2-4% of modified starch, 4-8% of soybean protein isolate, 3% of salt, 0.4% of monosodium glutamate, 0.2% of white sugar, 0.2% of sodium erythorbate, 0.01% of nitrite, 0.6% of sodium tripolyphosphate, 0.5% of carrageenan, 0.6% of glutamine transaminase, 0.6% of ginger powder, 0.7% of pepper powder, 0.6% of nutmeg powder, 0.6% of white pepper powder, 0.1% of red koji red, 1.5% of beef paste, and 50% of ice water,

[0103] The chicken fat is minced through a mincer with a 5 mm hole plate, and the carrageenan is added by injection.

[0104] 5) Filling and cooking: collagen casing is used for filling and knotting; after knotting, the sausages are evenly hung on the smoking rack, and attention is paid to prevent the sausages from sticking to each other; the sausages are pushed into the smoking and cooking oven, dried at 50°C for 30 min, cooked at 85°C until the center temperature of the product is greater than 78°C (relative humidity 90%);

[0105] 6) Cooling: the sausages are quickly cooled by spraying for 10 min, and then packaged;

[0106] 7) Measuring and packaging: the products with abnormalities are picked out, and then packaged according to the packaging specifications; before sealing, the sealing temperature of the sealing machine is checked to see whether it meets the requirements; if normal, the sealing is performed; if abnormal, the relevant operators are immediately notified, and timely adjustment is made; the packaging requirements are that the sealing is flat, and cannot have wrinkles, false sealing or charring phenomenon;

[0107] 8) Sterilization: the packaged beef granular sausages are sterilized at 85°C for 30 min, and then cooled and boxed

[0108] 9) The packaged beef granular sausages are stored at -18°C.

[0109] Thus, the beef granular sausages processed by using the composition of the present example are obtained.

[0110] In the above examples, the cleaning and disinfection of the table board and the knife before pretreatment are needed, for example, the knife is boiled in the boiling water in the double-layer pot for 10 min, the table board is cleaned and then scalded with boiling water once, and then sprayed with 75% alcohol for 5 min.

[0111] Comparative Examples 1-4

[0112] The beef granular sausages are respectively processed by using the same method as that of Examples 1-3, except that the beef is not subjected to enzyme treatment by using the composition of Examples 1-3. For Comparative Example 4, the same processing method as that of Example 3 is used for processing, but the composition does not contain water-soluble tomato concentrate.

[0113] Experimental Example Texture Analysis

[0114] In the present experimental example, the texture of the beef granular sausages prepared in Examples 1-3 and Comparative Examples 1-4 is evaluated by sensory evaluation and TPA method.

[0115] Firstly, TA-XT plus physical tester produced by Stable Micro System Company in the UK was used to carry out TPA (Texture Profile Analysis) analysis method. Parameter setting: pre-measuring speed: 1.0 mm / s; middle-measuring speed: 1.0 mm / s; post-measuring speed: 1.0 mm / s; sample compression ratio: 35%; interval time between two times of pressing: 5.0 s; probe type: P50; sample specification: 1 cm x 1 cm cylinder, determination result taking three indexes of hardness, elasticity and chewiness, 5 parallel samples were made for each sample. The results are shown in Table 1.

[0116] Table 1 TPA analysis results

[0117] Sample Hardness Elasticity Chewiness Example 1 2809.42 0.90 684.36 Example 2 3034.15 0.89 703.89 Example 3 2804.41 0.90 708.81 Comparative Example 1 2358.05 0.88 662.26 Comparative Example 2 2555.80 0.87 675.31 Comparative Example 3 2286.70 0.87 647.15 Comparative Example 4 2754.68 0.89 680.24

[0118] As can be seen from Table 1, the elasticity and chewiness of the granular intestine prepared from the beef pretreated by the composition of the present application are obviously improved in terms of hardness, elasticity and chewiness compared with the beef granular intestine prepared by the same process but without pretreatment by the composition of the present application.

[0119] The granular intestines prepared in the above examples and comparative examples were sliced and then subjected to sensory evaluation. The sensory evaluation test was carried out in a specific sensory evaluation room by using scoring test method. According to the requirements of GB / T 22210-2008 Meat and Meat Products Sensory Evaluation Standard, 8 sensory evaluation personnel were selected, including 4 men and 4 women, and color, odor, taste and organization state were used as the indexes of sensory evaluation. The score table of 8 sensory evaluation personnel was collected, and the average score of product score was calculated as the final score of sensory evaluation. The sensory evaluation standard is shown in Table 2.

[0120] Table 2 Sensory evaluation standard

[0121]

[0122] The sensory evaluation results are shown in Table 3.

[0123] Table 3 Sensory evaluation results

[0124]

[0125] As can be seen from Table 3, the beef nuggets prepared from the beef treated with the composition of the present application have a significantly improved appearance, odor, taste, and texture compared to the beef nuggets prepared by the same process but without the treatment of the composition of the present application. It is particularly noteworthy that, as mentioned above, the treatment with the composition of the present application without the water-soluble tomato concentrate in Comparative Example 4 also significantly improved the sensory evaluation of the beef nuggets, but the effect was significantly inferior to the treatment with the composition of the present application containing the water-soluble tomato concentrate. Without being bound by theory, this can be due to the fact that the combination of papain, lipase, glutamine transpeptidase, and alkaline protease softens the beef fibers and improves the texture of the beef, and at the same time, facilitates the dissolution of the lipid substances and lipoproteins in the beef and bone marrow, removes the fishy smell, and improves the taste. In addition, the addition of the water-soluble tomato concentrate improves the activity of the enzymes, thereby improving the texture and sensory evaluation of the beef nuggets.

[0126] Although the present application has been described in detail with general description and specific embodiments above, it is obvious to those skilled in the art that some modifications or improvements can be made to the present application on the basis of the present application. Therefore, these modifications or improvements made on the basis of not deviating from the spirit of the present application are within the scope of the present application.

Claims

1. A method for processing beef pellet sausage using a composition that improves the quality of beef pellet sausage, characterized in that, The composition for improving the quality of beef pellet sausage consists of papain, lipase, gamma-glutamyl transpeptidase, alkaline protease, and water-soluble tomato concentrate. In the composition, the mass ratio of papain, lipase, gamma-glutamyl transpeptidase, alkaline protease and water-soluble tomato concentrate is (5-8):(3-5):(1-3):(1-2):(1-2); The method includes the following steps 1) and 2): 1) Pre-treatment of beef: Remove bone fragments, blood clots, bruises, lymph nodes, dirt and foreign impurities from the thawed raw meat, and cut it into long strips; 2) Enzyme treatment of beef: Immerse the beef pretreated in step 1) in an aqueous solution of the composition for 10-35 minutes at a water temperature of 30-65°C. The amount of the composition is 0.1-1.5% of the mass of the beef, and the mass ratio of the beef to water is 1:(1-2.5).

2. The method according to claim 1, characterized in that, In the composition, the mass ratio of papain, lipase, gamma-glutamyl transpeptidase, alkaline protease, and water-soluble tomato concentrate is 7:4:2:1:1.

5.

3. The method according to claim 1, characterized in that, The lipase is a glycerol ester hydrolase; The papain is derived from Bacillus licheniformis (Bacillus licheniformis) Bacillus licheniformis Bacillus subtilis ( Bacillus subtilis ), or obtained from papaya.

4. The method according to any one of claims 1-3, characterized in that, Includes the following steps: 1) Pre-treatment of beef: Remove bone fragments, blood clots, bruises, lymph nodes, dirt and foreign impurities from the thawed raw meat, and cut it into long strips; 2) Enzyme treatment of beef: Immerse the pretreated beef from step 1) in an aqueous solution of the composition for 10-35 minutes at a water temperature of 30-65°C. The amount of the composition is 0.1-1.5% of the weight of the beef, and the mass ratio of the beef to water is 1:(1-2.5). 3) Mincing: The enzyme-treated beef from step 2) is minced using a meat grinder with a 10 mm perforated plate. 4) Stirring: Stir according to the formula, wherein the formula, by weight, is: 90 parts of minced beef obtained in step 3), 10 parts of chicken fat, 2-4 parts of modified starch, 4-8 parts of soy protein isolate, 2-4 parts of salt, 0.1-0.5 parts of monosodium glutamate, 0.1-0.3 parts of white sugar, 0.1-0.3 parts of sodium isoascorbate, 0.01 parts of nitrite, 0.2-0.8 parts of sodium tripolyphosphate, 0.5-1 parts of carrageenan, 0.1-1 parts of transglutaminase, 0.1-1 parts of ginger powder, 0.1-1 parts of chili powder, 0.1-1 parts of nutmeg powder, 0.1-1 parts of white pepper powder, 0.1-0.5 parts of red yeast rice, 1.5-5.0 parts of beef flavoring paste, and 30-60 parts of ice water; 5) Enema and cooking: Collagen casings are used for filling, knotting, and cooking; 6) Cooling: Rapidly cool the product obtained in step 5). 7) Metering and packaging: The product obtained in step 6) is metered and packaged; and 8) Sterilize the product obtained in step 7) to obtain beef granule sausage.

5. The method according to claim 4, characterized in that, In step 2), the water temperature is 35-60℃; the immersion time is 15-30 min; the amount of the composition is 0.8-1.5% of the mass of the beef; and the mass ratio of the beef to water is 1:(1-2.0).

6. The method according to claim 5, characterized in that, In step 2), the water temperature is 55°C; the immersion time is 25 min; the amount of the composition used is 1.2% of the mass of the beef; and the mass ratio of the beef to water is 1:1.

5.

7. The method according to claim 5 or 6, characterized in that, Stirring in step 4) is carried out at 5-15℃.

8. The method according to claim 5 or 6, characterized in that, In step 6), the product is rapidly cooled by spraying for 5-10 minutes.

9. The method according to claim 5 or 6, characterized in that, The sterilization conditions in step 8) are: sterilization at 80-90℃ for 15-30 minutes.

10. Beef pellet sausage prepared according to any one of claims 1-9.

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