Preparation process of low-sodium sauce broth beef

Abstract

The application discloses a preparation process of low-sodium sauce-marinated beef, which comprises the following steps: selecting fresh beef, dissolving L-lysine in brine according to the proportion of 0.5-0.6% of the weight of the beef, injecting the fresh beef with the brine, refrigerating, sequentially immersing the fresh beef in malic acid solution and marinating liquid, pre-cooking, cooking the beef in marinating liquid with fried spices, high-temperature sterilizing, and obtaining the low-sodium sauce-marinated beef. The low-sodium sauce-marinated beef has low sodium content, tender meat, and supplemented nutrition, can meet the low-sodium diet demand, has sensory quality comparable to that of conventional sauce-marinated beef with normal sodium content, and improves the quality and yield of the sauce-marinated beef.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of meat processing. More particularly, the present application relates to a preparation process of low-sodium sauce-marinated beef. BACKGROUND

[0002] Beef is a high-protein, low-fat, and trace element-rich food material. Sauce-marinated beef is a traditional beef product with rich aroma and abundant nutrition. However, a large amount of salt is usually added during the processing of sauce-marinated beef, which is not conducive to people's health. However, salt is an important factor for ensuring the quality of beef products, and has an important influence on the water retention performance and yield of beef products. During the research and development of low-salt sauce-marinated beef, the deterioration of sensory quality caused by the reduction of salt must be concerned. At present, the research on low-sodium sauce-marinated beef mainly focuses on salt substitution. L-lysine (L-Lys) is one of the essential amino acids for the human body, and has a certain salty taste. Studies have shown that L-Lys, as a green additive, can be used in meat paste products by replacing salt. However, there is still a problem that the use of salt substitution may affect people's taste perception and reduce the sensory quality of beef products. Therefore, it is necessary to develop a new preparation process of low-sodium sauce-marinated beef to meet the needs of consumers. SUMMARY

[0003] The present application provides a preparation process of low-sodium sauce-marinated beef, which has low sodium content, tender meat quality, and supplemented nutrition, can meet the needs of low-sodium diet, and has sensory quality comparable to that of conventional sodium content sauce-marinated beef, thereby improving the quality and yield of sauce-marinated beef.

[0004] In order to achieve these objects and other advantages according to the present application, a preparation process of low-sodium sauce-marinated beef is provided, which comprises:

[0005] Fresh beef is selected, L-lysine is dissolved in salt water at a proportion of 0.5-0.6% of the weight of the meat, the fresh beef is injected with the salt water, and then is refrigerated, soaked in an apple acid solution, soaked in a curing liquid, pre-cooked, cooked in a marinating liquid with fried spices, sterilized at high temperature, and then low-sodium sauce-marinated beef is obtained.

[0006] Preferably, the concentration of sodium nitrite in the salt water is 0.01 wt.%, and the injection amount of the salt water is 15% of the weight of the meat.

[0007] Preferably, the concentration of the apple acid solution is 1-2%.

[0008] Preferably, the content of salt in the curing liquid is 1% of the weight of the meat.

[0009] Preferably, the following ingredients are prepared in the marinating liquid according to the proportion of meat weight: salt 1%, white sugar 1.5%, dark soy sauce 2%, light soy sauce 1%, cooking wine 2%, star anise 0.05%, cassia bark 0.05%, laver 0.05%, clove 0.05%, Sichuan pepper 0.05%, ginger slices 0.5%, green onion sections 0.5%, and water 200%.

[0010] Preferably, the following ingredients are prepared in the marinating liquid according to the proportion of meat weight: water 300%, NaCl 1.2%, KCl 1.8%, bean paste 0.7%, sodium glutamate 0.3%, cooking wine 1%, sucrose 1%, soy sauce 1.7%, laver 0.1%, white peony 0.1%, cardamom 0.1%, small fragrant 0.1%, cassia bark 0.2%, star anise 0.2%, clove 0.05%, green onion 1.4%, and ginger 1.4%.

[0011] Preferably, the method comprises the following steps:

[0012] Step one, select fresh beef, remove fascia and excess fat, cut into pieces, inject 15% of salt water according to the proportion of meat weight, and refrigerate for 12 hours;

[0013] Step two, soak the beef pieces in a 2% malic acid solution for 4 hours, drain, and then soak in the marinating liquid for 16 hours, and turn over every 4 hours to ensure uniform marinating;

[0014] Step three, rinse the beef pieces, add an appropriate amount of water and cooking wine, boil with high heat, and then remove the scum to pre-cook;

[0015] Step four, add the pre-cooked beef pieces to the marinating liquid and cook with high heat, then change to small heat for 2 hours until the beef pieces are soft and fully cooked;

[0016] Step five, slice the pre-cooked beef pieces, add an appropriate amount of marinating liquid, and sterilize at high temperature to obtain low-sodium sauce-marinated beef.

[0017] The low-sodium sauce-marinated beef prepared by the preparation process.

[0018] The present application at least includes the following beneficial effects:

[0019] In the preparation process of low-sodium sauce-marinated beef, 0.5-0.6% of L-Lys is added to the salt water injection, and then soaked in the malic acid solution, which effectively reduces the sodium content of the product, reduces the harm to human health caused by excessive sodium intake, and makes the salty taste last longer in the mouth to reduce the demand for sodium in the sense, while the moisture content, color level and tenderness level of the low-sodium sauce-marinated beef prepared by the present application are improved, and the yield of beef, the texture profile analysis (TPA) level is also improved.

[0020] With the increasing concern of consumers on the origin and ingredients of food, the reduction of the use of synthetic additives will improve the acceptance of the products by consumers, the reduction of the amount of L-Lys will make the beef products be regarded as more "natural" or "additive-free", the reduction of the amount of salt will make the beef products be regarded as healthier, more in line with consumers seeking healthy and sustainable choices, and the reduction of the use of additives will also help to reduce the pressure on the environment, in line with the current trend of sustainable development.

[0021] Other advantages, objects, and features of the present application will be apparent to those skilled in the art from the following specification. BRIEF DESCRIPTION OF DRAWINGS

[0022] Figure 1 Schematic diagram of the central part of sauce-marinated beef prepared for each group of the present application;

[0023] Figure 2 QDA evaluation diagram of sauce-marinated beef prepared for part of the groups of the present application;

[0024] Figure 3 QDA evaluation diagram of sauce-marinated beef prepared for part of the groups of the present application;

[0025] Figure 4 Comparison diagram of microstructure of sauce-marinated beef prepared for each group of the present application;

[0026] Figure 5 Effect of different amounts of L-Lys addition on the cooking loss of beef of the present application. DETAILED DESCRIPTION

[0027] The present application will be further described in detail below with reference to the accompanying drawings, so that those skilled in the art can implement the present application according to the description and the drawings.

[0028] It should be understood that the terms such as "have", "contain" and "include" used herein do not exclude the presence or addition of one or more other elements or combinations thereof.

[0029] It should be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials can be obtained from commercial channels unless otherwise specified.

[0030] <Example 1>

[0031] The preparation process of low-sodium sauce-marinated beef includes:

[0032] S1, select fresh beef after quarantine, remove fascia and excess fat, cut into meat blocks with a length of 10 cm, a width of 5 cm, and a thickness of 2 cm, and put into a refrigeration room for refrigeration to about 4℃;

[0033] S2, a sodium nitrite solution with a concentration of 0.01 wt.% was prepared, L-lysine was added at 0.5% of the weight of the meat, and a brine solution was prepared, the brine solution was injected into the beef chunks at 15% of the weight of the meat, a multi-needle injector was used during injection, each beef chunk was injected 3 times with an interval of 30 seconds, and the injected beef chunks were placed in plastic bags, sealed and placed in a refrigeration room for 12 hours of cold storage;

[0034] S3, the beef chunks were soaked in a malic acid solution for 4 hours, the concentration of the malic acid solution was 2%, and the beef chunks were turned over every 2 hours during the soaking;

[0035] S4, the beef chunks were soaked in a marinating solution for 16 hours, and the beef chunks were turned over every 4 hours during the soaking to ensure uniform marination;

[0036] The preparation method of the marinating solution is as follows: ingredients are added to a pot, heated to boiling, then turned off the heat, and filtered to remove impurities after cooling to room temperature;

[0037] The marinating solution formula is as follows: salt (1% of the weight of the meat), sugar (1.5% of the weight of the meat), dark soy sauce (2% of the weight of the meat), light soy sauce (1% of the weight of the meat), cooking wine (2% of the weight of the meat), star anise (0.05% of the weight of the meat), cassia bark (0.05% of the weight of the meat), bay leaf (0.05% of the weight of the meat), clove (0.05% of the weight of the meat), Sichuan pepper (0.05% of the weight of the meat), ginger slices (0.5% of the weight of the meat), green onion segments (0.5% of the weight of the meat), and water (200%);

[0038] S5, the marinated beef chunks were removed from the marinating solution, rinsed with clean water to remove surface dirt, and placed in a pot with an appropriate amount of water and a little cooking wine for pre-cooking, then the scum was removed after boiling;

[0039] S6, the pre-cooked beef chunks were cooked in a braising liquid, the water was boiled, then the heat was turned down to continue for 2 hours, until the beef chunks were soft and fully cooked;

[0040] The preparation method of the braising liquid is as follows: ingredients are added, plant oil with a mass of 2 times the amount of the spices is heated to 150℃, the cleaned spices are all added to the oil and fried for 1 minute, sugar, bean paste and sweet soy sauce are added and fried for 2 minutes, the remaining braising liquid ingredients are mixed and heated to boiling for 30 minutes, then the braising liquid is ready for use;

[0041] The braising liquid formula is as follows: water is 300% of the weight of the meat, NaCl is 1.2%, KCl is 1.8%, bean paste is 0.7%, sodium glutamate is 0.3%, cooking wine is 1%, sugar is 1%, soy sauce is 1.7%, bay leaf is 0.1%, white peony is 0.1%, cardamom is 0.1%, small yao is 0.1%, cassia bark is 0.2%, star anise is 0.2%, clove is 0.05%, green onion is 1.4%, and ginger is 1.4%;

[0042] S7, the halogen prepared beef, after cooling cut into 5 cm long, 2 cm wide, 1 cm thick piece, loaded into sterile glass bottles, add appropriate amount of pickling liquid, sealed after high temperature sterilization pot, heated to 121℃, keep 15 min, the pressure is 0.25 ~ 0.3 MPa, natural cooling to room temperature, get low sodium sauce halogen beef.

[0043] <Comparative example 1>

[0044] The preparation process of sauce halogen beef comprises:

[0045] S1, select the quarantine after fresh beef, remove the fascia and excess fat, cut into 10 cm long, 5 cm wide, 2 cm thick meat block, put into the refrigerator to 4℃ or so;

[0046] S2, the beef block is added to the pickling liquid and soaked for 16 hours, and the pickling liquid is stirred every 4 hours to make the pickling uniform;

[0047] The preparation method of the pickling liquid is: ingredients are poured into a pot, heated to boiling, then turned off, and filtered to remove impurities after cooling to room temperature;

[0048] The formula of the pickling liquid is: salt (4% of the weight of the meat), sugar (1.5% of the weight of the meat), dark soy sauce (2% of the weight of the meat), light soy sauce (1% of the weight of the meat), cooking wine (2% of the weight of the meat), star anise (0.05% of the weight of the meat), cassia (0.05% of the weight of the meat), bay leaf (0.05% of the weight of the meat), clove (0.05% of the weight of the meat), Sichuan pepper (0.05% of the weight of the meat), ginger slices (0.5% of the weight of the meat), green onion (0.5% of the weight of the meat), and water (200%);

[0049] S3, the pickled beef block is taken out of the pickling liquid and washed with clean water to remove surface dirt, and the washed beef block is put into a pot, appropriate amount of water and a little cooking wine are added for pre-cooking, and the water is boiled after high heat, and the scum is removed;

[0050] S4, the pre-cooked beef is added to the halogen liquid for cooking, the water is boiled, and the small fire is continued for 2 hours until the beef block is soft and cooked;

[0051] The formula and preparation method of the halogen liquid are the same as those of example 1;

[0052] S5, the halogen prepared beef is cut into 5 cm long, 2 cm wide, 1 cm thick piece after cooling, loaded into sterile glass bottles, added with appropriate amount of pickling liquid, sealed after high temperature sterilization pot, heated to 121℃, kept 15 min, the pressure is 0.25 ~ 0.3 MPa, natural cooling to room temperature, get low sodium sauce halogen beef.

[0053] <Comparative example 2>

[0054] The preparation process of sauce halogen beef comprises:

[0055] S1, select fresh beef after quarantine, remove fascia and excess fat, cut into 10 cm long, 5 cm wide, 2 cm thick pieces, and put into a refrigerator to cool to about 4℃;

[0056] S2, prepare a 0.01wt.% sodium nitrite solution, add 0.5% L-lysine by weight of the meat, and prepare a brine solution, inject 15% of the brine solution by weight of the meat into the beef pieces, use a multi-needle injector during injection, inject each piece 3 times with 30 seconds between each injection, and put the injected beef pieces into plastic bags, seal and store in a refrigerator for 12 hours;

[0057] S3, soak the beef pieces in the marinating solution for 16 hours, and turn them over every 4 hours to ensure uniform marination;

[0058] The preparation method of the marinating solution is: mix the ingredients, pour them into a pot, heat until boiling, turn off the heat, and filter out impurities after cooling to room temperature;

[0059] The marinating solution has the following formulation: salt (2% by weight of the meat), sugar (1.5% by weight of the meat), dark soy sauce (2% by weight of the meat), light soy sauce (1% by weight of the meat), cooking wine (2% by weight of the meat), star anise (0.05% by weight of the meat), cassia bark (0.05% by weight of the meat), bay leaf (0.05% by weight of the meat), clove (0.05% by weight of the meat), Sichuan pepper (0.05% by weight of the meat), ginger slices (0.5% by weight of the meat), green onion segments (0.5% by weight of the meat), and water (200%);

[0060] S4, remove the marinated beef pieces from the marinating solution, rinse them with clean water to remove surface dirt, and put the cleaned beef pieces into a pot, add an appropriate amount of water and a little cooking wine, and boil on high heat, then remove the scum;

[0061] S5, add the pre-cooked beef to the braising liquid and cook, change to small heat after the water boils and continue for 2 hours until the beef pieces are soft and fully cooked;

[0062] The braising liquid has the same formulation and preparation method as in Example 1;

[0063] S6, cut the braised beef into 5 cm long, 2 cm wide, and 1 cm thick slices after cooling, put them into sterile glass bottles, add an appropriate amount of marinating solution, seal, and sterilize in a high-temperature sterilization pot, heat to 121℃, maintain for 15 minutes, the holding pressure is 0.25-0.3 MPa, and naturally cool to room temperature, to obtain low-sodium soy-braised beef.

[0064] <Comparative Example 3>

[0065] The preparation process of the soy-braised beef includes:

[0066] S1, select fresh beef after quarantine, remove fascia and excess fat, cut into 10 cm long, 5 cm wide, 2 cm thick pieces, and put into the refrigerator to cool to about 4°C;

[0067] S2, soak the beef pieces in a malic acid solution for 4 hours, with a concentration of 2%, and turn them over every 2 hours;

[0068] S3, prepare a 0.01wt.% sodium nitrite solution, add 0.5% L-lysine by weight of the meat, and make a brine solution. Inject 15% of the brine solution by weight of the meat into the beef pieces. Use a multi-needle injector for injection, inject each piece 3 times with 30 seconds between injections. After injection, put the beef pieces into plastic bags, seal them, and store them in the refrigerator for 12 hours;

[0069] S4, soak the beef pieces in the marinating liquid for 16 hours, turning them over every 4 hours to ensure even marination;

[0070] The preparation method of the marinating liquid is as follows: mix the ingredients, heat them in a pot until boiling, turn off the heat, and filter out impurities after cooling to room temperature;

[0071] The marinating liquid recipe is as follows: salt (1% of the meat weight), sugar (1.5% of the meat weight), dark soy sauce (2% of the meat weight), light soy sauce (1% of the meat weight), cooking wine (2% of the meat weight), star anise (0.05% of the meat weight), cassia bark (0.05% of the meat weight), bay leaves (0.05% of the meat weight), cloves (0.05% of the meat weight), Sichuan pepper (0.05% of the meat weight), ginger slices (0.5% of the meat weight), green onion segments (0.5% of the meat weight), and water (200%);

[0072] S5, remove the marinated beef pieces from the marinating liquid, rinse them with clean water to remove surface dirt, and put the cleaned beef pieces into a pot with an appropriate amount of water and a little cooking wine for pre-cooking. Boil over high heat and remove the scum;

[0073] S6, add the pre-cooked beef to the braising liquid and cook until the beef pieces are soft and fully cooked, which takes about 2 hours;

[0074] The preparation method of the braising liquid is as follows: mix the ingredients, heat the plant oil with a mass of 2 times the amount of the spices to 150°C, add all the cleaned spices to the oil and fry for 1 minute, add sugar, bean paste, and sweet soy sauce and continue frying for 2 minutes, mix with the remaining braising liquid ingredients, heat to boiling for 30 minutes, and then use;

[0075] The formula of the marinating liquid is: water 300% of the weight of the meat, NaCl 1.2%, KCl 1.8%, bean paste 0.7%, sodium glutamate 0.3%, cooking wine 1%, sucrose 1%, soy sauce 1.7%, laurel leaf 0.1%, white peony 0.1%, cardamom 0.1%, small seedling incense 0.1%, cassia bark 0.2%, star anise 0.2%, clove 0.05%, green onion 1.4%, and ginger 1.4%;

[0076] S7, the marinated beef is cooled and cut into pieces with a length of 5 cm, a width of 2 cm, and a thickness of 1 cm, and then is put into sterile glass bottles, and an appropriate amount of the pickling liquid is added, and then the bottles are sealed and sterilized in a high-temperature sterilization pot, heated to 121℃, maintained for 15 min, and naturally cooled to room temperature, to obtain low-sodium sauce-marinated beef.

[0077] <Quality determination of sauce-marinated beef>

[0078] Test 1: the appearance of the sauce-marinated beef prepared in Example 1 and Comparative Example 1 is determined.

[0079] Appearance: a piece of meat with a thickness of about 3 mm is cut from the middle of each sample, placed in a white porcelain plate, and photographed under appropriate brightness using a white light source for light compensation.

[0080] The central part (perpendicular to muscle fibers) of the sauce-marinated beef prepared in Example 1 and Comparative Example 1 is shown in FIG. 1. Figure 1 As shown in FIG. 1, the sauce-marinated beef prepared in Example 1 has a red color and good appearance, and the sauce-marinated beef prepared in Comparative Example 1 has a yellowish-brown color and many gaps between muscle fibers.

[0081] Test 2: the QDA evaluation of the sauce-marinated beef prepared in Example 1 and Comparative Example 1 is determined.

[0082] QDA sensory evaluation: 15 people with experience in sensory evaluation and engaged in beef quality research are selected as the sensory evaluation personnel of this experiment, and the ratio of men to women is about 1:1. A 10-point evaluation system is used.

[0083] The QDA evaluation of the sauce-marinated beef prepared in Example 1 and Comparative Example 1 is shown in FIG. 2. Figure 2The beef jerky prepared by Comparative Example 1 and the beef jerky prepared by Example 1 have obvious differences in each index in the QDA sensory evaluation, and the scores of each index of the low-sodium beef jerky prepared by Example 1 are obviously higher. The biggest difference in scores is the tenderness and texture of the product, and the difference in scores of the two indexes is more than 1.5 points, which is consistent with the role of L-Lys addition and apple acid soaking in beef processing. The second is the color of the product, and the difference in scores is more than 1 point, which is related to the fact that L-Lys can chelate iron ions in myoglobin and scavenge free radicals, but the myoglobin content of beef itself is high, so the sensory difference in color is relatively small. At the same time, the beef jerky prepared by the two has small differences in taste and smell, and the scores are about 0.7, which is related to the fact that L-Lys itself has a certain salty and fresh taste and a certain special smell. When the concentration of L-Lys is within a proper range, the L-Lys soaked by apple acid, the curing liquid and the marinating liquid has no pungent smell and has special aroma.

[0084] Test 3: The moisture content, meat color, shear force, hardness, cohesiveness, gumminess, chewiness and sodium content of the beef jerky prepared by Example 1 and Comparative Examples 1-3 were determined.

[0085] Moisture content: The beef jerky with a weight of 1-2 g was cut into small pieces and placed in a weighing bottle, and then dried at 105°C. The weighing bottle was taken out every 1.5 h and placed in a desiccator at room temperature. The weight was measured, and the drying process was repeated until the constant weight was obtained. The weight of the weighing bottle was W3, the weight of the sample was W4, and the constant weight was W5.

[0086]

[0087] Meat color: The beef jerky was cut in half in the direction opposite to the fiber, and the colorimeter was used to measure the L * , a * , b * value of beef, wherein L * represents brightness, a * represents fresh red value, and b * represents yellow value.

[0088] Shear force, hardness, cohesiveness, gumminess and chewiness: The TPA instrument was used to measure the meat column.

[0089] Sodium content: The beef jerky with a weight of 1-2 g was cut into small pieces and digested, and then the inductively coupled plasma atomic emission spectrometer was used to measure the Na element content.

[0090] The properties of the beef jerky prepared by Example 1 and Comparative Examples 1-3 are shown in Table 1.

[0091] Table 1

[0092]

[0093] Compared with the traditional sauce-marinated beef prepared in Comparative Example 1, the sauce-marinated beef prepared in Example 1 has an increased yield, an increase of 6.35% in yield, and a moisture content increased from 59.68% to 66.47%, which is below the threshold of 70% stipulated by the state and meets the relevant national standards, thereby improving the water retention and economic benefits of the sauce-marinated beef. In addition, compared with Comparative Example 1, Example 1 also has improvements in other indicators, especially a significant reduction in sodium content.

[0094] Compared with the traditional sauce-marinated beef prepared in Comparative Example 1, the sauce-marinated beef prepared in Comparative Examples 2 and 3 has better color and taste. By introducing L-Lys, the oxidation degree of the iron porphyrin ring is reduced, the secondary structure of the protein is changed, and the oxidation of ferrous ions in the heme prosthetic group is effectively inhibited, thereby reducing the content of metmyoglobin, significantly increasing the a * value, and reducing the b * value. At the same time, due to the increase in moisture content, the L * value of the product also decreases, and therefore the color of the product is also significantly improved. In addition, by introducing L-Lys, the degradation of troponin-T, the decomposition of actomyosin, and the solubilization of myosin are promoted, and a good gel structure can be formed during heating, thereby improving the taste.

[0095] Compared with the sauce-marinated beef prepared in Comparative Example 2, the sodium content of the low-sodium sauce-marinated beef prepared in Example 1 and Comparative Example 3 is further reduced. This is because the amount of salt added is determined to ensure the saltiness and taste of the sauce-marinated beef and to reduce the cooking loss.

[0096] Compared with the sauce-marinated beef prepared in Comparative Example 3, the sauce-marinated beef prepared in Example 1 is first subjected to saltwater injection and then to malic acid soaking, which promotes the solubilization of the protein in the sauce-marinated beef and improves the internal gel structure of the product, thereby preventing the penetration of external Na elements and ensuring the persistence of the saltiness and taste.

[0097] Test 4: QDA evaluation of the sauce-marinated beef prepared in Example 1 and Comparative Examples 1-3.

[0098] QDA sensory evaluation: 15 people with experience in sensory evaluation and engaged in beef quality research, aged 20-30 years, with a male-to-female ratio of about 1:1, were selected as the sensory evaluation personnel for this experiment, and QDA evaluation was performed. A 10-point evaluation system was used.

[0099] Comparison of QDA evaluation of the sauce-marinated beef prepared in Example 1 and Comparative Examples 1-3 Figure 3The sauce-marinated beef prepared in Comparative Examples 1-3 and the sauce-marinated beef prepared in Example 1 all have differences between the indicators in the QDA sensory evaluation, and the indicators of the low-sodium sauce-marinated beef prepared in Example 1 are obviously higher.

[0100] Compared with the sauce-marinated beef prepared in Comparative Example 1, the sauce-marinated beef prepared in Comparative Example 2 introduces L-Lys while the salt content is reduced, which can maintain the saltiness close to that of Comparative Example 1, but the taste is not lasting. L-Lys itself has a certain salty and fresh taste and a certain special smell, and the overall acceptance is close to that of Comparative Example 1.

[0101] Compared with the sauce-marinated beef prepared in Comparative Example 2, the low-sodium sauce-marinated beef prepared in Example 1 introduces L-Lys and then is soaked in malic acid, and the salt content in the marinating liquid is further reduced, which can maintain the saltiness close to that of Comparative Example 2 (the sauce-marinated beef prepared in Comparative Example 2 has a stronger salty taste), and the taste is lasting. This is because malic acid has an effect on the perception and absorption of sodium. On the one hand, malic acid can stimulate the receptors on the tongue and inhibit the activity of sodium ion channels, reducing the perception intensity of sodium. On the other hand, malic acid can change the distribution and migration of sodium in food, thereby reducing the release amount and absorption rate of sodium in the oral cavity. Specifically, malic acid can form a complex or salt with sodium, reducing the solubility and diffusion coefficient of sodium in the aqueous phase, thereby remaining in the oral cavity for a longer time to reduce the sensory demand for sodium.

[0102] Compared with the sauce-marinated beef prepared in Comparative Example 3, the low-sodium sauce-marinated beef prepared in Example 1 first introduces L-Lys and then is soaked in malic acid, which has a significantly stronger salty taste and can maintain the saltiness close to that of Comparative Example 2 (the sauce-marinated beef prepared in Comparative Example 2 has a stronger salty taste), and the taste is lasting. This is because, under the condition of the same amount of salt added, the introduction of L-Lys first and then the soaking in malic acid can further improve the internal gel structure of the product, which is not conducive to the penetration of external Na elements and locks the internal Na elements, effectively reducing the perception intensity of sodium, maintaining the saltiness and taste, and making the taste lasting. On the contrary, in Comparative Example 3, the soaking in malic acid is first performed and then L-Lys is introduced, and under the condition of the same amount of salt added subsequently, the taste can only be relatively light. In summary, malic acid can achieve the purpose of reducing sodium intake by affecting the perception and absorption of sodium, and can also improve the quality and flavor of sauce-marinated beef.

[0103] Test 5: The microstructure of the sauce-marinated beef prepared in Example 1, Comparative Example 2, and Comparative Example 3 was determined.

[0104] Gel structure: after the cooked sauce-braised beef is cooled to room temperature, it is placed in an environment of 4°C for more than 12 hours. In the center of each group of sauce-braised beef, a 1x1x1 cm piece of meat is taken with a dividing knife, and critical drying is performed followed by gold spraying. Scanning electron microscopy: scanning is performed from two directions, and each direction is scanned four times. After scanning, an appropriate magnification is selected for analysis. Electron microscope parameters: accelerating voltage of 3 kV or 5 kV, resolution of 50 nm.

[0105] The characteristics of the sauce-braised beef prepared in Example 1, Comparative Example 2, and Comparative Example 3 are shown in Figure 4 The sauce-braised beef prepared in Comparative Examples 2 and 3 in the middle left of the figure has relatively compact internal fibers, less salt-soluble protein precipitation, and poor gel structure. In the right figure, the muscle fibers of the sauce-braised beef prepared in Example 1 have increased spacing between them, and the amount of salt-soluble protein precipitation gradually increases to fill the space between the muscle fibers and form a gel structure. The sauce-braised beef has a good gel structure inside. The introduction of L-Lys in Example 1 and further soaking in the malic acid solution make it difficult for external Na elements to penetrate, lock the internal Na elements, and maintain the salty taste.

[0106] <Optimization of sauce-braised beef preparation process parameters>

[0107] Test 6: Effect of L-Lys addition amount on sauce-braised beef:

[0108] The preparation method is the same as in Example 1, except that the salt solution prepared in S2 is different, and L-Lys is dissolved in water at a proportion of 0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, and 0.8% of the meat weight, respectively.

[0109] Test 7: Effect of L-Lys addition amount and curing liquid salt concentration on sauce-braised beef:

[0110] The preparation method is the same as in Example 1, except that the salt solution prepared in S2 is different, and L-Lys is dissolved in water at a proportion of 0%, 0.3%, 0.4%, and 0.5% of the meat weight, respectively.

[0111] In S4, the curing liquid is prepared differently, and salt is used at a proportion of 1%, 2%, 3%, and 4% of the meat weight.

[0112] Test 8: Effect of L-Lys addition amount and braising liquid cooking time on sauce-braised beef:

[0113] The preparation method is the same as in Example 1, except that the salt solution prepared in S2 is different, and L-Lys is dissolved in water at a proportion of 0%, 0.3%, 0.4%, and 0.5% of the meat weight, respectively.

[0114] The brine in S6 is cooked for different durations: 1, 2, and 3 hours.

[0115] The cooking loss of the braised beef prepared in experiments 6-8 was measured to evaluate the impact.

[0116] Cooking loss: The weight of beef before cooking is W1, and the weight after cooking is W2.

[0117]

[0118] The effect of different L-Lys addition amounts on the cooking loss of beef in Experiment 6 is as follows: Figure 5 As shown, a to j represent the significant differences in the effects of different treatments on cooking loss (P < 0.05). Because national standards have strict requirements on the moisture content of braised beef products, the amount of exogenous L-Lys added must be controlled within 0.8%. Furthermore, the amount of L-Lys added beyond 0.7% is difficult to control and will result in noticeable unpleasant flavor. Adding amounts between 0.5% and 0.6% lead to excessive cooking loss. Therefore, the suitable amount of L-Lys to add is 0.5% to 0.6%.

[0119] The effects of different salt concentrations in the curing solution and the amount of L-Lys added on the cooking loss of beef in Experiment 7 are shown in Table 2. a–d represent the significant differences in the effect of different treatments on cooking loss (P < 0.05); w–z represent the significant differences in the cooking loss index caused by different salt concentrations in the curing solution (P < 0.05). At low salt concentrations (1% of meat weight), the effect of L-Lys on reducing cooking loss of beef was significantly different from that at high salt concentrations (4% of meat weight). At low salt concentrations, cooking loss decreased significantly with a gradient of 0.1% L-Lys per meat weight. However, at high salt concentrations, a gradient of 0.2% L-Lys per meat weight was required. Therefore, considering sensory factors such as salinity, a total salt content between 1% and 2% of meat weight was deemed effective for processing.

[0120] Table 2

[0121]

[0122] The effects of different cooking time and L-Lys addition on cooking loss of beef in experiment 8 are shown in Table 3, a~d represent that different treatments have significant difference (P<0.05) on cooking loss index; x~z represent that different time has significant difference (P<0.05) on cooking loss index. When the cooking time is less than 3h, with the same cooking time, the cooking loss of beef is significantly reduced by 0.1% of meat weight per time with the increase of L-Lys addition. When the cooking time reaches 3h, the cooking time begins to have certain antagonism with the improvement of L-Lys. It is significant only with low concentration of L-Lys addition (less than 0.4% of meat weight), while the addition of L-Lys reaches more than 0.4%, the cooking loss of beef is also reduced by 0.1% of meat weight per time, but it is not significant, and it needs higher addition to have significant difference. Moreover, when the cooking time reaches 3h, TPA is soft and loose. In summary, 2h is used as the cooking time in the processing experiment.

[0123] Table 3

[0124]

[0125] The number of apparatuses and the scale of processing described herein are used to simplify the description of the present application. Applications, modifications and variations of the present application that are obvious to those of skill in the art are intended to be within the scope of the present application.

[0126] While embodiments of the present application have been disclosed in connection with the specified embodiments, as illustrated in the drawings and described in the above detailed description, it should be understood that other modifications, substitutions, and changes can be made without departing from the scope of the present application as set forth in the following claims, and that the scope of the present application is not to be limited by the particular embodiments described in the specification.

Claims

1. A preparation process for low-sodium braised beef, characterized in that, include: Fresh beef is selected, and L-lysine is dissolved in brine at a ratio of 0.5-0.6% of the meat weight. The fresh beef is injected with brine, refrigerated, soaked in malic acid solution, soaked in marinade, pre-cooked, cooked in braising liquid made with spices, and sterilized at high temperature to obtain low-sodium braised beef. The sodium nitrite concentration in the brine was 0.01 wt.%, and the amount of brine injected was 15% of the meat weight. The concentration of malic acid solution is 1-2%; The salt content in the marinade is 1% of the meat weight.

2. The preparation process of low-sodium braised beef as described in claim 1, characterized in that, The marinade is prepared according to the following proportions based on the weight of the meat: 1% salt, 1.5% sugar, 2% dark soy sauce, 1% light soy sauce, 2% cooking wine, 0.05% star anise, 0.05% cinnamon, 0.05% bay leaves, 0.05% cloves, 0.05% Sichuan peppercorns, 0.5% ginger slices, 0.5% scallion segments, and 200% water.

3. The preparation process of low-sodium braised beef as described in claim 1 or 2, characterized in that, include: Step 1: Select fresh beef, remove tendons and excess fat, cut into chunks, inject with brine at 15% of the meat weight, and refrigerate for 12 hours. Step 2: Soak the beef chunks in a 2% malic acid solution for 4 hours, drain, and then soak in the marinade for 16 hours, turning them over every 4 hours to ensure even marination. Step 3: Rinse the beef chunks, add an appropriate amount of water and cooking wine, bring to a boil over high heat and skim off the foam to pre-cook; Step 4: Add the pre-cooked beef chunks to the braising liquid and bring to a boil over high heat. Then reduce the heat to low and continue cooking for 2 hours, until the beef chunks are tender and cooked through. Step 5: Slice the pre-cooked beef chunks, add an appropriate amount of braising liquid, and sterilize at high temperature to obtain low-sodium braised beef.

4. Low-sodium braised beef obtained by the preparation process according to any one of claims 1 to 3.

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