Processing method of chafing dish garlic-flavor beef

Abstract

The invention belongs to the field of beef processing, and particularly relates to a processing method of chafing dish garlic-flavor beef, which comprises the following steps: keeping beef fresh, slowing down the temperature, removing the film of the beef, chopping, dicing and unfreezing to obtain diced beef, and controlling the temperature of the diced beef; adding auxiliary materials and spices, performing vacuum tumbling, discharging after tumbling, metering, bagging, sealing and pickling to obtain a finished product. The processing method not only improves the garlic flavor of the beef granules, but also realizes standardization and controllability of flavor by regulating and controlling the composition of volatile compounds, so that the product is more attractive and competitive in application scenarios such as chafing dish and the like.

Description

Technical Field

[0001] The invention belongs to the field of beef processing, and particularly relates to a method for processing hot pot garlic-flavored beef. Background Art

[0002] Beef is rich in protein, amino acids, vitamins, calcium, phosphorus and iron, etc. It has high nutritional value and has the effects of growing muscles, replenishing blood, and enhancing immunity. Garlic belongs to the bulb of the genus Allium in the lily family. It is a typical medicinal and edible plant with multiple medicinal values ​​such as lowering blood lipids, anti-oxidation, preventing cancer, and treating oral ulcers. It plays an important role in human health. In addition, garlic as a condiment can also enhance the flavor quality of meat products.

[0003] As one of the most important hot pot ingredients, beef is very popular among consumers. However, the production of hot pot garlic beef ingredients currently has many problems such as low standardization and unstable quality. The present invention realizes the standardized and industrialized processing of hot pot garlic beef. Summary of the invention

[0004] In view of the deficiencies of the prior art, the present invention provides a method for processing hot pot garlic beef, which specifically comprises the following steps:

[0005] The beef is kept fresh and kept at a low temperature, the film of the beef is removed, and the beef is sliced, diced, and thawed to obtain diced beef, and the temperature of the diced beef is controlled; auxiliary materials and spices are added and vacuum tumbled, and after tumbling and kneading, the beef is taken out of the machine, measured and bagged, and sealed and marinated to obtain the finished product.

[0006] Furthermore, the slow temperature is -6°C to -2°C.

[0007] Furthermore, the thickness of the chopped piece is 11 to 15 mm.

[0008] Furthermore, the temperature of the diced beef is -1°C to 2°C.

[0009] Furthermore, the vacuum degree of the vacuum tumbling is 70 kPa and the rotation speed is 6 rpm.

[0010] Furthermore, the vacuum tumbling time is 25 to 40 minutes.

[0011] Furthermore, the pickling time is 8 to 12 hours.

[0012] Beneficial Effects

[0013] Through the processing method of hot pot garlic beef provided by the present invention, the invented garlic flavor process significantly optimizes the flavor characteristics of hot pot garlic beef, so that the proportion of volatile flavor substances in beef can be rebalanced, which is manifested in that the relative content of alcohol and terpene flavor substances is significantly reduced, while the relative content of esters and sulfur-containing compounds is significantly increased. Through this adjustment, the aroma characteristics of beef are enhanced, and the garlic flavor is more prominent. Specifically, the increase in sulfur-containing compounds makes the garlic flavor more lasting and rich, and enhances the overall olfactory experience; the increase in the content of ester substances increases the fragrance and fruity characteristics of beef, making its flavor layering richer. Such a processing method not only improves the garlic flavor of beef, but also realizes the standardization and controllability of flavor by regulating the composition of volatile compounds, making the product more attractive and competitive in application scenarios such as hot pot. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] In order to more clearly illustrate the technical solutions of the exemplary embodiments of the present invention, the following briefly introduces the drawings required for use in the embodiments. It should be understood that the following drawings only illustrate certain embodiments of the present invention and should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without creative work.

[0015] In the figure:

[0016] Figure 1 It is a schematic diagram of the process of the present invention;

[0017] Figure 2 This is a graph showing the relative contents of volatile compounds in garlic-flavored and non-garlic-flavored beef cubes of the present invention;

[0018] Figure 3 The fingerprints of volatile flavor substances of garlic-flavored and non-garlic-flavored beef cubes of the present invention;

[0019] Figure 4 This is a clustering heat map of the differential volatile compounds of the present invention. DETAILED DESCRIPTION

[0020] The following will be combined with Example 1 of the present invention and the attached Figures 1 to 3 , clearly and completely describe the technical solution of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0021] The present invention provides a method for processing hot pot garlic beef, which specifically comprises the following steps:

[0022] First, the beef is slowly heated in the fresh-keeping room, and then the fascia with a thickness of more than 1 mm on the surface is trimmed and diced. The thin slices, fascia and oil edges of the sandwich that are less than 0.5 cm are removed; then the slices are cut into dices and thawed, and the central temperature of the diced beef is controlled. Then auxiliary materials and spices are added and vacuum tumbled. When there is no obvious water mark overflowing from the material, mixed spices and oil are added in sequence; after tumbling and kneading, the beef is taken out of the machine, measured and bagged, and then sealed and marinated to ensure that the bag mouth is clean, flat and firm, and then packed into the marinating room, and finally frozen for storage.

[0023] Example 1

[0024] First, the beef is slowly cooled to -2℃ in a fresh-keeping room, and then the fascia with a surface thickness of more than 1 mm is trimmed, and the thin slices, fascia, and sandwich oil edges less than 0.5 cm are removed; then it is sliced ​​and diced, wherein the finished product 2.5g of dices have a slice thickness of 11 mm; the finished product 3.5g of dices: the slice thickness is 11 mm; the finished product 7.0g of dices: the slice thickness is 15mm; then it is thawed, and the central temperature of the diced beef is controlled at -1℃. After adding auxiliary materials and spices, vacuum rolling is carried out with a vacuum degree of 70kpa and a speed of 6 rpm; when there is no obvious water mark overflowing from the material, mixed spices and oil are added in turn, and the material is rolled and kneaded for 25 minutes. After rolling and kneading, it is taken out of the machine and measured and bagged. The weight after bagging is 988g / bag, and then it is sealed and marinated for 8 hours, and finally stored in a frozen state at -18℃.

[0025] The garlic-flavored beef obtained in Example 1 was subjected to volatile flavor substance detection and analysis. The volatile flavor substances were determined using a gas phase ion mobility spectrometer (GC-IMS). 2 g of sample was accurately weighed into a 20 mL headspace injection bottle, which was sealed. The parameters of the automatic sampler were set as follows: headspace bottle incubation temperature 60°C, incubation time 10 min, incubation speed 500 r / min, injection needle temperature 85°C, injection volume 200 uL, and 3 replicates were set for each sample.

[0026] Gas chromatography parameters are: chromatographic column MXT-5 (15m×0.53mm), chromatographic column temperature: 60°C, carrier gas: N2 (purity>99.999%), running time: 30min, carrier gas initial flow rate 2mL / min, maintained for 2min, increased to 10mL / min in 2-5min, increased to 15mL / min in 5-15min, increased to 50mL / min in 15-20min, and increased to 100mL / min in 20-30min. Ion mobility spectrometry parameters: ionization source is tritium, carrier gas: N2 (purity>99.999%), drift tube length: 10cm, tube voltage: 400V / cm, drift gas flow rate: 150mL / min, IMS detector temperature: 45°C.

[0027] Next, the qualitative and quantitative analysis of the volatile flavor of garlic-flavored beef was carried out. The volatile flavor substances of garlic-flavored beef were analyzed by GC-IMS, and beef without garlic was used as a control. The retention time and ion migration time were used for qualitative analysis of volatile compounds, and the peak volume of the IMS system was used for normalized quantitative analysis. The results are shown in Figure 2. Figure 2 . The 46 detected peaks were identified by the NIST 2014 database built into the GC-IMS system, and haploids and dimers of 5 volatile compounds (acetic acid aromatic ester, hexanal, sec-butanol, ethyl acrylate, and limonene) were identified. Therefore, a total of 41 volatile flavor compounds were detected from beef diced samples produced by different processes by GC-IMS technology, including 9 ketones, 8 aldehydes, 6 alcohols, 5 esters, 5 terpenes, 3 sulfur-containing compounds, 2 hydrocarbons and heterocyclic substances, and 1 other substance. The relative content of alcohol and terpene volatile flavor substances in beef diced produced by garlic-flavor process was significantly reduced, and the relative content of esters and sulfur-containing compounds was significantly increased.

[0028] Then the volatile flavor fingerprint of garlic-flavored beef was analyzed. All qualitative peaks were selected and the volatile flavor fingerprints of garlic-flavored and non-garlic-flavored beef cubes were drawn using the Gallery Plot plug-in built into the GC-IMS system. Figure 3 As shown. Through the fingerprint, the commonalities and differences in the composition and content of the flavor substances of garlic-flavored and original beef granules can be clearly compared. The same line in the figure shows the composition of volatile components detected in one sample, and the same column shows the signal peak of the same volatile flavor component in different samples. The brightness of the signal peak color represents the content of the corresponding flavor compound. In the figure, area A is 7 relatively small volatile flavor components common to beef granules made by different processes, including isoanisole, 2-octanone, furan, 3-pentanone, 2-methylacrolein, α-pinene, and isobutyraldehyde; area B is volatile compounds with higher content in garlic-flavored beef granules and lower content in non-garlic-flavored beef granules, mainly including isovaleraldehyde, aromatic acetate-M, propylthiol, dipropylene sulfide, etc. Area C is volatile compounds with relatively low content in garlic-flavored beef granules, mainly including n-pentanol, isopentanol, isobutanol, 1-heptene, limonene-D, propionaldehyde, terpinolene, etc. The volatile fingerprint spectrum showed that the garlic-flavored process significantly changed the volatile flavor composition of the beef diced meat and significantly increased the content of volatile compounds such as esters and sulfur-containing compounds in the beef diced meat.

[0029] Finally, the difference in flavor substances between garlic beef and non-garlic beef was analyzed

[0030] The variable importance for the projection (VIP) of PLS-DA was used to screen the different flavor substances in beef cubes made from two different processes. The results are shown in Table 1.

[0031] Table 1 Differential flavor substances and their odor description

[0032]

[0033]

[0034] Using VIP>1 as the screening standard, a total of 12 different flavor substances were screened out, namely 2-heptanone, diallyl sulfide, α-pinene, linalyl acetate-M, ethyl acrylate-D, propionaldehyde, isovaleraldehyde, n-pentanol, dimethyl disulfide, 2-methyl-2-cyclopenten-1-one, cis-4-heptenal, and 1-heptene. Cluster analysis of the different flavor substances was performed, and the results were as follows: Figure 4 As shown, there are significant differences in the contents of different flavor substances in beef granules samples prepared by different processes.

[0035] Example 2

[0036] First, the beef is slowly cooled to -6℃ in a fresh-keeping room, and then the fascia with a surface thickness of more than 1 mm is trimmed, and the thin slices, fascia, and sandwich oil edges less than 0.5 cm are removed; then it is sliced ​​and diced, wherein the finished product 2.5g of dices have a slice thickness of 11 mm; the finished product 3.5g of dices: the slice thickness is 11 mm; the finished product 7.0g of dices: the slice thickness is 15mm; then it is thawed, and the central temperature of the diced beef is controlled at 2℃. After adding auxiliary materials and spices, vacuum rolling is carried out with a vacuum degree of 70kpa and a speed of 6 rpm; when there is no obvious water mark overflowing from the material, mixed spices and oil are added in turn, and the material is rolled and kneaded for 40 minutes. After rolling and kneading, it is taken out of the machine and measured and bagged. The weight after bagging is 988g / bag, and then it is sealed and marinated for 12 hours, and finally stored in a frozen state at -18℃.

[0037] Example 3

[0038] First, the beef is slowly cooled to -4℃ in a fresh-keeping room, and then the fascia with a surface thickness of more than 1 mm is trimmed, and the thin slices, fascia, and sandwich oil edges less than 0.5 cm are removed; then it is sliced ​​and diced, wherein the finished product 2.5g of dices have a slice thickness of 11 mm; the finished product 3.5g of dices: the slice thickness is 11 mm; the finished product 7.0g of dices: the slice thickness is 15mm; then it is thawed, and the central temperature of the diced beef is controlled at 2℃. After adding auxiliary materials and spices, vacuum rolling is carried out with a vacuum degree of 70kpa and a speed of 6 rpm; when there is no obvious water mark overflowing from the material, mixed spices and oil are added in turn, and the material is rolled and kneaded for 30 minutes. After rolling and kneading, it is taken out of the machine and measured and bagged. The weight after bagging is 988g / bag, and then it is sealed and marinated for 10 hours, and finally stored in a frozen state at -18℃.

Claims

1. A method for processing hot pot garlic beef, characterized in that: The following steps are included The beef is kept fresh and kept at a low temperature, the film of the beef is trimmed, and the beef is sliced, diced, and thawed to obtain diced beef, and the temperature of the diced beef is controlled; auxiliary materials and spices are added and vacuum tumbled, and after tumbling and kneading, the beef is taken out of the machine, measured and bagged, and sealed and marinated to obtain the finished product.

2. The method for processing hot pot garlic beef according to claim 1, characterized in that: The slow temperature is -6°C to -2°C.

3. The method for processing hot pot garlic beef according to claim 1, characterized in that: The thickness of the chopping piece is 11 to 15 mm.

4. The method for processing hot pot garlic beef according to claim 1, characterized in that: The temperature of the diced beef is -1°C to 2°C.

5. The method for processing hot pot garlic beef according to claim 1, characterized in that: The vacuum degree of the vacuum tumbling is 70 kPa and the rotation speed is 6 rpm.

6. The method for processing hot pot garlic beef according to claim 1, characterized in that: The vacuum tumbling time is 25 to 40 minutes.

7. The method for processing hot pot garlic beef according to claim 1, characterized in that: The pickling time is 8 to 12 hours.

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