Acid-discharge-free ultrasonic fishy smell removal processing method and hotpot beef slices

Abstract

The invention discloses an acid-discharge-free ultrasonic fishy smell removal processing method and hotpot beef slices. The two-stage treatment technology of ultrasonic low-temperature cleaning and ultrasonic blanching fishy smell removal is adopted, and the fishy smell removal effect of the beef is remarkably improved through ultrasonic low-temperature cleaning. The ultrasonic blanching is used for removing the fishy smell, the impurity removal and the dehydration effects of the beef are enhanced, on one hand, the content of blood in the sliced meat is reduced, the fishy smell of the sliced meat can be effectively reduced when the beef is cooked in the later stage, particularly the beef is directly blanched in a hot pot, the generation of blood foam can be reduced, and the pollution of the fresh beef to the soup of the hot pot is remarkably reduced. After ultrasonic blanching deodorization and dehydration, then vacuum ultra-fast precooling and vacuum pickling treatment are performed, and then fast freezing is performed through a plate freezer, so that the harm of frozen ice crystals is remarkably reduced, fast freshness locking of the meat slices is realized, and the high quality of the frozen meat slices is kept.

Description

Technical Field

[0001] The present invention relates to the field of meat product processing, and more specifically, to an acid-free ultrasonic deodorization processing method and an acid-free high-quality frozen meat slice. Background Art

[0002] In the meat processing industry, traditional processes have always required cooling and acid removal. Taking beef as an example, beef cattle are cooled and acid removed for 72 hours after slaughter to remove the fishy smell. However, the quality of beef deteriorates seriously during the acid removal process, and quality indicators such as volatile basic nitrogen exceed the standard. However, if the beef is not acid-removed and the blood and other water cannot be further removed, the product will have a strong fishy smell and poor taste, which will seriously damage the flavor of the hot pot soup. Therefore, there is an urgent need for a meat slice processing process that does not require acid removal, which can both remove the fishy smell and tenderize the beef and enhance the flavor.

[0003] After being deodorized and tenderized, the meat slices need to be frozen. The current method has a slow freezing speed, and ice crystals are formed during the freezing process, which squeeze and damage the muscle tissue of the meat slices. There is also the risk of ion concentration, which causes serious juice loss during thawing, resulting in reduced quality of the meat slices such as color, aroma, taste and shape. During the thawing process before consumption, due to the slow freezing speed, the protein in the meat slices has been hydrolyzed before freezing, causing greater juice loss and nutrient loss during thawing, and the actual tenderizing effect is not reflected. The use of starch to tenderize meat slices will cause aging and deposition during frozen storage, and uneven distribution on the surface of the meat slices, affecting the sensory qualities of the hot pot meat slices such as tenderness. New methods are urgently needed to solve these common technical problems in the hot pot meat slice industry. Summary of the invention

[0004] The present invention overcomes the shortcomings of the prior art and provides an ultrasonic deodorization method without acid discharge, so as to solve the problem of deterioration of meat quality caused by acid discharge and thawing in the prior art.

[0005] In order to solve the above technical problems, one embodiment of the present invention adopts the following technical solution:

[0006] An acid-free ultrasonic deodorization method comprises the following steps:

[0007] S1: The cut pieces of meat are 5-8 cm long, 4-6 cm wide and 2-3 cm thick, and then ultrasonically cleaned at low temperature, and then drained;

[0008] S2: subjecting the drained meat slices to ultrasonic water bath blanching treatment;

[0009] S3: After blanching in an ultrasonic water bath, drain the meat slices, cool them, and store them.

[0010] The main source of the fishy smell in meat slices is the undischarged blood. The meat slices are cleaned at low temperature using ultrasound to dissolve the blood. The blood (hemoglobin) is then tested based on the principle that it has a maximum absorption peak at 360nm. The speed of removing the fishy smell is more than five times that of traditional immersion.

[0011] After blanching, the dehydrated weight of the beef slices is reduced by 20-25%, and the moisture content in the beef slices is reduced from 70-75% to 55-60%, which significantly reduces the harm of frozen ice crystals, naturally reduces the oxidation of fat and protein, and reduces the loss of thawing juice. At the same time, the fishy substances dissolved by blanching are more dispersed to the bottom or floated, further removing blood and fishy smell from the meat, forming a two-stage processing technology of beef ultrasonic low-temperature cleaning and ultrasonic hot blanching to remove fishy smell and impurities.

[0012] A further technical solution is that the draining cooling storage comprises the following steps:

[0013] S31: vacuum precooling, draining the meat slices blanched in a water bath and placing them in a vacuum precooler for rapid cooling;

[0014] S32: vacuum pickling, adding pickling tenderizing liquid and food spice powder to the vacuum pre-cooled meat slices, and then putting them into a low-temperature vacuum tumbling machine for tumbling and kneading;

[0015] S33: freezing and storing after vacuum pickling, specifically, entering into a flat plate freezer for rapid freezing after vacuum pickling, and storing at -20°C after completion.

[0016] Vacuum pre-cooling preserves the flavor of the food added by blanching, further evaporating and dehydrating the meat slices by 4-6%, further reducing the harm of frozen ice crystals.

[0017] The pickling and tenderizing liquid can be a natural papain liquid, which has the effect of tenderizing the meat, and the food spice powder has the effect of seasoning and removing odor.

[0018] A further technical solution is that the vacuum pickling followed by freezing and storage specifically comprises the following steps:

[0019] Place the vacuum-cured meat slices on a special freezing tray, and place the freezing tray in a flat-plate freezing device;

[0020] Ammonia liquid at -33℃ is introduced and the flow rate of low-temperature liquid ammonia is controlled. The meat slices are frozen to about -20℃ within 60 minutes and stored in a freezer at a temperature below -20℃.

[0021] The liquid ammonia freezing process only takes 60 minutes to complete the freezing process, and the center temperature of the meat slices can be reduced to around -20°C. The speed is about 10 times that of traditional air freezing, reducing the harm of ice crystal growth.

[0022] A further technical solution is to perform the following steps after completing S3:

[0023] S4: Thaw in an environment of 4-15℃. The thawed meat slices can be eaten after cooking.

[0024] Specifically, the thawed meat slices can be eaten in a hot pot or cooked after being appropriately cut at a slightly frozen temperature.

[0025] A further technical solution is that the specific operation steps of the ultrasonic low-temperature cleaning are:

[0026] In the ultrasonic cleaning tank, add pure water at a temperature of 20-30°C according to the amount of meat to be cleaned, with a water-to-meat weight ratio of 2:1;

[0027] The ultrasonic frequency is 30-40kHz, the ultrasonic power is 500W, and the ultrasonic treatment time is 20-30min.

[0028] A further technical solution is that the specific operation steps of the ultrasonic water bath blanching are:

[0029] In the ultrasonic cleaning tank, add pure water at a temperature of 70-85°C according to the amount of meat to be cleaned, with a water-to-meat weight ratio of 2:1;

[0030] Add spices to the ultrasonic cleaning tank;

[0031] The ultrasonic frequency is 50-60kHz, the ultrasonic power is 600W-800W, and the ultrasonic water bath blanching with a water temperature of 70-85°C is used for ultrasonic treatment time of 20-30min.

[0032] Ultrasonic waves use high frequency combined with high intensity, and cooperate with blanching treatment. The beef dissolves more fishy substances and disperses more of them to the bottom or floats, further removing blood and fishy smell from the meat. More spice ingredients penetrate into the beef, improving the flavor of the beef. This forms a unique two-stage processing technology of ultrasonic low-temperature cleaning of beef and blanching to remove fishy smell and impurities, realizing ultrasonic variable frequency cleaning of beef slices, with significantly improved results.

[0033] A further technical solution is that the adding of the pickling and tenderizing liquid specifically comprises the following steps:

[0034] Prepare the pickling tenderizing liquid, grind the skin, flesh and pulp of fresh papaya, mix them together, add 20-30% ice water, use a juicer to homogenize and extract juice, filter the juice with 80-120 mesh nylon cloth, and take the papaya filtrate;

[0035] Based on the weight of the papaya filtrate, add 0.2-0.3% sodium tripolyphosphate as a food tenderizing aid;

[0036] Add 0.3-0.5% starch acetate and 0.4-0.6% starch phosphate;

[0037] Use a stirring homogenizer to homogenize for 3-5 minutes to obtain the pickling and tenderizing liquid, which is stored at 0-4℃ for later use;

[0038] Based on the weight of the meat slices, mix in 10-15% of the marinade and tenderizing liquid.

[0039] Adding functional modified starch can increase the freeze-thaw stability of meat slices and the transparency of the meat slice surface. Even when the meat slices are stored at low temperature for a long time or repeatedly frozen and thawed, the structure of the meat slices can remain unchanged and no water can be separated out. This solves the problem of aging and deposition of ordinary starch during the frozen storage process in tenderizing beef, and avoids the aging of ordinary starch affecting the sensory quality.

[0040] A further technical solution is that the adding of food flavor powder specifically comprises the following steps:

[0041] Based on the weight of the meat slices, add 0.2-0.3% cumin powder, 0.1-0.2% nutmeg powder, and 0.1-0.2% clove powder.

[0042] The present invention also provides a hot pot beef slice, which is prepared by adopting the above-mentioned acid-free meat slice ultrasonic treatment method.

[0043] Compared with the prior art, the present invention has at least the following beneficial effects:

[0044] The present invention adopts two-stage processing technology of ultrasonic low-temperature cleaning and hot blanching to remove fishy smell and impurities, realizes ultrasonic frequency conversion cleaning of beef slices, and significantly improves the effect of removing fishy smell and impurities and the penetration effect of spice ingredients. Ultrasonic waves use high frequency combined with high intensity, and cooperate with hot blanching treatment, so that beef dissolves more fishy substances, which are more dispersed to the bottom or floating, further removing blood and fishy smell in the meat, and more spice ingredients penetrate into the beef, improving the flavor of the beef, forming a unique two-stage processing technology of ultrasonic low-temperature cleaning and hot blanching to remove fishy smell and impurities for beef, wherein ultrasonic low-temperature cleaning significantly improves the effect of removing fishy smell from beef; ultrasonic hot blanching to remove fishy smell and impurities strengthens the effect of removing fishy smell and impurities and dehydration of beef. On the one hand, the content of blood in the meat slices is reduced, and the fishy smell of the meat slices can be effectively reduced in the later cooking, especially when directly cooked in a hot pot, and the generation of blood foam can be reduced. On the other hand, the taste and flavor of the meat slices can be further improved by ultrasonic hot blanching cleaning and vacuum precooling and vacuum pickling. DETAILED DESCRIPTION

[0045] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0046] Embodiment 1

[0047] An acid-free ultrasonic deodorization method comprises the following steps:

[0048] S1: Performing ultrasonic low-temperature cleaning on the cut meat slices, and draining after the cleaning;

[0049] In this embodiment, taking beef processing as an example, a freshly slaughtered 3-year-old beef cattle carcass is selected, and after being rinsed with 50-60° C. hot water, the cattle quarters are immediately cut into regular tenderloins.

[0050] The beef back tenderloin is relatively regular, and is cut into small pieces of 5-8cm long, 4-6cm wide, and 2-3cm thick using a fresh meat slicer. The size, thickness, and weight of the meat slices are beneficial to subsequent processing steps, and are also convenient for hot pot restaurants to further cut and scald.

[0051] Beef that has not been cooled and deacidified has a strong fishy smell and still contains some blood, so it is cleaned using ultrasonic low-temperature cleaning technology.

[0052] In the ultrasonic cleaning tank, add pure water at a low temperature of 20-30°C according to the amount of meat to be cleaned, the water-to-meat weight ratio is 2:1, the ultrasonic frequency is 30-40kHz, the ultrasonic power is 500W, and the ultrasonic treatment time is 20-30min.

[0053] S2: subjecting the drained meat slices to ultrasonic water bath blanching treatment;

[0054] This step can reduce the damage caused by ice crystals when the beef is frozen, further remove the fishy smell, and reduce the destructive effect on the flavor of the base soup when the fresh meat slices are eaten in a hot pot.

[0055] The specific operation steps of ultrasonic water bath blanching are:

[0056] In the ultrasonic cleaning tank, add pure water at a temperature of 70-85°C according to the amount of meat to be cleaned, with a water-to-meat weight ratio of 2:1;

[0057] Add spices to the ultrasonic cleaning tank; in this embodiment, the spices are mixed in the following proportions: 0.1-0.3% costusroot, 0.2-0.4% ginger, 0.3-0.5% angelica root, based on the weight of the meat slices. After blanching for 3-4 times, replace the blanching water.

[0058] The ultrasonic frequency is 50-60kHz, the ultrasonic power is 600-800W, and the ultrasonic water bath blanching with a water temperature of 70-85°C is used for ultrasonic treatment time of 20-30min.

[0059] S3: After blanching in an ultrasonic water bath, drain the meat slices, cool them, and store them.

[0060] The meat slices are ultrasonically blanched and then cooled for 10-20 minutes until the temperature of the meat slices drops to 70-80℃.

[0061] The above-mentioned draining cooling storage comprises the following steps:

[0062] S31: vacuum precooling, draining the meat slices blanched in a water bath and placing them in a vacuum precooler for rapid cooling;

[0063] In this embodiment, the vacuum degree of the vacuum precooler is controlled at 1000-2000Pa, the 70-80℃ blanched meat slices are placed in a mesh material tray and put into the vacuum precooler, and the precooling end temperature is set between 10-15℃. After 20-30 minutes, it can be lowered to the precooling temperature, and the meat slices are taken out of the material tray to enter the next process.

[0064] S32: vacuum pickling, adding pickling tenderizing liquid and food spice powder to the vacuum pre-cooled meat slices, and then putting them into a low-temperature vacuum tumbling machine for tumbling and kneading;

[0065] Vacuum pickling allows proteases and spices to quickly penetrate into the meat slices, which is more than 6 times faster than traditional pickling.

[0066] In this embodiment, the adding of pickling and tenderizing liquid specifically comprises the following steps:

[0067] Prepare the pickling tenderizing liquid, grind the skin, flesh and pulp of fresh papaya, mix them together, add 20-30% ice water, use a juicer to homogenize and extract juice, filter the juice with 80-120 mesh nylon cloth, and take the papaya filtrate;

[0068] Based on the weight of the papaya filtrate, add 0.2-0.3% sodium tripolyphosphate as a food tenderizing aid;

[0069] Add 0.3-0.5% starch acetate and 0.4-0.6% starch phosphate;

[0070] Use a stirring homogenizer to homogenize for 3-5 minutes to obtain the pickling and tenderizing liquid, which is stored at 0-4℃ for later use;

[0071] Based on the weight of the meat slices, mix in 10-15% of the marinade and tenderizing liquid.

[0072] In this embodiment, the adding of food flavor powder specifically comprises the following steps:

[0073] Based on the weight of the meat slices, add 0.2-0.3% cumin powder, 0.1-0.2% nutmeg powder, and 0.1-0.2% clove powder.

[0074] The specific steps of the vacuum pickling process are: in a low-temperature vacuum tumbling machine, the speed of vacuum tumbling is 10-12r / min, the temperature is 0-4℃, the vacuum degree is 0.06-0.08MPa, and the tumbling time is 10-15min, so that the protease and spices penetrate into the meat slices, and the surface modified functional starch achieves a tenderizing effect. It is immediately used for liquid nitrogen freezing in the fluidized bed below to prevent enzymatic tenderization before the protease freezes, and it is required to wait until storage, thawing and consumption before enzymatic tenderization to prevent the shape of the meat slices from melting and collapsing, and maintain sensory quality. Traditional cold air slow freezing is difficult to meet this requirement, and even liquid nitrogen freezing still has a poor effect.

[0075] S33: Vacuum pickling and then frozen for storage.

[0076] The vacuum pickling followed by freezing and storage specifically comprises the following steps:

[0077] Place the vacuum pickled meat slices on a special freezing plate, place the freezing plate in a flat plate freezer, the meat slices can be placed in 2-3 layers, the plate pressure is 0.05-0.10MPa, and then enter the flat plate freezer for rapid freezing;

[0078] Ammonia liquid at -33°C is introduced, and the flow rate of the low-temperature ammonia liquid is controlled. The meat slices are frozen to about -20°C within 60 minutes, and the meat slices are fluidized and frozen. The frozen meat slices are packed in nitrogen-filled plastic bags and frozen below -20°C.

[0079] The liquid ammonia freezing process only takes 60 minutes to complete the freezing process, and the center temperature of the meat slices can be reduced to around -20°C. The speed is about 10 times that of traditional air freezing, reducing the harm of ice crystal growth.

[0080] In this embodiment, the nitrogen-filled packaged beef slices are sent to a deep freezer at -20℃±1℃ for storage. The freezer adopts an intelligent temperature control mode, and is equipped with an automatic temperature recorder and a temperature alarm device to form a traceable beef frozen storage management mode. The hot pot restaurant's distribution and consumption are completed within 3-6 months. The cold chain logistics monitoring solution used by high-quality frozen beef slices automatically records the temperature changes in the cargo compartment throughout the process. When the cold chain temperature of the frozen beef slices exceeds the preset upper limit, an automatic alarm is issued. The recorded temperature data cannot be modified, which can provide strong investigation evidence and claim evidence for related disputes. The beef slices are of guaranteed quality, allowing hot pot restaurants to consume with confidence.

[0081] S4: Thaw in an environment of 4-15℃. After thawing, the meat slices can be cut appropriately at slightly frozen temperature and eaten in hot pot or cooked.

[0082] In the present embodiment, according to the consumption demand of the hot pot restaurant, the hot pot restaurant is delivered by a cold chain of -15 ° C frozen storage truck. The hot pot restaurant thaws in an environment of 4-15 ° C according to the demand of the day, and thaws after 0.5-1h. At the same time, during the thawing process, the beef slices are hydrolyzed and tenderized by papain, and the surface tenderization and slippery effect of modified functional starch (acetate starch and phosphate starch) is achieved. Due to the good transparency of modified starch, excellent sensory effects are brought. The product juice loss is very small during thawing, which is 47.7% of liquid nitrogen freezing and 8.8% of traditional air freezing. Tracking and detecting quality indicators such as volatile basic nitrogen, acid value, peroxide value, TBA value, sulfhydryl, carbonyl, etc., ultra-fast freezing of beef slices, its quality has significant superiority, and has important application value.

[0083] Embodiment 2

[0084] A hot pot beef slice is prepared by adopting the above-mentioned method for ultrasonically treating the acid-free meat slice.

[0085] Although the present invention is described herein with reference to the illustrative embodiments of the present invention, it should be understood that those skilled in the art can design many other modifications and implementations, which will fall within the scope and spirit of the principles disclosed in the present application. More specifically, within the scope disclosed in the present application, multiple variations and improvements can be made to the components and / or layout of the subject combination layout. In addition to the variations and improvements made to the components and / or layout, other uses will also be apparent to those skilled in the art.

Claims

1. A method for ultrasonic deodorization without acid removal, characterized in that: The following steps are involved: S1: Performing ultrasonic low-temperature cleaning on the cut meat slices, and draining after the cleaning; S2: subjecting the drained meat slices to ultrasonic water bath blanching treatment; S3: After blanching in an ultrasonic water bath, drain the meat slices, cool them, and store them.

2. The method for ultrasonic deodorization without acid removal as claimed in claim 1, characterized in that: The draining cooling storage comprises the following steps: S31: vacuum precooling, draining the meat slices blanched in a water bath and placing them in a vacuum precooler for rapid cooling; S32: vacuum pickling, adding pickling tenderizing liquid and food spice powder to the vacuum pre-cooled meat slices, and then putting them into a low-temperature vacuum tumbling machine for tumbling and kneading; S33: Vacuum pickling and then frozen for storage.

3. The method for ultrasonic deodorization without acid removal as claimed in claim 2, characterized in that: The vacuum pickling followed by freezing and storage specifically comprises the following steps: Place the vacuum-cured meat slices on a special freezing tray, and place the freezing tray in a flat-plate freezing device; Liquid ammonia is introduced, and the flow rate of low-temperature ammonia liquid is controlled to complete the flat-plate freezing of the meat slices. The frozen meat slices are packed in plastic bags and frozen at below -20°C.

4. The method for ultrasonic deodorization without acid removal as claimed in claim 1, characterized in that: After completing S3, perform the following steps: S4: Thaw in an environment of 4-15℃. The thawed meat slices can be eaten after cooking.

5. The method for ultrasonic deodorization without acid removal as claimed in claim 1, characterized in that: The specific operation steps of the ultrasonic low-temperature cleaning are: In the ultrasonic cleaning tank, add pure water at a temperature of 20-30°C according to the amount of meat to be cleaned, with a water-to-meat weight ratio of 2:1; The ultrasonic frequency is low frequency 30-40kHz, the ultrasonic power is 500W, and the ultrasonic treatment time is 20-30min.

6. The method for ultrasonic deodorization without acid removal as claimed in claim 1, characterized in that: The specific operation steps of ultrasonic water bath blanching are: In the ultrasonic cleaning tank, add pure water at a temperature of 70-85°C according to the amount of meat to be cleaned, with a water-to-meat weight ratio of 2:1; Add spices to the ultrasonic cleaning tank; The ultrasonic frequency is 50-60kHz, the ultrasonic power is 600W-800W, and the ultrasonic water bath blanching with a water temperature of 70-85°C is used for ultrasonic treatment time of 20-30min.

7. The method for ultrasonic deodorization without acid removal as claimed in claim 2, characterized in that: The step of adding the pickling and tenderizing liquid specifically comprises the following steps: Prepare the pickling tenderizing liquid, grind the skin, flesh and pulp of fresh papaya, mix them together, add 20-30% ice water, use a juicer to homogenize and extract juice, filter the juice with 80-120 mesh nylon cloth, and take the papaya filtrate; Based on the weight of the papaya filtrate, add 0.2-0.3% sodium tripolyphosphate as a food tenderizing aid; Add 0.3-0.5% starch acetate and 0.4-0.6% starch phosphate; Use a stirring homogenizer to homogenize for 3-5 minutes to obtain the pickling and tenderizing liquid, which is stored at 0-4℃ for later use; Based on the weight of the meat slices, mix in 10-15% of the marinade and tenderizing liquid.

8. The method for ultrasonic deodorization without acid removal as claimed in claim 2, characterized in that: The adding of food spice powder specifically comprises the following steps: Based on the weight of the meat slices, add 0.2-0.3% cumin powder, 0.1-0.2% nutmeg powder, and 0.1-0.2% clove powder.

9. A hot pot beef slice, characterized in that: The acid-free meat slices are prepared by ultrasonic treatment method according to any one of claims 1 to 8.