Improving agent and improving method for reducing water output of frozen spiced beef

Abstract

The invention discloses a modifying agent and a modifying method for reducing water output of frozen spiced beef. The modifying agent is prepared from 10 to 20 parts of sodium tripolyphosphate, 10 to 25 parts of trehalose, 5 to 15 parts of ice structuring protein, 25 to 40 parts of soybean protein isolate and 30 to 40 parts of acetylated distarch phosphate. The improvement method comprises the following steps: mixing a modifier with salting materials such as salt and sugar, rolling and salting with beef, marinating, freezing and packaging to prepare the marinated beef. The spiced beef treated by the modifier is good in taste, sufficient in chewiness, good in glossiness and sufficient in meat fragrance, and the problem that the spiced beef is frozen to produce water is solved.

Description

Technical Field

[0001] The invention belongs to the technical field of marinated product processing, and particularly relates to an improver and an improvement method for reducing water release after marinating beef jelly. Background Art

[0002] Beef is a high-protein, low-fat food that conforms to the development trend of modern food consumption. It is also a delicacy in China and abroad. It is delicious and everyone likes it. It is very popular among consumers at home and abroad. Among them, braised beef is brown in color, shiny on the surface, not burnt, not sticky, with a strong sauce flavor, delicious, and has the effects of replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and calming wind, quenching thirst and relieving saliva. It is suitable for people with qi deficiency, shortness of breath, weak body, sore muscles and bones, anemia, long-term illness, and yellow face and dizziness. It is more popular among Chinese consumers.

[0003] Traditional braised beef processing has low efficiency, low yield, and a dry taste, which is difficult to meet market demand. Modern braised beef processing is often equipped with tumbling machines and intelligent braising pots to improve the efficiency of pickling and braising. At the same time, conventional water-retaining agents are used during the tumbling process to improve the product yield, which is more suitable for factory-based and market-oriented needs. However, with the increase in market demand and the improvement of cold chain transportation, more and more braised beef is shipped in the form of frozen products, but the problem of water leakage after freezing is also common, and has gradually become a pain point and problem in the industry.

[0004] Chinese patent CN118058426A discloses a method for improving the quality of braised beef and the braised beef, which comprises water, salt, white sugar, monosodium glutamate, Roujiamei MP-5 and beef powder as a marinade, part of which is injected into the beef and part is spread on the surface of the beef, and then the braised beef is obtained by rolling, kneading, marinating, braising and filling, which greatly improves the quality of the braised beef, making the meat tenderness moderate, the taste good and the flavor unique, and the product can be heated and eaten. However, since the brine is added during filling, the problem of water leakage after the beef is frozen is not paid attention to.

[0005] Chinese patent CN109198464A discloses a method for making braised beef, which comprises thawing and fluffing frozen beef, injecting brine into the beef under vacuum, kneading and beating while injecting, and then standing, braising, freezing and sterilizing to obtain the braised beef. By evacuating after fluffing, more brine can be introduced into the beef. In addition, the quick freezing process can better retain the high-temperature and high-pressure juice in the beef, reduce the exudation of juice, and thus make the beef taste more tender. However, quick freezing has high requirements on technology and equipment, and the beef needs to be thawed and soaked in brine for sterilization after quick freezing, and the steps are relatively cumbersome.

[0006] In the prior art, when marinating beef, the quality and yield of beef need to be improved by injection, which is complicated and requires high processing equipment. In addition, the market does not accept this injection method. Therefore, there is an urgent need for a safe and efficient improver to improve the quality of beef during the external marinating process, ensure the taste of the marinated beef, alleviate the phenomenon of thawing water, and do not increase the processing steps of the marinated beef. Summary of the invention

[0007] In view of the above technical problems, the present invention provides an improver and an improvement method for reducing water release of braised beef after being frozen. The problem of water release of frozen braised beef after water retention and conditioning is solved by treating the beef with the improver.

[0008] In order to achieve the above object, the present invention provides an improver for reducing water release after braised beef jelly, the improver is composed of the following raw materials in parts by weight: 10-20 parts of sodium tripolyphosphate, 10-25 parts of trehalose, 5-15 parts of ice structure protein, 25-40 parts of soy protein isolate, and 30-40 parts of acetylated distarch phosphate.

[0009] Preferably, the improver is composed of the following raw materials in parts by weight: 10-20 parts of sodium tripolyphosphate, 10-20 parts of trehalose, 5-10 parts of ice structure protein, 25-40 parts of soy protein isolate, and 30-40 parts of acetylated distarch phosphate.

[0010] Further preferably, the improver is composed of the following raw materials in parts by weight: 15 parts of sodium tripolyphosphate, 12 parts of trehalose, 8 parts of ice structure protein, 30 parts of soy protein isolate, and 35 parts of acetylated distarch phosphate.

[0011] More preferably, the ice-structuring protein is a heat-stable ice-structuring protein (TSISP), with a THA of 0.2-0.3 and a molecular weight of about 66 kDa.

[0012] The present invention also provides an improved method for reducing water release after stewed beef jelly, comprising the following steps: (1) Trim the beef and cut it into large pieces naturally; (2) mixing sodium tripolyphosphate, trehalose, ice structure protein, soy protein isolate, and acetylated distarch phosphate to obtain an improver; (3) dissolving the improver, salt, sugar and monosodium glutamate seasonings in water in sequence to obtain a tumbling pickling liquid; (4) mixing the beef obtained in step (1) with the tumbling and kneading marinade, tumbling and then marinating; (5) After marinating, wash the surface of the beef with running clean water, then blanch it in boiling water until the surface is shaped, then put the shaped beef into a boiling braising soup pot, turn on high heat until the braising soup boils again, then simmer on low heat. After marinating, cool it naturally and package it for quick freezing to obtain the braised beef.

[0013] Preferably, the beef in step (1) is fresh beef or frozen beef; and the trimming is to remove surface and internal fat, lymph, blood vessels, congestion and dirt, etc.

[0014] Preferably, the mass ratio of the improver described in step (3) to salt, sugar, MSG seasoning and water is 2:(1-2):(0.5-1):(0.1-0.5):20.

[0015] More preferably, the temperature of the water is 5-10°C.

[0016] Preferably, the mass ratio of the beef to the tumbling and kneading marinade in step (4) is 100:23-26.

[0017] Preferably, the tumbling and kneading conditions in step (4) are intermittent tumbling and kneading at 2-5 r / min under vacuum at 2-4°C for 8 hours; and the pickling conditions are pickling at 0-4°C for 24-48 hours.

[0018] Further preferably, the vacuum degree of the vacuum intermittent tumbling is -0.06~-0.085MPa, and the intermittent tumbling method is tumbling for 15~25min and stopping for 8~12min.

[0019] Preferably, the blanching time in step (5) is 5-8 minutes; and the braising method is simmering over low heat for 3-4 hours.

[0020] The beneficial effects of the present invention are: 1. The improver contains a water-retaining agent, sodium tripolyphosphate, which promotes the dissociation of actomyosin and increases the pH value of meat, thereby increasing the water-holding space of meat protein, thereby increasing the yield of the product, tenderizing the taste of braised beef, and avoiding being too hard and dry. Trehalose has good moisture retention and antifreeze properties, and ice structure protein has good antifreeze and heat resistance; trehalose and ice structure protein work together, and work together with sodium tripolyphosphate to retain water, increase the elasticity of meat, and reduce water extrusion after freezing.

[0021] 2. The improver contains soy protein isolate and acetylated distarch phosphate, which have good water and oil retention, adhesive ability and freeze-thaw stability. During the tumbling process, it forms a stable adhesive structure with the salt-soluble protein precipitated from the meat, and quickly absorbs water during the aging process. Therefore, it can increase the yield of braised beef and improve the taste.

[0022] 3. The improver is safe, efficient and mild on beef, which can make the processed braised beef taste moderately soft and hard, with a high yield rate, and no obvious water release after freezing.

[0023] 4. The improver is used in the tumbling and kneading process. The use method is simple and does not require additional processing steps. When combined with the tumbling and kneading process and the braising process, it can produce braised beef with good gloss, good taste, dry surface, and no water that can be squeezed out. The improver is suitable for industrial production and can meet market demand. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is a diagram showing the situation in which no water can be squeezed out of the thawed braised beef in Example 1.

[0025] Figure 2 This is a picture showing the situation in which the braised beef after thawing in Example 3 obviously releases water when squeezed.

[0026] Figure 3 This is a picture showing the situation in which the braised beef after thawing in Example 4 obviously releases water when squeezed.

[0027] Figure 4 This is a picture showing the situation in which the braised beef after thawing in Example 10 is squeezed and slightly water is released.

[0028] Figure 5 This is a picture showing the situation in which the braised beef after thawing in Example 11 obviously releases water when squeezed.

[0029] Figure 6 This is a picture showing the situation in which the braised beef after thawing in Example 14 is squeezed and slightly water is released. DETAILED DESCRIPTION

[0030] The technical solution of the present invention is further explained below in conjunction with the accompanying drawings and specific embodiments. It is worth noting that the following embodiments are only preferred embodiments of the present invention and should not be understood as limiting the present invention. The protection scope of the present invention shall be based on the contents recorded in the claims. Any modification or replacement made by those skilled in the art to the technical solution of the present invention without creative work shall fall within the protection scope of the present invention.

[0031] In the following examples, the evaluation method of stewed beef is as follows: Table 1 Evaluation system for braised beef

[0032] Table 2 Sensory evaluation system for braised beef

[0033] In the following examples, the ice structure protein is a thermostable ice structure protein (TSISP) extracted from cold-induced Ligustrum lucidum leaves. The extraction method is to cold-induce Ligustrum lucidum leaves at 4°C, then extract the protein with pH7.4, 20mmol / L Tris-HCl buffer, combine the heat extraction method with the ice extraction method to extract the thermostable (100°C) ice structure protein (ISPs) from the supernatant, and then separate the thermostable ice structure protein (TSISP) by gel filtration chromatography and ion exchange chromatography. The THA of the thermostable ice structure protein (TSISP) is 0.269 and the molecular weight is about 66kDa.

[0034] Examples 1-7 (1) Take frozen beef, trim it to remove surface and internal fat, lymph, blood vessels, blood congestion and dirt, and then naturally cut it into large pieces; (2) Sodium tripolyphosphate, trehalose, ice structure protein, soy protein isolate, and acetylated distarch phosphate are mixed in proportion to obtain an improver, the formula of which is shown in Table 3; (3) Dissolve 2 parts of improver, 1.5 parts of salt, 0.8 parts of sugar, and 0.2 parts of monosodium glutamate in 20 parts of clean water at 5°C, and mix well to obtain a tumbling pickling liquid; (4) placing the large piece of beef obtained in step (1) and the tumbling and kneading marinade prepared in step (3) in a tumbling and kneading tank, and setting the tumbling and kneading conditions as follows: ambient temperature 4°C, rotation speed 4 r / min, tumbling for 20 min, rest for 10 min, intermittent vacuum tumbling for 8 h, vacuum degree -0.085 MPa, and performing tumbling; (5) After tumbling, marinate the beef at 2°C for 48 hours. After marinating, wash the surface of the beef in running clean water. (6) The cleaned beef is blanched in boiling water for 5-8 minutes until the surface is shaped, then placed in a braising soup pot and simmered on low heat for 3-4 hours (the braising soup temperature is 60-80°C). After simmering, it is naturally cooled, then packaged, and quickly frozen at -40°C to obtain braised beef. The braising soup formula is: 20g of galangal, 20g of cinnamon, 15g of grass fruit, 20g of star anise, 15g of fennel, 60g of garlic, 10kg of water, 150g of salt, and 30g of monosodium glutamate.

[0035] Table 3 Analysis of improver formula and application effect

[0036] The results showed that when the improver did not contain sodium tripolyphosphate (Example 2), the yield and water content of the prepared braised beef were significantly lower, and the taste was poor; when the improver did not contain trehalose (Example 3) or ice structure protein (Example 4), the braised beef released more water after freezing (the results were the same using two evaluation methods, texture analyzer probe and hand squeezing during sensory evaluation); when the improver lacked soy protein isolate (Example 5) or acetylated distarch phosphate (Example 6), the yield of the braised beef was lower and the dehydration during cooking was more serious.

[0037] Example 8 The method and steps are the same as those in Example 1, except that the formula of the improver is changed to consist of 10 parts of sodium tripolyphosphate, 10 parts of trehalose, 10 parts of ice structure protein, 35 parts of soy protein isolate, and 35 parts of acetylated distarch phosphate to prepare braised beef.

[0038] Example 9 The method and steps are the same as those in Example 8, except that the acetylated distarch phosphate in the improver is replaced with corn starch, and the amount used remains unchanged to prepare braised beef.

[0039] Example 10 The method and steps are the same as those in Example 8, except that the sodium tripolyphosphate in the improver is replaced with sodium bicarbonate, and the amount used remains unchanged to prepare braised beef.

[0040] Results: The braised beef prepared in Examples 8-10 was subjected to sensory evaluation and texture and color testing. The results are shown in Table 4: Table 4 Application effect analysis

[0041] The results are shown in Table 4: After acetylated starch was replaced with corn starch in Example 9, the yield of the final product was significantly reduced compared with Example 8, and the thawing water release also increased. This is because acetylated starch phosphate is a modified starch, which has better gelatinization water absorption capacity and freeze-thaw stability than corn starch. Therefore, acetylated starch is preferably used as a component of the quality improver. After sodium tripolyphosphate was replaced with sodium bicarbonate in Example 10, the yield, hardness and flavor of the final product were reduced, and the thawing water release increased. This is because sodium bicarbonate has a lower water retention capacity than sodium tripolyphosphate, and its combination with meat protein molecules is not tight, which is easy to cause ripening or water release after freezing, and has a stronger effect on meat tenderization than sodium tripolyphosphate, which may cause loss of meat flavor.

[0042] Examples 11-15 The method and steps are the same as those in Example 1, except that the formula of the improver is changed to consist of 12 parts of sodium tripolyphosphate, 12 parts of trehalose, 6 parts of ice structure protein, 30 parts of soy protein isolate, and 40 parts of acetylated distarch phosphate; the tumbling and braising time are adjusted as shown in Table 5 to prepare braised beef.

[0043] Table 5 Analysis of rolling and braising time and application effect

[0044] The results can be seen from Table 5: Example 11 has a relatively short tumbling time, resulting in insufficient interaction between the quality improver and the meat and uneven penetration, so that the center of the meat has a woody texture, and water is obviously squeezed out after freezing, resulting in a low yield. Example 13 has a relatively long tumbling time, resulting in serious damage to the meat fibers, resulting in soft and tender edges and obvious water release after freezing. Examples 14 and 15 extend the time for braising over high heat, and the most intuitive manifestation is a decrease in the yield. This is because when cooking over high heat, the braising soup boils violently, resulting in rapid loss of water in the meat, which easily leads to a low yield. At the same time, due to the intense heat, the meat protein molecules shrink rapidly, which easily leads to water remaining in the gaps between the meat fibers, which is not easy to discharge, and thus will also cause obvious water release after freezing.

[0045] Examples 16-20 The method and steps are the same as those in Example 1, except that the formula of the improver is changed to consist of 15 parts of sodium tripolyphosphate, 15 parts of trehalose, 15 parts of ice structure protein, 25 parts of soy protein isolate, and 30 parts of acetylated distarch phosphate; the amount of the improver in the tumbling and kneading marinade is adjusted to that shown in Table 6, and braised beef is prepared.

[0046] Table 6 Analysis of modifier dosage and application effect

[0047] The results are shown in Table 6: Examples 16-17 use a relatively low amount of improver, resulting in insufficient reaction of the quality improver with the meat, so that the center of the meat has a woody texture, water release is obvious after freezing, and the yield is low; Examples 19-20 use a relatively high amount of improver, resulting in excessive action of the improver, resulting in a soft texture, insufficient meat flavor, and an odor from additives.

[0048] Examples 21-27 The method and steps are the same as those in Example 1, except that the formula of the improver is adjusted as shown in Table 8 to prepare braised beef.

[0049] Table 7 Analysis of improver formula and application effect

[0050] The results shown in Table 7 show that both trehalose and ice structure protein have an inhibitory effect on the thawing of frozen beef. The role of trehalose is to form a unique protective film on the cell surface under harsh environmental conditions such as high temperature, high cold, and high osmotic pressure, effectively protecting the biological molecular structure from being destroyed. The role of ice structure protein is to prevent the formation of ice crystals and control the growth of ice crystals to a minimum. In addition, the prior art uses ice structure protein to make a composite antifreeze, which can reduce the compression water loss rate of quick-frozen meatballs after heating. The present application uses a quality improver composed of trehalose and ice structure protein to treat braised beef, achieving a synergistic effect, and can effectively solve the problem of water coming out of cooked beef after freezing.

[0051] Embodiment 28 The method and steps are the same as those in Example 1, except that the ice structure protein in the improver is replaced by ice structure protein extracted from carrots (not having thermal stability), and braised beef is prepared. The yield of the braised beef is 83%, the thawing water rate is 5.5%, the score is 81, and the sensory results are that the surface is wet, water is obviously squeezed out, it is soft, the chewiness is insufficient, the glossiness is average, and the meat flavor is insufficient.

Claims

1. A improver for reducing water release from braised beef jelly, characterized in that: The improver is composed of the following raw materials in parts by weight: 10-20 parts of sodium tripolyphosphate, 10-25 parts of trehalose, 5-15 parts of ice structure protein, 25-40 parts of soy protein isolate, and 30-40 parts of acetylated distarch phosphate.

2. The improver for reducing water release after stewed beef jelly according to claim 1, characterized in that: The improver is composed of the following raw materials in parts by weight: 10-20 parts of sodium tripolyphosphate, 10-20 parts of trehalose, 5-10 parts of ice structure protein, 25-40 parts of soy protein isolate, and 30-40 parts of acetylated distarch phosphate.

3. An improved method for reducing water release after stewed beef jelly, characterized in that: The steps include: (1) Trim and cut the beef; (2) mixing sodium tripolyphosphate, trehalose, ice structure protein, soy protein isolate, and acetylated distarch phosphate to obtain an improver; (3) dissolving the improver, salt, sugar and monosodium glutamate seasonings in water in sequence to obtain a tumbling pickling liquid; (4) mixing the beef obtained in step (1) with the tumbling and kneading marinade, tumbling and then marinating; (5) After pickling, clean, blanch, marinate and package.

4. The improved method according to claim 3, characterized in that: The beef described in step (1) is fresh beef or frozen beef.

5. The improved method according to claim 3, characterized in that: The mass ratio of the improver described in step (3) to salt, sugar, MSG seasoning and water is 2:(1-2):(0.5-1):(0.1-0.5):

20.

6. The improved method according to claim 5, characterized in that: The temperature of the water is 5-10°C.

7. The improved method according to claim 3, characterized in that: The mass ratio of the beef to the tumbling and kneading marinade in step (4) is 100:23-26.

8. The improved method according to claim 3, characterized in that: The tumbling and kneading conditions in step (4) are intermittent tumbling and kneading at 2-5 r / min under vacuum for 8 hours at 2-4°C; and the pickling conditions are pickling at 0-4°C for 24-48 hours.

9. The improved method according to claim 8, characterized in that: The vacuum degree of the vacuum intermittent tumbling is -0.06~-0.085MPa, and the intermittent tumbling method is to tumble for 15~25min and then stop for 8~12min.

10. The improved method according to claim 3, characterized in that: The blanching time in step (5) is 5 to 8 minutes; the braising method is simmering over low heat.

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