Beef preprocessing technology and flavor compensation method for preparing canned low-salt tomato sirloin

Abstract

The invention discloses a beef pre-processing technology and flavor compensation method for preparing canned low-salt tomato sirloin, and the method specifically comprises the following steps: soaking sirloin meat in a compound solution of L-aspartic acid and acetic acid, pickling by using a vacuum tumbler in combination with terahertz waves, then standing and pickling for a period of time under the combination of a high-voltage electrostatic field and terahertz waves, and blanching to obtain a pre-processed beef product; the pre-processed beef can be further canned with a soup base and then sterilized, and the low-salt tomato sirloin can is obtained. Vacuum rolling and kneading and terahertz waves are combined to accelerate permeation of pickling liquid, pickling time is shortened, standing pickling is performed under a high-voltage electrostatic field to enable the pickling liquid to be evenly distributed in the beef, acetic acid and L-aspartic acid perform tenderizing and flavor compensation on the beef, operation is simple and safe, efficiency is high, cost is low, salt reduction is not performed while salt reduction is performed, and the product quality is improved. The phenomenon that canned food is generally high in salt is solved, the tenderness of the sirloin is also remarkably improved, and the eating taste of the canned beef is improved.

Description

Technical Field

[0001] The invention belongs to the field of meat product processing, and in particular relates to a beef pre-processing process and a flavor compensation method for preparing low-salt tomato sirloin canned food. Background Art

[0002] Canned beef has long been a popular canned food among consumers, but canned foods usually have a high sodium content. Salt is essential in the production of canned meat, helping to give the product a good flavor and taste. However, long-term excessive intake of salt is one of the causes of diseases such as hypertension, atherosclerosis, and stroke, which runs counter to the healthy diet concept of modern people. The daily salt intake of Chinese residents reaches 9.3g, and salt reduction actions are imperative. There is a broad space for the development of reduced-salt canned beef.

[0003] The addition of salt can enhance the ability to extract and dissolve myofibrillar proteins, promote the interaction between protein matrices, form gels in the subsequent processing, enhance the ability to bind water, and greatly improve the texture of meat. At the same time, salt can give meat products a salty taste and enhance the freshness. It regulates the hydrolysis and oxidation of nutrients such as proteins and lipids, thereby promoting the production of corresponding flavor substances. Reducing the salt content in meat products will not only affect the saltiness of meat products, but also affect the sensory characteristics of meat products such as tenderness and flavor. Therefore, it is particularly important to reduce the addition of salt without affecting consumer taste and acceptability.

[0004] Among the existing low-salt beef processing methods, CN114698787A discloses a method for making low-salt brine beef that "reduces salt without reducing saltiness", which uses vacuum pulsation rolling and adding yeast extract to reduce the amount of salt, but it needs to prepare and use a complex brine system: the brine is prepared by mixing ice water, edible salt, yeast extract, monosodium glutamate, white sugar, rice wine, nisin, carrageenan, curdlan, lysine, pepper, composite phosphate and papain, and the salt content in the pickling liquid is still 2.5%-3%. CN109757672A discloses a low-salt beef pickling method, which uses different salt addition amounts and two pickling environments to pickle beef, but its pickling time is long, which reduces production efficiency, and the mass concentration of salt in the pickling liquid is 2%-10%. CN113662148A discloses that inorganic salts such as potassium chloride and calcium chloride are used to partially replace table salt to achieve a low-salt effect. However, the inorganic salts such as potassium chloride used in this method have the problem of producing an unpleasant taste, and additives such as yeast extract and sodium isoascorbate are needed to supplement the flavor.

[0005] Therefore, the currently reported low-salt beef processing methods all require the use of a pickling solution with a variety of additives. It is necessary to provide a process method that can reduce the amount of salt added, add as few additives as possible, and maintain or improve the edible quality of beef pre-prepared dishes. Summary of the invention

[0006] [Technical issues]

[0007] Effectively reduce the amount of salt added to the marinade, reduce the types of additives used, and maintain or improve the edible quality of beef pre-cooked dishes.

[0008] [Technical solution]

[0009] The first object of the present invention is to provide a low-salt beef pre-processing process. The present invention proposes for the first time to use vacuum tumbling and terahertz wave pickling to improve the quality of beef and shorten the vacuum tumbling treatment time, and to perform static pickling under a high-voltage electrostatic field, thereby reducing the total bacterial count of beef while assisting the pickling liquid to continue to diffuse in the beef fibers. The present invention proposes for the first time to use acetic acid and L-aspartic acid in combination to improve the flavor of beef. Acetic acid causes myofibrillar protein to absorb water and swell, and some proteins are decomposed, and the free amino acids produced increase the saltiness and umami taste of the beef.

[0010] The second object of the present invention is to provide a low-salt tomato beef brisket can. The optimization of the pre-processing process of beef and the technical innovation of reducing salt without reducing saltiness during the processing can significantly improve the tenderness of beef, shorten the processing time and control the reduction of salt without reducing saltiness.

[0011] In order to achieve the above purpose, the following specific technical solutions are provided:

[0012] A low-salt beef pre-processing process and a flavor compensation method, the process comprising the following steps:

[0013] (1) Using a high-voltage electrostatic field to thaw beef, and then using terahertz waves to clean the thawed beef;

[0014] (2) putting the cleaned beef into a vacuum tumbling machine, adding flavor pickling liquid, and vacuum tumbling and pickling for a period of time with the assistance of terahertz waves; the flavor pickling liquid is composed of: 0.1wt%-0.5wt% of acetic acid, 0.05wt%-0.15wt% of L-aspartic acid, 0.2wt%-0.6wt% of salt, 2wt%-4wt% of rice wine, and the rest is water;

[0015] (3) placing the marinated beef in step (2) under a high-voltage electrostatic field combined with a terahertz wave and marinating it statically for a period of time;

[0016] (4) blanching the marinated beef in step (3), removing the beef, draining and cooling the beef to obtain pre-processed beef.

[0017] In one embodiment of the present invention, in step (1), the beef is thawed in a high voltage electrostatic field until the core temperature of the meat reaches 0-4° C. This can reduce the juice loss rate, retain more nutrients, and reduce the initial bacterial count of the sirloin meat.

[0018] In one embodiment of the present invention, in step (1), terahertz waves are used for cleaning for 3-5 minutes, the frequency of the terahertz waves is 0.3 THz, and the power is 80 mW. The terahertz waves are used for cleaning to clean surface impurities and blood while continuing to reduce the number of initial bacteria.

[0019] In one embodiment of the present invention, in step (1), the high voltage static field strength is 150 kV / m.

[0020] In one embodiment of the present invention, in step (2), the flavor pickling liquid dissolves acetic acid and L-aspartic acid with the assistance of terahertz waves, so that the acetic acid and L-aspartic acid are evenly distributed in the water molecules to form water molecule clusters.

[0021] In one embodiment of the present invention, in step (2), the terahertz wave simultaneously coordinates tenderization and flavor imparting, and the flavor marinade fully reacts with the beef to increase the gaps between the beef muscle fibers, dissolve the myofibrillar protein, generate more free amino acids, and then form flavor peptides with L-aspartic acid, thereby improving the tenderness and optimizing the flavor.

[0022] In one embodiment of the present invention, in step (2), the mass ratio of beef to flavor marinade is 1:1-1:1.5.

[0023] In one embodiment of the present invention, in step (2), the mass fraction of L-aspartic acid in the flavor pickling liquid relative to beef is 0.05wt%-0.25wt%.

[0024] In one embodiment of the present invention, in step (2), the mass ratio of acetic acid to L-aspartic acid in the flavor pickling liquid is 2-3:1, preferably 2:1.

[0025] In one embodiment of the present invention, in step (2), the vacuum degree of the vacuum tumbling machine is 0.8 Mpa, and the vacuum tumbling and marinating is performed for 30-50 minutes.

[0026] In one embodiment of the present invention, in step (3), static pickling is performed at 0-3°C for 2-6 hours.

[0027] In one embodiment of the present invention, in step (3), the strength of the high voltage electrostatic field is 5 kV / m-9 kV / m.

[0028] In one embodiment of the present invention, in step (3), the frequency of the terahertz wave is 0.3 THz, and the power is 80 mW.

[0029] In one embodiment of the present invention, in step (3), the terahertz wave keeps the molecules in the pickling liquid active and continuously interacts with the protein in the beef, so that the protein is dissolved and the types and quantities of free amino acids are increased.

[0030] In one embodiment of the present invention, in step (4), the mixture is blanched at 80° C. for 3 min.

[0031] Based on the above method, the present invention also provides a pre-processed beef product.

[0032] Based on the above-mentioned low-salt beef pre-processing technology and flavor compensation method, the present invention also provides a processing method for low-salt beef pre-prepared dish products.

[0033] Based on the above-mentioned pre-processed beef products, the present invention also provides beef pre-cooked dishes, including ready-to-eat beef pre-cooked dishes and ready-to-heat beef pre-cooked dishes.

[0034] In one embodiment of the present invention, the instant beef pre-prepared dishes include: braised beef in soy sauce, beef jerky and the like.

[0035] In one embodiment of the present invention, the instant-heating beef pre-prepared dishes include: tomato sirloin pre-prepared dishes, braised beef pre-prepared dishes, spicy beef offal pre-prepared dishes, stir-fried yellow beef pre-prepared dishes, etc.

[0036] Specifically, the present invention provides a processing method of low-salt tomato beef brisket can, comprising the following steps:

[0037] The pre-processed beef is put into a steam sterilized empty can, and then tomato sauce is quickly injected, and then a vacuum canning machine is used for vacuum sealing and sterilization to obtain a low-salt tomato beef brisket can.

[0038] In one embodiment of the present invention, the sodium content in the low-salt tomato beef brisket canned food is no more than 560 mg / 100 g, and may further be no more than 480 mg / 100 g.

[0039] In one embodiment of the present invention, the ingredients of the tomato sauce include: 10-15 parts of tomato paste, 10-15 parts of vegetable oil, 0.5-1.0 parts of soy sauce, 4-8 parts of sugar, 0.5-1.0 parts of monosodium glutamate, 0.1-0.5 parts of salt, 0.05-0.2 parts of star anise powder, 0.1-0.5 parts of bay leaf powder and 100 parts of water. In addition, other auxiliary materials or processing aids that meet the requirements of national standards, such as acetic acid, L-aspartic acid, flavor enhancers, thickeners, etc., can be added according to actual production needs.

[0040] In one embodiment of the present invention, the processing method of low-salt tomato sirloin canned food specifically comprises the following steps:

[0041] S1. Thawing in high-voltage electrostatic field: Thawing beef brisket in high-voltage electrostatic field until the core temperature of the meat reaches 0-4°C, reducing the loss rate of juice, retaining more nutrients, and reducing the initial bacterial count of beef brisket;

[0042] S2, terahertz wave cleaning and sterilization: the beef thawed in step S1 is cleaned for 3-5 minutes using terahertz waves to clean surface impurities and blood while continuing to reduce the initial bacteria count. The terahertz wave frequency is 0.3 THz and the power is 80 mW.

[0043] S3, pretreatment: shaving the excess fascia and excess bones on the surface of the beef cleaned in step S2, and trimming it into pieces;

[0044] S4, vacuum tumbling combined with terahertz wave composite tenderization and flavor improvement: put the cut beef in step S3 into a vacuum tumbling machine with a vacuum degree of 0.8 MPa, add a flavor marinade with a ratio of 1:1-1:1.5, and tumble and marinate for 30-50 minutes with the assistance of terahertz waves;

[0045] S5, static marinating with high-voltage electrostatic field combined with terahertz wave: the beef marinated in step S4 is statically marinated at 0-3°C for 2-6 hours under the conditions of high-voltage electrostatic field combined with terahertz wave; the field strength of the high-voltage electrostatic field is 5kV / m-9kV / m, the frequency of the terahertz wave is 0.3THz, and the power is 80mW;

[0046] S6, blanching: blanch the marinated beef in step S5 at 80° C. for 3 min to further reduce the initial bacterial count, remove the beef, and drain and cool it down quickly;

[0047] S7, canning: immediately packing the beef blanched in step S6 into steam sterilized empty cans, with the canning volume being not less than 65%;

[0048] S8, juice injection: quickly inject tomato sauce (the amount of tomato sauce added relative to beef is 35wt%) into step S7, the temperature of the tomato juice is not less than 85°C, to ensure the initial bacterial count and to facilitate the formation of vacuum in the tank;

[0049] S9, Vacuum canning: Use a vacuum canning machine to perform vacuum canning, ensuring that the vacuum degree is 0.25Kpa;

[0050] S10, servo pressure sterilization: sterilize at 121℃ for 40min, ensuring that the F value is greater than 4.5;

[0051] S11. Cooling to obtain the finished product: adopting servo reverse pressure cooling method, cooling time 10min, cooling temperature 36°C, constant pressure cooling pressure 0.16MPa, ΔP 0.01MPa, that is, obtaining low-salt tomato beef brisket canned food.

[0052] In the present invention, vacuum tumbling is to place the meat block in the drum of the tumbling machine. The meat block is subjected to a certain form of mechanical force due to the rotation of the drum, thereby achieving the purpose of improving the texture of the meat and increasing the tenderness, and has the advantages of energy saving and simple operation. However, the product benefits brought by a single tumbling treatment often have their limitations. The present invention also combines terahertz waves and high-voltage electrostatic fields to tenderize the beef: the ability of terahertz waves to activate water molecules and the advantages of high-voltage electrostatic fields to assist the diffusion of the marinade are used to shorten the vacuum tumbling time and improve the marinating efficiency; at the same time, acetic acid and L-aspartic acid are added as flavor marinade to promote the dissolution of myofibrillar protein, while producing more types and quantities of free amino acids, which not only improves the tenderness of the beef but also increases the saltiness and umami taste.

[0053] In the present invention, terahertz waves specifically refer to the frequency band of 1011-1013 Hz, with a wavelength in the range of 30 μm-3 mm, between microwaves and infrared. Water molecules, water molecule clusters, and various microscopic particles and molecules absorb terahertz waves and resonate with their own vibration waves at the same frequency. Under the action of the same-frequency resonant waves, the solubility of water is enhanced. With the assistance of terahertz waves, the flavored marinade can be better dissolved and its activity increased, which is more conducive to the penetration of the marinade in the meat. The present invention uses terahertz waves to enhance the solubility of water between tissues and assist the retention of water by meat during vacuum tumbling.

[0054] In the present invention, high-voltage electrostatic field is used as a new non-thermal food preservation technology mainly for thawing, freezing and preserving meat. High-voltage electrostatic field can make Cl in meat - and Na + Migration occurs, thereby assisting the diffusion of the marinade throughout the beef.

[0055] The innovation of this patent is to improve the quality of beef and shorten the vacuum tumbling treatment time by combining vacuum tumbling and kneading with terahertz wave pickling. Static pickling is carried out under a high-voltage electrostatic field, which reduces the total bacterial count of beef while assisting the pickling liquid to continue to diffuse in the beef fibers. Acetic acid and L-aspartic acid are combined to improve the taste of beef. Acetic acid causes myofibrillar protein to absorb water and swell, and some proteins are decomposed. The free amino acids produced increase the saltiness and umami taste of beef.

[0056] [Beneficial Effects]:

[0057] (1) The flavored pickling liquid provided by the present invention can enhance the human body's perception of saltiness, thereby achieving the purpose of reducing salt without reducing saltiness, improving the overall acceptability of canned food, and reducing the sodium content by 45% to 72% compared with canned food with normal salinity (Comparative Example 1). At the same time, it has a tenderizing effect on beef, reducing shear force by 63.34%, and optimizing the deterioration of beef quality after salt reduction.

[0058] (2) The vacuum tumbling and kneading combined with terahertz wave pickling provided by the present invention can relax the muscle fiber structure, increase the gaps, increase the tenderness, increase the water retention of beef, reduce the cooking loss by 75.25%, and increase the absorption rate of the pickling liquid. At the same time, the tumbling time is shortened by 33.3% compared with the normal salinity canned food (Comparative Example 1).

[0059] (3) The high-voltage electrostatic field static pickling provided by the present invention can assist the diffusion of the pickling liquid in the beef, shortening the static pickling time by 66.67% compared with the normal salinity can (Comparative Example 1), and at the same time making the pickling liquid evenly distributed in the beef.

[0060] (4) The present invention adopts servo pressure sterilization to balance the air intake and exhaust in the sterilizer during the sterilization process, thereby reducing the problem of canned food packaging deformation during the sterilization process. DETAILED DESCRIPTION

[0061] The specific implementation of the present invention is further described in detail below in conjunction with the examples. In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the invention can also be implemented in other ways different from this, and those skilled in the art can make similar generalizations without violating the connotation of the present invention, so the present invention is not limited by the specific embodiments disclosed below.

[0062] The ingredients of the tomato sauce involved in the following embodiment include: 13 parts of tomato paste, 12 parts of vegetable oil, 0.9 parts of soy sauce, 6 parts of sugar, 0.6 parts of monosodium glutamate, 0.4 parts of salt, 0.1 parts of star anise powder, 0.2 parts of bay leaf powder and 100 parts of water. In addition, other auxiliary materials or processing aids that meet the requirements of national standards, such as acetic acid, L-aspartic acid, flavor enhancers, thickeners, etc., can be added according to actual production needs.

[0063] Example 1

[0064] S1. Thawing in high-voltage electrostatic field: Use high-voltage electrostatic field to thaw the sirloin until the core temperature of the meat reaches 0-4°C. The voltage during thawing is 150KV / m, which can reduce the juice loss rate, retain more nutrients, and reduce the initial bacteria count of the sirloin.

[0065] S2. Cleaning and sterilization with terahertz waves: The beef thawed in step S1 is cleaned with terahertz waves for 3 minutes to clean surface impurities and blood while continuing to reduce the initial bacteria count. The terahertz wave frequency is 0.3 THz and the power is 80 mW.

[0066] S3, pretreatment: shave off the excess fascia and excess bones on the surface of the beef cleaned in step S2, trim the shape and cut it into 2cm×2cm×2cm pieces.

[0067] S4, vacuum tumbling combined with terahertz wave composite tenderization and flavor improvement: put the cut beef in step S3 into a vacuum tumbling machine, the vacuum degree is 0.8Mpa, add 1:1 flavor pickling liquid, wherein the pickling liquid contains 0.1wt% acetic acid, 0.05wt% L-aspartic acid, 0.55wt% salt, 4wt% rice wine and the remaining water, control the mass fraction of L-aspartic acid relative to beef in the flavor pickling liquid to be 0.05wt%, the mass ratio of acetic acid to L-aspartic acid is 2:1, and the mass fraction of salt relative to beef is 0.55wt%, then vacuum tumbling and pickling for 30 minutes with the assistance of terahertz wave, and the terahertz wave condition is 5THz. At the same time, terahertz wave synergizes tenderization and flavor imparting, and the flavor pickling liquid fully acts on the beef, so that the gap between beef muscle fibers is enlarged, myofibrillar protein is dissolved, and more free amino acids are generated, so that the tenderness is improved and the flavor is optimized.

[0068] S5. Static marinating with high-voltage electrostatic field combined with terahertz wave: The beef marinated in step S4 is statically marinated at 0-3°C for 2 hours under the conditions of high-voltage electrostatic field combined with terahertz wave, so that the marinating liquid maintains activity and continuously reacts with the protein in the beef to dissolve the protein and produce free amino acids. The high-voltage static field strength is 5 kV / m, the terahertz wave frequency is 2 THz, and the power is 80 mW.

[0069] S6, blanching: blanch the marinated beef in step S5 at 80° C. for 3 minutes to further reduce the initial bacterial count, remove the beef, and drain and cool it down quickly.

[0070] S7, canning: immediately put the beef pre-cooked in step S6 into steam sterilized empty cans, with the canning volume not less than 65%.

[0071] S8, juice injection: quickly inject tomato sauce (the amount of tomato sauce added relative to beef is 35wt%) into step S7, and the temperature of the tomato sauce is not lower than 85°C to ensure the initial bacterial count and facilitate the formation of vacuum in the tank.

[0072] S9. Vacuum canning: Use a vacuum canning machine to perform vacuum canning and ensure that the vacuum degree is 0.25Kpa.

[0073] S10, servo pressure sterilization: sterilize at 121℃ for 40min, ensuring that the F value is greater than 4.5.

[0074] S11, cooling: adopting servo back pressure cooling method, cooling time 10min, cooling temperature 36°C, constant pressure cooling pressure 0.16MPa, ΔP 0.01MPa, and obtaining low-salt tomato beef brisket can.

[0075] Example 2

[0076] S1. Thawing in high-voltage electrostatic field: Use high-voltage electrostatic field to thaw the sirloin until the core temperature of the meat reaches 0-4°C. The voltage during thawing is 150KV / m, which can reduce the juice loss rate, retain more nutrients, and reduce the initial bacteria count of the sirloin.

[0077] S2. Cleaning and sterilization with terahertz waves: The beef thawed in step S1 is cleaned with terahertz waves for 5 minutes to clean surface impurities and blood while continuing to reduce the initial bacteria count. The terahertz wave frequency is 0.3 THz and the power is 80 mW.

[0078] S3, pretreatment: shave off the excess fascia and excess bones on the surface of the beef cleaned in step S2, trim the shape and cut it into 2cm×2cm×2cm pieces.

[0079] S4, vacuum tumbling combined with terahertz wave composite tenderization and flavor improvement: put the cut beef in step S3 into a vacuum tumbling machine, the vacuum degree is 0.8Mpa, add 1:1.2 flavor pickling liquid, wherein the pickling liquid contains 0.2wt% acetic acid, 0.1wt% L-aspartic acid, 0.4wt% salt, 4wt% rice wine and the remaining water, and control the mass fraction of L-aspartic acid relative to beef in the flavor pickling liquid to be 0.12wt%, the mass ratio of acetic acid to L-aspartic acid is 2:1, and the mass fraction of salt relative to beef is 0.48wt%, and then vacuum tumbling and pickling for 40 minutes with the assistance of terahertz wave, and the terahertz wave condition is 5THz. At the same time, terahertz wave synergizes tenderization and flavor imparting, and the flavor pickling liquid fully acts on the beef, so that the gap between beef muscle fibers is enlarged, myofibrillar protein is dissolved, and more free amino acids are generated, so that the tenderness is improved and the flavor is optimized.

[0080] S5. Static marinating with high-voltage electrostatic field combined with terahertz wave: The beef marinated in step S4 is statically marinated at 0-3°C for 4 hours under the conditions of high-voltage electrostatic field combined with terahertz wave, so that the marinating liquid maintains activity and continuously reacts with the protein in the beef to dissolve the protein and produce free amino acids. The high-voltage static field strength is 7 kV / m, the terahertz wave frequency is 5 THz, and the power is 80 mW.

[0081] S6, blanching: blanch the marinated beef in step S5 at 80° C. for 3 minutes to further reduce the initial bacterial count, remove the beef, and drain and cool it down quickly.

[0082] S7, canning: immediately put the beef pre-cooked in step S6 into steam sterilized empty cans, with the canning volume not less than 65%.

[0083] S8, juice injection: quickly inject tomato sauce (the amount of tomato sauce added relative to beef is 35wt%) into step S7, and the temperature of the tomato sauce is not lower than 85°C to ensure the initial bacterial count and facilitate the formation of vacuum in the tank.

[0084] S9. Vacuum canning: Use a vacuum canning machine to perform vacuum canning and ensure that the vacuum degree is 0.25Kpa.

[0085] S10, servo pressure sterilization: sterilize at 121℃ for 40min, ensuring that the F value is greater than 4.5.

[0086] S11, cooling: adopting servo back pressure cooling method, cooling time 10min, cooling temperature 36°C, constant pressure cooling pressure 0.16MPa, ΔP 0.01MPa, and obtaining low-salt tomato beef brisket can.

[0087] Example 3

[0088] S1. Thawing in high-voltage electrostatic field: Use high-voltage electrostatic field to thaw the sirloin until the core temperature of the meat reaches 0-4°C. The voltage during thawing is 150KV / m, which can reduce the juice loss rate, retain more nutrients, and reduce the initial bacteria count of the sirloin.

[0089] S2. Cleaning and sterilization with terahertz waves: The beef thawed in step S1 is cleaned with terahertz waves for 5 minutes to clean surface impurities and blood while continuing to reduce the initial bacteria count. The terahertz wave frequency is 0.3 THz and the power is 80 mW.

[0090] S3, pretreatment: shave off the excess fascia and excess bones on the surface of the beef cleaned in step S2, trim the shape and cut it into 2cm×2cm×2cm pieces.

[0091] S4, vacuum tumbling combined with terahertz wave composite tenderization and flavor improvement: put the cut beef in step S3 into a vacuum tumbling machine, the vacuum degree is 0.8Mpa, add 1:1.4 flavor pickling liquid, wherein the pickling liquid contains 0.4wt% acetic acid, 0.15wt% L-aspartic acid, 0.15wt% salt, 4wt% rice wine and the remaining water, and control the mass fraction of L-aspartic acid relative to beef in the flavor pickling liquid to be 0.21wt%, the mass ratio of acetic acid to L-aspartic acid is 2.67:1, and the mass fraction of salt relative to beef is 0.21wt%, and then vacuum tumbling and pickling for 50 minutes with the assistance of terahertz wave, and the terahertz wave condition is 5THz. At the same time, terahertz wave synergizes tenderization and flavor imparting, and the flavor pickling liquid fully acts on the beef, so that the gap between beef muscle fibers is enlarged, myofibrillar protein is dissolved, and more free amino acids are generated, so that the tenderness is improved and the flavor is optimized.

[0092] S5. Static marinating with high-voltage electrostatic field combined with terahertz wave: The beef marinated in step S4 is statically marinated at 0-3°C for 6 hours under the conditions of high-voltage electrostatic field combined with terahertz wave, so that the marinating liquid maintains activity and continuously reacts with the protein in the beef to dissolve the protein. The high-voltage static field strength is 9 kV / m, the terahertz wave frequency is 8 THz, and the power is 80 mW.

[0093] S6, blanching: blanch the marinated beef in step S5 at 80° C. for 3 min to further reduce the initial bacterial count, remove the beef, and drain and cool it quickly.

[0094] S7, canning: immediately put the beef pre-cooked in step S6 into steam sterilized empty cans, with the canning volume not less than 65%.

[0095] S8, juice injection: quickly inject tomato sauce (the amount of tomato sauce added relative to beef is 35wt%) into step S7, and the temperature of the tomato sauce is not lower than 85°C to ensure the initial bacterial count and facilitate the formation of vacuum in the tank.

[0096] S9. Vacuum canning: Use a vacuum canning machine to perform vacuum canning and ensure that the vacuum degree is 0.25Kpa.

[0097] S10, servo pressure sterilization: sterilize at 121℃ for 40min, ensuring that the F value is greater than 4.5.

[0098] S11, cooling: adopting servo back pressure cooling method, cooling time 10min, cooling temperature 36°C, constant pressure cooling pressure 0.16MPa, ΔP 0.01MPa, and obtaining low-salt tomato beef brisket can.

[0099] The following is a further comparative description of the pretreatment process of low-salt tomato beef canned food in Example 2.

[0100] Comparative Example 1 (blank group salt 1.2wt%):

[0101] Referring to Example 2, the terahertz wave treatment in S4 is omitted, and the amount of salt is adjusted to 1.2%, the high-voltage electrostatic field and terahertz wave treatment in S5 are omitted, and the other steps remain unchanged:

[0102] S1. Thawing in high-voltage electrostatic field: Use high-voltage electrostatic field to thaw the sirloin until the core temperature of the meat reaches 0-4°C. The voltage during thawing is 150KV / m, which can reduce the juice loss rate, retain more nutrients, and reduce the initial bacteria count of the sirloin.

[0103] S2. Cleaning and sterilization with terahertz waves: The beef thawed in step S1 is cleaned with terahertz waves for 5 minutes to clean surface impurities and blood while continuing to reduce the initial bacteria count. The terahertz wave frequency is 0.3 THz and the power is 80 mW.

[0104] S3, pretreatment: shave off the excess fascia and excess bones on the surface of the beef cleaned in step S2, trim the shape and cut it into 2cm×2cm×2cm pieces.

[0105] S4, vacuum tumbling: put the cut beef in step S3 into a vacuum tumbling machine with a vacuum degree of 0.8 MPa, add a 1:1.2 salt pickling solution, wherein the pickling solution contains 1.2 wt% salt, 4 wt% rice wine and the remainder water, and vacuum tumble and marinate for 60 minutes.

[0106] S5, static marinating: the beef marinated in step S4 is statically marinated at 0-3°C for 12 hours.

[0107] S6, blanching: blanch the marinated beef in step S5 at 80° C. for 3 min to further reduce the initial bacterial count, remove the beef, and drain and cool it quickly.

[0108] S7, canning: immediately put the beef pre-cooked in step S6 into steam sterilized empty cans, with the canning volume not less than 65%.

[0109] S8, juice injection: quickly inject tomato sauce (the amount of tomato sauce added relative to beef is 35wt%) into step S7, and the temperature of the tomato sauce is not lower than 85°C to ensure the initial bacterial count and facilitate the formation of vacuum in the tank.

[0110] S9. Vacuum canning: Use a vacuum canning machine to perform vacuum canning and ensure that the vacuum degree is 0.25Kpa.

[0111] S10, servo pressure sterilization: sterilize at 121℃ for 40min, ensuring that the F value is greater than 4.5.

[0112] S11, cooling: adopting servo back pressure cooling method, cooling time 10min, cooling temperature 36°C, constant pressure cooling pressure 0.16MPa, ΔP 0.01MPa, and obtaining low-salt tomato beef brisket can.

[0113] Comparative Example 2 (1.2% salt, no terahertz wave cleaning):

[0114] Referring to Example 2, the terahertz wave treatment in S4 is omitted, and the amount of salt is adjusted to 1.2 wt %, the high voltage electrostatic field and the terahertz wave treatment in S5 are omitted, and the terahertz wave treatment in S2 is omitted, and the other steps remain unchanged:

[0115] S1. Thawing in high-voltage electrostatic field: Use high-voltage electrostatic field to thaw the sirloin until the core temperature of the meat reaches 0-4°C. The voltage during thawing is 150KV / m, which can reduce the juice loss rate, retain more nutrients, and reduce the initial bacteria count of the sirloin.

[0116] S2. Washing and sterilization under running water: The beef thawed in step S1 is placed under running water for 30 minutes to clean the surface impurities and blood.

[0117] S3, pretreatment: shave off the excess fascia and excess bones on the surface of the beef cleaned in step S2, trim the shape and cut it into 2cm×2cm×2cm pieces.

[0118] S4, vacuum tumbling: put the cut beef in step S3 into a vacuum tumbling machine with a vacuum degree of 0.8 MPa, add a 1:1.2 salt pickling solution, wherein the pickling solution contains 1.2 wt% salt, 4 wt% rice wine and the remainder water, and vacuum tumble and marinate for 40 minutes.

[0119] S5, static marinating: the beef marinated in step S4 is statically marinated at 0-3°C for 12 hours.

[0120] S6, blanching: blanch the marinated beef in step S5 at 80° C. for 3 min to further reduce the initial bacterial count, remove the beef, and drain and cool it quickly.

[0121] S7, canning: immediately put the beef pre-cooked in step S6 into steam sterilized empty cans, with the canning volume not less than 65%.

[0122] S8, juice injection: quickly inject tomato sauce (the amount of tomato sauce added relative to beef is 35wt%) into step S7, and the temperature of the tomato sauce is not lower than 85°C to ensure the initial bacterial count and facilitate the formation of vacuum in the tank.

[0123] S9. Vacuum canning: Use a vacuum canning machine to perform vacuum canning and ensure that the vacuum degree is 0.25Kpa.

[0124] S10, servo pressure sterilization: sterilize at 121℃ for 40min, ensuring that the F value is greater than 4.5.

[0125] S11, cooling: adopting servo back pressure cooling method, cooling time 10min, cooling temperature 36°C, constant pressure cooling pressure 0.16MPa, ΔP 0.01MPa, and obtaining low-salt tomato beef brisket can.

[0126] Comparative Example 3 (without acetic acid):

[0127] Referring to Example 2, acetic acid in S4 is omitted, and other steps remain unchanged:

[0128] S1. Thawing in high-voltage electrostatic field: Use high-voltage electrostatic field to thaw the sirloin until the core temperature of the meat reaches 0-4°C. The voltage during thawing is 150KV / m, which can reduce the juice loss rate, retain more nutrients, and reduce the initial bacteria count of the sirloin.

[0129] S2. Cleaning and sterilization with terahertz waves: The beef thawed in step S1 is cleaned with terahertz waves for 5 minutes to clean surface impurities and blood while continuing to reduce the initial bacteria count. The terahertz wave frequency is 0.3 THz and the power is 80 mW.

[0130] S3, pretreatment: shave off the excess fascia and excess bones on the surface of the beef cleaned in step S2, trim the shape and cut it into 2cm×2cm×2cm pieces.

[0131] S4, vacuum tumbling combined with terahertz wave composite tenderization and flavor improvement: the beef cut in step S3 is put into a vacuum tumbling machine with a vacuum degree of 0.8 MPa, and a flavor marinade in a ratio of 1:1.2 is added, wherein the marinade contains 0.1wt% L-aspartic acid, 0.4wt% salt, 4wt% rice wine and the remainder water, and the mass fraction of L-aspartic acid in the flavor marinade relative to beef is controlled to be 0.12wt%, followed by vacuum tumbling and marinating for 40 minutes, while the terahertz wave synergistically tenderizes and imparts flavor, and the flavor marinade fully acts on the beef to increase the gaps between beef muscle fibers, dissolve myofibrillar protein, generate more free amino acids, and optimize the flavor while improving tenderness.

[0132] S5. Static marinating with high-voltage electrostatic field combined with terahertz wave: The beef marinated in step S4 is statically marinated at 0-3°C for 4 hours under the conditions of high-voltage electrostatic field combined with terahertz wave, so that the marinating liquid maintains activity and continuously reacts with the protein in the beef to dissolve the protein and produce free amino acids. The high-voltage static field strength is 7 kV / m, the terahertz wave frequency is 5 THz, and the power is 80 mW.

[0133] S6, blanching: blanch the marinated beef in step S5 at 80° C. for 3 min to further reduce the initial bacterial count, remove the beef, and drain and cool it quickly.

[0134] S7, canning: immediately put the beef pre-cooked in step S6 into steam sterilized empty cans, with the canning volume not less than 65%.

[0135] S8, juice injection: quickly inject tomato sauce into step S7, wherein the temperature of the tomato juice is not less than 85° C., so as to ensure the initial bacterial count and facilitate the formation of vacuum in the tank.

[0136] S9. Vacuum canning: Use a vacuum canning machine to perform vacuum canning and ensure that the vacuum degree is 0.25Kpa.

[0137] S10, servo pressure sterilization: sterilize at 121℃ for 40min, ensuring that the F value is greater than 4.5.

[0138] S11, cooling: adopting servo back pressure cooling method, cooling time 10min, cooling temperature 36°C, constant pressure cooling pressure 0.16MPa, ΔP 0.01MPa, and obtaining low-salt tomato beef brisket can.

[0139] Comparative Example 4 (without L-aspartic acid):

[0140] Referring to Example 2, L-aspartic acid in S4 is omitted, and the other steps remain unchanged:

[0141] S1. Thawing in high-voltage electrostatic field: Use high-voltage electrostatic field to thaw the sirloin until the core temperature of the meat reaches 0-4°C. The voltage during thawing is 150KV / m, which can reduce the juice loss rate, retain more nutrients, and reduce the initial bacteria count of the sirloin.

[0142] S2. Cleaning and sterilization with terahertz waves: The beef thawed in step S1 is cleaned with terahertz waves for 5 minutes to clean surface impurities and blood while continuing to reduce the initial bacteria count. The terahertz wave frequency is 0.3 THz and the power is 80 mW.

[0143] S3, pretreatment: shave off the excess fascia and excess bones on the surface of the beef cleaned in step S2, trim the shape and cut it into 2cm×2cm×2cm pieces.

[0144] S4, vacuum tumbling combined with terahertz wave composite tenderization and flavor improvement: the beef cut in step S3 is put into a vacuum tumbling machine with a vacuum degree of 0.8 MPa, and a flavor marinade in a ratio of 1:1.2 is added, wherein the marinade comprises 0.2 wt% acetic acid, 0.4 wt% salt, 4 wt% rice wine and the remainder water, and the beef is vacuum tumbled and marinated for 40 minutes. At the same time, the terahertz wave synergistically tenderizes and imparts flavor, and the flavor marinade fully acts on the beef to increase the gaps between beef muscle fibers, dissolve myofibrillar protein, and generate more free amino acids, thereby improving tenderness and optimizing flavor.

[0145] S5. Static marinating with high-voltage electrostatic field combined with terahertz wave: The beef marinated in step S4 is statically marinated at 0-3°C for 4 hours under the conditions of high-voltage electrostatic field combined with terahertz wave, so that the marinating liquid maintains activity and continuously reacts with the protein in the beef to dissolve the protein and produce free amino acids. The high-voltage static field strength is 7 kV / m, the terahertz wave frequency is 5 THz, and the power is 80 mW.

[0146] S6, blanching: blanch the marinated beef in step S5 at 80° C. for 3 minutes to further reduce the initial bacterial count, remove the beef, and drain and cool it down quickly.

[0147] S7, canning: immediately put the beef pre-cooked in step S6 into steam sterilized empty cans, with the canning volume not less than 65%.

[0148] S8, juice injection: quickly inject tomato sauce (the amount of tomato sauce added relative to beef is 35wt%) into step S7, and the temperature of the tomato juice is not lower than 85°C to ensure the initial bacterial count and facilitate the formation of vacuum in the tank.

[0149] S9. Vacuum canning: Use a vacuum canning machine to perform vacuum canning and ensure that the vacuum degree is 0.25Kpa.

[0150] S10, servo pressure sterilization: sterilize at 121℃ for 40min, ensuring that the F value is greater than 4.5.

[0151] S11, cooling: adopting servo back pressure cooling method, cooling time 10min, cooling temperature 36°C, constant pressure cooling pressure 0.16MPa, ΔP 0.01MPa, and obtaining low-salt tomato beef brisket can.

[0152] Comparative Example 5:

[0153] Referring to Example 2, the amount of L-aspartic acid used in S4 relative to beef was adjusted, and the other steps remained unchanged:

[0154] S1. Thawing in high-voltage electrostatic field: Use high-voltage electrostatic field to thaw the sirloin until the core temperature of the meat reaches 0-4°C. The voltage during thawing is 150KV / m, which can reduce the juice loss rate, retain more nutrients, and reduce the initial bacteria count of the sirloin.

[0155] S2. Cleaning and sterilization with terahertz waves: The beef thawed in step S1 is cleaned with terahertz waves for 5 minutes to clean surface impurities and blood while continuing to reduce the initial bacteria count. The terahertz wave frequency is 0.3 THz and the power is 80 mW.

[0156] S3, pretreatment: shave off the excess fascia and excess bones on the surface of the beef cleaned in step S2, trim the shape and cut it into 2cm×2cm×2cm pieces.

[0157] S4, vacuum tumbling combined with terahertz wave composite tenderization and flavor improvement: the beef cut in step S3 is put into a vacuum tumbling machine with a vacuum degree of 0.8 MPa, and a flavor marinade in a ratio of 1:1.2 is added, wherein the marinade contains 0.06wt% acetic acid, 0.03wt% L-aspartic acid, 0.61wt% salt, 4wt% rice wine and the remainder water, and the mass fraction of L-aspartic acid relative to beef in the flavor marinade is controlled to be 0.036wt%, and the mass ratio of acetic acid to L-aspartic acid is 2:1, followed by vacuum tumbling and marinating for 40 minutes, while terahertz waves synergistically tenderize and impart flavor, and the flavor marinade fully acts on the beef to increase the gaps between beef muscle fibers, dissolve myofibrillar protein, generate more free amino acids, and optimize the flavor while improving tenderness.

[0158] S5. Static marinating with high-voltage electrostatic field combined with terahertz wave: The beef marinated in step S4 is statically marinated at 0-3°C for 4 hours under the conditions of high-voltage electrostatic field combined with terahertz wave, so that the marinating liquid maintains activity and continuously reacts with the protein in the beef to dissolve the protein and produce free amino acids. The high-voltage static field strength is 7 kV / m, the terahertz wave frequency is 5 THz, and the power is 80 mW.

[0159] S6, blanching: blanch the marinated beef in step S5 at 80° C. for 3 minutes to further reduce the initial bacterial count, remove the beef, and drain and cool it down quickly.

[0160] S7, canning: immediately put the beef pre-cooked in step S6 into steam sterilized empty cans, with the canning volume not less than 65%.

[0161] S8, juice injection: quickly inject tomato sauce (the amount of tomato sauce added relative to beef is 35wt%) into step S7, and the temperature of the tomato juice is not lower than 85°C to ensure the initial bacterial count and facilitate the formation of vacuum in the tank.

[0162] S9. Vacuum canning: Use a vacuum canning machine to perform vacuum canning and ensure that the vacuum degree is 0.25Kpa.

[0163] S10, servo pressure sterilization: sterilize at 121℃ for 40min, ensuring that the F value is greater than 4.5.

[0164] S11, cooling: adopting servo back pressure cooling method, cooling time 10min, cooling temperature 36°C, constant pressure cooling pressure 0.16MPa, ΔP 0.01MPa, and obtaining low-salt tomato beef brisket can.

[0165] Comparative Example 6:

[0166] Referring to Example 2, the ratio of L-aspartic acid to acetic acid in S4 was adjusted, and the other steps remained unchanged:

[0167] S1. Thawing in high-voltage electrostatic field: Use high-voltage electrostatic field to thaw the sirloin until the core temperature of the meat reaches 0-4°C. The voltage during thawing is 150KV / m, which can reduce the juice loss rate, retain more nutrients, and reduce the initial bacteria count of the sirloin.

[0168] S2. Cleaning and sterilization with terahertz waves: The beef thawed in step S1 is cleaned with terahertz waves for 5 minutes to clean surface impurities and blood while continuing to reduce the initial bacteria count. The terahertz wave frequency is 0.3 THz and the power is 80 mW.

[0169] S3, pretreatment: shave off the excess fascia and excess bones on the surface of the beef cleaned in step S2, trim the shape and cut it into 2cm×2cm×2cm pieces.

[0170] S4, vacuum tumbling combined with terahertz wave composite tenderization and flavor improvement: the beef cut in step S3 is put into a vacuum tumbling machine with a vacuum degree of 0.8 MPa, and a flavor marinade in a ratio of 1:1.2 is added, wherein the marinade contains 0.15wt% acetic acid, 0.15wt% L-aspartic acid, 0.4wt% salt, 4wt% rice wine and the remainder water, and the mass fraction of L-aspartic acid relative to beef in the flavor marinade is controlled to be 0.18wt%, and the mass ratio of acetic acid to L-aspartic acid is 1:1, followed by vacuum tumbling and marinating for 40 minutes, while terahertz waves synergistically tenderize and impart flavor, and the flavor marinade fully acts on the beef to increase the gaps between beef muscle fibers, dissolve myofibrillar protein, generate more free amino acids, and optimize the flavor while improving tenderness.

[0171] S5. Static marinating with high-voltage electrostatic field combined with terahertz wave: The beef marinated in step S4 is statically marinated at 0-3°C for 4 hours under the conditions of high-voltage electrostatic field combined with terahertz wave, so that the marinating liquid maintains activity and continuously reacts with the protein in the beef to dissolve the protein and produce free amino acids. The high-voltage static field strength is 7 kV / m, the terahertz wave frequency is 5 THz, and the power is 80 mW.

[0172] S6, blanching: blanch the marinated beef in step S5 at 80° C. for 3 min to further reduce the initial bacterial count, remove the beef, and drain and cool it quickly.

[0173] S7, canning: immediately put the beef pre-cooked in step S6 into steam sterilized empty cans, with the canning volume not less than 65%.

[0174] S8, juice injection: quickly inject tomato sauce (the amount of tomato sauce added relative to beef is 35wt%) into step S7, and the temperature of the tomato juice is not lower than 85°C to ensure the initial bacterial count and facilitate the formation of vacuum in the tank.

[0175] S9. Vacuum canning: Use a vacuum canning machine to perform vacuum canning and ensure that the vacuum degree is 0.25Kpa.

[0176] S10, servo pressure sterilization: sterilize at 121℃ for 40min, ensuring that the F value is greater than 4.5.

[0177] Cooling: Servo back pressure cooling method is adopted, the cooling time is 10min, the cooling temperature is 36℃, the constant pressure cooling pressure is 0.16MPa, and ΔP is 0.01MPa, so that low-salt tomato beef brisket canned food is obtained.

[0178] Comparative Example 7 (no vacuum tumbling):

[0179] Referring to Example 2, S4 is omitted and other steps remain unchanged:

[0180] S1. Thawing in high-voltage electrostatic field: Use high-voltage electrostatic field to thaw the sirloin until the core temperature of the meat reaches 0-4°C. The voltage during thawing is 150KV / m, which can reduce the juice loss rate, retain more nutrients, and reduce the initial bacteria count of the sirloin.

[0181] S2. Cleaning and sterilization with terahertz waves: The beef thawed in step S1 is cleaned with terahertz waves for 5 minutes to clean surface impurities and blood while continuing to reduce the initial bacteria count. The terahertz wave frequency is 0.3 THz and the power is 80 mW.

[0182] S3, pretreatment: shave off the excess fascia and excess bones on the surface of the beef cleaned in step S2, trim the shape and cut it into 2cm×2cm×2cm pieces.

[0183] S4, static pickling in combination with high-voltage electrostatic field and terahertz wave: the beef pickled in step S4 is mixed with a flavor pickling liquid in a ratio of 1:1.2, wherein the pickling liquid contains 0.2wt% acetic acid, 0.1wt% L-aspartic acid, 0.4wt% table salt, and 4wt% rice wine, and is statically pickled at 0-3°C for 4h under the conditions of high-voltage electrostatic field and terahertz wave, so that the pickling liquid maintains activity and continuously acts on the protein in the beef to dissolve the protein and produce free amino acids. The high-voltage static field strength is 7kV / m, the terahertz wave frequency is 5THz, and the power is 80mW.

[0184] S5, blanching: blanch the marinated beef in step S5 at 80° C. for 3 minutes to further reduce the initial bacterial count, remove the beef, and drain and cool it quickly.

[0185] S6, canning: immediately put the beef pre-cooked in step S6 into steam sterilized empty cans, with the canning volume not less than 65%.

[0186] S7, juice injection: quickly inject tomato sauce (the amount of tomato sauce added relative to beef is 35wt%) into step S7, and the temperature of the tomato juice is not lower than 85°C to ensure the initial bacterial count and facilitate the formation of vacuum in the tank.

[0187] S8. Vacuum canning: Use a vacuum canning machine to perform vacuum canning and ensure that the vacuum degree is 0.25Kpa.

[0188] S9, Servo pressure sterilization: sterilize at 121℃ for 40min, ensuring that the F value is greater than 4.5.

[0189] S10, cooling: adopting servo back pressure cooling method, cooling time 10min, cooling temperature 36°C, constant pressure cooling pressure 0.16MPa, ΔP 0.01MPa, and obtaining low-salt tomato beef brisket can.

[0190] Comparative Example 8 (without static pickling):

[0191] Referring to Example 2, S5 is omitted and other steps remain unchanged:

[0192] S1. Thawing in high-voltage electrostatic field: Use high-voltage electrostatic field to thaw the sirloin until the core temperature of the meat reaches 0-4°C. The voltage during thawing is 150KV / m, which can reduce the juice loss rate, retain more nutrients, and reduce the initial bacteria count of the sirloin.

[0193] S2. Cleaning and sterilization with terahertz waves: The beef thawed in step S1 is cleaned with terahertz waves for 5 minutes to clean surface impurities and blood while continuing to reduce the initial bacteria count. The terahertz wave frequency is 0.3 THz and the power is 80 mW.

[0194] S3, pretreatment: shave off the excess fascia and excess bones on the surface of the beef cleaned in step S2, trim the shape and cut it into 2cm×2cm×2cm pieces.

[0195] S4, vacuum tumbling combined with terahertz wave composite tenderization and flavor improvement: the beef cut in step S3 is put into a vacuum tumbling machine with a vacuum degree of 0.8 MPa, and a flavor marinade in a ratio of 1:1.2 is added, wherein the marinade contains 0.1wt% acetic acid, 0.1wt% L-aspartic acid, 0.4wt% salt, and 4wt% rice wine, and the beef is vacuum tumbled and marinated for 40 minutes. At the same time, the terahertz wave synergistically tenderizes and imparts flavor, and the flavor marinade fully acts on the beef to increase the gaps between beef muscle fibers, dissolve myofibrillar protein, and generate more free amino acids, thereby improving tenderness and optimizing flavor.

[0196] S5, blanching: blanch the marinated beef in step S5 at 80° C. for 3 minutes to further reduce the initial bacterial count, remove the beef, and drain and cool it quickly.

[0197] S6, canning: immediately put the beef pre-cooked in step S6 into steam sterilized empty cans, with the canning volume not less than 65%.

[0198] S7, juice injection: quickly inject tomato sauce (the amount of tomato sauce added relative to beef is 35wt%) into step S7, and the temperature of the tomato juice is not lower than 85°C to ensure the initial bacterial count and facilitate the formation of vacuum in the tank.

[0199] S8. Vacuum canning: Use a vacuum canning machine to perform vacuum canning and ensure that the vacuum degree is 0.25Kpa.

[0200] S9, Servo pressure sterilization: sterilize at 121℃ for 40min, ensuring that the F value is greater than 4.5.

[0201] S10, cooling: adopting servo back pressure cooling method, cooling time 10min, cooling temperature 36°C, constant pressure cooling pressure 0.16MPa, ΔP 0.01MPa, and obtaining low-salt tomato beef brisket can.

[0202] Comparative Example 9 (pickling without electrostatic field):

[0203] Referring to Example 2, the high-voltage electrostatic field treatment in S5 is omitted, and the other steps remain unchanged:

[0204] S1. Thawing in high-voltage electrostatic field: Use high-voltage electrostatic field to thaw the sirloin until the core temperature of the meat reaches 0-4°C. The voltage during thawing is 150KV / m, which can reduce the juice loss rate, retain more nutrients, and reduce the initial bacteria count of the sirloin.

[0205] S2. Cleaning and sterilization with terahertz waves: The beef thawed in step S1 is cleaned with terahertz waves for 5 minutes to clean surface impurities and blood while continuing to reduce the initial bacteria count. The terahertz wave frequency is 0.3 THz and the power is 80 mW.

[0206] S3, pretreatment: shave off the excess fascia and excess bones on the surface of the beef cleaned in step S2, trim the shape and cut it into 2cm×2cm×2cm pieces.

[0207] S4, vacuum tumbling combined with terahertz wave composite tenderization and flavor improvement: the beef cut in step S3 is put into a vacuum tumbling machine with a vacuum degree of 0.8 MPa, and a flavor marinade in a ratio of 1:1.2 is added, wherein the marinade contains 0.2wt% acetic acid, 0.1wt% L-aspartic acid, 0.4wt% salt, and 4wt% rice wine, and the beef is vacuum tumbled and marinated for 40 minutes. At the same time, the terahertz wave synergistically tenderizes and imparts flavor, and the flavor marinade fully acts on the beef to increase the gaps between beef muscle fibers, dissolve myofibrillar protein, and generate more free amino acids, thereby improving tenderness and optimizing flavor.

[0208] S5. Static terahertz wave pickling: The beef pickled in step S4 is statically pickled at 0-3°C for 4 hours with the assistance of terahertz waves, so that the pickling liquid remains active and continuously reacts with the protein in the beef to dissolve the protein and produce free amino acids. The frequency of the terahertz wave is 5 THz and the power is 80 mW.

[0209] S6, blanching: blanch the marinated beef in step S5 at 80° C. for 3 min to further reduce the initial bacterial count, remove the beef, and drain and cool it quickly.

[0210] S7, canning: immediately put the beef pre-cooked in step S6 into steam sterilized empty cans, with the canning volume not less than 65%.

[0211] S8, juice injection: quickly inject tomato sauce (the amount of tomato sauce added relative to beef is 35wt%) into step S7, and the temperature of the tomato juice is not lower than 85°C to ensure the initial bacterial count and facilitate the formation of vacuum in the tank.

[0212] S9. Vacuum canning: Use a vacuum canning machine to perform vacuum canning and ensure that the vacuum degree is 0.25Kpa.

[0213] S10, servo pressure sterilization: sterilize at 121℃ for 40min, ensuring that the F value is greater than 4.5.

[0214] S11, cooling: adopting servo back pressure cooling method, cooling time 10min, cooling temperature 36°C, constant pressure cooling pressure 0.16MPa, ΔP 0.01MPa, and obtaining low-salt tomato beef brisket can.

[0215] Comparative Example 10 (without terahertz wave pickling):

[0216] Referring to Example 2, the terahertz wave processing in S5 is omitted, and the other steps remain unchanged:

[0217] S1. Thawing in high-voltage electrostatic field: Use high-voltage electrostatic field to thaw the sirloin until the core temperature of the meat reaches 0-4°C. The voltage during thawing is 150KV / m, which can reduce the juice loss rate, retain more nutrients, and reduce the initial bacteria count of the sirloin.

[0218] S2. Cleaning and sterilization with terahertz waves: The beef thawed in step S1 is cleaned with terahertz waves for 5 minutes to clean surface impurities and blood while continuing to reduce the initial bacteria count. The terahertz wave frequency is 0.3 THz and the power is 80 mW.

[0219] S3, pretreatment: shave off the excess fascia and excess bones on the surface of the beef cleaned in step S2, trim the shape and cut it into 2cm×2cm×2cm pieces.

[0220] S4, vacuum tumbling combined with composite tenderization and flavor improvement: the beef cut in step S3 is put into a vacuum tumbling machine with a vacuum degree of 0.8 MPa, and a flavor marinade is added in a ratio of 1:1.2, wherein the marinade comprises 0.2wt% acetic acid, 0.1wt% L-aspartic acid, 0.4wt% salt, and 4wt% rice wine. The beef is vacuum tumbled and marinated for 40 minutes, and the flavor marinade fully reacts with the beef to increase the gaps between beef muscle fibers, dissolve myofibrillar protein, generate more free amino acids, and optimize the flavor while improving tenderness.

[0221] S5. Static pickling in a high-voltage electrostatic field: The beef pickled in step S4 is statically pickled at 0-3°C for 4 hours under a high-voltage electrostatic field, so that the pickling liquid remains active and continuously reacts with the protein in the beef to dissolve the protein and produce free amino acids. The high-voltage static field strength is 7 kV / m.

[0222] S6, blanching: blanch the marinated beef in step S5 at 80° C. for 3 min to further reduce the initial bacterial count, remove the beef, and drain and cool it quickly.

[0223] S7, canning: immediately put the beef pre-cooked in step S6 into steam sterilized empty cans, with the canning volume not less than 65%.

[0224] S8, juice injection: quickly inject tomato sauce (the amount of tomato sauce added relative to beef is 35wt%) into step S7, and the temperature of the tomato juice is not lower than 85°C to ensure the initial bacterial count and facilitate the formation of vacuum in the tank.

[0225] S9. Vacuum canning: Use a vacuum canning machine to perform vacuum canning and ensure that the vacuum degree is 0.25Kpa.

[0226] S10, servo pressure sterilization: sterilize at 121℃ for 40min, ensuring that the F value is greater than 4.5.

[0227] S11, cooling: adopting servo back pressure cooling method, cooling time 10min, cooling temperature 36°C, constant pressure cooling pressure 0.16MPa, ΔP 0.01MPa, and obtaining low-salt tomato beef brisket can.

[0228] Comparative Example 11 (Non-Servo Back Pressure Sterilization):

[0229] Referring to Example 2, the servo back pressure sterilization in S10 is replaced by other non-servo back pressure sterilization methods, and the other steps remain unchanged:

[0230] S1. Thawing in high-voltage electrostatic field: Use high-voltage electrostatic field to thaw the sirloin until the core temperature of the meat reaches 0-4°C. The voltage during thawing is 150KV / m, which can reduce the juice loss rate, retain more nutrients, and reduce the initial bacteria count of the sirloin.

[0231] S2. Cleaning and sterilization with terahertz waves: The beef thawed in step S1 is cleaned with terahertz waves for 5 minutes to clean surface impurities and blood while continuing to reduce the initial bacteria count. The terahertz wave frequency is 0.3 THz and the power is 80 mW.

[0232] S3, pretreatment: shave off the excess fascia and excess bones on the surface of the beef cleaned in step S2, trim the shape and cut it into 2cm×2cm×2cm pieces.

[0233] S4, vacuum tumbling combined with terahertz wave composite tenderization and flavor improvement: the beef cut in step S3 is put into a vacuum tumbling machine with a vacuum degree of 0.8 MPa, and a flavor marinade in a ratio of 1:1.2 is added, wherein the marinade contains 0.2wt% acetic acid, 0.1wt% L-aspartic acid, 0.4wt% salt, and 4wt% rice wine, and the beef is vacuum tumbled and marinated for 40 minutes. At the same time, the terahertz wave synergistically tenderizes and imparts flavor, and the flavor marinade fully acts on the beef to increase the gaps between beef muscle fibers, dissolve myofibrillar protein, and generate more free amino acids, thereby improving tenderness and optimizing flavor.

[0234] S5. Static marinating with high-voltage electrostatic field combined with terahertz wave: The beef marinated in step S4 is statically marinated at 0-3°C for 4 hours under the conditions of high-voltage electrostatic field combined with terahertz wave, so that the marinating liquid maintains activity and continuously reacts with the protein in the beef to dissolve the protein and produce free amino acids. The high-voltage static field strength is 7 kV / m, the terahertz wave frequency is 5 THz, and the power is 80 mW.

[0235] S6, blanching: blanch the marinated beef in step S5 at 80° C. for 3 minutes to further reduce the initial bacterial count, remove the beef, and drain and cool it down quickly.

[0236] S7, canning: immediately put the beef pre-cooked in step S6 into steam sterilized empty cans, with the canning volume not less than 65%.

[0237] S8, juice injection: quickly inject tomato sauce (the amount of tomato sauce added relative to beef is 35wt%) into step S7, and the temperature of the tomato juice is not lower than 85°C to ensure the initial bacterial count and facilitate the formation of vacuum in the tank.

[0238] S9. Vacuum canning: Use a vacuum canning machine to perform vacuum canning and ensure that the vacuum degree is 0.25Kpa.

[0239] S10, high temperature and high pressure sterilization: sterilize at 121℃ for 40min, and ensure that the F value is greater than 4.5.

[0240] S11, cooling: adopting servo back pressure cooling method, cooling time 10min, cooling temperature 36°C, constant pressure cooling pressure 0.16MPa, ΔP 0.01MPa, and obtaining low-salt tomato beef brisket can.

[0241] Index determination:

[0242] (1) Determination of shear force: Beef was cut into uniform cubes of 1 cm × 1 cm × 1 cm and measured and analyzed using a TA-XT plus texture analyzer. Specific measurement parameters: probe descending speed 2 mm / s before measurement; test speed 1 mm / s; probe return speed 10 mm / s after test; probe type: HDP / BSW. Each group of samples was measured 6 times and the average value was taken.

[0243] (2) Cooking loss: Accurately weigh the mass before heating and record it as A 1 , vacuum packed, heated in a 90℃ water bath, kept for 30min, taken out, cooled to room temperature in running water, accurately weighed and recorded the mass after heating A 2 , calculate the cooking loss according to the following formula.

[0244]

[0245] Where: A 1 is the mass of the sample before water bath (g); A 2 is the mass of the sample after water bath (g).

[0246] (3) Determination of sodium content: Determine with reference to the method in GB5009.44-2016 Determination of chloride in food. Place the tomato beef brisket can in a meat grinder and grind it evenly. Take 5 g (accurate to 1 mg) of the sample in a crucible and burn it in an experimental electric furnace until it is completely carbonized. Determine by the silver titration method.

[0247] (4) Sensory evaluation

[0248] With reference to the sensory evaluation requirements of GB / T 29605-2013 Sensory Analysis Guidelines for Sensory Quality Control of Foods, low-salt tomato beef canned food was evaluated. This plan invited 20 professionally trained people to form a sensory evaluation team to evaluate various aspects. The sensory scores were scored according to the evaluation criteria, and the weighted method was used to calculate the average value. The sensory evaluation standard table is shown in Table 1.

[0249] Table 1 Sensory evaluation standards

[0250]

[0251]

[0252] The index measurement results are shown in Table 2-3.

[0253] Table 2 Effects of different pretreatment methods on shear force, cooking loss, and Na + Effect of concentration and sensory evaluation

[0254]

[0255]

[0256] Table 3

[0257]

[0258] Combining Table 2 and Table 3, it can be seen that all examples and comparative samples were stored in a 37°C incubator for 10 days without bulging cans, meeting the commercial sterility standard. Shear force and cooking loss are important indicators for evaluating the tenderness of meat products. From Table 2, it can be seen that Example 2 has the lowest shear force of 32.72N and the lowest cooking loss of 33.02%, and the quality of beef is greatly improved. Compared with Comparative Example 1, under the terahertz wave assisted cleaning and sterilization, the terahertz wave increases the activity of water molecules, accelerates the cleaning rate, and reduces the cleaning time during the pretreatment process, shortening the time by 83.33%. At the same time, under the high-voltage electrostatic field assisted static pickling conditions, the static pickling time is shortened by 66.67%, improving the processing efficiency. Combined with the sensory evaluation results, it can be seen that under low-salt conditions, the addition of L-aspartic acid and acetic acid in Example 2 increases the saltiness of beef, optimizes the edible quality, and has the highest overall acceptance score of 93.49 points, achieving the purpose of reducing salt without reducing saltiness. The overall acceptance ratings of Comparative Example 3 without acetic acid and Comparative Example 4 without L-aspartic acid were 76.53 and 79.27 respectively. The saltiness and taste of the beef without acetic acid were not only decreased, but also decreased significantly. The meat was hard and difficult to chew. The overall sensory evaluation of Comparative Example 4 without L-aspartic acid was also decreased. Although the addition of L-aspartic acid increased the amino acid content, the lack of acetic acid caused less protein dissolution in the beef, so the tenderization effect was not ideal.

[0259] In addition, compared with ordinary sterilization methods, servo back pressure sterilization can better maintain the good edible quality and sensory quality of beef. In summary, this patent can be used to improve the quality of beef and enhance the flavor during the pretreatment process. This method significantly reduces the shear force of beef and improves its water retention capacity, while also enhancing the perception of saltiness in a low-salt environment.

[0260] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A low-salt beef pre-processing process and flavor compensation method, characterized in that: The process comprises the following steps: (1) Using a high-voltage electrostatic field to thaw beef, and then using terahertz waves to clean the thawed beef; (2) putting the cleaned beef into a vacuum tumbling machine, adding flavor pickling liquid, and vacuum tumbling and pickling for a period of time with the assistance of terahertz waves; The flavor pickling liquid is composed of: 0.1wt%-0.5wt% acetic acid, 0.05wt%-0.15wt% L-aspartic acid, 0.2wt%-0.6wt% salt, 2wt%-4wt% rice wine, and the balance is water; (3) placing the marinated beef in step (2) under a high-voltage electrostatic field combined with a terahertz wave and marinating it statically for a period of time; (4) blanching the marinated beef in step (3), removing the beef from the marinated beef, draining the beef and cooling the beef to obtain pre-processed beef.

2. The low-salt beef pre-processing process and flavor compensation method according to claim 1, characterized in that: In step (1), the high voltage static field strength is 150 kV / m; terahertz wave cleaning is used for 3-5 minutes, the terahertz wave frequency is 0.3 THz, and the power is 80 mW.

3. The low-salt beef pre-processing process and flavor compensation method according to claim 1, characterized in that: In step (2), the mass ratio of beef to flavor marinade is 1:1-1:1.5; the vacuum degree of the vacuum tumbling machine is 0.8Mpa, and the vacuum tumbling and marinating is performed for 30-50 minutes.

4. The low-salt beef pre-processing process and flavor compensation method according to claim 1, characterized in that: In step (3), the mixture is statically marinated at 0-3°C for 2-6 hours; the strength of the high-voltage electrostatic field is 5kV / m-9kV / m; the frequency of the terahertz wave is 0.3THz, and the power is 80mW.

5. A pre-processed beef product prepared by the method according to any one of claims 1 to 4.

6. Use of the pre-processed beef product according to claim 5 in the processing of prepared beef dishes.

7. The use according to claim 6, characterized in that: The prepared beef dishes include ready-to-eat prepared beef dishes and ready-to-heat prepared beef dishes.

8. The use according to claim 7, characterized in that: The instant beef pre-prepared dishes include but are not limited to braised beef in soy sauce and beef jerky, and the hot beef pre-prepared dishes include but are not limited to tomato sirloin pre-prepared dishes, braised beef pre-prepared dishes, spicy beef offal pre-prepared dishes, and stir-fried beef pre-prepared dishes.

9. A method for processing low-salt tomato beef brisket canned food, characterized in that: The steps include: First, prepare pre-processed beef using the method according to any one of claims 1 to 4; Subsequently, the obtained pre-processed beef is put into a steam sterilized empty can, and then tomato sauce is quickly injected, and then a vacuum canning machine is used for vacuum canning and sterilization, so that a low-salt tomato beef brisket can is obtained.

10. The method for processing low-salt tomato beef brisket canned food according to claim 9, characterized in that: The sodium content in canned low-salt tomato beef brisket does not exceed 560mg / 100g.

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