Non-emulsified system injection for conditioning snowflake beef as well as preparation method and application of non-emulsified system injection

Abstract

The invention provides a conditioning snowflake beef non-emulsified system injection as well as a preparation method and application thereof, and belongs to the technical field of food processing. The non-emulsified system injection for conditioning snowflake beef comprises the following components in parts by mass: 2-3 parts of porous starch, 1-3 parts of dietary fiber, 1-3 parts of seasoning, 0.5-1 part of protease, 20-40 parts of beef tallow and 45-70 parts of water. The injection is injected at the temperature of 30-50 DEG C and is distributed in beef to form marbling, the marbling is in a solid state at the low temperature of 0-30 DEG C after freezing and unfreezing, and the appearance of the marbling is close to that of real snowflake beef.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a non-emulsified injection of processed marbled beef, a preparation method thereof and an application thereof. Background Art

[0002] Natural marbled beef has good quality but low production and high price, which cannot meet the demand of ordinary people for high-quality beef. Through fat injection technology, the fat content of beef can be increased, the flavor of tallow can be enhanced, and the taste can be improved to achieve a quality similar to natural marbled beef.

[0003] The melting point of butter is 40-46°C, while the temperature of the beef during injection is 0-10°C. Untreated pure butter easily cools and solidifies after passing through the injection machine pipes and the beef to dissipate heat, making the injection process impossible. By adding an emulsifier, butter and water can be formed into an oil-in-water emulsion, which allows injection and creates a marbled effect. CN101961111A discloses a method for producing marbling beef. The method involves emulsifying starch, non-meat protein, transglutaminase, an emulsifier, refined beef fat, and water, and then injecting the emulsion into lean beef at 40-50°C. However, the whiteness of the emulsion is very high, significantly different from the color of actual beef fat. CN118765983A discloses a method for preparing a stable, high-internal-phase butter emulsion. Arabinoxylan is acylated and then combined with rice protein to form a protein-polysaccharide complex. Phosphatidylserine is added to reduce the average particle size of the butter emulsion. The product is prepared by combining low-speed dispersion with ultrasonic emulsification techniques. This method is complicated and the chemical substances used do not comply with the relevant provisions of the "Food Additive Standard GB2760".

[0004] When it comes to tenderizing beef, the main methods used on the market are phosphates, carbonates, and papain. Phosphates have a certain metallic astringency, carbonates have a certain alkaline taste, and papain has a destructive effect on muscle and connective tissue, making the beef too soft and mushy and lacking in elasticity.

[0005] Based on this, it is necessary to provide an injection solution for conditioning marbled beef, so that the appearance of the prepared conditioning marbled beef is closer to the real marbled beef, and the tenderness of the beef is appropriately increased, and the beef's own flavor is retained. Summary of the Invention

[0006] The purpose of the present invention is to provide a non-emulsified injection of conditioned marbled beef and a preparation method and application thereof.

[0007] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0008] The invention provides a non-emulsified injection system for conditioning marbled beef, comprising the following components in parts by weight: 2-3 parts of porous starch, 1-3 parts of dietary fiber, 1-3 parts of seasoning, 0.5-1 part of protease, 20-40 parts of butter, and 45-70 parts of water.

[0009] Preferably, the porous starch is selected from any one or more of corn starch, potato starch, tapioca starch and wheat starch.

[0010] Preferably, the dietary fiber is selected from any one or more of wheat fiber, oat fiber, pea fiber, soybean fiber, and citrus fiber; and the mesh size of the dietary fiber is 80 to 120 meshes.

[0011] Preferably, the seasoning comprises the following components in parts by mass: 40 to 100 parts of edible salt and 0 to 60 parts of white sugar.

[0012] Preferably, the protease is a protease derived from Aspergillus oryzae; and the source of the tallow is beef suet.

[0013] The present invention provides a method for preparing the non-emulsified injection of processed marbled beef, comprising the following steps:

[0014] (1) mixing porous starch, dietary fiber, and seasoning with hot water at a temperature of 80 to 90° C., adding butter at a temperature of 50 to 60° C., and mixing again to obtain a mixed solution;

[0015] (2) When the temperature of the mixed solution drops to 50-60° C., protease is added and mixed, and the mixture is kept warm to obtain the prepared marbled beef non-emulsified injection solution.

[0016] Preferably, the mixing and re-mixing in step (1) are performed at a rate of 1500 to 3000 rpm and for a time of 5 to 10 min.

[0017] Preferably, the mixing rate in step (2) is 1000-2000 rpm, and the mixing time is 5-10 min; and the temperature of the feed liquid during the heat preservation is 40-60°C.

[0018] The present invention provides a use of the non-emulsified system injection of prepared marbled beef or the non-emulsified system injection of prepared marbled beef prepared by the method in preparing prepared marbled beef.

[0019] Preferably, the beef raw materials used in preparing the marbling beef include sirloin raw materials or top brain raw materials, and the injection rate of the marbling beef non-emulsified system injection liquid is 30-40%.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The present invention provides a formulation and preparation method for a non-emulsified injection system for producing marbling beef. The injection is injected at a temperature of 30-50°C and forms a marbled pattern in the beef. After freezing and thawing, the marbled pattern solidifies at low temperatures (0-30°C), resulting in an appearance similar to authentic marbling beef.

[0022] The porous starch, also known as microporous starch, added to the non-emulsified injection system for marbling beef described in the present invention has a porous honeycomb structure that absorbs oil and water. Furthermore, after gelatinization, it develops a certain viscosity. After high-speed stirring and dispersion, it prevents fat crystallization and lowers the coagulation temperature, ensuring that the injection liquid does not coagulate above 30°C. Dietary fiber is also added, which absorbs oil and water through capillary action. Its fibrous structure also enhances the coagulation strength of the injection pattern during the freezing process. These two substances ensure that the fat pattern formed in the meat after the water-oil mixture is frozen resembles the color and texture of natural fat in color and texture.

[0023] The present invention uses protease derived from Aspergillus oryzae to improve the meat quality. The protease has the function of hydrolyzing connective tissue but has no effect on muscle tissue. It can appropriately increase the tenderness of the meat, obtain a good chewing feeling, and retain the flavor of the meat itself. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are merely embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying any creative work.

[0025] Figure 1 The appearance of the sirloin steak prepared in Application Example 1;

[0026] Figure 2 The appearance of the sirloin steak prepared in Comparative Example 1;

[0027] Figure 3 The appearance of the sirloin steak prepared in Control Example 3;

[0028] Figure 4 This is the appearance of the beef roll prepared in Application Example 2;

[0029] Figure 5 The appearance of the beef roll prepared in Comparative Example 1;

[0030] Figure 6 The stability test results of the non-emulsified injection system of prepared marbled beef in Example 1, Control Example 2 and Control Example 3 are shown. DETAILED DESCRIPTION

[0031] The invention provides a non-emulsified injection system for conditioning marbled beef, comprising the following components in parts by weight: 2-3 parts of porous starch, 1-3 parts of dietary fiber, 1-3 parts of seasoning, 0.5-1 part of protease, 20-40 parts of butter, and 45-70 parts of water.

[0032] In the present invention, the non-emulsified system injection of conditioned marbled beef preferably includes the following components in parts by mass: 2.2 to 2.8 parts of porous starch, 1.5 to 2.5 parts of dietary fiber, 1.5 to 2.5 parts of seasoning, 0.6 to 0.8 parts of protease, 25 to 35 parts of butter, and 50 to 60 parts of water; it is further preferably composed of the following components in parts by mass: 2.5 parts of porous starch, 2 parts of dietary fiber, 2 parts of seasoning, 0.7 part of protease, 30 parts of butter, and 55 parts of water.

[0033] In the present invention, the porous starch is selected from any one or more of corn starch, potato starch, tapioca starch, and wheat starch, preferably corn starch.

[0034] In the present invention, the dietary fiber is selected from any one or more of wheat fiber, oat fiber, pea fiber, soybean fiber, and citrus fiber, preferably wheat fiber; the mesh size of the dietary fiber is 80 to 120 meshes, preferably 90 to 115 meshes, and more preferably 100 meshes.

[0035] In the present invention, the seasoning includes the following components in parts by mass: 40 to 100 parts of edible salt and 0 to 60 parts of white sugar, preferably including the following components in parts by mass: 40 to 80 parts of edible salt and 20 to 60 parts of white sugar, further preferably including the following components in parts by mass: 40 to 60 parts of edible salt and 40 to 60 parts of white sugar, more preferably including the following components in parts by mass: 50 parts of edible salt and 50 parts of white sugar.

[0036] In the present invention, the protease is a protease derived from Aspergillus oryzae; and the source of the tallow is beef suet.

[0037] The present invention provides a method for preparing the non-emulsified injection of processed marbled beef, comprising the following steps:

[0038] (1) mixing porous starch, dietary fiber, and seasoning with hot water at a temperature of 80 to 90° C., adding butter at a temperature of 50 to 60° C., and mixing again to obtain a mixed solution;

[0039] (2) When the temperature of the mixed solution drops to 50-60° C., protease is added and mixed, and the mixture is kept warm to obtain the prepared marbled beef non-emulsified injection solution.

[0040] In the present invention, the temperature of the hot water in step (1) is preferably 82-88°C, more preferably 85°C; the temperature of the butter is preferably 52-58°C, more preferably 55°C.

[0041] In the present invention, the mixing and remixing rates in step (1) are independently 1500-3000 rpm, preferably 1800-2800 rpm, more preferably 2200-2600 rpm, and more preferably 2500 rpm; the time is independently 5-10 min, preferably 7-9 min, and more preferably 8 min.

[0042] In the present invention, it is preferred that the protease be added and mixed when the temperature of the solution to be mixed drops to 52-58°C, and it is more preferred that the protease be added and mixed when the temperature of the solution to be mixed drops to 55°C.

[0043] In the present invention, the mixing rate in step (2) is 1000-2000 rpm, preferably 1200-1800 rpm, more preferably 1400-1600 rpm, more preferably 1500 rpm, and the mixing time is 5-10 min, preferably 6-9 min, more preferably 7-8 min; during the insulation, the temperature of the feed liquid is 40-60°C, preferably 45-55°C, more preferably 50°C.

[0044] The present invention provides a use of the non-emulsified system injection of prepared marbled beef or the non-emulsified system injection of prepared marbled beef prepared by the method in preparing prepared marbled beef.

[0045] In the present invention, the beef raw materials used in preparing the marinated beef include sirloin raw materials or top brain raw materials, and the injection rate of the non-emulsified system injection of the marinated beef is 30-40%, preferably 32-38%, more preferably 34-36%, and more preferably 35%.

[0046] The technical solutions provided by the present invention are described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0047] The protease described in the following examples is derived from Aspergillus oryzae, with an activity of 3 KWU / g, and was provided by Guanqiu Biotechnology (Zhejiang) Co., Ltd. (specification KW-03). The beef tallow is derived from beef suet, which is subcutaneous fat, not visceral fat, and is refined at 160°C. The porous starch is corn starch. The dietary fiber is wheat fiber, with a mesh size of 100.

[0048] Example 1

[0049] A method for preparing a non-emulsified injection of conditioned marbled beef comprises the following steps:

[0050] (1) 2 parts of porous starch, 3 parts of dietary fiber, and 1 part of seasoning (edible salt) were sequentially added to 70 parts of hot water at a temperature of 85°C, stirred at 2000 rpm for 5 minutes, and then 24 parts of butter heated to 55°C was added and stirred at 2000 rpm for 10 minutes to obtain a mixed solution;

[0051] (2) When the temperature of the mixed solution drops to 58°C, add 0.5 parts of protease, stir at 1000 rpm for 5 minutes, put it into the insulation barrel of the injection machine and keep it warm for use, maintaining the temperature of the mixed liquid at 40-60°C to obtain the conditioned marbled beef non-emulsified system injection solution.

[0052] Example 2

[0053] A method for preparing a non-emulsified injection of conditioned marbled beef comprises the following steps:

[0054] (1) 2 parts of porous starch, 2 parts of dietary fiber, and 2 parts of seasoning (edible salt: white sugar = 60:40, w:w) were added to 60 parts of hot water at 85°C in sequence, and stirred at 1500 rpm for 8 minutes. Then, 33 parts of butter heated to 55°C was added, and stirred at 1500 rpm for 5 minutes to obtain a mixed solution;

[0055] (2) When the temperature of the mixed solution drops to 55°C, add 1 portion of protease, stir at 2000 rpm for 10 minutes, put it into the insulation barrel of the injection machine and keep it warm for later use, keeping the temperature of the mixed liquid at 40-60°C to obtain the conditioned marbled beef non-emulsified system injection solution.

[0056] Example 3

[0057] A method for preparing a non-emulsified injection of conditioned marbled beef comprises the following steps:

[0058] (1) 3 parts of porous starch, 3 parts of dietary fiber, and 1 part of seasoning (edible salt: white sugar = 40:60, w:w) were added to 53 parts of hot water at a temperature of 85°C, and stirred at 3000 rpm for 10 minutes. Then, 40 parts of butter heated to 55°C was added and stirred at 3000 rpm for 10 minutes to obtain a mixed solution;

[0059] (2) When the temperature of the mixed solution drops to 50°C, add 0.5 parts of protease, stir at 1000 rpm for 5 minutes, put it into the insulation barrel of the injection machine and keep it warm for use, keeping the temperature of the mixed liquid at 40-60°C to obtain the conditioned marbled beef non-emulsified system injection solution.

[0060] Comparative Example 1

[0061] A method for preparing a non-emulsified injection of conditioned marbled beef comprises the following steps:

[0062] (1) Preparation of a compound emulsifying thickener: 33% maltodextrin, 10% potato starch, 10% wheat fiber, 10% sodium bicarbonate, 5% sodium tripolyphosphate, 10% edible salt, 5% white sugar, 5% sodium caseinate, 10% sodium starch octenylsuccinate, and 2% xanthan gum were mixed by mass to obtain the compound emulsifying thickener;

[0063] (2) Add 6 parts of the compound emulsifying thickener to 70 parts of hot water at a temperature of 85°C, stir at 3000 rpm for 10 minutes, then add 24 parts of butter heated to 55°C, stir at 2000 rpm for 10 minutes, put it into the insulation barrel of the injection machine and keep it warm for use, keeping the temperature of the mixed liquid at 40-60°C, to obtain the conditioned marbled beef non-emulsified system injection solution.

[0064] Comparative Example 2

[0065] A method for preparing a non-emulsified injection of conditioned marbled beef comprises the following steps:

[0066] (1) 5 parts of porous starch and 1 part of seasoning (edible salt) were sequentially added to 70 parts of hot water at a temperature of 85°C, and stirred at 2000 rpm for 5 minutes. Then, 24 parts of butter heated to 55°C was added, and stirred at 2000 rpm for 10 minutes to obtain a mixed solution;

[0067] (2) When the temperature of the mixed solution drops to 58°C, add 0.5 parts of protease, stir at 1000 rpm for 5 minutes, put it into the insulation barrel of the injection machine and keep it warm for use, keeping the temperature of the mixed liquid at 40-60°C to obtain the conditioned snowflake beef non-emulsified system injection solution (the injection solution obtained in this control example is unstable, and oil precipitates during the injection process, resulting in unstable injection pressure; it is not suitable for injection).

[0068] Comparative Example 3

[0069] A method for preparing a non-emulsified injection of conditioned marbled beef comprises the following steps:

[0070] (1) 5 parts of dietary fiber and 1 part of seasoning (edible salt) were added to 70 parts of hot water at a temperature of 85°C, stirred at 2000 rpm for 5 minutes, and then 24 parts of butter heated to 55°C was added and stirred at 2000 rpm for 10 minutes to obtain a mixed solution;

[0071] (2) When the temperature of the mixed solution drops to 58°C, add 0.5 parts of protease, stir at 1000 rpm for 5 minutes, put it into the insulation barrel of the injection machine and keep it warm for use, keeping the temperature of the mixed liquid at 40-60°C to obtain the conditioned snowflake beef non-emulsified system injection solution (the injection solution obtained in this control example is unstable, and oil precipitates during the injection process, resulting in unstable injection pressure; it is not suitable for injection).

[0072] Comparative Example 4

[0073] A method for preparing a non-emulsified injection of conditioned marbled beef comprises the following steps:

[0074] (1) 2 parts of porous starch, 3 parts of dietary fiber, and 1 part of seasoning (edible salt) were sequentially added to 70 parts of hot water at a temperature of 85°C, stirred at 2000 rpm for 5 minutes, and then 24 parts of butter heated to 55°C was added and stirred at 2000 rpm for 10 minutes to obtain a mixed solution;

[0075] (2) When the temperature of the mixed solution drops to 58°C, add 0.5 parts of papain, stir at 1000 rpm for 5 minutes, put it into the insulation barrel of the injection machine and keep it warm for use, maintaining the temperature of the mixed liquid at 40-60°C to obtain the conditioned marbled beef non-emulsified system injection solution.

[0076] Application Example 1

[0077] The injection solution prepared in Example 1 was used to prepare marinated steak. The injection solution was placed in the injection machine trough, and the machine was turned on. The sirloin raw material was placed in the injection machine and injected once on both sides, with an injection rate of 30%. The sirloin raw material was then formed with plastic film and quickly frozen at -33°C. Finally, it was sawed into 1.3 cm thick slices using a bone saw.

[0078] Application Example 2

[0079] Prepared marinated beef using the injection solution prepared in Example 1. Place the injection solution into the trough of an injection machine. Start the machine and place the upper brain material in the machine. Inject once on both sides, achieving a 40% injection rate. Then, form the material with plastic film and quickly freeze at -33°C. Finally, slice into 1.5 mm thick rolls using a slicer.

[0080] Application control example 1

[0081] The injection solution prepared in Control Example 1 was used to prepare marbling steak. The injection solution was placed in the injection machine's trough. The machine was turned on and the sirloin raw material was placed in the machine. Both sides were injected once, with an injection rate of 30%. The sirloin raw material was then formed with plastic film and quickly frozen at -33°C. Finally, it was sawed into 1.3 cm thick slices using a bone saw.

[0082] Application control example 2

[0083] The injection solution prepared in Control Example 1 was used to prepare the marinated beef. The injection solution was placed in the injection machine's trough. The machine was turned on and the upper brain material was placed in the machine. Both sides were injected once, with an injection rate of 40%. The upper brain material was then formed with plastic film and quickly frozen at -33°C. Finally, it was sliced ​​into 1.5 mm thick rolls using a microtome.

[0084] Application control example 3

[0085] The injection solution from Control Example 4 was used to prepare marbling steak. The injection solution was placed in the injection machine's trough. The machine was turned on and the sirloin raw material was placed in the machine. Both sides were injected once, with an injection rate of 30%. The sirloin raw material was then formed with plastic film and quickly frozen at -33°C. Finally, it was sawed into 1.3 cm thick slices using a bone saw.

[0086] Experimental Example 1

[0087] The appearance of the products prepared in Example 1 to 2 and Comparative Example 1 to 3 were observed. The results are as follows: Figures 1 to 5 As shown (the sirloin steak prepared in application example 1, the sirloin steak prepared in application comparison example 1, the sirloin steak prepared in application comparison example 3, the fat beef roll prepared in application example 2, and the fat beef roll prepared in application comparison example 2).

[0088] It can be seen that compared with the control example, the color and pattern of the products of application examples 1 to 2 are closer to natural marbled beef, indicating that the non-emulsified system injection of conditioned marbled beef prepared by the present invention has a good application effect.

[0089] Experimental Example 2

[0090] The stability of the injections prepared in Example 1 and Comparative Examples 2-3 was tested. The specific method was as follows: the prepared injections were placed in a constant temperature water bath at 55°C ± 2°C for 2 h (the actual injection process is generally ≤ 2 h), and the water-oil separation state was observed.

[0091] The results are as follows Figure 6 As shown, it can be seen that the injection prepared in Example 1 did not show any stratification phenomenon and had good stability. However, a clear water layer appeared in Control Example 2; Control Example 3 also showed a clear water layer, and the injection color was yellow, indicating that oil had precipitated, indicating that the injections prepared in Control Examples 2 and 3 had poor stability.

[0092] Experimental Example 3

[0093] Ten trained food professionals (half male and half female) were invited to conduct sensory evaluation on the taste and flavor of the products prepared using Examples 1 to 2 and Control Examples 1 to 3. The full score for each item was 9 points. The sensory scoring criteria are shown in Table 1, and the evaluation results are shown in Table 2.

[0094] Table 1 Sensory scoring criteria

[0095]

[0096] Table 2 Sensory evaluation results

[0097] Grouping Taste score Flavor Score Application Example 1 8.12 8.56 Application control example 1 7.32 4.89 Application control example 3 5.38 8.57 Application Example 2 8.36 8.78 Application control example 2 7.78 8.12

[0098] As can be seen from Table 2, the marbled beef prepared by the present invention has excellent taste and flavor, and the sensory score is significantly better than other control examples. As can be seen from the data of the control examples, the taste of control example 1 is okay, but the flavor score is low. This is because sodium tripolyphosphate and sodium bicarbonate increase the pH of the beef, affecting the flavor of the meat, especially the marbled steak, because the meat loses water after frying and grilling, the flavor is concentrated, resulting in a very obvious alkaline astringency. The flavor of control example 2 is okay, but papain tenderizes the meat too much, resulting in a too tender taste, lacking chewiness and elasticity. Since the fat beef in control example 2 is boiled and eaten, the alkaline astringency becomes less obvious after dilution in water and is still acceptable. Only by adopting the formula of the injection solution of the present invention can the best technical effect be achieved.

[0099] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A non-emulsified injection of processed marbled beef, characterized in that: The invention comprises the following components in parts by weight: 2-3 parts of porous starch, 1-3 parts of dietary fiber, 1-3 parts of seasoning, 0.5-1 part of protease, 20-40 parts of butter and 45-70 parts of water.

2. The non-emulsified injection of processed marbled beef according to claim 1, characterized in that: The porous starch is selected from any one or more of corn starch, potato starch, tapioca starch and wheat starch.

3. The non-emulsified injection of processed marbled beef according to claim 1, characterized in that: The dietary fiber is selected from any one or more of wheat fiber, oat fiber, pea fiber, soybean fiber, and citrus fiber; and the mesh size of the dietary fiber is 80 to 120 meshes.

4. The non-emulsified injection of processed marbled beef according to claim 1, characterized in that: The seasoning comprises the following components in parts by mass: 40 to 100 parts of edible salt and 0 to 60 parts of white sugar.

5. The non-emulsified injection of processed marbled beef according to claim 1, characterized in that: The protease is a protease derived from Aspergillus oryzae; and the source of the tallow is beef suet.

6. A method for preparing the non-emulsified injection of processed marbled beef according to any one of claims 1 to 5, characterized in that: The steps include: (1) mixing porous starch, dietary fiber, and seasoning with hot water at a temperature of 80 to 90° C., adding butter at a temperature of 50 to 60° C., and mixing again to obtain a mixed solution; (2) When the temperature of the mixed solution drops to 50-60° C., protease is added and mixed, and the mixture is kept warm to obtain the prepared marbled beef non-emulsified injection solution.

7. The method according to claim 6, wherein The mixing and remixing in step (1) are performed at a rate of 1500 to 3000 rpm and for a time of 5 to 10 minutes.

8. The method according to claim 6, wherein The mixing rate in step (2) is 1000-2000 rpm, and the mixing time is 5-10 min; the temperature of the feed liquid during the insulation is 40-60°C.

9. Use of the non-emulsified injection system for marinated beef according to any one of claims 1 to 5 or the non-emulsified injection system for marinated beef prepared according to the method according to any one of claims 6 to 8 in the preparation of marinated beef.

10. The use according to claim 9, characterized in that The beef raw materials used in preparing the marbling beef include sirloin raw materials or top beef raw materials, and the injection rate of the marbling beef non-emulsified system injection liquid is 30-40%.

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