Process for reducing juice loss by low-temperature slow cooking and quick freezing of beef premade dish

Abstract

The invention discloses a technology for reducing juice loss through low-temperature slow cooking and quick freezing of beef premade vegetables, relates to the technical field of premade vegetable processing, and aims at solving the problem that juice loss is caused in the processing process of the beef premade vegetables in the prior art. The technology comprises the following steps that S1, fresh beef is selected, impurities are removed, and then the selected beef is cut into proper sizes for standby application; soaking in a saline solution with the mass fraction of 0.5%-1% for 15-30 minutes, adding 0.02%-0.05% of vitamin C into the saline solution, and washing and draining after soaking; s2, the treated beef is put into a vacuum bag, seasoning is added, vacuumizing and sealing are conducted, the vacuum degree is controlled to be-0.08 MPa to-0.09 MPa, then the beef is put into low-temperature slow cooking equipment, the temperature is set to be 58-62 DEG C, the time is 2-3 hours, the heating power is dynamically adjusted through a formula in the low-temperature slow cooking process, the beef correction coefficient is 1.2-1.5, the beef mass is 1.2-1.5, and the unit is kg. The method has the advantage of reducing the loss rate of beef juice.

Description

Technical Field

[0001] The invention relates to the technical field of pre-prepared dish processing, and more particularly to a process for reducing juice loss by slow cooking and quick freezing of beef pre-prepared dishes. Background Art

[0002] As the pace of modern life continues to accelerate, consumers' demand for convenient and efficient food is growing, and the prepared meal market is booming. Beef, a high-protein, low-fat, premium meat, holds a key position in this market thanks to its rich nutrition and unique flavor.

[0003] However, juice loss is a common and serious problem during the processing of beef pre-cooked dishes. It not only affects the taste and flavor of the product, but also reduces its nutritional value and yield. While existing water retention measures can improve the beef's water retention capacity to a certain extent, they can negatively impact its natural flavor and texture. Furthermore, long-term excessive phosphate intake can pose potential health risks to human health, which is inconsistent with modern consumers' pursuit of healthy food. Therefore, we propose a process for reducing juice loss in beef pre-cooked dishes by slow cooking and quick freezing at low temperatures. Summary of the Invention

[0004] The purpose of the present invention is to provide a process for reducing juice loss by slow cooking and quick freezing of beef pre-cooked dishes at low temperature, aiming to solve the problem of juice loss caused by the processing of beef pre-cooked dishes in the prior art.

[0005] To solve the above technical problems, the present invention provides the following technical solution: a process for slow-cooking and quick-freezing beef prepared dishes at low temperatures to reduce juice loss, the process comprising the following steps:

[0006] S1. Select fresh beef, remove impurities, cut into appropriate sizes, and soak in a 0.5%-1% saline solution with 0.02%-0.05% vitamin C added for 15-30 minutes. Rinse and drain after soaking.

[0007] S2. Put the processed beef into a vacuum bag, add seasoning and vacuum seal it. The vacuum degree is controlled at -0.08MPa--0.09MPa. Then put it into a low-temperature slow cooking device and set the temperature to 58℃-62℃ for 2-3 hours. During the low-temperature slow cooking process, the formula Dynamically adjust the heating power, where is the beef correction factor, ranging from 1.2 to 1.5. is the weight of beef, in kg, The target temperature difference is in °C, which is the difference between the set temperature and the initial temperature of the beef. is the volume of beef, in m³, is a time gradient, unit: h, and is positively correlated with the slow cooking time, and the coefficient is 0.8-1.0, is a device basic power compensation value;

[0008] S3, after the low-temperature slow cooking is finished, the beef is quickly placed in ice water for cooling for 10-15 minutes, so that the center temperature is reduced to below 10 DEG C, and the ice water is stirred during the cooling process;

[0009] S4, the cooled beef is placed in a quick-freezing device, the quick-freezing temperature is set to -35 DEG C--40 DEG C, and the quick-freezing time is determined according to the thickness of the beef;

[0010] S5, the quick-frozen beef is vacuum packaged and stored in a cold storage below -18 DEG C.

[0011] Preferably, in the above step S4, the quick-freezing time is calculated by the formula , wherein, is a quick-freezing efficiency coefficient, is the thickness of the beef, unit: cm, and the intermittent air supply is used during the quick-freezing process, the air supply time is 5-10 minutes, and the intermittent time is 10-15 minutes.

[0012] Preferably, the cold air circulation frequency during quick-freezing is 30 seconds per reversal, and the cold air temperature fluctuation range is controlled within ±1.5 DEG C.

[0013] Preferably, in the above step S2, the vacuum bag is a food-grade nylon material vacuum bag or a polyethylene composite material vacuum bag.

[0014] Preferably, in the above step S3, the mass ratio of ice water to beef is 2:1-3:1.

[0015] Preferably, in the above step S2, the beef is also subjected to ultrasonic treatment for 5-10 minutes, and the ultrasonic frequency is 20 kHz-40 kHz, so as to further improve the tissue structure of the beef and improve the water retention property.

[0016] Preferably, in the above step S1, the temperature of the salt solution is controlled to be 0 DEG C-5 DEG C.

[0017] Preferably, in the above step S5, the packaged beef is also subjected to ultraviolet sterilization treatment for 3-5 minutes, and the ultraviolet intensity is 100 muW / cm²-150 muW / cm², so as to prolong the shelf life of the product.

[0018] Compared with the prior art, the beneficial effects of the present application are:

[0019] 1. The present invention precisely controls temperature and time parameters through the synergistic effect of low-temperature slow cooking and quick freezing. The heating power is dynamically adjusted during the low-temperature slow cooking process to ensure that the beef is heated evenly and reduce cell structure damage caused by temperature fluctuations. The quick freezing process quickly freezes the beef at a low temperature of -35°C to -40°C, forming small and uniform ice crystals inside the beef, preventing large ice crystals from piercing the cell structure, thereby significantly reducing the juice loss rate.

[0020] 2. The present invention optimizes the processing flow through physical means, uses food-grade vacuum bags for sealed slow cooking, creates an oxygen-free environment, reduces the oxidation loss of flavor substances, and uses ultrasonic treatment to gently destroy the beef muscle fiber structure. While improving water retention, it avoids the adverse effects of chemical additives on meat quality, allowing the finished product to maintain the fresh and tender taste and rich meaty aroma of the beef.

[0021] 3. The present invention adopts intermittent air supply and a cold air circulation design with reversal every 30 seconds, which can accelerate the heat exchange efficiency and enable beef of different thicknesses to quickly reach the central freezing temperature, shortening the time compared to traditional quick-freezing processes. At the same time, the dynamic power adjustment formula in the low-temperature slow cooking stage realizes automatic temperature control, reduces manual intervention, and the overall processing flow can be standardized and replicated, making it suitable for large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a schematic flow diagram of the process of the present invention. DETAILED DESCRIPTION

[0023] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0024] Example 1

[0025] Fresh beef was selected, and after removing impurities, it was cut into appropriate sizes. The beef was soaked in a 0.5% saline solution for 30 minutes. 0.02% vitamin C was added to the saline solution, and the temperature of the saline solution was controlled at 0°C. After soaking, the beef was rinsed and drained. The beef was then ultrasonically treated for 5 minutes at a frequency of 40kHz to further improve the organizational structure of the beef and increase its water retention. The treated beef was then placed in a vacuum bag made of food-grade nylon or polyethylene composite material. Seasoning was then added and the beef was vacuum-sealed. The vacuum degree was controlled at -0.08MPa. The beef was then placed in a low-temperature slow cooking device with a temperature set at 58°C and a cooking time of 3 hours. During the low-temperature slow cooking process, the formula Dynamically adjust the heating power, where is the beef correction factor, ranging from 1.2 to 1.5. is the weight of beef, in kg, The target temperature difference is in °C, which is the difference between the set temperature and the initial temperature of the beef. is the volume of beef, in m³, is the time gradient, the unit is h, and its value is positively correlated with the slow cooking time, with a coefficient of 0.8-1.0. = The basic power compensation value of the equipment. After the low-temperature slow cooking is completed, the beef is quickly placed in ice water to cool for 15 minutes. The ratio of the mass of ice water to the mass of beef is 2:1, so that the center temperature drops below 10°C. The ice water is stirred during the cooling process. The cooled beef is then placed in the quick-freezing equipment. The quick-freezing temperature is set to -35°C. The quick-freezing time is calculated using the formula Calculate, where is the quick freezing efficiency coefficient, The thickness of the beef is in cm. Intermittent air supply is used during the quick freezing process, with an air supply time of 5 minutes and an intermittent time of 10 minutes. The cold air circulation frequency during quick freezing is reversed every 30 seconds, and the cold air temperature fluctuation range is controlled within ±1.5℃. The quick-frozen beef is then vacuum-packed and sterilized with ultraviolet light for 3 minutes at an ultraviolet intensity of 100μW / cm² to extend the shelf life of the product. Finally, it is stored in a cold storage below -18℃.

[0026] Example 2

[0027] This embodiment is basically the same as the first embodiment, except that:

[0028] Fresh beef was selected, and after removing impurities, it was cut into appropriate sizes. The beef was soaked in a 0.7% saline solution for 23 minutes. 0.03% vitamin C was added to the saline solution, and the temperature of the saline solution was controlled at 2. After soaking, the beef was rinsed and drained. The beef was then ultrasonically treated for 8 minutes at a frequency of 30kHz to further improve the organizational structure of the beef and increase its water retention. The treated beef was then placed in a vacuum bag made of food-grade nylon or polyethylene composite material. Seasoning was then added and the beef was vacuum-sealed. The vacuum degree was controlled at -0.08MPa. The beef was then placed in a low-temperature slow cooking device with a temperature set at 60°C and a cooking time of 2.5 hours. During the low-temperature slow cooking process, the formula Dynamically adjust the heating power, where is the beef correction factor, ranging from 1.2 to 1.5. is the weight of beef, in kg, The target temperature difference is in °C, which is the difference between the set temperature and the initial temperature of the beef. is the volume of beef, in m³, is the time gradient, the unit is h, and its value is positively correlated with the slow cooking time, with a coefficient of 0.8-1.0. = The basic power compensation value of the equipment. After the low-temperature slow cooking is completed, the beef is quickly placed in ice water to cool for 13 minutes. The ratio of the mass of ice water to the mass of beef is 3:1, so that the core temperature drops below 10°C. The ice water is stirred during the cooling process. The cooled beef is then placed in the quick-freezing equipment. The quick-freezing temperature is set to -37°C. The quick-freezing time is calculated using the formula Calculate, where is the quick freezing efficiency coefficient, The thickness of the beef is in cm. Intermittent air supply is used during the quick freezing process, with an air supply time of 7 minutes and an intermittent time of 12 minutes. The cold air circulation frequency during quick freezing is reversed every 30 seconds, and the cold air temperature fluctuation range is controlled within ±1.5℃. The quick-frozen beef is then vacuum-packed and sterilized with ultraviolet light for 4 minutes at an ultraviolet intensity of 120μW / cm² to extend the shelf life of the product. Finally, it is stored in a cold storage below -18℃.

[0029] Example 3

[0030] This embodiment is basically the same as the first embodiment, except that:

[0031] Fresh beef was selected, and after removing impurities, it was cut into appropriate sizes. The beef was soaked in a 1% saline solution by mass for 15 minutes. 0.05% vitamin C was added to the saline solution, and the temperature of the saline solution was controlled at 5°C. After soaking, the beef was rinsed and drained. The beef was then ultrasonically treated for 10 minutes at an ultrasonic frequency of 40kHz to further improve the organizational structure of the beef and increase its water retention. The treated beef was then placed in a vacuum bag made of food-grade nylon or polyethylene composite material. Seasoning was then added and the beef was vacuum-sealed. The vacuum degree was controlled at -0.09MPa. The beef was then placed in a low-temperature slow cooking device with a temperature set at 62°C and a cooking time of 2 hours. During the low-temperature slow cooking process, the formula Dynamically adjust the heating power, where is the beef correction factor, ranging from 1.2 to 1.5. is the weight of beef, in kg, The target temperature difference is in °C, which is the difference between the set temperature and the initial temperature of the beef. is the volume of beef, in m³, is the time gradient, the unit is h, and its value is positively correlated with the slow cooking time, with a coefficient of 0.8-1.0. = The basic power compensation value of the equipment. After the low-temperature slow cooking is completed, the beef is quickly placed in ice water to cool for 10 minutes. The ratio of the mass of ice water to the mass of beef is 3:1, so that the core temperature drops below 10°C. The ice water is stirred during the cooling process. The cooled beef is then placed in the quick-freezing equipment. The quick-freezing temperature is set to -40°C. The quick-freezing time is calculated using the formula Calculate, where is the quick freezing efficiency coefficient, The thickness of the beef is in cm. Intermittent air supply is used during the quick freezing process, with an air supply time of 10 minutes and an intermittent time of 15 minutes. The cold air circulation frequency during quick freezing is reversed every 30 seconds, and the cold air temperature fluctuation range is controlled within ±1.5℃. The quick-frozen beef is then vacuum-packed and sterilized with ultraviolet light for 5 minutes at an ultraviolet intensity of 150μW / cm² to extend the shelf life of the product. Finally, it is stored in a cold storage below -18℃.

[0032] The embodiments disclosed in the present invention are preferred embodiments, but are not limited to them. Ordinary technicians in this field can easily understand the spirit of the present invention based on the above embodiments and make different extensions and changes. As long as they do not deviate from the spirit of the present invention, they are all within the scope of protection of the present invention.

Claims

1. A process for reducing juice loss by slow cooking and quick freezing of beef prepared dishes at low temperature, characterized in that: The process includes the following steps: S1. Select fresh beef, remove impurities, cut into appropriate sizes, and soak in a 0.5%-1% saline solution with 0.02%-0.05% vitamin C added for 15-30 minutes. Rinse and drain after soaking. S2. Put the processed beef into a vacuum bag, add seasoning and vacuum seal it. The vacuum degree is controlled at -0.08MPa--0.09MPa. Then put it into a low-temperature slow cooking device and set the temperature to 58℃-62℃ for 2-3 hours. During the low-temperature slow cooking process, the formula Dynamically adjust the heating power, where is the beef correction factor, ranging from 1.2 to 1.

5. is the weight of beef, in kg, The target temperature difference is in °C, which is the difference between the set temperature and the initial temperature of the beef. is the volume of beef, in m³, is the time gradient, the unit is h, and its value is positively correlated with the slow cooking time, with a coefficient of 0.8-1.

0. is the basic power compensation value of the equipment; S3. After slow cooking, quickly cool the beef in ice water for 10-15 minutes until the core temperature drops below 10°C. Stir the ice water during the cooling process. S4. Place the cooled beef into a quick-freezing device, set the quick-freezing temperature to -35°C to 40°C, and determine the quick-freezing time according to the thickness of the beef; S5. Vacuum-pack the quick-frozen beef and store it in a cold storage below -18°C.

2. The process for reducing juice loss by slow cooking and quick freezing of beef prepared dishes according to claim 1, characterized in that: In the above step S4, the quick freezing time is calculated using the formula Calculate, where is the quick freezing efficiency coefficient, The thickness of the beef is in cm, and intermittent air supply is used during the quick freezing process, with an air supply time of 5-10 minutes and an intermittent time of 10-15 minutes.

3. The process for reducing juice loss by slow cooking and quick freezing of beef prepared dishes according to claim 2, characterized in that: The cold air circulation frequency during quick freezing is reversed every 30 seconds, and the cold air temperature fluctuation range is controlled within ±1.5℃.

4. The process for reducing juice loss by slow cooking and quick freezing of beef prepared dishes according to claim 1, characterized in that: In the above step S2, the vacuum bag is a food-grade nylon vacuum bag or a polyethylene composite vacuum bag.

5. The process for reducing juice loss by slow cooking and quick freezing of beef prepared dishes according to claim 1, characterized in that: In the above step S3, the ratio of the mass of ice water to the mass of beef is 2:1-3:

1.

6. The process for reducing juice loss by slow cooking and quick freezing of beef prepared dishes according to claim 1, characterized in that: In the above step S2, the beef is further subjected to ultrasonic treatment for 5-10 minutes at an ultrasonic frequency of 20kHz-40kHz to further improve the tissue structure of the beef and enhance its water retention.

7. The process for reducing juice loss by slow cooking and quick freezing of beef prepared dishes according to claim 1, characterized in that: In the above step S1, the temperature of the saline solution is controlled at 0°C-5°C.

8. The process for reducing juice loss by slow cooking and quick freezing of beef prepared dishes according to claim 1, characterized in that: In the above step S5, the packaged beef is also subjected to ultraviolet sterilization for 3-5 minutes with an ultraviolet intensity of 100μW / cm²-150μW / cm² to extend the shelf life of the product.

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