Enzymolysis tenderization and high-pressure stewing rapid processing method of beef offal prefabricated dish

Abstract

The invention relates to the technical field of preparation of prefabricated vegetables, and discloses an enzymolysis tenderization and high-pressure stewing rapid processing method of beef offal prefabricated vegetables, which comprises the following steps: selecting fresh beef offal and pre-treating to obtain pre-treated beef offal; mixing the pretreated beef offal with an enzymatic hydrolysate, and performing enzymolysis tenderization to obtain the beef offal after enzymolysis; mixing the beef offal subjected to enzymolysis, water and seasonings, and performing high-pressure stewing to obtain cooked beef offal; and performing vacuum packaging on the cooked beef offal to obtain the beef offal prefabricated dish. According to the invention, the beef offal is subjected to enzymolysis and tenderization through the enzymatic hydrolysate, so that the beef offal prefabricated vegetable with tenderized texture is obtained; and high-pressure stewing is adopted for cooking processing, so that the processing efficiency is improved, and the production energy consumption is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of pre-prepared dish preparation, and in particular to a method for rapidly processing beef offal pre-prepared dishes by enzymatic tenderization and high-pressure stewing. Background Art

[0002] Beef contains a high level of animal protein (around 20.2%), far exceeding the protein content of eggs and milk. Beef protein is crucial for human growth, development, and physical fitness. Compared to other poultry, beef has a lower fat content (around 6.2%). It also contains minerals such as calcium, phosphorus, potassium, and iron, as well as vitamins such as vitamin A, vitamin C, vitamin B, and vitamin B2, making it a healthy food ingredient. Because of its coarse muscle fibers, beef has a unique chewy texture or "tenderness" that differs from other meats like fish and pork. The unique flavor and texture of beef can be used to create a variety of prepared dishes. As a traditional delicacy with a distinct flavor, the development of prepared dishes for beef offal has attracted widespread attention.

[0003] However, existing beef offal processing technologies present numerous challenges. Traditional beef offal processing results in tough, unpalatable texture and low consumer acceptance. Conventional tenderization methods, such as prolonged soaking and marinating, are not only inefficient but also have limited tenderization effects. Furthermore, prolonged stewing times lead to low processing efficiency and increased energy consumption, making them difficult to meet the demands of industrial large-scale production. Furthermore, existing processing methods also have shortcomings in ensuring the flavor and nutritional content of beef offal.

[0004] Based on this, it is of great practical significance to provide a processing method that can achieve rapid tenderization and efficient stewing of beef offal while ensuring product quality. Summary of the Invention

[0005] In view of this, the present invention proposes a rapid processing method for enzymatic tenderization and high-pressure stewing of beef offal pre-prepared dishes, aiming to solve the problems of poor tenderization effect and high processing energy consumption in the beef offal processing process in the current technology.

[0006] The present invention provides a method for rapidly processing beef offal prepared dishes by enzymatic tenderization and high-pressure stewing, comprising the following steps: Selecting fresh beef offal for pretreatment to obtain pretreated beef offal; Mixing the pretreated beef offal with an enzymatic hydrolysis solution to perform enzymatic hydrolysis and tenderization to obtain enzymatically hydrolyzed beef offal; Mixing the enzymatically hydrolyzed beef offal, water and seasonings, and stewing under high pressure to obtain cooked beef offal; vacuum-packing the cooked beef offal to obtain the beef offal pre-cooked dish; Among them, the enzymatic hydrolysate includes papain, bromelain, trypsin and neutral protease.

[0007] Preferably, the mass ratio of papain, bromelain, trypsin and neutral protease is 1-3:1-3:1-2:1-2.

[0008] Preferably, the mass concentration of the enzyme in the enzymatic hydrolysis solution is 0.5-1%.

[0009] Preferably, the pretreatment is specifically as follows: clean the fresh beef offal with water, then soak it in 0.5% baking soda solution and 0.2% citric acid solution in sequence, and finally clean it with water.

[0010] Preferably, the temperature of the enzymatic hydrolysis tenderization is 40-45° C., and the time is 30-50 minutes.

[0011] Preferably, the seasoning includes ginger slices, scallion segments, star anise, cinnamon, bay leaves, light soy sauce, dark soy sauce, salt, rock sugar and cooking wine.

[0012] Preferably, the mass ratio of the ginger slices, scallion segments, star anise, cinnamon, bay leaves, light soy sauce, dark soy sauce, salt, rock sugar and cooking wine is 10-15:20-25:5-10:1-2:2-4:15-20:5-8:3-5:5-10:10-15.

[0013] Preferably, the mass ratio of the enzymatically hydrolyzed beef offal, water and seasoning is 10:15-20:1.

[0014] Preferably, the parameters of the high-pressure stewing are: pressure of 0.1-0.3 MPa, temperature of 100-120° C., and time of 15-30 minutes.

[0015] The present invention also provides a prepared beef offal dish obtained by the enzymatic tenderization and high-pressure stewing rapid processing method of the prepared beef offal dish described in the above technical solution.

[0016] Compared with the prior art, the present invention has the following beneficial effects: (1) The present invention defines the enzymatic hydrolysate as consisting of papain, bromelain, trypsin and neutral protease. By limiting the types of enzymes, the protein, connective tissue, etc. in the beef offal are effectively decomposed, the beef offal is softened, the taste of the beef offal is greatly improved, and the edible quality of the beef offal pre-prepared dish is improved; (2) The application of high-pressure stewing technology in the present invention significantly shortens the stewing time. Compared with the traditional stewing method, the processing efficiency is increased by 3-5 times, the production cost is reduced, and the needs of industrial large-scale production are met; (3) The processing method of the present invention not only ensures the tenderness of beef offal, but also retains the flavor and nutritional components of beef offal to the greatest extent through a reasonable seasoning formula and processing technology. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Various other advantages and benefits will become apparent to those skilled in the art upon reading the detailed description of the preferred embodiment below. The accompanying drawings are for illustration purposes only and are not to be considered as limiting the present invention. The same reference symbols are used throughout the drawings to represent the same components. In the drawings: Figure 1 The present invention is a schematic flow chart of the method for rapid processing of enzymatic tenderization and high-pressure stewing of prepared beef offal dishes. DETAILED DESCRIPTION

[0018] Various exemplary embodiments of the present invention are now described in detail. This detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention. It should be understood that the terms used in the present invention are only for describing specific embodiments and are not intended to limit the present invention.

[0019] In addition, for numerical ranges in the present invention, it is understood that each intervening value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between any stated value or intervening value in a stated range and any other stated value or intervening value in the stated range is also included in the present invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

[0020] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0021] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be exemplary only.

[0022] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0023] The present invention provides a method for rapid processing of enzymatic tenderization and high-pressure stewing of prepared beef offal dishes, comprising the following steps: Selecting fresh beef offal for pretreatment to obtain pretreated beef offal; Mixing the pretreated beef offal with an enzymatic hydrolysis solution to perform enzymatic hydrolysis and tenderization to obtain enzymatically hydrolyzed beef offal; Mixing the enzymatically hydrolyzed beef offal, water and seasonings, and stewing under high pressure to obtain cooked beef offal; vacuum-packing the cooked beef offal to obtain the beef offal pre-cooked dish; Among them, the enzymatic hydrolysate includes papain, bromelain, trypsin and neutral protease.

[0024] Selecting fresh beef offal for pretreatment to obtain pretreated beef offal; In the present invention, the pretreatment is preferably as follows: the fresh beef offal is cleaned with water, then soaked in 0.5% baking soda solution and 0.2% citric acid solution in sequence, and finally cleaned with water.

[0025] Further preferred is: select fresh beef offal, wash it with clean water, remove impurities and blood on the surface of the beef offal, then cut it into blocks of appropriate size, soak it in 0.5% baking soda solution and 0.2% citric acid solution in turn, the soaking time is preferably 15 minutes, soaking the beef offal in alkaline solution baking soda solution can remove the fishy smell of the beef offal, soaking the beef offal in acidic solution citric acid solution can improve the color of the beef offal, finally use clean water to clean the acidic and alkaline solutions remaining on the surface of the beef offal, and store it for later use.

[0026] Mixing the pretreated beef offal with an enzymatic hydrolysis solution to perform enzymatic hydrolysis and tenderization to obtain enzymatically hydrolyzed beef offal; The invention mixes the pretreated beef offal with an enzymatic hydrolysate, completely immerses the beef offal in the enzymatic hydrolysate to perform enzymatic hydrolysis and tenderization treatment on the beef offal, decomposes protein and connective tissue in the beef, and achieves a tenderizing effect.

[0027] In the present invention, the mass ratio of papain, bromelain, trypsin and neutral protease is preferably 1-3:1-3:1-2:1-2, more preferably 2:2:1:1.

[0028] The enzymatic hydrolysate of the present invention includes multiple enzymes that work synergistically. Papain specifically cleaves peptide bonds at basic amino acid residues such as arginine and lysine, preferentially breaking down actin and collagen in muscle. Bromelain acts on peptide bonds composed of hydrophobic amino acids (such as phenylalanine and tyrosine), preferentially degrading elastin and connective tissue in muscle. Trypsin specifically cleaves peptide bonds at the carboxyl termini of arginine and lysine, primarily breaking down myosin and actin complexes in muscle. Neutral proteases nonspecifically hydrolyze proteins, preferentially acting on peptide bonds within peptide chains to generate medium- and short-chain peptides. By limiting the types of enzymes in the enzymatic hydrolysate, the present invention reduces the toughness of muscle fibers and makes the beef offal more tender and smooth.

[0029] In the present invention, the mass concentration of the enzyme in the enzymatic hydrolysis solution is preferably 0.5-1%, more preferably 0.8%.

[0030] In the present invention, the temperature of the enzymatic hydrolysis tenderization is preferably 40-45°C, more preferably 40°C; the time is preferably 30-50 minutes, more preferably 40 minutes.

[0031] Mixing the enzymatically hydrolyzed beef offal, water and seasonings, and stewing under high pressure to obtain cooked beef offal; The high-pressure stewing method of the present invention specifically involves mixing the seasoning with water, bringing it to a boil, and then placing the enzymatically hydrolyzed beef offal in boiling water. The process then proceeds to stew under high pressure, allowing the temperature in the pot to rise rapidly, increasing the efficiency by 3-5 times compared to normal-pressure stewing. The high temperature and high pressure rapidly soften the offal tissue fibers, while the resulting convection accelerates the penetration of seasoning molecules. This process increases salt permeability by 40% and umami content by 25%. The resulting product exhibits a unique texture: tender, chewy, and rich in flavor, without the fishy residue of traditional stewing. Furthermore, the present invention specifically defines the seasoning formula, giving the beef offal a unique flavor.

[0032] In the present invention, the seasoning preferably includes ginger slices, green onion segments, star anise, cinnamon bark, bay leaves, light soy sauce, dark soy sauce, salt, rock sugar and cooking wine.

[0033] In the present invention, the mass ratio of the ginger slices, scallion segments, star anise, cinnamon, bay leaves, light soy sauce, dark soy sauce, salt, rock sugar and cooking wine is preferably 10-15:20-25:5-10:1-2:2-4:15-20:5-8:3-5:5-10:10-15, and more preferably 15:25:10:2:4:15:5:5:10:15.

[0034] In the present invention, the mass ratio of the enzymatically hydrolyzed beef offal, water and seasoning is preferably 10:15-20:1.

[0035] In the present invention, the parameters of the high-pressure stewing are preferably: pressure of 0.1-0.3 MPa, temperature of 100-120°C, and time of 15-30 minutes; more preferably, pressure of 0.2 MPa, temperature of 120°C, and time of 20 minutes.

[0036] Finally, the cooked beef offal is vacuum-packed to obtain the beef offal pre-cooked dish; The stewed beef offal is quickly cooled to room temperature to inhibit the growth and reproduction of microorganisms, and then packaged in a vacuum packaging manner. The present invention does not specifically limit the vacuum degree. Vacuum packaging can effectively isolate the air, prevent the unsaturated fatty acids in the beef offal from oxidizing and rancidifying, and avoid secondary contamination by microorganisms. Combined with cold chain transportation and low-temperature storage, the shelf life of the product can be significantly extended while maintaining the fresh taste and delicious flavor of the beef offal.

[0037] The present invention also provides a prepared beef offal dish obtained by the enzymatic tenderization and high-pressure stewing rapid processing method of the prepared beef offal dish described in the above technical solution.

[0038] Example 1 (1) Pretreatment of beef offal: Select fresh beef offal, wash it with clean water, remove impurities and blood on the surface of the beef offal, then cut it into pieces of appropriate size, soak it in 0.5% baking soda solution and 0.2% citric acid solution in turn, soaking time is 15 minutes each, finally wash it with clean water and store it for later use; (2) Preparation of enzymatic hydrolysis solution: papain, bromelain, trypsin and neutral protease were mixed in a mass ratio of 3:3:2:2 to prepare an enzymatic hydrolysis solution with an enzyme concentration of 0.5%; (3) The pre-treated beef offal is mixed with the enzymatic hydrolysate, and the beef offal is completely immersed in the enzymatic hydrolysate. The beef offal is then enzymatically hydrolyzed at 40°C for 40 minutes. During the enzymatic hydrolysis and tenderization process, the beef offal is stirred every ten minutes to increase the contact between the enzymatic hydrolysate and the beef offal. (4) Ginger slices, green onion segments, star anise, cinnamon, bay leaves, light soy sauce, dark soy sauce, salt, rock sugar and cooking wine are mixed in a mass ratio of 15:25:10:2:4:15:5:5:10:15 to prepare a seasoning, and then the seasoning is mixed with water in a ratio of 1:15 and boiled. After boiling, the beef offal obtained by enzymatic hydrolysis is placed in boiling water, wherein the mass ratio of beef offal to seasoning is 10:1, and then stewed at a pressure of 0.2 MPa and a temperature of 120°C for 20 minutes to obtain cooked beef offal; (5) Finally, the cooked beef offal is vacuum-packed to obtain the beef offal pre-cooked dish.

[0039] Example 2 (1) Pretreatment of beef offal: Select fresh beef offal, wash it with clean water, remove impurities and blood on the surface of the beef offal, then cut it into pieces of appropriate size, soak it in 0.5% baking soda solution and 0.2% citric acid solution in turn, soaking time is 15 minutes each, finally wash it with clean water and store it for later use; (2) Preparation of enzymatic hydrolysis solution: papain, bromelain, trypsin and neutral protease were mixed in a mass ratio of 3:3:1:1 to prepare an enzymatic hydrolysis solution with an enzyme concentration of 0.8%; (3) The pre-treated beef offal is mixed with the enzymatic hydrolysate, and the beef offal is completely immersed in the enzymatic hydrolysate. The beef offal is then enzymatically hydrolyzed at 45°C for 50 minutes. During the enzymatic hydrolysis and tenderization process, the beef offal is stirred every ten minutes to increase the contact between the enzymatic hydrolysate and the beef offal. (4) Ginger slices, green onion segments, star anise, cinnamon, bay leaves, light soy sauce, dark soy sauce, salt, rock sugar and cooking wine are mixed in a mass ratio of 10:20:5:2:2:20:5:3:5:10 to prepare a seasoning, and then the seasoning is mixed with water in a ratio of 1:20, and boiled. After boiling, the beef offal obtained by enzymatic hydrolysis is placed in boiling water, wherein the mass ratio of beef offal to seasoning is 10:1, and then stewed at a pressure of 0.1 MPa and a temperature of 120°C for 30 minutes to obtain cooked beef offal; (5) Finally, the cooked beef offal is vacuum-packed to obtain the beef offal pre-cooked dish.

[0040] Example 3 (1) Pretreatment of beef offal: Select fresh beef offal, wash it with clean water, remove impurities and blood on the surface of the beef offal, then cut it into pieces of appropriate size, soak it in 0.5% baking soda solution and 0.2% citric acid solution in turn, soaking time is 15 minutes each, finally wash it with clean water and store it for later use; (2) Preparation of enzymatic hydrolysis solution: papain, bromelain, trypsin and neutral protease were mixed in a mass ratio of 3:3:2:2 to prepare an enzymatic hydrolysis solution with an enzyme concentration of 1.0%; (3) The pre-treated beef offal is mixed with the enzymatic hydrolysate, and the beef offal is completely immersed in the enzymatic hydrolysate. The beef offal is then enzymatically hydrolyzed at 40°C for 30 minutes. During the enzymatic hydrolysis and tenderization process, the beef offal is stirred every ten minutes to increase the contact between the enzymatic hydrolysate and the beef offal. (4) Ginger slices, green onion segments, star anise, cinnamon, bay leaves, light soy sauce, dark soy sauce, salt, rock sugar and cooking wine are mixed in a mass ratio of 15:25:10:2:4:15:5:5:10:15 to prepare a seasoning, and then the seasoning is mixed with water in a ratio of 1:15 and boiled. After boiling, the beef offal obtained by enzymatic hydrolysis is placed in boiling water, wherein the mass ratio of beef offal to seasoning is 10:1, and then stewed at a pressure of 0.3 MPa and a temperature of 120°C for 15 minutes to obtain cooked beef offal; (5) Finally, the cooked beef offal is vacuum-packed to obtain the beef offal pre-cooked dish.

[0041] Sensory quality and tenderness testing 1. Sensory quality test The beef offal prepared dishes prepared in Example 1, Example 2 and Example 3 were used as experimental samples, and the beef offal prepared by the traditional method was used as a control sample.

[0042] The judging panel consists of 3 food sensory evaluation experts, 2 chefs and 10 consumer representatives.

[0043] After the samples are numbered, they are placed in the same container and presented to the evaluation team members. The members score them according to the scoring criteria of color (full score 30 points), smell (full score 30 points), texture (full score 20 points) and taste (full score 20 points).

[0044] The scores of all members were summarized and the average score of each sample was calculated; the average score of Example 1 was 88 points, the average score of Example 2 was 90 points, the average score of Example 3 was 89 points, and the average score of the control sample was 75 points.

[0045] 2. Tenderness test The prepared beef offal obtained in Examples 1 to 3 was cut into samples of 1 cm×1 cm×3 cm. Ten samples were taken for each sample. The texture analyzer shear probe was set to shear at a speed of 2 mm / s, and the shear force value was recorded each time.

[0046] The average shear force of 10 specimens of each sample was calculated. The average shear force of Example 1 was 34.5N, the average shear force of Example 2 was 33.2N, the average shear force of Example 3 was 34.1N, and the average shear force of the control sample was 48.7N.

[0047] It can be seen that the shear force of the beef offal prepared by the method of the present invention is significantly lower than that of the control sample, the beef offal is more tender, and has a more unique flavor.

[0048] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered by the scope of protection of the claims of the present invention.

Claims

1. A method for rapid processing of enzymatic tenderization and high-pressure stewing of prepared beef offal dishes, characterized in that: The following steps are involved: Selecting fresh beef offal for pretreatment to obtain pretreated beef offal; Mixing the pretreated beef offal with an enzymatic hydrolysis solution to perform enzymatic hydrolysis and tenderization to obtain enzymatically hydrolyzed beef offal; Mixing the enzymatically hydrolyzed beef offal, water and seasonings, and stewing under high pressure to obtain cooked beef offal; vacuum-packing the cooked beef offal to obtain the beef offal pre-cooked dish; Wherein, the enzymatic hydrolysis solution comprises papain, bromelain, trypsin and neutral protease.

2. The method for rapid processing of enzymatic tenderization and high-pressure stewing of prepared beef offal dishes according to claim 1, characterized in that: The mass ratio of the papain, bromelain, trypsin and neutral protease is 1-3:1-3:1-2:1-2.

3. The method for rapid processing of enzymatic tenderization and high-pressure stewing of prepared beef offal dishes according to claim 1, characterized in that: The mass concentration of the enzyme in the enzymatic hydrolysate is 0.5-1%.

4. The method for rapid processing of enzymatic tenderization and high-pressure stewing of prepared beef offal dishes according to claim 1, characterized in that: The pretreatment is specifically as follows: the fresh beef offal is cleaned with water, then soaked in 0.5% baking soda solution and 0.2% citric acid solution in sequence, and finally cleaned with water.

5. The method for rapid processing of enzymatic tenderization and high-pressure stewing of prepared beef offal dishes according to claim 1, characterized in that: The enzymatic tenderization temperature is 40-45° C. and the time is 30-50 minutes.

6. The method for rapid processing of enzymatic tenderization and high-pressure stewing of prepared beef offal dishes according to claim 1, characterized in that: The seasoning includes ginger slices, scallion segments, star anise, cinnamon bark, bay leaves, light soy sauce, dark soy sauce, table salt, rock sugar and cooking wine.

7. The method for rapid processing of enzymatic tenderization and high-pressure stewing of prepared beef offal dishes according to claim 1, characterized in that: The mass ratio of the ginger slices, scallion segments, star anise, cinnamon bark, bay leaves, light soy sauce, dark soy sauce, salt, rock sugar and cooking wine is 10-15:20-25:5-10:1-2:2-4:15-20:5-8:3-5:5-10:10-15.

8. The method for rapid processing of enzymatic tenderization and high-pressure stewing of prepared beef offal dishes according to claim 1, characterized in that: The mass ratio of the enzymatically hydrolyzed beef offal, water and seasoning is 10:15-20:

1.

9. The method for rapid processing of enzymatic tenderization and high-pressure stewing of prepared beef offal dishes according to claim 1, characterized in that: The parameters of the high-pressure stewing are: pressure of 0.1-0.3 MPa, temperature of 100-120° C., and time of 15-30 minutes.

10. The prepared beef offal dish obtained by the rapid processing method of enzymatic tenderization and high-pressure stewing of the prepared beef offal dish according to any one of claims 1 to 9.

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