Marinated beef flavor fusion method based on in-vitro oxidation control and multi-field synergy

Abstract

The invention discloses a marinated beef flavor fusion method based on in-vitro oxidation control and multi-field synergy, belongs to the field of food industrial processing, and aims to solve the problems of thin flavor, poor layering sense and lack of roundness and fullness of a product caused by lack of a soup stock ripening environment in an existing quantitative marinating process. According to the scheme, the method is characterized by comprising the following steps: constructing an in-vitro flavor reaction cabin, performing oxidation control on a flavor base material by cooperatively applying an intermittent ultrasonic cavitation field and a controllable oxidation field under a low-temperature condition, monitoring a TBARS value of the strengthened marinated soup in real time, and controlling the TBARS value in a preset target range to prepare the strengthened marinated soup; then, efficient introduction and combination of flavor substances are realized through vacuum rolling and kneading; and finally, completing flavor fixation and sterilization through a three-stage variable-temperature curing process to obtain the marinated beef product of which the positive and negative flavor compound OAV ratio meets the fusion standard. The method is mainly used for efficiently preparing the marinated beef product with rich flavor and stable texture of traditional old marinating in modern industrial production.

Description

Technical Field

[0001] This invention relates to the field of food processing. More specifically, this invention relates to a method for flavor fusion in braised beef based on in vitro oxidation control and multi-field synergy. Background Technology

[0002] Braised beef is a typical representative of traditional Chinese meat products, its unique flavor stemming from a time-honored braising technique. The essence of this traditional craft lies in a pot of repeatedly used, aged braising liquid. Through long, slow simmering, the flavor precursors in spices, the meat's own flavor compounds, and the fats undergo extremely slow and thorough penetration, interaction, and transformation, ultimately resulting in a mellow, rich, and layered flavor profile. This aging effect, dependent on time, constitutes the core of the soul of traditional braised beef flavor. However, this experience-based traditional model reveals its inherent flaws when facing modern, large-scale industrial production: the effective components of spices are released slowly and have extremely low utilization rates; the long braising cycle leads to low production efficiency and huge energy consumption; repeatedly used broth presents challenges in microbial control and high food safety risks; and, more importantly, product quality is highly dependent on the experience of the operators and the condition of the broth, resulting in poor batch-to-batch stability and difficulty in achieving standardization and large-scale supply. This severely restricts the inheritance and development of traditional delicacies in the contemporary food industry.

[0003] To overcome the limitations of traditional broth-based processes, quantitative braising technology emerged. This technology abandons the repeated use of broth, instead employing a fixed formula and a one-time ingredient production model. This has resulted in a qualitative leap in production standardization, process efficiency, and spice utilization, effectively meeting the basic requirements of modern food industry for efficiency, hygiene, and standardization. However, while solving old problems, this technological revolution has also introduced new and more profound technical challenges. Quantitative braising completely eliminates the long-term, gentle maturation environment provided by broth, compressing the flavor formation process into a short and intense simmering stage. The lack of sufficient time and a suitable environment for the full interaction and fusion of spice flavors, seasoning flavors, and the inherent flavor of the meat results in a final product that generally exhibits superficial, thin, sharp, and lacking depth and richness in flavor. Although basic seasoning is guaranteed, there is a significant gap in sensory quality compared to traditional broth-based products in terms of overall flavor harmony, complexity, and persistence. This makes quantitative braising products uncompetitive in the high-end market and unable to fully meet consumers' expectations for traditional flavor quality.

[0004] Faced with the shortcomings in flavor integration of quantitatively prepared braised products, existing technologies typically employ some direct but limited remedial measures. The most common approach is to simply increase the amount of spices or add commercially available meat flavorings and flavor enhancers, attempting to compensate for the intensity and thickness of the flavor through physical layering. However, this method often backfires: excessive spices can lead to unpleasant herbal or bitter tastes, while the addition of exogenous flavorings can easily result in distorted flavors, unnatural mouthfeel, and an overly strong artificial flavor, posing challenges to label cleanliness and increasing production costs. More fundamentally, these methods fail to address the essence of flavor integration; they merely mechanically increase the concentration of flavor substances on the product's surface or within its bulk, without solving the problem of deep binding between these flavor substances and the meat protein matrix. They also cannot reproduce the harmonious and unified overall flavor profile formed by the slow reaction of multiple flavor compounds in traditional processes, thus only treating the symptoms, not the root cause.

[0005] A deeper analysis reveals that the reason existing quantitative braising techniques fail to overcome the bottleneck of flavor fusion lies in their inability to actively control the generation, transformation, and fixation of flavor substances at the molecular level and chemical reaction mechanisms. The maturation of traditional broth is essentially a complex network system under mild conditions, where multiple reaction pathways—lipid oxidation, Maillard reaction, Streckel degradation, and thiamine decomposition—spontaneously and synergistically advance, ultimately generating key flavor compounds such as thiophenes, thiazoles, pyrazines, furans, and sulfur-containing compounds. However, current techniques involve simmering spices and meat together, creating an uncontrollable reaction environment. The transformation pathways of flavor precursors are random and inefficient, lacking both directional guidance for the generation pathways of core flavor compounds and precise control over the synergistic effects of the aforementioned multiple reaction systems. The entire flavor formation process operates in a black box, passively driven by heat, resulting in highly uncertain outcomes.

[0006] Therefore, there is an urgent need in this field for an innovative method that can fundamentally improve the fusion of quantitative braising flavors from a mechanistic perspective. This method needs to be able to simulate or even surpass the aging mechanism of traditional broth, while efficiently completing the process within the time and space constraints of industrial production. It needs to be able to proactively and directionally generate a complete and coordinated flavor compound system, and efficiently and deeply introduce this system into the meat matrix, firmly fixing it in place to achieve true flavor fusion. Ultimately, this will allow for the stable output of braised beef products with the rounded, profound, and multi-layered sensory qualities of traditional broth on standardized, high-efficiency modern production lines. Summary of the Invention

[0007] One object of the present invention is to solve at least the above-mentioned problems and to provide at least the advantages that will be described later.

[0008] Another objective of this invention is to provide a method for flavor fusion in braised beef based on in vitro oxidation control and multi-field synergy. This method utilizes the synergistic effect of ultrasonic cavitation field and controllable oxidation field within an in vitro flavor reaction chamber to generate multi-layered flavor compounds in a directional and efficient manner. Combined with vacuum tumbling and variable-temperature cooking technology, it achieves deep penetration and firm binding of flavor substances, ultimately enabling the product to achieve a roundness, depth, and richness comparable to traditional braised beef while maintaining industrial efficiency.

[0009] To achieve these objectives and other advantages according to the present invention, the present invention provides a method for flavor fusion of braised beef based on in vitro oxidation control and multi-field synergy, comprising: S1. Construct an in vitro flavor reaction chamber and use the synergistic effect of ultrasonic cavitation field and controllable oxidation field to control the oxidation of flavor base materials and prepare enhanced brine. S2. The enhanced braising liquid obtained in step S1 is used to introduce and combine flavor substances with beef in a vacuum tumbler to obtain marinated beef. S3. Under the condition of phased temperature and humidity control, the marinated beef obtained in step S2 is subjected to flavor fixation, maturation and sterilization to obtain a braised beef product in which the ratio of the total OAV value of positive flavor compounds to the total OAV value of negative flavor compounds reaches the fusion standard. The synergistic effect of the ultrasonic cavitation field and the controllable oxidation field in step S1 includes: intermittent ultrasonic treatment of the flavor base material at a low temperature of 70~75℃ for 15~45min, with an ultrasonic frequency of 20~50kHz and a current of 1.2~2.8A, and an intermittent mode of working for 3~5min and intermittent for 5~10min to construct an ultrasonic cavitation field; during the interval of ultrasonic treatment, compressed oxygen is introduced at a flow rate of 0.1~0.15L / min to construct a controllable oxidation field; oxidation control includes: real-time monitoring of the TBARS value of the enhanced brine and controlling the TBARS value of the obtained enhanced brine within a preset target range.

[0010] Preferably, the flavor base in step S1 includes spices and seasonings, wherein the spices include star anise, cinnamon, Sichuan peppercorns, and cloves, and the seasonings include scallions, ginger, soy sauce, salt, and sugar; the flavor base further includes the following operations before the synergistic effect of the ultrasonic cavitation field and the controllable oxidation field: Heat the vegetable oil to 150-180℃, add scallions and ginger and stir-fry until golden brown. Then add spices and the remaining seasonings, and add water according to the ratio of flavor base to water of 1:3-5.

[0011] Preferably, the target range for the TBARS value of the enhanced brine in step S1 is 4.5~5.0 mg MDA / kg.

[0012] Preferably, step S2 specifically includes: After cooling the enhanced brine obtained in step S1 to 3~5℃, it is intermittently tumbled with beef in a vacuum tumbler for 60~90 minutes. The intermittent tumbling is set to work for 15~25 minutes and rest for 8~12 minutes. The vacuum degree is set to -0.08~-0.1Mpa. Then, it is left to stand and marinate at 4℃ for 16~24 hours.

[0013] Preferably, the phased adjustment of temperature and humidity conditions in step S3 includes the following three stages performed sequentially: First stage: Denaturation and tenderization are carried out at 90~95℃ and 90~95% humidity for 40~60 minutes. Second stage: Flavor setting is carried out at 90~95℃ and 30~50% humidity for 20~30 minutes. The third stage: sterilize and dry at 98~100℃ and 0% humidity for 10~15 minutes.

[0014] Preferably, the fusion criterion in step S3 is that the ratio of the total OAV value of positive flavor compounds to the total OAV value of negative flavor compounds is greater than 2.0.

[0015] The present invention further claims a flavored braised beef product, which is prepared using the flavor fusion method for braised beef based on in vitro oxidation control and multi-field synergy.

[0016] Preferably, the flavor profile of the flavored braised beef product includes: The top notes include at least one of nonanal, hexanal, octanal, and 1-octen-3-ol; Body odor, which includes at least one of 2-pentylfuran, sulfur-containing compounds, and limonene; The base fragrance includes at least one of eugenol, macromolecular aldehydes and ketones, and lactones.

[0017] Preferably, the flavored braised beef product has an OAV value of nonanal of not less than 25.0, and / or an OAV value of octanal of not less than 30.0, and an OAV value of 2-pentylfuran of not less than 200.0.

[0018] The present invention has at least the following beneficial effects: Firstly, this invention achieves efficient conversion and directional regulation of flavor precursor substances by constructing an in vitro flavor reaction chamber and utilizing the synergistic effect of ultrasonic cavitation field and controllable oxidation field. It greatly compresses the flavor generation process that takes several hours in traditional processes, significantly improves reaction efficiency while maintaining the advantages of standardized production, and promotes the large-scale generation of key flavor compounds such as nonanal, octanal, and 2-pentylfuran by precisely controlling the reaction path. This results in a qualitative leap in the flavor intensity and complexity of the final product, effectively solving the technical problem of thin flavor in quantitative brining process. Secondly, this invention forms the basic flavor through Maillard reaction during the stir-frying stage, and then fully breaks down the cell walls of spices through ultrasonic cavitation effect, releasing the intrinsic flavor precursor substances. The controllable oxidation field guides lipid oxidation, Maillard reaction and other pathways to work together, forming a complete flavor matrix including top aroma, middle aroma and base aroma, so that the product presents a distinct top, middle and base notes and a rich and rounded sensory characteristics, perfectly reproducing the flavor characteristics of traditional old braising sauce. Thirdly, this invention introduces TBARS value as a quantitative indicator to precisely control the oxidation process, realizing a leap from empirical judgment to scientific regulation of the oxidation reaction. The TBARS value of the enhanced brine is precisely controlled within the optimal range of 4.5~5.0 mg MDA / kg, which not only ensures the effective generation of positive flavor substances such as aldehydes and ketones, but also avoids the production of off-flavor substances such as hexanal due to excessive oxidation. This makes the product quality stable and reliable with good batch consistency, providing a reliable technical guarantee for large-scale industrial production. Fourthly, this invention involves intermittently tumbling the cooled braising liquid with beef under a specific vacuum. Mechanical force is used to loosen the muscle fiber structure, exposing a large number of internal hydrophobic binding sites. At the same time, the low temperature promotes fat coagulation. Under the combined effect, the pre-prepared high-concentration flavor substances can penetrate deep into the muscle fibers and bind firmly with the protein through hydrophobic interactions. Through the optimized vacuum tumbling and low-temperature marinating process, the efficient penetration and deep integration of flavor substances are achieved, completely solving the technical dilemma of flavors floating on the surface in traditional processes. Fifth, this invention slowly denatures proteins and retains moisture during the denaturation and tenderization stage; promotes Maillard reaction and fixation of flavor substances by reducing humidity during the flavor setting stage; and completes final sterilization and achieves the target yield during the sterilization and drying stage. This not only avoids the flavor loss and soft texture problems caused by traditional long-term braising, but also promotes the covalent bonding of flavor substances and proteins through heat, so that the product can still maintain a rich aroma during subsequent processing and storage, achieving long-lasting and stable flavor.

[0019] Other advantages, objectives and features of the present invention will become apparent in part from the following description, and in part from those skilled in the art through study and practice of the invention. Attached Figure Description

[0020] Figure 1 This is a flowchart illustrating the method for flavor fusion in braised beef based on in vitro oxidation control and multi-field synergy according to the present invention. Figure 2 This is a bar chart showing the sensory evaluation of color during different processing steps in this invention; Figure 3 This is a bar chart showing the sensory evaluation of different processing steps in this invention; Figure 4 This is a bar chart showing the aroma sensory evaluation of different processing steps in this invention; Figure 5 This is a bar chart showing the overall acceptability of different processing steps in this invention, as evaluated by sensory evaluation. Figure 6 This is a TBARS bar chart showing the different processing steps of this invention. Detailed Implementation

[0021] The present invention will now be described in further detail with reference to the accompanying drawings, so that those skilled in the art can implement it based on the description. It should be understood that terms such as "having," "comprising," and "including" as used herein do not exclude the presence or addition of one or more other elements or combinations thereof.

[0022] Example 1 (Ultrasound + Oxygen Alternation) Raw material preparation: Select 5kg of standard beef shank as raw material.

[0023] The flavor base formula is as follows: Spices: 40g star anise, 30g cinnamon, 25g Sichuan peppercorns, 10g cloves; Seasonings: 150g scallion segments, 100g ginger slices, 200g soy sauce, 80g salt, 60g rock sugar; Also prepare 100g soybean oil and 5L drinking water.

[0024] Constructing an in vitro flavor reaction chamber to achieve oxidation control of flavor precursors: Soybean oil was added to a jacketed kettle and heated to 160°C. Scallions and ginger slices were added and stir-fried until golden brown and fragrant. All spices were then added and stir-fried for 1 minute. The remaining seasonings and drinking water were then added and stirred until well mixed. The mass ratio of flavor base to water was 1:4. The mixture was then heated to 72°C and maintained at a constant temperature. The ultrasonic-oxidation synergistic system was activated: intermittent ultrasonic treatment was first performed, with an ultrasonic frequency of 40kHz and a current of 2A, operating for 5 minutes and then intermittently for 10 minutes, for a total treatment time of 30 minutes. During the intervals between ultrasonic treatments, compressed oxygen was introduced at a flow rate of 0.12 L / min through a microporous aeration device at the bottom of the jacketed kettle. The TBARS value of the brine was monitored in real time throughout the process. By fine-tuning the ultrasonic operation and intervals, the TBARS value was precisely controlled at approximately 4.8 mg MDA / kg. After this process, a fortified brine rich in flavor compounds such as nonanal, octanal, and 2-pentylfuran was obtained.

[0025] Precise flavor delivery: The prepared enhanced brine was rapidly cooled to 4°C and then placed into a vacuum tumbler along with the diced and prepared beef. The vacuum level was set to -0.09 MPa, and the tumbling process was performed in 20-minute intervals followed by 10-minute breaks, for a total tumbling time of 80 minutes. After tumbling, the beef was left to marinate in a 4°C cold storage for 20 hours.

[0026] Flavor fixation and maturation: The marinated beef is evenly placed on a steaming rack and then subjected to a three-stage variable-temperature cooking process: Stage 1 (Tenderization): Temperature 92℃, humidity 93%, low fan speed, 50 minutes, allowing the core temperature of the beef to slowly rise to 72℃; Stage 2 (Flavor Setting): Temperature 92℃, humidity 40%, high fan speed, 25 minutes, to develop surface flavor and an appealing color; Stage 3 (Sterilization and Drying): Temperature 99℃, humidity 0%, low fan speed, 12 minutes, ultimately allowing the core temperature of the product to reach 85℃ and be maintained for 10 minutes, achieving commercial sterility requirements, thus obtaining the flavorful braised beef product.

[0027] Example 2 Raw material preparation: Same as in Example 1.

[0028] The flavor base formulation is the same as in Example 1.

[0029] Constructing an in vitro flavor reaction chamber to achieve oxidation control of flavor precursors: Soybean oil was added to a jacketed kettle and heated to 150°C. Scallions and ginger slices were added and stir-fried until golden brown and fragrant. All spices were then added and stir-fried for 1 minute. The remaining seasonings and drinking water were then added and stirred until well mixed. The mass ratio of flavor base to water was 1:3. The mixture was then heated to 70°C and maintained at a constant temperature. The ultrasonic-oxidation synergistic system was activated: intermittent ultrasonic treatment was first performed, with an ultrasonic frequency of 50kHz and a current of 1.2A, operating for 3 minutes and then intermittently for 5 minutes, for a total treatment time of 45 minutes. During the intervals between ultrasonic treatments, compressed oxygen was introduced at a flow rate of 0.1 L / min through a microporous aeration device at the bottom of the jacketed kettle. The TBARS value of the brine was monitored in real time throughout the process. By fine-tuning the ultrasonic operation and intervals, the TBARS value was precisely controlled at approximately 4.5 mg MDA / kg. After this process, a fortified brine rich in flavor compounds such as nonanal, octanal, and 2-pentylfuran was obtained.

[0030] Precise flavor delivery: The prepared enhanced brine was rapidly cooled to 3°C and then placed into a vacuum tumbler along with the diced and prepared beef. The vacuum level was set to -0.08 MPa, and the tumbling process was performed in 20-minute intervals followed by 10-minute breaks, for a total tumbling time of 60 minutes. After tumbling, the beef was left to marinate in a 4°C cold storage for 16 hours.

[0031] Flavor fixation and maturation: The marinated beef is evenly placed on a steaming rack and then subjected to a three-stage variable-temperature cooking process: Stage 1 (Tenderization): Temperature 90℃, humidity 90%, low fan speed, 40 minutes, allowing the core temperature of the beef to slowly rise to 70℃; Stage 2 (Flavor Setting): Temperature 90℃, humidity 30%, high fan speed, 20 minutes, to develop surface flavor and an appealing color; Stage 3 (Sterilization and Drying): Temperature 98℃, humidity 0%, low fan speed, 10 minutes, ultimately allowing the core temperature of the product to reach 85℃ and be maintained for 10 minutes, achieving commercial sterility requirements, thus obtaining the flavorful braised beef product. Example 3 Raw material preparation: Same as in Example 1.

[0032] The flavor base formulation is the same as in Example 1.

[0033] Constructing an in vitro flavor reaction chamber to achieve oxidation control of flavor precursors: Soybean oil was added to a jacketed kettle and heated to 180°C. Scallions and ginger slices were added and stir-fried until golden brown and fragrant. All spices were then added and stir-fried for 1 minute. The remaining seasonings and drinking water were then added and stirred until well mixed. The mass ratio of flavor base to water was 1:5. The mixture was then heated to 70°C and maintained at a constant temperature. The ultrasonic-oxidation synergistic system was activated: intermittent ultrasonic treatment was first performed, with an ultrasonic frequency of 20kHz and a current of 2.8A, operating for 4 minutes and an interval of 8 minutes, for a total treatment time of 30 minutes. During the intervals of ultrasonic treatment, compressed oxygen was introduced at a flow rate of 0.15 L / min through a microporous aeration device at the bottom of the jacketed kettle. The TBARS value of the brine was monitored in real time throughout the process. By fine-tuning the ultrasonic operation and interval, the TBARS value was precisely controlled at approximately 5.0 mg MDA / kg. After this process, a fortified brine rich in flavor compounds such as nonanal, octanal, and 2-pentylfuran was obtained.

[0034] Precise flavor delivery: The prepared enhanced brine was rapidly cooled to 5°C and then placed into a vacuum tumbler along with the diced and prepared beef. The vacuum level was set to -0.1 MPa, and the tumbling process was repeated for 20 minutes followed by 10 minutes of rest, for a total tumbling time of 90 minutes. After tumbling, the beef was left to marinate in a 4°C cold storage for 24 hours.

[0035] Flavor fixation and maturation: The marinated beef is evenly arranged on a steaming rack and undergoes a three-stage variable-temperature cooking process: Stage 1 (Tenderization): Temperature 95℃, humidity 95%, low fan speed, 60 minutes, allowing the core temperature of the beef to slowly rise to 70℃; Stage 2 (Flavor Setting): Temperature 95℃, humidity 50%, high fan speed, 30 minutes, developing surface flavor and an appealing color; Stage 3 (Sterilization and Drying): Temperature 100℃, humidity 0%, low fan speed, 15 minutes, ultimately achieving a core temperature of 85℃ and maintaining it for 10 minutes, meeting commercial sterility requirements, thus obtaining the flavorful braised beef product. The overall process is as follows... Figure 1 As shown.

[0036] Comparative Example 1 (Braised in traditional broth) According to the flavor base formula of Example 1 (adjusted according to the amount of drinking water and salt), the beef was braised three times in succession to prepare a traditional stock. The prepared beef was braised in the stock for 3 hours, simmered for 2 hours, and pasteurized to obtain the braised beef product.

[0037] Comparative Example 2 (Traditional quantitative braising) Following the flavor base formula of Example 1, all flavor base ingredients were mixed and simmered for 30 minutes. Without oxidation control of flavor precursors, a quantitative braising liquid was prepared. The remaining steps were the same as in Example 1 to obtain the braised beef product.

[0038] Comparative Example 3 (Directed Treatment of Continuous Ultrasonic Flavor Precursors) Based on the traditional quantitative braising method, the flavor base is continuously treated with ultrasound (72℃, 40Hz, 2A) for 30 minutes during the cooking process to prepare a quantitative braising broth. The remaining steps are the same as in Example 1 to obtain the braised beef product.

[0039] Comparative Example 4 (Intermittent Ultrasonic Flavor Precursor Directed Treatment) Based on the traditional quantitative braising process, the flavor base is prepared by intermittent ultrasonic (72℃, 40Hz, 2A) operation for 5 minutes and 10 minutes interval, with a total processing time of 30 minutes, to prepare a quantitative braising broth. The remaining steps are the same as in Example 1, and the braised beef product is obtained.

[0040] Comparative Example 5 (Oxidation Control of Flavor Precursors in Air Processing) Based on the traditional quantitative braising method, air is introduced at a flow rate of 0.12 L / min for 30 min during the flavor base preparation process to prepare a quantitative braising broth. The remaining steps are the same as in Example 1 to obtain the braised beef product.

[0041] Comparative Example 6 (Oxygen Treatment for Flavor Precursor Oxidation Control) Based on the traditional quantitative braising process, compressed oxygen is intermittently introduced at a flow rate of 0.12 L / min during the flavor base cooking process. The process is repeated for 5 minutes, followed by a 5-minute break, for a total of 30 minutes to prepare a quantitative braising broth. The remaining steps are the same as in Example 1 to obtain the braised beef product.

[0042] Sensory evaluations were performed on the flavored braised beef product obtained in Example 1 and the braised beef products obtained in Comparative Examples 1-6. The results regarding color, taste, aroma, and acceptability are as follows: Figures 2-5 As shown. Further investigation was conducted into the effects of different treatment processes in Example 1 and Comparative Examples 1-6 on the amount of brine and the resulting beef fat oxidation. The TBARS values ​​for each amount of brine are shown in the figure. Figure 6As shown in Table 1, a texture analyzer was used to perform multi-faceted analysis of the texture of braised beef under different processing methods. The results are shown in Table 1. Each braised beef product was cut into 1.5 cm × 1.5 cm × 1.5 cm cube samples and measured at room temperature. The test conditions were: P / 50 cylindrical probe, pre-measurement speed 2.0 mm / s, test speed 1.0 mm / s, post-measurement speed 1.0 mm / s, trigger force 5.0 g, compression ratio 50%, and interval between two compressions 5.0 s. Each sample was measured in parallel eight times, and the average value was taken. Hardness was the maximum peak force during the first compression; cohesion was the ratio of the positive area of ​​the second compression to that of the first compression; elasticity was the ratio of the detection time of the second compression to that of the first compression; adhesiveness was the product of hardness and cohesion; and chewiness was the product of adhesiveness and elasticity. The results of the influence of different processing methods on the OAV of braised beef are shown in Table 2.

[0043] Table 1. Effects of different treatment processes on the texture of braised beef according to Figures 2-5 The sensory evaluation results showed that beef prepared with flavor precursors oxidized under controlled conditions of ultrasonic and / or oxidative treatment in the braising broth (Example 1, Comparative Examples 3-6) scored higher in all aspects and had better overall acceptability than quantitatively braised beef without controlled oxidation treatment (Comparative Example 2). Among them, beef prepared with braising broth treated with alternating ultrasonic and oxygen treatment (Example 1) did not differ much from beef braised in the old broth in terms of aroma and overall acceptability, but scored higher in color and taste.

[0044] like Figure 6 As shown, compared with traditional quantitative braising, the TBARS of the braising liquid decreased with continuous ultrasound, while the TBARS of intermittent ultrasound, air or oxygen aeration, and ultrasound + oxygen alternation increased moderately, remaining in the range of 4.5~5.0 mg MDA / kg, which is beneficial for the directional generation of flavor and aroma. However, when the TBARS of continuous ultrasound exceeded 5.5 mg MDA / kg, the overall flavor and aroma of the beef decreased.

[0045] The textural analysis in Table 1 shows that Example 1 has a significant advantage in maintaining the texture of the braised beef product: the hardness of Example 1 is 91.10 N, significantly lower than that of traditional quantitative braising (116.38 N) and oxygen treatment (139.95 N), thus avoiding the problem of the braised beef product being too hard. Example 1 has the highest chewiness, indicating that the product has a suitable chewiness, firm and elastic texture. The cohesiveness and elasticity values ​​indicate that the braised beef product of Example 1 has an intact tissue structure and a delicate texture.

[0046] Table 2. Effects of different treatment processes on the OAV of braised beef Table 2 shows that the braised beef product obtained in Example 1 achieved a breakthrough improvement in the OAV values ​​of key flavor compounds. The OAV value of nonanal reached 44.68, far exceeding the 6.74 of traditional quantitative braising (Comparative Example 2), and even surpassing the 25.64 of the old broth process (Comparative Example 1); the OAV value of n-octanal reached 44.11, significantly higher than the 13.67 of traditional quantitative braising; and the OAV value of 2-pentylfuran reached 528.50, far exceeding the 229.00 of the old broth process. This indicates a significant increase in the core flavor compounds in the braised beef. Example 1 also performed well in moderately volatile flavor compounds such as phenylethanol and 1-octen-3-ol, forming a complete flavor matrix and enriching the flavor profile of the braised beef. The content of potentially off-flavor compounds such as n-hexanal in Example 1 was moderate, ensuring a balance between positive and negative flavor ratios and effectively controlling negative flavors.

[0047] This invention, through the synergistic effect of multiple fields in the extracorporeal flavor reaction chamber, not only solves the technical problem of thin flavor and poor layering in quantitative braising process, but also shows significant advantages in product texture, flavor harmony and process stability, achieving a perfect combination of traditional flavor and modern technology.

[0048] The number of devices and processing capacity described herein are for the purpose of simplifying the description of the invention. Applications, modifications, and variations of the suspended platform of this invention will be readily apparent to those skilled in the art.

[0049] Although embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the specification and embodiments. They can be applied to various fields suitable for the present invention. For those skilled in the art, other modifications can be easily made. Therefore, without departing from the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details and illustrations shown and described herein.

Claims

1. A method for flavor fusion in braised beef based on in vitro oxidation control and multi-field synergy, characterized in that, include: S1. Construct an in vitro flavor reaction chamber and use the synergistic effect of ultrasonic cavitation field and controllable oxidation field to control the oxidation of flavor base materials and prepare enhanced brine. S2. The enhanced braising liquid obtained in step S1 is used to introduce and combine flavor substances with beef in a vacuum tumbler to obtain marinated beef. S3. Under the condition of phased temperature and humidity control, the marinated beef obtained in step S2 is subjected to flavor fixation, maturation and sterilization to obtain a braised beef product in which the ratio of the total OAV value of positive flavor compounds to the total OAV value of negative flavor compounds reaches the fusion standard. The synergistic effect of the ultrasonic cavitation field and the controllable oxidation field in step S1 includes: intermittent ultrasonic treatment of the flavor base material at a low temperature of 70~75℃ for 15~45min, with an ultrasonic frequency of 20~50kHz and a current of 1.2~2.8A, and an intermittent mode of working for 3~5min and intermittent for 5~10min to construct an ultrasonic cavitation field; during the interval of ultrasonic treatment, compressed oxygen is introduced at a flow rate of 0.1~0.15L / min to construct a controllable oxidation field; oxidation control includes: real-time monitoring of the TBARS value of the enhanced brine and controlling the TBARS value of the obtained enhanced brine within a preset target range.

2. The method for flavor fusion of braised beef based on in vitro oxidation control and multi-field synergy as described in claim 1, characterized in that, In step S1, the flavor base material includes spices and seasonings. The spices include star anise, cinnamon, Sichuan peppercorns, and cloves. The seasonings include scallions, ginger, soy sauce, salt, and sugar. Before the flavor base material is subjected to the synergistic effect of the ultrasonic cavitation field and the controllable oxidation field, the following operations are also performed: Heat the vegetable oil to 150-180℃, add scallions and ginger and stir-fry until golden brown. Then add spices and the remaining seasonings, and add water according to the ratio of flavor base to water of 1:3-5.

3. The method for flavor fusion of braised beef based on in vitro oxidation control and multi-field synergy as described in claim 1, characterized in that, In step S1, the target range for the TBARS value of the enhanced brine is 4.5~5.0 mg MDA / kg.

4. The method for flavor fusion of braised beef based on in vitro oxidation control and multi-field synergy as described in claim 1, characterized in that, Step S2 specifically includes: After cooling the enhanced brine obtained in step S1 to 3~5℃, it is intermittently tumbled with beef in a vacuum tumbler for 60~90 minutes. The intermittent tumbling is set to work for 15~25 minutes and rest for 8~12 minutes. The vacuum degree is set to -0.08~-0.1Mpa. Then, it is left to stand and marinate at 4℃ for 16~24 hours.

5. The method for flavor fusion of braised beef based on in vitro oxidation control and multi-field synergy as described in claim 1, characterized in that, Step S3 involves the phased adjustment of temperature and humidity conditions, which includes the following three stages performed sequentially: First stage: Denaturation and tenderization are carried out at 90~95℃ and 90~95% humidity for 40~60 minutes. Second stage: Flavor setting is carried out at 90~95℃ and 30~50% humidity for 20~30 minutes. The third stage: sterilize and dry at 98~100℃ and 0% humidity for 10~15 minutes.

6. The method for flavor fusion of braised beef based on in vitro oxidation control and multi-field synergy as described in claim 5, characterized in that, In step S3, the fusion criterion is that the ratio of the total OAV value of positive flavor compounds to the total OAV value of negative flavor compounds is greater than 2.

0.

7. A flavored braised beef product, characterized in that, The flavored braised beef product is prepared using the flavor fusion method for braised beef based on in vitro oxidation control and multi-field synergy as described in any one of claims 1 to 6.

8. The flavored braised beef product as described in claim 7, characterized in that, The flavor profiles of the flavored braised beef product include: The top notes include at least one of nonanal, hexanal, octanal, and 1-octen-3-ol; Body odor, which includes at least one of 2-pentylfuran, sulfur-containing compounds, and limonene; The base fragrance includes at least one of eugenol, macromolecular aldehydes and ketones, and lactones.

9. The flavored braised beef product as described in claim 7, characterized in that, The flavored braised beef product has an OAV value of nonanal of not less than 25.0, and / or an OAV value of octanal of not less than 30.0, and an OAV value of 2-pentylfuran of not less than 200.0.

Images