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

Abstract

The application discloses a kind of halogenated beef flavor fusion methods based on in-vitro oxidation control and multi-field cooperation, belong to food industry processing field, aim at solving the problem that product flavor is thin, level is poor and lacks the problem of roundness in existing quantitative marinating process due to lack of old soup maturation environment.The scheme points include: constructing in-vitro flavor reaction cabin, by using intermittent ultrasonic cavitation field and controllable oxidation field under low temperature conditions, the TBARS value of the intensified marinade is monitored in real time and controlled in the preset target range to prepare the intensified marinade;Then, vacuum tumbling is used to realize efficient introduction and combination of flavor substances;Finally, flavor fixation and sterilization are completed through three-stage temperature curing process, and halogenated beef products with OAV ratio of positive and negative flavor compounds meeting fusion standards are obtained.The method is mainly used for efficiently preparing halogenated beef products with traditional old halogenated flavor and stable texture in modern industrial production.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food industry processing. More specifically, the present application relates to a method for fusing the flavor of marinated beef based on in-vitro oxidation control and multi-field synergy. BACKGROUND

[0002] Sauced beef is a typical representative of Chinese traditional meat products, and its unique flavor charm comes from the old broth marinating process passed down from generation to generation. The essence of this traditional skill lies in a pot of broth that has been used repeatedly over the years. Through long-time slow stewing, the flavor precursors in spices, the flavor substances of meat itself, and oil and fat undergo extremely slow and sufficient penetration, interaction, and transformation, ultimately forming a sensory quality with round, mellow, and rich layers. This aging effect relying on time precipitation constitutes the core of the traditional old broth flavor soul. However, this traditional mode based on experience has inherent defects when facing modern and large-scale industrial production: the slow release and low utilization rate of effective components in spices, the long stewing period leading to low production efficiency and huge energy consumption, the difficulty in controlling microorganisms and high food safety risk of repeatedly used old broth, and more importantly, the product quality highly depends on the experience of the operator and the state of the old broth, with poor batch stability, making it difficult to achieve standardization and large-scale supply, which seriously restricts the inheritance and development of traditional delicious food in the modern food industry.

[0003] To overcome the limitations of the old broth process, quantitative marinating technology has emerged. This technology discards the repeatedly used old broth and adopts a production mode of fixed formula and one-time feeding, thus achieving a qualitative leap in the standardization of production, the efficiency of the process, and the utilization rate of spices, effectively meeting the basic requirements of modern food industry for efficiency, hygiene, and standardization. However, this technological change, while solving old problems, also introduces new and more profound technical challenges. The quantitative marinating process completely loses the long-term and gentle aging environment provided by the old broth, and its flavor formation process is compressed into a short and intense boiling stage. There is a lack of sufficient time and suitable environment for the full interaction and fusion between spice flavor, seasoning flavor, and meat origin flavor, resulting in the final product generally presenting sensory defects such as superficial flavor, thin and sharp, poor layering, lack of roundness and depth, etc. Although the basic seasoning is guaranteed, there is a significant gap in the overall coordination, complexity, and persistence of flavor between the traditional old broth product and the quantitative marinating product in terms of sensory quality, making the quantitative marinating product lack competitiveness in the high-end market and unable to fully meet consumers' expectations for traditional flavor quality.

[0004] In the face of the deficiency of quantitative marinating products in flavor fusion degree, the prior art usually takes some more direct but limited effect remedial measures. The most common method is simply to increase the amount of spices, or to add commercial meat flavoring, flavor enhancer, trying to make up for the strength and thickness of the flavor in a physical superposition way. However, this method often backfires: excessive spices may bring unpleasant herbal or bitter taste, and the addition of exogenous flavoring may easily lead to flavor distortion, unnatural taste, and a negative experience of excessive flavoring, and may bring challenges to label cleaning and increase production costs. More fundamentally, these means cannot touch the essence of flavor fusion, they only mechanically increase the concentration of flavor substances on the surface or in the body of the product, but cannot solve the problem of deep combination of these flavor substances with the meat protein matrix, and cannot reproduce the overall flavor profile of the traditional process formed by the slow reaction of multiple flavor compounds. Therefore, it is a mere palliative.

[0005] In-depth analysis of its root cause can find that the existing quantitative marinating technology cannot break through the bottleneck of flavor fusion because it cannot actively control the generation, transformation and fixation process of flavor substances from the molecular level and chemical reaction mechanism. The aging cost of traditional old soup is essentially a complex network system in which multiple reaction pathways such as lipid oxidation, Maillard reaction, Strecker degradation and thiamine decomposition spontaneously and synergistically advance, and finally generate key fusion flavor substances such as thiophene, thiazole, pyrazine, furan and sulfur-containing compounds. The existing technology cooks spices with meat, and the reaction environment is uncontrollable, the transformation path of flavor precursors is random and inefficient, and there is a lack of directional guidance for the generation path of core flavor compounds and precise regulation of the synergistic effect of the above multiple reaction systems. The whole flavor formation process is in a black box state, relying on passive driving of heat, and its results have great uncertainty.

[0006] Therefore, there is an urgent need in the art for an innovative method that can fundamentally improve the flavor fusion degree of quantitative marinating from a mechanistic point of view. It needs to simulate or even surpass the aging mechanism of old soup, but also to complete it efficiently within the time and space limitations of industrialized production; it needs to actively generate a complete and coordinated system of flavor compounds, and efficiently and deeply introduce this system of flavor compounds into the meat matrix and firmly fix it, realizing the real fusion of flavor, and finally stably outputting marinated beef products with the traditional old marinating-like round, deep and multi-level sensory quality on the standardized and efficient modern production line. SUMMARY

[0007] An object of the present application is to solve at least the above problems and to provide at least the advantages described later.

[0008] The application also aims to provide a halogenated beef flavor fusion method based on in-vitro oxidation control and multi-field synergy, which can generate multi-level flavor compounds in a directional and efficient manner through the synergistic effect of ultrasonic cavitation field and controllable oxidation field in the in-vitro flavor reaction cabin, and realize the deep penetration and firm combination of flavor substances by combining vacuum tumbling and variable temperature curing technology, so that the product can maintain the industrial efficiency while obtaining the roundness, depth and rich levels comparable to traditional old brine.

[0009] In order to achieve these objects and other advantages according to the present application, the present application provides a halogenated beef flavor fusion method based on in-vitro oxidation control and multi-field synergy, comprising:

[0010] S1, constructing an in-vitro flavor reaction cabin, and controlling the oxidation of flavor base through the synergistic effect of ultrasonic cavitation field and controllable oxidation field to prepare enhanced brine;

[0011] S2, introducing and combining flavor substances in the enhanced brine obtained in step S1 and beef in a vacuum tumbling machine to obtain cured beef;

[0012] S3, flavor fixing, curing and sterilization of the cured beef obtained in step S2 under the condition of phase regulation of temperature and humidity to obtain halogenated beef products with a ratio of positive flavor compound OAV total value to negative flavor compound OAV total value reaching the fusion standard;

[0013] In step S1, the synergistic effect of ultrasonic cavitation field and controllable oxidation field includes: intermittent ultrasonic treatment of flavor base at a low temperature of 70-75 DEG C for 15-45 min, ultrasonic frequency is 20-50 kHz, current is 1.2-2.8 A, intermittent mode is working for 3-5 min, and intermittent for 5-10 min, to construct ultrasonic cavitation field; during the interval of ultrasonic treatment, compressed oxygen is introduced at a flow rate of 0.1-0.15 L / min to construct 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 the preset target range.

[0014] Preferably, in step S1, the flavor base includes spices and seasonings, the spices include star anise, cassia, Sichuan pepper and clove, and the seasonings include onion, ginger, soy sauce, salt and sugar; the flavor base further includes the following operations before the synergistic effect of ultrasonic cavitation field and controllable oxidation field:

[0015] After heating the vegetable oil to 150-180 DEG C, add onion and ginger to stir-fry until golden yellow, then add spices and the remaining seasonings, and add water according to the mass ratio of flavor base to water of 1:3-5.

[0016] Preferably, the TBARS value of the intensified broth in step S1 is set to a target range of 4.5-5.0 mg MDA / kg.

[0017] Preferably, step S2 specifically comprises:

[0018] After the intensified broth obtained in step S1 is cooled to 3-5℃, the beef is intermittently tumbled in a vacuum tumbler for 60-90 min, the intermittent tumbling is set to work for 15-25 min and pause for 8-12 min, the vacuum degree is set to -0.08 to -0.1 Mpa, and then the beef is left to stand and marinate at 4℃ for 16-24 h.

[0019] Preferably, the phase-wise temperature and humidity control in step S3 comprises the following three phases in sequence:

[0020] The first phase: denaturation tenderization is carried out at 90-95℃ and 90-95% humidity for 40-60 min;

[0021] The second phase: flavor setting is carried out at 90-95℃ and 30-50% humidity for 20-30 min;

[0022] The third phase: sterilization and drying are carried out at 98-100℃ and 0% humidity for 10-15 min.

[0023] Preferably, the fusion standard in step S3 is that the ratio of the total value of positive flavor compounds OAV and the total value of negative flavor compounds OAV is greater than 2.0.

[0024] The application further claims to protect a flavor broth beef product prepared by the flavor broth beef flavor fusion method based on in vitro oxidation control and multi-field synergy.

[0025] Preferably, the flavor levels of the flavor broth beef product include:

[0026] The front flavor, which at least includes one of nonanal, hexanal, octanal and 1-octen-3-ol;

[0027] The body flavor, which at least includes one of 2-pentyl furan, sulfur-containing compounds and limonene;

[0028] The bottom flavor, which at least includes one of eugenol, macromolecular aldehyde and ketone, and lactone.

[0029] Preferably, the OAV value of nonanal in the flavor broth beef product is not less than 25.0, and / or the OAV value of octanal is not less than 30.0, and the OAV value of 2-pentyl furan is not less than 200.0.

[0030] The application at least includes the following beneficial effects:

[0031] Firstly, the application realizes efficient conversion and directional regulation of flavor precursors by constructing an in-vitro flavor reaction cabin and using the synergistic effect of ultrasonic cavitation field and controllable oxidation field, greatly compresses the flavor generation process which takes several hours in traditional process, significantly improves the reaction efficiency while maintaining the advantage of standardized production, and promotes the generation of key flavor compounds such as nonanal, octanal and 2-pentyl furan by accurately controlling the reaction path, so that the flavor intensity and complexity of the final product are qualitatively improved, effectively solving the technical problem of single flavor of quantitative marinating process.

[0032] Secondly, the application forms basic flavor through Maillard reaction in the pot warming stage, then realizes the full wall breaking of spice cells through ultrasonic cavitation effect, releases the internal flavor precursors, and guides the lipid oxidation, Maillard reaction and other multi-path synergies through controllable oxidation field, forming a complete flavor matrix including top note, body note and base note, so that the product presents clear front, middle and back notes, and rich and round sensory characteristics, perfectly reproducing the flavor characteristics of traditional old brine.

[0033] Thirdly, the application realizes the leap from empirical judgment to scientific regulation of the oxidation process by introducing TBARS value as a quantitative index to accurately control the oxidation process, accurately controls the TBARS value of the intensified brine to the best interval of 4.5~5.0mg MDA / kg, ensures the effective generation of positive flavor substances such as aldehydes and ketones, and avoids the generation of aldehydes and other off-flavor substances caused by excessive oxidation, so that the product quality is stable and reliable, and the batch consistency is good, providing reliable technical support for large-scale industrial production.

[0034] Fourthly, the application carries out intermittent tumbling of the intensified brine and beef under a specific vacuum after cooling, uses mechanical force to make muscle fiber structure loose, exposes a large number of internal hydrophobic binding sites, and promotes fat solidification under low temperature conditions, so that the pre-prepared high-concentration flavor substances can penetrate into the muscle fiber and firmly bind with protein through hydrophobic interaction, realizing efficient penetration and deep binding of flavor substances through optimized vacuum tumbling and low-temperature curing process, and completely solving the technical problem of flavor floating on the surface in traditional process.

[0035] Fifthly, the application slowly denatures the protein during the denaturation and tenderization stage, keeps the moisture; promotes Maillard reaction and flavor fixation by reducing humidity during the flavor setting stage; and completes the final sterilization and reaches the target yield during the sterilization and drying stage, not only avoids the flavor loss and soft texture problem caused by long-time marinating in traditional process, but also promotes the covalent combination of flavor substances and protein through thermal action, so that the product can still maintain rich aroma during subsequent processing and storage, realizing the persistence and stability of flavor.

[0036] Other advantages, objects, and features of the application will be apparent to those skilled in the art from the following specification. BRIEF DESCRIPTION OF DRAWINGS

[0037] Figure 1 Flowchart of the present application based on the process of in-vitro oxidation control and multi-field synergistic halogenated beef flavor fusion method;

[0038] Figure 2 Column chart of color sensory evaluation of different processing processes of the present application;

[0039] Figure 3 Column chart of taste sensory evaluation of different processing processes of the present application;

[0040] Figure 4 Column chart of aroma sensory evaluation of different processing processes of the present application;

[0041] Figure 5 Column chart of overall acceptability sensory evaluation of different processing processes of the present application;

[0042] Figure 6 Column chart of TBARS of different processing processes of the present application. DETAILED DESCRIPTION

[0043] The present application will be further described in detail below with reference to the accompanying drawings, so that those skilled in the art can implement it according to the description. It should be understood that the terms such as "have", "contain" and "include" used herein do not exclude the presence or addition of one or more other elements or combinations thereof.

[0044] Example 1 (ultrasound + oxygen alternation)

[0045] Raw material preparation: select 5 kg of standard-compliant beef tendon as raw material.

[0046] The flavor base formula is:

[0047] Spices: star anise 40 g, cassia bark 30 g, Sichuan pepper 25 g, clove 10 g; flavoring materials: green onion segments 150 g, ginger slices 100 g, soy sauce 200 g, salt 80 g, brown sugar 60 g; additionally, soybean oil 100 g, drinking water 5 L.

[0048] Constructing in-vitro flavor reaction cabin to achieve flavor precursor oxidation control:

[0049] Soybean oil was added into the sandwich pot and heated to 160℃, then the onion and ginger were put in and fried until golden yellow and fragrant, then all spices were added, and after 1 min of frying, the remaining seasonings and drinking water were added, and the mixture was stirred and mixed until the total amount of flavor base and water was 1:4 by mass, and the mixture was heated to 72℃ and kept at constant temperature. Turn on the ultrasonic-oxidation synergy system: first intermittent ultrasonic treatment, set the ultrasonic frequency to 40 kHz, the current to 2 A, work for 5 min, interval for 10 min, total processing time for 30 min. During the interval period of ultrasonic treatment, compressed oxygen was introduced through the microporous aeration device at the bottom of the sandwich pot at a flow rate of 0.12 L / min. The TBARS value of the broth was monitored in real time during the process, and the TBARS value was accurately controlled at about 4.8 mg MDA / kg by adjusting the ultrasonic working and interval time. After this process, the enhanced broth rich in flavor compounds such as nonanal, octanal and 2-pentyl furan was obtained.

[0050] Flavor precise introduction:

[0051] The prepared enhanced broth was quickly cooled to 4℃ and put into the vacuum tumbling machine together with the cut and arranged beef. The vacuum degree was set to -0.09 MPa, and the working mode was set to 20 min and the interval mode was set to 10 min, and the total tumbling time was 80 min. After tumbling, the beef was placed in a 4℃ refrigerator for 20 h of marinating.

[0052] Flavor fixation and maturation:

[0053] The marinated beef was evenly placed on the steaming and baking rack and entered the three-stage variable temperature maturation program: the first stage (denaturation tenderization): the temperature was set to 92℃, the humidity was set to 93%, the low wind speed was set, and the processing time was 50 min, so that the center temperature of the beef slowly rose to 72℃; the second stage (flavor setting): the temperature was set to 92℃, the humidity was set to 40%, the high wind speed was set, and the processing time was 25 min, so that the surface flavor and attractive color were formed; the third stage (sterilization and drying): the temperature was set to 99℃, the humidity was set to 0%, the low wind speed was set, and the processing time was 12 min, so that the center temperature of the product reached 85℃ and was kept for 10 min, which met the commercial sterilization requirements, and the flavor broth beef product was obtained.

[0054] Example 2

[0055] Raw material preparation: same as example 1.

[0056] Flavor base formula: same as example 1.

[0057] Constructing in-vitro flavor reaction cabin to realize the oxidation control of flavor precursors:

[0058] Soybean oil was added into the sandwich pot and heated to 150℃, then the onion and ginger were put in and fried until golden yellow and fragrant, then all spices were added, and after 1 min of frying, the remaining seasonings and drinking water were added, and the mixture was stirred and mixed until the mass ratio of the total amount of flavor base to water was 1:3, and the mixture was heated to 70℃ and kept at constant temperature. Turn on the ultrasonic-oxidation synergy system: first intermittent ultrasonic treatment, set the ultrasonic frequency to 50 kHz, the current to 1.2 A, work for 3 min, interval for 5 min, total processing time for 45 min. During the interval period of ultrasonic treatment, compressed oxygen was introduced through the microporous aeration device at the bottom of the sandwich pot at a flow rate of 0.1 L / min. The TBARS value of the broth was monitored in real time during the process, and the TBARS value was accurately controlled at about 4.5 mg MDA / kg by adjusting the ultrasonic working and interval time. After this process, the enhanced broth rich in flavor compounds such as nonanal, octanal and 2-pentyl furan was obtained.

[0059] Flavor precise introduction:

[0060] The prepared enhanced broth was quickly cooled to 3℃, and the cut and arranged beef was put into the vacuum tumbling machine. The vacuum degree was set to -0.08 MPa, and the working mode was set to 20 min and the interval mode was set to 10 min, and the total tumbling time was 60 min. After tumbling, the beef was placed in a 4℃ refrigerator for 16h of marinating.

[0061] Flavor fixation and maturation:

[0062] The marinated beef was evenly placed on the steaming and baking rack, and entered the three-stage variable temperature maturation program: the first stage (denaturation tenderization): the temperature was set to 90℃, the humidity was set to 90%, the low wind speed was set, and the processing time was 40 min, so that the center temperature of the beef slowly rose to 70℃; the second stage (flavor setting): the temperature was set to 90℃, the humidity was set to 30%, the high wind speed was set, and the processing time was 20 min, so that the surface flavor and attractive color were formed; the third stage (sterilization and drying): the temperature was set to 98℃, the humidity was set to 0%, the low wind speed was set, and the processing time was 10 min, so that the center temperature of the product reached 85℃ and was kept for 10 min, which met the commercial sterilization requirements, and the flavor broth beef product was obtained. Example 3

[0063] Raw material preparation: same as example 1.

[0064] Flavor base formula: same as example 1.

[0065] Constructing in vitro flavor reaction cabin to realize the oxidation control of flavor precursors:

[0066] Soybean oil was added into the sandwich pot and heated to 180℃, then the onion and ginger were put in and fried until golden yellow and fragrant, then all spices were added and fried for 1 min, then the remaining seasonings and drinking water were added, and the mixture was stirred and mixed until the mass ratio of the total amount of flavor base to water was 1:5, and the mixture was heated to 70℃ and kept at constant temperature. The ultrasonic-oxidation synergistic system was started: first, intermittent ultrasonic treatment was performed, with ultrasonic frequency of 20 kHz, current of 2.8 A, working for 4 min and interval for 8 min, and total treatment time of 30 min. During the interval period of ultrasonic treatment, compressed oxygen was introduced through the microporous aeration device at the bottom of the sandwich pot at a flow rate of 0.15 L / min. The TBARS value of the broth was monitored in real time during the whole process, and the TBARS value was accurately controlled at about 5.0 mg MDA / kg by adjusting the ultrasonic working and interval time. After this process, the enhanced broth rich in flavor compounds such as nonanal, octanal and 2-pentyl furan was obtained.

[0067] Flavor precise introduction:

[0068] The prepared enhanced broth was quickly cooled to 5℃, and the cut and arranged beef was put into the vacuum tumbling machine. The vacuum degree was set to -0.1 MPa, and the working mode was set to 20 min and the interval mode was set to 10 min, and the total tumbling time was 90 min. After tumbling, the beef was placed in a 4℃ refrigerator for 24 h of marinating.

[0069] Flavor fixation and maturation:

[0070] The marinated beef was evenly placed on the steaming and baking rack, and the three-stage variable temperature maturation program was started: the first stage (denaturation tenderization): the temperature was set to 95℃, the humidity was set to 95%, and the low wind speed was set, and the treatment time was 60 min, so that the center temperature of the beef slowly rose to 70℃; the second stage (flavor setting): the temperature was set to 95℃, the humidity was set to 50%, and the high wind speed was set, and the treatment time was 30 min, so that the surface flavor and attractive color were formed; the third stage (sterilization and drying): the temperature was set to 100℃, the humidity was set to 0%, and the low wind speed was set, and the treatment time was 15 min, so that the center temperature of the product reached 85℃ and was kept for 10 min, and the commercial sterilization requirement was met, and the flavor broth beef product was obtained. The overall process is shown in Figure 1 .

[0071] Comparative Example 1 (traditional old broth)

[0072] According to the flavor base formula of Example 1 (with adaptive adjustment of the amount of drinking water and salt), the beef was continuously marinated for 3 times to prepare the traditional old broth, and the prepared beef was marinated in the old broth for 3 h, braised for 2 h, and pasteurized to obtain the marinated beef product.

[0073] Comparative Example 2 (traditional quantitative marinating)

[0074] Prepare the quantitative braising soup according to the flavor base formulation of Example 1, mix all the flavor base and then simmer for 30 min without the oxidation control of the flavor precursors, and the rest of the steps are the same as Example 1 to prepare the braised beef product.

[0075] Comparative Example 3 (continuous ultrasonic flavor precursor directional treatment)

[0076] On the basis of traditional quantitative braising, use ultrasonic waves (72°C, 40Hz, 2A) for continuous treatment for 30 min during the flavor base simmering process to prepare the quantitative braising soup, and the rest of the steps are the same as Example 1 to prepare the braised beef product.

[0077] Comparative Example 4 (intermittent ultrasonic flavor precursor directional treatment)

[0078] On the basis of traditional quantitative braising, use ultrasonic waves (72°C, 40Hz, 2A) for intermittent ultrasonic treatment, working for 5 min and interval for 10 min, for a total treatment time of 30 min during the flavor base simmering process to prepare the quantitative braising soup, and the rest of the steps are the same as Example 1 to prepare the braised beef product.

[0079] Comparative Example 5 (air treatment flavor precursor oxidation control)

[0080] On the basis of traditional quantitative braising, pass air at a flow rate of 0.12 L / min for 30 min during the flavor base simmering process to prepare the quantitative braising soup, and the rest of the steps are the same as Example 1 to prepare the braised beef product.

[0081] Comparative Example 6 (oxygen treatment flavor precursor oxidation control)

[0082] On the basis of traditional quantitative braising, pass compressed oxygen at a flow rate of 0.12 L / min for 30 min during the flavor base simmering process, working for 5 min and interval for 5 min, to prepare the quantitative braising soup, and the rest of the steps are the same as Example 1 to prepare the braised beef product.

[0083] The flavor braised beef products prepared in Example 1 and the braised beef products prepared in Comparative Examples 1-6 were subjected to sensory evaluation, and the results of color, taste, aroma, and acceptability are shown in Table 1. Figures 2-5 Further investigate the effects of different treatment processes of Example 1 and Comparative Examples 1-6 on the quantitative braising soup and the oxidation of the beef fat, and the TBARS values of the quantitative braising soups are shown in Table 2. Figure 6As shown, the texture profile analysis of different processing processes on the texture of stewed beef was carried out by a texture analyzer, and the results are shown in Table 1. The stewed beef products were cut into 1.5 cm x 1.5 cm x 1.5 cm cubic samples and measured at room temperature. The test conditions were as follows: P / 50 cylindrical probe was used, pre-test speed 2.0 mm / s, test speed 1.0 mm / s, post-test speed 1.0 mm / s, trigger force 5.0 g, compression ratio 50%, and interval time between two compressions 5.0 s. Each group of samples was measured in parallel for 8 times, and the average value was taken. Hardness is the maximum peak force in the first compression; cohesiveness is the ratio of the positive area of the second compression to the first compression; springiness is the ratio of the probe time of the second compression to the first compression; gumminess is the product of hardness and cohesiveness; and chewiness is the product of gumminess and springiness. The effects of different processing processes on the OAV of stewed beef are shown in Table 2.

[0084] Table 1 Effects of different processing processes on the texture of stewed beef

[0085]

[0086] According to the sensory evaluation results of Figures 2-5 , the stewed beef prepared by the flavor precursor oxidation control of the broth treated by ultrasonic or / and oxygen (Example 1, Comparative Examples 3-6) has higher scores in all aspects and better overall acceptability than the quantitative stewed beef without oxidation control treatment (Comparative Example 2). Among them, the stewed beef prepared by the broth treated by ultrasonic + oxygen alternately (Example 1) has little difference in aroma and overall acceptability from the stewed beef with old broth, but has higher scores in color and taste than the stewed beef with old broth.

[0087] As shown in Figure 6 , compared with traditional quantitative stewing, the TBARS of the broth with continuous ultrasonic decreases, the TBARS of the broth with intermittent ultrasonic, air or oxygen, and ultrasonic + oxygen alternately moderately increases, which is in the range of 4.5-5.0 mg MDA / kg, which is beneficial to the directional generation of flavor and aroma. However, when the TBARS of continuous ultrasonic exceeds 5.5 mg MDA / kg, the overall flavor and aroma of the beef decrease.

[0088] As shown in Table 1, Example 1 has obvious advantages in maintaining the texture of stewed beef products: the hardness of Example 1 is 91.10 N, which is significantly lower than that of traditional quantitative stewing (116.38 N) and oxygen treatment (139.95 N), avoiding the problem of too hard stewed beef products. The chewiness of Example 1 is the highest, indicating that the product has appropriate toughness, the meat is compact and elastic, and the values of cohesiveness and springiness indicate that the structure of the stewed beef product of Example 1 is complete and the meat is delicate.

[0089] Table 2. Effect of different processing procedures on OAV of halogenated beef

[0090]

[0091] As shown in Table 2, the halogenated beef product obtained in Example 1 achieved a breakthrough in the OAV value of key flavor substances, with nonanal OAV value reaching 44.68, far exceeding the 6.74 of traditional quantitative halogenation (Comparative Example 2), and even better than the 25.64 of the old soup process (Comparative Example 1); n-octyl aldehyde OAV value reached 44.11, significantly higher than the 13.67 of traditional quantitative halogenation; 2-pentyl furan OAV value reached 528.50, much higher than the 229.00 of the old soup process, which shows that the core flavor substances in the halogenated beef have been greatly increased. Example 1 also performed well in benzene ethanol, 1-octene-3-alcohol and other medium volatile flavor substances, forming a complete flavor matrix, making the flavor of halogenated beef more rich in layers. The content of n-hexanal and other substances that may produce odor in Example 1 is moderate, ensuring the balance of positive and negative flavor ratio, effectively controlling the negative flavor.

[0092] The present application solves the technical problems of thin flavor and poor layering of quantitative halogenation process through the multi-field synergy of in vitro flavor reaction cabin, and exhibits significant advantages in product texture, flavor coordination and process stability, realizing the perfect combination of traditional flavor and modern process.

[0093] The number of devices and the processing scale described here are used to simplify the description of the present application. The application, modification and change of the basket of the present application are obvious to those skilled in the art.

[0094] Although the embodiments of the present application have been disclosed as above, it is not limited to the application and implementation listed in the specification and embodiments, and can be fully applied to various fields suitable for the present application, and additional modifications can be easily realized by those skilled in the art, therefore the present application is not limited to specific details and the figures shown and described herein, without departing from the general concept defined by the claims and the equivalent scope.

Claims

1. A method for halogenated beef flavor fusion based on in-vitro oxidation control and multi-field synergy, characterized in that, The method comprises the following steps: S1, constructing an in-vitro flavor reaction chamber, and preparing a strengthened broth by synergistic effect of an ultrasonic cavitation field and a controllable oxidation field on a flavor base for oxidation control; S2, introducing and combining flavor substances into the strengthened broth obtained in step S1 and beef in a vacuum tumbling machine to obtain cured beef; S3, flavor fixing, curing and sterilization of the cured beef obtained in step S2 under phase-regulated temperature and humidity conditions to obtain a broth beef product with a ratio of the total value of positive flavor compounds OAV to the total value of negative flavor compounds OAV reaching a fusion standard; the fusion standard is that the ratio of the total value of positive flavor compounds OAV to the total value of negative flavor compounds OAV is greater than 2.0; the phase-regulated temperature and humidity conditions include the following three phases in sequence: First phase: denaturation tenderization under the condition of 90-95 ℃ and 90-95% humidity for 40-60 min; Second phase: flavor setting under the condition of 90-95 ℃ and 30-50% humidity for 20-30 min; Third phase: sterilization and drying under the condition of 98-100 ℃ and 0% humidity for 10-15 min; In step S1, the synergistic effect of the ultrasonic cavitation field and the controllable oxidation field includes: intermittent ultrasonic treatment of the flavor base under low-temperature conditions of 70-75 ℃ for 15-45 min, ultrasonic frequency of 20-50 kHz, current of 1.2-2.8 A, and intermittent mode of working for 3-5 min and intermittent for 5-10 min to construct an ultrasonic cavitation field; and during the interval of ultrasonic treatment, compressed oxygen is introduced at a flow rate of 0.1-0.15 L / min to construct a controllable oxidation field; the oxidation control includes: real-time monitoring of the TBARS value of the strengthened broth, and controlling the TBARS value of the obtained strengthened broth within a preset target range, the TBARS value of the strengthened broth is 4.5-5.0 mg MDA / kg.

2. The method of claim 1, wherein the method is based on the synergistic effect of in-vitro oxidation control and multi-field for halogenated beef flavor fusion. In step S1, the flavor base includes spices and seasonings, the spices include star anise, cassia, Sichuan pepper and clove, and the seasonings include green onions, ginger, soy sauce, salt and sugar; before the synergistic effect of the ultrasonic cavitation field and the controllable oxidation field, the following operation is further included: Heat the vegetable oil to 150-180 ℃, add green onions and ginger to stir-fry until golden yellow, then add spices and the remaining seasonings, and add water in a mass ratio of 1:3-5.

3. The method of claim 1, wherein the method is based on the synergistic effect of in-vitro oxidation control and multi-field for halogenated beef flavor fusion. Step S2 specifically includes: After the strengthened broth obtained in step S1 is cooled to 3-5 ℃, it is intermittently tumbled with beef in a vacuum tumbling machine for 60-90 min, the intermittent tumbling is set to work for 15-25 min and intermittent for 8-12 min, and the vacuum degree is set to-0.08~-0.1 Mpa, and then it is statically cured at 4 ℃ for 16-24 h.

4. A seasoned beef product characterized by, The flavor broth beef product is prepared by the broth beef flavor fusion method based on in-vitro oxidation control and multi-field synergy according to any one of claims 1-3.

5. The flavored corned beef product of claim 4 wherein, The OAV value of nonanal in the flavored corned beef product is not less than 25.0 and / or the OAV value of octanal is not less than 30.0, and the OAV value of 2-pentylfuran is not less than 200.

0. The OAV value of nonanal in the flavored corned beef product is not less than 25.0 and / or the OAV value of octanal is not less than 30.0, and the OAV value of 2-pentylfuran is not less than 200.

0. The O

Images