A method for improving the quality of canned beef based on a new aseptic packaging technology

Abstract

The application discloses a method for improving the quality of beef cans based on a novel aseptic packaging technology and belongs to the technical field of meat deep processing. The method comprises the following steps: first, using microwave combined with high-voltage electrostatic field for sectioned thawing to protect muscle cell membranes, reduce the loss of juice and flavor substances, and reduce the initial total number of colonies of raw materials; then, using high-voltage electrostatic field to cooperate with ginger protease pickling, the electric field improves the permeability of meat tissue, the protease degrades collagen in depth, improves the dry problem of meat quality, and simultaneously, the free amino acids are enriched by enzymolysis as Maillard reaction substrates. After packaging, low-temperature constant-pressure flavor enhancement and short-time high-pressure gradient sterilization processes are used, the low-temperature section fully generates the characteristic aroma of stewing and inactivates protease, avoids the taste deterioration during the shelf period, and the high-temperature section short-time sterilization meets the commercial aseptic requirement.

Description

Technical Field

[0001] This invention relates to the field of deep processing technology for meat products, specifically to a method for improving the quality of canned beef based on a novel aseptic packaging technology. Background Technology

[0002] Braised beef brisket canned food, as a widely recognized traditional ready-to-eat meat product, occupies an important market share in the canned food segment due to its long shelf life, convenient consumption, and rich meat flavor. Currently, the industry mainly uses two mainstream production processes: traditional high-temperature long-time sterilization after sealing and new aseptic packaging with short-time sterilization. Both sterilization methods have inherent technical defects that are difficult to avoid. Moreover, existing thawing and marinating pretreatment processes cannot be synergistically adapted to the sterilization system. The combination of multiple problems seriously restricts the sensory quality and shelf stability of the finished braised beef brisket canned food. Traditional braised beef brisket canned food production generally adopts a processing route of first filling and sealing, followed by overall high-temperature sterilization. The sterilization temperature is kept constant at 121℃. In order to completely kill microorganisms in the can and meet the commercial sterility criteria, the heat preservation sterilization time usually needs to be maintained for more than 40 minutes. The continuous high-temperature heat load on the beef brisket raw material for a long time will cause a series of irreversible quality deterioration phenomena. Under prolonged high temperatures, beef myofibrils and intermuscular connective tissue undergo excessive thermal degradation, and collagen completely breaks down. The finished meat pieces are loose and brittle, with a significant loss of chewiness and elasticity. At the same time, continuous high temperatures promote lipid oxidation and deep protein decomposition in the meat, generating a strong braised odor that masks the unique complex meat aroma of braised dishes. Meanwhile, prolonged heating accelerates the loss of volatile flavor substances such as amino acids and peptides with the moisture in the container, leading to an excessive imbalance in the Maillard reaction and a bland, thin flavor. The severe cooking losses caused by high temperatures also reduce the water-holding capacity of beef, resulting in a lower yield and increased production costs.

[0003] To overcome the defects of overcooking caused by traditional high-temperature and long-time sterilization, the industry is gradually promoting new aseptic packaging and sterilization technology with supporting special equipment (see CN 120024560 A). This process completes the sealing of cans in an aseptic and sealed environment, which can significantly reduce the initial microbial base of the system and shorten the 121℃ sterilization and heat preservation time to six to ten minutes, effectively avoiding the generation of odors from heavy cooking. However, the significant reduction in heat treatment time has also given rise to new sterilization-related technical challenges. The short thermal window makes it difficult to achieve sufficient heat transfer within the beef brisket, resulting in insufficient hydrolysis of deep intramuscular collagen, persistently high connective tissue hardness, and inadequate thermal denaturation of muscle fibers. Consequently, the shear force of the final product is significantly increased, leading to dry, tough, and chewy meat with a poor chewing experience. The signature brown-red color and rich aroma of braised beef are highly dependent on the Maillard heat reaction between amino acids, peptides, and reducing sugars. Short-term sterilization cannot provide sufficient reaction conditions, and the flavor precursors introduced during the initial marinating process cannot be fully converted into characteristic aroma substances of braised beef. The finished product has a pale color, lacks a base aroma, and only retains surface seasoning aroma, showing a significant difference in flavor profile compared to traditional braised beef brisket. Furthermore, during the short-term sterilization process, there is a time difference in the temperature rise between the inside and outside of the meat. Under conventional curing systems, large-molecule tenderizing proteases only adhere to the surface of the meat and cannot penetrate deep into the tissue. The enzymes inside the meat cannot be completely denatured and inactivated during the sterilization stage. During the storage of canned food at room temperature, the residual proteases will continue to decompose muscle protein. The canned food is relatively hard in the early stage and becomes soft and mushy in the later stage of storage, making it difficult to maintain a stable and consistent chewy texture throughout the process.

[0004] Existing pre-treatment processes for canned meat cannot complement and optimize the new aseptic packaging and short-time sterilization system, further amplifying the quality shortcomings caused by the sterilization process. Traditional natural thawing and running water thawing methods have long thawing cycles, resulting in significant loss of raw material juices. A large amount of soluble protein and flavor substrates are lost with the blood, further reducing the already limited Maillard reaction substrate reserves for short-time sterilization, and exacerbating the problem of bland flavor. Single microwave thawing or single high-voltage electrostatic field thawing methods cannot simultaneously ensure thawing efficiency and muscle cell membrane integrity, resulting in a high initial total bacterial count in raw materials. During production, safety can only be ensured by increasing the sterilization heat load, leading to a contradiction between sterilization intensity and meat texture. Conventional static soaking and pickling, and single phosphate tenderizing methods have slow penetration rates and uneven distribution of tenderizing components, only achieving surface softening of meat pieces and failing to fundamentally compensate for the internal hardening of meat caused by short-time sterilization. Existing low-salt flavor improvement technologies mostly rely on inorganic salts and complex phosphates to adjust the taste, making it difficult to enrich sufficient free amino acids during the pickling stage as Maillard reaction substrates for the sterilization stage.

[0005] Furthermore, in the prior art, CN 116326733 A discloses a beef mince processing scheme based on alkaline amino acid marinating, but it is only applicable to minced meat gel products and cannot be applied to whole beef brisket canned system; CN 120092912 A discloses a pre-processing process for low-salt tomato beef brisket canned beef, which uses a high-voltage electrostatic field combined with terahertz waves to complete marinating and tenderizing, but the sterilization process still uses a single 121℃ long-term sterilization mode throughout the process, without designing a segmented temperature control curve for the braised aseptic packaging scenario, and cannot utilize the low-temperature range to complete the Maillard flavor enhancement reaction. Therefore, the currently disclosed meat canning improvement processes only adjust the sterilization temperature or holding time individually, lacking an integrated design concept of pretreatment and gradient sterilization. Some gradient heating schemes have unreasonable low-temperature holding time settings, which cannot fully complete the transformation of flavor precursors. Some improvement schemes extend the total sterilization time to improve meat quality, but this also reproduces the defects of excessive steaming in traditional processes. Existing low-salt tomato beef brisket processing technology uses a single 121℃ long-term sterilization throughout the process, without designing segmented temperature-controlled sterilization curves for the aseptic packaging scenario of braised beef brisket, and cannot simultaneously balance the three core production requirements of tenderness, characteristic aroma and commercial asepticity.

[0006] In summary, the two mainstream sterilization processes for canned braised beef brisket currently suffer from irreconcilable technical contradictions. Traditional high-temperature, long-duration sterilization easily leads to tender, mushy meat and deteriorated flavor, while novel aseptic packaging and short-duration sterilization result in tough, dry meat, weak aroma, and unstable shelf-life texture. Furthermore, existing thawing and marinating pretreatment methods are difficult to synergize with sterilization processes, and current technologies have not resolved the dual defects in texture and flavor caused by short-duration sterilization in novel aseptic packaging of braised beef brisket. The industry urgently needs to develop a complete pretreatment solution adapted to novel aseptic packaging production lines to simultaneously address the multiple quality defects caused by short-duration sterilization, thereby improving the overall sensory quality and market competitiveness of canned braised beef brisket while meeting commercial aseptic standards. Summary of the Invention

[0007] Technical issues Currently, when using new aseptic packaging technology to produce canned beef, the heat treatment time is greatly shortened, resulting in finished beef that is hard in texture, not tender enough, and has a bland meaty flavor due to insufficient thermochemical reactions (such as Maillard reaction).

[0008] Technical solution To address the aforementioned technical problems, this invention provides a method for pre-treatment and gradient sterilization of braised beef brisket to improve the quality of canned braised beef brisket using a novel aseptic packaging technology. This process is suitable not only for the production of canned braised beef brisket but also for other meat or semi-meat / semi-vegetarian products produced using this novel aseptic packaging technology, such as black pepper beef tenderloin and tomato beef. Through these comprehensive technical means, the shortcomings of aseptically packaged canned beef—being "hard, dry, and bland"—are not only resolved, but the initial bacterial load is reduced and the total heat treatment intensity is shortened through physical field temperature and bacterial control technology. This provides a complete technical support solution for producing high-quality, authentic-flavor canned braised beef brisket. This is of great significance for improving the overall quality of products produced using the novel aseptic packaging technology and supporting the canning industry towards high-quality and sustainable development.

[0009] To achieve the above objectives, the technical solutions adopted include: A method for improving the quality of canned beef based on a novel aseptic packaging technology includes the following steps: (1) Take frozen beef and thaw it with microwave assistance until the center temperature of the meat reaches -5 to -4°C; (2) Take beef that has been thawed to -5 - -4°C and use a high voltage electrostatic field to thaw it until the center temperature of the meat reaches 0-1°C. Then cut it into pieces and wash it. (3) Mix the cleaned beef with the marinade and marinate it under a high voltage electrostatic field; (4) Blanch the marinated beef from step (3), then put it into a sterilized empty jar and pour in the sauce. (5) After the juice is injected, the canned beef is placed in a new type of aseptic packaging and sterilization equipment. First, a low-pressure constant temperature aroma enhancement process is carried out, then high-pressure sterilization is performed, and then vacuum sealing and cooling are performed to obtain canned beef.

[0010] In one embodiment of the present invention, in step (1), the microwave frequency is 2300-2500MHz.

[0011] In one embodiment of the present invention, in step (2), the high voltage electrostatic field voltage is 1-7kV.

[0012] In one embodiment of the present invention, in step (2), the cleaning is performed using a 0.5-1% NaCl solution.

[0013] In one embodiment of the present invention, in step (3), the marinating liquid is prepared by mass parts of 10-16 parts of Shaoxing wine, 4-8 parts of light soy sauce, 3-6 parts of dark soy sauce, 8-10 parts of seasonings, and 0.1-0.3 parts of ginger protease.

[0014] In one embodiment of the present invention, in step (3), the seasoning is prepared by weight parts of 2-3.5 parts salt, 1-2.5 parts spices, 1-1.8 parts onion powder, 2-3.6 parts ginger powder and 1.5-3.5 parts black pepper powder.

[0015] In one embodiment of the present invention, in step (3), the mass ratio of beef to marinade is 10:1-2.

[0016] In one embodiment of the present invention, in step (3), the voltage of the high-voltage electrostatic field is 2-5kV.

[0017] In one embodiment of the present invention, in step (3), the marinating temperature is 3-4°C and the time is 1.5-3.5h.

[0018] In one embodiment of the present invention, in step (4), the blanching conditions are blanching at 80-100°C for 220-260 seconds.

[0019] In one embodiment of the present invention, in step (4), the blanching liquid used during blanching is prepared from 200-260 parts water, 2-4 parts scallion powder, and 8-14 parts ginger powder.

[0020] In one embodiment of the present invention, in step (4), the ratio of beef brisket to blanching liquid is 1:3-4.

[0021] In one embodiment of the present invention, in step (5), the novel aseptic packaging and sterilization device is described in patent CN120024560 A.

[0022] In one embodiment of the present invention, in step (5), the heating time in the low temperature constant pressure holding temperature aroma enhancement process is 12-15 min, the temperature is 100-110°C, the pressure is 0.02-0.03 MPa, and the time is 5-20 min.

[0023] In one embodiment of the present invention, in step (5), the heating time during high-pressure sterilization is 8-12 min, the temperature is 120-125°C, the pressure is 0.1-0.3 MPa, and the time is 6-10 min.

[0024] In one embodiment of the present invention, in step (5), cooling can be performed by static cooling or reverse pressure decreasing cooling.

[0025] In one embodiment of the present invention, the reverse pressure decreasing cooling method employs the following stages: ① Stage 1: 121℃-115℃, pressure 0.1 MPa; ② Stage 2: 115℃-110℃, pressure 0.09-0.1 MPa; ③ Stage 3: 110℃-100℃, pressure 0.08-0.085 MPa; ④ Stage 4: 100℃-90℃, pressure 0.07-0.075 MPa; ⑤ Stage 5: 90℃-80℃, pressure 0.06-0.065 MPa; ⑥ Stage 6: 80℃-70℃, pressure 0.05-0.055 MPa; ⑦ Stage 7: 70℃-60℃, pressure 0.04-0.045 MPa; ⑧ Stage 8: 60℃-50℃, pressure 0.03-0.035 MPa; ⑨ Stage 9: 50℃-40℃, pressure 0.015-0.02 MPa. MPa; Stage 10: 40℃-20℃, pressure 0 MPa.

[0026] The present invention provides a canned beef product prepared according to the above-described method.

[0027] The core of this invention lies in improving the quality of the finished product from two dimensions: texture tenderization and flavor enhancement, by combining "physical field synergistic pretreatment" with "gradient temperature control sterilization process".

[0028] In the pretreatment stage, this invention first employs a two-stage segmented process of microwave-assisted thawing and high-voltage electrostatic field-assisted thawing. Utilizing the rapid penetration effect of microwaves, the frozen meat is quickly elevated from a cryogenic state to the ice crystal phase transition zone. Subsequently, the dipole reversal polarization effect generated by the high-voltage electrostatic field and the inhibition of ice crystal recrystallization achieve uniform thawing and effectively protect the integrity of muscle cell membranes, minimizing juice loss and the loss of soluble protein flavor substances.

[0029] In the tenderizing and marinating stages, this invention utilizes a high-voltage electrostatic field combined with ginger protease for assisted tenderizing and marinating. The non-thermal effect of the high-voltage electrostatic field can improve the permeability of beef cell membranes, overcoming the problem of uneven tenderizing caused by the difficulty of large-molecule enzymes to penetrate, and accelerating the penetration of ginger protease into the interior of beef brisket muscle fibers and deep connective tissue. Because ginger protease has a strong specific degradation ability for collagen in connective tissue, combined with the uniform penetration and synergistic effect of the high-voltage electrostatic field, deep and uniform tenderizing of beef brisket can be achieved under mild conditions. Simultaneously, the enzymatic hydrolysis at this stage pre-releases a large amount of free amino acids and active peptides that can serve as flavor precursors, facilitating the enhancement of product flavor during sterilization.

[0030] In the core sterilization stage, this invention breaks through the limitations of traditional single high-temperature sterilization and proposes a gradient temperature control sterilization process of "low-temperature constant pressure holding temperature aroma enhancement + high-pressure sterilization".

[0031] A. Low-Temperature Constant-Pressure Warmth Enhancement Process (105°C): Maintaining a relatively low pressure for a period of time, during the process of raising the temperature to 105°C, the ginger protease that had previously penetrated the beef brisket undergoes thermal denaturation and inactivation due to its inability to withstand high temperatures (rapidly deactivating above 65-70°C), thus physically terminating the enzymatic hydrolysis process. This effectively avoids the problem of excessive tenderness and loss of chewiness and elasticity in the beef brisket caused by the continuous action of the enzyme during subsequent sterilization and shelf life, ensuring that the beef brisket maintains good muscle fiber structure while achieving tenderness. Simultaneously, this stage utilizes the large amount of free amino acids and peptides generated from the initial hydrolysis of ginger protease, which undergo a thorough Maillard reaction with the reducing sugars in the compound seasonings under moderate heat treatment at 105°C, efficiently releasing a rich and natural meaty aroma. This fundamentally compensates for the problem of weak aroma and insufficient flavor caused by the shortened heat treatment time in aseptic packaging processes.

[0032] B. High-pressure sterilization process (121°C): After the flavor has been generated, the temperature is rapidly increased to the standard sterilization temperature to ensure that the product meets commercial sterility requirements.

[0033] Beneficial effects (1) This invention innovatively designs a gradient temperature control integrated process that combines low-temperature constant-pressure aroma enhancement with short-time high-pressure sterilization, breaking the limitations of traditional single high-temperature long-term sterilization. During the low-pressure constant-temperature holding stage from 100℃ to 110℃, the amino acids and peptides enriched in the marinating process fully undergo Maillard reactions with the reducing sugars in the formula, promoting the generation of the characteristic aroma and flavor substances of braised beef, giving the product a uniform and natural brown-red color and a rich and complex meaty aroma, making up for the lack of aroma caused by insufficient thermochemical reactions during aseptic packaging and short-time sterilization; after the low-temperature aroma enhancement process is completed, the temperature is rapidly increased to Short-time high-pressure sterilization at 120℃ to 125℃ takes only 6 to 10 minutes to meet the commercial sterility standards for canned goods. Compared with the traditional 121℃ constant temperature sterilization process for 40 minutes, this significantly reduces the heat treatment time and avoids multiple quality deterioration phenomena caused by prolonged high-temperature heat treatment, such as excessive degradation of myofibrils, loose and broken meat pieces, lipid oxidation producing simmering odors, increased cooking losses, and decreased raw material yield. The accompanying segmented back-pressure decreasing cooling process can balance the pressure changes inside and outside the can, avoid sudden pressure changes that cause meat pieces to break and broth to become cloudy, and preserve the complete shape and structure of the finished meat pieces.

[0034] (2) The complete physical field pretreatment synergistic gradient sterilization process of the present invention can be directly adapted to the existing new aseptic packaging production line without large-scale modification of production equipment. The process adaptability and industrial promotion value are outstanding. The braised beef brisket canned food processed by the complete process meets the relevant standards of GB 4789.26-2013 commercial aseptic. On the basis of ensuring food safety, it simultaneously improves the product's moisture content, tenderness, elasticity, color, aroma, taste and overall sensory acceptance. It significantly improves the dual defects of texture and flavor of the existing aseptic packaged braised beef canned food and effectively enhances the product's market competitiveness. At the same time, the process system of the present invention has good versatility. In addition to braised beef brisket canned food, it can also be applied to various meat products processed by new aseptic packaging technology, such as black pepper beef tenderloin and tomato beef. It can promote the development of the meat canning industry towards low loss, high quality and sustainable production.

[0035] (3) The present invention adopts an integrated pretreatment scheme of microwave-assisted high-voltage electrostatic field segmented thawing and high-voltage electrostatic field compound ginger protease marinating. First, it relies on the synergistic effect of dual physical fields to shorten the thawing time, protect the muscle cell membrane, reduce the loss of juice and flavor precursors, and simultaneously reduce the initial colony count of raw materials, avoiding the quality defects of single thawing method; then, it uses electric field to enhance the permeability of muscle cell membrane, promotes ginger protease to penetrate evenly into the deep layer of meat, specifically degrades connective tissue to reduce meat shear force and hardness, and at the same time enzymatically generates a large number of free amino acids and polypeptides to store flavor substrates. The electric field can also accelerate the penetration of seasoning to achieve uniform flavoring, and ginger protease can be completely inactivated in the subsequent low-temperature sterilization stage, avoiding the continuous decomposition of protein during the shelf life and causing unstable taste. It solves the technical problems of dry meat, bland flavor and fluctuating taste during storage in aseptic packaging process from the perspectives of raw material base, meat tenderization and flavor enrichment. Detailed Implementation

[0036] The following detailed description, in conjunction with specific embodiments, further illustrates the specific implementation of the present invention. Many specific details are set forth in the following description to provide a thorough understanding of the invention; however, the invention may also be implemented in other ways different from those described herein. Those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0037] The ingredients of the broth involved in the following examples and comparative examples include: 90 parts water, 4 parts salt, 3.2 parts light soy sauce, 3 parts white sugar, 0.3 parts monosodium glutamate, and 1 part spices. In addition, other auxiliary materials or processing aids that meet national standards, such as acetic acid, flavor enhancers, and thickeners, can be added according to actual production needs.

[0038] The novel aseptic packaging and sterilization equipment used in the following examples and comparative examples is manufactured by Guangzhou Zhuocheng Food Technology Co., Ltd., as detailed in patent CN 120024560 A.

[0039] Example 1 (Microwave-assisted defrosting 2450MHz + high-voltage electrostatic field-assisted defrosting 1kV) S1. Microwave-assisted thawing: Frozen beef brisket is processed using a microwave-assisted thawing device. The microwave frequency is set to 2450MHz, and thawing continues until the core temperature of the meat reaches -4℃. Microwave thawing utilizes electromagnetic waves to cause polar molecules to oscillate rapidly in an electric field, resulting in intense intermolecular friction and generating heat. This converts microwave energy into thermal energy, rapidly thawing the frozen meat.

[0040] S2. High-voltage electrostatic field-assisted thawing: Take beef brisket that has been initially thawed to -4℃ and process it using a high-voltage electrostatic field thawing device. Set the voltage to 1kV and thaw until the core temperature of the meat reaches 1℃. The physical action of the electric field reduces the loss of juices and effectively preserves the nutrients inside the beef brisket. At the same time, the antibacterial effect of the electric field significantly reduces the initial total bacterial count of the beef brisket.

[0041] S3. Cutting: Cut the thawed beef brisket into small pieces of 3cm x 2cm x 2cm and set aside.

[0042] S4. Cleaning: Transfer the beef brisket pieces to lightly salted water (1% NaCl solution) and soak for 10 minutes, then rinse repeatedly until no blood is found.

[0043] S5. High-voltage electrostatic field combined with alkaline amino acid-assisted marinating: Add 12 parts Shaoxing wine, 6 parts light soy sauce, 4 parts dark soy sauce, 3.2 parts ginger powder, 1.6 parts scallion powder, 2 parts black pepper powder, 1.8 parts spices, and 0.2 parts ginger protease to 100 parts of beef brisket, and place in a high-voltage electrostatic field refrigerator. Marinate for 150 minutes under a voltage of 3kV. Utilize the polarization effect of water molecule vibration by the electrostatic field and the ozone sterilization effect generated by ionizing air to accelerate the penetration of seasonings into the meat fibers and enhance the flavor absorption.

[0044] S6. Pre-cooking: Pre-cook the marinated beef brisket with a sauce-to-liquid ratio of 1:3. Add the beef brisket when the water temperature reaches 25℃ and maintain the temperature at 100℃ for 240 seconds. During this time, remove the floating blood foam from the pot in batches. After removing the beef brisket, rinse it with 30℃ clean water.

[0045] S7. Packaging: Immediately pack the pre-cooked beef from step S6 into an empty steam-sterilized can, filling it to at least 60% capacity, and place the empty can into a new type of aseptic packaging and sterilization equipment.

[0046] S8. Sauce Injection: The sauce (the amount of sauce added relative to the beef) is 40wt% by the amount of beef added by the new aseptic packaging and sterilization equipment. Each can is injected with 80g of sauce (the sauce is made by mixing and filtering 100 parts water, 6 parts salt, 4 parts light soy sauce, 4.5 parts white sugar, 0.3 parts MSG and 1.5 parts spices).

[0047] S9. Low-pressure constant-temperature aroma enhancement process: After the juice is injected in step S8, start the new aseptic packaging and sterilization equipment to carry out the low-pressure constant-temperature aroma enhancement process. The process conditions are: heating time 12min, temperature in the sterilization chamber maintained at 105°C, pressure in the pot 0.02MPa, and maintain these conditions for 15min.

[0048] S10. High-pressure sterilization: After the low-pressure constant-temperature aroma enhancement process in step S9 is completed, high-pressure sterilization is performed. Static steam sterilization technology is used to raise the temperature inside the sterilization chamber to 121°C within 8 minutes. Sterilization begins when the temperature inside the chamber reaches 121°C and is maintained for 10 minutes (more than 75% shorter than the traditional 40 minutes), ensuring that the F0 value is greater than 5.

[0049] S11. Vacuum sealing: The canned goods that have been sterilized in step S10 are transported to the vacuum sealing chamber through the conveyor belt in the new aseptic packaging and sterilization equipment. Vacuum sealing is performed using plastic packaging materials, and the vacuum degree inside the can is maintained above 30 kPa.

[0050] S12. Cooling to obtain the finished product: A reverse pressure decreasing cooling method is adopted, with a cooling time of 20 minutes and a cooling temperature of 25°C. The cooling pressures are as follows: ① Stage: 121℃-115℃, pressure 0.1 MPa; ② Stage: 115℃-110℃, pressure 0.09 MPa; ③ Stage: 110℃-100℃, pressure 0.08 MPa; ④ Stage: 100℃-90℃, pressure 0.07 MPa; ⑤ Stage: 90℃-80℃, pressure 0.06 MPa; ⑥ Stage: 80℃-70℃, pressure 0.05 MPa; ⑦ Stage: 70℃-60℃, pressure 0.04 MPa; ⑧ Stage: 60℃-50℃, pressure 0.03 MPa; ⑨ Stage: 50℃-40℃, pressure 0.015 MPa; ⑩ Stage: 40℃-20℃, pressure 0 MPa.

[0051] S13. Finished product: After sterilization, wipe the can dry and place it in a cool, dry place for 7 days to obtain braised beef brisket canned food.

[0052] Example 2 (Microwave-assisted defrosting 2450MHz + high-voltage electrostatic field-assisted defrosting 3kV) S1. Microwave-assisted thawing: Frozen beef brisket is processed using a microwave-assisted thawing device. The microwave frequency is set to 2450MHz, and thawing continues until the core temperature of the meat reaches -4℃. Microwave thawing utilizes electromagnetic waves to cause polar molecules to oscillate rapidly in an electric field, resulting in intense intermolecular friction and generating heat. This converts microwave energy into thermal energy, rapidly thawing the frozen meat.

[0053] S2. High-voltage electrostatic field assisted thawing: Take beef brisket that has been initially thawed to -4℃ and process it using a high-voltage electrostatic field thawing device. Set the voltage to 3kV and thaw until the core temperature of the meat reaches 1℃. The physical action of the electric field reduces the loss of juices and effectively preserves the nutrients inside the beef brisket. At the same time, the antibacterial effect of the electric field significantly reduces the initial total number of bacterial colonies in the beef brisket.

[0054] S3. Cutting: Cut the thawed beef brisket into small pieces of 3cm x 2cm x 2cm and set aside.

[0055] S4. Cleaning: Transfer the beef brisket pieces to lightly salted water (1% NaCl solution) and soak for 10 minutes, then rinse repeatedly until no blood is found.

[0056] S5. High-voltage electrostatic field combined with alkaline amino acid-assisted marinating: Add 12 parts Shaoxing wine, 6 parts light soy sauce, 4 parts dark soy sauce, 3.2 parts ginger powder, 1.6 parts scallion powder, 2 parts black pepper powder, 1.8 parts spices, and 0.2 parts ginger protease to 100 parts of beef brisket, and place in a high-voltage electrostatic field refrigerator. Marinate for 150 minutes under a voltage of 3kV. Utilize the polarization effect of water molecule vibration by the electrostatic field and the ozone sterilization effect generated by ionizing air to accelerate the penetration of seasonings into the meat fibers and enhance the flavor absorption.

[0057] S6. Pre-cooking: Pre-cook the marinated beef brisket with a sauce-to-liquid ratio of 1:3. Add the beef brisket when the water temperature reaches 25℃ and maintain the temperature at 100℃ for 240 seconds. During this time, remove the floating blood foam from the pot in batches. After removing the beef brisket, rinse it with 30℃ clean water.

[0058] S7. Packaging: Immediately pack the pre-cooked beef from step S6 into an empty steam-sterilized can, filling it to at least 60% capacity, and place the empty can into a new type of aseptic packaging and sterilization equipment.

[0059] S8. Sauce Injection: The sauce (the amount of sauce added relative to the beef) is 40wt% by the amount of beef added by the new aseptic packaging and sterilization equipment. Each can is injected with 80g of sauce (the sauce is made by mixing and filtering 100 parts water, 6 parts salt, 4 parts light soy sauce, 4.5 parts white sugar, 0.3 parts MSG and 1.5 parts spices).

[0060] S9. Low-pressure constant-temperature aroma enhancement process: After the juice is injected in step S8, start the new aseptic packaging and sterilization equipment to carry out the low-pressure constant-temperature aroma enhancement process. The process conditions are: heating time 12min, temperature in the sterilization chamber maintained at 105°C, pressure in the pot 0.02MPa, and maintain these conditions for 15min.

[0061] S10. High-pressure sterilization: After the low-pressure constant-temperature aroma enhancement process in step S9 is completed, high-pressure sterilization is performed. Static steam sterilization technology is used to raise the temperature inside the sterilization chamber to 121°C within 8 minutes. Sterilization begins when the temperature inside the chamber reaches 121°C and is maintained for 10 minutes (more than 75% shorter than the traditional 40 minutes), ensuring that the F0 value is greater than 5.

[0062] S11. Vacuum sealing: The canned goods that have been sterilized in step S10 are transported to the vacuum sealing chamber through the conveyor belt in the new aseptic packaging and sterilization equipment. Vacuum sealing is performed using plastic packaging materials, and the vacuum degree inside the can is maintained above 30 kPa.

[0063] S12. Cooling to obtain the finished product: A reverse pressure decreasing cooling method is adopted, with a cooling time of 20 minutes and a cooling temperature of 25°C. The cooling pressures are as follows: ① Stage: 121℃-115℃, pressure 0.1 MPa; ② Stage: 115℃-110℃, pressure 0.09 MPa; ③ Stage: 110℃-100℃, pressure 0.08 MPa; ④ Stage: 100℃-90℃, pressure 0.07 MPa; ⑤ Stage: 90℃-80℃, pressure 0.06 MPa; ⑥ Stage: 80℃-70℃, pressure 0.05 MPa; ⑦ Stage: 70℃-60℃, pressure 0.04 MPa; ⑧ Stage: 60℃-50℃, pressure 0.03 MPa; ⑨ Stage: 50℃-40℃, pressure 0.015 MPa; ⑩ Stage: 40℃-20℃, pressure 0 MPa.

[0064] S13. Finished product: After sterilization, wipe the can dry and place it in a cool, dry place for 7 days to obtain braised beef brisket canned food.

[0065] Example 3 (Microwave-assisted defrosting 2450MHz + high-voltage electrostatic field-assisted defrosting 5kV) S1. Microwave-assisted thawing: Frozen beef brisket is processed using a microwave-assisted thawing device. The microwave frequency is set to 2450MHz, and thawing continues until the core temperature of the meat reaches -4℃. Microwave thawing utilizes electromagnetic waves to cause polar molecules to oscillate rapidly in an electric field, resulting in intense intermolecular friction and generating heat. This converts microwave energy into thermal energy, rapidly thawing the frozen meat.

[0066] S2. High-voltage electrostatic field assisted thawing: Take beef brisket that has been initially thawed to -4℃ and process it using a high-voltage electrostatic field thawing device. Set the voltage to 5kV and thaw until the core temperature of the meat reaches 1℃. The physical action of the electric field reduces the loss of juices and effectively preserves the nutrients inside the beef brisket. At the same time, the antibacterial effect of the electric field significantly reduces the initial total bacterial count of the beef brisket.

[0067] S3. Cutting: Cut the thawed beef brisket into small pieces of 3cm x 2cm x 2cm and set aside.

[0068] S4. Cleaning: Transfer the beef brisket pieces to lightly salted water (1% NaCl solution) and soak for 10 minutes, then rinse repeatedly until no blood is found.

[0069] S5. High-voltage electrostatic field combined with alkaline amino acid-assisted marinating: Add 12 parts Shaoxing wine, 6 parts light soy sauce, 4 parts dark soy sauce, 3.2 parts ginger powder, 1.6 parts scallion powder, 2 parts black pepper powder, 1.8 parts spices, and 0.2 parts ginger protease to 100 parts of beef brisket, and place in a high-voltage electrostatic field refrigerator. Marinate for 150 minutes under a voltage of 3kV. Utilize the polarization effect of water molecule vibration by the electrostatic field and the ozone sterilization effect generated by ionizing air to accelerate the penetration of seasonings into the meat fibers and enhance the flavor absorption.

[0070] S6. Pre-cooking: Pre-cook the marinated beef brisket with a sauce-to-liquid ratio of 1:3. Add the beef brisket when the water temperature reaches 25℃ and maintain the temperature at 100℃ for 240 seconds. During this time, remove the floating blood foam from the pot in batches. After removing the beef brisket, rinse it with 30℃ clean water.

[0071] S7. Packaging: Immediately pack the pre-cooked beef from step S6 into an empty steam-sterilized can, filling it to at least 60% capacity, and place the empty can into a new type of aseptic packaging and sterilization equipment.

[0072] S8. Sauce Injection: The sauce (the amount of sauce added relative to the beef) is 40wt% by the amount of beef added by the new aseptic packaging and sterilization equipment. Each can is injected with 80g of sauce (the sauce is made by mixing and filtering 100 parts water, 6 parts salt, 4 parts light soy sauce, 4.5 parts white sugar, 0.3 parts MSG and 1.5 parts spices).

[0073] S9. Low-pressure constant-temperature aroma enhancement process: After the juice is injected in step S8, start the new aseptic packaging and sterilization equipment to carry out the low-pressure constant-temperature aroma enhancement process. The process conditions are: heating time 12min, temperature in the sterilization chamber maintained at 105°C, pressure in the pot 0.02MPa, and maintain these conditions for 15min.

[0074] S10. High-pressure sterilization: After the low-pressure constant-temperature aroma enhancement process in step S9 is completed, high-pressure sterilization is performed. Static steam sterilization technology is used to raise the temperature inside the sterilization chamber to 121°C within 8 minutes. Sterilization begins when the temperature inside the chamber reaches 121°C and is maintained for 10 minutes (more than 75% shorter than the traditional 40 minutes), ensuring that the F0 value is greater than 5.

[0075] S11. Vacuum sealing: The canned goods that have been sterilized in step S10 are transported to the vacuum sealing chamber through the conveyor belt in the new aseptic packaging and sterilization equipment. Vacuum sealing is performed using plastic packaging materials, and the vacuum degree inside the can is maintained above 30 kPa.

[0076] S12. Cooling to obtain the finished product: A reverse pressure decreasing cooling method is adopted, with a cooling time of 20 minutes and a cooling temperature of 25°C. The cooling pressures are as follows: ① Stage: 121℃-115℃, pressure 0.1 MPa; ② Stage: 115℃-110℃, pressure 0.09 MPa; ③ Stage: 110℃-100℃, pressure 0.08 MPa; ④ Stage: 100℃-90℃, pressure 0.07 MPa; ⑤ Stage: 90℃-80℃, pressure 0.06 MPa; ⑥ Stage: 80℃-70℃, pressure 0.05 MPa; ⑦ Stage: 70℃-60℃, pressure 0.04 MPa; ⑧ Stage: 60℃-50℃, pressure 0.03 MPa; ⑨ Stage: 50℃-40℃, pressure 0.015 MPa; ⑩ Stage: 40℃-20℃, pressure 0 MPa.

[0077] S13. Finished product: After sterilization, wipe the can dry and place it in a cool, dry place for 7 days to obtain braised beef brisket canned food.

[0078] Example 4 (Microwave-assisted defrosting 2450MHz + high-voltage electrostatic field-assisted defrosting 7kV) S1. Microwave-assisted thawing: Frozen beef brisket is processed using a microwave-assisted thawing device. The microwave frequency is set to 2450MHz, and thawing continues until the core temperature of the meat reaches -4℃. Microwave thawing utilizes electromagnetic waves to cause polar molecules to oscillate rapidly in an electric field, resulting in intense intermolecular friction and generating heat. This converts microwave energy into thermal energy, rapidly thawing the frozen meat.

[0079] S2. High-voltage electrostatic field assisted thawing: Take beef brisket that has been initially thawed to -4℃ and process it using a high-voltage electrostatic field thawing device. Set the voltage to 7kV and thaw until the core temperature of the meat reaches 1℃. The physical action of the electric field reduces the loss of juices and effectively preserves the nutrients inside the beef brisket. At the same time, the antibacterial effect of the electric field significantly reduces the initial total number of bacterial colonies in the beef brisket.

[0080] S3. Cutting: Cut the thawed beef brisket into small pieces of 3cm x 2cm x 2cm and set aside.

[0081] S4. Cleaning: Transfer the beef brisket pieces to lightly salted water (1% NaCl solution) and soak for 10 minutes, then rinse repeatedly until no blood is found.

[0082] S5. High-voltage electrostatic field combined with alkaline amino acid-assisted marinating: Add 12 parts Shaoxing wine, 6 parts light soy sauce, 4 parts dark soy sauce, 3.2 parts ginger powder, 1.6 parts scallion powder, 2 parts black pepper powder, 1.8 parts spices, and 0.2 parts ginger protease to 100 parts of beef brisket, and place in a high-voltage electrostatic field refrigerator. Marinate for 150 minutes under a voltage of 3kV. Utilize the polarization effect of water molecule vibration by the electrostatic field and the ozone sterilization effect generated by ionizing air to accelerate the penetration of seasonings into the meat fibers and enhance the flavor absorption.

[0083] S6. Pre-cooking: Pre-cook the marinated beef brisket with a sauce-to-liquid ratio of 1:3. Add the beef brisket when the water temperature reaches 25℃ and maintain the temperature at 100℃ for 240 seconds. During this time, remove the floating blood foam from the pot in batches. After removing the beef brisket, rinse it with 30℃ clean water.

[0084] S7. Packaging: Immediately pack the pre-cooked beef from step S6 into an empty steam-sterilized can, filling it to at least 60% capacity, and place the empty can into a new type of aseptic packaging and sterilization equipment.

[0085] S8. Sauce Injection: The sauce (the amount of sauce added relative to the beef) is 40wt% by the amount of beef added by the new aseptic packaging and sterilization equipment. Each can is injected with 80g of sauce (the sauce is made by mixing and filtering 100 parts water, 6 parts salt, 4 parts light soy sauce, 4.5 parts white sugar, 0.3 parts MSG and 1.5 parts spices).

[0086] S9. Low-pressure constant-temperature aroma enhancement process: After the juice is injected in step S8, start the new aseptic packaging and sterilization equipment to carry out the low-pressure constant-temperature aroma enhancement process. The process conditions are: heating time 12min, temperature in the sterilization chamber maintained at 105°C, pressure in the pot 0.02MPa, and maintain these conditions for 15min.

[0087] S10. High-pressure sterilization: After the low-pressure constant-temperature aroma enhancement process in step S9 is completed, high-pressure sterilization is performed. Static steam sterilization technology is used to raise the temperature inside the sterilization chamber to 121°C within 8 minutes. Sterilization begins when the temperature inside the chamber reaches 121°C and is maintained for 10 minutes (more than 75% shorter than the traditional 40 minutes), ensuring that the F0 value is greater than 5.

[0088] S11. Vacuum sealing: The canned goods that have been sterilized in step S10 are transported to the vacuum sealing chamber through the conveyor belt in the new aseptic packaging and sterilization equipment. Vacuum sealing is performed using plastic packaging materials, and the vacuum degree inside the can is maintained above 30 kPa.

[0089] S12. Cooling to obtain the finished product: A reverse pressure decreasing cooling method is adopted, with a cooling time of 20 minutes and a cooling temperature of 25°C. The cooling pressures are as follows: ① Stage: 121℃-115℃, pressure 0.1 MPa; ② Stage: 115℃-110℃, pressure 0.09 MPa; ③ Stage: 110℃-100℃, pressure 0.08 MPa; ④ Stage: 100℃-90℃, pressure 0.07 MPa; ⑤ Stage: 90℃-80℃, pressure 0.06 MPa; ⑥ Stage: 80℃-70℃, pressure 0.05 MPa; ⑦ Stage: 70℃-60℃, pressure 0.04 MPa; ⑧ Stage: 60℃-50℃, pressure 0.03 MPa; ⑨ Stage: 50℃-40℃, pressure 0.015 MPa; ⑩ Stage: 40℃-20℃, pressure 0 MPa.

[0090] S13. Finished product: After sterilization, wipe the can dry and place it in a cool, dry place for 7 days to obtain braised beef brisket canned food.

[0091] Comparative Example 1 (Quiet air thawing + no marinating + traditional high-temperature sterilization) The process is carried out according to Example 3, except that the thawing process in steps S1 and S2 is replaced by static air thawing, the marinating step in step S5 is omitted, and the novel packaging and gradient sterilization process in steps S9 to S11 is replaced by the traditional hard can packaging and high-temperature sterilization process. Other steps and parameters remain unchanged, and the braised beef brisket canned food is finally obtained. The specific process is as follows: S1. Static air thawing: Take frozen beef brisket and thaw it using static air. Set the thawing box to 4℃ and thaw until the center temperature of the meat reaches 0℃ to 1℃.

[0092] S2. Cutting: Cut the thawed beef brisket into small pieces 3cm x 2cm x 2cm long and set aside.

[0093] S3. Cleaning: Transfer the beef brisket pieces to lightly salted water (1% NaCl solution) and soak for 10 minutes, then rinse repeatedly until no blood is found.

[0094] S4. Pre-cooking: Pre-cook the cleaned beef brisket with a liquid-to-material ratio of 1:3. Add the beef brisket when the water temperature reaches 25℃ and maintain the temperature at 100℃ for 240 seconds. During this period, remove the floating blood foam in batches. After removing the beef brisket, rinse it with 30℃ clean water.

[0095] S5. Canning and Sauce Injection: Immediately pack the pre-cooked beef into an empty steam-sterilized can and inject 80g of sauce.

[0096] S6. Traditional high-temperature sterilization: Start the high-pressure sterilizer to sterilize the canned food. The process conditions are: heating time 25 minutes, temperature in the sterilization chamber reaches 121℃, pressure in the chamber is 0.1MPa, and sterilization is carried out under these conditions for 40 minutes.

[0097] S7. Cooling and Finished Product: The product is cooled by a reverse pressure decreasing cooling method. After sterilization, the can is wiped dry and placed in a cool, dry place for 7 days to obtain braised beef brisket canned food.

[0098] Comparative Example 2 (Quiet air thawing + no pickling + novel gradient sterilization process) The process is carried out according to Example 3, except that the thawing process in steps S1 and S2 is replaced by static air thawing, and the marinating step in step S5 is omitted. Other steps and parameters remain unchanged, and the braised beef brisket canned food is finally obtained. The specific process is as follows: S1. Static air thawing: Take frozen beef brisket and thaw it using static air. Set the thawing box to 4℃ and thaw until the center temperature of the meat reaches 0℃ to 1℃.

[0099] S2. Cutting: Cut the thawed beef brisket into small pieces 3cm x 2cm x 2cm long and set aside.

[0100] S3. Cleaning: Transfer the beef brisket pieces to lightly salted water (1% NaCl solution) and soak for 10 minutes, then rinse repeatedly until no blood is found.

[0101] S4. Pre-cooking: Pre-cook the cleaned beef brisket with a liquid-to-material ratio of 1:3. Add the beef brisket when the water temperature reaches 25℃ and maintain the temperature at 100℃ for 240 seconds. During this period, remove the floating blood foam in batches. After removing the beef brisket, rinse it with 30℃ clean water.

[0102] S5~S11: Subsequent steps such as packaging, juice injection, low-pressure constant temperature aroma enhancement, high-pressure sterilization, vacuum sealing, cooling, and finished product are carried out in accordance with steps S7~S13 of Example 3.

[0103] Comparative Example 3 (Quiet air thawing + HVEF-3kV ginger protease pickling + traditional high-temperature sterilization) The process is carried out according to Example 3, except that the thawing process in steps S1 and S2 is replaced by static air thawing, and the novel packaging and gradient sterilization process in steps S9 to S11 is replaced by traditional hard can packaging and high-temperature sterilization process. Other steps and parameters remain unchanged, and the braised beef brisket canned food is finally obtained. The specific process is as follows: S1. Static air thawing: Take frozen beef brisket and thaw it using static air. Set the thawing box to 4℃ and thaw until the center temperature of the meat reaches 0℃ to 1℃.

[0104] S2~S4: Cutting, cleaning, and pickling with ginger protease using a high-voltage electrostatic field are carried out according to steps S3~S5 of Example 3.

[0105] S5~S6: Pre-cooking and canning are carried out according to steps S6~S8 of Example 3.

[0106] S7. Traditional high-temperature sterilization: Start the high-pressure sterilizer to sterilize the canned food. The process conditions are: heating time of 25 minutes, temperature in the sterilization chamber reaching 121℃, pressure in the sterilizer of 0.1MPa, and maintaining these conditions for sterilization for 40 minutes.

[0107] S8. Cooling and Finished Product: After cooling, wipe the can dry and place it in a cool, dry place for 7 days to obtain braised beef brisket canned food.

[0108] Comparative Example 4 (Microwave high-voltage electrostatic field thawing + no pickling + traditional high-temperature sterilization) The process is carried out according to Example 3, except that the marinating step S5 is omitted, and the novel packaging and gradient sterilization process in steps S9 to S11 is replaced with the traditional hard can packaging and high-temperature sterilization process. Other steps and parameters remain unchanged, and the braised beef brisket canned food is finally obtained. The specific process is as follows: S1~S3: Microwave-assisted thawing (2450MHz), high-voltage electrostatic field-assisted thawing (5kV), cutting and cleaning are carried out according to steps S1~S4 of Example 3.

[0109] S4. Pre-cooking: Pre-cook the cleaned beef brisket with a liquid-to-material ratio of 1:3. Add the beef brisket when the water temperature reaches 25℃ and maintain the temperature at 100℃ for 240 seconds. During this period, remove the floating blood foam in batches. After removing the beef brisket, rinse it with 30℃ clean water.

[0110] S5. Filling and injecting juice: Fill empty cans and inject 80g of juice into each can.

[0111] S6. Traditional high-temperature sterilization: Start the high-pressure sterilizer to sterilize the canned food. The process conditions are: heating time 25 minutes, temperature in the sterilization chamber reaches 121℃, pressure in the chamber is 0.1MPa, and sterilization is carried out under these conditions for 40 minutes.

[0112] S7. Cooling and Finished Product: After cooling, wipe the can dry and place it in a cool, dry place for 7 days to obtain braised beef brisket canned food.

[0113] Comparative Example 5 (running water thawing + HVEF-3kV ginger protease pickling + novel gradient sterilization process) The process is carried out according to Example 3, except that the thawing process in steps S1 and S2 is replaced with running water thawing, while other steps and parameters remain unchanged. Finally, braised beef brisket canned food is obtained. The specific process is as follows: S1. Running water thawing: Take frozen beef brisket and thaw it using running water. Place the beef in a thawing tank and thaw it using 25℃ running water until the center temperature of the meat reaches 0℃ to 1℃.

[0114] S2~S12: Subsequent steps such as cutting, cleaning, marinating, pre-cooking, packaging, juice injection, low-pressure constant temperature aroma enhancement and high-pressure sterilization are carried out in accordance with steps S3~S13 of Example 3.

[0115] Comparative Example 6 (Microwave-assisted thawing only + HVEF-3kV ginger protease pickling + novel gradient sterilization process) The process is carried out according to Example 3, except that the high-voltage electrostatic field-assisted defrosting in step S2 is omitted, and only the microwave-assisted defrosting in step S1 is retained. Other steps and parameters remain unchanged, and the braised beef brisket canned food is finally obtained. The specific process is as follows: S1. Microwave-assisted thawing: Take frozen beef brisket and process it using a microwave-assisted thawing device. Set the microwave frequency to 2450MHz and thaw until the center temperature of the meat reaches 0℃ to 1℃.

[0116] S2~S12: Subsequent steps such as cutting, cleaning, high-voltage electrostatic field combined with ginger protease-assisted pickling, pre-cooking, packaging, juice injection, low-pressure constant temperature aroma enhancement and high-pressure sterilization are carried out as per steps S3~S13 of Example 3.

[0117] Comparative Example 7 (high voltage electrostatic field assisted thawing only + HVEF-3kV ginger protease pickling + novel gradient sterilization process) The process is carried out according to Example 3, except that microwave-assisted defrosting in step S1 is omitted, and only high-voltage electrostatic field-assisted defrosting in step S2 is retained. Other steps and parameters remain unchanged, and braised beef brisket canned food is finally obtained. The specific process is as follows: S1. High-voltage electrostatic field assisted thawing: Frozen beef brisket is processed using a high-voltage electrostatic field thawing device with a voltage of 5kV until the core temperature of the meat reaches 0℃ to 1℃.

[0118] S2~S12: Subsequent steps, such as cutting, cleaning, high-voltage electrostatic field combined with ginger protease-assisted pickling, pre-cooking, packaging, juice injection, low-pressure constant temperature aroma enhancement, and high-pressure sterilization, are carried out as per steps S3~S13 of Example 3. Comparative Example 8 (Microwave + High Voltage Electrostatic Field Thawing + HVEF-3kV Basic Marinating + New Process Gradient Sterilization) The process is carried out according to Example 3, except that the marinating ingredients in step S5 are changed to the basic marinating formula (the addition of ginger protease is omitted), while other steps and parameters remain unchanged. The braised beef brisket canned food is finally obtained. The specific process is as follows: S1~S4: Thawing, cutting and cleaning are carried out according to steps S1~S4 of Example 3.

[0119] S5. High-voltage electrostatic field assisted basic marinating: Add 12 parts Shaoxing wine, 6 parts light soy sauce, 4 parts dark soy sauce, 3.2 parts ginger powder, 1.6 parts scallion powder, 2 parts black pepper powder, and 1.8 parts spices to 100 parts beef brisket. Place the beef in a high-voltage electrostatic field refrigerator and marinate for 150 minutes under a voltage of 3kV.

[0120] S6~S13: Subsequent steps such as pre-cooking, packaging, juice injection, low-pressure constant temperature aroma enhancement, and high-pressure sterilization are carried out in accordance with steps S6~S13 of Example 3.

[0121] Comparative Example 9 (Microwave + High Voltage Electrostatic Field Thawing + HVEF-3kVSTPP Tenderizing Marinating + New Process Gradient Sterilization) The process was carried out according to Example 3, except that the ginger protease in step S5 was replaced with sodium tripolyphosphate (STPP), while other steps and parameters remained unchanged. The braised beef brisket canned food was finally obtained. The specific process is as follows: S1~S4: Thawing, cutting and cleaning are carried out according to steps S1~S4 of Example 3.

[0122] S5. High-voltage electrostatic field combined with STPP-assisted marinating: Add 12 parts Shaoxing wine, 6 parts light soy sauce, 4 parts dark soy sauce, 3.2 parts ginger powder, 1.6 parts scallion powder, 2 parts black pepper powder, 1.8 parts spices, and 0.3 parts STPP to 100 parts beef brisket. Place the beef in a high-voltage electrostatic field refrigerator and marinate for 150 minutes under a voltage of 3kV.

[0123] S6~S13: Subsequent steps such as pre-cooking, packaging, juice injection, low-pressure constant temperature aroma enhancement, and high-pressure sterilization are carried out in accordance with steps S6~S13 of Example 3.

[0124] Comparative Example 10 (Microwave + High Voltage Electrostatic Field Thawing + No Marinating + Novel Process Gradient Sterilization) The process was carried out according to Example 3, except that the high-voltage electrostatic field combined with ginger protease-assisted marinating in step S5 was omitted, while the other steps and parameters remained unchanged. The braised beef brisket canned food was finally obtained. The specific process is as follows: S1~S4: Thawing, cutting and cleaning are carried out according to steps S1~S4 of Example 3.

[0125] S5. Pre-cooking: Pre-cook the cleaned beef brisket directly with a liquid-to-material ratio of 1:3. Add the beef brisket when the water temperature reaches 25℃ and maintain the temperature at 100℃ for 240 seconds. During this period, remove the floating blood foam in batches. After removing the beef brisket, rinse it with 30℃ clean water.

[0126] S6~S12: Subsequent steps such as packaging, juice injection, low-pressure constant temperature aroma enhancement, and high-pressure sterilization are carried out in accordance with steps S7~S13 of Example 3.

[0127] Comparative Example 11 (Microwave + High Voltage Electrostatic Field Thawing + HVEF-3kV Ginger Protease Pickling + Traditional High Temperature Sterilization) The process is carried out according to Example 3, except that the novel packaging and gradient sterilization process in steps S9 to S11 is replaced with the traditional hard can packaging and high-temperature sterilization process, while other steps and parameters remain unchanged. The braised beef brisket canned food is finally obtained. The specific process is as follows: S1~S8: Thawing, cutting, cleaning, high-voltage electrostatic field combined with ginger protease to assist in pickling, pre-cooking, packaging and juice injection are carried out according to steps S1~S8 of Example 3.

[0128] S9. Traditional hard can high-temperature sterilization process: After the juice is injected in step S8, start the high-pressure sterilizer to sterilize the canned food. The process conditions are: heating time 25min, temperature in the sterilization chamber reaches 121℃, pressure in the chamber is 0.1MPa, and sterilization is maintained under these conditions for 40min.

[0129] S10. Cooling and Finished Product: After cooling, wipe the can dry and place it in a cool, dry place for 7 days to obtain braised beef brisket canned food.

[0130] Comparative Example 12 (Quiet air thawing + HVEF-3kV ginger protease pickling + novel gradient sterilization process) The process was carried out according to Example 3, except that the thawing process in steps S1 and S2 was replaced with static air thawing, while the other steps and parameters remained unchanged. The braised beef brisket canned food was finally obtained. The specific process is as follows: S1. Static air thawing: Take frozen beef brisket and thaw it using static air. Set the thawing box to 4℃ and thaw until the center temperature of the meat reaches 0℃ to 1℃.

[0131] S2~S12: Subsequent steps such as cutting, cleaning, high-voltage electrostatic field combined with ginger protease-assisted pickling, pre-cooking, packaging, juice injection, low-pressure constant temperature aroma enhancement and high-pressure sterilization are carried out as per steps S3~S13 of Example 3.

[0132] Comparative Example 13 (Microwave + High Voltage Electrostatic Field Thawing + HVEF-3kV Ginger Protease Pickling + Traditional Gradient Sterilization) The process is carried out according to Example 3, except that the gradient sterilization process of the novel aseptic packaging sterilization equipment in steps S9 to S11 is replaced with the traditional high-pressure sterilizer gradient sterilization process, while other steps and parameters remain unchanged. The braised beef brisket canned food is finally obtained. The specific process is as follows: S1~S8: Thawing, cutting, washing, marinating, pre-cooking, packaging and filling with juice are carried out according to steps S1~S8 of Example 3.

[0133] S9. Traditional hard can gradient sterilization process: After the juice is filled in step S8, start the traditional high pressure sterilizer for gradient sterilization. First, heat the sterilizer to 105℃ for 15 minutes and maintain this condition for 15 minutes. Then, perform high pressure sterilization using static steam sterilization technology. Raise the temperature in the sterilization chamber to 121℃ within 8-12 minutes and maintain sterilization for 30 minutes to ensure that the F0 value is greater than 5.

[0134] S10. Cooling and finished product: Cooling and post-processing are carried out according to steps S12-S13 of Example 3.

[0135] Comparative Example 14 (Microwave + High Voltage Electrostatic Field Thawing + HVEF-3kV Ginger Protease Pickling + Novel Process High Temperature Sterilization) The process is carried out according to Example 3, except that the low-pressure constant temperature aroma enhancement process in step S9 is omitted, and high-temperature sterilization at 121°C is performed directly in the new aseptic packaging and sterilization equipment. Other steps and parameters remain unchanged, and the braised beef brisket canned food is finally obtained. The specific process is as follows: S1~S8: Thawing, cutting, washing, marinating, pre-cooking, packaging and filling with juice are carried out according to steps S1~S8 of Example 3.

[0136] S9. High-temperature sterilization of new equipment: Using static steam sterilization technology, the temperature inside the cavity of the new aseptic packaging sterilization equipment is raised to 121°C within 25-30 minutes. Sterilization begins when the temperature inside the cavity reaches 121°C and is maintained for 25 minutes to ensure that the F0 value is greater than 5.

[0137] S10~S12: Vacuum sealing, cooling and finished product are carried out according to steps S11~S13 of Example 3.

[0138] Indicator Measurement (1) Determination of commercial sterility: The samples met the commercial sterility requirements for canned food. According to the national standard GB 4789.26-2013, the samples were placed at 36±1℃ for 10 days, and the control group samples were stored in a refrigerator at 2-5℃ for 10 days. After 10 days, the packaging was opened, and the commercial sterility of the canned food was determined by pH value, sensory evaluation, and smear staining.

[0139] (2) Shear force determination: The sterilized sample was cut into 1cm×1cm×1cm cubes along the myofibril direction. The shear force of the sample was measured by a TA-XT+ texture analyzer with an HDP / BSK blade at a speed of 5mm / s. To obtain data, the sample was cut along the direction perpendicular to the myofibril, and the process was repeated 6 times.

[0140] (3) Determination of moisture content: Referring to GB / T 5009.3-2010, the moisture content of sterilized beef was determined by direct drying. The sterilized sample was placed in a weighing bottle (mass m0) after constant weight. The sample and the weighing bottle were weighed, and the mass was recorded as m1. The sample was placed in a forced-air drying oven at 105℃ until the mass difference between the two drying cycles did not exceed 2 mg. The mass of the dried sample and the weighing bottle was recorded as m2. The drying experiment for each group of beef was repeated three times. The moisture content was calculated according to formula (1): X = [(m1-m2) / (m1-m0)] × 100% (1) Where: X—moisture content of beef (g / 100g); m0—mass of the weighing bottle after constant weight (g); m1—The mass (g) of beef after sterilization before drying; m2 — Mass (g) of beef after drying and sterilization.

[0141] (4) Determination of hardness and elasticity: The sterilized beef was placed on a texture analyzer for testing. In the multi-faceted texture analysis (TPA) mode, a P / 50 probe was used to compress the sample twice. The probe speed was 2.0 mm / s before the test, 1.0 mm / s during the test, and 2.0 mm / s after the test. The compression degree was 40%, and the interval between the two measurements was 5 s. Hardness and elasticity were selected from the TPA test results of the beef. Six replicates were performed for each group of samples, and the average value of the results was taken.

[0142] (5) Sensory evaluation determination: Table 1

[0143] The results of the index measurement are shown in Tables 2 and 3: Table 2. Effects of different thawing and marinating methods on the moisture content and sensory evaluation of braised beef brisket canned food.

[0144] Table 3. Effects of different thawing and marinating methods on the shear force, hardness, and elasticity of braised beef brisket canned food.

[0145] As shown in Tables 2 and 3, the braised beef brisket canned food treated with different thawing, marinating, and sterilization methods all showed negative commercial sterility test results (commercial sterility), meeting the national safety standards for canned food. A comparative analysis of the data in all tables demonstrates the superiority of the synergistic pretreatment and gradient sterilization process of this invention: (1) Extreme values ​​and comparative analysis of physical texture indices (shear force, hardness and elasticity): 1. Shear force and hardness are core indicators for evaluating meat tenderness. The best texture performance in the entire table is shown in Example 3 (using MT). 2450MHz+HVEF 5kV combined thawing, in conjunction with HVEF The product (3kV + ginger protease pickling and novel process + gradient sterilization) exhibited a shear force of 2654.75g, a hardness of 955.32g, and an elasticity of 0.69mm, demonstrating excellent tenderizing effect and chewy elasticity. In contrast, the product with the worst texture in the entire table was Comparative Example 1 (thawed in still air, without pickling, and sterilized at traditional high temperature), with a shear force of 4781.53g (an increase of 80.11% compared to Example 3), a hardness of 2059.71g (an increase of 115.60% compared to Example 3), and an elasticity of 0.48mm, resulting in a dry, hard, and tough texture.

[0146] Specifically, comparing Comparative Example 1 and Example 3, it can be seen that Comparative Example 1 serves as a blank control group using traditional commercial processes, while Example 3 represents the optimal process of this invention. Compared to Comparative Example 1, Example 3 shows a significant decrease in shear force and hardness, and a substantial increase in moisture content, elasticity, and sensory evaluation, demonstrating that the complete composite thawing process of this invention... electric field enzyme pickling The novel gradient sterilization integrated process can significantly improve the quality of braised beef brisket canned products from multiple dimensions, including texture, water retention, and sensory flavor.

[0147] Specifically, by combining Comparative Example 2 and Example 3, it can be seen that Comparative Example 2 only introduced a novel gradient sterilization process without making any improvements to the pretreatment. Although its moisture, sensory, and texture indicators were slightly better than those of Comparative Example 1, which used the traditional full process, it was significantly different from Example 3. This proves that simply replacing the novel sterilization stage without making synergistic improvements to the thawing and marinating pretreatment has significant limitations in improving product quality and cannot solve the problems of tough meat and insufficient flavor components caused by the raw materials.

[0148] Specifically, by combining Comparative Example 3 and Example 3, it can be seen that Comparative Example 3 introduces a high-voltage electrostatic field and ginger protease for tenderizing and pickling, but the thawing is still done by static air and the sterilization is done by traditional high-temperature long-time sterilization. Compared with Comparative Example 1, it only shows a slight improvement and is far less effective than Example 3. This proves that the strong heat load of traditional high temperature and long time will destroy the improvement results brought about by enzyme tenderization. Relying solely on enzyme tenderization pretreatment is not compatible with the thawing and novel gradient sterilization system of this invention, and it is difficult to achieve a substantial improvement in product quality.

[0149] Specifically, by referring to Comparative Example 4 and Example 3, it can be seen that Comparative Example 4 introduces the microwave of the present invention. High-voltage electrostatic field combined thawing, but lacking pickling and using traditional high-temperature sterilization, results in limited improvement in texture and sensory qualities. This indicates that relying solely on combined physical field thawing under the traditional high-temperature sterilization process cannot fully realize the value of pretreatment, and using combined thawing alone cannot effectively solve the core quality defects of the product.

[0150] 2. The thawing method plays a crucial role in the texture, water retention, and sensory quality of the product. Comparing Comparative Example 10 (still air thawing), Comparative Example 5 (running water thawing), and Example 3, it can be seen that the traditional thawing group has significantly higher shear force and hardness due to the longer thawing time and severe juice loss.

[0151] Specifically, comparing Comparative Example 5 and Example 3, it can be seen that Comparative Example 5 uses running water thawing, and the pickling and sterilization conditions are consistent with those of Example 3. However, Comparative Example 5 exhibits higher shear force and hardness, and lower moisture content and sensory scores, demonstrating that running water thawing is superior to the microwave thawing of this invention. Thawing using a high-voltage electrostatic field combined with a physical field results in greater loss of juice and flavor base, more damage to muscle tissue, and a significantly inferior overall product quality compared to the composite thawing method of this invention.

[0152] Specifically, by combining Comparative Example 6 and Example 3, it can be seen that Comparative Example 6 only retains microwave thawing in the thawing process, removing the high-voltage electrostatic field-assisted thawing. The other process parameters are the same as in Example 3. The product shear force and hardness increase, while the moisture, elasticity, and sensory scores decrease. This proves that the high-voltage electrostatic field (HVEF) is indispensable in the thawing process. Without this step, it is impossible to fully protect the muscle cell membrane and inhibit the recrystallization of ice crystals. The quality of the raw materials is damaged after thawing, and the performance of the final product decreases.

[0153] Specifically, by combining Comparative Example 7 and Example 3, it can be seen that Comparative Example 7 only retains high-voltage electrostatic field thawing in the thawing process, removing microwave-assisted thawing. The other process parameters are the same as in Example 3. The texture, moisture content, and sensory properties of the finished product are all inferior to those of Example 3, proving that the microwave (MT) step in the thawing process is irreplaceable. Without the rapid penetration of microwaves into the initial thawing, it is difficult to efficiently complete the heating of the frozen meat phase change zone by relying solely on the high-voltage electrostatic field, and the synergistic effect of the entire thawing process is lost.

[0154] Specifically, by combining Comparative Example 10 and Example 3, it can be seen that Comparative Example 10 uses optimal settings for both pickling and novel gradient sterilization, with only the thawing process being replaced by static air thawing. The finished product's various indicators are weaker than those of Example 3. Under the premise of optimal pickling and sterilization conditions, the thawing method still significantly affects the final product quality, further verifying the important value of the novel composite physical field thawing process of this invention in ensuring high product quality.

[0155] 3. The marinating method plays a decisive role in the tenderizing effect, water retention capacity, and flavor substrate enrichment of the product. The texture of the unmarinated group (Comparative Examples 1, 2, 4, 11) and the basic marinating and STPP tenderizing group (Comparative Examples 8, 9) were all worse than those of the ginger protease combined with high-voltage electrostatic field assisted marinating group. This indicates that the synergistic effect of electrostatic field polarization and ginger protease enzymatic hydrolysis can deeply disrupt the myofiber network structure and improve meat tenderness.

[0156] Specifically, by combining Comparative Example 8 and Example 3, it can be seen that Comparative Example 8 removes ginger protease during marinating, retaining only the high-voltage electrostatic field basic marinating, while the other conditions are the same as in Example 3. The shear force and hardness increase significantly, while the moisture and sensory scores decrease. This proves that ginger protease is the key component in the marinating segment. Without the specific enzymatic tenderizing and flavor precursor generation effects of ginger protease, relying solely on electric field penetration cannot achieve deep tenderizing of the meat and sufficient enrichment of flavor substrates.

[0157] Specifically, comparing Comparative Example 9 and Example 3, it can be seen that Comparative Example 9 replaced ginger protease with the traditional tenderizer sodium tripolyphosphate (STPP), while keeping the other process conditions the same as in Example 3. Compared with Example 3, Comparative Example 9 showed higher shear force and hardness, and lower moisture and sensory scores. This indicates that compared with the traditional phosphate tenderizer, ginger protease is more suitable for the novel aseptic encapsulation short-time sterilization process of this invention, which can achieve directional degradation of connective tissue while enriching Maillard reaction precursors. The overall quality improvement effect is better than that of STPP.

[0158] Specifically, by combining Comparative Example 11 and Example 3, it can be seen that the thawing and novel gradient sterilization in Comparative Example 11 are the optimal configurations. This eliminates the need for the high-voltage electrostatic field synergistic ginger protease tenderizing and marinating step. The finished product has increased shear force and hardness, and decreased sensory score. This proves that when both thawing and sterilization are at their optimal states, the novel marinating process of this invention makes an irreplaceable contribution to improving beef tenderness and enriching flavor.

[0159] 4. The sterilization process has a regulatory effect on the muscle fiber state, water retention effect and flavor compound formation of the product. The traditional high-temperature sterilization group (Comparative Examples 1, 4, and 12) caused severe excessive contraction of the muscle fibers due to maintaining a high temperature of 121°C for a long time. The shear force and hardness were significantly higher than those of the new process group (such as Example 3) which used low-pressure constant temperature aroma enhancement combined with gradient sterilization.

[0160] Specifically, by combining Comparative Example 12 and Example 3, it can be seen that Comparative Example 12 adopts the complete optimal pretreatment scheme, but the sterilization is replaced by traditional high temperature long-time sterilization. Compared with Example 3, the shear force and hardness increase, while the moisture and sensory scores decrease. This proves that even if the pretreatment reaches the optimal level, the long-term high temperature heat load of the traditional process will still destroy the tenderization and water retention results brought by the pretreatment, and offset the benefits of the previous process.

[0161] Specifically, by combining Comparative Example 13 and Example 3, it can be seen that Comparative Example 13 adopts a complete set of optimal pretreatment and replicates the gradient temperature rise process on a traditional high-pressure autoclave without using the new aseptic packaging equipment. Its various indicators are not as good as those of Example 3. This shows that simply relying on the traditional autoclave to simulate the gradient temperature curve cannot replicate the low initial microbial base and aseptic sealing environment brought about by the new aseptic packaging equipment, and cannot achieve the optimal quality of the present invention. The new aseptic packaging equipment is a necessary condition for the realization of the entire process.

[0162] Specifically, by combining Comparative Example 14 and Example 3, it can be seen that Comparative Example 14 has the best pretreatment, omitting the low-pressure constant temperature aroma enhancement process and directly performing high-temperature sterilization. The shear force and hardness of the finished product are higher than those of Example 3, and the sensory score is significantly lower. This proves that the low-pressure constant temperature aroma enhancement stage in the gradient sterilization process is very important. This stage plays a dual role in the generation of Maillard flavor substances and the heat inactivation of ginger protease. Omitting this step will result in insufficient flavor and also poses a risk of unstable taste due to continuous protein degradation during shelf life.

[0163] (2) Extreme values ​​and comparative analysis of moisture content (water retention capacity): Moisture content directly determines the juiciness and texture of the product. The highest moisture content in the entire table is also found in Example 3, at 69.65%. The lowest moisture content is found in Comparative Example 1 (53.35%) and Comparative Example 2 (54.83%). Data demonstrates that high-voltage electrostatic field-assisted thawing maximizes the protection of muscle cell membrane integrity and reduces juice loss, while high-voltage electrostatic field combined with ginger protease marinating further enhances the water-holding capacity within the meat fibers. Furthermore, the low-pressure constant-temperature aroma-enhancing stage reduces moisture evaporation loss caused by direct high-temperature sterilization, maximizing the preservation of the beef's juiciness. Traditional thawing methods, the absence of ginger protease marinating, traditional high-temperature sterilization, or the omission of the low-pressure constant-temperature aroma-enhancing process all contribute to varying degrees of moisture loss in the product, reducing its juiciness.

[0164] (3) Extreme values ​​and comparative analysis of the overall sensory evaluation scores: In the sensory evaluation, Example 3 scored the highest overall, reaching 78.55 points. It had a natural reddish color, a mellow taste, a moderate texture, and no fishy smell.

[0165] The lowest overall scores were for Comparative Example 1 (47.41 points) and Comparative Example 2 (47.79 points), mainly due to tough and dry meat, significant juice loss, uneven flavor absorption, and a lack of aroma. Sensory results further confirmed that simply improving any one of the thawing, marinating, or sterilization processes is insufficient to simultaneously improve color, aroma, flavor, and texture; only thawing... pickling Gradient sterilization Only through the coordinated efforts of the entire aseptic packaging process can excellent overall sensory quality be achieved.

[0166] In summary, the microwave of this invention The entire process, which combines high-voltage electrostatic field thawing, high-voltage electrostatic field-assisted ginger protease marinating pretreatment, and low-pressure constant-temperature aroma enhancement + short-time high-pressure sterilization with novel aseptic packaging equipment, forms an organic synergistic whole. In the thawing stage, both microwave and high-voltage electrostatic field are indispensable. During marinating, ginger protease has unique advantages over traditional tenderizers. Simultaneously, a complete gradient sterilization process must be executed using novel aseptic packaging equipment, and the low-pressure constant-temperature aroma enhancement step cannot be omitted. The absence of any step, or its replacement with traditional processes or reagents, will result in a decline in meat tenderness, water retention, and sensory flavor. The process parameter combination in Example 3 produces the most significant synergistic effect, achieving optimal balance among various indicators. While ensuring commercial aseptic safety, it solves the problems of dry, bland flavor, and unstable shelf-life in newly aseptically packaged canned beef, providing reliable process parameter support for the industrial production of high-quality canned meat.

[0167] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for improving the quality of canned beef based on a novel aseptic packaging technology, characterized in that, Includes the following steps: (1) Take frozen beef and thaw it with microwave assistance until the center temperature of the meat reaches -5 to -4°C; (2) Take beef that has been thawed to -5 - -4°C and use a high voltage electrostatic field to thaw it until the center temperature of the meat reaches 0-1°C. Then cut it into pieces and wash it. (3) Mix the cleaned beef with the marinade and marinate it under a high voltage electrostatic field. The marinade is made of 10-16 parts Shaoxing wine, 4-8 parts light soy sauce, 3-6 parts dark soy sauce, 8-10 parts seasonings and 0.1-0.3 parts ginger protease by weight. (4) Blanch the marinated beef from step (3), then put it into a sterilized empty jar and pour in the sauce. (5) Place the canned beef after juicing into a new type of aseptic packaging and sterilization equipment. First, perform a low-pressure constant temperature aroma enhancement process, then perform high-pressure sterilization, then vacuum seal the can and cool it to obtain beef canned beef. In the low-temperature constant pressure aroma enhancement process, the heating time is 12-15 min, the temperature is 100-110°C, the pressure is 0.02-0.03 MPa, and the time is 5-20 min. In the high-pressure sterilization process, the heating time is 8-12 min, the temperature is 120-125°C, the pressure is 0.1-0.3 MPa, and the time is 6-10 min.

2. The method according to claim 1, characterized in that, In step (1), the microwave frequency is 2300-2500MHz.

3. The method according to claim 1, characterized in that, In step (2), the high voltage electrostatic field voltage is 1-7kV.

4. The method according to claim 1, characterized in that, In step (3), the seasoning is prepared by weight of 2-3.5 parts salt, 1-2.5 parts spices, 1-1.8 parts onion powder, 2-3.6 parts ginger powder and 1.5-3.5 parts black pepper powder.

5. The method according to claim 1, characterized in that, In step (3), the mass ratio of beef to marinade is 10:1-2, and the mixture is stirred for 10-15 minutes; the voltage of the high-voltage electrostatic field is 2-5 kV; the marinating temperature is 3-4°C and the time is 1.5-3.5 h.

6. The method according to claim 1, characterized in that, In step (4), the blanching conditions are 80-100°C for 220-260 seconds.

7. The method according to claim 1, characterized in that, In step (4), the blanching liquid used is made of 200-260 parts water, 2-4 parts scallion powder, and 8-14 parts ginger powder.

8. The method for preparing canned beef according to claim 1, characterized in that, In step (5), cooling is performed by static cooling or reverse pressure decreasing cooling.

9. The method according to claim 8, characterized in that, In the reverse pressure decreasing cooling method: ① Stage: 121℃-115℃, pressure 0.1 MPa; ② Stage: 115℃-110℃, pressure 0.09-0.1 MPa; ③ Stage: 110℃-100℃, pressure 0.08-0.085 MPa; ④ Stage: 100℃-90℃, pressure 0.07-0.075 MPa; ⑤ Stage: 90℃-80℃, pressure 0.06-0.065 MPa; ⑥ Stage: 80℃-70℃, pressure 0.05-0.055 MPa; ⑦ Stage: 70℃-60℃, pressure 0.04-0.045 MPa; ⑧ Stage: 60℃-50℃, pressure 0.03-0.035 MPa. MPa; Stage 9: 50℃-40℃, pressure 0.015-0.02 MPa; Stage 10: 40℃-20℃, pressure 0 MPa.

10. A canned beef product, characterized in that, The canned beef is prepared by the method according to any one of claims 1-9.

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