CN102630957B - Method for quickly aging and tenderizing beef - Google Patents
Method for quickly aging and tenderizing beef Download PDFInfo
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- CN102630957B CN102630957B CN2012101435590A CN201210143559A CN102630957B CN 102630957 B CN102630957 B CN 102630957B CN 2012101435590 A CN2012101435590 A CN 2012101435590A CN 201210143559 A CN201210143559 A CN 201210143559A CN 102630957 B CN102630957 B CN 102630957B
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
The invention provides a method for quickly aging and tenderizing beef, which comprises the following steps: during the beef chilling aging process, cattle pancreas is prepared into homogenate; Ca2+ is utilized to activate various zymogens in the pancreas; active pancreas injection solution is prepared and directly injected into the beef, so that trypsin in the beef can decompose muscle protein; and simultaneously, by the action of ultrasonic wave, the original structure of muscle is damaged, the tenderness is improved, the aging purpose can be achieved within three to five days, and the natural aging time can be shortened by about 50%. In the aspect of keeping quality, vacuum packaging and radiation sterilization are combined, so that the storage period of the cut beef can be prolonged for 3-5 times; in the aspect of the quality of the beef, the cut beef prepared by the method has organoleptic, physicochemical and other indexes which can meet the requirements of 'GB2707 Hygienic Standard for Fresh (Frozen) Meat of Livestock'; and the cutting force is 4.2-5.3kg, and people can obtain the best mouthfeel. The method maintains the specific flavor and nutrition of the beef, and has the characteristics of quick aging speed, long shelf life, energy saving effect and high production efficiency.
Description
Technical field
The present invention relates to meat and butcher processing technique field, specifically a kind of method of killing the tenderization of rear beef fast-ripenin.
Background technology
Beef has that high protein, low fat, mineral matter are abundant, amino acid forms particularly content of polyunsaturated fatty acid high of excellent, unrighted acid, liked by the consumer.But the ox body is muscular, and muscle fibre is thick, and fat content is low in addition, causes shear power of beef high, and tender degree is low, and mouthfeel is poor, and processing and edible approach are subject to certain limitation.
In recent years, the concept of maturing meat and technology are used by increasing enterprise.After animal slaughtering, meat must just can change real edible meat into through maturation, and this process also is acid discharge tenderization process.After butchering, blood circulation stops, oxygen supply is interrupted, the material supply of musculature stops, originally complicated equilibrium relation is broken, and just begins to occur a series of and the diverse variation of live body, is at first that the aerobic oxidation in musculature is replaced by anerobic glycolysis, cause the lactic acid accumulation in muscle, muscle pH value is dropped to below 6.0 from the nearly neutrality (6.8～6.9) of live body.These change to cause postmortem muscles stiff, separate the peculiar variations such as stiff and ripe, this variation has material impact to the quality of meat and converted products thereof, the tender degree of meat is improved, Improving flavor, the ripe good tender succulence in meat ground, flavour deliciousness, this natural maturity process is under 4 ℃ of conditions, and after killing, Carnis Bovis seu Bubali generally needs about 10 days, and after killing, Yak Meat generally needs about 7 days.Opposite do not complete ripe meat and be difficult for boiling, meat is thick and stiff, poor water retention property, shortage local flavor, does not possess the feature of edible meat.But this natural maturity process is comparatively thick for the such muscle fibre of beef, the meat that maturation is long, usually do not reach the expection requirement, need to be in the maturation of meat, taking the people is that measure is carried out tenderization to it, control its maturity, improve edible and processing quality, improve commercial value.
After killing, the artificial tendering method of beef mainly contains electrostimulation, enzyme tenderizing method, high pressure tenderization method etc.The enzyme tenderizing method is mainly to destroy myoarchitecture by the decomposition of enzyme, reach the tenderization purpose, enzyme commonly used has the vegetalitas enzymes such as papain and bromelain at present, this fermentoid is difficult to diffusion in musculature, decomposition to fribrillin can not be given full play of, and tenderizing effect is under some influence.Present stage is less to animal derived external source application of enzymes in beef fresh purification, and particularly the animal viscera application of enzymes there is not yet report.
Summary of the invention
The object of the present invention is to provide the method for a kind of beef fast-ripenin tenderization, the animal viscera enzyme is used for beef fresh purification, in conjunction with the ultrasonic wave booster action, the diffusion velocity of quickening in musculature, shorten beef acid discharge maturation, take full advantage of simultaneously Animal resources, reduce because of the discarded environmental pollution that causes of internal organs.
For achieving the above object, the technical scheme taked of the present invention is:
The method of a kind of beef fast-ripenin tenderization in the beef maturation, is made homogenate with Pancreas Bovis seu Bubali after the government official, utilize Ca
2+Activate multiple proenzyme in pancreas, make active pancreas slurry parenteral solution and directly inject beef, trypsase is wherein decomposed muscle protein, be aided with simultaneously hyperacoustic effect, destroy the muscle original structure, play certain tenderizing effects, shorten the method for beef natural maturity time, specifically comprise the following steps:
A. wait to slaughter an ox and select to butcher
Select 2～5 years old yak under the healthy anosis suitable ox of butchering or natural grazing condition, butcher operational procedure according to the ox of GB regulation and butcher and check;
B. trunk is cut apart
Kill within rear 60 minutes trunk according to the bright of GB regulation or the requirement of freezing dressed beef, after being picked a bone, the ox trunk cuts apart by the position or by the sale contract, to control when cutting apart and cut apart a temperature below 18 ℃, guarantee that sarolemma, cube meat are complete, are not with the impurity such as blemish, extravasated blood, broken bone, floating hair on cube meat;
C. prepare active pancreas slurries
1. raw material is selected to arrange
Choose healthy freshly or freeze yak or ox pancreas, remove the surface assorted dirty, water cleans up, and 1～1.5cm is cut in the need that the freeze rear cleaning of thawing
3Little fourth is rinsed 2～3 times with clear water;
2. pancreas processed is starched
Pancreas after cleaning adds in tissue mashing machine, and rotating speed 6000～10000r/min, time 10～20min smash to pieces and make the pancreas slurry;
3. make active pancreas slurry
Add CaCl by 0.1%～0.5% of pancreas slurry weight in the pancreas slurry
2, be used for activating trypsase, make it have the ability of break-up tissue albumen; Add farina by 1%～5% of pancreas slurry weight again, amylopsin in the pancreas slurry is protected, reduce simultaneously the loss of protease; Deposit under 6～10 ℃ of conditions after mixing and activated trypsase in 6～10 hours, obtain active pancreas slurry;
4. make active pancreas slurry parenteral solution
With the water dilution of active pancreas slurry by weight 1～2 times, make active pancreas slurry parenteral solution;
D. inject active pancreas slurry parenteral solution
Be that the active pancreas slurry parenteral solution that available brine injector will be made injects cube meat after the ox trunk is cut apart, injection pressure 0.2～0.8MPa, per kilogram meat injection volume are heavy 20～60 milliliters of meat;
E. ultrasonic wave is processed
With residual activity pancreas slurry parenteral solution 1:1～2 dilute with waters by volume again, the cube meat after injection by volume 1:2 immerse active pancreas and starch in dilution, send into ultrasonic processor, processed 30～90 minutes under supersonic frequency 2500Hz, power 490W condition;
F. the low temperature acid discharge is ripe
After ultrasonic processing, water is clean with the cube meat surface clean, is placed in 0～4 ℃ of chilling room 24～72 hours, makes meat complete the acid discharge maturation, drains simultaneously surface moisture;
G. vacuum packaging
Maturing meat carries out vacuum packaging by the packing specification packaging bag of packing into cutting apart make-up room;
H. refrigeration
0～4 ℃ of refrigerating chamber storage, or sell.
Further perfect as said method, described maturing meat adopts the gamma Rays sterilization of 1～3kGy dosage after vacuum packaging, to reach the purpose that extends storage period.
The finished product beef product quality testing result that the present invention obtains:
Color and luster: meat is glossy, and color and luster bright (deeply) is red, fatty little Huang; Smell: the aged beef distinctive smell is arranged; Structural state: flexible; Viscosity: meat surface is moistening, and is tack-free; Soup juice after boiling: as clear as crystal, there is fat drop on the surface, and the peculiar fragrance of steamed beef soup is arranged.Tender degree: shearing force 4.2～5.3kg.Through after radio sterilization under 0～4 ℃ of condition storage time 50～80 days.
Sanitary index testing result: VBN≤15mg/100g; Lead≤0.2mg/kg; Inorganic arsenic≤0.05mg/kg; Cadmium≤0.1mg/kg.
The method of above-mentioned beef fast-ripenin provided by the invention tenderization, enzymolysis, ultrasonic technology are used for the beef maturation, in beef acid discharge maturation, inject the activated natural pancreas slurry parenteral solution of tool, trypsase wherein carries out appropriateness to meat tissue albumen and decomposes, in conjunction with hyperacoustic auxiliary percussion, make the destructurized of meat, tender degree improves, and reaches ripe purpose within 3～5 day time, shortens natural maturity time 50% left and right.On Storage, the mode that adopts vacuum packaging to be combined with radiation sterilizing makes 3～5 times of dressed beef storage period prolongations.On meat quality, the indexs such as the sense organ of the dressed beef of producing with this method, physics and chemistry meet " GB2707 bright (freezing) poultry meat sanitary standard " requirement, and shearing force 4.2～5.3kg reaches people's mouthfeel optimum state.The method of beef fast-ripenin provided by the invention tenderization has kept beef peculiar taste and nutrition, and sense organ, physical and chemical quality are good, and tender degree improves greatly; Have ripe speed fast, long shelf-life is saved the energy, the production efficiency high.
The specific embodiment
Embodiment 1:
A. selection to be slaughtered an ox with butcher
Select 3～4 years old yak under the healthy anosis natural grazing condition in Hezuo City, state, Gannan, butcher front fasting 12h, the 2h that cuts off the water concentrates on meat packing workshop, beef and mutton slaughterhouse, Hezuo City, butchers and checks by " GB/T 19477 Ns butcher operational procedure ".
B. trunk is cut apart
After killing within 30min to trunk according to " GB/T 17238 aquatic foods, freeze dressed beef " requirement, cut apart by the position after the ox trunk is picked a bone.Cut apart a temperature at 12 ℃～15 ℃, cut apart the surperficial sarolemma of rear cube meat complete, without assorted dirty.
C. prepare active pancreas slurries
1. pancreas is selected to arrange
Win healthy fresh yak pancreas on the same day the previous day butchering, remove the surface assorted dirty, water cleans up, and is cut into 1～1.5cm
3Little fourth is used distilled water flushing 2 times.
2. pancreas processed is starched
Get the pancreas after 2kg cleans, put into tissue mashing machine, bruisher rotating speed 10000r/min, time 10min smash to pieces and make homogenate.
3. make active pancreas slurry
Add 3g CaCl in the pancreas slurry
2, then add the 30g farina to mix, and be placed under 6 ℃ of conditions and deposit 10h, become active pancreas slurry.
4. make active pancreas slurry parenteral solution
Add 4kg water in active pancreas slurry, stir and make active pancreas slurry parenteral solution.
D. inject active pancreas slurry parenteral solution
Butcher the same day, get rice dragon (being mainly biceps muscle of thigh) after the yak trunk is cut apart, cut into the 2kg cube meat, with brine injector, active pancreas slurry parenteral solution is injected cube meat, syringe pressure 0.4MPa, every meat injection volume 50ml.
E. ultrasonic wave is processed
Residual activity pancreas slurry parenteral solution more by volume the 1:1.2 volume ratio be diluted with water, the cube meat after injecting is immersed, send into ultrasonic processor, process 80min under supersonic frequency 2500Hz, power 490W condition.
F. the low temperature acid discharge is ripe
After ultrasonic processing, water cleans up meat surface, is placed in 0～4 ℃ of chilling room 28 hours, makes meat complete the acid discharge maturation, drains simultaneously surface moisture.
G. vacuum packaging
Maturing meat carries out vacuum packaging by the packing specification packaging bag of packing into cutting apart make-up room.
H. radiation sterilizing
Adopt the gamma Rays sterilization of 2kGy dosage after packing.
I. refrigeration
0～4 ℃ of refrigerating chamber storage, or sell.
J. product quality testing result
Color and luster: meat is glossy, and color and luster is dark red, fatty little Huang; Smell: the aged beef distinctive smell is arranged; Structural state: flexible; Viscosity: meat surface is moistening, and is tack-free; Soup juice after boiling: as clear as crystal, there is fat drop on the surface, and the peculiar fragrance of steamed beef soup is arranged.Tender degree: shearing force 4.6kg.Under 0～4 ℃ of condition, storage time is 75 days.
Sanitary index testing result: VBN≤15mg/100g; Lead≤0.2mg/kg; Inorganic arsenic≤0.05mg/kg; Cadmium≤0.1mg/kg.
Embodiment 2:
A. selection to be slaughtered an ox is butchered
Select 1.5 years old assorted ox in west of the healthy anosis drylot feeding in Tianzhuzangzu Autonomous County, butcher front fasting 12h, the 2h that cuts off the water in Tian Run food limited company meat packing workshop, Gansu, butchers and checks by " GB/T 19477 Ns butcher operational procedure ".
B. trunk is cut apart
After killing within 40min to trunk according to " GB/T 17238 aquatic foods, freeze dressed beef " requirement, cut apart by the position after the ox trunk is picked a bone.Between partition cart, temperature at 15 ℃～17 ℃, is cut apart the surperficial sarolemma of rear cube meat complete, without assorted dirty.
C. prepare active pancreas slurries
1. pancreas is selected to arrange
Win healthy fresh ox pancreas on the same day the previous day butchering, remove the surface assorted dirty, water cleans up, and is cut into 1～1.5cm
3Little fourth is used distilled water flushing 3 times;
2. pancreas processed is starched
Get the pancreas after 3kg cleans, put into tissue mashing machine, bruisher rotating speed 80000r/min, time 15min smash to pieces and make homogenate.
3. make active pancreas slurry
Add 15g CaCl in the pancreas slurry
2, then add the 13.5g farina to mix, and be placed under 10 ℃ of conditions and deposit 6h, become active pancreas slurry.
4. make active pancreas slurry parenteral solution
Add 6kg water in active pancreas slurry, stir and make active pancreas slurry parenteral solution.
D. inject active pancreas slurry parenteral solution
Butcher the same day, get knee circle meat (being mainly quadriceps muscle of thigh) after the ox trunk is cut apart, with brine injector, the pancreas slurries are injected cube meat, syringe pressure 0.4MPa, per kilogram meat injection volume 50ml.
E. ultrasonic wave is processed
With residual activity pancreas slurry parenteral solution more by volume 1:1 be diluted with water, the cube meat after then injecting is immersed, and sends into ultrasonic processor, processes 40min under supersonic frequency 2500Hz, power 490W condition.
F. the low temperature acid discharge is ripe
After ultrasonic processing, water cleans up meat surface, is placed in 0～4 ℃ of chilling room 72 hours, makes meat complete the acid discharge maturation, drains simultaneously surface moisture.
G. vacuum packaging
Maturing meat carries out vacuum packaging by the packing specification packaging bag of packing into cutting apart make-up room.
H. radiation sterilizing
Adopt the gamma Rays sterilization of 1kGy dosage after packing.
I. refrigeration
0～4 ℃ of refrigerating chamber storage, or sell.
J. product quality testing result
Color and luster: meat is glossy, and color and luster is dark red, fatty little Huang; Smell: the aged beef distinctive smell is arranged; Structural state: flexible; Viscosity: meat surface is moistening, and is tack-free; Soup juice after boiling: as clear as crystal, there is fat drop on the surface, and the peculiar fragrance of steamed beef soup is arranged.Tender degree: shearing force 5.2kg.Under 0～4 ℃ of condition, storage time is 60 days.
Sanitary index testing result: VBN≤15mg/100g; Lead≤0.2mg/kg; Inorganic arsenic≤0.05mg/kg; Cadmium≤0.1mg/kg.
Claims (2)
1. the method for beef fast-ripenin tenderization is characterized in that it comprises the following steps:
A. wait to slaughter an ox and select to butcher
Select 2～5 years old yak under the healthy anosis suitable ox of butchering or natural grazing condition, butcher operational procedure according to the ox of GB regulation and butcher and check;
B. trunk is cut apart
Kill within rear 60 minutes trunk according to the bright of GB regulation or the requirement of freezing dressed beef, after being picked a bone, the ox trunk cuts apart by the position or by the sale contract, to control when cutting apart and cut apart a temperature below 18 ℃, guarantee that sarolemma, cube meat are complete, on cube meat without the impurity that comprises blemish, extravasated blood, broken bone and floating hair;
C. prepare active pancreas slurries
1. raw material is selected to arrange
Choose healthy fresh or the yak or the ox pancreas that freeze, remove the surface assorted dirty, water cleans up, and 1～1.5cm is cut in the need that the freeze rear cleaning of thawing
3Little fourth is rinsed 2～3 times with clear water;
2. pancreas processed is starched
Pancreas after cleaning adds in tissue mashing machine, and rotating speed 6000～10000r/min, time 10～20min smash to pieces and make the pancreas slurry;
3. make active pancreas slurry
Add CaCl by 0.1%～0.5% of pancreas slurry weight in the pancreas slurry
2, be used for activating trypsase, make it have the ability of break-up tissue albumen; Add farina by 1%～5% of pancreas slurry weight again, amylopsin in the pancreas slurry is protected, reduce simultaneously the loss of protease; Deposit under 6～10 ℃ of conditions after mixing and activated trypsase in 6～10 hours, obtain active pancreas slurry;
4. make active pancreas slurry parenteral solution
Active pancreas slurry is diluted with water, and the pancreas slurry is 1:1～2 with the weight ratio of water, makes active pancreas slurry parenteral solution;
D. inject active pancreas slurry parenteral solution
Be that the active pancreas slurry parenteral solution that available brine injector will be made injects cube meat after the ox trunk is cut apart, injection pressure 0.2～0.8MPa, in per kilogram meat, injection volume is 20～60 milliliters;
E. ultrasonic wave is processed
With residual activity pancreas slurry parenteral solution 1:1～2 dilute with waters by volume again, the cube meat after injection by volume 1:2 immerse active pancreas and starch in dilution, send into ultrasonic processor, processed 30～90 minutes under supersonic frequency 2500Hz, power 490W condition;
F. the low temperature acid discharge is ripe
After ultrasonic processing, water is clean with the cube meat surface clean, is placed in 0～4 ℃ of chilling room 24～72 hours, makes meat complete the acid discharge maturation, drains simultaneously surface moisture;
G. vacuum packaging
Maturing meat carries out vacuum packaging by the packing specification packaging bag of packing into cutting apart make-up room;
H. refrigeration
0～4 ℃ of refrigerating chamber storage, or sell.
2. the method for beef fast-ripenin according to claim 1 tenderization is characterized in that: described maturing meat adopts the gamma Rays sterilization of 1～3kGy dosage after completing steps G vacuum packaging, to reach the purpose that extends storage period.
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| CN102630957B true CN102630957B (en) | 2013-06-26 |
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