CN111034927A - Beef processing method and beef product prepared by same - Google Patents
Beef processing method and beef product prepared by same Download PDFInfo
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- CN111034927A CN111034927A CN201911350753.4A CN201911350753A CN111034927A CN 111034927 A CN111034927 A CN 111034927A CN 201911350753 A CN201911350753 A CN 201911350753A CN 111034927 A CN111034927 A CN 111034927A
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- beef
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a beef processing method and a beef product prepared by the method, wherein the beef processing method comprises the following steps: the beef raw material is tenderized, and the tenderization treatment is to place the beef raw material for 20-30 days in an aseptic environment at the temperature of 0-4 ℃ and the humidity of 85% -95%. Spraying 75% alcohol to the beef material during standing, and/or irradiating with ultraviolet rays for 1.5 hr per day. The invention tenderizes the beef raw material before processing, obviously improves the tenderness of the beef, reduces the shearing force by 46-58%, improves the problems of dryness and hardness of the beef product and difficult chewing, has certain aroma-enhancing effect on the product, enriches the flavor of dried meat products and ensures that the product has more market competitiveness.
Description
Technical Field
The invention relates to the field of food processing, in particular to a beef processing method and a beef product prepared by the method.
Background
Beef is a common meat product, is rich in protein, has amino acid composition closer to the requirements of human bodies than pork, can improve the disease resistance of organisms, is particularly suitable for people who are nursed after growth, operation and diseases in aspects of blood loss supplement, tissue repair and the like, can warm the stomach when eaten in cold winter, and is a good tonic product in the season; the beef has the effects of tonifying middle-jiao and Qi, nourishing spleen and stomach, strengthening bones and muscles, eliminating phlegm and calming endogenous wind, quenching thirst and stopping salivation, and is suitable for people with hidden middle-jiao qi, short breath and weak constitution, weak bones and muscles, anemia and long-standing diseases and yellow complexion and blurred vision.
The dried meat slice products sold in the market at present are divided into two types, namely recombined dried meat slices and original cut dried meat slices. Compared with the recombined dried meat slice, the raw cut dried meat slice has higher hardness, and the raw cut dried meat slice with thicker muscle fiber, such as beef, has higher hardness and is harder to chew. At present, the tenderness of the dried beef is improved mostly by adjusting the processing technology, such as strictly controlling the drying and baking temperature, time and the like.
Disclosure of Invention
The invention aims to provide a beef processing method and a beef product prepared by the method, and aims to solve the problems that the existing beef product is high in hardness and difficult to chew.
In a first aspect, the present invention provides a method of processing beef, comprising: tenderizing the beef raw material, wherein the tenderizing treatment is to place the beef raw material for 20-30 days in a sterile environment with the temperature of 0-4 ℃ and the humidity of 85% -95%.
The beef raw material contains certain endogenous enzyme, and under a certain temperature and humidity condition, the beef myofibrillar protein is properly degraded, so that the tenderness of the raw material meat is increased, when the temperature is too high, beef microorganisms can quickly grow, the beef is decayed when the tenderization effect is not achieved, and when the temperature is too low, the beef is in a frozen state, the activity of the endogenous enzyme is reduced, and the tenderization effect of the beef is influenced; when the humidity is too low, a layer of thick 'hard shell' is formed on the surface of the beef after tenderization, the 'hard shell' on the surface needs to be shaved in subsequent processing, raw material meat is wasted, and the activity of endogenous enzyme is influenced by too low humidity, so that the tenderization effect is influenced; when the beef is placed for a long time, a large amount of microorganisms are bred, and a heavy fermentation flavor is generated, so that the eating quality of the beef is influenced.
Further, the environment for tenderization treatment is 4 ℃, the humidity is 85% -90%, and the tenderization treatment lasts for 25-30 days.
Further, during the placing process of the beef raw material, alcohol with the concentration of 75% is sprayed on the beef raw material, and/or ultraviolet rays are used for irradiating for 1.5 hours every day.
The invention strictly controls the environmental sanitation of the tenderizing chamber in the tenderizing treatment process, regularly sprays alcohol and/or ultraviolet radiation to ensure the environmental sanitation, and avoids the growth of harmful microorganisms in the tenderizing process, thereby ensuring the quality of the raw meat.
Further, before the tenderization treatment, the beef raw material is trimmed at 10-12 ℃.
Further, after the tenderization treatment, the beef raw material is pickled, dried and roasted.
Further, the pickling is to pickle the beef raw materials and the auxiliary materials at 0-4 ℃ for 12 hours; the auxiliary materials comprise salt, trehalose, garlic powder, onion powder, cinnamon powder, soy sauce and monascus red, and preferably further comprise one or more of crushed black pepper, crushed chili, curry powder, tomato sauce and crushed cumin.
Further, the beef raw material is 1 part by weight, and the auxiliary material is 0.06-0.08 part by weight.
Further, the drying is to spread and sieve the pickled beef raw materials, and dry the beef raw materials for 2 to 4 hours at a temperature of between 50 and 60 ℃; and the baking step is to bake the dried beef raw material at 120-150 ℃ for 3-5 minutes.
The drying and roasting process can cause beef dehydration, increase the hardness and reduce the tenderness, and the higher the temperature, the greater the influence on the tenderness of the beef. However, under the same drying and baking conditions, the tenderized beef final product of the invention has obviously better tenderness than non-tenderized beef products.
In a second aspect, the invention provides a beef product, which is processed by the beef processing method.
Further, the beef product is one or more of dried beef slice, beef strip and beef granules.
The beef product provided by the invention is based on basic auxiliary materials, and different auxiliary materials are added to prepare series of new products with different tastes and different types. The products have good taste, are easy to chew, and are suitable for the elderly and children.
The invention provides a beef processing method and a beef product prepared by the method, and the beef processing method has the following beneficial effects:
the beef tenderization technology provided by the invention is characterized in that endogenous enzyme of raw meat is utilized to moderately degrade beef myofibrillar protein under a certain temperature and humidity condition, so that the tenderness of the raw meat is increased. In addition, in the tenderization process, the raw meat loses water partially, which is beneficial to processing jerky and dried meat products. The tenderness of the new dried beef product is obviously improved, the shearing force is reduced by 46-58%, the beef is endowed with slight fermentation flavor in the tenderizing process, the flavor of the dried beef product is enriched, and the product has higher market competitiveness.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
Example 1
The embodiment provides a dried beef slice processing method, which comprises the following steps:
1. pretreatment of beef
(1) Selecting raw meat: and (3) selecting qualified frozen Niuhuang and unfreezing the frozen Niuhuang in a 0-4 ℃ refrigeration house.
(2) Trimming: trimming the beef raw material at 10-12 ℃.
2. Tenderization of beef
(3) Tenderizing: the beef after trimming is hung and put into a tenderizing chamber with the temperature of 4 ℃ and the humidity of 90 percent for 25 days. The tenderizing chamber is sprayed with alcohol and irradiated by ultraviolet rays every day. Wherein the alcohol concentration is 75%, and the ultraviolet irradiation time is 1.5 hours.
3. Subsequent processing of beef
(4) Slicing: the beef is cut into beef slices with the thickness of 3mm along the muscle fiber direction.
(5) Pickling: mixing the sliced beef with the auxiliary materials uniformly, and pickling at 4 ℃ for 12 hours. The adjuvants include salt, trehalose, Bulbus Allii powder, Bulbus Allii Cepae powder, cortex Cinnamomi powder, soy sauce, and Monascus red. The addition amount of the auxiliary materials is 6 percent based on the weight of the raw meat.
(6) Spreading and screening: spreading the pickled beef slices on a screen mesh, and drying at 55 deg.C for 4 h.
(7) Baking: baking the beef slices at 150 ℃ for 3 minutes.
(8) And (3) cooling: the product was cooled to room temperature.
(9) Packaging: and (5) carrying out vacuum packaging on the product.
Example 2
In this example, the dried beef is prepared by the same method as in example 1, except that ground black pepper is additionally added to the auxiliary materials, and the addition amount is 1% based on the weight of the raw meat.
Example 3
In this example, dried beef was prepared in the same manner as in example 1, except that in the beef tenderization stage, the humidity of the tenderization chamber was 85%, and the tenderization was carried out for 30 days. The baking conditions are as follows: 130 ℃ for 4 minutes.
Comparative example 1
This comparative example prepared dried beef in the same manner as in example 1, except that the beef tenderization step was not performed.
Comparative example 2
This comparative example is a commercial dried beef product.
Comparative example 3
This comparative example prepared dried beef in the same manner as in example 1, except that the temperature during the tenderizing treatment was adjusted to 10 ℃.
Comparative example 4
This comparative example prepared dried beef in the same manner as in example 1, except that the humidity of the tenderizing treatment was adjusted to 60%.
Experimental example 1
Taking the samples of the above examples and comparative examples, 20 sensory evaluators were invited to perform sensory evaluation on the samples, and the sensory evaluation results are shown in table 1:
TABLE 1 sensory evaluation results of examples 1 to 3 and comparative examples 1, 2 and 4
As can be seen from Table 1, the tenderized dried beef product has significantly better taste and flavor than the comparative sample. The tenderized product is easy to chew, chewy and thick in meat flavor, and the tenderized product proves that the tenderization technology of the dried beef can obviously improve the tenderness of the dried beef product and has a certain flavor enhancing effect on the product.
Comparative example 3 beef spoiled when tenderized for 7 days due to higher temperatures.
Experimental example 2
The shear force was measured by taking samples of examples 1 and 3 and comparative examples 1 and 4 and selecting the Warner Bratzler model using a physical property tester, and the results are shown in Table 2:
table 2 shear force comparison results of examples 1 and 3 and comparative examples 1 and 4
| Sample (I) | Shear force/g |
| Example 1 | 2993.27±531.89 |
| Example 3 | 2325.66±353.59 |
| Comparative example 1 | 5558.67±235.64 |
| Comparative example 4 | 8374.89±1309.13 |
As can be seen from the table 2, the shearing force of the tenderized dried beef product is obviously lower than that of the tenderized dried beef product, the smaller the shearing force is, the larger the tenderness is, the shearing force is reduced by 46% in example 1 compared with comparative example 1, and the shearing force is reduced by 58% in example 3 compared with comparative example 1.
After the humidity condition is adjusted, the effect of tenderizing the beef is not achieved, and the shearing force of the beef is greatly increased.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. A beef processing method is characterized by comprising the following steps:
the beef raw material is tenderized, and the tenderization treatment is to place the beef raw material for 20-30 days in an aseptic environment at the temperature of 0-4 ℃ and the humidity of 85% -95%.
2. The beef processing method according to claim 1, wherein the tenderizing treatment is to place the beef raw material in a sterile environment of 4 ℃ and 85-90% humidity for 25-30 days.
3. The beef processing method according to claim 1 or 2, characterized in that the beef material is sprayed with 75% alcohol concentration during the standing process and/or irradiated with ultraviolet rays for 1.5 hours per day.
4. A method of processing beef as defined in any of claims 1 to 3, wherein the beef material is trimmed at 10 to 12 ℃ prior to the tenderizing treatment.
5. The method of processing beef according to any of claims 1 to 4, characterized in that the beef material is pickled, dried and roasted after the tenderization treatment.
6. The beef processing method according to claim 5, wherein the pickling is carried out by pickling the beef raw material and the auxiliary materials at 0-4 ℃ for 12 hours; the auxiliary materials comprise salt, trehalose, garlic powder, onion powder, cinnamon powder, soy sauce and monascus red, and preferably further comprise one or more of crushed black pepper, crushed chili, curry powder, tomato sauce and crushed cumin.
7. The beef processing method according to claim 6, wherein the auxiliary material is 0.06-0.08 parts by weight based on 1 part by weight of the beef raw material.
8. The beef processing method according to any one of claims 5 to 7, wherein the drying is performed by spreading and screening the pickled beef raw material, and drying at 50 to 60 ℃ for 2 to 4 hours; and the baking step is to bake the dried beef raw material at 120-150 ℃ for 3-5 minutes.
9. A beef product produced by the beef processing method of any one of claims 1-8.
10. The beef product of claim 9, wherein the beef product is one or more of dried beef slice, beef strip, and beef granules.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911350753.4A CN111034927A (en) | 2019-12-24 | 2019-12-24 | Beef processing method and beef product prepared by same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911350753.4A CN111034927A (en) | 2019-12-24 | 2019-12-24 | Beef processing method and beef product prepared by same |
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| Publication Number | Publication Date |
|---|---|
| CN111034927A true CN111034927A (en) | 2020-04-21 |
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| CN201911350753.4A Pending CN111034927A (en) | 2019-12-24 | 2019-12-24 | Beef processing method and beef product prepared by same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115104707A (en) * | 2021-03-20 | 2022-09-27 | 郭优 | Dry-type cooked beefsteak processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811190A (en) * | 2017-10-31 | 2018-03-20 | 四川明峰农业开发有限公司 | A kind of beef spiced and stewed food preparation method |
| CN108991350A (en) * | 2018-08-20 | 2018-12-14 | 修武县伊赛牛肉有限公司 | A kind of processing method of maturation beef |
-
2019
- 2019-12-24 CN CN201911350753.4A patent/CN111034927A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811190A (en) * | 2017-10-31 | 2018-03-20 | 四川明峰农业开发有限公司 | A kind of beef spiced and stewed food preparation method |
| CN108991350A (en) * | 2018-08-20 | 2018-12-14 | 修武县伊赛牛肉有限公司 | A kind of processing method of maturation beef |
Non-Patent Citations (1)
| Title |
|---|
| ***等: "《优质肉牛生产技术》", 31 January 2004, 河北科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115104707A (en) * | 2021-03-20 | 2022-09-27 | 郭优 | Dry-type cooked beefsteak processing method |
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