CN111838562A - Beef tenderizer and beef tenderizing method thereof - Google Patents
Beef tenderizer and beef tenderizing method thereof Download PDFInfo
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- CN111838562A CN111838562A CN202010681618.4A CN202010681618A CN111838562A CN 111838562 A CN111838562 A CN 111838562A CN 202010681618 A CN202010681618 A CN 202010681618A CN 111838562 A CN111838562 A CN 111838562A
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Classifications
-
- 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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
-
- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a beef tenderizer and a beef tenderizing method thereof, wherein the beef tenderizer comprises the following components in parts by weight: 5-30 parts of transglutaminase, 40-60 parts of sodium caseinate, 20-40 parts of sodium tripolyphosphate and 5-15 parts of maltodextrin. The invention has the beneficial effects that: the beef tenderizer is compounded by utilizing different food additives according to a reasonable proportion, and the tenderized beef reaches or even exceeds the shape appearance, the texture characteristic and the edible quality of a meat product by optimizing the temperature and the dosage of the tenderizer in the using process, so that the economic benefit is increased, and irregular raw meat can be tenderized and fixed. When the beef tenderizer is used for pickling beefsteak, the beefsteak can be tenderized in the pickling stage, the production process and the steps of the beefsteak are not influenced, and the shearing force of the tenderized beefsteak product is reduced by more than forty percent.
Description
Technical Field
The invention belongs to the technical field of food biology, and particularly relates to a beef tenderizer and a beef tenderizing method thereof.
Background
The beef is sweet in taste, mild and nontoxic, contains rich protein and amino acid composition, is more beneficial to absorption by a human body, and is particularly suitable for people who grow, develop and are nursed after an operation and diseases in the aspects of supplementing blood loss, repairing tissues and the like; eating beef in winter has the function of warming the stomach, and is a good tonic product in winter. The traditional Chinese medicine believes that the beef has the effects of tonifying middle-jiao and Qi, nourishing spleen and stomach, strengthening muscles and bones, and eliminating phlegm and calming endogenous wind. Domestic beef is sold in the form of raw material meat, the product form is single, the additional value is extremely low, the healthy development of the beef market is seriously hindered, and the beef is well loved by consumers due to the characteristics of high protein, low fat, good taste and the like. The taste of beef is always a key technology of beef, the taste of the existing beef on the market is relatively disordered, most of the technologies increase the tenderization of the beef according to the injected water, but the injected water can influence the taste of the beef.
Improving the tenderness is the most important aspect for improving the eating quality of the beef. There are many methods for tenderizing meat, and enzymatic method, electrical stimulation, calcium salt tenderizing method, alkali tenderizing method, etc. are common. For example, Chinese patent "meat tenderization" discloses a method for tenderizing meat by using protease, but the tenderizing by using protease has high cost, and the defect of the thermal stability of protease is always the defect of the method. The calcium salt tenderization method is a method for improving the tenderness of meat formed in the later 80 th of the 20 th century, has stable performance, low cost and good tenderization effect and is always concerned, and a large number of documents disclose that calcium chloride contributes to tenderization of meat, but when the concentration or the dosage of calcium chloride is too high, the meat is bitter or metallic, the meat color becomes non-uniform, and the meat color is easy to brown during storage.
Disclosure of Invention
The invention aims to provide a beef tenderizer and a beef tenderizing method thereof, which can be used for directly tenderizing beef in a pickling stage and improving the taste of the beef, and the shearing force of a beefsteak product prepared from the tenderizer can be reduced by about forty percent.
In order to achieve the purpose, the invention adopts the following technical scheme:
the first aspect of the application provides a beef tenderizer, which comprises the following components in parts by weight: 5-30 parts of transglutaminase, 40-60 parts of sodium caseinate, 20-40 parts of sodium tripolyphosphate and 5-15 parts of maltodextrin.
The beef tenderizer comprises the following components in parts by weight as a preferred embodiment: 8-20 parts of transglutaminase, 45-55 parts of sodium caseinate, 25-35 parts of sodium tripolyphosphate and 8-12 parts of maltodextrin.
The beef tenderizer comprises the following components in parts by weight as a preferred embodiment: 10 parts of transglutaminase, 50 parts of sodium caseinate, 30 parts of sodium tripolyphosphate and 10 parts of maltodextrin.
Transglutaminase, also known as transglutaminase, catalyzes the covalent intramolecular and intermolecular cross-linking of protein polypeptides to improve the structure and function of proteins, and has properties on proteins such as: the foaming property, emulsifying stability, thermal stability, water retention property, gel ability and the like are obvious, and the flavor, taste, texture, appearance and the like of the food are improved.
Sodium caseinate, also called sodium caseinate and sodium caseinate, is a sodium salt of casein which is a main protein in milk, is a safe and harmless thickener and emulsifier, has certain emulsibility due to the fact that molecules of the sodium caseinate simultaneously have hydrophilic groups and hydrophobic groups, and can be used as a nutrition enhancer due to the fact that the sodium caseinate contains various amino acids required by a human body and is high in nutritional value.
Sodium tripolyphosphate is a class of amorphous water-soluble linear polyphosphates commonly used in food as a moisture retention agent, a quality modifier, a pH regulator, and a metal chelating agent.
The maltodextrin is also called water-soluble dextrin or enzyme dextrin, and is made up by using various starches as raw material, making them undergo the processes of low-level controlled hydrolytic conversion, purification and drying. The raw materials include corn and rice containing starch, or refined starch such as corn starch, wheat starch and tapioca starch, and the main ingredients include dextrin, oligosaccharide such as polysaccharide, tetrasaccharide or above, and small amount of maltose and glucose. The maltodextrin has the effects of thickening, gelatinizing, reducing sweetness of product, changing system freezing point, inhibiting ice crystal growth, replacing fat, reducing heat energy, improving texture, and being used as spray or dry carrier.
In a second aspect of the present application, there is provided a method of tenderizing beef with a beef tenderizer, comprising the steps of:
(1) cleaning beef to be tenderized, and cutting into blocks for later use;
(2) and (2) adding the beef tenderizer and water into the beef obtained in the step (1), and uniformly stirring at a low temperature for pickling.
As a preferable embodiment, in the step (2), the weight ratio of the beef tenderizer to the beef is 3-8: 1000, preferably, the weight ratio of the beef tenderizer to the beef is 5: 1000.
as a preferred embodiment, in the step (2), the amount of the added water is 4-6 times of the amount of the beef tenderizer; preferably, in the step (2), the amount of the added water is 5 times of the amount of the beef tenderizer.
As a preferred embodiment, in the step (2), the stirring speed is 50-70r/min, the stirring temperature is 4-6 ℃, the stirring vacuum degree is 0.06-0.08Mpa, and the stirring time under the condition is 70-90 min; preferably, the stirring speed is 60r/min, the stirring temperature is 5 ℃, the stirring vacuum degree is 0.07MPa, and the stirring time under the conditions is 80 min. The vacuum degree can improve absorption and reduce curing time, and the change of the vacuum degree can influence the absorption efficiency.
As a preferred embodiment, in the step (2), the pickling temperature is 4-6 ℃, and the pickling time is 8-12 h; preferably, the curing temperature is 5 ℃, and the curing time is 10 h. The low-temperature pickling can keep the freshness of the meat to ensure that the taste is more fresh and tender, and if the pickling temperature is unreasonable, the fresh and tender degree and the taste of the meat can be changed.
Compared with the prior art, the invention has the beneficial effects that:
the beef tenderizer is compounded by utilizing different food additives according to a reasonable proportion, and the tenderized beef reaches or even exceeds the shape appearance, the texture characteristic and the edible quality of a meat product by optimizing the temperature and the dosage of the tenderizer in the using process, so that the economic benefit is increased, and irregular raw meat can be tenderized and fixed.
When the beef tenderizer is used for pickling beefsteak, the beefsteak can be tenderized in the pickling stage, the production process and the steps of the beefsteak are not influenced, and the shearing force of the tenderized beefsteak product is reduced by more than forty percent.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The beef tenderizer disclosed in embodiment 1 comprises the following components in parts by weight: 5g of transglutaminase, 40g of sodium caseinate, 20g of sodium tripolyphosphate and 5g of maltodextrin.
The method for tenderizing beef by using the beef tenderizer comprises the following steps:
(1) cleaning beef to be tenderized, and cutting into blocks for later use;
(2) adding the beef tenderizer and water into the beef obtained in the step (1), wherein the weight ratio of the beef tenderizer to the beef is 3: 1000, adding water 4 times of the beef tenderizer, stirring at 50r/min and 4 deg.C under 0.06Mpa for 70min, and pickling at 4 deg.C for 8 h.
Example 2
The beef tenderizer disclosed in embodiment 2 comprises the following components in parts by weight: 8g of transglutaminase, 45g of sodium caseinate, 25g of sodium tripolyphosphate and 8g of maltodextrin.
The method for tenderizing beef by using the beef tenderizer comprises the following steps:
(1) cleaning beef to be tenderized, and cutting into blocks for later use;
(2) adding the beef tenderizer and water into the beef obtained in the step (1), wherein the weight ratio of the beef tenderizer to the beef is 4: 1000, adding water 5 times of beef tenderizer, stirring at 55r/min and 4 deg.C under 0.07Mpa for 80min, and pickling at 4 deg.C for 10 h.
Example 3
The beef tenderizer as described in embodiment 3 comprises the following components in parts by weight: 10g of transglutaminase, 50g of sodium caseinate, 30g of sodium tripolyphosphate and 10g of maltodextrin.
The method for tenderizing beef by using the beef tenderizer comprises the following steps:
(1) cleaning beef to be tenderized, and cutting into blocks for later use;
(2) adding the beef tenderizer and water into the beef obtained in the step (1), wherein the weight ratio of the beef tenderizer to the beef is 5: 1000, adding water 4 times of the beef tenderizer, stirring at 60r/min and 5 deg.C under 0.07Mpa for 80min, and pickling at 5 deg.C for 10 h.
Example 4
The beef tenderizer described in embodiment 4 comprises the following components in parts by weight: 20g of transglutaminase, 55g of sodium caseinate, 35g of sodium tripolyphosphate and 12g of maltodextrin.
The method for tenderizing beef by using the beef tenderizer comprises the following steps:
(1) cleaning beef to be tenderized, and cutting into blocks for later use;
(2) adding the beef tenderizer and water into the beef obtained in the step (1), wherein the weight ratio of the beef tenderizer to the beef is 6: 1000, adding water 5 times of beef tenderizer, stirring at stirring speed of 65r/min, stirring temperature of 5 deg.C, stirring vacuum degree of 0.07Mpa for 85min, and pickling at 6 deg.C for 8 h.
Example 5
The beef tenderizer as described in embodiment 5 comprises the following components in parts by weight: 30g of transglutaminase, 60g of sodium caseinate, 40g of sodium tripolyphosphate and 15g of maltodextrin.
The method for tenderizing beef by using the beef tenderizer comprises the following steps:
(1) cleaning beef to be tenderized, and cutting into blocks for later use;
(2) adding the beef tenderizer and water into the beef obtained in the step (1), wherein the weight ratio of the beef tenderizer to the beef is 8: 1000, adding water 6 times of beef tenderizer, stirring at stirring speed of 70r/min and stirring temperature of 6 deg.C under stirring vacuum degree of 0.08Mpa for 90min, and pickling at 6 deg.C for 12 h.
Comparative example 1
The beef tenderizer described in comparative example 1 contains the same raw materials and weight parts as those in example 3, except that the stirring temperature of the beef tenderizer described in comparative example 1 during use is 2 ℃, and the rest of the beef tenderizing methods are the same as those in example 3.
Comparative example 2
Comparative example 2 the beef tenderizer described in comparative example 2 contained the same raw materials and parts by weight as in example 3, except that the stirring temperature of the beef tenderizer described in comparative example 2 was 15 ℃ during use, and the method for tenderizing the remaining beef was the same as in example 3.
Comparative example 3
The beef tenderizer provided by the application contains the same raw materials and weight parts as those in example 3, except that the weight ratio of the beef tenderizer to beef used in comparative example 3 is 1: 1000, the remaining steps of the method for tenderizing beef were the same as in example 3.
Comparative example 4
The beef tenderizer provided by the application contains the same raw materials and weight parts as those in example 3, except that the weight ratio of the beef tenderizer to beef used in comparative example 4 is 10: 1000, the remaining steps of the method for tenderizing beef were the same as in example 3.
The effect of the beef tenderizer described in the examples of the present application to tenderize beef is studied, and is shown in table 1
Table 1: the beef tenderizer has beef tenderizing effect
As can be seen from Table 1, when the beef tenderizer is used, the amount and the temperature of the beef tenderizer can influence the tenderizing effect of the beef; the technical points that the weight ratio of the raw materials contained in the beef tenderizer also influences the tenderizing effect of the beef can be obtained from the examples 1-5, the table shows that the mouthfeel and the shearing force of the example 3 are optimal, and the mouthfeel of the examples 1, 2, 4 and 5 is inferior, namely the mutual ratio of the raw materials has certain influence on the mouthfeel and the shearing force of the tenderized beef.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (8)
1. The beef tenderizer is characterized by comprising the following components in parts by weight: 5-30 parts of transglutaminase, 40-60 parts of sodium caseinate, 20-40 parts of sodium tripolyphosphate and 5-15 parts of maltodextrin.
2. A beef tenderizer as set forth in claim 1, characterized by comprising the following ingredients in parts by weight: 8-20 parts of transglutaminase, 45-55 parts of sodium caseinate, 25-35 parts of sodium tripolyphosphate and 8-12 parts of maltodextrin.
3. A beef tenderizer as set forth in claim 1, characterized by comprising the following ingredients in parts by weight: 10 parts of transglutaminase, 50 parts of sodium caseinate, 30 parts of sodium tripolyphosphate and 10 parts of maltodextrin.
4. A method of tenderizing beef with a beef tenderizer as set forth in any one of claims 1-3, characterized by comprising the steps of:
(1) cleaning beef to be tenderized, and cutting into blocks for later use;
(2) And (2) adding the beef tenderizer and water into the beef obtained in the step (1), and uniformly stirring at a low temperature for pickling.
5. The method for tenderizing beef by using a beef tenderizer as claimed in claim 4, wherein in the step (2), the weight ratio of the beef tenderizer to the beef is 3-8: 1000, preferably, the weight ratio of the beef tenderizer to the beef is 5: 1000.
6. the method for tenderizing beef by beef tenderizer according to claim 4, characterized in that in the step (2), the amount of the added water is 4-6 times of the amount of the beef tenderizer; preferably, in the step (2), the amount of the added water is 5 times of the amount of the beef tenderizer.
7. The method for tenderizing beef by using a beef tenderizer as claimed in claim 4, wherein in the step (2), the stirring speed is 50-70r/min, the stirring temperature is 4-6 ℃, the stirring vacuum degree is 0.06-0.08Mpa, and the stirring time under the condition is 70-90 min; preferably, the stirring speed is 60r/min, the stirring temperature is 5 ℃, the stirring vacuum degree is 0.07MPa, and the stirring time under the conditions is 80 min.
8. The method for tenderizing beef by using a beef tenderizer as claimed in claim 4, characterized in that, in the step (2), the pickling temperature is 4-6 ℃, and the pickling time is 8-12 h; preferably, the curing temperature is 5 ℃, and the curing time is 10 h.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112515157A (en) * | 2020-11-09 | 2021-03-19 | 湖北省兴发磷化工研究院有限公司 | Tenderizing and crisping agent for water-swollen fish maw and using method thereof |
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- 2020-07-15 CN CN202010681618.4A patent/CN111838562A/en active Pending
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| 孔保华等: "粘结剂使用条件对重组牛肉品质的影响", 《食品科学》 * |
| 赵立艳: "氯化钠和多聚磷酸盐对牛肉嫩化作用的研究", 《中国优秀博硕士学位论文全文数据库(硕士)工程科技Ⅰ辑》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112515157A (en) * | 2020-11-09 | 2021-03-19 | 湖北省兴发磷化工研究院有限公司 | Tenderizing and crisping agent for water-swollen fish maw and using method thereof |
| CN112515157B (en) * | 2020-11-09 | 2023-07-28 | 湖北省兴发磷化工研究院有限公司 | Tenderizing agent for tenderizing and embrittling fish maw with water and use method thereof |
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Application publication date: 20201030 |