CN112931798A - A processing method for preparing cooked beef - Google Patents
A processing method for preparing cooked beef Download PDFInfo
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- CN112931798A CN112931798A CN202110344617.5A CN202110344617A CN112931798A CN 112931798 A CN112931798 A CN 112931798A CN 202110344617 A CN202110344617 A CN 202110344617A CN 112931798 A CN112931798 A CN 112931798A
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- 235000015223 cooked beef Nutrition 0.000 title claims abstract description 21
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 235000015278 beef Nutrition 0.000 claims abstract description 54
- 235000014121 butter Nutrition 0.000 claims abstract description 41
- 230000005070 ripening Effects 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 239000011248 coating agent Substances 0.000 claims abstract description 5
- 238000000576 coating method Methods 0.000 claims abstract description 5
- 238000002844 melting Methods 0.000 claims abstract description 4
- 230000008018 melting Effects 0.000 claims abstract description 4
- 230000032683 aging Effects 0.000 claims description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 14
- 229940118019 malondialdehyde Drugs 0.000 abstract description 10
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 abstract description 9
- 238000010411 cooking Methods 0.000 abstract description 9
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 7
- 230000001953 sensory effect Effects 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000523 sample Substances 0.000 description 31
- 238000005303 weighing Methods 0.000 description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 11
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- 238000012360 testing method Methods 0.000 description 9
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- 235000019634 flavors Nutrition 0.000 description 7
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
- 230000035800 maturation Effects 0.000 description 6
- 238000011056 performance test Methods 0.000 description 6
- 238000004448 titration Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000001816 cooling Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
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- 235000013305 food Nutrition 0.000 description 4
- 239000011521 glass Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000004576 sand Substances 0.000 description 3
- 239000013582 standard series solution Substances 0.000 description 3
- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 2
- 244000124853 Perilla frutescens Species 0.000 description 2
- 235000004348 Perilla frutescens Nutrition 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 210000002435 tendon Anatomy 0.000 description 2
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- RBTBFTRPCNLSDE-UHFFFAOYSA-N 3,7-bis(dimethylamino)phenothiazin-5-ium Chemical compound C1=CC(N(C)C)=CC2=[S+]C3=CC(N(C)C)=CC=C3N=C21 RBTBFTRPCNLSDE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241001501930 Gavia Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 208000025371 Taste disease Diseases 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000005056 compaction Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000001599 direct drying Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003384 imaging method Methods 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 1
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
- 235000019656 metallic taste Nutrition 0.000 description 1
- CEQFOVLGLXCDCX-WUKNDPDISA-N methyl red Chemical compound C1=CC(N(C)C)=CC=C1\N=N\C1=CC=CC=C1C(O)=O CEQFOVLGLXCDCX-WUKNDPDISA-N 0.000 description 1
- 229960000907 methylthioninium chloride Drugs 0.000 description 1
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- 238000005554 pickling Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 238000010301 surface-oxidation reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
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
- A23L13/70—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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method for preparing cooked beef, and belongs to the technical field of beef processing. The method comprises the following steps: (1) cleaning fresh beef, draining, and putting into a ripening chamber for ripening to obtain beef ripened in the first step; (2) pretreating butter to obtain treated butter; heating and melting the treated butter, uniformly coating the melted butter on the surface of the beef ripened in the first step, and continuously ripening to obtain dry-type ripened beef; the pretreatment of the butter in the step (2) is ultrahigh pressure treatment, and specifically is treatment for 10-15 min under the pressure of 120-160 MPa. The dry-type cooked beef has the advantages that the cooking loss is below 8.12%, the moisture content is above 69.51%, the volatile basic nitrogen is below 8.77mg/100g, the malondialdehyde content is below 0.09mg/Kg, the hardness is 230-250, the elasticity is 0.75-0.8, the cohesiveness is 115-130, the chewiness is 93-98, and the sensory score is above 85 minutes.
Description
Technical Field
The invention relates to a processing method for preparing cooked beef, belonging to the technical field of beef processing.
Background
Dry ripening refers to the slow natural ripening of fresh beef suspended in a ripening chamber under controlled temperature, humidity and air flow. The dry-type cooked beef is soft and tender in texture and unique in flavor, but the cooking time is long, generally 28-55 days, and the weight loss is large and can reach 50%; the wet-type ripening is to put the vacuum-packaged beef blocks into a refrigeration room with certain temperature and humidity for ripening. The wet-type cooked beef has short cooking time, less water loss, and a metallic taste and a blood taste unlike those of dry-type cooked beef.
Disclosure of Invention
[ problem ] to
The conventional dry-cooked beef has a long preparation time and a large weight loss, while the wet-cooked beef has a poor flavor although the loss of the cooked beef is small.
[ solution ]
In order to solve at least one problem, the method for cooking beef by using butter of the invention not only reduces water loss, but also has unique butter flavor, and after the butter is processed by ultrahigh pressure, the hardness of the butter is reduced, the spreadability is enhanced, the release of short-chain fatty acid is promoted, and the fragrance is improved.
The first purpose of the invention is to provide a processing method for preparing cooked beef, which comprises the following steps:
(1) the first step of ripening stage: cleaning fresh beef, draining, and putting into a ripening chamber for ripening to obtain beef ripened in the first step;
(2) the second butter ripening stage: pretreating butter to obtain treated butter; and (3) heating and melting the treated butter, uniformly coating the melted butter on the surface of the beef ripened in the first step obtained in the step (1), and continuously ripening to obtain dry-type ripened beef.
In one embodiment of the present invention, the conditions of the ripening chamber described in step (1) are: the temperature is 0-2 ℃, the humidity is 75-85%, and the air flow rate is 0.2-1.5 m/s.
In one embodiment of the present invention, the aging time in step (1) is 1 to 5 days.
In one embodiment of the invention, the pretreatment of the butter in the step (2) is ultrahigh pressure treatment, specifically treatment under the pressure of 120-160 MPa for 10-15 min.
In one embodiment of the present invention, the curing conditions in step (2) are: the temperature is 0-2 ℃, the humidity is 80-95%, and the air flow rate is 0.2-0.8 m/s.
In one embodiment of the invention, the thickness of the butter spread of step (2) is 5 to 15 mm.
In one embodiment of the present invention, the aging time in step (2) is 15 to 25 days.
The second purpose of the invention is the dry-type cooked beef prepared by the method.
The third purpose of the invention is to provide beefsteak which is prepared by the dry-type cooked beef.
In one embodiment of the present invention, the method for making beefsteak comprises:
the dry-type cooked beef is cut into thick slices with the thickness of 1cm, and the beef is obtained by pickling, oiling and frying.
The fourth purpose of the invention is to provide a beef cube which is prepared by the dry-type cooked beef of the invention.
[ advantageous effects ]
(1) According to the invention, the beef ripening is divided into two stages, wherein the first stage of dry ripening is to remove the blood in the beef and prevent the blood from generating adverse effects in the butter ripening stage; the purpose of the second ripening stage of butter is to reduce beef moisture loss and prevent beef surface oxidation, and the butter has enhanced spreadability and improved aroma after ultra-high pressure treatment, and is helpful for forming unique ripening flavor.
(2) The cooked beef obtained by the processing method of the cooked beef reduces the loss of 30-40%, has soft and tender texture and unique flavor, improves the situations of long cooking time and large loss of the dry-type cooked beef, and has unique flavor compared with the wet-type cooked beef.
(3) The dry-type cooked beef prepared by the method has the advantages that the cooking loss is below 8.12%, the moisture content is above 69.51%, the volatile basic nitrogen is below 8.77mg/100g, the malondialdehyde content is below 0.09mg/Kg, the hardness is 230-250, the elasticity is 0.75-0.8, the cohesiveness is 115-130, the chewiness is 93-98, and the sensory score is above 85 minutes.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
The test method comprises the following steps:
1. testing of maturation loss: the determination of the ripening loss test is carried out by the method of the reference (Jordy Berger, Yuan H.Brad Kim, et al, Dry-imaging improvives mean quality attributes of grass-fed bean loons [ J ]. Meat Science,2018,145:285-291.DOI:10.1016/J. meatsci.2018.07.004), with appropriate modifications; removing skin, fat, bone and tendon from fresh beef tenderloin, cleaning, draining, weighing, placing in a maturation cabinet, taking out after maturation, trimming, and weighing. The specific calculation formula is as follows (1):
in the formula: m is1-the weight of the sample before entering the maturation cabinet is in kilograms (Kg); m is2Weight of the trimmed sample in kilograms (Kg).
2. And (3) measuring the total texture: the determination of the sample Texture Profile Analysis (TPA) test was carried out by methods of the references (Zhao Jia Yi, Mameng, Liyabei, et al. influence of heating temperature on texture characteristics and moisture distribution of sauced and spiced beef [ J ]. meat research 2020,34(07):18-21.DOI:10.7506/rlyj 1001-8123-. Beef tenderloin was cut into 2cm x 1cm meat samples in the direction perpendicular to the fibers and tested with a TA-XT Plus texture analyzer for texture profiling in the "secondary compaction" mode with 5 replicates per treated sample and the results averaged over 5 tests. The 4 selected analytical indexes are hardness, elasticity, cohesiveness, chewiness. The measurement conditions were as follows: the probe P35 has the speed of 2.0mm/s before measurement, the speed of 2.0mm/s during measurement, the speed of 10.0mm/s after measurement, the compression ratio of 40 percent, the shear induced stress of 5.0g and the interval time of 5.00s measured by the probe 2 times; the trigger type is automatic.
3. And (3) determination of moisture content: the moisture content of the sample is determined by referring to a direct drying method in GB 5009.3-2016 (determination of moisture in national food safety standards). The method specifically comprises the following steps: taking a clean flat weighing bottle made of aluminum or glass, placing the bottle in a drying box at 101-105 ℃, obliquely supporting a bottle cap at the edge of the bottle, heating for 1.0h, taking out the bottle cap, placing the bottle in a dryer, cooling for 0.5h, weighing, and repeatedly drying until the mass difference between the two times is not more than 2mg, namely constant weight. Chopping the uniformly mixed sample as much as possible, weighing 2-10 g (accurate to 0.0001g) of the sample, putting the sample into a weighing bottle, covering the sample until the thickness of the sample is not more than 5mm, precisely weighing the sample, putting the sample into a drying oven at 101-105 ℃, obliquely supporting a bottle cover at the edge of the bottle, drying the sample for 2-4 h, covering the bottle, taking the bottle out, putting the bottle into a dryer, cooling the bottle for 0.5h, and weighing the bottle. Then the mixture is put into a drying oven with the temperature of 101-105 ℃ for drying for about 1h, taken out and put into a dryer for cooling for 0.5h, and then weighed. And repeating the above operations until the mass difference between the two times is not more than 2mg, thus obtaining the constant weight. The moisture content in the sample was calculated by the following formula (2):
in the formula: x-moisture content in the sample in grams per hundred grams (g/100 g); m is1-weighing the mass of the vial (plus sea sand, glass rod) and sample in grams (g); m is2Weighing a bottle (added with sea sand and a glass rod) and the dried mass of the sample, wherein the unit is gram (g); m is3Weighing the mass of the bottle (added with sea sand and glass rod) in grams (g); 100-unit scaling factor.
4. Determination of volatile basic nitrogen (TVB-N) content: the measurement is carried out by referring to an automatic Kjeldahl azotometer method in GB 5009.228-2016 (national food safety standard for measuring volatile basic nitrogen of food). Removing skin, fat, bone, and tendon, collecting lean meat, mincing, and stirring. Weighing 10g of sample, accurately weighing to 0.001g, adding 75mL of water into a distillation tube, shaking to uniformly disperse the sample in the sample solution, and soaking for 30 min. Adding 1g of magnesium oxide, and placing the mixture into a Kjeldahl apparatus. Setting the parameters of the Kjeldahl apparatus to be 0mL of dilution water; 0mL of sodium hydroxide solution; 30mL of 20g/L boric acid solution; the distillation time is 5min, and the amount of the eluting water is 10 mL. Titrate to the end point with hydrochloric acid standard titration solution (0.0100 mol/L). The indicator solution was mixed using 2 parts methyl red ethanol solution and 1 part methylene blue ethanol solution and the end point color was bluish purple. And simultaneously, making a reagent blank. The calculation formula of the content of the volatile basic nitrogen (TVB-N) is as shown in formula (3):
in the formula: x-the amount of volatile basic nitrogen in the sample in milligrams per hundred grams (mg/100g) or milligrams per hundred milliliters (mg/100 mL); v1-the volume of the test solution consumed hydrochloric acid or sulfuric acid standard titration solution in milliliters (mL); v2Reagent blanks consuming hydrochloric acid orVolume of sulfuric acid standard titration solution in milliliters (mL); c-concentration of hydrochloric acid or sulfuric acid standard titration solution in moles per liter (mol/L); 14-titration of 1.0mL of hydrochloric acid [ c (HCl) ═ 1.000mol/L]The mass of nitrogen equivalent to the standard titration solution in grams per mole (g/mol); m is sample mass in grams (g) or sample volume in (mL); 100-conversion of the calculated results to milligrams per hundred grams (mg/100g) or milligrams per hundred milliliters (mg/100 mL).
5. Sensory evaluation test:
the sensory evaluation was performed by 15 independent and experienced evaluators, and the full score was 100. In the scoring process, in order to ensure the objectivity and independence of evaluation, each scoring person randomly scores the numbered samples three times, and the average value of the results is taken. The specific evaluation criteria are shown in Table 1.
TABLE 1 sensory evaluation criteria
6. Determination of Malondialdehyde (MDA) content: referring to a spectrophotometric method in GB 5009.181-2016 (determination of malondialdehyde in national food safety standard), MDA standard curve drawing and MDA content determination in samples are carried out, and 3 parallel samples are taken from each sample group. Weighing 5g (accurate to 0.01g) of sample, placing into a 100mL conical flask with a plug, accurately adding 50mL of trichloroacetic acid mixed solution, shaking up, sealing with the plug, placing on a constant temperature oscillator, shaking for 30min at 50 ℃, taking out, cooling to room temperature, filtering with double-layer quantitative slow-speed filter paper, discarding the primary filtrate, and continuing to filtrate for later use. Accurately transferring the filtrate and standard series solution 5mL respectively into a 25mL colorimetric tube with a plug, taking another 5mL trichloroacetic acid mixed solution as a sample blank, adding 5mL thiobarbituric acid (TBA) aqueous solution respectively, plugging, mixing uniformly, reacting in a 90 ℃ water bath for 30min, taking out, and cooling to room temperature.
And adjusting the zero point by using a sample blank, measuring the absorbance values of the sample solution and the standard series solution at the optical path of 1cm at 532nm, and drawing a standard curve by using the mass concentration of the standard series solution as an abscissa and the absorbance value as an ordinate.
The malondialdehyde content in the sample was calculated by the following formula (4):
in the formula: x-malondialdehyde content in the sample in milligrams per kilogram (mg/kg); c-the concentration of malondialdehyde in the sample solution obtained from the standard series of curves in micrograms per milliliter (. mu.g/mL); v-volume of sample solution in milliliters (mL); m-the mass of the sample represented by the final sample solution in grams (g); 1000-conversion factor.
Example 1
A processing method for preparing cooked beef comprises the following steps:
(1) the first step of ripening stage: cleaning 5kg of fresh beef tenderloin, draining, placing into a ripening chamber, setting the temperature of the ripening cabinet at 1 deg.C, the humidity at 80%, and the air flow rate at 0.8m/s, and ripening for 3 days; obtaining the beef ripened in the first step;
(2) the second butter ripening stage: performing ultrahigh-pressure pretreatment (maintaining the pressure at 140MPa for 13min) on the butter to obtain treated butter; and (2) heating and melting the treated butter, uniformly coating the butter on the surface of the beef ripened in the first step obtained in the step (1) with the coating thickness of 10mm, and continuously ripening for 20 days in a ripening cabinet at the temperature of 1 ℃, the humidity of 85% and the air flow rate of 0.5m/s to obtain the dry-type ripened beef.
EXAMPLE 2 optimization of pressure
Dry-cooked beef was obtained by adjusting the pressure of the butter pretreatment in example 1 to 120 and 160MPa, respectively, and keeping the same as in example 1.
Example 3 optimization of time
Dry-cooked beef was obtained by adjusting the pretreatment time of butter in example 1 to 10min and 15min, and keeping the same as in example 1.
Example 4 optimization of maturation Cabinet time after butter application
Dry-cooked beef was obtained by adjusting the time of the aging cabinet after butter application in example 1 to 15 and 25 days, and keeping the same as in example 1.
Example 5 optimization of maturation Cabinet humidity after butter application
Dry-cooked beef was obtained by adjusting the humidity of the cooking cabinet after butter application in example 1 to 80% and 90%, and keeping the same as in example 1.
Example 6 optimization of butter thickness
Dry-cooked beef was obtained by adjusting the thickness of butter in example 1 to 5mm and 15mm, and keeping the same as in example 1.
The dry-cooked beef obtained in examples 1 to 6 was subjected to performance tests, and the test results were as follows
TABLE 2 Performance test results of dry-cooked beef tenderloin obtained in examples 1 to 6
TABLE 3 results of texture Performance test of dry-cooked beef Ridge obtained in examples 1 to 6
TABLE 4 organoleptic test results of dry-cooked beef tenderloin
Comparative example 1
The dry-cooked beef was obtained by cooking for 23 days in the step (1) without the step (2) of example 1.
Comparative example 2
The dry-cooked beef was obtained by cooking for 23 days in the step (2) without the step (1) of example 1.
Comparative example 3
Dry-cooked beef was obtained in the same manner as in example 1 except that the pretreatment with butter in step (2) of example 1 was omitted.
Comparative example 4 excessive pressure
Dry-cooked beef was obtained by adjusting the pressure of the butter pretreatment of step (2) of example 1 to 180MPa, and keeping the same pressure as that of example 1.
Comparative example 5 too low a pressure
Dry-cooked beef was obtained by adjusting the pressure of the butter pretreatment in step (2) of example 1 to 100MPa, and keeping the same pressure as in example 1.
The dry-cooked beef obtained in comparative examples 1 to 5 was subjected to performance tests, and the test results were as follows:
TABLE 5 Performance test results of dry-cooked beef tenderloin
TABLE 6 texture Performance test results of dry-cooked beef tenderloin
TABLE 7 organoleptic test results of dry-cooked beef tenderloin
| Example (b) | Color and luster (20) | Flavor (20) | Tenderness (20) | Chewing (20) | Juiciness (20) | Total score |
| Comparative example 1 | 15.07 | 12.00 | 14.27 | 12.60 | 15.47 | 69.41 |
| Comparative example 2 | 15.88 | 16.27 | 15.00 | 13.27 | 15.75 | 76.17 |
| Comparative example 3 | 15.88 | 14.75 | 14.50 | 12.50 | 15.27 | 72.90 |
| Comparative example 4 | 15.75 | 14.27 | 13.88 | 12.27 | 14.88 | 71.05 |
| Comparative example 5 | 15.27 | 12.75 | 14.00 | 12.33 | 14.75 | 69.10 |
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The processing method for preparing the cooked beef is characterized by comprising the following steps:
(1) the first step of ripening stage: cleaning beef, draining, and putting into a ripening chamber for ripening to obtain the beef ripened in the first step;
(2) the second butter ripening stage: pretreating butter to obtain treated butter; and (3) heating and melting the treated butter, uniformly coating the melted butter on the surface of the beef ripened in the first step obtained in the step (1), and continuously ripening to obtain dry-type ripened beef.
2. The method according to claim 1, wherein the pretreatment of the butter in the step (2) is ultrahigh pressure treatment, specifically treatment under a pressure of 120 to 160MPa for 10 to 15 min.
3. The method according to claim 1 or 2, wherein the ripening conditions of step (2) are: the temperature is 0-2 ℃, the humidity is 80-95%, and the air flow rate is 0.2-0.8 m/s.
4. A method according to any of claims 1 to 3, wherein the thickness of the butter-spread of step (2) is 5 to 15 mm.
5. The method according to any one of claims 1 to 4, wherein the aging time in step (2) is 15 to 25 days.
6. The method according to any one of claims 1 to 5, wherein the ripening chamber conditions of step (1) are: the temperature is 0-2 ℃, the humidity is 75-85%, and the air flow rate is 0.2-1.5 m/s.
7. The method according to any one of claims 1 to 6, wherein the aging time in step (1) is 1 to 5 days.
8. Dry-cooked beef produced by the method according to any one of claims 1 to 7.
9. A steak characterized by being produced from the dry-cooked beef according to claim 8.
10. A beef nugget produced by the dry-cooked beef of claim 8.
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