CN113040340A - Microwave quick-freezing prepared galangal beef slices and processing method thereof - Google Patents

Microwave quick-freezing prepared galangal beef slices and processing method thereof Download PDF

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CN113040340A
CN113040340A CN202110277932.0A CN202110277932A CN113040340A CN 113040340 A CN113040340 A CN 113040340A CN 202110277932 A CN202110277932 A CN 202110277932A CN 113040340 A CN113040340 A CN 113040340A
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beef
galangal
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杨宁宁
邓源喜
武杰
徐静
马龙
宫***
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Bengbu College
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    • A—HUMAN NECESSITIES
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    • 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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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    • 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

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Abstract

The invention discloses a microwave quick-freezing prepared galangal beef slice and a processing method thereof, wherein the processing method comprises the following steps: counting by taking the mass of the fresh beef as a reference, wherein the fresh beef comprises the following raw materials in percentage by mass: 5 to 10 percent of vegetable oil, 3 to 5 percent of galangal, 5 to 8 percent of potato starch, 1 to 1.5 percent of salt, 0.5 to 1 percent of white granulated sugar, 0.4 to 0.8 percent of monosodium glutamate, 0.5 to 1 percent of light soy sauce, 0.3 to 0.5 percent of TG enzyme solution, 0.1 to 0.2 percent of baking soda, 0.1 to 0.3 percent of carrageenan, 0.1 to 0.15 percent of gluconic acid-delta-lactone, 0.1 to 0.12 percent of chlorogenic acid, 0.01 to 0.02 percent of nicotinamide, 0.4 to 0.6 percent of compound spice and 20 to 30 percent of ice water. The preparation method has higher process operability, can meet the requirements of people on natural, safe, nutritional, convenient and diversified food, is suitable for wide crowds and has wide market prospect.

Description

Microwave quick-freezing prepared galangal beef slices and processing method thereof
Technical Field
The invention belongs to the field of food processing, and particularly relates to galangal beef slices capable of being frozen quickly by microwaves and a processing method thereof.
Background
Microwave food products are a type of prepared food that is ready to eat by microwave heating or cooking. With the improvement of the living standard of China, the acceleration of the aging trend of society and the revolution of the traditional family mode and consumption concept, people seek higher living quality, and require the great reduction of the labor intensity of family cooking and the shortening of cooking time. Microwave food can reduce the time investment of people for diet planning and preparation, thereby being popular among a plurality of consumers. Microwave is applied to food industry in China more, but compared with developed countries such as Europe and America, the microwave food standard and specification in China are different, the variety is single, the market development is insufficient, large-scale enterprises and well-known brands which are lack of industry guidance exist, and the difference is obvious in the aspects of military and civil fusion development and the like.
The beef contains rich protein, the amino acid composition is closer to the requirements of human bodies than pork, the disease resistance of the organisms can be improved, and the beef is particularly suitable for supplementing blood loss, repairing tissues and the like for people after growth, operation and diseases. Beef has low fat content, is rich in conjugated linoleic acid, and potential antioxidants can effectively resist tissue damage caused by weight lifting and other exercises. The cooking mode of the common fresh beef is complex, but with the development of the food industry and the increase of the demand of consumers for beef products, various prepared beef products appear on the dining table of the consumers due to the cooking simplicity.
Galangal, also known as lesser galangal and lesser galangal, is warm in nature, pungent in taste, fragrant in smell, and distributed in Yunnan, Guangdong, Guangxi and Taiwan, etc. of China. The galangal contains 0.5 to 1.5 percent of volatile oil, the main components of the volatile oil are 1, 8-cineole, methyl cinnamate, eugenol, pinene, piper cubebene, pungent galangal and the like, and the galangin, the kaempferide, the kaempferol, the quercetin, the isorhamnetin and the like have the effects of pungent dispersion, warming and dredging, cold dispelling and pain relieving and the like.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the galangal beef slices capable of being frozen and prepared by microwave and the processing method thereof, and the technical scheme of the invention is summarized as follows:
a microwave quick-freezing prepared galangal beef slice comprises: counting by taking the mass of the fresh beef as a reference, wherein the fresh beef comprises the following raw materials in percentage by mass: 5 to 10 percent of vegetable oil, 3 to 5 percent of galangal, 5 to 8 percent of potato starch, 1 to 1.5 percent of salt, 0.5 to 1 percent of white granulated sugar, 0.4 to 0.8 percent of monosodium glutamate, 0.5 to 1 percent of light soy sauce, 0.3 to 0.5 percent of TG enzyme solution, 0.1 to 0.2 percent of baking soda, 0.1 to 0.3 percent of carrageenan, 0.1 to 0.15 percent of gluconic acid-delta-lactone, 0.1 to 0.12 percent of chlorogenic acid, 0.01 to 0.02 percent of nicotinamide, 0.4 to 0.6 percent of compound spice and 20 to 30 percent of ice water.
Preferably, the TG enzyme solution is prepared by mixing TG enzyme and water according to the mass ratio of 1: 5.
Preferably, the composite spice is prepared from the following raw materials in parts by mass: 3-6 parts of cumin powder, 0.1-0.3 part of anise powder, 0.3-0.5 part of fennel powder, 1-2 parts of red pepper powder, 0.5-0.8 part of five spice powder and 0.4-0.6 part of black pepper powder.
A processing method of galangal beef slices capable of being frozen at a high speed by microwaves comprises the following steps:
the method comprises the following steps: raw meat finishing: controlling the central temperature of the fresh beef to be 2-3 ℃, cleaning, removing redundant fascia and fat on the surface, draining and reserving for use;
step two: preparing a pickling liquid:
(1) preparing a mixed salt solution: dissolving salt, white granulated sugar, monosodium glutamate, light soy sauce, TG enzyme solution, sodium bicarbonate, carrageenan, gluconic acid-delta-lactone and nicotinamide in 1/2 ice water to prepare mixed salt solution;
(2) preparing a composite spice liquid: boiling the composite spice with 1/4 ice water for 30min, adding chlorogenic acid, stirring for 5-10 min to prepare composite spice liquid, and refrigerating at 0-4 ℃ for later use;
(3) preparing galangal juice: grinding rhizoma Alpiniae Officinarum into ginger juice with a tissue crusher, mixing with the rest 1/4 ice water, and filtering with 100 mesh sieve;
(4) uniformly mixing the mixed salt solution, the composite spice water and the galangal juice to prepare a pickling solution, and refrigerating at 0-4 ℃ for later use;
step three: rolling, kneading and pickling: putting the trimmed beef blocks and the pickling liquid into vacuum rolling and kneading treatment;
step four: quick-freezing and shaping: quickly freezing the rolled and pickled semi-finished product for 5-8 h at the temperature of-35 to-40 ℃ for shaping, and facilitating cutting;
step five: slicing: placing the shaped raw materials at a constant temperature of 0-4 ℃ for 3-4 h, and slicing, wherein the thickness of the slices is controlled to be 1-1.3 mm;
step six: mixing materials: stirring the cut and formed beef slices and potato starch for 5-10 min by using a stirrer, adding vegetable oil, and stirring for 2 min;
step seven: and (3) vacuum packaging: quantitatively weighing the mixed galangal beef slices, and performing vacuum packaging by using a stretch film packaging machine;
step eight: and (3) finished product: and (4) freezing and storing the vacuum-packaged beef slices to obtain the finished product of the conditioned galangal beef slices.
Preferably, the vacuum tumbling process parameters are as follows: the vacuum degree is-0.02 to-0.08 MPa, the rotating speed is 2 to 4r/min, the tumbling temperature is 0 to 4 ℃, and the tumbling time is 40 to 60 min.
Preferably, the vacuum packaging process parameters are as follows: the vacuum degree is-0.08 Mpa, and the air extraction time is 25 s.
The invention has the beneficial effects that:
1. the galangal beef slice has the water retention effect by utilizing the carrageenan, the potato starch and the gluconic acid-delta-lactone, so that the prepared beef product has better gel property, and the taste and the texture of the beef are improved fundamentally; the carrageenan and potato starch have good film forming property, can lock water in beef slice tissue, keep beef tenderness, and simultaneously-OH and-SO in the carrageenan3and-OH in the potato starch can be esterified with myoglobin, gluconic acid-delta-lactone is hydrolyzed to generate gluconic acid, and the gluconic acid can be mixed with free-NH in the beef protein3Amidation reaction, esterification with-COOH, and chemical crosslinkingThe texture of the meat tissue is good, the water retention capacity and the juice loss rate of the quick-frozen beef slices are improved, and the taste and the texture of the beef are improved fundamentally.
2. The method adopts the chlorogenic acid and the nicotinamide as the color fixative for the first time, and the chlorogenic acid and the nicotinamide have good antioxidation, can clear free radicals, inhibit and clear enzymes generating the free radicals, keep the beef slices in a weak reduction state, delay the phenomena of fading and browning caused by oxidation, have good color fixative and maintain the good color of the beef; meanwhile, the chlorogenic acid also has antibacterial and bacteriostatic effects, is synergistic with the gluconic acid-delta-lactone, has inhibitory effects on escherichia coli, bacillus subtilis, staphylococcus aureus, saccharomycetes and mould fungi, can inhibit beef spoilage, and has health-care effects of reducing blood fat, reducing blood sugar, improving immunity and the like; chlorogenic acid has-COOH and-OH, nicotinamide has-NH2Can generate cross-linking reaction with beef tissue protein and polysaccharide such as carrageenan and potato starch, and improve the water-retaining property of beef and the gel film-forming property of polysaccharide.
3. The galangal beef slices are added with the TG enzyme, and the TG enzyme is used for catalyzing proteins and polypeptides to generate intramolecular and intermolecular covalent crosslinking to form a firm spatial network structure, so that the water retention capacity and the gelation capacity of the beef are obviously improved, and the flavor, the taste, the texture, the appearance and the like of the food are further improved.
4. The invention provides a microwave quick-freezing prepared galangal beef slice and a processing technology thereof, which are characterized in that edible salt, white granulated sugar, carrageenan, potato starch, TG enzyme solution and the like are mixed with unfrozen beef and then are subjected to vacuum rolling, the original fresh and tender taste of the beef is maintained, meanwhile, the beef slice has unique flavor, attractive color and long shelf life, the yield of the prepared beef is improved, the product quality is improved, and the requirement of consumers for convenient food is met.
Drawings
FIG. 1 is a graph showing the effect of the addition of carrageenan on the sensory quality of conditioned beef slices;
FIG. 2 is a graph showing the effect of carrageenan addition on shear of conditioned beef slices;
FIG. 3 is a graph showing the effect of the addition of glucono-delta-lactone on the sensory quality of the conditioned beef slices;
FIG. 4 is a graph showing the effect of the addition of glucono-delta-lactone on shear of conditioned beef slices;
FIG. 5 is a graph showing the effect of the addition of TG enzyme solution on the sensory quality of conditioned beef slices;
FIG. 6 is a graph showing the effect of the addition of TG enzyme solution on the shearing force of conditioned beef slices;
FIG. 7 is a flow chart of a processing method of the microwave quick-frozen prepared galangal beef slices of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
A microwave quick-freezing prepared galangal beef slice comprises: counting by taking the mass of the fresh beef as a reference, wherein the fresh beef comprises the following raw materials in percentage by mass: 5 to 10 percent of vegetable oil, 3 to 5 percent of galangal, 5 to 8 percent of potato starch, 1 to 1.5 percent of salt, 0.5 to 1 percent of white granulated sugar, 0.4 to 0.8 percent of monosodium glutamate, 0.5 to 1 percent of light soy sauce, 0.3 to 0.5 percent of TG enzyme solution, 0.1 to 0.2 percent of baking soda, 0.1 to 0.3 percent of carrageenan, 0.1 to 0.15 percent of gluconic acid-delta-lactone, 0.1 to 0.12 percent of chlorogenic acid, 0.01 to 0.02 percent of nicotinamide, 0.4 to 0.6 percent of compound spice and 20 to 30 percent of ice water;
the TG enzyme solution is formed by mixing TG enzyme and water according to the mass ratio of 1: 5; the composite spice is prepared from the following raw materials in parts by mass: 3-6 parts of cumin powder, 0.1-0.3 part of anise powder, 0.3-0.5 part of fennel powder, 1-2 parts of red pepper powder, 0.5-0.8 part of five spice powder and 0.4-0.6 part of black pepper powder.
The main measurement indexes and measurement methods are as follows:
1. sensory evaluation: the color, the flavor, the taste, the texture and the like are graded, and the specific standards (sensory evaluation standards) are as follows:
TABLE 1 sensory evaluation standard for convenient quick-frozen and conditioned rhizoma Alpiniae Officinarum beef slices
Figure BDA0002977380850000031
2. Beef tenderness determination: punching and sampling the conditioned galangal beef slices, wherein the size of each sample is 1cm x 1cm, the boiling water boiling time is 1min, and measuring by using a tenderness meter after cooling to room temperature.
A processing method of galangal beef slices capable of being frozen at a high speed by microwaves comprises the following steps:
the method comprises the following steps: raw meat finishing: controlling the central temperature of the fresh beef to be 2-3 ℃, cleaning, removing redundant fascia and fat on the surface, draining and reserving for use;
step two: preparing a pickling liquid:
(1) preparing a mixed salt solution: dissolving salt, white granulated sugar, monosodium glutamate, light soy sauce, TG enzyme solution, sodium bicarbonate, carrageenan, gluconic acid-delta-lactone and nicotinamide in 1/2 ice water to prepare mixed salt solution;
(2) preparing a composite spice liquid: boiling the composite spice with 1/4 ice water for 30min, adding chlorogenic acid, stirring for 5-10 min to prepare composite spice liquid, and refrigerating at 0-4 ℃ for later use;
(3) preparing galangal juice: grinding rhizoma Alpiniae Officinarum into ginger juice with a tissue crusher, mixing with the rest 1/4 ice water, and filtering with 100 mesh sieve;
(4) uniformly mixing the mixed salt solution, the composite spice water and the galangal juice to prepare a pickling solution, and refrigerating at 0-4 ℃ for later use;
step three: rolling, kneading and pickling: putting the trimmed beef blocks and the pickling liquid into vacuum rolling and kneading treatment; the vacuum tumbling technological parameters are as follows: the vacuum degree is-0.02 to-0.08 MPa, the rotating speed is 2 to 4r/min, the tumbling temperature is 0 to 4 ℃, and the tumbling time is 40 to 60 min;
step four: quick-freezing and shaping: quickly freezing the rolled and pickled semi-finished product for 5-8 h at the temperature of-35 to-40 ℃ for shaping, and facilitating cutting;
step five: slicing: placing the shaped raw materials at a constant temperature of 0-4 ℃ for 3-4 h, and slicing, wherein the thickness of the slices is controlled to be 1-1.3 mm;
step six: mixing materials: stirring the cut and formed beef slices and potato starch for 5-10 min by using a stirrer, adding vegetable oil, and stirring for 2 min;
step seven: and (3) vacuum packaging: quantitatively weighing the mixed galangal beef slices, and performing vacuum packaging by using a stretch film packaging machine; the packaging process parameters are as follows: the vacuum degree is-0.08 Mpa, and the air extraction time is 25 s;
step eight: and (3) finished product: and (4) freezing and storing the vacuum-packaged beef slices to obtain the finished product of the conditioned galangal beef slices.
Examples 1-4 study on the influence of the addition amount of carrageenan on the sensory quality of sliced beef
Example 1
A microwave quick-freezing prepared galangal beef slice comprises: counting by taking the mass of the fresh beef as a reference, wherein the fresh beef comprises the following raw materials in percentage by mass: 10% of vegetable oil, 3% of galangal, 6% of potato starch, 1% of salt, 0.5% of white granulated sugar, 0.6% of monosodium glutamate, 0.8% of light soy sauce, 0.4% of TG enzyme solution, 0.1% of baking soda, 0.1% of carrageenan, 0.15% of gluconic acid-delta-lactone, 0.12% of chlorogenic acid, 0.02% of nicotinamide, 0.6% of compound spice and 20% of ice water; the TG enzyme solution is formed by mixing TG enzyme and water according to the mass ratio of 1: 5; the composite spice is prepared from the following raw materials in parts by mass: 6 parts of cumin powder, 0.3 part of anise powder, 0.5 part of fennel powder, 1 part of red pepper powder, 0.5 part of five spice powder and 0.4 part of black pepper powder.
A processing method of galangal beef slices capable of being frozen at a high speed by microwaves comprises the following steps:
the method comprises the following steps: raw meat finishing: controlling the central temperature of the fresh beef to be 2-3 ℃, cleaning, removing redundant fascia and fat on the surface, draining and reserving for use;
step two: preparing a pickling liquid:
(1) preparing a mixed salt solution: dissolving salt, white granulated sugar, monosodium glutamate, light soy sauce, TG enzyme solution, sodium bicarbonate, carrageenan, gluconic acid-delta-lactone and nicotinamide in 1/2 ice water to prepare mixed salt solution;
(2) preparing a composite spice liquid: boiling the composite spice with 1/4 ice water for 30min, adding chlorogenic acid, stirring for 10min to obtain composite spice liquid, and refrigerating at 0-4 deg.C for use;
(3) preparing galangal juice: grinding rhizoma Alpiniae Officinarum into ginger juice with a tissue crusher, mixing with the rest 1/4 ice water, and filtering with 100 mesh sieve;
(4) uniformly mixing the mixed salt solution, the composite spice water and the galangal juice to prepare a pickling solution, and refrigerating at 0-4 ℃ for later use;
step three: rolling, kneading and pickling: putting the trimmed beef blocks and the pickling liquid into vacuum rolling and kneading treatment; the vacuum tumbling technological parameters are as follows: the vacuum degree is-0.06 MPa, the rotating speed is 2r/min, the tumbling temperature is 2 ℃, and the tumbling time is 60 min;
step four: quick-freezing and shaping: quickly freezing the rolled and pickled semi-finished product for 8 hours at the temperature of minus 40 ℃ for shaping, and facilitating cutting;
step five: slicing: placing the shaped raw materials at a constant temperature of 0-4 ℃ for 3 hours for slicing, and controlling the thickness of the slices to be 1-1.3 mm;
step six: mixing materials: stirring the cut and formed beef slices and potato starch for 5min by using a stirrer, adding vegetable oil, and stirring for 2 min;
step seven: and (3) vacuum packaging: quantitatively weighing the mixed galangal beef slices, and performing vacuum packaging by using a stretch film packaging machine; the packaging process parameters are as follows: the vacuum degree is-0.08 Mpa, and the air extraction time is 25 s;
step eight: and (3) finished product: and (4) freezing and storing the vacuum-packaged beef slices to obtain the finished product of the conditioned galangal beef slices.
Examples 2 to 4 are the same as example 1 except that: in examples 2-4, the amounts of carrageenan were 0.2%, 0.3%, and 0.4% in this order, as shown in table 2:
TABLE 2
Figure BDA0002977380850000051
FIG. 1-2 is a graph showing the effect of the addition amount of carrageenan in examples 1-4 on the sensory quality of sliced beef: the addition amount of the carrageenan can influence the tissue form and the taste of the prepared beef slices, the elasticity and the chewiness of the beef slices are increased along with the increase of the carrageenan, the tissue form is better, and the slices are not dispersed. When the addition amount of the carrageenan is 0.2%, the beef slices have the highest sensory score, the minimum shearing force and better tenderness. When the content thereof exceeds 0.2%, the elasticity of the sliced beef continues to increase, but tenderness and chewiness become poor, and the score is rather decreased. As shown in the figures 1-2, when the addition amount of the carrageenan is 0.2%, the taste and the tissue form of the prepared beef slices are optimal, and the sensory quality is best.
Examples 2 and 5 to 7 study the influence of the addition amount of glucono-delta-lactone on the sensory quality of beef slices.
Examples 5 to 7 are the same as example 2 except that: in examples 5 to 7, the dosage of glucono-delta-lactone is 0.1%, 0.2% and 0.25% in sequence, as shown in table 3:
TABLE 3
Figure BDA0002977380850000052
Fig. 3-4 shows the influence of the addition amount of glucono-delta-lactone on the sensory quality of the sliced beef studied in examples 2 and 5-7: the addition amount of the glucono-delta-lactone in the conditioning beef slices influences the elasticity and the taste of the beef, the elasticity of the beef is better when the addition amount is larger, but the hardness of the beef slices is higher when the addition amount is too large, and the taste is poor. As can be seen from FIGS. 3-4, when the dosage of glucono-delta-lactone is 0.2%, the sensory score is highest, the shearing force is moderate, and the beef slices have good quality.
Examples 2 and 8 to 10 were conducted to examine the influence of the addition amount of the TG enzyme solution on the sensory quality of the sliced beef.
Examples 8 to 10 are the same as example 2 except that: the amounts of TG enzyme solutions used in examples 8 to 10 were 0.3%, 0.5%, and 0.6%, in this order, as shown in Table 4:
TABLE 4
Figure BDA0002977380850000061
FIGS. 5-6 are the results of examples 2 and 8-10 for investigating the effect of the addition of TG enzyme solution on the sensory quality of sliced beef: the addition amount of the TG enzyme liquid in the conditioned beef slices influences the texture and the mouthfeel of the beef slices, the gel property and the elasticity of the beef slices are gradually increased when the addition amount is more, but the texture of the beef slices with excessive use amount is hardened, the shearing force is increased, and the tenderness is deteriorated. As can be seen from FIGS. 5-6, the TG enzyme solution had the highest sensory score and the best mouthfeel when the amount was 0.5%.
Quadrature test
The levels of the orthogonal test factors were determined from the single factor test results of examples 1-11, see Table 5. The addition amount of the carrageenan (a), the addition amount of the glucono-delta-lactone (B), and the TG enzyme solution (C) were selected as 3 influencing factors by an orthogonal analysis method, and an orthogonal test was performed using a three-factor three-level orthogonal table with three levels set for each factor. According to the sensory evaluation table, the professional scoring subgroups of 20 individuals are invited to conduct sensory evaluation on the beef slices, and the results of tenderness measurement determine the optimal factor level, and orthogonal test results and analysis are shown in table 6.
TABLE 5 level of test factors
Figure BDA0002977380850000062
TABLE 6 results of orthogonal experiments
Figure BDA0002977380850000063
Figure BDA0002977380850000071
As can be seen from table 6, the addition amount of the TG enzyme solution had the greatest effect on the sensory evaluation of the product, and next, the addition amounts of the gluconic acid- δ -lactone and the carrageenan were added, and when the addition amount of the carrageenan was 0.3%, the addition amount of the gluconic acid- δ -lactone was 0.2%, and the addition amount of the TG enzyme solution was 0.5%, the sensory evaluation of the conditioned beef product was the most preferable.
While embodiments of the invention have been disclosed above, it is not limited to the applications listed in the description and the embodiments, which are fully applicable in all kinds of fields of application of the invention, and further modifications may readily be effected by those skilled in the art, so that the invention is not limited to the specific details without departing from the general concept defined by the claims and the scope of equivalents.

Claims (6)

1. A microwave quick-freezing prepared galangal beef slice is characterized in that: counting by taking the mass of the fresh beef as a reference, wherein the fresh beef comprises the following raw materials in percentage by mass: 5 to 10 percent of vegetable oil, 3 to 5 percent of galangal, 5 to 8 percent of potato starch, 1 to 1.5 percent of salt, 0.5 to 1 percent of white granulated sugar, 0.4 to 0.8 percent of monosodium glutamate, 0.5 to 1 percent of light soy sauce, 0.3 to 0.5 percent of TG enzyme solution, 0.1 to 0.2 percent of baking soda, 0.1 to 0.3 percent of carrageenan, 0.1 to 0.15 percent of gluconic acid-delta-lactone, 0.1 to 0.12 percent of chlorogenic acid, 0.01 to 0.02 percent of nicotinamide, 0.4 to 0.6 percent of compound spice and 20 to 30 percent of ice water.
2. The microwave rapidly-frozen prepared galangal beef slice according to claim 1, wherein the TG enzyme solution is prepared by mixing TG enzyme and water in a mass ratio of 1: 5.
3. The microwave quick-frozen prepared galangal beef slice according to claim 1, wherein the composite spice is prepared from the following raw materials in parts by mass: 3-6 parts of cumin powder, 0.1-0.3 part of anise powder, 0.3-0.5 part of fennel powder, 1-2 parts of red pepper powder, 0.5-0.8 part of five spice powder and 0.4-0.6 part of black pepper powder.
4. The processing method of the microwave quick-frozen prepared galangal beef slices as claimed in any one of claims 1 to 3, comprising the following steps:
the method comprises the following steps: raw meat finishing: controlling the central temperature of the fresh beef to be 2-3 ℃, cleaning, removing redundant fascia and fat on the surface, draining and reserving for use;
step two: preparing a pickling liquid:
(1) preparing a mixed salt solution: dissolving salt, white granulated sugar, monosodium glutamate, light soy sauce, TG enzyme solution, sodium bicarbonate, carrageenan, gluconic acid-delta-lactone and nicotinamide in 1/2 ice water to prepare mixed salt solution;
(2) preparing a composite spice liquid: boiling the composite spice with 1/4 ice water for 30min, adding chlorogenic acid, stirring for 5-10 min to prepare composite spice liquid, and refrigerating at 0-4 ℃ for later use;
(3) preparing galangal juice: grinding rhizoma Alpiniae Officinarum into ginger juice with a tissue crusher, mixing with the rest 1/4 ice water, and filtering with 100 mesh sieve;
(4) uniformly mixing the mixed salt solution, the composite spice water and the galangal juice to prepare a pickling solution, and refrigerating at 0-4 ℃ for later use;
step three: rolling, kneading and pickling: putting the trimmed beef blocks and the pickling liquid into vacuum rolling and kneading treatment;
step four: quick-freezing and shaping: quickly freezing the rolled and pickled semi-finished product for 5-8 h at the temperature of-35 to-40 ℃ for shaping, and facilitating cutting;
step five: slicing: placing the shaped raw materials at a constant temperature of 0-4 ℃ for 3-4 h, and slicing, wherein the thickness of the slices is controlled to be 1-1.3 mm;
step six: mixing materials: stirring the cut and formed beef slices and potato starch for 5-10 min by using a stirrer, adding vegetable oil, and stirring for 2 min;
step seven: and (3) vacuum packaging: quantitatively weighing the mixed galangal beef slices, and performing vacuum packaging by using a stretch film packaging machine;
step eight: and (3) finished product: and (4) freezing and storing the vacuum-packaged beef slices to obtain the finished product of the conditioned galangal beef slices.
5. The processing method of microwave quick-frozen prepared galangal beef slices according to claim 4, wherein the vacuum tumbling process parameters are as follows: the vacuum degree is-0.02 to-0.08 MPa, the rotating speed is 2 to 4r/min, the tumbling temperature is 0 to 4 ℃, and the tumbling time is 40 to 60 min.
6. The processing method of microwave quick-frozen prepared galangal beef slices as claimed in claim 4, wherein the vacuum packaging process parameters are as follows: the vacuum degree is-0.08 Mpa, and the air extraction time is 25 s.
CN202110277932.0A 2021-03-15 2021-03-15 Microwave quick-freezing prepared galangal beef slices and processing method thereof Pending CN113040340A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023213331A1 (en) * 2022-05-05 2023-11-09 江南大学 Method for improving flavor characteristics and storage stability of pre-steamed processed lamb patties

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023213331A1 (en) * 2022-05-05 2023-11-09 江南大学 Method for improving flavor characteristics and storage stability of pre-steamed processed lamb patties

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