阅读说明：本技术 一种嫩化冷冻牛肉的方法 (Method for tenderizing frozen beef ) 是由 邹强 刘达玉 马家林 华钧 吕海华 于 2020-07-16 设计创作，主要内容包括：本发明提供一种嫩化冷冻牛肉的方法,包括下述步骤：(1)牛肉准备：将冷冻牛肉分割,备用；(2)牛肉解冻：将步骤一中分割好的牛肉装入容器中,并注入解冻液,在超声的作用下解冻：(3)渗透处理：经步骤(2)处理后,再向容器中加入木瓜蛋白酶水解液,在超声波作用下生渗透处理：(4)嫩化处理：经过步骤(3)渗透处理后,进一步在超声作用下嫩化处理；在步骤(2)中,所述解冻液包括按重量份比的下述成分:去离子水900～950份,柠檬酸30～40份,氢氧化钠9～10份,亚硝酸钠0.2～0.3份,异维生素C钠1～2份,半胱氨酸盐酸盐0.5～1份。该方法通过促进超声波和木瓜蛋白酶协同嫩化,可在保持牛肉色泽的同时,最大程度地提升牛肉的嫩化效果。(The invention provides a method for tenderizing frozen beef, which comprises the following steps: (1) beef preparation: cutting frozen beef for later use; (2) beef unfreezing: putting the beef cut in the step one into a container, injecting a thawing solution, and thawing under the action of ultrasound: (3) and (3) infiltration treatment: after the treatment of the step (2), adding papain hydrolysate into the container, and performing osmosis treatment under the action of ultrasonic waves: (4) tenderizing treatment: after the permeation treatment in the step (3), further tenderizing treatment is carried out under the action of ultrasonic waves; in the step (2), the thawing solution comprises, by weight, 900-950 parts of deionized water, 30-40 parts of citric acid, 9-10 parts of sodium hydroxide, 0.2-0.3 part of sodium nitrite, 1-2 parts of sodium isoascorbate, and 0.5-1 part of cysteine hydrochloride. The method promotes the synergistic tenderization of the ultrasonic waves and the papain, and can maximally promote the tenderization effect of the beef while maintaining the color of the beef.)

1. A method for tenderizing frozen beef is characterized in that:

(1) beef preparation: cutting frozen beef for later use;

(2) beef unfreezing: putting the beef cut in the step one into a tenderizing device, injecting a thawing solution, and thawing under the action of ultrasonic waves, wherein the ultrasonic waves are started for 10s, the ultrasonic waves are stopped for 20s to form a working cycle, and the working cycle is performed for 15-20 times;

(3) and (3) infiltration treatment: after the treatment in the step (2), adding papain hydrolysate into a tenderizing device, and performing osmosis treatment under the action of ultrasonic waves, wherein when the ultrasonic waves work, the ultrasonic waves are started for 10s, the ultrasonic waves are stopped for 20s to form a work cycle, and the work cycle is performed for 3-5 times;

(4) tenderizing treatment: after the permeation treatment in the step (3), further performing tenderization treatment under the action of ultrasonic waves, wherein the ultrasonic waves are started for 10s, the ultrasonic waves are stopped for 20s to form a working cycle, and the cycle is carried out for 40-60 times;

in the step (2), the thawing solution comprises, by weight, 900-950 parts of deionized water, 30-40 parts of citric acid, 9-10 parts of sodium hydroxide, 0.2-0.3 part of sodium nitrite, 1-2 parts of sodium isoascorbate, and 0.5-1 part of cysteine hydrochloride.

2. A method of tenderizing frozen beef as defined in claim 1 wherein: in the step (1), the frozen beef is cut into strips of 15-20 cm by 5-8 cm by a frozen beef block dividing machine.

3. A method of tenderizing frozen beef as defined in claim 1 wherein: in the step (2), the tenderizing device comprises a container, a stainless steel mesh tank and a stirrer are arranged in the container, the mesh tank is at a certain distance from the bottom of the container, the stirrer is positioned below the stainless steel mesh tank, the beef strips are placed on the stainless steel mesh tank, and an ultrasonic generator is arranged above the stainless steel mesh tank.

4. A method of tenderizing frozen beef as defined in claim 1 wherein: in the step (2), the weight ratio of the beef to the thawing solution is 1: 15-1: 20.

5. a method of tenderizing frozen beef as defined in claim 1 wherein: the ultrasonic working condition is 24-40 kHZ, wherein the power during thawing is 300-400W, the power during permeation is 200-300W, and the power during tenderization is 100-200W.

6. A method of tenderizing frozen beef as defined in claim 1 wherein: the papain hydrolysate is prepared by the following method: firstly, adjusting the pH value of purified water to 6.0-6.2 by using 1% citric acid solution, heating to 20-30 ℃, and keeping the temperature, wherein the weight ratio of food-grade papain to water is 3: 100-5: adding food-grade papain in a proportion of 100, fully stirring, and preserving heat for 20-30 minutes at a temperature of 20-30 ℃ after the papain is uniformly dispersed, wherein the activity of the food-grade papain is that each gram of solid powder contains 10 ten thousand enzyme activity units.

7. A method of tenderizing frozen beef as defined in claim 1 wherein: in the step (4), the papain hydrolysate is mixed according to the weight ratio of 1: 50-1: 80 into the thawing solution in the container.

8. A method of tenderizing frozen beef as claimed in claim 3, wherein: the method is characterized in that: the agitator was operated at 40 rpm.

9. A method of tenderizing frozen beef as defined in claim 1 wherein: and further comprising the steps of putting the beef strips subjected to tenderization treatment into fresh purified water, soaking for 3-5 minutes, quickly draining, repeating for 2-3 times, and refrigerating at 4 ℃ for later use.

Technical Field

The invention relates to the technical field of beef processing, in particular to a method for tenderizing frozen beef.

Background

In order to improve the palatability of the beef, the beef needs to be tenderized, and the beef is tenderized by adopting a mechanical rolling and kneading mode in the actual production process, so that the problems of non-uniform tenderization, long treatment time, potential food safety hazards and the like exist in the mode. Ultrasonic waves and biological enzymes are two effective beef tenderizing technologies, and a great deal of research combines the ultrasonic waves and the biological enzymes to obtain a good effect, on one hand, the ultrasonic waves can promote the penetration of the enzymes so as to improve the tenderizing effect, and on the other hand, the quick reduction of the biological enzyme activity and the darkening of the beef color and luster are easily caused under an ultrasonic field.

The patent application with the publication number of CN108902776A discloses a beef tenderizing method, which belongs to the technical field of beef processing, the beef tenderizing method comprises the steps of firstly carrying out extrusion pretreatment on beef, then injecting acid liquor, and tenderizing the beef by adopting a method combining electric stimulation, light acid discharge and ultrasonic enzymolysis, wherein the electric stimulation is mainly used for improving the contraction rate of myofibril of the beef, and the light acid discharge and the ultrasonic enzymolysis are mainly used for improving the connective tissue and glycolysis rate of the beef and are combined together, so that the beef tenderizing method is carried out aiming at different factors influencing the beef tenderizing, and has the advantages of being comprehensive and efficient, good in tenderizing effect and high in tenderizing efficiency.

The authorization notice number is CN102630957B, and provides a method for quickly maturing and tenderizing beef, wherein in the process of beef deacidification maturation, beef pancreas is made into homogenate, various zymogens in the pancreas are activated by Ca2+, active pancreas milk injection is prepared and directly injected into beef, so that trypsin in the active pancreas milk injection decomposes muscle protein, and meanwhile, the original structure of the muscle is damaged under the action of ultrasonic waves, the tenderness is improved, the goal of maturing within 3-5 days is achieved, and the natural maturation time is shortened by about 50%. In terms of storability, a mode of combining vacuum packaging and irradiation sterilization is adopted, so that the storage period of the cut beef is prolonged by 3-5 times. On the quality of meat, the indexes of sense, physicochemical property and the like of the split beef produced by the method meet the requirements of GB2707 fresh (frozen) livestock meat sanitary standard, and the shearing force is 4.2-5.3 kg, so that the best state of population feeling is achieved. The method maintains special flavor and nutrition of beef, and has the advantages of rapid maturation, long shelf life, low energy consumption, and high production efficiency.

The inventor finds that the biological enzyme activity is rapidly reduced under the ultrasonic field, the biological enzyme tenderizing effect is obviously reduced and the beef color is darkened along with the two methods of CN108902776A and CN 102630957B.

Disclosure of Invention

The invention aims to solve the problems in the beef tenderizing process in the prior art and provides a method for tenderizing frozen beef.

In order to solve the problems, the invention adopts the following technical scheme:

a method for tenderizing frozen beef comprising the steps of:

(1) beef preparation: cutting frozen beef for later use;

(2) beef unfreezing: filling the beef cut in the step one into a container, injecting a thawing solution, and thawing under the action of ultrasonic waves, wherein the ultrasonic waves are started for 10s, the ultrasonic waves are stopped for 20s, and the ultrasonic waves circulate for 15-20 times;

(3) and (3) infiltration treatment: after the treatment in the step (2), adding papain hydrolysate into a container, and performing osmosis treatment under the action of ultrasonic waves, wherein when the ultrasonic waves work, the ultrasonic waves are started for 10s, the ultrasonic waves are stopped for 20s to form a work cycle, and the work cycle is performed for 3-5 times;

(4) tenderizing treatment: after the permeation treatment in the step (3), further performing tenderization treatment under the action of ultrasonic waves, wherein the ultrasonic waves are started for 10s, the ultrasonic waves are stopped for 20s to form a working cycle, and the cycle is carried out for 40-60 times;

in the step (2), the thawing solution comprises, by weight, 900-950 parts of deionized water, 30-40 parts of citric acid, 9-10 parts of sodium hydroxide, 0.2-0.3 part of sodium nitrite, 1-2 parts of sodium isoascorbate, and 0.5-1 part of cysteine hydrochloride. The thawing solution adopts citric acid and sodium hydroxide acid-base neutralization reaction to generate sodium citrate solution with certain buffering capacity and pH value range, and the sodium citrate solution is used as a buffering agent, so that the stability of the pH value and the ionic strength of the thawing solution is maintained, and the activity of endogenous enzymes of beef can be stimulated.

Further, in the step (1), the frozen beef is cut into strips of 15-20 cm by 5-8 cm by a frozen beef block dividing machine.

Further, in the step (2), a stainless steel mesh tank and a stirrer are arranged in the container, the mesh tank is away from the bottom of the container by a certain distance, the stirrer is located below the stainless steel mesh tank, the beef strips are placed on the stainless steel mesh tank, and an ultrasonic generator is arranged above the stainless steel mesh tank. The well-divided frozen beef strips are parallelly arranged in a stainless steel mesh groove and cannot be overlapped, the interval between the two strips is more than 2 cm, an ultrasonic generator is arranged right above the mesh groove, and the arrangement height of the generator is 8-10 cm above the frozen beef.

Further, in the step (2), the weight ratio of the beef to the thawing solution is 1: 15-1: 20.

the ultrasonic working condition is 24-40 kHZ, wherein the power during thawing is 300-400W, the power during permeation is 200-300W, and the power during tenderization is 100-200W. The synergistic effect of the ultrasonic waves and the enzymes is reflected on the one hand in the osmosis effect, and the synergistic effect is to react on the effect that the tenderness of the whole meat is improved through the synergistic effect, and parameters are described later. Because the tenderization effect of single enzyme only reacts on the surface of the meat, the vibration effect and the cavity effect of the ultrasonic wave enable the enzyme to permeate into the meat, the hydrolysis effect of the enzyme and the protein in the meat is enhanced, the tenderization effect of the enzyme is promoted, the synergistic effect of the ultrasonic wave and the enzyme is effectively exerted, and the tenderness of the whole meat is promoted. )

When the tenderization is lower than the parameter, the water temperature is too low to reach the reaction temperature of the enzyme, the enzyme activity is low, in addition, the vibration effect of ultrasonic waves is weak, and the enzyme is difficult to permeate into the meat; above this parameter, excessive temperature will be caused, which will cause extreme change in meat color, equivalent to meat being cooked and losing freshness of meat)

The papain hydrolysate is prepared by the following method: firstly, adjusting the pH value of purified water to 6.0-6.2 by using 1% citric acid solution and sodium hydroxide solution, heating to 20-30 ℃, and keeping the temperature, wherein the weight ratio of food-grade papain to water is 3: 100-5: adding food-grade papain in a proportion of 100, fully stirring, and preserving heat for 20-30 minutes at a temperature of 20-30 ℃ after the papain is uniformly dispersed, wherein the activity of the food-grade papain is that each gram of solid powder contains 10 ten thousand enzyme activity units. Adding citric acid and sodium hydroxide to perform acid-base neutralization reaction to generate a sodium citrate solution with certain buffer capacity, wherein the solution can maintain the stability of the pH value, so that the activity of the papain is ensured, the activity of the papain is maintained, and the heat preservation is performed at the temperature of 20-30 ℃ for 20-30 minutes to also maintain the activity of the papain; the enzyme preparation is in powder form and is added to a buffer solution with a certain pH value and a certain temperature to restore the activity of the enzyme, thereby promoting the subsequent enzyme tenderization.

Further, in the step (4), the papain hydrolysate is mixed according to a weight ratio of 1: 50-1: 80 into the thawing solution in the container.

The agitator was operated at 40 rpm.

And further comprising the steps of putting the beef strips subjected to tenderization treatment into fresh purified water, soaking for 3-5 minutes, quickly draining, repeating for 2-3 times, and refrigerating at 4 ℃ for later use. And after tenderization is finished, rinsing the beef with clear water to remove residual papain in the beef and prevent the beef from being tenderized excessively in the process of storage and transportation.

The invention has the following beneficial effects:

(1) in the prior art, CN108902776A only applies enzyme to tenderize beef and applies a method of enzyme and ultrasonic wave synergistic tenderization, but enzyme inactivation under the action of ultrasonic wave is ignored, so that the tenderization of the enzyme cannot be exerted. The industrial unfreezing of frozen meat is to adopt cold water to unfreeze under the condition of low temperature, and in some cases, a proper amount of salt is added into the cold water for the purpose of accelerating the unfreezing. The unfreezing liquid of the invention uses citric acid and sodium hydroxide to act to generate the unfreezing liquid with certain pH value range and buffering capacity, the activity of the papain is highest in the pH value range, sodium nitrite and sodium isoascorbate are used for preventing the change of meat color and have certain bacteriostatic action, cysteine hydrochloride is added, the cysteine hydrochloride is an enzyme activity promoter, the enzyme activity is not high under the conditions of ultrasonic waves and low temperature, the tenderization efficiency is low, and the reaction efficiency of the papain under the action of the low-temperature ultrasonic waves can be promoted by adding the cysteine hydrochloride. Cysteine hydrochloride, sodium nitrite and sodium isoascorbate are used as composite protective agents, and can synergistically promote the activity of papain and protect the color of beef.

Secondly, starting from a tenderizing mode and ultrasonic working conditions, under the condition that the tenderizing effect of ultrasonic on the beef is met and the change of the color and the meat quality of the beef is not caused, the working mode of ultrasonic thawing and ultrasonic osmose and ultrasonic and enzyme synergistic tenderizing is adopted, wherein ultrasonic is a gradient processing mode, and in a thawing link, high-frequency ultrasonic processing is adopted, so that the frozen beef is thawed quickly, the water temperature is balanced, and the subsequent action temperature of papain is prevented from being too low; then in the infiltration link, adopting medium-frequency ultrasonic treatment to enable the papain to quickly and uniformly infiltrate into the beef; finally, in the tenderizing link, low-frequency ultrasonic treatment is adopted, so that the tenderizing effect of the ultrasonic is kept, and meanwhile, the damage of the ultrasonic to the papain is reduced. The ultrasonic wave adopts intermittent operation to prevent the excessive action of the ultrasonic wave and avoid the rise of water temperature, thereby ensuring that the beef tenderization treatment process is in a lower temperature environment and preventing the beef quality from deteriorating,

in the actual tenderizing work, under the tenderizing mode of the invention, the surface temperature of the meat cannot exceed more than 30 ℃ due to the energy generated by the ultrasonic wave, so that the change of the color of the meat due to high temperature cannot be caused, and the original freshness of the meat cannot be lost.

2. On the basis of the specific thawing solution and the specific tenderization method, the papain hydrolysate prepared by the specific process is further prepared, so that the activity of enzyme can be continuously maintained in the tenderization process, and the subsequent enzyme tenderization effect is promoted.

Drawings

FIG. 1 is a schematic view showing the structure of the device for tenderization of the present invention.

1 ultrasonic generator, 2 tenderizing container, 3 stainless steel mesh tank, 4 frozen beef and 5 stirrer.

Detailed Description