阅读说明：本技术 一种休闲牛肉片的制作工艺 (Making process of leisure beef slices ) 是由 朱林 朱梅 谢宁宁 张福生 朱峰 谢翠屏 张松 于 2020-06-09 设计创作，主要内容包括：本发明公开一种休闲牛肉片的制作工艺,包括以下步骤：TG酶处理、滚揉、熟化、切片、炒制、烘干、后处理、入库。本发明通过运用TG酶处理,使切片牛肉的质构特征得到改善,显著降低了肉片碎肉率和产品碎肉率,肉片碎肉率由9％-11％降低至3％-4％,成品碎肉率由12％-14％降低至2％-3％。本发明通过运用TG酶改进牛肉质构,使切片牛肉增强粘结力,降低在炒制、烘干、装袋等过程的碎肉产生,提升产品的出品率。(The invention discloses a preparation process of leisure beef slices, which comprises the following steps: TG enzyme treatment, rolling and kneading, curing, slicing, frying, drying, post-treatment and warehousing. According to the invention, the TG enzyme treatment is adopted, so that the texture characteristics of the sliced beef are improved, the meat fragmentation rate of the sliced beef and the product fragmentation rate are obviously reduced, the meat fragmentation rate of the sliced beef is reduced from 9% -11% to 3% -4%, and the meat fragmentation rate of the finished product is reduced from 12% -14% to 2% -3%. According to the invention, the TG enzyme is used for improving the beef texture, so that the cohesive force of sliced beef is enhanced, the generation of minced meat in the processes of frying, drying, bagging and the like is reduced, and the product yield is improved.)

1. The making process of the leisure beef slices is characterized by comprising the following steps:

firstly, TG enzyme treatment:

thawing frozen beef or fresh beef, soaking in clear water, washing, removing surface impurities, and injecting TG enzyme into beef by using a saline injection machine;

secondly, rolling and kneading:

placing the injected beef in a rolling and kneading machine for rolling and kneading, controlling the temperature to be 4-10 ℃, taking out the beef after rolling and kneading, and standing;

thirdly, curing:

placing beef in tray, steaming, aging, or treating with 100 deg.C boiling water for 60min-120min, and cooling at room temperature;

fourthly, slicing:

cutting the cooked beef into slices with the thickness of 2cm-4cm by adopting a slicer, respectively weighing the weight of the whole beef slices and the weight of the crushed beef, and calculating the meat crushing rate of the beef slices;

fifthly, frying:

pouring the beef slices into a rotary frying pan, pouring the spices, the edible oil, the edible salt, the white sugar and the deionized water into the frying pan, frying for 1-3 h, and taking out the prepared beef slices;

sixthly, drying:

putting the fried beef slices into a tray, and drying at 65-75 ℃;

seventhly, post-treatment:

manually refining the dried beef slices, respectively weighing the weight of the whole beef slices and the weight of the crushed beef, and calculating the meat crushing rate of the finished product;

eighthly, warehousing:

placing the products in a classified mode, packaging the products according to specifications, placing the packaged products in a to-be-detected area, and placing the products in a finished product warehouse after the products are qualified.

2. The process for making leisure beef slices according to claim 1, wherein the concentration of the TG enzyme in the first step is 0.2-4%, and the injection amount is 2-80% of the weight of the beef.

3. The process for making leisure beef slices according to claim 1, wherein the tumbling time in the second step is 30min-60min, and the standing condition is 30min-120min at 30 ℃ or 3h-10h at 4 ℃ to 10 ℃.

4. The process for making leisure beef slices according to claim 1, wherein the steaming method in the third step is steaming with steam at 121 ℃ for 10min to 15min or steam at 110 ℃ for 25min to 30 min.

5. The making process of the leisure beef slices according to claim 1, wherein the weight percentages of the spices, the edible oil, the edible salt and the white sugar in the fifth step are respectively 1% -4%, 5% -15%, 1.5% -4% and 6% -25%.

6. The process for making leisure beef slices according to claim 1, wherein the moisture of the dried beef slices in the sixth step is 12-16%.

Technical Field

The invention relates to the field of beef slice production, in particular to a production process of leisure beef slices.

Background

The leisure beef jerky is the most popular product among the leisure beef products. In the production process of the leisure beef jerky, beef needs to be sliced, and then multi-step operations such as frying, drying, bagging and the like are carried out, and due to the fact that beef fibers are thick and the adhesiveness is poor, the beef slices can break or generate more small pieces of meat in the processes of cooking, frying and the like, and the yield of products is seriously influenced.

TG enzyme is also called glutamine transaminase and transglutaminase. Is a monomer protein which is composed of 331 amino groups and has a molecular weight of about 38000 and an active center, and can catalyze protein polypeptides to generate covalent cross-linking in molecules and among molecules so as to improve the structure and the function of the protein.

Disclosure of Invention

In order to solve the defects in the prior art, the invention aims to provide a process for making leisure beef slices, which improves the texture characteristics of sliced beef by applying TG enzyme treatment, obviously reduces the meat fragmentation rate of the sliced beef and the product fragmentation rate, reduces the meat fragmentation rate of the sliced beef from 9-11% to 3-4%, and reduces the meat fragmentation rate of finished products from 12-14% to 2-3%.

According to the invention, the TG enzyme is used for improving the beef texture, so that the cohesive force of sliced beef is enhanced, the generation of minced meat in the processes of frying, drying, bagging and the like is reduced, and the product yield is improved.

The purpose of the invention can be realized by the following technical scheme:

a preparation process of leisure beef slices comprises the following steps:

firstly, TG enzyme treatment:

thawing frozen beef or fresh beef, soaking in clear water, washing, removing surface impurities, and injecting TG enzyme into beef by using a saline injection machine;

secondly, rolling and kneading:

placing the injected beef in a rolling and kneading machine for rolling and kneading, controlling the temperature to be 4-10 ℃, taking out the beef after rolling and kneading, and standing;

thirdly, curing:

placing beef in tray, steaming, aging, or treating with 100 deg.C boiling water for 60min-120min, and cooling at room temperature;

fourthly, slicing:

cutting the cooked beef into slices with the thickness of 2cm-4cm by adopting a slicer, respectively weighing the weight of the whole beef slices and the weight of the crushed beef, and calculating the meat crushing rate of the beef slices;

fifthly, frying:

pouring 100 jin of beef slices into a rotary frying pan, pouring spices, edible oil, edible salt, white sugar and deionized water into the frying pan, frying for 1-3 h, and taking out the prepared beef slices;

sixthly, drying:

putting the fried beef slices into a tray, and drying at 65-75 ℃;

seventhly, post-treatment:

manually refining the dried beef slices, respectively weighing the weight of the whole beef slices and the weight of the crushed beef, and calculating the meat crushing rate of the finished product;

eighthly, warehousing:

placing the products in a classified mode, packaging the products according to specifications, placing the packaged products in a to-be-detected area, and placing the products in a finished product warehouse after the products are qualified.

Further, the concentration of the TG enzyme in the step I is 0.2% -4%, and the injection amount is 2% -80% of the weight of the beef.

Further, the rolling and kneading time in the second step is 30min-60min, and the standing condition is 30min-120min at 30 ℃ or 3h-10h at 4-10 ℃.

Further, the steaming method in the third step is steaming for 10min to 15min by using steam at 121 ℃ or steaming for 25min to 30min by using steam at 110 ℃.

Further, the weight percentages of the spice, the edible oil, the edible salt and the white sugar in the fifth step are respectively 1% -4%, 5% -15%, 1.5% -4% and 6% -25%.

Further, the moisture content of the dried beef slices in the sixth step is 12% -16%.

The invention has the beneficial effects that:

according to the invention, the TG enzyme treatment is adopted, so that the texture characteristics of the sliced beef are improved, the meat fragmentation rate of the sliced beef and the product fragmentation rate are obviously reduced, the meat fragmentation rate of the sliced beef is reduced from 9% -11% to 3% -4%, and the meat fragmentation rate of the finished product is reduced from 12% -14% to 2% -3%.

According to the invention, the TG enzyme is used for improving the beef texture, so that the cohesive force of sliced beef is enhanced, the generation of minced meat in the processes of frying, drying, bagging and the like is reduced, and the product yield is improved.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.