阅读说明：本技术 一种嫩质调理牛肉的制备方法 (A kind of preparation method of tender matter conditioning beef ) 是由 李亚营 李恩国 刘超 薛秀恒 于 2019-09-26 设计创作，主要内容包括：本发明公开了一种嫩质调理牛肉的制备方法,首先对刚放血的新鲜牛肉进行电击处理,接着注射注射液,然后添加辅料,再进行滚揉处理,在速冻静置成型,最后真空包装保藏。本发明调理牛肉以新鲜宰后牛肉为原料,通过电刺激改善牛肉保存期内的嫩度,大幅提升了产品品质,与此同时,利用注射食用胶的方式增加肉品的持水性,再利用真空滚揉与复配的调味料和添加料拌和,令原本僵硬的肉块软化,肌肉组织松弛,更易于添加料的渗透和扩散,调料中只加入了基本调料,在具体食用前可按消费者具体口味额外添加调味品,满足消费者不同口味需求,本产品色泽诱人、口感鲜嫩,同时制备工艺简单,易于控制,可实现工业化生产。(The invention discloses a kind of preparation methods of tender matter conditioning beef, carry out shock treatment to the fresh beef of rigid bloodletting first, then inject injection, then add auxiliary material, then carry out tumbling processing, form in quick-frozen standing, preservation is finally vacuum-packed.The present invention improves beef using beef after fresh government official as raw material, improve the tenderness in beef storage life by electro photoluminescence, greatly improve product quality, at the same time, increase the retentiveness of meat in the way of injection edible glue, vacuum tumbling is recycled to mix and stir with the seasoning and additive compounded, enable originally stiff meat piece softening, musculature relaxation, it is easier to the infiltration and diffusion of additive, it only joined basic condiment in condiment, before specific eat flavouring can be additionally added by the specific taste of consumer, meet consumer's different taste demand, this product attractive color, mouthfeel is fresh and tender, preparation process is simple simultaneously, it is easily controllable, industrialized production can be achieved.)

1. a kind of preparation method of tender matter conditioning beef, which comprises the following steps:

(1) beef cattle acquires beef after slaughter bloodletting, electro photoluminescence is carried out to beef using rigid probe equipment, after the completion by beef It is spare to obtain beef strip piece except strip is cut into after fascia for clean dirt；

(2) injection is injected into beef strip piece with injector, injection volume is the 20-30% of beef clod quality；

(3) raw material of following parts by weight is mixed: 500-800 parts of step 2 gained beef clod, 14-16 parts of cornstarch, edible salt 2-3 parts, 3-5 parts of soybean protein, 0.1-0.2 parts of monosodium glutamate, 0.01-0.03 parts of sodium ascorbate；

(4) above-mentioned mixture is put into vacuum tumbler and carries out tumbling；

(5) by tumbling complete beef strip piece stand molding, it is quick-frozen after to be vacuum-packed and sterilize, finally by packaged beef Freezing improves beef to get the present invention.

2. the preparation method of tender matter conditioning beef according to claim 1, which is characterized in that electro photoluminescence in the step 1 Parameter is as follows:

A, at Niu Tichong≤800kg, voltage 21V, stimulation time 60s；

B, 800kg < is at Niu Tichong≤1000kg, voltage 21V, stimulation time 90s；

C, at Niu Tichong > 1000kg, voltage 45V, stimulation time 40s.

3. the preparation method of tender matter conditioning beef according to claim 1, which is characterized in that injection in the step 2 It is made of physiological saline and edible glue, wherein edible glue quality is the 0.3-0.4% of meat weight.

4. the preparation method of tender matter conditioning beef according to claim 3, which is characterized in that the edible glue is xanthan The mass mixings such as glue, flaxseed gum and carragheen form.

5. the preparation method of tender matter conditioning beef according to claim 1, which is characterized in that vacuum is rolled in the step 4 Rub technological parameter are as follows: 0-4 DEG C of tumbling temperature, tumbling speed 3-4r/min, tumbling -0.01~-0.08MPa of vacuum degree, when tumbling Between 30-60 minutes.

6. the preparation method of tender matter conditioning beef according to claim 1, which is characterized in that soybean egg in the step 4 White and monosodium glutamate is added in tumbler when tumbling 15-20 minutes.

7. the preparation method of tender matter conditioning beef according to claim 1, which is characterized in that beef item in the step 5 First beef strip piece is wrapped up closely being put into preservative film when block is stood and be placed in molding die in the environment that temperature is 0-4 DEG C It is formed after standing 2-4 hours.

8. the preparation method of tender matter conditioning beef according to claim 1, which is characterized in that quick-frozen temperature in the step 5 Degree is -35 DEG C~-30 DEG C.

Technical field

The invention belongs to food processing technology field more particularly to a kind of preparation methods of tender matter conditioning beef.

Background technique

Beef protein rich in, amino acid ratio of components pork are needed closer to human body, can improve body disease-resistant energy Power, to after growth and development and operation, the people of aftercare supplement blood loss and in terms of it is particularly suitable.Chinese medicine is recognized Are as follows: beef have tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, reduce phlegm and income wind, saliva of quenching the thirst the effect of.Suitable for the sinking of qi of middle-jiao, gas Short physically weak, the people of soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face is edible.

The cooking method of common fresh beef is complicated, but as the development of food industry and consumer are to beef product demand It improves, various conditioning beef products are appeared on the dining table of consumer due to the simplicity of its culinary art.Improving beef is by raw material After meat is by technical treatments such as marinated, tumbling, seasoning and quality-improvings, using quick freezing or refrigeration, store under low-temperature condition The cold fresh meat based article deposited, transport and sold, is one kind that kind is most in processed meat products.

China improves beef product processing technology since time of occurrence is short at present, and there is also some technical problems.By In its raw meat in mature and storage, oxidative phenomena constantly occurs, easily causes protein oxidative damage, leads to meat color Pool is dimmed, and retentiveness and tenderness decline, edible quality deterioration, nutritive value reduce, and finally Consumers' Acceptance is enabled to decline.

Summary of the invention

The object of the invention is to remedy the disadvantages of known techniques, provides a kind of preparation method of tender matter conditioning beef.

In order to achieve the above purpose, the present invention the following technical schemes are provided:

A kind of preparation method of tender matter conditioning beef, comprising the following steps:

(1) beef cattle acquires beef after slaughter bloodletting, electro photoluminescence is carried out to beef using rigid probe equipment, after the completion by beef It is spare to obtain beef strip piece except strip is cut into after fascia for clean dirt；

(2) injection is injected into beef strip piece with injector, injection volume is the 20-30% of beef clod quality；

(3) raw material of following parts by weight is mixed: 500-800 parts of step 2 gained beef clod, 14-16 parts of cornstarch, edible salt 2-3 parts, 3-5 parts of soybean protein, 0.1-0.2 parts of monosodium glutamate, 0.01-0.03 parts of sodium ascorbate；

(4) above-mentioned mixture is put into vacuum tumbler and carries out tumbling；

(5) by tumbling complete beef strip piece stand molding, it is quick-frozen after to be vacuum-packed and sterilize, finally by packaged beef Freezing improves beef to get the present invention.

Further, parameters of electrical stimulation is as follows in the step 1:

A, at Niu Tichong≤800kg, voltage 21V, stimulation time 60s；

B, 800kg < is at Niu Tichong≤1000kg, voltage 21V, stimulation time 90s；

C, at Niu Tichong > 1000kg, voltage 45V, stimulation time 40s.

Further, injection is made of physiological saline and edible glue in the step 2, and wherein edible glue quality is meat weight 0.3-0.4%.

Preferably, the edible glue is that the mass mixings such as xanthan gum, flaxseed gum and carragheen form.

Preferably, vacuum tumbling technological parameter in the step 4 are as follows: 0-4 DEG C of tumbling temperature, tumbling speed 3-4r/min, Tumbling -0.01~-0.08MPa of vacuum degree, tumbling time 30-60 minutes.

Further, soybean protein and monosodium glutamate are added in tumbler when tumbling 15-20 minutes in the step 4.

Further, first beef strip piece preservative film is wrapped up closely when beef strip piece is stood in the step 5, is put into It is placed on after standing 2-4 hours in the environment that temperature is 0-4 DEG C and forms in pattern tool.

Preferably, quick freezing temperature is -35 DEG C~-30 DEG C in the step 5.

Action principle of the invention:

The electro photoluminescence that the present invention uses can accelerate the consumption of ATP in beef after killing, glycolysis speed be improved, under keeping pH value quick Drop, slows down endogenous enzymes to the degradation speed of protein, and endogenous enzymes can generate positive effect to protein oxidation again, finally slows down egg White oxidation rate prevents color and luster of meat quickly dimmed in a short time, and retentiveness and tenderness decline influence edible quality.

Electro photoluminescence simultaneously can damage muscle fibril structure, change meat microstructure, shrink its muscle segment, shape At contracture band, myofibril diameter becomes smaller, and muscle fibril panelization degree increases, while accelerating endogenous enzymes to fribrillin Hydrolysis, promote the tenderness of meat, reduce production cost.

Mixed edible glue is injected in beef, wherein xanthan gum, flaxseed gum and carragheen all have certain specific retention Power, therefore the water activity of beef can be improved, improve the water-retaining property of meat, while the strong retentiveness of edible glue can also reduce ox Meat toughness and chewiness enable beef be easier to chew rotten, improve edible palatability.

The invention has the advantages that

The present invention improves beef using beef after fresh government official as raw material, improves the tenderness in beef storage life, and root by electro photoluminescence According to the size at Niu Tichong, different degrees of intensity of electric stimulus is rationally imposed, ensure that stimulation is strong by the optimization of voltage, time That spends is moderate, greatly improves product quality, at the same time, increases the retentiveness of meat in the way of injection edible glue, then It is mixed and stirred using vacuum tumbling with the seasoning and additive compounded, enables originally stiff meat piece softening, musculature relaxation is easier to It only joined basic condiment in the infiltration and diffusion of additive, condiment, it can be by the specific taste volume of consumer before specific eat Outer addition flavouring meets consumer's different taste demand, and this product attractive color, mouthfeel are fresh and tender, while preparation process is simple, It is easily controllable, it can be achieved that industrialized production.

Specific embodiment

Below in conjunction with specific example, technical scheme is described further: