阅读说明：本技术 一种肥牛冷冻保鲜剂及肥牛冷冻保鲜方法 (Frozen preservative and frozen preservation method for fat cattle ) 是由 杨阳 于 2020-12-07 设计创作，主要内容包括：本发明属于肉类保鲜技术领域,具体涉及一种肥牛冷冻保鲜剂及肥牛冷冻保鲜方法。本技术方案中的肥牛冷冻保鲜剂,按重量份计,其制备原料包括保水剂0.01-8份、豆质蛋白类0.1-20份、风味剂0.01-6份和催化酶0.1-20份,所述催化酶中含有氨基。本技术方案中发明人通过添加一定量保水剂不仅能够较好的保持肥牛中的水分,使肥牛保持较好的色泽,提高肥牛的口感,使肥牛味道更加浓郁,还能提高加工得率,延长冷藏保质期。通过添加一定的催化酶不仅能够使各组分与肥牛之间的相容性更好,使肥牛自身各部分之间的结合力提高,在解冻时肥牛各部分之间不会分离,较好的保持肥牛的形态,并且还能在一定程度上提高肥牛的保水能力,提高肥牛的口感和色泽。(The invention belongs to the technical field of meat preservation, and particularly relates to a frozen preservative and a frozen preservation method for fat cattle. The frozen fat beef preservative in the technical scheme comprises, by weight, 0.01-8 parts of a water-retaining agent, 0.1-20 parts of bean protein, 0.01-6 parts of a flavoring agent and 0.1-20 parts of catalytic enzyme, wherein the catalytic enzyme contains amino. According to the technical scheme, the moisture in the fat beef can be well kept by adding a certain amount of the water-retaining agent, so that the fat beef can keep a good color, the taste of the fat beef is improved, the taste of the fat beef is more rich, the processing yield can be improved, and the refrigerated shelf life is prolonged. The compatibility between each component and the fat cattle is better by adding certain catalytic enzyme, the binding force between each part of the fat cattle is improved, the fat cattle cannot be separated from each part when unfreezing, the shape of the fat cattle is better kept, the water retention capacity of the fat cattle can be improved to a certain degree, and the taste and the color of the fat cattle are improved.)

1. A frozen preservative for fat cattle is characterized in that the frozen preservative comprises, by weight, 0.01-8 parts of a water-retaining agent, 0.1-20 parts of bean protein, 0.01-6 parts of a flavoring agent and 0.1-20 parts of a catalytic enzyme, wherein the catalytic enzyme contains amino.

2. The frozen fat beef preservative according to claim 1, wherein the soy protein is soy protein isolate, and the moisture content of the soy protein isolate is less than or equal to 10%.

3. A frozen beef preservative according to claim 1, characterized in that the water-retaining agent is phosphate and/or carbonate.

4. A frozen fat beef preservative according to claim 3, wherein the phosphate is at least one selected from the group consisting of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, and disodium dihydrogen pyrophosphate.

5. A frozen fat beef preservative according to claim 4, characterized in that the phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate and trisodium phosphate, and the mass ratio of the sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate and trisodium phosphate is (1-3): (2-3): (5-7): 1.

6. a frozen fat beef preservative according to claim 1, wherein the flavouring agent is selected from at least one of citric acid, potassium citrate, sodium citrate, lactic acid, tartaric acid and malic acid.

7. A frozen beef preservative according to claim 6, characterized in that the flavouring agent is citric acid.

8. A frozen fat beef preservative according to any one of claims 1 to 7, wherein the catalytic enzyme is glutamyl transaminase.

9. A frozen beef preservation method using the frozen beef preservation agent according to any one of claims 1 to 8, characterized by comprising at least the steps of:

(1) mixing the beef preservative with water and stirring;

(2) mixing the trimmed fat cattle with the stirred fat cattle frozen preservative;

(2) rolling, kneading and pickling the mixed fat beef to obtain pickled fat beef;

(3) and (4) forming, vacuumizing, quickly freezing and packaging the pickled beef.

10. The frozen beef cattle preservation method according to claim 9, wherein the method of mixing the trimmed beef cattle with the stirred frozen beef cattle preservative is at least one selected from the group consisting of spraying, injecting, and soaking.

Technical Field

The invention belongs to the technical field of meat preservation, and particularly relates to a frozen preservative and a frozen preservation method for fat cattle.

Background

Slaughtered beef is treated by acid removal and then mechanically sliced, and sliced beef that is cooked or chafing dish is called fat beef.

With the gradual improvement of living standard, the requirements of people on food materials are higher and higher, and the direction from the beginning of full eating to the direction of good eating is changed. The fat beef is an indispensable good product for cooking or chafing dish. However, the freshness of the fat beef in the processing and transportation process is reduced, and the preservation problem of the fat beef is always a main problem troubling manufacturers. In the prior art, a fat cattle preservative is added in the freezing process of fat cattle to improve the shelf life of the fat cattle and the nutritive value of the sealed fat cattle, so that the fat cattle can keep better color. However, the existing preservative for fat beef cannot better preserve the original taste and proper moisture of fat beef, and the edibility of the fat beef is reduced.

Disclosure of Invention

In order to solve the technical problems, the invention provides a frozen preservative for fat beef, which is prepared from 0.1-20 parts of bean protein, 0.01-8 parts of water retention agent, 0.01-6 parts of flavoring agent and 0.1-20 parts of catalytic enzyme by weight, wherein the catalytic enzyme contains amino.

Preferably, the soybean protein is soybean protein isolate, and the water content of the soybean protein isolate is less than or equal to 10%.

Preferably, the water retaining agent is selected from phosphate and/or carbonate.

Preferably, the phosphate is selected from at least one of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, and disodium dihydrogen pyrophosphate.

Preferably, the phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate and trisodium phosphate, and the mass ratio of the sodium tripolyphosphate, the sodium pyrophosphate, the sodium hexametaphosphate and the trisodium phosphate is (1-3): (2-3): (5-7): 1.

preferably, the flavoring agent is selected from at least one of citric acid, potassium citrate, sodium citrate, lactic acid, tartaric acid and malic acid.

Preferably, the flavoring agent is a mixture of citric acid and malic acid, and the mass ratio of the citric acid to the malic acid is as follows: (1-3): 1.

preferably, the catalytic enzyme is a glutamyl transaminase.

The second aspect of the invention provides a frozen fat cattle fresh-keeping method of the frozen fat cattle fresh-keeping agent, which at least comprises the following steps:

(1) mixing the beef preservative with water and stirring;

(2) mixing the trimmed fat cattle with the stirred fat cattle frozen preservative;

(2) rolling, kneading and pickling the mixed fat beef to obtain pickled fat beef;

(3) and (4) forming, vacuumizing, quickly freezing and packaging the pickled beef.

Preferably, the method for mixing the trimmed fat beef with the stirred fat beef frozen antistaling agent is at least one selected from spraying, injecting and soaking.

Has the advantages that:

according to the technical scheme, the inventor adds a certain amount of water-retaining agent to well keep moisture in the fat beef, so that the fat beef keeps good color, the taste of the fat beef is improved, the taste of the fat beef is stronger, the processing yield can be improved, and the refrigerated shelf life is prolonged. The inventor not only can make the compatibility between each component and the fat cattle better through adding certain catalytic enzyme, makes the cohesion between each part of fat cattle self improve, can not separate between each part of fat cattle when unfreezing, better keep the form of fat cattle to can also improve the water-retaining capacity of fat cattle to a certain extent, improve the taste and the color and luster of fat cattle.

Detailed Description

For purposes of the following detailed description, it is to be understood that the invention may assume various alternative variations and step sequences, except where expressly specified to the contrary. Moreover, other than in any operating examples, or where otherwise indicated, all numbers expressing, for example, quantities of ingredients used in the specification and claims are to be understood as being modified in all instances by the term "about". Accordingly, unless indicated to the contrary, the numerical parameters set forth in the following specification and attached claims are approximations that may vary depending upon the desired properties to be obtained by the present invention. At the very least, and not as an attempt to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter should at least be construed in light of the number of reported significant digits and by applying ordinary rounding techniques.

Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values set forth in the specific examples are reported as precisely as possible. Any numerical value, however, inherently contains certain errors necessarily resulting from the standard deviation found in their respective testing measurements.

When a range of values is disclosed herein, the range is considered to be continuous and includes both the minimum and maximum values for the range, as well as each value between such minimum and maximum values. Further, when a range refers to an integer, every integer between the minimum and maximum values of the range is included. Further, when multiple range-describing features or characteristics are provided, the ranges may be combined. In other words, unless otherwise indicated, all ranges disclosed herein are to be understood to encompass any and all subranges subsumed therein. For example, a stated range from "1 to 10" should be considered to include any and all subranges between the minimum value of 1 and the maximum value of 10. Exemplary subranges of the range 1 to 10 include, but are not limited to, 1 to 6.1, 3.5 to 7.8, 5.5 to 10, and the like.

In order to solve the technical problems, the invention provides a frozen preservative for fat cattle, which is prepared from the following raw materials, by weight, 0.01-8 parts of a water-retaining agent, 0.1-20 parts of bean protein, 0.1-20 parts of catalytic enzyme and 0.01-6 parts of a flavoring agent, wherein the catalytic enzyme contains amino.

As a preferred technical scheme, the water-retaining agent is phosphate and/or carbonate.

As a preferable technical scheme, the water retaining agent is a mixture of phosphate and carbonate, and the mass ratio of the phosphate to the carbonate is (2-5): 1.

as a preferable embodiment, the phosphate is at least one selected from the group consisting of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, and disodium dihydrogen pyrophosphate.

As a preferable technical scheme, the phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate and trisodium phosphate, and the mass ratio of the sodium tripolyphosphate, the sodium pyrophosphate, the sodium hexametaphosphate and the trisodium phosphate is (1-3): (2-3): (5-7): 1.

as a preferred technical solution, the carbonate is sodium carbonate.

The phosphate and the carbonate are added into the beef according to a certain proportion, so that the moisture in the fat beef can be well kept, the color of the fat beef can be well kept, the taste of the fat beef can be improved, the taste of the fat beef is stronger, the processing yield can be improved, and the refrigerated shelf life can be prolonged. The inventor believes that the possible reasons are that a certain proportion of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, trisodium phosphate and sodium carbonate can form a stable complex with calcium, iron and zinc ions in the fat beef, so that the moisture of the beef is well locked, the better color is kept, the flavor of the fat beef can be released, the taste of the fat beef is stronger, but the proportion of the sodium tripolyphosphate, the sodium pyrophosphate, the sodium hexametaphosphate and the trisodium phosphate is changed, so that the hand feeling and the mouth feeling of the fat beef are reduced.

As a preferable technical scheme, the bean protein is soybean protein isolate, and the water content of the soybean protein isolate is less than or equal to 10 percent.

The inventor finds that the water-retaining agent can be well fused with the fat beef by adding a certain amount of the soybean protein isolate, so that the fat beef has better delicate flavor as a whole, and the water-retaining property of the fat beef is improved to a certain extent due to the existence of more polar groups in the soybean protein isolate, but the inventor finds that the shape of the fat beef is not stable.

In a preferred embodiment, the catalytic enzyme is glutamyl transaminase.

The inventor finds that the compatibility between each component and the fat beef can be better through adding a certain amount of glutamyl transaminase, the binding force between each part of the fat beef is improved, each part of the fat beef can not be separated during unfreezing, the shape of the fat beef is well maintained, and the glutamyl transaminase can also improve the water retention capacity of the fat beef to a certain extent and improve the taste and the color of the fat beef.

As a preferred technical scheme, the flavoring agent is selected from at least one of citric acid, potassium citrate, sodium citrate, lactic acid, tartaric acid and malic acid.

As a preferred technical scheme, the flavoring agent is citric acid.

The inventor not only can improve the acidity of the fat beef, enhance the anti-integral oxidation resistance, keep the better color and taste of the fat beef, but also can better prevent the breeding of microorganisms, prevent the rancidity of food and prolong the shelf life of the fat beef by adding a certain amount of flavoring agent.

The second aspect of the invention provides a frozen fat cattle fresh-keeping method of the frozen fat cattle fresh-keeping agent, which at least comprises the following steps:

(1) mixing the beef preservative with water and stirring;

(2) mixing the trimmed fat cattle with the stirred fat cattle frozen preservative;

(2) rolling, kneading and pickling the mixed fat beef to obtain pickled fat beef;

(3) and (4) forming, vacuumizing, quickly freezing and packaging the pickled beef.

In a preferred embodiment, the method for mixing the trimmed fat beef and the stirred frozen fat beef preservative is at least one selected from spraying, injecting and soaking.

Examples

Example 1

The first aspect of the embodiment provides a frozen preservative for fat cattle, which is prepared from raw materials including, by weight, 2.1 parts of a water-retaining agent, 1.5 parts of bean protein, 1.5 parts of catalytic enzyme and 0.3 part of flavoring agent.

The water-retaining agent is a mixture of phosphate and carbonate, the phosphate is 1.6 parts, the carbonate is 0.5 part, the carbonate is sodium carbonate, and the sodium carbonate is purchased from Jiangsu Polygenic Biotech Co., Ltd, Cathaki No.: 159. the phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate and trisodium phosphate, and the mass ratio of the sodium tripolyphosphate, the sodium pyrophosphate, the sodium hexametaphosphate and the trisodium phosphate is 1: 2: 5: 1, the sodium tripolyphosphate is purchased from Qiyi commerce Limited of Foshan City, brand: chuandong, the sodium pyrophosphate is purchased from Shenzhen Chenxing Biotech Limited, Cat number: 195. the sodium hexametaphosphate was purchased from zhengzhou minxin chemical products limited, CAS No.: 10124-56-8, said trisodium phosphate is available from Guansu industries, Inc. of Liyunggang, cat # n: GS-47. The soybean protein is soybean protein isolate, the water content of the soybean protein isolate is less than or equal to 10 percent, and the soybean protein isolate is purchased from Zhejiang flag Nuo food ingredient company, with the product number: ddfldb. The catalytic enzyme is glutamyl transaminase, and the glutamyl transaminase is purchased from Shenzhen Chenxing Biotech Limited, Cathaki, having a cargo number of: 204.

the flavoring agent is citric acid which is purchased from Xijin chemical light materials Limited company, No. CAS: 77-92-9.

The second aspect of the present embodiment provides a frozen preservation method for fat cattle, which includes the following steps:

(1) mixing the beef preservative with water, and uniformly stirring;

(2) injecting the frozen preservative of the beef cattle which is uniformly stirred into the repaired and cut beef cattle for mixing;

(3) rolling, kneading and pickling the mixed fat beef to obtain pickled fat beef;

(4) and (4) forming, vacuumizing, quickly freezing and packaging the pickled beef.

Example 2

The first aspect of the embodiment provides a frozen preservative for fat cattle, which is prepared from raw materials including, by weight, 2.1 parts of a water-retaining agent, 1.5 parts of bean protein, 1.5 parts of catalytic enzyme and 0.3 part of flavoring agent.

The water-retaining agent is a mixture of phosphate and carbonate, the phosphate is 1.6 parts, the carbonate is 0.5 part, the carbonate is sodium carbonate, and the sodium carbonate is purchased from Jiangsu Polygenic Biotech Co., Ltd, Cathaki No.: 159. the phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate and trisodium phosphate, and the mass ratio of the sodium tripolyphosphate, the sodium pyrophosphate, the sodium hexametaphosphate and the trisodium phosphate is 2: 3: 6: 1, the sodium tripolyphosphate is purchased from Qiyi commerce Limited of Foshan City, brand: chuandong, the sodium pyrophosphate is purchased from Shenzhen Chenxing Biotech Limited, Cat number: 195. the sodium hexametaphosphate was purchased from zhengzhou minxin chemical products limited, CAS No.: 10124-56-8, said trisodium phosphate is available from Guansu industries, Inc. of Liyunggang, cat # n: GS-47. The soybean protein is soybean protein isolate, the water content of the soybean protein isolate is less than or equal to 10 percent, and the soybean protein isolate is purchased from Zhejiang flag Nuo food ingredient company, with the product number: ddfldb. The catalytic enzyme is glutamyl transaminase, and the glutamyl transaminase is purchased from Shenzhen Chenxing Biotech Limited, Cathaki, having a cargo number of: 204.

the flavoring agent is citric acid which is purchased from Xijin chemical light materials Limited company, No. CAS: 77-92-9.

The second aspect of the present embodiment provides a frozen preservation method for fat cattle, which includes the following steps:

(1) mixing the beef preservative with water, and uniformly stirring;

(2) injecting the frozen preservative of the beef cattle which is uniformly stirred into the repaired and cut beef cattle for mixing;

(3) rolling, kneading and pickling the mixed fat beef to obtain pickled fat beef;

(4) and (4) forming, vacuumizing, quickly freezing and packaging the pickled beef.

Example 3

The first aspect of the embodiment provides a frozen preservative for fat cattle, which is prepared from raw materials including, by weight, 2.1 parts of a water-retaining agent, 1.5 parts of bean protein, 1.5 parts of catalytic enzyme and 0.3 part of flavoring agent.

The water-retaining agent is a mixture of phosphate and carbonate, the phosphate is 1.6 parts, the carbonate is 0.5 part, the carbonate is sodium carbonate, and the sodium carbonate is purchased from Jiangsu Polygenic Biotech Co., Ltd, Cathaki No.: 159. the phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate and trisodium phosphate, and the mass ratio of the sodium tripolyphosphate, the sodium pyrophosphate, the sodium hexametaphosphate and the trisodium phosphate is 3: 3: 7: 1, the sodium tripolyphosphate is purchased from Qiyi commerce Limited of Foshan City, brand: chuandong, the sodium pyrophosphate is purchased from Shenzhen Chenxing Biotech Limited, Cat number: 195. the sodium hexametaphosphate was purchased from zhengzhou minxin chemical products limited, CAS No.: 10124-56-8, said trisodium phosphate is available from Guansu industries, Inc. of Liyunggang, cat # n: GS-47. The soybean protein is soybean protein isolate, the water content of the soybean protein isolate is less than or equal to 10 percent, and the soybean protein isolate is purchased from Zhejiang flag Nuo food ingredient company, with the product number: ddfldb. The catalytic enzyme is glutamyl transaminase, and the glutamyl transaminase is purchased from Shenzhen Chenxing Biotech Limited, Cathaki, having a cargo number of: 204.

the flavoring agent is citric acid which is purchased from Xijin chemical light materials Limited company, No. CAS: 77-92-9.

The second aspect of the present embodiment provides a frozen preservation method for fat cattle, which includes the following steps:

(1) mixing the beef preservative with water, and uniformly stirring;

(2) injecting the frozen preservative of the beef cattle which is uniformly stirred into the repaired and cut beef cattle for mixing;

(3) rolling, kneading and pickling the mixed fat beef to obtain pickled fat beef;

(4) and (4) forming, vacuumizing, quickly freezing and packaging the pickled beef.

Comparative example 1

The difference between the comparative example and the example 1 is that the fat beef frozen preservative in the comparative example does not contain sodium carbonate, and the technical characteristics are the same as those in the example 1.

Comparative example 2

The difference between the comparative example and the example 1 is that the phosphate in the frozen preservative for fat beef in the comparative example is a mixture of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate and trisodium phosphate, and the mass ratio of the sodium tripolyphosphate, the sodium pyrophosphate, the sodium hexametaphosphate and the trisodium phosphate is 1: 1: 1: 1, the sodium tripolyphosphate is purchased from Qiyi commerce Limited of Foshan City, brand: chuandong, the sodium pyrophosphate is purchased from Shenzhen Chenxing Biotech Limited, Cat number: 195. The sodium hexametaphosphate was purchased from zhengzhou mingxin chemical products limited, CAS No.: 10124-56-8, said trisodium phosphate is available from Guansu industries, Inc. of Liyunggang, cat # n: GS-47. The remaining technical features are the same as in example 1.

Comparative example 3

The difference between the comparative example and the example 1 is that the frozen preservative for fat beef in the comparative example does not contain the isolated soy protein, and the technical characteristics are the same as those in the example 1.

Comparative example 4

The difference between the comparative example and the example 1 is that the fat cow freezing preservative in the comparative example does not contain glutamyl transaminase, and the technical characteristics are the same as those in the example 1.

Performance testing

The performance test comprises the following steps:

the beef cattle obtained in examples 1 to 3 and comparative examples 1 to 4 were cooked by the same method. Selecting 100 volunteers for trial eating, and scoring to represent the taste of the fat beef, wherein the beef flavor of the fat beef is rich and is 90-100 minutes, the beef flavor of the fat beef is slightly light and is 60-89 minutes, the beef flavor of the fat beef is relatively light and is 0-59 minutes, 0-5 volunteers score 0-59 and record as excellent, 6-10 volunteers score 0-59 and record as good, and more than 11 volunteers score 0-59 and record as poor.

And (5) performance test II:

the color of the beef cattle evaluated by preparing 20 portions of each of the beef cattle obtained in examples 1 to 3 and comparative examples 1 to 4, and comparing the beef with freshly slaughtered fresh beef, the color was recorded as excellent when the beef was substantially the same, the color was recorded as good when there was a deviation, the color was recorded as poor when there was a significant difference, 0 to 2 differences were recorded as excellent, 3 to 5 differences were recorded as good, and 6 or more differences were recorded as poor.

And (3) performance test:

50 parts of the fat beef obtained in the examples 1-3 and the comparative examples 1-4 are prepared respectively, 50 volunteers are selected to touch the obtained fat beef, the hand feeling is moist and recorded as qualified, the hand feeling is drier or sticky and recorded as unqualified, the hand feeling of the fat beef is evaluated, 0-2 unqualified beef is recorded as excellent hand feeling, 3-6 unqualified beef is recorded as good hand feeling, and more than 7 unqualified beef is recorded as poor hand feeling.

	Taste of the product	Color	Hand feeling
				Example 1	Superior food	Superior food	Qualified
Example 2	Superior food	Superior food	Qualified
				Example 3	Superior food	Superior food	Qualified
Comparative example 1	Good wine	Good wine	Fail to be qualified
				Comparative example 2	Difference (D)	Difference (D)	Fail to be qualified
Comparative example 3	Good wine	Good wine	Qualified
				Comparative example 4	Good wine	Good wine	Qualified

According to the technical scheme, the water retaining agent with a certain amount is added into the beef cattle, so that the moisture in the beef cattle can be well maintained, the color of the beef cattle can be well maintained, the taste of the beef cattle is improved, the taste of the beef cattle is more rich, the processing yield can be improved, and the refrigerated shelf life is prolonged. The inventor adds a certain catalytic enzyme, so that the compatibility between each component and the fat beef is better, the binding force between each part of the fat beef is improved, each part of the fat beef cannot be separated during thawing, the shape of the fat beef is well kept, the water retention capacity of the fat beef can be improved to a certain degree, and the taste and the color of the fat beef are improved.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in other forms, and any person skilled in the art may modify or change the technical content of the above disclosed embodiment into equivalent embodiments with equivalent changes, but all those modifications, equivalents and changes made to the above embodiments according to the technical spirit of the present invention do not depart from the technical content of the present invention, and still fall within the protection scope of the technical solution of the present invention.