A method of preparing a beef by means of vacuum drying over short and medium wave infrared in combin

专利摘要:
The present invention relates to the field of meat processing, in particular to a method of preparing semi-dry processed velvety tender beef by means of vacuum drying via short- and medium-wave infrared in combination with a flexible sterilization. In the present invention, fresh beef is the most important raw material, after pretreatment of raw materials, pickling, cooking, slicing, oil treatment, short- and medium-wave vacuum vacuum drying, vacuum packaging and combination sterilization of nano-zinc oxide and flexible RF sterilization the product - semi-dry processed, velvety tender beef - is obtained. The processed, velvety tender beef produced by the process of the present invention has a water content of 40% to 50%, which corresponds to the properties of the semi-dry meat product, and wherein the cutting force is relatively low and only about 4 kg, and wherein the meat is fresh and tender, and wherein the dried beef has good fiber strength and in terms of tissue state has a pronounced velvety delicate state or in terms of color has a natural brown color of the dried beef. The present invention is a process for preparing a semi-dry processed velvety tender beef having a high product yield, a long shelf life, a simple process process and a low energy consumption, and suitable for industrialized production.
公开号:CH711326B1
申请号:CH00086/16
申请日:2016-01-22
公开日:2017-01-31
发明作者:Zhang Min；Chen Huizhi；Xu Huiqun
申请人:Univ Jiangnan；Nanjing Jianggao Drying Equipment Company Ltd；
IPC主号:

专利说明:

Technical area
The present invention relates to the field of meat processing, in particular a method for preparing a semi-dry processed, velvety tender beef by means of vacuum drying over short and medium infrared in combination with a flexible sterilization.
State of the art
The beef is rich in nutrients, and it is becoming increasingly popular to process the beef into the dry product, salted product and other foods. China's beef industry has a relatively late start, beef products are of varying quality, breeding methods are relatively backward and slaughtering methods are outdated, so beef in the market usually has a shortage, is not easy to chew and has a bad taste This severely restricts the development of the beef industry. As a result, improving the quality and exploitation of China's beef and beef products is of paramount importance in order to increase business profits.
The conventional dried beef is prepared by cutting the raw materials, primary cooking, slicing, secondary cooking, cooking to drying the sauces, drying, cooling, packaging and other processes. The raw material meat is said to be fresh lean beef, usually lean meat of the anterior and posterior legs is preferred, thereby removing skin, cartilage, tendons, fat and connective tissue and other impurities. Primary cooking serves to squeeze the blood out of the meat so that the meat piece hardens to facilitate cutting into the slices. The goal of secondary cooking is to cook the sliced pieces of meat in the spiced soup so that the meat continues to boil and adsorb the spices. After processing by the conventional method, the fresh beef loses tender and juicy characteristic, shrinkage and reduction of the volume occur. It is possible that the muscle tissue loses all elastic parts, because of the dehydration, the protein can also be modified, the arrangement and the microscopic structure of the muscle tissue fibers have a significant change, the water holding ability deteriorates considerably, but the tenacity of the tissue fibers is improved the appearance, the moisture content and the hardness, etc., worse than those of the fresh meat. As a result, it can be found that the conventional method is relatively complicated and the product yield is low.
Generally speaking, the main problem of the conventional dried beef is concentrated in that the dried beef has unstable quality, inferior color, shorter shelf life, and too long production cycle. The control of the water content of dried beef is always a problem to be solved. With a lower water content, the meat is difficult to chew, with a higher water content problems with excessive microorganisms can easily be caused. A semi-dry food is a food with a water activity of 0.05 to 0.85 and a water content of 15% -50%. Compared to the dried food, the perception quality of the semi-dry food is closer to that of the fresh food, there are fewer nutrient losses, furthermore, the semi-dry food has low weight, high energy, easier storage and other benefits.
At present, the tenderizing method of beef involves mainly a physical tenderizing method (tire method with automatic acid discharge by low temperature hanging, mechanical tenderizing method, electro stimulation method and high pressure tenderizing method, etc.), a biological tenderizing method (exogenous enzyme tenderizing method, endogenous tenderizing method Proteases, etc.), a chemical tenderizing method (phosphate tenderizing method, organic acid tenderizing method), and a genetic engineering method (Yanzi Xiong, 2007). Although papain is a commonly used tenderizer of meat, its function is limited by the amount of added and the processing time as well as the temperature. Since the protease extracted from the plants has a lower substrate specificity, excessive tenderizing of the meat can be easily caused. The object of the present invention is tender and soft beef, in view of the condition of tissue, a pronounced, velvety soft feeling is required, therefore, no biodegradation method is used in the present invention. The chemical tenderizing method has a simple process and low energy consumption, therefore it is also a commonly used tenderizing method. During the heating process of the meat, the polyphosphate can better maintain the water content, leaving the meat flexible, tender and juicy. However, the phosphate with a high concentration (0.4% -0.5%) will produce an unpleasant metallic acidity, resulting in the taste of the meat product deteriorating and the fabric structure becoming rough. A higher concentration of phosphate can further lead to safety risks. The calcium chloride can increase the concentration of Ca2 + in the meat and activate the calpain in the meat, so that it is conducive to the tenderizing of the meat, however, a high concentration of calcium chloride can lead to the meatiness of the meat, which is not conducive to the perception quality of the meat ,
In recent years, the development of the phosphorus-free water absorbent has become a research focus in the meat product field to overcome the deficiencies of the phosphate water absorbent, at the same time it can be realized in the meat product to maintain the water retention capacity inside the food, the meat tender to improve the stability of the product, to prevent the deterioration of the meat protein and the fat, to shorten the cooking time and to improve the appearance, the deterioration, the taste and the color of the food. Hydrocolloids, soy protein, modified starch, trehalose, sorbitol, sodium bicarbonate, sodium citrate and other phosphorus-free water absorbents were reported sequentially. Kemeng Gao and other researchers (2015) carried out a composite composition of trehalose with sorbitol and sodium citrate such that the mass increase rate of the frozen cooked pork loin after thawing reached 7.78%. Feng Zhang and other researchers (2015) explored the water absorption and tenderizing effects of freshly chilled veal after immersing for 150 seconds in a composite water absorbent containing 0.8% chitosan, 0.2% Na lactate, 0.25% sodium chloride , 1% sodium acetate, so that the veal retains its original taste during water absorption and tenderization; The water loss rate of the freshly cooled veal is reduced by 41.4%, the water holding capacity is increased by 8.79% and the cutting force is reduced to 2.90 kg. The biggest difference between the above literature and the present invention is that the research object is different, that in the above literature cooled / fresh meat is described while the object of research of the present invention is a meat product.
Trehalose is a safe and reliable natural sugar and, in poor environmental conditions, can provide a very good protective function to biological cells and biological molecules and has a stable property. As an antifreeze for meat products and surimi products, trehalose can prevent a substantial change of the protein, suppress the degradation of the fatty acid, maintain the tissue stability of the meat and keep the meat fresh, therefore trehalose is widely used in the processing of the food industry. Wei Guo and other researchers (2015) attributed TG enzyme (3.9 g / kg) and trehalose (182 g / kg), etc., together with salt, sugar and spices in raw material meat to prepare dried meat and the quality of Improve the structure and perception quality of the dried meat. The reason is that the trehalose can serve as a protective agent to inhibit the hydrophobic residues of the protein from forming a hydrophobic-based protein aggregate to provide the TG enzyme with more substrates; the support and coating of the protein form a denser network structure to stabilize the water molecules, thus reducing the hardness of the dried meat and improving flexibility; In the end, a special structure is offered to the dried meat. A skin-free squid phosphorus-free water absorbent and its method of use (Application Publication No. CN 104 430 807 A) discloses a water absorbent formulation comprising 15 to 25 portions of trehalose, 10 to 15 portions of modified manioc starch, 55 to 65 portions of D-isoascorbate sodium and 55 to 65 portions of sodium bicarbonate, the method of use comprising cleaning, preparing the water absorbent, soaking and cooling. The object of use of the phosphorus-free water absorbent of the present patent is clearly different from that of the present invention, and the final storage method is also different.
The sodium alginate is also a natural polysaccharide compound, its natural long-chain molecular structure can block the water molecules so that they will not escape during subsequent processing. The sodium alginate significantly improves water retention and tissue condition to improve acid heat resistance, water absorption, adhesion and gel properties. Yuedi Yan and other researchers (2011) select carrageenan, sorbitol, soy protein isolate, and sodium alginate to optimize a composite water absorbent with a better impact on minced pork. A phosphorus-free water absorbent for meat products and its method of preparation (Application Publication No .: CN 101 756 259 A) discloses its formulation containing by 0.01-8.0% sodium alginate (sodium alginate), 0.01-8.0% calcium supplemental, 0, 1-70% poultry meat, 1.0-10% flavors, the remainder being water. A phosphorus-free water absorbent for improving the fabric taste and juiciness of the processed meat products (Application Publication No .: CN 104 187 791 A) having a formulation comprising 8 to 15 portions of sodium alginate, 5 to 15 portions of carrageenan, 3 to 10 portions of xanthan gum , 20 to 40 servings of sodium bicarbonate, 10 to 20 servings of potassium carbonate, 10 to 20 servings of sodium citrate, 10 to 20 servings of cyclodextrin. The above literature and patents each require a rolling rubbing process, in which case a repeated uniform mixing with the raw material meat takes place before carrying out the subsequent operation. In the present invention, a soaking process is used to simplify the process and save costs. A composite water absorbent for meat products (Application Publication No .: CN 102 450 660 A) is composed of 30 to 50 portions of sodium alginate, 10 to 20 portions of calcium chloride, 10 to 20 portions of calcium lactate, 10 to 20 portions of calcium propionate and 20 to 30 Portions of antioxidants composed. In comparison with the present invention, there is a different method of use, after mixing the composite water absorbent with spices, it is added in the meat to perform the step of pickling.
The drying process is one of the most important factors affecting the quality of the dried beef. In industrialization, the need for an energy-efficient and high-quality new drying technology is growing. Tianxing Hu and other researchers (2011) prepared velvety tender beef by drying the meat with warm air of 65 ° C in advance to a water content of 50% and then microwave drying of 350 W to maintain the quality of the velvety tender beef and to improve the economic profits. The unevenness of microwave drying inhibits the use of separate microwave drying. Yanping Zhang (2008) uses a medium temperature vacuum drying process, which carries out processing in the vacuum conditions with a pressure of 0.06 MPa and a temperature of 70 ° C for one hour and then an increase in temperature in the drying cabinet to 80 ° C become; after maintaining for 30 minutes, the meat is placed in a refrigerator at a temperature of -25 ° C, then cooling takes 30 minutes, the resulting product has a suitable degree of delicacy. After storage for 3 months at room temperature, the product still has a good color, aroma and taste, with no mold growth. About the study, Xiaolei Xie and other researchers (2015) found that, compared to conventional hot-air drying, a combination of mid-infrared and warm air combination drying reduces the oxidation of myoglobin and the contraction of the microscopic structure of the muscles to improve external water molecules within, thus improving the color, quality and other physical properties of dried beef. The research objects of the above two literatures are respectively dried beef, the subject of the present invention is semi-dry beef, sterilization processing is to be performed to ensure a long shelf life. Vacuum drying via short and medium wave infrared combines the advantages of vacuum drying and drying via short and medium wave infrared. With food drying at a higher degree of vacuum (-0.07 to 0.095 MPa), the boiling point of the water content in the raw material is reduced, and diffusion is accelerated under the effect of the pressure difference and the moisture gradient. Further, the oxidation reaction during the drying process of the food can be extremely reduced, e.g. Oxidation and rancidity of the fat and enzymatic browning etc., which is conducive to maintaining the color, taste and nutrients of the raw materials. At the same time, the raw material is heated by infrared radiation during drying via short- and medium-wave infrared, with the following advantages: short drying time, high thermal efficiency and good product quality, etc. Compared to the far infrared, short- and medium-wave heating can produce high-infrared radiation Energy, high strength, full frequency band and good penetration ability, therefore, it is also suitable for the industrialized drying of raw materials. In a production process for fiber-rich, recombinant crispy asparagus slices (Application Publication No .: CN 104 522 551 A), a two-stage drying is used, namely, first a microwave vacuum drying is carried out, then a vacuum drying via short and medium infrared; This indicates that the two drying methods have the following advantages: a high drying efficiency, a lower drying temperature and a high nutrient retention, etc.
Although the high temperature and high pressure sterilization can ensure the safety of the meat products, the nutrients in the meat are destroyed to varying degrees, at the same time the phenomena can easily cause the meat to be too soft and a serious loss of taste. Flexible Sterilization is a sterilization process that uses a combination of different sterilization techniques or the addition of certain preservatives to reduce sterilization strength while ensuring product safety to the highest levels of product quality (Yiming Wang and other researchers, 2012). , RF is an electromagnetic high-frequency alternating wave with a frequency of 3 kHz to 300 MHz and can penetrate into the interior of the raw material, which leads to the oscillatory motion of the charged ions within the raw material, to convert the electrical energy into heat energy, thus becoming the target the heating is achieved. Under the effect of the electromagnetic field of a certain strength, pests in agricultural products, eggs and microorganisms in food can absorb and heat the electromagnetic waves due to the molecular polarization phenomenon, resulting in the thermal denaturation of the protein causing loss of biological activity (Huojie Shi and other researchers, 2014). Due to selective heating and high efficiency, high speed, low energy consumption and low temperature of raw materials and other advantages, the use of RF technology in the field of sterilization of agricultural products and food has already become a research focus at home and abroad (Yanhong Liu and other researchers, 2010). According to the literature reports, the RF sterilization technique in kiwi juice (Xiaoying Lv and other researchers, 2015), white bread (Yanhong Liu and other researchers, 2009), canned canned meat (Nian Chen, 2014) has a relatively good sterilizing effect. On the other hand, a comprehensive value is placed on nano-metal oxide because of its high surface area ratio and unique physical and chemical properties and antibacterial property. At the same time, nano-zinc oxide becomes a focus of research due to better safety, stability and antibacterial properties. Qian Liu (2014) used nano-zinc oxide and combining microwave sterilization for processing vegetables, thereby solving the problem of difficult sterilization and storage. In summary, the combination of the RF sterilization technique and the antibacterial nano-technique in the semi-dry meat product has never been reported.
In view of the above problem, the present invention improves the conventional method to prepare a semi-dry processed, velvety tender beef product. The improved process involves natural water absorbent pretreatment, pickling, cooking, slicing, oil treatment, drying, packaging, and flexible sterilization, primarily using the natural water absorbent tenderizing technique and the short- and medium-wave infrared vacuum drying technique to prepare the semi-dry Beef is used, while its shelf life is extended by the combination of nano-zinc oxide and RF sterilization technology.
The patents which have a close association with the present patent are again found, the detailed analysis is as follows:
A velvety tender beef and its production method (Publication No .: CN 1 383 748 A): Pickling of the respective ingredients for over 7 days, drying for 2 to 4 days, soaking in lukewarm water, cleaning, cooking and packaging. Compared to the present invention, there is too much production time, thereby severely limiting the expansion of the production scale, further, microbial contamination and other problems can easily be caused.
A production method of the velvety tender beef (Publication No .: CN 101 066 136 A): comprising selecting the raw materials, cutting into strips, pickling, drying, steaming in boiling water, cooling, cutting into pieces, vacuum packaging, high temperature sterilization and others Steps. This is a pickling at a low temperature of 0 ° C-7 ° C for 18 to 48 hours, the drying temperature is 50 ° C-90 ° C, the drying time is 24 to 48 hours, until the water content of the raw material meat is reduced to 40% becomes. Compared to the present invention, the drying time is much longer than the drying time of vacuum drying over short and medium wave infrared, with a low drying efficiency.
A seasoned, velvety tender instant beef product (Application Publication No .: CN 104 687 068 A), while the production process includes preparing the fresh meat, rolling rubbing and pickling, steaming with ingredients, frying in hot oil, adding ingredients and spices, Vacuum packaging, sterilization processing and other steps. The velvety tender beef has no pre-drying process and has a high water content, while the present invention is a semi-dry, velvety tender beef, the two products have a significant difference in perceptual quality.
Content of the present invention
It is an object of the present invention to develop a highly efficient and high-quality preparation process for a semi-dry processed, velvety tender beef with a long shelf life. Soaking pretreatment in natural water absorbent, pickling, cooking, slicing, oil treatment, high-efficiency short- and medium-wave infrared vacuum drying, cooling, vacuum packaging and flexible sterilization are performed on raw material beef, then a finished product is obtained.
Technical solution of the present invention: a method for preparing a semi-dry processed, velvety tender beef by means of vacuum drying over short and medium infrared in combination with a flexible sterilization, in which fresh beef is the most important raw material, after pretreatment, curing , Cooking, slicing, treating with oil, short and medium infrared vacuum drying, packaging and flexible sterilization, a relatively tender beef product is obtained that has a pronounced, velvety tender state in terms of fabric condition and in terms of color has a natural brown color of dried beef, and the detailed steps are as follows:
(1) pretreatment of the raw material: that fresh beef is selected as the raw material, whereby tendons, fat and fascia are excreted, and wherein beef breast and beef earlove are preferred, and the beef is cut to 250 g / piece, and wherein the Beef is soaked in a water solution composed of sodium alginate with a mass concentration of 0.05% to 0.10% and trehalose with a mass concentration of 2% to 4% for 1.0 hour;
(2) pickling: salt is coated with 3% of the mass of beef uniformly on the surface of the piece of beef obtained after step (1), the pickling at a temperature of 4-7 ° C lasting 15 hours, and wherein, during the period, the meat piece is inverted for 3 to 4 times;
(3) cooking: that the piece of meat obtained after the step (2) is added in the pot, wherein cooking wine with a mass of 8% of the raw material beef, soy sauce of 3%, ginger of 3%, cinnamon of 3%, star anise 2% and dry chilli of 2%, and adding water until the piece of meat is just submerged, and after cooking with a large fire, cook with a small fire for 75 minutes and 10 minutes before quitting the meat Cooking salt of 1% and monosodium glutamate of 1% are added, and wherein a cooking is done with a large fire, so that the sauce is absorbed;
(4) Cutting into the slices: that after cooling the meat piece, cut the meat into slices of 40 x 20 mm and 10 mm thick, keeping the shapes and sizes of all slices of meat identical ;
(5) treatment with oil: equal amounts of chili oil, sesame oil and soy sauce are mixed evenly, with the beef slices dipped in oil for 0.5 hours;
(6) Vacuum drying over short and medium wave infrared: that the obtained after the step (5) beef slices are placed in the vacuum dryer for short and medium infrared to dry, the degree of vacuum -0.085 to -0.09 MPa, the Irradiation distance 140 to 175 mm, the power density is 1 to 3 W / g, the IR wavelength is 2 to 5 μm, the drying temperature is 60 ° C and the drying time is 1 to 1.5 hours to obtain semi-dry beef;
(7) cooling and vacuum packing: that the semi-dry beef obtained after step (6) is cooled to room temperature, with nano-zinc oxide having a mass of 0.01 to 0.02 being added to the mass of semi-dry beef, and followed by vacuum packaging;
(8) RF sterilization: that RF processing at 27.12 MHz is performed for the vacuum packed product obtained after the step (7) for 30 to 60 minutes, the polar plate pitch being 20 to 60 mm Product to obtain semi-dry, velvety tender beef.
The semi-dry processed, velvety tender beef has a water content of 40% to 50%, the cutting force is controlled to 4 kg, and wherein the meat is tender and elastic, and wherein the meat in terms of color, a natural brown Color of the dried beef and has a pronounced, velvety tender state in terms of tissue state.
Pickling pretreatment is accomplished by soaking the meat in a combined water solution containing 0.05% -0.10% sodium alginate and 2% -4% trehalose to increase the water holding ability of the raw material meat and the degree of delicacy of the product improve.
The use of vacuum drying via short and medium wave infrared has the following advantages: a high drying speed and a good product quality. The technique of flexible sterilization is used, namely the antibacterial technique of nano-zinc oxide and the RF sterilization technique are used in combination.
The present invention has the following advantages: a semi-dry, thus tender beef prepared by means of the present invention has a long shelf life, wherein the water content is 40% to 50% and the entire production process is highly efficient and environmentally friendly, and in comparison to conventional drying method, the drying time is reduced by about 70% by means of vacuum drying over short- and medium-wave infrared.
The present invention uses the novel method of flexible sterilization, namely antibacterial technique of nano-zinc oxide and RF sterilization technique are used in combination, thereby solving the problem that the high-temperature and high-pressure sterilization, the nutrient quality and the perception quality of the velvety delicate Beef destroyed.
The present invention uses the water solution composed of natural water absorbents - sodium alginate and trehalose - to soak the meat so that the meat product is tender, the cutting force being relatively low and only about 4 kg, and the dried beef being a good one Has fiber strength and has a pronounced shredded state with respect to the state of the fabric or has a natural brown color of the dried beef with respect to the color.
Detailed description
First embodiment: Preparation method of semi-dry processed, velvety tender beef with beef breast as raw materials.
Fresh beef breast is selected as the raw material, with tendons, fat and fasciae being excreted, cutting the beef to 250 g / piece, and the beef being in a water solution composed by sodium alginate of 0.05% and trehalose of 2% soaked for 1.0 hour; after taking out and drying most of the surface water, salt of 3% is evenly painted on the surface of the piece of beef, with curing taking 15 hours at a temperature of 4-7 ° C, during which time the meat is turned over 3 to 4 times; Cook wine of 8%, soy sauce of 3%, ginger of 3%, cinnamon of 3%, star anise of 2% and dry chilli of 2% are added with water being added until the meat piece is just submerged. After cooking with a large fire, cook with a small fire for 75 minutes, adding 1% salt and 1% monosodium glutamate 10 minutes before cooking ends, and cook with a heavy fire so that the sauce is absorbed , After cooling the piece of meat, the piece of meat is cut into slices of 40 x 20 mm and 10 mm thick, keeping the shapes and sizes of all the slices of meat identical. Equal amounts of chili oil, sesame oil and soy sauce are mixed evenly, with the slices of beef dipped in oil for 0.5 hour. The slices of beef are placed in the vacuum dryer for short and medium wave infrared drying, the degree of vacuum being -0.085 to -0.09 MPa, the irradiation distance 140 to 175 mm, the power density 1 to 3 W / g, the IR wavelength 2 to 5 μm, the drying temperature is 60 ° C and the drying time is 1 hour. The dried semi-dry beef is cooled to room temperature, to which nano-zinc oxide with a mass of 0.01 g / kg of semisolid beef mass is added, followed by vacuum packaging. RF processing at 27.12 MHz is performed for 50 minutes with the polar plate spacing being 20.
Second Embodiment: Preparation method of semi-dry, velvety tender beef with cattle bone as raw materials.
Fresh bovine leg is selected as the raw material, whereby tendons, fat and fascia are excreted, cutting the beef to 250 g / piece, and the beef is dissolved in a water solution composed by sodium alginate of 0.075% and trehalose of 3% , 0 hour is soaked; after taking out and drying most surface water, salt of 3% is evenly painted on the surface of the beef piece, with curing at 15 ° C at a temperature of 4 ° C-7 ° C, during which time the meat piece is turned 3 to 4 times becomes; Cook wine of 8%, soy sauce of 3%, ginger of 3%, cinnamon of 3%, star anise of 2% and dry chilli of 2% are added with water being added until the meat piece is just submerged. After cooking with a large fire, cook with a small fire for 75 minutes, adding 1% salt and 1% monosodium glutamate 10 minutes before cooking ends, and cook with a heavy fire so that the sauce is absorbed ,
After cooling the piece of meat, the piece of meat is cut into the slices of 40 x 20 mm and 10 mm thick, keeping the shapes and sizes of all slices of meat identical. Equal amounts of chili oil, sesame oil and soy sauce are mixed evenly, with the slices of beef dipped in oil for 0.5 hour. The slices of beef are placed in the vacuum dryer for short and medium wave infrared drying, the degree of vacuum being -0.085 to -0.09 MPa, the irradiation distance 140 to 175 mm, the power density 1 to 3 W / g, the IR wavelength 2 to 5 μm, the drying temperature is 60 ° C and the drying time is 1.25 hours. The dried semi-dry beef is cooled to room temperature, to which nano-zinc oxide with a mass of 0.02 g / kg of semisolid beef mass is added, followed by vacuum-packing. RF processing at 27.12 MHz is performed for 40 minutes with the polar plate spacing being 30.

权利要求:
Claims (1)
[1]
1. A method for preparing a semi-dry prepared, velvety tender beef by means of vacuum drying over short and medium infrared in combination with a flexible sterilization, characterized in that fresh beef is the most important raw material, wherein after pretreatment, pickling, cooking, slicing , Treatment with oil, short and medium infrared vacuum drying, packaging and flexible sterilization, a relatively tender beef product is obtained that has a markedly velvety tender state in terms of fabric condition and has a natural brown color of dried beef in terms of color ; and wherein the detailed steps are as follows:I Pretreatment of the raw material: fresh beef is selected as the raw material whereby tendons, fat and fascia are excreted, and beef broth and beef are preferred, and the beef is cut into 250 g / piece and the beef in one by sodium alginate with a mass concentration of 0.05% to 0.10% and trehalose with a mass concentration of 2% to 4% of combined water solution for 1.0 hour soaked;Picking: salt with a quantity of 3% of the mass of beef is evenly painted on the surface of the piece of beef obtained after step I, the pickling at a temperature of 4-7 ° C lasting 15 hours, during which time the piece of meat Is turned over 3 to 4 times;III Cooking: that the piece of meat obtained after step II is added to the pot, with cooking liquor having a mass of 8% of the raw material beef, soy sauce of 3%, ginger of 3%, cinnamon of 3%, star anise of 2% and dry chilli 2%, and adding water until the piece of meat is just submerged, and after boiling with a large fire, cooking with a small fire for 75 minutes, and with salt of 1% and 10 minutes before the end of cooking 1% monosodium glutamate is added, and cooking is done with a big fire, so that the sauce is absorbed;IV Slicing: that after cooling the piece of meat, the piece of meat is cut into slices of 40 x 20 mm and 10 mm thick, keeping the shapes and sizes of all slices of meat identical;V Treat with oil: evenly mix equal amounts of chili oil, sesame oil and soy sauce, dipping the beef slices in oil for 0.5 hours;VI Short and medium wave vacuum drying: that the slices of beef obtained after step V are placed in the vacuum dryer for drying by short and medium wave infrared, the degree of vacuum being -0.085 to -0.09 MPa, the irradiation distance 140 to 175 mm, the Power density 1 to 3 W / g, IR wavelength 2 to 5 μm, drying temperature 60 ° C and drying time 1 to 1.5 hours to obtain semi-dry beef;VII cooling and vacuum packaging: that the semi-dry beef obtained after step VI is cooled to room temperature, with nano-zinc oxide of mass 0.01 to 0.02 being added to the mass of semi-dry beef, followed by vacuum packaging;VIII RF Sterilization: that RF processing at 27.12 MHz is performed for the vacuum packed product obtained after step VII for 30-60 minutes, the polar plate spacing being 20-60 mm, around the product, semi-dry, velvety soft To receive beef;wherein the semi-dry, velvety tender beef has a water content of 40% to 50%, the cutting force being controlled to 4 kg, and the meat being tender and elastic, and the meat being a natural brown color in terms of color dried beef and has a pronounced, velvety tender state in terms of tissue condition.

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CN106858262A|2017-02-23|2017-06-20|江南大学|A kind of antibacterial and the radio frequency sterilized extension salted water goose shelf-life the method for use pasteurize combination nano zine oxide|

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CN108142488B|2018-02-08|2021-05-11|宁波海通食品科技有限公司|Method for controlling fading and whitening of ice cream moon cake shells in freezing storage period|

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CN108464450A|2018-03-05|2018-08-31|江南大学|A method of the conditioning red crisp chicken dish refrigerated shelf phase extends and re-heat quality-improving|

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CN108391717A|2018-03-12|2018-08-14|修武县伊赛牛肉有限公司|A kind of processing method of the cold fresh beef of top grade|

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CN109730238A|2019-01-30|2019-05-10|广西壮族自治区农业科学院|A kind of preparation method of instant Corned beef|

法律状态:
2017-09-15| PCAR| Change of the address of the representative|Free format text: NEW ADDRESS: OBERMATTWEG 12, 6052 HERGISWIL NW (CH) |

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2019-08-30| PL| Patent ceased|

优先权:

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申请号 | 申请日 | 专利标题

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CN201510667265.1A|CN105146553A|2015-10-16|2015-10-16|Method for preparing semi-dry conditioning shredded beef by combination of medium-short wave infrared vacuum drying and flexible sterilization|

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