Method for tendering buffalo

Abstract

The invention relates to a method for tendering buffalo. The method comprises the following steps of: uniformly injecting exogenous enzyme liquid into buffalo according to an injection enzyme using amount of 10-80 U in 1g of buffalo and an injection volume of 0.01-0.08 mL in 1g of buffalo; standing for 3 minutes; rolling for 2 minutes; after leaching or wiping the enzyme liquid discharged to the surface, hermetically packaging with food plastic packaging bags made of polyethylene or polyvinylidene chloride; tendering for 6-8 hours under the environment of 6-12 DEG C; after tendering is finished, cooking and processing directly or storing under the condition of 0-4 DEG C for standby within 24-48 hours. According to the method, the tendering efficiency is high, the effect is obvious, and the shearing force of buffalo after being tendered is reduced by more than 45%. According to the method, influence on appearance of buffalo and product yield is slight, the freshness of the buffalo is well kept, safety and non-toxicity without bad flavor can be realized, the industrialized operability is high, and the method is suitable for tendering treatment of buffalo for cooking or deep processing.

Description

technical field [0001] The invention relates to the technical field of tenderizing meat products, in particular to a method for tenderizing buffalo meat. Background technique [0002] In the international market, the demand for buffalo meat continues to increase, and beef sausages, canned beef, and various buffalo milk products made of buffalo meat are very popular among consumers. At the same time, in some countries, the consumption of pork and common beef is decreasing due to religious beliefs, while the consumption of buffalo meat is increasing. However, due to the fact that the time for buffalo meat to be used as meat in my country is still very short, there are few researches on the feeding management and feed nutrition of buffalo used as beef cattle in my country, and the slaughtering method of buffalo is single, and the meat performance of common buffalo meat in the market is generally inferior. Poor, the main reason is that the tenderness is poor. To further promote...

AI Technical Summary

Problems solved by technology

At present, the tenderization of livestock and poultry meat by exogenous enzymes is mainly done by soaking, and some injection methods are also used, but most of them are tenderized at high temperature for a short time. The tenderization temperature is mostly higher than 40°C, and some even reach 70°C. The lowest temperature is also 15°C to 20°C. It is difficult to control the end point of tenderization at higher temperature, and the tenderization process is not sealed and packaged. Higher temperature and open environment increase the risk of microbial contamination, which is not conducive to maintaining the moisture of meat. Freshness, etc., thus affecting the subsequent processing and storage of meat