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Texture forming method of air-dried beef and mutton

A beef and mutton, dry matter technology, applied in the directions of food drying, food heat treatment, food preparation, etc., can solve the problems of restricting the source of raw materials and product types of air-dried beef and mutton products, unfavorable enterprise promotion, and high molding costs, so as to save production costs. , easy to cut strips, reduce the use of the effect

Active Publication Date: 2014-04-16
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional production process of air-dried beef and mutton jerky requires large pieces of beef and mutton muscle as raw materials, which limits the raw material sources and product types of air-dried beef and mutton jerky products.
In order to increase the supply of raw materials for air-dried beef and mutton jerky, some manufacturers use the method of adding transglutaminase and freeze molding, but freeze molding requires cold storage, high molding costs and long time, which is not conducive to popularization in many enterprises

Method used

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  • Texture forming method of air-dried beef and mutton

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1, vacuum stirring pickling and non-vacuum stirring pickling verification

[0052]Thaw chunks of frozen beef at -2°C to 0°C, trim off the visible fat and fascia on the surface, put it into a meat grinder, pass through an 8mm orifice plate and grind it into minced meat, and then divide the minced meat into two parts equally. Put a part into the vacuum mixer, add auxiliary materials in batches, stir for 2 minutes in the forward direction, and then stir in the reverse direction for 2 minutes, evenly put in 3‰ transglutaminase (150U / kg raw meat), vacuumize until the vacuum degree reaches 0.06 Above MPa, rotate forward for 4 minutes, reverse for 4 minutes, and cycle once. A total of 16 minutes of vacuum stirring at a speed of 22 rpm. Put the other part of minced meat into the non-vacuum mixer, add the auxiliary materials in batches, stir for 2 minutes in the forward direction, and then reverse the stirring for 2 minutes, evenly add 3‰ transglutaminase (150U / kg raw...

Embodiment 2

[0056] Example 2. Validation of Muscle Gradient-variable Temperature Air-drying Effect

[0057] Mutton myofibrillar protein was dissolved in 50mM phosphate buffer (pH6.0) containing 0.6M NaCl, and the protein concentration was adjusted to 30mg·mL -1 . Use 1M NaOH or HCl to adjust the system to the pH value required for the test, and heat it in a water bath after dispensing. -1 The temperature was raised linearly to 75°C and held for 20 minutes. During the heating process, the molecular force was studied for gels at 25°C, 35°C, 45°C, 55°C, 65°C, and 75°C. In addition, differential scanning calorimeter (DSC) was used to analyze the thermal stability of lamb myofibrillar protein under different pH value systems. The test conditions of DSC were that the temperature scanning range was 25°C to 100°C, and the heating rate was 5°C. min -1 , use the Q20 empty aluminum box as a blank control, and use the software that comes with the instrument to analyze the thermal denaturation temp...

Embodiment 3

[0066] Embodiment 3, the preparation method of air-dried mutton with peanuts

[0067] 1) Select 100kg of frozen mutton hind legs, remove obvious fat and fascia, and thaw at 2-4°C;

[0068] 2) Put the thawed mutton pieces into a meat grinder and pass through an 8nrn orifice plate to obtain minced meat;

[0069] 3) Put the minced mutton into the vacuum mixer, add the auxiliary materials in batches, stir for 2 minutes in the forward direction, and then reverse the stirring for 2 minutes, and evenly add 3‰ of transglutaminase (150U / kg raw meat) . Vacuumize until the vacuum degree reaches above 0.06MPa, rotate forward for 4 minutes, reverse for 4 minutes, and cycle once, a total of 16 minutes of vacuum stirring, the speed is 22 rpm;

[0070] The auxiliary materials are: 10kg crushed peanuts, 1.1kg salt, 0.12kg chicken essence, 0.1kg monosodium glutamate, 0.1kg soft white sugar, 0.2kg beef paste, 0.1kg chicken paste, 0.15kg dark soy sauce, 0.15kg light soy sauce, marinated sea mus...

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Abstract

The invention relates to a texture forming method of air-dried beef and mutton. The method provided by the invention is a combined method of vacuum stirring and salting and gradient temperature air drying. The method specifically comprises the following steps: adding additives in minced raw material beef and mutton according to a proportion, and carrying out vacuum stirring to uniformly mix the raw material and form gel; putting the stirred meat stuffing in a stainless steel tray, leveling and compacting the meat stuffing, and statically salting the meat stuffing in a salting room; reversely pouring the salted raw material meat on a wire mesh screen, and pushing the wire mesh screen into an air drying room to air-dry the salted raw material meat to 60% of the original weight at a gradient temperature; and cutting the air-dried large meat pie to different specifications to finish the texture formation, and processing the meat according to different ripening processes. By adopting the texture forming method provided by the invention, non-refrigeration texture forming of minced raw material meat is achieved, the cost is low, the raw material source is wide, the yield of the air-dried beef and mutton is increased by 3-5%, the uniform transfer of the additives is guaranteed, and a technological base is laid for the development of air-dried beef and mutton products with a variety of flavors and appearances.

Description

technical field [0001] The invention relates to a method for forming air-dried beef and mutton dry matter. Background technique [0002] Air-dried meat refers to products made by "air-drying" before cooking, including air-dried beef, air-dried mutton, air-dried poultry and other characteristic traditional meat products. Air-dried beef and mutton jerky is a special meat product in Northwest my country, and air-dried poultry meat is a traditional meat product in eastern and central my country. Air-dried beef and mutton jerky is deeply loved by consumers because of its high nutritional value, excellent quality, delicious flavor, long shelf life, and convenient carrying and eating, and its market potential is huge. According to preliminary statistics, the annual output of air-dried beef and mutton has reached more than 1 million tons, and most of them are still mainly produced by small and medium-sized enterprises. Kekexili, etc., many companies independently develop and devel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/317A23L13/10A23L13/60
CPCA23L5/10A23L13/48A23L13/67A23V2002/00A23V2300/10A23V2300/24A23V2300/31
Inventor 王振宇张德权高远陈丽李欣陈立娟丁楷
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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