Tenderized and air-dried beef preparation method

Abstract

The present invention provides a tenderized and air-dried beef preparation method, which comprises (1) raw material treatment, (2) tenderizing treatment, (3) rolling kneading sousing, (4) air-drying treatment, and (5) steaming-oil frying, wherein the step (2) comprises that a tenderizing agent prepared from calcium chloride, sodium bicarbonate, ginger protease and water is injected into the finished beef by using a saline injection machine, and the step (3) comprises that the tenderized and cut beef strips are placed into a vacuum rolling kneading machine and salt, sugar, baking soda, zanthoxylum bungeanum powder and crushed Szechuan zanthoxylum bungeanum seasoning are added to carry out rolling kneading sousing. According to the present invention, the operation process is simple, the used raw materials meet the food safety standards, the process conditions are easy to control, the production cost is low, the obtained air-dried beef has characteristics of crisp taste and easy chewing, and the method is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of meat food processing, in particular to a preparation method of tenderized air-dried beef. Background technique [0002] Air-dried beef is a meat product processed from fresh beef hind legs. The cholesterol content and fat in beef are lower than other meat products, and the protein content is higher. In addition, air-dried beef also contains inorganic components such as phosphorus, calcium, and iron, which can meet the energy needs of the human body. Among them, iron mainly exists in the form of heme iron, which has high bioavailability, is not interfered by other factors in food, and is beneficial to human digestion and absorption. Features. At the same time, its taste is authentic and unique, and it is suitable for all kinds of people to eat, so it is liked by consumers. [0003] Because the muscle fibers of beef hind legs required for the production of air-dried beef are relatively thick, the texture ...

AI Technical Summary

Problems solved by technology

At present, most of the air-dried beef products developed and marketed in China are made by traditional techniques. The beef hindquarters do not undergo any treatment, and are directly marinated after being stripped. There is no tenderization process in the process, and the final products are mostly tough and colorful. Disadvantages such as grayness and high product hardness indirectly affect consumers' cognition and acceptance of products in the market

There are also some enterprises that use physical tenderization methods, such as mechanical tenderization methods, but this method has defects such as high cost, long processing time and complicated operation.

At present, domestic enzyme tenderization is generally considered to be a relatively reliable and convenient method for tenderizing meat, for example: 1. Liu Xuewen. Research and development of tenderized beef jerky [J]. Food Science, 2002: 106 article report, In the production of beef jerky, the method of combining exogenous calcium ions with protease has achieved certain results, but this process is suitable for beef jerky products, and the effect of tenderizing thick beef is not obvious; 2. Shi Xiaoyan. Research on improving the quality of traditional air-dried meat [D]. Calcium chloride and papain were used as tenderizers to act on beef hindquarters respectively, both of which can improve the quality of air-dried beef. When calcium chloride is used alone, the addition amount is high, and the product It is easy to be bitter, and it takes a long time to tenderize when papain is used alone, and the optimal enzymatic hydrolysis temperature is 55°C, which results in a large energy consumption

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