A processing technology for improving the tenderness of spiced money tendon

Abstract

The invention relates to a processing technology for improving the tenderness of spiced money tendon. The processing technology for improving the tenderness of spiced money tendon includes the first step: pretreatment of raw materials and auxiliary materials, cleaning beef; , fennel, peppercorns, cloves, grass fruit, ginger, cardamom and water to make material water; use material water to dissolve salt, sodium polyphosphate, sodium nitrite, sodium ascorbate, sugar, glucose, liquor, monosodium glutamate, this When the temperature of the pickling solution is reduced to 25-30°C, continue to dissolve carrageenan and soybean protein isolate powder to make a pickling solution, use the solution to inject salt water into the beef, vacuum intermittently tumbling, and marinate for 24 hours; Step 2: Put the marinated and tenderized meat into a boiling water pot for pre-cooking; Step 3: Cooking: Cook the pre-cooked beef with cooking water to get spiced money tendon, the shear force of which is 25N , The yield rate reached 80%. The invention improves the tenderness and water holding capacity of the spiced golden tendon product, and has high quality.

Description

[0001] 1. Technical field [0002] The invention relates to the field of animal product processing, in particular to a processing technology for improving the tenderness of spiced almond tendon. [0003] 2. Background technology [0004] Braised meat products in sauce are an important part of traditional Chinese meat products. They are rich in nutrients, ruddy in color, mellow and delicious, and have the effect of nourishing the stomach and strengthening the spleen. Contains the original nutrients and fixed flavor. Five-spice beef is a traditional stewed product in our country, but its production has always used manual workshop processing methods without systematic processing parameters, resulting in poor tenderness, dark color, and low yield of beef products with hard texture. The quality is unstable, the production cost is high, the cycle is long, and the shelf life is short, which is not convenient for storage and transportation. The quality of meat products has gradually ...

AI Technical Summary

Problems solved by technology

Five-spice beef is a traditional stewed beef product in my country, but its production has been using manual workshop-style processing methods without systematic processing parameters, resulting in poor tenderness, dark color, and low yield of beef products that are hard in texture. Unstable quality, high production cost, long cycle, short shelf life, inconvenient for storage and transportation

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