Meat quality tenderization method through combination of ultrasonic waves and compound enzymes

Abstract

The invention discloses a meat quality tenderization method through combination of ultrasonic waves and compound enzymes. The meat quality tenderization method comprises the following steps of (1) soaking meat in a solution of which the compound enzyme concentration is 0.3mg / ml in an enzyme soaking method, and controlling the temperature of a compound enzyme solution to be 40 DEG C, wherein the soaking time is 1.5 hours; and (2) taking out the meat, wiping and drying the surface of the meat, putting the dried meat in a plastic bag, adding a CaCl solution of which the concentration is 0.2mol / Lto the plastic bag, exhausting air in the bag, performing sealing, putting the sealed plastic bag in an ultrasonic treatment groove for ultrasonic treatment, and controlling the temperature of the ultrasonic waves to be 40 DEG C, the power to be 300W and the treatment time to be 15 minutes. In the manner, according to the meat quality tenderization method through combination of ultrasonic waves and compound enzymes, the enzymes, the ultrasonic waves and calcium chloride are combined, so that the method has remarkable tenderizing effect on the meat, is novel, simple and convenient to operate, uniform in tenderization, safe and reliable, and has broad market prospects in the popularization respect of meat quality tenderization methods through combination of ultrasonic waves and compound enzymes.

Description

technical field [0001] The invention relates to the field of meat tenderization, in particular to a meat tenderization method combining ultrasonic waves and compound enzymes. Background technique [0002] With the improvement of living standards, people have higher and higher requirements for the quality of meat. Among the many quality indicators of meat, tenderness is an extremely important indicator. The tenderness of meat mainly refers to the difficulty of crunching and chewing the meat when eating. The prior art mostly adopts stimulation, high pressure treatment, enzyme treatment, calcium salt injection, polyphosphate treatment and other methods to tenderize meat. [0003] my country is a big meat producing country, and the meat processing industry occupies an important position in the field of light industry. The quality of meat directly affects the development of the meat processing industry. Meat tenderness is one of the key factors affecting the quality of meat pr...

AI Technical Summary

Problems solved by technology

The exogenous enzyme tenderization method is used in industry, and there is a problem that the tenderizer is not balanced and impermeable

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