Preparation process of instant freeze-dried beef food
A preparation process and instant food technology, which is applied to the functions of food ingredients, food preservation, and food ingredients as antimicrobial preservation, etc. It can solve problems such as inability to control well, uncertain time intervals, and affecting consumers' desire to buy. , to achieve the ideal effect of reducing the generation of microorganisms, protecting color and gloss
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[0035] A processing method of freeze-dried beef instant food, comprising the following steps:
[0036] (1) Soak
[0037] Take fresh meat, soak in 0.1% citric acid water for 20-30 minutes, remove blood, soak in 0.1% sodium bicarbonate aqueous solution for 20-30 minutes, remove blood and water impurities, etc., and drain;
[0038] (2) Ultrasonic treatment
[0039] Prepare the pickling liquid according to the following proportions: 100 parts of soaked meat, 5 parts of lactic acid, 12 parts of citric acid, 0.2 parts of sodium bicarbonate, 0.5 parts of papain, 0.5 parts of fig protease, 0.2 parts of transglutaminase, and 1 part of potato starch 10 parts of water, ultrasonic treatment is carried out during the pickling process, the ultrasonic parameters are as follows: 300W, 120kHz, ultrasonic time is 20-30 minutes;
[0040] (3) Color protection
[0041]100 parts of water, 10 parts of glutamic acid, 3 parts of cysteine hydrochloride, 4 parts of glucose, 10 parts of hydrolyzed v...
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