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A processing method for three-stage dry-aged beef tenderloin

A technology for beef tenderloin and processing method, which is applied in the directions of food ingredients, food ingredients as taste improvers, food ingredients as odor improvers, etc. Soft and juicy effect

Active Publication Date: 2022-01-11
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, dry-aged beef will lose about 10% of its moisture, and a layer of air-dried hard layer will be formed on the surface. This layer of hard shell needs to be removed before cooking, and the loss of trimming can reach 30%, so the cost of traditional dry-aged beef is high. , a big waste

Method used

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  • A processing method for three-stage dry-aged beef tenderloin
  • A processing method for three-stage dry-aged beef tenderloin
  • A processing method for three-stage dry-aged beef tenderloin

Examples

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Effect test

Embodiment 1

[0075] A processing method for three-stage dry aging beef tenderloin, comprising the steps of:

[0076] (1) The first stage: wash and drain 5kg of uncut fresh beef tenderloin, and hang it in the aging cabinet. sky;

[0077] (2) The second stage: preparing a 6% aqueous solution of soybean protein isolate and a 2% aqueous solution of sodium alginate; mixing the aqueous solution of soybean protein isolate and the aqueous solution of sodium alginate with a volume ratio of 2:1, and then adding glycerin ( The volume is 1% of the volume sum of soybean protein isolate aqueous solution and sodium alginate aqueous solution), 200rpm magnetic stirring at room temperature for 30min to obtain a mixed solution, and then the mixed solution was placed in a constant temperature water bath at 70°C for 40min, and the above liquid was poured into a vacuum filter bottle and kept The negative pressure of the filter bottle is ≥0.09MPa and lasts for 30 minutes. During this period, the filter bottle i...

Embodiment 2

[0080] A processing method for three-stage dry aging beef tenderloin, comprising the steps of:

[0081] (1) The first stage: Wash and drain 5kg of uncut fresh beef tenderloin, and hang it in the aging cabinet. 7 days;

[0082] (2) The second stage: preparing a 5% aqueous solution of soybean protein isolate and a 1.5% aqueous solution of sodium alginate; mixing the aqueous solution of soybean protein isolate and the aqueous solution of sodium alginate with a volume ratio of 3:1, and then adding glycerin ( The volume is 1.2% of the volume sum of soybean protein isolate solution and sodium alginate solution), at room temperature 200rpm magnetic stirring for 30min to obtain a mixed solution, then put the mixed solution in a constant temperature water bath at 70°C for 40min, pour the above liquid into a vacuum filter bottle, and keep The negative pressure of the suction filter bottle is ≥0.09MPa, and lasts for 30 minutes. During this period, the suction filter bottle is placed in ...

Embodiment 3

[0085] A processing method for three-stage dry aging beef tenderloin, comprising the steps of:

[0086] (1) The first stage: Wash and drain 5kg of uncut fresh beef tenderloin, and hang it in the aging cabinet. 10 days;

[0087] (2) The second stage: preparing an aqueous solution of soybean protein isolate with a concentration of 8% and an aqueous solution of sodium alginate with a concentration of 3%; mixing the aqueous solution of soybean protein isolate and the aqueous solution of sodium alginate with a volume ratio of 1:1, and then adding glycerin ( The volume is 0.5% of the volume sum of soybean protein isolate solution and sodium alginate solution), at room temperature 200rpm magnetic stirring for 30min to obtain a mixed solution, then put the mixed solution in a constant temperature water bath at 70°C for 40min, pour the above liquid into a vacuum filter bottle, and keep The negative pressure of the suction filter bottle is ≥0.09MPa, and it lasts for 30 minutes. During ...

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Abstract

The invention discloses a three-stage dry aging beef tenderloin processing method, which belongs to the technical field of beef processing. The processing method described in the present invention includes three stages. The first stage is to hang the fresh beef tenderloin in the aging cabinet for 7-10 days; Membrane solution (mix soybean protein isolate solution and sodium alginate solution evenly, then add glycerin, mix evenly to obtain a special mature membrane solution), mature for 3 to 5 days; the third stage is beef tenderloin after the second stage of aging Spray Staphylococcus xylosus bacteria suspension on the surface (centrifuge the cultured Staphylococcus xylosus liquid culture medium to obtain the precipitated thalline, then add sterile physiological saline to the precipitated thalline to prepare the Staphylococcus xylosus suspension), Mature for 7-10 days. The method of the invention has lower loss, more tender texture, more unique flavor and richer juice.

Description

technical field [0001] The invention relates to a three-stage dry aging beef tenderloin processing method, which belongs to the technical field of beef processing. Background technique [0002] China is a big beef production and consumption country. The annual meat production accounts for 30.00% of the world's total meat production. Beef is a meat with high protein, high nutrition, high amino acid, low cholesterol, and rich in B vitamins and minerals. Class, loved by consumers. With the improvement of people's living standards, consumers' pursuit of beef flavor and texture is also getting higher and higher. [0003] Dry aging is a process in which beef is placed in a dry aging cabinet under constant temperature, humidity and ventilation conditions, and the quality of the beef itself is gradually improved over time during the process of sterilization and deacidification. Compared with fresh beef, dry-aged beef has a softer texture, a more unique flavor and richer juice. Ho...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/40A23L13/70
CPCA23L13/48A23L13/424A23L13/426A23L13/42A23L13/74A23L13/72A23V2002/00A23V2200/14A23V2200/15A23V2250/5026A23V2250/5488Y02A40/90
Inventor 成玉梁徐琳刘圣楠李培珍邱志明吴培玉陈建男郭亚辉谢云飞姚卫蓉钱和
Owner JIANGNAN UNIV
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