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Conditioned rhizoma galangae beef slices capable of being quickly frozen by microwaves and processing method thereof

A processing method and technology of meat slices, which are applied in the preservation of meat/fish with chemicals, food science, etc., can solve the lack of industry-leading scale enterprises and well-known brands, uneven microwave food standards and specifications, and military-civilian integration development gap And other problems, to achieve good antioxidant effect, inhibit beef spoilage, good color effect

Pending Publication Date: 2021-06-29
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Microwaves are widely used in my country's food industry, but compared with developed countries such as Europe and the United States, my country's microwave food standards and specifications are uneven, the variety is relatively single, the market development is insufficient, and there is a lack of industry-leading large-scale enterprises and well-known brands. Significant gaps in integration and development

Method used

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  • Conditioned rhizoma galangae beef slices capable of being quickly frozen by microwaves and processing method thereof
  • Conditioned rhizoma galangae beef slices capable of being quickly frozen by microwaves and processing method thereof
  • Conditioned rhizoma galangae beef slices capable of being quickly frozen by microwaves and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～4

[0057] Embodiments 1-4 study the effect of the added amount of carrageenan on the sensory quality of beef slices

Embodiment 1

[0059] A kind of microwavable quick-frozen conditioning galangal beef slices: counting based on the quality of fresh beef, the mass percentages of the following raw materials in fresh beef are as follows: vegetable oil 10%, galangal 3%, potato starch 6%, salt 1%, white sugar 0.5%, MSG 0.6%, soy sauce 0.8%, TG enzyme solution 0.4%, baking soda 0.1%, carrageenan 0.1%, glucono-δ-lactone 0.15%, chlorogenic acid 0.12%, nicotinamide 0.02%, compound 0.6% of spices and 20% of ice water; the TG enzyme solution is formed by mixing TG enzyme and water at a mass ratio of 1:5; the compound spices are composed of the following raw materials in parts by mass: 6 parts of cumin powder, fennel powder 0.3 parts, 0.5 parts of cumin powder, 1 part of red pepper powder, 0.5 parts of five-spice powder, and 0.4 parts of black pepper powder.

[0060] A processing method capable of microwave quick-freezing conditioning galangal beef slices, comprising the following steps:

[0061] Step 1: Raw meat pre...

Embodiment 2、5～7

[0077] Examples 2, 5-7 studied the effect of the added amount of glucono-δ-lactone on the sensory quality of beef slices.

[0078] Embodiments 5 to 7 are the same as in Embodiment 2, the difference is that the dosage of glucono-δ-lactone in Embodiments 5 to 7 is successively 0.1%, 0.2%, and 0.25%, as shown in Table 3:

[0079] table 3

[0080]

[0081] Figure 3-4 For Example 2, 5-7, the influence of the addition amount of glucono-δ-lactone on the sensory quality of beef slices is studied: the addition amount of glucono-δ-lactone in the conditioning beef slices will affect the elasticity and mouthfeel of beef, and its The more the amount is added, the better the elasticity of the beef, but if the amount is too much, the beef slices will be harder and the taste will be worse. Depend on Figure 3-4 It can be seen that when the dosage of glucono-δ-lactone is 0.2%, the sensory score is the highest, the shear force is moderate, and the quality of beef slices is better.

[00...

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Abstract

The invention discloses conditioned rhizoma galangae beef slices capable of being quickly frozen by microwaves and a processing method thereof. Based on mass of fresh beef, the fresh beef sequentially comprises the following raw materials in percentage by mass: 5%-10% of vegetable oil, 3%-5% of rhizoma galangae, 5%-8% of potato starch, 1%-1.5% of table salt, 0.5%-1% of white granulated sugar, 0.4%-0.8% of monosodium glutamate, 0.5%-1% of light soy sauce, 0.3%-0.5% of TG enzyme liquid, 0.1%-0.2% of baking soda, 0.1%-0.3% of carrageenan, 0.1%-0.15% of gluconic acid-delta-lactone, 0.1%-0.12% of chlorogenic acid, 0.01%-0.02% of nicotinamide, 0.4%-0.6% of compound spice and 20%-30% of ice water. The preparation method disclosed by the invention is relatively high in process operability, can meet the requirements of people on food naturalness, safety, nutrition, convenience and taste diversification, is suitable for a wide range of people, and has a wide market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a microwave quick-freezing prepared galangal beef slice and a processing method thereof. Background technique [0002] Microwave food is a kind of ready-to-eat food that relies on microwave heating or microwave cooking. With the improvement of living standards in our country, the acceleration of social aging, and the transformation of traditional family patterns and consumption concepts, people are pursuing a higher quality of life, requiring a significant reduction in household cooking labor intensity and shortening cooking time. Microwaved foods are favored by many consumers by reducing the time investment in meal planning and preparation. Microwaves are widely used in my country's food industry, but compared with developed countries such as Europe and the United States, my country's microwave food standards and specifications are uneven, the variety is relatively si...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23B4/20
CPCA23L13/72A23L13/74A23B4/20
Inventor 杨宁宁邓源喜武杰徐静马龙宫锦涛
Owner BENGBU COLLEGE
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