Method and device for tenderizing and efficiently pickling beef by ultrasonic wave and pulsed electric field

Abstract

The invention discloses a method and a device for tenderizing and efficiently pickling beef by ultrasonic wave and pulsed electric field. A hollow part at the bottom of a treatment chamber shell of the device is a treatment chamber; the bottom of the treatment chamber shell is connected with a lower electrode plate; the lower electrode plate is connected with a lower support rod; an ultrasonic generator is arranged at the periphery of the lower support rod at the lower end of the lower electrode plate; the lower electrode plate and an upper electrode plate are respectively connected with a pulsed electricity generation and control device; the upper electrode plate is arranged at the upper end of the treatment chamber; the upper electrode plate is connected with an upper support rod; the upper support rod is connected with a pressure sensing system through a lifting device; the power density of the ultrasonic wave is controlled to be 0.2-0.5W / cm < 2 >; and the strength of the pulsed electric field is controlled to be 0.3-1.5kV / cm. On one hand, the method and the device have a universal tenderizing effect on beef at different parts, and the raw material selection range of high-end beef products is expanded; on the other hand, beef fibers are destroyed, and the material juice pickling process is accelerated, so that the dish production efficiency of the catering industry is improved.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method and device for tenderizing and highly efficient cured beef with ultrasonic waves and pulsed electric fields. Background technique [0002] As a common edible meat, beef is favored by consumers. Compared with pork, its amino acid composition is closer to the needs of the human body; compared with poultry meat products, its fat content is lower, and it can supplement protein for the human body. At the same time reduce fat intake. At the same time, beef also has a unique flavor and a variety of cooking methods to make it delicious. With the development of China's catering industry, beef has gradually become one of the protagonists in the high-end catering industry. However, there are two problems that greatly limit the further development of high-end beef products: First, according to the standard of traditional Western-style steak, Pay attention to the freshness an...

AI Technical Summary

Problems solved by technology

[0007] 1) The enzymatic or chemical reagent tenderization technology needs to add exogenous enzyme preparations or chemical reagents, etc., which will destroy the meat fiber structure as a whole, make beef lose its natural chewing feeling, and cannot satisfy some high-end catering consumers. The meat has no additives and is purely natural;

[0008] 2) The conditions of the existing pulse electric field treatment methods are very harsh. For meat steaks with a thickness of 1cm, the applied voltage exceeds 10kV. The narrow pulse width, high voltage and high field strength have high requirements on the equipment. The price is high, and it is difficult to apply to small, medium and micro catering establishments;

The problem with this technology is that a large amount of salt is added during the pickling process, and then a high-voltage pulse electric field treatment of more than 15kV / cm is performed. On the one hand, a large current will be generated under high conductivity, and the power output of the power supply is required to be very high. On the other hand, a significant electrochemical reaction will occur under high current to form a new food safety problem.

The ultrasonic technology of this technology acts as a sterilizing treatment, and does not involve tenderization and other purposes

Images