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Method for improving tenderness of mutton

A mutton tenderness technology, applied in the field of improving mutton tenderness, can solve the problem of very complicated tenderness control, achieve the effect of improving tenderness and taste, and retaining nutrition

Active Publication Date: 2022-03-04
WENZHOU INST UNIV OF CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although some control measures have been used to improve the tenderness quality of mutton, the tenderness of meat is mainly determined by the tissue composition and its structure, and the complex biochemical changes in the meat when the muscle is transformed into edible meat have great influence on the tenderness of the meat. The tenderness of the meat also has a great influence, therefore, the control of the tenderness of the meat is very complicated

Method used

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  • Method for improving tenderness of mutton
  • Method for improving tenderness of mutton
  • Method for improving tenderness of mutton

Examples

Experimental program
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Effect test

Embodiment

[0022] A kind of method of improving mutton tenderness of the present application comprises the following steps:

[0023] Step S1: Use the micro-nano bubble generation device (ie NANO MF-5000 micro-nano bubble generation system) to continuously prepare micro-nano bubbles in the water used for cooking mutton to prepare micro-nano bubble water, specifically, NANO MF-5000 micro-nano bubbles The generating system includes a gas-liquid mixing pump (produced by NANO Scientific) and a pressurizing device (produced by NANO Scientific). First, use the gas-liquid mixing pump to fully mix water and gas for 10-15 minutes, then use a pressurizing device to rotate at a high speed, and introduce the gas-liquid mixed fluid into the elliptical container in the device. The middle part forms a negative pressure axis, and the suction force of the elliptical container on the negative pressure axis can concentrate the gas mixed in the gas-liquid mixed fluid or the gas connected from the outside to ...

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Abstract

The invention provides a method for improving tenderness of mutton, which comprises the following steps: S1, continuously preparing micro-nano bubbles in water for cooking mutton by using a micro-nano bubble generation device to prepare micro-nano bubble water, and heating the micro-nano bubble water to a specific temperature; and S2, adding the mutton taken out from the vacuum package into the micro-nano bubble water, continuously heating the micro-nano bubble water until the center temperature of the micro-nano bubble water reaches a target temperature, and immediately taking out the mutton. After the technical scheme is adopted, the tenderness and taste of the mutton can be improved to the greatest extent.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for improving the tenderness of mutton. Background technique [0002] The tenderness of meat is one of the important indicators to evaluate the quality of meat, and it is an important factor for consumers to judge the quality of meat and affect consumption. A large number of reports pointed out that the tenderness of meat is the most important factor leading to the acceptance of products by consumers. According to the resistance (kg) of cutting meat, the tenderness of meat can be divided into the following grades: 0-2kg, very tender; 2-5kg, tender; 5-7kg, medium; 7-9kg, relatively rough; 9-10kg , rough; more than 11kg, very rough. [0003] The tenderness of meat is affected by many factors. Studies have shown that the orderly structure of muscle fibers has a great relationship with the tenderness of meat, and the connective tissue in the muscle plays a key role...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00A23L5/10
CPCA23L13/00A23L5/13
Inventor 王莉萍张峰司乾康马雪慧
Owner WENZHOU INST UNIV OF CHINESE ACAD OF SCI
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