改进工艺条件对红烧卤牛肉出品率和感官品质的影响

doi:10.19640/j.cnki.jtau.2023.05.009

天津农学院学报 ›› 2023, Vol. 30 ›› Issue (5): 48-53.doi: 10.19640/j.cnki.jtau.2023.05.009

改进工艺条件对红烧卤牛肉出品率和感官品质的影响

李彦¹, 梁丽雅¹, 乔芳², 谢秋建², 马俪珍^{1,通信作者}

1.天津农学院食品科学与生物工程学院,天津 300392;
2.天津德盟食品有限公司,天津 300450

收稿日期:2022-09-02 出版日期:2023-10-31 发布日期:2023-12-22
通讯作者: 马俪珍（1963—）,女,教授,博士,研究方向：肉品科学与技术。E-mail：malizhen-6329@163.com。
作者简介:李彦（1995—）,女,硕士在读,研究方向：肉制品加工与安全。E-mail：17835423748@163.com。

Process optimization for improving the quality of braised beef

Li Yan¹, Liang Liya¹, Qiao Fang², Xie Qiujian², Ma Lizhen^{1,Corresponding Author}

1. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China;
2. Tianjin Demeng Food Co., Ltd., Tianjin 300450, China

Received:2022-09-02 Online:2023-10-31 Published:2023-12-22

摘要/Abstract

摘要： 为提高红烧卤牛肉的出品率和感官品质,本试验以公司原有红烧卤牛肉工艺（牛肋排经解冻、分切、汆烫、清洗剔骨、焖煮等工艺）为基础（对照组Control check,CK）,增加盐水注射（Brine injection,BI）和真空滚揉（Vacuum rolling,VR）工艺（用BI-VR表示）,BI-VR1组和BI-VR2组的盐水注射液量为20%,总滚揉时间为40 min,但剔骨顺序不同;BI-VR3、BI-VR4、BI-VR5、BI-VR6盐水注射量分别为20%、15%、10%、5%,滚揉总时间降为30 min。试验结果表明,CK组的感官品质较差,口感粗糙,嫩度差,口味淡,产品出品率最低（42.43%）;BI-VR1组、BI-VR2组和BI-VR3组之间的出品率差异不显著（P>0.05）,说明剔骨顺序并不影响出品率。3组的出品率（48.23%~48.34%）均显著高于CK组（P<0.05）,但由于盐水注射量（20%）较高,致使产品口感过于软烂;BI-VR4组感官品质最佳（24.1分）,出品率达到50.78%,比CK组提升了8.27%。其次BI-VR5组的口感弹性也较好,出品率为49.33%。通过试验说明,以牛肋排为原料,注射15%事先配制好的腌制液,放入真空滚揉中,真空度为0.06 MPa,总滚揉时间30min（正转15 min,停10 min,反转15 min）后,放入0~4 ℃冷库中静腌10~12 h,然后经过汆烫、清洗剔骨、焖煮,真空包装后二次低温杀菌、速冻的处理过程,即可得到品质优良的红烧卤牛肉产品,此工艺可以适合公司进行大规模的工业化生产。

关键词: 红烧卤牛肉, 盐水注射, 真空滚揉, 出品率, 感官品质

Abstract: In order to improve the yield and sensory quality of braised and stewed beef, based on the company's original technology of braised and stewed beef（thawing, slitting, blanching, cleaning and boning, stewing and other processes of beef ribs）（control check, CK）, brine injection（BI）and vacuum rolling（VR）（expressed by BI-VR）were added. The amount of saline injection in BI-VR1 group and BI-VR2 group was 20%, and the total rolling time was 40min, but the order of bone removal was different; the saline injection volumes of BI-VR3, BI-VR4, BI-VR5 and BI-VR6 were 20%, 15%, 10% and 5% respectively, and the total rolling time was reduced to 30 min. The results showed that the sensory quality of CK group was poor, with roughtaste, poor tenderness , light taste and the lowest product yield（42.43%）. There was no significant difference in yield among BI-VR1 group, BI-VR2 group and BI-VR3 group（P>0.05）, indicating that the order of bone removal did not affect the yield. The yield of the three groups（48.23%~48.34%）was significantly higher than that of CK group（P<0.05）, but the product was too soft and rotten due to the high amount of saline injection（20%）; the sensory quality of BI-VR4 group was the best（24.1 points）, and the yield reached 50.78%, which was 8.27 percentage points higher than that of CK group. Secondly, the taste elasticity of BI-VR5 group was also good, and the yieldwas 49.33%. The test showed that taking beef ribs as raw material, by injecting 15% of the pre prepared pickling solution, putting them into vacuum rolling and kneading with the vacuum degree 0.06mpa and the total rolling and kneading time 30min（forward rotation for 15min, stop for 10min, reverse rotation for 15min）, putting them into 0~4 ℃ cold storage for static pickling for 10~12 h, after the process of blanching, cleaning, boning, stewing, vacuum packaging, secondary low-temperature sterilization and quick freezing, the high-quality stewed beef products can be obtained. This process can be suitable for large-scale industrial production.

Key words: stewed beef in brown sauce, saline injection, vacuum rolling and kneading, production rate, tenderization

中图分类号:

李彦, 梁丽雅, 乔芳, 谢秋建, 马俪珍. 改进工艺条件对红烧卤牛肉出品率和感官品质的影响[J]. 天津农学院学报, 2023, 30(5): 48-53.

Li Yan, Liang Liya, Qiao Fang, Xie Qiujian, Ma Lizhen. Process optimization for improving the quality of braised beef[J]. Journal of Tianjin Agricultural University, 2023, 30(5): 48-53.

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: http://xuebao.tjau.edu.cn/CN/10.19640/j.cnki.jtau.2023.05.009

http://xuebao.tjau.edu.cn/CN/Y2023/V30/I5/48

参考文献

[1] 李雨露,刘丽萍. 提高肉制品保水性方法的研究进展[J]. 食品工业科技,2012,33(20):398-400.
[2] BETRAM H C,ANDERSEN H J,KARLSSON A H.Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork[J]. Meat Science,2001,57(2):125-132.
[3] BERTOLA N C,BEVILACQUA A E,ZARITZKY N E.Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle[J]. Journal of Food Processing and Preservation,1994,18(1):16.
[4] 陈星,沈清武,王燕,等. 新型腌制技术在肉制品中的研究进展[J]. 食品工业科技,2020,41(2):345-351.
[5] 李雪蕊,徐宝才,徐学明. 滚揉里程对牛排品质影响及工艺优化[J]. 食品与生物技术学报,2018,37(4): 417-423.
[6] YUSOP S M,O'SULLIVAN M G,KERRY J F,et al. Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets[J]. LWT-Food Science and Technology,2012,46(1):363-370.
[7] LORENZETTI E,SOARES J,TREICHEI H,et al.Brine absorption in seasoned chicken pieces[J]. Journal Für Verbraucherschutz Und Lebensmittelsicherheit,2015,10(4):331-340.
[8] SHAREDEH D,MIRADE P S,VENIEN A,et al.Analysis of salt penetration enhancement in meat tissue by mechanical treatment using a tumbling simulator[J]. Journal of Food Engineering,2015,166:377-383.
[9] SZERMAN N,GONZALEZ C B,SANCHO A M,et al.Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters,physical properties and visual appearance of sous vide cooked beef[J]. Meat Science,2007,76(3):463-473.
[10] DEMIROK E,KOLSARLCI N,AKOĞLU I T,et al. The effects of tumbling and sodium tripolyphosphate on the proteins of dυner[J]. Meat Science,2011,89(2):154-159.
[11] SHAREDEH D,MIRADE P S,VENIEN A,et al.Analysis of salt penetration enhancement in meat tissue by mechanical treatment using a tumbling simulator[J]. Journal of Food Engineering,2015,166;377-383.
[12] 高子武,吴丹璇,王恒鹏,等. 腌制方式对牛肉肌原纤维蛋白特性及水分分布的影响[J]. 食品与发酵工业,2021,47(24):179-186.
[13] 王林,詹珂,周世中. 不同腌制方式对猪肉食用品质的影响[J]. 食品科技,2021,46(4):96-102.
[14] 赵改名,孟子晴,祝超智,等. TG酶、复合磷酸盐与碳酸氢钠对牛肉糜保水性的影响[J]. 食品工业科技,2020,41(8):74-81,89.
[15] CHRISTENSEN M,PURSLOW P P,LARSEN L M.The effect of cooking temperature on mechanical properties of whole meat,single muscle fibres and perimysial connective tissue[J]. Meat Science,2000,55(3):301-307.
[16] PALKA K,DAUN H.Changes in texture,cooking losses,and myofibrillar structure of bovine M. semitendinosus during heating[J]. Meat Science,1999,51(3):247-243.
[17] 刘梦娟,蔡云洁,梁子豪,等. 滚揉工艺对调理鸡胸肉制品出品率的影响[J]. 食品科学,2016,37(14):6-10.
[18] 陈泽刚,李述瑞. 真空滚揉、静腌对平遥牛肉品质的影响[J]. 肉类工业,2011(5):6-8.
[19] 刘巧瑜,白卫东,黄敏,等. 牛肉真空滚揉条件对白卤牛肉品质和出成率的影响[J]. 食品与发酵工业,2013,39(2):205-212.
[20] 李雪蕊,徐宝才,徐学明. 滚揉里程对牛排品质影响及工艺优化[J]. 食品与生物技术学报,2018,37(4):417-423.
[21] 汤春辉. 滚揉腌制对调理鸭胸肉制品品质的影响[D]. 南京:南京农业大学,2012.

改进工艺条件对红烧卤牛肉出品率和感官品质的影响

Process optimization for improving the quality of braised beef

PDF

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 1

编辑推荐

Metrics

本文评价