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

Journal of Tianjin Agricultural University ›› 2023, Vol. 30 ›› Issue (5): 48-53.doi: 10.19640/j.cnki.jtau.2023.05.009

• Researches and Scientific Notes • Previous Articles Next Articles

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

Abstract

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

CLC Number:

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.

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Process optimization for improving the quality of braised beef

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