鲜洋葱汁对西餐牛扒嫩化工艺效果研究

Research on Effects of Fresh Onion Juice on Western-style Steak Tenderization Process

以鲜洋葱汁和普通牛肉为原料,研究洋葱汁中蛋白酶对牛肉的嫩化和感官作用,通过与传统的牛扒嫩化工艺相比较,得到洋葱汁嫩化的工艺:洋葱汁浓度21%,温度4℃,腌制时间24h后,牛肉剪切力可降低30%。洋葱汁、木瓜蛋白酶、啤酒嫩化产品与对照组风味、色泽、剪切力进行对比,结果表明:鲜洋葱汁对普通牛肉有嫩化作用,嫩化作用随洋葱汁浓度增加效果显著。浓度在21%时,嫩化效果与进口品牌牛肉相当,剪切力测定两者没有显著性差异(P<0.05)。经洋葱汁腌制的牛肉在感官评价上得分较高,能够达到或优于传统蛋白酶和啤酒处理的效果,特别是对牛肉的色泽和香味有较大的影响,增加了牛肉的香气。

.Fresh onion juice and common beef are taken as raw materials to research the tenderization and sensation effects of protease in the onion sauce on beef. Compared with traditional steak tenderization process, an onion juice tenderization process is obtained, in which the concentration of onion juice is 21%, the temperature is 4℃, and the shear force of beef can be reduced by 30% after curing for 24 hours. Flavors, colors and shearing forces of the tenderization products of onion juice, papain and beer are compared. The results show that： the fresh onion juice has tenderization effect on common beef, the tenderization effect increases substantially with the increase of concentration of onion juice; when the concentration is 21%, the tendefimtion effect is similar to that of imported beef; the shearing force has no significant differences （p〈0. 05） ; and cured beef has higher marks in sensory judgment, which can have same tenderization effect as traditional protease or beer; especially, the color and flavor of beef are influenced relatively largely, in which the flavor of beef increases.