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

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15min)后,放入0~4℃冷库中静腌10~12h,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。

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.