带皮牛肉酶法嫩化及保鲜新工艺研究

为了解决牛肉与牛皮产品在加工过程中的嫩化和保鲜问题,系统研究了影响木瓜蛋白酶嫩化法对牛肉和牛皮嫩化效果的因素、使牛肉和牛皮达到最佳的加工熟度的加热方法及Nisin和乳酸钠复配使用对酱卤制品的保鲜效果。结果表明：原料肉在腌渍时保持温度0-10℃,加入0．05％木瓜蛋白酶嫩化20min,嫩化效果最好,出品率也最高;煮制时添加1．9％食盐,温度95℃,煮制时间40min,加工产品熟度最佳;Nisin和乳酸钠复配的保鲜液对卤牛肉中的微生物生长有一定的抑制作用。

New Technologies of Enzymatic Method, Tenderization and Preservation for Beef with Skin

In order to solve the problems of tenderization and preservation in the processing beef and cowskin product, the factors that influence the tenderizing effects of papain tenderization method on beef and cowskin, the heating method that optimize the processing ripeness of beef and cowskin and the preservation effect of Nisin combined with sodium lactate on sauced meat product were systematically studied. The results indicated that when added papain of 0.05% to raw meat at 0℃ to 10℃ and pickled 20 min, the tenderizing effect was the best and the production rate was the highest; when added common salt of 1.9% to the water at 95℃ and boiled 40 min, the processing ripeness of products was the best; there was a certain inhibitory effect of preservative solution combined by Nisin and sodium lactate on the growth of microorganism in sauced beef.