The Research And Development Of Beef Microwavable Convenient Foods And Quickfrozen Convenient Foods

This subject was to take multiple application of tendered beef treated with CaCl2, The endo-calpain activated by calcium hydrolyzed key structural myofibrillar proteins, improving beef quality. Beef microwavable convenient foods and beef quick-frozen convenient foods were developed with tendered beef, which had a promising prospect. These products mainly included beef chyme convenient foods, beef-contained convenient dishes and some kinds of beef snack.1. Beef chyme convenient foods. An orthogonal test was designed with 3 factors and 3 levels. The major factors that decided the quality of beef quenelle and beef patty were analysed by mean of material properties together with sensory evaluation. What affected the two products most were SIP(Soy isolated protein), TSP (Textured soy protein)and plant oil. While denaturalized starch, as another commonly used subsidiary material, had an insignificant effect on them when it's added amount was no more than 15%(p<0.05). The compositions of ingredients were as follows:Beef quenelle: SIP 6%, denaturalized starch 15%, soybean salad oil 5% Beef patty: TSP 15%, denaturalized starch 15%, soybean salad oil 15% During the study of vegetable-contained beef patty technology, the optimal addition of vegetables and suitable way of coating film were determined. The ideal quantity of added vegetables, such as pepper, celery, was 10%. Browning material was coated on the face of beef patty, and the browning effect will be satisfactory after being heated by microwave.2. Beef-contained convenient dishes. The industrialization of traditional Chinese dishes has been one of the urgent problem in recent food research. Therefore two kinds of traditional Chinese dishes, Beef green pepper and Tomato beef soup, were taken a large number of experiments. The way to improve the viscosity and acidity in tomato beef soup, to quantified flavorings and to industrialize it's processing were researched as an emphasized title. In the operation of sizing the beef green pepper, an effective result can be obtained by adding 20% egg white and green starch, then fried 60s in 130癈 salad oil. 1% starch and 0.1% NaHCO3 will make tomato beef soup more delicious and flavorable than the control.3. Development of beef snack. Treated with 0.3mol/L 的 CaCl2 and tumbled 2h,the quality of traditional Chinese meat product (Traditional Chinese Dried Beef; Chinese Spiced Beef and Beef stick) had improved and the flavor of Beef Stick enhanced when added 5% bone paste.