Study On Effect Of Enzyme To Protein Changes In The Processing Of Dry-Cured Beef

Used beef as a raw material, Dry-cured Beef is a kind of salted preserved meat production with unique style in the south-western part of China. It is greatly favored by every local nation for its long processing history, distinctive flavor and the convenience of preservation. This article studies how proteins change as well as how protease-preparation affects the protein changes and the sense evaluation, so as to promote the standardization and industrialization of the production of Dry-cured Beef and provide scientific evidence for solution of the problems that the traditional Dry-cured Beef production is long processed with the limits of seasonality, unsteady quality, low efficiency and high cost, etc..At first, according to the traditional techniques, after Dry-cured Beef is salted and desiccated in the oven, the component and dosage of curing preparation are fixed through sense evaluation, the experiment sees about the change and the trend of change of Moisture Content of beef, pH value, shear force value, non-protein nitrogen (NPN) Content, ammoniacal nitrogen (AN) Content and total volatile basic nitrogen (TVBN) Content. And then add Papain, neutral protease and complex protease into the curing preparation, the experiment studies how protease-preparation affects sense evaluation and the change of protein and shear force value, the experiment also studies the new technique of producing Dry-cured Beef.The research outcomes are as follows:1. According to the traditional technique, the best dosage of curing preparation of Dry-cured Beef is fixed by sense evaluation on color and luster, aroma, flavor and configuration of the finished product: 4.5% salt, 1.0% sugar, 0.005% ascorbic acid, 0.01% sodium nitrite.