The Control Of Key Points In Processing Of Sauced Beef And Its Influence On Quality Characteristics Of Products

Sauced beef is a tradional Chinese food, which is received by vast number of consumers. The sauced beef occupies an important position in Chinese cuisine because of its unique flavor and texture. But the traditional processing method of sauced beef is rather backward,and the mode of production is still limited to manual workshops.Having the backwards:the color is uneven; the texture is hard; the production efficiency is low, and the quality is unstable,far behind of the social development.The key purpose of the study is improving key technology of modern production of sauced beef, making a detailed analysis of indexes, finding the production process in line with modern industrial production and consumer requirements, and providing the foundation for the realization of the industrial upgrading of the traditional sauced beef products. The contents and results of research were as follows:(1)The protection effects of different antioxidants:Vitamin E, tea polyphenols, glucose and their combination on monascus pigment is studied by determinning the pH, pigment retention rate, a*and sensory evaluation during storage.Studies show that the effect of color protection of0.05%tea polyphenols is the most significant,and0.06%Vitamin E,0.01%glucose can also play the role of color protection.The protection effect of combinational color fixative is more significant than single factor color fixative, and the difference is significant from commercial color fixative.The combinational color fixative(0.06%Vitamin E+0.01%glucose+0.05%tea polyphenols)can make the sauced beef be significantly different from the control with the a*-value:12.51; sensory evaluation:3.5; pigment retention rate:46.54%.(2)The protection effects of different antioxidants:rosemary, clove, cassia and their combination on monascus pigment is studied by determinning the pH, pigment retention rate, a*and sensory evaluation during storage. Studies show that effect of color protection of0.06%rosemary and0.06%cassia are the most significant.The effect of color protection of0.06%clove is similar to the commercial color fixative. The combinational color fixative (0.02%rosemary+0.02%clove+0.02%cassia) can make the sauced beef be significantly different from the control with the a*-value:13.52; sensory evaluation:4.1; pigment retention rate:73.84%.(3)The promoting effects of different ultrasonic frequency; ultrasonic power and ultrasonic time on the:brinning of sauced beef is studied by determinning cooking loss, shear force, the penetration depth of Na2NO3, NaCl content, sensory evaluation and muscle microstructure. Studies show that ultrasonic frequency:25kHz, ultrasonic power:500W and ultrasonic time:160min can promote the brining of sauced beef notably.The rate of brining of sauced beef is bigger than the control group, achieving the effect of optimizing the quality of sauced beef.(4)The effects of different brine injection rate on the:quality of sauced beef is studied by determinning cooking loss, shear force and a*. Studies show that the brine injection rate of20%is optimal injection rate.At the injection rate of this, cooking loss:37.25%, shear force:6.83; which is lower than the control group significantly;At the same time,0.03%xanthan can reduce the shear force, cooking loss, hardness and thawing loss; in addition, combinational edible gum can improve the quality of sauced beef notablly compared with the control group.(5)The effects of different heating temperature on the:quality of sauced beef is studied by determinning cooking loss, shear force and sensory evaluation. Studies show that at the heating temperature of80℃, every index is better than other groups, having played a role in promoting the quality and production rate of sauced beef.