The Study Of Steamed Beef Products Cooked With Condiments And Chinese Herb For Medicine Homologous Food

The beef samples were treated by Chinese herbal medicine in food or health care food,and the six types of them were processed based on the pre-screening beef steaming process in the laboratory.Then,the sensory evaluation of the product,raw material formula for the material calculation,cost analysis,reference price and benefit analysis were evaluated.The retention of reducing and antioxidant properties of Chinese herbal medicines in steamed beef was measured by reduction of potassium ferricyanide and ammonium molybdate.The indicators of peroxide value(PV),lipid oxidation(TBARS),color,texture(TPA)and shear force of six types steamed beef treated by Chinese herbs were measured by Titration,ultraviolet spectrophotometer,chromameter,texture analyzer TPA mode and Warner-Bratzler method,respectively.In addition,the nutrient composition of water,protein,amino acid,lipid,fatty acid and iron wait of six types steamed beef treated by Chinese herbs were measured by way of the direct drying,kjeldahl,amino acid analyzer,fat extraction instrument,gc-ms and flame atomic absorption spectrometry,respectively.This result is beneficial to combine the function of Chinese herbal medicine with the nutritional function of meat and to develop diversified meat products.(1)The samples preparation and cost analysis of steamed beef treated with six kinds of Chinese herbal medicines.The type of Chinese herbal medicine,material ratio and steaming process were chosen according to the health care function of the Chinese herb for medicine homologous food.The results of sensory evaluation showed that the color,tenderness,juiciness and flavor of the six kinds of steamed beef are all above 6 points and meet the basic requirements of the product Among them,the fifth product have the highest comprehensive score,and the sixth products have the highest score.It indicates that the fifth product is more in line with consumer tastes,and its tenderness and juiciness attract more attention from consumers.An annual production cost of plastic bag of 150t six types of steamed beef is 875yuan,880 yuan,866 yuan,904 yuan,903 yuan and 8.93 million yuan,respectively.The total cost of packaging materials is 1.27 million yuan.Therefore,according to its cost,the price sets as 20yuan for 100g,50 yuan for 250g and 100 yuan bag for 500g.(2)The physical and chemical properties analysis of steamed beef treated with Chinese herbal medicines.The retention effect of reduction of Chinese herbal medicine in the fourth products and the sixth products are the best.The retention effect of antioxidant capacity of Chinese herbal medicine in the first products and the sixth products are the best.Compared to the control group,the PV values of the six products were significantly reduced(P<0.05),and the TBARS values of the six products(except for product 6th)were decreased significantly(p<0.05)This suggested that the antioxidant properties of Chinese herbs get better retention in six kinds of products.The PH values of six products increased significantly(P<0.05).Compared with the control group,the L*value of the six products was significantly reduced(P<0.05),and the b*value(except the second product)had no significant difference(P>0.05),and there was no significant difference between the values of a*,c*and h of the six products(P>0.05).Compared with the control group,the shear force of the six products was significantly reduced(P<0.05),and the shear force values of first product,fourth product and fifth product are the lowest.Compared with the control group,the hardness and chewability of the six products were decreased,however,there were no significant difference in all of the products(P>0.05);Compared with the control group,the cohesion and resilience of the five products(except sixth product)were increased,however,there were no significant difference in all of the products(P>0.05),and the recovery force of thefirst product,the secoend product and the fourth product was significantly increased(P<0.05);Co,mpared with the control group,the elasticity of the six products was increased,however,there was no significant difference in all of the products(P>0.05).Compared with the control group,the odors of the five products(except sixth product)were significantly different(P<0.05),and there was no significant difference between the five products(P>0.05)(3)'The study of nutritional quality of steamed beef treated with Chinese herbal medicines CoI)mpared with the control group,there was no significant difference in water content among the five products(except fourth product)(P>0.05).Compared with the control group,the protein content of the third product,the fourth product,the fifth product and the sixth product were significantly increased(P<0.05).Compared with the control group,the total EAA content of the first product and the second product were significantly decreased(P<0.05),while the total EAA content of the other four products was significantly increased(P<0:05).Compared with the control group,the crude fat was increased in all of the five kind of products(except the first product),among which the fourth product,the fifth product and the sixth product were significantly increased(P<0.05).Compared with the control group,the total FA of the six products was significantly reduced(P<0.05),and the content of the third product was the lowest The total SFA in the second product,fourth product and the fifth product were significantly increased,while which in the first product and the third product were significantly decreased,and there was no significant difference between the sixth product and the control group.Compared wife the control group,the total MUFA of the second product and the fifth product were significantly increased(P<0.05),while which:in the other four products was significantly decreased(P<0.05).The total PUFA of the six products were significantly lower than which in the control group(P<0.05),and the first product was the lowest Compared with the control group,the iron content of the six products were increased,and the iron content of the second product,the fifth product and the sixth products were increased significantly(P<0.05).