Development Of Self-heating Pleurotus Eryngii Beef Dishes And Key Technology Research

With the accelerated pace of life and the rapid industrialization of food production.Self-heating food is popular among consumers because of its novelty,convenience and speed.The edible category of self-heating food mainly includes staple food and dishes.The staple food is mostly rice,so the dishes determine the quality of the self-heating food,but the dishes have problems such as poor color,poor taste and incomplete food organization.Therefore,this paper developed a self-heating dish of Pleurotus eryngii beef,studied the effect of different parts of raw meat on the quality of self-heating and self-heating Pleurotus eryngii beef dishes,and discussed the effects of processing techniques such as aging and tenderization on product quality.At the same time,the quality changes of the self-heating Pleurotus eryngii beef dishes during storage and the prediction of shelf life were studied,which provided a theoretical basis and reference for the industrial production of the self-heating Pleurotus eryngii beef dishes.(1)The influence of raw materials on the quality of self-heating Pleurotus eryngii beef dishes.In this paper,five parts of beef(loin,hind legs,sirloin,cucumber strips and shoulder meat)were selected for making self-heating Pleurotus eryngii beef dishes.By measuring its flavor substance,texture,tenderness,microstructure and sensory quality for comparative analysis.The results show that among the various qualities of beef tenderloin,hind leg,sirloin,cucumber strips and shoulder meat,the texture and shear value of shoulder meat are significantly different from other parts.The difference between the electronic nose and the microstructure is not significant,but the volatile flavors of cucumber strips and shoulder meat parts are significantly better than the other three parts,and the cucumber strip parts have the highest comprehensive evaluation of tissue taste and taste in the sensory evaluation,so the cucumber strips The part is the most suitable for making self-heated oyster mushroom beef dishes.(2)The effect of curing technology on product quality.The sensory,color,moisture,tenderness and malondialdehyde content of beef fried at 150?,160?,170? and 180? for 60s,90s,120s,150s and 180s were measured.The results show that different frying temperature and time have effects on the moisture,color,shear force value and fat oxidation of beef quality.With the increase of temperature and the extension of heating time,the water loss rate,redness,yellowness and malondialdehyde content are gradually increasing,and the brightness is gradually decreasing.The shear force value increased first and then decreased,that is,the tenderness was the largest when heated to 60 s,followed by 90 s,and the smallest at 120 s.In the sensory evaluation,the total sensory score was 8.31 at 160? and 90 s.Comprehensive sensory,water loss,color,texture and malondialdehyde content and other quality indicators show that the curing process is best at 160? and 90 s.(3)The effect of tenderization process on product quality.The effects of ultrasonication and bromelain combined with tenderization process on beef quality were studied,and the cooking loss rate,water retention rate,shear force value,myofibrillar flaking index and gel electrophoresis indexes of beef after tenderization were determined.The results show that in the combined tenderization treatment of ultrasound and bromelain,the ultrasonic treatment and bromelain treatment are superior to the tenderization effect of bromelain treatment and ultrasonic treatment.That is,the first 380 W ultrasonic treatment for 5 minutes and then 0.024 u/g bromelain treatment for 20 minutes are the best.(4)Quality change and shelf life prediction of self-heated Pleurotus eryngii beef dishes during storage.The peroxide value,acid value,volatile base nitrogen and sensory quality during storage were measured.The results show that after the person correlation analysis,the peroxide value,acid value and volatile base nitrogen are used as the factors for shelf life prediction,combined with the chemical kinetic model and Arrhenius equation to establish the self-heating Pleurotus eryngii beef dishes prediction shelf life model,the predicted value The error from the actual measured value<10%,and the effect of the predicted shelf life model is better.