Study On The Effect Of Seasoning Formulation And Processing Technology On The Sensory Quality Of Brown Beef

Stewed meat products are important traditional processed products in China,beef is also often eat meat products,because it has a heavier smell of fishy smell,its pickled and seasonings and spices for halogen can be a lot to improve its flavor,halogen The key to the flavor of the meat product is the determination of the process parameters during its processing and the determination of the halide seasoning formulation.During the process of halogen production,the processing parameters are blurred in the traditional halogen process,only the workshop production and processing,and in the production process with uneven color,heating time is too long and the quality of instability and many other factors,hindered the industrialization of production,And many traditional Chinese food recipes and processes are confidential,the lack of traditional food research related to the entire process of processing and formula research.In this study,the frozen beef tendon was used as the object of study.First,the pickling process of traditional brine beef was optimized,and the appropriate food improver was selected and the amount of pickling time was studied.After the process of halogen cooking,And the modern low-temperature halogen method to explore the hot processing technology,the use of modern research methods to respond to surface experiments,obtained a better production process to determine the production of its halogen beef production parameters;the use of artificial intelligence taste recognition system and gas chromatography The similarity analysis of the electronic components of the electronic nose and the electronic tongue was carried out by using the popular halogenated products in the market as the reference.The headspace solid phase microextraction-gas chromatography-Mass spectrometry was used to determine the type and quantity of volatile compounds in different halogenated beef products and to analyze the effect of spices on flavor.This is the combination of traditional crafts and modern means of detection,the use of intelligent instruments to achieve the traditional food recipe of a study.This study is to improve the texture and flavor of the bran beef,and provide some theoretical basis and ideas for the research of traditional food recipes.The main findings are as follows:(1)pickled process on the texture of brown beef and other qualities have a certain impact.Especially for frozen beef,the addition and pickling time of the food improver(compound phosphate,soy protein isolate,carrageenan)in this experiment has a great influence on the texture of the bran.(L9(34)),combined with other indicators,the order of the quality of the traditional bran beef was affected by the following factors: A(compound phosphate)> B(Soy Protein Isolate)> C(Carrageenan),and the resulting food modifier composite phosphate,soy protein isolate,carrageenan,the appropriate amount of beef were 0.2%,0.2% and 0.4%,respectively.In the case of the addition of the food improver,the sensory evaluation score was 26.8 and the yield was 70%.At the same time,the study on the curing time showed that the texture was better for 12 h.(2)processing technology on the quality of halogen beef and other quality has a certain impact.Through the single factor experiment in the pre-cooking time,the halogen cooking time,the brine temperature and the re-halogen time in the production process,the response surface experiment was carried out with the hardness as the index,and the response curve and the contour line The order of influence on the factors that affect the texture of traditional halogenated beef is: A(pre-cooking time)> D(double-halogen time)> B(halogenated time)> C(re-halogen temperature).According to the regression equation analysis,the best hot process was 35.67 min,the cooking time was 9.28 min,the brine temperature was 75 ?,and the rehydration time was 39.06 min.Taking into account the regulation of time and temperature,the experimental conditions were modified to pre-cook for 36 min,boiled for 9min,the brine temperature was 75 ? and the re-halogen time was 39 min.Under the hot processing conditions,the hardness of the bran was15984 g The predicted value of 15863 g similar to the texture of the sensory score of 33.21 and not optimized thermal processing conditions when the texture of the sensory score of30.2 compared to a larger upgrade,and the color and taste have improved significantly.(3)The analysis and comparison of the flavor and taste of the experimental group and the best-selling bran beef were carried out by using electronic nose,electronic tongue and headspace solid-phase microextraction-gas chromatography-mass spectrometry.The difference between the halo beef halt recipe to adjust,get a shrimp sauce sauced beef halogen ingredients recipe.The results showed that the specific amount of spices was octagonal 0.75 g,clove 0.25 g,0,5g,curcuma 0.5g,amomum 0.4g,cinnamon 0.4g,cardamom 0.25 g,dried tangerine peel 0.75 g,Angelica 0.45 G,naphthalene 0.25 g,licorice0.5g,white Kao 0.125 g,hawthorn 0.1g,laurel 0.125 g can get a better flavor.This study not only obtained a kind of texture and flavor good sauce bran beef,but also on the traditional Chinese food recipe research made a preliminary exploration for the traditional meat products to provide a direction and basis.