Study On The Quality And Flavor Of Sauce Stewed Products Under Low-Temperature Cooking Technology

Marinated meat products are rich in nutrition,attractive color,loved by consumers.With the rapid development of the economy and the accelerating pace of life,consumers have a new understanding and pursuit of health and nutrition,and the development of traditional marinated meat products also faces new challenges.Soy sauce beef is the main product of soy sauce and gravy meat products,and its processing method and formula have distinctive national characteristics,formed on the basis of comprehensive absorption of the traditional folk soy sauce meat technology,and is also a typical representative of the soy sauce and gravy meat food culture.In this experiment,combining with the low-temperature cooking technology and taking the soy sauce beef as an example,the traditional process was reasonably improved,and the rolling kneading tenderization process and the low-temperature heating process were optimized,respectively.The edible sensory quality of the soy sauce beef was greatly improved through the new processing method of low-temperature slow-cooking under vacuum.Specific research results are as follows:1,To add ginger juice concentration,curing liquid ratio,tumbling,time for influence factors,research the influence of different meat tenderizer conditions of sauced beef quality,filter the optimal level range:ginger juice concentration was 25%~35%,add salted liquid was25%~35%,tumbling,time between 7~9 h,by tumbling,meat tenderizer can effectively improve the quality of sauce beef.Rolling and kneading technology can enhance the water holding capacity of beef sauce,reduce the shear force and hardness,combined with ginger juice salting liquid tenderizing effect is remarkable.Through orthogonal test,the rolling and kneading tenderization process was optimized,and the optimal process was obtained as follows:30%concentration of ginger juice,30%proportion of added pickling solution,and 9h rolling and kneading time.Under this condition,the verification test was carried out,and the sensory score of the beef sauce was 95.1.2.The effects of curing time,cooking time and cooking temperature on sensory evaluation,shear force,hardness,elasticity and chewability of soy sauce beef were studied through the combination of single factor test and orthogonal test,and the optimal technology of vacuum low-temperature slow-cooking soy sauce beef was discussed.The results showed that the curing time of 54~66 h could improve the color of the product and make the taste and flavor moderate.The boiling temperature of 61~65℃can make myofibrin,connective tissue and collagen in muscle protein moderately denaturated,and reduce the disadvantages of large amount of loss of broken tissue juice caused by high temperature heating.The tenderness of the beef sauce was moderate and the score was high.The best process was curing at 4℃for 54 h and cooking at 63℃for 8 h.At this time,the sensory score was 97.0 points,the shear force was 40.48 N,the hardness was 26.68 N,the elasticity was 3.29 mm,and the chewability was58.2 mJ.The sauce beef under this process tastes fresh and tender,has rich taste,rich aroma and good quality.3.Under the conditions of heating temperature 55,65,75 and 85℃and heating time 1~8 h(time interval 1 h),the influence of temperature and time changes on pHysical and chemical indexes of various qualities in the low-temperature cooking process was explored,and the quality of beef sauce was compared with that of traditional process.It was found that the effect of increasing the heating temperature on the texture of the beef sauce was greater than that of extending the heating time,and the pHenomena such as water loss and protein denaturation mainly occurred in the early heating period.In the process of heating for 1~8 h,both L~*and a~*showed a trend of increasing first and then decreasing,which was closely related to myoglobin denaturation.The heating conditions had no significant effect on b~*.Finally,the heat transfer mechanism of beef under low temperature cooking was investigated by testing the core temperature curve.4.By using the technology of headspace solid-pHase microextraction and gas chromatograpHy-mass spectrometry,the components and relative contents of volatile flavor substances in low-temperature cooked beef sauce were studied,and the differences and connections between flavor substances under different heating temperatures and heating times were analyzed by combining with electronic nose.The results showed that there were significant differences in the flavor of beef sauce under different heating temperature(55,65,75,85℃)and time(2,4,6,8 h),which could be effectively distinguished by electronic nose.A total of 52 volatile flavor substances were detected in four groups of soy sauce beef with different heating time,among which 10 kinds of alcohols,9 kinds of aldehydes,4 kinds of hydrocarbons,4 kinds of acids,6 kinds of ketones,6 kinds of lipids,3 kinds of ethers and 10kinds of heterocyclic compounds containing nitrogen and sulfur were detected.The conclusion drawn from the research on the quality and flavor of soy sauce beef cooked at low temperature can be used as the theoretical basis for the improvement of processing technology of other meat raw materials and provide theoretical,support for the promotion of new technology and mass production of traditional soy sauce products.In addition,food safety is one of the issues considered in this study.If raw materials are heated for a long time enough,microorganisms can be inactivated under mild conditions.However,more measures need to be taken to avoid food safety risks caused by more heat-resistant pathogens,which will be a technical problem that needs to be solved in the future.