Study On Industrialized Processing Technology Of Stewed Beef Brisket With Tomato

Stewed Beef Brisket with tomato is deeply loved by people for its rich flavor,meat and vegetable matching and balanced nutrition.However,the traditional tomato stewed beef brisket dish needs to go through the steps of raw material preparation,beef blanching,frying and stewing.The process is cumbersome,which seriously destroys the product quality and is not suitable for industrial production.At present,there is a lack of relevant research on Tomato stewed beef brisket dishes.There are few studies on the quality changes of frozen tomato stewed beef brisket products in the process of stewing and frozen storage,as well as their quality and flavor in the process of reheating.This paper mainly takes tomato stewed beef brisket dish as the research object,develops it into a dish suitable for industrial production and cryopreservation,and explores the reheating method suitable for reheating tomato stewed beef brisket dish,so as to provide theoretical guidance for the industrialization of tomato stewed beef brisket dish.The main research contents and results of this paper are as follows:By comparing and analyzing the quality status of different brands of tomato stewed beef brisket dishes on the market,five brands of tomato stewed beef brisket dishes are selected for quality evaluation.The experimental results show that the sensory evaluation of different brands of tomato stewed beef brisket dishes is significantly different,and there is a significant correlation with the market price.The market tomato stewed beef brisket dishes basically achieve high quality and good price.The shape of tomatoes in different tomato stewed beef brisket dishes was seriously damaged,and the change rate of L*value of beef color of five different brands was the largest;There was significant difference between texture and shear stress(P<0.05).The electronic nose can accurately detect the flavor changes of the convenient dishes of tomato stewed beef brisket;The electronic tongue was used to detect the watersoluble taste substances.It was found that the fresh and sweet taste were the main tastes of tomato stewed beef brisket;TBARS,sulfhydryl content,carbonyl content and other objective indicators are significantly different,and there is no obvious correlation between these indicators and the overall acceptability of the dishes.The quality characteristics of tomato stewed beef brisket dishes are more complex due to the combination of meat and vegetables.The taste and smell of five different brands of tomato stewed beef brisket dishes can be clearly distinguished by PCA analysis.Oxidation is an important factor affecting the quality of dishes.Different brands of tomato stewed beef brisket dishes have different degrees of fat oxidation and protein oxidation.By comparing and analyzing the quality changes of tomato stewed beef brisket dishes with different tomato varieties,the experimental results showed that there were significant differences in the color,texture and pH value of the four groups of samples in terms of the basic physical and chemical properties of tomatoes(P<0.05).In terms of meat flavor,there are significant differences in the sensor response values of w5s,wlw and W2W,that is,there are differences in nitrogen oxides,hydrogen sulfide,aromatic compounds and organic sulfides,and the response values of Provence tomato group are the largest in these three sensors;The fresh flavor of the samples was similar.The fresh summer sand flesh tomato group and the Fangu Guizhen tomato group showed strong bitter characteristics;The total free amino acid content of the sample Provence tomato group was higher than that of other samples,which gave meat products richer and more pleasant taste.In general,the sample Provence tomato group had the best flavor;In terms of fat oxidation and protein oxidation,the stewed beef brisket of Provence tomato sample group can maintain good quality and physical and chemical properties.Therefore,Provence tomato can be used as a raw material for further research.The effects of steam reheating,microwave reheating,direct fire reheating and water bath reheating on the quality of tomato stewed beef brisket dishes with different freezing time(0d,15d,30d,60d,90d)were compared.The results showed that in terms of sensory evaluation,the direct fire reheating group had the highest sensory score;In terms of color,with the extension of storage time,the L*value of beef brisket gradually decreased,and the L*value of direct fire reheating group was higher in all four ways;There was no significant difference in a*value after four different reheating methods(P>0.05);The b*value is gradually decreasing,and the b*value of the direct fire reheating group is higher among the four methods,which indicates that the direct fire reheating energy produces a better sensory experience and can better maintain the brightness value and yellowness value of dishes,and the reheating method has little effect on the red and green values of dishes.In terms of texture,the beef brisket after direct fire reheating had the lowest hardness,the highest chewability and elasticity;In the aspect of shear force,the tenderness of beef brisket after direct fire reheating was better;In terms of pH value,the direct fire reheating group had the lowest pH value;In terms of smell,the electronic nose can effectively distinguish the tomato stewed beef brisket dishes at five time points,and the distinction is good,showing a certain regional.In addition,the beef brisket flavor of the tomato stewed beef brisket dish reheated by four reheating methods at the same time overlaps partially,indicating that the beef brisket aroma components of the tomato stewed beef brisket dish within the same storage time are relatively similar,and the beef brisket of the tomato stewed beef brisket dish at different storage times are far away,indicating that the beef brisket aroma components of the tomato stewed beef brisket dish at different times are different;GCMS showed that the direct fire reheating group could maintain more kinds of flavor substances;In the aspect of taste,the direct fire reheating group showed strong sour and fresh taste characteristics on the taste sensor at each storage time point,indicating that the direct fire reheating is a better reheating method for tomato stewed beef brisket dishes;In terms of free amino acids,fresh amino acids,sweet amino acids,bitter amino acids and tasteless amino acids were all in the direct fire reheating group,and the content of free amino acids was relatively high;In the aspect of nucleotides,direct fire reheating is helpful for the release of flavor nucleotides;In the aspect of fat oxidation,in a reasonable range,direct fire reheating can relatively reduce the degree of fat oxidation;In the aspect of protein oxidation,the degree of protein oxidation in the four ways of direct fire reheating is relatively light.