Research On The Processing Technology Of Prepared Food Stewed Brisket With Radish

Stewed beef brisket with radishes is a famous traditional dish in our country.The stewed beef brisket is oily but not greasy,the radish is soft and sweet,and the soup is bright.It is widely loved by consumers.The soup and ingredients used to be put into cans for sterilization to obtain canned radish and brisket products.There were also researchers who combined radish brisket with seasonings to develop a compound flavor with the aroma of radish stewed brisket.In the research of radish stewed brisket,the processing technologies and parameters of the main flavor formation processes such as pretreatment and stewing have not been deeply studied and explored.Based on this situation,this topic hopes to explore the processing technologies and parameters on the basis of traditional radish stewed brisket products to provide reference for promoting the adaptation of radish stewed beef brisket to large-scale and industrial production.The main findings are as follows:(1)The radish and beef brisket were pretreated by the boiling up and pickling process,and the water loss rate and texture of the radish after pretreatment were measured,and the shear force,hardness,water loss rate,salt content and color of the beef brisket were determined to screen the most optimum process parameters.The results are as follows:After three-factor and three-level orthogonal experiment of radish,the ideal radish pretreatment product can be obtained by boiling it up for 5 min at 90°C.At this time,the hardness(3340.63 g)and water loss rate(4.9%)of radish both reached the relatively low level.When marinating beef brisket,under the influence of Na Cl on brisket protein,the color,shear force,hardness and water loss rate of brisket gradually decreased with the increase of marinating time,the salt content of brisket showed a trend of rapid growth in the early stage and slow growth in the later stage due to the difference between the inside and outside of the cells.Finally,2 h of marinating was determined as the best marinating time for the beef brisket.At this time,the water loss rate of the beef brisket was 4.93%,L*,a*,b* were 49.94,3.8,8.87 respectively,the salt content was about 0.2%,the hardness was14183.87 g,and the shear force was 9.79 kg.Similarly,according to the texture characteristics,water loss rate,color and blood foam removal degree,it was comprehensively determined that the brisket could meet the expected requirements when it was treated for 5 min.(2)Stewed beef brisket by high-pressure stewing process,and explored the effects of brisket and radish stewing time,beef brisket stewing pressure,product material-liquid ratio and formula on the color,texture and sensory perception of radish stewed beef brisket.The results were as follows: when the beef brisket was stewed under 70 k Pa pressure for 40 min,the radish was stewed for 15 min and the material-water ratio was 1:1,the sensory score and texture change of the product were the best,subsequent changes in sensory scores of products decreased or did not change significantly with the extension of stewing time.After orthogonal experiment,it was concluded that the best seasoning formula was salt,chicken essence,white sugar and white pepper with a ratio of 0.57%,0.85%,0.57% and 0.057%,respectively.At this time,the sensory score of braised beef brisket with radish was the best.Finally,the high-pressure stewing process and the traditional stewing process products were compared.In terms of color,the traditional stewing process products were more praised,but the beef brisket stewed with the high-pressure process can obtain a softer texture in a short time.At the same time,in the comparison of taste and flavor,it was found that the response value of each receptor to the product was basically the same in the electronic nose and electronic tongue measurement.On this basis,the free amino acid content of beef brisket stewed with radish was further measured,and it was found that the total free amino acid content of the beef brisket using the high-pressure stewing process was 10% higher than that of the traditional stewing method,after that the contents of umami amino acids and sweet amino acids were higher than those of the traditional process.It showed that using the high-pressure cooking process can obtain good product quality in a short time and have richer taste and higher sensory scores.(3)The effects of three sterilization methods(pasteurization,microwave sterilization,and combined sterilization)on the quality of beef brisket stewed.The results were as follows: Sterilization treatment could effectively reduce the initial colony of stewed beef brisket with radish,but the products of stewed beef brisket with radish will cause lipid and protein oxidation,decrease in moisture content and increase in p H value of beef brisket after sterilization treatment,which affects the texture characteristics of beef brisket and radish,therefore affecting sensory scores of radish stewed beef brisket products.It was found that microwave sterilization,compared with other two sterilization methods,had the greatest and most significant effects on lipid oxidation,protein oxidation,moisture content and p H value of stewed beef brisket with radish,however,the hardness of the product after microwave sterilization increases.Pasteurization technology had the lowest impact on the quality of radish stewed beef brisket products.In addition,the products sterilized by the three methods were placed for 1 month to measure the total number of colonies,lipid and protein oxidation in the products.It was found that the combined sterilization treatment group had a good inhibition value and protein oxidation during storage.The effect of quality change was the best,so the combined sterilization method was selected for further research.(4)Studied the quality changes of braised brisket with radish in two packaging forms(bowl packaging and vacuum packaging)during refrigeration and preservation.The results were as follows: the two packaging methods could maintain the good quality characteristics of the product in first 7 d of storage.The total number of product colonies,the TBA value,p H value,TVB-N value and texture characteristics of beef brisket had a decreasing trend,but the difference was not obvious.In the later stage of storage,the degree of change in the vacuum-packed group was relatively lower,and the quality of the bowl-packed products declined rapidly.When stored for 21 d,the total number of microbial colonies in the product exceeded the limit standard,while the vacuum-packed group could maintain it for about 28 d.The results showed that the above two packaging methods combined with combined sterilization treatment can effectively prolong the shelf life of stewed beef brisket with radish,and the shelf life of the vacuum packaging group was longer.