Meat maturation: technology and process description

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Cov kws ua zaub mov txawj ntse tsuas yog siv cov ntaub ntawv nyoos los ua noj steak. Yog li ntawd, ib daim ntawm nqaij hloov tawm mus rau aroma thiab zoo nkauj kib. Cov txheej txheem ntawm cov nqaij ripening muaj nws tus yam ntxwv, uas tau piav nyob rau hauv tsab xov xwm.

Ntse

Qhov saj thiab kev ntxhib los mos ntawm steak nyob ntawm qhov raug ntawm cov khoom. Cov nqaij uas tau nteg ntawm qhov kub thiab av noo rau ob peb hnub yuav nplua nuj nyob rau hauv saj thiab ntau aromatic. Nws softens zoo thaum siav thiab ua noj sai.

Txawm cov nqaij qaib yuav pob tshab thiab tsw dua li cov nqaij nyug steamed. Qhov no tau piav qhia raws li hauv qab no: hauv cov leeg nqaij, cov txheej txheem tshuaj lom neeg tau ua rau cuam tshuam rau cov qauv ntawm cov khoom, cov qauv ntawm cov protein. Cov nqaij yuav fermented. Thaum lub sij hawm laus, acidity nce, cov tshuaj tshiab yog tsim uas muab cov saj zoo heev thiab aroma. Tom qab lub tsev tua tsiaj, cov nqaij yuav tsum mus txog theem ripening.

Composition

Cov tshuaj muaj pes tsawg leeg ntawm cov nqaij yuav txawv nyob ntawm seb nws hom. Tab sis feem ntau muaj:

• proteins;
• fats;
• carbs;
• nitrogen thiab tsis muaj nitrogen;
• dej;
• minerals;
• Ylipoids;
• enzymes;

Vitamins Vitamin

Qhov muaj pes tsawg leeg nyob ntawm hom, hom tsiaj txhu, poj niam txiv neej, hnub nyoog, rog thiab lwm yam. Vim qhov nce hauv rog, lub zog muaj nuj nqis, juiciness nce, saj zoo dua, raws li qhov loj ntawm cov rog nce.

Nqaij cov txheej txheem

Nqaij tsuas yog steamed rau 2-3 teev. Cov fibers yog elastic, thiab cov qauv yog kev sib tw. Nws yog cov khoom no uas yog siv los ntawm Italians los tsim carpaccio. Nws tsis raug muag hauv khw, vim ib tus neeg tsis tuaj yeem npaj nws muag hauv lub sijhawm luv luv.

Nyob nruab hnub, txhav tshwm sim. Cov leeg yuav elastic, tab sis luv me ntsis. Rigidity thiab shear resistance nce txhua teev, yog li nws yog qhov zoo dua los faib cov nqaij no. Cov khoom yuav tsis sib xws.

Ripening yuav siv sij hawm 2-3 hnub. Ntshav tsis nkag mus rau cov leeg, yog li lawv tsis tau txais oxygen, thiab cov txheej txheem oxidative yuav qeeb. Muaj qhov nce ntxiv ntawm phosphoric thiab lactic acids, vim tias cov leeg nqaij muaj zog ua haujlwm. Yog li ntawd, cov dej tau raug tshem tawm ib nrab, thiab collagen swells thiab loosens. Tab sis cov kua qaub tsis tsim cov kab mob phem.

Tom qab ntawd tob autolysis ntawm cov nqaij yog nqa tawm. Tus naj npawb ntawm cov kua qaub nce ntxiv, esters thiab aldehydes tshwm sim. Lub saj ntawm cov tais diav tiav thiab cov tsos ntawm aromas nyob ntawm seb cov khoom no. Qhov txiav yuav softer vim nws poob elasticity. Nrog lub siab, lub qhov tsis dhau. Cov khoom tawg mus rau hauv fibers, tab sis tseemstration. Cov khoom siv raw yuav muaj xim liab tsaus. Kev txiav yuav du thiab zoo nkauj.

Nws yog lub sijhawm no ntawm kev sib sib zog nqus autolysis uas yuav tsum tau muab cov xwm txheej tsim nyog rau kev loj hlob ntawm cov nqaij. Txwv tsis pub, cov khoom siv raw yuav puas. Tab sis tag nrho cov txheej txheem tshuaj sib txawv. Yog hais tias, vim qhov tsis zoo ntawm lub nplhaib, cov nyuj muaj convulsions, ces autolysis yog sai, thiab cov khoom zoo deteriorates heev.

Tus nqi ntawm cov nqaij kom loj hlob yog nyob ntawm kev noj qab haus huv ntawm tus tsiaj, nws rog, loj hlob, pub mis, hnub nyoog. "Cov Hluas" nqaij matures sai dua cov nqaij ntawm ib tug neeg laus tsiaj. Txhawm rau kom ntseeg tau tias cov khoom lag luam tsis ua kom tsis zoo thaum lub sijhawm laus, nws yog qhov yuav tsum tau kuaj xyuas qhov zoo ntawm cov khoom siv raw. Thaum lub sijhawm tua thiab txiav, cov qauv kev huv yuav tsum tau ua.

Nyiaj

Cov neeg tsim khoom thiab cov kws ua zaub mov tshwj xeeb txuag cov khoom siv raw rau steak ntau txoj hauv kev. Tab sis cov nqaij hauv tsev yuav tsum tau matured noj rau hauv cov txheej txheem thev naus laus zis. Hom ripening nrov tshaj plaws yuav raug txiav txim siab ntawm no.

Yuav tsum xaiv cov nqaij zoo. Nyob rau hauv cov ntaub ntawv ntawm kev ua txhaum ntawm lub kub tsoom fwv thaum lub sij hawm cia thiab kev thauj mus los, nws yog zoo dua tsis txhob muaj kev pheej hmoo thiab noj nqaij nyug tam sim ntawd. Koj yuav tsum tsis txhob yuav cov khoom ntawm lub khw. Nws raug nquahu kom xaj cov khoom nyoos los ntawm tus neeg tua tsiaj uas ntseeg siab.

Wet method

txheej txheem ntawm ripening nqaij yog xaiv rau kev txiav sib txawv. Cov khoom noj tsis muaj pob txha: Tenderloin, Chateaubriand. Cov kws ua zaub mov siv txoj kev no rau kev txiav ib feem, vim qhov poob ntawm cov dej noo thiab qhov hnyav ntawm cov khoom me me.

Cov nqaij yog muab tso rau hauv lub hnab nqus tsev thiab kaw. Nws yog ib qho tseem ceeb kom tshem tawm cov huab cua kom tshem tawmcov txheej txheem oxidative. Qhov no tuaj yeem ua tau tom tsev, tab sis koj yuav tsum tau tua cov tshuab nqus tsev ua ntej.

Ib lub ncoo tshwj xeeb lossis parchment muab tso rau hauv lub hnab kom nqus tau cov kua txiv hmab txiv ntoo. Cov khoom yog muab tso rau hauv lub tub yees - 1-3 degrees. Lub sijhawm laus yog 3-10 hnub. Nws nyob ntawm tus yam ntxwv ntawm cov nqaij, yog li nws yuav tsum tau tshuaj xyuas txhua hnub. Cov khoom yuav tsum thicken me ntsis, poob elasticity, darken, thiab cov rog yuav tsum dawb.

Cov steak siav nrog txoj kev no yog muaj kua, sib tw, nrog rau kev ua kom zoo. Thaum lub sij hawm loj hlob, cov kua txiv tau tso tawm, uas ua rau pom cov kab mob lactic acid. Vim yog lawv, qaub-hlau tom qab saj tshwm sim, uas ua rau cov khoom qub. Qhov no tuaj yeem raug tshem tawm los ntawm kev qhwv cov nqaij hauv daim ntawv tshwj xeeb ua ntej lub tshuab nqus tsev vacuum.

Txoj kev qhuav

Kev txiav cov hnub nyoog no muaj nuj nqis heev thiab kim. Lub tshuab ntawm nqaij ripening yog complex, yog li nws tsis yog li ntawd yooj yim mus rov qab nws nyob rau hauv tsev. Txhawm rau tiv thaiv cov khoom los ntawm rotting, cov av noo thiab kub yuav tsum tau saib xyuas hauv lub chamber, thiab qhov cua zoo yuav tsum tau ua kom ntseeg tau. Txwv tsis pub cov khoom yuav tsum muab pov tseg vim lawv yuav muaj tshuaj lom thiab txaus ntshai.

Cov yam ntxwv ntawm kev laus qhuav muaj xws li cov nuances hauv qab no:

1. Nws yog qhov zoo dua rau kev txiav tag nrho, vim tias txoj kev no tsis haum rau kev txiav tawm: lawv qhuav tawm.
2. Nws yog ib qho tseem ceeb uas muaj cov pob txha lossis cov rog hauv cov tawv nqaij. Yog tias qhov no tsis tuaj, ces daim yog kho nrog nqaij nyuj lard. Ib lub lis piam tom qab, cov txheej txheem rov ua dua.
3. Txhua yam hlau (hooks thiabgrilles) yuav tsum tau ua los ntawm stainless hlau. Lawv tau tshuaj tua kab mob ua ntej siv.
4. Txiav yuav tsum tau dai los yog muab tso rau ntawm qhov chaw ntawm qhov deb kom cov khoom tawg nrog cua.
5. Ib lub txee tshwj xeeb rau cov nqaij mating yog siv - lub tub yees nrog convection. Qee cov khoom siv xav tau cov kav dej.
6. Qhov kub zoo yog 2-4 degrees thiab av noo yog 72-76%.
7. Koj tuaj yeem noj cov nqaij ntawd tom qab 21 hnub. Raws li gourmets, nyob rau 120th hnub ntawm maturation, cov khoom yuav muaj nqis.

Yuav kom cov nqaij saj zoo thiab tsis muaj ntxhiab tsw, yuav tsum tau ua tib zoo saib xyuas. Nyob rau tib lub sijhawm, nws yog ib qho tsim nyog yuav tsum tig thiab saib xyuas cov tsos ntawm cov crust. Yuav tsum los maj mam.

Yog tias cov txheej sab saum toj dries qeeb, cov khoom sab hauv yuav rot. Yog hais tias lub crust zoo li lub plhaub, ces noo noo tsis tuaj yeem raug tshem tawm los ntawm cov txheej sib sib zog nqus ntawm cov khoom. Vim li no, cov kab mob tsis zoo tshwm sim, thiab cov khoom siv tsis zoo.

txheej txheem hauv 120 hnub

Los ntawm lub tsev tua tsiaj, cov nqaij mus rau txheej txheem ripening. Rau 120 hnub, cov kev hloov hauv qab no tshwm sim:

1. Collagen tawg hauv 7 hnub. Kev ntxhib los mos ntawm cov nqaij poob nws elasticity. Xim tsis hloov.
2. Lub sijhawm 21 hnub, kwv yees li 10% ntawm qhov hnyav poob vim yog ya raws evaporation. Nyob rau hauv qhov kev txiav txim ntawm acids, proteins swell thiab poob lawv solubility. Tej daim ntawm cov khoom darken, ib tug nyias crust tshwm, lub pulp softens. Nqaij tuaj yeem muag.
3. Hauv 30 hnub, muaj 15% poob phaus. Cov txiaj ntsig fungi loj hlob ntawm crust. Nrog lawv pabcov khoom tau txais ib qho txawv saj thiab tsw. Muaj ib tug pronounced aroma, thiab cov nqaij yuav mos thiab kev sib tw. Qhov kev txiav no haum rau ua noj steaks.
4. Rau 45 hnub nws yog qhov zoo dua los tiv thaiv cov nqaij nrog ntxiv marbling: thaum ua noj, noo noo tsis tau them nyiaj vim muaj roj, yog li koj tau txais cov kua txiv hmab txiv ntoo. Lub aroma thiab saj yuav khaus ntau dua. Lub crust yog ntom, thiab xim yog darker. Tab sis ib qho tsis kaj siab tsw qhia spoilage.
5. Ntsev evaporates nrog cov kua hauv 90 hnub. Lub crust yuav compacted, zoo li lub plhaub. Cov nplej ntsev tshwm rau ntawm qhov chaw. Qhov txiav darkens thiab txo qhov hnyav.
6. Rau 120 hnub, cov leeg raug puas tsuaj. Muaj ib qho ntxhiab tsw uas tsis yog txhua tus nyiam. Cov khoom yog npog nrog ntsev. Tsuas yog cov neeg nyiam steak tiag tiag txaus siab rau cov khoom lag luam.

Tom qab cov nqaij npaj txhij, txiav cov crust, qhwv hauv ib daim ntaub paj rwb thiab muab tso rau hauv lub tub yees rau 3 hnub. Cia khov yog tias tsim nyog.

Qhov txawv ntawm txoj kev qhuav thiab ntub

Cov txheej txheem no txawv ntawm ntau txoj hauv kev. Txij li thaum ntub kev laus yog tus nqi qis, nws tsis xav tau cov cuab yeej tshwj xeeb, yog li nws yog siv los ntawm 90% ntawm cov tuam txhab. Nta muaj xws li cov nram qab no nuances:

1. Nrog txoj kev ntub dej, qhov hnyav poob mus txog 5%. Cov khoom yuav muaj kua thiab elastic. Cov xim ntawm cov nqaij yuav tsaus liab, me ntsis xim av. Lub saj yuav ilv, thiab aroma yuav kaj. Txoj kev no suav hais tias pheej yig.
2. Nrog txoj kev qhuav, nce txog 40% ntawm qhov hnyav poob. Cov nqaij yuav qhuav, xim yog tsaus liab, kev ntxhib los moskev sib tw. Cov nplej ntsev tshwm rau ntawm qhov chaw. Ib tug pronounced aroma tshwm. Tus nqi yog txiav txim los ntawm lub sij hawm ntawm maturation. Tus nqi kim tshaj - 120 hnub.

Ntau tus kws ua zaub mov nyiam yuav nqaij hauv khw. Tab sis qee lub tsev noj mov tsim lawv cov khoom. Rau qhov no, cov cuab yeej tshwj xeeb yog yuav. Koj tuaj yeem ua noj koj tus kheej cov nqaij hauv tsev.

Home Methods

Cov kev laus qhuav hauv qab no yog siv nrog lub tub yees:

1. Ib daim ntaub paj rwb muab tso rau ntawm lub grate. Ib qho kev txiav yog muab tso rau ntawm nws, thiab npog nrog ib daim ntaub rau saum. Cov khoom siv yuav tsum tau hloov txhua hnub kom txog thaum cov khoom siv raw tawm cov kua txiv hmab txiv ntoo. Nqaij yuav tsum tau muab ntxuav nrog ob txhais tes. Ib me ntsis qhuav cov khoom yog sprinkled nrog ntsev thiab qhwv dua nyob rau hauv ib daim ntaub. Nws yooj yim heev rau hnub nyoog daim, npaj los ua tais diav rau 3-4 hnub.
2. Nqaij npuas qhwv hauv daim phuam waffle. Ntsev yog muab tso rau ze ze kom nqus dej noo. Cov txheej txheem tib yam yog ua raws li qhia hauv txoj kev dhau los.
3. Cov nqaij yog qhwv hauv daim ntaub thiab muab tso rau hauv lub thawv ntoo nrog lub hau. Nws yog ib qho tseem ceeb uas lub thawv muaj qhov nyob ib ncig ntawm lub perimeter. Cov teeb meem raug hloov txhua hnub. Tom qab cov kua txiv tso tawm, cov ntsev ntxhib 1 cm siab yog nchuav rau hauv qab ntawm lub thawv, cov ntaub hloov txhua 3 teev.

Lwm cov tshuaj hauv tsev

1. Koj yuav tsum tau yuav ib lub hnab tshwj xeeb rau kev loj hlob qhuav, uas yog ua los ntawm daim nyias nyias uas tiv thaiv cov khoom los ntawm lwm yam, tab sis tso cai rau cov dej noo dhau mus. Cov nqaij yog hnub nyoog li ntawm 3-4 lub lis piam. Yuav tsummuaj ib tug crust uas raug txiav tawm. Cov pob txha yuav tsum raug tshem tawm ntawm qhov txiav.
2. Cov khoom yog dai rau ntawm tus nuv los yog muab tso rau ntawm qhov chaw tshwj xeeb. Koj yuav tsum tau nruab ib lub kiv cua. Lub fuse thiab lub zog khawm raug teeb tsa kom lub cuab yeej ua haujlwm thaum lub qhov rooj kaw. Nws yog qhov zoo dua tsis txhob nruab ib lub roj teeb uas siv lub tshuab hluav taws xob, vim nws tuaj yeem ua rau tsis zoo ntawm qhov kub thiab av noo. Thiab vim hais tias ntawm lub roj teeb Cheebtsam (lithium thiab sodium), cov khoom yuav muaj tshuaj lom.

Cov nqaij ripening no yooj yim siv hauv tsev. Qhov tseem ceeb tshaj plaws yog saib xyuas tag nrho cov subtleties ntawm kev npaj cov khoom zoo.

khoom siv

Cov chaw tsim khoom lag luam uas muag cov nqaij tseem ceeb tsim kev txiav tawm ntawm lawv tus kheej. Cov khoom txias yog xa mus rau chav ua noj, thiab cov kws ua zaub mov ntim rau hauv cov chav tsev ntawm cov tub yees tshwj xeeb. Muaj cov txheej txheem ntawm cov ntim me me, qhov twg 4-6 txiav yog muab tso rau. Nws tuaj yeem haum hauv chav ua noj hauv tsev.

Lub tub yees rau cov nqaij kom loj tuaj yuav tsum ua raws li cov cai hauv qab no:

1. Muaj ob lub qhov rooj nrog UV tiv thaiv.
2. Txhua yam yuav tsum yog ua los ntawm cov hlau tsis zoo.
3. Nws yog ib qho tseem ceeb kom muaj qhov ntsuas kub thiab av noo.
4. Xav tau qhov cua zoo nrog kev tswj ceev.
5. Yuav tsum tau kho ko taw.
6. Cov khoom siv yuav tsum muaj lub teeb tua kab mob.

Thaum xaiv, nws yog ib qho tseem ceeb uas yuav tau xyuam xim rau qhov ntim ntawm lub chamber thiab qhov siab tshaj plaws qhov hnyav ntawm ib lub txee. Muaj ntau yam qauv uas txuas raukav dej. Nws yog qhov zoo dua tsis txhob nruab lub cuab yeej ze ntawm lub qhov rais thiab cov khoom siv cua sov. Hauv pem teb yuav tsum yog theem. Los ntawm phab ntsa nws yog tsim nyog los xam qhov deb ntawm tsawg kawg yog 5 cm.

Zoo kawg

Yog li, kev loj hlob ntawm cov nqaij yog ib kauj ruam tseem ceeb hauv kev tau txais cov tais diav qab thiab tsw qab. Nws feem ntau yog siv los ua noj steak. Cov zaub mov no tig tawm cua thiab tsw qab.