Study on the Processing Technology of Gas Puffed Ready-to-Eat Beef Tendon.

In order to prepare the gas puffing ready-to-eat beef tendon, fresh beef tendon was used as raw material, single-factor and orthogonal tests were used to optimize the processing technology. The results showed that the optimal pre-cooking conditions for beef tendon were: in 100 g of beef tendon, cooking wine addition 20 mL, cooking temperature 95 °C, cooking time 30 min. The optimal formula of maceration solution was: salt 2%, sugar 5%, soy sauce 2%, rice vinegar 4%, star anise 0.2%, cumin 0.2%, chili 0.1%, ginger 0.1% in 100 g of beef tendon. The optimal product packaging sterilization condition was: sterilizing at 121 °C for 15 min after vacuum packaging. The prepared gas puffing ready-to-eat beef tendons had light yellow color with luster, good chewiness, and aromatic and attractive smell. The related indicators of the finished products were in line with the requirements of national standard GB/T 23586-2009. [ABSTRACT FROM AUTHOR]