CN106261853A - Original flavor snowflake beefsteak and preparation method thereof - Google Patents
Original flavor snowflake beefsteak and preparation method thereof Download PDFInfo
- Publication number
- CN106261853A CN106261853A CN201610844372.1A CN201610844372A CN106261853A CN 106261853 A CN106261853 A CN 106261853A CN 201610844372 A CN201610844372 A CN 201610844372A CN 106261853 A CN106261853 A CN 106261853A
- Authority
- CN
- China
- Prior art keywords
- beefsteak
- snowflake
- acid
- original flavor
- phosphate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of original flavor snowflake beefsteak and preparation method thereof, the method comprises the steps of: (1) cooling acid discharge；(2) segmentation is cleaned；(3) pickle: flavouring agent uniform application is pickled 40 80min on snowflake beefsteak surface, and described flavouring agent weight is the 7 9% of snowflake beefsteak weight；(4) packaging；(5) quick-freezing；(6) vanning warehouse-in.The original flavor snowflake beefsteak that the present invention prepares, can be effectively retained the nutritional labeling in beef, it is to avoid the harmful substance that high-temperature process produces；Farthest retain most water in the original color and luster of beef, fragrance and beef, so that the beefsteak mouthfeel prepared is delicate, delicious, and make the release as far as possible of the flavor substance in beef, in good taste, nutritious.
Description
Technical field
The present invention relates to the manufacture method of a kind of beefsteak, be specifically related to a kind of original flavor snowflake beefsteak and preparation method thereof.
Background technology
Beef has high protein, low-fat advantage, is the main consumption meat of western developed country, and price is far above
Carnis Sus domestica and Carnis Gallus domesticus.In China, along with the raising of people's living standard, beef consumption figure is quickly increasing, how to evaluate beef product
Matter the most increasingly comes into one's own.The edible quality of beef mainly includes tenderness, local flavor, succulence etc..
The tenderness of meat refers to the impression after meat entrance in trencherman's mastication processes, is one of edible quality of paying attention to most of consumer,
Which determine meat mouthfeel the tenderest when edible, be the index of reflection meat structure.The usually said meat of people tender or old the most substantially
It is the general overview of protein structure characteristic various to muscle, under its direct and structure of muscle protein and some factor effect
Protein generation degeneration, condense or decompose relevant.The tenderness of meat is summed up to get up to include the implication of following four aspects: first, meat pair
Tongue or the flexibility of cheek, the tactile response i.e. produced when tongue contacts meat with cheek.The flexibility variation of meat is very big, from soft mush
Feel lignified robustness；Second, the meat repellence to teeth pressure, i.e. tooth insert power required in meat.Have
A little hard must being difficult to of meat sting, and have soft almost to tooth passivity；3rd, bite myofibrillar complexity broken, refer to
Be that tooth cuts off myofibrillar ability, first have to break by the teeth epimysium and muscle bundle, therefore this content with connective tissue and character
Closely related；4th, chew degree, remaining how many and weigh to the time required during hypopharynx after chewing with chewing rear meat slag
Amount.
Local flavor refers to that people pass through the sensor such as olfactory sensation, the sense of taste to sensory experience distinctive produced by meat, mainly includes growing
Taste and fragrance.Fragrance is stimulated nasal mucosa to produce by various volatile material, and flavour is then stimulated by various water solublity, liposoluble substance
Taste bud produces.
Succulence is to evaluate a subjective index of meat product quality, evaluates succulence the most reliably and is still subjective sense
Feel (mouthfeel) evaluation, succulent judge can be divided into two aspects: one when being to start to chew according to the gravy discharged in meat
How much；Two is according to the persistence of gravy release in mastication processes；Three is how many according to the exciting salivary secretion when chewing；Four are
Succulent sensation is given in the attachment of tooth and tongue and other positions, oral cavity according to the fat in meat.
The invention provides a kind of original flavor snowflake beefsteak, nutrition is delicious.
Summary of the invention
For above-mentioned deficiency present in prior art, the technical problem to be solved is to provide a kind of original flavor snow
The manufacture method of flower beefsteak, the beefsteak that the method makes is nutritious, mouthfeel is fresher and tenderer, unique flavor, and has preservative efficacy.
The present invention seeks to be achieved through the following technical solutions:
The manufacture method of a kind of original flavor snowflake beefsteak, comprises the following steps:
(1) cooling acid discharge；
(2) segmentation is cleaned；
(3) pickling: flavouring agent uniform application is pickled 40-80min on snowflake beefsteak surface, described flavouring agent weight is snow
The 7-9% of flower beefsteak weight；
(4) packaging；
(5) quick-freezing；
(6) vanning warehouse-in.
Preferably, described flavouring agent is prepared from by the raw material of following weight parts: Rhizoma Zingiberis Recens powder 1-5 part, cooking wine 10-20
Part, starch 20-40 part, Sal 1-5 part, soy sauce 18-25 part, organic acid antistaling agent 0.05-0.5 part, phosphate 0.1-1 part.
Preferably, described organic acid antistaling agent is the mixing of one or more in Fumaric acid, ferulic acid, caffeic acid
Thing.
It is highly preferred that described organic acid antistaling agent is mixed by Fumaric acid, ferulic acid, caffeic acid, described in prolong
Fumarate, ferulic acid, caffeinic mass ratio (1-3): (1-3): (1-3).
Preferably, described phosphate is the mixing of one or more in sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate
Thing.
It is highly preferred that described phosphate is mixed by sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate, described six
Polymeric sodium metaphosphate., disodium hydrogen phosphate, the mass ratio (1-3) of sodium pyrophosphate: (1-3): (1-3).
Present invention also offers a kind of original flavor snowflake beefsteak, use said method to be prepared from.
The original flavor snowflake beefsteak that the present invention prepares, can be effectively retained the nutritional labeling in beef, it is to avoid high-temperature process produces
Harmful substance；Farthest retain most water in the original color and luster of beef, fragrance and beef, so that the cattle prepared
Row's mouthfeel is delicate, delicious, and makes the release as far as possible of the flavor substance in beef, in good taste, nutritious.
Detailed description of the invention
Below by embodiment, the present invention is specifically described, it is necessary to it is pointed out here that be that following example are only used
In the present invention is further described, it is impossible to be interpreted as limiting the scope of the invention.The people that is skilled in technique in this field
The present invention can be made some nonessential improvement and adjustment according to the content of the invention described above by member.
Each raw material introduction in embodiment:
Sodium hexameta phosphate, No. CAS: 10124-56-8, use the food stage that Baokang Chufeng Chemical Industry Co., Ltd. produces
Sodium hexameta phosphate.
Disodium hydrogen phosphate, No. CAS: 7758-79-4, use the food stage phosphorus that Shi Tian bio tech ltd, Hunan provides
Acid disodium hydrogen.
Sodium pyrophosphate, No. CAS: 7722-88-5, use the food stage that Hubei Xingfa Chemical Group Corp., Ltd. provides
Sodium pyrophosphate.
Fumaric acid, No. CAS: 110-17-8.
Ferulic acid, No. CAS: 1135-24-6.
Caffeic acid, No. CAS: 331-39-5.
Rhizoma Zingiberis Recens powder, the Rhizoma Zingiberis Recens powder that in employing, the good tasteable company limited of seafood provides.
Cooking wine, the ancient cooking vessel rich cooking wine king that Shanghai Ding Feng fermentation food company limited provides.
Starch, uses the corn starch that Shanghai He Yu trade Co., Ltd provides.
Sal, use the production of Zhong Yan Shanghai City Salt Company adds iodinating and refining Cardia Salt.
Soy sauce, uses the extra large sky Volvariella volvacea (Bull.Ex Franch.) Singer． dark soy sauce that Foshan Haitian Seasoning Co., Ltd. provides.
Embodiment 1
The manufacture method of original flavor snowflake beefsteak, it comprises the following steps:
(1) cooling acid discharge: the snowflakes beef at the limousin cow ectoloph position after butchering is sent between acid discharge, carries out cooling row
Acid, makes snowflakes beef be down to 2 DEG C after 12h, keeps snowflakes beef temperature to be 1-3 DEG C afterwards；
(2) segmentation is cleaned: after being rinsed well by aged for cooling snowflakes beef, be sub-partitioned into snowflake beefsteak, snowflake cattle
Row's thickness is 1.2cm, weight is 150g；
(3) pickle: flavouring agent uniform application is pickled 60min on snowflake beefsteak surface, and described flavouring agent weight is snowflake
The 8% of beefsteak weight
(4) packaging: the beefsteak pickled is vacuum-packed；
(5) quick-freezing: packaged beefsteak is sent into quick freezing repository quick-freezing, quick freezing temperature is at-30 DEG C, and the quick-freezing time is 12 little
Time；
(6) vanning warehouse-in: beefsteak good for quick-freezing being loaded packing crates, enters freezer cold preservation, refrigerated storage temperature is-18 DEG C.
Described flavouring agent raw material (weight portion): Rhizoma Zingiberis Recens powder 3 parts, cooking wine 15 parts, starch 25 parts, Sal 2 parts, soy sauce 20
Part, organic acid antistaling agent 0.18 part, phosphate 0.45 part.Each raw material stirring mix homogeneously is i.e. obtained flavouring agent.
Described organic acid antistaling agent is by Fumaric acid, ferulic acid, caffeic acid in mass ratio for 1:1:1 stirring mixing all
Even obtain.
Described phosphate is by sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate in mass ratio for 1:1:1 stirring mixing all
Even obtain.
Embodiment 2
Substantially the same manner as Example 1, differ only in: described organic acid antistaling agent is pressed by ferulic acid, caffeic acid
Mass ratio is that 1:1 is uniformly mixed and obtains.
Embodiment 3
Substantially the same manner as Example 1, differ only in: described organic acid antistaling agent is by Fumaric acid, caffeic acid
It is uniformly mixed for 1:1 in mass ratio and obtains.
Embodiment 4
Substantially the same manner as Example 1, differ only in: described organic acid antistaling agent is by Fumaric acid, ferulic acid
It is uniformly mixed for 1:1 in mass ratio and obtains.
Embodiment 5
Substantially the same manner as Example 1, differ only in: described phosphate by disodium hydrogen phosphate, sodium pyrophosphate by matter
Amount is uniformly mixed than for 1:1 and obtains.
Embodiment 6
Substantially the same manner as Example 1, differ only in: described phosphate by sodium hexameta phosphate, sodium pyrophosphate by matter
Amount is uniformly mixed than for 1:1 and obtains.
Embodiment 7
Substantially the same manner as Example 1, differ only in: described phosphate is pressed by sodium hexameta phosphate, disodium hydrogen phosphate
Mass ratio is that 1:1 is uniformly mixed and obtains.
Test case 1
The tenderness of the beefsteak that testing example 1-7 prepares, index is the shearing force of beefsteak, and method of testing is with reference to NY/
T1180-2006。
Test instrunment is the shearometer being furnished with WBS (Warner-BratzlerShear) cutter.
Take the beefsteak of embodiment 1-7 apart packaging, put into 80 DEG C of heating in thermostat water bath after defrosting, use thermocouple temperature measurement
Instrument measure meat sample central temperature, when meat sample central temperature reaches 70 DEG C, by meat sample take out be cooled to central temperature be 4 DEG C time,
Starting test, test result is shown in Table 1.
Table 1: shearing force testing result (unit: N)
| Embodiment 1 | 25.7 |
| Embodiment 2 | 28.4 |
| Embodiment 3 | 29.2 |
| Embodiment 4 | 29.5 |
| Embodiment 5 | 31.3 |
| Embodiment 6 | 31.1 |
| Embodiment 7 | 31.8 |
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (Fumaric acid, ferulic acid, caffeic acid are compounding) shearing force is obvious
Less than embodiment 2-4 (in Fumaric acid, ferulic acid, caffeic acid, arbitrarily the two is compounding)；Comparing embodiment 1 and embodiment 5-7, real
Execute example 1 (sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate are compounding) shearing force significantly lower than embodiment 5-7 (sodium hexameta phosphate,
During disodium hydrogen phosphate, sodium pyrophosphate are compounding, arbitrarily the two is compounding).
Test case 2
By beefsteak prepared for embodiment 1-7 in frying pan, shallow fry until both sides turn golden brown, every fried time is 2 minutes, 7
The Oil-temperature control of group embodiment is identical, tests the percentage of water loss of fried rear 7 groups of beefsteaks, the results are shown in Table 2.
Table 2: percentage of water loss test result (unit: %)
| Embodiment 1 | 29.6 |
| Embodiment 2 | 33.5 |
| Embodiment 3 | 32.7 |
| Embodiment 4 | 33.2 |
| Embodiment 5 | 34.6 |
| Embodiment 6 | 34.9 |
| Embodiment 7 | 34.5 |
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (Fumaric acid, ferulic acid, caffeic acid are compounding) percentage of water loss is obvious
Less than embodiment 2-4 (in Fumaric acid, ferulic acid, caffeic acid, arbitrarily the two is compounding)；Comparing embodiment 1 and embodiment 5-7, real
Execute example 1 (sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate are compounding) percentage of water loss significantly lower than embodiment 5-7 (sodium hexameta phosphate,
During disodium hydrogen phosphate, sodium pyrophosphate are compounding, arbitrarily the two is compounding).
Test case 3
The antiseptic effect of testing example 1-7, is placed in 25 DEG C, and under relative humidity 85% environment, preservation half a year, is then carried out
Escherichia coli (ATYCC 25922) total plate count is tested, with reference to GBT 4789.2-2008 microbiological test of food hygiene bacterium colony
Sum measures, and concrete outcome is shown in Table 3.
Table 3: total plate count test result table
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (Fumaric acid, ferulic acid, caffeic acid are compounding) antiseptic effect is bright
Show and be better than embodiment 2-4 (in Fumaric acid, ferulic acid, caffeic acid, arbitrarily the two is compounding)；Comparing embodiment 1 and embodiment 5-7,
Embodiment 1 (sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate are compounding) antiseptic effect is substantially better than embodiment 5-7 (hexa metaphosphoric acid
During sodium, disodium hydrogen phosphate, sodium pyrophosphate are compounding, arbitrarily the two is compounding).
Claims (7)
1. the manufacture method of an original flavor snowflake beefsteak, it is characterised in that comprise the following steps:
(1) cooling acid discharge；
(2) segmentation is cleaned；
(3) pickle: flavouring agent uniform application is pickled 40-80min on snowflake beefsteak surface, and described flavouring agent weight is snowflake cattle
The 7-9% of re-scheduling amount；
(4) packaging；
(5) quick-freezing；
(6) vanning warehouse-in.
2. the manufacture method of original flavor snowflake beefsteak as claimed in claim 1, it is characterised in that: described flavouring agent is by following weight
Part raw material be prepared from: Rhizoma Zingiberis Recens powder 1-5 part, cooking wine 10-20 part, starch 20-40 part, Sal 1-5 part, soy sauce 18-25 part, have
Machine acids antistaling agent 0.05-0.5 part, phosphate 0.1-1 part.
3. the manufacture method of original flavor snowflake beefsteak as claimed in claim 2, it is characterised in that: described organic acid antistaling agent is
The mixture of one or more in Fumaric acid, ferulic acid, caffeic acid.
4. the manufacture method of as claimed in claim 3 original flavor snowflake beefsteak, it is characterised in that: described organic acid antistaling agent by
Fumaric acid, ferulic acid, caffeic acid mix, described Fumaric acid, ferulic acid, caffeinic mass ratio (1-3): (1-3):
(1-3)。
5. the manufacture method of original flavor snowflake beefsteak as according to any one of claim 2-4, it is characterised in that: described phosphate
For the mixture of one or more in sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate.
6. the manufacture method of original flavor snowflake beefsteak as claimed in claim 5, it is characterised in that: described phosphate is by hexa metaphosphoric acid
Sodium, disodium hydrogen phosphate, sodium pyrophosphate mix, described sodium hexameta phosphate, disodium hydrogen phosphate, the mass ratio (1-of sodium pyrophosphate
3): (1-3): (1-3).
7. an original flavor snowflake beefsteak, it is characterised in that: use method according to any one of claim 1-6 to be prepared from.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610844372.1A CN106261853A (en) | 2016-09-22 | 2016-09-22 | Original flavor snowflake beefsteak and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610844372.1A CN106261853A (en) | 2016-09-22 | 2016-09-22 | Original flavor snowflake beefsteak and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261853A true CN106261853A (en) | 2017-01-04 |
Family
ID=57712315
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610844372.1A Withdrawn CN106261853A (en) | 2016-09-22 | 2016-09-22 | Original flavor snowflake beefsteak and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261853A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450734A (en) * | 2018-02-05 | 2018-08-28 | 安徽鑫松亚食品有限公司 | A kind of selected beefsteak and preparation method thereof |
| CN110338359A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of yak beefsteak and preparation method thereof |
| RU2735424C1 (en) * | 2020-03-11 | 2020-11-02 | федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский государственный университет" (КемГУ) | Method for production of smoked-baked beef breast |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187772A (en) * | 2014-08-27 | 2014-12-10 | 安徽刘郎食品有限公司 | Steak processing method |
| CN105166951A (en) * | 2015-09-16 | 2015-12-23 | 上海珍馨化工科技有限公司 | Pan-fried beef steak with black pepper and preparation method thereof |
-
2016
- 2016-09-22 CN CN201610844372.1A patent/CN106261853A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187772A (en) * | 2014-08-27 | 2014-12-10 | 安徽刘郎食品有限公司 | Steak processing method |
| CN105166951A (en) * | 2015-09-16 | 2015-12-23 | 上海珍馨化工科技有限公司 | Pan-fried beef steak with black pepper and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 彭珊珊等编: "《食品添加剂知多少》", 30 June 2006 * |
| 田金如等编著: "《实用肉牛饲养新技术》", 30 June 1999 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450734A (en) * | 2018-02-05 | 2018-08-28 | 安徽鑫松亚食品有限公司 | A kind of selected beefsteak and preparation method thereof |
| CN110338359A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of yak beefsteak and preparation method thereof |
| RU2735424C1 (en) * | 2020-03-11 | 2020-11-02 | федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский государственный университет" (КемГУ) | Method for production of smoked-baked beef breast |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Bland et al. | Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh‐frozen catfish fillets | |
| Sun et al. | Texture, color and sensory evaluation of sous-vide cooked beef steaks processed using high pressure processing as method of microbial control | |
| CN106473003A (en) | Ripening at low temperature beefsteak and preparation method thereof | |
| CN106615034A (en) | Beefsteak preservation method | |
| Choi et al. | Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties | |
| CN106261853A (en) | Original flavor snowflake beefsteak and preparation method thereof | |
| Tkacz et al. | Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades | |
| CN106418230A (en) | Rattan pepper beefsteak and making method thereof | |
| Cross et al. | Sensory and cooking properties of ground beef prepared from hot and chilled beef carcasses | |
| CN106616490A (en) | Tenderized steak and preparation method thereof | |
| Erdoğdu et al. | Thermal processing effects on the textural attributes of previously frozen shrimp | |
| Kaliniak-Dziura et al. | Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves | |
| Daigle et al. | PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll | |
| Gringer et al. | Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis) | |
| KR20090112153A (en) | Manufacturing method of semi dry sausage | |
| García-Segovia et al. | Texture in meat and fish products | |
| JP5386292B2 (en) | Process for producing processed meat products | |
| CN106261921A (en) | Child's beefsteak and preparation method thereof | |
| CN106473004A (en) | Microwave western-style beefsteak and preparation method thereof | |
| Scott | The Effects of Sous Vide Heating, Aging Time, and Steak Location Within the Muscle on Tenderness and Sensory Characteristics of the Serrratus ventralis (Denver Steak) | |
| Totosaus et al. | Color of fresh and frozen poultry | |
| Sánchez-Molinero et al. | Effects of the applications of oil drip onto surface and of the use of a temperature of 35 C for 4 days on some physicochemical, microbiological and sensory characteristics of dry-cured ham | |
| CN106616384A (en) | Low-cholesterol-content steak and preparation method thereof | |
| Gupta et al. | Effect of processing conditions on the quality of restructured spent hen meat blocks | |
| Reddy et al. | Quality characteristics of restructured mutton slices developed by cold-set binding system |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170104 |