CN106473003A - Ripening at low temperature beefsteak and preparation method thereof - Google Patents
Ripening at low temperature beefsteak and preparation method thereof Download PDFInfo
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- CN106473003A CN106473003A CN201610838695.XA CN201610838695A CN106473003A CN 106473003 A CN106473003 A CN 106473003A CN 201610838695 A CN201610838695 A CN 201610838695A CN 106473003 A CN106473003 A CN 106473003A
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- beefsteak
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- 235000004348 Perilla frutescens Nutrition 0.000 title claims abstract description 41
- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 41
- 230000005070 ripening Effects 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 32
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 31
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 claims description 26
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 claims description 17
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 17
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 17
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 claims description 16
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 16
- 235000001785 ferulic acid Nutrition 0.000 claims description 16
- 229940114124 ferulic acid Drugs 0.000 claims description 16
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 claims description 16
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 16
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 claims description 16
- 239000001530 fumaric acid Substances 0.000 claims description 15
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 15
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 claims description 14
- 235000004883 caffeic acid Nutrition 0.000 claims description 14
- 229940074360 caffeic acid Drugs 0.000 claims description 14
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 claims description 14
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 14
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 14
- 229910019142 PO4 Inorganic materials 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 150000007524 organic acids Chemical class 0.000 claims description 12
- 239000010452 phosphate Substances 0.000 claims description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 12
- 229960002598 fumaric acid Drugs 0.000 claims description 10
- 235000011087 fumaric acid Nutrition 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 4
- 235000015278 beef Nutrition 0.000 abstract description 17
- 239000000126 substance Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000002372 labelling Methods 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 20
- 238000012360 testing method Methods 0.000 description 12
- 238000013329 compounding Methods 0.000 description 9
- -1 caffeic acid compound Chemical class 0.000 description 6
- 238000007710 freezing Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- 238000010008 shearing Methods 0.000 description 4
- 230000002421 anti-septic effect Effects 0.000 description 3
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- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241000283690 Bos taurus Species 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000013882 gravy Nutrition 0.000 description 2
- 230000018984 mastication Effects 0.000 description 2
- 238000010077 mastication Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000005255 Allium cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000009075 Cucumis anguria Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 238000009529 body temperature measurement Methods 0.000 description 1
- 125000003636 chemical group Chemical group 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 210000003195 fascia Anatomy 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 210000003026 hypopharynx Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 230000002083 iodinating effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 210000002850 nasal mucosa Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of ripening at low temperature beefsteak and preparation method thereof, the manufacture method of described ripening at low temperature beefsteak, comprise the steps：(1) thaw；(2) cut；(3) pickled：The beefsteak of well cutting is loaded the pickling liquid adding beefsteak weight 20 30% in vacuum tumbler, pickled 20 40min of tumbling；(4) ripening at low temperature；(5) pack.The present invention 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 being obtained is delicate, delicious, and so that the flavor substance in beef is discharged as far as possible, in good taste, nutritious.
Description
Technical field
The present invention relates to food processing field is and in particular to a kind of ripening at low temperature 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, with the raising of people's living standard, how beef consumption figure, in rapid growth, evaluates beef product
Matter is also increasingly taken seriously.The edible quality of beef mainly includes tenderness, local flavor, succulence etc..
The tenderness of meat refers to the impression in trencherman's mastication processes after meat entrance, is one of edible quality of consumer's attention,
It determine meat when edible mouthfeel always tender, be reflection meat structure index.The usually said meat of people tender or old substantially
It is the general overview to muscle various protein structure characteristic, under it is directly acted on the structure of muscle protein and some factors
There is degeneration, cohesion or decompose relevant in protein.The tenderness of meat summarizes the implication including following four aspects：First, meat pair
Tongue or the flexibility of cheek, the tactile response producing when tongue contacts meat with cheek.The flexibility of meat changes very big, from soft mush
Feel lignified robustness；Second, the repellence to teeth pressure for the meat, i.e. required power in tooth insertion meat.Have
It is a little that meat is hard must be difficult to 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 property
Closely related；4th, chew degree, remaining how many and weigh to required time during hypopharynx after chewing with meat slag after chewing
Amount.
Local flavor refers to people and passes through the sensor such as olfactory sensation, sense of taste to sensory experience distinctive produced by meat, and main inclusion is grown
Taste and fragrance.Fragrance stimulates 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, and it is still subjective sense that succulence is more reliably evaluated
Feel (mouthfeel) evaluation, succulent judge can be divided into two aspects：One is according to the gravy discharging in meat when starting to chew
How much；Two is the persistence according to gravy release in mastication processes；Three is that basis exciting salivary secretion when chewing is how many；Four are
Succulent sensation is given in the attachment of tooth and tongue and other positions of oral cavity according to the fat in meat.
The invention provides a kind of ripening at low temperature beefsteak, nutrition delicious food.
Content of the invention
In view of the shortcomings of the prior art, one of the technical problem to be solved is to provide a kind of ripening at low temperature
The manufacture method of beefsteak.
The two of the technical problem to be solved are the ripening at low temperature beefsteak providing said method preparation.
A kind of manufacture method of ripening at low temperature beefsteak, comprises the steps：
(1) thaw；
(2) cut；
(3) pickled：The beefsteak of well cutting is loaded the pickling liquid adding beefsteak weight 20-30% in vacuum tumbler, rolling
Rub pickled 20-40min；
(4) ripening at low temperature；
(5) pack.
Preferably, described pickling liquid is prepared from by the raw material of following weight parts：Bulbus Allii 0.5-1.5 part, Bulbus Allii Cepae 5-15
Part, light soy sauce 3-7 part, starch 2-6 part, Fructus Piperis powder 1-4 part, Sal 0.1-0.5 part, organic acid antistaling agent 0.005-0.05 part,
Phosphate 0.02-0.2 part, water 8-18 part.
Preferably, described organic acid antistaling agent is Fumaric acid, ferulic acid, one or more of mixing in caffeic acid
Thing.
It is highly preferred that described organic acid antistaling agent is mixed by Fumaric acid, ferulic acid, caffeic acid, described prolong
Fumarate, ferulic acid, caffeinic mass ratio (1-3)：(1-3)：(1-3).
Preferably, described phosphate be sodium hexameta phosphate, disodium hydrogen phosphate, one or more of mixing in 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 ripening at low temperature beefsteak, it is prepared from using said method.
The ripening at low temperature beefsteak that the present invention is obtained, 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 being obtained
Row's mouthfeel is delicate, delicious, and so that the flavor substance in beef is discharged as far as possible, in good taste, nutritious.
Specific embodiment
Below by embodiment, the present invention is specifically described it is necessary to it is pointed out here that be that following examples are only used
In being further described to the present invention it is impossible to be interpreted as limiting the scope of the invention.The people that is skilled in technique in this field
Member can make some nonessential improvement and adjust according to the content of the invention described above to the present invention.
Each raw material introduction in embodiment：
Bulbus Allii, Classification system：Allium sativum L..
Bulbus Allii Cepae, Classification system：Allium cepa L..
Light soy sauce, the extra large sky gold mark light soy sauce being produced using Foshan Haitian Seasoning Co., Ltd..
Starch, the corn starch being provided using Shanghai He Yu trade Co., Ltd.
Fructus Piperis powder, the black pepper being provided using the good tasteable company limited of upper seafood.
Sal, provided using Zhong Yan Shanghai City Salt Company plus iodinating and refining rock salt.
Sodium hexameta phosphate, No. CAS：10124-56-8, the food stage being produced using Baokang Chufeng Chemical Industry Co., Ltd.
Sodium hexameta phosphate.
Disodium hydrogen phosphate, No. CAS：7758-79-4, the food stage phosphorus being provided using Hunan Shi Tian bio tech ltd
Sour disodium hydrogen.
Sodium pyrophosphate, No. CAS：7722-88-5, the food stage being provided using Hubei Xingfa Chemical Group Corp., Ltd.
Sodium pyrophosphate.
Fumaric acid, No. CAS：110-17-8.
Ferulic acid, No. CAS：1135-24-6.
Caffeic acid, No. CAS：331-39-5.
Beef, the Gherkin bar of the limousin cow being provided using Gansu Kang Mei modern times company limited of agriculture and animal husbandry industrial group ,-
18 DEG C keep in cold storage standby.
Embodiment 1
The manufacture method of ripening at low temperature beefsteak, it is prepared in accordance with the following steps：
(1) thaw：Freezing beef is thawed under conditions of 6 DEG C, relative humidity 50wt%；
(2) cut：Beef after thawing is rinsed well, after removing the fascia on beef surface, beef is cut into beefsteak,
Beefsteak thickness is 1.2cm, weight is 150g；
(3) pickled：The beefsteak of well cutting is loaded in vacuum tumbler, the pickling liquid of addition beefsteak weight 25% is (i.e. every
100g beefsteak adds 25g pickling liquid), the pickled 30min of tumbling, rotating speed is 30 turns/min, and temperature is 5 DEG C, and vacuum is
0.05MPa；
(4) ripening at low temperature：Beefsteak after will be pickled is laid in the plastic bag (food providing using Xiong County Qi Yuan paper-plastic package factory
Grade vacuum packaging bag, material is PET) in, evacuation water bath with thermostatic control in 58 DEG C of concussion instruments processes 20h so as to ripening；
(5) pack:：It is vacuum-packed after the beefsteak sterilizing after ripening, packaged beefsteak is sent into quick freezing repository quick-freezing, speed
Freeze temperature at -30 DEG C, the quick-freezing time is 12 hours；Beefsteak good for quick-freezing is loaded packing cratess, enters freezer cold preservation, refrigerated storage temperature
For -18 DEG C, obtain final product ripening at low temperature beefsteak.
Described pickling liquid is prepared from by the raw material of following weight parts：1 part of Bulbus Allii, 8 parts of Bulbus Allii Cepae, 4.5 parts of light soy sauce, starch
3.8 parts, 2.5 parts of Fructus Piperis powder, 0.1 part of Sal, 0.012 part of organic acid antistaling agent, 0.09 part of phosphate, 12 parts of water.By Bulbus Allii
With Bulbus Allii Cepae peeling after be crushed to 80 mesh, then again with light soy sauce, starch, Fructus Piperis powder, Sal, organic acid antistaling agent, phosphate, water
It is uniformly mixed, finally obtain final product pickling liquid using 180 mesh filter-cloth filterings.
Described organic acid antistaling agent is 1 by Fumaric acid, ferulic acid, caffeic acid in mass ratio：1：1 stirring mixing is all
Even obtain.
Described phosphate is 1 by sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate in mass ratio：1：1 stirring mixing is 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 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 1 in mass ratio：1 is uniformly mixed 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 1 in mass ratio：1 is uniformly mixed and obtains.
Embodiment 5
Substantially the same manner as Example 1, differ only in：Described phosphate presses matter by disodium hydrogen phosphate, sodium pyrophosphate
Amount ratio is 1：1 is uniformly mixed and obtains.
Embodiment 6
Substantially the same manner as Example 1, differ only in：Described phosphate presses matter by sodium hexameta phosphate, sodium pyrophosphate
Amount ratio is 1：1 is uniformly mixed 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 1：1 is uniformly mixed and obtains.
Test case 1
The tenderness of the beefsteak that testing example 1-7 is obtained, 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.
The beefsteak of embodiment 1-7 is taken apart packaging, puts into 80 DEG C of heating in thermostat water bath after defrosting, use thermocouple temperature measurement
Instrument measures meat sample central temperature, when meat sample central temperature reaches 70 DEG C, when meat sample taking-up is cooled to central temperature for 4 DEG C,
Start to test, test result is shown in Table 1.
Table 1：Shearing force testing result (unit：N)
| Embodiment 1 | 24.5 |
| Embodiment 2 | 28.2 |
| Embodiment 3 | 27.9 |
| Embodiment 4 | 28.4 |
| Embodiment 5 | 30.7 |
| Embodiment 6 | 30.1 |
| Embodiment 7 | 29.4 |
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (Fumaric acid, ferulic acid, caffeic acid compound) 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
Apply example 1 (sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate compound) shearing force be significantly lower than embodiment 5-7 (sodium hexameta phosphate,
Compounding both disodium hydrogen phosphate, sodium pyrophosphate are any in compounding).
Test case 2
The beefsteak that embodiment 1-7 is obtained in frying pan, shallow fry until both sides turn golden brown, the every face fried time is 2 minutes, 7
The Oil-temperature control of group embodiment is identical, and after test is fried, the percentage of water loss of 7 groups of beefsteaks, the results are shown in Table 2.
Table 2：Percentage of water loss test result (unit：%)
| Embodiment 1 | 30.2 |
| Embodiment 2 | 35.4 |
| Embodiment 3 | 35.9 |
| Embodiment 4 | 35.6 |
| Embodiment 5 | 33.8 |
| Embodiment 6 | 33.5 |
| Embodiment 7 | 34.4 |
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (Fumaric acid, ferulic acid, caffeic acid compound) 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
Apply example 1 (sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate compound) percentage of water loss be significantly lower than embodiment 5-7 (sodium hexameta phosphate,
Compounding both disodium hydrogen phosphate, sodium pyrophosphate are any in compounding).
Test case 3
The antiseptic effect of testing example 1-7, is placed in 25 DEG C, preservation half a year under relative humidity 85% environment, then carries 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 compound) antiseptic effect is bright
Show 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 compound) antiseptic effect is substantially better than embodiment 5-7 (hexa metaphosphoric acid
Compounding both sodium, disodium hydrogen phosphate, sodium pyrophosphate are any in compounding).
Claims (7)
1. a kind of manufacture method of ripening at low temperature beefsteak is it is characterised in that comprise the steps：
(1) thaw；
(2) cut；
(3) pickled：The beefsteak of well cutting is loaded the pickling liquid adding beefsteak weight 20-30% in vacuum tumbler, tumbling salts down
Stain 20-40min；
(4) ripening at low temperature；
(5) pack.
2. ripening at low temperature beefsteak as claimed in claim 1 manufacture method it is characterised in that：Described pickling liquid is by following weight
The raw material of part is prepared from：Bulbus Allii 0.5-1.5 part, Bulbus Allii Cepae 5-15 part, light soy sauce 3-7 part, starch 2-6 part, Fructus Piperis powder 1-4 part, food
Salt 0.1-0.5 part, organic acid antistaling agent 0.005-0.05 part, phosphate 0.02-0.2 part, water 8-18 part.
3. ripening at low temperature beefsteak as claimed in claim 2 manufacture method it is characterised in that：Described organic acid antistaling agent is
One or more of mixture in Fumaric acid, ferulic acid, caffeic acid.
4. ripening at low temperature beefsteak as claimed in claim 3 manufacture method 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. as any one of claim 2-4 ripening at low temperature beefsteak manufacture method it is characterised in that：Described phosphate
For one or more in sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate of mixture.
6. ripening at low temperature beefsteak as claimed in claim 5 manufacture method 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. a kind of ripening at low temperature beefsteak it is characterised in that：It is prepared from using method any one of claim 1-6.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610838695.XA CN106473003A (en) | 2016-09-21 | 2016-09-21 | Ripening at low temperature beefsteak and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610838695.XA CN106473003A (en) | 2016-09-21 | 2016-09-21 | Ripening at low temperature beefsteak and preparation method thereof |
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| CN106473003A true CN106473003A (en) | 2017-03-08 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610838695.XA Withdrawn CN106473003A (en) | 2016-09-21 | 2016-09-21 | Ripening at low temperature beefsteak and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041464A (en) * | 2017-11-21 | 2018-05-18 | 湖南农业大学 | The preparation method of ripening at low temperature prefabricated meat products |
| CN109619442A (en) * | 2018-12-10 | 2019-04-16 | 浙江华康药业股份有限公司 | A kind of processing method of low temperature prefabricated meat products |
| CN110432439A (en) * | 2019-07-10 | 2019-11-12 | 李昂 | A kind of ripening at low temperature beefsteak and its processing method |
| CN111296772A (en) * | 2020-03-26 | 2020-06-19 | 厦门益和丰食品有限公司 | Method for making low-temperature cured beefsteak |
| CN113812580A (en) * | 2021-09-07 | 2021-12-21 | 豪爷工坊(厦门)食品有限公司 | Method for making low-temperature slow-boiled beefsteak |
| CN114794908A (en) * | 2022-06-13 | 2022-07-29 | 宁波嘉乐智能科技股份有限公司 | Method and device for manufacturing low-temperature beefsteak, storage medium and air fryer |
-
2016
- 2016-09-21 CN CN201610838695.XA patent/CN106473003A/en not_active Withdrawn
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041464A (en) * | 2017-11-21 | 2018-05-18 | 湖南农业大学 | The preparation method of ripening at low temperature prefabricated meat products |
| CN109619442A (en) * | 2018-12-10 | 2019-04-16 | 浙江华康药业股份有限公司 | A kind of processing method of low temperature prefabricated meat products |
| CN110432439A (en) * | 2019-07-10 | 2019-11-12 | 李昂 | A kind of ripening at low temperature beefsteak and its processing method |
| CN111296772A (en) * | 2020-03-26 | 2020-06-19 | 厦门益和丰食品有限公司 | Method for making low-temperature cured beefsteak |
| CN113812580A (en) * | 2021-09-07 | 2021-12-21 | 豪爷工坊(厦门)食品有限公司 | Method for making low-temperature slow-boiled beefsteak |
| CN114794908A (en) * | 2022-06-13 | 2022-07-29 | 宁波嘉乐智能科技股份有限公司 | Method and device for manufacturing low-temperature beefsteak, storage medium and air fryer |
| CN114794908B (en) * | 2022-06-13 | 2023-10-13 | 宁波嘉乐智能科技股份有限公司 | Method and device for manufacturing low-temperature steak, storage medium and air fryer |
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