CN107156674A - It is a kind of to improve Conditions of Onion Juice beefsteak quality and the method for local flavor - Google Patents
It is a kind of to improve Conditions of Onion Juice beefsteak quality and the method for local flavor Download PDFInfo
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- CN107156674A CN107156674A CN201710425149.8A CN201710425149A CN107156674A CN 107156674 A CN107156674 A CN 107156674A CN 201710425149 A CN201710425149 A CN 201710425149A CN 107156674 A CN107156674 A CN 107156674A
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- beefsteak
- onion juice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Conditions of Onion Juice beefsteak quality and the method for local flavor are improved the invention discloses a kind of, it is characterised in that using beef fillet as raw material, preprocessed, injection Conditions of Onion Juice, mechanical tumbling, standing are pickled and beefsteak are made.This research is directed to domestic beefsteak basic components and pickling process is few, and beefsteak makes poor taste, the problem such as nutritive loss is more, and while probing into Conditions of Onion Juice addition, the tumbling technique in beefsteak curing process is optimized.The pickling process of this paper horn of plenty beefsteaks, improves the local flavor and quality of beefsteak, and the storage period for extending beefsteak is significant.
Description
Technical field
Conditions of Onion Juice beefsteak quality and the method for local flavor are improved the present invention relates to a kind of, belongs to livestock products processing technique field.
Background technology
Beef edibility is high, and with abundant protein, amino acid, delicious flavour is loved by people.And it is used as ox
Deep processed product-beefsteak of meat, by its unique taste and flavor, and manufacture craft is easy, even more wins doting on for people.
Beefsteak has turned into a kind of very universal food in China, yet with the difference of edible cattle breeds and meat, with west beef
Compare, Chinese sirloin is relatively old, the processing mode of Chinese and western beefsteak still has larger difference, and research is adapted to Chinese beefsteak
Formula and tenderization mode necessarily turn into demand.
Beefsteak quality problem is even more the most concerned problem of consumer.In recent years, also have much on research in this respect.King
Know the spring, Sun Baozhong et al. is studied the qualitative character of the prefabricated beefsteak of in the market, as a result shown：Different parts beef is made
Beefsteak, there is notable difference in its main quality index, pH, moisture, protein content of different brands and position beefsteak etc. refer to
Mark otherness is smaller, and the indicator difference such as hardness, fat content is larger, shows that protein, fat content are relatively low, shearing force is higher,
These unfavorable indexs are China's improved emphasis indexs from now on；Niu Wenjuan et al. is with regard to different fried conditions to beefsteak central temperature
Influence is studied, and as a result shows that difference is extremely notable between fried temperature, each level of fried time；And Lang Yumiao et al. is studied
The influence of the fried beefsteak edible quality of shortening temperature, as a result shows：Shortening temperature significantly affects the shearing force, ripe of fried beefsteak
Meat rate, texture characteristic and organoleptic attribute, muscle fibre trend (parallel or vertical muscle fibre) also significantly affect the edible product of beefsteak
Matter characteristic；Wang Shuo, Xie Huiming et al. are cooperateed with freezing to improve prefabricated beefsteak tenderness and extend the preservation time using super-pressure
Beefsteak is managed, as a result shows that super-pressure cooperates with processing to have larger improvement to the tenderness of prefabricated beefsteak with freezing；Angela et al. has found
Outlet temperature and thickness have to the quality of beefsteak a significant impact, and thickness heating rate and is cooked and dripped to cooking length of time
Water loss has significant impact；J.W.S et al. compares influence of the different cooking methods to beefsteak, it is found that different cooking methods are cooked
There is significant difference between the beefsteak quality prepared food；Forefathers' experiment shows that the quality of beefsteak is influenceed by factors, wherein processing side
Formula is exactly one of important factor in order.But it is in the last few years, few for the research in terms of beefsteak basic components and pickling process
It is again few, particularly with the researches for improving Conditions of Onion Juice beefsteak quality and local flavor.
The content of the invention
Conditions of Onion Juice beefsteak quality and the method for local flavor are improved it is an object of the invention to provide a kind of, preparation method of the present invention will
Fresh squeezing Conditions of Onion Juice is added in beefsteak, and optimal Conditions of Onion Juice addition and tumbling time condition are optimized, pickle what is obtained
Conditions of Onion Juice beefsteak also enriches the pickling process of beefsteak while quality and local flavor are improved.The purpose of the present invention is logical
Following technical scheme is crossed to realize：
It is a kind of to improve Conditions of Onion Juice beefsteak quality and the method for local flavor, comprise the following steps：The preparation of Conditions of Onion Juice；Raw meat is pre-
Processing；Inject Conditions of Onion Juice；Knead-salting；Standing is pickled.
Present invention optimizes the curing formula of beefsteak, the Conditions of Onion Juice and different tumbling times of Different adding amount are probed into ox
Cooking loss, yield rate, aberration, shearing force and the influence of aesthetic quality of row.Determined by the experimental method of single factor test optimal
Conditions of Onion Juice addition and optimal tumbling time.
Drawn by single factor experiment, when Conditions of Onion Juice addition addition is 9% (relative to beefsteak quality) and tumbling
Between when being 10min, a relatively low value can be kept by pickling the cooking loss and shearing force of obtained beefsteak, and yield rate
It is of a relatively high, the quality of beefsteak is effectively improved, and maintain good mouthfeel and organoleptic attribute.This invention addresses fresh ox
The problem of arranging over oxidation in curing process, yellowish pink variation, obtains the good steak items of suboxides, tenderness, is that beefsteak basis is matched somebody with somebody
The development of side provides technical support.
Brief description of the drawings
Beefsteak cooking loss change during Fig. 1 difference Conditions of Onion Juice additions；
Beefsteak yield rate change during Fig. 2 difference Conditions of Onion Juice additions；
The change of beefsteak cooking loss during Fig. 3 difference tumbling times；
The change of beefsteak yield rate during Fig. 4 difference tumbling times；
Embodiment
Technical scheme is further described below in conjunction with the accompanying drawings, but is not limited thereto, it is every to this
Inventive technique scheme is modified or equivalent substitution, without departing from the spirit and scope of technical solution of the present invention, all should be covered
In protection scope of the present invention.
First, the preparation of Conditions of Onion Juice
Onion peeling is cleaned and stripping and slicing, is put into juice extractor and carries out the 2min that squeezes the juice, then with four layers of gauze to onion slurry
Juice is filtered, and obtained Conditions of Onion Juice is put into 4 DEG C of refrigerators with standby.
2nd, beef is pre-processed
Fresh beef fillet is removed into manadesma, clear water wipes surface moisture after cleaning, be cut into regular shape, thickness for 1.5cm
The beefsteak of left and right；
3rd, Conditions of Onion Juice is injected
With syringe the multiple positions of the Conditions of Onion Juice of Different adding amount are uniformly expelled in corresponding beefsteak, Conditions of Onion Juice adds
Dosage is respectively the 0 of beefsteak quality, 3%, 6%, 9%, 12%, 15%.
1st, single factor experiment is designed
Investigate Conditions of Onion Juice addition (0,3%, 6%, 9%, 12%, 15%) to the cooking loss of beefsteak, aberration, pH, into
Product rate, shearing force and the influence of aesthetic quality.
4th, knead-salting
The other dispensings weighed up are put into tumbling machine cylinder with injection Conditions of Onion Juice beefsteak, entered in 0~4 DEG C of cooling chamber
Row knead-salting 10min, other dispensings mainly include, and are by beefsteak mass percent：Salt 1%, black pepper 0.5% is spiced
Powder 0.3%, composite phosphate 0.3%.
1st, single factor experiment is designed
Cooking loss, color of the tumbling time (0,5min, 10min, 15min, 20min, 25min) to beefsteak are investigated respectively
Difference, yield rate, shearing force and the influence of aesthetic quality.
5th, stand and pickle
The beefsteak of knead-salting is put into 4 DEG C of refrigerator overnights, standing is carried out and pickles 12h.
6th, it is fried
The beefsteak pickled is carried out with pan fried, fried temperature and time is respectively 220 DEG C and 8min.
7th, experiment of single factor
1st, influence of the Conditions of Onion Juice addition to beefsteak cooking loss
Influence of the different Conditions of Onion Juice additions of table 1 to beefsteak pH
Note：a-bIn same row letter, letter is different to represent otherness significantly (P<0.05), alphabetical identical expression otherness
Not notable (P>0.05).
Influence of the different Conditions of Onion Juice additions of table 2 to beefsteak red scale value
Note：a-cIn same row letter, letter is different to represent otherness significantly (P<0.05), alphabetical identical expression otherness
Not notable (P>0.05).
Influence of the different Conditions of Onion Juice additions of table 3 to beefsteak shearing force
Note：a-cIn same row letter, letter is different to represent otherness significantly (P<0.05), alphabetical identical expression otherness
Not notable (P>0.05).
Influence of the different Conditions of Onion Juice additions of table 4 to beefsteak aesthetic quality
Note：a-dIn same row letter, letter is different to represent otherness significantly (P<0.05), alphabetical identical expression otherness
Not notable (P>0.05).
When Fig. 1 shows different Conditions of Onion Juice additions, the situation of change of beefsteak cooking loss can be with it is seen in fig. 1, that when ocean
When green onion juice addition is 9%, the cooking loss of beefsteak is significant lower compared with other groups, the significance of difference (P<0.05).
When Fig. 2 shows different Conditions of Onion Juice additions, the situation of change of beefsteak yield rate can work as onion as seen from Figure 2
When juice addition is 9%, the yield rate of beefsteak is apparently higher than other groups, significant difference (P<0.05).
Table 1 is not it can be seen that different Conditions of Onion Juice additions has a significant impact to beefsteak pH, and adds the ox of Conditions of Onion Juice
Arrange with having the significance difference opposite sex (P compared with the control group for being not added with Conditions of Onion Juice<0.05), this be due to addition Conditions of Onion Juice caused by
's.
When table 2 shows different Conditions of Onion Juice additions, the situation of change of beefsteak red scale value.Onion can be worked as seen from Table 4
When juice addition is 9%, the red scale value of beefsteak is significantly lower than other groups, and add 9% Conditions of Onion Juice beefsteak red scale value and its
He, which organizes to compare, significant difference (P<0.05).Because Conditions of Onion Juice has oxidation resistant effect, the beefsteak redness of Conditions of Onion Juice is added
Being worth compared with the control group for being not added with Conditions of Onion Juice has significant difference (P<0.05).When Conditions of Onion Juice addition is 9%, to beefsteak
Antioxidation it is optimal.
When table 3 shows different Conditions of Onion Juice additions, the situation of change of beefsteak shearing force.Onion can be worked as seen from Table 5
When juice addition is 9%, the shear force value of beefsteak is significantly lower than other groups, there is significant difference (P<0.05).Add Conditions of Onion Juice
Other groups between not significant difference (P>0.05).When Conditions of Onion Juice addition is 9%, shear force value is smaller, explanation
Its tenderness is preferable.
When different Conditions of Onion Juice additions are shown in table 4, the situation of change of beefsteak organoleptic attribute.As can be seen that Conditions of Onion Juice
When addition is 6% and 9%, for local flavor, mouthfeel and overall acceptance each side, score value compares for other groups
Height, with other group of otherness significantly (P<0.05).When Conditions of Onion Juice addition is 12% and 15%, organoleptic attribute everyway has
Declined, it is excessive mainly due to Conditions of Onion Juice addition, cause beefsteak to have strong onion pungent in itself, acceptance is poor.
It can be seen that when Conditions of Onion Juice addition is 9% from cooking loss, yield rate, aberration, shearing force and organoleptic attribute
When, beefsteak quality is best for other additions, and therefore, this research is using 9% Conditions of Onion Juice addition as most
Good addition.
2nd, influence of the tumbling time to beefsteak cooking loss
Influence change of the different tumbling times of table 5 to beefsteak red scale value
Note：a-eIn same row letter, letter is different to represent otherness significantly (P<0.05), alphabetical identical expression otherness
Not notable (P>0.05).
Influence change of the different tumbling times of table 6 to beefsteak shearing force
Note：a-cIn same row letter, letter is different to represent otherness significantly (P<0.05), alphabetical identical expression otherness
Not notable (P>0.05).
Influence of the different tumbling times of table 7 to beefsteak aesthetic quality
Note：a-eIn same row letter, letter is different to represent otherness significantly (P<0.05), alphabetical identical expression otherness
Not notable (P>0.05).
When different tumbling times are shown in Fig. 3, the cooking loss situation of change of beefsteak.It can be seen that when rolling
When rubbing the time for 10min, its beefsteak cooking loss value is minimum, and with other group of otherness significantly (P<0.05).Work as tumbling time
During more than 10min, cooking loss value has increase trend, and this is long with tumbling time, and musculature excessively relaxes, to pickling liquid
Absorb relevant with holding capacity decline.
When different tumbling times are shown in Fig. 4, the situation of change of beefsteak yield rate.It can be seen that when rolling
When rubbing the time for 10min, the yield rate highest of beefsteak, and otherness is notable compared with other groups.When tumbling time is more than 10min
When, the yield rate of beefsteak has declined, and this is long relevant with tumbling time, and tumbling time is long to cause muscular tissue structure pine
Relax, absorption and holding capacity reduction to pickling liquid.
Table 5 is shown under different tumbling times, the red scale value situation of change of beefsteak.As can be seen from the table, rolling is worked as
When rubbing the time for 10min, the red scale value of beefsteak is minimum, with other group of otherness significantly (P<0.05).When tumbling time is more than
During 10min, the red scale value of beefsteak is in increase trend, and this may be long relevant with tumbling time, and beefsteak is oxidized in tumbling.
When different tumbling times are shown in table 6, the shear force value situation of change of beefsteak.As can be seen from the table, when
When tumbling time is 10min, the shear force value of beefsteak is minimum, and with other group of otherness significantly (P<0.05).
When different tumbling times are shown in table 7, the organoleptic attribute situation of change of beefsteak.As can be seen from the table, when
When tumbling time is 10min, color and luster, local flavor, mouthfeel and overall acceptance everyway are better than other groups, with other group of difference
Item significantly (P<0.05).
By above experiment conclusion, this research chooses Conditions of Onion Juice addition 9% and tumbling time 10min as beefsteak basis
The optimum process condition of formula, the mouthfeel of Conditions of Onion Juice beefsteak, local flavor and other index of quality are optimal on this condition.
Claims (10)
1. a kind of improve Conditions of Onion Juice beefsteak quality and the method for local flavor, it is characterised in that methods described step is as follows：Step one：Ocean
The preparation of green onion juice：Fresh onion peeling is cleaned and stripping and slicing, is put into juice extractor and carries out the 2min that squeezes the juice, then with four layers of gauze pair
Onion juice is filtered, and obtained onion juice is put into 4 DEG C of refrigerators with standby；Step 2：Raw meat is pre-processed：By fresh original
Material meat removes manadesma, and clear water wipes surface moisture after cleaning, is trimmed to the certain beefsteak of regular shape, thickness；Step 3：Injection
Conditions of Onion Juice：The multiple positions of Conditions of Onion Juice made from step one are uniformly expelled in beefsteak made from correspondence step 2 with syringe；
Step 4：Knead-salting：The beefsteak obtained in the other dispensings weighed up and step 3 is put into tumbling machine cylinder, at 0~4 DEG C
Cooling chamber in carry out knead-salting；Step 5：Standing is pickled：The beefsteak of knead-salting made from step 4 is packed, 4 are placed in
DEG C refrigerator overnight, carries out standing and pickles；Step 6：It is fried：Beefsteak made from step 4 is decocted at a certain temperature with pan
System a period of time, in case the identification of index and organoleptic attribute.
2. according to the preparation method described in claim 1, it is characterised in that the raw meat meat described in step 2 is beef fillet.
3. according to the preparation method described in claim 1, it is characterised in that the beefsteak thickness described in step 2 is left for 1.5cm
It is right.
4. according to the preparation method described in claim 1, it is characterised in that institute in step 3 when studying different Conditions of Onion Juice additions
The addition for the Conditions of Onion Juice stated is beefsteak quality 9%.
5. according to the preparation method described in claim 1, it is characterised in that the auxiliary material described in step 4, by beefsteak quality percentage
Than for：Salt 1%, black pepper 0.5%, five-spice powder 0.3%, composite phosphate 0.3%.
6. according to the preparation method described in claim 1, it is characterised in that tumbling during research tumbling time described in step 4
Time is respectively 10min.
7. according to the preparation method described in claim 1, it is characterised in that beefsteak is packaged as vacuum packaging in step 5.
8. according to the preparation method described in claim 1, it is characterised in that it is 12h that salting period is stood in step 5.
9. according to the preparation method described in claim 1, it is characterised in that fried temperature is 220 DEG C in step 6.
10. according to the preparation method described in claim 1, it is characterised in that the fried time is 8min in step 6.
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| CN201710425149.8A CN107156674A (en) | 2017-06-08 | 2017-06-08 | It is a kind of to improve Conditions of Onion Juice beefsteak quality and the method for local flavor |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509967A (en) * | 2017-10-23 | 2017-12-26 | 东北农业大学 | It is a kind of to improve Conditions of Onion Juice beefsteak yield rate and the decocting method of tenderness |
| CN112401155A (en) * | 2020-03-16 | 2021-02-26 | 上海联豪食品有限公司 | Beefsteak for promoting blood vessel protection and preparation method thereof |
| CN116076689A (en) * | 2023-02-13 | 2023-05-09 | 江南大学 | Seasoning, prefabricated dish prepared from seasoning and preparation method of prefabricated dish |
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Cited By (3)
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| CN107509967A (en) * | 2017-10-23 | 2017-12-26 | 东北农业大学 | It is a kind of to improve Conditions of Onion Juice beefsteak yield rate and the decocting method of tenderness |
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| CN116076689A (en) * | 2023-02-13 | 2023-05-09 | 江南大学 | Seasoning, prefabricated dish prepared from seasoning and preparation method of prefabricated dish |
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