CN108523010A - The preparation method and beefsteak of beefsteak - Google Patents
The preparation method and beefsteak of beefsteak Download PDFInfo
- Publication number
- CN108523010A CN108523010A CN201810320003.1A CN201810320003A CN108523010A CN 108523010 A CN108523010 A CN 108523010A CN 201810320003 A CN201810320003 A CN 201810320003A CN 108523010 A CN108523010 A CN 108523010A
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- Prior art keywords
- beefsteak
- preparation
- extracting solution
- mass parts
- injection
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- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 45
- 235000004348 Perilla frutescens Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000015278 beef Nutrition 0.000 claims abstract description 49
- 239000000243 solution Substances 0.000 claims abstract description 39
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims abstract description 34
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 31
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 31
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 30
- 238000002347 injection Methods 0.000 claims abstract description 30
- 239000007924 injection Substances 0.000 claims abstract description 30
- 239000001702 nutmeg Substances 0.000 claims abstract description 27
- 239000003813 safflower oil Substances 0.000 claims abstract description 26
- 235000013372 meat Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 17
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims abstract description 17
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 235000019834 papain Nutrition 0.000 claims abstract description 16
- 108090000526 Papain Proteins 0.000 claims abstract description 15
- 239000004365 Protease Substances 0.000 claims abstract description 13
- 229940055729 papain Drugs 0.000 claims abstract description 13
- 239000002253 acid Substances 0.000 claims abstract description 12
- 239000005457 ice water Substances 0.000 claims abstract description 10
- 235000011007 phosphoric acid Nutrition 0.000 claims abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 36
- 241000498779 Myristica Species 0.000 claims description 29
- 235000020097 white wine Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 125000003118 aryl group Chemical group 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 235000014786 phosphorus Nutrition 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 239000002932 luster Substances 0.000 abstract description 5
- 244000270834 Myristica fragrans Species 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 description 12
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- 101710109488 Salt stress-induced protein Proteins 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
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- 238000005516 engineering process Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
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- 238000010008 shearing Methods 0.000 description 3
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- 238000011105 stabilization Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- 208000034189 Sclerosis Diseases 0.000 description 2
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- 229930182470 glycoside Natural products 0.000 description 2
- 150000002338 glycosides Chemical class 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 235000020778 linoleic acid Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- ZKHQWZAMYRWXGA-KQYNXXCUSA-J ATP(4-) Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-J 0.000 description 1
- ZKHQWZAMYRWXGA-UHFFFAOYSA-N Adenosine triphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(=O)OP(O)(O)=O)C(O)C1O ZKHQWZAMYRWXGA-UHFFFAOYSA-N 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 241000283725 Bos Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
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- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 208000006443 lactic acidosis Diseases 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- -1 oryzanol Natural products 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
-
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of preparation method and beefsteak of beefsteak, wherein the preparation method includes the following steps：Stripping and slicing is modified after taking fresh beef acid discharge, the fresh beef is any one or more during ox ectoloph, Niu Lin, tail mudflow or meat chopped into small pieces are taken off；Injection injects to the fresh beef after the step 1 modifies stripping and slicing several times with injector, the mass ratio of the fresh beef and the injection is 100:15~20, wherein the injection includes safflower seed oil, papain, phosphoric acid complex salt, soybean protein isolate, cloves extracting solution, nutmeg extracting solution；Fresh beef after step 2 injection is put into cooling in ice water, balance is quick-frozen, and the beefsteak is made.The preparation method step of beefsteak provided by the invention is simple, and the beefsteak fat content of preparation is high, meat is tender, color and luster is bright.
Description
Technical field
The present invention relates to food-making technology fields, and in particular to a kind of preparation method and beefsteak of beefsteak.
Background technology
When beef of the beef fat content less than 3% is eaten as beefsteak, mouthfeel is dry and astringent.In order to ensure the agreeable to the taste of beef
Property, beef should keep higher fat content, otherwise influence mouthfeel, and in a head of cattle about 62.3% stripping and slicing beef fat
Content is less than 3%.
Other than the low influence mouthfeel of most of beef fat content, with the development of quick-frozen industry, more and more oxen
Meat products needs to preserve for a long time, uses the holdings such as papain, phosphoric acid complex salt and soybean protein isolate in the prior art
Beef moisture reduces shearing force so that bright, meat are slided tender.But more antistaling agent is added, it will influence beef mouth
Sense.
It is therefore desirable to provide a kind of novel beef product, to solve the above technical problems.
Invention content
The main object of the present invention is to provide a kind of preparation method and beefsteak of beefsteak, to solve to add in existing beef product
The antistaling agent entered influences the technical issues of beef mouthfeel.
To achieve the above object, the preparation method of beefsteak proposed by the present invention, includes the following steps：
Step 1 modifies stripping and slicing after taking fresh beef acid discharge, and the fresh beef is during ox ectoloph, Niu Lin, tail mudflow or meat chopped into small pieces are taken off
Any one or more；
Injection is injected the fresh beef after the step 1 modifies stripping and slicing with injector by step 2 several times, described
The mass ratio of fresh beef and the injection is 100:15~20, wherein the injection includes safflower seed oil, Papain
Enzyme, phosphoric acid complex salt, soybean protein isolate, cloves extracting solution, nutmeg extracting solution and water；
Fresh beef after step 2 injection is put into cooling in ice water by step 3, and balance is quick-frozen, is made described
Beefsteak.
Preferably, the injection includes the safflower seed oil of 40~50 mass parts, the papain of 1~5 mass parts, 1
The phosphoric acid complex salt of~2 mass parts, the soybean protein isolate of 3~8 mass parts, the cloves extracting solution of 5~10 mass parts, 5~10
The water of the nutmeg extracting solution and 20~30 mass parts of mass parts.
Preferably, the cloves extracting solution is to take the Ground Cloves of 10~15 mass parts to be put into 100 mass parts ethanol contents to exist
It is impregnated in 50% or more white wine more than for 24 hours.
Preferably, the nutmeg extracting solution is to take the ground nutmeg of 10~15 mass parts to be put into 100 mass parts ethyl alcohol to contain
Amount is impregnated in 50% or more white wine more than for 24 hours.
Preferably, the white wine is aromatic Chinese spirit.
Preferably, the configuration of the injection specifically includes following steps：
Take safflower seed oil, papain, phosphoric acid complex salt, soybean protein isolate, cloves extracting solution, nutmeg extracting solution
It is put into homogenizer homogeneous 10~20 minutes with water.
Preferably, the step 1 specifically includes：
Any one or more fresh beef in taking ox ectoloph, Niu Lin, tail mudflow or meat chopped into small pieces to take off, be put into 0~~4 DEG C at a temperature of
The cooling acid discharge of suspension 24~48 hours, modifies stripping and slicing.
Preferably, the step 3 specifically includes：
Fresh beef after being injected in the step 2 is put into the ice water of 10~15 DEG C of water temperature to cooling, balance speed
Freeze.
The present invention also provides a kind of beefsteaks, are prepared by the preparation method of beefsteak as the aforementioned.
Beefsteak provided by the invention uses safflower seed oil to supplement grease, and safflower seed oil has reducing blood lipid, removing intravascular
The effect of wall deposit and blood pressure lowering is beneficial to human body；Using papain, phosphoric acid complex salt and soybean protein isolate,
So that the safflower seed oil being added is combined stabilization with meat；Cloves and nutmeg are added in fresh beef can effectively keep the ox prepared
The color and luster and freshness of row.
Description of the drawings
Fig. 1 is the flow diagram of one embodiment of preparation method of beefsteak of the present invention.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is general
The every other embodiment that logical technical staff is obtained without creative efforts belongs to what the present invention protected
Range.
In addition, the technical solution between each embodiment of the present invention can be combined with each other, but must be general with this field
Logical technical staff can be implemented as basis, will be understood that when the combination of technical solution appearance is conflicting or cannot achieve this
The combination of technical solution is not present, also not the present invention claims protection domain within.
Unless otherwise specified, various raw material, reagent, the instrument and equipment etc. used in the present invention can pass through city
Field is commercially available or can be prepared by existing method.
Referring to Fig. 1, the flow diagram of one embodiment of preparation method for beefsteak of the present invention.The present invention proposes a kind of ox
The preparation method of row, includes the following steps：
Step S1 modifies stripping and slicing after taking fresh beef acid discharge, and the fresh beef is during ox ectoloph, Niu Lin, tail mudflow or meat chopped into small pieces are taken off
Any one or more；
Specifically, any one or more fresh beef in taking ox ectoloph, Niu Lin, tail mudflow or meat chopped into small pieces to take off, is put into 0~4 DEG C
At a temperature of hang cooling acid discharge 24~48 hours, modify stripping and slicing.For ox after butchering, body cell loses oxygen of the blood to it
Supply carries out anaerobic respiration, to which the lactic acid generated can influence beef-flavouring.Cooling acid discharge 24 is hung at a temperature of being put into 0~4 DEG C
~48 hours, by lactic acidosis at being vapored away after carbon dioxide, water and alcohol, while the macromolecular Adenosine triphosphate that beef is intracellular
Glycosides is decomposed into base glycosides under the action of enzyme, can increase beef-flavouring.
Injection is injected the fresh beef after the step S1 modifies stripping and slicing with injector by step S2 several times, described
The mass ratio of fresh beef and the injection is 100:15~20, wherein the injection includes safflower seed oil, Papain
Enzyme, phosphoric acid complex salt, soybean protein isolate, cloves extracting solution, nutmeg extracting solution and water；
Specifically, the cloves extracting solution is to take the Ground Cloves of 10~15 mass parts to be put into 100 mass parts ethanol contents to exist
It is impregnated in 50% or more white wine more than for 24 hours；The nutmeg extracting solution is that the ground nutmeg of 10~15 mass parts is taken to be put into 100
Mass parts ethanol content is impregnated in 50% or more white wine more than for 24 hours, wherein the white wine is aromatic Chinese spirit.Cloves gas
Taste is strong, the peppery fiber crops of acrid flavour, has blending and flavouring effect.Nutmeg, which has, goes peculiar smell, blending and good antisepsis.Fresh
Cloves and nutmeg are added in beef can effectively keep the color and luster and freshness of the beefsteak prepared.Ethyl alcohol in white wine can increase cloves
The solubility of partial organic substances in powder and nutmeg, to increase the work of active ingredient and beef in Ground Cloves and nutmeg
With, while also there are the compound fragrants such as ethyl acetate in white wine.Aromatic Chinese spirit is using cereal such as jowar, rice as raw material, with big
Medium and high temperature yeast made of wheat and pea or wheat is diastatic fermentation, and ethyl acetate content is higher.
The injection is the safflower seed oil of 40~50 mass parts, the papain of 1~5 mass parts, 1~2 mass parts
Phosphoric acid complex salt, the soybean protein isolate of 3~8 mass parts, the cloves extracting solution of 5~10 mass parts, 5~10 mass parts meat
Cardamom extracting solution and the water of 20~30 mass parts are put into homogenizer homogeneous and are made for 10~20 minutes.
Safflower seed oil is also known as safflower oil, is the oil product using kardiseed as waste.Safflower seed oil is in yellow, and standard type is red
The aliphatic acid group of flower seed oil become palmitic acid 5~9%, stearic acid 1~4.9%, oleic acid 11~15%, linoleic acid 69~79%,
Iodine value 140 or so belongs to drying oil.Containing nutritional ingredients such as vitamin E, oryzanol, sterols in oil, there are prevention artery sclerosis and reduction
The effect of blood cholesterol levels.The fat content that ox ectoloph, Niu Lin, tail mudflow or meat chopped into small pieces are taken off is usually relatively low compared to eye meat etc..It is existing
In technology, uses the butter of refining to be supplemented as fat mostly, use safflower seed oil to be supplemented as fat in the present invention, a side
Flushing flower seed oil is vegetable fat, is avoided that metabolism burden caused by the excessive animal fat of intake, while being rich in safflower seed oil
Linoleic acid can prevent artery sclerosis and reduce blood cholesterol levels.It is tender that the papain can be such that meat slides；The phosphoric acid is multiple
Ionic strength can be improved by closing salt, to increase the gelation and water-retaining property of meat；The soybean protein isolate can increase meat
Associativity, and defrosting loss is reduced, adhesion strength enhancing.Using papain, phosphoric acid complex salt and soybean protein isolate,
So that the safflower seed oil being added is combined stabilization with meat.
Fresh beef after step S2 injections is put into cooling in ice water by step S3, and balance is quick-frozen, is made described
Beefsteak.
Fresh beef after being injected in the step S2 is put into the ice water of 10~15 DEG C of water temperature to cooling, balance speed
Freeze.
The present invention also provides a kind of beefsteaks, are prepared by the preparation method of beefsteak as described above.
Beefsteak provided by the invention uses safflower seed oil to supplement grease, and safflower seed oil has reducing blood lipid, removing intravascular
The effect of wall deposit and blood pressure lowering is beneficial to human body；Using papain, phosphoric acid complex salt and soybean protein isolate,
So that the safflower seed oil being added is combined stabilization with meat；Cloves and nutmeg are added in fresh beef can effectively keep the ox prepared
The color and luster and freshness of row.
The preparation method of beefsteak proposed by the present invention is specifically described below by way of specific embodiment：
Embodiment 1
Step S1 hangs cooling acid discharge 36 hours, is shaped to bulk at a temperature of taking 1kg ox ectolophs to be put into 2 DEG C；
180g injections are injected the fresh beef after the step S1 modifies stripping and slicing by step S2 several times with injector,
The injection is the safflower seed oil of 450g, 20g papains, 15g phosphoric acid complex salt, 50g soybean protein isolates, 80g
Cloves extracting solution, the nutmeg extracting solution of 80g mass parts and 250g water are put into homogenizer homogeneous and are made for 15 minutes.
The cloves extracting solution is to take 120g Ground Cloves to be put into 1L ethanol contents to impregnate in 52% white wine more than for 24 hours；
The nutmeg extracting solution is to take 125g ground nutmegs to be put into 1L ethanol contents to impregnate in 52% white wine more than for 24 hours, wherein
The white wine is aromatic Chinese spirit.
Fresh beef after step S2 injections is put into the ice water of 13 DEG C of water temperature cooling, balance speed by step S3
Freeze, the beefsteak is made.
Embodiment 2
Step S1 hangs cooling acid discharge 24 hours, is shaped to bulk at a temperature of taking 1kg tail mudflows to be put into 0 DEG C；
150g injections are injected the fresh beef after the step S1 modifies stripping and slicing by step S2 several times with injector,
The injection is the safflower seed oil of 400g, 10g papains, 10g phosphoric acid complex salt, 30g soybean protein isolates, 50g
Cloves extracting solution, the nutmeg extracting solution of 50g mass parts and 200g water are put into homogenizer homogeneous and are made for 10 minutes.
The cloves extracting solution is to take 100g Ground Cloves to be put into 1L ethanol contents to impregnate in 53% white wine more than for 24 hours；
The nutmeg extracting solution is to take 100g ground nutmegs to be put into 1L ethanol contents to impregnate in 53% white wine more than for 24 hours, wherein
The white wine is aromatic Chinese spirit.
Fresh beef after step S2 injections is put into the ice water of 10 DEG C of water temperature cooling, balance speed by step S3
Freeze, the beefsteak is made.
Embodiment 3
Step S1 hangs cooling acid discharge 48 hours, is shaped to bulk at a temperature of taking 10kg Niu Lin to be put into 4 DEG C；
2kg injections are injected the fresh beef after the step S1 modifies stripping and slicing, institute by step S2 several times with injector
It is the safflower seed oil of 800g, 100g papains, 40g phosphoric acid complex salt, 160g soybean protein isolates, 200g to state injection
Cloves extracting solution, the nutmeg extracting solution of 200g mass parts and 600g water are put into homogenizer homogeneous and are made for 20 minutes.
The cloves extracting solution is to take 150g Ground Cloves to be put into 1L ethanol contents to impregnate in 52% white wine more than for 24 hours；
The nutmeg extracting solution is to take 150g ground nutmegs to be put into 1L ethanol contents to impregnate in 50% white wine more than for 24 hours, wherein
The white wine is aromatic Chinese spirit.
Fresh beef after step S2 injections is put into the ice water of 15 DEG C of water temperature cooling, balance speed by step S3
Freeze, the beefsteak is made.
Characteristic test is carried out to beefsteak prepared by embodiment 1,2,3.
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Moisture (%) | 78.4 | 78.4 | 78.2 |
| pH | 6.3 | 6.2 | 6.3 |
| Shearing force (kg) | 5.3 | 5.1 | 5.2 |
| Fatty (%) | 7.5 | 7.2 | 7.6 |
It can be seen that by the embodiment 1,2,3 of upper table, the fat that safflower seed oil improves beefsteak be added, to increase the suitable of beefsteak
Mouth property；Keep preferable shearing force simultaneously, it was demonstrated that papain, phosphoric acid complex salt and soybean protein isolate so that addition
Safflower seed oil is combined to stablize with meat, tenderizing effect is good.
Beefsteak color and luster evaluation prepared by embodiment 1,2,3.The beef taking-up is placed in thaw at RT 1 hour, with fresh
Beef is compared.The beefsteak that the present invention is supplied to is not added with any preservative, and freezing places 1 month, remains to keep fresh after defrosting
Light tone pool, the present invention have preferable color-protecting function using cloves and nutmeg.
The foregoing is merely the preferred embodiment of the present invention, are not intended to limit the scope of the invention, every at this
Under the inventive concept of invention, using equivalent structure transformation made by description of the invention, or directly/it is used in other correlations indirectly
Technical field be included in the present invention scope of patent protection in.
Claims (9)
1. a kind of preparation method of beefsteak, which is characterized in that include the following steps：
Step 1 modifies stripping and slicing after taking fresh beef acid discharge, and the fresh beef is appointing during ox ectoloph, Niu Lin, tail mudflow or meat chopped into small pieces are taken off
It anticipates one or more；
Injection is injected the fresh beef after the step 1 modifies stripping and slicing, the fresh ox with injector by step 2 several times
The mass ratio of meat and the injection is 100:15~20, wherein the injection includes safflower seed oil, papain, phosphorus
Sour complex salt, soybean protein isolate, cloves extracting solution, nutmeg extracting solution and water；
Fresh beef after step 2 injection is put into cooling in ice water by step 3, and balance is quick-frozen, and the ox is made
Row.
2. the preparation method of beefsteak as described in claim 1, which is characterized in that the injection includes 40~50 mass parts
Safflower seed oil, the papain of 1~5 mass parts, the phosphoric acid complex salt of 1~2 mass parts, 3~8 mass parts soybean separation protein
In vain, the cloves extracting solution of 5~10 mass parts, 5~10 mass parts nutmeg extracting solution and 20~30 mass parts water.
3. the preparation method of beefsteak as claimed in claim 2, which is characterized in that the cloves extracting solution is to take 10~15 mass
The Ground Cloves of part is put into 100 mass parts ethanol contents and is impregnated in 50% or more white wine more than for 24 hours.
4. the preparation method of beefsteak as claimed in claim 2, which is characterized in that the nutmeg extracting solution is to take 10~15 matter
The ground nutmeg of amount part is put into 100 mass parts ethanol contents and is impregnated in 50% or more white wine more than for 24 hours.
5. the preparation method of beefsteak as described in claim 3 or 4, which is characterized in that the white wine is aromatic Chinese spirit.
6. the preparation method of beefsteak as described in claim 1, which is characterized in that the configuration of the injection specifically includes following
Step：
Take safflower seed oil, papain, phosphoric acid complex salt, soybean protein isolate, cloves extracting solution, nutmeg extracting solution and water
It is put into homogenizer homogeneous 10~20 minutes.
7. the preparation method of beefsteak as described in claim 1, which is characterized in that the step 1 specifically includes：
Any one or more fresh beef in taking ox ectoloph, Niu Lin, tail mudflow or meat chopped into small pieces to take off, hangs cold at a temperature of being put into 0~4 DEG C
But stripping and slicing is modified in acid discharge 24~48 hours.
8. the preparation method of beefsteak as described in claim 1, which is characterized in that the step 3 specifically includes：
It is quick-frozen that fresh beef after being injected in the step 2 is put into cooling, balance in the ice water of 10~15 DEG C of water temperature.
9. a kind of beefsteak, which is characterized in that by the preparation method preparation of beefsteak such as described in any item of the claim 1 to 8
At.
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| CN110651964A (en) * | 2019-10-31 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | Processing technology for pickling beefsteak with vegetable juice |
| CN114209018A (en) * | 2021-12-27 | 2022-03-22 | 上海联豪食品有限公司 | Ingredient for beefsteak processing, beefsteak prepared based on ingredient and preparation method thereof |
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