CN108967907A - A kind of preparation process of children's beefsteak - Google Patents
A kind of preparation process of children's beefsteak Download PDFInfo
- Publication number
- CN108967907A CN108967907A CN201810691832.0A CN201810691832A CN108967907A CN 108967907 A CN108967907 A CN 108967907A CN 201810691832 A CN201810691832 A CN 201810691832A CN 108967907 A CN108967907 A CN 108967907A
- Authority
- CN
- China
- Prior art keywords
- beefsteak
- beef
- frozen
- children
- quick
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 42
- 235000004348 Perilla frutescens Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000015278 beef Nutrition 0.000 claims abstract description 49
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 239000008267 milk Substances 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- 210000003205 muscle Anatomy 0.000 claims abstract description 14
- 239000004615 ingredient Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 210000003195 fascia Anatomy 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000007598 dipping method Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 235000013717 Houttuynia Nutrition 0.000 claims description 5
- 240000000691 Houttuynia cordata Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 229940099112 cornstarch Drugs 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 235000019710 soybean protein Nutrition 0.000 claims description 4
- 229910017435 S2 In Inorganic materials 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000013078 crystal Substances 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 238000007710 freezing Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 230000003834 intracellular effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- FSYKKLYZXJSNPZ-UHFFFAOYSA-N sarcosine Chemical compound C[NH2+]CC([O-])=O FSYKKLYZXJSNPZ-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 108010077895 Sarcosine Proteins 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960004203 carnitine Drugs 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 230000008558 metabolic pathway by substance Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 229940043230 sarcosine Drugs 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation processes of children's beefsteak, including pretreatment of raw material, milk will be impregnated after treated beef, it is then cooling to drain stand-by, the beef clod after draining is placed in progress tumbling tenderization in vacuum tumbler, and the ingredient seasoning prepared in advance is added, beef clod after tenderization is put into rapidly in freezer and is suddenly frozen, and keep -30 DEG C or less it is quick-frozen, the quick-frozen time be 30~40min, product center temperature must reach -18 DEG C hereinafter, last slice and package storage after quick-frozen.Children's beefsteak that the present invention produces beats repeatedly by tumbler, and fascia is less, and mouthfeel is tenderer, and will not influence the nutritive value of beefsteak, and impregnate milk before tumbling processing, so that the beefsteak product finally produced has strong milk taste, few muscle fresh and tender simultaneously, is suitble to children edible.
Description
Technical field
The present invention relates to beefsteak processing technique field, specially a kind of preparation process of children's beefsteak.
Background technique
Beefsteak is Fresh & Tender in Texture, delicious flavour, is the traditional food in west.Protein abundant, amino are rich in beef
Sour ratio of components pork is needed closer to human body, can improve body resistance against diseases, is had in the methods of aftercare, tissue repair good
Good effect；Content of sarcosine in beef is all higher than other any food, to growth muscle, gains in strength especially effectively；In addition,
Also contain the various nutrient elements such as vitamin B6, vitamin B12, magnesium, iron, potassium, zinc and carnitine, linoleic acid in beef, to rush
There is preferable effect into substance metabolism, enhancing immunocompetence etc..
Existing beefsteak is added to a large amount of chemical auxiliary ingredients in process, although it is able to ascend the mouthfeel of beefsteak, and
Meat is not harder soft, and it is edible to be not appropriate for children.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of preparation process of children's beefsteak, current ox is solved
Row is added to a large amount of chemical auxiliary ingredients, the problem that unsuitable children eat in process.
(2) technical solution
To achieve the above object, the invention provides the following technical scheme: a kind of preparation process of children's beefsteak, including it is as follows
Step:
S1, pretreatment of raw material: the soft textive containing a small amount of show condition on ox ridge is chosen, surface fascia is gone into big portion with striping power blader
Point, then artificial refine processing, beef is passed through into the disconnected muscle processing of disconnected muscle machine；
S2, dipping milk: will impregnate milk after treated beef, then it is cooling drain it is stand-by；
S3, vacuum tumbling: the beef clod after draining is placed in progress tumbling tenderization in vacuum tumbler, and is added and matches in advance
Good ingredient seasoning；
It is S4, quick-frozen: the beef clod after tenderization is put into rapidly in freezer and is suddenly frozen, and keep -30 DEG C or less it is quick-frozen, when quick-frozen
Between be 30~40min, it is quick-frozen after product center temperature must reach -18 DEG C or less；
S5, slice: beef clod thaws after will be quick-frozen, is cut into sheet；
S6, package storage: after the assay was approved, finished product is vacuum-packed, and stored below in -18 DEG C in sheet beefsteak.
Preferably, impregnate milk before beef in stripping and slicing by the way of longitudinal sectional, and beef size be 8~10cm see
The block structure of side.
Preferably, during S2 impregnates milk, the amount of milk used should not there be meat piece just, and soaking temperature be 35~
40 DEG C, soaking time is 7~10min.
Preferably, in S3 vacuum tumbling procedure, tumbling time is 15~20min, and tumbling temperature is 0~4 DEG C.
Preferably, the ingredient includes the raw material of following parts by weight: it is added in every 1 kilogram of beef: 5~10g of cordate houttuynia, greatly
Beans 50~80g of protein isolate, 120~150g of cornstarch, black green pepper powder 8~10g, 15~30g of edible salt, 12~15g of bruised ginger, clearly
150~180g of water.
Preferably, the beef slice thickness is 1~2cm.
(3) beneficial effect
The present invention provides a kind of preparation process of children's beefsteak, have it is following the utility model has the advantages that
1, this preparation process chooses the soft textive containing a small amount of show condition on ox ridge, and impregnates milk before tumbling processing, so that
The beefsteak product finally produced has strong milk taste, while fresh and tender few muscle, is suitble to children edible.
2, this preparation process carries out the Tenderization of meat using vacuum tumbling technology, fills protein and salt water in meat
Tap touching, accelerates the dissolution and interaction of protein, to increase the bonding force between meat piece and meat piece, and can make meat
Block color development improves meat tenderness and keeps aqueous, improves meat piece quality, and beat repeatedly by tumbler, fascia is less, mouthfeel
It is tenderer, and will not influence the nutritive value of beefsteak.
3, this preparation process handles beefsteak using low-temperature quick-freezing, under freezing condition, free water in space between cells and thin
Free water energy intracellular is frozen into tiny ice crystal simultaneously, and ice crystal is evenly distributed, with liquid water distribution phase in natural beefsteak
Seemingly, in this way will not damaging cells tissue, and can guarantee the fresh and tender mouthfeel of beefsteak for a long time, when beefsteak thaws, ice crystal fusing
Moisture rapidly by cell absorb without generating juice loss, the beefsteak quality and flavor after defrosting are preferable, can deeply by
The majority of consumers like.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment 1
A kind of preparation process of children's beefsteak, includes the following steps:
S1, pretreatment of raw material: the soft textive containing a small amount of show condition on ox ridge is chosen, surface fascia is gone into big portion with striping power blader
Point, then artificial refine processing, beef is passed through into the disconnected muscle processing of disconnected muscle machine；
S2, dipping milk: will treated beef, when stripping and slicing by the way of longitudinal sectional, and beef size is
Then the block structure of 8cm square impregnates milk, the amount of milk used should not there be meat piece just, and soaking temperature is 35 DEG C, leaching
The bubble time is 7min, then cooling to drain for use；
S3, vacuum tumbling: the beef clod after draining, which is placed in progress tumbling tenderization, tumbling time in vacuum tumbler, is
15min, tumbling temperature are 0 DEG C, and the ingredient seasoning prepared in advance is added；
It is S4, quick-frozen: the beef clod after tenderization is put into rapidly in freezer and is suddenly frozen, and keep -30 DEG C or less it is quick-frozen, when quick-frozen
Between be 30min, it is quick-frozen after product center temperature must reach -18 DEG C or less；
S5, slice: beef clod thaws after will be quick-frozen, is cut into sheet, and beef slice thickness is 1cm；
S6, package storage: after the assay was approved, finished product is vacuum-packed, and stored below in -18 DEG C in sheet beefsteak.
Ingredient includes the raw material of following parts by weight: it is added in every 1 kilogram of beef: cordate houttuynia 5g, soybean protein isolate 50g,
Cornstarch 120g, black green pepper powder 8g, edible salt 15g, bruised ginger 12g, clear water 150g.
Embodiment 2
A kind of preparation process of children's beefsteak, includes the following steps:
S1, pretreatment of raw material: the soft textive containing a small amount of show condition on ox ridge is chosen, surface fascia is gone into big portion with striping power blader
Point, then artificial refine processing, beef is passed through into the disconnected muscle processing of disconnected muscle machine；
S2, dipping milk: will treated beef, beef in stripping and slicing by the way of longitudinal sectional, and beef
Size is the block structure of 9cm square, then impregnates milk, the amount of milk used should not there be meat piece just, and soaking temperature is
It is 37 DEG C, soaking time 8min, then cooling to drain for use；
S3, vacuum tumbling: the beef clod after draining, which is placed in progress tumbling tenderization, tumbling time in vacuum tumbler, is
17min, tumbling temperature are 2 DEG C, and the ingredient seasoning prepared in advance is added；
It is S4, quick-frozen: the beef clod after tenderization is put into rapidly in freezer and is suddenly frozen, and keep -30 DEG C or less it is quick-frozen, when quick-frozen
Between be 35min, it is quick-frozen after product center temperature must reach -18 DEG C or less；
S5, slice: beef clod thaws after will be quick-frozen, is cut into sheet, and beef slice thickness is 1.5cm；
S6, package storage: after the assay was approved, finished product is vacuum-packed, and stored below in -18 DEG C in sheet beefsteak.
Ingredient includes the raw material of following parts by weight: it is added in every 1 kilogram of beef: cordate houttuynia 7g, soybean protein isolate 65g,
Cornstarch 135g, black green pepper powder 9g, edible salt 23g, bruised ginger 13g, clear water 165g.
Embodiment 3
A kind of preparation process of children's beefsteak, includes the following steps:
S1, pretreatment of raw material: the soft textive containing a small amount of show condition on ox ridge is chosen, surface fascia is gone into big portion with striping power blader
Point, then artificial refine processing, beef is passed through into the disconnected muscle processing of disconnected muscle machine；
S2, dipping milk: by by the way of longitudinal sectional, and beef size is when treated beef stripping and slicing
Then the block structure of 10cm square impregnates milk, the amount of milk used should not there be meat piece just, and soaking temperature is 40 DEG C,
Soaking time is 10min, then cooling to drain for use；
S3, vacuum tumbling: the beef clod after draining is placed in progress tumbling tenderization in vacuum tumbler, in S3 vacuum tumbling
In the process, tumbling time 20min, tumbling temperature are 4 DEG C, and the ingredient seasoning prepared in advance is added；
It is S4, quick-frozen: the beef clod after tenderization is put into rapidly in freezer and is suddenly frozen, and keep -30 DEG C or less it is quick-frozen, when quick-frozen
Between be 40min, it is quick-frozen after product center temperature must reach -18 DEG C or less；
S5, slice: beef clod thaws after will be quick-frozen, is cut into sheet, and beef slice thickness is 2cm；
S6, package storage: after the assay was approved, finished product is vacuum-packed, and stored below in -18 DEG C in sheet beefsteak.
Ingredient includes the raw material of following parts by weight: it is added in every 1 kilogram of beef: cordate houttuynia 10g, soybean protein isolate 80g,
Cornstarch 150g, black green pepper powder 10g, edible salt 30g, bruised ginger 15g, clear water 180g.
1, this preparation process chooses the soft textive containing a small amount of show condition on ox ridge, and impregnates milk before tumbling processing, so that
The beefsteak product finally produced has strong milk taste, while fresh and tender few muscle, is suitble to children edible.
2, this preparation process carries out the Tenderization of meat using vacuum tumbling technology, fills protein and salt water in meat
Tap touching, accelerates the dissolution and interaction of protein, to increase the bonding force between meat piece and meat piece, and can make meat
Block color development improves meat tenderness and keeps aqueous, improves meat piece quality, and beat repeatedly by tumbler, fascia is less, mouthfeel
It is tenderer, and will not influence the nutritive value of beefsteak.
3, this preparation process handles beefsteak using low-temperature quick-freezing, under freezing condition, free water in space between cells and thin
Free water energy intracellular is frozen into tiny ice crystal simultaneously, and ice crystal is evenly distributed, with liquid water distribution phase in natural beefsteak
Seemingly, in this way will not damaging cells tissue, and can guarantee the fresh and tender mouthfeel of beefsteak for a long time, when beefsteak thaws, ice crystal fusing
Moisture rapidly by cell absorb without generating juice loss, the beefsteak quality and flavor after defrosting are preferable, can deeply by
The majority of consumers like.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of preparation process of children's beefsteak, which comprises the steps of:
S1, pretreatment of raw material: choosing the soft textive containing a small amount of show condition on ox ridge, surface fascia gone major part with striping power blader, then
Beef is passed through the disconnected muscle processing of disconnected muscle machine by artificial refine processing；
S2, dipping milk: will impregnate milk after treated beef, then it is cooling drain it is stand-by；
S3, vacuum tumbling: being placed in vacuum tumbler progress tumbling tenderization for the beef clod after draining, and is added and prepares in advance
Ingredient seasoning；
It is S4, quick-frozen: the beef clod after tenderization is put into rapidly in freezer and is suddenly frozen, and keep -30 DEG C or less it is quick-frozen, the quick-frozen time is
30~40min, quick-frozen rear product center temperature must reach -18 DEG C or less；
S5, slice: beef clod thaws after will be quick-frozen, is cut into sheet；
S6, package storage: after the assay was approved, finished product is vacuum-packed, and stored below in -18 DEG C in sheet beefsteak.
2. a kind of preparation process of children's beefsteak according to claim 1, it is characterised in that: beef is being cut before dipping milk
When block by the way of longitudinal sectional, and beef size is the block structure of 8~10cm square.
3. a kind of preparation process of children's beefsteak according to claim 1, it is characterised in that: impregnate milk process in S2
In, the amount of milk used should not there be meat piece just, and soaking temperature is 35~40 DEG C, and soaking time is 7~10min.
4. a kind of preparation process of children's beefsteak according to claim 1, it is characterised in that: in S3 vacuum tumbling procedure
In, tumbling time is 15~20min, and tumbling temperature is 0~4 DEG C.
5. a kind of preparation process of children's beefsteak according to claim 1, it is characterised in that: the ingredient includes following heavy
It measures the raw material of part: being added in every 1 kilogram of beef: 5~10g of cordate houttuynia, 50~80g of soybean protein isolate, cornstarch 120~
150g, black green pepper powder 8~10g, 15~30g of edible salt, 12~15g of bruised ginger, 150~180g of clear water.
6. a kind of preparation process of children's beefsteak according to claim 1, it is characterised in that: the beef slice thickness is
1~2cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810691832.0A CN108967907A (en) | 2018-06-28 | 2018-06-28 | A kind of preparation process of children's beefsteak |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810691832.0A CN108967907A (en) | 2018-06-28 | 2018-06-28 | A kind of preparation process of children's beefsteak |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108967907A true CN108967907A (en) | 2018-12-11 |
Family
ID=64538821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810691832.0A Withdrawn CN108967907A (en) | 2018-06-28 | 2018-06-28 | A kind of preparation process of children's beefsteak |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108967907A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109832562A (en) * | 2019-03-16 | 2019-06-04 | 中和澳亚（天津）实业有限公司 | A kind of children vanilla beefsteak and its manufacture craft |
| CN110584014A (en) * | 2019-07-29 | 2019-12-20 | 西藏阳光庄园农牧资源开发有限公司 | Yak steak tenderization conditioning method |
| CN111466430A (en) * | 2020-04-01 | 2020-07-31 | 福建安井食品股份有限公司 | Method for removing frozen animal fat fascia and application thereof |
-
2018
- 2018-06-28 CN CN201810691832.0A patent/CN108967907A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109832562A (en) * | 2019-03-16 | 2019-06-04 | 中和澳亚（天津）实业有限公司 | A kind of children vanilla beefsteak and its manufacture craft |
| CN110584014A (en) * | 2019-07-29 | 2019-12-20 | 西藏阳光庄园农牧资源开发有限公司 | Yak steak tenderization conditioning method |
| CN111466430A (en) * | 2020-04-01 | 2020-07-31 | 福建安井食品股份有限公司 | Method for removing frozen animal fat fascia and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108813413A (en) | A kind of preparation process improving beefsteak | |
| CN102715541B (en) | Microwave western-style beefsteak and preparation method thereof | |
| CN103504322B (en) | The preparation method that Saute beef with cayenne pepper is dry | |
| CN103315317B (en) | A kind of preparation method steeping green pepper duck's foot | |
| CN108967907A (en) | A kind of preparation process of children's beefsteak | |
| CN104382100A (en) | Processing process for fried capelins | |
| CN106261843A (en) | A kind of preparation method of the ripe Carnis caprae seu ovis of quick-freezing local flavor | |
| CN105581260A (en) | Roasting processing method of mutton | |
| CN105166783A (en) | Crisp potato chips and production method thereof | |
| CN110651964A (en) | Processing technology for pickling beefsteak with vegetable juice | |
| CN106616558A (en) | Processing method of instant shrimps | |
| CN108606272A (en) | A kind of processing technology of Broiled River Eel instant product | |
| CN101836747A (en) | Instant shellfish anti-oxidation method and control technology thereof | |
| CN108813438A (en) | A kind of processing method of quick-frozen seasoning steamed crab | |
| CN103549492B (en) | Making method for powder sticked pacific saury slices | |
| CN104305348A (en) | Processing method of frozen baked catfish | |
| CN109363104A (en) | A kind of quick-freezing type three delicacies fish cake and its processing method | |
| CN103340428B (en) | Preparation method for convenient agrocybe cylindracea and duck soup | |
| CN100544619C (en) | The processing method of fresh water fish skin and cooking method | |
| CN108783272A (en) | A kind of original cuts the preparation process of beefsteak | |
| CN105146397A (en) | Making method of sweet potato strips | |
| CN107495198A (en) | A kind of processing method for the water conservation sleeve-fish product that do not shell | |
| CN104719428A (en) | Mutton maturation control technology | |
| CN107668532A (en) | A kind of processing method of flavor halogen meat | |
| CN108041468A (en) | A kind of processing method of halogen yak meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181211 |
|
| WW01 | Invention patent application withdrawn after publication |