CN111480796A - Beef steak convenient for digestion and preparation method thereof - Google Patents

Beef steak convenient for digestion and preparation method thereof Download PDF

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Publication number
CN111480796A
CN111480796A CN201910075053.2A CN201910075053A CN111480796A CN 111480796 A CN111480796 A CN 111480796A CN 201910075053 A CN201910075053 A CN 201910075053A CN 111480796 A CN111480796 A CN 111480796A
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beef
parts
kneading
convenient
digestion
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郑用红
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Shanghai Lianhao Food Co ltd
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Shanghai Lianhao Food Co ltd
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish 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
    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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

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Abstract

The invention discloses a beef steak convenient for digestion and a preparation method thereof, wherein the method comprises the following steps: s1: thawing frozen beef at low temperature, and trimming off large fat, extravasated blood and fascia on the surface and inside of the thawed beef; s2: suspension deacidification of beef; s3: injecting honey water into the beef by an injection machine, and rolling and kneading the treated beef in a rolling and kneading machine; s4: slicing the beef, brushing a layer of the hydromel added with the edible salt on the surface of the beef, continuously rolling and kneading, and taking out; s5: uniformly mixing beefsteak with seasonings and pickling; s6: vacuum packaging is carried out on the cured beef in the S5, and then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment; s7: carrying out ultrahigh pressure treatment on the beef subjected to the S6 pre-freezing treatment; s8: and (4) externally packaging the beef, and then boxing and warehousing after the production date is subjected to spray printing. The beef steak obtained by the invention has tender meat quality and is easy to digest, and can be eaten by children, the old or people with poor digestion function.

Description

Beef steak convenient for digestion and preparation method thereof
Technical Field
The invention relates to the technical field of beefsteak processing, in particular to a beefsteak convenient to digest and a preparation method thereof.
Background
The beef steak has fresh and tender meat and delicious taste, and is a traditional western diet. The beef is rich in protein, the amino acid composition of the beef is closer to the requirements of human bodies than that of the pork, the disease resistance of the body can be improved, and the method for recuperating after diseases, repairing tissues and the like has good effects; the sarcosine content in the beef is higher than that of any other food, and the beef is particularly effective for increasing the muscle and strengthening the strength; in addition, the beef also contains vitamin B6, vitamin B12, magnesium, iron, potassium, zinc, carnitine, linoleic acid and other nutrient elements, and has good effects of promoting substance metabolism, enhancing immunity and the like.
In recent years, with the improvement of the consumption level of residents in China and the expansion of the beef cattle industry, the consumption of beefsteaks in China is increased day by day, a large number of vacuum-packed beefsteak finished products appear in the market, and the beefsteaks can be eaten after being fried without seasoning after being purchased by consumers, so that the pretreatment steps of the beefsteaks are greatly saved, and the daily eating of the beefsteaks by the consumers becomes more convenient. However, the muscle fiber of the beef is coarse and not easy to digest, and especially for children and old people, the beef is not digested after eating the beef steak, so that the abdominal distension phenomenon occurs, and the consumption market of the beef steak is limited.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides the beef steak convenient to digest and the preparation method thereof, and the obtained beef steak is tender in meat quality, easy to digest and edible for children, old people or people with poor digestion function.
The invention provides a preparation method of beef steak convenient for digestion, which comprises the following steps:
s1: pretreatment of raw materials: thawing frozen beef at low temperature for 2-6 deg.C, and trimming to remove fat, blood stasis and fascia on the surface and inside of the thawed beef;
s2: acid discharge: carrying out suspension acid discharge on the beef pretreated in the S1 for 8-12 h;
s3: filling, rolling and kneading: injecting honey water into the beef subjected to acid discharge of S2 by an injection machine, lightly tapping for 2-4min, and then putting the treated beef into a rolling and kneading machine for rolling and kneading for 3-6 min;
s4: slicing: slicing the rolled and kneaded beef of S3, brushing a layer of the hydromel added with edible salt on the surface of the beef, continuously rolling and kneading for 2-4min, and taking out;
s5: pickling: uniformly mixing the sliced beefsteak in the S4 with seasonings, and pickling for 8-12 h;
s6: pre-freezing: vacuum packaging is carried out on the cured beef in the S5, and then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment;
s7: ultrahigh pressure treatment: carrying out ultrahigh pressure treatment on the beef subjected to the S6 pre-freezing treatment;
s8: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S7, and then boxing and warehousing after the spray printing production date.
Preferably, the honey in the honey water in the S3 is prepared according to the mass ratio of 1:10-15, and the honey water is injected according to the mass ratio of 3-6 ml/kg.
Preferably, the thickness of each piece of beef after slicing in the S4 is 8-15mm, and the weight is 120-160 g/piece.
Preferably, the table salt and the honey water in the S4 are mixed according to the mass ratio of 1: 10-20.
Preferably, the tumbling process in S3 and S4 is vacuum tumbling under the conditions: the vacuum degree is-0.08 MPa, the kneading speed is 8-10r/min, and the ambient temperature is 5-15 ℃.
Preferably, the seasoning in S5 comprises the following raw materials in parts by weight:
40-80 parts of yellow wine, 10-15 parts of yam powder, 5-10 parts of hawthorn juice, 5-10 parts of tea oil, 3-7 parts of kelp extract, 3-7 parts of edible salt, 2-4 parts of licorice powder, 2-4 parts of natural thermal reaction spice, 3-7 parts of lemon juice, 1-2 parts of papain and 3-5 parts of black pepper.
The yam powder is prepared by adopting a vacuum freezing technology, cleaning, peeling and slicing the yam, blanching the yam at 90 ℃, freezing the yam in a refrigeration house at the temperature of minus 30 ℃, carrying out vacuum freeze drying, carrying out superfine grinding on yam slices subjected to vacuum freeze drying, and carrying out vacuum storage for later use.
The hawthorn juice is prepared by cleaning hawthorn, removing core, cutting into pieces, pulping, passing through a colloid mill twice, adding water 2 times of the weight of the pulp, and mixing.
The herba Zosterae Marinae extract is prepared by oven drying herba Zosterae Marinae, pulverizing, adding 6 times of water, heating at 80 deg.C for 3 hr, filtering with ultrafiltration membrane, concentrating the filtrate under reduced pressure, and vacuum freeze drying.
Preferably, the mass ratio of the seasonings in the S5 to the beef is 5-15: 100.
Preferably, the center temperature of the pre-frozen beef in the S6 is-10 to-20 ℃.
Preferably, the conditions of the ultrahigh pressure treatment in S7 are as follows: keeping the pressure for 5-15min under the conditions of 200-.
A readily digestible beefsteak is prepared as described above.
Compared with the prior art, the invention has the beneficial effects that:
(1) the beef steak obtained by the invention has tender meat quality, is easy to digest, and can be eaten by children, the old or people with poor digestion function;
(2) according to the invention, the honey water is injected into the beef in the tumbling process, so that the beef steak has better taste, fructose and glucose in the honey can be directly absorbed by a human body, the honey can promote normal secretion of gastric acid of the human body, the digestion performance of the human body is improved, and the phenomena of dyspepsia and abdominal distension of old people or children after eating the beef steak are avoided;
(3) the invention adds yam powder, hawthorn juice, tea oil, kelp extract, licorice powder, papain and the like into the ingredients for beefsteak pickling, wherein:
the rhizoma Dioscoreae powder mainly comprises dioscin and its aglycone diosgenin, and also contains anti-bifurcation element, 3, 4-dihydroxyphenethylamine, mannan, phytic acid, dopamine, dioscine, maple II, cholesterol, ergosterol, campesterol, β -sitosterol, allantoin, and dioscin I, and has effects of invigorating spleen, tonifying lung, reinforcing kidney, replenishing essence, reducing blood lipid, preventing cardiovascular diseases, resisting inflammation, protecting liver, etc.;
the hawthorn has the functions of appetizing and helping digestion, the sour and sweet taste of the hawthorn juice added into the steak can reduce the greasy feeling of the steak when being eaten, and the lipase contained in the hawthorn juice can increase the secretion of gastric digestive enzyme and promote digestion;
the tea oil contains rich oleic acid and linoleic acid, wherein the content of unsaturated fatty acid accounts for more than 90 percent, and the tea oil is easy to be absorbed by human body after being eaten, and can promote the absorption of human body to fat-soluble fiber and trace elements such as calcium, iron, zinc and the like, and the tea oil can reduce the concentration of cholesterol in blood, thereby preventing arteriosclerosis, and inhibiting and preventing cardiovascular and cerebrovascular diseases such as coronary heart disease, hypertension and the like;
the kelp extract contains rich taurine, can promote the decomposition of cholesterol and reduce the cholesterol in bile, and the alginic acid contained in the kelp extract also has a certain effect on inhibiting the absorption of the cholesterol;
the licorice powder contains glycyrrhizin, licoflavone compounds Licorice, liquiritigenin, asparaginyl amine, mannitol, etc., and has effects of invigorating qi and spleen, clearing away heat and toxic materials, eliminating phlegm and relieving cough, relieving spasm and pain, and moderating drug property;
the papain can crack collagen and muscle fibers in meat to loosen the structure of the meat, and can degrade collagen fibers and connective tissue proteins due to the cysteine acyl protease, so that actomyosin and collagen are degraded into micromolecular polypeptide even amino acid, muscle filaments and muscle and waist filaments are broken, the meat is tender and smooth, and the protein structure is simplified, so that the meat is easy to digest and absorb after being eaten by a human body;
(4) the method carries out ultrahigh pressure treatment on the cured beefsteak, on one hand, the beefsteak can be sterilized, the quality guarantee period of the beefsteak is prolonged, on the other hand, the ultrahigh pressure treatment also greatly improves the tenderness and smoothness of the beefsteak, so that the prepared beefsteak has tender meat and is easier to digest and absorb by human bodies.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example 1
The preparation method of the convenient-to-digest beefsteak provided by the invention comprises the following steps:
s1: pretreatment of raw materials: thawing frozen beef at low temperature for 2 ℃, and trimming off large fat, extravasated blood and fascia on the surface and inside of the thawed beef;
s2: acid discharge: carrying out suspension acid discharge on the beef pretreated in the S1 for 8 h;
s3: filling, rolling and kneading: injecting honey water into the beef subjected to acid discharge of S2 by an injection machine, mixing honey and water according to the mass ratio of 1:10, injecting 3ml/kg, slightly beating for 2min, and then putting the treated beef into a rolling machine to roll for 3 min;
s4: slicing: slicing the rolled and kneaded beef of S3, wherein the thickness of each beef is 8mm, the weight of each beef is 120 g/slice, brushing a layer of the honey water added with edible salt on the surface of the beef, mixing the edible salt and the honey water according to the mass ratio of 1:10, continuously rolling and kneading for 2min, and taking out;
s5: pickling: uniformly mixing the sliced beefsteak in the S4 with seasonings, and pickling for 8 hours, wherein the mass ratio of the seasonings to the beef is 5: 100;
s6: pre-freezing: vacuum packaging is firstly carried out on the cured beef in S5, then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment, and the central temperature of the pre-frozen beef is-10 ℃;
s7: ultrahigh pressure treatment: carrying out ultrahigh pressure treatment on the beef subjected to the pre-freezing treatment of S6 under the condition of keeping the pressure for 5min under the condition of 200MPa, wherein the pressure increasing speed is 20S;
s8: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S7, and then boxing and warehousing after the spray printing production date.
Vacuum kneading is adopted for the kneading in S3 and S4 under the conditions of vacuum degree of-0.08 MPa, kneading speed of 8r/min and environment temperature of 5 ℃.
The seasoning in the S5 comprises the following raw materials in parts by weight:
40 parts of yellow wine, 10 parts of yam powder, 5 parts of hawthorn juice, 5 parts of tea oil, 3 parts of kelp extract, 3 parts of edible salt, 2 parts of licorice powder, 2 parts of natural thermal reaction spice, 3 parts of lemon juice, 1 part of papain and 3 parts of black pepper.
Example 2
The preparation method of the convenient-to-digest beefsteak provided by the invention comprises the following steps:
s1: pretreatment of raw materials: thawing the frozen beef at low temperature for 6 ℃, and trimming off large fat, extravasated blood and fascia on the surface and inside of the thawed beef;
s2: acid discharge: carrying out suspension acid discharge on the beef pretreated in the S1 for 12 h;
s3: filling, rolling and kneading: injecting honey water into the beef subjected to acid discharge of S2 by an injection machine, mixing honey and water according to the mass ratio of 1:15, injecting the mixture according to the mass ratio of 6ml/kg, slightly beating for 4min, and then putting the treated beef into a rolling machine to roll for 6 min;
s4: slicing: slicing the rolled and kneaded beef of S3, wherein the thickness of each beef is 15mm, the weight of each beef is 160 g/slice, brushing a layer of the hydromel added with edible salt on the surface of the beef, mixing the edible salt and the hydromel according to the mass ratio of 1:20, continuously rolling and kneading for 4min, and taking out;
s5: pickling: uniformly mixing the sliced beefsteak in the S4 with seasonings, and pickling for 12 hours, wherein the mass ratio of the seasonings to the beef is 15: 100;
s6: pre-freezing: vacuum packaging is firstly carried out on the cured beef in S5, then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment, and the central temperature of the pre-frozen beef is-20 ℃;
s7: ultrahigh pressure treatment: carrying out ultrahigh pressure treatment on the beef subjected to the pre-freezing treatment of S6 under the condition of keeping the pressure for 15min at 300MPa, wherein the pressure increasing speed is 30S;
s8: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S7, and then boxing and warehousing after the spray printing production date.
Vacuum kneading is adopted for the kneading in S3 and S4 under the conditions of vacuum degree of-0.08 MPa, kneading speed of 10r/min and environment temperature of 15 ℃.
The seasoning in the S5 comprises the following raw materials in parts by weight:
80 parts of yellow wine, 15 parts of yam powder, 10 parts of hawthorn juice, 10 parts of tea oil, 7 parts of kelp extract, 7 parts of edible salt, 4 parts of licorice powder, 4 parts of natural thermal reaction spice, 7 parts of lemon juice, 2 parts of papain and 5 parts of black pepper.
Example 3
The preparation method of the convenient-to-digest beefsteak provided by the invention comprises the following steps:
s1: pretreatment of raw materials: thawing frozen beef at low temperature of 4 ℃, and trimming off large fat, extravasated blood and fascia on the surface and inside of the thawed beef;
s2: acid discharge: carrying out suspension acid discharge on the beef pretreated in the S1 for 10 h;
s3: filling, rolling and kneading: injecting honey water into the beef subjected to acid discharge of S2 by an injection machine, mixing honey and water according to the mass ratio of 1:12, injecting the honey water into the beef according to the mass ratio of 4ml/kg, slightly beating the beef for 3min, and then putting the treated beef into a rolling and kneading machine to roll and knead for 4 min;
s4: slicing: slicing the rolled and kneaded beef of S3, wherein the thickness of each beef is 10mm, the weight of each beef is 150 g/slice, brushing a layer of the honey water added with edible salt on the surface of the beef, mixing the edible salt and the honey water according to the mass ratio of 1:15, continuously rolling and kneading for 3min, and taking out;
s5: pickling: uniformly mixing the sliced beefsteak in the S4 with seasonings, and pickling for 10 hours, wherein the mass ratio of the seasonings to the beef is 10: 100;
s6: pre-freezing: vacuum packaging is firstly carried out on the cured beef in S5, then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment, and the central temperature of the pre-frozen beef is-15 ℃;
s7: ultrahigh pressure treatment: carrying out ultrahigh pressure treatment on the beef subjected to the S6 pre-freezing treatment, keeping the pressure for 10min under the condition of 250MPa, and finishing the pressure increase within 25S;
s8: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S7, and then boxing and warehousing after the spray printing production date.
Vacuum kneading is adopted for the kneading in S3 and S4 under the conditions of vacuum degree of-0.08 MPa, kneading speed of 9r/min and environment temperature of 10 ℃.
The seasoning in the S5 comprises the following raw materials in parts by weight:
60 parts of yellow wine, 12 parts of yam powder, 8 parts of hawthorn juice, 8 parts of tea oil, 5 parts of kelp extract, 5 parts of edible salt, 3 parts of licorice powder, 3 parts of natural thermal reaction spice, 5 parts of lemon juice, 1.5 parts of papain and 4 parts of black pepper.
Example 4
The preparation method of the convenient-to-digest beefsteak provided by the invention comprises the following steps:
s1: pretreatment of raw materials: thawing frozen beef at low temperature for 2 ℃, and trimming off large fat, extravasated blood and fascia on the surface and inside of the thawed beef;
s2: acid discharge: carrying out suspension acid discharge on the beef pretreated in the S1 for 12 h;
s3: filling, rolling and kneading: injecting honey water into the beef subjected to acid discharge of S2 by an injection machine, mixing honey and water according to the mass ratio of 1:10, injecting the honey and water according to the mass ratio of 6ml/kg, slightly beating for 4min, and then putting the treated beef into a rolling machine to roll for 4 min;
s4: slicing: slicing the rolled and kneaded beef of S3, wherein the thickness of each beef is 10mm, the weight of each beef is 150 g/slice, brushing a layer of the honey water added with edible salt on the surface of the beef, mixing the edible salt and the honey water according to the mass ratio of 1:15, continuously rolling and kneading for 4min, and taking out;
s5: pickling: uniformly mixing the sliced beefsteak in the S4 with seasonings, and pickling for 10 hours, wherein the mass ratio of the seasonings to the beef is 10: 100;
s6: pre-freezing: vacuum packaging is firstly carried out on the cured beef in S5, then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment, and the central temperature of the pre-frozen beef is-20 ℃;
s7: ultrahigh pressure treatment: carrying out ultrahigh pressure treatment on the beef subjected to the pre-freezing treatment of S6, keeping the pressure for 10min under the condition of 300MPa, and finishing the pressure increase within 30S;
s8: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S7, and then boxing and warehousing after the spray printing production date.
Vacuum kneading is adopted for the kneading in S3 and S4 under the conditions of vacuum degree of-0.08 MPa, kneading speed of 10r/min and environment temperature of 15 ℃.
The seasoning in the S5 comprises the following raw materials in parts by weight:
40 parts of yellow wine, 15 parts of yam powder, 10 parts of hawthorn juice, 5 parts of tea oil, 3 parts of kelp extract, 3 parts of edible salt, 2 parts of licorice powder, 4 parts of natural thermal reaction spice, 3 parts of lemon juice, 1 part of papain and 5 parts of black pepper.
Example 5
The preparation method of the convenient-to-digest beefsteak provided by the invention comprises the following steps:
s1: pretreatment of raw materials: thawing frozen beef at low temperature of 4 ℃, and trimming off large fat, extravasated blood and fascia on the surface and inside of the thawed beef;
s2: acid discharge: carrying out suspension acid discharge on the beef pretreated in the S1 for 10 h;
s3: filling, rolling and kneading: injecting honey water into the beef subjected to acid discharge of S2 by an injection machine, mixing honey and water according to the mass ratio of 1:15, injecting 3ml/kg, slightly beating for 4min, and then putting the treated beef into a rolling machine to roll for 6 min;
s4: slicing: slicing the rolled and kneaded beef of S3, wherein the thickness of each beef is 12mm, the weight of each beef is 160 g/slice, brushing a layer of the hydromel added with edible salt on the surface of the beef, mixing the edible salt and the hydromel according to the mass ratio of 1:15, continuously rolling and kneading for 4min, and taking out;
s5: pickling: uniformly mixing the sliced beefsteak in the S4 with seasonings, and pickling for 8 hours, wherein the mass ratio of the seasonings to the beef is 15: 100;
s6: pre-freezing: vacuum packaging is firstly carried out on the cured beef in S5, then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment, and the central temperature of the pre-frozen beef is-15 ℃;
s7: ultrahigh pressure treatment: carrying out ultrahigh pressure treatment on the beef subjected to the pre-freezing treatment of S6 under the condition of keeping the pressure for 12min at 250MPa, and finishing the pressure increase within 25S;
s8: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S7, and then boxing and warehousing after the spray printing production date.
Vacuum kneading is adopted for the kneading in S3 and S4 under the conditions of vacuum degree of-0.08 MPa, kneading speed of 10r/min and environment temperature of 5 ℃.
The seasoning in the S5 comprises the following raw materials in parts by weight:
60 parts of yellow wine, 10 parts of yam powder, 10 parts of hawthorn juice, 8 parts of tea oil, 7 parts of kelp extract, 3 parts of edible salt, 4 parts of licorice powder, 2 parts of natural thermal reaction spice, 5 parts of lemon juice, 2 parts of papain and 4 parts of black pepper.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (10)

1. The preparation method of the beef steak convenient for digestion is characterized by comprising the following steps:
s1: pretreatment of raw materials: thawing frozen beef at low temperature for 2-6 deg.C, and trimming to remove fat, blood stasis and fascia on the surface and inside of the thawed beef;
s2: acid discharge: carrying out suspension acid discharge on the beef pretreated in the S1 for 8-12 h;
s3: filling, rolling and kneading: injecting honey water into the beef subjected to acid discharge of S2 by an injection machine, lightly tapping for 2-4min, and then putting the treated beef into a rolling and kneading machine for rolling and kneading for 3-6 min;
s4: slicing: slicing the rolled and kneaded beef of S3, brushing a layer of the hydromel added with edible salt on the surface of the beef, continuously rolling and kneading for 2-4min, and taking out;
s5: pickling: uniformly mixing the sliced beefsteak in the S4 with seasonings, and pickling for 8-12 h;
s6: pre-freezing: vacuum packaging is carried out on the cured beef in the S5, and then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment;
s7: ultrahigh pressure treatment: carrying out ultrahigh pressure treatment on the beef subjected to the S6 pre-freezing treatment;
s8: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S7, and then boxing and warehousing after the spray printing production date.
2. The preparation method of the beefsteak convenient for digestion according to claim 1, wherein the honey water in the S3 is prepared from honey and water according to the mass ratio of 1:10-15, and the honey water is injected at 3-6 ml/kg.
3. The method for preparing beef steak convenient for digestion as claimed in claim 1, wherein the thickness of each piece of beef after slicing in S4 is 8-15mm, and the weight is 120-160 g/piece.
4. The method for preparing beefsteak convenient for digestion according to claim 1, wherein the table salt and the honey water in the S4 are mixed in a mass ratio of 1: 10-20.
5. The method for preparing beef steak easy for digestion as set forth in claim 1, wherein said tumbling treatment in S3 and S4 is vacuum tumbling under the conditions: the vacuum degree is-0.08 MPa, the kneading speed is 8-10r/min, and the ambient temperature is 5-15 ℃.
6. The method of claim 1, wherein the seasoning of S5 comprises the following raw materials in parts by weight:
40-80 parts of yellow wine, 10-15 parts of yam powder, 5-10 parts of hawthorn juice, 5-10 parts of tea oil, 3-7 parts of kelp extract, 3-7 parts of edible salt, 2-4 parts of licorice powder, 2-4 parts of natural thermal reaction spice, 3-7 parts of lemon juice, 1-2 parts of papain and 3-5 parts of black pepper.
7. The method for preparing steak convenient for digestion according to claim 1, wherein the mass ratio of the seasoning to the beef in S5 is 5-15: 100.
8. The method for preparing beef steak convenient for digestion according to claim 1, wherein the center temperature of the pre-frozen beef in S6 is-10 to-20 ℃.
9. The method for preparing beef steak convenient for digestion according to claim 1, wherein the conditions of the ultrahigh pressure treatment in S7 are as follows: keeping the pressure for 5-15min under the conditions of 200-.
10. A readily digestible beefsteak prepared by the method of any one of claims 1 to 9.
CN201910075053.2A 2019-01-25 2019-01-25 Beef steak convenient for digestion and preparation method thereof Pending CN111480796A (en)

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