CN113812580A - Method for making low-temperature slow-boiled beefsteak - Google Patents

Method for making low-temperature slow-boiled beefsteak Download PDF

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Publication number
CN113812580A
CN113812580A CN202111044582.XA CN202111044582A CN113812580A CN 113812580 A CN113812580 A CN 113812580A CN 202111044582 A CN202111044582 A CN 202111044582A CN 113812580 A CN113812580 A CN 113812580A
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beefsteak
temperature
beef
low
temperature slow
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骆智毅
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Haoye Workshop Xiamen Food Co ltd
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Haoye Workshop Xiamen 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
    • A23L13/70—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
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a method for making low-temperature slow-boiling beefsteak, which comprises the steps of slicing, seasoning, vacuum sealing, constant-temperature water bath, rapid cooling and the like, so that seasoning taste and curing of the beefsteak are effectively realized, tenderness, freshness and most of moisture of beef are kept, meanwhile, the beefsteak is slowly boiled at the low temperature of 45-65 ℃ for 40-80min, loss of meat juice in the beef can be reduced, more rich mouthfeel is generated, breeding of microorganisms can be effectively reduced in the rapid freezing process, and the beefsteak is more delicious, nutritional and healthy. The whole process can effectively reduce the cost, and the obtained fresh, tender and juicy low-temperature slow-cooking beefsteak more accords with the taste of the public.

Description

Method for making low-temperature slow-boiled beefsteak
Technical Field
The invention relates to the field of beef steak curing, in particular to a method for making low-temperature slow-boiled beef steaks.
Background
With the popularization and promotion of western food culture, more and more people accept the food culture with trend and style. Steak, a classic food material for western cuisine, is also slowly selected by many families. Beef is called high-quality protein because it contains "essential amino acids" which are highly utilized in the human body. The beefsteak is prepared by slicing certain parts of beef, so that the high nutritive value of the beef is reserved, and the beefsteak has rich taste and experience.
Most of the existing beefsteaks are uncooked beefsteaks, and consumers can cook the beefsteaks by adopting cooking methods such as frying, roasting and the like. However, cooking methods such as frying and roasting have high temperature, and harmful substances such as benzopyrene and heterocyclic amine are easily generated, which causes damage to consumers. Therefore, a plurality of low-temperature cured beefsteaks exist in the prior art, and the low-temperature cured beefsteaks are healthier and more convenient as a semi-processed product of the beefsteaks and have more taste choices. The production method of the low-temperature cured beefsteak is basically realized in the industry, but the problems of microbial pollution, poor mouthfeel, poor taste and the like exist.
The edible beefsteak is characterized by soft, tender and juicy mouthfeel, and the soft, tender and juicy mouthfeel of the beefsteak mainly depends on the water content of protein. With the rise of cooking temperature, the protein shrinks, and the water originally existing in the meat is squeezed out, so that the meat becomes dry, and the edible taste is affected. The existing low-temperature cured beefsteak needs high-temperature sterilization, the taste of the beefsteak can be influenced by high temperature, if the high-temperature sterilization is not adopted, microorganisms can be propagated in the beefsteak, the edible safety can be influenced, the curing time of the existing beefsteak in the low-temperature curing process is very long, the efficiency is influenced in industrial production, and the cost is higher.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a method for making low-temperature slow-cooking beefsteak.
In order to achieve the above purpose, the technical scheme of the invention is as follows:
a method for preparing low-temperature slow-cooking beefsteak comprises the following steps:
1) cutting frozen beef into steak slices with certain thickness, adding seasonings, filling into a vacuum bag, vacuumizing and sealing to obtain bagged beef;
2) slightly thawing the bagged beef, and soaking the slightly thawed bagged beef in a water bath at 45-65 ℃ under normal pressure for 40-80min at constant temperature;
3) and (3) fishing out the bagged beef prepared in the step (2) from water, and quickly cooling to 0-5 ℃ to obtain the low-temperature slow-cooking beefsteak.
In some embodiments, the adding of the seasoning in step 1 and the filling into the vacuum bag specifically comprises: uniformly spraying the seasonings on the surfaces of the sliced beefsteak, and then putting the sliced beefsteak into a vacuum bag; or respectively putting the seasonings and the sliced beefsteak into vacuum bags.
In some embodiments, the seasoning comprises: 3-5 parts of olive oil, 1-2 parts of black pepper powder and 0.2-0.4 part of rosemary leaf.
In some embodiments, the vacuum level in the vacuum bag after the step 1 evacuation is from 0.06 to 0.08M Pa.
In some embodiments, the micro-thawing in step 2 is to reduce the temperature of the bagged beef to 0-5 ℃.
In some embodiments, the rapid cooling in step 3 specifically comprises drying the surface of the bagged beef within 10-15min and placing the beef in a cold storage.
In some embodiments, the water bath temperature in step 2 is 50-60 ℃.
In some embodiments, the water bath time in step 2 is 55-65 min.
In some embodiments, the steak slices have a thickness of 1-3 cm.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the invention, after the beefsteak is sliced, the seasoning is added, and the beefsteak is vacuumized and sealed and then cured at low temperature, so that on one hand, the appearance of the product can be maintained, the beefsteak is vacuumized and shaped, and the edge of the beefsteak is very regular in a water bath; in addition, the loss of meat juice and nutrition can be reduced, the seasoning and the beefsteak can be ensured to slowly permeate into the beefsteak in the low-temperature curing process simultaneously in the vacuum bag, the effect of improving the taste is achieved, finally, the microbial pollution can be reduced, the beefsteak is sawed into slices in a frozen state and directly bagged, and the microbial breeding and quick freezing are slow.
(2) The low-temperature cooking process of the invention adopts lower cooking temperature, can improve the tenderness of the beefsteak, ensure that the beefsteak has soft, tender and juicy mouthfeel, and avoid harmful substances generated by the traditional beefsteak high-temperature cooking, thus being nutrient and healthy.
(3) The making method of the invention adopts a quick cooling mode after low-temperature curing, on one hand, the freshness and the tenderness of the beefsteak can be kept, on the other hand, the reproduction of microorganisms can be reduced, thereby affecting the food safety, avoiding the processes of high-temperature sterilization and the like, greatly reducing the cost and ensuring the delicious meat quality.
(4) The beefsteak making process is an upgraded version of the original cut beefsteak, the beefsteak obtained based on the proper constant-temperature water bath process is 5-mature, the outer layer of the beefsteak is just solidified, the inner layer of the beefsteak shows bright red meat, nutrient substances can be best reserved, and a consumer needs to simply fry the beefsteak to 7-mature beef with 9-mature beef and have a rigid and exact taste when eating the beefsteak. Giving the consumer more selectivity compared to conventional cooked steaks.
Detailed Description
The following specific examples further illustrate the invention.
Frozen eye meat imported from Australia is selected as a raw material, the specification of the raw material is 2.5kg, and the hardness, chewing force and elasticity of a beef sample are measured by a physical property tester, and the details are as follows:
the invention relates to a method for making low-temperature slow-cooking beefsteak, which comprises the following steps:
step 1: cutting frozen beef into steak slices with thickness of 1-3cm, adding flavoring agent, packaging into vacuum bag, and vacuum sealing to obtain bagged beef.
The formula of the seasoning is as follows: 3-5 parts of olive oil, 1-2 parts of black pepper powder and 0.2-0.4 part of rosemary leaf.
Specifically, can select the even sprinkle in surface of section beefsteak condiment, will again the beefsteak section is packed into and is sealed the vacuum bag after the evacuation in the vacuum bag, also can select to pack into the vacuum bag with condiment earlier, packs into the vacuum bag with the section beefsteak and seals the vacuum bag after the evacuation again, perhaps packs into the vacuum bag with the section beefsteak earlier, packs into the vacuum bag with condiment again and seals the vacuum bag. After vacuum pumping, the vacuum degree in the vacuum bag is 0.06-0.08 MPa. At the moment, the beef steak slices are mixed with seasonings, then the vacuum sealing is carried out, and the seasonings can permeate into the beef steaks for seasoning in the subsequent low-temperature slow cooking process, so that the beef steaks have better taste and are more delicious. The thickness of the sliced steak also affects the control of time and temperature during low temperature slow cooking and affects the flavor penetration of the seasoning.
Step 2: slightly thawing the bagged beef to reduce the temperature of the bagged beef to 0-5 ℃, immersing the slightly thawed bagged beef in a constant-temperature water bath at a certain temperature under normal pressure, and standing for a period of time.
And step 3: and (3) fishing out the bagged beef prepared in the step (2) from water, rapidly cooling the beef to 0-5 ℃ by using ice water, and blow-drying moisture on the surface of the vacuum bag by using cold air to obtain the low-temperature slow-cooking beefsteak.
The low-temperature slow-boiling beefsteak is obtained by the method. Of these, examples 1 to 5 are preferred examples of the present invention, and comparative examples 1 to 5 are provided for comparing the advantages of the process of the present invention.
TABLE 1 preparation of examples and comparative examples
Figure BDA0003250688500000041
The results of the steak performance tests obtained in the above examples and comparative examples are shown in the following table:
TABLE 2 beefsteak Performance test results
Example 1 Example 2 Example 3 Example 4 Example 5 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4
Elasticity of product 0.45 0.55 0.70 0.61 0.67 0.38 0.76 0.9 0.72
Color and luster of the product Bright red Bright red Bright red and slightly dark Dark red Bright red Bright red Slightly dark red Dark red Slightly dark red
Chewing power N 35 42 60 50 55 30 65 82 58
Tenderness of Is extremely tender Is very tender Just in time Is very tender Is very tender Is extremely tender Is older Very old Just in time
Degree of tasty Tasty Daohu Tasty + Tasty + + ++ Tasty + Tasty + + ++ Tasty Daohu Tasty + + ++ Tasty + + + ++ Tasty + + ++
The results are as follows:
by comparing examples 1, 4, 5 with comparative example 1, it can be seen that: when the thickness of sliced beef is controlled to be 1-3cm, the seasoning can be effectively infiltrated into the beefsteak, the mouthfeel is enriched, meanwhile, the elasticity of meat quality in the low-temperature slow cooking process is ensured, the chewing force of a final product is in a suitable range of 35-60N, the mouthfeel is optimal, the taste of the seasoning is influenced when the thickness exceeds 3cm, the chewing force is reduced, the meat elasticity is small, and the mouthfeel is influenced.
By comparing examples 1-4 with comparative example 2, it can be seen that: the constant temperature water bath temperature is controlled at 45-65 ℃, so that the meat quality has better elasticity, and better taste is kept, particularly the best taste can be obtained at about 50-60 ℃, because the protein in the meat tissue is dissolved and denatured to form gel at 45-65 ℃, and the tenderness and elasticity of the beefsteak are improved; when the temperature is 70 deg.C or above, connective tissue in muscle is contracted and dissolved, and the tenderization and elasticity of protein is reduced, so that the meat quality is hardened, chewiness is reduced, and the meat quality is aged, thereby affecting the taste.
By comparing examples 1-5 with comparative example 3, it can be seen that: the constant-temperature water bath time is controlled within the range of 40-80min, the cooking degree is good, the beefsteak has good tenderness, the meat juice loss can be reduced, the elastic, tender and juicy taste is kept, and the production cost can be obviously reduced. Particularly, the beef steak has the most delicious meat quality when the time is 60min, the tender and juicy taste is kept, and the nutrition is also completely kept in the meat quality and cannot be lost. The meat quality of the beefsteak is aged and the chewing force is increased due to the overlong time of the constant-temperature water bath.
By comparing examples 1-5 with comparative example 4, it can be seen that: when the vacuum degree of vacuum sealing of the sliced beefsteak is 0.08MPa, the vacuum sealing is beneficial to the permeation of seasonings and the curing of meat in the subsequent constant-temperature water bath process, so that the beefsteak has better taste and tenderness, the vacuum degree exceeds the range of 0.06-0.08MPa, no enough space exists for the seasonings to permeate when the vacuum degree is too low in the constant-temperature water bath process, or more spaces are left when the vacuum degree is too high, and bacteria are easy to breed.
By comparing examples 1-5 with comparative example 5, it can be seen that: the rapid cooling mode can reduce the propagation of microorganisms and reduce the sterilization cost, and the rapid cooling can lock the moisture of the meat, thereby ensuring that the elasticity of the meat is in a proper interval of 0.6-0.7.
Under the condition of the example 5, the beef steak has good meat elasticity and moderate chewing force, when the constant-temperature water bath time is 60min, the beef steak is 5-mature, the outer layer of the beef steak is just solidified, and the inner layer of the beef steak shows bright red color of meat, so that the nutrient substances are best preserved, and a consumer needs to simply fry the beef to 7-mature and 9-mature by himself when eating the beef steak, and the taste is just right and firm. And the taste of the beefsteak is finely adjusted by adding a small amount of olive oil and spices without a sterilization process, and the beefsteak slowly permeates into the beefsteak in the low-temperature slow boiling process, so that consumers can feel high-end quality.
The above embodiments are only used to further illustrate the method for making low-temperature slow-cooking beefsteak of the present invention, but the present invention is not limited to the embodiments, and any simple modification, equivalent change and modification made to the above embodiments according to the technical essence of the present invention fall within the scope of the technical solution of the present invention.

Claims (9)

1. The method for preparing the low-temperature slow-cooking beefsteak is characterized by comprising the following steps of:
1) cutting frozen beef into steak slices with certain thickness, adding seasonings, filling into a vacuum bag, vacuumizing and sealing to obtain bagged beef;
2) slightly thawing the bagged beef, and soaking the slightly thawed bagged beef in a water bath at 45-65 ℃ under normal pressure for 40-80min at constant temperature;
3) and (3) fishing out the bagged beef prepared in the step (2) from water, and quickly cooling to 0-5 ℃ to obtain the low-temperature slow-cooking beefsteak.
2. The method for preparing low-temperature slow-cooking beefsteak according to claim 1, wherein the step 1 of adding seasonings and placing the seasonings in a vacuum bag specifically comprises the following steps: uniformly spraying the seasonings on the surfaces of the sliced beefsteak, and then putting the sliced beefsteak into a vacuum bag; or respectively putting the seasonings and the sliced beefsteak into vacuum bags.
3. The method of making low temperature slow cooked steak as claimed in claim 1, wherein said seasoning comprises: 3-5 parts of olive oil, 1-2 parts of black pepper powder and 0.2-0.4 part of rosemary leaf.
4. The method for making low-temperature slow-boiled beefsteak according to claim 1, wherein the vacuum degree in the vacuum bag after the vacuum pumping in the step 1 is 0.06-0.08 MPa.
5. The method of claim 1, wherein the micro-thawing of step 2 is performed to reduce the temperature of the bagged beef to 0-5 ℃.
6. The method for preparing low-temperature slow-boiling beefsteak according to claim 1, wherein the rapid cooling in step 3 comprises cooling the bagged beef in ice water or a cold storage within 10-15 min.
7. The method for preparing low-temperature slow-boiled beefsteak according to claim 1, wherein the temperature of the water bath in the step 2 is 50-60 ℃.
8. The method for preparing low-temperature slow-boiled beefsteak according to claim 1, wherein the water bath time in the step 2 is 55-65 min.
9. The method of making low temperature slow cooked steak as claimed in claim 1, wherein the thickness of the steak slices is 1-3 cm.
CN202111044582.XA 2021-09-07 2021-09-07 Method for making low-temperature slow-boiled beefsteak Pending CN113812580A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114365827A (en) * 2022-01-21 2022-04-19 南京拾分味道食品有限公司 Cooking method for effectively improving flavor and texture of meat

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105341729A (en) * 2015-11-09 2016-02-24 佳客来(福建)餐饮连锁管理有限公司 Low temperature curing beefsteak and processing method
CN106473003A (en) * 2016-09-21 2017-03-08 上海辰松新材料科技有限公司 Ripening at low temperature beefsteak and preparation method thereof
CN111296772A (en) * 2020-03-26 2020-06-19 厦门益和丰食品有限公司 Method for making low-temperature cured beefsteak
CN111671052A (en) * 2020-06-10 2020-09-18 爱必利有限公司 Making process of vacuum-packed, low-temperature slow-boiling for long time, quick-freezing and refrigerating and prefabricated cooked steak

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105341729A (en) * 2015-11-09 2016-02-24 佳客来(福建)餐饮连锁管理有限公司 Low temperature curing beefsteak and processing method
CN106473003A (en) * 2016-09-21 2017-03-08 上海辰松新材料科技有限公司 Ripening at low temperature beefsteak and preparation method thereof
CN111296772A (en) * 2020-03-26 2020-06-19 厦门益和丰食品有限公司 Method for making low-temperature cured beefsteak
CN111671052A (en) * 2020-06-10 2020-09-18 爱必利有限公司 Making process of vacuum-packed, low-temperature slow-boiling for long time, quick-freezing and refrigerating and prefabricated cooked steak

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114365827A (en) * 2022-01-21 2022-04-19 南京拾分味道食品有限公司 Cooking method for effectively improving flavor and texture of meat

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