CN114209018B - Ingredients for steak processing, steak prepared based on ingredients and preparation method of steak - Google Patents

Ingredients for steak processing, steak prepared based on ingredients and preparation method of steak Download PDF

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Publication number
CN114209018B
CN114209018B CN202111614063.2A CN202111614063A CN114209018B CN 114209018 B CN114209018 B CN 114209018B CN 202111614063 A CN202111614063 A CN 202111614063A CN 114209018 B CN114209018 B CN 114209018B
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steak
parts
ingredients
beef
polysaccharide
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CN114209018A (en
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郑用红
万多兵
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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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/43—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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a steak processing ingredient, steak prepared based on the ingredient and a preparation method thereof, wherein the steak processing ingredient comprises the following raw materials in parts by weight: 3-7 parts of tea oil, 1-5 parts of lemon juice, 4-8 parts of edible salt, 1-3 parts of black pepper, 0.5-1 part of functional auxiliary materials, 0.1-0.5 part of complex enzyme and 0.5-1.5 parts of phosphoric acid complex salt; the method for preparing steak by adopting the ingredients comprises the following steps: s1: thawing frozen beef and dividing the frozen beef into steaks; s2: adding ingredients for processing the steak and water into the divided steak, and carrying out low-temperature vacuum rolling; s3: standing the rolled steak at low temperature, and then shaping; s4: and (5) vacuum packaging the shaped beef, and quick-freezing and refrigerating the shaped beef. The invention improves the nutritional value and the functional effect of the prepared steak.

Description

Ingredients for steak processing, steak prepared based on ingredients and preparation method of steak
Technical Field
The invention relates to the technical field of steak, in particular to a steak processing ingredient, steak prepared based on the ingredient and a preparation method thereof.
Background
With the development of economy, more and more people begin to pay attention to the health of diet, but the existing steak has the problems of insufficient green and healthy ingredients, low nutritional value and functional effect of the prepared steak and the like.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides the ingredients for processing the steak, the steak prepared based on the ingredients and the preparation method thereof, and the nutritional value and the functional effect of the prepared steak are improved.
The ingredients for steak processing provided by the invention comprise the following raw materials in parts by weight: 3-7 parts of tea oil, 1-5 parts of lemon juice, 4-8 parts of edible salt, 1-3 parts of black pepper, 0.5-1 part of functional auxiliary materials, 0.1-0.5 part of complex enzyme and 0.5-1.5 parts of phosphoric acid complex salt.
Preferably, the functional auxiliary materials comprise curcumin, rhodiola polysaccharide, matrimony vine polysaccharide and seaweed polysaccharide.
Preferably, the mass ratio of the curcumin to the rhodiola polysaccharide to the matrimony vine polysaccharide to the seaweed polysaccharide is 1:1.5-2.5:1.5-2.5:1.5-2.5.
Preferably, the complex enzyme comprises papain, kiwi protease and serine protease.
Preferably, the mass ratio of the papain to the actinidin to the serine protease is 1:0.8-1.2:0.8-1.2.
The steak prepared by adopting the ingredients for steak processing is provided by the invention.
The preparation method of the steak provided by the invention comprises the following steps:
s1: thawing frozen beef and dividing the frozen beef into steaks;
s2: adding ingredients for processing the steak and water into the divided steak, and carrying out low-temperature vacuum rolling;
s3: standing the rolled steak at low temperature, and then shaping;
s4: and (5) vacuum packaging the shaped beef, and quick-freezing and refrigerating the shaped beef.
Preferably, the mass ratio of beef, ingredients and water added in the step S2 is 100:1-3:5-15.
Preferably, the conditions of the low-temperature vacuum tumbling in the step S2 are as follows: the temperature is 4-8 ℃, the time is 30-50min, and the vacuum degree is-0.04 to-0.08 MPa.
Preferably, the temperature of low-temperature standing in the step S3 is 4-8 ℃ and the time is 12-24h.
The beneficial technical effects of the invention are as follows:
(1) The invention adopts the low-temperature vacuum rolling and low-temperature standing mode to treat the cut steak, thereby improving the juiciness and the elastic brittleness of the product, improving the meat taste and keeping the appearance of the steak intact and beautiful.
(2) The steak processing ingredients comprise functional auxiliary materials, wherein the functional auxiliary materials comprise curcumin, rhodiola rosea polysaccharide, medlar polysaccharide and seaweed polysaccharide, the components can endow the steak with the effect of reducing blood fat, and the curcumin, the rhodiola rosea polysaccharide, the medlar polysaccharide and the seaweed polysaccharide also have a certain synergistic effect in reducing blood fat, so that the nutritional value and the functional effect of the steak are ensured.
(3) The beef steak is further added with the complex enzyme, fascia inside the beef steak is improved through the complex enzyme, so that tenderness of the beef steak is improved, biting comfort of the beef steak is improved, and the complex enzyme comprises papain, kiwi fruit protease and serine protease, and has a certain synergistic effect in improving tenderness of the beef steak.
Detailed Description
Example 1
The ingredients for steak processing provided by the invention comprise the following raw materials in parts by weight: 5 parts of tea oil, 3 parts of lemon juice, 6 parts of edible salt, 2 parts of black pepper, 0.7 part of functional auxiliary materials, 0.3 part of complex enzyme and 1 part of phosphoric acid complex salt.
Wherein the functional auxiliary materials comprise 0.1 part of curcumin, 0.2 part of rhodiola polysaccharide, 0.2 part of medlar polysaccharide and 0.2 part of seaweed polysaccharide.
The complex enzyme comprises papain 0.1 part, kiwi fruit protease 0.1 part and serine protease 0.1 part.
The method for preparing steak by adopting the ingredients provided by the invention comprises the following steps:
s1: thawing frozen beef and dividing the frozen beef into steaks;
s2: adding ingredients for processing the steak and water into the divided steak, and carrying out low-temperature vacuum rolling;
s3: standing the rolled steak at low temperature, and then shaping;
s4: and (5) vacuum packaging the shaped beef, and quick-freezing and refrigerating the shaped beef.
The mass ratio of beef to ingredients to water in the S2 is 50:1:5; the conditions of low-temperature vacuum tumbling are as follows: the temperature is 6 ℃, the time is 40, and the vacuum degree is-0.06 MPa.
And S3, standing at a low temperature of 6 ℃ for 18 hours.
Example 2
The ingredients for steak processing provided by the invention comprise the following raw materials in parts by weight: 3 parts of tea oil, 1 part of lemon juice, 4 parts of edible salt, 1 part of black pepper, 0.5 part of functional auxiliary materials, 0.1 part of complex enzyme and 0.5 part of phosphoric acid complex salt.
Wherein the functional auxiliary materials comprise 0.08 part of curcumin, 0.14 part of rhodiola polysaccharide, 0.14 part of medlar polysaccharide and 0.14 part of seaweed polysaccharide.
The complex enzyme comprises papain 0.04 parts, kiwi fruit protease 0.03 parts and serine protease 0.03 parts.
The method for preparing steak by adopting the ingredients provided by the invention comprises the following steps:
s1: thawing frozen beef and dividing the frozen beef into steaks;
s2: adding ingredients for processing the steak and water into the divided steak, and carrying out low-temperature vacuum rolling;
s3: standing the rolled steak at low temperature, and then shaping;
s4: and (5) vacuum packaging the shaped beef, and quick-freezing and refrigerating the shaped beef.
The mass ratio of beef to ingredients to water in the S2 is 100:1:5; the conditions of low-temperature vacuum tumbling are as follows: the temperature is 4 ℃, the time and the vacuum degree are-0.08 MPa.
And S3, standing at a low temperature of 4 ℃ for 12 hours.
Example 3
The ingredients for steak processing provided by the invention comprise the following raw materials in parts by weight: 7 parts of tea oil, 5 parts of lemon juice, 8 parts of edible salt, 3 parts of black pepper, 1 part of functional auxiliary materials, 0.5 part of complex enzyme and 1.5 parts of phosphoric acid complex salt.
Wherein the functional auxiliary materials comprise curcumin, rhodiola polysaccharide, matrimony vine polysaccharide and seaweed polysaccharide.
Curcumin 0.13 parts, rhodiola rosea polysaccharide 0.29 parts, matrimony vine polysaccharide 0.29 parts and seaweed polysaccharide 0.29 parts.
The complex enzyme comprises papain 0.14 parts, kiwi fruit protease 0.18 parts and serine protease 0.18 parts.
The method for preparing steak by adopting the ingredients provided by the invention comprises the following steps:
s1: thawing frozen beef and dividing the frozen beef into steaks;
s2: adding ingredients for processing the steak and water into the divided steak, and carrying out low-temperature vacuum rolling;
s3: standing the rolled steak at low temperature, and then shaping;
s4: and (5) vacuum packaging the shaped beef, and quick-freezing and refrigerating the shaped beef.
The mass ratio of beef to ingredients to water in the S2 is 100:3:15; the conditions of low-temperature vacuum tumbling are as follows: the temperature is 8 ℃, the time and the vacuum degree are-0.04 MPa.
And S3, standing at a low temperature of 8 ℃ for 24 hours.
Comparative example 1
The complex enzyme of the scheme comprises 0.15 part of kiwi fruit protease and 0.15 part of serine protease; the other conditions were the same as in example 1.
Comparative example 2
The complex enzyme of the scheme comprises 0.15 part of papain and 0.15 part of serine proteinase; the other conditions were the same as in example 1.
Comparative example 3
The complex enzyme of the scheme comprises 0.15 part of papain and 0.15 part of kiwi fruit protease; the other conditions were the same as in example 1.
Tenderness of steaks prepared in examples 1-3 and comparative examples 1-3 was measured by a shear force measurement method, and the results are shown in Table 1.
Table 1 results of steak tenderness detection
Group of Shear force (N)
Example 1 89.3
Example 2 91.8
Example 3 91.2
Comparative example 1 122.5
Comparative example 2 117.4
Comparative example 3 119.6
As can be seen from Table 1, the added complex enzyme can effectively improve the tissue structure in the steak, so that the tenderness of the steak is improved, and papain, kiwi fruit protease and serine protease in the complex enzyme have a certain synergistic effect in improving the tenderness of the steak.
In order to prove the efficacy of the functional auxiliary materials in reducing blood fat, 60 SPF-grade male mice are randomly divided into a normal group (n=10) and a model group (n=50) with the weight of 25+/-2 g, after 10 days of adaptation, the diet of the model group is replaced by a high-fat diet (8% lard, 4% cholesterol, 0.4% cholesterol, 0.2% propylthiouracil tablet, sucrose 3% and 84.4% basic diet) for the basis diet (320 g/kg of soybean protein, 580g/kg of corn starch, 45g/kg of soybean oil, 30g/kg of AIN-93 mineral mixture and 15g/kg of AIN93 cellulose mixture, 3g/kg of choline tartrate and 0.2g/kg of tertiary butyl hydroquinone), and after 60 days of feeding, the functional auxiliary materials are directly used as research objects for the convenience test, and the efficacy of reducing blood fat is determined, wherein the functional auxiliary materials are fed according to the weight of the 10g/kg mice. The hyperlipidemia mouse model is divided into 5 groups at time, wherein the functional auxiliary materials added in the A1 group are 0.1 part of curcumin, 0.2 part of rhodiola polysaccharide, 0.2 part of medlar polysaccharide and 0.2 part of seaweed polysaccharide; the functional auxiliary materials added in the A2 group comprise 0.23 part of rhodiola polysaccharide, 0.23 part of medlar polysaccharide and 0.24 part of seaweed polysaccharide; the functional auxiliary materials added in the A3 group comprise 0.14 part of curcumin, 0.23 part of matrimony vine polysaccharide and 0.23 part of seaweed polysaccharide; the functional auxiliary materials added in the A4 group comprise 0.14 part of curcumin, 0.23 part of rhodiola polysaccharide and 0.23 part of seaweed polysaccharide; the functional auxiliary materials added in the A5 group comprise 0.14 part of curcumin, 0.23 part of rhodiola polysaccharide and 0.23 part of medlar polysaccharide. The TC, TG, HDL-C, LDL-C content of the serum of the mice after 30d treatment was examined, and the results are shown in Table 2.
TABLE 2 mouse serum assay results
Group of TC TG HDL-C LDL-C
Normal group 3.17±0.33 0.78±0.08 2.32±0.12 0.18±0.04
Group A1 3.28±0.21 1.06±0.11 2.43±0.13 0.26±0.07
A2 group 4.57±0.38 2.56±0.18 2.82±0.21 0.59±0.11
A3 group 4.88±0.42 2.74±0.15 2.87±0.27 0.51±0.18
Group A4 4.92±0.29 2.81±0.12 2.75±0.34 0.63±0.09
Group A5 5.01±0.57 2.73±0.22 2.96±0.28 0.52±0.12
Table 2 shows that the functional auxiliary materials in the group A1 (example 1) have better blood lipid reducing effect than the functional auxiliary materials A2-A5, so that the curcumin, the rhodiola rosea polysaccharide, the medlar polysaccharide and the seaweed polysaccharide in the functional auxiliary materials added in the invention have a certain synergistic effect in reducing blood lipid, and the nutritional value and the functional effect of the steak are ensured.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.

Claims (8)

1. The ingredients for steak processing are characterized by comprising the following raw materials in parts by weight: 3-7 parts of tea oil, 1-5 parts of lemon juice, 4-8 parts of edible salt, 1-3 parts of black pepper, 0.5-1 part of functional auxiliary materials, 0.1-0.5 part of complex enzyme and 0.5-1.5 parts of phosphoric acid complex salt;
the complex enzyme comprises papain, kiwi fruit protease and serine protease;
the mass ratio of the papain to the kiwi fruit protease to the serine protease is 1:0.8-1.2:0.8-1.2.
2. The ingredients for steak processing according to claim 1, wherein the functional auxiliary materials comprise curcumin, rhodiola polysaccharide, matrimony vine polysaccharide and seaweed polysaccharide.
3. The ingredients for steak processing according to claim 2, wherein the mass ratio of curcumin, rhodiola polysaccharide, matrimony vine polysaccharide and seaweed polysaccharide is 1:1.5-2.5:1.5-2.5:1.5-2.5.
4. Steak prepared using the steak processing furnish of any one of claims 1-3.
5. The method for preparing steak as claimed in claim 4, wherein the method comprises the steps of:
s1: thawing frozen beef and dividing the frozen beef into steaks;
s2: adding ingredients for processing the steak and water into the divided steak, and carrying out low-temperature vacuum rolling;
s3: standing the rolled steak at low temperature, and then shaping;
s4: and (5) vacuum packaging the shaped beef, and quick-freezing and refrigerating the shaped beef.
6. The method for preparing steak according to claim 5, wherein the mass ratio of beef, ingredients and water added in S2 is 100:1-3:5-15.
7. The method for preparing steak according to claim 5, wherein the conditions of low temperature vacuum tumbling in S2 are: the temperature is 4-8 ℃, the time is 30-50min, and the vacuum degree is-0.04 to-0.08 MPa.
8. The method according to claim 5, wherein the low-temperature standing temperature in S3 is 4-8 ℃ for 12-24 hours.
CN202111614063.2A 2021-12-27 2021-12-27 Ingredients for steak processing, steak prepared based on ingredients and preparation method of steak Active CN114209018B (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107581458A (en) * 2017-08-24 2018-01-16 宁夏红山河食品股份有限公司 A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper and preparation method thereof
CN108523010A (en) * 2018-04-11 2018-09-14 益阳创惠技术服务有限公司 The preparation method and beefsteak of beefsteak
CN111480795A (en) * 2019-01-25 2020-08-04 上海联豪食品有限公司 Health-care beefsteak and preparation method thereof
CN111480796A (en) * 2019-01-25 2020-08-04 上海联豪食品有限公司 Beef steak convenient for digestion and preparation method thereof
CN111903920A (en) * 2020-06-16 2020-11-10 温州市顶诺食品有限公司 Preparation process of beefsteak

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107581458A (en) * 2017-08-24 2018-01-16 宁夏红山河食品股份有限公司 A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper and preparation method thereof
CN108523010A (en) * 2018-04-11 2018-09-14 益阳创惠技术服务有限公司 The preparation method and beefsteak of beefsteak
CN111480795A (en) * 2019-01-25 2020-08-04 上海联豪食品有限公司 Health-care beefsteak and preparation method thereof
CN111480796A (en) * 2019-01-25 2020-08-04 上海联豪食品有限公司 Beef steak convenient for digestion and preparation method thereof
CN111903920A (en) * 2020-06-16 2020-11-10 温州市顶诺食品有限公司 Preparation process of beefsteak

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Title
张云甫.《味道 烹饪大师话调味》.群言出版社,2016,第106-107页. *
韩雅珊.《食品化学》.中国农业大学出版社,1998,第241页. *

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