CN114209018B - 牛排加工用配料、基于该配料制备的牛排及其制备方法 - Google Patents
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Abstract
本发明公开了牛排加工用配料、基于该配料制备的牛排及其制备方法，其中所述牛排加工用配料包含如下重量份计的原料：茶油3‑7份、柠檬汁1‑5份、食用盐4‑8份、黑胡椒1‑3份、功能辅料0.5‑1份、复合酶0.1‑0.5份、磷酸复合盐0.5‑1.5份；采用上述配料制备牛排的方法步骤如下：S1：对冷冻的牛肉进行解冻并分割成牛排；S2：向分割后的牛排中加入牛排加工用配料和水，并进行低温真空滚揉；S3：将滚揉后的牛排低温静置，然后进行整形处理；S4：将整形处理后的牛肉真空包装，并进行速冻冷藏。本发明提高了制备的牛排的营养价值和功能效果。
Description
技术领域
本发明涉及牛排技术领域，尤其涉及牛排加工用配料、基于该配料制备的牛排及其制备方法。
背景技术
随着经济的发展，越来越多的人开始注重饮食的健康，但是对于现有的牛排来说，存在配料不够绿色健康、制备的牛排存在营养价值和功能效果低等问题。
发明内容
基于背景技术存在的技术问题，本发明提出了牛排加工用配料、基于该配料制备的牛排及其制备方法，提高了制备的牛排的营养价值和功能效果。
本发明提出的牛排加工用配料，包含如下重量份计的原料：茶油3-7份、柠檬汁1-5份、食用盐4-8份、黑胡椒1-3份、功能辅料0.5-1份、复合酶0.1-0.5份、磷酸复合盐0.5-1.5份。
优选地，所述功能辅料包括姜黄素、红景天多糖、枸杞多糖和海藻多糖。
优选地，所述姜黄素、红景天多糖、枸杞多糖和海藻多糖的质量比为1:1.5-2.5:1.5-2.5:1.5-2.5。
优选地，所述复合酶包括木瓜蛋白酶、猕猴桃蛋白酶和丝氨酸蛋白酶。
优选地，所述木瓜蛋白酶、猕猴桃蛋白酶和丝氨酸蛋白酶的质量比为1:0.8-1.2:0.8-1.2。
本发明提出的采用上述所述的牛排加工用配料制备的牛排。
本发明提出的上述牛排的制备方法，方法步骤如下：
S1：对冷冻的牛肉进行解冻并分割成牛排；
S2：向分割后的牛排中加入牛排加工用配料和水，并进行低温真空滚揉；
S3：将滚揉后的牛排低温静置，然后进行整形处理；
S4：将整形处理后的牛肉真空包装，并进行速冻冷藏。
优选地，所述S2中牛肉、配料、水添加的质量比例为100:1-3:5-15。
优选地，所述S2中低温真空滚揉的条件为：温度4-8℃、时间30-50min、真空度-0.04～-0.08MPa。
优选地，所述S3中低温静置的温度为4-8℃，时间为12-24h。
本发明的有益技术效果：
(1)本发明采用低温真空滚揉和低温静置的方式对切割后的牛排进行处理，既提高了产品的多汁性和弹脆性，而且还能改善肉质口感、保持牛排外形完整和美观。
(2)本发明的牛排加工配料中包括功能辅料，该功能辅料包括姜黄素、红景天多糖、枸杞多糖和海藻多糖，上述组分能够赋予牛排降血脂的功效，且其中的姜黄素、红景天多糖、枸杞多糖和海藻多糖在降血脂方面还具有一定的协同作用，从而保证牛排的营养价值和功能效果。
(3)本发明的牛排中还加入了复合酶，通过复合酶来改善牛排内部的筋膜，从而提高牛排的嫩度，改善牛排咬感舒适度，且该复合酶包括木瓜蛋白酶、猕猴桃蛋白酶和丝氨酸蛋白酶，它们在提高牛排嫩度上具有一定的协同作用。
具体实施方式
实施例1
本发明提出的牛排加工用配料，包含如下重量份计的原料：茶油5份、柠檬汁3份、食用盐6份、黑胡椒2份、功能辅料0.7份、复合酶0.3份、磷酸复合盐1份。
其中功能辅料包括姜黄素0.1份、红景天多糖0.2份、枸杞多糖0.2份和海藻多糖0.2份。
复合酶包括木瓜蛋白酶0.1份、猕猴桃蛋白酶0.1份和丝氨酸蛋白酶0.1份。
本发明提出的采用上述配料制备牛排的方法步骤如下：
S1：对冷冻的牛肉进行解冻并分割成牛排；
S2：向分割后的牛排中加入牛排加工用配料和水，并进行低温真空滚揉；
S3：将滚揉后的牛排低温静置，然后进行整形处理；
S4：将整形处理后的牛肉真空包装，并进行速冻冷藏。
S2中牛肉、配料、水添加的质量比例为50:1:5；低温真空滚揉的条件为：温度6℃、时间40、真空度-0.06MPa。
S3中低温静置的温度为6℃，时间为18h。
实施例2
本发明提出的牛排加工用配料，包含如下重量份计的原料：茶油3份、柠檬汁1份、食用盐4份、黑胡椒1份、功能辅料0.5份、复合酶0.1份、磷酸复合盐0.5份。
其中功能辅料包括姜黄素0.08份、红景天多糖0.14份、枸杞多糖0.14份和海藻多糖0.14份。
复合酶包括木瓜蛋白酶0.04份、猕猴桃蛋白酶0.03份和丝氨酸蛋白酶0.03份。
本发明提出的采用上述配料制备牛排的方法步骤如下：
S1：对冷冻的牛肉进行解冻并分割成牛排；
S2：向分割后的牛排中加入牛排加工用配料和水，并进行低温真空滚揉；
S3：将滚揉后的牛排低温静置，然后进行整形处理；
S4：将整形处理后的牛肉真空包装，并进行速冻冷藏。
S2中牛肉、配料、水添加的质量比例为100:1:5；低温真空滚揉的条件为：温度4℃、时间、真空度-0.08MPa。
S3中低温静置的温度为4℃，时间为12h。
实施例3
本发明提出的牛排加工用配料，包含如下重量份计的原料：茶油7份、柠檬汁5份、食用盐8份、黑胡椒3份、功能辅料1份、复合酶0.5份、磷酸复合盐1.5份。
其中功能辅料包括姜黄素、红景天多糖、枸杞多糖和海藻多糖。
姜黄素0.13份、红景天多糖0.29份、枸杞多糖0.29份和海藻多糖0.29份。
复合酶包括木瓜蛋白酶0.14、猕猴桃蛋白酶0.18份和丝氨酸蛋白酶0.18份。
本发明提出的采用上述配料制备牛排的方法步骤如下：
S1：对冷冻的牛肉进行解冻并分割成牛排；
S2：向分割后的牛排中加入牛排加工用配料和水，并进行低温真空滚揉；
S3：将滚揉后的牛排低温静置，然后进行整形处理；
S4：将整形处理后的牛肉真空包装，并进行速冻冷藏。
S2中牛肉、配料、水添加的质量比例为100:3:15；低温真空滚揉的条件为：温度8℃、时间、真空度-0.04MPa。
S3中低温静置的温度为8℃，时间为24h。
对比例1
本方案的复合酶包括猕猴桃蛋白酶0.15份和丝氨酸蛋白酶0.15份；其余条件均与实施例1相同。
对比例2
本方案的复合酶包括木瓜蛋白酶0.15份和丝氨酸蛋白酶0.15份；其余条件均与实施例1相同。
对比例3
本方案的复合酶包括木瓜蛋白酶0.15份和猕猴桃蛋白酶0.15份；其余条件均与实施例1相同。
对实施例1-3和对比例1-3制备的牛排的嫩度通过剪切力测定法进行测定，结果如表1所示。
表1牛排嫩度检测结果
| 组别 | 剪切力(N) |
| 实施例1 | 89.3 |
| 实施例2 | 91.8 |
| 实施例3 | 91.2 |
| 对比例1 | 122.5 |
| 对比例2 | 117.4 |
| 对比例3 | 119.6 |
由表1可以看出，本发明添加的复合酶能够有效改善牛排内部的组织结构，从而提高了牛排的嫩度，且复合酶中的木瓜蛋白酶、猕猴桃蛋白酶和丝氨酸蛋白酶在提高牛排嫩度上还具有一定的协同作用。
为了证明本发明的功能辅料在降血脂方面的功效，以SPF级雄性小鼠60只，体重在25±2g，随机分为正常组(n＝10)和模型组(n＝50)，经10天适应后，将模型组的饮食用高脂饮食(8％猪油、4％胆固醇、0.4％胆盐、0.2％丙基硫氧嘧啶片、蔗糖3％、84.4％基础饮食)代替基础饮食(大豆蛋白320g/kg、玉米淀粉580g/kg、大豆油45g/kg、AIN-93矿物混合物30g/kg、AIN93纤维素混合物15g/kg、酒石酸胆碱3g/kg、叔丁基对苯二酚0.2g/kg)，饲养60天后构建出高血脂症小鼠模型，为了方便试验，本发明直接以功能辅料为研究对象，确定其降血脂的功效，其中功能辅料按10g/kg小鼠体重进行灌喂。将高血脂症小鼠模型随时分为5组，其中A1组添加的功能辅料为姜黄素0.1份、红景天多糖0.2份、枸杞多糖0.2份和海藻多糖0.2份；A2组添加的功能辅料为红景天多糖0.23份、枸杞多糖0.23份和海藻多糖0.24份；A3组添加的功能辅料为姜黄素0.14份、枸杞多糖0.23份和海藻多糖0.23份；A4组添加的功能辅料为姜黄素0.14份、红景天多糖0.23份和海藻多糖0.23份；A5组添加的功能辅料为姜黄素0.14份、红景天多糖0.23份和枸杞多糖0.23份。治疗30d后对小鼠血清中的TC、TG、HDL-C、LDL-C含量进行检测，结果如表2所示。
表2小鼠血清检测结果
| 组别 | TC | TG | HDL-C | LDL-C |
| 正常组 | 3.17±0.33 | 0.78±0.08 | 2.32±0.12 | 0.18±0.04 |
| A1组 | 3.28±0.21 | 1.06±0.11 | 2.43±0.13 | 0.26±0.07 |
| A2组 | 4.57±0.38 | 2.56±0.18 | 2.82±0.21 | 0.59±0.11 |
| A3组 | 4.88±0.42 | 2.74±0.15 | 2.87±0.27 | 0.51±0.18 |
| A4组 | 4.92±0.29 | 2.81±0.12 | 2.75±0.34 | 0.63±0.09 |
| A5组 | 5.01±0.57 | 2.73±0.22 | 2.96±0.28 | 0.52±0.12 |
由表2可知A1组(实施例1)功能辅料相对于A2-A5具有更好的降血脂效果，从而说明了本发明添加的功能辅料中的姜黄素、红景天多糖、枸杞多糖和海藻多糖在降血脂方面还具有一定的协同作用，从而保证牛排的营养价值和功能效果。
以上仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (8)
1.牛排加工用配料，其特征在于，包含如下重量份计的原料：茶油3-7份、柠檬汁1-5份、食用盐4-8份、黑胡椒1-3份、功能辅料0.5-1份、复合酶0.1-0.5份、磷酸复合盐0.5-1.5份；
所述复合酶包括木瓜蛋白酶、猕猴桃蛋白酶和丝氨酸蛋白酶；
所述木瓜蛋白酶、猕猴桃蛋白酶和丝氨酸蛋白酶的质量比为1:0.8-1.2:0.8-1.2。
2.根据权利要求1所述的牛排加工用配料，其特征在于，所述功能辅料包括姜黄素、红景天多糖、枸杞多糖和海藻多糖。
3.根据权利要求2所述的牛排加工用配料，其特征在于，所述姜黄素、红景天多糖、枸杞多糖和海藻多糖的质量比为1:1.5-2.5:1.5-2.5:1.5-2.5。
4.采用如权利要求1-3任一项所述的牛排加工用配料制备的牛排。
5.如权利要求4所述的牛排的制备方法，其特征在于，方法步骤如下：
S1：对冷冻的牛肉进行解冻并分割成牛排；
S2：向分割后的牛排中加入牛排加工用配料和水，并进行低温真空滚揉；
S3：将滚揉后的牛排低温静置，然后进行整形处理；
S4：将整形处理后的牛肉真空包装，并进行速冻冷藏。
6.根据权利要求5所述的牛排的制备方法，其特征在于，所述S2中牛肉、配料、水添加的质量比例为100:1-3:5-15。
7.根据权利要求5所述的牛排的制备方法，其特征在于，所述S2中低温真空滚揉的条件为：温度4-8℃、时间30-50min、真空度-0.04～-0.08MPa。
8.根据权利要求5所述的牛排的制备方法，其特征在于，所述S3中低温静置的温度为4-8℃，时间为12-24h。
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