AU2020103567A4 - A decocting method for improving yield and tenderness of beef steak with onion juice - Google Patents
A decocting method for improving yield and tenderness of beef steak with onion juice Download PDFInfo
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- AU2020103567A4 AU2020103567A4 AU2020103567A AU2020103567A AU2020103567A4 AU 2020103567 A4 AU2020103567 A4 AU 2020103567A4 AU 2020103567 A AU2020103567 A AU 2020103567A AU 2020103567 A AU2020103567 A AU 2020103567A AU 2020103567 A4 AU2020103567 A4 AU 2020103567A4
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 73
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 69
- 238000000034 method Methods 0.000 title claims abstract description 15
- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 8
- 235000004348 Perilla frutescens Nutrition 0.000 title claims abstract description 8
- 244000291564 Allium cepa Species 0.000 title 1
- 241000234282 Allium Species 0.000 claims abstract description 72
- 238000005096 rolling process Methods 0.000 claims abstract description 39
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 235000015278 beef Nutrition 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 13
- 230000001953 sensory effect Effects 0.000 claims description 11
- 235000020995 raw meat Nutrition 0.000 claims description 4
- 241000283690 Bos taurus Species 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 235000013614 black pepper Nutrition 0.000 claims description 2
- -1 compound phosphate Chemical class 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 210000003195 fascia Anatomy 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims 2
- 238000005520 cutting process Methods 0.000 claims 1
- 238000007599 discharging Methods 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 238000009966 trimming Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 8
- 230000007812 deficiency Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 22
- 230000000694 effects Effects 0.000 description 12
- 238000002474 experimental method Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 238000011160 research Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000013401 experimental design Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 210000001087 myotubule Anatomy 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000012191 relaxation of muscle Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 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
- A23L13/70—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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
Abstract
The invention discloses a method for improving the quality and flavor of beef steak
with onion juice, which is characterized in using beef tenderloin as a raw material, and
pre-processing the beef steak, injecting onion juice, mechanical rolling and pickling
the steak. This invention aims to solve the deficiency of basic formula and marinating
technology of domestic steak, and the problems of poor taste and nutrition loss. While
exploring the exact amount of onion juice, this invention also optimizes the rolling
technology of steak marinating. This invention enriches the marinating technology of
steak, improving the flavor and quality of steak and prolonging the storage period of
steak.
Description
A decocting method for improving yield and tenderness of beef steak with onion
juice
[01] The invention relates to a method for improving the quality and flavor of beef steak with onion juice, belonging to the technical field of animal product processing.
[02] Beef is very popular among consumers because it is rich in protein and amino acid that giving the meat both edible value and savory taste. As a deep-processed product of beef-steak, with its unique taste and flavor, and simple production process, it has won people's favor. Steak has become a very common food in China. However, due to the difference of beef varieties and meat quality, compared with western beef, Chinese beef has relatively hard texture, and the processing methods between Chinese and western steaks are still quite different. Therefore, it is necessary to study the formula and tenderization methods suitable for Chinese steaks.
[03] The quality of steak is the main cause for concern by consumers. In recent years, there have been many researches in this area. Wang Xiaochun, Sun Baozhong and others have studied the quality of pre-prepared steaks in the market. The results showed that there were obvious differences among the main quality indicators of steaks made from different parts of beef. (P < 0.05). There were no significant differences in pH, moisture and protein content of different brands and parts of steak (P> 0.05), while significant differences in hardness and fat content were occurred (P < 0.05), meaning the protein and fat content is low and the shear force is high. These unfavorable indicators what improvement should focus on in China for future.
[04] Niu Wenjuan and others studied the influence of different frying conditions on the center temperature of steak. The results showed that there were significant differences between frying temperature and frying time (P< 0.05); Lang Yumiao and others studied the effect of cooking temperature on the eating quality of fried steak. The results showed that the shear force, cooked meat rate, texture and sensory characteristics of fried steak were significantly affected by cooking temperature (P < 0.05), and the eating quality was significantly affected by the trend of muscle fibers (parallel or vertical muscle fibers) (P< 0.05). In order to improve the tenderness and prolong the preservation time of pre-prepared steak, ultra-high pressure combined with freezing was used to treat steak in the research of Wang Shuo and Xie Huiming. The results showed that the tenderness of pre-prepared steak was greatly improved; Angela and others found that the quality of steak was affected by the end temperature and thickness significantly, and cooking time, heating rate and cooking and dripping loss were affected by the thickness significantly (P<0.05); J.W.S and others compared the effects of different cooking methods on steaks and found that there were significant differences in quality with different cooking methods applied (P < 0.05); Previous experiments showed that the quality of steak was affected by many factors, among which the processing method was one of the most important. However, in recent years, there are few researches on basic formula and marinating technology of steak, especially on improving the quality and flavor of steak with onion juice.
[05] The purpose of the invention is to provide a method for improving the quality and flavor of steak prepared with union juice. The method is to add freshly squeezed onion juice to steak, and optimize the amount of onion juice to be added and rolling time conditions. The marinated onion juice steak by this invention not only improves the quality and flavor, it also diversifies the marinating method for steak cooking. The purpose of the invention is realized by the following technical scheme.
[06] A method for improving the quality and flavor of beef steak with onion juice comprises the following steps: preparing onion juice; pre-preparing of raw meat; injecting onion juice; rolling and marinating.
[07] This invention optimizes the marinating formula for cooking the steak by experimenting the influences of different adding amounts of onion juice and different rolling time on the cooking loss, yield, color, shearing force and sensory quality of the steak, and by going through single factor experiment, the optimal amount of onion juice and rolling time were determined.
[08] Through single factor experiment, it was found that when the amount of onion juice was 9% (relative to the quality of steak) and the rolling time was 10 min, the cooking loss and shear force of marinated steak could keep a relatively low value, while the yield was relatively high, which effectively improved the quality, taste and sensory characteristics of steak. The method solves the problems of excessive oxidation and deterioration of meat color in the curing process of fresh steak, obtains steak products with low oxidation and good tenderness, and provides technical support for the development of basic formula of steak.
[09] Figure 1 changes in cooking loss of steak with different onion juice addition;
[010] Figure 2 changes in steak yield with different onion juice addition;
[011] Figure 3 changes in cooking loss of steak at different rolling time;
[012] Figure 4 changes in steak yield at different rolling time;
[013] The technical scheme of the present invention will be further explained with reference to the attached drawings, but it is not limited to this. Any modification or equivalent replacement of the technical scheme of the present invention without departing from the spirit and scope of the technical scheme of the present invention shall be covered in the protection scope of the present invention.
[014] 1. Preparation of onion juice
[015] Peel and clean onion, cut into pieces, put it into a juicer for juicing for 2 min, then filter onion juice with four layers of gauze, and put the onion juice into a refrigerator at 4°C for later use.
[016] 2. Preparation of beef
[017] Remove fascia from fresh beef tenderloin, clean with water, wipe the surface moisture, and cut into steak with regular shape and thickness of about 1.5 cm.
[018] 3. Onion juice injection
[019] Different amounts of onion juice were uniformly injected into the corresponding steaks at different positions with a syringe, and the added amounts of onion juice were 0%, 3%, 6%, 9%, 12% and 15% of the steaks.
[020] Single factor experimental design
[021] The effects of onion juice addition (0%, 3%, 6%, 9%, 12%, 15%) on cooking loss, color, pH, yield, shear force and sensory quality of steak were investigated.
[022] 4. Rolling and Marinating
[023] The weighed other ingredients and the cattle injected with onion juice are discharged into the roller of the tumbler, and are rolled and marinated for 10 min in a cooling room at 0-4°C. The other ingredients mainly include, according to the mass percentage of steak, 1% of salt, 0.5% of black pepper, 0.3% of spiced powder and 0.3% of compound phosphate.
[024] Single factor experimental design
[025] The effects of rolling time (0 min, 5 min, 10 min, 15 min, 20 min, 25 min) on cooking loss, color difference, yield, shear force and sensory quality of steak were investigated.
[026] 5. Marinating
[027] The rolled and marinated cattle were put into a refrigerator at 4°C overnight, and were marinated for 12 hours.
[028] 6. Decocting
[029] The marinated steak was fried in a pan at 220°C for 8 min.
[030] Single factor experiment
[031] Effect of onion juice addition on cooking loss of steak
[032] Table 1 Effect of different onion juice addition on pH of steak
Addition amount of onion juice (%) pH 0 5.88±0.01b 3 6.84±0.03a 6 6.83±0.04a 9 6.84±0.04a 12 6.86±0.03a 15 6.85±0.02a
[033] Notice: a-b are in the same column of letters, when letters are different, it means a significant difference (P< 0.05).
[034] Table 2 Effect of different amount of onion juice on red value of steak
Addition amount of onion juice (%) a* 0 20.99±1.01a 3 19.17±0.46ab 6 1 8 .5 4 ±0. 5 3bc 9 16.96±0.51c 12 20.43±1. 0 0ab 15 20.29±1. 2 3ab
[035] Notice: a-Care in the same column of letters, when letters are different, it means a significant difference (P< 0.05).
[036] Table 3 Effect of different amount of onion juice on shear force of steak
Addition amount of onion juice (%) Shear force (N) 0 12.94±0.70a 3 8.26±0.31b 6 9.41±0. 4 5b 9 6.51±0.51c 12 9.1 8 ±0.4 2b 15 9.83±0.91b
[037] Notice: a- are in the same column of letters, when letters are different, it means a significant difference (P< 0.05).
[038] Table 4 Effect of different onion juice addition on sensory quality of steak
Addion auount Color Flavor Taste Overall acceptability
7.66±0.11a 6.67±0.19c 6.47±0.09c 6.88±0.07c 3 7.65±0.22a 7.45±0.1 9 6 6.94±0.096 7.1 8 ±0.0 4b 6 7.51±0.07a 8.36±0.08a 7.44±0.11a 7.62±0.07a 9 7.83±0.14a 8.24±0.15a 7.50±0.13a 7.69±0.04a 12 6.90±0.07b 7.25±0.08b 6.96±0.116 6.85±0.126c 6.77±0.07b 6.28±0.10d 6.81±0.076 6.42±0.06d
[039] Notice: a-dare in the same column of letters, when letters are different, it means a significant difference (P< 0.05).
[040] Figure 1 shows the changes in cooking loss of steak with different onion juice addition. It can be seen from Figure 1 that the cooking loss of steak with 9% onion juice is obviously lower than that of other groups, and the difference is significant (P< 0.05).
[041] Figure 2 shows the changes in steak yield when adding different onion juice. It can be seen from Figure 2 that the yield of steak with 9% onion juice is obviously higher than other groups, and the difference is significant (P < 0.05).
[042] Table 1 shows the differences in pH of steak with different amounts of onion juice was unsignificant (P> 0.05), but there was significant difference between the steak with onion juice and the control group without onion juice (P< 0.05), which was caused by adding onion juice.
[043] Table 2 shows the changes in red value of steak with different onion juice addition. It can be seen from Table 4 that the red value of steak with 9% onion juice is obviously lower than other groups, and the red value of steak with 9% onion juice is significantly different from other groups (P < 0.05). Because onion juice has antioxidant effect, there is a significant difference in the red value of steak with onion juice compared with the control group without onion juice (P < 0.05). The high antioxidant effect of steak with 9% onion juice was observed.
[044] Table 3 shows changes in shear force of steak with different onion juice addition. It can be seen from Table 5 that the shear force value of steak with 9% onion juice is obviously lower than that of other groups (P < 0.05). There was no significant difference between the other groups added onion juice (P>0.05). The shear force value of steak with 9% onion juice is low, which indicates that its tenderness is better.
[045] Table 4 shows changes in sensory characteristics of steak with different onion juice addition. It can be seen that the scores of flavor, taste and overall acceptability of steak with 6% and 9% onion juice are higher than those of other groups, and there is significant difference between them (P < 0.05). The all sensory characteristics of steak with 12% and 15% onion juice decreased, which was mainly due to the excessive amount of onion juice, which caused the steak itself to have strong onion spicy taste and poor acceptability.
[046] From the cooking loss, yield, color, shear force and sensory characteristics, it can be seen that the steak quality is the best when the onion juice is added at 9%, so this study takes 9% onion juice as the best addition.
[047] (2) Effect of rolling time on steak cooking loss
[048] Table 5 Effect of different rolling time on red value of steak
Rolling time (min) a* 0 1 9 .4 3 ±0. 3 7ab 5 1 7 .2 5 ±0. 5 4 de 10 16.31±0.69e 15 1 8 . 1 9 ±0. 2 8 cd 20 18.74±0.17 ° 25 20.53±0.23a
[049] Notice: a-eare in the same colunm of letters, when letters are different, it means a significant difference (P<0.05).
[050] Table 6 Effect of different rolling time on shear force of steak
Rolling time (min) Shear force (N) 0 11.41 ±1.31a 5 8.22±0.31bc 10 6.59±0.55c 15 8.71±0.32b 20 9.06±0.21b 25 9.58±0.62b
[051] Notice: -are in the same column of letters, when letters are different, it means a significant difference (P<0.05).
[052] Figure. 3 shows the changes in cooking loss of steak at different rolling time. It can be seen from the figure that when the rolling time is 10 min, the loss of steak cooking is the lowest, and the difference is significant compared with other groups (P < 0.05). When the rolling time is longer than 10 min, the cooking loss tends to increase, which is related to long rolling time, loose muscle tissue, and decreased absorption and retention ability of pickling solution.
[053] Figure 4 shows changes in steak yield at different rolling time. It can be seen from the figure that when the rolling time is 10 min, the yield of steak is the highest, and the difference is significant compared with other groups (P< 0.05). When the rolling time is longer than 10 min, the yield of steak decreases, which is related to the long rolling time, which leads to the relaxation of muscle tissue structure, and reduces the absorption and retention ability of marinated solution.
[054] Table 5 shows the changes in redness value of steak under different rolling time. It can be seen from the table that when the rolling time is 10 min, the redness value of steak is the lowest, which is significantly different from other groups (P < 0.05). When the rolling time is longer than 10 min, the redness value of steak increases, which may be related to the long rolling time, and the steak is oxidized during rolling.
[055] Table 6 shows the changes in shear force value of steak at different rolling time. It can be seen from the table that when the rolling time is 10 min, the shear force value of steak is the lowest, which is significantly different from other groups (P < 0.05).
[056] Table 7 shows the changes in sensory characteristics of steak at different rolling time. It can be seen from the table that when the rolling time is 10 min, the color, flavor, taste and overall acceptability are superior to those of other groups, and the difference between them is significant (P < 0.05).
[057] According to the above experimental conclusions, this study selected 9% onion juice and 10 min rolling time as the best technological conditions for the basic formula of steak. Under these conditions, the taste, flavor and other quality indexes of steak with onion juice were the best.
[058] Although the invention has been described with reference to specific examples, it will be appreciated by those skilled in the art that the invention may be embodied in many other forms, in keeping with the broad principles and the spirit of the invention described herein.
[059] The present invention and the described embodiments specifically include the best method known to the applicant of performing the invention. The present invention and the described preferred embodiments specifically include at least one feature that is industrially applicable
Claims (11)
1. The invention provides a method for improving the quality and flavor of beef steak with onion juice, which is characterized by comprising the following steps:
Step 1, Preparation of onion juice: peeling and cleaning fresh onions, cutting into pieces, putting into a juicer for juicing for 2 minutes, then filtering onion juice with four layers of gauze, and putting the obtained onion juice into a refrigerator at 4°C for later use;
Step 2: Pretreatment of raw meat: removing fascia from fresh raw meat, cleaning with clear water, wiping surface moisture, and trimming into steak with regular shape and certain thickness;
Step 3, Injecting onion juice: uniformly injecting onion juice prepared in step 1 into the steak prepared in step 2 by using an injector;
Step 4, Rolling and marinating: discharging the weighed other ingredients and the cattle obtained in step 3 into a roller of a rolling machine, and rolling and marinating in a cooling chamber at 0-4°C;
Step 5, Standing and Marinating: packaging the rolled and marinated steak prepared in step 4, placing in a refrigerator at 4°Cfor overnight, and standing and pickling;
Step 6, Frying: frying the steak prepared in step 4 in a pan at a certain temperature for a period of time, so as to prepare for identification of indexes and sensory characteristics.
2. The preparation method, according to claim 1, is characterized in that the onion in step one is yellow-skinned onion.
3. The preparation method, according to claim 1, is characterized in that the raw meat in step 2 is beef tenderloin.
4. The preparation method, according to claim 1, is characterized in that the thickness of the steak in step 2 is about 1.5 cm.
5. The preparation method, according to claim 1, is characterized in that the adding amount of onion juice in step 3 is 9% of the steak mass when studying different adding amounts of onionjuice.
6. The preparation method, according to claim 1, is characterized in that the auxiliary materials mentioned in step 4 are as follows: 1% of salt, 0.5% of black pepper, 0.3% of spiced powder and 0.3% of compound phosphate.
7. The preparation method, according to claim 1, is characterized in that the rolling time in step 4 is10min when studying the rolling time.
8. The preparation method, according to claim 1, is characterized in that the steak in step 5 is vacuum packed.
9. The preparation method, according to claim 1, is characterized in that the standing and pickling time in step 5 is 12 hours.
10. The preparation method, according to claim 1, is characterized in that the decocting temperature in step 6 is 220°C.
11. The preparation method, according to claim 1, is characterized in that the decocting time in step 6 is 8 min.
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| AU2020103567A AU2020103567A4 (en) | 2020-11-20 | 2020-11-20 | A decocting method for improving yield and tenderness of beef steak with onion juice |
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| Application Number | Priority Date | Filing Date | Title |
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| AU2020103567A AU2020103567A4 (en) | 2020-11-20 | 2020-11-20 | A decocting method for improving yield and tenderness of beef steak with onion juice |
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| Publication Number | Publication Date |
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| AU2020103567A4 true AU2020103567A4 (en) | 2021-02-04 |
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| AU2020103567A Ceased AU2020103567A4 (en) | 2020-11-20 | 2020-11-20 | A decocting method for improving yield and tenderness of beef steak with onion juice |
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| Country | Link |
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| AU (1) | AU2020103567A4 (en) |
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2020
- 2020-11-20 AU AU2020103567A patent/AU2020103567A4/en not_active Ceased
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