CN102715525A - Beefsteak processing method - Google Patents

Abstract

The invention relates to a beefsteak processing method and belongs to the technical field of food processing. The beefsteak processing method belongs to the improvement on the basis of the prior art and mainly comprises work procedures of beefsteak raw material cooling and acid discharge, biologic tenderization, rolling kneading tenderization, cutting package and finished product quality testing, wherein a, the biologic tenderization work procedure comprises the steps that through being metered by the meat weight, 0.4 percent of biologic tenderization agents are prepared into 8 percent water solution to be uniformly injected into meat blocks, and the biologic tenderization agents are prepared from 10 percent of papain, 30 percent of glucose, 10 percent of monosodium glutamate, 10 percent of table salt, 35 percent of starch and 5 percent of phosphate; b, the rolling kneading time of the beefsteak raw material meat in a rolling kneading machine is 30 minutes, the rotating speed is 30 to 35 turns per minute, and the temperature is 4 to 8 DEG C; and c, the thickness of the beefsteak subjected to cutting package is 1 to 1.5cm, the weight of each block is 150+/- 5 g, and the vacuum packaging is carried out. The method has the advantages that 1, the method is simple and convenient, and the fresh and tender degree of the beefsteak can be improved; 2, the beefsteak eating is convenient, and the beefsteak is particularly suitable for mass consumption; and 3, the standard and industrial production of the beefsteak can be realized.

Description

A kind of processing method of beefsteak

Technical field:

The present invention relates to a kind of processing method of beefsteak, belong to food processing technology field.

Background technology:

China's beef industrial prospect is wide.Traditionally, China is master's (more than 80%) with consumption pork, beef proportion less than 10%.And developed country's pork, beef and mutton and poultry respectively account for 1/3 approximately, and China's beef cattle industries has very big development space.In recent years, the increase of As market, the increase that country drops into, beef cattle industries is developed rapidly.According to Ministry of Agriculture's statistics, China's beef total output reached 613.2 ten thousand tons in 2008, increased by 19.5% than 2000.Beef production accounts for 8.4% of national meat total output, accounts for 10% of world's beef total output, and beef cattle output is only second to the U.S. and Brazil, occupies the third place in the world.

The top grade beef market potential that with beefsteak is representative is big.Beef contains rich in protein, and especially the amino acid composition approaches the human body needs, receives people's popular welcome.The law of economic development of developed country shows, when the national economy income reached per capita 1000 dollars, the life style of eating beef can be day by day prosperous.In recent years,, grow with each passing day with the demand of the top grade beef of beefsteak, fertile Niu Wei representative along with the raising of China's consumption of resident level and the rise of tourist industry, fashionable in each big city of China.But according to investigations, domestic high-grade beefsteak is mainly from import, because the production of top grade beef needs corresponding beef breed and high-caliber feed, feeding and management technology.The production of China's top grade beef still is in the starting stage, and market has openings reaches.

The subject matter that domestic beefsteak production exists.The one, top grade beef production is in the starting stage, there is lack of raw materials, and part beefsteak raw material comes from common ox labour fattens with eliminating the back short-term, and meat is more thick and stiff; The 2nd, the butchering and the processing standardization of being unrealized of a great deal of beef cattle, the beefsteak of sale is mostly without processing such as acid discharge " freezing beefsteak ", and fresh and tender degree is not enough; The 3rd, usually in the consumption of high-grade place, ordinary consumer is difficult to make inquiries beefsteak as a kind of top grade beef kind.This shows that China's beefsteak production should add the great development dynamics at " tender ", " aquatic foods " and aspects such as " popular ".

The present invention is intended to through optimizing the beefsteak production technology to solve beefsteak " tender ", " aquatic foods " the not good problem that causes because of beef raw material and defective workmanship; Make every effort to simultaneously reduce production costs and improve convenience; Develop a kind of family beefsteak, satisfy the demand of mass consumption person beefsteak.

Summary of the invention:

The purpose of this invention is to provide a kind of processing method that can improve the beefsteak of the fresh and tender degree of beefsteak, suitable eating at home.

The processing method of beefsteak of the present invention is the improvement on the prior art basis, mainly comprises: the beefsteak raw meat cools off acid discharge, biological tenderization, tumbling tenderization, cuts apart packing and quality inspection finished product operation, and its improvement is following:

A. biological tenderization operation is: will be mixed with 8% the aqueous solution by the biological rejuvenator of meat restatement 0.4% and evenly be injected in the cube meat, biological rejuvenator prescription is: 10% papain, 30% glucose, 10% monosodium glutamate, 10% salt, 35% starch, 5% phosphate;

B. the time of beefsteak raw meat tumbling in tumbler is 30min., and rotating speed is 30 ~ 35 commentaries on classics/min, and temperature is 4-8 ℃.

C. the beefsteak thickness of cutting apart packing is 1-1.5cm, every heavy 150 ± 5g, vacuum packaging.

The same prior art of the operation of processing method of the present invention.

The invention has the advantages that: 1, method is easy, can improve the fresh and tender degree of beefsteak; 2, beefsteak instant, suitable especially mass consumption; 3, can realize beefsteak standardization, industrialization production.

The specific embodiment:

Following instance is used to explain the present invention, but is not used for limiting scope of the present invention.

The concrete steps of the processing method of beefsteak of the present invention are following:

(1) beef cattle is selected

It is qualified to select for use through health quarantine, fattens the ox at 24-36 monthly age

(2) butcher

Butcher by standardization technology.

(3) acid discharge tenderization

And the ox trunk hung 72 hours in 2 ~ 4 ℃ of environment, make its acid discharge tenderization.

(4) beefsteak raw material and biological tenderization

Take by weighing that the 10kg west is cold, eye meat and go up brain high-quality beef as the beefsteak raw material, prepare biological rejuvenator and evenly be injected into cube meat by following proportioning: papain 4g, glucose 12g, monosodium glutamate 4g, salt 4g, starch 14g, phosphate 2g, frozen water 460g.

(5) tumbling tenderization

Beefsteak is put into tumbler, and the tumbling time is 30min, and rotating speed is 30 ~ 35 commentaries on classics/min, and temperature is controlled at 4-8 ℃.

(6) cut apart packing

Beefsteak is cut into the cube meat that thickness is 1-1.5cm, every heavy 150 ± 5g.Vacuum-packed with vacuum bag, vacuum is 0.08MPa.

(7) quality inspection

Comprise sense organ, physical and chemical index and microbiological indicator check, the result is shown in table 1, table 2 and table 3.

The sense organ standard of table 1 beefsteak

The physical and chemical index of table 2 beefsteak

Table 3 aquatic foods, freeze the beefsteak microbiological indicator

(10) finished product and edible

That finished product divides is bright, freeze beefsteak, respectively at 0 ~ 4 ℃ or be lower than under-5 ℃ of conditions storage and sell.

Smear a small amount of edible oil and toppings on the beefsteak surface when eating, put into every of the high fire of micro-wave oven and fry in shallow oil 30s, also can in pot, fry in shallow oil roasting or directly fiery roasting by slow fire.

Claims (1)

1. the processing method of a beefsteak mainly comprises: the cooling of beefsteak raw meat acid discharge, biological tenderization, tumbling tenderization, cut apart packing and quality inspection finished product operation, it is characterized in that:

A. biological tenderization operation is: will be mixed with 8% the aqueous solution by the biological rejuvenator of meat restatement 0.4% and evenly be injected in the cube meat, biological rejuvenator prescription is: 10% papain, 30% glucose, 10% monosodium glutamate, 10% salt, 35% starch, 5% phosphate;

B. the time of beefsteak raw meat tumbling in tumbler is 30min., and rotating speed is 30 ~ 35 commentaries on classics/min, and temperature is at 4-8 ℃.

C. the beefsteak thickness of cutting apart packing is 1-1.5cm, every heavy 150 ± 5g, vacuum packaging.