CN103766942A - Making method for green and delicious steak - Google Patents
Making method for green and delicious steak Download PDFInfo
- Publication number
- CN103766942A CN103766942A CN201410071847.9A CN201410071847A CN103766942A CN 103766942 A CN103766942 A CN 103766942A CN 201410071847 A CN201410071847 A CN 201410071847A CN 103766942 A CN103766942 A CN 103766942A
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- Prior art keywords
- beef
- tumbling
- gained
- delicious
- beefsteak
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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
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a making method for green and delicious steak. The method comprises the following steps of (1) discharging acid from beef, and removing fat and fascia, wherein the cut raw beef is required to be free of visible impurities such as extravasated blood, crushed bones and crushed stones; (2) adding water, trisodium phosphate, sodium tripolyphosphate, potassium chloride and carragreenan into the beef obtained in the step 1, performing tumbling, and taking out the beef after the tumbling; (3) adding a seaweed gel adhesive into the beef obtained in the step 2, and placing the beef in a die; (4) placing a formed beef product obtained in the step 3 in an ice storage room, taking out the formed beef product, cutting the formed beef product into pieces according to specification requirements, and vacuum-packaging and sealing the beef pieces; and (5) performing irradiation sterilization on packaged beef obtained in the step 4 by utilizing electron beams, wherein the irradiation dosage is 0.2 to 5kGy, and the irradiation time is 0.5 to 2 hours.
Description
Technical field
The invention belongs to the processing technique field of beef product, be specifically related to the preparation method of the delicious beefsteak of a kind of green.
Background technology
Along with the raising of people's Living Water product, various beef product starts to come into the market, and in meeting beef product mouthfeel, also requires beef product to retain original taste, also proposes strict requirement for the packing storage of beef product simultaneously.
Summary of the invention
The object of the present invention is to provide the preparation method of the delicious beefsteak of a kind of green, overcome the thick feature of beef fiber, not only keep beef original flavor and nutritive value, the total number of bacteria of beef product is controlled simultaneously, belongs to pollution-free food.
Technical scheme of the present invention is:
A preparation method for the delicious beefsteak of green, comprises the following steps:
1) beef acid discharge, then removes fat and manadesma, and the raw meat that mowing is good requires without the visible impurity such as extravasated blood, broken bone, rubble;
2) by step 1 gained beef, add the water of its weight 10-50%, sodium pyrophosphate, the sodium phosphate trimer of 0.15-0.8% and the potassium chloride of 0.1-0.8% of 0.1-0.5%, the carragheen of 0.1-0.8%, then use the tumbling of vacuum tumbler, tumbling speed is 8-20r/min, tumbling 6-15 hours; After tumbling finishes, beef takes out, and leaves standstill 0.1-2 hour under 0-6 ℃ of environment;
3) by the beef of step 2 gained, add therein algin adhesive, addition is Quality Beef 0.5-1.2%, is placed in mould, leaves standstill 10-20 hour under 0-6 ℃ of environment;
4) the beef moulded products of step 3 gained is placed in icebox, be controlled at-30-45 ℃ of the temperature of icebox, standing time 10-20 minute; Then take out, according to specification demands, by beef section, under 0-6 ℃ of condition, vacuum packaging, sealing;
5), by the beef packing material of step 4 gained, utilize electron beam to carry out radiation sterilizing to it, irradiation dose 0.2kGy～5kGy, exposure time 0.5 hour～2 hours; Described electron beam is provided by linac.
The preparation method of the delicious beefsteak of above-mentioned a kind of green, in step 2, as preferably: by step 1 gained beef, add water, 0.5% sodium pyrophosphate, 0.8% sodium phosphate trimer and 0.7% the potassium chloride of its weight 48%, 0.8% carragheen, then use the tumbling of vacuum tumbler, tumbling speed is 15-18r/min, tumbling 12-15 hours; After tumbling finishes, beef takes out, and leaves standstill 0.5-1 hour under 0-6 ℃ of environment.
In step 3, as preferably: by the beef of step 2 gained, add therein algin adhesive, the 1-1.2% that addition is Quality Beef, is placed in mould, under 0-6 ℃ of environment, leave standstill 15-20 hour.
In step 4, as preferably: the beef moulded products of step 3 gained is placed in icebox, and the temperature of icebox is controlled at-40～-45 ℃, standing time 15-20 minute; Then take out, according to specification demands, by beef section, under 0-6 ℃ of condition, vacuum packaging, sealing.
In step 5, as preferably: by the beef packing material of step 4 gained, utilize electron beam to carry out radiation sterilizing to it, irradiation dose 1kGy～2kGy, exposure time 1 hour～1.5 hours; Described electron beam is provided by linac.
Beneficial effect: the preparation method of the delicious beefsteak of a kind of green, overcome the thick feature of beef fiber, not only keep beef original flavor and nutritive value, the total number of bacteria of beef product is controlled simultaneously, belongs to pollution-free food.
The specific embodiment
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1
A preparation method for the delicious beefsteak of green, comprises the following steps:
1) beef acid discharge, then removes fat and manadesma, and the raw meat that mowing is good requires without the visible impurity such as extravasated blood, broken bone, rubble;
2) by step 1 gained beef, add the water of its weight 10-50%, sodium pyrophosphate, the sodium phosphate trimer of 0.15-0.8% and the potassium chloride of 0.1-0.8% of 0.1-0.5%, the carragheen of 0.1-0.8%, then use the tumbling of vacuum tumbler, tumbling speed is 8-20r/min, tumbling 6-15 hours; After tumbling finishes, beef takes out, and leaves standstill 0.1-2 hour under 0-6 ℃ of environment;
3) by the beef of step 2 gained, add therein algin adhesive, addition is Quality Beef 0.5-1.2%, is placed in mould, under 0-6 ℃ of environment, leaves standstill 10-20 hours;
4) the beef moulded products of step 3 gained is placed in icebox, be controlled at-30-45 ℃ of the temperature of icebox, standing time 10-20 minute; Then take out, according to specification demands, by beef section, under 0-6 ℃ of condition, vacuum packaging, sealing;
5), by the beef packing material of step 4 gained, utilize electron beam to carry out radiation sterilizing to it, irradiation dose 0.2kGy～5kGy, exposure time 0.5 hour～2 hours; Described electron beam is provided by linac.
Embodiment 2
A preparation method for the delicious beefsteak of green, comprises the following steps:
1) beef acid discharge, then removes fat and manadesma, and the raw meat that mowing is good requires without the visible impurity such as extravasated blood, broken bone, rubble;
2) by step 1 gained beef, add water, 0.5% sodium pyrophosphate, 0.8% sodium phosphate trimer and 0.7% the potassium chloride of its weight 48%, 0.8% carragheen, then use the tumbling of vacuum tumbler, tumbling speed is 15-18r/min, tumbling 12-15 hours; After tumbling finishes, beef takes out, and under 0-6 ℃ of environment, leaves standstill 0.5-1 hour.
3) by the beef of step 2 gained, add therein algin adhesive, the 1-1.2% that addition is Quality Beef, is placed in mould, under 0-6 ℃ of environment, leaves standstill 15-20 hours.
4) the beef moulded products of step 3 gained is placed in icebox, the temperature of icebox is controlled at-40～-45 ℃, 15-20 minutes standing times; Then take out, according to specification demands, by beef section, under 0-6 ℃ of condition, vacuum packaging, sealing.
5), by the beef packing material of step 4 gained, utilize electron beam to carry out radiation sterilizing to it, irradiation dose 1kGy～2kGy, exposure time 1 hour～1.5 hours; Described electron beam is provided by linac.
Claims (5)
1. a preparation method for the delicious beefsteak of green, comprises the following steps:
1) beef acid discharge, then removes fat and manadesma, and the raw meat that mowing is good requires without the visible impurity such as extravasated blood, broken bone, rubble;
2) by step 1 gained beef, add the water of its weight 10-50%, sodium pyrophosphate, the sodium phosphate trimer of 0.15-0.8% and the potassium chloride of 0.1-0.8% of 0.1-0.5%, the carragheen of 0.1-0.8%, then use the tumbling of vacuum tumbler, tumbling speed is 8-20r/min, tumbling 6-15 hours; After tumbling finishes, beef takes out, and leaves standstill 0.1-2 hour under 0-6 ℃ of environment;
3) by the beef of step 2 gained, add therein algin adhesive, addition is Quality Beef 0.5-1.2%, is placed in mould, leaves standstill 10-20 hour under 0-6 ℃ of environment;
4) the beef moulded products of step 3 gained is placed in icebox to be controlled at-30-45 ℃ of the temperature of icebox, 10-20 minutes standing times; Then take out, according to specification demands, by beef section, under 0-6 ℃ of condition, vacuum packaging, sealing;
5), by the beef packing material of step 4 gained, utilize electron beam to carry out radiation sterilizing to it, irradiation dose 0.2kGy～5kGy, exposure time 0.5 hour～2 hours; Described electron beam is provided by linac.
2. the preparation method of the delicious beefsteak of a kind of green according to claim 1, it is characterized in that: in step 2, by step 1 gained beef, add water, 0.5% sodium pyrophosphate, 0.8% sodium phosphate trimer and 0.7% the potassium chloride of its weight 48%, 0.8% carragheen, then use the tumbling of vacuum tumbler, tumbling speed is 15-18r/min, tumbling 12-15 hours; After tumbling finishes, beef takes out, and under 0-6 ℃ of environment, leaves standstill 0.5-1 hour.
3. the preparation method of the delicious beefsteak of a kind of green according to claim 1, is characterized in that: in step 3, by the beef of step 2 gained, add therein algin adhesive, addition is the 1-1.2% of Quality Beef, is placed in mould, leaves standstill 15-20 hour under 0-6 ℃ of environment.
4. the preparation method of the delicious beefsteak of a kind of green according to claim 1, is characterized in that: in step 4, the beef moulded products of step 3 gained is placed in icebox, the temperature of icebox is controlled at-40～-45 ℃, standing time 15-20 minute; Then take out, according to specification demands, by beef section, under 0-6 ℃ of condition, vacuum packaging, sealing.
5. the preparation method of the delicious beefsteak of a kind of green according to claim 1, it is characterized in that: in step 5, by the beef packing material of step 4 gained, utilize electron beam to carry out radiation sterilizing to it, irradiation dose 1kGy～2kGy, exposure time 1 hour～1.5 hours; Described electron beam is provided by linac.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071847.9A CN103766942A (en) | 2014-03-03 | 2014-03-03 | Making method for green and delicious steak |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071847.9A CN103766942A (en) | 2014-03-03 | 2014-03-03 | Making method for green and delicious steak |
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| Publication Number | Publication Date |
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| CN103766942A true CN103766942A (en) | 2014-05-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410071847.9A Pending CN103766942A (en) | 2014-03-03 | 2014-03-03 | Making method for green and delicious steak |
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| CN (1) | CN103766942A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2581189C1 (en) * | 2015-03-10 | 2016-04-20 | Олег Иванович Квасенков | Method for production of preserved "rump steak with vegetables in milk sauce" |
| CN110089727A (en) * | 2019-05-15 | 2019-08-06 | 绿新（福建）食品有限公司 | A kind of high-moisture-retention compounding meat products thickener rubber powder and its application |
| CN111034778A (en) * | 2019-11-26 | 2020-04-21 | 浙江韩情生物科技有限公司 | Electron beam irradiation beef jerky preservation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380120A (en) * | 2008-10-24 | 2009-03-11 | 中国肉类食品综合研究中心 | Low temperature beef steak and preparation method thereof |
| CN101558885A (en) * | 2009-01-08 | 2009-10-21 | 中国农业科学院北京畜牧兽医研究所 | Method for processing western-style food mid-maturation beefsteak |
| CN101991134A (en) * | 2010-11-08 | 2011-03-30 | 上海市食品研究所 | Preparation method of western yak steak |
-
2014
- 2014-03-03 CN CN201410071847.9A patent/CN103766942A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380120A (en) * | 2008-10-24 | 2009-03-11 | 中国肉类食品综合研究中心 | Low temperature beef steak and preparation method thereof |
| CN101558885A (en) * | 2009-01-08 | 2009-10-21 | 中国农业科学院北京畜牧兽医研究所 | Method for processing western-style food mid-maturation beefsteak |
| CN101991134A (en) * | 2010-11-08 | 2011-03-30 | 上海市食品研究所 | Preparation method of western yak steak |
Non-Patent Citations (1)
| Title |
|---|
| 邓舜扬: "《食品保鲜技术》", 31 January 2006, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2581189C1 (en) * | 2015-03-10 | 2016-04-20 | Олег Иванович Квасенков | Method for production of preserved "rump steak with vegetables in milk sauce" |
| CN110089727A (en) * | 2019-05-15 | 2019-08-06 | 绿新（福建）食品有限公司 | A kind of high-moisture-retention compounding meat products thickener rubber powder and its application |
| CN111034778A (en) * | 2019-11-26 | 2020-04-21 | 浙江韩情生物科技有限公司 | Electron beam irradiation beef jerky preservation method |
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Application publication date: 20140507 |