CN105077300A - Low-fat, fresh and tender beefsteak processing method and product thereof - Google Patents
Low-fat, fresh and tender beefsteak processing method and product thereof Download PDFInfo
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Abstract
The present invention provides a low-fat, fresh and tender beefsteak processing method and a product obtained by using the processing method thereof, and belongs to the field of food processing. The beefsteak processing method includes the following steps: preparing materials, marinating the beefsteak, dipping, rolling to wrap flour, frying in oil and further frying. Compared with the products prepared by traditional methods, the low-fat, fresh and tender beefsteak processing method greatly reduces the fat content of the product, and the product is fresh and tender in meat quality and good in flavor. In addition, the production process is green and healthy.
Description
Technical field
The invention belongs to food processing field, particularly, relate to the product that the processing method of a kind of low fat fresh and tender beef row and this processing method obtain.
Background technology
China is Beef production cultivation big country, the quantity that year butchers ox reaches more than 3,000 ten thousand, beef is nutritious, outside isolating protein content height, also meets whole amino acid of human body needs containing proportional and health had to some trace elements of very large benefit.But the fat content of beef is higher.According to the requirement of modern health, reduce the absorption to animal tallow, higher fatty acid absorption may make hypertension, high fat of blood, diabetes, the cardio-cerebrovascular diseases incidence of disease greatly raise.
The method of current meat degreasing mainly contains boiling, fried and add the methods such as degreasing agent, and boiling often makes meat aging, and fried degreasing is due to repeatedly fried, normal with carcinogen in meat.And degreasing agent is all generally the organic reagent such as ethanol, n-hexane, use degreasing agent degreasing often to cause organic reagent in food to remain, edible this kind of meat may be unfavorable to human body.
In addition, beef food meat in processing and making process is easily aging, and tenderness is poor, is difficult to the cooking, this seriously inhibits the sound development of beef items.Thus how to produce that high protein, low fat, mouthfeel are good, the beef food that is rich in nutrition is to the economic benefit important in inhibiting improving Beef production.
Summary of the invention
Goal of the invention: in order to overcome above deficiency, the product that the processing method of the processing method and this low fat fresh and tender beef row that the invention provides a kind of low fat fresh and tender beef row obtains.
Technical scheme: in order to overcome the deficiencies in the prior art, the invention provides the product that the processing method of a kind of low fat fresh and tender beef row and this processing method obtain, comprises the following steps:
(1) material prepares: the fresh beef of getting the 24-36 monthly age, removes surperficial muscle tendon, sarolemma and fat, is cut into 15 × 10 × 1.5cm by knife
3the cube meat of size; Be 60-90 ° on beef surface with meat fiber at interval of 2-3cm and scratch the dark openning of 0.2-0.5cm;
(2) pickle: mix after adding preserving raw material in beef, under 2-8 DEG C of condition, pickle 1h-2h with after preservative film sealing;
Described preserving raw material component comprises: low sodium complex salt 3-5 part, white sugar 2-3 part, light soy sauce 3-5 part, oyster sauce 3-5 part, black pepper 2-5 part, cumin powder 0.5-1 part, egg white solution 3-5 part, star aniseed powder 2-3 part, fennel powder 3-4 part, green onion 2-3 part, ginger slice 3-4 part, thiamine 5-8 part is by mass parts;
(3) embathe: the beef that low-temperature salting is good is cleared water logging and washes, after having embathed, take out and drain surface moisture;
(4) powder is wrapped up in tumbling: add inulin 10-15 part in beef row in step (3), lemon juice 2-3 part, neutral lipase 1-2 part, TGase 0.5-1 part, by mass parts, is dropped in tumbler, tumbling 0.5-1h, rotating speed 10-15rpm, temperature 15-20 DEG C in cylinder, vacuum-0.07 ~-0.08MPa, cylinder slope 2-5 °; Add moisturizing agent 1-2 part by mass parts, tumbling 0.5-1h again under above-mentioned condition;
(5) excessively oily: frying pan 250 DEG C of preheating 2min, the beef in step (4) comes 12-15s that frying pan stir-fries;
(6) fried: frying pan 300 DEG C of preheating 2min, are coated with last layer salad oil in frying pan, beef is emitted on every fried 3-5min in face in frying pan.
The processing method of the fresh and tender beef row of a kind of low fat of the present invention, select the fresh beef at 24-36 monthly age, its meat physiological makeup is better.At beef surface designated port, pickle batching and effectively can infiltrate beef row inside, be conducive to the generation of later stage fried beef air draft taste, low-temperature salting then can acid discharge.In process, powder is wrapped up in and moisturizing to beef row, reduce the loss of moisture, beefsteak meat is allowed to become soft tender succulence, tumbling impels myoarchitecture to relax, increase cell permeability of the membrane, be convenient to distribution and the absorption of pickling liquid, accelerate the Distribution of pickling liquid in meat, the composition such as sugar, amino acid can be made to penetrate into inside meat simultaneously, after maturation, substantially improve local flavor and the flavour of product.Add the viscosity that egg white solution then adds beef, the meat that in lemon juice, tartaric acid can make beef arrange tenderizes further.Neutral lipase can all can catalysis to grease α key and β key, can hydrolyzing triglyceride or fatty acid ester, reduces the fat content in beef row.TGase then can catalytic proteins further, make in polypeptide generation molecule and intermolecular covalent cross-linking, thus improve the 26S Proteasome Structure and Function of protein, to the character of protein, such as: foaminess, emulsibility, emulsion stability, heat endurance, water holding capacity and gelling ability etc. are significantly increased, and then improve local flavor, mouthfeel, quality and the outward appearance of food.Allowing beef arrange surface coking formation protective layer rapidly by crossing oil processing, reducing water loss further, pinning gravy.Then high temperature is fried, fast beefsteak is heated ripe while ensure succulence Fresh & Tender in Texture.
Further, the processing method of the fresh and tender beef row of above-mentioned low fat, low sodium complex salt comprises: sodium chloride 3-4 part, potassium chloride 4-5 part, gluconic acid sodium salt 1-2 part, inosinicacid 1-2 part, and saline taste polypeptide Gly-His1-3 part is by mass parts.On the basis ensureing local flavor and mouthfeel, can significantly reduce product sodium content, and be rich in multiple beneficial composition, beef be arranged more healthy.
As a modification of the present invention, the processing method of the fresh and tender beef row of above-mentioned low fat, described low sodium complex salt also comprises magnesium chloride 1-2 part by mass parts.Wherein add the formation that magnesium chloride can reduce cadaveric rigidity, make Fresh & Tender in Texture and meat tenderness is homogeneous.
As a modification of the present invention, the processing method of the fresh and tender beef row of above-mentioned low fat, the inulin in step (4) can use equivalent mealy potato, tapioca flour, corn flour to replace.Use mealy potato, tapioca flour, corn flour to replace inulin, the content of starch both reduced in beef screening is more healthy, can also change taste agent as one, caters to the hobby of multiple different taste crowd.
As a modification of the present invention, the processing method of the fresh and tender beef row of above-mentioned low fat, step (1) also comprises injects 0.8-1% calcium chloride in beef row, and described calcium chloride is the food-grade calcium chloride dihydrate solution of 0.5 μm of ol/L.The injection of calcium chloride not only can improve the tenderness of beef, accelerates the acid discharge of beef, significantly can also improve beef-flavouring.
Beneficial effect: compared with prior art, the present invention has the following advantages: the fat content both having reduced beef row, can ensure the Fresh & Tender in Texture of product again simultaneously.In addition, process of producing product is green, healthy, contributes to cooking the standardization of industry production, scientific and modernization.
Accompanying drawing explanation
Fig. 1 is that the greasy degree of embodiment 1-4 of the present invention and produced in conventional processes beef fertilizer evaluates shot chart;
Fig. 2 is that embodiment 1-4 of the present invention and produced in conventional processes beef row tenderness evaluate shot chart;
Fig. 3 is embodiment 1-4 of the present invention and produced in conventional processes beef row flavor evaluation shot chart;
Fig. 4 is that embodiment 1-4 of the present invention and produced in conventional processes beef row succulence evaluate shot chart;
Fig. 5 is that shot chart is evaluated in embodiment 1-4 of the present invention and produced in conventional processes beef row general comment;
Fig. 6 is that embodiment 1-4 of the present invention and produced in conventional processes beef row PTS evaluate shot chart.
Detailed description of the invention
By several specific embodiment, will illustrate the present invention further below, these embodiments, just in order to describe the problem, are not a kind of restriction.
Embodiment 1
1. raw materials:
(1) low sodium complex salt is prepared: by mass, 3 parts, sodium chloride, 4 parts, potassium chloride, gluconic acid sodium salt 1 part, inosinicacid 1 part, the obtained low sodium complex salt of saline taste polypeptide Gly-His1 part mixing.
(2) preserving raw material is prepared: by mass, low sodium complex salt 3 parts, white sugar 2 parts, light soy sauce 3 parts, 3 parts, oyster sauce, black pepper 2 parts, cumin powder 0.5 part, egg white solution 3 parts, star aniseed powder 2 parts, fennel powder 3 parts, green onion 2 parts, ginger slice 3 parts, thiamine 5 parts of obtained preserving raw materials.
(3) moisturizing agent is prepared: the moisturizing agent described in the present embodiment is the compound phosphoric acid salting liquid of 0.3%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 1:1:1:1.
2. manufacturing process:
(1) material prepares: the fresh beef of getting for 24 monthly ages, removes surperficial muscle tendon, sarolemma and fat, is cut into 15 × 10 × 1.5cm by knife
3the cube meat of size; Be 60 ° on beef surface with meat fiber at interval of 2cm and scratch the dark openning of 0.2cm;
(2) pickle: mix after adding preserving raw material in beef, under 2 DEG C of conditions, pickle 1h with after preservative film sealing;
(3) embathe: the beef that low-temperature salting is good is cleared water logging and washes, after having embathed, take out and drain surface moisture;
(4) powder is wrapped up in tumbling: add inulin 10 parts in beef row in step (3), lemon juice 2 parts, neutral lipase 1 part, TGase 0.5 part, by mass parts, drops in tumbler, tumbling 0.5h, rotating speed 10rpm, temperature 15 DEG C in cylinder, vacuum-0.07MPa, cylinder slope 2 °; Add moisturizing agent 1 part by mass parts, tumbling 0.5 again under above-mentioned condition;
(5) excessively oily: frying pan 250 DEG C of preheating 2min, the beef in step (4) comes 12s that frying pan stir-fries;
(6) fried: frying pan 300 DEG C of preheating 2min, are coated with last layer salad oil in frying pan, beef is emitted on every fried 3min in face in frying pan.
Obtain the beef scheduling product of embodiment 1.
Embodiment 2
1. raw materials:
(1) low sodium complex salt is prepared: by mass, 4 parts, sodium chloride, 5 parts, potassium chloride, 1 part, magnesium chloride, gluconic acid sodium salt 2 parts, inosinicacid 2 parts, the obtained low sodium complex salt of saline taste polypeptide Gly-His3 part mixing.
(2) preserving raw material is prepared: by mass, low sodium complex salt 5 parts, white sugar 3 parts, light soy sauce 5 parts, 5 parts, oyster sauce, black pepper 5 parts, cumin powder 1 part, egg white solution 5 parts, star aniseed powder 3 parts, fennel powder 4 parts, green onion 3 parts, ginger slice 4 parts, thiamine 8 parts of obtained preserving raw materials.
(3) moisturizing agent is prepared: the moisturizing agent described in the present embodiment is the compound phosphoric acid salting liquid of 0.5%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 2:2:1:1.
2. manufacturing process:
(1) material prepares: the fresh beef of getting for 36 monthly ages, removes surperficial muscle tendon, sarolemma and fat, is cut into 15 × 10 × 1.5cm by knife
3the cube meat of size; In beef row, penetrate 0.5 μm of ol/L calcium chloride solution of 0.8% again by meat re-injection, uniformly beef row is struck flat with hammer meat hammer; Be 90 ° on beef surface with meat fiber at interval of 3cm and scratch the dark openning of 0.5cm;
(2) pickle: mix after adding preserving raw material in beef, under 8 DEG C of conditions, pickle 2h with after preservative film sealing;
(3) embathe: the beef that low-temperature salting is good is cleared water logging and washes, after having embathed, take out and drain surface moisture;
(4) powder is wrapped up in tumbling: add mealy potato 15 parts in beef row in step (3), lemon juice 3 parts, neutral lipase 2 parts, TGase 1 part, by mass parts, drops in tumbler, tumbling 1h, rotating speed 15rpm, temperature 20 DEG C in cylinder, vacuum-0.08MPa, cylinder slope 5 °; Add moisturizing agent 2 parts by mass parts, tumbling 1h again under above-mentioned condition;
(5) excessively oily: frying pan 250 DEG C of preheating 2min, the beef in step (4) comes 15s that frying pan stir-fries;
(6) fried: frying pan 300 DEG C of preheating 2min, are coated with last layer salad oil in frying pan, beef is emitted on every fried 5min in face in frying pan.
Obtain the beef scheduling product of embodiment 2.
Embodiment 3
1. raw materials:
(1) low sodium complex salt is prepared: by mass, 3 parts, sodium chloride, 4 parts, potassium chloride, gluconic acid sodium salt 2 parts, inosinicacid 2 parts, the obtained low sodium complex salt of saline taste polypeptide Gly-His2 part mixing.
(2) preserving raw material is prepared: by mass, low sodium complex salt 4 parts, white sugar 3 parts, light soy sauce 4 parts, 4 parts, oyster sauce, black pepper 4 parts, cumin powder 1 part, egg white solution 4 parts, star aniseed powder 3 parts, fennel powder 3 parts, green onion 3 parts, ginger slice 4 parts, thiamine 6 parts of obtained preserving raw materials.
(3) moisturizing agent is prepared: the moisturizing agent described in the present embodiment is the compound phosphoric acid salting liquid of 0.4%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 2:2:1:1.
2. manufacturing process:
(1) material prepares: the fresh beef of getting for 30 monthly ages, removes surperficial muscle tendon, sarolemma and fat, is cut into 15 × 10 × 1.5cm by knife
3the cube meat of size; In beef row, penetrate 0.5 μm of ol/L calcium chloride solution of 1% again by meat re-injection, uniformly beef row is struck flat with hammer meat hammer; Be 75 ° on beef surface with meat fiber at interval of 3cm and scratch the dark openning of 0.4cm;
(2) pickle: mix after adding preserving raw material in beef, under 4 DEG C of conditions, pickle 1.5h with after preservative film sealing;
(3) embathe: the beef that low-temperature salting is good is cleared water logging and washes, after having embathed, take out and drain surface moisture;
(4) powder is wrapped up in tumbling: add tapioca flour 12 parts in beef row in step (3), lemon juice 3 parts, neutral lipase 2 parts, TGase 0.8 part, by mass parts, drops in tumbler, tumbling 40min, rotating speed 12rpm, temperature 18 DEG C in cylinder, vacuum-0.08MPa, cylinder slope 4 °; Add moisturizing agent 2 parts by mass parts, tumbling 1.5h again under above-mentioned condition;
(5) excessively oily: frying pan 250 DEG C of preheating 2min, the beef in step (4) comes 13s that frying pan stir-fries;
(6) fried: frying pan 300 DEG C of preheating 2min, are coated with last layer salad oil in frying pan, beef is emitted on every fried 4min in face in frying pan.
Obtain the beef scheduling product of embodiment 3.
Embodiment 4
1. raw materials:
(1) low sodium complex salt is prepared: by mass, 3 parts, sodium chloride, 4 parts, potassium chloride, 2 parts, magnesium chloride, gluconic acid sodium salt 2 parts, inosinicacid 1 part, the obtained low sodium complex salt of saline taste polypeptide Gly-His3 part mixing.
(2) preserving raw material is prepared: by mass, low sodium complex salt 3 parts, white sugar 3 parts, light soy sauce 4 parts, 4 parts, oyster sauce, black pepper 3 parts, cumin powder 1 part, egg white solution 3 parts, star aniseed powder 3 parts, fennel powder 3 parts, green onion 2 parts, ginger slice 4 parts, thiamine 6 parts of obtained preserving raw materials.
(3) moisturizing agent is prepared: the moisturizing agent described in the present embodiment is the compound phosphoric acid salting liquid of 0.5%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 1:2:1:1.
2. manufacturing process:
(1) material prepares: the fresh beef of getting for 24 monthly ages, removes surperficial muscle tendon, sarolemma and fat, is cut into 15 × 10 × 1.5cm by knife
3the cube meat of size; Be 60 ° on beef surface with meat fiber at interval of 2cm and scratch the dark openning of 0.5cm;
(2) pickle: mix after adding preserving raw material in beef, under 4 DEG C of conditions, pickle 1h with after preservative film sealing;
(3) embathe: the beef that low-temperature salting is good is cleared water logging and washes, after having embathed, take out and drain surface moisture;
(4) powder is wrapped up in tumbling: add corn flour 10 parts in beef row in step (3), lemon juice 2 parts, neutral lipase 2 parts, TGase 1 part, by mass parts, drops in tumbler, tumbling 1h, rotating speed 15rpm, temperature 15 DEG C in cylinder, vacuum-0.07MPa, cylinder slope 5 °; Add moisturizing agent 2 parts by mass parts, tumbling 1h again under above-mentioned condition;
(5) excessively oily: frying pan 250 DEG C of preheating 2min, the beef in step (4) comes 15s that frying pan stir-fries;
(6) fried: frying pan 300 DEG C of preheating 2min, are coated with last layer salad oil in frying pan, beef is emitted on every fried 5min in face in frying pan.
Obtain the beef scheduling product of embodiment 4.
Further illustrate beneficial effect of the present invention below by way of experimental data, the beef row prepared embodiment 1-4 and conventional method respectively carries out total lipid content mensuration, shearing force mensuration and sensory evaluation:
(1) total lipid content measures
Beef row embodiment 1-4 and conventional method prepared gets three samples at random, after blending with tissue refiner, and accurately take 4g sample respectively, be placed in 250mL conical flask, add 50mL2mol/L hydrochloric acid solution, at conical flask upper cover upper surface ware, on asbestos gauge, be heated to micro-boiling with fire, keep 1h, rotate shake once at interval of 10min.Take off conical flask, add 150mL hot water, mixing, use fat-free filter paper to filter.Conical flask and surface plate hot water are cleaned, and hot water filters in the lump.Precipitation, is namely checked to test paper nondiscolouring with litmus blue test paper to neutral by hot water wash.Arise from together with conical flask and surface plate one in the baking oven of 100 DEG C ± 5 DEG C and cool after dry 1h.Again the filter paper of oven dry is put into the filtration paper cylinder being lined with absorbent cotton, clean fat residual on conical flask, surface plate with the absorbent cotton that benzinum soaks, put into filtration paper cylinder.Filtration paper cylinder is put into the extracting barrel of Soxhlet extractor, connect in-built a small amount of zeolite and connect the receiving bottle being dried to constant weight, add benzinum to 2/3 of bottle internal volume by extractor condenser pipe upper end, in 60 DEG C of water-baths, heating makes the continuous refluxing extraction of benzinum.Dry 1h in the baking oven of 100 DEG C ± 5 DEG C, then be placed in drier and be cooled to room temperature.Repeat said process to constant weight, namely the difference of twice weighing result is no more than 0.1% of sample mass in succession.The total lipid content of sample is as shown by the equation:
Each sample total lipid content, result is as shown in the table:
Table 1 product total lipid content
Note: numeric representation is mean+SD (n=3)
(2) shearing force measures
Beef row embodiment 1-4 and conventional method prepared gets three samples at random, tested meat sample is cut by the direction parallel with muscle fibre with rounded sample device, cedductor is sheared along vertical muscle fibre direction with C-LM3B Meat Tenderness instrument, and record shear force value, contrast after Data Analysis Services, as shown in table 2.
Table 2 product shearing force
Note: numeric representation is mean+SD (n=3)
(3) sensory evaluation
Stochastic choice ordinary consumer 200 people, wherein each 100 people of men and women, are divided into 20 groups, often organize each 5 people of men and women.The beef stock layout product prepared embodiment 1-4 and conventional method are respectively tasted and fill in a form evaluation, comprise rich degree, tenderness, local flavor, succulence and general comment, as shown in table 3.
Table 3 sense organ evaluating meter
Calculate final score after having evaluated, wherein final score=30% rich degree+30% tenderness+10% local flavor+10% succulence+20% general comment, rich degree, tenderness, local flavor, succulence and general comment and PTS result are respectively as shown in figures 1 to 6.
The above is only several embodiments of invention, and it should be pointed out that for those skilled in the art, under the prerequisite not departing from inventive principle, can also make some improvement, these improvement also should be considered as protection scope of the present invention.
Claims (7)
1. the fresh and tender beef row's of a low fat processing method, is characterized in that: comprise the following steps:
(1) material prepares: the fresh beef of getting the 24-36 monthly age, removes surperficial muscle tendon, sarolemma and fat, is cut into 15 × 10 × 1.5cm by knife
3the cube meat of size; Be 60-90 ° on beef surface with meat fiber at interval of 2-3cm and scratch the dark openning of 0.2-0.5cm;
(2) pickle: mix after adding preserving raw material in beef, under 2-8 DEG C of condition, pickle 1h-2h with after preservative film sealing;
Described preserving raw material component comprises: low sodium complex salt 3-5 part, white sugar 2-3 part, light soy sauce 3-5 part, oyster sauce 3-5 part, black pepper 2-5 part, cumin powder 0.5-1 part, egg white solution 3-5 part, star aniseed powder 2-3 part, fennel powder 3-4 part, green onion 2-3 part, ginger slice 3-4 part, thiamine 5-8 part is by mass parts;
(3) embathe: the beef that low-temperature salting is good is cleared water logging and washes, after having embathed, take out and drain surface moisture;
(4) powder is wrapped up in tumbling: add inulin 10-15 part in beef row in step (3), lemon juice 2-3 part, neutral lipase 1-2 part, TGase 0.5-1 part, by mass parts, is dropped in tumbler, tumbling 0.5-1h, rotating speed 10-15rpm, temperature 15-20 DEG C in cylinder, vacuum-0.07 ~-0.08MPa, cylinder slope 2-5 °; Add moisturizing agent 1-2 part by mass parts, tumbling 0.5-1h again under above-mentioned condition;
(5) excessively oily: frying pan 250 DEG C of preheating 2min, the beef in step (4) comes 12-15s that frying pan stir-fries;
(6) fried: frying pan 300 DEG C of preheating 2min, are coated with last layer salad oil in frying pan, beef is emitted on every fried 3-5min in face in frying pan.
2. the processing method of the fresh and tender beef row of low fat according to claim 1, it is characterized in that: low sodium complex salt comprises: sodium chloride 3-4 part, potassium chloride 4-5 part, gluconic acid sodium salt 1-2 part, inosinicacid 1-2 part, saline taste polypeptide Gly-His1-3 part is by mass parts.
3. the processing method of the fresh and tender beef row of low fat according to claim 2, is characterized in that: described low sodium complex salt also comprises magnesium chloride 1-2 part by mass parts.
4. the processing method of the fresh and tender beef row of low fat according to claim 1, it is characterized in that: described moisturizing agent is the compound phosphoric acid salting liquid of 0.3-0.5%, and described composite phosphate is composed of the following components by mass percentage: sodium polyphosphate: sodium pyrophosphate: sodium metaphosphate: the mixture that sodium hydrogen phosphate forms according to the mass ratio of 1-2:1-2:1:1.
5. the processing method of the fresh and tender beef row of low fat according to claim 1, is characterized in that: the inulin in step (4) can use equivalent mealy potato, tapioca flour, corn flour to replace.
6. the processing method of the fresh and tender beef row of low fat according to claim 1, is characterized in that: step (1) also comprises injects 0.8-1% calcium chloride in beef row, and described calcium chloride is the food-grade calcium chloride dihydrate solution of 0.5 μm of ol/L.
7. the product that the processing method that the fresh and tender beef of the low fat according to claim 1-6 is arranged obtains.
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| CN108420068A (en) * | 2018-03-06 | 2018-08-21 | 湖北兴发化工集团股份有限公司 | A kind of nutrient intensifying agent prescription and the application on freezing beefsteak |
| WO2020004419A1 (en) * | 2018-06-25 | 2020-01-02 | 味の素株式会社 | Method for manufacturing processed meat food, quality modifier for processed meat food, and processed meat food |
| CN111838293A (en) * | 2020-07-09 | 2020-10-30 | 石林杰 | Frog meat quality-guaranteeing and fresh-keeping processing method |
| CN112219997A (en) * | 2020-08-26 | 2021-01-15 | 温州市顶诺食品有限公司 | Marinating processing technology of beefsteak |
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| CN112219997A (en) * | 2020-08-26 | 2021-01-15 | 温州市顶诺食品有限公司 | Marinating processing technology of beefsteak |
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