CN105124544A - Tomato sauce for beefsteak - Google Patents
Tomato sauce for beefsteak Download PDFInfo
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- CN105124544A CN105124544A CN201510590909.1A CN201510590909A CN105124544A CN 105124544 A CN105124544 A CN 105124544A CN 201510590909 A CN201510590909 A CN 201510590909A CN 105124544 A CN105124544 A CN 105124544A
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Abstract
The invention discloses tomato sauce for a beefsteak. The tomato sauce contains the following ingredients in parts by weight: 10-20 parts of ketchup, 20-30 parts of soybean sauce, 30-50 parts of water, 0.5-1.5 parts of common salt, 0.5-1.5 parts of white granulated sugar, 0.2-0.4 part of five-spice powder, 0.4-0.8 part of monosodium glutamate and 10-20 parts of oyster sauce. After the beefsteak is subjected to sousing pretreatment by using the tomato sauce for the beefsteak, disclosed by the invention, the prepared beefsteak is high in freshness and tenderness, each to cook, fine in taste and good in flavor, can be used for removing offensive smells, can also be used for carrying out coloring, improving freshness and enhancing the flavor and meanwhile is rich in amino acids and vitamins.
Description
Technical field
The present invention relates to food processing field, relate to a kind of spice, be specifically related to a kind of beefsteak tomato dip.
Background technology
Along with the continuous quickening of people's rhythm of life, the demand of the instant food of " semi-finished product " is constantly expanded thereupon.Wherein, beefsteak contains high protein and low fat with it, and especially amino acid whose composition needs close to human body, nutritious, delicious flavour, and have concurrently tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, strengthening the muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst effect and extensively like by people.Freezing semi-finished product beefsteak is good with its safety and sanitation, nutrient health, fresh-keeping restoration, storage instant and be subject to the favor of people.
China's Beef Industry has a extensive future.According to Ministry of Agriculture's statistics, within 2008, China's beef total output reaches 613.2 ten thousand tons, increases by 19.5% than 2000.Beef production accounts for 8.4% of national meat total output, and account for 10% of world's beef total output, beef cattle output is only second to the U.S. and Brazil, occupies third place in the world.The top grade beef market potential taking beefsteak as representative is large.
Beef contains rich in protein, and especially amino acid composition needs close to human body, is subject to the popular welcome of people.The law of economic development of developed country shows, national economy income reach per capita 1000 dollars time, the life style of eating beef can be day by day prosperous.In recent years, along with the raising of China's inhabitant's consumption level and the rise of tourist industry, the demand of the top grade beef represented with beefsteak, fertile Niu Wei grows with each passing day, fashionable in each big city of China.But according to investigations, domestic high-grade beefsteak is mainly from import, because the need of production of top grade beef has corresponding beef breed and high-caliber feed, feeding management technique.The production of China's top grade beef is still in the starting stage, and market has openings reaches.
But the large problem of beefsteak in cooking process is at present, fresh and tender degree is inadequate, and culinary art percentage of water loss is high.And family cooking is inconvenient, is not easy seasoning.
Summary of the invention
For the deficiencies in the prior art, technical problem to be solved is to provide a kind of beefsteak tomato dip.
The invention provides a kind of beefsteak tomato dip, comprise following parts by weight of component: ketchup 10-20 part, soy sauce 20-30 part, water 30-50 part, salt 0.5-1.5 part, white granulated sugar 0.5-1.5 part, five-spice powder 0.2-0.4 part, sodium glutamate 0.4-0.8 part, 10 ~ 20 parts, oyster sauce.
Preferably,
A kind of beefsteak tomato dip, comprises following parts by weight of component: catsup 10-20 part, soy sauce 20-30 part, water 30-50 part, salt 0.5-1.5 part, white granulated sugar 0.5-1.5 part, five-spice powder 0.2-0.4 part, sodium glutamate 0.4-0.8 part, 10 ~ 20 parts, oyster sauce, rejuvenator 1 ~ 5 part.
A kind of beefsteak tomato dip, be made up of following parts by weight of component: catsup 10-20 part, soy sauce 20-30 part, water 30-50 part, salt 0.5-1.5 part, white granulated sugar 0.5-1.5 part, five-spice powder 0.2-0.4 part, sodium glutamate 0.4-0.8 part, 10 ~ 20 parts, oyster sauce, rejuvenator 1 ~ 5 part, anticorrisive agent 0.1 ~ 0.5 part.
Described rejuvenator is elastoser and/or ficin.
Optimally, described rejuvenator is that 30-70wt% elastoser and 30-70wt% ficin mix.
Described anticorrisive agent ajawa oil and/or cassia oil.
Optimally, described anticorrisive agent is that 30-70wt% ajawa oil and 30-70wt% cassia oil mix.
Take each component by weight ratio to mix, be beefsteak of the present invention tomato dip.
Beefsteak of the present invention with the using method of tomato dip be beefsteak thawed, rinse well after, beefsteak is put into beefsteak of the present invention tomato dip and pickles 30-60min, then can cook.
Can according to individual taste adjustment consumption, general consumption is 2 ~ 8% of beefsteak weight.
In the present invention,
Elastoser, No. CAS: 39445-21-1.Ficin, No. CAS: 9001-33-6.Cassia oil, No. CAS: 8007-80-5.Ajawa oil, No. CAS: 8001-99-8.
After using tomato dip of the present invention to pickle pretreatment to beefsteak, the obtained fresh and tender degree of beefsteak is high, and be easy to culinary art, mouthfeel is good, raciness, and can play can paint again except fishy smell increases fresh increasing taste, is also rich in amino acid and vitamin simultaneously.
Detailed description of the invention
Be specifically described the present invention below by embodiment, what be necessary to herein means out is that following examples are only used to further illustrate the present invention, and can not be interpreted as limiting the scope of the invention.The person skilled in the art in this field according to the content of the invention described above, can make some nonessential improvement and adjustment to the present invention.
Embodiment 1-7
Take each raw material by weight ratio, mix the beefsteak tomato dip of rear acquisition embodiment 1-7.
Table 1: row uses tomato dip formula table unit: kilogram
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | |
| Catsup | 15 | 15 | 15 | 15 | 15 | 15 | 15 |
| Soy sauce | 25 | 25 | 25 | 25 | 25 | 25 | 25 |
| Water | 40 | 40 | 40 | 40 | 40 | 40 | 40 |
| Salt | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| White granulated sugar | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| Five-spice powder | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 |
| Sodium glutamate | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 |
| Oyster sauce | 15 | 15 | 15 | 15 | 15 | 15 | 15 |
| Elastoser | - | 2 | - | 1 | 1 | 1 | 1 |
| Ficin | - | - | 2 | 1 | 1 | 1 | 1 |
| Ajawa oil | - | - | - | - | 0.3 | - | 0.15 |
| Cassia oil | - | - | - | - | - | 0.3 | 0.15 |
Test case 1
Be that the beefsteak that the beefsteak of 1cm puts into embodiment 1 ~ 4 obtained respectively pickles 60min with tomato dip by 150g thickness, beefsteak is 5% of beefsteak weight by the addition of tomato dip, then test uses the beefsteak of embodiment 1 ~ 4 to pickle the tenderness of the beefsteak obtained with tomato dip respectively, test index is the shearing force of beefsteak, method of testing is with reference to NY/T1180-2006, and tester is for being furnished with the shearometer of WBS (Warner-BratzlerShear) cutter.
Beefsteak after pickling is put into thermostat water bath 80 DEG C heating, measures meat sample central temperature with thermocouple temperature measurement instrument, when meat sample central temperature reaches 70 DEG C, taken out by meat sample and be cooled to central temperature when being 4, start test, test result is in table 2.
Table 2: shearing force testing result table (unit: N)
| Embodiment 1 | 41.66 |
| Embodiment 2 | 34.92 |
| Embodiment 3 | 34.51 |
| Embodiment 4 | 30.28 |
Test case 2
According to the processing method of test case 1, after using the obtained beefsteak preserved materials of embodiment 1 ~ 4 to pickle beefsteak, in frying pan, by beefsteak shallow fry until both sides turn golden brown, every face fried time is 2 minutes, the Oil-temperature control of 4 groups of embodiments is identical, tests the percentage of water loss of fried rear four groups of beefsteaks, the results are shown in Table 3.
Table 3: percentage of water loss test result (unit: %)
| Embodiment 1 | 43.6 |
| Embodiment 2 | 39.6 |
| Embodiment 3 | 38.9 |
| Embodiment 4 | 35.6 |
As can be seen from test case 1 and test case 2, the beefsteak that the present invention obtains is fresh and tender, and percentage of water loss is lower, and especially embodiment 4 uses elastoser and the composite rejuvenator of ficin, and adopt single rejuvenator compared with embodiment 2 ~ 3, its effect is significantly good.
Test case 3
The antiseptic effect of testing example 4 ~ 7, the beefsteak that embodiment 4-7 is obtained is placed in 30 DEG C, under relative humidity 85% environment.Concrete test result, in table 4.
Table 4: antiseptic effect table
| Embodiment | Phenomenon |
| Embodiment 4 | Bacterial plaque is there is after 28 days |
| Embodiment 5 | Bacterial plaque is there is after 42 days |
| Embodiment 6 | Bacterial plaque is there is after 45 days |
| Embodiment 7 | Bacterial plaque is there is not, normally after 60 days |
From the result of test case 3, the beefsteak favorable anti-corrosion effect that the present invention obtains, can extend the shelf life, the anticorrisive agent used is active skull cap components, there is no chemical toxicity, especially embodiment 7 employs the anticorrisive agent of ajawa oil and cassia oil composition, and adopt separately ajawa oil or cassia oil compared with embodiment 5-6, antiseptic effect is better.
Claims (5)
1. a beefsteak tomato dip, comprises following parts by weight of component: catsup 10-20 part, soy sauce 20-30 part, water 30-50 part, salt 0.5-1.5 part, white granulated sugar 0.5-1.5 part, five-spice powder 0.2-0.4 part, sodium glutamate 0.4-0.8 part, 10 ~ 20 parts, oyster sauce.
2. beefsteak tomato dip as claimed in claim 1, it is characterized in that, comprise following parts by weight of component: catsup 10-20 part, soy sauce 20-30 part, water 30-50 part, salt 0.5-1.5 part, white granulated sugar 0.5-1.5 part, five-spice powder 0.2-0.4 part, sodium glutamate 0.4-0.8 part, 10 ~ 20 parts, oyster sauce, rejuvenator 1 ~ 5 part.
3. beefsteak tomato dip as claimed in claim 2, it is characterized in that, be made up of following parts by weight of component: catsup 10-20 part, soy sauce 20-30 part, water 30-50 part, salt 0.5-1.5 part, white granulated sugar 0.5-1.5 part, five-spice powder 0.2-0.4 part, sodium glutamate 0.4-0.8 part, 10 ~ 20 parts, oyster sauce, rejuvenator 1 ~ 5 part, anticorrisive agent 0.1 ~ 0.5 part.
4. beefsteak tomato dip as claimed in claim 2 or claim 3, is characterized in that: described rejuvenator is that 30-70wt% elastoser and 30-70wt% ficin mix.
5. beefsteak tomato dip as claimed in claim 3, is characterized in that: described anticorrisive agent is that 30-70wt% ajawa oil and 30-70wt% cassia oil mix.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510590909.1A CN105124544A (en) | 2015-09-16 | 2015-09-16 | Tomato sauce for beefsteak |
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| CN201510590909.1A CN105124544A (en) | 2015-09-16 | 2015-09-16 | Tomato sauce for beefsteak |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942457A (en) * | 2016-04-28 | 2016-09-21 | 吴秋菊 | Eel sauce and preparation method thereof |
| CN106332934A (en) * | 2016-11-29 | 2017-01-18 | 滁州润泰清真食品有限公司 | Bread bran and preparation method thereof |
| CN107495300A (en) * | 2017-08-24 | 2017-12-22 | 宁夏红山河食品股份有限公司 | A kind of spicy barbecue sauce and preparation method thereof |
| CN107495275A (en) * | 2017-08-24 | 2017-12-22 | 宁夏红山河食品股份有限公司 | It is a kind of effectively to prevent chafing dish bottom flavorings of Oxidation of Fat and Oils and preparation method thereof |
| CN107581582A (en) * | 2017-08-24 | 2018-01-16 | 宁夏红山河食品股份有限公司 | A kind of fragrant spicy barbecue sauce and preparation method thereof |
| CN107581458A (en) * | 2017-08-24 | 2018-01-16 | 宁夏红山河食品股份有限公司 | A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper and preparation method thereof |
| CN107616449A (en) * | 2017-11-14 | 2018-01-23 | 河南伊赛牛肉股份有限公司 | A kind of beefsteak Special sauce and preparation method thereof |
-
2015
- 2015-09-16 CN CN201510590909.1A patent/CN105124544A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942457A (en) * | 2016-04-28 | 2016-09-21 | 吴秋菊 | Eel sauce and preparation method thereof |
| CN106332934A (en) * | 2016-11-29 | 2017-01-18 | 滁州润泰清真食品有限公司 | Bread bran and preparation method thereof |
| CN107495300A (en) * | 2017-08-24 | 2017-12-22 | 宁夏红山河食品股份有限公司 | A kind of spicy barbecue sauce and preparation method thereof |
| CN107495275A (en) * | 2017-08-24 | 2017-12-22 | 宁夏红山河食品股份有限公司 | It is a kind of effectively to prevent chafing dish bottom flavorings of Oxidation of Fat and Oils and preparation method thereof |
| CN107581582A (en) * | 2017-08-24 | 2018-01-16 | 宁夏红山河食品股份有限公司 | A kind of fragrant spicy barbecue sauce and preparation method thereof |
| CN107581458A (en) * | 2017-08-24 | 2018-01-16 | 宁夏红山河食品股份有限公司 | A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper and preparation method thereof |
| CN107495275B (en) * | 2017-08-24 | 2020-12-04 | 宁夏红山河食品股份有限公司 | Hotpot condiment capable of effectively preventing oil oxidation and preparation method thereof |
| CN107495300B (en) * | 2017-08-24 | 2020-12-04 | 宁夏红山河食品股份有限公司 | Spicy barbecue sauce and preparation method thereof |
| CN107581582B (en) * | 2017-08-24 | 2020-12-04 | 宁夏红山河食品股份有限公司 | Spicy barbecue sauce and preparation method thereof |
| CN107616449A (en) * | 2017-11-14 | 2018-01-23 | 河南伊赛牛肉股份有限公司 | A kind of beefsteak Special sauce and preparation method thereof |
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