CN105166951A - Pan-fried beef steak with black pepper and preparation method thereof - Google Patents

Abstract

The invention discloses a pan-fried beef steak with black pepper and a preparation method thereof. The pan-fried beef steak with black pepper comprises the following components in parts by weight: 100 parts of beef, 3-5 parts of starch, 1-2 parts of dark soy sauce, 1-3 parts of black pepper powder, 1-2 parts of white granulated sugar, 0.3-0.9 part of edible salt, 0.3-0.9 part of sodium glutamate and 0.1-0.5 part of white pepper powder. The pan-fried beef steak with black pepper tastes good, and is easy to cook and long in anti-corrosion time; preservatives in use are natural extracts, healthy and safe, and have a certain seasoning effect.

Description

Pan-Fried Beef Steak with Black Pepper and preparation method thereof

Technical field

The present invention relates to food processing field, be specifically related to a kind of Pan-Fried Beef Steak with Black Pepper and preparation method thereof.

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.Traditionally, China is to consume pork (more than 80%), and beef proportion is less than 10%.And developed country's pork, beef and mutton and poultry about respectively account for 1/3, China's beef cattle industries has very large development space.

In recent years, along with the increase of the market demand, the increase that country drops into, beef cattle industries is developed rapidly.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.

The problem existed produced by domestic beefsteak, a great deal of beef cattle butcher and process unrealized standardization, fresh and tender degree is inadequate; As can be seen here, China's beefsteak is produced very large exploitation dynamics space in " tender ", " fresh ".

Pan-Fried Beef Steak with Black Pepper is one western-style food, and main food materials are beefsteak and black pepper, and main cooking technology decocts.Beefsteak is nutritious, has tonifying middle-Jiao and Qi, nourishes effect of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Beef flavour is sweet, and property is put down, and returns spleen, stomach warp, has tonifying middle-Jiao and Qi, nourishes effect of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst, be applicable to the sinking of qi of middle-jiao, body void of breathing hard, and yellow dizzy people is edible for soreness of bones and muscles, anaemia prolonged illness and face.

Summary of the invention

For the deficiency that prior art exists, one of technical problem to be solved by this invention is to provide a kind of Pan-Fried Beef Steak with Black Pepper.

Two of technical problem to be solved by this invention is to provide a kind of preparation method of Pan-Fried Beef Steak with Black Pepper.

A kind of Pan-Fried Beef Steak with Black Pepper, comprises following weight parts component: 100 parts, beef, starch 3 ~ 5 parts, dark soy sauce 1 ~ 2 part, black pepper 1 ~ 3 part, white granulated sugar 1 ~ 2 part, salt 0.3 ~ 0.9 part, sodium glutamate 0.3 ~ 0.9 part, white pepper powder 0.1 ~ 0.5 part.

Preferably,

A kind of Pan-Fried Beef Steak with Black Pepper, comprises following weight parts component: 100 parts, beef, starch 3 ~ 5 parts, dark soy sauce 1 ~ 2 part, black pepper 1 ~ 3 part, white granulated sugar 1 ~ 2 part, salt 0.3 ~ 0.9 part, sodium glutamate 0.3 ~ 0.9 part, white pepper powder 0.1 ~ 0.5 part, rejuvenator 1 ~ 3 part.

A kind of Pan-Fried Beef Steak with Black Pepper, is made up of following weight parts component: 100 parts, beef, starch 3 ~ 5 parts, dark soy sauce 1 ~ 2 part, black pepper 1 ~ 3 part, white granulated sugar 1 ~ 2 part, salt 0.3 ~ 0.9 part, sodium glutamate 0.3 ~ 0.9 part, white pepper powder 0.1 ~ 0.5 part, rejuvenator 1 ~ 3 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.

Present invention also offers the preparation method of above-mentioned Pan-Fried Beef Steak with Black Pepper, it comprises the steps:

(1) to thaw and pretreatment: beef is thawed after rinsing well, remove the manadesma on beef surface with cutter;

(2) knead-salting: each raw material is added in tumbler, knead-salting 30-60min, rotating speed is 30 ~ 35 turns/min, and temperature is 4-8 DEG C;

(3) cutting, packaging, quick-frozen.

The Pan-Fried Beef Steak with Black Pepper mouthfeel that the present invention obtains is good, easily cooks, and the anticorrosion time is long, and the anticorrisive agent used is natural extract, healthy and safe, and has certain seasoning effect.

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.

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.

Embodiment 1-7

A preparation method for Pan-Fried Beef Steak with Black Pepper, it is prepared in accordance with the following steps:

(1) to thaw and pretreatment: beef is thawed after rinsing well, remove the manadesma on beef surface with cutter;

(2) knead-salting: take each raw material by table 1 corresponding embodiment 1-7 data, then add in tumbler by each raw material, knead-salting 50min, rotating speed is 30 turns/min, and temperature is 5 DEG C;

(3) cutting, packaging, quick-frozen: beef is cut into the beefsteak that thickness is 1-1.5cm, every block weighs 150 ± 5g, vacuum packaging, puts into freezer quick-frozen, requires: product is smooth, adfreezing.

Table 1: Pan-Fried Beef Steak with Black Pepper formula table unit: kilogram

Embodiment 1

Embodiment 2

Embodiment 3

Embodiment 4

Embodiment 5

Embodiment 6

Embodiment 7

Beef	100	100	100	100	100	100	100
								Starch	4	4	4	4	4	4	4
Dark soy sauce	1.5	1.5	1.5	1.5	1.5	1.5	1.5
								Black pepper	2	2	2	2	2	2	2
White granulated sugar	1.5	1.5	1.5	1.5	1.5	1.5	1.5
								Salt	0.6	0.6	0.6	0.6	0.6	0.6	0.6
Sodium glutamate	0.6	0.6	0.6	0.6	0.6	0.6	0.6
								White pepper powder	0.3	0.3	0.3	0.3	0.3	0.3	0.3
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

The tenderness of the beefsteak that testing example 1 ~ 4 is obtained, index is the shearing force of beefsteak, and method of testing is with reference to NY/T1180-2006.

Tester is for being furnished with the shearometer of WBS (Warner-BratzlerShear) cutter.

Take the beefsteak of embodiment 1 ~ 4 apart packaging, after thawing, put into thermostat water bath 80 DEG C heating, measure meat sample central temperature with thermocouple temperature measurement instrument, when meat sample central temperature reaches 70 DEG C, when meat sample being taken out to be cooled to central temperature be 4, start test, test result is in table 2.

Table 2: shearing force testing result (unit: N)

Embodiment 1	42.12
		Embodiment 2	33.94
Embodiment 3	32.56
		Embodiment 4	28.54

Test case 2

By beefsteak obtained for embodiment 1 ~ 4 in frying pan, shallow fry until both sides turn golden brown, every face fried time is 2 minutes, and 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	43.8
		Embodiment 2	39.4
Embodiment 3	38.4
		Embodiment 4	34.9

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 25 days
Embodiment 5	Bacterial plaque is there is after 45 days
		Embodiment 6	Bacterial plaque is there is after 40 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.

In addition, the anticorrisive agent used in the present invention has certain fragrance regulating action, and taste through experimenter, taste is better.

Claims (6)

1. a Pan-Fried Beef Steak with Black Pepper, comprises following weight parts component: 100 parts, beef, starch 3 ~ 5 parts, dark soy sauce 1 ~ 2 part, black pepper 1 ~ 3 part, white granulated sugar 1 ~ 2 part, salt 0.3 ~ 0.9 part, sodium glutamate 0.3 ~ 0.9 part, white pepper powder 0.1 ~ 0.5 part.

2. a Pan-Fried Beef Steak with Black Pepper, comprises following weight parts component: 100 parts, beef, starch 3 ~ 5 parts, dark soy sauce 1 ~ 2 part, black pepper 1 ~ 3 part, white granulated sugar 1 ~ 2 part, salt 0.3 ~ 0.9 part, sodium glutamate 0.3 ~ 0.9 part, white pepper powder 0.1 ~ 0.5 part, rejuvenator 1 ~ 3 part.

3. Pan-Fried Beef Steak with Black Pepper as claimed in claim 2, is made up of following weight parts component: 100 parts, beef, starch 3 ~ 5 parts, dark soy sauce 1 ~ 2 part, black pepper 1 ~ 3 part, white granulated sugar 1 ~ 2 part, salt 0.3 ~ 0.9 part, sodium glutamate 0.3 ~ 0.9 part, white pepper powder 0.1 ~ 0.5 part, rejuvenator 1 ~ 3 part, anticorrisive agent 0.1 ~ 0.5 part.

4. Pan-Fried Beef Steak with Black Pepper as claimed in claim 2, is characterized in that: described rejuvenator is that 30-70wt% elastoser and 30-70wt% ficin mix.

5. Pan-Fried Beef Steak with Black Pepper as claimed in claim 2 or claim 3, is characterized in that: described anticorrisive agent is that 30-70wt% ajawa oil and 30-70wt% cassia oil mix.

6. the preparation method of the Pan-Fried Beef Steak with Black Pepper according to any one of claim 1-5, it comprises the steps:

(1) to thaw and pretreatment: beef is thawed after rinsing well, remove the manadesma on beef surface with cutter;

(2) knead-salting: each raw material is added in tumbler, knead-salting 30-60min, rotating speed is 30 ~ 35 turns/min, and temperature is 4-8 DEG C;

(3) cutting, packaging, quick-frozen.