CN105454988A - Flavor beef pie and preparation method thereof - Google Patents
Flavor beef pie and preparation method thereof Download PDFInfo
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- CN105454988A CN105454988A CN201510824368.4A CN201510824368A CN105454988A CN 105454988 A CN105454988 A CN 105454988A CN 201510824368 A CN201510824368 A CN 201510824368A CN 105454988 A CN105454988 A CN 105454988A
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- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 238000010563 solid-state fermentation Methods 0.000 claims description 7
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Abstract
The invention discloses a flavor beef pie and its preparation method. The flavor beef pie comprises beef and fermented fat. Mass ratio of beef to fermented fat is 6.5:3.5-8:2. The preparation method comprises steps of beef finishing, mincing, mixing, stirring, moulding, cooking and cooling. By matching between fermented fat and beef, the beef pie is endowed with combined fragrance of special fat fragrance, rich sauce fragrance, mellow fragrance and ester fragrance, etc., the prepared flavor beef pie is bright in color, has pure and moderate fermented taste, has obvious sauce fragrance and mellow fragrance, has smooth and tender mouthfeel and has elasticity.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of preparation method of local flavor beef cake, and the local flavor beef cake prepared by this preparation method.
Background technology
Along with the raising of China's economic strength, the dietetic variety of people presents diversified development, and the facilitate meat product prevailing in western countries is more and more subject to liking of the Chinese common people.Minced beef cutlet has become family and the indispensable food of fast food in the country such as North America and Europe, and ferment local-flavor class meat products enjoys the high praise of American-European consumer as ferment sausage, minced beef cutlet, is the high-grade meat products that they generally acknowledge.But the problems such as this type of fermentation meat product exists spoilage organisms in raw meat during the fermentation, pathogenic bacteria pollute, and fermentation time is long, and production cost is high.
Minced beef cutlet China as staple food or with bread to arrange in pairs or groups as breakfast also like by more and more consumer.Beef is nutritious on the one hand, delicious meat people, it is one of high-quality protein source of ideals of human being, its protein content large meat more general than other is high, and there is the multiple essential amino acid of necessary for human, beef, simultaneously also containing compositions such as minerals and vitamins such as more Ca, Fe, P, VA, VB, is the meat product that a kind of value is higher.On the other hand, affect by trade economy is international, the people forming western diet custom gets more and more, and the consumption market of minced beef cutlet is increasing in China.
Fermented beef cake general curing agent, at room temperature first dry-salt rear wet salting two step spontaneous fermentation obtains, and because fermentative microorganism is indefinite, sweat easily pollutes, and ferment local-flavor is difficult to ensure.Fat is one of primary raw material of minced beef cutlet processing, usually adds soybean oil, olive oil, palm oil, sunflower oil, rapeseed oil, corn wet goods vegetable oil when western countries make minced beef cutlet.For ensureing the local flavor of minced beef cutlet, a certain proportion of grease is added in manufacturing process, fat is one of three nutritious elements on the one hand, simultaneously to the tissue characteristics of minced beef cutlet, as mouthfeel, stickiness, hardness, wettability, fresh and tender degree, chewiness, smoothness etc. play very important effect, and fat is the carrier of most of flavor component.
Be large meat at Chinese pork, pork resource is extremely abundant, and thing followed byproduct pig show condition, leaf fat Isoquant are huge.Simultaneously; along with the raising of people's living standard and going deep into of modern study; China boils lard and changes in order to the custom of cooking; lard has faded out in recent years edible oil market; leaf fat, five caul-fats, fat meat, lower abdomen meat, subcutaneous grease, pig are mixed, and wet goods pig fat raw material is excessive to be overstock, and is badly in need of finding reasonably developing new way.
Pig show condition mouthfeel is lubricious, and fragrance enriches, and special local flavor is liked by Chinese people deeply, adds in the meat products such as meat pie of being everlasting, sausage, meat stuffing, burger.One aspect of the present invention utilizes fermentation show condition as the fat constituent in minced beef cutlet, as the carrier of each flavor substance, also takes full advantage of the flavour of show condition, improves the mouthfeel of minced beef cutlet.On the other hand, directly utilize fermentation show condition, avoid show condition and boil, save operation, saved the energy, improve show condition utilization ratio.Moreover, avoid the problem of easy microbial contamination in fermented beef cake manufacturing process, improve the security of fermented product; Finally, shorten the production cycle of fermented beef cake, innovation production technology, saves production cost, enriches the kind of ferment local-flavor minced beef cutlet.
Summary of the invention
The technical problem to be solved in the present invention overcomes the deficiencies in the prior art, a kind of bright is provided, fermentation good taste is moderate, sauce is fragrant, sweet-smelling is obvious, and sliding tender, the whippy local flavor beef cake of mouthfeel, additionally provides the preparation method of this local flavor beef cake, operation is simple, shorten the production cycle of fermentation meat product, be conducive to industrialization promotion, economize on resources cost.
For solving the problems of the technologies described above, provide a kind of local flavor beef cake, comprise beef and fermentation show condition, the mass ratio of described beef and fermentation show condition is 6.5: 3.5 ~ 8: 2.
Above-mentioned local flavor beef cake, preferably, described fermentation show condition adopts following methods to prepare: show condition and wine, salt mixs, inoculates the zymotic fluid of 1v/w% ~ 5v/w%, then carries out vacuum packaging, solid state fermentation obtains fermentation show condition.
Above-mentioned local flavor beef cake, preferably, described zymotic fluid comprises the inferior Dbaly yeast bacterium of the Chinese and Lactobacillus rhamnosus.
Above-mentioned local flavor beef cake, preferably, the described Chinese inferior Dbaly yeast bacterium is the inferior Dbaly yeast W08 (Debaryomyceshansenii) of the Chinese, and deposit number is: CGMCCNo.5770; Described Lactobacillus rhamnosus is Lactobacillus rhamnosus (Lactobacillusrhamnosus) Lr.M8, and deposit number is: CGMCCNo.3002.
Above-mentioned local flavor beef cake, preferably, in described zymotic fluid, the volume ratio of the Chinese inferior Dbaly yeast bacterium and described Lactobacillus rhamnosus zymotic fluid is 1 ~ 2: 2 ~ 1.
Above-mentioned local flavor beef cake, preferably, the addition of described white wine is the 1.0v/w% of described show condition weight; The addition of described salt is the 1.6wt% of described show condition weight.
Above-mentioned local flavor beef cake, preferably, the temperature of described solid state fermentation is 10 DEG C ~ 30 DEG C, relative humidity is 85%, the time of solid state fermentation is 1d ~ 14d.
Above-mentioned local flavor beef cake, preferably, described local flavor beef cake also comprises natrium nitrosum, the TG enzyme of 0.02wt% ~ 0.1wt%, the starch of 4wt%, the albumen powder of 1wt%, the water of 40wt%, the monosodium glutamate of 0.25wt%, the sugar of 0.5wt%, the salt of 1wt%, the mashed potatoes of 2wt% ~ 10wt% of 0.01wt%.
As a total technical conceive, present invention also offers a kind of preparation method of above-mentioned local flavor beef cake, comprise the following steps:
(1) beef finishing: select ox back leg lean meat, remove muscle tendon position, stripping and slicing obtains beef clod;
(2) Minced Steak: beef clod is put in meat grinder and rub;
(3) batch mixing stirs: the beef rubbed, fermentation show condition, natrium nitrosum, TG enzyme, salt, sugar, monosodium glutamate, starch, albumen powder, mashed potatoes are mixed, be stirred to and evenly obtain mixture;
(4) shaping: mixture is pressed into minced beef cutlet;
(5) shortening cooling: minced beef cutlet is steamed 5min ~ 10min at 100 DEG C, then decocts 30s ~ 60s at 180 DEG C, be cooled to room temperature and obtain local flavor beef cake.
Above-mentioned preparation method, preferably, the spacing described in described step (2) between meat grinder reamer is 0.5cm.
Compared with prior art, the invention has the advantages that:
(1) the invention provides a kind of local flavor beef cake, adopt fermentation show condition to coordinate with beef and there is following advantage:
One, fermentation show condition can regulate the matter structure of minced beef cutlet, make the soft springiness of beef and toughness.
The show condition that two, ferments can be in harmonious proportion minced beef cutlet color and luster, and the girth of a garment combines, and keeps tempting flesh pink.
The show condition that three, ferments gives the compound fragrants such as fragrant, the strong fermentation sauce perfume of the special fat of minced beef cutlet, sweet-smelling, ester perfume.
Four, containing a large amount of saccharomycete and lactic acid bacteria in fermentation show condition, is the dominant bacteria in minced beef cutlet, and growing other microbial growths in raw meat has good inhibitory action, is conducive to the guarantee of minced beef cutlet flavor quality.
Finally, after adding fermentation show condition, the making of ferment local-flavor minced beef cutlet does not need to cultivate by fermentation again, greatly saves the production time, has saved product cost.
(2) the invention provides a kind of local flavor beef cake, beef with the basis of fermentation show condition also added the material such as salt, natrium nitrosum.Wherein salt main purpose is seasoning, increases taste effect, and certain salinity also can suppress original microbial growth in sausage raw material simultaneously.The Main Function of sugar, monosodium glutamate, these raw materials of albumen powder is seasonings, and wherein sugar is also for microorganism in fermentation show condition provides certain nutrition, promotes the growth of superior microorganism, and albumen powder is further for minced beef cutlet upgrading increases taste.Natrium nitrosum Main Function protects look, avoids minced beef cutlet browning in manufacturing process.Water mainly promotes the dissolving of each additive, makes minced beef cutlet taste evenly good to eat, and meat is soft fine and smooth.TG enzyme Main Function promotes that the bonding of each raw material of minced beef cutlet is cross-linked, and improves the matter structure of minced beef cutlet.Mashed potatoes Main Function is matter structure and the mouthfeel of improving minced beef cutlet, flavor substance is uniformly distributed, minced beef cutlet delicate mouthfeel, is also the natural nutrient substance of growth of microorganism in fermentation show condition.
(3) the invention provides a kind of preparation method of local flavor beef cake, operation is simple, shortens the production cycle of fermentation meat product, be conducive to industrialization promotion, and economize on resources cost, avoids harmful microbe in sweat to pollute.Obtained fermented beef cake ferment local-flavor is strong, greatly improves minced beef cutlet flavor quality.
Accompanying drawing explanation
For making the object of the embodiment of the present invention, technical scheme and advantage clearly, below in conjunction with the accompanying drawing in the embodiment of the present invention, clear, complete description is carried out to the technical scheme in the embodiment of the present invention.
Fig. 1 is preparation technology's flow chart of the local flavor beef cake of the embodiment of the present invention 1.
Detailed description of the invention
Below in conjunction with Figure of description and concrete preferred embodiment, the invention will be further described, but protection domain not thereby limiting the invention.
The material adopted in following examples and instrument are commercially available.Wherein the Chinese inferior Dbaly yeast bacterium is the inferior Dbaly yeast W08 (Debaryomyceshansenii) of the Chinese, and deposit number is: CGMCCNo.5770.Lactobacillus rhamnosus is Lactobacillus rhamnosus (Lactobacillusrhamnosus) Lr.M8, and deposit number is: CGMCCNo.3002.
Embodiment 1
A kind of fermentation show condition of the present invention, adopts following preparation method to prepare:
(1) pretreatment: the apparatus boiling water such as required cutter, basin, chopping block, beaker are cleaned for subsequent use; Show condition is cleaned the bloodstain in show condition, hair dirt and impurity, then cross 80 DEG C of hot water blanching 30S, pull out and be cooled to room temperature; Then place 60min under being placed in ﹣ 18 DEG C of refrigerator-freezers, make show condition Cheng Wei freeze state, show condition is cut into 0.5cm
3the fourth shape particle of size.
(2) learnt from else's experience pretreated show condition 300g, add the white wine (alcoholic strength of white wine is 53 degree) of 3ml, 4.80g salt mixing obtain fermentation substrate.
(3) above-mentioned fermentation substrate is equally divided into three parts, inoculates the zymotic fluid 1 of 1ml respectively, zymotic fluid 2, zymotic fluid 3 obtain mixture.Zymotic fluid 1 is coordinate form at 1: 1 by the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus zymotic fluid according to volume ratio.Zymotic fluid 2 is coordinate form at 2: 1 by the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus zymotic fluid according to volume ratio.Zymotic fluid 3 is coordinate form at 1: 2 by the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus zymotic fluid according to volume ratio.
In above-mentioned zymotic fluid 1,2,3, the concentration of the inferior Dbaly yeast bacterium of the Chinese is 7.64 × 10
6cFU/mL; The concentration of Lactobacillus rhamnosus zymotic fluid is 6.21 × 10
6cFU/mL.
(3) mixture obtained in step (2) is divided in vacuum packaging bag, often wraps 100g and adopt manual vacuum package machine, mix up vacuum, the parameters such as heat time, sealing packaging.
(4) packaged show condition is placed in 15 DEG C, solid state fermentation 14d in the incubator of relative humidity 85%, obtains fermentation show condition A1, A2, A3.
Adopt plate notation, respectively total number of bacteria, yeast count, lactic acid bacteria number, micrococcus luteus counting are carried out to the fermentation show condition A1 ~ A3 in embodiment 1, and the color of observed and recorded fermentation show condition and smell.Result is see table 1.
Show microorganism count result table in 1:15 DEG C of bottom fermentation show condition
As can be known from Table 1: when the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus zymotic fluid are 1: 2 according to volume ratio, micrococcal quantity is starkly lower than embodiment 1 and 2, prove the increase along with Lactobacillus rhamnosus inoculum concentration, better to micrococcal fungistatic effect.But when the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus zymotic fluid are 2: 1 according to volume ratio, the sauce perfume of fermentation show condition and sweet-smelling all want stronger, illustrate that the inoculum concentration of the inferior Dbaly yeast fermented liquid of the Chinese increases, the flavor substance of generation is relatively many.When the inferior Dbaly yeast fermented liquid of the Chinese and Lactobacillus rhamnosus zymotic fluid are 1: 1 according to volume ratio, good fungistatic effect can be ensured, can ensure that again fermentation show condition has good sweet-smelling and sauce is fragrant.
Embodiment 2
A kind of local flavor beef cake of the present invention, comprise beef and fermentation show condition A1, wherein the mass ratio of beef and fermentation show condition is 8: 2; Also comprise the water of 40wt%, the natrium nitrosum of 0.01wt%, the TG enzyme of 0.04wt%, the salt of 1wt%, the sugar of 0.5wt%, the monosodium glutamate of 0.25wt%, the starch of 4wt%, the albumen powder of 1wt%, the mashed potatoes (percentage sign represents the percentage composition accounting for beef and fermentation show condition gross mass) of 4wt%.
Embodiment 3
A kind of local flavor beef cake of the present invention, comprise beef and fermentation show condition A1, wherein the mass ratio of beef and fermentation show condition is 7: 3; Also comprise the water of 40wt%, the natrium nitrosum of 0.01wt%, the TG enzyme of 0.04wt%, the salt of 1wt%, the sugar of 0.5wt%, the monosodium glutamate of 0.25wt%, the starch of 4wt%, the albumen powder of 1wt%, the mashed potatoes (percentage sign represents the percentage composition accounting for beef and fermentation show condition gross mass) of 4wt%.
Embodiment 4
A kind of local flavor beef cake of the present invention, comprise beef and fermentation show condition A1, wherein the mass ratio of beef and fermentation show condition is 7: 3; Also comprise the water of 40wt%, the natrium nitrosum of 0.01wt%, the TG enzyme of 0.04wt%, the salt of 1wt%, the sugar of 0.5wt%, the monosodium glutamate of 0.25wt%, the starch of 4wt%, the albumen powder of 1wt%, the mashed potatoes (percentage sign represents the percentage composition accounting for beef and fermentation show condition gross mass) of 6wt%.
Embodiment 5
A kind of local flavor beef cake of the present invention, comprise beef and fermentation show condition A1, wherein the mass ratio of beef and fermentation show condition is 7: 3; Also comprise the water of 40wt%, the natrium nitrosum of 0.01wt%, the TG enzyme of 0.04wt%, the salt of 1wt%, the sugar of 0.5wt%, the monosodium glutamate of 0.25wt%, the starch of 4wt%, the albumen powder of 1wt%, the mashed potatoes (percentage sign represents the percentage composition accounting for beef and fermentation show condition gross mass) of 2wt%.
The preparation method of the local flavor beef cake in embodiment 2 to 5, with reference to Fig. 2, specifically comprises the following steps:
(1) beef finishing: select ox back leg lean meat, remove muscle tendon position, stripping and slicing obtains beef clod;
(2) Minced Steak: beef clod is put in meat grinder, the spacing between adjustment meat grinder reamer is 0.5cm, rubs;
(3) batch mixing, stirring: the beef rubbed, fermentation show condition, natrium nitrosum, TG enzyme, salt, sugar, monosodium glutamate, starch, albumen powder, mashed potatoes are mixed, is stirred to and evenly obtains compound;
(4) shaping: mixture is pressed into minced beef cutlet;
(5) shortening, cooling: minced beef cutlet is steamed 10min at 100 DEG C, then decocts 30s at 180 DEG C, is cooled to room temperature and obtains local flavor beef cake.
(6) check: take out dried sausage, carry out sensory evaluation by table 1 standard.
(7) finished product: by the qualified sausage vacuum packaging made, room temperature is checked after placing 30d again, is finished product after qualified.
Comparative example 1
A kind of local flavor beef cake, comprises beef and common show condition, and wherein the mass ratio of beef and fermentation show condition is 7: 3; Also comprise the water of 40wt%, the natrium nitrosum of 0.01wt%, the TG enzyme of 0.04wt%, the salt of 1wt%, the sugar of 0.5wt%, the monosodium glutamate of 0.25wt%, the starch of 4wt%, the albumen powder of 1wt%, the mashed potatoes (percentage sign represents the percentage composition accounting for beef and fermentation show condition gross mass) of 6wt%.
The preparation method of the local flavor beef cake of this comparative example, specifically comprises the following steps:
(1) Feedstock treating: select ox back leg lean meat, remove muscle tendon position, stripping and slicing obtains beef clod.Clean fresh show condition is selected to be cut into 0.5cm
3the fourth shape of size is for subsequent use.
(2) dry-salt: by formula, salt, sugar, natrium nitrosum, TG enzyme to be added room temperature in beef clod and pickle 15h.
(3) Minced Steak: beef clod is put in meat grinder, the spacing between adjustment meat grinder reamer is 0.5cm, rubs;
(4) wet salting: add water, show condition, starch, albumen powder, mashed potatoes and monosodium glutamate by formula, room temperature pickles 3h
(5) shaping: mixture is pressed into minced beef cutlet;
(6) shortening cooling: minced beef cutlet is steamed 10min at 100 DEG C, then decocts 30s at 180 DEG C, be cooled to room temperature and obtain local flavor beef cake.
Adopt double-blind study to evaluate minced beef cutlet sense organ, sample carries out password numbering, evaluates with regard to the mouthfeel of minced beef cutlet, structural state, taste smell and color and luster, asks 10 people to carry out sensory evaluation according to the standard of table 2 and marking record mean value.Analyses Methods for Sensory Evaluation Results is listed in table 3.
Table 2: the evaluation criterion table of local flavor beef cake
Adopt TA-XTPlus texture analyser to carry out minced beef cutlet texture index mensuration simultaneously, and apply TextureExpertV1 software kit and carry out data processing, result is as shown in table 3.
Table 3: the sensory evaluation agent texture testing result table of local flavor beef cake
| Sample index | Sensory evaluation | Hardness | Cohesiveness | Elasticity | Deadlocked degree | Tenderness |
| Embodiment 2 | 76 | 764.15 | 0.74 | 0.86 | 343.68 | 256.31 |
| Embodiment 3 | 88 | 402.33 | 0.72 | 0.86 | 298.19 | 228.92 |
| Embodiment 4 | 88 | 389.26 | 0.76 | 0.85 | 248.34 | 216.08 |
| Embodiment 5 | 80 | 460.87 | 0.72 | 0.90 | 380.25 | 234.37 |
| Comparative example 1 | 78 | 689.45 | 0.76 | 0.86 | 387.73 | 265.62 |
Found that as shown in Table 3, comparing embodiment 2 and embodiment 3 to the 5 show condition addition that ferments is strong purer than 20% ferment local-flavor at the product of 30%, bright, and chewiness is good, and delicate mouthfeel is soft and smooth, and sensory evaluation scores is higher; Show condition addition is high simultaneously, and its hardness is less, plays tenderness better, and the show condition addition that therefore ferments is the principal element affecting product sensory quality.
Alternative embodiment 3 to 5, mashed potatoes addition 2% ~ 6%, but along with the increase of mashed potatoes addition, minced beef cutlet hardness reduces, elasticity reduces, and tenderness value reduces, and it is also one of major influence factors of ferment local-flavor minced beef cutlet quality, but the product sensory of 4% and 6% scoring is all higher, illustrates that the mashed potatoes of interpolation 4% ~ 6% is proper.
Comparing embodiment 4 and comparative example 1, adopt common show condition replace fermentation show condition, the technique taked and raw material different, its product scoring and indices differ greatly, adopt the product quality of composition and engineering of the present invention to be obviously better than the product of common process.
The above is only preferred embodiment of the present invention, not does any pro forma restriction to the present invention.Although the present invention discloses as above with preferred embodiment, but and be not used to limit the present invention.Any those of ordinary skill in the art, when not departing from Spirit Essence of the present invention and technical scheme, the Method and Technology content of above-mentioned announcement all can be utilized to make many possible variations and modification to technical solution of the present invention, or be revised as the Equivalent embodiments of equivalent variations.Therefore, every content not departing from technical solution of the present invention, according to technical spirit of the present invention to any simple modification made for any of the above embodiments, equivalent replacement, equivalence change and modification, all still belongs in the scope of technical solution of the present invention protection.
Claims (10)
1. a local flavor beef cake, is characterized in that, comprise beef and fermentation show condition, the mass ratio of described beef and fermentation show condition is 6.5: 3.5 ~ 8: 2.
2. local flavor beef cake according to claim 1, it is characterized in that, described fermentation show condition adopts following methods to prepare: show condition and wine, salt mixs, inoculates the zymotic fluid of 1v/w% ~ 5v/w%, then carries out vacuum packaging, solid state fermentation obtains fermentation show condition.
3. local flavor beef cake according to claim 2, is characterized in that, described zymotic fluid comprises the inferior Dbaly yeast bacterium of the Chinese and Lactobacillus rhamnosus.
4. local flavor beef cake according to claim 3, is characterized in that, the described Chinese inferior Dbaly yeast bacterium is the inferior Dbaly yeast W08 (Debaryomyceshansenii) of the Chinese, and deposit number is: CGMCCNo.5770; Described Lactobacillus rhamnosus is Lactobacillus rhamnosus (Lactobacillusrhamnosus) Lr.M8, and deposit number is: CGMCCNo.3002.
5. local flavor beef cake according to claim 3, is characterized in that, in described zymotic fluid, the volume ratio of the Chinese inferior Dbaly yeast bacterium and described Lactobacillus rhamnosus zymotic fluid is 1 ~ 2: 2 ~ 1.
6. local flavor beef cake according to claim 2, is characterized in that, the addition of described white wine is the 1.0v/w% of described show condition; The addition of described salt is the 1.6wt% of described show condition weight.
7. local flavor beef cake according to claim 2, is characterized in that, it is characterized in that, the temperature of described solid state fermentation is 10 DEG C ~ 30 DEG C, relative humidity is 85%, the time of solid state fermentation is 1d ~ 14d.
8. local flavor beef cake according to any one of claim 1 to 8, it is characterized in that, described local flavor beef cake also comprises natrium nitrosum, the TG enzyme of 0.02wt% ~ 0.1wt%, the starch of 4wt%, the albumen powder of 1wt%, the water of 40wt%, the monosodium glutamate of 0.25wt%, the sugar of 0.5wt%, the salt of 1wt%, the mashed potatoes of 2wt% ~ 10wt% of 0.01wt%.
9. a preparation method for local flavor beef cake according to any one of claim 1 to 8, is characterized in that, comprise the following steps:
(1) beef finishing: select ox back leg lean meat, remove muscle tendon position, stripping and slicing obtains beef clod;
(2) Minced Steak: beef clod is put in meat grinder and rub;
(3) batch mixing, stirring: by the beef rubbed, fermentation show condition, the beef by rubbing, fermentation show condition, water, natrium nitrosum, TG enzyme, salt, sugar, monosodium glutamate, starch, albumen powder, mashed potatoes mixing, being stirred to and evenly obtaining mixture;
(4) shaping: mixture is pressed into minced beef cutlet;
(5) shortening, cooling: minced beef cutlet is steamed 5min ~ 10min at 100 DEG C, then decocts 30s ~ 60s at 180 DEG C, is cooled to room temperature and obtains local flavor beef cake.
10. preparation method according to claim 9, is characterized in that, the spacing described in described step (2) between meat grinder reamer is 0.5cm.
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