CN106418230A - Rattan pepper beefsteak and making method thereof - Google Patents
Rattan pepper beefsteak and making method thereof Download PDFInfo
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- CN106418230A CN106418230A CN201610844371.7A CN201610844371A CN106418230A CN 106418230 A CN106418230 A CN 106418230A CN 201610844371 A CN201610844371 A CN 201610844371A CN 106418230 A CN106418230 A CN 106418230A
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- sodium
- beefsteak
- phosphate
- green pepper
- rattan green
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- 235000004348 Perilla frutescens Nutrition 0.000 title claims abstract description 39
- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 39
- 241000345998 Calamus manan Species 0.000 title claims abstract description 29
- 235000012950 rattan cane Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 title abstract 6
- 239000006002 Pepper Substances 0.000 title abstract 6
- 235000016761 Piper aduncum Nutrition 0.000 title abstract 6
- 235000017804 Piper guineense Nutrition 0.000 title abstract 6
- 235000008184 Piper nigrum Nutrition 0.000 title abstract 6
- 244000203593 Piper nigrum Species 0.000 title 1
- 235000015278 beef Nutrition 0.000 claims abstract description 20
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 13
- 239000010452 phosphate Substances 0.000 claims abstract description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 31
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 23
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 23
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 18
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 17
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 17
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical group C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 16
- 235000011088 sodium lactate Nutrition 0.000 claims description 16
- 239000001540 sodium lactate Substances 0.000 claims description 16
- 229940005581 sodium lactate Drugs 0.000 claims description 16
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 claims description 16
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 15
- 235000010334 sodium propionate Nutrition 0.000 claims description 15
- 239000004324 sodium propionate Substances 0.000 claims description 15
- 229960003212 sodium propionate Drugs 0.000 claims description 15
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 14
- 235000010241 potassium sorbate Nutrition 0.000 claims description 14
- 239000004302 potassium sorbate Substances 0.000 claims description 14
- 229940069338 potassium sorbate Drugs 0.000 claims description 14
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 14
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 7
- 238000009938 salting Methods 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 210000003195 fascia Anatomy 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 2
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 claims description 2
- 229910052739 hydrogen Inorganic materials 0.000 claims description 2
- 239000001257 hydrogen Substances 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims 2
- 229910052700 potassium Inorganic materials 0.000 claims 2
- 239000011591 potassium Substances 0.000 claims 2
- 235000010199 sorbic acid Nutrition 0.000 claims 2
- 239000004334 sorbic acid Substances 0.000 claims 2
- 229940075582 sorbic acid Drugs 0.000 claims 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 241000722363 Piper Species 0.000 abstract 5
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 21
- 238000012360 testing method Methods 0.000 description 12
- 238000013329 compounding Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 238000010008 shearing Methods 0.000 description 4
- 230000002421 anti-septic effect Effects 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241000283690 Bos taurus Species 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000013882 gravy Nutrition 0.000 description 2
- 230000018984 mastication Effects 0.000 description 2
- 238000010077 mastication Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- AIISNCGKIQZINV-UHFFFAOYSA-N [Na].CCC(O)=O Chemical compound [Na].CCC(O)=O AIISNCGKIQZINV-UHFFFAOYSA-N 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 238000009529 body temperature measurement Methods 0.000 description 1
- 125000003636 chemical group Chemical group 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 230000002083 iodinating effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 210000002850 nasal mucosa Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical compound [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
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- 230000004044 response Effects 0.000 description 1
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- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- NGSFWBMYFKHRBD-UHFFFAOYSA-M sodium lactate Chemical compound [Na+].CC(O)C([O-])=O NGSFWBMYFKHRBD-UHFFFAOYSA-M 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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- 238000010998 test method Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses rattan pepper beefsteak and a making method thereof. The rattan pepper beefsteak is made from the following raw materials in parts by weight: 140-160 parts of beefsteaks, 3-7 parts of starch, 1-3 parts of dark soy sauce, 1-10 parts of a rattan pepper powder, 1-3 parts of white granulated sugar, 0.3-0.9 part of salt, 0.1-0.5 part of monosodium glutamate, 0.01-0.1 part of a preservative and 0.1-1 part of phosphate. According to the rattan pepper beefsteak made by the invention, the nutritional ingredients in the beef can be effectively remained, and the original color, aroma and most of water in the beef can be remained to the greatest degree, so that the made beefsteak is delicate and delicious in taste, the flavor substances in the beef are released as many as possible, and the rattan pepper beefsteak is good in taste and rich in nutrition.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of rattan green pepper beefsteak and preparation method thereof.
Background technology
Beef has high protein, low-fat advantage, is the main consumption meat of western developed country, and price is far above
Carnis Sus domestica and Carnis Gallus domesticus.In China, with the improvement of people's living standards, how beef consumption figure evaluates beef product in rapid growth
Matter is also increasingly taken seriously.The edible quality of beef mainly includes tenderness, local flavor, succulence etc..
The tenderness of meat refers to the impression after meat entrance in trencherman's mastication processes, is one of edible quality that consumer most payes attention to,
It determine meat when edible mouthfeel always tender, be reflect meat structure index.The usually said meat of people tender or old substantially
It is the general overview to the various protein structure characteristics of muscle, under it is directly acted on the structure of muscle protein and some factors
There is degeneration, cohesion or decompose relevant in protein.The tenderness of meat summarizes the implication including following four aspects：First, meat pair
Tongue or the flexibility of cheek, i.e., the tactile response for producing when tongue contacts meat with cheek.The flexibility of meat is changed very greatly, from soft mush
Feel lignified robustness；Second, the power needed for repellence of the meat to teeth pressure, i.e. tooth insertion meat.Have
It is a little that meat is hard must be difficult to sting, and have soft almost to tooth passivity；3rd, bite myofibrillar complexity broken, refer to
Be that tooth cuts off myofibrillar ability, first have to break by the teeth epimysium and muscle bundle, therefore this content and property with connective tissue
Closely related；4th, chew degree, with meat slag after chewing remaining how many and after chewing to swallow when required time weighing
Amount.
Local flavor refers to people by the sensor such as olfactory sensation, sense of taste to the distinctive sensory experience produced by meat, main including growing
Taste and fragrance.Fragrance stimulates nasal mucosa generation by various volatile material, and flavour is then stimulated by various water solublity, liposoluble substance
Taste bud is produced.
Succulence is to evaluate a subjective index of meat product quality, and it is still subjective sense that succulence is more reliably evaluated
Feel (mouthfeel) evaluation, two aspects can be divided into succulent judge：One be start chew when according to the gravy for discharging in meat
How much；Two is the persistence according to gravy release in mastication processes；Three is that basis exciting salivary secretion when chewing is how many；Four are
Succulent sensation is given according to attachment of the fat in meat at tooth and tongue and other positions of oral cavity.
The invention provides a kind of rattan green pepper beefsteak, nutrition delicious food.
Content of the invention
In view of the shortcomings of the prior art, one of the technical problem to be solved is to provide a kind of rattan green pepper cattle
Row.
The two of the technical problem to be solved are to provide a kind of manufacture method of rattan green pepper beefsteak.
A kind of rattan green pepper beefsteak, is prepared from by the raw material of following weight parts：Beefsteak 140-160 part, starch 3-7 part, dark soy sauce
1-3 part, rattan green pepper powder 1-10 part, white sugar 1-3 part, Sal 0.3-0.9 part, monosodium glutamate 0.1-0.5 part, antistaling agent 0.01-0.1 part,
Phosphate 0.1-1 part.
Preferably, described antistaling agent be sodium lactate, sodium propionate, one or more of mixture in potassium sorbate.
It is highly preferred that described antistaling agent is mixed by sodium lactate, sodium propionate, potassium sorbate, the sodium lactate, propanoic acid
Sodium, the mass ratio (1-3) of potassium sorbate：(1-3)：(1-3).
Preferably, described phosphate be sodium hexameta phosphate, disodium hydrogen phosphate, one or more of mixing in sodium pyrophosphate
Thing.
It is highly preferred that described phosphate is mixed by sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate, described six
Polymeric sodium metaphosphate., disodium hydrogen phosphate, the mass ratio (1-3) of sodium pyrophosphate：(1-3)：(1-3).
Present invention also offers the manufacture method of above-mentioned rattan green pepper beefsteak, which comprises the steps：
(1) thaw and pretreatment：Beef is thawed after rinsing well, remove the fascia on beef surface with knife, cut into cattle
Row；
(2) knead-salting：Each raw material is added in tumbler, knead-salting 30-60min, rotating speed turns/min for 30-35,
Temperature is 4-8 DEG C；
(3) packaging, quick-freezing.
Rattan green pepper beefsteak obtained in the present invention, the nutritional labeling that can be effectively retained in beef, farthest retain beef original
Most water in some color and lusters, fragrance and beef, so that obtained beefsteak mouthfeel is delicate, delicious, and makes the wind in beef
Taste material is tried one's best and is discharged, in good taste, nutritious.
Specific embodiment
Below by embodiment, the present invention is specifically described, it is necessary to it is pointed out here that be that following examples are only used
In being further described to the present invention, it is impossible to be interpreted as limiting the scope of the invention.The people that is skilled in technique in the field
Member can make some nonessential modifications and adaptations according to the content of the invention described above to the present invention.
Each raw material introduction in embodiment：
Starch, the corn starch for being provided using Shanghai He Yu trade Co., Ltd.
Dark soy sauce, the kitchen nation superfine dark soy sauce for being provided using Guangdong Delicious Fresh Food Seasoning Co., Ltd.
Rattan green pepper powder, the standing grain mattress rattan green pepper powder for being provided using Sichuan He Yin Food Co., Ltd.
White sugar, the core Lay berry sugar for being provided using emerging Food Co., Ltd of Jinjiang City three.
Monosodium glutamate, is added with monosodium glutamate using what Jiajia Food Group Co., Ltd. provided.
Sal, provided using Zhong Yan Shanghai City Salt Company plus iodinating and refining rock salt.
Sodium hexameta phosphate, No. CAS：10124-56-8, using the food stage of Baokang Chufeng Chemical Industry Co., Ltd.'s production
Sodium hexameta phosphate.
Disodium hydrogen phosphate, No. CAS：7758-79-4, the food stage phosphorus for being provided using Hunan Shi Tian bio tech ltd
Sour disodium hydrogen.
Sodium pyrophosphate, No. CAS：7722-88-5, the food stage for being provided using Hubei Xingfa Chemical Group Corp., Ltd.
Sodium pyrophosphate.
Sodium lactate, No. CAS：312-85-6.
Sodium propionate, No. CAS：137-40-6.
Potassium sorbate, No. CAS：590-00-1.
Beef, the Simmental ectoloph position for being provided using Gansu Kang Mei modern times company limited of agriculture and animal husbandry industrial group
Meat, keeps in cold storage at -18 DEG C standby.
Embodiment 1
Rattan green pepper beefsteak raw material (weight portion)：Beefsteak 150g, starch 5g, dark soy sauce 2g, rattan green pepper powder 4g, white sugar 2g, Sal
0.5g, monosodium glutamate 0.1g, antistaling agent 0.018g, phosphate 0.3g.
Described antistaling agent is 1 by sodium lactate, sodium propionate, potassium sorbate in mass ratio：1：1 is uniformly mixed and obtains.
Described phosphate is 1 by sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate in mass ratio：1：1 stirring mixing is equal
Even obtain.
The manufacture method of rattan green pepper beefsteak, which is prepared in accordance with the following steps：
(1) thaw and pretreatment：Freezing beef is thawed under conditions of 6 DEG C, relative humidity 50wt%, will be thawed
Beef afterwards is rinsed well, after removing the fascia on beef surface, beef is cut into beefsteak, and beefsteak thickness is 1.2cm, weight is
150g；
(2) knead-salting：By starch, dark soy sauce, rattan green pepper powder, white sugar, Sal, monosodium glutamate, antistaling agent, phosphate stirring mixing
Flavouring agent is uniformly obtained, by flavouring agent uniform application on beefsteak surface, is then reinstalled in vacuum tumbler, tumbling is pickled
40min, rotating speed is that 30 turns/min, temperature is 5 DEG C, and vacuum is 0.05MPa；
(3) pack:：To be vacuum-packed after beefsteak sterilizing after knead-salting, packaged beefsteak is sent into quick freezing repository speed
Freeze, quick freezing temperature is at -30 DEG C, and the quick-freezing time is 12 hours；Beefsteak good for quick-freezing is loaded packing cratess, enters freezer cold preservation, cold
Hide temperature and be -18 DEG C, obtain final product rattan green pepper beefsteak.
Embodiment 2
Substantially the same manner as Example 1, differ only in：Described antistaling agent is by sodium propionate, potassium sorbate in mass ratio
For 1：1 is uniformly mixed and obtains.
Embodiment 3
Substantially the same manner as Example 1, differ only in：Described antistaling agent is by sodium lactate, potassium sorbate in mass ratio
For 1：1 is uniformly mixed and obtains.
Embodiment 4
Substantially the same manner as Example 1, differ only in：Described antistaling agent by sodium lactate, sodium propionate is in mass ratio
1：1 is uniformly mixed and obtains.
Embodiment 5
Substantially the same manner as Example 1, differ only in：Described phosphate presses matter by disodium hydrogen phosphate, sodium pyrophosphate
Amount is than being 1：1 is uniformly mixed and obtains.
Embodiment 6
Substantially the same manner as Example 1, differ only in：Described phosphate presses matter by sodium hexameta phosphate, sodium pyrophosphate
Amount is than being 1：1 is uniformly mixed and obtains.
Embodiment 7
Substantially the same manner as Example 1, differ only in：Described phosphate is pressed by sodium hexameta phosphate, disodium hydrogen phosphate
Mass ratio is 1：1 is uniformly mixed and obtains.
Test case 1
The tenderness of beefsteak obtained in testing example 1-7, index is the shearing force of beefsteak, and method of testing is with reference to NY/
T1180-2006.
Test instrunment is the shearometer for being furnished with WBS (Warner-BratzlerShear) cutter.
The beefsteak of embodiment 1-7 is taken apart packaging, 80 DEG C of heating in thermostat water bath is put into after defrosting, uses thermocouple temperature measurement
Instrument determines meat sample central temperature, when meat sample central temperature reaches 70 DEG C, when meat sample taking-up is cooled to central temperature for 4 DEG C,
Start test, test result is shown in Table 1.
Table 1：Shearing force testing result (unit：N)
| Embodiment 1 | 31.7 |
| Embodiment 2 | 34.3 |
| Embodiment 3 | 34.7 |
| Embodiment 4 | 34.2 |
| Embodiment 5 | 36.4 |
| Embodiment 6 | 35.9 |
| Embodiment 7 | 36.6 |
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (sodium lactate, sodium propionate, potassium sorbate are compounded) shearing force is obvious
Less than embodiment 2-4 (in sodium lactate, sodium propionate, potassium sorbate, arbitrarily the two is compounding)；Comparing embodiment 1 and embodiment 5-7, real
Apply example 1 (sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate are compounded) shearing force significantly lower than embodiment 5-7 (sodium hexameta phosphate,
During disodium hydrogen phosphate, sodium pyrophosphate are compounding, arbitrarily the two is compounding).
Test case 2
By beefsteak obtained in embodiment 1-7 in frying pan, shallow fry until both sides turn golden brown, is 2 minutes per the face fried time, 7
The Oil-temperature control of group embodiment is identical, tests the percentage of water loss of fried rear seven groups of beefsteaks, the results are shown in Table 2.
Table 2：Percentage of water loss test result (unit：%)
| Embodiment 1 | 26.3 |
| Embodiment 2 | 30.5 |
| Embodiment 3 | 30.1 |
| Embodiment 4 | 29.8 |
| Embodiment 5 | 31.6 |
| Embodiment 6 | 32.2 |
| Embodiment 7 | 31.8 |
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (sodium lactate, sodium propionate, potassium sorbate are compounded) percentage of water loss is obvious
Less than embodiment 2-4 (in sodium lactate, sodium propionate, potassium sorbate, arbitrarily the two is compounding)；Comparing embodiment 1 and embodiment 5-7, real
Apply example 1 (sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate are compounded) percentage of water loss significantly lower than embodiment 5-7 (sodium hexameta phosphate,
During disodium hydrogen phosphate, sodium pyrophosphate are compounding, arbitrarily the two is compounding).
Test case 3
The antiseptic effect of testing example 1-7, is placed in 25 DEG C, preservation half a year under 85% environment of relative humidity, then carries out
Escherichia coli (ATYCC 25922) total plate count is tested, with reference to GBT 4789.2-2008 microbiological test of food hygiene bacterium colony
Sum is determined, and concrete outcome is shown in Table 3.
Table 3：Total plate count test result table
Comparing embodiment 1 and embodiment 2-4, embodiment 1 (sodium lactate, sodium propionate, potassium sorbate are compounded) antiseptic effect is bright
Show better than embodiment 2-4 (in sodium lactate, sodium propionate, potassium sorbate, arbitrarily the two is compounding)；Comparing embodiment 1 and embodiment 5-7,
Embodiment 1 (sodium hexameta phosphate, disodium hydrogen phosphate, sodium pyrophosphate are compounded) antiseptic effect is substantially better than embodiment 5-7 (hexa metaphosphoric acid
During sodium, disodium hydrogen phosphate, sodium pyrophosphate are compounding, arbitrarily the two is compounding).
Claims (6)
1. a kind of rattan green pepper beefsteak, it is characterised in that be prepared from by the raw material of following weight parts：Beefsteak 140-160 part, starch 3-
7 parts, dark soy sauce 1-3 part, rattan green pepper powder 1-10 part, white sugar 1-3 part, Sal 0.3-0.9 part, monosodium glutamate 0.1-0.5 part, antistaling agent
0.01-0.1 part, phosphate 0.1-1 part.
2. rattan green pepper beefsteak as claimed in claim 1, it is characterised in that：Described antistaling agent is sodium lactate, sodium propionate, sorbic acid
One or more of mixture in potassium.
3. rattan green pepper beefsteak as claimed in claim 2, it is characterised in that：Described antistaling agent is by sodium lactate, sodium propionate, sorbic acid
Potassium is mixed, the sodium lactate, sodium propionate, the mass ratio (1-3) of potassium sorbate：(1-3)：(1-3).
4. the rattan green pepper beefsteak as any one of claim 1-3, it is characterised in that：Described phosphate is hexa metaphosphoric acid
One or more of mixture in sodium, disodium hydrogen phosphate, sodium pyrophosphate.
5. rattan green pepper beefsteak as claimed in claim 4, it is characterised in that：Described phosphate is by sodium hexameta phosphate, phosphoric acid hydrogen two
Sodium, sodium pyrophosphate are mixed, the sodium hexameta phosphate, disodium hydrogen phosphate, the mass ratio (1-3) of sodium pyrophosphate：(1-3)：(1-
3).
6. the manufacture method of the rattan green pepper beefsteak as any one of claim 1-5, it is characterised in that comprise the steps：
(1) thaw and pretreatment：Beef is thawed after rinsing well, remove the fascia on beef surface with knife, cut into beefsteak；
(2) knead-salting：Each raw material is added in tumbler, knead-salting 30-60min, rotating speed turns/min, temperature for 30-35
For 4-8 DEG C；
(3) packaging, quick-freezing.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107853613A (en) * | 2017-12-05 | 2018-03-30 | 甘肃乔恩天赐藏享进出口贸易有限公司 | A kind of preparation method of matsutake yak meat raw steak |
| CN108157898A (en) * | 2017-12-26 | 2018-06-15 | 山东龙盛食品股份有限公司 | A kind of rattan green pepper cure and preparation method thereof |
| CN108719819A (en) * | 2018-05-29 | 2018-11-02 | 上海品尚食品有限公司 | Beefsteak method for salting |
| CN111387429A (en) * | 2020-03-04 | 2020-07-10 | 成都非常有食品科技有限公司 | Quick-frozen prepared rattan pepper flavored beef tongue and processing method thereof |
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| CN105166951A (en) * | 2015-09-16 | 2015-12-23 | 上海珍馨化工科技有限公司 | Pan-fried beef steak with black pepper and preparation method thereof |
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| CN105166951A (en) * | 2015-09-16 | 2015-12-23 | 上海珍馨化工科技有限公司 | Pan-fried beef steak with black pepper and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853613A (en) * | 2017-12-05 | 2018-03-30 | 甘肃乔恩天赐藏享进出口贸易有限公司 | A kind of preparation method of matsutake yak meat raw steak |
| CN108157898A (en) * | 2017-12-26 | 2018-06-15 | 山东龙盛食品股份有限公司 | A kind of rattan green pepper cure and preparation method thereof |
| CN108719819A (en) * | 2018-05-29 | 2018-11-02 | 上海品尚食品有限公司 | Beefsteak method for salting |
| CN111387429A (en) * | 2020-03-04 | 2020-07-10 | 成都非常有食品科技有限公司 | Quick-frozen prepared rattan pepper flavored beef tongue and processing method thereof |
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