CN107897735A - Beefsteak preserved materials and beefsteak processing method - Google Patents
Beefsteak preserved materials and beefsteak processing method Download PDFInfo
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- CN107897735A CN107897735A CN201711182759.6A CN201711182759A CN107897735A CN 107897735 A CN107897735 A CN 107897735A CN 201711182759 A CN201711182759 A CN 201711182759A CN 107897735 A CN107897735 A CN 107897735A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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Abstract
The invention discloses a kind of beefsteak preserved materials with Hunan formula flavor, it is characterized in that in mass, preparing auxiliary material a, auxiliary material b, the auxiliary material a mass parts：Frozen water 180~400, edible salt 5~7, water-retaining agent 7~9, sodium bicarbonate 2~3, sodium isoascorbate 1.5~2, glucose 10~14, chopped chilli juice 2~4, rice wine 2~5, light fermented soybean powder 1~2, white pepper powder 1~2, instant ginger powder 0.1~0.4, instant onion powder 0.1~0.4, soybean protein isolate 15~25, cassava modified starch 13~18, light soy sauce 2.5~3, dark soy sauce 2.5~3, the water-retaining agent is by sodium tripolyphosphate, calgon and sodium pyrophosphate in mass ratio 8：1：1 ratio is mixed to prepare；The auxiliary material b mass parts：Glutamine transaminage 10~20, frozen water 50~80；Product tenderness prepared by the present invention is high, has chopped hot pepper and the distinctive fragrance of fermented soya bean, delicious, is easy to cook, in good taste, has strong Hunan formula flavor.
Description
Technical field
The present invention relates to a kind of processing method of beef, specifically a kind of beefsteak preserved materials and beefsteak processing method,
More particularly to a kind of beefsteak preserved materials and beefsteak processing method with Hunan formula flavor.
Background technology
Ox be distributed in the world the most extensively, one of most large-scale livestock of breeding stock, and beef be also audience most
One of big meat kind.Beef contains abundant protein, fat, vitamin, calcium, zinc, phosphorus, iron etc..The protein of beef
Content because the place of production, kind, feeding manner it is different and different, but its content is generally higher than 20 ﹪, higher than pork and mutton.Ox
Meat be made of eight kinds of amino acid needed by human and ratio than pork closer to human body needs.The fat content of beef is because of the product of ox
Kind, the age, fattening degree and it is different, be mainly accumulated in muscle, it is generally lower than pork and mutton.Beef, which has, improves body disease-resistant
Ability, can tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, saliva of quenching the thirst, can treat become thin, the disease such as gastric disorder causing nausea.To life
After long development and operation, the people of aftercare lose blood in supplement, repair tissue etc. thing it is unsuitable, suitable for the sinking of qi of middle-jiao,
Body void of breathing hard, the people of soreness of bones and muscles, anaemia prolonged illness and yellow dizzy people in face.Utilization form of the beef on food mainly has beefsteak, ox
Roulade, beef dumplings, dried beef, sliced beef, butter, beef granules etc. be thick or deep processing series of products.These products have been disappeared
The vast of expense person likes that related industry, which continues to develop, grows, and achieves preferable economic benefit and social benefit.Particularly nurse one's health
Beefsteak as a kind of nutrition, delicious food, convenient, low fat, less salt low-temperature meat product and more favored be subject to consumer.
The content of the invention
The object of the present invention is to provide a kind of beefsteak preserved materials and beefsteak processing method with Hunan formula flavor.
The present invention, which adopts the following technical scheme that, realizes its goal of the invention, a kind of beefsteak preserved materials, in mass, prepares
Auxiliary material a, auxiliary material b, the auxiliary material a mass parts：Frozen water 180~400, edible salt 5~7, water-retaining agent 7~9, sodium bicarbonate 2~3,
Sodium isoascorbate 1.5~2, glucose 10~14, chopped chilli juice 2~4, rice wine 2~5, light fermented soybean powder 1~2, white pepper powder 1~
2nd, instant ginger powder 0.1~0.4, instant onion powder 0.1~0.4, soybean protein isolate 15~25, cassava modified starch 13~18,
Light soy sauce 2.5~3, dark soy sauce 2.5~3, the water-retaining agent is by sodium tripolyphosphate, calgon and sodium pyrophosphate in mass ratio 8：
1：1 ratio is mixed to prepare；The auxiliary material b mass parts：Glutamine transaminage 10~20, frozen water 50~80.
The ﹪ of the ﹪ of NaCl contents in chopped chilli juice of the present invention≤15,10 ﹪ of alcoholic strength of rice wine~15, protein in light fermented soybean powder
The ﹪ of content >=18.
A kind of beefsteak processing method using beefsteak preserved materials as described above, it comprises the following steps：
(1) raw material prepares：After selecting the chilled beef after acid discharge is handled, beef to thaw, fascia, fat on raw meat are rejected,
Temperature control is at 0~5 DEG C during operation；
(2) inject：Beef is injected with the auxiliary material a of preparation, it is in mass, auxiliary by 40 parts~45 parts of every 100 parts of beef injection
Expect a, 5~10 ㎝ of injection speed/s, 0.3~0.6MPa of injection pressure, injection time is no more than 0.5h, 0~5 DEG C of injection temperature；
(3) cut：Beef after injection cuts into the diamond shape of the ㎝ of 10 ㎝ × 10 is block, and every piece of quality is 500 ± 10g；
(4) tumbling：Beef after cutting is fitted into tumbler, in mass, 4~8 parts of auxiliary material a are added by every 100 parts of beef,
1~4h of tumbling, 0~5 DEG C, 0.6~0.8Mpa of vacuum of tumbling temperature, tumbling speed 20-30r/min；Then, by every 100 parts
Beef adds 6~10 parts of auxiliary material b, continues tumbling 20min, 0~5 DEG C, 0.6~0.8Mpa of vacuum of tumbling temperature, tumbling speed
20~30r/min；
(5) it is canned, check card：Beef after tumbling carries out to canned, 6000 ± 60g of single roulade quality with bottle placer, length 38~
42㎝；Then roulade is holded up, discharges air, the ㎝ of bubble diameter≤0.3, checks card, canned, 0~5 DEG C of temperature of checking card, will
Roulade after checking card is put into quick-frozen disk, enters precooling room 4~8h of precooling, 6~10 DEG C of precooling room temperature；
(6) it is quick-frozen：Roulade is positioned over less than -30 DEG C anxious and freezes quick-frozen in storehouse, to roulade central temperature at -18~-20 DEG C, is moved
Enter -18 DEG C of jelly storehouse freezen protectives；
(7) pack, be put in storage：Roulade is thawed to -12~-13 DEG C, slice packaging, vacuumizes, monolithic quality control in 150 ± 2g,
Package temperature is controlled at 8~10 DEG C, and the packaging holdup time is less than 0.5h；With the beef after metal detector test package, reject
Beefsteak with metallic foreign body, detects beefsteak storage, the storage of qualification, storage temperature -18~-20 DEG C；The beefsteak appearance of preparation
Neatly, in shiny red, the ﹪ of NaCl contents≤1.0,5.8≤pH≤6.5, the ﹪ of fat content≤3.6, tenderness is moderate, has chopped chilli
It is with rich flavor with fermented soya bean flavor, Hunan formula.
Due to the adoption of the above technical scheme, the present invention is preferable realizes goal of the invention, selects acid discharge beef as raw material,
The auxiliary materials such as soybean protein isolate, cassava modified starch, sodium isoascorbate are contained by addition, salinity is reduced to ox to reduce
The harmful effect that meat products is brought, and instant white pepper powder, instant ginger powder, the instant onion powder auxiliary material added, can be dissolved in rapidly
Frozen water, does not produce precipitation, can cover the fishy smell of beef in itself, meanwhile, the chopped chilli juice of addition, rice wine, light fermented soybean powder, make preparation
Beefsteak product has strong Hunan formula flavor.
Embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1：
A kind of beefsteak preserved materials, in mass, prepare auxiliary material a, auxiliary material b, the auxiliary material a mass parts：Frozen water 180~400, food
With salt 5~7, water-retaining agent 7~9, sodium bicarbonate 2~3, sodium isoascorbate 1.5~2, glucose 10~14, chopped chilli juice 2~4, rice
Wine 2~5, light fermented soybean powder 1~2, white pepper powder 1~2, instant ginger powder 0.1~0.4, instant onion powder 0.1~0.4, soybean separation
Protein 15~25, cassava modified starch 13~18, light soy sauce 2.5~3, dark soy sauce 2.5~3, the water-retaining agent by sodium tripolyphosphate,
Calgon and sodium pyrophosphate in mass ratio 8：1：1 ratio is mixed to prepare；The auxiliary material b mass parts：Glutamine turns
Ammonia enzyme 10~20, frozen water 50~80.
The ﹪ of the ﹪ of NaCl contents in chopped chilli juice of the present invention≤15,10 ﹪ of alcoholic strength of rice wine~15, protein in light fermented soybean powder
The ﹪ of content >=18.
A kind of beefsteak processing method using the beefsteak preserved materials as described in h, it comprises the following steps：
(1) raw material prepares：After selecting the chilled beef after acid discharge is handled, beef to thaw, fascia, fat on raw meat are rejected,
Temperature control is at 0~5 DEG C during operation；
(2) inject：Beef is injected with the auxiliary material a of preparation, it is in mass, auxiliary by 40 parts~45 parts of every 100 parts of beef injection
Expect a, 5~10 ㎝ of injection speed/s, 0.3~0.6MPa of injection pressure, injection time is no more than 0.5h, 0~5 DEG C of injection temperature；
(3) cut：Beef after injection cuts into the diamond shape of the ㎝ of 10 ㎝ × 10 is block, and every piece of quality is 500 ± 10g；
(4) tumbling：Beef after cutting is fitted into tumbler, in mass, 4~8 parts of auxiliary material a are added by every 100 parts of beef,
1~4h of tumbling, 0~5 DEG C, 0.6~0.8Mpa of vacuum of tumbling temperature, tumbling speed 20-30r/min；Then, by every 100 parts
Beef adds 6~10 parts of auxiliary material b, continues tumbling 20min, 0~5 DEG C, 0.6~0.8Mpa of vacuum of tumbling temperature, tumbling speed
20~30r/min；
(5) it is canned, check card：Beef after tumbling carries out to canned, 6000 ± 60g of single roulade quality with bottle placer, length 38~
42㎝；Then roulade is holded up, discharges air, the ㎝ of bubble diameter≤0.3, checks card, canned, 0~5 DEG C of temperature of checking card, will
Roulade after checking card is put into quick-frozen disk, enters precooling room 4~8h of precooling, 6~10 DEG C of precooling room temperature；
(6) it is quick-frozen：Roulade is positioned over less than -30 DEG C anxious and freezes quick-frozen in storehouse, to roulade central temperature at -18~-20 DEG C, is moved
Enter -18 DEG C of jelly storehouse freezen protectives；
(7) pack, be put in storage：Roulade is thawed to -12~-13 DEG C, slice packaging, vacuumizes, monolithic quality control in 150 ± 2g,
Package temperature is controlled at 8~10 DEG C, and the packaging holdup time is less than 0.5h；With the beef after metal detector test package, reject
Beefsteak with metallic foreign body, detects beefsteak storage, the storage of qualification, storage temperature -18~-20 DEG C；The beefsteak appearance of preparation
Neatly, in shiny red, the ﹪ of NaCl contents≤1.0,5.8≤pH≤6.5, the ﹪ of fat content≤3.6, tenderness is moderate, has chopped chilli
It is with rich flavor with fermented soya bean flavor, Hunan formula.
Just specifically the present embodiment further illustrates the present invention below, it comprises the following steps：
(1) raw material prepares：Select 100 mass parts of import chilled beef after acid discharge is handled, it is desirable to which monoblock is complete, and no medicine is residual
Stay, no lesion, bright in colour, the pernicious impurity such as free from extraneous odour, extravasated blood, lymph, ox hair, after defrosting, is cleaned with tap water, is rejected former
Expect fascia, the fat on meat, temperature control is at 0~5 DEG C during operation；
Auxiliary material a is prepared, takes following mass parts：Frozen water 80, edible salt 1.4, water-retaining agent 1.8, sodium bicarbonate 0.6, sodium isoascorbate
0.4th, glucose 2.8, chopped chilli juice 0.8, rice wine 1.0, light fermented soybean powder 0.4, white pepper powder 0.4, instant ginger powder 0.08, instant onion
Powder 0.08, soybean protein isolate 5.0, cassava modified starch 3.6, light soy sauce 0.6, dark soy sauce 0.6, water-retaining agent is by sodium tripolyphosphate, six
Sodium metaphosphate and sodium pyrophosphate in mass ratio 8：1：1 ratio is mixed to prepare；Above raw material is uniformly mixed, is dissolved.
Auxiliary material b is prepared, takes following mass parts：Glutamine transaminage 2.0, frozen water 8.0, are uniformly mixed, dissolving.
(2) inject：Beef is laid in meat pressing board, beef is injected with the auxiliary material a of preparation, in mass, by every
100 parts of beef inject 45 parts, 5 ㎝ of injection speed/s, injection pressure 0.5MPa, and injection time is no more than 0.5h, and injection temperature 3~
4 DEG C, collect unnecessary auxiliary material a；
(3) cut：Beef after injection cuts into the diamond shape of the ㎝ of 10 ㎝ × 10 is block, and every piece of quality is 500 ± 10g；
(4) tumbling：Beef after cutting is fitted into tumbler, in mass, 8 parts of auxiliary material a, tumbling are added by every 100 parts of beef
2.5h, 0~5 DEG C, vacuum 0.8Mpa of tumbling temperature, 20~30r/min of tumbling speed；Then, 10 are added by every 100 parts of beef
Part auxiliary material b, continues tumbling 20min, 0~5 DEG C, vacuum 0.8Mpa of tumbling temperature, 20~30r/min of tumbling speed；
(5) it is canned, check card：Beef after tumbling carries out to canned, 6000 ± 60g of single roulade quality with bottle placer, length 38~
42㎝；Then roulade is holded up, discharges air, the ㎝ of bubble diameter≤0.3, checks card, canned, 0~5 DEG C of temperature of checking card, will
Roulade after checking card is put into quick-frozen disk, enters precooling room 4~8h of precooling, 6~10 DEG C of precooling room temperature；
(6) it is quick-frozen：Roulade is positioned over less than -30 DEG C anxious and freezes quick-frozen in storehouse, to roulade central temperature at -18~-20 DEG C, is moved
Enter -18 DEG C of jelly storehouse freezen protectives；
(7) pack, be put in storage：Roulade is thawed to -12~-13 DEG C, slice packaging, vacuumizes, monolithic quality control in 150 ± 2g,
Package temperature is controlled at 8~10 DEG C, and the packaging holdup time is less than 0.5h；With the beef after metal detector test package, reject
Beefsteak with metallic foreign body, detects beefsteak storage, the storage of qualification, storage temperature -18~-20 DEG C；The beefsteak appearance of preparation
Neatly, in shiny red, the ﹪ of NaCl contents≤1.0,5.8≤pH≤6.5, the ﹪ of fat content≤3.6, tenderness is moderate, has chopped chilli
It is with rich flavor with fermented soya bean flavor, Hunan formula.
Embodiment 2：
The present embodiment step (1) in, take auxiliary material a mass parts：It is frozen water 54, edible salt 1.5, water-retaining agent 2.1, sodium bicarbonate 0.6, different
Sodium ascorbate 0.45, glucose 3.0, chopped chilli juice 0.6, rice wine 0.6, light fermented soybean powder 0.3, white pepper powder 0.3, instant ginger powder
0.03rd, instant onion powder 0.03, soybean protein isolate 4.5, cassava modified starch 3.9, light soy sauce 0.75, dark soy sauce 0.75；Water-retaining agent
By sodium tripolyphosphate, calgon and sodium pyrophosphate in mass ratio 8：1：1 ratio is mixed to prepare；Take auxiliary material b mass parts：Paddy
Glutamine transaminase 1.0, frozen water 5.0.
The present embodiment step (2) in beef is injected when, by every 100 parts of beef inject 40 parts of auxiliary material a.
The present embodiment step (4) in beef carry out tumbling when first by every 100 parts of beef add 4 parts of auxiliary material a, tumbling, so
Afterwards, 6 parts of auxiliary material b are added by every 100 parts of beef.
Remaining same embodiment 1.
1 sample of Example, 2 sample of embodiment and each two panels of control sample of the present invention, add salt-free butter（A piece of beefsteak
Corresponding butter amount is 10g）, big fire heats, positive to decoct 2min, and reverse side decocts 2min, turns small fire, each pan-fried 1min of positive and negative, takes out, cut
Into fritter, by 1 sample of personnel's subjective appreciation embodiment that participates in evaluation and electing, 2 sample of embodiment and every subjective appreciation project of control sample,
Statistics it is every point and total score.Evaluation project is color and luster, mouthfeel, elasticity and smell etc. four.The personnel that participate in evaluation and electing are to be commented by sense organ
10 Majors of Food personnel of valency training and examination, respectively score four scoring items of each sample, each project scoring
Scope is 1~10 point, and full marks 10 divide, and each sample total score 400 is divided.The preparation of control sample：Chopped chilli juice is not added with auxiliary material a
And light fermented soybean powder, remaining same embodiment 1.Experimental result is shown in Table 1.
The sensory evaluation of 1 each sample beefsteak quality of table
| Sample ID | Color and luster | Mouthfeel | Elasticity | Smell | Total score |
| 1 sample of embodiment | 90 | 93 | 87 | 96 | 366 |
| 2 sample of embodiment | 92 | 90 | 76 | 97 | 355 |
| Control sample | 85 | 79 | 80 | 87 | 331 |
Show from the evaluation result of table 1,1 sample of embodiment, the color and luster of 2 sample of embodiment, mouthfeel, the scoring of smell are significantly high
In control sample, gained total score is above 350 points, illustrates in beefsteak manufacturing process, and adding chopped chilli juice and light fermented soybean powder contributes to
The organoleptic quality of beefsteak is improved, there is strong Hunan formula flavor.
Claims (3)
- A kind of 1. beefsteak preserved materials, it is characterized in that in mass, preparing auxiliary material a, auxiliary material b, the auxiliary material a mass parts：Frozen water 180~400, edible salt 5~7, water-retaining agent 7~9, sodium bicarbonate 2~3, sodium isoascorbate 1.5~2, glucose 10~14, chop Green pepper juice 2~4, rice wine 2~5, light fermented soybean powder 1~2, white pepper powder 1~2, instant ginger powder 0.1~0.4, instant onion powder 0.1~ 0.4th, soybean protein isolate 15~25, cassava modified starch 13~18, light soy sauce 2.5~3, dark soy sauce 2.5~3, the water-retaining agent By sodium tripolyphosphate, calgon and sodium pyrophosphate in mass ratio 8：1：1 ratio is mixed to prepare；The auxiliary material b mass Part：Glutamine transaminage 10~20, frozen water 50~80.
- 2. beefsteak preserved materials according to claim 1, it is characterized in that NaCl contents in chopped chilli juice≤15 ﹪, the alcohol of rice wine Spend the ﹪ of 10 ﹪~15, the ﹪ of protein content in light fermented soybean powder >=18.
- A kind of 3. beefsteak processing method using beefsteak preserved materials as claimed in claim 1 or 2, it is characterized in that it includes following step Suddenly：(1) raw material prepares：After selecting the chilled beef after acid discharge is handled, beef to thaw, fascia, fat on raw meat are rejected, Temperature control is at 0~5 DEG C during operation；(2) inject：Beef is injected with the auxiliary material a of preparation, it is in mass, auxiliary by 40 parts~45 parts of every 100 parts of beef injection Expect a, 5~10 ㎝ of injection speed/s, 0.3~0.6MPa of injection pressure, injection time is no more than 0.5h, 0~5 DEG C of injection temperature；(3) cut：Beef after injection cuts into the diamond shape of the ㎝ of 10 ㎝ × 10 is block, and every piece of quality is 500 ± 10g；(4) tumbling：Beef after cutting is fitted into tumbler, in mass, 4~8 parts of auxiliary material a are added by every 100 parts of beef, 1~4h of tumbling, 0~5 DEG C, 0.6~0.8Mpa of vacuum of tumbling temperature, tumbling speed 20-30r/min；Then, by every 100 parts Beef adds 6~10 parts of auxiliary material b, continues tumbling 20min, 0~5 DEG C, 0.6~0.8Mpa of vacuum of tumbling temperature, tumbling speed 20~30r/min；(5) it is canned, check card：Beef after tumbling carries out to canned, 6000 ± 60g of single roulade quality with bottle placer, length 38~ 42㎝；Then roulade is holded up, discharges air, the ㎝ of bubble diameter≤0.3, checks card, canned, 0~5 DEG C of temperature of checking card, will Roulade after checking card is put into quick-frozen disk, enters precooling room 4~8h of precooling, 6~10 DEG C of precooling room temperature；(6) it is quick-frozen：Roulade is positioned over less than -30 DEG C anxious and freezes quick-frozen in storehouse, to roulade central temperature at -18~-20 DEG C, is moved Enter -18 DEG C of jelly storehouse freezen protectives；(7) pack, be put in storage：Roulade is thawed to -12~-13 DEG C, slice packaging, vacuumizes, monolithic quality control in 150 ± 2g, Package temperature is controlled at 8~10 DEG C, and the packaging holdup time is less than 0.5h；With the beef after metal detector test package, reject Beefsteak with metallic foreign body, detects beefsteak storage, the storage of qualification, storage temperature -18~-20 DEG C；The beefsteak appearance of preparation Neatly, in shiny red, the ﹪ of NaCl contents≤1.0,5.8≤pH≤6.5, the ﹪ of fat content≤3.6, tenderness is moderate, has chopped chilli It is with rich flavor with fermented soya bean flavor, Hunan formula.
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| CN110547314A (en) * | 2018-06-01 | 2019-12-10 | 佛山市顺德区美的电热电器制造有限公司 | Meat tenderization enzymolysis equipment, meat tenderization method and computer readable storage medium |
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| CN111011738A (en) * | 2019-12-23 | 2020-04-17 | 武汉良之隆食材股份有限公司 | Preparation method of starched yak meat slices and product and dish prepared by preparation method |
| CN111357943A (en) * | 2020-03-26 | 2020-07-03 | 厦门益和丰食品有限公司 | Preparation process of tenderized beefsteak |
| CN111357944A (en) * | 2020-03-26 | 2020-07-03 | 厦门益和丰食品有限公司 | Low-cholesterol beefsteak and preparation method thereof |
| 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 |
| CN111903919A (en) * | 2020-06-16 | 2020-11-10 | 温州市顶诺食品有限公司 | Beefsteak processing technology |
| CN113287722A (en) * | 2021-05-24 | 2021-08-24 | 成都希望食品有限公司 | Spicy beef slices and preparation method thereof |
| CN114766635A (en) * | 2022-05-16 | 2022-07-22 | 南京未来食研室科技有限公司 | Manufacturing method of no-additive healthy cut beefsteak capable of avoiding water loss |
| CN115005389A (en) * | 2022-06-21 | 2022-09-06 | 上海豪守(河南)食品有限公司 | Pre-conditioned steak product and processing method for reducing phosphate addition of pre-conditioned steak product |
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| CN110547315B (en) * | 2018-06-01 | 2021-07-20 | 佛山市顺德区美的电热电器制造有限公司 | Meat material proteolysis enzymolysis equipment, meat material tenderization method and computer readable storage medium |
| CN110547314A (en) * | 2018-06-01 | 2019-12-10 | 佛山市顺德区美的电热电器制造有限公司 | Meat tenderization enzymolysis equipment, meat tenderization method and computer readable storage medium |
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| CN110338359A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of yak beefsteak and preparation method thereof |
| CN111011738A (en) * | 2019-12-23 | 2020-04-17 | 武汉良之隆食材股份有限公司 | Preparation method of starched yak meat slices and product and dish prepared by preparation method |
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| CN111357944A (en) * | 2020-03-26 | 2020-07-03 | 厦门益和丰食品有限公司 | Low-cholesterol beefsteak and preparation method thereof |
| CN111357943A (en) * | 2020-03-26 | 2020-07-03 | 厦门益和丰食品有限公司 | Preparation process of tenderized beefsteak |
| CN111903919A (en) * | 2020-06-16 | 2020-11-10 | 温州市顶诺食品有限公司 | Beefsteak processing technology |
| CN111903919B (en) * | 2020-06-16 | 2023-04-07 | 温州市顶诺食品有限公司 | Beefsteak processing technology |
| CN113287722A (en) * | 2021-05-24 | 2021-08-24 | 成都希望食品有限公司 | Spicy beef slices and preparation method thereof |
| CN114766635A (en) * | 2022-05-16 | 2022-07-22 | 南京未来食研室科技有限公司 | Manufacturing method of no-additive healthy cut beefsteak capable of avoiding water loss |
| CN115005389A (en) * | 2022-06-21 | 2022-09-06 | 上海豪守(河南)食品有限公司 | Pre-conditioned steak product and processing method for reducing phosphate addition of pre-conditioned steak product |
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