CN109832564A - A kind of rattan green pepper sirloin steak and its manufacture craft - Google Patents
A kind of rattan green pepper sirloin steak and its manufacture craft Download PDFInfo
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- CN109832564A CN109832564A CN201910200365.1A CN201910200365A CN109832564A CN 109832564 A CN109832564 A CN 109832564A CN 201910200365 A CN201910200365 A CN 201910200365A CN 109832564 A CN109832564 A CN 109832564A
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Abstract
The invention discloses a kind of rattan green pepper sirloin steak and its manufacture crafts, including thaw, prepare beefsteak injection, injection, disconnected muscle, tumbling, stand freezing；By weight, beefsteak injection includes 2.8-3.2 parts of soybean protein isolate, 0.9-1.2 parts of starch, 0.05-0.12 parts of white granulated sugar, it makes soy sauce 1.9-2.2 parts, 0.8-1.1 parts of monosodium glutamate, 1.9-2.1 parts of spice, 4.9-5.2 parts of rattan green pepper injection, 0.48-0.52 parts of beef fine powder, toppings 2.8-3.3 parts of compounding, 2-4 parts of sodium tripolyphosphate, 0.5-1.2 parts of calgon, 0.4-1.6 parts of sodium pyrophosphate, 0.5-1.8 parts of sodium bicarbonate, it can also include yam extract 3.4-4.2 parts, the preparation of yam extract includes: S21, fresh yam is cleaned, peeling, it is ground using colloid mill and Chinese yam pulp is made；S22, by Chinese yam pulp, ultrasonic wave extraction obtains extracting solution in the water of 2-8 times of weight；Extracting solution is centrifugated by S23, and the liquid extract that Baume degrees is 10-15, i.e. yam extract is made through being concentrated under reduced pressure in supernatant；Beefsteak of the invention integrates mouthfeel and nutrition, is suitable for sportsman, office worker, student race.
Description
Technical field
The present invention relates to the technical field of beefsteak production, in particular to a kind of rattan green pepper sirloin steak and its manufacture craft.
Background technique
Beefsteak not only tasty mouthfeel, but also rich in nutriments such as protein, it is more and more popular with consumers.Beefsteak
Manufacture craft have a larger impact to the mouthfeel of beefsteak, it is existing to can refer to the Chinese patent that notification number is CN104687077B,
It is that will freeze beef to thaw through raw material, filling tumbling, pickle and mix it discloses a kind of low cholesterol beefsteak and preparation method thereof
Powder fills that bag is quick-frozen, slice packaging, a kind of low cholesterol beefsteak is made, wherein match using mountain quarrel juice, Thallus Laminariae (Thallus Eckloniae) extract etc. are a variety of
Material pickles beef, and it can be served after gained beefsteak is fried or microwave heating, and its delicate succulence, easy to digest, stomach
Digestive function is bad, too high cholesterol crowd is also edible.
As the improvement of people's living standards, people are higher and higher to the multiplicity of the mouthfeel of food, the requirement of nutritive value,
The beefsteak for integrating mouthfeel and nutrition is how made, is the emphasis that beefsteak production firm considers, and further exploit market
Key.
Summary of the invention
In view of the shortcomings of the prior art, the purpose of the present invention one is: providing a kind of manufacture craft of rattan green pepper sirloin steak, wrap
Include following steps:
S1, defrosting buphthalmos heart meat,
S2, ingredient obtain beefsteak injection,
S3, injection,
S4, break muscle,
S5, tumbling,
S6 stands freezing；
By weight, beefsteak injection includes following components: 2.8-3.2 parts of soybean protein isolate, 0.9-1.2 parts of starch,
0.05-0.12 parts of white granulated sugar, make soy sauce 1.9-2.2 parts, 0.8-1.1 parts of monosodium glutamate, 1.9-2.1 parts of spice, rattan green pepper injection
4.9-5.2 parts, 0.48-0.52 parts of beef fine powder, compounding toppings 2.8-3.3 parts, 2-4 parts of sodium tripolyphosphate, calgon
Each component is mixed and obtains beefsteak injection by 0.5-1.2 parts, 0.4-1.6 parts of sodium pyrophosphate, 0.5-1.8 parts of sodium bicarbonate,
In,
By weight, the spice includes 2.6-5.4 parts of onion powder, 1.5-2.8 parts of garlic powder, 3.2-4.6 parts of black pepper；
By weight, the rattan green pepper injection includes 0.08-0.14 parts of salt, 0.05-0.12 parts of sugar, 0.6-1.2 parts of monosodium glutamate, flower
3.1-3.8 parts of green pepper powder, 0.6-1.1 parts of chilli powder, 2.1-2.7 parts of pepper powder, 0.8-1.3 parts of garlic powder, 15.8-17.6 parts of water；
By weight, the compounding toppings include 2.2-3.1 parts of yolk powder, 1.4-2.2 parts of albumen powder, sodium tripolyphosphate
2.3-3.4 2.4-3.2 parts of part, corn flour.
By using above scheme, the present invention modulates beefsteak injection of having arranged in pairs or groups meticulously, for the proportion of each component
Stringent restriction is all carried out.Sodium tripolyphosphate, calgon, sodium pyrophosphate in above-mentioned steps S2, in beefsteak injection
It is water conservation with effect of the sodium bicarbonate in the formula.Furthermore compared to existing beefsteak manufacture craft commonly first tumbling, again go
The process flow of muscle, in beefsteak manufacture craft of the invention, muscle tumbling again of first breaking can make meat soft, preferably suction beefsteak
Injection.As a result, beefsteak of the invention has the advantage that
In terms of appearance: the appearance color of some beefsteaks blacks, water outlet is more；And color, water outlet is presented less in beefsteak appearance of the invention,
With preferable appearance；
In terms of mouthfeel: no voluptuousness of tasting after beefsteak fry cooked in the market；And after beefsteak fry cooked of the invention, have rattan green pepper fragrant
Taste and beef flavor, and succulence, mouthfeel are tender, voluptuousness is strong；
In terms of nutrition: containing a large amount of high-quality protein and certain heat in beefsteak of the invention.High-quality protein is growth and development
Basis, soma is largely proliferated, and constitutes using protein as raw material.The daily physical consumption of sportsman is big, and office worker is numerous
Busy work is but also general consumption is larger, and student race is in growth and development stage, and routine work and study have high-quality protein
Biggish demand, and beefsteak of the invention can supplement high-quality protein for sportsman, office worker, student race, and be not easy to get fat.
The present invention is further arranged to: by weight, beefsteak injection includes following components: soybean protein isolate 3
Part, 1 part of starch, 0.08 part of white granulated sugar, make soy sauce 2.1 parts, 1 part of monosodium glutamate, 2 parts of spice, 5.1 parts of rattan green pepper injection, beef
0.51 part of fine powder, compounding 3.2 parts of toppings, 3 parts of sodium tripolyphosphate, 1 part of calgon, 1 part of sodium pyrophosphate, sodium bicarbonate 1
Part, wherein
By weight, the spice includes 3.5 parts of onion powder, 2.3 parts of garlic powder, 3.8 parts of black pepper；
By weight, the rattan green pepper injection includes 0.12 part of salt, sugared 0.07 part, 0.8 part of monosodium glutamate, 3.4 parts of zanthoxylum powder, capsicum
0.8 part of powder, 2.4 parts of pepper powder, 1.1 parts of garlic powder, 17.1 parts of water；
By weight, the compounding toppings include 2.5 parts of yolk powder, 1.6 parts of albumen powder, 2.8 parts of sodium tripolyphosphate, corn
2.7 parts of powder.
The present invention is further arranged to: by weight, the beefsteak injection further includes yam extract 3.4-4.2
Part, the preparation of yam extract includes following steps:
S21, colloid mill grinding: fresh yam is cleaned, is removed the peel, and is ground using colloid mill and Chinese yam pulp is made；
S22, ultrasonic wave extraction: by the Chinese yam pulp obtained in step S21, ultrasonic wave extraction is extracted in the water of 2-8 times of weight
Liquid, extraction power are 500-800W, and Extracting temperature is 60-80 DEG C, extraction time 30-70min；
S23 prepares liquid extract: the extracting solution obtained in step S22 being centrifugated, Baume degrees is made through being concentrated under reduced pressure in supernatant
For the liquid extract of 10-15, i.e. yam extract.
The present invention is further arranged to: in step S23, it is 60-70 DEG C that temperature, which is concentrated under reduced pressure,.
By using above scheme, Chinese yam contains saponin, lymphatic temperament, choline, starch, carbohydrate, protein and amino acid, dimension
Nutritional ingredients and the various trace elements such as raw element C, wherein Chinese yam polysaccharide rich content.Chinese yam polysaccharide is mainly by mannose, wood
Sugar, arabinose, glucose and galactolipin composition, have and adjust the work such as immune, hypoglycemic, anti-oxidant, anti-aging, antitumor
With.It is in paste that Chinese yam, which is extracted, is added in beefsteak injection, and mountain peach extract and beefsteak are arranged in pairs or groups, so that beefsteak of the invention has
It is improved immunity, the effect of qi-restoratives takes care of health, spleen benefiting and stimulating the appetite, the biggish sportsman of the general consumption that is more suitable and office worker,
The pressure such as student's group are big, body is easy the crowd in sub-health state.
The present invention is further arranged to: in the step S1, buphthalmos heart meat outbound temperature is not higher than -15 DEG C, warm between negative catalysis
14-18 DEG C of degree, buphthalmos heart meat temperature is not higher than 4 DEG C after defrosting.
The present invention is further arranged to: in the step S3,4-5 DEG C of temperature between injection, and 0-2 DEG C of injection temperature, injection
When 12-13 DEG C of temperature of buphthalmos heart meat, injection rate 40%, injector pressure 2.5pa, injection speed first pass 35Hz, second time
45Hz is injected positive and negative 2 times, and the central temperature of buphthalmos heart meat is at 5-8 DEG C after injection.
By using above scheme, the injection speed that twice and second time of injection is high, for fully absorb injection,
Speed is accelerated, and becomes rotten to prevent meat.
The present invention is further arranged to: in the step S5,4-5 DEG C of temperature, tumbling time 75min, positive and negative rotation between tumbling
Each 30min, rest 15min for centre, and temperature≤10 DEG C of buphthalmos heart meat, continue to increase if injection rate is not up to standard after tumbling after tumbling
Add tumbling time.
By using above scheme, no feed liquid entered of injecting can be supplied again into tumbling bucket when tumbling, Ke Yizai
Feed liquid is absorbed, while increasing voluptuousness.
The present invention is further arranged to: in the step S6, standing cryogenic temperature is -20 DEG C~-16 DEG C, when standing freezing
Between be 18-20h.
It is too high or too low for temperature all to make very much meat rotten by using above scheme, influence the quality of meat.For this purpose, of the invention
Many places define temperature, and give the range of specific temperature, and beef is enabled to remain at preferable state, improve
Mouthfeel after the appearance of beefsteak, nutrition and fry cooked.
The purpose of the present invention two: a kind of rattan green pepper sirloin steak of above-mentioned manufacture craft production is provided.
In conclusion the invention has the following advantages:
1, color, water outlet is presented less in beefsteak appearance of the invention, has preferable appearance；
2, after beefsteak fry cooked of the invention, there is rattan pepper flavor and beef flavor, and succulence, mouthfeel are tender, voluptuousness is strong；
3, contain a large amount of high-quality protein in beefsteak of the invention, be not easy to get fat after edible；
4, beefsteak of the invention is suitable for the daily consumption of telemechanical person, office worker, student race.
Specific embodiment
Invention is further described in detail below.
Embodiment 1
A kind of manufacture craft of rattan green pepper sirloin steak, includes following steps:
S1, defrosting buphthalmos heart meat: -20 DEG C of temperature of meat outbound of the buphthalmos heart, 14 DEG C of temperature between negative catalysis, buphthalmos heart meat temperature 2 after defrosting
℃；S2, ingredient obtain beefsteak injection: by weight, beefsteak injection includes following components: soybean protein isolate 2.8
Part, 0.9 part of starch, 0.05 part of white granulated sugar, make soy sauce 1.9 parts, 0.8 part of monosodium glutamate, 1.9 parts of spice, rattan green pepper injection 4.9
Part, 0.48 part of beef fine powder, compounding 2.8 parts of toppings, 2 parts of sodium tripolyphosphate, 0.5 part of calgon, sodium pyrophosphate 0.4
Each component is mixed and obtains beefsteak injection by part, 0.5 part of sodium bicarbonate, wherein
By weight, the spice includes 2.6 parts of onion powder, 1.5 parts of garlic powder, 3.2 parts of black pepper；
By weight, the rattan green pepper injection includes 0.08 part of salt, sugared 0.05 part, 0.6 part of monosodium glutamate, 3.1 parts of zanthoxylum powder, capsicum
0.6 part of powder, 2.1 parts of pepper powder, 0.8 part of garlic powder, 15.8 parts of water；
By weight, the compounding toppings include 2.2 parts of yolk powder, 1.4 parts of albumen powder, 2.3 parts of sodium tripolyphosphate, corn
2.4 parts of powder；
S3, injection: 4 DEG C of temperature between injection, 0 DEG C of injection temperature, 12 DEG C of temperature of buphthalmos heart meat when injection, injection rate 35%,
Injector pressure 2.5pa, injection speed first pass 35Hz, second time 45Hz are injected positive and negative 2 times, after injection in buphthalmos heart meat
Heart temperature is at 5 DEG C；
S4, break muscle；
S5, tumbling: 4 DEG C of temperature, tumbling time 75min between tumbling, each 30min of positive and negative rotation, rest 15min for centre, ox after tumbling
5 DEG C of temperature of eye heart meat；
S6 stands freezing: standing cryogenic temperature is -20 DEG C, and standing cooling time is 18h.
Embodiment 2
A kind of manufacture craft of rattan green pepper sirloin steak, includes following steps:
S1, defrosting buphthalmos heart meat: -15 DEG C of temperature of meat outbound of the buphthalmos heart, 16 DEG C of temperature between negative catalysis, buphthalmos heart meat temperature 4 after defrosting
℃；S2, ingredient obtain beefsteak injection: by weight, beefsteak injection includes following components: 3 parts of soybean protein isolate,
1 part of starch, 0.08 part of white granulated sugar, make soy sauce 2.1 parts, 1 part of monosodium glutamate, 2 parts of spice, 5.1 parts of rattan green pepper injection, beef fine powder
0.51 part, compounding 3.2 parts of toppings, 3 parts of sodium tripolyphosphate, 1 part of calgon, 1 part of sodium pyrophosphate, 1 part of sodium bicarbonate, will
Each component mixing obtains beefsteak injection, wherein
By weight, the spice includes 3.5 parts of onion powder, 2.3 parts of garlic powder, 3.8 parts of black pepper；
By weight, the rattan green pepper injection includes 0.12 part of salt, sugared 0.07 part, 0.8 part of monosodium glutamate, 3.4 parts of zanthoxylum powder, capsicum
0.8 part of powder, 2.4 parts of pepper powder, 1.1 parts of garlic powder, 17.1 parts of water；
By weight, the compounding toppings include 2.5 parts of yolk powder, 1.6 parts of albumen powder, 2.8 parts of sodium tripolyphosphate, corn
2.7 parts of powder；
S3, injection: 4.5 DEG C of temperature between injection, 4 DEG C of injection temperature, 12.5 DEG C of temperature of buphthalmos heart meat, injection rate when injection
40%, injector pressure 2.5pa, injection speed first pass 35Hz, second time 45Hz inject positive and negative 2 times, buphthalmos heart meat after injection
Central temperature at 6 DEG C；
S4, break muscle；
S5, tumbling: 4.5 DEG C of temperature, tumbling time 75min between tumbling, each 30min of positive and negative rotation, rest 15min for centre, after tumbling
10 DEG C of the temperature of buphthalmos heart meat；
S6 stands freezing: standing cryogenic temperature is -18 DEG C, and standing cooling time is 19h.
Embodiment 3
A kind of manufacture craft of rattan green pepper sirloin steak, includes following steps:
S1, defrosting buphthalmos heart meat: -17 DEG C of temperature of meat outbound of the buphthalmos heart, 18 DEG C of temperature between negative catalysis, buphthalmos heart meat temperature 0 after defrosting
℃；S2, ingredient obtain beefsteak injection: by weight, beefsteak injection includes following components: soybean protein isolate 3.2
Part, 1.2 parts of starch, 0.12 part of white granulated sugar, make soy sauce 2.2 parts, 1.1 parts of monosodium glutamate, 2.1 parts of spice, rattan green pepper injection 5.2
Part, 0.52 part of beef fine powder, compounding 3.3 parts of toppings, 4 parts of sodium tripolyphosphate, 1.2 parts of calgon, sodium pyrophosphate 1.6
Each component is mixed and obtains beefsteak injection by part, 1.8 parts of sodium bicarbonate, wherein
By weight, the spice includes 5.4 parts of onion powder, 2.8 parts of garlic powder, 4.6 parts of black pepper；
By weight, the rattan green pepper injection includes 0.14 part of salt, sugared 0.12 part, 1.2 parts of monosodium glutamate, 3.8 parts of zanthoxylum powder, capsicum
1.1 parts of powder, 2.7 parts of pepper powder, 1.3 parts of garlic powder, 17.6 parts of water；
By weight, the compounding toppings include 3.1 parts of yolk powder, 2.2 parts of albumen powder, 3.4 parts of sodium tripolyphosphate, corn
3.2 parts of powder；
S3, injection: 5 DEG C of temperature between injection, 2 DEG C of injection temperature, 13 DEG C of temperature of buphthalmos heart meat when injection, injection rate 45%,
Injector pressure 2.5pa, injection speed first pass 35Hz, second time 45Hz are injected positive and negative 2 times, after injection in buphthalmos heart meat
Heart temperature is at 8 DEG C；
S4, break muscle；
S5, tumbling: 5 DEG C of temperature, tumbling time 75min between tumbling, each 30min of positive and negative rotation, rest 15min for centre, ox after tumbling
8 DEG C of temperature of eye heart meat, continue growing tumbling time if injection rate is not up to standard after tumbling；
S6 stands freezing: standing cryogenic temperature is -16 DEG C, and standing cooling time is 20h.
Embodiment 4
A kind of manufacture craft of rattan green pepper sirloin steak is carried out according to the step in embodiment 2, the difference is that, by weight
Meter, beefsteak injection includes following components: 2.8 parts of soybean protein isolate, 0.05 part of white granulated sugar, makes soy sauce at 0.9 part of starch
1.9 parts, 0.8 part of monosodium glutamate, 1.9 parts of spice, 4.9 parts of rattan green pepper injection, 0.48 part of beef fine powder, compounding 2.8 parts of toppings, three
2 parts of polyphosphate sodium, 0.5 part of calgon, 0.4 part of sodium pyrophosphate, 0.5 part of sodium bicarbonate.
Embodiment 5
A kind of manufacture craft of rattan green pepper sirloin steak is carried out according to the step in embodiment 2, the difference is that, by weight
Meter, beefsteak injection includes following components: 3.2 parts of soybean protein isolate, 0.12 part of white granulated sugar, makes soy sauce at 1.2 parts of starch
2.2 parts, 1.1 parts of monosodium glutamate, 2.1 parts of spice, 5.2 parts of rattan green pepper injection, 0.52 part of beef fine powder, compounding 3.3 parts of toppings, three
4 parts of polyphosphate sodium, 1.2 parts of calgon, 1.6 parts of sodium pyrophosphate, 1.8 parts of sodium bicarbonate.
Embodiment 6
A kind of manufacture craft of rattan green pepper sirloin steak is carried out according to the step in embodiment 2, the difference is that, by weight
Meter, beefsteak injection further includes 3.4 parts of yam extract, and the preparation of yam extract includes following steps:
S21, colloid mill grinding: fresh yam is cleaned, is removed the peel, and is ground using colloid mill and Chinese yam pulp is made；
S22, ultrasonic wave extraction: by the Chinese yam pulp obtained in step S21, ultrasonic wave extraction is extracted in the water of 2 times of weight
Liquid, extraction power are 500W, and Extracting temperature is 60 DEG C, extraction time 30min；
S23 prepares liquid extract: the extracting solution obtained in step S22 being centrifugated, Baume degrees is made through being concentrated under reduced pressure in supernatant
For 10 liquid extract, i.e. yam extract.
Embodiment 7
A kind of manufacture craft of rattan green pepper sirloin steak is carried out according to the step in embodiment 2, the difference is that, by weight
Meter, beefsteak injection further includes 3.8 parts of yam extract, and the preparation of yam extract includes following steps:
S21, colloid mill grinding: fresh yam is cleaned, is removed the peel, and is ground using colloid mill and Chinese yam pulp is made；
S22, ultrasonic wave extraction: by the Chinese yam pulp obtained in step S21, ultrasonic wave extraction is extracted in the water of 5 times of weight
Liquid, extraction power are 600W, and Extracting temperature is 70 DEG C, extraction time 50min；
S23 prepares liquid extract: the extracting solution obtained in step S22 being centrifugated, Baume degrees is made through being concentrated under reduced pressure in supernatant
For 12 liquid extract, i.e. yam extract.
Embodiment 8
A kind of manufacture craft of rattan green pepper sirloin steak is carried out according to the step in embodiment 2, the difference is that, by weight
Meter, beefsteak injection further includes 4.2 parts of yam extract, and the preparation of yam extract includes following steps:
S21, colloid mill grinding: fresh yam is cleaned, is removed the peel, and is ground using colloid mill and Chinese yam pulp is made；S22, ultrasonic wave extraction: will
The Chinese yam pulp obtained in step S21 ultrasonic wave extraction in the water of 8 times of weight obtains extracting solution, and extraction power is 800W, extracts
Temperature is 80 DEG C, extraction time 70min；
S23 prepares liquid extract: the extracting solution obtained in step S22 being centrifugated, Baume degrees is made through being concentrated under reduced pressure in supernatant
For 15 liquid extract, i.e. yam extract.
Comparative example 1
Commercially available similar beefsteak.
Sensory test
Subjective appreciation, including color, smell, mouthfeel three will be carried out after beefsteak fry cooked that embodiment 1-8 and comparative example 1 make,
Each includes language description part and scoring part, and scoring part full marks are 10 points, and results of sensory evaluation is as shown in table 1.
1 beefsteak results of sensory evaluation of table
As can be seen from Table 1, the beefsteak processed using the manufacture craft of 1-8 of the embodiment of the present invention is in color, smell and mouthfeel
On be superior to commercially available similar beefsteak in comparative example 1, there are preferable market prospects.Moreover, the proportion of beefsteak injection for
Color, smell and the mouthfeel of beefsteak have larger impact.
Comparative example 2,6-8 can be seen that is added yam extract of the invention in beefsteak injection, for this hair
Color, smell and the mouthfeel of bright beefsteak have no adverse effects.Moreover, because Chinese yam contains saponin, lymphatic temperament, choline, starch, sugar
The nutritional ingredients such as class, protein and amino acid, vitamin C and various trace elements, wherein Chinese yam polysaccharide rich content.Mountain
Medicine polysaccharide has the effects that adjust immune, hypoglycemic, anti-oxidant, anti-aging, antitumor.It is in paste that Chinese yam, which is extracted, and ox is added
It arranges in injection, mountain peach extract and beefsteak are arranged in pairs or groups, enable to beefsteak of the invention that there is raising immunity, qi-restoratives to take care of health,
The pressure such as the effect of spleen benefiting and stimulating the appetite, the biggish sportsman of the general consumption that is more suitable and office worker, student's group are big, body holds
Easily it is in the crowd of sub-health state.
Nutritional ingredient test
According to the regulation of GB28050, embodiment 1-8 and comparative example 1 the beefsteak sample made are detected, as a result such as 2 institute of table
Show.
2 beefsteak nutritional ingredient testing result of table
As can be seen from Table 2, compared with comparative example, had using the beefsteak that the manufacture craft of 1-8 of the embodiment of the present invention processes
Higher energy and protein content can preferably be the crowds such as sportsman, office worker, student race supplement protein, and not
Easily get fat.
Above-mentioned specific embodiment is only explanation of the invention, is not limitation of the present invention, art technology
Personnel can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as
All by the protection of Patent Law in scope of the presently claimed invention.
Claims (9)
1. a kind of manufacture craft of rattan green pepper sirloin steak, which is characterized in that include following steps:
S1, defrosting buphthalmos heart meat,
S2, ingredient obtain beefsteak injection,
S3, injection,
S4, break muscle,
S5, tumbling,
S6 stands freezing；
By weight, beefsteak injection includes following components: 2.8-3.2 parts of soybean protein isolate, 0.9-1.2 parts of starch,
0.05-0.12 parts of white granulated sugar, make soy sauce 1.9-2.2 parts, 0.8-1.1 parts of monosodium glutamate, 1.9-2.1 parts of spice, rattan green pepper injection
4.9-5.2 parts, 0.48-0.52 parts of beef fine powder, compounding toppings 2.8-3.3 parts, 2-4 parts of sodium tripolyphosphate, calgon
Each component is mixed and obtains beefsteak injection by 0.5-1.2 parts, 0.4-1.6 parts of sodium pyrophosphate, 0.5-1.8 parts of sodium bicarbonate,
In,
By weight, the spice includes 2.6-5.4 parts of onion powder, 1.5-2.8 parts of garlic powder, 3.2-4.6 parts of black pepper；
By weight, the rattan green pepper injection includes 0.08-0.14 parts of salt, 0.05-0.12 parts of sugar, 0.6-1.2 parts of monosodium glutamate, flower
3.1-3.8 parts of green pepper powder, 0.6-1.1 parts of chilli powder, 2.1-2.7 parts of pepper powder, 0.8-1.3 parts of garlic powder, 15.8-17.6 parts of water；
By weight, the compounding toppings include 2.2-3.1 parts of yolk powder, 1.4-2.2 parts of albumen powder, sodium tripolyphosphate
2.3-3.4 2.4-3.2 parts of part, corn flour.
2. a kind of manufacture craft of rattan green pepper sirloin steak according to claim 1, it is characterised in that:
By weight, beefsteak injection includes following components: 3 parts of soybean protein isolate, 1 part of starch, 0.08 part of white granulated sugar,
Make soy sauce 2.1 parts, 1 part of monosodium glutamate, 2 parts of spice, 5.1 parts of rattan green pepper injection, 0.51 part of beef fine powder, compounding toppings 3.2
Part, 3 parts of sodium tripolyphosphate, 1 part of calgon, 1 part of sodium pyrophosphate, 1 part of sodium bicarbonate, wherein
By weight, the spice includes 3.5 parts of onion powder, 2.3 parts of garlic powder, 3.8 parts of black pepper；
By weight, the rattan green pepper injection includes 0.12 part of salt, sugared 0.07 part, 0.8 part of monosodium glutamate, 3.4 parts of zanthoxylum powder, capsicum
0.8 part of powder, 2.4 parts of pepper powder, 1.1 parts of garlic powder, 17.1 parts of water；
By weight, the compounding toppings include 2.5 parts of yolk powder, 1.6 parts of albumen powder, 2.8 parts of sodium tripolyphosphate, corn
2.7 parts of powder.
3. a kind of manufacture craft of rattan green pepper sirloin steak according to claim 1, which is characterized in that by weight, institute
Stating beefsteak injection further includes 3.4-4.2 parts of yam extract, and the preparation of yam extract includes following steps:
S21, colloid mill grinding: fresh yam is cleaned, is removed the peel, and is ground using colloid mill and Chinese yam pulp is made；
S22, ultrasonic wave extraction: by the Chinese yam pulp obtained in step S21, ultrasonic wave extraction is extracted in the water of 2-8 times of weight
Liquid, extraction power are 500-800W, and Extracting temperature is 60-80 DEG C, extraction time 30-70min；
S23 prepares liquid extract: the extracting solution obtained in step S22 being centrifugated, Baume degrees is made through being concentrated under reduced pressure in supernatant
For the liquid extract of 10-15, i.e. yam extract.
4. according to a kind of manufacture craft of rattan green pepper sirloin steak as claimed in claim 3, it is characterised in that: in step S23, depressurize dense
Contracting temperature is 60-70 DEG C.
5. a kind of manufacture craft of rattan green pepper sirloin steak according to claim 1, it is characterised in that: in the step S1,
Buphthalmos heart meat outbound temperature is not higher than -15 DEG C, and 14-18 DEG C of temperature between negative catalysis, buphthalmos heart meat temperature is not higher than 4 DEG C after defrosting.
6. a kind of manufacture craft of rattan green pepper sirloin steak according to claim 1, it is characterised in that: in the step S3,
4-5 DEG C of temperature between injection, 0-2 DEG C of temperature of beefsteak injection, 12-13 DEG C of temperature of buphthalmos heart meat when injection, beefsteak injection accounts for
The injection rate of buphthalmos heart meat is 35-45%, injector pressure 2.5pa, injection speed first pass 35Hz, second time 45Hz, and injection is just
Anti- 2 times, the central temperature of buphthalmos heart meat is at 5-8 DEG C after injection.
7. a kind of manufacture craft of rattan green pepper sirloin steak according to claim 1, it is characterised in that: in the step S5,
4-5 DEG C of temperature between tumbling, tumbling time 70-80min, temperature≤10 DEG C of buphthalmos heart meat after tumbling.
8. a kind of manufacture craft of rattan green pepper sirloin steak according to claim 1, it is characterised in that: in the step S6,
Standing cryogenic temperature is -20 DEG C ~ -16 DEG C, and standing cooling time is 18-20h.
9. a kind of rattan green pepper sirloin steak of any manufacture craft production of claim 1-8.
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Application publication date: 20190604 |