CN111296772A - Method for making low-temperature cured beefsteak - Google Patents

Method for making low-temperature cured beefsteak Download PDF

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CN111296772A
CN111296772A CN202010225341.4A CN202010225341A CN111296772A CN 111296772 A CN111296772 A CN 111296772A CN 202010225341 A CN202010225341 A CN 202010225341A CN 111296772 A CN111296772 A CN 111296772A
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beefsteak
beef
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骆智毅
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Xiamen Yihefeng Food Co ltd
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Xiamen Yihefeng Food Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract

The invention discloses a method for making low-temperature cured beefsteak, which comprises the steps of raw material pretreatment, massage beating, curing, packaging, low-temperature curing, sterilization and the like, so that the curing, flavoring and curing of the beefsteak are effectively realized, the color, the fragrance and most of water of the beefsteak are kept, flavor substances in the beefsteak are fully released at the temperature of 55-70 ℃, a curing solution is prepared in one step, pre-emulsification is not needed, the flavor substances in the beefsteak can fully react with protein, fat and the like in the beefsteak, more abundant mouthfeel is generated, the addition of seasonings, particularly edible salt, can be effectively reduced, and the beefsteak is healthier and more delicious.

Description

Method for making low-temperature cured beefsteak
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for making low-temperature cured beefsteak.
Background
Beef contains rich protein and various amino acids required by human body, and is more and more popular with consumers. The beef steak has delicious meat quality, most of the existing beef steaks are uncooked, consumers need to finish cooking in a frying or frying mode, the temperature is high in the frying or frying process, and acrylamide, benzopyrene and heterocyclic amine substances are easily generated, so that the consumers are damaged.
Compared with the beefsteak needing to be fried or fried, the beefsteak cooked at low temperature is healthier and more convenient. The flavor combination comprises surface adsorption of food or permeation into the food through diffusion, but in the prior art, as the moisture in the beefsteak is maintained, the pickling seasoning cannot effectively and rapidly permeate in the curing process, so that a large amount of flavoring agents (such as salt) are required to be added into the traditional beefsteak prefabricated product to be adsorbed on the surface of beef as much as possible so as to make up the defects that the beefsteak is not uniformly pickled and has poor mouthfeel and taste due to low permeation rate of the flavor pickling materials into the food.
Meanwhile, the low-temperature process is suitable for the propagation of a large number of microorganisms within a certain temperature range, and the microbial pollution of the product is easily caused without subsequent deep processing, so that the food safety is endangered, and the product cannot become an instant product. In addition, the selection of subsequent sterilization of low-temperature products needs to be careful, and pasteurization, irradiation and the like are often adopted instead of high-temperature sterilization so as to avoid losing the original processing characteristics of the low-temperature curing process. Under the condition of keeping the original fragrance, color and moisture of the beefsteak, the key of the process is effectively improved in the mouthfeel of the beefsteak and the edible safety is ensured.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, provides a method for making low-temperature cured beefsteak, and solves the problems of edible taste, edible safety and the like in the background technology.
The technical scheme adopted by the invention for solving the technical problems is as follows: provides a method for preparing low-temperature cured beefsteak, which comprises the following steps:
1) pretreatment of raw materials: unfreezing frozen beef, cutting and sorting to obtain beef slices; massaging and beating: setting the massage beating depth to be not more than 15-35% of the minimum slice thickness of the beef and the frequency to be 80-160 times/min;
2) pickling: mixing the sliced beef and the low-salt pickling solution according to the mass ratio of 70-90: 10-30, and then carrying out vacuum tumbling, wherein the tumbling process and the temperature of the tumbled pickled beef are kept at 0-8 ℃;
the low-salt pickling solution comprises the following components in parts by mass: 15-25 parts of flavor pickling materials, 0.5-2 parts of edible salt, 10-20 parts of red wine, 1-2 parts of sodium alginate, 2-4 parts of monosodium glutamate, 10-20 parts of soybean protein, 3-4 parts of soy sauce, 1-2 parts of baking soda, 1-2 parts of trehalose, 0.2-0.3 part of glutamine transaminase, 2-4 parts of yeast extract, 0.1-0.2 part of sodium pyrophosphate, 4-8 parts of soybean oil, 0.1-0.2 part of pawpaw powder, 4-8 parts of modified starch and 30-45 parts of water; all ranges recited herein are inclusive of all values within the range.
3) Packaging: flatly paving the pickled beef prepared in the step 2), putting the beef into a vacuum cooking bag, and carrying out vacuum packaging, wherein the temperature of the pickled beef is kept not higher than 8 ℃ in the whole process;
4) low-temperature curing: placing the packaged beef at a clearance rate of not less than 40%, and spraying hot water at 55-70 ℃ under the pressure of 0.3-0.6MPa for 16-24h at constant temperature;
5) and (3) sterilization: and (3) sterilizing for 15-30min by adopting spray water at the temperature of 100-110 ℃, and cooling to obtain the low-temperature cured beefsteak.
6) Quick-freezing and packaging: and (3) carrying out quick-freezing packaging on the product obtained in the step 4) or 5). Before eating, the food can be eaten only by unfreezing and frying.
In a preferred embodiment of the present invention, the thickness of the sliced beef in the step 1) is 2-4.5 cm.
In a preferred embodiment of the present invention, the depth of the massage hammer in step 1) is 0.3-1.5 cm, and the single-chip massage hammer time is not less than 2 seconds.
In a preferred embodiment of the invention, the temperature during the kneading in the step 2) is 0-8 ℃, the rotation speed is 40rpm, the kneading time is 10-20min, the kneading is finished and the standing is 10-20min, and the vacuum degree in the kneading process is 0.05-0.1 MPa.
In a preferred embodiment of the present invention, in the step 2), the flavor curing material comprises mushroom paste, black pepper paste, tomato paste.
In a preferred embodiment of the present invention, in the step 2), the water in the low-salt pickling solution is ice water with a temperature of 0-4 ℃.
In a preferred embodiment of the present invention, the steps 4) and 5) are performed in the same container, and the container comprises a water-sterilizing type sterilizer.
Compared with the background technology, the technical scheme has the following advantages:
1. according to the invention, the low-salt pickling solution and the physical treatment modes before and after pickling are specially made, so that beefsteak is effectively pickled, tasty and cured, the color, the fragrance and most of water of the beef are maintained, meanwhile, the flavor substances in the beef are fully released through the temperature of 55-70 ℃, the pickling solution is prepared in one step, pre-emulsification is not needed, the flavor substances in the beef can fully react with protein, fat and the like in the beef, more abundant mouthfeel is generated, the addition of seasonings, particularly edible salt, can be effectively reduced, and the beefsteak is healthier and more delicious;
2. according to the invention, the flavor and taste of the beefsteak are basically formed after the constant temperature process of 55-70 ℃ of hot water, and the beefsteak can be further prevented from generating undesirable color and flavor and texture changes by adopting 100-110 ℃ spray water for sterilization for 15-30min, so that the purpose of sterilization can be effectively achieved, and the safety is ensured; in addition, the curing and the sterilization of the same container are directly carried out, the property of the low-temperature cured beefsteak is not affected, the container does not need to be replaced, the efficiency is greatly improved, and the productivity is increased;
3. the low-temperature cured beefsteak product can be directly eaten or eaten after being simply heated, thereby avoiding the generation of harmful substances caused by the high-temperature frying of the traditional beefsteak, and being nutritional and safe.
Detailed Description
Frozen boneless New York City West Cold imported from Brazil is taken as a raw material, the specification of the raw material is 3.5kg +, and a grease layer on the surface of the raw material is removed during testing, so that the interference caused by uneven meat quality of the raw material is avoided. The changes of hardness, chewing force and elasticity of the beef sample are tested by a TA-XTplus physical property tester of stable micro systems, and the details are as follows:
example 1
The method for making the low-temperature cured beefsteak comprises the following steps:
the method comprises the following steps: thawing beef, and controlling the central temperature of the beef to be-2-5 ℃ and the relative humidity to be more than 90 percent in the thawing process
Step two: puncturing, cutting or removing the exposed fascia layer on the surface, and then slicing the beef along the direction vertical to muscle fibers, wherein the slicing thickness is controlled to be 2-4.5 cm; the size can keep the judgment of meat quality during eating, and the muscle fiber is cut off by cutting the slices, so that the subsequent flavoring and processing are facilitated;
step three: the meat slices are sorted, extravasated blood and broken bones are removed, thick meat tendons are removed, the meat slices after being sorted are sequentially extruded, massaged and beaten by equipment, the thickness of the extruded massage is not more than 15% -35% of the minimum slice thickness, and the frequency of the massage beating is 80-160 times/min; the single-sheet massage impact is not less than 2 seconds;
step four: feeding the beef slices subjected to extrusion, massage and beating into a vacuum rolling and kneading machine, and adding a pickling solution for vacuum rolling and kneading, wherein the beef slices comprise 70-90 parts by mass and the pickling solution comprises 30-10 parts by mass;
the temperature during rolling is 0-8 ℃, the rotating speed is 40rpm, the rolling time is 10-20min, the rolling is finished and the beef is kept still for 10-20min, the vacuum degree is 0.05-0.1 MPa, and the temperature of the finished beef product is 0-8 ℃ to keep the color of the beef bright. The rolling and kneading process can adopt a vacuum rolling and kneading machine with a refrigeration function or the preparation of the pickling solution by using ice water (0-4 ℃).
The preparation method of the low-salt pickling solution comprises the following steps:
15 parts of flavor pickling materials, 0.5 part of edible salt, 20 parts of red wine, 2 parts of sodium alginate, 2 parts of monosodium glutamate, 20 parts of soybean protein, 4 parts of soy sauce, 2 parts of baking soda, 1 part of trehalose, 0.3 part of glutamine transaminase, 4 parts of yeast extract, 2 parts of glucose, 0.1 part of sodium pyrophosphate, 4 parts of soybean oil, 0.2 part of pawpaw powder, 8 parts of modified starch and 30 parts of water are added into a container together and mixed uniformly for later use;
the flavor marinade can be changed and adjusted according to the flavor requirement of the product, and comprises tomato sauce, black pepper sauce, mushroom sauce and the like.
Step five: controlling the temperature of a place to be below 12-16 ℃, slicing and weighing the rolled and kneaded beef, cutting and weighing according to the required weight of a finished product, flatly laying and placing the beef into a vacuum cooking bag, carrying out vacuum packaging, continuously monitoring the temperature of a semi-finished product before vacuum packaging, keeping the temperature of the semi-finished product to be lower than 8 ℃, and preventing the meat from being oxidized and discolored due to temperature rise.
Step six: putting the vacuum product into a sterilizing basket with a basket gap rate of not less than 40%, putting into a water-sterilizing type sterilizing pot, spraying with 55-70 deg.C hot water at constant temperature for 16-24H, and controlling the pressure in the pot at 0.3-0.6MPa in the process of constant temperature.
Step seven: and (5) after the constant-temperature spraying is finished, adjusting the spraying water sterilization mode of the sterilization pot, performing counter-pressure cooling at the temperature of 100-.
Example 2
Example 2 differs from example 1 in that:
the preparation method of the low-salt pickling solution comprises the following steps:
25 parts of flavor pickling materials, 2 parts of edible salt, 10 parts of red wine, 1 part of sodium alginate, 4 parts of monosodium glutamate, 10 parts of soybean protein, 2 parts of soy sauce, 1 part of sodium bicarbonate, 2 parts of trehalose, 0.2 part of glutamine transaminase, 2 parts of yeast extract, 1 part of glucose, 0.1 part of sodium pyrophosphate, 8 parts of soybean oil, 0.2 part of pawpaw powder, 4 parts of modified starch and 45 parts of water, and uniformly mixing for later use;
first, the influence of the processing mode on the quality of the beefsteak
TABLE 1 Effect of treatment on steak quality
Figure BDA0002427448370000051
Figure BDA0002427448370000061
The results are as follows:
as can be seen from the comparison between the example 1 and the comparative example 1, the kneading temperature is controlled to be 0-7 ℃, so that the phenomenon that the appearance and the flavor of the product are influenced by oxidation and discoloration of the product can be effectively prevented, meanwhile, the meat quality can be prevented from hardening, the chewing force of the final product is in a proper range of 300g/sec, and the mouthfeel is optimal;
as can be seen from the comparison between example 1 and comparative example 2, the aging temperature controlled at 55-70 ℃ enables the meat to recover more elasticity and maintain better taste, because at 55-70 ℃, collagen in the meat tissue is dissolved and denatured to form gel, and the tenderness and elasticity of the meat are improved along with the prolonging of the action time; most of the myosin and sarcoplasmic proteins accumulate over time and become completely denatured; when the temperature is maintained at 70-90 deg.C, connective tissue in muscle is contracted and dissolved, and the action speed of tenderization and elasticity generated by collagen is reduced, so that the meat quality is hardened, and the chewiness is reduced;
as can be seen from the comparison between example 1 and comparative example 3, the incubation time of 8-15H is not sufficient to complete the maturation of the beef tissue, and the reconstitution of the meat tissue requires 16-24H.
As can be seen from the comparison between example 1 and comparative example 4, the meat quality tissue is excessively destroyed due to the excessive curing pressure, the meat quality is properly dissolved within the pressure range of 0.3-0.6MPa determined by the process, the elastic recovery is better than 0.7-1.0MPa, and the hardness and the chewiness are better;
as can be seen from the comparison between the example 1 and the comparative example 5, the irradiation sterilization in a non-thermal heating mode has almost the same color and luster as the process, but has the defect that the peculiar smell cannot be eliminated, the formation of the flavor of the beefsteak can be influenced, and meanwhile, the chewing type and hardness value are lower, and the eating taste is not good;
as can be seen from the comparison of example 1 with comparative example 6, the subsequent storage of the beefsteak which is not sterilized at 110 ℃ by 100-.
Secondly, the influence of different pickling solutions on the flavor and the quality of the beefsteak
Comparative example 7
Comparative example 7 differs from example 1 in that: the pickling solution comprises the following components in parts by mass:
15 parts of flavor pickling materials, 0.5 part of edible salt, 20 parts of red wine, 2 parts of sodium alginate, 2 parts of monosodium glutamate, 20 parts of soybean protein, 4 parts of soy sauce, 2 parts of baking soda, 1 part of trehalose, 0.3 part of glutamine transaminase, 4 parts of yeast extract, 2 parts of glucose, 0.1 part of disodium dihydrogen pyrophosphate, 4 parts of soybean oil, 0.2 part of casein, 8 parts of modified starch and 30 parts of water, and uniformly mixing for later use.
Comparative example 8
Comparative example 8 differs from example 2 in that: the pickling solution comprises the following components in parts by mass:
25 parts of flavor pickling material, 2 parts of edible salt, 10 parts of red wine, 1 part of sodium alginate, 4 parts of monosodium glutamate, 10 parts of soybean protein, 2 parts of soy sauce, 1 part of baking soda, 2 parts of trehalose, 0.2 part of glutamine transaminase, 2 parts of yeast extract, 1 part of glucose, 0.1 part of trisodium phosphate, 8 parts of soybean oil, 0.2 part of casein, 4 parts of modified starch and 45 parts of water, and the components are uniformly mixed for later use.
Comparative example 9
Comparative example 9 differs from example 1 in that: the pickling solution comprises the following components in parts by mass:
15 parts of flavor pickling materials, 2.5 parts of edible salt, 20 parts of red wine, 2 parts of sodium alginate, 2 parts of monosodium glutamate, 20 parts of soybean protein, 4 parts of soy sauce, 2 parts of baking soda, 1 part of trehalose, 0.3 part of glutamine transaminase, 4 parts of yeast extract, 2 parts of glucose, 0.1 part of disodium dihydrogen pyrophosphate, 4 parts of soybean oil, 0.2 part of casein, 8 parts of modified starch and 30 parts of water, and uniformly mixing for later use.
Wherein, glutamine transaminase, casein, disodium dihydrogen pyrophosphate and glucose are mixed in advance, emulsified and then added into the other components to be mixed evenly.
Through comparison of the results, the phenomenon of meat quality transition crosslinking and caking can be found in comparative examples 7, 8 and 9, and in comparative examples 7 and 8 (such as poor ventilation air flavor permeation degree of cattle, slightly weak flavor of sensory evaluation compared with the examples and the like), the comparative example 9 has uneven flavor permeation and the consumption of edible salt needs to be obviously increased. Therefore, the salting solutions of examples 1 and 2 can generate the function of an emulsion stabilizer under the combined action of glutamine transaminase, yeast extract, sodium pyrophosphate, trehalose, glucose and the like, do not need to be emulsified in advance, and the compounded salting solution promotes the protein to have a crosslinking reaction, can play a certain degree of binding effect, is beneficial to maintaining water, ensures uniform and elastic meat quality, and improves the tissue state and the taste. Effectively avoids the problem that in practical application, the direct addition of tyrosine or casein leads the cross-linking reaction to be too fast and is not suitable for production.
The above description is only a preferred embodiment of the present invention, and therefore should not be taken as limiting the scope of the invention, which is defined by the appended claims and their equivalents.

Claims (7)

1. A method for preparing low-temperature cured beefsteak is characterized in that: the method comprises the following steps:
1) pretreatment of raw materials: unfreezing frozen beef, cutting and sorting to obtain beef slices;
2) pickling: mixing the sliced beef and the low-salt pickling solution according to the mass ratio of 70-90: 10-30, and then carrying out vacuum tumbling, wherein the tumbling process and the temperature of the tumbled pickled beef are kept at 0-8 ℃;
the low-salt pickling solution comprises the following components in parts by mass: 15-25 parts of flavor pickling materials, 0.5-2 parts of edible salt, 10-20 parts of red wine, 1-2 parts of sodium alginate, 2-4 parts of monosodium glutamate, 10-20 parts of soybean protein, 3-4 parts of soy sauce, 1-2 parts of baking soda, 1-2 parts of trehalose, 0.2-0.3 part of glutamine transaminase, 1-2 parts of glucose, 2-4 parts of yeast extract, 0.1-0.2 part of sodium pyrophosphate, 4-8 parts of soybean oil, 0.1-0.2 part of pawpaw powder, 4-8 parts of modified starch and 30-45 parts of water;
3) packaging: flatly paving the pickled beef prepared in the step 2), putting the beef into a vacuum cooking bag, and carrying out vacuum packaging, wherein the temperature of the pickled beef is kept not higher than 8 ℃ in the whole process;
4) low-temperature curing: placing the packaged beef at a clearance rate of not less than 40%, and spraying hot water at 55-70 ℃ under the pressure of 0.3-0.6MPa for 16-24h at constant temperature;
5) and (3) sterilization: and (3) sterilizing for 15-30min by adopting spray water at the temperature of 100-110 ℃, and cooling to obtain the low-temperature cured beefsteak.
2. The method for making low temperature cured beefsteak according to claim 1, wherein the method comprises the following steps: the thickness of the beef slices obtained in the step 1) is 2-4.5 cm.
3. The method for making low temperature cured beefsteak according to claim 1, wherein the method comprises the following steps: and in the step 1), the beef slices are subjected to massage beating treatment, the massage beating depth is 0.3-1.5 cm, the frequency is 80-160 times/min, and the single-slice massage beating time is not less than 2 seconds.
4. The method for making low temperature cured beefsteak according to claim 1, wherein the method comprises the following steps: in the step 2), the rotating speed during rolling is 40-50 rpm, the rolling time is 10-20min, the rolling is finished and the stand is 10-20min, and the vacuum degree in the rolling process is 0.05-0.1 MPa.
5. The method for making low temperature cured beefsteak according to claim 1, wherein the method comprises the following steps: in the step 3), the flavor curing materials comprise mushroom sauce, black pepper sauce and tomato sauce.
6. The method for making low temperature cured beefsteak according to claim 1, wherein the method comprises the following steps: in the step 3), the water in the low-salt pickling solution is ice water at 0-4 ℃.
7. The method for making low temperature cured beefsteak according to claim 1, wherein the method comprises the following steps: the steps 5) and 6) are carried out in the same container, and the container comprises a water-sterilizing type sterilization pot.
CN202010225341.4A 2020-03-26 2020-03-26 Method for making low-temperature cured beefsteak Pending CN111296772A (en)

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CN111728153A (en) * 2020-07-09 2020-10-02 贺州学院 Preparation method of beefsteak
CN112401138A (en) * 2020-10-15 2021-02-26 扬州北轩食品有限公司 New Orleans flavor beefsteak and preparation method thereof
CN113812580A (en) * 2021-09-07 2021-12-21 豪爷工坊(厦门)食品有限公司 Method for making low-temperature slow-boiled beefsteak
CN113925141A (en) * 2021-11-18 2022-01-14 杭州早鲜一步食品科技有限公司 System for pickling beefsteak and method for making pickled beefsteak food

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CN105995570A (en) * 2016-06-21 2016-10-12 福建省亚明食品有限公司 Pan-fried beef steak with black pepper and processing method of beef steak
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CN111728153A (en) * 2020-07-09 2020-10-02 贺州学院 Preparation method of beefsteak
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