CN111357944A - 一种低胆固醇牛排及其制作方法 - Google Patents
一种低胆固醇牛排及其制作方法 Download PDFInfo
- Publication number
- CN111357944A CN111357944A CN202010224317.9A CN202010224317A CN111357944A CN 111357944 A CN111357944 A CN 111357944A CN 202010224317 A CN202010224317 A CN 202010224317A CN 111357944 A CN111357944 A CN 111357944A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- beefsteak
- cholesterol
- rolling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 21
- 235000004348 Perilla frutescens Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 235000015278 beef Nutrition 0.000 claims abstract description 33
- 238000005554 pickling Methods 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 15
- 241000234282 Allium Species 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000383638 Allium nigrum Species 0.000 claims abstract description 11
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 11
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 5
- 240000006432 Carica papaya Species 0.000 claims abstract description 5
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 5
- 229920000881 Modified starch Polymers 0.000 claims abstract description 5
- 239000004368 Modified starch Substances 0.000 claims abstract description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 5
- 235000021398 garlic paste Nutrition 0.000 claims abstract description 5
- 235000019426 modified starch Nutrition 0.000 claims abstract description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 235000020095 red wine Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 5
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 5
- 239000000661 sodium alginate Substances 0.000 claims abstract description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 5
- 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 abstract description 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 5
- 239000003549 soybean oil Substances 0.000 claims abstract description 5
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims description 18
- 238000005096 rolling process Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 11
- 235000012000 cholesterol Nutrition 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 5
- 210000002435 tendon Anatomy 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 208000010392 Bone Fractures Diseases 0.000 claims description 3
- 208000006670 Multiple fractures Diseases 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 2
- 235000006264 Asimina triloba Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 235000015090 marinades Nutrition 0.000 claims description 2
- 230000003068 static effect Effects 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 description 5
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- 102000008146 Acetate-CoA ligase Human genes 0.000 description 1
- 108010049926 Acetate-CoA ligase Proteins 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 102000004286 Hydroxymethylglutaryl CoA Reductases Human genes 0.000 description 1
- 108090000895 Hydroxymethylglutaryl CoA Reductases Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 102000005782 Squalene Monooxygenase Human genes 0.000 description 1
- 108020003891 Squalene monooxygenase Proteins 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 210000003195 fascia Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
本发明公开了一种低胆固醇牛排及其制作方法，该牛排按质量份由70～90份牛肉和10～30份腌制溶液组成；所述牛肉为厚度1～4cm的切片；所述腌制溶液按质量份包括风味腌料15‑25份，食用盐2‑4份，红葡萄酒10‑20份，海藻酸钠1‑2份，味精2‑4份，大豆蛋白10‑20份，酱油3‑4份、小苏打1‑2份、海藻糖1‑2份、洋葱粉2‑4份、黑蒜泥2‑4份、柠檬汁0.5‑1份，焦磷酸钠0.1‑0.2份、大豆油4‑8份、木瓜粉0.1‑0.2份，变性淀粉5‑10份和水30‑45份；其中，所述黑蒜泥采用发酵后的独头蒜制备而成。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种低胆固醇牛排及其制作方法。
背景技术
牛肉含有丰富的蛋白质、各种人体所需的氨基酸，越来越受到消费者的喜爱。但牛肉的肉质纤维较粗，其本身胆固醇较高，同时牛排以煎制为主，导致其胆固醇更高，导致部分肠胃不适人群、高血压、高胆固醇人群食用牛排。
发明内容
本发明的目的在于克服现有技术的不足之处，提供了一种低胆固醇牛排及其制作方法，解决了上述背景技术中的问题。
本发明解决其技术问题所采用的技术方案是：一种低胆固醇牛排，按质量份由70～90份牛肉和10～30份腌制溶液组成；
所述牛肉为厚度1～4cm的切片；
所述腌制溶液按质量份由如下组分组成：
风味腌料15-25份，食用盐2-4份，红葡萄酒10-20份，海藻酸钠1-2份，味精2-4份，大豆蛋白10-20份，酱油3-4份、小苏打1-2份、海藻糖1-2份、洋葱粉2-4份、黑蒜泥2-4份、柠檬汁0.5-1份，焦磷酸钠0.1-0.2份、大豆油4-8份、木瓜粉0.1-0.2份，变性淀粉5-10份和水30-45份；其中，所述黑蒜泥采用发酵独头蒜经捣碎制备而成。
本发明腌制溶液中，海藻糖、黑蒜泥、洋葱粉和柠檬汁的结合能抑制血清、肝脏中胆固醇的积累，能抑制胆固醇合成相关的作用靶酶，通过乙酰CoA合成酶、抑制HMG CoA还原酶、抑制鲨烯环氧化酶、干扰胆汁酸循环等，能有效抑制肝脏胆固醇的合成，可降低血浆TC和LDL,升高密度脂蛋白(HDL)；此外海藻糖和柠檬汁的组合，结合黑蒜泥中富含的大蒜素和洋葱中富含的洋葱精油，能够抑制后期煎制过程中可能产生的苦味、涩味的等不良味道的作用；四者以海藻糖：洋葱粉：黑蒜泥：柠檬汁为1～2:2～4:2～4:0.5～1的质量比合理复配，起到了协同增强的作用，本发明所列举的所有范围包括该范围内的所有数值。
本发明还提供了上述一种低胆固醇牛排的制作方法，包括如下步骤：
1)将牛肉解冻；
2)去除牛肉表面肥油层和筋膜层，处理为牛肉片；
3)对牛肉片进行分拣，去除淤血、碎骨和肉筋，随后将牛肉片依次进行挤压按摩；
4)将挤压按摩完成的牛肉片送入真空滚揉机中，加入腌制溶液进行真空滚揉；滚揉时真空度为0.05MPa-0.1MPa，温度0～8℃，转速为35～45rpm，滚揉时间为20～50min，滚揉完成静止10～20分钟；
5)去除滚揉过程中脱落的肉筋和肥油，将滚揉完的牛肉片称重并真空包装。
在本发明一较佳实施例中，所述步骤1)中，解冻过程牛肉中心温度控制在-2～5℃。
本技术方案与背景技术相比，它具有如下优点：
1.本发明采用海藻糖、洋葱粉、黑蒜泥和柠檬汁的组合对牛排进行研制调味加工，丰富了产品的风味，并且四者的复配作用也有效抑制了后期煎制过程中的苦味、涩味等不良味道，改善了煎制牛排高胆固醇的情况；
2.本发明制作的牛排，既有效去除了牛肉原料浓重的腥膻不适的口感，又保留牛肉鲜美口感，同时肉质极为嫩滑，易于咀嚼，在后续烹制中只需微波加热或少量油煎制即可食用，大大减小了烹制过程中的油脂用量，有利于食用者健康。
具体实施方式
所述风味腌料包括黑胡椒酱、番茄酱、蘑菇酱等。
实施例1
本实施例的一种低胆固醇牛排的制作方法，包括如下步骤：
步骤一：将牛肉解冻，解冻过程牛肉中心温度控制在-2～5℃；
步骤二：去除原料表面肥油层和筋膜层，将牛肉切片，切片厚度控制在1～4cm之间；
步骤三：对肉片进行分拣，去除淤血、碎骨，对粗大肉筋进行去除，分拣后肉片依次用设备进行挤压按摩；
步骤四：将挤压按摩完成的肉片送入真空滚揉机中，加入腌制溶液进行真空滚揉。滚揉时真空度为0.05MPa～0.1MPa，温度0～8℃，转速为40rpm，滚揉时间为20-50min，滚揉完成静止10-20分钟。
其中，牛肉70-90份，腌制溶液30-10份；腌制溶液配方如下(按质量份)：
风味腌料15份，食用盐3份，红葡萄酒10份，海藻酸钠1份，味精2份，大豆蛋白15份，酱油3份、小苏打1.5份、海藻糖1.5份、洋葱粉3份、黑蒜泥4份、柠檬汁0.8份，焦磷酸钠0.1份、大豆油4份、木瓜粉0.1份，变性淀粉5-10份和水31份，混合均匀备用；
步骤五：将滚揉完成的牛肉片称重，称重过程中去除经滚揉易脱落的筋和肥油，按成品要求重量进行分装，真空包装后速冻。
实施例2～4
实施例2～4调整了腌制料中海藻糖、洋葱粉、黑蒜泥、柠檬汁的用量，其余与实施例1相同。
表1
一、腌制溶液对牛排品质的影响
表2腌制溶液中某些组分对牛排品质的影响
上表中感官评定分值为平均分值，其中气味、口感为主要评分项，满分10分，分值越高品质越好，具体分值说明如下：
表3气味项参考分值
表4口感项参考分值
以上所述，仅为本发明较佳实施例而已，故不能依此限定本发明实施的范围，即依本发明专利范围及说明书内容所作的等效变化与修饰，皆应仍属本发明涵盖的范围内。
Claims (5)
1.一种低胆固醇牛排，其特征在于：按质量份由70～90份牛肉和10～30份腌制溶液组成；
所述牛肉为厚度1～4cm的切片；
所述腌制溶液按质量份由如下组分组成：
风味腌料15-25份，食用盐2-4份，红葡萄酒10-20份，海藻酸钠1-2份，味精2-4份，大豆蛋白10-20份，酱油3-4份、小苏打1-2份、海藻糖1-2份、洋葱粉2-4份、黑蒜泥2-4份、柠檬汁0.5-1份，焦磷酸钠0.1-0.2份、大豆油4-8份、木瓜粉0.1-0.2份，变性淀粉5-10份和水30-45份；其中，所述黑蒜泥采用发酵后的独头蒜制备而成。
2.根据权利要求1所述的一种低胆固醇牛排，其特征在于：所述风味腌料包括黑胡椒酱、番茄酱、蘑菇酱。
3.根据权利要求1所述的一种低胆固醇牛排，其特征在于：所述腌制溶液按质量份由如下组分组成：
风味腌料15份，食用盐3份，红葡萄酒10份，海藻酸钠1份，味精2份，大豆蛋白15份，酱油3份、小苏打1.5份、海藻糖1.5份、洋葱粉3份、黑蒜泥4份、柠檬汁0.8份，焦磷酸钠0.1份、大豆油4份、木瓜粉0.1份，变性淀粉5-10份和水31份，混合均匀备用。
4.如权利要求1～3任一项所述的一种低胆固醇牛排的制作方法，其特征在于：包括如下步骤：
1)将牛肉解冻；
2)去除牛肉表面肥油层和筋膜层，处理为牛肉片；
3)对牛肉片进行分拣，去除淤血、碎骨和肉筋，随后将牛肉片依次进行挤压按摩；
4)将挤压按摩完成的牛肉片送入真空滚揉机中，加入腌制溶液进行真空滚揉；滚揉时真空度为0.05MPa-0.1MPa，温度0～8℃，转速为35～45rpm，滚揉时间为20～50min，滚揉完成静止10～20分钟；
5)去除滚揉过程中脱落的肉筋和肥油，将滚揉完的牛肉片称重并真空包装。
5.根据权利要求4所述的一种低胆固醇牛排的制作方法，其特征在于：所述步骤1)中，解冻过程牛肉中心温度控制在-2～5℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010224317.9A CN111357944A (zh) | 2020-03-26 | 2020-03-26 | 一种低胆固醇牛排及其制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010224317.9A CN111357944A (zh) | 2020-03-26 | 2020-03-26 | 一种低胆固醇牛排及其制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111357944A true CN111357944A (zh) | 2020-07-03 |
Family
ID=71198877
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010224317.9A Pending CN111357944A (zh) | 2020-03-26 | 2020-03-26 | 一种低胆固醇牛排及其制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111357944A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115005389A (zh) * | 2022-06-21 | 2022-09-06 | 上海豪守(河南)食品有限公司 | 一种预调理牛排制品及其降低磷酸盐添加的加工方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687077A (zh) * | 2015-04-08 | 2015-06-10 | 福建省聚元食品股份有限公司 | 一种低胆固醇牛排及其制备方法 |
| CN106616402A (zh) * | 2016-12-28 | 2017-05-10 | 上海联豪食品有限公司 | 一种儿童牛排及其制作方法 |
| CN107897735A (zh) * | 2017-11-23 | 2018-04-13 | 湖南赤松亭农牧有限公司 | 牛排腌制料及牛排加工方法 |
-
2020
- 2020-03-26 CN CN202010224317.9A patent/CN111357944A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687077A (zh) * | 2015-04-08 | 2015-06-10 | 福建省聚元食品股份有限公司 | 一种低胆固醇牛排及其制备方法 |
| CN106616402A (zh) * | 2016-12-28 | 2017-05-10 | 上海联豪食品有限公司 | 一种儿童牛排及其制作方法 |
| CN107897735A (zh) * | 2017-11-23 | 2018-04-13 | 湖南赤松亭农牧有限公司 | 牛排腌制料及牛排加工方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115005389A (zh) * | 2022-06-21 | 2022-09-06 | 上海豪守(河南)食品有限公司 | 一种预调理牛排制品及其降低磷酸盐添加的加工方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104432142A (zh) | 麻辣牛肉干的制备方法 | |
| KR20090107772A (ko) | 닭발을 원료로 하는 식품 및 그 제조방법 | |
| CN101107981A (zh) | 蔬菜肉丸的加工方法 | |
| KR101728296B1 (ko) | 한우 우거지 갈비탕의 제조방법 및 그 제조방법으로 제조된 한우 우거지 갈비탕 | |
| CN104305155B (zh) | 一种白牛肝菌鸡肉酱及其制备方法 | |
| CN107581458B (zh) | 一种黑椒牛排专用烧烤酱及其制备方法 | |
| CN104397730A (zh) | 金毛牛肉丝的制备方法 | |
| KR101788627B1 (ko) | 딱새우 떡어묵 제조방법 | |
| KR20170061960A (ko) | 불고기용 소스의 제조방법 | |
| KR101845940B1 (ko) | 기능성 육수를 이용한 떡볶이의 제조 방법 | |
| CN107495300B (zh) | 一种麻辣味烧烤酱及其制备方法 | |
| CN104544179A (zh) | 一种脆香牛肉的加工方法 | |
| CN111357944A (zh) | 一种低胆固醇牛排及其制作方法 | |
| JP2007174916A (ja) | 畜肉加工食品およびその製造方法 | |
| CN108936361A (zh) | 一种酥脆羊肉片的制备方法 | |
| CN104621553A (zh) | 一种鱼面及其加工方法 | |
| KR101742139B1 (ko) | 현미찹쌀이 포함된 햄버거패티 | |
| KR101695303B1 (ko) | 숙성된 굴 및 새우를 이용한 매콤한 크림소스 및 이의 제조 방법 | |
| KR101893054B1 (ko) | 해물 뼈찜의 제조방법 | |
| CN105495415A (zh) | 豆豉鲟鱼的制作方法 | |
| CN111034938A (zh) | 一种乳酸发酵薄荷香风干鸭肉的加工方法 | |
| CN104643152A (zh) | 一种水果风味鱼面及其加工方法 | |
| CN113854503B (zh) | 一种棒棒鸡调味料及棒棒鸡加工方法 | |
| KR102463166B1 (ko) | 막창과 곱창을 이용한 해물찜닭 및 그 제조방법 | |
| KR102522257B1 (ko) | 굴을 주재로 한 떡국떡과 그 조성물 및 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20201224 Address after: No.21, Meihe Sixth Road, Tong'an District, Xiamen City, Fujian Province, 361000 Applicant after: Xiamen yisimai Food Co.,Ltd. Address before: 207-2, No.1, Xinxu Town, Xiang'an District, Xiamen City, Fujian Province, 361000 Applicant before: Xiamen yihefeng Food Co.,Ltd. |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200703 |