CN111480795A - Health-care beefsteak and preparation method thereof - Google Patents

Health-care beefsteak and preparation method thereof Download PDF

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Publication number
CN111480795A
CN111480795A CN201910075052.8A CN201910075052A CN111480795A CN 111480795 A CN111480795 A CN 111480795A CN 201910075052 A CN201910075052 A CN 201910075052A CN 111480795 A CN111480795 A CN 111480795A
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parts
beef
beefsteak
health
kneading
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彭思汉
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Shanghai Lianhao Food Co ltd
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Shanghai Lianhao Food Co ltd
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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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses health-care beefsteak and a preparation method thereof, wherein the seasoning for beefsteak pickling comprises the following raw materials in parts by weight: 40-60 parts of natto sauce, 10-15 parts of yam powder, 5-10 parts of astragalus extract, 3-7 parts of medlar powder, 3-5 parts of cordyceps militaris powder, 3-5 parts of pine needle extract, 1-3 parts of curcumin, 3-5 parts of phytosterol, 5-10 parts of tea oil, 10-15 parts of red wine, 3-5 parts of black pepper powder, 2-4 parts of spice and 2-4 parts of garlic. The beefsteak prepared by the invention not only has fine and smooth taste, but also has certain health care function to human body.

Description

Health-care beefsteak and preparation method thereof
Technical Field
The invention relates to the technical field of beefsteak processing, in particular to health-care beefsteak and a preparation method thereof.
Background
With the development of society, people pursue higher and higher material culture life, and the requirement of the food as an important component in daily life not only makes the former full of warmth and fruit belly but also pursues high-quality food with good color, flavor and taste after the consumption level is improved. The beef has tender meat quality and fiber taste, is suitable for various cooking methods, is rich in nutrition, and has nourishing and body-nourishing effects. The beef contains rich protein with high content ratio, various types and high digestibility, is easily absorbed and utilized by human bodies, has the effects of enhancing physical strength and strengthening the bodies, also contains phospholipids which have important effects on the physiological development of the human bodies, and is one of important sources of fat and phospholipids in the dietary structure of Chinese people.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides the health-care beefsteak and the preparation method thereof, and the prepared beefsteak not only has fine and smooth taste, but also has certain health-care function on human bodies.
The invention provides a health-care beefsteak and a preparation method thereof, wherein the seasoning for beefsteak pickling comprises the following raw materials in parts by weight:
40-60 parts of natto sauce, 10-15 parts of yam powder, 5-10 parts of astragalus extract, 3-7 parts of medlar powder, 3-5 parts of cordyceps militaris, 3-5 parts of pine needle extract, 1-3 parts of curcumin, 3-5 parts of phytosterol, 5-10 parts of tea oil, 10-15 parts of red wine, 3-5 parts of black pepper powder, 2-4 parts of spices and 2-4 parts of garlic.
Preferably, the seasoning for beefsteak curing comprises the following raw materials in parts by weight:
50 parts of natto sauce, 12 parts of yam powder, 8 parts of astragalus extract, 5 parts of medlar powder, 4 parts of cordyceps militaris, 4 parts of pine needle extract, 2 parts of curcumin, 4 parts of phytosterol, 8 parts of tea oil, 12 parts of red wine, 4 parts of black pepper powder, 3 parts of spice and 3 parts of garlic.
Preferably, the phytosterol is one or more of β -sitosterol, stigmasterol, campesterol and brassicasterol.
The preparation method of the health-care beefsteak provided by the invention comprises the following steps:
s11: pretreatment of raw materials: thawing frozen beef at low temperature for 2-6 deg.C, and trimming to remove fat, blood stasis and fascia on the surface and inside of the thawed beef;
s12: slicing the beef pretreated in the step S11, wherein the thickness of each piece of beef is 8-15mm, and the weight of each piece of beef is 160-160 g/piece;
s13: acid discharge: carrying out suspension and acid discharge on the sliced beef in the S12 for 8-12 h;
s14: rolling, kneading and pickling: mixing the beef subjected to acid discharge of the S13 with pickled seasonings, rolling and kneading for 5-15min, and then standing and pickling for 4-8 h;
s15: pre-freezing: vacuum packaging is carried out on the rolled and kneaded pickled beef in the step S14, and then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment;
s16: ultrahigh pressure treatment: carrying out ultrahigh pressure treatment on the beef subjected to the S15 pre-freezing treatment;
s17: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S16, and then boxing and warehousing after the spray printing production date.
The invention provides another preparation method of the health-care beefsteak, which comprises the following steps:
s21: pretreatment of raw materials: thawing frozen beef at low temperature for 2-6 deg.C, and trimming to remove fat, blood stasis and fascia on the surface and inside of the thawed beef;
s22: acid discharge: carrying out suspension acid discharge on the beef pretreated in the S21 for 8-12 h;
s23: filling, rolling and kneading: mixing seasonings with ice water, injecting the mixed solution into the beef subjected to acid discharge of S22 through an injection machine, slightly beating for 2-4min, and then putting the treated beef into a rolling and kneading machine for rolling and kneading for 3-6 min;
s24: slicing and pickling: slicing the rolled and kneaded beef of S23, wherein the thickness of each beef is 8-15mm, the weight of each beef is 160-g/slice, brushing a layer of the mixed liquid of S23 on the surface of the beef, continuously rolling and kneading for 2-4min, and standing for 4-8h for pickling;
s25: pre-freezing: vacuum packaging is carried out on the rolled and kneaded pickled beef in the step S24, and then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment;
s26: ultrahigh pressure treatment: carrying out ultrahigh pressure treatment on the beef subjected to the S25 pre-freezing treatment;
s27: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S26, and then boxing and warehousing after the spray printing production date.
Preferably, the tumbling is vacuum tumbling under the conditions: the vacuum degree is-0.08 MPa, the kneading speed is 8-10r/min, and the ambient temperature is 5-15 ℃.
Preferably, the center temperature of the pre-frozen beef is-10 to-20 ℃.
Preferably, the conditions of the ultrahigh pressure treatment are as follows: keeping the pressure for 5-15min under the conditions of 200-.
Preferably, the flavoring in S14 is added at 100-200 g/kg.
Preferably, the mass ratio of the seasoning to the ice water in the S23 is 10-20:100, the temperature of the ice water is 2-6 ℃, and the mixed solution is injected according to the volume ratio of 5-10 ml/kg.
The action mechanism is as follows:
the natto sauce not only retains the nutritive value of soybeans, is rich in vitamin K2 and improves the digestibility of protein, but also produces various physiological active substances in the fermentation process and has the health-care functions of dissolving fibrin in a body and regulating physiological functions; can be used for preventing intestinal diseases such as constipation and diarrhea, increasing bone density, preventing osteoporosis, regulating blood pressure, dissolving old thrombi plaque, regulating blood lipid, relieving fatigue, and improving immunity.
The rhizoma Dioscoreae powder contains dioscin and its aglycone dioscin as main effective components, and also contains anti-bifurcation element, 3, 4-dihydroxyphenethylamine, mannan, phytic acid, dopamine, dioscine, maple II, cholesterol, ergosterol, campesterol, β -sitosterol, allantoin, and dioscin I, and has effects of invigorating spleen, tonifying lung, invigorating kidney, replenishing essence, reducing blood lipid, preventing cardiovascular diseases, resisting inflammation, and protecting liver.
Radix astragali is sweet and slightly warm; it enters lung, spleen, liver and kidney meridians; the radix astragali extract has the effects of enhancing immunity, enhancing energy, resisting fatigue, resisting mutation, protecting liver and inhibiting osteoclast, and mainly comprises astragalus polysaccharide and astragaloside, wherein the astragalus polysaccharide has the effects of reducing blood lipid, namely reducing cholesterol and triglyceride and increasing high-density lipoprotein; can be used for preventing and treating cardiovascular and cerebrovascular diseases, such as atherosclerosis, coronary artery disease, peripheral angiopathy, and hyperlipidemia. Astragaloside IV has effects of remarkably reducing blood sugar, glycosylated hemoglobin and urine protein, and reducing AGEs in renal cortex and blood serum, and has effects of resisting oxidation, inhibiting aldose reductase, inhibiting mesangial cell proliferation, and relieving renal hypertrophy.
The medlar is sweet and neutral; the fructus Lycii powder mainly contains fructus Lycii polysaccharide, betaine and fructus Lycii pigment, wherein the fructus Lycii polysaccharide has effects of promoting immunity, resisting aging, resisting tumor, scavenging free radicals, relieving fatigue, resisting radiation, protecting liver, and protecting and improving reproductive function; betaine has lipid metabolism promoting or fatty liver resisting effect, and can be used as methyl donor in vivo; the fructus Lycii pigment mainly comprises carotene, xanthophyll and other colored substances, and has effects of improving immunity, preventing and inhibiting tumor, and preventing atherosclerosis.
The medicinal value of various bioactive substances such as cordyceps polysaccharide, SOD and the like in cordyceps militaris is most obvious. Cordycepic acid can remarkably reduce intracranial pressure and promote metabolism of an organism, so that cerebral hemorrhage and cerebral thrombosis diseases are relieved. Cordycepin is a nucleoside substance with antibacterial activity, and has strong inhibitory effect on nuclear polyadenylic acid polymerase. Make mRNA mature in the process of DNA transcription mRNA and inhibit the growth of cancer cells. And has blood sugar lowering effect. Cordyceps polysaccharide is a highly branched galactomannan, and can promote lymphocyte transformation, improve antibody content of serum IgG and immunity of organism, and enhance anticancer ability of organism. SOD can eliminate superoxide radical in organism, and has antiaging, anticancer, and anticancer effects. In addition, the cordyceps militaris also contains rich selenium which is well known to be a trace element necessary for human bodies, is an active center of glutathione peroxidase, is connected to a peptide chain of enzyme protein in the form of selenium cysteine, protects the normal permeability of the stability of cell membranes, stimulates the generation of immune globulin and antibody, and enhances the immunity and the oxidation resistance of organisms.
The pine needle extract has strong antioxidant, can effectively eliminate free radicals, prevent and treat arteriosclerosis, hypertension, hyperlipidemia, blood hyperviscosity and blood hyperviscosity, reduce the incidence rate of coronary heart disease, angina and arrhythmia, assist in treating diabetes, prevent cerebral infarction, cerebral arteriosclerosis, senile dementia, sudden deafness and anti-aging substances, and can well improve the health condition of the elderly, resist gene mutation, DNA damage and the like.
Curcumin has effects of reducing blood lipid, resisting coagulation, resisting oxidation, promoting bile flow, and resisting cancer.
The phytosterol has strong anti-inflammatory effect on human bodies, and has the effects of inhibiting the absorption of the human bodies on cholesterol, promoting the degradation and metabolism of the cholesterol, inhibiting the biochemical synthesis of the cholesterol and the like; can be used for preventing and treating heart diseases such as coronary atherosclerosis, and has obvious curative effect on ulcer, skin squamous carcinoma, cervical cancer, etc.; can promote wound healing, promote muscle proliferation, and enhance capillary circulation; it can also be used as the inhibitor of gallstone formation.
The tea oil contains rich oleic acid and linoleic acid, the content of unsaturated fatty acid in the tea oil is more than 90%, the tea oil is easy to be absorbed by human body after being eaten, simultaneously, the tea oil can promote the absorption of human body to fat-soluble fiber and trace elements such as calcium, iron, zinc and the like, and the tea oil can reduce the concentration of cholesterol in blood, thereby preventing arteriosclerosis, and inhibiting and preventing cardiovascular and cerebrovascular diseases such as coronary heart disease, hypertension and the like.
Compared with the prior art, the invention has the beneficial effects that:
(1) the beefsteak prepared by the invention not only has fine and smooth taste, but also has certain health care function to human body;
(2) the beefsteak is added with various traditional Chinese medicines in the pickled seasoning, so that the effect of mutual synergy is achieved, the health-care function of the beefsteak on a human body is effectively improved, and the beefsteak has the effects of reducing blood fat, cholesterol and immunity of the human body and the like;
(3) the method carries out ultrahigh pressure treatment on the cured beefsteak, on one hand, the beefsteak can be sterilized, the quality guarantee period of the beefsteak is prolonged, on the other hand, the ultrahigh pressure treatment also greatly improves the tenderness and smoothness of the beefsteak, so that the prepared beefsteak has tender meat and is easier to digest and absorb by human bodies.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example 1
The seasoning for beefsteak curing comprises, by weight, 40 parts of natto sauce, 10 parts of yam powder, 5 parts of astragalus extract, 3 parts of medlar powder, 3 parts of cordyceps militaris, 3 parts of pine needle extract, 1 part of curcumin, β -sitosterol, 5 parts of tea oil, 10 parts of red wine, 3 parts of black pepper powder, 2 parts of spices and 2 parts of garlic.
The preparation method of the health-care beefsteak provided by the invention comprises the following steps:
s11: pretreatment of raw materials: thawing frozen beef at low temperature for 2 ℃, and trimming off large fat, extravasated blood and fascia on the surface and inside of the thawed beef;
s12: slicing the beef pretreated in the step S11, wherein the thickness of each piece of beef is 8mm, and the weight of each piece of beef is 120 g/piece;
s13: acid discharge: carrying out suspension and acid discharge on the sliced beef in the S12 for 8 h;
s14: rolling, kneading and pickling: mixing the beef subjected to acid discharge of the S13 with pickled seasonings, rolling and kneading for 5min, adding the seasonings according to 100g/kg, standing and pickling for 4h, wherein the rolling and kneading are vacuum rolling and kneading, and the conditions are as follows: the vacuum degree is-0.08 MPa, the rolling speed is 8r/min, and the environmental temperature is 5 ℃;
s15: pre-freezing: vacuum packaging is firstly carried out on the rolled and kneaded pickled beef in the S14, then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment, and the central temperature of the pre-frozen beef is-10 ℃;
s16: ultrahigh pressure treatment: the ultrahigh pressure treatment conditions of the beef subjected to the S15 pre-freezing treatment are as follows: maintaining the pressure for 5min under the condition of 200MPa, wherein the pressure increasing speed is 20 s;
s17: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S16, and then boxing and warehousing after the spray printing production date.
Example 2
The seasoning for beefsteak curing comprises, by weight, 60 parts of natto sauce, 15 parts of yam powder, 10 parts of astragalus extract, 7 parts of medlar powder, 5 parts of cordyceps militaris, 5 parts of pine needle extract, 3 parts of curcumin, β -sitosterol 2 parts, 3 parts of stigmasterol, 10 parts of tea oil, 15 parts of red wine, 5 parts of black pepper powder, 4 parts of spice and 4 parts of garlic.
The invention provides another preparation method of the health-care beefsteak, which comprises the following steps:
s21: pretreatment of raw materials: thawing the frozen beef at low temperature for 6 ℃, and trimming off large fat, extravasated blood and fascia on the surface and inside of the thawed beef;
s22: acid discharge: carrying out suspension acid discharge on the beef pretreated in the S21 for 12 h;
s23: filling, rolling and kneading: mixing seasonings and ice water, wherein the mass ratio of the seasonings to the ice water is 20:100, the temperature of the ice water is 6 ℃, the mixed solution is injected into the beef subjected to acid discharge of S22 through an injection machine, the mixed solution is injected according to 10ml/kg, after 4min of light beating, the treated beef is put into a rolling machine to be rolled and kneaded for 6 min;
s24: slicing and pickling: slicing the rolled and kneaded beef of S23, wherein the thickness of each beef is 15mm, the weight of each beef is 160 g/slice, brushing a layer of the mixed solution of S23 on the surface of the beef, rolling and kneading for 4min, standing for 8h for pickling, and rolling and kneading are vacuum rolling and kneading, and the conditions are as follows: the vacuum degree is-0.08 MPa, the rolling speed is 10r/min, and the environmental temperature is 15 ℃;
s25: pre-freezing: vacuum packaging is firstly carried out on the rolled and kneaded pickled beef in the S24, then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment, and the central temperature of the pre-frozen beef is-20 ℃;
s26: ultrahigh pressure treatment: carrying out ultrahigh pressure treatment on the beef subjected to the S25 pre-freezing treatment, wherein the ultrahigh pressure treatment conditions are as follows: maintaining the pressure for 15min under the condition of 300MPa, wherein the pressure increasing speed is within 30 s;
s27: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S26, and then boxing and warehousing after the spray printing production date.
Example 3
The invention provides a health-care beefsteak and a preparation method thereof, wherein the seasoning for beefsteak pickling comprises the following raw materials in parts by weight: 50 parts of natto sauce, 12 parts of yam powder, 8 parts of astragalus extract, 5 parts of medlar powder, 4 parts of cordyceps militaris, 4 parts of pine needle extract, 2 parts of curcumin, 2 parts of campesterol, 8 parts of tea oil, 12 parts of red wine, 4 parts of black pepper powder, 3 parts of spice and 3 parts of garlic.
The invention provides another preparation method of the health-care beefsteak, which comprises the following steps:
s21: pretreatment of raw materials: thawing frozen beef at low temperature of 4 ℃, and trimming off large fat, extravasated blood and fascia on the surface and inside of the thawed beef;
s22: acid discharge: carrying out suspension acid discharge on the beef pretreated in the S21 for 10 h;
s23: filling, rolling and kneading: mixing seasonings and ice water, injecting a mixed solution into the beef subjected to acid discharge of S22 through an injection machine, wherein the mass ratio of the seasonings to the ice water is 15:100, the temperature of the ice water is 4 ℃, the mixed solution is injected according to 8ml/kg, after 3min of gentle beating, the treated beef is put into a tumbling machine to be tumbled for 5min, and the tumbling is vacuum tumbling, and the conditions are as follows: the vacuum degree is-0.08 MPa, the rolling speed is 9r/min, and the environmental temperature is 10 ℃;
s24: slicing and pickling: slicing the rolled and kneaded beef of S23, wherein the thickness of each beef is 10mm, the weight of each beef is 150 g/slice, brushing a layer of the mixed solution of S23 on the surface of the beef, rolling and kneading for 3min, and standing for 6h for pickling;
s25: pre-freezing: vacuum packaging is carried out on the rolled and kneaded pickled beef in the step S24, and then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment;
s26: ultrahigh pressure treatment: carrying out ultrahigh pressure treatment on the beef subjected to the S25 pre-freezing treatment, wherein the ultrahigh pressure treatment conditions are as follows: maintaining the pressure for 5-15min under the condition of 250MPa, wherein the pressure increasing speed is within 25 s;
s27: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S26, and then boxing and warehousing after the spray printing production date.
Example 4
The invention provides a health-care beefsteak and a preparation method thereof, wherein the seasoning for beefsteak pickling comprises the following raw materials in parts by weight: 40 parts of natto sauce, 10 parts of yam powder, 10 parts of astragalus extract, 7 parts of medlar powder, 5 parts of cordyceps militaris, 5 parts of pine needle extract, 1 part of curcumin, 1 part of stigmasterol, 2 parts of brassicasterol, 5 parts of tea oil, 15 parts of red wine, 3 parts of black pepper powder, 2 parts of spice and 2 parts of garlic.
The invention provides another preparation method of the health-care beefsteak, which comprises the following steps:
s21: pretreatment of raw materials: thawing frozen beef at low temperature for 2 ℃, and trimming off large fat, extravasated blood and fascia on the surface and inside of the thawed beef;
s22: acid discharge: carrying out suspension acid discharge on the beef pretreated in the S21 for 12 h;
s23: filling, rolling and kneading: mixing seasonings and ice water, injecting a mixed solution into the beef subjected to acid discharge of S22 through an injection machine, wherein the mass ratio of the seasonings to the ice water is 20:100, the temperature of the ice water is 2 ℃, the mixed solution is injected according to 8ml/kg, after 4min of light beating, the treated beef is put into a rolling and kneading machine to be rolled and kneaded for 6 min;
s24: slicing and pickling: slicing the rolled and kneaded beef of S23, wherein the thickness of each beef is 10mm, the weight of each beef is 120 g/slice, brushing a layer of the mixed solution of S23 on the surface of the beef, rolling and kneading for 4min, standing for 6h for pickling, and rolling and kneading are vacuum rolling and kneading, and the conditions are as follows: the vacuum degree is-0.08 MPa, the rolling speed is 10r/min, and the environmental temperature is 5 ℃;
s25: pre-freezing: vacuum packaging is firstly carried out on the rolled and kneaded pickled beef in the S24, then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment, and the central temperature of the pre-frozen beef is-20 ℃;
s26: ultrahigh pressure treatment: carrying out ultrahigh pressure treatment on the beef subjected to the S25 pre-freezing treatment, wherein the ultrahigh pressure treatment conditions are as follows: maintaining the pressure for 12min under the condition of 280MPa, and finishing the pressure increase within 30s at the pressure increase speed;
s27: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S26, and then boxing and warehousing after the spray printing production date.
Example 5
The seasoning for beefsteak curing comprises, by weight, 60 parts of natto sauce, 15 parts of yam powder, 5 parts of astragalus extract, 3 parts of medlar powder, 3 parts of cordyceps militaris, 5 parts of pine needle extract, 1 part of curcumin, β -sitosterol 2 parts, 1 part of stigmasterol, 1 part of campesterol, 1 part of brassicasterol, 10 parts of tea oil, 15 parts of red wine, 5 parts of black pepper powder, 4 parts of spices and 4 parts of garlic.
The preparation method of the health-care beefsteak provided by the invention comprises the following steps:
s11: pretreatment of raw materials: thawing frozen beef at low temperature of 4 ℃, and trimming off large fat, extravasated blood and fascia on the surface and inside of the thawed beef;
s12: slicing the beef pretreated in the step S11, wherein the thickness of each piece of beef is 8mm, and the weight of each piece of beef is 120 g/piece;
s13: acid discharge: carrying out suspension and acid discharge on the sliced beef in the S12 for 8 h;
s14: rolling, kneading and pickling: mixing the beef subjected to acid discharge of the S13 with pickled seasonings, rolling and kneading for 10min, adding the seasonings according to the ratio of 150g/kg, standing and pickling for 4h, wherein the rolling and kneading are vacuum rolling and kneading, and the conditions are as follows: the vacuum degree is-0.08 MPa, the rolling speed is 10r/min, and the environmental temperature is 8 ℃;
s15: pre-freezing: vacuum packaging is firstly carried out on the rolled and kneaded pickled beef in the S14, then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment, and the central temperature of the pre-frozen beef is-18 ℃;
s16: ultrahigh pressure treatment: carrying out ultrahigh pressure treatment on the beef subjected to the S15 pre-freezing treatment, wherein the ultrahigh pressure treatment conditions are as follows: maintaining the pressure for 15min under the condition of 250MPa, wherein the pressure increasing speed is within 30 s;
s17: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S16, and then boxing and warehousing after the spray printing production date.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (10)

1. The health-care beefsteak is characterized in that the seasoning for beefsteak pickling comprises the following raw materials in parts by weight:
40-60 parts of natto sauce, 10-15 parts of yam powder, 5-10 parts of astragalus extract, 3-7 parts of medlar powder, 3-5 parts of cordyceps militaris powder, 3-5 parts of pine needle extract, 1-3 parts of curcumin, 3-5 parts of phytosterol, 5-10 parts of tea oil, 10-15 parts of red wine, 3-5 parts of black pepper powder, 2-4 parts of spices and 2-4 parts of garlic.
2. The health-care beefsteak according to claim 1, wherein the seasoning for beefsteak pickling comprises the following raw materials in parts by weight:
50 parts of natto sauce, 12 parts of yam powder, 8 parts of astragalus extract, 5 parts of medlar powder, 4 parts of cordyceps militaris, 4 parts of pine needle extract, 2 parts of curcumin, 4 parts of phytosterol, 8 parts of tea oil, 12 parts of red wine, 4 parts of black pepper powder, 3 parts of spice and 3 parts of garlic.
3. The health steak as claimed in claim 1 or 2, wherein the phytosterol is one or more of β -sitosterol, stigmasterol, campesterol and brassicasterol.
4. A method for preparing health beefsteak according to any one of claims 1 to 3, characterized in that the method comprises the following steps:
s11: pretreatment of raw materials: thawing frozen beef at low temperature for 2-6 deg.C, and trimming to remove fat, blood stasis and fascia on the surface and inside of the thawed beef;
s12: slicing the beef pretreated in the step S11, wherein the thickness of each piece of beef is 8-15mm, and the weight of each piece of beef is 160-160 g/piece;
s13: acid discharge: carrying out suspension and acid discharge on the sliced beef in the S12 for 8-12 h;
s14: rolling, kneading and pickling: mixing the beef subjected to acid discharge of the S13 with pickled seasonings, rolling and kneading for 5-15min, and then standing and pickling for 4-8 h;
s15: pre-freezing: vacuum packaging is carried out on the rolled and kneaded pickled beef in the step S14, and then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment;
s16: ultrahigh pressure treatment: carrying out ultrahigh pressure treatment on the beef subjected to the S15 pre-freezing treatment;
s17: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S16, and then boxing and warehousing after the spray printing production date.
5. A method for preparing health beefsteak according to any one of claims 1 to 3, characterized in that the method comprises the following steps:
s21: pretreatment of raw materials: thawing frozen beef at low temperature for 2-6 deg.C, and trimming to remove fat, blood stasis and fascia on the surface and inside of the thawed beef;
s22: acid discharge: carrying out suspension acid discharge on the beef pretreated in the S21 for 8-12 h;
s23: filling, rolling and kneading: mixing seasonings with ice water, injecting the mixed solution into the beef subjected to acid discharge of S22 through an injection machine, slightly beating for 2-4min, and then putting the treated beef into a rolling and kneading machine for rolling and kneading for 3-6 min;
s24: slicing and pickling: slicing the rolled and kneaded beef of S23, wherein the thickness of each beef is 8-15mm, the weight of each beef is 160-g/slice, brushing a layer of the mixed liquid of S23 on the surface of the beef, continuously rolling and kneading for 2-4min, and standing for 4-8h for pickling;
s25: pre-freezing: vacuum packaging is carried out on the rolled and kneaded pickled beef in the step S24, and then the vacuum packaged beef is put into a freezing chamber for pre-freezing treatment;
s26: ultrahigh pressure treatment: carrying out ultrahigh pressure treatment on the beef subjected to the S25 pre-freezing treatment;
s27: packaging and warehousing: and (4) externally packaging the beef subjected to the ultrahigh pressure treatment of S26, and then boxing and warehousing after the spray printing production date.
6. The method for preparing health beefsteak according to claim 4 or 5, wherein the tumbling is vacuum tumbling under the conditions of: the vacuum degree is-0.08 MPa, the kneading speed is 8-10r/min, and the ambient temperature is 5-15 ℃.
7. A method for preparing health beefsteak according to claim 4 or 5, wherein the center temperature of the pre-frozen beef is-10 to-20 ℃.
8. The method for preparing health beefsteak according to claim 4 or 5, wherein the conditions of the ultra-high pressure treatment are as follows: keeping the pressure for 5-15min under the conditions of 200-.
9. The method for preparing health-care beefsteak according to claim 4, wherein the seasoning in S14 is added at a rate of 100-200 g/kg.
10. The preparation method of the health-care beefsteak according to claim 5, wherein the mass ratio of the seasoning to the ice water in the step S23 is 10-20:100, the temperature of the ice water is 2-6 ℃, and the mixed solution is injected according to the volume ratio of 5-10 ml/kg.
CN201910075052.8A 2019-01-25 2019-01-25 Health-care beefsteak and preparation method thereof Pending CN111480795A (en)

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CN113768098A (en) * 2021-08-04 2021-12-10 河南美是食品有限公司 Allium mongolicum and beef and making method thereof
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