CN111513264A - Processing method for improving mouthfeel and flavor of beefsteak - Google Patents
Processing method for improving mouthfeel and flavor of beefsteak Download PDFInfo
- Publication number
- CN111513264A CN111513264A CN202010324869.7A CN202010324869A CN111513264A CN 111513264 A CN111513264 A CN 111513264A CN 202010324869 A CN202010324869 A CN 202010324869A CN 111513264 A CN111513264 A CN 111513264A
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- Prior art keywords
- emulsion
- flavor
- seed oil
- processing method
- beef
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Links
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Classifications
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- A—HUMAN NECESSITIES
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Abstract
The invention relates to the technical field of food processing, in particular to a processing method for improving the taste and flavor of beefsteak, which comprises the steps of injecting camellia oleifera seed oil unsaturated fatty acid emulsion into trimmed beef blocks, performing twice breathing type vacuum rolling, filling, quick-freezing and slicing; the components of the camellia oleosa seed oil unsaturated fatty acid emulsion comprise 40-45% of camellia oleosa seed oil, 0.1-0.15% of lecithin, 0.1-0.2% of grape seed extract, 1.0-1.2% of whole milk powder, 0.8-1.0% of methyl cellulose and the balance of water. According to the invention, through preparation of the emulsion and the bonding emulsion which mainly comprise the camellia seed oil, high-pressure injection of medium-temperature feed liquid and low-speed breathing type vacuum tumbling, the fat content and distribution condition of common beef are improved, and the proportion of unsaturated fatty acid in beef fat is increased; the prepared beefsteak has smooth and fine taste, rich juice and rich flavor.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a beefsteak processing method.
Background
The marbling of the beef is the marbling which is formed by the uniform, fine and dense distribution of fat in the beef muscle fiber and is the basis of beef rating. The beef with marbling has fine taste and is popular with consumers. The 12 th and 13 th rib eye muscle cross sections are determined positions of beef marbling according to beef grade standards in China, and are divided into 1 grade, 2 grade, 3 grade, 4 grade and 5 grade by taking the marbling abundance degree as the standard. At present, the main beef cattle breeds in the world comprise Japanese cattle, Haeford cattle, Brachypod cattle, Holland cattle, Angus cattle, Piegermot cattle, Denmark red cattle and the like. Among them, Japanese and cattle have marbling which is uniformly distributed, complicated and fine, and like frost and snow, so that they are reputed to be "frost and downy beef".
However, only a few varieties of beef can produce the beef with the real marble texture under the severe feeding condition, and the production cost is extremely high, so the product price is high and is more than 4 times of that of the common beef.
Compared with the crude fat content of the beef of the front leg and the back leg of the common cattle of less than 5 percent, the fat content of the marbled beef is up to 35 percent, the energy is very high, and the main component of the beef fat is composed of saturated fatty acid; the high intake of saturated fatty acid is the main reason of raising blood cholesterol, triacylglycerol and low-density lipoprotein cholesterol (LDL-C), and the secondary causes the artery lumen to be narrow, forms atherosclerosis and increases the risk of suffering various cardiovascular and cerebrovascular diseases.
Disclosure of Invention
The invention aims to provide a processing method for improving the mouthfeel and flavor of beefsteak, and aims to solve the problems of high production cost, high energy, high health risk and the like of the traditional marbling beef. According to the method, the unsaturated fatty acid emulsion mainly containing the camellia seed oil is injected into the low-grade beef (beef rump), so that the proportion of the unsaturated fatty acid in beef fat is increased, the taste and the flavor of the beef are improved, and the novel beefsteak is developed.
In order to achieve the purpose, the invention provides the following technical scheme:
a processing method for improving taste and flavor of beefsteak comprises injecting oleum Camelliae unsaturated fatty acid emulsion into trimmed beef meat, kneading twice in vacuum, packaging, quick freezing, and slicing;
the components of the camellia oleosa seed oil unsaturated fatty acid emulsion comprise 40-45% of camellia oleosa seed oil, 0.1-0.15% of lecithin, 0.1-0.2% of grape seed extract, 1.0-1.2% of whole milk powder, 0.8-1.0% of methyl cellulose and the balance of water.
The components in the camellia oleosa seed oil unsaturated fatty acid emulsion also comprise 2-3% of salt, 0.5-1% of white granulated sugar, 0.3-0.5% of black pepper juice and 0.2-0.3% of sodium tripolyphosphate.
The preparation method of the oil-tea camellia seed oil unsaturated fatty acid emulsion comprises the steps of preheating oil-tea camellia seed oil to a temperature of more than 40 ℃, homogenizing the oil-tea camellia seed oil, lecithin, grape seed extract, whole milk powder and methyl cellulose by a high-speed homogenizer at a speed of 15000rpm for 10min, and carrying out high-speed shearing emulsification to form a uniform oil-in-water emulsion; then adding salt, white granulated sugar, black pepper juice and sodium tripolyphosphate, homogenizing again at the speed of 600rpm for 5min, homogenizing to form uniform emulsion for emulsification; controlling the temperature of the emulsion to be 40-50 ℃.
During injection, a pressure pump is adopted for high-pressure injection, the pressure is 0.7MPa-0.8MPa, 4 symmetrically-divided holes are adopted for an injection needle, the diameter of each hole is 4mm, the temperature of the emulsion is 40-50 ℃, the emulsion is uniformly injected into beef blocks, fat grains are formed under high pressure, and the injection rate is 35-40%.
Wherein, when the first breathing type vacuum tumbling is carried out, the beef injected with the emulsion is put into a tumbling machine, the total tumbling time is 2h, the time length of each operation is 5min, the suspension time is 15min, and the rotating speed is 7-8 r/min. The vacuum degree was controlled at 20 mmhg.
Wherein, when the second breathing type vacuum tumbling is carried out, 7 to 8 percent of the adhesive emulsion is added, the tumbling time is 10 minutes, and the rotating speed is 7 to 8 r/min.
The components of the adhesive emulsion comprise 0.3-0.4kg of TG enzyme, 0.5-0.6kg of sodium caseinate, 0.1kg of sodium hexametaphosphate and 7-8kg of ice water.
The preparation method of the adhesive emulsion comprises the steps of adding TG enzyme, sodium caseinate and sodium hexametaphosphate into ice water, and emulsifying at a high speed for 10 minutes to obtain the adhesive emulsion.
Further, the processing method specifically comprises the following steps:
(a) warehousing raw materials: the raw meat is frozen beef (beef rump), and is accepted according to the acceptance standard of the company, and the raw meat is stored in a freezing warehouse below-18 ℃.
(b) Unfreezing: the raw meat is unfrozen under the environment of less than or equal to 15 ℃, the raw meat is unfrozen for 24-48 hours in winter and 12-24 hours in summer, and the unfreezing is finished when the surface temperature reaches 0-7 ℃ (or the unfreezing rate reaches more than 80%).
(c) Trimming the hip meat into a shape similar to a rectangle, removing surface fascia, and controlling the thickness of the raw meat to be 8-10 cm.
(d) And (3) preparation of the camellia oleosa seed oil unsaturated fatty acid emulsion.
(e) High pressure injection.
(f) Respiratory vacuum kneading (primary kneading).
(g) Respiratory vacuum kneading (secondary kneading).
(h) Filling: quickly filling into fiber casings with a caliber of 105. The time is controlled within 2 hours.
(i) Quick-freezing: the temperature of the instant freezer is required to be less than or equal to minus 35 ℃, and the instant freezer is quickly frozen until the surface temperature of the product is less than or equal to minus 10 ℃. Refrigerating at-18 deg.C for more than 24 hr.
(j) Slicing: sawing the quick-frozen raw meat into slices by using an electric saw, wherein the weight of each slice is as follows: 160g-165g, thickness of 0.8 cm-1 cm, length: 15cm to 19.5cm, maximum width: 7 cm-9 cm.
(k) Scattering spices: each block is sprinkled with 1 g-1.5 g of spice powder, and the mixture is sprinkled on one side and evenly distributed, wherein the ratio of the black pepper pieces to the pepper pieces is 7: 1. Other flavors are performed according to the recipe.
(l) Packaging: the specification of the white bag is as follows: and (3) placing the tea in 1 block/bag of 17cm by 26cm, placing the tea on a pad in a vacuum packaging mode with the side without spicery spreading downward, and packaging the tea in order and attractively.
(m) quick-freezing: the temperature of the quick freezer is less than or equal to-35 ℃, and the surface temperature of the quick-frozen product is less than or equal to-12 ℃.
(n) metal detection: the product should be detected by a metal detector one by one, and no metal can be detected. The calibration standard module of the detector is Fe
Sus
(o) boxing and shipping: and (5) boxing by using a yellow board box. The packaging mark is clear, and the packed product is put into a freezer for temporary storage below-18 ℃.
Wherein the Oil Camellia seed Oil is Oil obtained from mature seed of Camellia oleifera (or Camellia oleifera) belonging to Theaceae by Oil extraction techniques such as squeezing method and leaching method. The main fatty acid components in the oil-tea camellia seed oil are palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and the like, wherein the content of unsaturated fatty acid is more than 80%. The camellia seed oil contains abundant vitamin A, E, D, K and various natural antioxidant components, has good regulating effect on human cardiovascular and cerebrovascular, digestion, reproduction, neuroendocrine and immune systems, and can obviously improve diseases such as hypertension, cardiovascular and cerebrovascular diseases, obesity and the like after being eaten for a long time.
Compared with the prior art, the invention has the beneficial effects that:
the processing method improves the fat content and distribution condition of the common beef and increases the proportion of unsaturated fatty acid in beef fat by the comprehensive application of the emulsion and the bonding emulsion which mainly comprise the camellia seed oil, the high-pressure injection of the medium-temperature feed liquid and the low-speed breathing type vacuum rolling technology. The prepared beefsteak has smooth and fine taste, rich juice and rich flavor. And the camellia oleosa seed oil and the grape seed extract contain a large amount of unsaturated fatty acids and natural antioxidant components, so that the health attribute of the beefsteak is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A processing method for improving the mouthfeel and the flavor of beefsteak comprises the following steps:
(a) warehousing raw materials: the raw meat is frozen beef (beef rump), and is accepted according to the acceptance standard of the company, and the raw meat is stored in a freezing warehouse below-18 ℃.
(b) Unfreezing: the raw meat is unfrozen under the environment of less than or equal to 15 ℃, the raw meat is unfrozen for 24-48 hours in winter and 12-24 hours in summer, and the unfreezing is finished when the surface temperature reaches 0-7 ℃ (or the unfreezing rate reaches more than 80%).
(c) Trimming the hip meat into a shape similar to a rectangle, removing surface fascia, and controlling the thickness of the raw meat to be 8-10 cm.
(d) Preparing an oil-tea camellia seed oil unsaturated fatty acid emulsion: 40% of camellia seed oil (preheated to more than 40 ℃), 0.1% of lecithin, 0.1% of grape seed extract, 1.0% of whole milk powder, 0.8% of methyl cellulose and the balance of water. Homogenizing by a high-speed homogenizer at a speed of: 15000rpm, time: shearing and emulsifying at high speed for 10min to obtain uniform oil-in-water emulsion, adding salt 2%, white sugar 0.5%, fructus Piperis juice 0.3%, and sodium tripolyphosphate 0.2%, homogenizing again at speed: 600rpm, time: homogenizing for 5min to form uniform emulsion. Controlling the temperature of the emulsion to be 40-50 ℃.
(e) High-pressure injection: injecting the prepared emulsion under high pressure of 0.7-0.8 MPa by using a pressure pump, uniformly injecting the emulsion into beef blocks by using 4 symmetrically-divided holes with the diameter of 4mm and the temperature of the emulsion of 40-50 ℃, and forming fat lines under high pressure with the injection rate of 35-40%.
(f) Breathing type vacuum tumbling (primary tumbling): and putting the beef injected with the emulsion into a tumbling machine, wherein the total tumbling time is 2h, the running time is 5min each time, the time is suspended for 15min, and the rotating speed is 7-8 r/min. The vacuum degree was controlled at 20 mmhg.
(g) Breathing type vacuum tumbling (secondary tumbling): adding 7% of adhesive emulsion for 10 minutes at the rotating speed of 7-8 r/min. Preparing a binder emulsion: 0.3kg of TG enzyme, 0.5kg of sodium caseinate and 0.1kg of sodium hexametaphosphate are added into 7kg of ice water, and are emulsified at high speed for 10 minutes to prepare the adhesive emulsion.
(h) Filling: quickly filling into fiber casings with a caliber of 105. The time is controlled within 2 hours.
(i) Quick-freezing: the temperature of the instant freezer is required to be less than or equal to minus 35 ℃, and the instant freezer is quickly frozen until the surface temperature of the product is less than or equal to minus 10 ℃. Refrigerating at-18 deg.C for more than 24 hr.
(j) Slicing: sawing the quick-frozen raw meat into slices by using an electric saw, wherein the weight of each slice is as follows: 160g-165g, thickness of 0.8 cm-1 cm, length: 15cm to 19.5cm, maximum width: 7 cm-9 cm.
(k) Scattering spices: each block is sprinkled with 1 g-1.5 g of spice powder, and the mixture is sprinkled on one side and evenly distributed, wherein the ratio of the black pepper pieces to the pepper pieces is 7: 1. Other flavors are performed according to the recipe.
(l) Packaging: the specification of the white bag is as follows: and (3) placing the tea in 1 block/bag of 17cm by 26cm, placing the tea on a pad in a vacuum packaging mode with the side without spicery spreading downward, and packaging the tea in order and attractively.
(m) quick-freezing: the temperature of the quick freezer is less than or equal to-35 ℃, and the surface temperature of the quick-frozen product is less than or equal to-12 ℃.
(n) metal detection: the product should be detected by a metal detector one by one, and no metal can be detected. The calibration standard module of the detector is Fe
Sus
(o) boxing and shipping: and (5) boxing by using a yellow board box. The packaging mark is clear, and the packed product is put into a freezer for temporary storage below-18 ℃.
Example 2
Compared to example 1, wherein:
the step (d) is adjusted as follows: 42 percent of camellia seed oil (preheated to more than 40 ℃), 0.12 percent of lecithin, 0.15 percent of grape seed extract, 1.1 percent of whole milk powder, 0.9 percent of methyl cellulose and the balance of water according to the mass ratio. Homogenizing by a high-speed homogenizer at a speed of: 15000rpm, time: shearing and emulsifying at high speed for 10min to obtain uniform oil-in-water emulsion, adding salt 2.5%, white sugar 0.8%, fructus Piperis juice 0.4%, and sodium tripolyphosphate 0.25%, homogenizing again at speed: 600rpm, time: homogenizing for 5min to form uniform emulsion. Controlling the temperature of the emulsion to be 40-50 ℃.
The step (e) is adjusted as follows: injecting the prepared emulsion under high pressure of 0.7-0.8 MPa by using a pressure pump, uniformly injecting the emulsion into beef blocks by using 4 symmetrically-divided holes with the diameter of 4mm and the temperature of the emulsion of 40-50 ℃, and forming fat lines under high pressure with the injection rate of 38%.
The step (g) is adjusted as follows: adding 7.5% of adhesive emulsion for 10 minutes at the rotating speed of 7-8 r/min. Preparing a binder emulsion: 0.35kg of TG enzyme, 0.55kg of sodium caseinate and 0.1kg of sodium hexametaphosphate are added into 7.5kg of ice water, and are emulsified at high speed for 10 minutes to prepare the adhesive emulsion.
The technological parameters of the rest steps are kept unchanged.
Example 3
Compared to example 1, wherein:
the step (d) is adjusted as follows: according to the mass ratio, 45% of camellia seed oil (preheated to more than 40 ℃), 0.15% of lecithin, 0.2% of grape seed extract, 1.2% of whole milk powder, 1.0% of methyl cellulose and the balance of water. Homogenizing by a high-speed homogenizer at a speed of: 15000rpm, time: shearing and emulsifying at high speed for 10min to obtain uniform oil-in-water emulsion, adding salt 3%, white sugar 1%, fructus Piperis juice 0.5%, and sodium tripolyphosphate 0.3%, homogenizing again at speed: 600rpm, time: homogenizing for 5min to form uniform emulsion. Controlling the temperature of the emulsion to be 40-50 ℃.
The step (e) is adjusted as follows: injecting the prepared emulsion under high pressure of 0.7-0.8 MPa by using a pressure pump, uniformly injecting the emulsion into beef blocks by using 4 symmetrically-divided holes with the diameter of 4mm and the temperature of the emulsion of 40-50 ℃, and forming fat lines under high pressure with the injection rate of 40%.
The step (g) is adjusted as follows: adding 7.5% of adhesive emulsion for 10 minutes at the rotating speed of 7-8 r/min. Preparing a binder emulsion: 0.4kg of TG enzyme, 0.6kg of sodium caseinate and 0.1kg of sodium hexametaphosphate are added into 8kg of ice water and emulsified at high speed for 10 minutes to prepare the adhesive emulsion.
The technological parameters of the rest steps are kept unchanged.
To highlight the advantageous effects of the present invention, the following comparative examples are exemplified for comparison.
Comparative example 1
Compared with the embodiment 1, the process parameters of the rest steps are kept unchanged after the steps d and e are removed.
Comparative example 2
Compared with example 1, step f and step g are removed, and the process parameters of the rest steps are kept unchanged.
Comparative example 3
Compared with the example 1, the emulsion in the step d comprises 30% of camellia oleosa seed oil (preheated to more than 40 ℃), 0.1% of lecithin, 0.1% of grape seed extract, 1.0% of whole milk powder, 0.8% of methyl cellulose and the balance of water by mass ratio. The technological parameters of the rest steps are kept unchanged.
Comparative example 4
Compared with the example 1, the emulsion in the step d comprises 60% of camellia oleosa seed oil (preheated to more than 40 ℃), 0.1% of lecithin, 0.1% of grape seed extract, 1.0% of whole milk powder, 0.8% of methyl cellulose and the balance of water by mass ratio. The technological parameters of the rest steps are kept unchanged.
Comparative example 5
In comparison with example 1, the preparation method in step d was adjusted as follows, and the temperature of the emulsion in step e was adjusted to 0 to 4 ℃. The technological parameters of the rest steps are kept unchanged.
The preparation method of the low-temperature emulsion comprises the following steps: homogenizing oil tea seed oil, lecithin, grape seed extract, whole milk powder, methylcellulose and the balance of borneol by a high-speed homogenizer at the speed of 15000rpm for 10min, and performing high-speed shearing emulsification to form a uniform oil-in-water emulsion; adding salt, white sugar, black pepper juice, and sodium tripolyphosphate, homogenizing at 600rpm for 5min to obtain homogeneous emulsion, emulsifying, cooling at 0-4 deg.C, and controlling the temperature of the emulsion at 0-4 deg.C.
The beefsteak prepared in examples and comparative examples 1 to 4 were compared with the unsaturated fatty acid ratio, tenderness after cooking, textural properties, cooking loss, richness of juice and sensory evaluation score, and the specific results are as follows.
Proportion of unsaturated fatty acid in beef fat
Fatty acid composition of beefsteak
Note: 30g of each sample was removed and placed in a vacuum lyophilizer for 72h before weighing and recording the weight. Then, the sample is crushed by an ultra-micro crusher, the air exposure time of the sample is reduced as much as possible in the crushing process, and the moisture absorption is avoided. Taking 180mg of dried muscle tissue, performing methyl esterification treatment by adopting a direct ester exchange method, taking 0.2M KOH absolute ethyl alcohol as a catalyst, and adding tridecanoic acid as an internal standard.
Gas chromatography conditions: DB-23(60m 0.25mm 0.25 μm) chromatography column; carrier gas: high purity helium gas; column flow rate: 1.2 mL/min; column temperature: keeping the initial temperature at 145 ℃ for 10min, heating to 185 ℃ at the speed of 2 ℃/min, keeping the temperature for 15min, heating to 215 ℃ at the speed of 2 ℃/min, and keeping the temperature for 15 min; the temperature of a sample inlet is 250 ℃; the split ratio is 15: 1; sample introduction amount: 0.5. mu.L. Identification of fatty acid methyl esters was determined based on the relative retention times of fatty acid methyl ester standards.
Second, the overall quality of cooked beefsteak
1. Tenderness of
Note: cutting into 1cm along muscle fiber direction3Cube of (5), in TA.XT.PlusThe physical property instrument measures the shearing force, and the cutter selects HDP/BS. The speed before measurement was 1.50mm/s, the speed during measurement was 1.50mm/s, the speed after measurement was 10.00mm/s, the pressing distance was 10.0mm, the trigger force was 10g, 200 pieces of data were collected per second in kgf, and 3 replicates were measured for each sample.
2. Texture characteristics
Note: conditioned steak was cut into 1cm by 1cm pieces along the muscle fiber direction and texture profile analysis was performed in "secondary compression" mode using a P50 probe. The measurement parameters include: the compression ratio is 75%, the measuring speed is 1mm/s, the measuring speed is 6mm/s, the measuring speed is 5g, and the time interval is 5 s. The analytical indices are hardness, elasticity, cohesion, chewiness, recoverability, respectively. The assay was repeated 6 times for each sample and averaged.
3. Cooking loss reduction
Note: heating in water bath at 85 + -2 deg.C to center temperature of 72 + -1 deg.C, drying surface water with filter paper, weighing beef mass before and after cooking, and calculating cooking loss rate according to the following formula.
Cooking loss ratio (%) - (W)1-W2)/W1×100
In the formula: w1-conditioning the steak mass, g, before cooking;
w2-cooking Back Conditioning of steak quality, g
4. Juice richness and sensory evaluation score
Note: frying the prepared steak on an iron plate to make its center temperature 76.6 deg.C, and cutting the fried product into pieces of 1.5cm3Small, please taste by sensory panel.
20 persons are selected and trained for sensory test by reference to GB/T sensory analysis, and have no food intake 2 hours before the test, and the physical and psychological conditions are good. During tasting, communication was prohibited, and attempts were made to eat soda biscuits between the different samples and then rinse with fresh water to ensure no residue between the different samples. The conditioned steak was evaluated for various treatments according to the criteria listed in the following table, with evaluation criteria including juiciness, meat flavor, and amount of chewy residue. The scoring criteria are shown in the following table:
conditioned steak sensory evaluation table
The comparison shows that the preparation of the emulsion and the bonding emulsion mainly comprising the camellia seed oil, the high-pressure injection of the medium-temperature feed liquid and the comprehensive application of the low-speed breathing type vacuum rolling technology effectively promote the formation of marble patterns of the common beef, improve the proportion of unsaturated fatty acid in beef fat, and improve the overall quality of finished beef steak after cooking, such as increased tenderness, improved texture characteristics, reduced cooking loss, increased juice richness and improved sensory evaluation score.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. A processing method for improving the mouthfeel and flavor of beefsteak is characterized in that: injecting camellia seed oil unsaturated fatty acid emulsion into the trimmed beef blocks, performing twice breathing type vacuum rolling, filling, quick-freezing and slicing;
the camellia seed oil unsaturated fatty acid emulsion comprises 40-45% of camellia seed oil, 0.1-0.15% of lecithin, 0.1-0.2% of grape seed extract, 1.0-1.2% of whole milk powder, 0.8-1.0% of methyl cellulose and the balance of water.
2. The processing method for improving the mouthfeel and flavor of beefsteak according to claim 1, which is characterized in that: the components in the camellia oleosa seed oil unsaturated fatty acid emulsion also comprise 2-3% of salt, 0.5-1% of white granulated sugar, 0.3-0.5% of black pepper juice and 0.2-0.3% of sodium tripolyphosphate.
3. The processing method for improving the mouthfeel and flavor of beefsteak according to claim 2, which is characterized in that: the preparation method of the oil-tea camellia seed oil unsaturated fatty acid emulsion comprises the steps of preheating oil-tea camellia seed oil to a temperature of more than 40 ℃, homogenizing the oil-tea camellia seed oil, lecithin, grape seed extract, whole milk powder and methyl cellulose by a high-speed homogenizer at a speed of 15000rpm for 10min, and carrying out high-speed shearing emulsification to form a uniform oil-in-water emulsion; then adding salt, white granulated sugar, black pepper juice and sodium tripolyphosphate, homogenizing again at the speed of 600rpm for 5min, homogenizing to form uniform emulsion for emulsification; controlling the temperature of the emulsion to be 40-50 ℃.
4. The processing method for improving the mouthfeel and flavor of beefsteak according to claim 1, which is characterized in that: during injection, a pressure pump is adopted for high-pressure injection, the pressure is 0.7MPa-0.8MPa, 4 symmetrically-divided holes are adopted for an injection needle, the diameter of each hole is 4mm, the temperature of the emulsion is 40-50 ℃, the emulsion is uniformly injected into beef blocks, fat grains are formed under high pressure, and the injection rate is 35-40%.
5. The processing method for improving the mouthfeel and flavor of beefsteak according to claim 1, which is characterized in that: when the first breathing type vacuum tumbling is carried out, the beef injected with the emulsion is put into a tumbling machine, the total tumbling time is 2 hours, the time length of each operation is 5min, the operation is suspended for 15min, and the rotating speed is 7-8 r/min. The vacuum degree was controlled at 20 mmhg.
6. The processing method for improving the mouthfeel and flavor of beefsteak according to claim 1, which is characterized in that: and when the second respiratory vacuum tumbling is carried out, 7-8% of the adhesive emulsion is added, the tumbling time is 10 minutes, and the rotating speed is 7-8 r/min.
7. The processing method for improving the mouthfeel and flavor of beefsteak according to claim 6, which is characterized in that: the components of the adhesive emulsion comprise 0.3-0.4kg of TG enzyme, 0.5-0.6kg of sodium caseinate, 0.1kg of sodium hexametaphosphate and 7-8kg of ice water.
8. The processing method for improving the mouthfeel and flavor of beefsteak according to claim 7, which is characterized in that: the preparation method of the adhesive emulsion comprises the steps of adding TG enzyme, sodium caseinate and sodium hexametaphosphate into ice water, and emulsifying at a high speed for 10 minutes to obtain the adhesive emulsion.
9. The processing method for improving the mouthfeel and the flavor of the beefsteak according to any one of claims 1 to 8, which is characterized by comprising the following steps:
(a) warehousing raw materials: the raw meat is frozen beef, and is accepted according to acceptance criteria, and the raw meat is stored in a freezer below-18 ℃;
(b) unfreezing: unfreezing the raw meat at the temperature of less than or equal to 15 ℃, unfreezing the raw meat for 24-48 hours in winter and 12-24 hours in summer until the surface temperature reaches 0-7 ℃ or the unfreezing rate reaches more than 80%, and ending the unfreezing;
(c) trimming hip meat into an approximate rectangle, removing surface fascia, and controlling the thickness of raw meat to be 8-10 cm;
(d) preparing an oil-tea camellia seed oil unsaturated fatty acid emulsion;
(e) high-pressure injection; (f) carrying out first breathing type vacuum rolling and kneading; (g) performing secondary breathing type vacuum rolling and kneading;
(h) filling: quickly filling into fiber casings with the caliber of 105, and controlling the time within 2 hours;
(i) quick-freezing: the temperature of the instant freezer is required to be less than or equal to minus 35 ℃, the product is quickly frozen until the surface temperature of the product is less than or equal to minus 10 ℃, and the product is refrigerated in a warehouse at the temperature of below minus 18 ℃ for more than 24 hours;
(j) slicing: sawing the quick-frozen raw meat into slices by using an electric saw, wherein the weight of each slice is as follows: 160g-165g, thickness of 0.8 cm-1 cm, length: 15cm to 19.5cm, maximum width: 7 cm-9 cm;
(k) scattering spices: each block is sprinkled with 1g to 1.5g of spice powder, and the spice powder is sprinkled on one side and evenly distributed; other flavors follow the recipe;
(l) Packaging: the specification of the white bag is as follows: and (3) placing the tea in 1 block/bag of 17cm by 26cm, placing the tea on a pad in a vacuum packaging mode with the side without spicery spreading downward, and packaging the tea in order and attractively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010324869.7A CN111513264B (en) | 2020-04-23 | 2020-04-23 | Processing method for improving taste and flavor of steak |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010324869.7A CN111513264B (en) | 2020-04-23 | 2020-04-23 | Processing method for improving taste and flavor of steak |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111513264A true CN111513264A (en) | 2020-08-11 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114343000A (en) * | 2021-12-07 | 2022-04-15 | 福建省亚明食品有限公司 | Method for improving quality of medium-sized dishes of spareribs |
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| CN106858366A (en) * | 2017-02-09 | 2017-06-20 | 中和澳亚（天津）实业有限公司 | One kind supplement DHA children's beefsteak and preparation method thereof |
| CN110651964A (en) * | 2019-10-31 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | Processing technology for pickling beefsteak with vegetable juice |
| US20200196642A1 (en) * | 2019-01-10 | 2020-06-25 | Jiangnan University | New Approach for Processing Marble-like Beef |
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| JP2002000174A (en) * | 2000-06-26 | 2002-01-08 | Kanegafuchi Chem Ind Co Ltd | Emulsified oil and fat composition for incorporation |
| JP2007129980A (en) * | 2005-11-11 | 2007-05-31 | Kaneka Corp | Acidic oil-in-water emulsified oil and fat composition |
| WO2010002977A1 (en) * | 2008-07-03 | 2010-01-07 | Cargill, Incorporated | Method for providing a marbleized meat product |
| CN102524814A (en) * | 2012-01-19 | 2012-07-04 | 天津农学院 | Method for increasing content of marbling in beef by utilizing artificial fat |
| CN106858366A (en) * | 2017-02-09 | 2017-06-20 | 中和澳亚（天津）实业有限公司 | One kind supplement DHA children's beefsteak and preparation method thereof |
| US20200196642A1 (en) * | 2019-01-10 | 2020-06-25 | Jiangnan University | New Approach for Processing Marble-like Beef |
| CN110651964A (en) * | 2019-10-31 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | Processing technology for pickling beefsteak with vegetable juice |
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| CN114343000A (en) * | 2021-12-07 | 2022-04-15 | 福建省亚明食品有限公司 | Method for improving quality of medium-sized dishes of spareribs |
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