CN112401155A - 促进血管保护的牛排及其制备方法 - Google Patents
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Abstract
本发明公开了促进血管保护的牛排及其制备方法，其制备的方法步骤如下：S1：将洋葱、山楂和玉米混合后进行榨汁，然后再对浆汁进行过滤，并向过滤后的溶液中加入大蒜汁，混合均匀后得到注射溶液，并将所述注射溶液于4℃下冷藏备用；S2：将解冻后的牛肉原料修筋去油备用；S3：将所述S1中的注射溶液均匀注射到S2所述切割后的牛排中；S4：将S3注射后的牛排放入滚揉机的滚筒内，并加入配料，在0‑4℃的冷却室内进行滚揉腌制50‑60min；S5：将滚揉腌制好的牛排放入4℃冷库中静置腌制10‑14h；S6：将腓制好的牛肉卷制成型并切片，厚度控制在1.0‑1.2cm。本发明在提高了牛排的风味和品质的同时，还具有促进血管保护的作用。
Description
技术领域
本发明涉及牛排加工技术领域，尤其涉及促进血管保护的牛排及其制备方法。
背景技术
牛肉含有丰富的蛋白质，氨基酸。其组成比猪肉更接近人体需要，能提高机体抗病能力，对生长发育及手术后、病后调养的人在补充失血和修复组织等方面特别适宜。
中医食疗认为：寒冬食牛肉，有暖胃作用，为寒冬补益佳品。中医认为：牛肉有补中益气、滋养脾胃、强健筋骨、化痰息风、止渴止涎的功能。适用于中气下陷、气短体虚，筋骨酸软和贫血久病及面黄目眩之人食用。
但是现有的牛排还没有针对保护血管方面的产品。
发明内容
基于背景技术存在的技术问题，本发明提出了促进血管保护的牛排及其制备方法，在提高了牛排的风味和品质的同时，还具有促进血管保护的作用。
本发明提出的促进血管保护的牛排的制备方法，方法步骤如下：
S1：将洋葱、山楂和玉米混合后进行榨汁，然后再对浆汁进行过滤，并向过滤后的溶液中加入大蒜汁，混合均匀后得到注射溶液，并将所述注射溶液于4℃下冷藏备用；
S2：将解冻后的牛肉原料修筋去油备用；
S3：将所述S1中的注射溶液均匀注射到S2所述切割后的牛排中；
S4：将S3注射后的牛排放入滚揉机的滚筒内，并加入配料，在0-4℃的冷却室内进行滚揉腌制50-60min；
S5：将滚揉腌制好的牛排放入4℃冷库中静置腌制10-14h；
S6：将腓制好的牛肉卷制成型并切片，厚度控制在1.0-1.2cm。
优选地，所述S1中洋葱、山楂、玉米和大蒜汁的质量比为1:0.5-1:0.5-1:0.1-0.5。
优选地，所述S3中注射溶液的添加量为牛排质量的3-9％。
优选地，所述S4中的配料包含如下重量分计的原料：
食盐1-5份、黑胡椒1-3份、五香粉1-2份、复合磷酸盐1-2份、茶油1-5份、山楂粉1-3份、土豆粉1-3份。
本发明提出的上述方法制备的促进血管保护的牛排。
与现有技术相比，本发明的有益技术效果：
洋葱里含有硒元素和槲皮素，可以有效的抗氧化、抗癌，以及维护心血管健康，洋葱里的前列腺素A可以有效的扩张血管，降低血液粘度，从而会降低血压，增加动脉的血流量，预防血栓的形成，牛肉富含硒元素和维生素B,前者可以抗压,后者可以清除血液的高半胱氨酸,即破坏动脉血管内壁的元凶，本申请通过对洋葱进行榨汁，然后通过注射器注射在牛排内，经滚揉工艺后，洋葱汁被包覆在牛排内，避免汁液的流失，从而使得制备的牛排具有保护血管的功效，此外本申请还加入了山楂和玉米进行榨汁，并将浆汁与大蒜汁进行混合，不仅能够提高牛排的风味和品质，而且还能够与洋葱起到协同作用的效果，进一步提高了牛排的保护血管的功效。
具体实施方式
下面结合具体实施例对本发明作进一步解说。
实施例1
本发明提出的促进血管保护的牛排的制备方法，方法步骤如下：
S1：将洋葱、山楂和玉米混合后进行榨汁，然后再对浆汁进行过滤，并向过滤后的溶液中加入大蒜汁，混合均匀后得到注射溶液，并将所述注射溶液于4℃下冷藏备用；
S2：将解冻后的牛肉原料修筋去油备用；
S3：将所述S1中的注射溶液均匀注射到S2所述切割后的牛排中；
S4：将S3注射后的牛排放入滚揉机的滚筒内，并加入配料，在4℃的冷却室内进行滚揉腌制50min；
S5：将滚揉腌制好的牛排放入4℃冷库中静置腌制12h；
S6：将腓制好的牛肉卷制成型并切片，厚度控制在1.0cm。
S1中洋葱、山楂、玉米和大蒜汁的质量比为1:0.5:0.5:0.1。
S3中注射溶液的添加量为牛排质量的3％。
S4中的配料包含如下重量分计的原料：
食盐1份、黑胡椒1份、五香粉1份、复合磷酸盐1份、茶油1份、山楂粉1份、土豆粉1份。
实施例2
本发明提出的促进血管保护的牛排的制备方法，方法步骤如下：
S1：将洋葱、山楂和玉米混合后进行榨汁，然后再对浆汁进行过滤，并向过滤后的溶液中加入大蒜汁，混合均匀后得到注射溶液，并将所述注射溶液于4℃下冷藏备用；
S2：将解冻后的牛肉原料修筋去油备用；
S3：将所述S1中的注射溶液均匀注射到S2所述切割后的牛排中；
S4：将S3注射后的牛排放入滚揉机的滚筒内，并加入配料，在4℃的冷却室内进行滚揉腌制60min；
S5：将滚揉腌制好的牛排放入4℃冷库中静置腌制12h；
S6：将腓制好的牛肉卷制成型并切片，厚度控制在1.2cm。
S1中洋葱、山楂、玉米和大蒜汁的质量比为1:1:1:0.5。
S3中注射溶液的添加量为牛排质量的9％。
S4中的配料包含如下重量分计的原料：
食盐5份、黑胡椒3份、五香粉2份、复合磷酸盐2份、茶油5份、山楂粉3份、土豆粉3份。
实施例3
本发明提出的促进血管保护的牛排的制备方法，方法步骤如下：
S1：将洋葱、山楂和玉米混合后进行榨汁，然后再对浆汁进行过滤，并向过滤后的溶液中加入大蒜汁，混合均匀后得到注射溶液，并将所述注射溶液于4℃下冷藏备用；
S2：将解冻后的牛肉原料修筋去油备用；
S3：将所述S1中的注射溶液均匀注射到S2所述切割后的牛排中；
S4：将S3注射后的牛排放入滚揉机的滚筒内，并加入配料，在4℃的冷却室内进行滚揉腌制55min；
S5：将滚揉腌制好的牛排放入4℃冷库中静置腌制12h；
S6：将腓制好的牛肉卷制成型并切片，厚度控制在1.1cm。
S1中洋葱、山楂、玉米和大蒜汁的质量比为1:0.8:0.8:0.3。
S3中注射溶液的添加量为牛排质量的3-9％。
S4中的配料包含如下重量分计的原料：
食盐3份、黑胡椒2份、五香粉1.5份、复合磷酸盐1.5份、茶油3份、山楂粉2份、土豆粉2份。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (5)
1.促进血管保护的牛排的制备方法，其特征在于，方法步骤如下：
S1：将洋葱、山楂和玉米混合后进行榨汁，然后再对浆汁进行过滤，并向过滤后的溶液中加入大蒜汁，混合均匀后得到注射溶液，并将所述注射溶液于4℃下冷藏备用；
S2：将解冻后的牛肉原料修筋去油备用；
S3：将所述S1中的注射溶液均匀注射到S2所述切割后的牛排中；
S4：将S3注射后的牛排放入滚揉机的滚筒内，并加入配料，在0-4℃的冷却室内进行滚揉腌制50-60min；
S5：将滚揉腌制好的牛排放入4℃冷库中静置腌制10-14h；
S6：将腓制好的牛肉卷制成型并切片，厚度控制在1.0-1.2cm。
2.根据权利要求1所述的促进血管保护的牛排的制备方法，其特征在于，所述S1中洋葱、山楂、玉米和大蒜汁的质量比为1:0.5-1:0.5-1:0.1-0.5。
3.根据权利要求1所述的促进血管保护的牛排的制备方法，其特征在于，所述S3中注射溶液的添加量为牛排质量的3-9％。
4.根据权利要求1所述的促进血管保护的牛排的制备方法，其特征在于，所述S4中的配料包含如下重量分计的原料：
食盐1-5份、黑胡椒1-3份、五香粉1-2份、复合磷酸盐1-2份、茶油1-5份、山楂粉1-3份、土豆粉1-3份。
5.一种如权利要求1-4任一项所述方法制备的促进血管保护的牛排。
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| CN107156674A (zh) * | 2017-06-08 | 2017-09-15 | 东北农业大学 | 一种提高洋葱汁牛排品质和风味的方法 |
| CN107509967A (zh) * | 2017-10-23 | 2017-12-26 | 东北农业大学 | 一种提高洋葱汁牛排出品率和嫩度的煎制方法 |
| CN110651964A (zh) * | 2019-10-31 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | 一种蔬菜汁腌制牛排的加工工艺 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107156674A (zh) * | 2017-06-08 | 2017-09-15 | 东北农业大学 | 一种提高洋葱汁牛排品质和风味的方法 |
| CN107509967A (zh) * | 2017-10-23 | 2017-12-26 | 东北农业大学 | 一种提高洋葱汁牛排出品率和嫩度的煎制方法 |
| CN110651964A (zh) * | 2019-10-31 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | 一种蔬菜汁腌制牛排的加工工艺 |
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