CN112425735A - Conditioning beefsteak capable of reducing cholesterol and preparation method thereof - Google Patents

Conditioning beefsteak capable of reducing cholesterol and preparation method thereof Download PDF

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Publication number
CN112425735A
CN112425735A CN202010183829.5A CN202010183829A CN112425735A CN 112425735 A CN112425735 A CN 112425735A CN 202010183829 A CN202010183829 A CN 202010183829A CN 112425735 A CN112425735 A CN 112425735A
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parts
beefsteak
beef
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steak
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唐元华
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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
    • A23L13/70—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
    • 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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/40—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
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • 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
    • 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

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Abstract

The invention discloses a conditioning beefsteak capable of reducing cholesterol and a preparation method thereof, wherein the preparation method comprises the following steps: s1: sending the slaughtered beef carcass into an acid discharge chamber for cooling and acid discharge; s2: trimming and deoiling the beef carcass subjected to cooling and acid discharge in the step S1 for later use; s3: mixing semen Maydis and fructus Mali Pumilae, squeezing, filtering, adding milk and tea polyphenols into the filtrate, stirring to obtain injection solution, and refrigerating; s4: uniformly injecting the injection solution of S3 into the ready-to-use beef of S2, and then putting the injected beef into a seasoning for pickling for 50-80 min; s5: shaping the cured beefsteak, slicing into pieces of 1.0-1.2cm, and finally vacuum packaging; s6: carrying out ultrahigh pressure treatment on the steak subjected to vacuum packaging; s7: sending the beef steak subjected to ultrahigh pressure treatment into a quick freezing warehouse for quick freezing; s8, filling the quick-frozen beefsteak into a packaging box, and putting the packaging box into a freezer for refrigeration. The beefsteak prepared by the invention has certain effect of reducing cholesterol.

Description

Conditioning beefsteak capable of reducing cholesterol and preparation method thereof
Technical Field
The invention relates to the technical field of beefsteak production, in particular to a conditioning beefsteak capable of reducing cholesterol and a preparation method thereof.
Background
Beef is rich in protein and amino acids. The composition of the pork blood-replenishing health-care pork meat is closer to the requirements of human bodies than pork, can improve the disease resistance of the human bodies, and is particularly suitable for people who grow, develop, perform operations and recuperate after diseases in aspects of blood loss supplementation, tissue repair and the like.
The traditional Chinese medicine food therapy considers that: eating beef in winter has the function of warming stomach, and is a good tonic product in winter. The traditional Chinese medicine considers that: the beef has the functions of strengthening the middle-jiao and replenishing qi, nourishing spleen and stomach, strengthening bones and muscles, eliminating phlegm and calming endogenous wind, quenching thirst and stopping salivation. Is suitable for people with sinking of middle qi, short breath, weak constitution, soreness of bones and muscles, anemia, and blurred vision.
However, the existing beefsteak has fewer products aiming at reducing cholesterol, and the consumption population of the beefsteak is greatly limited.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides the conditioning steak capable of reducing cholesterol and the preparation method thereof, and the conditioning steak has a certain effect of reducing cholesterol while the flavor and the taste of the steak are ensured.
The invention provides a preparation method of a conditioning beefsteak capable of reducing cholesterol, which comprises the following steps:
s1: sending the slaughtered beef carcass into an acid discharge chamber for cooling and acid discharge;
s2: trimming and deoiling the beef carcass subjected to cooling and acid discharge in the step S1 for later use;
s3: mixing semen Maydis and fructus Mali Pumilae, squeezing, filtering, adding milk and tea polyphenols into the filtrate, stirring to obtain injection solution, and refrigerating at 4 deg.C;
s4: uniformly injecting the injection solution of S3 into the ready-to-use beef of S2, and then putting the injected beef into a seasoning for pickling for 50-80 min;
s5: shaping the cured beefsteak, slicing into pieces of 1.0-1.2cm, and finally vacuum packaging;
s6: carrying out ultrahigh pressure treatment on the steak subjected to vacuum packaging;
s7: sending the beef steak subjected to ultrahigh pressure treatment into a quick freezing warehouse for quick freezing, wherein the quick freezing temperature is-33 to-30 ℃, and the core temperature of a quick-frozen product is-18 ℃;
s8, filling the quick-frozen beefsteak into a packaging box, and putting the packaging box into a freezer for refrigeration, wherein the refrigeration temperature is-20 to-18 ℃.
Preferably, the conditions for cooling and acid discharging in S1 are as follows: the temperature is 0-4 ℃, and the time is 8-12 h.
Preferably, the mass ratio of the corn, the apple, the milk and the tea polyphenol in the S3 is 1:0.5-1:0.1-0.3: 0.05-0.1.
Preferably, the injection solution in S4 is 5-10% of the mass of the beefsteak, and the seasoning is 7-9% of the mass of the beefsteak.
Preferably, the seasoning comprises the following raw materials in parts by weight:
1-5 parts of a tenderizer solution, 0.1-0.5 part of a preservative, 7-15 parts of a yeast extract, 1-5 parts of natto sauce, 1-5 parts of curcumin, 7-15 parts of oyster sauce, 18-25 parts of soy sauce, 10-20 parts of red wine, 20-40 parts of starch, 2-8 parts of chicken essence, 1-5 parts of five spice powder, 1-3 parts of garlic and 1-3 parts of almond powder.
Preferably, the rejuvenating agent solution comprises the following raw materials in parts by weight: 5-10 parts of macadamia nut oil, 5-10 parts of elastase, 3-7 parts of soybean protein isolate, 3-7 parts of nutmeg extract and 30-50 parts of water.
Preferably, the nutmeg extract is obtained by soaking 10-15 parts by mass of the obtained nutmeg powder in 100 parts by mass of white spirit with the ethanol content of more than 50% for 20 h.
Preferably, the preservative is prepared by mixing a dark plum extract, a water chestnut peel extract and a perilla leaf extract according to a mass ratio of 1:1-2: 1-2.
Preferably, the ultrahigh pressure condition in S6 is: keeping the pressure for 5-15min under the conditions of 200-.
The conditioning steak prepared by the method can reduce cholesterol.
Compared with the prior art, the invention has the beneficial technical effects that:
the injection solution consists of corn, apples, milk and tea polyphenol, can play a certain role in reducing cholesterol, and can provide unique flavor and mouthfeel for beefsteak, and in addition, the seasoning is added with natto sauce, curcumin, red wine, garlic and almond powder, so that the effect of reducing cholesterol of beefsteak can be further improved, and functional components of the seasoning can play a complementary role with the functional components in the injection solution; this application still carries out the superhigh pressure to the beefsteak after the vacuum packaging and handles, can improve the beefsteak on the one hand and to the absorption of injection solution and seasoning, and on the other hand can improve the texture of beefsteak, improves the taste of beefsteak.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example 1
The invention provides a preparation method of a conditioning beefsteak capable of reducing cholesterol, which comprises the following steps:
s1: sending the slaughtered beef carcass into an acid discharge chamber for cooling and acid discharge, wherein the conditions of cooling and acid discharge are as follows: the temperature is 4 ℃, and the time is 10 h;
s2: trimming and deoiling the beef carcass subjected to cooling and acid discharge in the step S1 for later use;
s3: mixing corn and apple, squeezing, filtering, adding milk and tea polyphenol into the filtrate, stirring uniformly to obtain an injection solution, and refrigerating at 4 ℃ for later use, wherein the mass ratio of the corn to the apple to the milk to the tea polyphenol is 1:0.5:0.1: 0.05;
s4: uniformly injecting the injection solution of S3 into the beef to be prepared of S2, and then putting the injected beef into a seasoning to be pickled for 50min, wherein the injection solution accounts for 5% of the weight of the beefsteak, and the seasoning accounts for 7% of the weight of the beefsteak;
s5: shaping the cured beefsteak, slicing into 1.2cm slices, and finally carrying out vacuum packaging;
s6: carrying out ultrahigh pressure treatment on the vacuum-packaged beefsteak, wherein the ultrahigh pressure condition is as follows: maintaining the pressure for 5min under the condition of 200MPa, wherein the pressure increasing speed is 20 s;
s7: sending the beef steak subjected to ultrahigh pressure treatment into a quick freezing warehouse for quick freezing, wherein the quick freezing temperature is-32 ℃, and the core temperature of a quick-frozen product is-18 ℃;
s8, filling the quick-frozen beefsteak into a packaging box, and putting the packaging box into a freezer for refrigeration, wherein the refrigeration temperature is-18 ℃.
The seasoning comprises the following raw materials in parts by weight: 1 part of tenderizer solution, 0.1 part of preservative, 7 parts of yeast extract, 1 part of natto sauce, 1 part of curcumin, 7 parts of oyster sauce, 18 parts of soy sauce, 10 parts of red wine, 20 parts of starch, 2 parts of chicken essence, 1 part of five spice powder, 1 part of garlic and 1 part of almond powder.
The rejuvenating agent solution comprises the following raw materials in parts by weight: 5 parts of macadamia nut oil, 5 parts of elastase, 3 parts of soybean protein isolate, 3 parts of nutmeg extract and 30 parts of water.
The nutmeg extract is obtained by soaking 15 parts by mass of nutmeg powder in 100 parts by mass of white spirit with ethanol content of more than 50% for 20 h.
The preservative is prepared by mixing a dark plum extract, a water chestnut peel extract and a perilla leaf extract according to a mass ratio of 1:1: 1.
Example 2
The invention provides a preparation method of a conditioning beefsteak capable of reducing cholesterol, which comprises the following steps:
s1: sending the slaughtered beef carcass into an acid discharge chamber for cooling and acid discharge, wherein the conditions of cooling and acid discharge are as follows: the temperature is 4 ℃, and the time is 10 h;
s2: trimming and deoiling the beef carcass subjected to cooling and acid discharge in the step S1 for later use;
s3: mixing corn and apple, squeezing, filtering, adding milk and tea polyphenol into the filtrate, stirring uniformly to obtain an injection solution, and refrigerating at 4 ℃ for later use, wherein the mass ratio of the corn to the apple to the milk to the tea polyphenol is 1:1:0.3: 0.1;
s4: uniformly injecting the injection solution of S3 into the beef to be prepared of S2, and then putting the injected beef into a seasoning to be pickled for 80min, wherein the injection solution accounts for 10% of the weight of the beefsteak, and the seasoning accounts for 9% of the weight of the beefsteak;
s5: shaping the cured beefsteak, slicing into 1.2cm slices, and finally carrying out vacuum packaging;
s6: carrying out ultrahigh pressure treatment on the vacuum-packaged beefsteak, wherein the ultrahigh pressure condition is as follows: maintaining the pressure for 15min under the condition of 300MPa, wherein the pressure increasing speed is within 30 s;
s7: sending the beef steak subjected to ultrahigh pressure treatment into a quick freezing warehouse for quick freezing, wherein the quick freezing temperature is-32 ℃, and the core temperature of a quick-frozen product is-18 ℃;
s8, filling the quick-frozen beefsteak into a packaging box, and putting the packaging box into a freezer for refrigeration, wherein the refrigeration temperature is-18 ℃.
The seasoning comprises the following raw materials in parts by weight: 5 parts of a tenderizer solution, 0.5 part of a preservative, 15 parts of a yeast extract, 5 parts of natto sauce, 5 parts of curcumin, 15 parts of oyster sauce, 25 parts of soy sauce, 20 parts of red wine, 40 parts of starch, 8 parts of chicken essence, 5 parts of five spice powder, 3 parts of garlic and 3 parts of almond powder.
The rejuvenating agent solution comprises the following raw materials in parts by weight: 10 parts of macadamia nut oil, 10 parts of elastase, 7 parts of soybean protein isolate, 7 parts of nutmeg extract and 50 parts of water.
The nutmeg extract is obtained by soaking 15 parts by mass of nutmeg powder in 100 parts by mass of white spirit with ethanol content of more than 50% for 20 h.
The preservative is prepared by mixing a dark plum extract, a water chestnut peel extract and a perilla leaf extract according to a mass ratio of 1:2: 2.
Example 3
The invention provides a preparation method of a conditioning beefsteak capable of reducing cholesterol, which comprises the following steps:
s1: sending the slaughtered beef carcass into an acid discharge chamber for cooling and acid discharge, wherein the conditions of cooling and acid discharge are as follows: the temperature is 4 ℃, and the time is 10 h;
s2: trimming and deoiling the beef carcass subjected to cooling and acid discharge in the step S1 for later use;
s3: mixing corn and apple, squeezing, filtering, adding milk and tea polyphenol into the filtrate, stirring uniformly to obtain an injection solution, and refrigerating at 4 ℃ for later use, wherein the mass ratio of the corn to the apple to the milk to the tea polyphenol is 1:0.8:0.2: 0.08;
s4: uniformly injecting the injection solution of S3 into the beef to be prepared of S2, and then putting the injected beef into a seasoning to be pickled for 65min, wherein the injection solution accounts for 8% of the weight of the beefsteak, and the seasoning accounts for 8% of the weight of the beefsteak;
s5: shaping the cured beefsteak, slicing into 1.2cm slices, and finally carrying out vacuum packaging;
s6: carrying out ultrahigh pressure treatment on the vacuum-packaged beefsteak, wherein the ultrahigh pressure condition is as follows: maintaining the pressure for 10min under the condition of 250MPa, wherein the pressure increasing speed is within 25 s;
s7: sending the beef steak subjected to ultrahigh pressure treatment into a quick freezing warehouse for quick freezing, wherein the quick freezing temperature is-32 ℃, and the core temperature of a quick-frozen product is-18 ℃;
s8, filling the quick-frozen beefsteak into a packaging box, and putting the packaging box into a freezer for refrigeration, wherein the refrigeration temperature is-18 ℃.
The seasoning comprises the following raw materials in parts by weight: 3 parts of a tenderizer solution, 0.3 part of a preservative, 10 parts of a yeast extract, 3 parts of natto sauce, 3 parts of curcumin, 10 parts of oyster sauce, 21 parts of soy sauce, 15 parts of red wine, 25 parts of starch, 5 parts of chicken essence, 3 parts of five spice powder, 2 parts of garlic and 2 parts of almond powder.
The rejuvenating agent solution comprises the following raw materials in parts by weight: 8 parts of macadamia nut oil, 8 parts of elastase, 5 parts of soybean protein isolate, 5 parts of nutmeg extract and 40 parts of water.
The nutmeg extract is obtained by soaking 15 parts by mass of nutmeg powder in 100 parts by mass of white spirit with ethanol content of more than 50% for 20 h.
The preservative is prepared by mixing a dark plum extract, a water chestnut peel extract and a perilla leaf extract according to a mass ratio of 2:3: 3.
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. A preparation method of a conditioning beefsteak capable of reducing cholesterol is characterized by comprising the following steps:
s1: sending the slaughtered beef carcass into an acid discharge chamber for cooling and acid discharge;
s2: trimming and deoiling the beef carcass subjected to cooling and acid discharge in the step S1 for later use;
s3: mixing semen Maydis and fructus Mali Pumilae, squeezing, filtering, adding milk and tea polyphenols into the filtrate, stirring to obtain injection solution, and refrigerating at 4 deg.C;
s4: uniformly injecting the injection solution of S3 into the ready-to-use beef of S2, and then putting the injected beef into a seasoning for pickling for 50-80 min;
s5: shaping the cured beefsteak, slicing into pieces of 1.0-1.2cm, and finally vacuum packaging;
s6: carrying out ultrahigh pressure treatment on the steak subjected to vacuum packaging;
s7: sending the beef steak subjected to ultrahigh pressure treatment into a quick freezing warehouse for quick freezing, wherein the quick freezing temperature is-33 to-30 ℃, and the core temperature of a quick-frozen product is-18 ℃;
s8, filling the quick-frozen beefsteak into a packaging box, and putting the packaging box into a freezer for refrigeration, wherein the refrigeration temperature is-20 to-18 ℃.
2. The method of claim 1, wherein the cooling and acid-discharging conditions in S1 are as follows: the temperature is 0-4 ℃, and the time is 8-12 h.
3. The method of claim 1, wherein the mass ratio of corn, apple, milk and tea polyphenols in S3 is 1:0.5-1:0.1-0.3: 0.05-0.1.
4. The method of claim 1, wherein the injection solution in S4 is 5-10% of the weight of the beefsteak, and the flavoring agent is 7-9% of the weight of the beefsteak.
5. The method of claim 1, wherein the flavoring comprises the following raw materials in parts by weight:
1-5 parts of a tenderizer solution, 0.1-0.5 part of a preservative, 7-15 parts of a yeast extract, 1-5 parts of natto sauce, 1-5 parts of curcumin, 7-15 parts of oyster sauce, 18-25 parts of soy sauce, 10-20 parts of red wine, 20-40 parts of starch, 2-8 parts of chicken essence, 1-5 parts of five spice powder, 1-3 parts of garlic and 1-3 parts of almond powder.
6. The method of claim 5, wherein the rejuvenating agent solution comprises the following raw materials in parts by weight: 5-10 parts of macadamia nut oil, 5-10 parts of elastase, 3-7 parts of soybean protein isolate, 3-7 parts of nutmeg extract and 30-50 parts of water.
7. The method for preparing the conditioned beefsteak capable of reducing cholesterol according to claim 6, wherein the nutmeg extract is obtained by soaking 10-15 parts by mass of nutmeg powder in 100 parts by mass of white spirit with an ethanol content of more than 50% for 20 hours.
8. The method for preparing a conditioned steak capable of reducing cholesterol according to claim 5, wherein the preservative is prepared by mixing smoked plum extract, water chestnut peel extract and perilla leaf extract according to a mass ratio of 1:1-2: 1-2.
9. The method of claim 5, wherein the ultra-high pressure conditions in S6 are: keeping the pressure for 5-15min under the conditions of 200-.
10. A method of preparing a conditioned beef steak capable of lowering cholesterol prepared by the method of any one of claims 1-9.
CN202010183829.5A 2020-03-16 2020-03-16 Conditioning beefsteak capable of reducing cholesterol and preparation method thereof Pending CN112425735A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105285754A (en) * 2015-09-16 2016-02-03 上海珍馨化工科技有限公司 Making method of red wine beef steaks
CN105815676A (en) * 2016-04-19 2016-08-03 凤阳县中都食品有限公司 Preparation method for floral spiced beef
CN106889472A (en) * 2016-12-31 2017-06-27 安徽省百益食品有限公司 A kind of preparation method of grilled lamb chops
CN108813379A (en) * 2018-05-15 2018-11-16 福建佳客来食品股份有限公司 A kind of artificial snow flake 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

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105285754A (en) * 2015-09-16 2016-02-03 上海珍馨化工科技有限公司 Making method of red wine beef steaks
CN105815676A (en) * 2016-04-19 2016-08-03 凤阳县中都食品有限公司 Preparation method for floral spiced beef
CN106889472A (en) * 2016-12-31 2017-06-27 安徽省百益食品有限公司 A kind of preparation method of grilled lamb chops
CN108813379A (en) * 2018-05-15 2018-11-16 福建佳客来食品股份有限公司 A kind of artificial snow flake 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

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Application publication date: 20210302