LU504710B1 - Self-heating sous-vide meat and preparation method thereof - Google Patents
Self-heating sous-vide meat and preparation method thereof Download PDFInfo
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- LU504710B1 LU504710B1 LU504710A LU504710A LU504710B1 LU 504710 B1 LU504710 B1 LU 504710B1 LU 504710 A LU504710 A LU 504710A LU 504710 A LU504710 A LU 504710A LU 504710 B1 LU504710 B1 LU 504710B1
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- steak
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- heating
- marinade
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- 238000010438 heat treatment Methods 0.000 title claims abstract description 41
- 235000013372 meat Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000015090 marinades Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
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- 244000203593 Piper nigrum Species 0.000 claims description 24
- 235000008184 Piper nigrum Nutrition 0.000 claims description 24
- 235000013614 black pepper Nutrition 0.000 claims description 20
- 235000015067 sauces Nutrition 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
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- 244000131522 Citrus pyriformis Species 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 11
- 235000013599 spices Nutrition 0.000 claims description 11
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 229920002752 Konjac Polymers 0.000 claims description 9
- 239000000679 carrageenan Substances 0.000 claims description 9
- 235000010418 carrageenan Nutrition 0.000 claims description 9
- 229920001525 carrageenan Polymers 0.000 claims description 9
- 229940113118 carrageenan Drugs 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 239000000252 konjac Substances 0.000 claims description 9
- 235000019823 konjac gum Nutrition 0.000 claims description 9
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
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- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
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- 244000269722 Thea sinensis Species 0.000 claims description 7
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- 238000007789 sealing Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000000527 sonication Methods 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
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- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 235000009932 Zanthoxylum simulans Nutrition 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
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- 230000000052 comparative effect Effects 0.000 description 10
- 235000015277 pork Nutrition 0.000 description 9
- 235000013622 meat product Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 4
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- 238000003672 processing method Methods 0.000 description 3
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- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
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- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—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
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
-
- 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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
Abstract
The present application relates to the technical field of meat processing, and specifically relates to a self-heating sous-vide meat and preparation method thereof. The preparation method comprises cleaning and chopping a steak, draining the steak at room temperature for 3-5 min, adding the steak into a marinade and marinating the steak at 3-4°C for 2-4 h; spreading maltose evenly on the surface of the marinated steak, baking the steak at 170-200°C for 25-30 s, and vacuum-packing the baked steak; heating the steak in a water bath at 55-65°C for 4-6 min, then cooling the steak to below 10°C. The seasoned meat can better retain the flavor and nutrition of the food itself, and the preparation method is convenient and quick.
Description
Specification pcs
SELF-HEATING SOUS-VIDE MEAT AND PREPARATION METHOD
THEREOF
The present application relates to the technical field of meat processing, and specifically relates to a self-heating sous-vide meat and preparation method thereof.
With the acceleration of the pace of life, people’s demand for self-heating food is increasing.
Low-temperature meat products and seasoned meat products can maintain the color, aroma and taste of the products to the maximum extent, which is the general trend of the development of meat products. The following problems exist in the existing preparation method of sous-vide meat: (1) product quality cannot be guaranteed; (2) product flavor and nutrition are lost; and (3) portability and ready-to-eat performance are poor. Although the Chinese patent with the publication number
CN109259123A discloses a processing method of sous-vide sturgeon meat products, the processing method still has problems such as poor portability and ready-to-eat performance, and the need to use special thawing liquid and marinade.
In order to solve the problems existing in the prior art, the present application provides a self-heating sous-vide meat and preparation method thereof. The seasoned meat can better retain the flavor and nutrition of the food itself, and the preparation method is convenient and quick.
In order to achieve the above-mentioned purpose of the present application, the present application adopts an effective technical solution:
A preparation method of a self-heating sous-vide meat, which comprises the following steps: (1) cleaning and chopping a steak, draining the steak at room temperature for 3-5 min, adding the steak into a marinade and marinating the steak at 3-4°C for 2-4 h; (2) draining the marinated steaks for 1.5 h, spreading maltose evenly on the surface of the steak, baking the steak at 170-200°C for 25-30 s, and vacuum-packing the baked steak; 1
(3) heating the vacuum-packed steak in a water bath at 55-65°C for 4-6 min, then cooling the ° steak to below 10°C; (4) preparing a black pepper sauce, putting the prepared black pepper sauce into a packaging bag and sealing the bag; and (5) putting knife and fork together with the packaged steak and black pepper sauce into a self-heating device to obtain a finished product.
Preferably, the mass ratio of the steak and the marinade is 10:3-4.
Preferably, the marinade is prepared from the following raw materials: 2.5-5% spices, 1.5-6.5% dark soy sauce, 4.5-7.5% wheat starch, 0.35-0.6% compound gum, 2-7% table salt, 1.5-2.5% granulated sugar, 3.5-5% green tea, 0.2-0.25% lemon juice, 3.5-5% haw flakes, and 0.5-1.5% monosodium glutamate, and the rest being water; the percentages are all mass percentages.
Preferably, the compound gum is a mixture of carrageenan and konjac gum, and the mass ratio of carrageenan and konjac gum is 1:1; and the composition of the spices is 10% sichuan pepper, 10% black pepper, 10% chile pepper, 10% cinnamon, 20% black cardamom, 20% star anise, and 20% nutmeg.
Preferably, the preparation method of the marinade comprises: (1) adding spices, dark soy sauce, wheat starch, compound gum, table salt, granulated sugar, green tea, lemon juice, haw flakes, and monosodium glutamate to water, soaking them for 1.5 h, then simmering for 25 minutes after heating to boiling, and performing filtration to obtain a filtrate; (2) adjusting the pH of the above filtrate to 5.0-5.5 with a lemon juice, boiling the filtrate for 5-10 min and then allowing it to cool down; inoculating an Monascus seed liquid into the filtrate, and after sonication at a frequency of 35-45 KHz for 5-10 min, performing fermentation at 25-30°C and 110-130 rpm for 24-34 h; (3) filtering the filtrate to obtain the marinade.
Preferably, the weight of the Monascus seed liquid is 1-1.5% of the weight of the marinade, and the concentration of the Monascus seed liquid is 2.7x107 CFU/g.
Preferably, the steak is pork tenderloin, beef tenderloin or chicken breast.
Preferably, the black pepper sauce comprises the following components: 12 g minced black pepper, 15 g minced garlic, 75 g minced onion, 4.5 table salt, 10 g salad oil and 100 g water.
A self-heating sous-vide meat prepared from the above preparation method. 2
A method for using the above self-heating sous-vide meat, which comprises the following steps: (1) putting the vacuum-packed steak into a box and adding water; (2) stewing the vacuum-packed steak for 2 min with a self-heating device; wherein for the steak heated for 2 min during sous-vide, the steak obtained after stewing with the self-heating device is medium-rare; for the steak heated for 3 min during sous-vide, the steak obtained after stewing with the self-heating device is medium; and for the steak heated for 4 min during sous-vide, the steak obtained after stewing with the self-heating device is medium-well; and (3) after cooking, taking out the steak, tearing off the packaging bag, and sprinkling with the black pepper sauce to obtained a ready-to-eat steak.
The present application comprises fermentation after sonication of the marinade. As a result, the color of the marinade becomes bright red, in which the pH decreases, the total acid content increases, the total amount of free amino acids increases, the content of polyphenols decreases and the content of phenylethyl alcohol in the volatile aroma components increases.
This product uses seasoned steak, which has the characteristics of no-cleaning, no-seasoning, convenient use, and long shelf life. This product adopts a heating method under vacuum and low temperature, in which the marinated seasoned meat is vacuum-packed and initial heating of the steak is realized by setting a corresponding temperature and time and heating the food evenly at a constant temperature. The secondary heating adopts the principle that the self-heating bag generates heat when it encounters water. The eater only needs to add water to heat the steak, which is convenient and quick to eat.
Beneficial effects (1) The secondary heating of the product of the present application 1s also carried out under the condition of vacuum and low temperature, and it only takes a few minutes to obtain steaks with different maturity levels, and the flavor and nutrition of the steak are kept good. (2) The marinade after ultrasonic treatment of the present application accelerates the fermentation process of microorganisms, greatly shortens the fermentation time, meanwhile can promote the production of beneficial metabolites in the microorganism fermentation process, and improves production efficiency. The steak marinated by the marinade of the present application has delicious taste and attractive color. (3) The preparation method of the present application can reduce the weight loss and water 3 loss of the food and better retain the flavor and nutrition of the food itself. The self-heating vacuum | ° steak does not need preservatives, is safe and reliable, and has a long shelf life.
Fig. 1 is a structural diagram of a self-heating device;
Fig. 2 is the self-heating sous-vide pork steak prepared in Example 1; and
Fig. 3 is the self-heating sous-vide steak prepared by the present application.
The present application will be further described in conjunction with an example and comparative examples. It should be noted that the following descriptions are only for explaining the present application and not limiting its content.
Example 1 Preparation of a self-heating sous-vide pork steak 1. Recipe:
Main raw material: 10 kg pork tenderloin;
Condiments: 20 g spices, 45 g dark soy sauce, 35 g wheat starch, 2 g carrageenan, 2 g konjac gum, 15 g table salt, 14 g granulated sugar, 35 g green tea, 1.5 g lemon juice, 25 g haw flakes, and 10 g monosodium glutamate, and the rest being water; the spices comprise 2 g sichuan pepper, 2 g black pepper, 2 g chile pepper, 2 g cinnamon, 4 g black cardamom, 4 g star anise, and 4 g nutmeg. 2. Equipments: constant temperature water bath and vacuum packaging machine. 3. Marinade preparation: (1) adding spices, dark soy sauce, wheat starch, carrageenan, konjac gum, table salt, granulated sugar, green tea, lemon juice, haw flakes, and monosodium glutamate to water, soaking them for 1.5 h, then simmering for 25 minutes after heating to boiling, and performing filtration to obtain a filtrate; (2) adjusting the pH of the above filtrate to 5.0 with a lemon juice, boiling the filtrate for 5 min and then allowing it to cool down; inoculating an Monascus seed liquid into the filtrate, and after sonication at a frequency of 35 KHz for 10 min, performing fermentation at 25°C and 110 rpm for 34 h; and the weight of the Monascus seed liquid is 1% of the weight of the marinade, and the concentration of the Monascus seed liquid is 2.7x107 CFU/g; and 4
(3) filtering the filtrate to obtain the marinade. 4. Process flow: pork tenderloin cleaning and chopping—marinating—baking—vacuum packaging—low-temperature and slow cooking—rapid cooling—packaging—black pepper sauce preparation—packaging—finished product pork tenderloin cleaning and chopping: the tenderloin was cleaned and chopped into steaks with a size of 6 cmx8 cmx2 cm; marinating: after draining water at room temperature for 3 min, the steaks were added into the marinade and marinated at 3°C for 2 h; baking: the marinated steaks were drained for 1.5 h, maltose was spread evenly on the surface of the steaks, baking was performed at 170°C for 25 s, and the baked steaks were vacuum-packed, vacuum packaging: the marinated meat was vacuum-packed 150 g per bag by a vacuum packaging machine with the hot air temperature selected to be medium temperature, the pumping time being 25 s and the heat sealing time being 6 s; the specification of black pepper sauce was 25 g sauce per bag, one bag of sauce for one bag of meat; low-temperature and slow cooking: the constant temperature water bath was set at 55°C and the vacuum-packed meat was heated in the water bath for 6 min; rapid cooling: the meat was cooled to below 10°C with cold water; packaging: the pork steak was put into a packaging bag and sealed with a sealing machine; black pepper sauce preparation: 12 g minced black pepper, 15 g minced garlic, 75 g minced onion, 4.5 table salt, 10 g salad oil and 100 g water; the minced garlic and onion were put into a frying pan until fragrant, the black pepper powder was added and the frying was continued with sore fire, and after the smell of black pepper came out, water was added and simmering was performed; packaging: the prepared black pepper sauce was put into a packaging bag and sealed with a sealing machine; and finished product: knife and fork together with the packaged pork steak and black pepper sauce were put into a self-heating device to obtain the finished product.
Comparative Example 1
Condiments in step 1 were: 20 g spices, 45 g dark soy sauce, 35 g wheat starch, 2 g carrageenan, 2 g konjac gum, 15 g table salt, 14 g granulated sugar, 1.5 g lemon juice, 25 g haw 5 flakes, and 10 g monosodium glutamate, and the rest being water;
Other operations were performed as in Example 1.
Comparative Example 2
The marinade preparation in step 3 comprised: (1) adding spices, dark soy sauce, wheat starch, carrageenan, konjac gum, table salt, granulated sugar, green tea, lemon juice, haw flakes, and monosodium glutamate to water, soaking them for 1.5 h, then simmering for 25 minutes after heating to boiling, and performing filtration to obtain a filtrate; (2) adjusting the pH of the above filtrate to 5.0 with a lemon juice, boiling the filtrate for 5 min 10° and then allowing it to cool down; and after sonication at a frequency of 35 KHz for 10 min, performing fermentation on the filtrate at 25°C and 110 rpm for 34 h; and (3) filtering the filtrate to obtain the marinade.
Other operations were performed as in Example 1.
Comparative Example 3
The marinade preparation in step 3 comprised: (1) adding spices, dark soy sauce, wheat starch, carrageenan, konjac gum, table salt, granulated sugar, green tea, lemon juice, haw flakes, and monosodium glutamate to water, soaking them for 1.5 h, then simmering for 25 minutes after heating to boiling, and performing filtration to obtain a filtrate; (2) adjusting the pH of the above filtrate to 5.5 with a lemon juice, boiling the filtrate for 10 min and then allowing it to cool down; inoculating an Monascus seed liquid into the filtrate, and performing fermentation at 30°C and 120 rpm for 26 h; and the weight of the Monascus seed liquid is 1.5% of the weight of the marinade, and the concentration of the Monascus seed liquid is 2.7x 107
CFU/g; and (3) filtering the filtrate to obtain the marinade.
Other operations were performed as in Example 1.
The device used in above example and comparative examples:
The device is divided into an outer box and an inner box. The outer box has a heat insulation function, and the inner box is made of aluminum foil with faster heat conduction. The outer box is used to hold a heating pack, and the inner box is used to hold seasoned meat. A lid is designed in the form of a buckle, which has a good sealing function; the material of the lid is strong, and a 6 raised part on the outside can be directly stuck in the outer box when it is turned over, and canto ° used as a dinner plate.
Processing method before eating:
Before eating, put the heating pack into the outer box, and add cold water until the heating pack is just submerged; add drinking water into the inner box to reach a mark line, close the lid and wait for 18 min, open the lid and put the vacuum-packed steak into the inner box for 2 min heating; after cooking, take the steak out, tear off the packaging bag, and fit the outside bulge into the outer box with the inside of the lid facing outward, tear off the outer package of the steak and put it on the lid, sprinkle with black pepper juice to obtained a ready-to-eat steak.
Physical and chemical parameters were determined on the meat from Example 1 and
Comparative Examples 1-3. Average value was calculated from three parallel tests. The results are shown in Table 1:
Table 1 Physical and chemical parameters
TP
Example 1 Example 2 Example 3
TAP
The quality of the self-heating sous-vide pork steak from Example 1 and Comparative
Examples 1-3 was assessed by 20 trained sensory evaluators within a 10 min procedure. Evaluation areas include: meat color, taste, and meat texture. The evaluation criteria are shown in Table 2: 7
Table 2 Scoring criteria
Meat color dull surface and | different color | similar and lighter large color | and shade color, and uniform difference hue flavor, slightly bitter | flavor
Texture chewy, no elasticity, | mediocre tender | tender, low hardness, and easy to clog the | and elasticity good elasticity and teeth chewiness acceptabilit
Table 3 Sensory evaluation score color acceptabilit
Example 1
Example 2
Example 3
According to the test data in Table 3, the port steak prepared in the present application has a lighter and uniform color, good water retention, good tenderness, low hardness, good elasticity and chewiness.
The storage period refers to "NY/T 2073-2011 Technical Specifications for the Processing of
Prepared Meat Products". The steak was stored at 0-4°C for 5 days or at -18°C for 3 months. The test results are shown in Table 4. 8
Table 4
Total number of bacteria/cfu/g Pathogenic bacteria
Comparative | 8.5x10° detected
Example 1
Comparative | 2.4x10° not detected
Example 2
Comparative | 2.7x10° detected
Example 3 9
Claims (5)
1. A preparation method of a self-heating sous-vide meat, which comprises the following steps: (1) cleaning and chopping a steak, draining the steak at room temperature for 3-5 min, adding the steak into a marinade and marinating the steak at 3-4°C for 2-4 h; (2) draining the marinated steaks for 1.5 h, spreading maltose evenly on the surface of the steak, baking the steak at 170-200°C for 25-30 s, and vacuum-packing the baked steak of the step; (3) heating the vacuum-packed steak in a water bath at 55-65°C for 4-6 min, then cooling the steak to below 10°C; (4) preparing a black pepper sauce, putting the prepared black pepper sauce into a packaging bag and sealing the bag; and (5) putting knife and fork together with the packaged steak and black pepper sauce into a self-heating device to obtain a finished product.
2. The preparation method of claim 1, wherein the mass ratio of the steak and the marinade is 10:3-4.
3. The preparation method of claim 1 or 2, wherein the marinade is prepared from the following raw materials: 2.5-5% spices, 1.5-6.5% dark soy sauce, 4.5-7.5% wheat starch, 0.35-0.6% compound gum, 2-7% table salt, 1.5-2.5% granulated sugar, 3.5-5% green tea, 0.2-0.25% lemon juice, 3.5-5% haw flakes, and 0.5-1.5% monosodium glutamate, and the rest being water; the percentages are all mass percentages.
4. The preparation method of claim 3, wherein the compound gum is a mixture of carrageenan and konjac gum, and the mass ratio of carrageenan and konjac gum is 1:1; and the composition of the spices is 10% sichuan pepper, 10% black pepper, 10% chile pepper, 10% cinnamon, 20% black cardamom, 20% star anise, and 20% nutmeg.
5. The preparation method of claim 3, wherein the preparation method of the marinade comprises: (1) adding the marinating materials to water, soaking the materials, then simmering the 10 materials after heating to boiling, and performing filtration to obtain a filtrate; HUSOATTO (2) adjusting the pH of the above filtrate with a lemon juice, boiling the filtrate and then allowing it to cool down, inoculating an Monascus seed liquid into the filtrate, and performing fermentation after sonication; and (3) filtering the filtrate to obtain the marinade. 11
Priority Applications (1)
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