WO2020143109A1 - 一种雪花状牛肉的生产方法 - Google Patents

一种雪花状牛肉的生产方法 Download PDF

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Publication number
WO2020143109A1
WO2020143109A1 PCT/CN2019/077069 CN2019077069W WO2020143109A1 WO 2020143109 A1 WO2020143109 A1 WO 2020143109A1 CN 2019077069 W CN2019077069 W CN 2019077069W WO 2020143109 A1 WO2020143109 A1 WO 2020143109A1
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Prior art keywords
beef
snowflake
base oil
refined
shaped
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English (en)
French (fr)
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刘元法
郭战阳
李进伟
曹晨
蒋将
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Jiangnan University
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Jiangnan University
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Priority to US16/804,167 priority Critical patent/US11064719B2/en
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

Definitions

  • the invention relates to a production method of snowflake-shaped beef, which belongs to the field of food processing.
  • Natural snowflake beef is the apparently red and white beef formed by the deposition of fat cells in the muscle fascia of the muscle tissue of the cattle during the fattening phase.
  • the white fat cells are stacked in a shape similar to marble, also known as frosted beef and marbled beef. This type of beef is rich in flavor and rich in nutrients.
  • the top-grade snowflake beef melts in the mouth, is tender and juicy, and is loved by people.
  • Snowflake beef originated from Wagyu in Japan.
  • Japanese patent Japanese Patent No. 59-23777 emulsifies butter and salad oil with sodium caseinate, and adds protein hydrolysate, xylitol, Phosphate starch, starch decomposition products, water-soluble colloids, etc. are mixed to form a base oil, and this base oil is injected into beef at normal temperature.
  • the problem of this method in the actual production process is that the state of the emulsion is greatly affected by the temperature, and it is difficult to control the injection into the beef during normal temperature injection, which will cause the uneven distribution of the quality of the final product; and the base oil
  • the medium salad oil will lighten the flavor of the meat and make the mouthfeel worse.
  • CN101091574 discloses a processing method of snowflake beef, in which pure beef fat is injected into beef at a temperature of 1-25°C.
  • the operation steps of this process are very difficult: 1.
  • the butter is solid at 1-25°C and it is difficult to add it to beef by injection; 2.
  • the solid material has poor ductility and it is difficult to disperse it when added to beef Marble pattern; 3.
  • the injection process needs to control the angle between the syringe and the horizontal plane to be 20 to 70 degrees for cross injection. The operation process is more difficult and will seriously affect the production efficiency.
  • CN101961111A discloses a production method of snowflake beef, and its technological process is to prepare a compound fat substitute by mixing soybean protein isolate, monoglyceride, phosphate ester, glucose, modified starch, TG enzyme, and edible butter, and then the compound fat substitute The problem with this process is that it is added to beef to form snowflake beef. 1.
  • the compound fat substitute is liquid at room temperature, and white liquid will flow out during the thawing process, which affects the quality of the product. 2.
  • the freeze of the compound fat substitute- The thawing stability is poor, and the product quality before and after freezing and thawing is quite different.
  • CN102524814A discloses a method for using artificial fat to increase the content of marble in beef.
  • the technological process is to emulsify fats (tallow, soybean oil, rapeseed oil) with lecithin, monoglyceride, spanner 80, and whey protein isolate , Sunflower oil, olive oil, walnut oil, almond oil are mixed in different proportions), and then the prepared emulsion is poured into the beef to form a marble-like pattern.
  • the problems with this method are: 1. Most of the oils and fats used are vegetable oils, which lack the aroma of butter, and the resulting beef product has insufficient aroma after cooking; 2.
  • the vegetable oil has a high content of unsaturated fatty acids.
  • Emulsification After emulsification, the vegetable oil The surface area increases, the oil is easily oxidized, resulting in poor storage stability and short storage period of the product; 3. Emulsification mainly uses small molecular emulsifiers, which have poor freeze-thaw stability.
  • CN103040006A discloses a method of processing snowflake beef.
  • the blood of freshly slaughtered cattle is drawn during the slaughtering of cattle, and fat is added to the arterial and venous blood vessels of the cattle using a pump.
  • the operation process has great limitations: 1. Raw beef needs to be freshly slaughtered, which limits the source of raw materials and reduces production efficiency; 2. The thickness of blood vessels in muscle tissue is different, and it is difficult to evenly add oil through blood vessels, and the space of blood vessels It is relatively small, and it is difficult to achieve the final fat content by adding fat; 3. Blood needs to be drawn before adding fat, and the blood in the blood vessel is difficult to drain. Injecting fat will form a mixture of fat and blood, affecting the sensory properties of the final product .
  • CN105433269A discloses a processing method of snowflake beef, which is to add whey powder, soy protein isolate, whole milk, yeast extract, compound phosphate, yeast extract, carrageenan, sodium bicarbonate to the refined butter , Salt, sugar, monosodium glutamate, roast beef flavor, etc., mixed into an emulsion and injected into beef to form snowflake beef.
  • the problems with this method are: 1.
  • the tallow refining process requires refining to ensure the quality and safety of the tallow.
  • the process of edible tallow undisclosed in CN105433269A may affect the quality of the final beef product; 2.
  • the emulsion Before being frozen, the emulsion is a low-viscosity liquid with good dispersibility and easy to form marble patterns, but the product needs to be thawed during use, and the liquid will flow out during the thawing process, which seriously affects the quality of the product.
  • the technical problem to be solved by the present invention is to provide a base oil for producing snowflake-shaped beef and a method for producing snowflake-shaped beef using the base oil.
  • the invention provides a base oil for producing snowflake-shaped beef, which can improve the taste, flavor and organoleptic properties of beef with low fat content, and when the base oil is higher than 40°C It is liquid and has a low viscosity, which is easy to inject into beef and evenly disperse in the beef to form a delicate marble pattern; when the temperature is lower than 20 °C without freezing, the base oil will form a solid in the beef tissue, and at low temperature (0 ⁇ 25°C) under the condition of white fat pattern, making beef more similar to natural snowflake beef in appearance and structure.
  • the base oil can also be called gel emulsion (for convenience, the subsequent base oils are all called gel emulsion).
  • the present invention first provides a gelatin milk for producing snowflake-shaped beef.
  • the gelatin milk includes: refined beef butter 10-45 kg, whey protein isolate 0.5-4.5 kg, refined Common salt 0 ⁇ 2kg, sugar 0.5 ⁇ 3kg, sodium tripolyphosphate 0.4 ⁇ 1.5kg, edible gelatin 2 ⁇ 5kg, water 39 ⁇ 85kg.
  • the sugar is a monosaccharide or a disaccharide, preferably glucose.
  • the refined table salt is also referred to as refined table salt, which is sea salt, pond salt, rock salt, well salt or earth salt from different sources after being purified and decontaminated, such as edible salt.
  • the refined butter is deodorized, decolorized, and degummed butter, such as edible butter, preferably edible butter with high quality and good quality.
  • the gel milk preferably includes, per 100 kg, 30 kg of refined butter, 3 kg of whey protein isolate, 0.8775 kg of refined table salt, 1 kg of sugar, and 0.8 kg of sodium tripolyphosphate , 3kg of edible gelatin, 61.3225kg of drinking water.
  • the present invention also provides a method for preparing the above gel emulsion, the method includes the following steps:
  • high-speed shearing before homogenization, high-speed shearing is further included, wherein the shearing speed is 4000-8000 rpm, and the shearing time is 10-30 minutes.
  • the present invention provides a method for producing snowflake-shaped beef.
  • the method comprises: selecting beef with a fat content of less than 3%, defrosting at 0 to 10°C, and removing the larger connective tissue for use; injecting the beef
  • the above-mentioned gel milk can be obtained by wrapping, quick freezing, dividing and packaging, and hot dipping to obtain snowflake-shaped beef.
  • the method specifically includes the following steps:
  • Thawing of raw meat select beef with a fat content of less than 3%, thaw at 0-10°C, and remove large connective tissues for use;
  • Hot dip Soak the packaged snowflake-shaped beef together with the package in hot water at 40 ⁇ 60°C for 1 ⁇ 2 seconds, and then store under -18°C.
  • the snowflake-shaped beef processing workshop is maintained at 0-7°C.
  • the beef is preferably beef eye muscle and sirloin beef.
  • Snowflake beef is usually stored, transported and sold to consumers in frozen form. Consumers defrost snowflake beef and cook it for consumption. Therefore, the freeze-thaw stability of the gel milk is a major factor affecting the quality of snowflake beef.
  • the snowflake beef prepared in the prior art must be thawed slowly below 10°C, and the thawing conditions need to be strictly controlled. After the thaw, the snowflake-shaped beef will have an emulsion flowing out.
  • the snowflake beef prepared by using the gel milk of the invention has better freeze-thaw stability, can show white fat patterns under low temperature (0-25°C), and is closer to natural snowflake beef in appearance structure at 25°C
  • the thawing method is not limited, the scope of application is wider, and the storage and consumption are more convenient; during the cooking process, when the temperature is higher than 40 °C , The solid gel milk is transformed into liquid again, providing fresh, plump and juicy, rich aroma.
  • the gel milk provided by the present invention is liquid at a temperature higher than 40°C and has a low viscosity of 80 to 120 mPa ⁇ s (at 55°C), which is convenient for injection into beef and can be uniformly dispersed in beef Delicate marble pattern; when the temperature is lower than 20 °C, gel milk will form a solid in beef tissue.
  • the present invention uses refined butter as the oil component in the gel milk, which can increase the aroma of beef, and there is no problem that the vegetable oil is easily oxidized;
  • the gel milk of the present invention adds glucose and sodium tripolyphosphate, Synergistically improve the water holding capacity of the gel milk, so that the water holding capacity of the gel milk is increased from 70% to more than 95%, up to 98%, which can avoid the outflow of water in the gel milk and ensure the flavor of snowflake beef And appearance, at the same time the presence of both can reduce the potential of the gel emulsion, the potential can reach -25mV, making the gel emulsion more stable.
  • Figure 1 Schematic diagram of the preparation process of gel emulsion.
  • FIG. 1 Snowflake beef prepared in Example 1, wherein (a) raw beef; (b) snowflake beef.
  • FIG. 3 Snowflake beef prepared in Example 4, wherein (a) raw beef; (b) snowflake beef.
  • Figure 4 Changes in the elastic modulus of edible gelatin, gellan gum, and agar at different concentrations and temperatures.
  • (a) is edible gelatin
  • (b) is gellan gum
  • (c) is agar.
  • Fig. 5 Results of measuring the water holding capacity of gel emulsions I, II, III and the gel emulsion in Example 1.
  • Fig. 6 Potential measurement results of gel emulsions I, II, III and the gel emulsion in Example 1.
  • Figure 7 Micrographs of different concentrations of glucose aqueous solution when it is crystallized at -20 °C magnified 100 times.
  • the upper picture is the microscope picture, the lower picture is the picture under the same field of view under polarized light.
  • Water holding capacity measurement method and related equipment refrigerated centrifuge (can meet 10000rpm, 4°C condition), ten thousand balance, accurately weigh 5g of thawed sample (M1) in 50mL centrifuge tube, under 4°C condition Centrifuge at 10,000 rpm for 15 minutes, carefully absorb the water with filter paper, and then invert it for 15 minutes to weigh it with an analytical balance.
  • M1 the weight of gel milk before centrifugation
  • M2 the weight of gel milk after dehydration by centrifugation.
  • nanometer particle size and ZETA potentiometer Zetasizer, Malvern, UK, ZS
  • the newly prepared gel emulsion is diluted with ultrapure water by 1000 times and measured.
  • Microscope model Leica Microscope DM2700P (including temperature control device).
  • Hot dip The packaged snowflake-shaped beef and the package are soaked in hot water at 55°C for 1-2 seconds, and then stored at -18°C.
  • Hot dip The packaged snowflake-shaped beef and the package are soaked in hot water at 55°C for 1-2 seconds, and then stored at -18°C.
  • Hot dip The packaged snowflake-shaped beef and the package are soaked in hot water at 55°C for 1-2 seconds, and then stored at -18°C.
  • Defrosting of raw meat choose 350-400kg of qualified chilled beef, defrost in a constant temperature and humidity (0 ⁇ 4 °C) environment, after thawing, remove the larger connective tissue and use it in the snowflake-shaped beef processing workshop Maintain 0 ⁇ 7°C;
  • Preparation of gel emulsion add 40kg of melted refined tallow to the protein dissolving solution at 55-60°C, stir thoroughly, and then homogenize once at 100 bar to prepare an emulsion, and mix the prepared emulsion with gelatin solution Mix and stir well to obtain gel emulsion.
  • the prepared gel emulsion can be stored and used at 55 ⁇ 60°C;
  • Hot dip The packaged snowflake-shaped beef is immersed in hot water at 45°C for 1 to 2 seconds, and then stored at -18°C or below.
  • the obtained beef is uniformly dispersed marble pattern below 0 ⁇ 25 °C, the fat pattern is white, and when the temperature is higher than 40 °C, the solid gel milk is converted into liquid again, providing freshness, Fat and juicy, with a strong aroma.
  • agar or gellan gum instead of edible gelatin to prepare gel milk, in which agar needs to be dissolved when the colloidal solution is boiled, gellan gum dissolves at 85 °C, the obtained colloidal solution and emulsion are mixed at 70 °C, and the rest of the operation is operated In the same way as step 1, a gel milk containing agar or gellan gum is prepared.
  • the solidification temperature of agar High the gel emulsion formed after coagulation has a large elastic modulus and a high hardness at room temperature;
  • the agar-type gel emulsion has low water holding capacity after freeze-thaw and has poor freeze-thaw stability .
  • the elastic modulus of gellan gum gel emulsion changes faster with temperature, and can form a solid state in a short time.
  • the formed gel emulsion (that is, the gel milk solidified state) has a larger elastic modulus and agar.
  • the gel emulsion has a harder structure.
  • the composition of the gel milk does not contain glucose.
  • the preparation method and the rest of the composition are the same as in Example 1, and 100 kg of drinking water is used to prepare the gel milk I.
  • composition of the gel emulsion does not contain sodium tripolyphosphate.
  • the preparation method and the rest of the composition are the same as in Example 1, and 100 kg of drinking water is used to make up the gel emulsion II.
  • composition of the gel emulsion does not contain glucose and sodium tripolyphosphate, the preparation method and the rest of the composition are the same as in Example 1, and 100 kg is made up with drinking water to prepare the gel emulsion III.
  • the glucose concentration is from left to right 0%, 1% and 3% respectively, the upper picture is a microscope picture, the lower picture is a picture under polarized light, it can be seen that the addition of glucose can significantly reduce the size of ice crystals, the smaller the ice crystals (the amount of glucose added is too much, Will affect the taste of beef), the less destructive the structure of the gel milk, the better the freeze-thaw stability of gelatin in the gel milk, which will obviously affect the appearance, consumption and storage of snowflake-shaped beef.
  • the content of gelatin is 1 kg
  • the content of drinking water in gel milk is 63.3225 kg
  • the remaining steps and conditions are the same as in Example 1. Due to the low colloid content, the prepared gel emulsion is liquid at room temperature, and white emulsion will flow out when left at room temperature, which affects the sensory properties of the prepared snowflake beef.
  • the gelatin content is 6 kg
  • the drinking water content in the gel milk is 58.3225 kg
  • the remaining steps and conditions are the same as in Example 1.
  • the viscosity of the prepared gel emulsion is too high.
  • the emulsion is not easy to spread to form a uniform marble pattern, which will form an apparently thick fat tissue at the place where it is added, and the quality of the snowflake-shaped beef prepared is poor .

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Abstract

一种雪花状牛肉的生产方法，属于食品加工领域。加工工艺步骤分为：冷冻、牛肉解冻、凝胶乳制备、注射、裹形、速冻、分割包装、热浸。该制作方法能够实现高效率、标准化的工业生产，通过向牛肉中注射配制的凝胶乳提高牛肉的脂肪含量和优质蛋白含量，从而提高牛肉的感官性质和风味，生产高质量的牛肉。制备雪花状牛肉的凝胶乳在温度高于40℃时候为液态，粘度较低，便于注射入牛肉中时，并能在牛肉中均匀分散形成细腻的大理石花纹；在温度低于20℃时，凝胶乳会在牛肉组织中形成固态，制备得到的牛肉在低温(0～25℃)条件下能呈现白色脂肪花纹，在外观结构上更接近天然雪花牛肉。

Description

一种雪花状牛肉的生产方法 技术领域
本发明涉及一种雪花状牛肉的生产方法，属于食品加工领域。
背景技术
天然雪花牛肉是牛在肥育阶段肌肉组织内肌束膜中脂肪细胞沉积形成的表观上红白相间的牛肉，白色的脂肪细胞堆积形状类似大理石，又称霜降牛肉、大理石花纹状牛肉。这类牛肉香味浓郁，营养丰富，顶级的雪花牛肉入口即化、鲜嫩多汁，深受人们的喜爱。雪花牛肉起源于日本的和牛，和牛虽然在全世界范围内有养殖，但由于地理位置、气候、养殖方式繁琐，每年生产的雪花牛肉产量很少，并且价格昂贵，属于高档产品；另一方面，根据Kazala(1997)等人的研究，脂肪含量低于3％的牛肉具有较差的适口，而普通养殖的牛的牛肉的脂肪含量大部分低于3％，牛肉适口性差，纤维粗糙不鲜美，影响牛肉的食用及价值。
目前，已经有了一些通过注射方式改善牛肉的品质的研究，其中，日本专利(特公昭59-23777号)通过酪蛋白酸钠乳化牛油和色拉油，并加入蛋白水解物、木糖醇、磷酸盐淀粉、淀粉分解物、水溶性胶体等混合构成基料油，并于常温下将该基料油注入牛肉中。这种方法应用于实际生产过程中存在的问题是：乳化液的状态受温度影响较大，常温注入时难以控制注射入牛肉中会造成最终的产品的质量好坏分布不均衡；并且基料油中的色拉油会使肉的风味变淡，口感变差。
CN101091574公开了一种雪花牛肉的加工方式，是把纯的牛脂肪在1～25℃的温度下注射入牛肉中。这种工艺的操作步骤存在很大的难度：1、1～25℃条件下牛油呈固态，很难用注射的方法加入牛肉中；2、固态物质延展性差，加入牛肉中也难以分散开形成大理石状花纹；3、注射过程需要控制注射器与水平面夹角为20～70度进行交叉注射，操作过程较难进行，会严重影响生产效率。
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发明内容
【技术问题】
本发明要解决的技术问题是提供一种用于生产雪花状牛肉的基料油以及应用这种基料油生产雪花状牛肉的方法。
【技术方案】
本发明提供了一种用于生产雪花状牛肉的基料油，这种基料油可以改善低脂肪含量的牛肉的口感、风味和感官性质，且这种基料油在温度高于40℃时候是液态，粘度较低，便于注射入牛肉中、在牛肉中均匀分散形成细腻的大理石花纹；在温度低于20℃未冷冻时，基料油会在牛肉组织中形成固态，并在低温(0～25℃)条件下呈现白色脂肪花纹，使得牛肉在外观结构上更接近天然雪花牛肉。其中，所述基料油也可以称之为凝胶乳(为了方便，后续的基料油均称之为凝胶乳)。
具体的，本发明首先提供了一种用于生产雪花状牛肉的凝胶乳，按每100kg计，所述凝 胶乳包括：精炼牛油10～45kg、乳清分离蛋白0.5～4.5kg、精炼食盐0～2kg、糖类0.5～3kg、三聚磷酸钠0.4～1.5kg、食用明胶2～5kg、水为39～85kg。
在本发明的一种实施方式中，所述糖类为单糖或二糖，优选为葡萄糖。
在本发明的一种实施方式中，所述精炼食盐也称之为精制食盐，为来源不同的海盐、池盐、岩盐、井盐或土盐等经过精制除杂后的食盐，例如食用盐等。
在本发明的一种实施方式中，所述精炼牛油为经过脱臭、脱色、脱胶后的牛油，例如食用牛油等，优选为品质高的、质量较好的食用牛油。
在本发明的一种实施方式中，所述凝胶乳优选为，按每100kg计，包括精炼牛油30kg、乳清分离蛋白3kg、精炼食盐0.8775kg、糖类1kg、三聚磷酸钠0.8kg、食用明胶3kg、饮用水61.3225kg。
本发明还提供了上述凝胶乳的制备方法，所述方法包括如下步骤：
1)取10～45kg精炼牛油在70～80℃下融化备用；
2)蛋白溶解液的制备：称取0.5～4.5kg乳清分离蛋白、0～2kg精炼食盐、0.5～3kg糖类、0.4～1.5kg三聚磷酸钠、26～57kg水、室温溶解1～3h、加热至70～75℃保温30～40min后降温到50～60℃备用；
3)明胶溶液制备：2～5kg食用明胶在13～28kg的水中浸泡1～3h，加热至70～75℃保持30～40min，降温至50～60℃备用；
4)在55～60℃的蛋白溶解液中加入10～45kg融化的精炼牛油，充分搅拌，然后在100～300bar压力下均质1～3次制取乳化液，将制取的乳液与明胶溶液混合，充分搅拌后即可得到凝胶乳。
在本发明的一种实施方式中，所述均质之前还包括高速剪切，其中剪切的速度为4000～8000rpm，剪切的时间为10～30min。
最后，本发明提供了一种雪花状牛肉的生产方法，所述方法为：选取脂肪含量3％以下的牛肉，0～10℃下解冻，切除较大的结缔组织后备用；向所述牛肉注射上述凝胶乳，裹形、速冻、分割包装、热浸即可得到雪花状牛肉。
在本发明的一种实施方式中，所述方法具体包括以下步骤：
(1)原料肉的解冻：选择脂肪含量3％以下的牛肉，在0～10℃下解冻，切除较大的结缔组织后备用；
(2)凝胶乳的配置：每100kg凝胶乳中包括精炼牛油10～45kg、乳清分离蛋白0.5～4.5kg、精炼食盐0～2kg、糖类0.5～3kg、三聚磷酸钠0.4～1.5kg、食用明胶2～5kg、水为39～85kg；
(3)注射：用高压注射机将凝胶乳注射肉牛肉中，注射量为牛肉质量的15％～32％。
(4)裹形：将注射过凝胶乳的牛肉装入裹形袋中进行裹形；
(5)速冻：将裹形后的牛肉在-30℃以下进行速冻；
(6)切割包装：对速冻后的牛肉根据产品要求切割、包装；
(7)热浸：将包装好的雪花状牛肉连同包装在40～60℃的热水中浸泡1～2秒，然后在-18℃以下储存即可。
在本发明的一种实施方式中，所述雪花状牛肉的加工车间保持0～7℃。
在本发明的一种实施方式中，所述牛肉优选为牛肉眼肌和西冷牛肉。
本发明取得的有益技术效果：
(1)雪花牛肉通常是以冷冻的形式存贮、运输并销售到消费者手中，消费者将雪花牛肉解冻后烹饪食用。因此，凝胶乳的冻-融稳定性是一个影响雪花牛肉品质的主要因素。现有技术制备得到的雪花牛肉必须在10℃以下缓慢解冻，需要严格控制解冻条件，解冻后的雪花状牛肉会有乳液流出。应用本发明的凝胶乳制备的雪花牛肉具有较好的冻-融稳定性，在低温(0～25℃)条件下能呈现白色脂肪花纹，在外观结构上更接近天然雪花牛肉，在25℃以下的环境中解冻过程中没有乳液流出，能很好的保持产品的感官性，且解冻方式不受限制，适用范围更广、存储和食用更方便；烹饪过程中，温度高于40℃的时候，固态的凝胶乳重新转化为液态，提供鲜嫩，肥美多汁，香气浓郁的口感。
(2)本发明提供的凝胶乳在温度高于40℃时候为液态，粘度较低，为80～120mPa·s(55℃下)，便于注射进入牛肉中，并能在牛肉中均匀分散形成细腻的大理石花纹；在温度低于20℃时，凝胶乳会在牛肉组织中形成固态。
(3)本发明采用精炼牛油作为凝胶乳中的油脂成分，能够增加牛肉的香气，且不存在植物油容易被氧化的问题；本发明的凝胶乳中加入了葡萄糖和三聚磷酸钠，协同的提高了凝胶乳的持水力，使得凝胶乳的持水力从70％提高到95％以上，最高可达98％，能够避免凝胶乳中的水分流出，保证了雪花状牛肉的风味和外观，同时二者的存在能够降低凝胶乳的电位，电位可达-25mV，使得凝胶乳更加稳定。
附图说明
图1：凝胶乳的制备流程示意图。
图2：实施例1制备得到的雪花状牛肉，其中，(a)原料牛肉；(b)雪花状牛肉。
图3：实施例4制备得到的雪花状牛肉，其中，(a)原料牛肉；(b)雪花状牛肉。
图4：食用明胶、结冷胶、琼脂三种物质在不同浓度、不同温度下弹性模量的变化，(a) 为食用明胶，(b)为结冷胶，(c)为琼脂。
图5：凝胶乳I、Ⅱ、ⅡI以及实施1中的凝胶乳的持水力测定结果。
图6：凝胶乳I、Ⅱ、ⅡI以及实施1中的凝胶乳的电位测定结果。
图7：不同浓度的葡萄糖水溶液在-20℃结晶时放大100倍的显微镜图，上图为显微镜图，下图为同一视野下的偏振光下的图片。
具体实施方式
原料的厂家信息：
精炼牛油：张家港统清食品有限公司；
食用明胶：河北润赢生物科技有限公司冻力220
持水力的测定方法以及涉及到的设备：冷冻离心机(能满足10000rpm，4℃条件)，万分天平，准确称取5g解冻后的样品(M1)置于50mL的离心管中，4℃条件下10000rpm离心15min，用滤纸小心把水分吸出，然后倒置15min后用分析天平称重，失水后凝胶乳的重量M2＝吸水后离心管和样品的总重量-离心管重量。WHC＝M2/M1，其中M1：离心前凝胶乳的重量；M2：离心失水后凝胶乳的重量。
弹性模量的测定方法以及涉及到的设备：流变仪(美国沃特世公司DHR-3)40mm平板，1％应力、平板间距1000μm，55℃下保温60s后，以2℃/min的速度降温至4℃。
电位测试方法以及涉及到的设备：纳米粒度及ZETA电位仪(英国马尔文公司Zetasizer nano ZS)，新制备的凝胶乳液用超纯水梯度稀释1000倍测量。
显微镜的型号：徕卡显微镜DM2700P(包含温度控制装置)。
实施例1
(1)原料肉的解冻：选择350～400kg质量合格的牛肉眼肌，在恒温恒湿(0～4℃)环境下解冻3～5天，待解冻后切除较大的结缔组织后备用，雪花状牛肉加工车间保持0～7℃；
(2)凝胶乳的配置：每100kg凝胶乳中精炼牛油30kg乳清分离蛋白3kg精炼食盐0.8775kg、无水葡萄糖1kg、三聚磷酸钠0.8kg、食用明胶3kg、饮用水61.3225kg；
制作方法：
1)准备精炼牛油：取30kg精炼牛油在70～75℃下融化备用，
2)制备蛋白溶解液：称取3kg乳清分离蛋白，0.8775kg精炼食盐，无水葡萄糖1kg，三聚磷酸钠0.8kg，饮用水44.3225kg，室温溶解2h，加热至70℃保温30min后降温到55℃备用；
3)制备明胶溶液：3kg食用明胶加17kg的饮用水浸泡2h，加热至70℃保持30min，降 温至55～60℃备用；
4)制备凝胶乳：在55～60℃的蛋白溶解液中加入30kg融化的精炼牛油，充分搅拌，然后在100bar压力下均质制取乳化液，将制取的乳液与明胶溶液混合，充分搅拌后得到凝胶乳，制取的凝胶乳在55～60℃下保存使用；
(3)注射：用高压注射机将凝胶乳注射肉牛肉中，注射量为牛肉质量的20％～25％。
(4)裹形：注射过凝胶乳的牛肉装入质量安全的裹形袋中进行裹形；
(5)速冻：裹形后的牛肉进行-30℃以下速冻；
(6)切割包装：对速冻后的牛肉根据产品要求切割、包装；
(7)热浸：包装好的雪花状牛肉连同包装在55℃热水中浸泡1～2秒，然后在-18℃下储存。
即可得到雪花状牛肉，见图2(b)，可见，得到的牛肉在0～25℃以下呈均匀分散的大理石花纹，脂肪花纹呈白色，且在温度高于40℃时，固态的凝胶乳重新转化为液态，提供鲜嫩，肥美多汁，香气浓郁的口感。
实施例2
(1)原料肉的解冻：选择350～400kg质量合格的牛肉眼肌，在恒温恒湿(0～4℃)环境下解冻3～5天，待解冻后切除较大的结缔组织后备用，雪花状牛肉加工车间保持0～7℃；
(2)凝胶乳的配置：每100kg凝胶乳中精炼牛油30kg乳清分离蛋白3kg精炼食盐0.8775kg、无水葡萄糖1kg、三聚磷酸钠0.8kg、食用明胶3kg、饮用水61.3225kg；
制作方法：
1)准备精炼牛油：取30kg精炼牛油在70～75℃下融化备用，
2)制备蛋白溶解液：称取3kg乳清分离蛋白，0.8775kg精炼食盐，无水葡萄糖1kg，三聚磷酸钠0.8kg，饮用水44.3225kg，室温溶解2h，加热至70℃保温30min后降温到55℃备用；
3)制备明胶溶液：3kg食用明胶加17kg的饮用水浸泡2h，加热至70℃保持30min，降温至55～60℃备用；
4)制备凝胶乳：在55～60℃的蛋白溶解液中加入30kg融化的精炼牛油，充分搅拌，然后在100bar压力下均质制取乳化液，将制取的乳液与明胶溶液混合，充分搅拌后得到凝胶乳，制取的凝胶乳在55～60℃下保存使用；
(3)注射：用高压注射机将凝胶乳注射肉牛肉中，注射量为牛肉质量的28％～32％。
(4)裹形：注射过凝胶乳的牛肉装入质量安全的裹形袋中进行裹形；
(5)速冻：裹形后的牛肉进行-30℃以下速冻；
(6)切割包装：对速冻后的牛肉根据产品要求切割、包装；
(7)热浸：包装好的雪花状牛肉连同包装在55℃热水中浸泡1～2秒，然后在-18℃下储存。
实施例3
(1)原料肉的解冻：选择350～400kg质量合格的牛肉眼肌，在恒温恒湿(3～6℃)环境下解冻3～5天，待解冻后切除较大的结缔组织后备用，雪花状牛肉加工车间保持0～7℃；
(2)凝胶乳的配置：每100kg凝胶乳中精炼牛油15kg、乳清分离蛋白1.5kg、精炼食盐1.5kg、无水葡萄糖2kg、三聚磷酸钠1.2kg、食用明胶4kg、饮用水74.8kg；
制作方法：
1)准备精炼牛油：取15kg精炼牛油在70～75℃下融化备用，
2)制备蛋白溶解液：称取1.5kg乳清分离蛋白，1.5kg精炼食盐，无水葡萄糖2kg，三聚磷酸钠1.2kg，饮用水51kg，室温溶解2h，加热至70℃保温30min后降温到55℃备用；
3)制备明胶溶液：4kg食用明胶加23.8kg的饮用水浸泡2h，加热至70℃保持30min，降温至55～60℃备用；
4)制备凝胶乳：在55～60℃的蛋白溶解液中加入15kg融化的精炼牛油，充分搅拌，然后在100bar压力下均质制取乳化液，将制取的乳液与明胶溶液混合，充分搅拌后得到凝胶乳，制取的凝胶乳在55～60℃下保存使用；
(3)注射：用高压注射机将凝胶乳注射肉牛肉中，注射量为牛肉质量的28％～32％。
(4)裹形：注射过凝胶乳的牛肉装入质量安全的裹形袋中进行裹形；
(5)速冻：裹形后的牛肉进行-30℃以下速冻；
(6)切割包装：对速冻后的牛肉根据产品要求切割、包装；
(7)热浸：包装好的雪花状牛肉连同包装在55℃热水中浸泡1～2秒，然后在-18℃下储存。
实施例4
(1)原料肉的解冻：选择350～400kg质量合格的西冷牛肉，在恒温恒湿(0～4℃)环境下解冻，待解冻后切除较大的结缔组织后备用，雪花状牛肉加工车间保持0～7℃；
(2)凝胶乳的配置：每100kg凝胶乳中精炼牛油40kg、乳清分离蛋白2kg、精炼食盐1kg、蔗糖2kg、三聚磷酸钠1kg、食用明胶5kg、饮用水49kg；
制作方法：
1)准备精炼牛油：取40kg精炼牛油在70～75℃下融化备用，
2)制备蛋白溶解液：称取2kg乳清分离蛋白，1kg精炼食盐，蔗糖2kg，三聚磷酸钠1kg，饮用水36kg，室温溶解3个h，加热至75℃保温40min后降温到60℃备用；
3)制备明胶溶液：5kg食用明胶加13kg的饮用水浸泡3h，加热至75℃保持40min，降温至55～60℃备用；
4)制备凝胶乳：在55～60℃的蛋白溶解液中加入40kg融化的精炼牛油，充分搅拌，然后在100bar压力下均质1次制取乳化液，将制取的乳液与明胶溶液混合，充分搅拌后得到凝胶乳，制取的凝胶乳在55～60℃下保存使用；
(3)注射：用高压注射机将凝胶乳注射肉牛肉中，注射量为牛肉质量的15％～18％。
(4)裹形：注射过凝胶乳的牛肉装入质量安全的裹形袋中进行裹形；
(5)速冻：裹形后的牛肉进行-30℃以下速冻；
(6)切割包装：对速冻后的牛肉根据产品要求切割、包装；
(7)热浸：包装好的雪花状牛肉连同包装在45℃热水中浸泡1～2秒，然后在-18℃以下下储存。
即可得到雪花状牛肉，得到的牛肉在0～25℃以下呈均匀分散的大理石花纹，脂肪花纹呈白色，且在温度高于40℃时，固态的凝胶乳重新转化为液态，提供鲜嫩，肥美多汁，香气浓郁的口感。
即可得到雪花状牛肉，见图3(b)，可见，得到的牛肉在0～25℃以下呈均匀分散的大理石花纹，脂肪花纹呈白色，且在温度高于40℃时，固态的凝胶乳重新转化为液态，提供鲜嫩，肥美多汁，香气浓郁的口感。
对比例1
利用琼脂或者结冷胶替代食用明胶来制备凝胶乳，其中，琼脂需要在胶体溶液煮沸的情况下溶解，结冷胶85℃溶解，得到的胶体溶液和乳液在70℃下混合，操作其余操作与步骤1相同，制备得到含琼脂或含结冷胶的凝胶乳。
测定食用明胶、结冷胶、琼脂三种物质在不同浓度、不同温度下弹性模量的变化，如图2的结果所示，可见，不同胶体在性质上有很大的差异，琼脂的凝固温度较高，凝固后形成的凝胶乳具有较大的弹性模量，在常温下硬度较大；此外，琼脂型凝胶乳冻-融后持水力较低，具有较差的冻-融稳定性。结冷胶型凝胶乳的弹性模量随温度变化速率较较快，能在很短的时间内形成固态，形成的凝胶乳(即凝胶乳凝固状态)弹性模量较大，和琼脂型凝胶乳一样具有较硬的结构。
可见，琼脂和结冷胶的此类性质使得其制备得到的凝胶乳不易在牛肉中均匀的散开形成均匀的大理石花纹，不适用于人造雪花牛肉的加工。
对比例2
Ⅰ：凝胶乳的组成中不含有葡萄糖，其制备方法和其余组成与实施例1相同，并用饮用水补足100kg，制备得到凝胶乳Ⅰ。
Ⅱ：凝胶乳的组成中不含有三聚磷酸钠，其制备方法和其余组成与实施例1相同，并用饮用水补足100kg，制备得到凝胶乳Ⅱ。
ⅡI：凝胶乳的组成中不含有葡萄糖和三聚磷酸钠，其制备方法和其余组成与实施例1相同，并用饮用水补足100kg，制备得到凝胶乳ⅡI。
对于凝胶乳I、Ⅱ、ⅡI以及实施1中的凝胶乳进行持水力和电位测定，持水力的测定结果如图3所示，可见，单独加入葡萄糖使得凝胶乳ⅡI的持水力略微增加，单独加入三聚磷酸钠使得其持水力由70％提升至84％左右，同时加入葡萄糖和三聚磷酸钠则使得凝胶乳的持水力提高至98％，得到了明显的提升，持水力越大，则证明制备的凝胶乳能够保持很好的冻-融稳定性(即降低冷冻对其结构的破坏)，使得产品在冻-融后更好的保持其原来的结构。
其电位测试结果如图4所示，对于乳液，电位的绝对值越大，越有利于维持乳液的稳定性，可见，单独加入葡萄糖使得凝胶乳ⅡI的电位值略有增大，单独加入三聚磷酸钠使得其电位值由-14mV降低至-21mV左右，同时加入葡萄糖和三聚磷酸钠则使得凝胶乳的电位达到-24mV，因此，二者同时加入会使得凝胶乳的稳定性明显增强。
此外，葡萄糖的存在还会影响水的结晶行为，影响水晶的大小，结果如图5所示，为不同浓度的葡萄糖水溶液在-20℃结晶时放大100倍的显微镜图，葡萄糖浓度从左至右分别为0％、1％和3％，上图为显微镜图，下图为偏振光下的图片，可见，葡萄糖的加入能够明显的减小冰晶的大小，冰晶越小(葡萄糖添加量过多，会影响牛肉的口味)，对凝胶乳结构的破坏性就越小，凝胶乳中明胶的冻融稳定性越好，从而会明显影响雪花状牛肉的外观、食用和存储。
由此可见，葡萄糖和三聚磷酸钠的添加必不可少。
对比例3
当明胶含量为1kg时，凝胶乳中饮用水的含量为63.3225kg，其余步骤和条件与实施例1相同。由于胶体含量较低，制备得到的凝胶乳在常温下为液态，室温中放置就会有白色乳液流出，影响制备的雪花状牛肉的感官性质。
当明胶含量为6kg时，凝胶乳中饮用水的含量为58.3225kg，其余步骤和条件与实施例1 相同。制备得到的凝胶乳粘度过大，加入牛肉中时，乳液不容易散开形成均匀的大理石花纹，会在聚集在加入的地方形成表观上的厚脂肪组织，制备的雪花状牛肉品质较差。
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。

Claims (12)

  1. 一种用于生产雪花状牛肉的基料油，其特征在于，按每100kg计，所述基料油包括：精炼牛油10-45kg、乳清分离蛋白0.5-4.5kg、精炼食盐0-2kg、糖类0.5-3kg、三聚磷酸钠0.4-1.5kg、食用明胶2-5kg、水为39～85kg。
  2. 根据权利要求1所述的一种用于生产雪花状牛肉的基料油，其特征在于，所述糖类为单糖或二糖。
  3. 根据权利要求1或2所述的一种用于生产雪花状牛肉的基料油，其特征在于，所述基料油为，按每100kg计，包括精炼牛油30kg、乳清分离蛋白3kg、精炼食盐0.8775kg、糖类1kg、三聚磷酸钠0.8kg、食用明胶3kg、饮用水61.3225kg。
  4. 根据权利要求1～3任一所述的一种用于生产雪花状牛肉的基料油，其特征在于，所述糖类为葡萄糖。
  5. 权利要求1～4任一所述的基料油的制备方法，其特征在于，所述方法包括如下步骤：
    1)取10-45kg精炼牛油在70～80℃下融化备用；
    2)蛋白溶解液的制备：称取0.5-4.5kg乳清分离蛋白、0-2kg精炼食盐、0.5-3kg糖类、0.4-1.5kg三聚磷酸钠、26～57kg水、室温溶解1～3h、加热至70-75℃保温30-40min后降温到50～60℃备用；
    3)明胶溶液制备：2-5kg食用明胶在13～28kg的水中浸泡1～3h，加热至70-75℃保持30-40min，降温至50～60℃备用；
    4)在55～60℃的蛋白溶解液中加入10-45kg融化的精炼牛油，充分搅拌，然后在100-300bar压力下均质1～3次制取乳化液，将制取的乳液与明胶溶液混合，充分搅拌后即可得到基料油。
  6. 根据权利要求5所述的基料油的制备方法，其特征在于，所述均质之前还包括高速剪切。
  7. 根据权利要求6所述的基料油的制备方法，其特征在于，所述高速剪切的速度为4000～8000rpm，高速剪切的时间为10～30min。
  8. 一种雪花状牛肉的生产方法，其特征在于，所述方法为：选取脂肪含量3％以下的牛肉，0～10℃下解冻，切除较大的结缔组织后备用；向所述牛肉注射权利要求1～4任一所述基料油或权利要求5～7所述制备方法制备得到的基料油，裹形、速冻、分割包装、热浸即可得到雪花状牛肉。
  9. 根据权利要求8所述的一种雪花状牛肉的生产方法，其特征在于，所述方法具体包括以下步骤：
    (1)原料肉的解冻：选择脂肪含量3％以下的牛肉，在0～10℃下解冻，切除较大的结缔 组织后备用；
    (2)基料油的配置：每100kg基料油中包括精炼牛油10～45kg、乳清分离蛋白0.5～4.5kg、精炼食盐0～2kg、糖类0.5～3kg、三聚磷酸钠0.4～1.5kg、食用明胶2～5kg、水为39～85kg；
    (3)注射：用高压注射机将基料油注射肉牛肉中，注射量为牛肉质量的15％～32％；
    (4)裹形：将注射过基料油的牛肉装入裹形袋中进行裹形；
    (5)速冻：将裹形后的牛肉在-30℃以下进行速冻；
    (6)切割包装：对速冻后的牛肉根据产品要求切割、包装；
    (7)热浸：将包装好的雪花状牛肉连同包装在40～60℃的热水中浸泡1～2秒，然后在-18℃以下储存即可。
  10. 根据权利要求8或9所述的一种雪花状牛肉的生产方法，其特征在于，所述雪花状牛肉的加工车间保持0～7℃。
  11. 根据权利要求8～10任一所述的一种雪花状牛肉的生产方法，其特征在于，所述牛肉为牛肉眼肌和西冷牛肉。
  12. 权利要求6～11任一所述一种雪花状牛肉的生产方法制备得到的雪花状牛肉。
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