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Steak with low fat

A technology of steak and weight percentage, applied in the field of steak processing and low-fat steak processing, can solve the problems of increased cholesterol content and high saturated fat, and achieve the effects of preventing high blood pressure, meeting health needs, and reducing human saturated fatty acids.

Inactive Publication Date: 2011-10-05
HENAN ZHONGPIN FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional meat products are high in saturated fat, coupled with unreasonable diet, resulting in increased cholesterol levels in the human body, leading to frequent occurrence of cardiovascular diseases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] In order to better illustrate the present invention, give examples as follows:

[0009] Weigh the processing materials according to the following ratio: beef: 65%, sodium alginate: 2%, gellan gum: 0.2%, seasoning: 3%, soybean protein isolate: 2%, maltodextrin: 3%, hexadecimal Sodium Phosphate 0.2%, Water: 24.6%. When making, cut the meat into slices and marinate, then add sodium alginate, gellan gum, seasoning, soybean protein isolate, maltodextrin and water, and roll it in a tumbler to make meat steaks evenly. It is rich in nutrition, reasonable in combination and good in taste, and is deeply loved and welcomed by consumers.

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PUM

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Abstract

The invention discloses a steak processing technology, especially relates to a processing formula of steak with low fat, which belongs to the technical field of meat product processing. The steak produced in the invention comprises the following ingredients by weight percentage: meat: 60% to 70%, sodium alginate: 1.5% to 2%, gellan gum: 0.1% to 0.3%, flavoring: 2% to 3%, sodium hexametaphosphate: 0.2% to 0.3%, soybean protein isolate: 2% to 3%, Maltodextrin: 2% to 3% and water: 18.4% to 32.2%. The steak processing formula has the advantage of reasonable and scientific match; frequent use of the present invention can reduce saturated aliphatic acid of human body. The steak with low fat also can prevent modern diseases such as hypertension, diabetes and obesity, which meets the requirements of people health.

Description

technical field [0001] The invention relates to a meat steak processing technology, in particular to a low-fat meat steak processing technology, and belongs to the technical field of meat product processing. Background technique [0002] Meat food is one of the foods with larger daily consumption by Chinese residents, and occupies a very important position in the food industry. Traditional meat products are high in saturated fat, coupled with unreasonable diet, resulting in increased cholesterol levels in the human body, leading to frequent occurrence of cardiovascular diseases. With the improvement of living standards, people now pay more attention to health and pay attention to the reasonable collocation of nutritious diet. Through reasonable diet collocation, adjust and reduce the saturated fatty acid contained in the human body, and gradually develop towards low fat, low sugar, low salt and high protein. For this reason, it is urgent to adjust the types of traditional m...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/09A23L13/40
Inventor 罗志良张建林杜利英郭耿锐
Owner HENAN ZHONGPIN FOOD IND
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