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Lower calorific value beefsteak and processing method thereof

A processing method and steak technology, applied in the field of food processing, can solve problems such as unfavorable gastrointestinal health and calorie control, and achieve the effects of being beneficial to growth and development, reducing accumulation, and reducing blood lipids and cholesterol.

Active Publication Date: 2015-06-10
FUJIAN JUYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the proportion of a meal is too large, it is very detrimental to our gastrointestinal health and calorie control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for processing low-calorie steak, the steps are as follows:

[0022] (1) Beef processing: cut the frozen beef into squares with a sawing machine to form a piece of steak; the oily spots should be cut off, and the appearance should be good. 130g is cut into 110-120g squares, and 160g is sawed into 138- 148g square, 180g sawed into 158-168g square, 200g sawed into 178-188g small square.

[0023] (2) Thawing: thaw naturally for 15 hours, wash, and remove the fascia on the beef surface;

[0024] (3) Marinating: Pour the steak into a pickling barrel or pot, stir the prepared ingredients evenly and add water into it, and marinate for 10 hours below 15°C; for each kg of steak, the ingredients used contain 1.5g of sodium pyrophosphate, 50g soybean protein isolate, 150g dry seaweed powder, 50g Agaricus bisporus fruit body powder, 120g corn starch, 15g edible salt;

[0025] (4) Sterilization: pasteurize the steak marinated in step (3) at 82°C for 30 minutes;

[0026] ...

Embodiment 2

[0031] A method for processing low-calorie steak, comprising the steps of:

[0032] (1) Beef processing: cut the frozen beef into squares with a sawing machine to form a piece of steak;

[0033] (2) Thawing: thaw naturally for 16 hours, wash, and remove the fascia on the beef surface;

[0034] (3) Marinating: Pour the steak into a pickling barrel or basin, stir the prepared ingredients evenly and add water into it, marinate for 12 hours below 15°C; for each kg of steak, the ingredients used contain 2g of sodium pyrophosphate, soybean Protein isolate 60g, dry seaweed powder 180g, Agaricus bisporus fruiting body powder 70g, cornstarch 130g, edible salt 20g;

[0035] (4) Sterilization: pasteurize the steak marinated in step (3) at 85°C for 15 minutes;

[0036] (5) Plating: After sterilization, arrange the steaks into 2 layers. Pay attention to the neat arrangement of the steaks, and there should be no holes or corners;

[0037] (6) Quick-freezing: Quick-freeze the steak after ...

Embodiment 3

[0041] A method for processing low-calorie steak, comprising the steps of:

[0042] (1) Beef processing: cut the frozen beef into squares with a sawing machine to form a piece of steak;

[0043] (2) Thawing: thaw naturally for 18 hours, wash, and remove the fascia on the beef surface;

[0044](3) Marinating: Pour the steak into a pickling barrel or basin, stir the prepared ingredients evenly and add water into it, marinate for 14 hours below 15°C; for each kg of steak, the ingredients used contain 3.5 g of sodium pyrophosphate, 80g soybean protein isolate, 200g dry seaweed powder, 80g Agaricus bisporus fruiting body powder, 150g corn starch, 30g edible salt;

[0045] (4) Sterilization: pasteurize the steak marinated in step (3) at 83°C for 20 minutes;

[0046] (5) Plating: After sterilization, arrange the steaks into 2 layers. Pay attention to the neat arrangement of the steaks, and there should be no holes or corners;

[0047] (6) Quick-freezing: Quick-freeze the steak aft...

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PUM

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Abstract

The invention relates to the technical filed of food processing, in particular to a lower calorific value beefsteak and a processing method thereof. The lower calorific value beefsteak is obtained by the steps of beef processing, unfreezing, salting, sterilizing, plate arranging, quick-freezing, packaging and refrigerating, therefore, the caloric intake of the beefsteak is reduced, and people can enjoy the great taste and meanwhile enjoy the healthy life. The calorific value ingested by people is reduced mainly by adding specific ingredients in the salting process and through the mutual cooperation and synergistic effects of the ingredients, vitamin and mineral contents are increased, and therefore digestion, gastrointestinal health and caloric control are facilitated after the intake.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-calorie steak and a processing method thereof. Background technique [0002] At present, my country has entered an aging society, and aging has become one of the major problems facing the country and society. Therefore, there is an urgent need to deepen the understanding of the mechanism of renal aging and explore strategies to delay renal aging, so as to reduce the occurrence and development of renal diseases in the elderly. At present, it is believed that aging is essentially the continuous accumulation of damaged and defective cell components in cells, which eventually leads to the decline of the physiological functions of cells and tissues, leading to the aging of the body. Autophagy, or autophagocytosis, is a highly conserved protective mechanism in eukaryotic cells that maintains the stability of the intracellular environment itself. Under physiological con...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L3/36A23L13/10A23L13/70
Inventor 刘新涛
Owner FUJIAN JUYUAN FOOD CO LTD
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