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Low-cholesterol beefsteak and preparing method thereof

A low-cholesterol, steak technology, applied in food preparation, application, food science, etc., can solve the problems of high cholesterol in beef, rough muscle fiber that is not easy to digest, and high cholesterol in steak, so as to reduce cholesterol content, increase secretion of gastric digestive enzymes, reduce The effect of 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

However, the muscle fiber of beef is rough and difficult to digest, and the cholesterol of beef itself is high, and the cholesterol of steak after frying is higher, which limits the consumption of people with poor gastrointestinal digestion and high cholesterol.

Method used

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  • Low-cholesterol beefsteak and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of low-cholesterol steak, its preparation method specifically comprises the steps:

[0030] 1) Raw material thawing: unpack the frozen beef and thaw it, remove the plastic bag or film attached to the beef, wash it with water and drain it;

[0031] 2) Stuffing and tumbling: pour 4ml / kg red wine into the thawed beef, pat lightly for 3 minutes to prevent the red wine from overflowing, then put the beef in the tumbling machine for 5 minutes at low speed, then add 0.3 times the weight of beef, Saline with a mass concentration of 3%, continue to roll and knead for 5 minutes, remove the gluten;

[0032] 3) Marinated powder: mix black pepper juice, hawthorn juice, kelp extract and sesame oil in a volume ratio of 8:2:1:0.3, inject 10ml / kg into the beef, then add salt, spice powder, black Add pepper, lemon juice, garlic, onion, etc. to the beef and mix well, leave to marinate for 10 hours or put it in a tumbler and knead and marinate for 50 minutes to make the beef fully ...

Embodiment 2

[0038] A kind of low-cholesterol steak, its preparation method specifically comprises the steps:

[0039] 1) Raw material thawing: unpack the frozen beef and thaw it, remove the plastic bag or film attached to the beef, wash it with water and drain it;

[0040] 2) Stuffing and tumbling: inject red wine into the thawed beef at 6ml / kg, pat lightly for 4 minutes to prevent the red wine from overflowing, then put the beef into the tumbling machine and knead at low speed for 8 minutes, then add 0.4 times the weight of beef, Concentration of 6% of the salt water, continue to roll and knead for 8 minutes, take out and remove the gluten;

[0041] 3) Marinated powder: mix mushroom juice, hawthorn juice, kelp extract and sesame oil in a volume ratio of 9:1:1:0.4, inject 15ml / kg into the beef, then add salt, spice powder, black pepper Add powder, lemon juice, garlic, onion, etc. to the beef and mix well, leave to marinate for 11 hours or put it in a tumbler and knead and marinate for 60...

Embodiment 3

[0047] A kind of low-cholesterol steak, its preparation method specifically comprises the steps:

[0048] 1) Raw material thawing: unpack the frozen beef and thaw it, remove the plastic bag or film attached to the beef, wash it with water and drain it;

[0049] 2) Stuffing and tumbling: inject 8ml / kg red wine into the thawed beef, beat it gently for 5 minutes to prevent the red wine from overflowing, put the beef in the tumbler and knead it at low speed for 10 minutes, then add 0.5 times the weight of beef, Saline with a mass concentration of 10%, continue to roll and knead for 10 minutes, take out and remove the gluten;

[0050] 3) Marinated powder: mix tomato juice, hawthorn juice, kelp extract and sesame oil in a volume ratio of 10:2:1:0.5, inject 20ml / kg into the beef, then add salt, spice powder, black pepper Add powder, lemon juice, garlic, onion, etc. to the beef and mix well, leave to marinate for 12 hours or put it in a tumbler and knead and marinate for 80 minutes t...

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Abstract

The invention discloses low-cholesterol beefsteak and a preparing method thereof. The preparing method includes the steps that raw material unfreezing, filling, rolling, kneading, sousing, breading, bag filling, quick-freezing, sliding and packaging are performed on frozen beef to obtain the low-cholesterol beefsteak. Various ingredients such as haw juice and kelp extract are used for sousing the beef, the beefsteak can be eaten after being fried or heated through microwaves, and is delicate, succulent and easy to digest, the cholesterol in the body will not be increased after people eat the beefsteak, and people with poor intestines and stomach digestive functions and high cholesterol can eat the beefsteak. The preparing method is high in standardization degree and suitable for industrial production of black pepper beefsteak and filet beefsteak.

Description

technical field [0001] The invention belongs to the technical field of meat food processing, and in particular relates to a low-cholesterol steak and a preparation method thereof. Background technique [0002] Steak meat is tender and delicious, and it is a traditional diet in the West. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork, which can improve the body's disease resistance, and has good effects in post-illness care and tissue repair; the sarcosine content in beef is higher than any other food. High, especially effective for increasing muscle and strengthening strength; in addition, beef also contains vitamin B 6 , Vitamin B 12 , magnesium, iron, potassium, zinc, carnitine, linoleic acid and other nutritional elements have a good effect on promoting the metabolism of substances and enhancing immunity. In recent years, with the improvement of the consumption level of Chinese residents and the expansion of t...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L13/10A23L13/40A23L13/70
Inventor 刘新涛
Owner FUJIAN JUYUAN FOOD CO LTD
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