A kind of low-cholesterol steak and preparation method thereof

A low-cholesterol, steak technology, applied in the direction of food science, etc., can solve the problems of high cholesterol in steak, high cholesterol in beef, rough muscle fiber and indigestibility, etc., and achieve the effect of lowering cholesterol, lowering cholesterol content, and increasing secretion of gastric digestive enzymes

Active Publication Date: 2016-04-13
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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  • A kind of low-cholesterol steak and preparation 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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PUM

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Abstract

The invention discloses a low-cholesterol steak and a preparation method thereof. The low-cholesterol steak is prepared by thawing frozen beef raw materials, filling and rolling, marinating and mixing powder, filling bags for quick freezing, and slicing and packaging. In the present invention, various ingredients such as hawthorn juice and kelp extract are used to marinate the beef, and the obtained steak can be eaten after frying or microwave heating, and it is tender and juicy, easy to digest, and the cholesterol in the body will not increase after eating. It is also edible for people with poor gastrointestinal digestion function and high cholesterol; and the method of the invention has a high degree of standardization and is suitable for industrialized production of black pepper steak and filet mignon.

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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40
Inventor 刘新涛
Owner FUJIAN JUYUAN FOOD CO LTD
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