Low-salt conditioning steak product

A technology for steak and beef, applied in food science, preservation of meat/fish through freezing/cooling, preservation of meat/fish with a coating protection layer, etc., can solve the problems of high salt content and inconvenient eating of traditional steaks, and achieve additional High value, retain nutrients and flavor, make up for the effect of accelerated microbial growth

Inactive Publication Date: 2016-10-05
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem of inconvenient eating and high salt content of traditiona

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Ingredients by weight: 500g of pre-cooled large cucumber strips with bright flesh color, elasticity and no disease after being divided.

[0026] Accessories by weight: 12g compound salt (the ratio of salt to food grade potassium chloride is 3:2), 7g black pepper powder, 7g white sugar, 10g soy sauce, 50g cooking wine, 2.5g yeast extract, and 0.25g papain.

[0027] The specific processing steps are:

[0028] (1) Raw meat pretreatment: Wash the raw meat with tap water.

[0029] (2) Slice: Cut beef into steaks with a mass of 150±2g and a thickness of 1±0.1cm.

[0030] (3) Marinating: Prepare the marinating liquid according to the formula, and immerse the sliced ​​steak in the marinating liquid to ensure that the steak is completely integrated with the marinating liquid. Note that the temperature should be controlled at 0-4℃, and the time should be controlled at 3-4h.

[0031] (4) Coating film preservation: Weigh 4g of sodium alginate, dissolve it in 200ml distilled water (20g / L), st...

Embodiment 2

[0034] Ingredients by weight: 500g of pre-cooled Milong meat or Niu Lin with bright flesh color, elasticity and no disease after being divided;

[0035] Accessories by weight: 10g compound salt (the ratio of salt to food grade potassium chloride is 3:1.8), 8g black pepper powder, 8g white sugar, 12g soy sauce, 55g cooking wine, 2g yeast extract, and 0.30g papain.

[0036] The specific processing steps are the same as in Example 1.

[0037] Using the same heating process as in Example 1, the obtained steak has a strong flavor, moderate salty taste, slightly tenderness than Example 1, and a bright red color.

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Abstract

The invention relates to a low-salt conditioning steak product. In the method, food-grade potassium chloride partially replaces the sodium salt in a conditioning steak formula; and through the auxiliary yeast extract and papain of certain amount and with the synergistic sodium alginate film (20g/L) for preservation, the quality of the low-salt conditioning steak is improved. The specific processing steps are as follows: (1) pretreatment of raw material meat; (2) slicing; (3) salting; (4) preservation with a sodium alginate film, etc. The low-salt conditioning steak provided by the invention has the characteristics of convenience in eating, high added value, small capacity and the like; the sodium salt content is lower than or equal to 1.5%, and the table salt content of the product is remarkably reduced; and the flavor, texture and shelf life of the product can be maintained. The low-salt conditioning steak product meets the food consumption needs for health, nutrition and convenience of current people and has a broad market prospect.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to a low-salt seasoned steak. Background technique [0002] With the development of social economy and the acceleration of people's life rhythm, the market demand for convenience food is strong and the development potential is huge. Conditioned meat products are fresh meat as the main raw material, after seasoning and simple processing, they are stored, transported and sold under packaging and cold chain conditions, and are convenient to eat. Because of its convenience, high added value, balanced nutrition and small capacity, it is deeply loved by consumers and has become the main meat product consumed by domestic urban population and developed countries. [0003] As we all know, table salt (sodium chloride) can ensure the normal physiological functions of the human body and is also an indispensable and important auxiliary material for processed foods. ...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70A23B4/10A23B4/06
CPCA23B4/06A23B4/10
Inventor 陈从贵王茜茜李沛军周颖
Owner HEFEI UNIV OF TECH
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