Calcium supplementing child steak and preparation method thereof
A steak and children's technology, which is applied in the field of calcium-supplementing children's steak and its preparation, achieves the effects of easy popularization and application, improved uniformity of addition, and simple process
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Embodiment 1
[0052] A calcium-supplementing children's steak, the calcium-supplementing children's steak is made of the following raw materials in parts by weight:
[0053]
[0054] The preparation method is as follows:
[0055] (1) Thawing: thaw the beef tenderloin, control the temperature of the thawing room at 8-12°C, and the thawing time is 24-36h, and the temperature of the center of the meat after thawing is 0-2°C;
[0056] (2) Segmentation: remove fat and fascia from the thawed beef tenderloin, and divide it longitudinally into 0.8-1kg blocks for later use. The temperature of the segmentation chamber is 0-4°C, and the segmentation time shall not exceed 2 hours;
[0057] (3) Preparation of feed liquid: mix salt, white sugar, phosphate, protein isolate, starch, edible calcium powder, spices, monosodium glutamate, essence, transglutaminase and ice water and put them into an emulsifier for emulsification. The emulsification time is 2- 3min, when the emulsification ends, the temperat...
Embodiment 2
[0065] A calcium-supplementing children's steak, the calcium-supplementing children's steak is made of the following raw materials in parts by weight:
[0066]
[0067] The preparation method is as follows:
[0068] (1) Thawing: thaw the beef tenderloin, control the temperature of the thawing room at 8-12°C, and the thawing time is 24-36h, and the temperature of the center of the meat after thawing is 0-2°C;
[0069] (2) Segmentation: remove fat and fascia from the thawed beef tenderloin, and divide it longitudinally into 0.8-1kg blocks for later use. The temperature of the segmentation chamber is 0-4°C, and the segmentation time shall not exceed 2 hours;
[0070] (3) Preparation of feed liquid: mix salt, white sugar, phosphate, protein isolate, starch, edible calcium powder, spices, monosodium glutamate, essence, transglutaminase and ice water and put them into an emulsifier for emulsification. The emulsification time is 2- 3min, when the emulsification ends, the temperat...
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