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Polydextrose-containing steak and preparation method thereof

A technology for polydextrose and steak is applied in the field of polydextrose-added steak and its preparation, and achieves the effects of easy popularization and application, reasonable supplement of dietary fiber, and improved uniformity of addition

Inactive Publication Date: 2017-06-06
中和澳亚(天津)实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The problem to be solved by the present invention is: because there are still some problems to be solved urgently in the production of steak products at present, due to the limitation of the existing production process conditions, it is very difficult to realize the uniform addition of dietary fiber to steak products. , it is impossible to accurately calculate and control the total intake of dietary fiber

Method used

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  • Polydextrose-containing steak and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A kind of steak added with polydextrose, the steak is made from the following raw materials in parts by weight:

[0059] Beef tenderloin 100; table salt 1.3; white sugar 0.5; phosphate 0.5;

[0060] Protein Isolate 2.0; Starch 3.0; Polydextrose 0.6; Spice 0.15;

[0061] Black pepper 1.0; Monosodium glutamate 0.5; Flavor 0.10; Ice water 42;

[0062] Transglutaminase 0.20.

[0063] The preparation method is as follows:

[0064] (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;

[0065] (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;

[0066] (3) Preparation of feed liquid: mix salt, white sugar, phosphate, protein isolate, starch, po...

Embodiment 2

[0074] A kind of steak added with polydextrose, the steak is made from the following raw materials in parts by weight:

[0075] Beef tenderloin 80; table salt 1.0; white sugar 0.2; phosphate 0.3;

[0076] Protein Isolate 1.5; Starch 2.0; Polydextrose 0.3; Spice 0.10;

[0077] Black pepper 0.8; Monosodium glutamate 0.3; Flavor 0.05; Ice water 32;

[0078] Transglutaminase 0.15.

[0079] The preparation method is as follows:

[0080] (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;

[0081] (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;

[0082] (3) Preparation of feed liquid: mix salt, white sugar, phosphate, protein isolate, starch, pol...

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Abstract

The invention relates to the fields of food and food processing, in particular to polydextrose-containing steak and a preparation method thereof. The polydextrose-containing steak is prepared from the following raw materials: beef tenderloin, table salt, white granulated sugar, phosphate, isolated protein, starch, polydextrose, spices, ground black pepper, monosodium glutamate, essence, glutamine transaminase and ice water; the preparation method comprises the steps of unfreezing, cutting, preparing material liquid, injecting, rolling and rubbing for two times, filling, standing, quick-freezing, and the like. According to the technology provided by the invention, the dietary fiber-polydextrose can be evenly added into the steak, and the total intake of the dietary fiber can be accurately calculated and controlled according to the intake of the steak, so that the aim of reasonably supplementing the dietary fiber is finally realized.

Description

technical field [0001] The invention relates to the field of food and food processing, in particular to a steak added with polydextrose and a preparation method thereof. Background technique [0002] Steak, or beef steak, is chunky beef and is one of the most common foods in Western food. Its cooking methods are mainly frying and grilling. Common steak products on the market are usually raw steak products obtained after raw material pretreatment, seasoning, pickling, and freezing, which can be used as raw materials for further cooking and processing. [0003] Regarding the production and processing of raw steak products, food companies often use the following methods. [0004] Invention patent CN201410004518.2 "A Processing Technology for Conditioning Steak" discloses a processing technology for conditioning steak. The steps of the method include removing dirt, congestion and tendon tissue from beef raw materials, preparing black pepper pickling liquid, and then Injecting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/26
Inventor 姜诏
Owner 中和澳亚(天津)实业有限公司
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