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Children beefsteak capable of supplementing docosahexaenoic acid and preparation method of children beefsteak

A docosahexaenoic acid and children's technology, which is applied in the field of supplementing docosahexaenoic acid for children's steak and its preparation, achieves the effects of easy popularization and application, reasonable supplementation of docosahexaenoic acid, and simple process

Inactive Publication Date: 2017-06-20
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

[0014] The problem to be solved by the present invention is: because there are still some problems to be solved urgently in the production of children's steak products at present, due to the limitation of the existing production process conditions, it is very difficult to realize the uniform addition of unsaturated fatty acids to steak products. When it is uneven, it is impossible to accurately calculate and control the total intake of unsaturated fatty acids for children

Method used

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  • Children beefsteak capable of supplementing docosahexaenoic acid and preparation method of children beefsteak
  • Children beefsteak capable of supplementing docosahexaenoic acid and preparation method of children beefsteak
  • Children beefsteak capable of supplementing docosahexaenoic acid and preparation method of children beefsteak

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Effect test

Embodiment 1

[0055] A children's steak supplemented with docosahexaenoic acid, the children's steak is made of the following raw materials in parts by weight:

[0056]

[0057] The preparation method is as follows:

[0058] (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;

[0059] (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;

[0060] (3) Prepare feed liquid: mix salt, white sugar, phosphate, protein isolate, starch, docosahexaenoic acid, spices, monosodium glutamate, essence, transglutaminase and ice water and put it into an emulsifier for emulsification. The emulsification time is 2-3min, and the temperature of the feed liquid at the end of the e...

Embodiment 2

[0068] A children's steak supplemented with docosahexaenoic acid, the children's steak is made of the following raw materials in parts by weight:

[0069]

[0070] The preparation method is as follows:

[0071] (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;

[0072] (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;

[0073] (3) Prepare feed liquid: mix salt, white sugar, phosphate, protein isolate, starch, docosahexaenoic acid, spices, monosodium glutamate, essence, transglutaminase and ice water and put it into an emulsifier for emulsification. The emulsification time is 2-3min, and the temperature of the feed liquid at the end of the e...

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Abstract

The invention relates to the fields of food and food processing and particularly relates to a children beefsteak capable of supplementing docosahexaenoic acid and a preparation method of the children beefsteak. The children beefsteak capable of supplementing the docosahexaenoic acid, provided by the invention, is prepared from raw materials, i.e., beef short loin, common salt, white granulated sugar, phosphate, isolated protein, starch, docosahexaenoic acid, spices, black pepper powder, monosodium glutamate, flavoring essence, glutamine transaminage and ice water through the processes of unfreezing, segmentation, feed solution preparing, injection, twice rolling and kneading, encapsulation, standing, quick freezing and the like. An unsaturated fatty acid, i.e., docosahexaenoic acid can be uniformly added into the children beefsteak through the method provided by the invention, the total intake amount of the docosahexaenoic acid of children is accurately calculated and controlled by the beefsteak intake of the children, and finally, the aim of reasonably supplementing the docosahexaenoic acid is achieved.

Description

technical field [0001] The invention relates to the field of food and food processing, in particular to a children's steak supplemented with docosahexaenoic acid 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 li...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/12
Inventor 姜诏
Owner 中和澳亚(天津)实业有限公司
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