Artificial streaky beef steak and preparation method thereof

A snowflake cow, artificial technology, applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food science, etc., to increase the number of people who eat and taste better

Inactive Publication Date: 2018-11-16
福建佳客来食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Solve the technical problem that the milk seasoning flows into the beef in liquid form and distributes evenly and then condenses into a semi-solid state

Method used

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  • Artificial streaky beef steak and preparation method thereof
  • Artificial streaky beef steak and preparation method thereof

Examples

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preparation example Construction

[0041] The invention discloses a preparation method of artificial snowflake steak, in which milk seasoning is heated to a liquid state, and high pressure is quickly injected into beef in a low temperature state.

[0042] Specifically, the following steps are carried out in sequence:

[0043] ① Material preparation:

[0044] (1) Prepare beef with a center temperature of 5-8°C;

[0045] (2) Prepare the milk seasoning: stir the milk and butter of the corresponding weight evenly, add the compound phosphate of the corresponding weight, and the auxiliary material mixed with citric acid, edible salt and black pepper juice, and stir homogeneously for 30-60 minutes, And heated to 40 ~ 70 ℃,

[0046]②Injection treatment: Inject the milk seasoning of the corresponding weight ratio into the beef, the injection pressure is 0.9-1.5kg / cm, the flow rate is 2-5 liters / min, and the time is 1-3 seconds.

[0047] ③Preservation treatment: physical oxygen barrier treatment, here you can use plas...

Embodiment 1

[0055] A faux snowflake steak, including 100g milk seasoning and 900g beef. Wherein, the milk seasoning comprises the following components, 40g of milk, 50g of butter and 10g of auxiliary materials, and the auxiliary materials are compound phosphate, citric acid and other necessary seasonings.

[0056] The specific steps for preparing the snowflake steak are:

[0057] ① Material preparation:

[0058] (1) Prepare beef with a center temperature of 5°C;

[0059] (2) Prepare milk seasoning: the milk and butter of above-mentioned weight are stirred evenly, add 0.4% compound phosphate and 0.2% citric acid, 2.2% edible salt, surplus is that black pepper juice is mixed into the auxiliary material of described weight, Stir homogeneously for 30 minutes, and heat to 40° C. to obtain the milk seasoning.

[0060] The added amount of compound phosphate is 0.4%, the added amount of citric acid is 0.2%

[0061] ②Injection treatment: inject the corresponding weight of milk seasoning into t...

Embodiment 2

[0065] A faux snowflake steak including 400g milk seasoning and 90g beef.

[0066] Wherein, the milk seasoning comprises the following components by weight: 200g of milk, 100g of butter, 40g of shea butter extract and 60g of auxiliary materials, the auxiliary materials being compound phosphate, citric acid and other necessary seasonings.

[0067] The specific steps for preparing the snowflake steak are:

[0068] ① Material preparation:

[0069] (1) Prepare beef with a central temperature of 8°C;

[0070] (2) Prepare the milk flavoring:

[0071] The preparation method of shea butter extract:

[0072] Step 1, mash the avocado into a puree;

[0073] Step 2, add 4 times the weight of distilled water to the avocado puree to dissolve, then add cellulase, enzymatically decompose the cellulose, inactivate the enzyme, centrifuge and filter to obtain the precipitate, and the supernatant is left to stand and layered to obtain the oil layer;

[0074] Step 3: add cellulase and neutral...

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Abstract

The invention belongs to the field of streaky beef steak, and particularly relates to artificial streaky beef steak. The artificial streaky beef steak comprises milk seasoning and beef, wherein the milk seasoning is uniformly distributed in the beef, and patterns are formed in the surface of the beef. The beef seasoning is in the semi-solid state in the beef, and can present bar-shaped or unordered-twig patterns. The artificial streaky beef steak comprises 10-40wt% of the milk seasoning and 60-90wt% of the beef. The beef is whole-piece beef taken from cattle, and the milk seasoning comprises milk, beef tallow or a beef tallow substitute and auxiliary materials. The streaky beef steak is low in fat content, and can be eaten by crowds needing to reduce weight. The defect that in the prior art, the streaky beef steak is low in yield is overcome. The taste and the mouth feel of the streaky beef steak are improved. The invention further provides a preparation method of the streaky beef steak. The best time, temperature and pressure for injection of the milk seasoning are determined, super-heated liquid is prevented from entering the beef, and the problem of influence on the quality is solved. The technical difficult problem of the semi-solid state formation after the milk seasoning flowing in the beef in the manner of liquid and uniform distribution is solved.

Description

technical field [0001] The invention belongs to the field of snowflake steak, and in particular relates to an artificial snowflake steak and a preparation method thereof. Background technique [0002] Snowflake beef refers to the fat deposited between the muscle fibers, forming obvious red and white, like marbled beef. It contains a lot of fatty acids needed by the human body, and its nutritional value is much higher than that of ordinary beef. As snowflakes Steak, which combines the umami taste of protein and the aromatic taste of fat, is the most popular type of steak in the steak industry. However, the snowflake steak obtained directly from cattle has less yield and higher fat content, so it is not suitable for people who lose weight. [0003] In the process of preparing snowflake beef into snowflake steak, it needs to be seasoned and marinated. Because the beef has a certain thickness, the seasoning marinated cannot achieve uniform penetration. The existing technical pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/424A23L13/428A23L13/43A23L13/72A23V2002/00A23V2250/21A23V2200/15A23V2200/14A23V2200/24
Inventor 黄玉狮
Owner 福建佳客来食品股份有限公司
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