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Low-cholesterol steak and manufacturing method thereof

A low-cholesterol, production method technology, applied in food ingredients as odor improvers, food ingredients as taste improvers, functions of food ingredients, etc., can solve problems such as high cholesterol and thick meat fiber, and achieve easy chewing and tender meat The effect of smooth and delicious taste

Pending Publication Date: 2020-07-03
厦门益斯麦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the meat fiber of beef is relatively thick, and its own cholesterol is high. At the same time, steak is mainly fried, resulting in higher cholesterol, which leads to some people with gastrointestinal discomfort, high blood pressure, and high cholesterol to eat steak

Method used

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  • Low-cholesterol steak and manufacturing method thereof
  • Low-cholesterol steak and manufacturing method thereof
  • Low-cholesterol steak and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of low-cholesterol steak of the present embodiment comprises the following steps:

[0022] Step 1: Thaw the beef, and control the temperature of the center of the beef at -2 to 5°C during the thawing process;

[0023] Step 2: Remove the fat layer and fascia layer on the surface of the raw material, slice the beef, and control the thickness of the slice between 1 and 4 cm;

[0024] Step 3: Sorting the meat slices, removing blood congestion and bone fragments, and removing thick tendons. After sorting, the meat slices are squeezed and massaged with equipment in turn;

[0025] Step 4: Put the squeezed and massaged meat slices into a vacuum tumbler, add pickling solution and vacuum tumble. When tumbling, the vacuum degree is 0.05MPa-0.1MPa, the temperature is 0-8°C, the rotation speed is 40rpm, the tumbling time is 20-50min, and the tumbling is completed and rested for 10-20 minutes.

[0026] Wherein, 70-90 parts of beef, 30-10 parts of pickli...

Embodiment 2～4

[0030] In Examples 2-4, the amounts of trehalose, onion powder, black garlic paste, and lemon juice in the marinade were adjusted, and the rest were the same as in Example 1.

[0031] Table 1

[0032]

[0033]

[0034] 1. The effect of pickling solution on the quality of steak

[0035] Table 2 The influence of some components in the pickling solution on the quality of steak

[0036]

[0037] The sensory evaluation scores in the above table are the average scores, among which the smell and taste are the main scoring items, and the full score is 10 points. The higher the score, the better the quality. The specific scores are as follows:

[0038] Table 3 Reference scores of odor items

[0039]

[0040] Table 4 Reference scores for mouthfeel items

[0041]

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Abstract

The invention discloses a low-cholesterol steak and a manufacturing method thereof. The steak comprises 70-90 parts of beef and 10-30 parts of pickling solution based on parts by mass, wherein the beef is a slice with a thickness of 1-4 cm; and the pickling solution comprises the following components in parts by mass of 15-25 parts of flavor pickling material, 2-4 parts of edible salt, 10-20 partsof red wine, 1-2 parts of sodium alginate, 2-4 parts of monosodium glutamate, 10-20 parts of soybean protein, 3-4 parts of soy sauce, 1-2 parts of sodium bicarbonate, 1-2 parts of trehalose, 2-4 parts of onion powder, 2-4 parts of mashed black garlic, 0.5-1 parts of lemon juice, 0.1-0.2 parts of sodium pyrophosphate, 4-8 parts of soybean oil, 0.1-0.2 parts of papaya powder, 5-10 parts of modifiedstarch and 30-45 parts of water, wherein the mashed black garlic is prepared from fermented one-clove garlic.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-cholesterol steak and a preparation method thereof. Background technique [0002] Beef is rich in protein and various amino acids needed by the human body, and is more and more popular among consumers. However, the meat fiber of beef is relatively thick, and its own cholesterol is high. At the same time, steak is mainly fried, resulting in higher cholesterol, which leads to the consumption of steak by some people with gastrointestinal discomfort, high blood pressure and high cholesterol. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, provide a low-cholesterol steak and a preparation method thereof, and solve the above-mentioned problems in the background technology. [0004] The technical solution adopted by the present invention to solve the technical problem is: a low-cholest...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L33/10A23L33/125
CPCA23L13/10A23L13/72A23L13/428A23L33/10A23L33/125A23V2002/00A23V2200/15A23V2200/16A23V2200/3262A23V2250/1614A23V2250/1618A23V2250/18A23V2250/5026A23V2250/5118A23V2250/5488A23V2250/636
Inventor 骆智毅
Owner 厦门益斯麦食品有限公司
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