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High water-retaining steak and making method thereof

A production method and water retention technology, applied in the field of meat products, can solve the problems of precipitation, imbalance of calcium and phosphorus ratio in the body, fat oxidation, etc., and achieve the effects of good water retention performance, good anti-fat oxidation performance, and low price and cost.

Pending Publication Date: 2020-12-08
上海艾多米生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the rich phosphorus content in beef, adding phosphate in steak processing will often cause the phosphate content in the product to exceed the national standard, which is difficult to meet modern people's pursuit of safe and healthy meat products, and high-concentration phosphate is also easy Imbalance of calcium and phosphorus ratio in the body
Another related patent (CN201610836591.5) discloses a phosphorus-free water-retaining agent, which is composed of raw materials according to the following mass percentages: sodium carbonate 30-33%, sodium citrate 30-33%, DL-sodium malate 30-33%, With 5-7% malic acid, steaks with good water retention properties can be obtained, but the treated steaks are prone to problems such as fat oxidation and precipitation, which will affect the taste, color, etc. of the steaks

Method used

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  • High water-retaining steak and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A steak with high water retention, comprising the following raw materials in parts by weight: 100 parts of beef, 6 parts of potato starch, 6 parts of oyster sauce, 2 parts of white sugar, 2 parts of water retention agent, 2 parts of tenderizer, and 0.3 part of parsley oil;

[0057] The water-retaining agent is linseed gum, sodium bicarbonate, sodium citrate, L-malic acid, compound phosphate; linseed gum, sodium bicarbonate, sodium citrate, L-malic acid, compound phosphate weight ratio is 10:2:2:2:4;

[0058] The compound phosphate is sodium tripolyphosphate, disodium dihydrogen pyrophosphate, and sodium hexametaphosphate; the weight ratio of sodium tripolyphosphate, disodium dihydrogen pyrophosphate, and sodium hexametaphosphate is 1:1:3;

[0059] The tenderizer is ficin, papain and bromelain; the weight ratio of ficin, papain and bromelain is 1:1:1.

[0060] The beef, oyster sauce, white granulated sugar and potato starch described in the present invention are commerc...

Embodiment 2

[0074] A steak with high water retention, the specific implementation method is the same as in Example 1, the difference is that the steak with high water retention includes the following raw materials in parts by weight: 100 parts of beef, 6 parts of cornstarch, 6 parts of oyster sauce, 2 parts of white sugar, and 2 parts of water retention agent 2 parts, 2 parts of tenderizer, 0.3 part of parsley oil.

[0075] The cornstarch described in the present invention is commercially available, purchased from Carrefour Supermarket.

Embodiment 3

[0077] A steak with high water retention, the specific implementation method is the same as in Example 1, the difference is that the steak with high water retention includes the following raw materials in parts by weight: 100 parts of beef, 6 parts of wheat starch, 6 parts of oyster sauce, 2 parts of white sugar, and 2 parts of water retention agent 2 parts, 2 parts of tenderizer, 0.3 part of parsley oil.

[0078] Wheat starch described in the present invention is commercially available, purchased from Carrefour supermarket.

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Abstract

The invention belongs to the technical field of meat products, and especially relates to a high water-retaining steak and a making method thereof. The steak includes, by weight in parts, 100 parts ofbeef, 5-8 parts of starch, 5-10 parts of oyster sauce, 1-2 parts of white granulated sugar and 1-3 parts of a water-retaining agent. Through the compounding of the water-retaining agent, the made steak is good in high water-retaining performance, fresh, tender, juicy, good in anti-fat oxidation performance and low in cost.

Description

technical field [0001] The invention belongs to the technical field of meat products, and in particular relates to a steak with high water retention and a preparation method thereof. Background technique [0002] Cattle are one of the most widely distributed and stocked large livestock in the world, and beef is also one of the meat varieties with the largest audience. Steak meat is tender and delicious, and it is one of the common foods in Western food. Beef is rich in protein and amino acids, which can promote the body's metabolism and improve disease resistance. Beef is composed of eight essential amino acids and the ratio is closer to the needs of the human body than pork. Beef has the ability to improve the body's resistance to disease, can nourish the middle and Qi, nourish the spleen and stomach, strengthen the muscles and bones, reduce phlegm and wind, quench thirst and salivation, and can treat emaciation and nausea. In particular, steak, as a nutritious, deliciou...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70A23B4/20
CPCA23L13/422A23L13/42A23L13/432A23L13/428A23L13/74A23B4/20A23V2002/00A23V2200/02A23V2200/23A23V2200/228A23V2200/04A23V2200/14A23V2200/24A23V2250/5118A23V2250/628A23V2250/21A23V2250/5044A23V2250/1576A23V2250/1614A23V2250/044A23V2250/1618
Inventor 于尊伟
Owner 上海艾多米生物科技有限公司
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