Instant beef steak as well as preparation method and application thereof

A steak, superheated steam technology, applied in food processing, food science, heating preservation of meat/fish, etc., to achieve the effect of rich nutrition, tender meat and better taste

Pending Publication Date: 2022-07-05
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main products sold on the market are original cut and frozen steaks, conditioned steaks, and reconstituted steaks. There are no steak products that can be heated and eaten. We intend to process a new

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] The invention provides a preparation method of instant steak, which specifically comprises the following steps:

[0026] (1) Thawing: choose pre-frozen raw steak with a thickness of 1.2-2.5cm and thaw it to a central temperature of 23±1°C for use;

[0027] (2) Remove surface blood: place the thawed steak in a clean tray, remove its surface blood with absorbent paper, and then place it in a superheated steam equipment tray for later use;

[0028] (3) Superheated steam treatment: Put the treated steak into a superheated steam box for processing, and the steam will sterilize the surface of the steak during the processing. At the same time, this method can reduce the generation of benzopyridine, and the processing temperature is 115-135 ℃. ℃, the treatment time is 480-600s, and the core temperature reaches 80℃;

[0029] (4) bagging: the steak after the heat treatment is quickly cooled to normal temperature and then packed into a sterile bag to wait for a water bath;

[00...

Embodiment 1

[0033] Use 2cm pre-frozen raw-cut steak to thaw to 23±1℃ for later use. Wipe the thawed steak with absorbent paper to dry the surface of the steak, and put it into the tray of the superheated steam equipment for use. The trays were placed in a superheated steam oven at 130°C for 540s. The processed steak is then quickly cooled to room temperature, and then placed in a sterile bag for later use. Put the sterile bag containing the steak into a water bath for pasteurization, the temperature of the water bath is 95°C, and the time of the water bath is 2min, the surface moisture of the bagged steak after the water bath treatment is removed, and then the bag is vacuum sealed, and air is drawn. The time is 20s, and the instant steak is obtained.

Embodiment 2

[0035] Use 2cm pre-frozen raw-cut steak to thaw to 23±1℃ for later use. Wipe the thawed steak with absorbent paper to dry the surface of the steak, and put it into the tray of the superheated steam equipment for use. The trays were placed in a superheated steam oven at 120°C for 480s. The processed steak is then quickly cooled to room temperature, and then placed in a sterile bag for later use. Put the sterile bag containing the steak into a water bath for pasteurization, the temperature of the water bath is 95°C, and the time of the water bath is 2min, the surface moisture of the bagged steak after the water bath treatment is removed, and then the bag is vacuum sealed, and air is drawn. The time is 20s, and the instant steak is obtained.

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Abstract

The invention discloses a preparation method of ready-to-eat beef steak, which comprises the following steps: unfreezing pre-frozen originally cut beef steak, wiping redundant blood on the surface of the unfrozen beef steak by using absorbent paper, then placing the beef steak in a superheated steam tray, then carrying out superheated steam treatment on the beef steak, rapidly cooling, and then loading into a sterile bag, and performing water bath sterilization, and finally performing vacuum-pumping treatment to obtain the instant beef steak. No additive is added in the making process of the beef steak, the beef steak is sterilized while the fragrance of the beef steak is increased through heat treatment, the content of benzopyrene generated by the method is lower than that of benzopyrene generated by other methods, and harm of microorganisms is effectively reduced through secondary sterilization on the basis. According to the scheme, the produced benzopyrrole is effectively reduced and is far lower than the national standard 5.0 mu g/kg, and the steak is tough and tender in taste, good in aroma stability and comprehensive in nutrition.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a preparation method of instant steak. Background technique [0002] As a high-quality protein source, beef consumption has been increasing year by year in my country, and the high-end market represented by raw steak is increasingly valued by the industry. Traditional heat treatment, insufficient lipid oxidation and hydrocarbon degradation resulted in incomplete flavor release. Superheated steam technology as a new processing technology also shows the potential to obtain superior flavor compounds and better quality characteristics than traditional process methods. As a new type of health conditioning technology, superheated steam technology has been widely researched and applied in Japan and other developed countries, but there is little research in this field of food processing technology in my country. At present, the main products sold on the market are origi...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23B4/005A23B4/06A23B4/07A23L5/10
CPCA23L13/10A23L5/13A23B4/06A23B4/07A23B4/0056Y02P60/85
Inventor 方婷陈登元刘铖珺张东伟刘斌雄李长城
Owner FUJIAN AGRI & FORESTRY UNIV
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