Processing method for pickling beefsteak at low temperature

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a processing method of low-temperature pickled beefsteak, which comprises the following specific steps: unfreezing raw materials, injecting, tumbling, coating and forming, quick-freezing, chopping beefsteak, packaging and freezing, detecting metal, boxing and warehousing. According to the method, injection and rolling of the whole raw meat are adopted, the pickling process of the raw meat is efficiently completed, and the problem that the specification of a final product is difficult to control due to the fact that the gram weight of a single slice is unstable after slicing in the traditional static pickling process is solved; in the whole raw material meat injection process, the injection degree can be controlled, meanwhile, the tenderization effect is achieved, the material liquid absorption amount of the raw material meat is precisely controlled to be 35% in cooperation with rolling and kneading, and then it is guaranteed that the finished beef steak is fresh, tender and juicy in meat quality and rich in taste; the environment temperature and the material temperature are strictly controlled, and the whole processing flow is in a low-temperature state, so that the product quality is ensured; according to the method, the regular shape of the meat strips is guaranteed through the film coating forming procedure, the glutamine transaminase is scattered at the two ends to bond cracks, the integrity of end slices during cooking is improved, and then the product percent of pass is increased.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a processing method of low-temperature marinated steak. Background Art

[0002] Common steaks are divided into the following categories according to their parts: ribeye, sirloin, fillet, etc. The ribeye is located on both sides of the spine at the back of the cow's shoulder and neck, and its meat is tender and the fat is evenly distributed; the ribeye is located near the cow's ribs, shaped like an eye, with tender and juicy meat, rich fat and a mellow taste; the fillet is the tenderloin of the cow, with tender meat and less fat; the sirloin is the outer spine of the cow located at the waist, with chewy meat and a circle of white fat tendons on the edge; the sirloin is the most distinctive steak, but according to market feedback, its texture is relatively hard and its taste is not bad, and it needs to be improved to be widely acceptable to the public.

[0003] The conventional production process of raw sirloin steak is as follows: raw material acceptance → slicing → thawing → tenderizing → marinating → weighing → plating → quick freezing → vacuum packaging → metal detection → boxing → warehousing. The raw material acceptance standard is 3.5-4.5 kg / piece of frozen sirloin raw meat. The current problems are: ① The loss rate in the slicing and thawing processes is high. The loss rate increases during slicing due to the production of meat scraps, and during thawing due to the exudation of blood. ② The slicing process is regulated by thickness as a parameter, but because the shape of frozen raw meat is irregular, the weight of a single slice in the wider part of the raw meat will be higher than that in the narrower part, and even the weight of a single slice may be too high, which leads to the problem of difficult to control product specifications. ③ Whether the tenderization process is machine tenderization or manual pounding, the meat temperature of each slice will rise, resulting in a decrease in the quality of the finished product. ④ The marinating process adopts static marinating, and the degree of liquid penetration is not high, resulting in poor tenderization effect, reduced taste and texture, and reduced yield. Summary of the Invention

[0004] The purpose of the present invention is to overcome the deficiencies in the prior art and provide a method for processing low-temperature marinated steak for processing sirloin steak.

[0005] The present invention is achieved through the following technical solutions:

[0006] A method for processing low-temperature marinated steak, comprising the following steps:

[0007] Step 1: Thawing the raw materials: Remove the outer packaging of 3.5-4.5 kg / piece of frozen sirloin meat and thaw it at 12-15°C for 12-24 hours until the core temperature of the raw material is between -2 and 0°C;

[0008] Step 2, injection: weigh the material to prepare the liquid, and mix the liquid thoroughly with a blender; sieve the liquid and add it into the barrel of the injection machine. The temperature of the injection liquid should be controlled at 0-5°C; inject twice, once on the front and back, until the injection volume reaches 35%;

[0009] Step 3: Tumbling: Add the injected meat to the tumbling machine, rotate at 8 rpm, -0.08 to -0.1 MPa, tumble and knead for 90 minutes, 45 minutes each way. Marinate the meat for 2 to 4 hours after tumbling. The temperature in the tumbling room should be maintained at 0 to 4°C, and the product temperature should be maintained at 0 to 6°C.

[0010] Step 4: Film Forming: Place the rolled marinated meat on the film and straighten it into strips of uniform thickness. Spray the cracked ends with powdered adhesive and roll the film up to tightly wrap the meat strips. Seal the edges of the rolled meat strips with tape to prevent deformation. The workshop temperature is maintained at 7-12°C.

[0011] Step 5: Quick freezing: Roll the formed meat into a ≤-35℃ storage and freeze until the core temperature of the product is below -18℃.

[0012] Step 6: Cutting: Thaw the quick-frozen meat rolls in advance until the surface is softened and the core temperature is around -10℃ to -5℃. Remove the film from the thawed meat rolls and slice them using a cutter. The slice thickness is set according to the product specifications, and the weight of each slice is controlled according to the product specifications.

[0013] Steps seven to ten are conventional techniques, which are packaging and freezing → metal detection → boxing → warehousing in the following order.

[0014] Furthermore, the liquid required for injection in step 2 includes powdered material, liquid material and ice water; the mixing ratio of ice and water is adjusted according to the season. Under high temperature conditions in summer, ice and water can be mixed in a ratio of 1:1, and ice can be used to cool the liquid.

[0015] The powdered ingredients include: 0.4-0.6 parts of table salt, 0.5-0.7 parts of baking soda, 1.2-1.8 parts of potato starch, 1-1.4 parts of soy protein isolate, 0.1-0.3 parts of sodium D-isoascorbate, 0.4-0.6 parts of carrageenan, 0.6-0.8 parts of complex phosphates, 0.2-0.3 parts of beef powder flavoring, 0.05 parts of lecithin, 0.5 parts of white pepper powder, 0.025 parts of agar-agar powder, 0.025 parts of thyme powder, 0.05 parts of lemon powder, and 0.016 parts of hawthorn powder; the liquid ingredients include: 0.5-0.7 parts of Lee Kum Kee dark soy sauce, 0.7-0.8 parts of Lee Kum Kee light soy sauce, 0.6-0.65 parts of Shaoxing cooking wine, 0.5 parts of olive oil; and 50-55 parts of ice water.

[0016] Furthermore, the adhesive in step 4 is 10-15% maltodextrin and 85-90% transglutaminase; wherein maltodextrin is a dispersant, and the transglutaminase is used to achieve the bonding effect.

[0017] Furthermore, the meat strips rolled in step 4 are required to be 8 to 9 cm in height, 16 to 17 cm in width, and of uniform thickness to facilitate thickness and weight control during the chopping process.

[0018] Furthermore, the meat rolls quick-frozen in step six are slowly thawed at 0-6°C for 8-12 hours, or at 7-12°C for 4-6 hours, until the surface is softened but the meat rolls cannot become soft or watery, and the center temperature is about -10°C to -5°C.

[0019] The slicing setting in step six is carried out according to the product specification requirements. The product specification of 150g corresponds to a cutting thickness of 11-13mm, and the gram weight is controlled at 145-155g; the product specification of 180g corresponds to a cutting thickness of 12-14mm, and the gram weight is controlled at 175-185g.

[0020] Furthermore, step seven specifically involves using a stretch film machine for vacuum packaging, spraying "product name, net content, and production date" on a uniform position on the cover film, one piece per bag, and quickly freezing the bagged products in a ≤-35℃ warehouse until the center temperature of the product is below -18℃.

[0021] Beneficial effects of the present invention:

[0022] 1. The present invention uses a whole piece of raw meat for injection and tumbling, and efficiently completes the marinating of the raw meat, avoiding the problem of the prior art of slicing first and then allowing to stand for marinating, which leads to an increased loss rate and a decreased qualified rate. Specifically, the problem of the original cut meat being too heavy makes it difficult to control the specifications of the final product, or requires trimming to meet the specifications of the final product. The injection and tumbling process of the present invention can control the amount of liquid absorbed, and can make the absorption rate accurately reach 35%, avoiding excessive absorption of liquid leading to excessive tenderization and excessive juice, and also avoiding the static marinating absorption rate not reaching 35%, resulting in less meat juice, dry meat and low product yield.

[0023] 2. The present invention strictly controls the material temperature of raw materials and injection liquid, controls the ambient temperature of the thawing room, tumbling room, and chopping room, as well as the temperature of the slicing process, thereby keeping the entire processing process under low temperature. Controlling the low temperature of the materials can slowly decompose protein, soften muscle fibers, and lock in moisture at the same time; low-temperature marinating (injection and tumbling) ensures that the seasoning penetrates deep into the meat, avoiding excessive saltiness on the surface and tastelessness in the inner layer; the low-temperature environment significantly inhibits bacterial reproduction, ensuring food safety, and is especially suitable for long-term processing of thick-cut raw meat; avoiding nutritional damage caused by high temperature, such as protein denaturation or vitamin loss, is more in line with health needs.

[0024] 3. The injection process of the present invention has a positive effect on the tenderization of meat, eliminating the tenderization process of a single piece of raw cut meat in the conventional process, and avoiding the increase in meat temperature due to the pounding time being too long; and the injection process of the present invention adopts ice-water mixing, and the melting of ice is used to cool down the liquid to offset the temperature increase of the liquid during the injection process, so as to prevent the meat temperature from being too high.

[0025] 4. The film-coating process of the present invention ensures that the shape of the meat strips is regular, avoiding the process of setting the cutting thickness for quantitative cutting, which causes the problem of unstable weight of a single piece due to the irregular shape of the meat strips; and the glutamine transaminase sprinkled at the sealing point can bond the meat that is scattered by rolling and kneading at the end, thereby improving the quality of the meat cut at the end and improving the overall yield.

[0026] 5. The liquid of the present invention contains lemon powder and hawthorn powder. The citric acid in the lemon powder can relax muscle fibers, promote protein dissolution, reduce the toughness of steak, improve the absorption efficiency of salt and spices by raw meat, and enhance flavor penetration; the hawthorn powder contains organic acid components such as hawthorn acid and citric acid, which can also reduce the toughness of muscle fibers, and the natural fruity aroma can neutralize the fishy smell of beef and add flavor layers; the liquid contains olive oil and lecithin, and the lecithin can form an emulsified layer to wrap the surface of the steak, reduce water loss during frying, and improve tenderness. After combining with olive oil, the emulsification effect is enhanced, making the meat more tender and juicy, and it is suitable for sirloin meat with rough texture. DETAILED DESCRIPTION

[0027] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0028] Unless otherwise specified, the reagents and raw materials used in the examples and comparative examples of the present invention can be obtained through commercial channels. Among them, the composite phosphate was purchased from Zhengzhou Rongda Food Co., Ltd., the beef powder flavor was purchased from Wuhan Wanrong Technology Development Co., Ltd., and the alginate powder and thyme powder were purchased from Guangzhou Green Ring Trading Co., Ltd.

[0029] A method for processing low-temperature marinated steak comprises the following steps:

[0030] Step 1: Thaw the raw materials:

[0031] Remove the outer packaging from the frozen sirloin (3.5-4.5 kg / piece). Place the sirloin neatly on a thawing rack and allow it to thaw naturally. The optimal thawing temperature should be maintained between 12-15°C for 12-24 hours in a well-ventilated room. After thawing, maintain the core temperature between -2°C and 0°C. Once the sirloin has thawed to the required temperature, use it promptly. Any sirloin that cannot be used immediately should be stored in a curing room at 0-5°C to prevent the meat from overheating.

[0032] Step 2, injection:

[0033] Prepare the liquid feed according to the appropriate proportions. Weigh the powdered material separately and premix thoroughly. Weigh the liquid material separately and premix thoroughly. Add the weighed ice water to the premixed powdered and liquid materials and use a blender to thoroughly mix the liquid feed. Sieve the liquid feed and add it to the injection machine barrel. Start the machine and circulate until the borneol is essentially dissolved before beginning the injection. The injection liquid temperature should be maintained between 0 and 5°C.

[0034] Inject twice, with an injection rate of 17.5% per time, one on each side, for a total of 35%. If the injection volume is not reached, add the remaining liquid in proportion until it reaches 35%.

[0035] The materials and mass fractions contained in the feed liquid are as follows:

[0036] Powdered ingredients: 0.4-0.6 parts of table salt, 0.5-0.7 parts of baking soda, 1.2-1.8 parts of potato starch, 1-1.4 parts of soy protein isolate, 0.1-0.3 parts of sodium D-isoascorbate, 0.4-0.6 parts of carrageenan, 0.6-0.8 parts of complex phosphates, 0.2-0.3 parts of beef powder flavor, 0.05 parts of lecithin, 0.5 parts of white pepper powder, 0.025 parts of agar-agar powder, 0.025 parts of thyme powder, 0.05 parts of lemon powder, and 0.016 parts of hawthorn powder.

[0037] Liquid ingredients: 0.5-0.7 parts of Lee Kum Kee dark soy sauce, 0.7-0.8 parts of Lee Kum Kee light soy sauce, 0.6-0.65 parts of Shaoxing cooking wine, 0.5 parts of olive oil, and 50-55 parts of ice water.

[0038] Among them, white pepper powder, agar-agar powder, thyme powder, lemon powder and hawthorn powder are spices, which may clog the needle hole of the injection machine. Therefore, they are sieved before entering the injection machine barrel to leave the spices on the screen. During the tumbling stage, the spices are scraped off the screen and sent into the tumbling machine, or the screen is sunk into the remaining injection liquid so that the spices are poured into the tumbling machine together with the remaining injection liquid.

[0039] Step 3: Roll and knead:

[0040] Add the injected meat to the tumbler at 8 rpm, -0.08 to -0.1 MPa, and tumble for 90 minutes, 45 minutes each way. Marinate the meat for 2 to 4 hours after tumbling. The temperature in the tumbler should be maintained at 0 to 4°C, and the product temperature should be maintained at 0 to 6°C.

[0041] Step 4: Film forming:

[0042] Place the rolled, marinated meat on a film and straighten it into uniform strips. Spray both ends with a powdered adhesive and roll the strips up to tightly wrap the film around them. Seal the edges with tape to prevent deformation. The strips should be 8-9 cm tall and 16-17 cm wide, with a uniform thickness. The adhesive is 10-15% maltodextrin and 85-90% transglutaminase.

[0043] Step 5: Quick Freezing:

[0044] Quickly freeze the formed meat strips in a warehouse at ≤-35℃ for more than 24 hours until the core temperature of the product is below -18℃.

[0045] Step 6: Chop the rows:

[0046] Thaw the quick-frozen meat rolls slowly in a 0-6℃ environment for 8-12 hours, or in a 7-12℃ environment for 4-6 hours, until the surface is thawed, but the meat rolls cannot become soft or watery, and the center temperature is around -10℃ to -5℃.

[0047] Remove the film from the thawed meat rolls and slice them using a chopping machine. The slice thickness and weight of each slice should be set according to the product specifications. The temperature in the slicing room should be ≤12℃.

[0048] The product specification of 150g corresponds to a cutting thickness of 11-13mm, and the resulting weight is 145-155g; the product specification of 180g corresponds to a cutting thickness of 12-14mm, and the resulting weight is 175-185g.

[0049] Step 7: Pack and freeze:

[0050] Vacuum-pack the packaging using a stretch film machine, and spray "Product Name, Net Content, and Production Date" on a uniform location on the film cover. Each bag contains one piece. The bagged products are quickly frozen in a warehouse at ≤-35°C until the core temperature is below -18°C.

[0051] Step 8, Metal Detection:

[0052] Before packing, each bag of product must be inspected for foreign metal objects. If any foreign metal is detected, the bag is immediately opened and handled, and the source is analyzed and promptly reported to the relevant process to strengthen control. The metal detector must be tested three times consecutively with a test piece when turning it on or changing product specifications. During production, the test piece must be tested three times consecutively with a test piece every 30 minutes. The test piece and specification standards are Fe 1.5mm and SUS 2.0mm.

[0053] Step 9: Packing:

[0054] Pack the items according to the specifications, tick the corresponding product name, specifications, weight (or print the corresponding product name) on the side of the box, and print the production date.

[0055] Step 10: Storage:

[0056] After packing, the products should be promptly stored in a -18℃ cold storage. After storage, the products should be clearly labeled and neatly placed.

[0057] Example 1

[0058] A method for processing low-temperature marinated steak comprises the following steps:

[0059] Step 1: Thaw the raw materials:

[0060] The sirloin meat with a weight of 3.5-4.5 kg / piece was weighed 100 kg, and after removing the outer packaging, it was neatly placed on the thawing rack for natural thawing. The indoor ventilation was good, the outdoor temperature was 15°C, and the temperature of the thawing room was 12-15°C. After thawing for 18 hours, the center temperature of the raw meat was -1°C. After thawing, the raw meat weighed 97.53 kg, and the loss rate was 2.47%.

[0061] Step 2, injection:

[0062] Weigh the powdered materials: 0.5kg of salt, 0.6kg of baking soda, 1.5kg of potato starch, 1.2kg of soy protein isolate, 0.2kg of sodium D-isoascorbate, 0.5kg of carrageenan, 0.7kg of complex phosphate, 0.25kg of beef powder flavor, 0.05kg of lecithin, 0.5kg of white pepper, 0.025kg of agar-agar powder, 0.025kg of thyme powder, 0.05kg of lemon powder, and 0.016kg of hawthorn powder. Pre-mix them evenly after weighing.

[0063] Weigh the liquid ingredients: 0.6kg Lee Kum Kee dark soy sauce, 0.75kg Lee Kum Kee light soy sauce, 0.612kg Shaoxing cooking wine, and 0.5kg olive oil, and pre-mix them evenly after weighing.

[0064] According to the outdoor temperature of 15℃, weigh 40kg of water and 13kg of ice, add the pre-mixed powder material and liquid material, and use a blender to mix the material and liquid thoroughly.

[0065] The liquid was sieved and added into the injection machine barrel for mixing. The machine was started to circulate until the borneol was basically dissolved. The temperature of the injection liquid should be controlled at 0-5℃ and then injection was started.

[0066] The injection was performed twice, with the single injection rate set at 17.5%, once on each side. The weight of the raw meat after injection was 131.7 kg, and the injection rate reached 35%.

[0067] Step 3: Roll and knead:

[0068] Add the injected meat to the tumbler, scrape off half of the spices remaining on the screen, and feed it back into the tumbler. Set the speed to 8 rpm, -0.08 to -0.1 MPa, and tumble for 90 minutes, 45 minutes each way. After tumbling, marinate the meat for 2 to 4 hours. The tumbler temperature should be maintained between 0 and 4°C, and the product temperature should be maintained between 0 and 6°C.

[0069] Step 4: Film forming:

[0070] Place the rolled, marinated meat on a film and straighten it into uniform strips. Spray both ends with a powdered adhesive and roll the strips up to tightly wrap the film around them. Seal the edges with tape to prevent deformation. The strips should be 8-9 cm tall and 16-17 cm wide, with a uniform thickness. The adhesive is 10-15% maltodextrin and 85-90% transglutaminase.

[0071] Step 5: Quick Freezing:

[0072] Quickly freeze the formed meat strips in a warehouse at ≤-35℃ for more than 24 hours until the core temperature of the product is below -18℃.

[0073] Step 6: Chop the rows:

[0074] Thaw the quick-frozen meat rolls slowly in a 0-6℃ environment for 8-12 hours until the surface is thawed, but the meat rolls cannot become soft or wet, and the center temperature is around -10℃ to -5℃.

[0075] Remove the film from the thawed meat rolls and slice them using a chopping machine, setting the slice thickness to 11mm. Test cuts are made to check the weight. If the weight meets the specification, continue cutting. Otherwise, fine-tune the slice thickness repeatedly until it reaches 11.5mm. The resulting steak weighs between 145 and 155g. The slicing room temperature should be ≤12°C. The total weight of the steak after cutting is 123.1kg, with a loss rate of 6.5% and a yield rate of 123.1%.

[0076] Step 7: Pack and freeze:

[0077] Vacuum-pack the product using a stretch film machine. Spray "Sirloin Steak, Original Cut, 150g, Production Date" on a uniform location on the film cover. Each bag contains one piece. The bagged product is quickly frozen in a warehouse at or below -35°C, freezing the product until its core temperature is below -18°C.

[0078] Step 8, Metal Detection:

[0079] Before packing, each bag of product must be inspected for foreign metal objects. If any foreign metal is detected, the bag is immediately opened and handled, and the source is analyzed and promptly reported to the relevant process to strengthen control. The metal detector must be tested three times consecutively with a test piece when turning it on or changing product specifications. During production, the test piece must be tested three times consecutively with a test piece every 30 minutes. The test piece and specification standards are Fe 1.5mm and SUS 2.0mm.

[0080] Step 9: Packing:

[0081] Pack the box according to the specifications, tick the corresponding product name, specifications, weight on the side of the box, and print the production date.

[0082] Step 10: Storage:

[0083] After packing, the products should be promptly stored in a -18℃ cold storage. After storage, the products should be clearly labeled and neatly placed.

[0084] Example 2

[0085] A method for processing low-temperature marinated steak comprises the following steps:

[0086] Step 1: Thaw the raw materials:

[0087] The sirloin meat of frozen product with a weight of 3.5-4.5 kg / piece was weighed 150 kg, and after removing the outer packaging, it was neatly placed on the thawing rack for natural thawing. The indoor ventilation was good, the outdoor temperature was 27°C, and the temperature of the thawing room was 12-15°C. After thawing for 12 hours, the center temperature of the raw meat was -1°C. After thawing, the raw meat weighed 144.27 kg, and the loss rate was 3.82%.

[0088] Step 2, injection:

[0089] Weigh the powdered materials: 0.6kg of salt, 0.7kg of baking soda, 1.8kg of potato starch, 1.4kg of soy protein isolate, 0.3kg of sodium D-isoascorbate, 0.6kg of carrageenan, 0.8kg of complex phosphate, 0.3kg of beef powder flavor, 0.05kg of lecithin, 0.5kg of white pepper, 0.025kg of alimentary powder, 0.025kg of thyme powder, 0.05kg of lemon powder, and 0.016kg of hawthorn powder. Pre-mix them evenly after weighing.

[0090] Weigh the liquid ingredients: 0.7kg Lee Kum Kee dark soy sauce, 0.8kg Lee Kum Kee light soy sauce, 0.65kg Shaoxing cooking wine, and 0.5kg olive oil, and pre-mix them evenly after weighing.

[0091] According to the outdoor temperature of 27℃, weigh 30kg of water and 25kg of ice, add the pre-mixed powder material and liquid material, and use a blender to mix the material and liquid thoroughly.

[0092] The liquid was sieved and added into the injection machine barrel for mixing. The machine was started to circulate until the borneol was basically dissolved. The temperature of the injection liquid should be controlled at 0-5℃ and then injection was started.

[0093] The injection was performed twice, with the single injection rate set at 17.5%, once on each side. The weight of the raw meat after injection was 187.55 kg, and the injection rate was 30%. If the injection rate was less than 35%, the injection liquid needed to be weighed for replenishment.

[0094] Step 3: Roll and knead:

[0095] Add the injected meat to the tumbler and allow the remaining injection liquid to sink into the sieve, allowing the spices to penetrate the remaining liquid. Weigh 7.2 kg of injection liquid and add it to the tumbler along with the injected meat. Set the speed to 8 rpm, -0.08 to -0.1 MPa, and tumble for 90 minutes, 45 minutes each way. After tumbling, marinate the meat for 2 to 4 hours. The tumbler temperature should be maintained between 0 and 4°C, and the product temperature should be between 0 and 6°C.

[0096] Step 4: Film forming:

[0097] Place the rolled, marinated meat on a film and straighten it into uniform strips. Spray both ends with a powdered adhesive and roll the strips up to tightly wrap the film around them. Seal the edges with tape to prevent deformation. The strips should be 8-9 cm tall and 16-17 cm wide, with a uniform thickness. The adhesive is 10-15% maltodextrin and 85-90% transglutaminase.

[0098] Step 5: Quick Freezing:

[0099] The formed meat rolls are quickly frozen in a storage room at ≤-35℃ for more than 24 hours until the core temperature of the product is below -18℃.

[0100] Step 6: Chop the rows:

[0101] Thaw the quick-frozen meat rolls slowly in a 0-6℃ environment for 8-12 hours until the surface is thawed, but the meat rolls cannot become soft or wet, and the center temperature is around -10℃ to -5℃.

[0102] Remove the film from the thawed meat rolls and slice them using a chopping machine. Set the slice thickness to 12mm based on the size of the meat strips. Test cuts are made to check the weight. If the weight meets the specification, continue cutting. Otherwise, fine-tune the slice thickness repeatedly until it reaches 13mm. The resulting steak weighs 145-155g. If the weight does not meet the specification, adjust the slice thickness dynamically. The slicing room temperature should be ≤12°C, and the yield rate is 122.9%.

[0103] Step 7: Pack and freeze:

[0104] Vacuum-pack the product using a stretch film machine. Spray "Sirloin Steak, Original Cut, 150g, Production Date" on a uniform location on the film cover. Each bag contains one piece. The bagged product is quickly frozen in a warehouse at or below -35°C, freezing the product until its core temperature is below -18°C.

[0105] Step 8, Metal Detection:

[0106] Before packing, each bag of product must be inspected for foreign metal objects. If any foreign metal is detected, the bag is immediately opened and handled, and the source is analyzed and promptly reported to the relevant process to strengthen control. The metal detector must be tested three times consecutively with a test piece when turning it on or changing product specifications. During production, the test piece must be tested three times consecutively with a test piece every 30 minutes. The test piece and specification standards are Fe 1.5mm and SUS 2.0mm.

[0107] Step 9: Packing:

[0108] Pack the box according to the specifications, tick the corresponding product name, specifications, weight on the side of the box, and print the production date.

[0109] Step 10: Storage:

[0110] After packing, the products should be promptly stored in a -18℃ cold storage. After storage, the products should be clearly labeled and neatly placed.

[0111] Example 3

[0112] A method for processing low-temperature marinated steak comprises the following steps:

[0113] Step 1: Thaw the raw materials:

[0114] The sirloin meat of frozen product with a weight of 3.5-4.5 kg / piece was weighed 120 kg, and after removing the outer packaging, it was neatly placed on the thawing rack for natural thawing. The indoor ventilation was good, the outdoor temperature was 8°C, and the temperature of the thawing room was 0-4°C. After thawing for 24 hours, the center temperature of the raw meat was -1°C. The raw meat after thawing weighed 117.36 kg, and the loss rate was 2.2%.

[0115] Step 2, injection:

[0116] Weigh the powdered materials: 0.4kg salt, 0.5kg baking soda, 1.2kg potato starch, 1kg soy protein isolate, 0.1kg sodium D-isoascorbate, 0.4kg carrageenan, 0.6kg complex phosphate, 0.2kg beef powder flavor, 0.05kg lecithin, 0.5kg white pepper, 0.025kg alimentary powder, 0.025kg thyme powder, 0.05kg lemon powder, 0.016kg hawthorn powder, and pre-mix them evenly after weighing.

[0117] Weigh the liquid ingredients: 0.5kg Lee Kum Kee dark soy sauce, 0.7kg Lee Kum Kee light soy sauce, 0.6kg Shaoxing cooking wine, and 0.5kg olive oil, and pre-mix them evenly after weighing.

[0118] According to the outdoor temperature of 8℃, weigh 45kg of water and 5kg of ice, add the pre-mixed powder material and liquid material, and use a blender to mix the material and liquid thoroughly.

[0119] The liquid was sieved and added into the injection machine barrel for mixing. The machine was started to circulate until the borneol was basically dissolved. The temperature of the injection liquid should be controlled at 0-5℃ and then injection was started.

[0120] The injection was performed twice, with the single injection rate set at 17.5%, once on each side. The weight of the raw meat after injection was 159 kg, and the injection rate was 35.5%.

[0121] Step 3: Roll and knead:

[0122] Add the injected meat to the tumbler, along with half of the spices scraped off the screen. Set the speed to 8 rpm, -0.08 to -0.1 MPa, and tumble for 90 minutes, 45 minutes each way. After tumbling, marinate the meat for 2 to 4 hours. The tumbler temperature should be maintained between 0 and 4°C, and the final product temperature should be between 0 and 6°C.

[0123] Step 4: Film forming:

[0124] Place the rolled, marinated meat on a film and straighten it into uniform strips. Spray both ends with a powdered adhesive and roll the strips up to tightly wrap the film around them. Seal the edges with tape to prevent deformation. The strips should be 8-9 cm tall and 16-17 cm wide, with a uniform thickness. The adhesive is 10-15% maltodextrin and 85-90% transglutaminase.

[0125] Step 5: Quick Freezing:

[0126] The formed meat rolls are quickly frozen in a storage room at ≤-35℃ for more than 24 hours until the core temperature of the product is below -18℃.

[0127] Step 6: Chop the rows:

[0128] Thaw the quick-frozen meat rolls slowly in a 7-12℃ environment for 4-6 hours in advance until the surface is thawed, but the meat rolls cannot become soft or wet, and the center temperature is around -10℃ to -5℃.

[0129] Remove the film from the thawed meat rolls and slice them using a chopper. Set the slice thickness to 13mm based on the size of the meat strips. Test cuts are made to check the weight. If the weight meets the specification, continue cutting. Otherwise, fine-tune the slice thickness repeatedly until it reaches 13.5mm. The resulting steak weighs between 175 and 185g. If the weight does not meet the specification, dynamically adjust the slice thickness and weigh it again. The slicing room temperature should be ≤12°C, and the yield rate is 123.8%.

[0130] Step 7: Pack and freeze:

[0131] Vacuum-pack the product using a stretch film machine. Spray "Sirloin Steak, Original Cut, 180g, Production Date" on a uniform location on the film cover. Each bag contains one piece. The bagged product is quickly frozen in a warehouse at ≤-35°C until the core temperature is below -18°C.

[0132] Step 8, Metal Detection:

[0133] Before packing, each bag of product must be inspected for foreign metal objects. If any foreign metal is detected, the bag is immediately opened and handled, and the source is analyzed and promptly reported to the relevant process to strengthen control. The metal detector must be tested three times consecutively with a test piece when turning it on or changing product specifications. During production, the test piece must be tested three times consecutively with a test piece every 30 minutes. The test piece and specification standards are Fe 1.5mm and SUS 2.0mm.

[0134] Step 9: Packing:

[0135] Pack the box according to the specifications, tick the corresponding product name, specifications, weight on the side of the box, and print the production date.

[0136] Step 10: Storage:

[0137] After packing, the products should be promptly stored in a -18℃ cold storage. After storage, the products should be clearly labeled and neatly placed.

[0138] Comparative Example 1

[0139] This comparative example adopts a raw steak processing method of slicing first and then marinating. The experiment is carried out according to Example 1. The process includes raw material inspection → slicing → thawing → tenderizing → marinating → weighing → plating → quick freezing → vacuum packaging → metal detection → boxing → storage. The remaining injection liquid in Example 1 is used as the marinating liquid. The specific steps are as follows:

[0140] Step 1: Raw material acceptance: Remove the outer packaging of a single piece of sirloin meat weighing 4kg and place it neatly on the rack waiting to be sliced. The workshop temperature is 7-12℃.

[0141] Step 2, slicing: Turn on the bone saw, adjust the saw blade cutting thickness to 10mm, control the weight to 125-130g, lay the raw material slices flat into the colander and place them on the shelf. Record the total weight of the raw material after slicing as 3.9kg, and the loss rate is 2.5%.

[0142] Step 3, thawing: Thaw in a thawing room at 7-12°C for 4 hours until softened, with the center temperature of the raw slices at -1-0°C. The total weight of the raw slices after thawing is 3.744 kg, and the blood and water loss rate is 4%.

[0143] Step 4: Tenderization: Slice the thawed raw material and pass it through the tenderizer, once on both sides. The tenderization temperature should be between 0 and 4°C.

[0144] Step 5, marinating: Slice the tenderized raw materials into a bowl, and fill the bowl with a layer of raw materials and a layer of liquid. The weight ratio of raw materials to liquid is 4:1. Marinate in a tumbling room at 0-4℃ for 8-12 hours.

[0145] Step 6: Weigh, plate, and freeze: Weigh the marinated steaks. Steaks weighing 144-156g are placed flat on a covered tray and quickly frozen in a freezer until the core temperature is below -18°C. Steaks weighing 142-143g are re-stocked with broth and plated. Steaks weighing over 156g are trimmed to the required weight.

[0146] Step 7: Pack and freeze: weigh each piece and put it into the packaging bag, 1 piece per bag, and spray "Sirloin steak, original cut, 150g, production date" on the uniform position of the packaging bag; put the bagged products into the ≤-35℃ warehouse for quick freezing, and freeze them until the core temperature of the product is below -18℃.

[0147] Step 8, metal detection; Step 9, packing; Step 10, storage; the requirements of steps 8 to 10 are the same as those in Example 1.

[0148] Record the weight of the single piece weighed in step 7 to form Table 1 as follows:

[0149]

[0150] The yield of this comparative example is 116%, which is mainly due to losses during slicing and thawing, and poor absorption during static marinating. The yield of the product recorded in Example 1 is 123.1%. It can be seen that the yield of the finished steak produced by the processing method of the present invention is higher.

[0151] Water retention test:

[0152] The finished steaks in this comparative example and the finished steaks in Examples 1 to 3 were subjected to a cooking test to test their water retention. Specifically, the unpacked steaks were placed in water to thaw until softened. After thawing, the steaks were removed from the packaging and weighed as W1. A flat non-stick pan was heated to 200°C over high heat. A small amount of salad oil was added to the pan and the steaks were placed in the pan. The pan was then fryed over medium heat for 2-3 minutes. The steaks were then flipped over and fry for another 2-3 minutes. The steaks were then placed on a plate and weighed. The weight of the frying steaks was W2. The loss rate = (W1-W2) / W1*100%. The results are recorded in Table 2.

[0153] Tenderness test:

[0154] The tenderness of the steaks prepared in Comparative Example 1 and Examples 1 to 3 was tested with reference to the method described in NY / T 1180-2006 "Determination of Meat Tenderness - Shear Force Determination Method," and the average shear force was measured and recorded in Table 2.

[0155] Sensory evaluation:

[0156] The fried comparative example 1 and examples 1 to 3 were evaluated in terms of color, taste, tenderness, juiciness and residue. The evaluation criteria were to give a score of 1 to 9 based on the degree of perception, and then the comprehensive score was calculated by adding them up and recorded in Table 2.

[0157] Completeness assessment:

[0158] The finished steaks sliced from the end of Examples 1-3 were thawed to check for integrity. The thawed steaks were then pan-fried to check for cracking. The results show that the finished steaks sliced from the end of Examples 1-3 did not crack after thawing or pan-frying, indicating that the finished steaks sliced from the end had high integrity. This is reported in Table 2.

[0159] Table 2 summarizes the above test results as follows:

[0160] Loss rate / % Tenderness value / N Total sensory evaluation score Completeness Example 1 22.4 47 44.4 Complete, no cracks Example 2 22.1 47 44.5 Complete, no cracks Example 3 22.9 46 44 Complete, no cracks Comparative Example 1 25.1 49 41.8 ——

[0161] According to the contents in Table 2, it can be seen that the water retention rates of Examples 1 to 3 of the present invention are higher than those of Comparative Example 1, and the tenderness is better than that of Comparative Example 1. The sensory evaluation of Comparative Example 1 has a low comprehensive score. The reason for this is that the injection rates of Examples 1 to 3 all reach 35%, so the tenderness and juiciness are better. In addition, the cracks at the ends are sealed with glutamine transaminase, so that the finished steaks sliced at the ends of Examples 1 to 3 are intact and not cracked.

[0162] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for processing low-temperature marinated steak, characterized in that: The specific steps include: Step 1: Thawing raw materials: Remove the outer packaging of 3.5-4.5 kg / piece of sirloin meat from the cold product and thaw it at 12-15°C for 12-24 hours until the core temperature of the raw material is between -2-0°C; Step 2, injection: weigh the material to prepare the liquid, and mix the liquid thoroughly with a blender; sieve the liquid and add it into the barrel of the injection machine. The temperature of the injection liquid should be controlled at 0-5°C; inject twice, once on the front and back, until the injection volume reaches 35%; Step 3: Tumbling: Add the injected meat to the tumbling machine, rotate at 8 rpm, -0.08 to -0.1 MPa, and tumble for 90 minutes, 45 minutes each way. Marinate the meat for 2 to 4 hours after tumbling. The temperature in the tumbling room should be maintained at 0 to 4°C, and the product temperature should be maintained at 0 to 6°C. Step 4: Film Forming: Place the rolled marinated meat on the film and straighten it into strips of uniform thickness. Spray the cracked ends with powdered adhesive and roll the film up to tightly wrap the meat strips. Seal the edges of the rolled meat strips with tape to prevent deformation. The workshop temperature is maintained at 7-12°C. Step 5: Quick freezing: Roll the formed meat into a ≤-35℃ storage and freeze until the core temperature of the product is below -18℃. Step 6: Cutting: Thaw the quick-frozen meat rolls in advance until the surface is softened and the core temperature is around -10℃ to -5℃. Remove the film from the thawed meat rolls and slice them using a cutter. The slice thickness is set according to the product specifications, and the weight of each slice is controlled according to the product specifications. Step seven, packaging and freezing; step eight, metal detection; step nine, packing; step ten, storage.

2. The method for processing low-temperature marinated steak according to claim 1, characterized in that: The liquid in step 2 comprises a powdered material, a liquid material and ice water, wherein the powdered material comprises: 0.4-0.6 parts of table salt, 0.5-0.7 parts of baking soda, 1.2-1.8 parts of potato starch, 1-1.4 parts of soy protein isolate, 0.1-0.3 parts of sodium D-isoascorbate, 0.4-0.6 parts of carrageenan, 0.6-0.8 parts of complex phosphate, 0.2-0.3 parts of beef powder flavor, 0.05 parts of lecithin, 0.5 parts of white pepper powder, 0.025 parts of alimentary gin, 0.025 parts of thyme powder, 0.05 parts of lemon powder, and 0.016 parts of hawthorn powder; the liquid material comprises: 0.5-0.7 parts of Lee Kum Kee dark soy sauce, 0.7-0.8 parts of Lee Kum Kee light soy sauce, 0.6-0.65 parts of Shaoxing cooking wine, and 0.5 parts of olive oil; and 50-55 parts of ice water.

3. The method for processing low-temperature marinated steak according to claim 1, characterized in that: The adhesive in step 4 is 10-15% maltodextrin and 85-90% transglutaminase.

4. The method for processing low-temperature marinated steak according to claim 1, characterized in that: The meat strips rolled in step 4 should be 8-9cm high, 16-17cm wide, and of uniform thickness.

5. The method for processing low-temperature marinated steak according to claim 1, characterized in that: In step 6, the meat rolls that have been quick-frozen in advance are slowly thawed at 0-6°C for 8-12 hours, or at 7-12°C for 4-6 hours, until the surface is softened but the meat rolls cannot become soft or wet, and the center temperature is around -10°C to -5°C.

6. The method for processing low-temperature marinated steak according to claim 1, characterized in that: For the slicing settings in step six, the product specification of 150g corresponds to a cutting thickness of 11 to 13mm, and the gram weight is controlled at 145 to 155g.

7. The method for processing low-temperature marinated steak according to claim 1, characterized in that: For the slicing settings in step six, the product specification of 180g corresponds to a cutting thickness of 12 to 14mm, and the gram weight is controlled at 175 to 185g.

8. The method for processing low-temperature marinated steak according to any one of claims 1 to 7, characterized in that: Step seven is to use a stretch film machine to vacuum pack the products, spray "product name, net content, production date" on the uniform position of the cover film, one piece per bag, and quickly freeze the bagged products in a warehouse at ≤-35℃ until the core temperature of the product is below -18℃.

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