A sea bass steak and a method of preparing the same

Abstract

The application provides a sea bass steak and a preparation method thereof, which comprises the following raw materials in parts by weight: sea bass meat cubes 660 parts, beef cubes 340 parts, lentinus edodes whole powder 10-20 parts, ice water 80-100 parts, soybean protein 10 parts, edible salt 10 parts, TG enzyme 6 parts, and compound phosphate 2 parts; the sea bass meat cubes are sea bass meat cubes subjected to deodorization treatment; the lentinus edodes whole powder is lentinus edodes whole powder with a size of 100-120 meshes, 120-140 meshes or 140-160 meshes, which is obtained by washing, slicing, freeze-drying, drying, crushing and sieving fresh lentinus edodes; and the preparation method of the sea bass steak comprises sea bass meat deodorization treatment, beef thawing, ingredient mixing, chopping and mixing, rolling and kneading, shaping, cold storage, quick freezing and packaging. The prepared sea bass steak is rich in DHA and dietary fiber, has good taste and flavor, and has low cooking loss rate.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, and particularly relates to a sea bass steak and a preparation method thereof. BACKGROUND

[0002] Beef is a kind of meat with high value, the protein content of which is generally more than 20%, higher than pork and other livestock meat, and the fat content of which is about 10%, lower than pork. Beef is also rich in amino acids, the content of essential amino acids of which accounts for more than 40% of total amino acids; and is rich in minerals such as calcium, potassium, magnesium and zinc. With the development of China's economic level and the fast-paced life of consumers, beef is gradually favored by people after being processed into a series of conditioning or restructured beef steak products by using recombination technology. At the same time, beef steak raw materials are rich in protein, vitamins and other nutrients, and the fat and cholesterol content is low, which is of great significance to human health.

[0003] However, on the one hand, the beef steak products on the market have single nutritional structure and product form. On the other hand, according to the China Dietary Guidelines (2023) released by the Chinese Nutrition Society in 2023, it is mentioned that aquatic products should be eaten at least twice a week, and attention should be paid to the reasonable collocation and balanced nutrition of livestock and fish meat. At the same time, according to the 2023 China Fishery Statistical Yearbook, the output of aquatic products in China in 2022 reached 68,659,000 tons, with a year-on-year growth of 2.62%, among which, the sea bass aquaculture amounted to about 218,000 tons, and the sea bass aquaculture in Fujian Province amounted to about 37,100 tons, accounting for 17.02% of the national aquaculture output, and is the second largest sea bass aquaculture area in China. Sea bass, scientific name Japanese sea bass, also known as sea bass, is a kind of fish with tender and delicious meat, rich in protein and various unsaturated fatty acids, and also contains vitamins, essential amino acids, minerals and other nutrients, especially rich in calcium and trace zinc, which is deeply loved by people. The nutritional components of sea bass are easily absorbed by the human body, and 100 grams of fish meat contains half of the daily protein needed by the human body. The polyunsaturated fatty acid substances contained can prevent the increase of blood viscosity, effectively prevent the occurrence of heart disease, and have active effects on strengthening the brain and nerve tissue and the retina of the eye. In addition, it also has important physiological functions for pregnant women and infants.

[0004] In view of this, if beef can be combined with sea bass meat, the land and sea nutrition complementarities between livestock products and aquatic products can be realized. Not only can the by-products such as fish meat, chunk meat and minced meat generated in the processing of sea bass and beef be utilized to improve the added value, but also the sea bass rich in DHA and other nutrients can be added to beefsteak to greatly improve the nutritional value. However, simply and directly adding sea bass to beefsteak will not only bring new fishy smell, but also the steaming loss rate of the prepared beefsteak is high and the taste is rough, which seriously affects the taste flavor and quality of the beefsteak.

[0005] Therefore, it is necessary to invent a sea bass beefsteak with low steaming loss rate, good taste flavor and quality and a preparation method thereof. SUMMARY

[0006] In view of this, the purpose of the present application is to provide a sea bass beefsteak with low steaming loss rate, good taste flavor and quality and a preparation method thereof, and to promote the high-value utilization of sea bass and beef.

[0007] In order to achieve the above-mentioned purpose, the technical solution adopted by the present application is as follows:

[0008] A sea bass beefsteak is prepared from the following raw materials by weight: sea bass meat 660 parts, beef 340 parts, shiitake mushroom powder 10-20 parts, ice water 80-100 parts, soybean protein 10 parts, edible salt 10 parts, TG enzyme 6 parts, and compound phosphate 2 parts.

[0009] The sea bass meat is sea bass meat that has been subjected to deodorization treatment.

[0010] The shiitake mushroom powder is shiitake mushroom powder obtained by washing, slicing, freeze-drying, drying, crushing and sieving fresh shiitake mushrooms to obtain shiitake mushroom powder with a mesh size of 100-120 mesh, 120-140 mesh or 140-160 mesh.

[0011] Further, the deodorization treatment is as follows: the dried coffee residue is subjected to ultrafine crushing and then sieving to obtain coffee powder with a particle size of less than 0.15 mm, then the coffee powder is mixed with water to prepare a coffee powder solution, and then the sea bass meat is soaked in the coffee powder solution for 15 minutes and then taken out and drained.

[0012] Further, the preparation method of the shiitake mushroom powder is as follows: fresh shiitake mushrooms are washed and sliced, then placed in a vacuum freeze-drying machine for freeze-drying for 24 hours, then placed in an oven for drying at 35-45℃ for 2 hours, then placed in a blender for coarse crushing for 2 minutes, then further crushed in a crusher for 1 minute, and finally sieved with different mesh sieves to obtain shiitake mushroom powder with a mesh size of 100-120 mesh, 120-140 mesh or 140-160 mesh.

[0013] Further, the shiitake mushroom powder is shiitake mushroom powder between 120 mesh and 140 mesh.

[0014] The beneficial effects of the above technical solution one are: the sea bass beefsteak prepared by the application, which uses sea bass meat treated by coffee residue deodorization as main raw material, shiitake mushroom powder with specific particle size (mesh number) obtained by crushing and screening shiitake mushroom treated by vacuum freeze-drying and low-temperature drying as auxiliary material, and beef and other auxiliary materials processed by multiple processes, is not only rich in DHA, has low fishy smell, low cooking loss rate, and has good taste and quality.

[0015] To achieve the above purpose, the technical solution two adopted by the application is:

[0016] A preparation method of sea bass beefsteak, comprising the following steps:

[0017] Step 1: remove the head, internal organs, fish skin and fish bones of sea bass, and then clean the sea bass with cold water, then perform deodorization treatment to obtain sea bass meat; thaw the frozen beef, and then wipe off the blood water on the beef with kitchen paper; cut the sea bass meat and beef into meat cubes with a length, width and height of 1-2 cm to obtain sea bass meat cubes and beef cubes;

[0018] Step 2: take 660 parts by weight of sea bass meat cubes of step 1 and 340 parts by weight of beef cubes of step 1, and perform empty chopping for 150 s, then mix 10 parts by weight of edible salt and 2 parts by weight of composite phosphate, and then chop and mix for 300 s, then add 10-20 parts by weight of shiitake mushroom powder, and continue to chop and mix for 300 s to obtain a composite meat paste;

[0019] Step 3: put the composite meat paste of step 2 into a rolling machine, add 80-100 parts by weight of ice water, 6 parts by weight of TG enzyme and 10 parts by weight of soybean protein, and roll for 1-2 h to obtain a beefsteak slurry;

[0020] Step 4: pour the beefsteak slurry of step 4 into a casing with a diameter of 11-12 cm for shaping, and then store in a 4℃ environment for 6-10 h, then quick-freeze, cut and vacuum package to obtain sea bass beefsteak;

[0021] The shiitake mushroom powder is 100 mesh-120 mesh, 120 mesh-140 mesh or 140 mesh-160 mesh shiitake mushroom powder obtained by washing, slicing, freeze-drying, drying, crushing and screening fresh shiitake mushrooms.

[0022] Further, the deodorization treatment is: ultra-finely crushing the dried coffee residue and then screening to obtain coffee powder with a particle size of 0.15 mm or less, then mixing the coffee powder and water to prepare a coffee powder solution, then soaking the sea bass meat in the coffee powder solution for 15 min and then taking it out and draining.

[0023] Further, the temperature of the coffee powder solution is 4℃; the ratio of coffee powder to water is 1:9.

[0024] Further, the preparation method of the shiitake mushroom powder is as follows: fresh shiitake mushrooms are washed, sliced, then placed in a vacuum freeze dryer for freeze-drying for 24h, then placed in an oven for drying at 35~45℃ for 2h, then placed in a blender for coarse crushing for 2min, then placed in a crusher for further crushing for 1min, and finally sieved through different mesh sieves to obtain shiitake mushroom powder with a particle size of 100-120 meshes, 120-140 meshes or 140-160 meshes.

[0025] Further, the shiitake mushroom powder is shiitake mushroom powder with a particle size of 120-140 meshes.

[0026] The beneficial effects of the above technical solution two are: (1) the sea bass is treated by coffee grounds to remove fishy smell, and then used as a main raw material together with beef, and the shiitake mushrooms treated by vacuum freeze-drying and low-temperature drying are crushed and sieved to obtain shiitake mushroom powder with a specific particle size (mesh number) as an auxiliary material to interact with other raw materials of beefsteak, and then an optimized beefsteak production process is combined, so that the sea bass beefsteak produced by multiple means has low fishy smell, low cooking loss rate, and good taste and quality (high sensory score and good gel strength and water holding capacity); (2) the process steps of chopping and mixing, tumbling, cold condensation reaction by refrigeration, and quick freezing are adopted, so that the sea bass and beef are better recombined, the rough taste and heavy particle feeling caused by uneven meat products are effectively avoided, the shiitake mushrooms are vacuum freeze-dried and then low-temperature dried, so that the active ingredients such as polyphenols in the shiitake mushrooms are maximally retained and the flavor of the shiitake mushrooms is stimulated, the fishy smell of the sea bass and beef is further reduced, and the sea bass beefsteak has better storage stability, and the prepared sea bass beefsteak is rich in nutrition, low in heat, rich in juice, and delicious in taste; (3) the preparation method of the present application also reduces the loss of sea bass and beef during processing, and the resources of sea bass and beef are fully utilized, which is conducive to the sustainable development of the sea bass industry and the meat product industry. BRIEF DESCRIPTION OF DRAWINGS

[0027] Figure 1 Gel strength of the sea bass beefsteak of examples 1-5 and comparative examples 1-6;

[0028] Figure 2 Water holding capacity of the sea bass beefsteak of examples 1-5 and comparative examples 1-6;

[0029] Figure 3 Cooking loss rate of the sea bass beefsteak of examples 1-5 and comparative examples 1-6;

[0030] Figure 4 The sea bass beefsteak of examples 1 and comparative example 1. DETAILED DESCRIPTION

[0031] The application will be further described below in connection with specific embodiments and accompanying drawings as follows:

[0032] The sea bass steak provided by the application comprises the following raw materials by weight: sea bass meat 660 parts, beef 340 parts, shiitake mushroom powder 10-20 parts, ice water 80-100 parts, soybean protein 10 parts, edible salt 10 parts, TG enzyme 6 parts, and compound phosphate 2 parts.

[0033] The sea bass meat is sea bass meat that has been deodorized.

[0034] The shiitake mushroom powder is shiitake mushroom powder with a size of 100-120 mesh, 120-140 mesh, or 140-160 mesh, which is obtained by washing, slicing, freeze-drying, drying, crushing, and sieving fresh shiitake mushrooms.

[0035] As can be seen from the above description, the sea bass steak prepared by using coffee grounds deodorized sea bass meat as the main raw material, shiitake mushroom powder with a specific particle size (mesh number) obtained by crushing and sieving vacuum freeze-dried and low-temperature dried shiitake mushrooms as an auxiliary material, and beef and other auxiliary materials through multiple processing is not only rich in DHA, has low fishy smell, low cooking loss rate, and good taste and quality.

[0036] Further, the deodorizing treatment is as follows: the dried coffee grounds are ultra-finely crushed and then sieved to obtain coffee powder with a size of less than 0.15 mm, then the coffee powder is mixed with water to prepare a coffee powder solution, and then the sea bass meat is soaked in the coffee powder solution for 15 minutes and then taken out and drained.

[0037] Further, the temperature of the coffee powder solution is 4℃, and the ratio of coffee powder to water is 1:9.

[0038] As can be seen from the above description, the coffee grounds are crushed as described above, then mixed with water in the above ratio, and then used to soak the sea bass, which has the best deodorizing effect. At the same time, controlling the temperature at 4℃ not only helps to protect the freshness of the sea bass raw material, but also helps to cool the sea bass in advance, which helps to reduce the impact of friction and temperature rise during subsequent chopping, mixing, and tumbling on the quality of the raw material. The coffee grounds are fully utilized, reducing resource waste and protecting the environment.

[0039] Further, the preparation method of the shiitake mushroom powder is as follows: fresh shiitake mushrooms are washed, sliced, then frozen in a vacuum freeze dryer for 24 hours, dried in an oven at 35-45 DEG C for 2 hours, then coarsely crushed in a blender for 2 minutes, further crushed in a crusher for 1 minute, and finally sieved through different mesh screens to obtain shiitake mushroom powder with a mesh size of 100-120, 120-140 or 140-160.

[0040] Further, the shiitake mushroom powder is shiitake mushroom powder with a mesh size of 120-140.

[0041] As can be seen from the above description, vacuum freeze drying of shiitake mushrooms helps to maximize the retention of active ingredients such as polyphenols in shiitake mushrooms, and low-temperature drying can further stimulate the flavor of shiitake mushroom powder. Further, sieving shiitake mushroom powder with a specific mesh size interval and a similar particle size can help to further reduce the fishy smell of sea bass and beef, and to facilitate the subsequent gel formation of fish protein and beef protein, thereby preparing sea bass beef steaks with the best quality.

[0042] The application also provides a preparation method of sea bass beef steaks, comprising the following steps:

[0043] Step 1: remove the head, internal organs and skin and fish bones of sea bass, wash the sea bass with cold water, then perform a deodorization treatment to obtain sea bass meat; thaw frozen beef, wipe off the blood water on the beef with kitchen paper, cut the sea bass meat and beef into meat cubes with a length, width and height of 1-2 cm to obtain sea bass meat cubes and beef cubes;

[0044] Step 2: take 660 parts by weight of sea bass meat cubes of step 1 and 340 parts by weight of beef cubes of step 1, perform empty chopping for 150 seconds, then mix in 10 parts by weight of edible salt and 2 parts by weight of a compound phosphate, perform chopping and mixing for another 300 seconds, then add 10-20 parts by weight of shiitake mushroom powder and continue chopping and mixing for 300 seconds to obtain a compound meat paste;

[0045] Step 3: place the compound meat paste of step 2 into a tumbling machine, add 80-100 parts by weight of ice water, 6 parts by weight of TG enzyme and 10 parts by weight of soybean protein, and tumble for 1-2 hours to obtain a beef steak slurry;

[0046] Step 4: pour the beef steak slurry of step 4 into a casing with a diameter of 11-12 cm to form a beef steak, then perform a cold condensation reaction at 4 DEG C for 6-10 hours to help the TG enzyme to fully function, then perform quick freezing, cutting and vacuum packaging to obtain a sea bass beef steak;

[0047] The shiitake mushroom whole powder is obtained by washing fresh shiitake mushrooms, slicing, freeze-drying, drying, crushing and sieving to obtain shiitake mushroom whole powder with a size of 100-120 meshes, 120-140 meshes or 140-160 meshes.

[0048] Further, the sea bass steak is stored at -18℃.

[0049] Specifically, the working principle of the present application is as follows:

[0050] Edible fungi are loved by consumers because of their rich mushroom aroma, delicious taste, rich nutrition, long cultivation history. For example, shiitake mushrooms produce good flavor, meet people's preference for food "flavor", and can bring a pleasant sensory experience. Shiitake mushrooms originated in China, are the second largest edible fungus in the world, and are also a precious edible fungus with a long history in China, known as "mountain delicacy". Shiitake mushrooms are a food with medicinal properties, with high nutritional, medicinal and health care value. On the one hand, they are rich in protein, carbohydrates, dietary fiber and essential amino acids, and are very rich in nutrients. On the other hand, they are rich in various bioactive substances, such as phenolic compounds (gallic acid, protocatechuic acid, catechin, caffeic acid, flavonoids, ene beta-carotene, minerals (such as selenium, zinc, iron, potassium) and various vitamins. However, shiitake mushrooms lack a cuticle, have high moisture content, fast respiration rate, and are very sensitive to microbial invasion and enzymatic browning, which makes it difficult to transport and store fresh shiitake mushrooms for a long time, limiting the application of shiitake mushrooms.

[0051] The applicant accidentally found that the edible mushroom of Fujian Province, Lentinus edodes, can further reduce the fishy smell of the sea bass steak and improve the flavor of the sea bass steak during the research. However, it is also found that the sea bass steak obtained by simply and roughly adding Lentinus edodes powder into sea bass and beef raw materials still has poor quality such as taste and gel strength, water holding capacity and the like. Finally, after a large number of experimental attempts, the applicant found that the sea bass steak with low fishy smell, low cooking loss rate, good quality (good gel strength and water holding capacity), good taste and flavor, rich in dietary fiber and DHA can be produced by washing, slicing, freeze-drying, drying, crushing and sieving Lentinus edodes to obtain Lentinus edodes powder with a specific mesh size, and then interacting the Lentinus edodes powder with sea bass, beef and auxiliary materials, and combining with the optimized processing technology of the steak. The applicant accidentally found that the Lentinus edodes powder with different mesh sizes (40-60 mesh, 60-80 mesh, 80-100 mesh, 100-120 mesh, 120-140 mesh, 140-160 mesh and 160-180 mesh) has a great influence on the gel strength and hardness of the sea bass steak. When the mesh size of the Lentinus edodes powder is in the range of 40-60 mesh, 60-80 mesh, 80-100 mesh, 100-120 mesh and 120-140 mesh, the particle size of the obtained Lentinus edodes powder gradually decreases with the increase of the mesh size of the sieve, and the water holding capacity and cooking loss rate of the obtained sea bass steak are improved. When the Lentinus edodes powder with a mesh size of 120-140 mesh is added, the gel strength and water holding capacity of the sea bass steak are optimal, and the cooking loss rate is the lowest. However, with the further increase of the mesh size, that is, the decrease of the particle size of the sieved Lentinus edodes powder, these quality indicators begin to decrease. The applicant guesses that during the crushing process, with the decrease of the particle size of the Lentinus edodes powder, the release and loss of active ingredients such as polyphenols usually occur. The existence of these active ingredients also affects the gel formation of fish protein and beef protein during the preparation of the sea bass steak. For example, the interaction between polyphenols and protein, and the appropriate amount of polyphenols can improve the gel strength of protein gel, while excessive polyphenols can reduce the gel strength of protein gel.

[0052] It should be particularly emphasized that the Lentinus edodes powder added in the present application is different from the conventional sieving, which is generally a single sieving in a large range. The Lentinus edodes powder used in the present application is used in a small range interval by multiple sieving. For example, other mesh sizes are used in the same way. The Lentinus edodes powder with a mesh size of 120-140 mesh in the present application refers to the Lentinus edodes powder sieved through a 120 mesh sieve and then sieved through a 140 mesh sieve. The Lentinus edodes powder sieved and retained on the 140 mesh sieve. In this way, the particle size difference of the added Lentinus edodes powder is small, which helps to maximize the effect of Lentinus edodes powder on improving the quality of sea bass steak.

[0053] From the above description, the present application has the following beneficial effects: (1) The present application uses coffee grounds to remove the fishy smell of sea bass, and then uses sea bass and beef as main raw materials. At the same time, the shiitake mushrooms are crushed and sieved to obtain shiitake mushroom powder with a specific particle size (mesh number) as an auxiliary material to interact with other raw materials of beefsteak. Then, the optimized conditioning beefsteak production process is combined, and multiple methods are used in combination, so that the sea bass beefsteak produced not only contains DHA, has low fishy smell, low cooking loss rate, and good taste and quality (high sensory score and good gel strength and water holding capacity); (2) The process steps of chopping and mixing → rolling and kneading → cold condensation reaction → quick freezing are used, so that the sea bass and beef are better recombined, effectively avoiding the rough taste and heavy particle feeling caused by uneven meat products. The shiitake mushrooms are vacuum freeze-dried and then low-temperature dried, which maximizes the retention of active ingredients such as polyphenols in shiitake mushrooms while stimulating the flavor of shiitake mushrooms, further reducing the fishy smell of sea bass and beef, and making the sea bass beefsteak have better storage stability. The sea bass beefsteak prepared is nutritious, low in calories, rich in juice, and delicious; (3) The preparation method of the present application also reduces the loss of sea bass and beef during processing, fully utilizes sea bass and beef resources, and is conducive to the sustainable development of the sea bass industry and the meat product industry.

[0054] Further, the deodorizing treatment is: the dried coffee grounds are ultra-finely pulverized and then sieved to obtain coffee powder below 0.15mm, then the coffee powder and water are mixed to prepare a coffee powder solution, then the sea bass meat is soaked in the coffee powder solution for 15min and then taken out and drained.

[0055] Further, the temperature of the coffee powder solution is 4℃; the solid-liquid ratio of the coffee powder and water is 1:9.

[0056] From the above description, the coffee grounds are subjected to the above pulverization treatment and then mixed with water in the above proportion to soak the sea bass, which has the best deodorizing effect. At the same time, controlling the temperature at 4℃ not only helps to protect the freshness of the sea bass raw material, but also helps to cool the sea bass in advance, which helps to reduce the impact of friction and temperature rise in the subsequent chopping and mixing and rolling and kneading processes on the quality of the raw material. The coffee grounds are fully utilized, reducing resource waste and protecting the environment.

[0057] Further, the preparation method of the shiitake mushroom powder is: fresh shiitake mushrooms are washed and sliced, then frozen in a vacuum freeze-drying machine for 24h, then dried in an oven at 35~45℃ for 2h, then coarsely pulverized in a blender for 2min, then further pulverized in a crusher for 1min, and finally sieved to obtain shiitake mushroom powder between 100mesh and 120mesh, between 120mesh and 140mesh, or between 140mesh and 160mesh.

[0058] Further, the shiitake mushroom powder is between 120mesh and 140mesh.

[0059] From the above description, it can be seen that vacuum freeze-drying of shiitake mushrooms helps to maximize the retention of active ingredients such as polyphenols in shiitake mushrooms, and low-temperature drying can also stimulate the flavor of shiitake mushroom powder. Further, shiitake mushroom powder with a specific mesh size interval and a similar particle size is selected, so that the final shiitake mushroom powder not only helps to further reduce the fishy smell of sea bass and beef, but also helps to form a gel of fish protein and beef protein, thereby preparing sea bass beef steaks with the best quality.

[0060] The following are several preferred embodiments or application examples to help those skilled in the art better understand the technical content of the present application and the technical contributions made by the present application over the prior art.

[0061] Preparation of shiitake mushroom powder with different mesh size intervals:

[0062] Fresh shiitake mushrooms are washed and sliced, then placed in a vacuum freeze-drying machine for freeze-drying for 24 hours, then placed in an oven at 35-45°C for drying for 2 hours, then placed in a blender for coarse crushing for 2 minutes, then placed in a crusher for further crushing for 1 minute, and finally sieved through different mesh sieves to obtain shiitake mushroom powder with a mesh size between 40-60, 60-80, 80-100, 100-120, 120-140, 140-160, and 160-180.

[0063] The sieving operation is as follows: shiitake mushroom powder passing through the 40-mesh sieve is further sieved through the 60-mesh sieve, and shiitake mushroom powder retained on the 60-mesh sieve is shiitake mushroom powder with a mesh size between 40-60. Then, shiitake mushroom powder that leaks from the 60-mesh sieve is sieved through the 80-mesh sieve, and shiitake mushroom powder retained on the 80-mesh sieve is shiitake mushroom powder with a mesh size between 60-80. Shiitake mushroom powder that leaks from the 80-mesh sieve is further sieved through the 100-mesh sieve, and shiitake mushroom powder retained on the 100-mesh sieve is shiitake mushroom powder with a mesh size between 80-100. Shiitake mushroom powder that leaks from the 100-mesh sieve is further sieved through the 120-mesh sieve, and shiitake mushroom powder retained on the 120-mesh sieve is shiitake mushroom powder with a mesh size between 100-120. In this way, shiitake mushroom powder that leaks from the 120-mesh sieve and is retained on the 140-mesh sieve is shiitake mushroom powder with a mesh size between 120-140. Shiitake mushroom powder that leaks from the 140-mesh sieve and is retained on the 160-mesh sieve is shiitake mushroom powder with a mesh size between 140-160. Shiitake mushroom powder that leaks from the 160-mesh sieve and is retained on the 180-mesh sieve is shiitake mushroom powder with a mesh size between 160-180.

[0064] Example 1

[0065] A method for preparing sea bass beef steaks, comprising the following steps:

[0066] Step 1: After the sea bass is beheaded, eviscerated, and the fish skin and bones are removed, the sea bass is cleaned with cold water, and then deodorization treatment is performed to obtain sea bass meat; the frozen beef is thawed, and the blood water on the beef is wiped off with kitchen paper, and the sea bass meat and the beef are cut into meat cubes with a length, width, and height of 1-2 cm to obtain sea bass meat cubes and beef cubes;

[0067] The deodorization treatment is as follows: the dried coffee grounds are ultra-finely ground and then sieved to obtain coffee powder with a particle size of 0.15 mm or less, then the coffee powder and water are mixed at a solid-liquid ratio of 1:9 to prepare a coffee powder solution, and the temperature of the coffee powder solution is controlled at 4℃, then the sea bass meat is soaked in the coffee powder solution for 15 min and then taken out and drained;

[0068] Step 2: After the sea bass meat cubes of step 1 and the beef cubes of step 1 are subjected to empty chopping for 150 s, 10 parts by weight of edible salt and 2 parts by weight of a composite phosphate salt are added and mixed uniformly, then chopping is performed for another 300 s, 10 parts by weight of shiitake mushroom powder with a mesh size of 120-140 is added, and chopping is continued for another 300 s to obtain a composite meat paste;

[0069] Step 3: The composite meat paste of step 2 is placed in a tumbling machine, 80 parts by weight of ice water, 6 parts by weight of TG enzyme, and 10 parts by weight of soybean protein are added, and tumbling is performed for 1.5 h to obtain a beef steak batter;

[0070] Step 4: The beef steak batter of step 4 is filled into a casing with a diameter of 11-12 cm to form a shape, and then the shaped product is refrigerated at 4℃ for 8 h, followed by quick freezing, cutting, and vacuum packaging to obtain sea bass beef steaks;

[0071] Example 2

[0072] The same as example 1, except that the shiitake mushroom powder with a mesh size of 120-140 in step 2 is replaced with an equal amount of shiitake mushroom powder with a mesh size of 100-120.

[0073] Example 3

[0074] The same as example 1, except that the shiitake mushroom powder with a mesh size of 120-140 in step 2 is replaced with an equal amount of shiitake mushroom powder with a mesh size of 140-160.

[0075] Example 4

[0076] The same as example 1, except that the 10 parts by weight of shiitake mushroom powder with a mesh size of 120-140 in step 2 is replaced with 20 parts by weight of shiitake mushroom powder with a mesh size of 120-140.

[0077] Example 5

[0078] Other than Example 1, except that 80 parts by weight of ice water in Step 3 was replaced with 100 parts by weight of ice water.

[0079] Comparative Example 1

[0080] Other than Example 1, except that shiitake mushroom powder was not used.

[0081] Comparative Example 2

[0082] Other than Example 1, except that shiitake mushroom powder of 120 mesh to 140 mesh in Step 2 was replaced with an equal amount of shiitake mushroom powder of 40 mesh to 60 mesh.

[0083] Comparative Example 3

[0084] Other than Example 1, except that shiitake mushroom powder of 120 mesh to 140 mesh in Step 2 was replaced with an equal amount of shiitake mushroom powder of 60 mesh to 80 mesh.

[0085] Comparative Example 4

[0086] Other than Example 1, except that shiitake mushroom powder of 120 mesh to 140 mesh in Step 2 was replaced with an equal amount of shiitake mushroom powder of 80 mesh to 100 mesh.

[0087] Comparative Example 5

[0088] Other than Example 1, except that shiitake mushroom powder of 120 mesh to 140 mesh in Step 2 was replaced with an equal amount of shiitake mushroom powder of 160 mesh to 180 mesh.

[0089] Comparative Example 6

[0090] Other than Example 1, except that 10 parts by weight of shiitake mushroom powder of 120 mesh to 140 mesh in Step 2 was replaced with 30 parts by weight of shiitake mushroom powder of 120 mesh to 140 mesh.

[0091] The sea bass steaks prepared by the above method were subjected to determination of various indexes

[0092] 1. Sensory index

[0093] Sensory evaluation was performed by a weighted scoring test method using a panel of 10 people who had been professionally trained, and samples were randomly selected and evaluated in terms of appearance color (25%), organization morphology (25%), flavor and odor (25%), and taste and mouthfeel (25%) to give a comprehensive score (100 points in total) at room temperature.

[0094] Appearance color: dark gray, uneven color, no luster (0-60 points); light gray, grayish, slightly uneven color, slightly no luster (61-80 points); light gray, uniform color, luster (81-100 points). Tissue morphology: loose structure, with cavities (0-60 points); relatively loose structure, with small pores (61-80 points); dense and uniform structure, no pores (81-100 points). Flavor and smell: no meat smell, fishy smell (0-60 points); no meat smell, strong mushroom smell, slightly fishy smell (61-80 points); strong juice, meat smell, slight mushroom smell, no odor (81-100 points). Taste: rough texture, no elasticity, chewing with sandy feeling and residue (0-60 points); general texture, slightly elastic, chewing with sandy feeling (61-80 points); good texture, elastic, no sandy feeling (81-100 points), the results are shown in Table 1.

[0095] 2. Texture analysis

[0096] The texture properties of sea bass steak products were determined by using a texture analyzer, and the results are shown in Table 1. The probe used was P / 36R, and the full texture (TPA) mode was used for testing. The pre-test speed was 2.0 mm / s, the test speed was 2.0 mm / s, and the post-test speed was 5.0 mm / s. The strain was 75%, and the trigger was 10.0 g.

[0097] 3. Gel strength was determined using a TA.XT EXpress C texture analyzer. The method for determining gel strength used a P / 0.5 mold, and the measurement template was TPA. The trigger type was Stain, and the pre-test, mid-test, and post-test speeds were 2 mm / s, 1.0 mm / s, and 1.0 mm / s, respectively. The trigger force was 10 g, and the deformation was 75%. Gel strength was defined as the pressure required to break through the gel, with units of "g". The results are shown in Figure 1 .

[0098] 4. Water holding capacity

[0099] The determination of water holding capacity refers to the method of Xiufang et al. (Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation, Meat Science, Xiufang Xia a, Baohua Kong a, Youling Xiong b, Yanming Ren c), and the specific operation is as follows: 3.00±0.2 g (M1, g) of sea bass steak is taken, wrapped with double-layer filter paper, placed in a 50 mL centrifuge tube, centrifuged at 6000 r / min for 15 min at 4°C, and the weight of the sample (M2, g) is taken. The water holding capacity is calculated according to the following formula: water holding capacity (%) = M2 / M1x100, and the results are shown in Figure 2 .

[0100] 5. Cooking loss

[0101] The weight of the Lentinula edodes sea bass-beef composite meat paste before cooking is W1 g, and after cooking, it is cooled to room temperature, the surface moisture is absorbed, and the weight of the Lentinula edodes sea bass-beef composite meat paste is W2 g. The cooking loss is the percentage of the mass difference before and after cooking to the mass before cooking, and the results are shown in Figure 4 , and the calculation formula is as follows:

[0102] Cooking loss (%) = (W1-W2) / W1x100.

[0103] Data analysis

[0104] Each test is repeated three times, and the experimental data is analyzed by SPSS Statistics 26 software and origin 2022 software. Duncan multiple comparison is used for significant comparison between data, and the detection limit is 0.05. When P<0.05, it is significantly different.

[0105] Table 1 Sensory score and texture parameters

[0106]

[0107] From Table 1, Figures 1-4 It can be seen that the quality characteristics of the Lentinula edodes sea bass-beef steaks of Examples 1-5 and Comparative Examples 1-6. As can be seen from the figure, Examples 1-5 and Comparative Example 1 (without adding Lentinula edodes powder) have better water holding capacity, texture characteristics. In addition, fromFigure 3 It can be seen that the cooking loss rates of Examples 1-5 are significantly reduced compared to Proportions 1-6. The indicators of Example 1 are all optimal.

[0108] In summary, the sea bass steak and the preparation method thereof provided by the present application, the sea bass is deodorized by coffee grounds, and then used as a main raw material together with beef. Meanwhile, the shiitake mushrooms are crushed and screened to obtain shiitake mushroom powder with a specific particle size (mesh number), which is used as an auxiliary material to interact with other raw materials of the steak. In addition, the optimized conditioning steak production process is combined, and multiple methods are used in combination, so that the sea bass steak produced is not only rich in DHA, has low fishy smell, low cooking loss rate, and good taste and quality (high sensory score and good gel strength and water holding capacity). The process steps of chopping → rolling → cold condensation reaction → quick freezing are adopted, so that the sea bass and beef are better recombined, and the rough taste and heavy particle feeling caused by uneven meat products are effectively avoided. The shiitake mushrooms are vacuum freeze-dried and then low-temperature dried, so that the active ingredients such as polyphenols in the shiitake mushrooms are maximally retained, the flavor of the shiitake mushrooms is stimulated, the fishy smell of the sea bass and beef is further reduced, and the sea bass steak has better storage stability. The sea bass steak prepared by the method is rich in nutrition, low in heat, rich in juice, and delicious in taste. The preparation method of the present application also reduces the loss of sea bass and beef during processing, and the resources of sea bass and beef are fully utilized, which is conducive to the sustainable development of the sea bass industry and the meat product industry.

[0109] The present application has been described by the above-mentioned related embodiments and drawings, however, the above-mentioned embodiments and drawings are only examples for implementing the present application. It must be pointed out that the disclosed embodiments do not limit the scope of the present application. On the contrary, modifications and equal arrangements included in the spirit and scope of the claims are included in the scope of the present application.

Claims

1. A sea bass steak, characterized by comprising: The compound meat paste is prepared from the following raw materials by weight: 660 parts of sea bass meat cubes, 340 parts of beef cubes, 10-20 parts of shiitake mushroom powder, 80-100 parts of ice water, 10 parts of soybean protein, 10 parts of edible salt, 6 parts of TG enzyme, and 2 parts of compound phosphate. The sea bass meat cubes are sea bass meat cubes subjected to deodorization treatment. The shiitake mushroom powder is obtained by washing, slicing, freeze-drying, drying, crushing, and sieving fresh shiitake mushrooms to obtain shiitake mushroom powder with a mesh size of 120-140.

2. The sea bass steak according to claim 1, characterized by The deodorization treatment is performed by: ultra-finely crushing the dried coffee residue, sieving the coffee residue to obtain coffee powder with a particle size of less than 0.15 mm, mixing the coffee powder with water to prepare a coffee powder solution, and then immersing the sea bass meat in the coffee powder solution for 15 minutes and then taking out and draining.

3. The sea bass steak according to claim 1, wherein The preparation method of the shiitake mushroom powder is: washing and slicing fresh shiitake mushrooms, freeze-drying the sliced mushrooms in a vacuum freeze-drying machine for 24 hours, drying the freeze-dried mushrooms in an oven at a temperature of 35-45°C for 2 hours, coarsely crushing the dried mushrooms in a blender for 2 minutes, further crushing the coarsely crushed mushrooms in a crusher for 1 minute, and finally sieving the crushed mushrooms through sieves with different mesh sizes to obtain shiitake mushroom powder with a mesh size of 120-140.

4. A method of preparing sea bass steaks, characterized by, The method comprises the following steps: Step 1: removing the head, internal organs, skin, and bones of sea bass, washing the sea bass with cold water, and then performing deodorization treatment to obtain sea bass meat; thawing frozen beef, wiping off the blood water on the beef with kitchen paper, and cutting the sea bass meat and the beef into meat cubes with a length, width, and height of 1-2 cm to obtain sea bass meat cubes and beef cubes; Step 2: chopping the 660 parts by weight of sea bass meat cubes and the 340 parts by weight of beef cubes for 150 seconds, adding 10 parts by weight of edible salt and 2 parts by weight of compound phosphate, mixing uniformly, chopping for another 300 seconds, adding 10-20 parts by weight of shiitake mushroom powder, and continuing to chop for 300 seconds to obtain a compound meat paste; Step 3: placing the compound meat paste obtained in step 2 into a rolling machine, adding 80-100 parts by weight of ice water, 6 parts by weight of TG enzyme, and 10 parts by weight of soybean protein, and rolling for 1-2 hours to obtain a beef steak batter; Step 4: pouring the beef steak batter obtained in step 4 into a casing with a diameter of 11-12 cm to form a beef steak, and then storing the beef steak in a 4°C environment for 6-10 hours, followed by quick freezing, cutting, and vacuum packaging to obtain sea bass beef steaks. The shiitake mushroom powder is obtained by washing, slicing, freeze-drying, drying, crushing, and sieving fresh shiitake mushrooms to obtain shiitake mushroom powder with a mesh size of 120-140.

5. The method of claim 4, wherein the sea bass steak is prepared by the steps of: The deodorization treatment is performed by: ultra-finely crushing the dried coffee residue, sieving the coffee residue to obtain coffee powder with a particle size of less than 0.15 mm, mixing the coffee powder with water to prepare a coffee powder solution, and then immersing the sea bass meat in the coffee powder solution for 15 minutes and then taking out and draining.

6. The method of claim 5, wherein the sea bass steak is prepared by the steps of: The temperature of the coffee powder solution is 4°C, and the ratio of coffee powder to water is 1:

9.

7. The method of claim 4, wherein the sea bass steak is prepared by the steps of: The preparation method of the shiitake mushroom powder comprises the following steps: washing fresh shiitake mushrooms, slicing the mushrooms, placing the mushrooms in a vacuum freeze-drying machine for freeze-drying for 24 hours, placing the mushrooms in an oven for drying at 35-45 DEG C for 2 hours, placing the mushrooms in a blender for coarse crushing for 2 minutes, placing the mushrooms in a crusher for further crushing for 1 minute, and finally screening the shiitake mushroom powder with different mesh sieves to obtain shiitake mushroom powder with a mesh size of 120-140.

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