Premade tenderized beefsteak processing method and beefsteak product

Abstract

The invention discloses a processing method of prefabricated tenderized beef steak and a beef steak product. The processing method comprises the following steps: step 1, removing surface fascia of raw material meat; step 2, uniformly mixing edible oil with composite phosphate, D-erythorbic acid, papain, glutamine transaminase, carrageenan and sodium carboxymethyl cellulose to prepare oil liquid; the oil liquid and water are homogenized and stirred to prepare pickling emulsion; step 3, uniformly injecting the pickling emulsion into the meat; step 4, vacuum tumbling; step 5, dicing; step 6, prefabricating: heating the beefsteak to be medium well by adopting a water bath; step 7, vacuum packaging; and step 8, freezing and storing after quick freezing. According to the invention, the defect that the yak meat is dry and hard in taste after being fried and baked can be obviously improved, and a tender and juicy yak steak product which is convenient to cook is provided. During reheating, unfreezing is not needed, microwave heating is directly carried out until the beef steak is fully cooked, the flavor of the beef steak is similar to that of traditional fried beef steak, and the beef steak has meat flavor.

Description

Technical Field

[0001] The present invention relates to the technical field of yak beef processing, and more specifically, to a method for processing pre-tenderized steak and a steak product. Background Art

[0002] Due to the particularity of the yak breed and the uniqueness of its growth environment, yak beef has the characteristics of bright red color and high protein, which is loved by people. However, due to the low fat content of yak beef, it tastes dry and hard after frying and roasting, which affects the market acceptance of yak beef products. In addition, the existing products are difficult to meet the current fast-paced life due to the long cooking time and the need for certain cooking skills. Therefore, it is urgent to develop a pre-tenderized steak processing method to enhance the palatability and cheapness of yak beef and expand the variety of yak products.

[0003] Existing meat tenderizing methods are mainly divided into physical methods, chemical methods and enzymatic methods. The physical method changes the muscle structure through mechanical action; the chemical method increases the solubility of protein by adding substances such as calcium salts and sodium salts; the enzymatic method hydrolyzes the myofibrillar protein of meat by adding proteases. In addition, studies have confirmed that injecting vegetable oils into meat products can improve the taste of the product. This technology is currently mainly focused on reconstructed systems such as emulsified sausages, and the tenderizing effect on the intact muscle tissue structure remains to be explored. Processing methods such as low-temperature slow cooking have been proven to affect the texture characteristics of meat and have a tenderizing effect. Therefore, the present invention intends to achieve better tenderizing effects through emulsion injection and prefabrication, through the synergistic effect of multiple tenderizing methods, while forming prefabricated yak steak products, meeting people's demand for high-quality food while adapting to the current fast-paced life. Summary of the invention

[0004] An object of the present invention is to solve at least the above problems and to provide at least the advantages which will be described hereinafter.

[0005] In order to achieve these purposes and other advantages according to the present invention, a method for preparing tenderized steak is provided, comprising the following steps:

[0006] Step 1: Remove the surface fascia of the raw yak meat;

[0007] Step 2, preparing a pickling emulsion: taking 100 parts by weight of edible oil, 0.5-1 parts by weight of composite phosphate, 0.8-1 parts by weight of D-isoascorbic acid, 0.5-1 parts by weight of papain, 0.5-1 parts by weight of transglutaminase, 1-2 parts by weight of carrageenan, and 0.5-1 parts by weight of sodium carboxymethyl cellulose, mixing them uniformly to obtain an oil liquid, and then mixing them with water in a certain mass ratio under homogenous stirring to obtain a pickling emulsion;

[0008] Step 3, injecting the marinade emulsion: add auxiliary materials to the marinade emulsion, wherein the amount of auxiliary materials added is 0.5-0.8 weight parts of sugar, 1.5-2 weight parts of salt, 1.2-2 weight parts of thirteen spices, 0.3-0.5 weight parts of monosodium glutamate, and 1-2 weight parts of black pepper based on 100 weight parts of beef. After mixing evenly, inject 15-25% of the marinade emulsion by weight of the beef into the meat evenly at 0-10°C;

[0009] Step 4: Vacuum rolling and kneading: rolling and kneading for 1.5 to 2 hours at 0 to 10°C and a vacuum degree not higher than 0.02 MPa;

[0010] Step 5, slicing: cutting the beef processed in step 4 into 2-2.5 cm thick pieces to obtain marinated steaks;

[0011] Step 6. Pre-preparation: Heat the marinated steak to medium doneness in a water bath;

[0012] Step 7: vacuum packing to obtain the pre-made steak;

[0013] Step 8: Quickly freeze and then freeze.

[0014] Preferably, in step 2, the edible oil is sunflower oil or walnut oil.

[0015] Preferably, in step 2, the oil accounts for 20-60% of the total mass of the pickling emulsion.

[0016] Preferably, in step six, the water bath temperature is 62-80°C.

[0017] Preferably, in step six, the medium doneness means that the center temperature of the marinated steak reaches 60°C.

[0018] Provided is a steak product prepared by a prefabricated tenderized steak processing method.

[0019] Provided is a method for reheating a steak product, comprising the following steps: directly microwave-heating the frozen steak product until it is fully cooked without thawing.

[0020] Preferably, the microwave power is 800 W and the microwave heating time is 180 to 300 s.

[0021] Preferably, well-done means that the core temperature of the steak product reaches 70-80°C.

[0022] The present invention has at least the following beneficial effects:

[0023] First, pre-tenderization can significantly improve the tenderness and texture characteristics of yak steak;

[0024] Second, the pre-tenderized yak steak product has a good production loss rate, which is less than 15%;

[0025] Third, the pre-tenderized yak steak product does not need to be thawed, and can be fully cooked and edible by microwave heating for 180 to 300 seconds;

[0026] Fourth, the pre-tenderized yak steak product has a similar flavor to traditional fried steak after reheating, and has a more meaty flavor.

[0027] Other advantages, objectives and features of the present invention will be embodied in part through the following description, and in part will be understood by those skilled in the art through study and practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 To study the effect of different oil contents in the marinade on the color of steak;

[0029] Figure 2 The effect of different oil contents in the marinating emulsion on water and oil retention of steaks;

[0030] Figure 3 The yield loss of steaks prepared with different oil contents in the marinade emulsion;

[0031] Figure 4 The yield loss rate of steaks prepared in different ways;

[0032] Figure 5 The yield loss rate of steaks prepared by different marinating methods;

[0033] Figure 6 The influence of tenderization process and pre-cooking process on the flavor of steak;

[0034] Figure 7 This is a schematic diagram of the process flow of one of the technical solutions of this application. DETAILED DESCRIPTION

[0035] The present invention is further described in detail below in conjunction with the accompanying drawings so that those skilled in the art can implement the invention with reference to the description.

[0036] It should be noted that the experimental methods described in the following embodiments are conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified; in the description of the present invention, the orientation or positional relationship indicated by the terms is based on the orientation or positional relationship shown in the accompanying drawings, which is only for the convenience of describing the present invention and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0037] The present invention takes yak beef as the object, studies the influence of adding different concentrations of marinating emulsion on the quality of yak steak, explores the optimal process parameters for tenderizing yak steak, and studies the tenderizing effect of different marinating methods and pre-preparation methods on steak, and explores the optimal parameters for making pre-prepared tenderized steak.

[0038] 1. A method for preparing pre-tenderized yak steak, comprising the following steps:

[0039] S1. Raw meat processing: thawing the raw meat and removing the surface fascia;

[0040] S2, preparation of pickling emulsion: including preparation of oil: taking 100 parts by weight of edible oil, 1 part by weight of composite phosphate, 1 part by weight of D-isoascorbic acid, 1 part by weight of papain, 1 part by weight of transglutaminase, 2 parts by weight of carrageenan, and 1 part by weight of sodium carboxymethyl cellulose, and mixing them uniformly to form an oil, wherein the composite phosphate is a commercially available food additive, and its main components include sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, trisodium phosphate, disodium dihydrogen pyrophosphate, etc.;

[0041] The oil and water are mixed in a certain mass ratio (the mass ratio of oil: water is 2:8, 4:6, 6:4, i.e. the oil content is 20%, 40%, 60% respectively) to prepare a pickling emulsion under homogenization and stirring;

[0042] S3. Auxiliary materials: based on 100 parts by weight of beef, 0.5 parts by weight of sugar, 2 parts by weight of salt, 2 parts by weight of thirteen spices, 0.3 parts by weight of monosodium glutamate, and 2 parts by weight of black pepper.

[0043] S4, injecting the pickling emulsion: at 4°C, mix 20% of the beef mass of the pickling emulsion with auxiliary materials and inject it evenly into the meat;

[0044] S5, vacuum tumbling: tumbling for 2 h at 4 °C and 0.02 MPa;

[0045] S6, slicing: cut into 2.5cm thick pieces;

[0046] S7, pre-preparation: use superheated steam (120℃ / 150℃ / 180℃) or water bath (62℃ / 70℃ / 80℃) to heat the steak to medium rare (center temperature reaches 60℃) in a single factor test;

[0047] S8, vacuum packaging to obtain the prepared steak;

[0048] S9. Quick freezing: Quickly freeze at -40℃ and then store in a -20℃ refrigerator.

[0049] 2. Experimental Design

[0050] 2.1. Selection of the optimal oil-liquid ratio in pickling emulsion

[0051] The oil part of the pickling emulsion was prepared by blending oil, and the pickling emulsions of 20%, 40% and 60% were prepared respectively according to the mass ratio of oil to water of 2:8, 4:6 and 6:4 under homogenization and stirring. After injection, rolling and slicing, yak steaks (thick meat pieces) were obtained.

[0052] The optimal amount of added oil was selected by comparing the color, water retention, oil retention, product loss rate, shear force and texture of steaks pre-prepared in a 62°C water bath, and shear force and texture of steaks after reheating (microwave heating to a core temperature of 71°C) between steaks without marinating emulsion and steaks with three different marinating emulsions.

[0053] 2.1.1 Color

[0054] A portable colorimeter was used to measure the brightness (L*), redness (a*) and yellowness (b*) of the steak. Each sample was measured 3 times and the average value was taken as the final color.

[0055] 2.1.2. Water retention

[0056] Cut the sample into 1.0g strips and put them in a weighing bottle with constant weight to get the weight m0. Put it in a 60℃ oven for 100min, take it out every 20min to measure the weight and record it as m1. The ratio of m1 to m0 is the weight retention rate.

[0057] 2.1.3. Oil retention

[0058] Cut the sample into 5.0g strips and weigh them to get the weight m0. Put them into a stoppered test tube, add 20mL of n-hexane to immerse the sample, plug the tube, take out the sample every 20 minutes, absorb the n-hexane on the surface with absorbent paper, measure the weight and record it as m1. The ratio of m1 to m0 is the weight retention rate.

[0059] 2.1.4. Product loss rate

[0060] The weight of the steaks was measured before and after pre-processing (62°C water bath). The ratio of the weight loss of the steaks after pre-processing to the weight before pre-processing was the product loss rate.

[0061] 2.1.5 Shear force

[0062] For pre-cooked and reheated steaks, cut the steaks into 2cm×1cm×1cm strips along the direction of the muscle fibers. Use a tenderizer to cut the strips perpendicular to the direction of the muscle fibers and record the shear force.

[0063] 2.1.6 Texture

[0064] For pre-cooked steak and reheated steak, the steak was cut into 1cm×1cm×1cm pieces, and the texture of the pieces was measured using a texture analyzer to obtain hardness, elasticity, cohesion and chewiness.

[0065] 2.2. Study on the tenderizing effect of different pre-preparation methods on steak

[0066] The test groups were set up according to the table below, and the loss rate of the pre-prepared product, the shear force and the texture of the steak after reheating were compared between the test groups. This was used to determine the best pre-preparation method. Among them, the blended oil used was the Golden Dragon Fish edible vegetable blended oil, whose main raw materials include soybean oil, rapeseed oil, sunflower seed oil, peanut oil, rice oil, corn oil, sesame oil, and sesame oil.

[0067] Table 1 Prefabrication test table

[0068]

[0069]

[0070] 2.3. Study on the tenderizing effect of different marinating methods on steak

[0071] Set up test groups according to the table below, and compare the pre-prepared product loss rate and the shear force and texture of the steak after reheating between the test groups to determine the best marinating method.

[0072] Table 2 Pickling method test table

[0073]

[0074] 2.4 Effect of pre-tenderization process on steak flavor

[0075] The control group used untreated steaks, evenly coated them with the auxiliary materials, and fried them in a frying pan with a surface temperature of 230℃ until the center temperature of the steaks reached 71℃.

[0076] The steaks were tenderized with sunflower seed oil emulsion and walnut oil emulsion and then divided into tenderization group and pre-tenderization group. The tenderization group was fried in a frying pan with a surface temperature of 230℃ until the center temperature of the steak reached 71℃. The pre-tenderization group was pre-prepared in a 62℃ water bath, vacuum-frozen, placed in a -20℃ refrigerator for 7 days, and then heated in a microwave oven until the center temperature reached 71℃.

[0077] The volatile flavor substances in steak were determined by GC-MS. 4.0 g of the homogeneous minced meat sample was mixed with 10 μL of internal standard solution (0.27 μg / μL 2-methyl-3-heptanone) in a 20 mL headspace vial, and then equilibrated in a 60°C water bath for 5 min before being tested on the machine.

[0078] 3. Test results and analysis

[0079] 3.1. Results of the test on the optimal oil-liquid ratio in pickling emulsion

[0080] 3.1.1 Color

[0081] Depend on Figure 1 It can be seen that the addition of marinade will affect the color of steak. The addition of marinade makes the brightness value (L*) of steak increase, the redness value (a*) decrease, and the yellowness value (b*) increase compared with the untreated group. The enhanced light reflection of oil and water in the marinade may be the main reason for the increase in L*; in terms of a*, after adding marinade, the a* of steak decreased significantly, but the a* of the 40% oil treatment group was significantly higher than the other two groups (20%, 60%); in addition, the b* of the 40% oil treatment group was significantly higher than the control group and the other two treatment groups. The interaction between oil and pigment protein in muscle may be the reason for the difference in steak color after treatment with different marinade. Overall, after being treated with marinade, the 40% oil treatment group was more desirable for consumers than the other two groups.

[0082] 3.1.2 Water and oil retention

[0083] The water and oil retention of pre-cooked steaks prepared with different oil-liquid ratios in the marinade emulsion were further investigated. Figure 2 As shown in (a), during the entire water loss process, the water loss rate gradually slowed down. The 20% oil group lost more water than the 40% oil group and the 60% oil group in the same period of time, and the water retention was worse. Figure 2 As shown in (b), the effect of oil addition on the oil retention of steak was determined by n-hexane extraction. During the entire extraction process, the average weight retention rate of steak products in the 60% oil group was smaller than that in the other two groups, indicating that the 60% oil group lost fat faster and had poor oil retention. In general, the water retention and oil retention effects of the 40% oil treatment group were better.

[0084] 3.1.3. Product loss rate

[0085] The cooking loss of steak after pre-cooking (62℃ to the core temperature reaching 60℃) is taken as the product loss rate of steak. Figure 3 It can be seen that the loss rate of steak after adding marinade is significantly higher than that of the control group. Exogenous additives are more likely to be lost than the original substances in the meat, which may be the main reason for the increase in loss rate. By comparing the loss rates of different treatment groups, the yield rate of steak is inversely proportional to the proportion of oil in the marinade. The higher the proportion of oil, the lower the loss rate. This may be due to the fact that the oil in the marinade is better combined with water after rolling and kneading.

[0086] 3.1.4 Shear stress and texture properties of pre-cooked steak

[0087] The steak was heated for pre-preparation, and the shear force and texture characteristics of the pre-prepared steak were measured. As shown in Table 3, the shear force, hardness, elasticity, cohesion and chewiness of the steak after the marinade emulsion treatment were significantly lower than those of the control group, indicating that the marinade emulsion treatment can improve the shear force and texture characteristics of the steak. Among them, there are differences in the effects of marinade emulsions with different oil ratios. The shear force and hardness of the 40% oil ratio treatment group and the 60% oil ratio treatment group were significantly lower than those of the 20% treatment group, and the tenderizing effect of the steak was better.

[0088] Table 3 Effect of oil content in marinating emulsion on the texture of pre-cooked steak

[0089]

[0090] 3.1.5 Shear stress and texture characteristics of pre-cooked steak after reheating

[0091] The pre-prepared steaks were quickly frozen and placed in a -20℃ refrigerator for 7 days. After being taken out, they were directly placed in a microwave oven and heated until fully cooked (center temperature 71℃), and their shear force and texture characteristics were measured. As shown in Table 4, after the steaks treated with marinated emulsions with different oil-liquid ratios were reheated, their texture characteristics were similar to the trend after pre-preparation. Compared with the control group, the addition of marinated emulsion treatment can significantly improve the shear force, hardness, cohesion and chewiness of the steaks. Comparison of different marinated emulsion treatment groups shows that the shear force and hardness of the 20% oil-liquid ratio are significantly higher than those of the 40% and 60% treatment groups, while there is no significant difference in the improvement effect of the 40% and 60% treatment groups on the shear force and texture of the steaks.

[0092] Table 4 Effect of oil-liquid ratio in marinating emulsion on shear force and texture of reheated steak

[0093]

[0094] Among them, the pre-tenderized steak can be directly heated in microwave to a edible state without thawing. The process of microwave heating to a edible state is as follows:

[0095] Well-done (70-80°C): heating time 180-300s, microwave power 800W.

[0096] Based on the above test results, it is shown that the addition of pickling emulsion can improve the texture of yak beef. Based on the above indicators, the pickling emulsion with an oil-liquid ratio of 40% was finally selected as the injection solution for subsequent experiments.

[0097] 3.2. Selection of the best prefabrication method

[0098] Depend on Figure 4It can be seen that the loss rate of yak steak after pre-preparation was significantly higher than that of the un-marinated control group after treatment with marinating emulsion. The addition of foreign matter such as water and oil during the marinating process may be the main reason for the increased loss rate. Compared with other treatment groups, the loss rate of superheated steam treatment is generally higher than that of water bath heating. High temperature may accelerate the loss of water in steak; among all treatment groups, the loss rate of pre-preparation using 62℃ water bath heating was 16.28±0.24%, which was significantly better than other treatment groups.

[0099] The pre-cooked steak was not thawed and microwave heated to a central temperature of 71°C. As shown in Table 5, the emulsion treatment had a significant effect on the shear force and texture of the steak. In general, the tenderizing effect of slow cooking in a water bath (62°C, 70°C, 80°C) was significantly higher than that of superheated steam treatment (120°C, 150°C, 180°C), among which the pre-cooking method at 62°C showed the best tenderizing effect. The gentle heating method reduced the loss of water in the steak and made the overall heating of the steak more uniform, which may be the reason for the better tenderizing effect.

[0100] Table 5 Effects of different pre-preparation methods on shear force and texture of reheated steak

[0101]

[0102] Based on the above test results, it is shown that the pre-processing method of 62℃ water bath heating can achieve the best tenderizing effect. Therefore, 62℃ water bath heating was selected as the pre-processing method for yak steak.

[0103] 3.3. Choice of the best pickling method

[0104] Depend on Figure 5 It can be seen that both enzyme pickling and emulsion pickling will cause the steak production loss rate to be significantly higher than that of the control group. It is worth noting that there are differences in the production loss rate caused by different pickling methods. The pre-preparation production loss rate of steaks treated with sunflower oil and walnut oil is significantly lower than that of other treatment groups.

[0105] As shown in Table 6, both enzymatic tenderization and marinating emulsion tenderization can have a good tenderizing effect on steaks. The shear force, hardness, cohesion and chewiness of the marinated steaks are significantly lower than those of the control group. It is worth noting that the tenderizing effect of marinating emulsion is more significant than that of enzymatic marinating. In general, the shear force, hardness and chewiness of steaks tenderized with marinating emulsion are significantly lower than those tenderized with enzymatic tenderization.

[0106] Table 6 Effects of different pre-preparation methods on shear force and texture of reheated steak

[0107]

[0108] Considering the yield loss rate and tenderizing effect of steak, it is recommended to use emulsion prepared with sunflower oil or walnut oil to marinate the steak.

[0109] 4. The influence of tenderization and pre-preparation processes on the flavor of steak

[0110] Depend on Figure 6 It can be seen that a total of 59 volatile flavor substances were identified in the steaks with different treatments. These volatile compounds include the flavors generated by beef lipid oxidation and Maillard reaction and the flavors released by the added spices after cooking. Among them, 41 volatile compounds coexist in the control group and the pre-processed group. This shows that the flavor composition of the steaks after tenderization and pre-processing is highly consistent with that of the steaks without treatment. There are differences in the content of volatile compounds in the finished steaks after different process treatments. Compared with the control group, the content of most volatile flavor substances in the tenderization group products is reduced, which may be due to the adsorption effect of emulsion marinating on meat flavor and spice flavor. It is worth noting that after pre-processing, the content of volatile flavor substances such as piperonal, caryophyllene, D-limonene, caryophyllene oxide, nonanal, and 1-heptene-3-one in the steaks increased compared with the tenderization group, and was closer to the content level of related substances in the control group; in addition, the content of meat flavor substances such as dimethyl trisulfide in the steaks increased significantly. The low-temperature slow cooking method may promote the release of marinating spices and steak flavor. Overall, the yak steaks made by the pre-tenderization process can retain the steak flavor to a large extent and enhance the meat flavor of the finished steak.

[0111] Although the embodiments of the present invention have been disclosed as above, they are not limited to the applications listed in the specification and the implementation modes, and they can be fully applied to various fields suitable for the present invention. For those familiar with the art, additional modifications can be easily implemented. Therefore, without departing from the general concept defined by the claims and the scope of equivalents, the present invention is not limited to the specific details and the illustrations shown and described herein.

Claims

1. A method for processing pre-tenderized steak, characterized in that: The following steps are involved: Step 1: Remove the surface fascia of the raw yak meat; Step 2, preparing a pickling emulsion: taking 100 parts by weight of edible oil, 0.5-1 parts by weight of composite phosphate, 0.8-1 parts by weight of D-isoascorbic acid, 0.5-1 parts by weight of papain, 0.5-1 parts by weight of transglutaminase, 1-2 parts by weight of carrageenan, and 0.5-1 parts by weight of sodium carboxymethyl cellulose, mixing them uniformly to obtain an oil liquid, and then mixing them with water in a certain mass ratio under homogenous stirring to obtain a pickling emulsion; Step 3, injecting the marinade emulsion: add auxiliary materials to the marinade emulsion, wherein the amount of auxiliary materials added is 0.5-0.8 weight parts of sugar, 1.5-2 weight parts of salt, 1.2-2 weight parts of thirteen spices, 0.3-0.5 weight parts of monosodium glutamate, and 1-2 weight parts of black pepper based on 100 weight parts of beef. After mixing evenly, inject 15-25% of the marinade emulsion by weight of the beef into the meat evenly at 0-10°C; Step 4: Vacuum rolling and kneading: rolling and kneading for 1.5 to 2 hours at 0 to 10°C and a vacuum degree not higher than 0.02 MPa; Step 5, slicing: cutting the beef processed in step 4 into 2-2.5 cm thick pieces to obtain marinated steaks; Step 6. Pre-preparation: Heat the marinated steak to medium doneness in a water bath; Step 7: vacuum packing to obtain the pre-made steak; Step 8: Quickly freeze and then freeze.

2. The method for processing pre-tenderized steak according to claim 1, characterized in that: In step 2, the edible oil is sunflower oil or walnut oil.

3. The method for preparing tenderized steak according to claim 1, characterized in that: In step 2, the oil accounts for 20 to 60% of the total mass of the pickling emulsion.

4. The method for processing pre-tenderized steak according to claim 1, characterized in that: In step six, the water bath temperature is 62-80°C.

5. The method for preparing tenderized steak according to claim 1, characterized in that: In step six, medium doneness means that the center temperature of the marinated steak reaches 60°C.

6. The steak product prepared by the pre-tenderized steak processing method according to any one of claims 1 to 5.

7. The method for reheating steak product according to claim 6, characterized in that: The following steps are involved: Frozen steak products do not need to be thawed and can be directly heated in the microwave until fully cooked.

8. The reheating method according to claim 7, characterized in that: The microwave power is 800 W, and the microwave heating time is 180 to 300 s.

9. The reheating method according to claim 7, characterized in that: Well done means that the core temperature of the steak reaches 70-80℃.

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